Make cooking dinner a family activity: A pair of recipes for you and the kids

Family Features - Busy fall schedules often leave little time for the things that matter most – sharing special moments with those you love. This year, as time seems to speed up during another school year, making family bonding a priority in your household can start with a few simple tricks.

Connect with your loved ones this fall while juggling hectic routines with this advice:

Schedule Family Nights
Desiring evenings spent with your nearest and dearest and actually making them happen are two separate things entirely. It’s easy to get caught up in the hustle and bustle of the season with days that feel too long and evenings that are often too short. Putting dedicated family nights on the calendar is a good way to avoid last-minute commitments that take away from important bonding time. Incorporate some favorite activities, whether your loved ones are board game enthusiasts or movie buffs, to give everyone something exciting to look forward to.

Make Cooking Together a Family Activity
Making dinner for the family shouldn’t take up valuable time that could be used for quality moments together. Seeking out quick and easy recipes leaves more hours in the day to spend with family members – or you can even make preparing dinner a family activity.

Teaching kids how to make your favorite recipes creates great memories and can maximize time spent together. From making kid-approved lunchbox sliders together to preparing time-saving, weeknight-friendly sliders as a family after school, King’s Hawaiian Rolls and Slider Buns have the power to help unite busy parents and picky kids. Plus, they’re soft and fluffy with the right touch of sweetness, and sliders are customizable, easy, fun and always a crowd pleaser. These Ham and Swiss Sliders or Peanut Butter, Jelly and Banana Sliders offer ways kids can help, from layering meats and cheeses to spreading peanut butter. Everyone can lend a hand in the kitchen while enjoying quality time together.

Encourage Extracurricular Participation
Beyond those special moments at home, there are plenty of ways to connect with your kiddos. Encouraging them to participate in extracurriculars, like sports, band, theater, dance, choir or other activities, provides a great way to enjoy something together as you watch your children branch out and try new things. If they happen to try an activity you used to (or still do) participate in, it’s an easy way to make a unique connection by sharing your own memories, offering helpful tips or even passing down old equipment like sports gear or an instrument.

Find more inspiration for family bonding with delicious meals and snacks by visiting KingsHawaiian.com.

Ham and Swiss Sliders

Total time: 25 minutes
Servings: 4-6

• 1 stick butter
• 1 package (12 rolls) King's Hawaiian Original Hawaiian Sweet Rolls
• 1 pound shaved deli ham
• 1 pound thinly sliced Swiss cheese

1. Heat oven to 350 F. Melt butter and set aside.
2. Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact.
3. In 9-by-13-inch pan, place bottom halves of rolls and cover with ham and cheese.
4. Cover ham and cheese stacks with top halves of rolls. Drizzle butter mixture over tops of rolls.
5. Bake, uncovered, 15-20 minutes. Separate rolls for serving.

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Peanut Butter, Jelly and Banana Sliders

Prep time: 5 minutes
Servings: 4-6

• 1 package (12 rolls) King's Hawaiian Original Sweet Rolls
• 4 tablespoons salted peanut butter
• 4 tablespoons strawberry jam
• 2 bananas, sliced

1. Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact.
2. Spread peanut butter on bottom halves followed by strawberry jam. Top with banana slices then top halves of rolls.

 

Recipe | A healthy choice: Orange Shrimp Quinoa Bowls

Family Features - From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn't be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.

A fruit-forward breakfast is a nutritious way to start your morning, and a fresh twist on pasta salad can make lunches or your evening side an enjoyable way to stay on track. Bowls filled with grains, veggies and a favorite protein are all the rage, and this seafood-fueled version is no exception when you're craving a combination of your personal favorites.

Photo provided

No matter if you're searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.

The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it's a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.

Orange Shrimp Quinoa Bowls

Serves 2

What you'll need:

1 cup quinoa

1 cup orange juice

1 tablespoon hot sauce

1 tablespoon honey

1 tablespoon soy sauce

4 tablespoons vegetable oil

1 tablespoon lime juice

1 tablespoon white miso

1 1/2 pounds shrimp, peeled, deveined and tails removed

1/4 cup butter

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mushrooms, sliced

1 red bell pepper, diced

1 cucumber, sliced into half moons

5 green onions, sliced

1 avocado, sliced

1 teaspoon sesame seeds

2 tablespoons cilantro, chopped

How to put it altogether:

Cook quinoa according to package instructions. Set aside.

In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.

Add shrimp to remaining mixture and marinate 15 minutes.

Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.

Drizzle with reserved dressing.

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Find more wholesome, health-forward recipes at Culinary.net.

Recipe: Healthy and refreshing cucumber-grape salad

Photo provided

FAMILY FEATURES -- Your next snack or office lunch can get a boost of flavor from this Smashed Cucumber and Grape Salad, perfect for making ahead of time to pack along for whatever the day might bring your way.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals.

To find more good-for-you recipe inspiration, visit GrapesFromCalifornia.com.

