Main dish

Grilled and Dilled Corn on the Cob

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Grilled and Dilled Corn on the Cob
This creamy, savory topping perfectly compliments sweet corn on the cob.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup canola mayonnaise
  • ½ cup light sour cream
  • ¼ cup chopped fresh dill
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ears shucked corn Cooking spray
  • 2 ounces cotija cheese, queso blanco, or feta cheese, finely grated (about ½ cup)
  • 1½ teaspoons chipotle chile powder
Instructions
  1. Preheat grill to medium-high heat.
  2. Combine first 6 ingredients in a shallow dish.
  3. Place corn on a grill rack coated with cooking spray; cover. Grill corn 12 minutes or until lightly charred, turning occasionally. Place hot corn in mayonnaise mixture; toss to coat. Place corn on a platter; sprinkle with cheese and chile powder.

Watch the recipe video here:

Take your basic corn on the cob to the next level. GET THE RECIPE: https://trib.al/Dtm6EFI (via Well Done)

Posted by MyRecipes on Thursday, July 4, 2019

Dessert

Cherry and Chocolate Ice Cream Pie

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Cherry and Chocolate Ice Cream Pie
We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 15 Oreo cookies
  • ¼ cup butter, melted
  • ¾ cup hot fudge ice cream topping
  • 4 cups vanilla ice cream, softened
  • 3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
  • ½ cup water
  • ¼ cup sugar
  • 2 tablespoons thawed cranberry juice concentrate
  • 1 tablespoon cornstarch
  • 1 tablespoon cherry liqueur, optional
Instructions
  1. Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
  2. Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours.
  3. Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely.
  4. Remove pie from freezer 10 minutes before cutting. Serve with sauce.

Watch the recipe video here:

Take cherry pie to whole 'nother level. Get the recipe for Cherry & Chocolate Ice Cream Pie here–> https://trib.al/VvBqw7P

Posted by Taste of Home on Thursday, July 4, 2019

Main dish

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/5icz8D5

Posted by Allrecipes on Thursday, July 4, 2019

Dessert

Easy Blueberry Cream Scones

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Easy Blueberry Cream Scones
Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lemon
  • ⅓ cup plus 2 Tbsp. sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup plus 2 Tbsp. old-fashioned oats
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1⅓ cups plus 1 Tbsp. chilled heavy cream
  • 2 Tbsp. honey
  • 1 cup frozen blueberries, preferably wild
  • 1 large egg yolk
Instructions
  1. Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
  2. Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
  3. Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
  4. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
  5. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
  6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
  7. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
  8. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
  9. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
  10. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
  11. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.

Watch the recipe video here:

A one-bowl brunch slam dunk. (via Basically)Make 'em: http://bonap.it/mJ6S1pY

Posted by Bon Appétit Magazine on Thursday, July 4, 2019

Cake

All-American Strawberry Pie

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All-American Strawberry Pie
Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and-blue pie that my grandmother would serve every Fourth of July!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • ½ pint heavy whipping cream
  • 1-1/2 tablespoons confectioners' sugar
  • 1 pie shell (9 inches), baked
  • 1 pint fresh strawberries, halved
  • 1 cup fresh or frozen blueberries
Instructions
  1. In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
  2. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

Watch the recipe video here:

The perfect red-white-and-blue pie for 4th of July! Get the recipe for All-American Pie here–> https://trib.al/lx7i3pz

Posted by Taste of Home on Wednesday, July 3, 2019

Main dish

BA’s Best Breakfast Sandwich

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BA's Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Unsalted butter
  • 1 English muffin, split
  • 1 BA Breakfast Sausage patty
  • 2 slices American cheese
  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)
Instructions
  1. Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
  2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.
  3. Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.
  4. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.
  5. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
  6. Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
  7. Top with chives and fold eggs over to make a half moon; fold in half again.
  8. To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

Watch the recipe video here:

Every breakfast sandwich wants to be this breakfast sandwich.GET THE RECIPE: http://bonap.it/WuDkxHw

Posted by Bon Appétit Magazine on Wednesday, July 3, 2019

Dessert

Double Cherry Pie

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Double Cherry Pie
The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cans (14-1/2 ounces each) pitted tart cherries, undrained
  • 1 cup dried cherries
  • ½ teaspoon almond extract
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
Instructions
  1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool.
  2. In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.
  3. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.
  4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

