Grilled Sweet PotatoesTopped with bacon and balsamic vinegar, this grilled potato salad with red bell pepper pairs perfectly with grilled steak or chicken. Ingredients1?pound?(about 3 small)?orange sweet potatoes, peeled, cut into 1-inch pieces 1?small?onion, cut into thin wedges 1?small?(1/2?cup)?red bell pepper, coarsely chopped 2?tablespoons?Land O Lakes? Butter with Canola Oil 1/2?teaspoon?salt 1/4?teaspoon?pepper 1?tablespoon?balsamic vinegar 2?slices?crisply cooked bacon, crumbled How to makeSTEP?1 Heat gas grill on medium?or?charcoal grill until coals are ash white. STEP?2 Place sweet potatoes, onion and bell pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with Butter with Canola Oil. Season with salt and pepper. Top with another 12-inch length of foil. Seal edges of foil by folding over twice. STEP?3 Place aluminum foil packet onto grill. Grill, turning once, 15-20 minutes or until potatoes are tender. STEP?4 Open packet carefully; drizzle with balsamic vinegar. Gently toss to coat. Sprinkle with crumbled bacon. Serve warm or at room temperature.
Tip #1Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh.?We recommend orange sweet potatoes for this recipe. Source: Land O Lakes
|
Grilled Zucchini Ribbons with Pesto and White Beans
Grilled Zucchini Ribbons with Pesto and White BeansThis is a very loose recipe. Sure, I made it with zucchini ribbons, but there¡¯s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don¡¯t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too. - 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
- Olive oil
- Coarse or kosher salt
- Freshly ground black pepper
- 1 lemon
- 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used ¨C Goya¡¯s Great Northern beans)
- 1 garlic clove, peeled
- A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
- 1 to 2 tablespoons white wine vinegar
- Coarsely grated parmesan, to taste
Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have??but will soon replace it with? ) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper. On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it. Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you¡¯ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste. Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste. Finish with a light blanket of parmesan and eat whenever you¡¯re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else. Source: Smitten Kitchen
|
Grilled Nectarines with Gorgonzola and Hazelnuts
Grilled Nectarines with Gorgonzola and HazelnutsThis recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it¡¯s what I had. Use feta, perhaps, if you don¡¯t like goat cheese, or you could even grill some halloumi alongside the nectarines. - Olive oil
- 4 ripe but not too ripe freestone nectarines or peaches
- 3 tablespoons honey
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (70 g) hazelnuts, toasted
- 1/2 cup (70 g) crumbled gorgonzola or another blue cheese
- Flaky salt
Prepare the fruit:?Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side. [I actually didn¡¯t flip mine, but it took more like 5 minutes to get them charred on my dinky grill.] Assemble and serve:?Transfer the nectarines to a serving platter, drizzle with honey, and sprinkle with the crumbled gorgonzola and mint leaves. Roughly chop the toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt. Eat with a fork and knife. Serve with:?Very cold wine or a spritzy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal, I¡¯d make??and serve with grilled bread. Source: Smitten Kitchen
|
Grilled Feta with Asparagus Chimichurri
Grilled Feta with Asparagus ChimichurriThanks to How Sweet Eats for inspiring the combination of?. While I¡¯m adding asparagus and red onion here, I truly think this would be excellent with anything from sugar snaps, snow peas, green beans, broccoli, sweet peas ¡ yes, I basically cannot think of a vegetable that¡¯s bad with chimichurri sauce, sorry.
Chimichurri- 3 large or 4 regular cloves garlic
- 3/4 teaspoon dried oregano or 1 1/2 tablespoons fresh oregano leaves
- 1 tablespoon finely chopped fresh red chili pepper or 1/4 to 1/2 teaspoon red pepper flakes
- 4 ounce bundle flat-leaf parsley [or 1/2 cup finely-chopped leaves]
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons red wine vinegar
Assembly- 1 baguette, sliced 1/2-inch-thick on an angle
- 1 large red onion, cut into thin wedges
- 1 pound asparagus spears, trimmed
- Salt and freshly ground black pepper
- Olive oil
- 8-ounce block feta