Smashed Cucumber and Grape Salad

Servings: 6

1 1/4 pounds English or Persian cucumbers, ends trimmed

1 teaspoon kosher salt

2 tablespoons rice vinegar

1 tablespoon reduced-sodium soy sauce

2 teaspoons granulated sugar

1-2 teaspoons chili oil

1 teaspoon toasted sesame oil

1 cup halved grapes from California

2 scallions, thinly sliced

2 teaspoons toasted sesame seeds

Using rolling pin, lightly smash whole cucumbers to break open. Tear or cut cucumbers into 1 1/2-inch pieces and season with salt. Transfer to sieve and drain 10 minutes.

In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions.

When cucumbers are done draining, add to bowl with grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Nutritional analysis per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Recipe: A heaping serving of homework motivation

Family Features -- Heading back to school doesn't have to mean forgetting the fun of warm weather treats. Once the homework is done and you've enjoyed dinner with loved ones, turn your attention to a dessert that tastes like it was prepared by a professional baker.

This S'mores Skillet starts with a sweet brownie base made with Domino Light Brown Sugar and is then infused and topped with traditional s'mores ingredients. Just combine in a skillet then bake - or grill for that familiar outdoor feel - until warm and gooey.

The next time you invite friends over to celebrate after a home football or volleyball game victory, try this easy-to-make recipe that will light up any party with ear-to-ear grins.

Find more dessert ideas to sweeten up the back-to-school season and postgame celebrations at DominoSugar.com.

S'mores Skillet

Prep time: 30 minutes / Cook time: 10 minutes
Servings: 6

8 tablespoons unsalted butter
3/4 cup semisweet chocolate chips, divided
2 ounces unsweetened chocolate
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup Domino Light Brown Sugar
1 teaspoon pure vanilla extract
1 cup mini marshmallows, divided
6 graham crackers, roughly crumbled, divided

Step-by-step

Preheat oven or grill to 350 F.

Place medium heat-proof bowl over medium saucepan simmering with water. Add butter, 1/4 cup chocolate chips and unsweetened chocolate; melt. Remove from heat and allow mixture to cool 15 minutes.

In small bowl, whisk flour, baking powder and salt.

In large bowl, mix eggs, sugar and vanilla. Add chocolate mixture and mix until well combined. Stir in flour mixture. Add 1/4 cup chocolate chips, 1/2 cup mini marshmallows and three graham crackers to batter.

Pour mixture into 8-inch skillet. Top with remaining mini marshmallows, chocolate chips and graham crackers. Grill or bake 10-12 minutes. Remove from grill. Cool 10 minutes and serve.

Recipe: Super charge your day with this delightful cheeseburger turnover

Family Features -- There's a lot to remember when sending your student off to school each morning, from backpacks and school supplies to last night's homework. Don't forget one of the key ingredients to a successful day: lunch.

A menu of filling, delicious recipes is just what your family needs to make each school day a successful educational adventure. Satisfying lunch and dinner ideas can give loved ones the fuel they need while delicious desserts provide motivation for growing minds to get homework finished before enjoying a treat.

Photo provided

When the coming weeks get hectic due to busy schedules, this recipe offers a simple solution to make cooking easier while helping you spend less time in the kitchen. Start with a lunch that's as easy to make as it is to pack in a lunchbox, recharge in the evening thanks to a veggie-forward main course and satisfy everyone's sweet tooth with a chocolatey favorite to round out the day.

These Cheeseburger Turnovers provide the energy little learners need to power through their afternoon lessons. One winning idea to make the week easier is to prep a full batch of these easily packable, kid-friendly handhelds Sunday night so you've got lunch ready for each day.

To find more inspirational school-day ideas, visit Culinary.net.

Cheeseburger Turnovers

1 pound ground beef
1/2 cup onion, chopped
2 tablespoons ketchup
1 tablespoon mustard
1 can flaky biscuits
1 cup shredded cheese
dill pickle slices, halved
1 egg, beaten

How to make it

Heat oven to 375 F.

In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.

Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam. Repeat with remaining dough, beef mixture, cheese and pickles.

Brush each turnover with egg wash.

Bake 18-22 minutes, or until deep golden brown.

Give mom the night off and make this easy savory, stuff pasta dish

Photo provided

Family Features -- Whether you're celebrating a special day or simply looking for an excuse to show her the love she deserves, giving mom the gift of time to explore her hobbies and interests is a treasure she'll surely appreciate. Providing her with those extra moments can be as easy as creating a meal that gives her back the time to enjoy her passions and hobbies.

You don't have to be an experienced chef to make a dish you'll be proud to share. Simply putting your heart into preparing a meal you can enjoy together is sure to send a strong message about how much you appreciate the time and love she pours into you. A simple, savory treat like these Caramelized Onion, Mushroom and Bacon Pierogies may look and taste fancy, but you can whip them up in next to no time at all.