Watch the recipe video here:

This Double Cherry Pie is the perfect dessert for the Fourth of July! ???FULL RECIPE —> https://trib.al/ghm5xPe

Posted by Taste of Home on Wednesday, July 3, 2019

Main dish

Fajitas in a Grill Basket

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Fajitas in a Grill Basket
Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt
  • One 1½- to 2-pound skirt steak, sliced into 1-inch strips
  • 3 tablespoons olive oil
  • 3 bell peppers or poblano peppers, sliced into 1-inch strips
  • 1 yellow onion, sliced into rounds
  • 2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
  • Ten to twelve 8-inch flour tortillas
Serving suggestions:
  • sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges
Instructions
Special equipment: a grill basket
  1. Prepare a grill for medium-high heat.
  2. Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
  3. Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
  4. Divide the meats and vegetables among the tortillas. Serve with desired toppings.

Watch the recipe video here:

What We're Loving: Fajitas in a Grill BasketSave the recipe: https://foodtv.com/2YEHosg.

Posted by Food Network on Tuesday, July 2, 2019

Breakfast

LASAGNA STUFFED CHEESY MASH SWIRLS

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LASAGNA STUFFED CHEESY MASH SWIRLS
LASAGNA STUFFED CHEESY MASH SWIRLS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Beef ragu
  • 1 tbsp olive oil
  • 200g streaky bacon or pancetta, finely diced
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 1 tbsp tomato puree
  • 500g low fat beef mince
  • 400g tomato passata
  • 200ml red wine
  • Sea salt
  • Black pepper
  • Mozzarella, cut into small disks
  • Lasagna sheets, cut into small disks
  • Bechamel
  • 50g butter
  • 50g flour
  • 600ml whole milk
  • Sea salt
  • Black pepper
  • Potatoes
  • 1.8 kg potatoes, peeled and cut into large chunks
  • 3 eggs
  • 90ml double cream
  • 4 tbsp grated parmesan
  • Sea salt
Instructions
  1. Preheat the oven to 180°C.
  2. Heat the oil in a large deep sided frying pan and fry the bacon until crisp.
  3. Add the crushed garlic and fry until fragrant, then sautee the onion until translucent and soft. Add the tomato puree and cook out for a minute or so before adding mince and brown all over.
  4. Pour over the passata and red wine and stir everything together. Season to taste, allow everything to come to a simmer and gently cook, covered, for at least an hour, preferably more.
  5. Meanwhile, cook the potatoes until tender in salted water. When they are tender to the point of a knife mash them thoroughly before allowing them to cool and folding through eggs, cream, parmesan and salt. Carefully spoon this mixture into a large piping bag with a large star nozzle attached and leave to cool.
  6. To make the bechamel, heat the butter in a sturdy saucepan. Add flour and beat to make a smooth paste. Gradually beat in the milk (use a whisk if necessary), adding it in stages so as not to end up with lumps. Season and allow to cool a little before using.
  7. Line a large baking tray and carefully pipe 6 large disks of the potato mixture onto it.
  8. Top with a circle of pasta, followed by bechamel, ragu and mozzarella. Repeat three times on each potato circle. Use the remaining potato mixture to pipe over and round the tiny lasagna.
  9. Place in the oven and bake until the potatoes are golden and crispy with fluffy insides.
  10. Serve immediately.

Watch the recipe video here:

Lasagne Stuffed Cheesy Mash Swirls

Posted by Twisted on Tuesday, July 2, 2019

Main dish

Parmesan Chicken Cutlets

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Parmesan Chicken Cutlets
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko (Japanese breadcrumbs)
  • ¼ cup grated Parmesan
  • 1 tablespoon mustard powder
  • Kosher salt and freshly ground black pepper
  • 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
  • 8 tablespoon olive oil, divided
  • 1 lemon, halved
Instructions
DO AHEAD:
  1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
DO AHEAD:
  1. Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
  2. Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.

Watch the recipe video here:

For when you're craving chicken nuggets, but want something a little more grown-up.GET THE RECIPE: http://bonap.it/89UuJkZ

Posted by Bon Appétit Magazine on Tuesday, July 2, 2019