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June/ July 2014
Cooking, Caring & Sharing
THE GrEaT
amerIcaN summer ISSUE Hooray for family reunions, star-spangled feasts and all the food that makes summer dreams come true (if you dream about that sort of thing). It’s dish-to-pass time and the party starts now.
Burger Americana, page 82
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®
M O FR S S Ie RS Pe Il u CI AM yO Re F IKe l
Contents
WorldMags.net
WorldMags.net
62 94 Cook Smart
Celebrate
18
ligHt yOur Fire
48
let’s gO tO tHe Fair
30
all-star pie
58
Big sunny salads
65
recipe FOr an american summer
35
Suppertime sizzles when grill marks are part of the plan. Home cooks sear up six smart recipes. Bake the fruitiest, flakiest double-crust dessert around. Taste of Home’s Test Kitchen pros roll out the basics.
39
Burger makeOver
42
superFOOd sundae
82
The season’s ultimate sandwich gets a sleek and sassy new look. Boost the benefits of alreadyawesome frozen yogurt with your favorite toppings (really!).
These bright, bold sides are ready to pass.
The great neighborhood cookout starts now. Here, home cooks’ tastiest shoutouts to the season.
sandwicHes OF summer
Five ingredients and 30 minutes—all you need for a meal that stacks up high above the rest.
Come one, come all! The midway classics you crave the whole year are yours for the making, anytime.
Burger natiOn
Eat your way across the U.S. of A. with a burger for every state. Psst: Napkins highly recommended.
Contest 87
FresH FrOm tHe garden
Two green thumbs up! A dozen winners share homegrown glory at its best.
25 Close to Home 98
OperatiOn: Family picnic
Fill up on good food and good times with a low-and-slow menu from a Minnesota mom.
102
104
Happy as clams
This Rhode Island family’s signature meal gets all hands on deck—and that’s part of the fun. sweet liFe
Field Editors’ sunny-day cookies are made for munching.
In Every Issue 7 9 112 114
Table Talk Mixing Bowl Recipe Index Recipe Swap
oN oUR coVeR
Do what your family loves best—kick back, catch up and dig in. Readers share recipes for
4
74 tasteofhome.com June | July 2014
Grilled Maple Pork Chops (page 67), Bacon-Wrapped Corn (page 49) and Heirloom Tomato & Zucchini Salad ( page 62). Photographer: Jim Wieland | Set Stylist: Stephanie Marchese | Food Stylist: Kathryn Conrad
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Collette takes you further than you ever thought possible. From the wonders of the American West to the canals of Venice, we seamlessly handle the details of your adventure. Along the way, enjoy culinary inclusions such as a Tuscan cooking class or a trip to an exotic market.
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150 tours across all seven continents. www.gocollette.com Taste of Home is a registered trademark of The Reader’s Digest Association, Inc. Used under license. U.S.: CST# 2006766-20 UBN# 601220855 Nevada Seller of Travel Registration No. 2003-0279 *Offer is valid on new retail bookings only made between 5/8/13 - 6/30/14 for travel between 5/8/13 - 4/30/15 on any Collette tour. Space is on a first come, first served basis. Offer is not valid on group or existing bookings or combinable with any other offer. Offer savings determined as follows (all amounts per person): Europe savings of $200; Africa savings of $200, USA & Canada savings of $100 (call for offer details on Alaska Discovery); Australia & New Zealand savings of $400; Asia savings of $200; South & Central America savings of $200 on all tours except: Experience South America, Journey Through the Andes, Treasures of South America (all $400), Complete South America ($600), Tropical Costa Rica, Costa Rica Family, Discover Panama, Rediscover Cuba (all $100). Royal Horticultural Society tours savings are as follows: all tours savings of $150 except Gardens of American History ($100) and New Zealand’s Garden Route ($350). Other restrictions may apply; call for details.
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Diane Nemitz of Ludington, Michigan, shared her Grilled Pork with Spicy Pineapple Salsa, page 25. Share your top recipes and you might be featured, too: tasteofhome.com/submit. 6
tasteofhome.com June | July 2014
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Diane nemitz
Table Talk
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Sunny & Delish Let’s hear it for family recipes and fresh-from-the-patch taste.
Sweet! Find Army Lt. Co favorite rhubarb ice cre l. Jamie garcia’s other recipes from the am on page 76, and homefront, page 98.