Make cooking a breeze and put a smile on your mom's face with easy-to-prepare Mrs. T's Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. You can find full or mini sized versions in the frozen food section in 13 flavors. If you want to try your hand with other dishes, these pierogies are versatile; you can boil, bake, saute, fry or grill them.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Caramelized Onion, Mushroom and Bacon Pierogies

Ingredients -

4 strips bacon, chopped

3 small onions, thinly sliced

1/3 cup baby bella mushrooms, thinly sliced

2 teaspoons fresh thyme

1 tablespoon balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons butter

1 box Mrs. T's Classic Cheddar Pierogies

Directions -

In pan over medium-high heat, cook bacon until tips begin to crisp.

With bacon and drippings still in pan, add onions, mushrooms, thyme, balsamic vinegar, sugar and salt. Cook 2-3 minutes until onions begin to brown. Reduce heat to medium-low and simmer, covered with lid, 10-15 minutes; stir occasionally. Set aside.

In clean skillet, melt butter and saute pierogies according to package directions.

Top pierogies with caramelized onion mixture before serving.

Recipe: Savory Cuban Chicken with Salsa Fresca

Family Features -- If your family gets stuck in a dinner routine rut, it can feel like you're eating the same recipes over and over again. If you are going to break the mold, try more healthy options.

Committing to healthier habits in the new year often starts in the kitchen. Adding better-for-you recipes to your arsenal is the start of a more nutrition-focused lifestyle, and whether you're a true home chef or just learning the basics, these dishes can be the gateway to a healthier you.

From fresh spins on family night and quick solutions in a pinch to homemade lunches and satisfying salads, consider adding this delicious and nutritious recipe to your home meals menu in 2022. Even adding a new spice like cumin, oregano, or rosemary to your favorite dish can make it seem new again.

This fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the delightful, satisfying flavor they desire at dinnertime. It is so delicious they will be begging you to make it again and again. With garden-fresh ingredients and its wholesome flavor, Cuban Chicken is the perfect addition to your menu.

Cuban Chicken with Salsa Fresca

Makes 5 servings

1 cup grapefruit juice
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon crushed red pepper
1 1/4 pounds boneless, skinless chicken breasts

Salsa Fresca:
1 cup grapefruit segments
1/2 jicama, cubed
1/2 red onion, chopped
3/4 cup grapefruit juice
4 tablespoons olive oil
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, chopped

Instructions:

Heat oven to 400 F.

In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.

To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.

Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.

Serve chicken with salsa fresca.

Find more recipes and family dinner ideas at Culinary.net.

Plan on making this dish? Send us your pictures and we'll feature them on The Sentinel site! Email photos to editor@oursentinel.com.

Recipe-of-the-week: 3 Layer Arkansas Possum Pie

Photo: Courtesy Cuinary.net

(Culinary.net) -- The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It's topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.

It's an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.

Whether it's a holiday, birthday or reunion, this pie is a perfect conversation starter. It's sweet, crunchy and filled with creamy, delightful layers of goodness. Valentine's Day is just around the corner. Surprise that special someone and bake it in a heart-shaped pan!

While you are out shopping this weekend for groceries, why not grab the ingredients below at the store and make one for this week's Sunday dinner?

Arkansas Possum Pie

Serves 8

Ingredients

Crust: 3/4 cup butter
1 1/2 cups flour
1/2 cup brown sugar
1 1/2 cups pecans, crushed

Cream Cheese Layer:
12 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons heavy cream

Pudding Layer:
3 egg yolks
2 cups whole milk
1 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract

Whipped Cream Topping:
1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
chocolate syrup
1/2 cup chopped pecans

How to bake

Heat oven to 350 F.

To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.

Bake 15-20 minutes until crust begins to brown. Cool completely.

To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.

To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.

In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.

In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.

Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.

To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.

Drizzle pie with chocolate syrup and sprinkle with chopped pecans.

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Find more unique dessert recipes at Culinary.net.

If you make this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work and send your photos to us at editor@oursentinel.com.

Food | Giving plasma? Boost iron levels with this marinated skirt steak recipe

Recipe to help boost iron levels, aid plasma donation recovery

Family Feature -- Chef Nate Appleman knows how important it is to serve healthy meals to your family - ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he's cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler - an inflammation of the blood vessels that can cause damage to coronary arteries - as a healthy lifestyle is important to help manage the disease. Since Oliver's diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It's a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors - average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It's a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak (see recipe below), Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

1/4 cup oil

1/4 cup fish sauce

1/4 cup rice wine vinegar

1/4 cup water

2 tablespoons raw sugar

1 cup chopped fresh cilantro

1 lime, juice only

1 clove garlic, minced

1 small Thai bird chile or serrano chile, chopped

1/4 head finely shaved green cabbage

1/4 head finely shaved purple cabbage

2 carrots, thinly julienned

Skirt steak:

1 1/2 pounds trimmed skirt steak

1/2 cup coconut milk

3 cloves garlic, minced

2 tablespoons lime juice

1/4 cup chopped fresh cilantro

2 tablespoons sriracha

salt, to taste

3 cups cooked brown rice

1/2 cup crushed peanuts

1 lime, quartered, for garnish

To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours. Heat grill to high. Grill 3-4 minutes each side until medium rare. Let rest 3 minutes. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Food | A tasty traditional steak taco recipe you will want to try

Photo provided

(NAPSI) -— Heart disease is the leading cause of death for men, women, and people of most racial and ethnic groups in the United States—about 655,000 Americans die from heart disease each year, according to the Centers For Disease Control And Prevention — but you can protect yourself 3 ways.