Make the chimichurri:?Place garlic, oregano, and red chili in a food processor or high speed blender and blend until chopped. Strip the leaves from the parsley and add them to the blender, pulsing the machine until the parsley is well-chopped. Add olive oil, kosher salt, and black pepper and blend until the parsley is finely chopped. Transfer to a bowl and stir in vinegar. If you¡¯ve got time before using it, chimichurri tastes great after resting at room temperature for 30 minutes to 2 hours before using. No blender? Finely chop all the ingredients by hand, stirring in the oil and vinegar. Grill everything else:?Heat your grill to a high temperature; I like a quick char on everything here. Arrange baguette slices, onion, and asparagus on a large tray (but keeping items separate) and drizzle everything with olive oil and season it with salt and pepper. Pat feta block dry and place in a small cast-iron skillet or a piece of foil folded a few times so it¡¯s a little sturdier. Drizzle feta with olive oil, too, and head outside. My grill is tiny, so I have to grill items one at a time. Start with the baguette slices, arranging them in one layer and flipping them with tongs as soon as they get licks of color underneath. Transfer bread back to the tray and grill the onion slices, until they have brown marks all over. As soon as they come off the grill, place them in a medium-large bowl with a big spoonful of the chimichurri, so they mellow and sweeten further. Next grill the asparagus, rolling it over as soon as it gets some char underneath, and repeating on the remaining parts. Transfer the asparagus back to the tray, and grill the feta last. Place the pan or foil holding the feta directly on the grill and let it heat for 5 to 10 minutes. If you can multitask, use the feta grilling time to cut the asparagus into 1/2-inch segments on an angle and transfer it to the bowl with the onions and pour in all but the the last 2 tablespoons chimichurri, stirring to combine. Season with salt and black pepper to taste. Assemble and serve:?When the feta is very hot throughout and maybe even browned a little at the edges, use a spatula to carefully transfer it from the grill to a serving plate. Arrange the baguette slices around one half of it, and spoon the asparagus chimichurri around the other half. Spoon some extra chimichurri over the feta. Eat right away, smooshing the feta on the toasts and spooning the asparagus on top. The feta is the creamiest when it¡¯s still piping hot, but it will still be delicious even after it has cooled. Source: Smitten Kitchen
|
Blistered Peas-in-the-Pod with Lemon and Salt
Blistered Peas-in-the-Pod with Lemon and Salt- 1 pound fresh English or sweet peas, still in their pods
- Olive oil
- Salt
- Freshly ground black pepper or red pepper flakes
- Finely grated zest and a few wedges of one lemon
- Handful mint leaves, chopped (optional)
- 1/2 cup crumbled ricotta salata or feta (optional)
Wash and pat dry the fresh peas in their pods. Toss in a bowl with a drizzle of olive oil.Heat your grill to a medium-high temperature. Use tongs to arrange the pea pods across grill grates so they don¡¯t fall in. Grill for about 5 minutes on the first side, until blistered and dark in spots underneath. Flip pea pods over and repeat on second side, another 5 minutes, adding another minute or two if needed. [Note: My grill is small and fairly weak. This might take less time on a more robust grill. Look for blistering, not a measured amount of time.] Transfer grilled peas to a serving plate. Season with salt, pepper, and lemon zest; nestle lemon wedges on the plate for those who want fresh juice on theirs. There are two ways to serve these: - Edamame-style:?Serve in the closed pods, just like this, to be eaten ¡°edamame-style¡± ¡ª i.e. holding the pod in your hand and popping the peas into your mouth, discarding the pod.
- Raft-style:?Alternatively, you can peel open the pods, exposing the row of peas inside. With this method, I season the insides as well with salt, pepper, and zest. Add the optional extras of mint and crumbled cheese.
Serve hot or warm. There will be no leftovers. Source: Smitten Kitchen
|
Summer Steak with Corn and Tomatoes
Summer Steak with Corn and TomatoesSteak- 1 1/4- to 1 1/2-pound skirt steak
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon sweet or hot smoked paprika
- Freshly ground black pepper
Salad- 2 ears fresh corn
- 2 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 4 scallions, thinly sliced (white and green)
- 2 cups cherry tomatoes, halved or quartered
- 1 jalape?o, seeds removed, finely chopped
- 1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof
Prep the steak:?Pat steak dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of it, cut the steak into segments that will fit. Combine sugar, salt, paprika, and many grinds of black pepper in a small bowl then sprinkle half of it over the top of the steak; flip steak over and repeat on the second side. Transfer to the fridge and let chill for 30 minutes or up to a few hours, until you¡¯re ready to grill. I do this uncovered to encourage the edges to dry out, which is just my preference; loosely covered works too. Make corn and tomato salad:?Cook the corn your favorite way; I use the grill. Heat your grill to a high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the cobs aside to cool slightly while you make the dressing. Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle (with a towel, if needed), cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalape?o, scallions, and herbs on top of the corn in layers, but I don¡¯t bother mixing it at this point. I like the corn to marinate and gently pickle in the dressing while I cook the steak. Do ahead: Corn salad can be made 1 hour in advance. If you¡¯d like to make it even earlier, I¡¯d leave the herbs off until right before serving so they don¡¯t discolor. Cook the steak:?On a grill:?Heat your grill to high for 10 minutes before using it. I like my (small, gas) grill as ripping hot as I can get it for a skirt steak, since it¡¯s so thin and I want to get color on the outside before it overcooks in the center. Lightly oil the grill and the steak, cooking for 2 minutes on the first side, then flipping it and cooking it for 2 minutes on the second side for medium-rare. Transfer to a cutting board to rest for 5 to 7 minutes. On the stove:?Heat your heaviest skillet, ideally cast-iron (?is my forever go-to) over high heat for several minutes, until the pan is smoking hot. Lightly coat it with a neutral oil and add the steak. If you had to cut yours into a few segments, you might only be able to cook two at a time. Cook for 2 minutes on the first side, then flip the steak and cook it for 2 minutes on the second side for a medium-rare steak. Transfer to a cutting board to rest for 5 to 7 minutes. Assemble and serve:?Stir tomato-corn salad to mix the ingredients and taste, adjusting seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange steak fanned on a serving platter and drizzle any juices that have collected on the cutting board over it. Season lightly with additional salt and pepper. Spoon some tomato-corn salad over it, leaving the rest in a bowl on the side for adding more at the table. Eat right away. Source: Smitten Kitchen
|
Grilled Pork Chops RecipeJuicy Grilled Pork Chops are brined in a saltwater solution and then seasoned with a flavorful dry rub to create the most delicious pork chops! Prep Time:30minutes?mins Cook Time:8minutes?mins brining time:2hours?hrs Total Time:2hours?hrs?43minutes?mins - 3?tablespoons?Diamond Crystal kosher salt?(do not use table salt or sea salt, see notes below)
- 4?cups?water
- 4?6 1/2 ounce?center-cut pork chops?(with the bone, trimmed of fat, 1/2 inch thick)
- olive oil spray
dry rub:- 2?teaspoons?sweet paprika
- 1?teaspoon?garlic powder
- 1?teaspoon?onion powder
- 1/2?teaspoon?dried thyme
- 1/2?teaspoon?dried sage
- 1/4?teaspoon?black pepper
Combine Brine Ingredients:?In a large bowl dissolve salt with water. Add pork chops and cover. Refrigerate the pork chops 2 to 4 hours. Any longer and they will be too salty. Rinse and Dry:?Remove chops from brine; rinse under water and pat dry with paper towels. Discard brine. If you¡¯re not cooking right away you can refrigerate them covered at this point until ready to cook. When ready to grill:?Spray both sides of chops with oil. In a small bowl, mix rub ingredients; rub over both sides of the pork chops. Let stand at room temperature 30 minutes while you preheat the grill. Preheat the Grill:?Meanwhile, preheat your grill or grill pan to medium-high heat. Grill:?Oil the grates then grill the chops until they release easily from the grates and are cooked to medium, 155 to 160 degrees, 3 to 4 minutes per side. Transfer the chops to a plate and let rest for 5 minutes before serving.
Tips for Brining Success- Keep It Cold:?Always brine in the refrigerator to prevent any bacterial growth.
- Don¡¯t Over-Brine:?Brining longer than the recommended time will make the meat too salty and mushy. Stick to the recommended times, and if you aren¡¯t ready to cook right way, drain, rinse, pat dry and grill later.
- Rinse Thoroughly:?Rinsing off the brine after soaking is crucial to avoid overly salty pork chops.
- Follow Directions As Written:?Use the exact measurements of water and salt as written. If you use less water, it will be saltier.
- Use Diamond Crystal Kosher Salt:?Other brands of Kosher salt like Mortons, or Sea Salt or table salt will all result in saltier meat because the sodium is higher.
¿ªÔÆÌåÓý:?1pork chop,?Calories:?272kcal,?Carbohydrates:?1.5g,?Protein:?39.5g,?Fat:?11g,?Saturated Fat:?3.5g,?Cholesterol:?108.5mg,?Sodium:?136mg,?Fiber:?0.5g,?Sugar:?0.5g ? - WW Points:?
Source: SkinnyTaste
|
Asian Grilled Chicken Recipe
Asian Grilled Chicken RecipeThis fast and easy Asian Grilled Chicken recipe is the perfect excuse to get outside and use your grill or your indoor grill pan! Prep Time:15minutes?mins Cook Time:8minutes?mins marinade time:3hours?hrs Total Time:3hours?hrs?23minutes?mins - 8?thin?boneless skinless chicken breast cutlets?(about 3 ounces each)
For the Marinade:- 2?tablespoons?lemon juice
- 2?tablespoons?toasted sesame seeds?(plus more for garnish)
- 2?cloves?garlic?(minced)
- 2?teaspoon?fresh ginger?(peeled and minced)
- 2?green onions?(minced)
- 1/4?cup?low sodium soy sauce?(for gluten free, use tamari)
- 1/4?cup?teriyaki sauce
- 1?teaspoon?honey
- 2?teaspoons?sesame oil
- scallions?(for garnish)
Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of 3 hours, but preferably overnight. Preheat grill or grill pan set to medium-low heat and oil the grates so it doesn't stick. Grill chicken top side down first until well browned charred, about 2 to 3 minutes, turn and cook on the second side about 2 to 3 more minutes, careful not to burn. Transfer to a serving platter and garnish with sesame seeds and scallions.
