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Seared Herb Chicken Paillard (Celebrity Chef Robert Irvine) Quick-and-easy Mother's Day meal can be made in minutes, chef says https://www.foxnews.com/food-drink/quick-easy-mothers-day-meal-can-made-minutes-chef-says Quick-and-easy Mother's Day meal can be made in minutes, chef says Cooking tips to make Mother's Day a success from chef Robert Irvine By Peter Burke Published May 11, 2025 Celebrity chef Robert Irvine makes chicken paillard meal in minutes Based in Florida, celebrity chef Robert Irvine prepares a chicken paillard with a toasted coriander Greek yogurt spread and a spring harvest salad. Looking for a last-minute Mother's Day gift? Sons and daughters can show their mom some love with a quick-and-easy chicken dish that celebrity chef Robert Irvine says can be prepared in minutes. In an interview with Fox News Digital, Irvine shared his recipe for seared herb chicken paillard with toasted coriander Greek yogurt and spring harvest salad. (See the video at the top of this article.) ARE ROTISSERIE CHICKENS REALLY HEALTHY? WHAT TO KNOW Although it's suitable for any occasion, the dish is particularly helpful for anyone pressed for time. That's because the meal can be made in less than three minutes. Irvine also revealed four practical cooking tips that will help make your Mother's Day meal a success. 1. Choose your meat Chicken paillard is pounded flat and grilled or sautéed quickly. CHICKEN THIGHS VS. CHICKEN BREASTS: WHICH ARE 'BETTER' FOR YOU? FOOD EXPERTS WEIGH IN "Paillard just means a flat piece of meat," Irvine told Fox News Digital. He used chicken breast for his dish. "But you can do this with the thighs, which have much more flavor because the dark meat contains more natural fat," Irvine said. "The white meat doesn't." Chef Irvine said chicken paillard can be made with breasts or thighs. (Fox News) When it comes to flattening the chicken, Irvine recommends using the smooth end of a meat pounder. "And all we're doing is breaking the protein apart, so it cooks faster." EATING CHICKEN LINKED TO HIGHER MORTALITY RATES, OBSERVATIONAL STUDY SUGGESTS Fish can also be substituted for chicken. "We could use salmon the very same way. We could use cod," Irvine said. 2. Don't forget the stem One of the herbs used to bolster the chicken's flavor is rosemary. Irvine demonstrates how he uses rosemary to add flavor to the dish. (Fox News) "Now, people think that when I use the rosemary, which is literally taken off the stick here, that this is the flavor," Irvine said, holding the stem. "It is slightly. But this, the twig, is much more intense in flavor." He incorporates the twig into the dish, using the back of a knife to bring out the aroma. ONE OF AMERICA'S BEST FOOD TOURS IS HELD IN THIS SURPRISING SOUTHERN TOWN "I'm going to drop that in when I cook." Irvine then removes it before serving. "I'm never going to eat this because it's too hot," he said. "But it's a great flavor." 3. Pick the right oil Instead of a traditional olive oil, Irvine prefers to use a grapeseed oil. Irvine uses grapeseed oil instead of olive oil. (Justin Leonard) "The reason I use grapeseed oil is because I don't want a bitter, peppery aftertaste," he told Fox News Digital. "I've already got arugula. That's the pepperiness." For more Lifestyle articles, visit foxnews.com/lifestyle Grapeseed oil reaches a higher temperature than olive oil, "sears the chicken nicely" and "doesn't get absorbed into the chicken like an olive oil would," he said. "Olive oil's really only for finishing." 4. Let it be While the chicken is cooking, there is no need to move the pan, Irvine said. CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER "If I shake the pan, the protein moves," he said. "It will never get golden brown." Irvine shared tips with Fox News Digital for creating a quick and easy meal. (Justin Leonard) Put down the spatula, Irvine said, and "let it do its thing." CLICK HERE TO GET THE FOX NEWS APP "It will tell you when it's ready to turn over because the edges will turn golden brown." Peter Burke is a lifestyle editor with Fox News Digital.