Three Steps To A Healthier Heart

1. Don’t smoke. If you do smoke, quit. See your doctor, the can help.

We all know smoking can cause cancer, heart disease, stroke, and lung diseases. It has also been known to also increase the risk for tuberculosis and problems of the immune system, including rheumatoid arthritis.

2. Get regular exercise. The Surgeon General recommends 2 hours and 30 minutes of moderate-intensity exercise week.

Start with walking and work your way up to fun social sports like golf, doubles tennis, or pickleball. Lap swimming and biking are great low, impact activities that can help you lead a healthy life.

3. Eat right. Choose plenty of fresh fruits and vegetables and foods high in fiber and low in saturated fats, trans fat, and cholesterol. Avoid eating large snacks before bedtime and avoid sugary snacks, too.

To help, Mazola® Corn Oil has come up with a number of recipes that are delicious and support heart health. The all-purpose cooking oil is a heart-healthy choice for baking, grilling, sautéing, stir frying or mixing up a marinade.

Very limited and preliminary scientific evidence suggests that eating about 1 tbsp (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

Mazola is known to have a high smoke point of 450° F. All cooking oils have a smoke point that, once exceeded, negatively affects the way food taste.

Here’s a heart-healthy recipe, popular with Latinx cooks, that’s delicious for everyone:

Steak Tacos

Ingredients

1 pound flank or skirt steak, frozen for 30 minutes
4 tablespoons (1/4 cup) Mazola® Corn Oil, divided
3 tablespoons tamari or reduced sodium soy sauce
3 tablespoons freshly squeezed lime juice
3 cloves garlic, finely minced
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
8 taco-sized flour tortillas heated on skillet lightly coated with Mazola® Corn Oil until lightly charred.

Toppings:

Cotija cheese
Chopped cilantro
Pickled jalapeno
Lime wedges

In large bowl, combine soy sauce, lime juice, 2 tablespoon Mazola® Corn Oil, minced garlic, chili powder, cumin and oregano.

Remove steak from freezer and slice thinly across the grain. Place in bowl with marinade. Stir to cover. Marinate 45 minutes to 2 hours.

Heat 2 tablespoons of oil in large skillet over high heat. Add steak to hot oil. Sear on both sides for about 1 minute. Immediately reduce heat to medium high.

Add reserved marinade. Cook, stirring often, until marinade has reduced to half, about 3-4 minutes. Divide steak among warmed tortillas.

Top with a sprinkling of chopped cilantro, crumbles of cotija cheese and pickled jalapeño. Enjoy the feast by immediately with a squirt or two from lime wedges.

National Popcorn Day coming in January

In a recent survey of 2,000, 51% of those responding said popcorn is the number one item needed for a perfect movie night at home.

A popular snack here in the US, Americans consume around 14 billion quarts of popcorn a year. It even has its own day, January 19. National Popcorn Day became a national holiday around 2014 and has been celebrated ever since. By the way, popcorn is also the official snack of Illinois.

On a diet? Popcorn is the perfect go-to, low-calorie snack. An batch of air-popped popcorn has just 31 calories per cup. Popping in oil bumps the calorie count a bit to 55, but compared to most snack food items, it is still much better for your waistline.

Popcorn and movies go hand in hand. Here is more about what researchers learned from their survey:

Grapes are a smart choice, three recipes to eat your way to better health

(Family Features) - The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

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No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

• 1/3       cup raw almonds
• 1/3       cup walnuts
• 1/2       cup pitted dates
• 1 1/2    teaspoons fresh orange juice or lemon juice
• 1          pinch sea salt
• 8          seedless California grapes
• 1/3       cup chia or hemp seeds

1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

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Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

• 1          cup red California grapes, chilled
• 2/3       cup unsweetened almond milk, chilled
• 1/2       cup ice cubes
• 1/2       small banana
• 1          tablespoon peanut butter
• 1          tablespoon ground flax seed
• 2          teaspoons cacao powder

1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

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Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

• 1          cup white quinoa
• 1          small head cauliflower, trimmed and cut into small florets
• 1 1/4    cups red California grapes, halved
• 3          scallions, trimmed and thinly sliced
• 2          ripe avocados, diced 1/3 inch

Dressing:

• 2          tablespoons white wine vinegar
• 1          tablespoon lime juice
• 1          tablespoon honey
• 1/2       teaspoon ground cumin
• 1/2       teaspoon dried oregano, crumbled
• 1/2       teaspoon fine sea salt
• 1/4       cup extra-virgin olive oil
• freshly ground black pepper, to taste

1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Wheelhouse owners to take over Atkins Golf Club restaurant

Restaurateurs Abbie and Ryan Rogiers, owners of the Wheelhouse located inside the Main Street Station at 109 N. Main in St. Joseph, will launch a new restaurant operation at the Atkins Golf Club in December.