Summertime always makes me think of strawberry jam. I’m a great fan. When I was a kid I spread it on almost everything, even roast beef! Perhaps it was because my mom made it herself every year. Full of fresh-picked fruit and sweetness, her strawberry freezer jam was like dessert. It’s a snap to make, I’ve learned, and an outstanding way to savor warm-weather flavor all year round.
Feeling jammy, too? Try this quick and easy recipe that’s as mouthwatering as my mom’s, courtesy of Michelle Roberts of the Taste of Home Cooking School. She loves to slather the jam and a little butter over a piping-hot piece of corn bread straight out of the oven—pretty incredible! Here’s to a summer that’s jam-packed with happy.
CATherine CASSidy EdItor-IN-chIEf
P.S.
Call family and friends to the table. Readers from across the USA dish up their happiest, down-homiest food yet in Recipe for an American Summer, page 65. Let’s eat.
Strawberry Jam in a Jiffy PreP: 20 MIN. + staNdINg • Cook: 10 MIN. + staNdINg • MAkeS: 41/2 cups
4 cups fresh strawberries, hulled 4 cups sugar 3/4 cup water 1 pkg. (13/4 oz.) powdered fruit pectin
1. Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally. 2. In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil
1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.) 3. Immediately fill all containers to within ½ in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. 4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator. Per (2-TBSP.) Serving 91 cal., trace fat (trace sat. fat), 0 chol., trace sodium, 23 g carb., trace fiber, trace pro. P
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Who Can Make Fried Rice Worthy of a Glorious Dinner Bell?
CAN!
TM
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Mixing Bowl Hot Diggity WorldMags.net
Sparkler in one hand, hot dog in the other. No need to enter an eating contest to enjoy this all-American classic. Slap on some seriously good mustard plus a bun-size pickle and get to chowin’ down.
*
A steam Have th ed bun for a ll dogs of e chief griller ! pull f t h e g rill, put in buns ’em an in the b d tuck ’em ba ck un b a g t w arm u ntil the o stay pa of ficiall y begin r ty s.
Top Dog Chicago-Style Bun S. Rosen’s Mary Ann Poppy Seed Hot Dog Buns srosens.com
$3 for 8
Coney Island’s Favorite Nathan’s Original Recipe World Famous Beef Franks
nathansfamous.com
$15 for 3 packages
Make It Mustard Double up with a squirt of your favorite yellow and a smear of American Spoon Whole Seed Mustard. spoon.com
$13 for 8 oz.
Deli-Style Pickle Claussen Kosher Dill Sandwich Slices; stores nationwide $4 for 20 oz.
For some highfalutin dog recipes, check out Haute Dogs by Russell van Kraayenburg.
quirkbooks.com $19
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June | July 2014
9
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mixing Bowl
sTUff wE LOvE
1 Made in Missouri
PROUD TO BE
Two Tone Press “Pie Fixes Everything” Letterpress Linocut Poster This 11x14-in. poster is the creation of a small, sister-run print shop. The vintage vibe comes from the 1950s antique press it’s printed on. In cherry (shown) or blueberry.
AMERICAN MADE ’Cause homegrown is always better.
etsy.com/shop/ twotonepress $30
2 Made in Ohio
Fishs Eddy Vintage Flower Storage Bowls This bouquet of glass bowls is ready for storing, prepping or just looking pretty hanging out on your counters. fishseddy.com $33 for 5
3 Made in Georgia
River Street Sweets Stars & Stripes Box of Pralines & Bear Claws The Strickland family has supplied the South with mighty fine pecan pralines and bear claw confections for over 40 sweet years.
1
riverstreetsweets.com
2
$31 for 10 pieces
4 Made in Minnesota
Mrs. Meyer’s Clean Day Surface Scrubs Get the kitchen smelling fresh as a summer garden with cleaning powders in lemon verbena and lavender scents. mrsmeyers.com $5
5 Made in North Carolina
3
Freaker USA Bottle Insulators Let your fun flag fly with a machine-washable knit coozie that accommodates anything from water bottles to beer cans to travel coffee mugs. Baberaham Lincoln design shown here. freakerusa.com $10
4
5 6 10
tasteofhome.com June | July 2014
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6 Made in Wisconsin
Miles Kimball Fiesta Taco Plates Keep your tacos standing proud with these nifty sectioned plates. mileskimball.com $20 for 4
WorldMags.net Made in California
Cowgirl Creamery Red Hawk cowgirlcreamery.com
$25 for 10 oz.