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Grilled Sweet Potatoes
Grilled Sweet Potatoes Topped with bacon and balsamic vinegar, this grilled potato salad with red bell pepper pairs perfectly with grilled steak or chicken. 20 minPrep Time 35 minTotal Time 3cups Ingredients 1 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 make STEP 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 #1 Sweet 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 ~~~~~ Rhonda in MO
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Grilled Zucchini Ribbons with Pesto and White Beans
Grilled Zucchini Ribbons with Pesto and White Beans 开云体育s: 2 as a main, 4 as a side Time: 15 minutes This 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 – 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 this one but will soon replace it with this ) 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 ~~~~~ Rhonda in MO
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Grilled Nectarines with Gorgonzola and Hazelnuts
Grilled Nectarines with Gorgonzola and Hazelnuts 开云体育s: 2 to 3 Time: 15 minutes Source: Salad Freak by Jess Damuck This 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 these clams and serve with grilled bread. Source: Smitten Kitchen ~~~~~ Rhonda in MO
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Grilled Feta with Asparagus Chimichurri
Grilled Feta with Asparagus Chimichurri 开云体育s: 2 to 4 as a salad, 8 as a party appetizer Time: 30 minutes Source: Smitten Kitchen Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. 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 vinegarAssembly 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 ~~~~~ Rhonda in MO
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Blistered Peas-in-the-Pod with Lemon and Salt
Blistered Peas-in-the-Pod with Lemon and Salt 开云体育s: 4 as a side; 8 as an appetizer Time: 15 minutes Source: Recipe from Smitten Kitchen, method inspired by Susan Spungen 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” — 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 ~~~~~ Rhonda in MO
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Summer Steak with Corn and Tomatoes
Summer Steak with Corn and Tomatoes 开云体育s: 3 to 4 Time: 40 minutes Source: Smitten Kitchen Steak 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 pepperSalad 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 (this 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 ~~~~~ Rhonda in MO
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Juicy Grilled Pork Chops
Grilled Pork Chops Recipe 4.80 from 5 votes Juicy 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 Yield: 4 servings Course: Dinner, main dish Cuisine: American Equipment Grill Pan or grill Ingredients 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 Instructions 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. Notes 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. Nutrition 开云体育: 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 ~~~~~ Rhonda in MO
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Asian Grilled Chicken Recipe
Asian Grilled Chicken Recipe 4.78 from 9 votes This 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 Yield: 4 servings Course: Dinner Cuisine: Asian Equipment Grill Pan or grill Ingredients 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) Instructions 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. Nutrition 开云体育: 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 ~~~~~ Rhonda in MO
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Turkey Burger Recipe
Turkey Burger Recipe 4.89 from 54 votes A healthy twist on a classic—these 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 Yield: 4 servings Course: Dinner, Lunch, Meal Prep Cuisine: American Ingredients 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 开云体育: (not inlcuded in n.i) cheese sliced tomato sliced red onion Iceberg lettuce sliced pickles ketchup and mustard caramelized onions avocado Instructions 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°F. Air Fryer Option: Air fry turkey burgers 400F about 4 to 5 minutes on each side. Notes 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°F to ensure they are cooked safely. Nutrition 开云体育: 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 ~~~~~ Rhonda in MO
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Chicken Tikka Kebab