The couple will use their fine dining expertise to manage and run "Homegrown" at the University of Illinois Division of Intercollegiate Athletics' golf course in east Urbana's Stone Creek Subdivision. The Rogiers, who have owned the popular St. Joseph dining location since 2017, plan to extend their high-quality farm-to-table meals to the new venture.

Homegrown will feature organic ingredients grown on a plot of land in the Stone Creek Subdivision. Daily menu items will include marcoot creamery herb and garlic cheese curds, buttermilk chicken wings, Cuban Rueben, grass-fed beef stew, and a 16-oz. ribeye.

Full-service dining is set to open in early December. The exact date of the grand opening will be announced in November.

The restaurant is currently hiring cooks, hosts, and wait staff. Homegrown will host a job fair on Tuesday, November 2 from 3-6 p.m. at 2600 Stone Creek Blvd. No appointment is necessary. Prospective employees may stop at any time during those hours. For more information about employment opportunities or reservations, email info@eatathomegrown.com.

What's for dinner? Try BYO sausage foil packs

Photo provided

(Family Features) - Finding time for a family meal during fall means navigating busy schedules full of school, demanding jobs, fun social events, sports practices to pick up the kids from, girls' nights out, and side-hustles to explore. Squeezing in filling dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones or do the things to help you live life to the fullest.

Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate-free with no antibiotics or added hormones ever.

An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.

Build-Your-Own Sausage Foil Packet Dinner
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

1 package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
2 cloves garlic, minced
2 ears corn, each cut crosswise into four pieces
2 large tomatoes, chopped
1 medium red onion, thinly sliced
1 pound Yukon Gold potatoes, chopped into 1-inch pieces
2 tablespoons extra-virgin olive oil
salt, to taste
pepper, to taste
2 tablespoons parsley, chopped

Preheat oven to 425 F.

Cut foil into four sheets about 12 inches long.

Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.

Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.

Place foil packets on baking sheet and bake 30 minutes.

Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

St. Joseph village board meeting agenda updated

Three additional items were added to tonight's St. Joseph village board meeting for discussion and possible approval by trustees.

In addition to discussing the new village administrator position and taking care of routine budget duties, the board will also listen to a presentation from Roch's on outdoor dining and discuss moving lighting to accommodate potential out dining space.

The board will also discuss and approve the final draft of a new, long-awaited food truck ordinance.

The third addition to the agenda is a discussion on the county's upcoming redistricting options. An informational webpage at http://www.co.champaign.il.us/countyexecutive/redistrictingadvisory.php offers five possible plans under consideration. The mapping application compares redistricting proposals created by or submitted to the Champaign County Redistricting Advisory Group.

Food | Kick it up a notch for dinner with Buffalo Veal sandwiches

(Family Features) -- Figuring out what to eat at home after a high school baseball or softball game can seem like a tall task. If you pandemic menu is stagnate and in a rut, why not try serving your hungry family a delicious buffalo veal sandwiches.

On those busy evenings when brainstorming a meal the whole family agrees on seems like a tall task, turning to a versatile protein can open a bevy of options. The next time your loved ones are stuck in a dinnertime rut, discover the versatility of veal to present a list of new meal possibilities.

Veal, meat from a male calf up to 16 to 18 weeks old. These calves are traditionally considered a byproduct in the dairy industry since they cannot contribute to actual milk production. The calves are raised separately and fed any grains or grass to give their meat a delicate texture and pale color. The age and the way the young calves are fed makes a difference in the meat. Beef, the red meat from older animals, is dark and redder in color.

Milk-fed veal from calves up to 12 months old is more delicate than veal from formula-fed calves up to 4 months old. Veal also has no marbling, and the small amount of fat covering is firm and white.

Pairing your favorite traditional mealtime flavors with veal can allow you to uncover family-friendly dishes with familiar taste. Add excitement to your weekly menu with a recipe like these Crunchy Buffalo Baked Veal Cutlet Sandwiches, which offers the classic combination of Buffalo sauce and blue cheese in a dish that requires less than an hour in the kitchen.

Thin veal cutlets are dredged in flour, hot sauce and breadcrumbs before hitting the oven. Once baked, the cutlets are added to your favorite type of roll and topped with blue cheese broccoli slaw and as much additional Buffalo sauce as you desire for a flavor-packed meal your loved ones can savor together.

Crunchy Buffalo Baked Veal Cutlet Sandwiches

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

1 package broccoli slaw
1/2 cup blue cheese dressing
1 teaspoon salt
1 teaspoon black pepper
1 cup flour
4-6 tablespoons butter, melted
1/3 cup Buffalo-style hot sauce, plus additional for serving, divided
1 cup panko breadcrumbs
3/4 cup blue cheese crumbles
8 veal cutlets, pounded about 1/8-inch thick
4 sub rolls

Preheat oven to 400 F. Line rimmed baking sheet with parchment paper; set aside.

In medium bowl, using tongs, lightly toss broccoli slaw and blue cheese dressing.

In shallow bowl, stir together salt, pepper and flour.