Made in Vermont Made in Utah
Cabot Creamery Cloth Bound Cheddar
Made in Wisconsin
Beehive Cheese Co. Big John’s Cajun
shopcabot.com
$27 for 1 lb.
Hook’s Cheese Co. Little Boy Blue
beehivecheese.com
$9 for 6 oz.
hookscheese.com
$18 for 1 lb.
YAY F OR
CH EE SE
7
7 Made in New York
AHeirloom USA Cutting Board Each bamboo board is made to order and includes a heart, house or star cutout on the city or spot of your choice. aheirloom.myshopify.com
$48
8
8 Made in Arizona Uncommon Goods Wooden Popsicle Coasters Playful coasters handcrafted out of reclaimed birch can outlast all the cups of Kool-Aid you throw at them.
9
uncommongoods.com
$24 for 4
9 Made in Tennessee
Loveless Cafe Biscuit Mix Well, butter me up and call me a biscuit. This charming Nashville cafe has served hardworking neighbors since 1951. Now friends everywhere can pick up a bag of the secret-recipe biscuit mix. Just add buttermilk.
10
store.lovelesscafe.com
$6 for 2-lb. bag
10 Made in Colorado
Coleman 54-Qt. Steel Belted Cooler Modeled after the ones Coleman began making in 1954, this heavy-duty icebox combines midcentury modern style with serious cold retention. coleman.com $120
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June | July 2014
11
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mixing Bowl
No -Cook DiNNer
Pick a Picnic
All you need are a patch of grass—the backyard will do—and a basket packed with finger foods ready for mixing, matching, drizzling and dipping. Here’s a picnic shopping list: Deli chicken salad Peach slices • Pita chips • cucumber slices • Thyme sprigs • Herbed spreadable cheese (Try Boursin or Alouette.) • multicolored cherry tomatoes • Honey
•
•
Pluck a fe w for an ins thyme leaves tant garn ish.
HiDDEN OBJECT Find this ice pop!
12
Locate this ice pop in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? Tell us where by going to tasteofhome.com/hiddenobject. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our April/May 2014 issue, the chick was hidden on page 52.
tasteofhome.com June | July 2014
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new Summer ClaSSiCS
How Now Brown Cow?
Take a frosty glass, add a few scoops of vanilla ice cream and pour in ice-cold root beer. Galloping Guernsey, you’ve got a Brown Cow, aka root beer float. Or find a new favorite with these cool cows.
Spotted Cow
Tips Cowy
Spotted Cow
M
M
oo
ove o ve
IT NATIO’SNA BROWN L COW DAY J UNe
IL
r,
Purple Cow
10
K SHAKe
Load up your glass with chocolate chip ice cream and top with chilled seltzer water. Grab some chocolate sauce and drizzle to your heart’s content.
Tipsy Cow
If you like pina coladas, start with coconut ice cream and add splashes of light rum (go for it!) and pineapple soda. Top with a juicy pineapple wedge.
Purple Cow
In goes the vanilla ice cream. Next comes chilled grape juice. Far out.
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WorldMags.net Meet your new secret ingredient. From smoothies to baked goods and beyond, Silk Unsweetened Coconutmilk makes any recipe sing. Pure magic in the kitchen at 45 calories a cup. That’s how Silk Helps You Bloom.™
BLOGGERS WE ♥
Star-Spangled Scones Salt Lake City’s Josh and Maria Lichty of twopeasandtheirpod .com share their recipe for cream scones with plenty of red and blue berries. They’re an awesome way to kick off a family-filled Fourth. Red, White and Blue Scones Cook time: 12-14 min. makeS: 12 scones
2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 5 tablespoons unsalted butter, cut into small pieces and chilled 1/2 cup fresh blueberries 1/2 cup fresh chopped strawberries 1 large egg 3/4 cup cold heavy cream, plus extra cream to brush the tops 1 teaspoon vanilla extract turbinado sugar, for sprinkling 1/2 cup white chocolate chips, melted, for drizzling
1. Preheat the oven to 400°. Line a
Visit Silk.com for recipes
baking sheet with parchment or a silicone mat. 2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Using your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea-size pieces
Josh & maria Lichty
of butter, and that is fine. Gently stir in the blueberries and strawberries. 3. In a small glass measuring cup or bowl, whisk together the egg, heavy cream and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula just until the dough comes together. Carefully knead the dough by hand, just until the dough comes together. 4. Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle. Gently roll out the dough. You want the dough to be about an inch thick. Cut the dough into star shapes using a cookie cutter. Place the scones on the prepared baking sheet about 2 in. apart. Lightly brush the scones with cream and sprinkle with turbinado sugar. 5. Bake for 12-14 minutes or until golden brown. Transfer to a rack and cool to room temperature. Once cooled, drizzle each scone with white chocolate and let stand until itÕs dry.