¿ªÔÆÌåÓý:?2cutlets,?Calories:?288.5kcal,?Carbohydrates:?8g,?Protein:?42g,?Fat:?9g,?Saturated Fat:?1.5g,?Cholesterol:?124mg,?Sodium:?1416.5mg,?Fiber:?1g,?Sugar:?4.5g ? - WW Points:?
Source: SkinnyTaste
|
Turkey Burger RecipeA healthy twist on a classic¡ªthese turkey burgers are quick to make, packed with flavor, and always turn out juicy. Great for weeknights or summer grilling. Prep Time:10minutes?mins Cook Time:15minutes?mins Total Time:25minutes?mins - 1?pound?93% lean ground turkey
- 1/4?cup?seasoned whole wheat breadcrumbs?( or gluten-free breadcrumbs)
- 1/4?cup?dried onion flakes
- 1?tablespoon?ketchup
- 1?tablespoon?mustard
- 1?teaspoon?Worcestershire sauce
- 1?clove?garlic?(grated)
- 1?teaspoon?kosher salt
- olive oil spray
- 4?burger buns
Optional For ¿ªÔÆÌåÓý: (not inlcuded in n.i)- cheese
- sliced tomato
- sliced red onion
- Iceberg lettuce
- sliced pickles
- ketchup and mustard
- caramelized onions
- avocado
In a large bowl, combine ground turkey, breadcrumbs, dried onion flakes, ketchup, mustard, Worcestershire sauce, garlic and salt. Make 4 equal patties, press down to flatten so they are not too thick, about 1/2 inch thick so they cook in the center.
To cook on the stove:Heat a large nonstick skillet on medium-low heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook 4 to 5 minutes on each side until browned and cooked through. Keep an eye on the bottom to prevent burning and to make sure the burgers are cooked all the way through. While the burgers are cooking, prepare your buns and toppings. Toast the buns if you like. When the burgers are done, place them on the buns, add your desired toppings, and serve immediately.
If grilling:Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center and reach an internal temperature of 165¡ãF. Air Fryer Option:?Air fry turkey burgers 400F about 4 to 5 minutes on each side.
Turkey burgers can stick?to the grill due to their lower fat content compared to beef. However, there are a few ways to prevent this from happening:- Preheat the Grill:?Ensure your grill is hot before you put the burgers on. A hot grill helps to sear the meat quickly, keeping the juices in and preventing sticking.
- Oil the Grill Grates:?Before you start grilling, take a paper towel soaked in vegetable oil and, using tongs, rub it over the grill grates. This will create a non-stick surface.
- Don't Move the Burgers Too Soon:?After placing your burgers on the grill, let them cook without disturbing them until they release easily from the grill, typically about 5-6 minutes. If you try to flip them too soon, they may stick and fall apart.
- Use a Spatula:?When it's time to flip your burgers, use a wide spatula and make sure to scoop under the burgers completely to prevent them from falling apart. Remember to make sure your turkey burgers reach an?internal temperature of 165¡ãF?to ensure they are cooked safely.
¿ªÔÆÌåÓý:?1burger,?Calories:?351kcal,?Carbohydrates:?33.5g,?Protein:?29g,?Fat:?12g,?Saturated Fat:?3g,?Cholesterol:?84mg,?Sodium:?768.5mg,?Fiber:?2g,?Sugar:?8.5g ? - WW Points:?
Source: SkinnyTaste
|
Chicken Tikka KebabChicken Tikka Kebabs?are juicy, flavorful skewers of marinated chicken with yogurt and Indian spices¡ªperfect for the grill, oven, or air fryer. Prep Time:20minutes?mins Cook Time:25minutes?mins marinade time:1hour?hr Total Time:1hour?hr?45minutes?mins - ??cup?whole milk greek yogurt?(plus more for garnish)
- 2?tablespoons?tomato paste
- 1?tablespoon?extra virgin olive oil
- 1?teaspoon?fresh grated ginger or ginger paste
- 1?teaspoon?minced garlic
- ??teaspoon?ground turmeric
- 2?teaspoons?garam masala
- ??teaspoon?ground coriander
- ??teaspoon?ground cumin
- ??teaspoon?cayenne pepper
- 1 ??teaspoons?kosher salt
- 2?pounds?boneless skinless chicken thighs?(cut into 1-inch pieces)
- 1?large red onion?(cut into 1-inch pieces)
- Lime wedges?(or lemon, for garnish)
- Chopped cilantro?(for garnish)
Add the yogurt, tomato paste, olive oil, garlic, and ginger to a large mixing bowl and whisk until evenly combined. Add all of the spices and the salt to the bowl and whisk to incorporate. Add the chicken to the bowl and stir to coat the chicken evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for 1-4 hours. Remove the chicken from the fridge. Thread the chicken and the red onion onto metal skewers, with a piece of onion in between each chicken cube. To grill, preheat an outdoor grill or indoor grill pan to medium heat and lightly oil the grates. Transfer the kabobs to the grill and cook until the chicken easily releases from the grates and has nice solid grill marks, about 3-4 minutes. Rotate and continue to cook the chicken until evenly charred and the internal temperature reaches 165¡ã F, about 22 to 25 minutes total. Garnish the kabobs with chopped cilantro and serve with lime wedges and yogurt.