In separate shallow bowl, whisk melted butter and hot sauce until combined.

In bowl of food processor, pulse panko and blue cheese crumbles until combined. Transfer mixture to plate.

Pat veal cutlets dry with paper towels. Dredge one veal cutlet in seasoned flour then coat with hot sauce and butter mixture. Place cutlet on top of panko blue cheese crumbs and gently press down to coat one side. Turn cutlet over and press down again gently to coat, including edges. Place on prepared baking sheet. Repeat with remaining cutlets

Bake 10-15 minutes, or until internal temperature reaches 160 F.

Cut rolls in half, add two cutlets per roll, top each with broccoli slaw mixture and drizzle lightly with Buffalo-style hot sauce.

The chef in your house can find more ways to discover veal’s versatility at Veal.org.

Food | Two delightfully delicious twists on Easter carrot cake

Photo: StatePoint Media/John Kanell

StatePoint Media

Carrot cake has been an Easter staple for years, so why not serve some fun takes on this popular dessert for your celebration?

With Easter landing on International Carrot Day, April 4, John Kanell, culinary expert and founder of Preppy Kitchen, partnered with McCormick spices to create exclusive Easter dessert recipes that put a delightful twist on the classic carrot cake.

"Growing up, desserts were always the highlight of Easter, with my mother and grandmother making wonderful carrot cakes from scratch," says John Kanell.

Because carrot cake brings back great memories, Kanell wanted to channel that nostalgia, while adding whimsical touches. His resulting creations are fun, family-friendly and beyond-delicious.

As darling as they are tasty, Carrot Cake Cookies bring all the flavors of carrot cake in a fun, handheld way that allows the whole family to get involved in the kitchen. Big and little kids alike can help frost and decorate!

Make room at the dessert table for Carrot Cake Roll with Lemon Cream Cheese Filling – a fluffy spiced cake loaded with carrots and the warm flavor of McCormick spices. Rolled up with a light and airy lemon and cream cheese filling, it’s a sweet way to celebrate the season.

"As a nod to my Greek heritage, my family always incorporated lemon into our dessert recipes. Adding it to the cream cheese filling provides a bright complement to my slightly sweet and tender Carrot Cake Roll recipe," says Kanell.

Kanell is also sharing his top baking tips for success.

• Feature carrots front-and-center in desserts. Beyond their beautiful orange color, they add moisture to baked goods.

• Too much flour makes for dense, gummy baked goods. Always measure your flour correctly by using a scale or fluffing the flour and sprinkling it into your measuring cup before leveling off.

• Don’t over-mix your batter. It will activate the gluten in the flour and cause your baked goods to go from tender and airy to tough and overly chewy. Mix your dry and wet ingredients until just combined.

• Use room temperature butter and cream cheese – left out of the refrigerator for about 30 to 60 minutes. They should show a slight indent when pressed, yet still hold shape. Remember that consistency is important when creaming butter with sugar and it should be visibly fluffy and not cling to the side of your mixing bowl.

• Stock your spice rack with McCormick pure vanilla extract, cinnamon, ginger, allspice and nutmeg so it is ready for all your baking needs. Spring is all about nature waking up after a long slumber and these essential spices brighten and add warmth to seasonal dishes.

• Even if your little ones are too young to make a recipe, they can still help measure, mix and combine ingredients, and of course decorate cakes, cupcakes and cookies.

For these exclusive Easter carrot cake-inspired recipes, crafting ideas for kids and kids-at-heart, and everything else you need to complete your Easter celebration, visit mccormick.com/easter.

With delicious takes on the classic carrot cake, your family can hit the sweet spot between nostalgia and whimsical fun this Easter.

Scrumptious side dish, it sounds nutty good

(NAPSI) — Imagine this: A few small bites a day can help you manage your weight and reduce your risk of diabetes, gallstones, heart disease and cancer. It’s not some new miracle drug, it’s that long-time favorite of kids and adults alike — the peanut. You may want to try this simple, scrumptious side dish for your next Sunday dinner.

Peanuts are a superfood because just a small handful delivers 19 vitamins and minerals that contribute to your overall good health. Large population studies show that small amounts of peanuts and peanut butter in your daily diet can help reduce the chances of developing a chronic disease.

There is more good news. If you don't suffer from nut allergies, peanuts are both tasty, versatile and you can enjoy them in a variety of delicious dishes that are easy enough to make.

You'll need about two hours to throw this together so plan accordingly and enjoy eating your way to better health.

Peanut Butter Sweet Potato Casserole with Peanut Streusel Topping

Prep time: 25
Cook time: 1 hour 30 mins
Total: 1 hour 55 minutes
Servings: 10

For the sweet potatoes:

3 pounds sweet potatoes
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup low fat milk
¼ cup creamy peanut butter
¼ cup peanut flour or powder

For the topping:

2 tablespoons creamy peanut butter
1/3 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/2 cup finely chopped roasted, salted peanuts

Preheat the oven to 425°F and wash the sweet potatoes. Lightly prick the skin of each potato with a fork and place it on a baking sheet. Bake for 45 to 55 minutes or until the sweet potatoes are tender and cooked through. Allow to cool then peel. 

Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. 

Place the peeled sweet potatoes in a large bowl and mash well. Add the sugar, vanilla, eggs, milk, peanut butter, and peanut flour/powder and mix until smooth. Spread evenly into the prepared baking dish. 

To make the streusel, combine the melted peanut butter, brown sugar, and all-purpose flour in a small bowl. Press the mixture together using the back of a spoon. Keep pressing and mixing until the mixture is combined and crumbly. Add the peanuts and mix well. Sprinkle the topping over the sweet potato filling and bake for 30 to 35 minutes or until the center is mostly set. Serve hot. 

Per Serving: 363 calories, 10.7 g fat, 2.1 g saturated fat, 38 mg cholesterol, 141 mg sodium, 60 g carbohydrate, 7.7 g fiber, 18.1 g sugar, 10.6 g protein, 65% vitamin D, 5% calcium, 12% iron, 27% potassium.

For more recipes plus facts about how peanuts can help your short- and long-term health, from the experts at The Peanut Institute, visit https://peanut-institute.com/recipes/.

Editorial: Let's open restaurants, here's how we get it done

Hundreds of Illinois restaurant owners struggling to stay afloat around the state are willfully defying state laws and ordinances to stay in business amid pandemic mitigation guidance from Governor J.B. Pritzker. On November 4, the governor banned indoor dining and drinking, as well as put caps on the number of customers in stores and limits on gatherings to 10 or fewer people hoping to curb growing number of COVID-19 cases around the state. While customers are not allowed to enjoy a meal inside the establishment, the state did not prohibit carryout and delivery service.

For a number of businesses in the food service industry already in delicate financial straits, which could have been avoided with a coordinated nationwide mitigation plan similar to New Zealand and Australia, without indoor dining their livelihood and sweat equity may evaporate into thin air.

Some businesses, like the FoxFire Restaurant in Geneva, sought relief in the courts after they were forced to closed and its food handling licenses pulled by the local public health department. In a friendly circuit court, FoxFire was granted a temporary restraining order by Kane County Judge Kevin Busch on October 26 because, in his opinion, Governor Pritzker had violated state law exceeding his legal power to issue an emergency order for a period longer than 30 days.

Later, on November 5, the 2nd District Appellate Court overruled a Kane County judge’s decision. In the reversal, the appellate court noted "that nothing in (the Emergency Management Agency Act’s) language precludes the governor from issuing multiple disaster proclamations — each with its own 30-day grant of emergency powers — arising from one ongoing disaster." Fortunately, for restaurants the appellate court’s order was issued under Supreme Court Rule 23, which says reversal cannot be cited as precedent in other cases, except within a limited scope. The appellate court's decision only applies to this case.

It has been an either-or proposition by restaurateurs and by the state with neither side willing to go to the table and find middle ground. The state and expert epidemiologists say bars and food establishments is strong vector for the spread of the Coronavirus while business owners say their are being unfairly targeted. There is middle ground, and for small businesses to survive the pandemic both sides need to seek compromise.

The state is in a position to let bars and restaurants operate normally again. Well, almost.

We propose the General Assembly or the governor, by way of executive order, reward restaurants that follow the state's public health directives and remain closed to indoor seating with a sales tax exemption until the state or region returns to 100% occupancy. Customers will be billed a convenience fee, retained by the business, equal to what would have been the normal sales tax on the order. Any business that backslides and allows an occassional guest or party to eat in their establishment loses their exemption for 30 days.

Furthermore, restaurants want to open for indoor dining be open at 100% capacity can go right ahead. Yes, there's a pandemic going on, we know but hear this out. Here's how it would work:

The Illinois Department of Public would issue food establishments offering indoor dining would post a green dot to be posted on the door or a window near the front entrance for recoverees to easily identify. Restaurants would collect and remit an additional 5% in sales tax to supplement tax revenue from mitigation compliant owners. Customers who tested positive for Coronavirus and recovered or have received vaccine treatment would be allow to utilize dine-in services by displaying their CV19 card, which would certify they were infected, quarantined and recovered from the COVID-19 virus.

CV19 cards could be state IDs with a green or orange background issued by the Secretary of State with confirmation of infection from the hospital where they were tested and treated or a confirmation of vaccination. In Champaign County that would make just over 12 thousand people eligible to eat in participating bars and restaurants along with another 832 thousand residents from around the state. There are nearly one thousand new cases each week in Champaign County alone. Oh, no card? No indoor service.

Our plan is an obvious win-win-win-win.

Restaurants and bars that want to stay open can remain open with no restrictions other than the CV19 card, offer full service and keep employees working. As a quasi-consolation prize, individuals who were infected and since recovered can enjoy a sit-down meal at their favorite particpating restaurant or spend hours on the dance floor. The state benefits from the tax revenue during the mitigation period while businesses following public health mandates are rewarded keeping their communities just a bit safer.

Really? Was that so hard?