Chicken Tikka Kebab 5 from 5 votes Chicken Tikka Kebabs are juicy, flavorful skewers of marinated chicken with yogurt and Indian spices—perfect 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 Yield: 6 servings Course: Dinner, Lunch, main dish Cuisine: Indian Equipment 6 metal skewers or bamboo skewers* Ingredients ? 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) Instructions 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° F, about 22 to 25 minutes total. Garnish the kabobs with chopped cilantro and serve with lime wedges and yogurt. Notes *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°F. Air fryer recipe, skip the skewers and air fry 400°F 16 minutes, shaking the basket halfway. Nutrition 开云体育: 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 ~~~~~ Rhonda in MO
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Artichoke Pie
Artichoke Pie 4.84 from 75 votes This 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 Yield: 8 servings Course: Breakfast, Brunch, Dinner, Lunch Cuisine: American Ingredients 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 Instructions Preheat the oven to 350F. Heat a medium skillet over medium heat. When hot add the oil and onions and sauté 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. Nutrition 开云体育: 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 ~~~~~ Rhonda in MO
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Fresh Peach Pie
Fresh Peach Pie 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, McCormick? Ground Cinnamon and Vanilla combine everything to create a peach pie filling recipe ...Read More 30m PREP TIME 1hr 5m COOK TIME 348 CALORIES 10 INGREDIENTS 开云体育s: 8 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 McCormick? Ground Cinnamon, divided 1 packages (14.1 ounces) refrigerated pie crusts, (2 crusts) 3 tablespoons corn starch 1 tablespoon McCormick? All Natural Pure Vanilla Extract 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°F. 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°F. 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 ~~~~~ Rhonda in MO
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Mixed Berry Pie
Mixed Berry Pie 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. 15m PREP TIME 1hr COOK TIME 409 CALORIES 8 INGREDIENTS 开云体育s: 8 Ingredients 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts) 3/4 cup sugar 1/3 cup cornstarch 1 teaspoon McCormick? Ground Cinnamon 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°F. 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 ~~~~~ Rhonda in MO
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Strawberry Pie
Strawberry Pie 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 ...Read More 20m PREP TIME 40m COOK TIME 10 INGREDIENTS 开云体育s: 8 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 McCormick? All Natural Pure Vanilla Extract 3/4 cup sugar Topping 3 1/2 heavy cream 3 tablespoons sugar 1 teaspoon McCormick? All Natural Pure Vanilla Extract INSTRUCTIONS 1Preheat oven to 450°F. 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 ~~~~~ Rhonda in MO
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Cherry Pie
Cherry Pie 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 – or...Read More 30m PREP TIME 1hr 15m COOK TIME 367 CALORIES 10 INGREDIENTS 开云体育s: 8 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 McCormick? All Natural Pure Vanilla Extract 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°F. 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°F. 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 ~~~~~ Rhonda in MO
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Christopher Kimball's Milk Street No-Fry Neapolitan Eggplant Parmesan It's a lighter, brighter version of eggplant parmesan. Start to finish: 1 3/4 hours, plus cooling 开云体育s: 6 to 8 At the family-owned trattoria La Tavernetta Vittozzi in Naples, Anna Vittozzi taught us to make a lighter, brighter eggplant Parmesan that still was rich with cheese and tangy with tomato sauce. The secret? Skip the breading. Though the Vittozzi version involved pan-frying eggplant, we found we could achieve similar results by roasting olive oil-brushed slices in the oven. This easier, more hands-off approach yields golden-brown, silky-textured eggplant, perfect for layering with a simple tomato sauce and fresh basil, plus plenty of cheese. In addition to umami-packed Parmesan, Vittozzi used smoked provolone, which added a delicious depth and savoriness to the dish. Smoked mozzarella might be easier to find in the U.S., and it’s a fine stand-in, as is scamorza cheese. If none of those are options, opt for low-moisture mozzarella cheese but avoid fresh mozzarella, which contains too much water. Don’t peel off all of the skin from the eggplants. Remove the skin in interval strips so the eggplants looked striped. The skin helps hold the flesh together, so if all of it is peeled away, the eggplant slices too easily fall apart after cooking. Adapted by Rose Hattabaugh INGREDIENTS 7 tablespoons extra-virgin olive oil, divided Five 1-pound globe eggplants Kosher salt and ground black pepper 1 medium yellow