*If using wood skewers, be sure to soak them in water for 30 minutes before using.To cook under the broiler, preheat the oven to broil on high. Line a rimmed baking sheet with foil. Place the kabobs on the baking sheet and transfer to the oven. Broil 6 inched from the heating element, until the topside of the chicken is slightly charred, about 3-4 minutes. Keep an eye on them as everyone¡¯s broilers are slightly different. Remove the baking sheet from the oven and rotate the kabobs. Return the baking sheet to the oven and continue the process until the chicken is evenly charred and the internal temperature reaches 165¡ãF.Air fryer recipe, skip the skewers and air fry 400¡ãF 16 minutes, shaking the basket halfway. ¿ªÔÆÌåÓý:?1kabob,?Calories:?230kcal,?Carbohydrates:?4g,?Protein:?31.5g,?Fat:?9g,?Saturated Fat:?2.5g,?Cholesterol:?144mg,?Sodium:?473mg,?Fiber:?0.5g,?Sugar:?2g ? - WW Points:?
Source: SkinnyTaste
|
Artichoke PieThis 7-ingredient Artichoke Pie is so simple to make with frozen pie crust, canned artichoke hearts, eggs, sauteed onions and cheese. Prep Time:10minutes?mins Cook Time:55minutes?mins Total Time:1hour?hr?5minutes?mins - 2?teaspoons?extra virgin olive oil
- 1?large?onion?(chopped)
- 1?9-inch?frozen pie crust?((regular size, not deep))
- 15?oz can?artichoke hearts?((in water) drained and quartered)
- 4?large?eggs
- 1/2?cup?grated parmesan cheese
- 1/4?cup?chopped parsley
- 1 1/3?cups?shredded part-skim mozzarella
Preheat the oven to 350F. Heat a medium skillet over medium heat. When hot add the oil and onions and saut¨¦ until golden and almost crispy, about 10 to 12 minutes, stirring. Set aside. In a medium bowl, beat the eggs with the Parmesan and parsley. Place the artichokes and the onions on the pie crust, pour the eggs over and top with mozzarella. Bake until the eggs are set, about 40 to 45 minutes.
¿ªÔÆÌåÓý:?1/8th slice,?Calories:?229kcal,?Carbohydrates:?17g,?Protein:?12.5g,?Fat:?13g,?Saturated Fat:?4g,?Cholesterol:?107.5mg,?Sodium:?401mg,?Fiber:?4g,?Sugar:?1g ? - WW Points:?
Source: SkinnyTaste
|
Learn how to make a peach pie that¡¯s so delicious it¡¯ll be the highlight of everyone¡¯s summer. Made with fresh peaches and a refrigerated pie crust for ease,??and??combine everything to create a peach pie filling recipe ... Ingredients- 3 pounds fresh peaches, peeled, pitted and sliced (about 7 cups)
- 1/2 cup plus 3 tablespoons sugar, divided
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon plus 1/8 teaspoon salt, divided
- 1 1/2 teaspoons?, divided
- 1 packages (14.1 ounces) refrigerated pie crusts, (2 crusts)
- 3 tablespoons corn starch
- 1 tablespoon?
- 1 tablespoon water
INSTRUCTIONS- 1Mix peaches, 1/2 cup of the sugar, lemon zest and juice, and 1/4 teaspoon of the salt in large heat-safe bowl until well blended. Let stand 30 minutes. Drain peaches, reserving 8 tablespoons of the juice. Return peaches to bowl; sprinkle with 1/2 teaspoon of the cinnamon. Set aside.
- 2Meanwhile, prepare pie crust as directed on package. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate pie plate with bottom crust and prepared strips until ready to assemble pie.
- 3Preheat oven to 425¡ãF. Mix 2 tablespoons of the remaining sugar, remaining 1/8 teaspoon salt, remaining 1 teaspoon cinnamon and corn starch in small bowl. Add 2 tablespoons of the reserved peach juice to cornstarch mixture, whisking to mix well; set aside.
- 4Place remaining 6 tablespoons peach juice in small saucepan. Bring to simmer on medium-low heat. Stir in vanilla. Whisk cornstarch slurry into saucepan. Cook and stir just until thickened and smooth, about 30 seconds. Remove from heat. Pour syrup mixture over peaches; toss to coat. Allow to cool slightly.
- 5Spoon peach mixture into chilled pastry-lined pie plate. Arrange pie dough strips over top to create a lattice over filling (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired. Brush lattice with water and sprinkle evenly with remaining 1 tablespoon sugar. Place pie plate on large shallow baking pan.