Money Matters: Three businesses that would be great to have in St. Joseph

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by Jake Pence, Guest Columnist

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As St. Joseph and small towns across the country face stagnation (lack of growth) it is important that they prioritize their local economy.

St. Joseph is a desirable place to live for many reasons. We have a great school system, small town values, a low crime rate, proximity to jobs and everyday necessities, the best El Toro in Champaign County and numerous local businesses. I could go on and on. However, if population growth isn’t a desired outcome then population retention is pivotal to the long-term livelihood of the community.

What’s the best way to improve the desirability and longevity of a small town? Create a thriving local economy that isn’t too dependent upon one industry.

That said, this article is dedicated to three businesses I believe would improve resident retention and add a welcomed vitality to the local economy in St. Joseph.

BUSINESS IDEA #1:
BBQ & Craft Beer Restaurant
Location: East of Jack Flash

Yes, we already have a great selection of restaurants in St. Joseph and this is by no means a knock against any of them. I thoroughly enjoy a burrito loco from El Toro, the frisco melt from Roch’s and anything on the menu at The Wheelhouse. I’ve also eaten my fair share of China King, Padano's, Scratch, Subway, Monical's, and Dairy Queen over the years.

Despite all of these options, what we're missing is delicious portions of pulled pork, beef brisket, burnt ends, cornbread, potato salad, coleslaw, and craft beer.

To scratch that itch, residents of St. Joseph and surrounding communities have to drive to Urbana or Champaign.

Have you heard of Burgers & Beer in Gibson City? How about Gross’ Burgers in Westville? I’m guessing you have heard of one if not both. What do those restaurants have in common? First, when my family drives past them we stop and eat. Second, they are demand drivers for their local economy.

I firmly believe that a BBQ and beer focused restaurant would develop into a staple of the St. Joseph food scene and drive demand to the rest of the local economy. For proof of concept, visit Edley’s next time you’re down in Nashville, TN.

BUSINESS IDEA #2:
Boutique Assisted Living Facility and Memory Care Center
Location: Southwest of the middle school or a new residential development

Based on the recent traffic I’ve seen at my proposed location, this could very well be in the works.

Why do most people live in St. Joseph? They grew up here and this is where their family lives; therefore, we should prioritize the health, housing, and livelihood of all residents from newborns to great grandparents.

One of the hottest trends in real estate is assisted living facilities because the baby boomer generation is approaching the age where this assistance may be necessary. Additionally, Alzheimer’s rates are rising and quality memory care facilities are becoming more important than ever.

The addition of a boutique assisted living facility and memory care center to the community would be ideal to provide a much needed service to the older generations of St. Joseph. Instead of having to drive to Champaign, Urbana or to other facilities in the surrounding area, families and caretakers could make a five minute drive across town to check-in and visit loved ones.

For proof of concept, check out my colleague Loe Hornbuckle at Sage Oak Assisted Living based in Texas - https://thesageoak.com/.

BUSINESS IDEA #3:
Home Remodeling General Contractor
Location: Vacant lot on 2nd Street south of the Kickapoo Rail Trail or your garage

How many of you have completed a home remodeling project during COVID-19? My guess is 50% of the people reading this article have done one or more improvements to their home. How many of you ENJOYED the process of completing your home remodeling project? I’m going to say 10% - and if you’re in that 10% then pay close attention.

In my opinion, St. Joseph has a housing situation that is bottle-necked by supply and demand issues. That has resulted in the village not experiencing the population growth many once thought it would thanks to stagnation. If we aren’t going to develop new housing – a topic for another day, then we must continue to revitalize and renovate the current housing supply.

There are already businesses in town that do this and do it well – a shoutout to Roger Beals - but these businesses are always booked out weeks, sometimes months in advance. There is a shortage in supply and a surplus in demand for contractors; therefore, there is an opportunity for a new company to balance out the market with a much needed service.

With minimal overhead costs, diligent customer service, and an active social media presence, I don’t think it would take long to create a thriving business with many opportunities to expand into nearby markets.

All of these businesses will take a certain level of industry specific knowledge and access to capital to start, but that can be acquired through partnerships, research, and over time. Entrepreneurship isn’t about reinventing the wheel or coming up with a Shark Tank-esque idea. It is about finding opportunities in the marketplace and taking action to meet an unfulfilled demand.

As an investor and entrepreneur, I am personally very interested in exploring all three ideas. There may be others in your circle who feel the same way. Start a conversation. Discuss the possibilities and the opportunities. Quite frankly, I think conversations about entrepreneurship and taking calculated risks aren’t talked about enough in our community, yet we are home to some of the brightest minds and hardest workers in the area.

It is time to make entrepreneurship a priority in St. Joseph. So let’s get to it!

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About the author:

• Jake Pence is the President of Blue Chip Real Estate and a consultant for Fairlawn Capital, Inc.. A 2019 graduate from the Gies College of Business at the University of Illinois, he is a 2016 graduate from St. Joseph-Ogden High School where he was a three-sport athlete for the Spartans. You can view his latest acquisitions and advice on his YouTube channel here.