Did you know?
Taste of Home hand-picked a collection of favorite food blogs. Check it out at tasteofhome.com/taste-bloggers.
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Silk Unsweetened Almondmilk instead of WorldMags.net SWITCH FROM Drinking skim milk for one week can save you 350 calories. just one serving a day. Cut the calories MILK TO SILK That’s without cutting the delicious creamy taste. AND SAVE 350 CALORIES A WEEK. *
#mybloom *350 calories saved per week is calculated based on calorie content for Silk Unsweetened Almondmilk (30 calories per serving) and typical skim milk (80 calories per serving) with consumption of 1 cup per day. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
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promotion
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TOH to
51684 fo r recipes
the
TesT KiTchen
Our team of culinary experts is always experimenting with fun favors and testing new recipes from our readers. Text TOH to 51684 for the recipes of these four summertime favorites!
cHIckEN & MUSHROOM SPANAkOPITAS
PORk TENDERlOIN WITH PEAcH SAlSA
STRAWBERRY MANGO SMOOTHIE
ASPARAGUS & RED PEPPER FRITTATA
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Cook Smart WorldMags.net
Get-HealtHy GrillinG • lazy-day sandwicHes • tHe skinny on BurGers nal natio with e h t rate -day Celeb ’s 200th b pes pie. r m ti anthe ars-and-s t as
Sup grand pf er’s inale pag e 3 0
Juicy Raspberry Pie karen Berner | Taste of Home chief Food editor
start glowing with feel-happy food.
23
Kenny Fisher’s Southwest Steak & Potatoes
35
Stephanie Hanisak’s Open-Faced Grilled Salmon Sandwiches
42
Taste of Home Test Kitchen’s Frozen Greek Vanilla Yogurt
39
Charlene Chambers’ Makeover Turkey Burgers with Peach Mayo
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June | July 2014
17
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lighT nighTs
Light Your Fire The grill marks let you know a recipe’s packed with serious sizzle. Readers share their healthy, flame-kissed dishes guaranteed to be ready— and devoured—in a flash.
july
NATIONAGL GRILLINH MONT
EAT SMART FAST FIX
Chicken & Vegetable Kabobs
My husband and I are all about grilling in the summer, especially vegetables. These kabobs not only taste delicious, they look great, too! —Tina Oles Nashwauk, MN sTaRT TO finish: 30 MiN. MaKes: 4 serviNgs
1 lb. boneless skinless chicken breasts, cut into 11/2-in. cubes
1 medium sweet red pepper, cut into 11/2-in. pieces 1 medium zucchini, cut into 11/2-in. pieces 1 medium red onion, cut into thick wedges 2/3 cup sun-dried tomato salad dressing, divided
1. In a large bowl, combine chicken, red pepper, zucchini and red onion. Drizzle with ⅓ cup salad dressing and toss to thoroughly coat. Alternately thread chicken and
vegetables onto four metal or soaked wooden skewers. 2. Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until chicken is no longer pink, turning occasionally and basting with remaining ⅓ cup dressing during the last 3 minutes of grilling. peR seRving 228 cal., 10 g fat (1 g sat. fat), 63 mg chol., 515 mg sodium, 11 g carb., 2 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat. Continued on page 22 •
18
tasteofhome.com June | July 2014
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EATING RIGHT IS SIMPLE, EVEN WHEN YOUR DAY ISN’T. Great grilled taste
Made with 100% all natural* ingredients
Find it in your grocer’s freezer or learn more at GrilledandReady.com
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All white meat chicken
*Minimally processed. No artifcial ingredients. ®/© 2014 TYSON FOODS, INC.