- 6Bake 25 minutes or until crust is lightly browned. Reduce heat to 375¡ãF. Rotate pan and pie. Bake 30 to 35 minutes longer, until crust is golden brown and filling is bubbly. Cool on wire rack. Serve with vanilla ice cream, if desired.
Test Kitchen Tips:
¡¤?How to weave a lattice top crust:?Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with.
¡¤ After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
Source: McCormick
|
Blueberries, raspberries, and a touch of cinnamon make a luscious mixed berry pie filling for this mixed berry pie recipe. With just 15 minutes of prep time - thanks to refrigerated pie crust - this mouthwatering mixed berry pie will be ready to eat in no time. Ingredients- 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon?
- 3 1/2 cups blueberries
- 1 1/2 cup raspberries
- 1 tablespoon lemon juice
- 2 tablespoons cold butter, cut into small pieces
INSTRUCTIONS- 1Preheat oven to 400¡ãF. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
- 2Mix sugar, cornstarch and cinnamon in large bowl. Add berries and lemon juice; toss gently. Spoon mixture into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust.
- 3Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack.
Source: McCormick
|
Looking for the perfect summer dessert? This strawberry pie is a crowd-pleaser, featuring a sweet, refreshing filling that¡¯s easy to make. Our simple strawberry pie recipe combines fresh strawberry filling with a pre-made crust. Whether you're looking for a fun pie to ... Ingredients- Strawberry Pie
- 1 pie crust (from 14.1-ounce package)
- 6 cups fresh or frozen whole strawberries, hulled, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 packet (1 tablespoon) unflavored gelatin
- 1 tablespoon?
- 3/4 cup sugar
- Topping
- 3 1/2 heavy cream
- 3 tablespoons sugar
- 1 teaspoon?
INSTRUCTIONS- 1Preheat oven to 450¡ãF. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate. Blind bake as directed. Cool completely.
- 2Meanwhile, place 5 cups of the strawberries in a large saucepan. Cook on medium-high heat 20 to 25 minutes, stirring frequently, until thick and jammy. (You should have about 2 cups of cooked berries.)
- 3Whisk lemon juice, water, gelatin and vanilla in small bowl. Let stand 5 minutes or until mixture has thickened. Stir gelatin mixture and sugar into strawberries. Return to simmer; cook and stir 2 minutes longer. Remove from heat. Transfer to large bowl. Cool 30 minutes.
- 4Coarsely chop or slice remaining 1 cup strawberries. Gently stir into cooked berry mixture. Pour into prepared crust. Refrigerate until set, about 4 hours.
- 5Meanwhile, for the topping, beat heavy cream, sugar and vanilla with electric mixer until soft peaks form. Spread over pie or serve on the side.
Source: McCormick
|
McCormick? Pure Vanilla Extract, fresh lemon juice, and sugar transform fresh or frozen pitted cherries into a delightfully sweet cherry pie filling in this homemade cherry pie recipe. Made with a refrigerated pie crust, cherry pie doesn¡¯t get any easier ¨C or... Ingredients- 4 1/2 cups fresh or frozen cherries, pitted and halved
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon?
- 1 tablespoon unsalted butter, cut into small cubes
- 1 egg, beaten
- 1 tablespoon water
- 1 package (14.1 ounces) refrigerated pie crust
- Coarse sugar, for sprinkling on crust
INSTRUCTIONS- 1Preheat oven to 400¡ãF. Mix cherries, sugar, cornstarch, lemon juice and vanilla in large bowl. Refrigerate while preparing pie crust.
- 2Prepare pie crust as directed on package for 2 crust pie. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate strips until ready to assemble pie.
- 3Remove cherries from refrigerator spoon into prepared bottom crust using a slotted spoon. Reserve remaining liquid. Place pie in refrigerator.
- 4Transfer liquid from cherries to small saucepan. Bring to simmer on medium heat. Cook about 4 to 5 minutes or until slightly thickened. Remove from heat and cool 5 minutes. Remove pie from refrigerator and pour syrup evenly over top of filling. Dot with butter.
- 5Arrange refrigerated pie dough strips over top of filling to create a lattice (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired.
- 6Mix egg and water in small bowl; brush top crust of pie with egg wash. Sprinkle with coarse sugar. Plate pie plate on large rimmed baking sheet.
- 7Bake on bottom rack of oven 20 minutes. Reduce oven temperature to 375¡ãF. Bake 30 to 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack 3 to 4 hours or until completely cool before serving.
Test Kitchen Tips:???How to weave a lattice top crust:?Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with.
? To prevent crust from over-browning, after 15 to 20 minutes of baking, cover edge of crust with strips of foil.
Source: McCormick
|
Pasta with Vegetable Sauce (marketgrow.com)
Pasta with vegetable sauce is a vibrant, hearty and wholesome dish that brings together the best of seasonal vegetables in rich and flavorful tomato-based sauce. Perfect for a quick weeknight dinner or cozy weekend meal, this dish offers a balance of texture and flavor, with tender pasta coated in sauce brimming with sauteed onion, garlic, bell pepper, zucchini, carrot and mushrooms. It¡¯s a great way to incorporate more vegetables in your diet, while enjoying a comforting bowl of pasta. Customize the vegetables to suit your taste or what¡¯s in season, and top it off with a sprinkle of Parmesan or fresh herbs for a delightful finishing touch.