onion, finely chopped 28-ounce can crushed tomatoes 3 tablespoons salted butter, cut into 3 pieces 8 ounces smoked provolone, smoked mozzarella or smoked scamorza cheese, shredded (2 cups), divided 2 ounces Parmesan cheese, finely grated (1 cup), divided 1 cup lightly packed fresh basil, torn DIRECTIONS Heat the oven to 425F with racks in the upper- and lower-middle positions. Brush 2 rimmed baking sheets with 2 tablespoons oil each. Remove half of the skin from each eggplant. To do this, using a vegetable peeler and working from top to bottom, peel off strips of skin about 1 inch apart. Cut the eggplants crosswise into 1/4-inch-thick rounds, then arrange in a single layer on the prepared baking sheets, slightly overlapping. Brush the eggplant with 2 tablespoons of the remaining oil, then sprinkle lightly with salt and pepper. Roast until the slices are spottily browned, the edges are slightly crisped and the moisture has cooked off, 35 to 40 minutes; halfway through, use a wide metal spatula to flip the slices, then switch the positions of the baking sheets. Remove from the oven; leave the oven on. Meanwhile, in a large saucepan over medium-low, heat the remaining 1 tablespoon oil until shimmering. Add the onion and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the tomatoes, butter, 1/2 teaspoon pepper and 1/2 cup water. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes. Remove from the heat and cool for 15 minutes. Taste and season with salt and pepper. Measure 1 cup of the tomato sauce into a 9-by-13-inch baking dish and spread to cover the bottom. Arrange one-third of the eggplant on top of the tomato sauce, overlapping the slices if needed, then sprinkle evenly with 1 cup provolone, 1/4 cup Parmesan and about half of the basil. Spoon on another 3/4 cup tomato sauce and spread evenly. Layer on half of the remaining eggplant, followed by the remaining provolone, 1/4 cup of the remaining Parmesan and the remaining basil. Spoon on another 3/4 cup sauce and layer on the remaining eggplant. Cover with the remaining sauce, spreading it evenly, then sprinkle with the remaining Parmesan. Bake on the lower rack until the edges are bubbling and the cheese is melted, 15 to 20 minutes. Cool for about 10 minutes before serving. Ginny Butterfield Cranberry Twp, Pa
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Cinnamon Pecan Pie 0.0 No ReviewsWrite the First Review
Cinnamon Pecan Pie Classic pecan pie gets a touch of spiciness with McCormick? Ground Cinnamon. 10m PREP TIME 55m COOK TIME 576 CALORIES 7 INGREDIENTS 开云体育s: 8 Ingredients 1 refrigerated pie crust, (from 14.1-ounce package) 3 eggs, lightly beaten 1 cup firmly packed light brown sugar 1 cup light corn syrup 2 tablespoons butter, melted 2 teaspoons McCormick? Ground Cinnamon 1 1/2 cups pecan pieces INSTRUCTIONS 1Preheat oven to 350°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate. 2Mix eggs, sugar, corn syrup, butter and Cinnamon in large bowl until well blended. Stir in pecans. Pour into crust. 3Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on wire rack. Source: McCormick ~~~~~ Rhonda in MO
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Old-Fashioned Apple Pie
Old-Fashioned Apple Pie Granny Smith apples and a buttery pastry crust are the secret to this fan-favorite apple pie recipe. By Martha Stewart Updated on October 23, 2024 开云体育s: 12 Ingredients 2 tablespoons all-purpose flour, plus more for dusting P?te Brisée (Pie Dough) 12 Granny Smith apples, peeled, cored, and sliced ? cup sugar, plus additional for pie top Zest and juice of 1 lemon 1 ? teaspoons cinnamon ? teaspoon nutmeg Pinch ground cloves 2 tablespoons unsalted butter 1 large egg, beaten Directions Preheat oven and roll dough: Heat oven to 375°F. On a lightly floured surface, roll out p?te brisée into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Fit dough into pie plate: Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes. Make filling: In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Place filling in pie plate: Spoon apples into pie pan. Dot with butter. Place remaining pastry over filling: Cover pie with remaining pastry circle to create top crust. Cut vents in top crust and crimp edges: Cut several steam vents across top. Seal by crimping edges as desired. Brush crust with egg: Brush with beaten egg, and sprinkle with additional sugar. Bake: Bake until crust is brown and juices are bubbling, about 1 hour. Let cool completely on wire rack before serving. Storing Leftover Apple Pie Store any leftover apple pie, lightly covered, at room temperature for one to two days. After that, transfer the pie to the fridge for one to two more days if needed. Note that the longer the pie sits, the more moisture the crust absorbs and the drier the edges