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READY OR NOT
RECIPE CHALLENGE TEENA PETRUS Johnstown, PA
ANGELA LIVELY Spring, TX
29
% SPICY SESAME
CHICKEN SALAD
30
& % CHICKEN MUSHROOM
SPANAKOPITAS
PREP/TOTAL TIME: 30 min. • YIELD: 8 servings
PREP: 30 min. • BAKE: 20 min. • YIELD: 6 servings
22 oz. Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips ¼ cup rice vinegar ¼ cup reduced-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons Sriracha Asian hot chili sauce or 2 teaspoons hot pepper sauce
4 cups Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips 1 tablespoon olive oil 1 cup sliced fresh mushrooms 2 garlic cloves, minced 1 teaspoon minced fresh mint ½ teaspoon each minced fresh sage and thyme
2 tablespoons creamy peanut butter 2 packages (5 oz.) spring mix salad greens 2 medium carrots, shredded ½ cup thinly sliced fresh mushrooms ½ cup bean sprouts, optional ¼ cup slivered almonds, toasted
Prepare chicken according to package directions. In a small bowl, whisk vinegar, soy sauce, oil, chili sauce and peanut butter until blended. In a large bowl, combine salad greens, carrots, mushrooms, chicken and, if desired, sprouts. Pour dressing over salad; toss to coat. Sprinkle with almonds. Serve immediately.
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 cup (4 oz.) crumbled feta cheese 36 sheets phyllo dough (14x9” size) Butter-flavored cooking spray Refrigerated tzatziki sauce, optional
Prepare chicken according to package directions; coarsely chop. In a skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a bowl; stir in herbs, spinach, cheese and chicken. Layer six sheets of phyllo dough on a work surface, spritzing each with cooking spray. (Cover remaining phyllo with plastic wrap and a damp towel.) Cut the stack lengthwise in half. Place 1/3 cup filling on one end of each strip. Fold a corner of dough over filling, forming a triangle. Fold triangle up, continuing to fold like a flag. Spritz end with cooking spray and seal. Repeat with remaining ingredients. Spritz triangles with cooking spray; place on baking sheet, sealed side down. Bake at 350° for 20 minutes or until golden brown. If desired, serve with tzatziki.
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advertisement
Taste of Home challenged its Field Editors to “ dress up” Tyson® Grilled & Ready® chicken with their best recipes.
“dressed it best! ”
YOU TOLD US WHO TRY THE RECIPES & DECIDE FOR YOURSELF! GINA FENSLER Cincinnati, OH
AMANDA WEST Sibley, LA
20
COOKER % SLOW CHICKEN
VEGETABLE SOUP
21
%
PEAR & CHICKEN SALAD WITH GORGONZOLA
PREP: 15 min. • COOK: 8 hours • YIELD: 8 servings
PREP/TOTAL TIME: 20 min. • YIELD: 6 servings.
22 oz. Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips 2 cups chicken broth 1 can (14½ oz.) diced tomatoes, undrained 1 package (10 oz.) frozen corn 1½ cups cubed red potatoes 1 medium onion, chopped
22 oz. Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips ¼ cup seedless raspberry or blackberry jam ¼ cup balsamic vinegar ¼ teaspoon pepper 4 cups fresh baby spinach
1 medium sweet red or yellow pepper, chopped 1 medium green pepper, chopped 1 can (4 oz.) chopped green chilies 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon freshly ground pepper 1½ cups fresh baby spinach
In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach and cook until wilted, about 5 minutes. Serve immediately.
4 cups torn romaine 1 small cucumber, halved and thinly sliced 1 medium pear, thinly sliced ¼ cup crumbled Gorgonzola cheese ¼ cup sliced almonds, toasted
Prepare chicken according to package directions. In a small microwave-safe bowl, combine jam, vinegar and pepper. Microwave on high 10-15 seconds or until warmed; whisk until blended. In a large bowl, combine spinach and romaine. Drizzle with dressing; toss to coat. Transfer to a large platter; top with chicken, cucumber and pear. Sprinkle with cheese and almonds. Serve immediately.