INGREDIENTS:
list of 16 items
? 12 oz (340g) pasta (penne, spaghetti, or your favorite type)
? 2 tbsp olive oil
? 1 medium onion, diced
? 3 cloves garlic, minced
? 1 bell pepper, diced (any color)
? 1 medium zucchini, diced
? 2 medium carrots, diced
? 1 cup mushrooms, sliced
? 1 can (14.5 oz) diced tomatoes
? 1/4 cup tomato paste
? 1 tsp dried oregano
? 1 tsp dried basil
? 1/4 tsp red pepper flakes (optional)
? Salt and pepper to taste
? Fresh basil or parsley for garnish (optional)
? Grated Parmesan cheese (optional)
list end
INSTRUCTIONS:
list of 6 items
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and
set aside.
2. Prepare the vegetable sauce: In a large skillet, heat olive oil over medium heat. Add the diced onions and saut¨¦ until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the vegetables: Stir in the bell pepper, zucchini, carrots, and mushrooms. Cook for 7-8 minutes, stirring occasionally, until the vegetables are
softened.
4. Build the sauce: Add the diced tomatoes (with their juice), tomato paste, oregano, basil, red pepper flakes (if using), and salt and pepper. Stir well
to combine. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Combine pasta and sauce: Once the sauce is ready, add the drained pasta to the skillet, tossing it gently to coat the pasta evenly with the vegetable
sauce. Cook for an additional 2-3 minutes to let the pasta absorb some of the sauce.
6. Serve: Divide the pasta among plates, garnish with fresh basil or parsley, and sprinkle with grated Parmesan if desired. Enjoy!
list end
This simple and delicious dish pairs well with a side salad or garlic bread.
|
Cheesy Meatball Casserole (marketgrow.com)
Cheesy meatball casserole is a comforting and hearty dish that combines tender meatballs, rich marinara sauce and layers of melted cheese all baked to perfection. This casserole is a family favorite that brings the delicious flavor of a classic Italian meal in a convenient, one-pan dish. Perfect for busy weeknights or weekend gatherings, it¡¯s easy to assemble and even more fun to eat. Serve this cheesy, savory casserole with garlic bread or a side salad for a complete and satisfying meal.
INGREDIENTS:
list of 12 items
? 1 lb ground beef
? 1/2 cup breadcrumbs
? 1/4 cup grated Parmesan cheese
? 1 egg
? 2 cloves garlic, minced
? 1 tsp dried oregano
? 1 tsp dried basil
? Salt and pepper to taste
? 2 cups marinara sauce
? 2 cups shredded mozzarella cheese
? 1/2 cup shredded Parmesan cheese
? Fresh basil or parsley for garnish (optional)
list end
INSTRUCTIONS:
list of 6 items
1. Preheat the oven: Preheat your oven to 375¡ãF (190¡ãC) and lightly grease a 9¡Á13-inch baking dish.
2. Make the meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix well
and shape the mixture into small meatballs, about 1 inch in diameter.
3. Cook the meatballs: Heat a little olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-6 minutes total (they don¡¯t
need to be fully cooked through as they will bake in the oven).
4. Assemble the casserole: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the browned meatballs on top, then
pour the remaining marinara sauce over the meatballs. Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly,
and slightly golden.
6. Serve: Garnish with fresh basil or parsley, if desired, and serve with garlic bread or a side salad.
list end
This Cheesy Meatball Casserole is the ultimate comfort food, offering savory meatballs and gooey cheese in every delicious bite!
Best restaurants near me
|
Chewy Ginger-molasses Cookies (cookingcuriosity.com)
Chewy ginger-molasses cookies are the epitome of cozy comfort, combining the warm, spicy flavors of ginger, cinnamon and clove with the deep, rich sweetness of molasses. These cookies have perfectly soft and chewy texture, with slightly crisp edges and sugary coating that adds delightful crunch. Ideal for holiday baking or any time you crave something sweet and spiced, these cookies are perfect for enjoying with a cup of tea or coffee. The intense flavor and satisfying chew make these cookies timeless classics everyone will love.
INGREDIENTS:
list of 13 items
? 2 1/4 cups all-purpose flour
? 2 teaspoons ground ginger
? 1 teaspoon ground cinnamon
? 1/2 teaspoon ground cloves
? 1/4 teaspoon ground nutmeg
? 1 teaspoon baking soda
? 1/2 teaspoon salt
? 3/4 cup unsalted butter, softened
? 1 cup granulated sugar (plus extra for rolling)
? 1/4 cup brown sugar, packed
? 1 large egg
? 1/4 cup molasses
? 1 teaspoon vanilla extract
list end
INSTRUCTIONS:
list of 8 items
1. Preheat the Oven: Preheat your oven to 350¡ãF (175¡ãC). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about
3-4 minutes.