become. Reheating Tent the pie with foil to prevent further browning and reheat in a preheated 350-degree Fahrenheit oven for about 15 minutes. This will bring back some of the freshly baked flavor. Frequently Asked Questions What is the best thickener for a fruit pie? We think the best thickener for a fruit pie is all-purpose flour. It's what we use in this old-fashioned apple pie recipe. You need to use about twice as much flour as cornstarch or tapioca for the same thickening effects. But that doesn't bother us, the flour works well with fruits that are less juicy and naturally high in pectin—such as apples and blueberries—where you do not need to add much thickener. Do you put an egg wash on pie crust? Yes, we do put an egg wash on pie crusts. It is a nice finishing touch before baking a pie. Brushing on beaten egg mixed with water or milk or cream helps give the pastry a glossy finish. And if you are sprinkling the crust with sugar prior to baking, the egg wash acts like a glue to hold the sugar in place. How soon can you cut an apple pie after baking? You shouldn't cut an apple pie right out of the oven. It needs to be cooled completely before slicing, which will take several hours. Cutting any fruit pie that's still warm is a messy business; the filling continues to thicken as the pie cools—if you cut it too soon it will be runny. How do you tell when apple pie is done? There are two main ways to tell an apple pie is done—without slicing into it. One is if the crust is golden. The other is that the filling is bubbling through the vent holes or around the edges.Source: Martha Stewart ~~~~~ Rhonda in MO
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Cranberry Chiffon Pie
Cranberry Chiffon Pie This gorgeous dessert tastes as good as it looks. By Greg Lofts Published on October 28, 2024 Cook Time: 0 mins Active Time: 1 hr Total Time: 2 hrs 8 mins 开云体育s: 8 Yield: 1 9-Inch Pie Ingredients For the Crust 1 disk P?te Brisée All-purpose flour, for surface For the Filling 8 ounces fresh or frozen cranberries 1/2 cup sugar, divided, plus 1/3 cup 1/2 cup 100% pure pomegranate juice 1 1/2 teaspoons unflavored gelatin 2 large eggs, separated 1/2 cup whole milk 1/2 teaspoon kosher salt (we use Diamond Crystal) Lightly sweetened whipped cream, for serving Sparkling Cranberries, for serving (optional) Directions Roll out pastry, fit into pie dish, and crimp: Roll out dough on a floured work surface to a 12-inch round. Transfer to a standard 9-inch pie dish. Trim to a 1-inch overhang, then fold overhang under itself until flush with edge of plate. Crimp edge as desired or simply flatten slightly to an even thickness for an undecorated crust. Refrigerate crust till firm; preheat oven: Refrigerate until firm, about 30 minutes (or freeze for 10 minutes). Preheat oven to 375?F. Blind bake pie crust: Line pie crust with parchment and fill with pie weights. Bake until bottom of crust is set and dry, about 30 minutes. Remove parchment and weights. Continue baking until golden, 10 to 12 minutes more. Let cool completely on a wire rack. Cook cranberries, sugar, and juice; strain: In a small saucepan, bring cranberries, 1/4 cup sugar, and pomegranate juice to a boil, stirring until sugar dissolves. Boil until cranberries burst and mixture thickens to a loose jam, 7 to 9 minutes. Strain through a fine mesh sieve into a large bowl, pressing on solids to extract liquid and pulp. Mix gelatin with water; whisk yolks, milk, salt, and sugar: In a small bowl, stir together gelatin and 2 tablespoons cold water. In another saucepan, whisk together egg yolks, milk, salt, and 1/4 cup sugar to combine. Cook over medium heat, stirring frequently, until mixture thickens slightly (a thin batter consistency), 5 to 7 minutes. Remove from heat. Add gelatin to egg yolk mixture, then add to cranberry mixture; cover and refrigerate: Stir gelatin into egg yolk mixture, then stir into cranberry mixture to combine. Cover surface with plastic wrap (to prevent a skin from forming), and refrigerate until mixture is cool and begins to set along edges, about 30 minutes. Beat egg whites; stir third into chilled filling, then fold in remaining whites: In a bowl, beat egg whites and remaining 1/3 cup sugar to stiff peaks (do not overmix). Stir 1/3 of the meringue into the chilled cranberry mixture to lighten, then gently fold in remaining meringue just until no streaks remain and filling is a uniform color. Spread filling over crust; refrigerate: Transfer to baked crust, smoothing the top with an offset spatula. Refrigerate until filling is cold and set, at least 4 hours or loosely covered up to 2 days. Top with whipped cream and sparkling cranberries to serve.Source: Martha Stewart ~~~~~ Rhonda in MO
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