GET MORE IDEAS
GrilledAndReady.com WorldMags.net ®/© 2014 TYSON FOODS, INC.
WorldMags.net EAT SMART FAST FIX
Tapenade-Stuffed Chicken Breasts
My husband absolutely loves olives. I often make a larger batch of the filling for a snack on bread or crackers. —JeSSiCa LevinSon Nyack, Ny STarT To finiSh: 30 miN. MaKeS: 4 serviNgs
4 4 4 4
1/4 4 1 2 4
Tapenade-Stuffed Chicken Breasts
Lemon-Basil Grilled Shrimp & Couscous Trisha Kruse Eagle, ID
EAT SMART FAST FIX
Lemon-Basil Grilled Shrimp & Couscous
The basil and lemon complement each other so nicely here. Fresh ingredients really make a big difference. —TriSha KruSe eagle, iD STarT To finiSh: 30 miN. MaKeS: 6 serviNgs
11/2 cups uncooked pearl (israeli) couscous 1/3 cup lemon juice 1/4 cup olive oil
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TaSTeofhoMe.CoM JuNe | July 2014
oil-packed sun-dried tomatoes pitted Greek olives pitted Spanish olives pitted ripe olives cup roasted sweet red peppers, drained garlic cloves, minced Tbsp. olive oil tsp. balsamic vinegar boneless skinless chicken breast halves (6 oz. each) Grated Parmesan cheese
1. Place the first eight ingredients in a food processor; pulse until coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks. 2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Top with cheese. Discard toothpicks before serving. Per ServinG 264 cal., 11 g fat (2 g sat. fat), 94 mg chol., 367 mg sodium, 5 g carb., 1 g fiber, 35 g pro. Diabetic Exchanges: 5 lean meat, 1 fat.
2 Tbsp. Dijon mustard 3 garlic cloves, minced 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup minced fresh basil, divided 2 lbs. uncooked large shrimp, peeled and deveined 2 tsp. grated lemon peel
1. Cook couscous according to package directions. In a bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper; stir in ¼ cup basil. Stir ¼ cup dressing into cooked couscous; reserve remaining dressing.
2. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink. 3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon peel and remaining basil. Per ServinG 363 cal., 12 g fat (2 g sat. fat), 184 mg chol., 497 mg sodium, 34 g carb., trace fiber, 29 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
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WorldMags.net
EAT SMART FAST FIX
Big, bold seasonings give meat and potatoes Southwestern flair. Adjust the heat by using more or less chili powder. I’ve tried other cuts of steak, and they’re just as fantastic in this dish. —Kenny Fisher Lancaster, OH start to Finish: 30 min. MaKes: 4 servings
4 2 1 1
medium yukon Gold potatoes tsp. cider vinegar tsp. Worcestershire sauce beef top round steak (1 in. thick and about 11/2 lbs.)
1 tbsp. brown sugar 1 tbsp. chili powder 11/2 tsp. ground cumin 1 tsp. garlic powder 1 tsp. salt, divided 1/8 tsp. cayenne pepper 1/8 tsp. pepper
1. Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly. 2. Meanwhile, mix vinegar and Worcestershire sauce; brush over steak. Mix brown sugar, chili powder,
cumin, garlic powder, ½ tsp. salt and cayenne until blended; sprinkle over both sides of steak. 3. Cut potatoes into ½-in.-thick slices. Sprinkle with pepper and remaining salt. Grill potatoes and steak, covered, over medium heat 12-17 minutes or until potatoes are tender and a thermometer inserted in beef reads 145° for medium-rare, turning occasionally. Cut steak into thin slices. Serve with potatoes. per servinG 360 cal., 6 g fat (2 g sat. fat), 96 mg chol., 681 mg sodium, 34 g carb., 3 g fiber, 41 g pro. Diabetic Exchanges: 5 lean meat, 2 starch.
southwest steak & potatoes
at! Rehe make r e v s Lef to fajitas or fab toss-ins. s alad
the ultiMate Guide to GrillinG Hey, grillers. These are just a few of the recipes from The Ultimate Guide to Grilling ($12.99 on newsstands through June 24 or at shoptasteofhome.com). Flip, skewer and sear your way through more flame-kissed favorites like Spicy Bacon-Wrapped Shrimp, juicy Marinated Ribeyes and Cookout Caramel S’mores. There’s a whole summer of great recipes waiting for you in this new edition. Look for it!