4. Add the Wet Ingredients: Beat in the egg, molasses, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix
the dough.
6. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra granulated sugar until fully coated.
7. Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until
the edges are set and the tops are slightly cracked. The centers should still look soft.
8. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
list end
Chewy ginger-molasses cookies are delightful treats with their warm spices and deep molasses flavor, making them perfect for any cozy occasion. Enjoy these soft, chewy cookies fresh from the oven, or store them in an airtight container to savor their deliciousness over several days.
|
Strawberry Crumble Bars (cookingcuriosity.com)
These strawberry crumble bars are the perfect blend of buttery, sweet and fruity flavors. With a crumbly oatmeal base and juicy strawberry filling, these bars are delightful treats for any occasion. The base doubles as the topping, creating a beautiful contrast with the vibrant strawberry. They¡¯re easy to make and bring together the comforting flavors of summer berries with crisp crumble topping. Whether enjoyed with a cup of coffee in the morning or as sweet snacks in the afternoon, these bars are sure to please.
INGREDIENTS:
For the Base and Crumble Topping:
list of 8 items
? 1 cup (125g) all-purpose flour
? 1 cup (90g) old-fashioned oats
? 1/2 cup (100g) granulated sugar
? 1/4 cup (50g) light brown sugar, packed
? 1/2 teaspoon baking powder
? 1/4 teaspoon salt
? 1/2 cup (115g) unsalted butter, melted
? 1 teaspoon vanilla extract
list end
For the Strawberry Filling:
list of 4 items
? 2 cups fresh strawberries, diced
? 1 tablespoon lemon juice
? 1/3 cup (65g) granulated sugar
? 1 tablespoon cornstarch
list end
INSTRUCTIONS:
list of 8 items
1. Preheat the oven to 350¡ãF (175¡ãC). Grease and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Prepare the base and crumble topping: In a large bowl, combine the flour, oats, granulated sugar, brown sugar, baking powder, and salt. Pour in the
melted butter and vanilla extract, and stir until the mixture resembles a coarse crumb.
3. Assemble the base: Take about 2/3 of the crumble mixture and press it firmly into the bottom of the prepared pan to form the base. Make sure it¡¯s packed
tightly and evenly.
4. Prepare the strawberry filling: In a separate bowl, toss the diced strawberries with lemon juice. In another small bowl, mix together the sugar and
cornstarch, then sprinkle this mixture over the strawberries. Stir until the berries are evenly coated.
5. Spread the filling: Evenly spread the strawberry mixture over the base layer in the pan.
6. Add the crumble topping: Sprinkle the remaining crumble mixture over the top of the strawberries. Don¡¯t press it down¡ªleave it loose for a crumbly texture.
7. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the strawberries are bubbling.
8. Cool and serve: Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and enjoy!
list end
TIPS:
list of 2 items
? These bars can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
? For an extra twist, try mixing in a handful of raspberries or blueberries with the strawberries for a mixed berry crumble.
list end
|
Chocolate Mint Truffles (cookingcuriosity.com)
These chocolate mint truffles are a perfect blend of creamy chocolate and refreshing mint, making them irresistible treats for chocolate lovers. The smooth ganache center is infused with mint extract, giving each bite a delightful burst of cool flavor. Rolled in cocoa powder or dipped in a chocolate coating, these truffles are elegant enough for special occasions but easy enough to make for everyday indulgence. Their luxurious texture and balance of minty freshness with chocolatey goodness make them hits for any dessert table.
INGREDIENTS:
list of 6 items
? 8 oz semi-sweet chocolate, finely chopped
? 1/2 cup heavy cream
? 1 tsp mint extract
? 1 tbsp unsalted butter
? Cocoa powder, for rolling (optional)
? 8 oz dark chocolate, melted (optional for coating)
list end
INSTRUCTIONS:
list of 6 items
1. Make the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just
begins to simmer (do not boil). Remove from heat and pour the cream over the chocolate. Let it sit for a minute to soften, then stir until smooth.
2. Add Mint and Butter: Stir in the mint extract and butter until fully combined and the mixture is glossy.
3. Chill: Cover the bowl and refrigerate for about 2 hours, or until the mixture is firm enough to scoop.
4. Form the Truffles: Once the ganache is firm, use a small scoop or teaspoon to form small balls. Roll each ball between your hands to smooth it out.
Place the truffles on a lined baking sheet.
5. Coat or Roll: If you prefer a simple finish, roll the truffles in cocoa powder. For a more decadent touch, dip each truffle in melted dark chocolate
and allow them to set on the lined sheet.
6. Chill Again: Refrigerate the truffles for at least 30 minutes to firm up before serving.
list end
Enjoy your delicious chocolate mint truffles!
|