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liGht niGhts
Southwest Steak & Potatoes
lighT nighTs
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ricotta-stuffed Portobello Mushrooms
these y Stack n a turke o . s d oo in g topp ger—so g r u b
EAT SMART FAST FIX
3/4 cup fresh basil leaves
Ricotta-Stuffed Portobello Mushrooms
3 Tbsp. slivered almonds or pine nuts, toasted 1 small garlic clove 2 Tbsp. olive oil 2 to 3 tsp. water
These mushrooms are rich and creamy and bright at the same time. I especially like them served with grilled asparagus. —Tre Balchowsky SauSalito, Ca sTarT To finish: 30 min. Makes: 6 ServingS
3/4 cup reduced-fat ricotta cheese 3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese 2 Tbsp. minced fresh parsley 1/8 tsp. pepper 6 large portobello mushrooms 6 slices large tomato
24
tasteofhome.com June | July 2014
1. In a small bowl, mix ricotta cheese, ¼ cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices. 2. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender. Remove from grill with a metal spatula. 3. Meanwhile, place basil, almonds
and garlic in a small food processor; pulse until chopped. Add the remaining Parmesan cheese; pulse just until blended. While processing, gradually add olive oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving. To ToasT nuTs Spread nuts evenly in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or spread nuts in a dry nonstick skillet and cook over low heat until lightly browned, stirring occasionally. Per serving 201 cal., 13 g fat (4 g sat. fat), 22 mg chol., 238 mg sodium, 9 g carb., 2 g fiber, 12 g pro. Diabetic Exchanges: 1½ fat, 1 medium-fat meat, 1 vegetable.
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WorldMags.net
EAT SMART FAST FIX
Grilled Pork with Spicy Pineapple Salsa
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven to “grill” at other times of year. The sweet and spicy pineapple salsa is equally good spooned over chicken or shrimp. —Diane nemitz LudIngTon, MI Start to finiSh: 30 MIn. maKeS: 8 servIngs (2 cups saLsa)
1 jar (16 oz.) chunky salsa 1 can (8 oz.) unsweetened crushed pineapple
1/2 1/4 1/4 1/4
cup port wine or grape juice cup packed brown sugar cup lime juice cup thawed orange juice concentrate 2 tbsp. Worcestershire sauce 1 tsp. garlic powder 1/4 tsp. cayenne pepper
PORK
1 tsp. ground cumin
1/2 tsp. pepper 1/4 tsp. cayenne pepper 2 pork tenderloins (1 lb. each) Lime wedges
1. In a saucepan, combine the first nine ingredients. Bring to a boil; cook
20 minutes or until mixture reduces by half, stirring occasionally. 2. Meanwhile, for pork, mix cumin, pepper and cayenne pepper; rub on tenderloins. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. 3. Grill tenderloins, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally. 4. Let stand 5 minutes before slicing. Serve with salsa and lime wedges. per Serving 220 cal., 4 g fat (1 g sat. fat), 63 mg chol., 318 mg sodium, 22 g carb., 1 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1½ starch. P
“When I bought a new grill, I was excited to try some fun recipes—not just for burgers and dogs. Pork tenderloin turned out to be a good choice!” —Diane nemitz
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June | July 2014
25
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BEST-LOVED RECIPES Serve great-tasting, home-style recipes your family will love! Discover easy meal ideas, helpful cooking tips and more from real home cooks.
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Let’s Cook
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All-Star Pie
This season’s fruit pies call for a crust as laid-back as a summer afternoon. Follow this guide from roll-out to cool-down for a showstopper crust without the fuss.
tes kitchet n
TIPS
Li f e o f Pi e
Before it’s rolled:
DOUGH After it’s rolled:
PASTRY After it’s baked:
CRUST
Stick to one fruit, or mix and match to create your favorite pie filling.
Five cups of fruit is the magic number. 30
tasteofhome.com June | July 2014
WorldMags.net
WorldMags.net
Juicy Raspberry Pie
This pie is packed with jammy raspberry flavor. Add a tender, flaky crust, and dessert is good to go. Punch out star shapes or cut simple slits in the pastry to let out steam.
—Karen Berner TAsTe of home chief food ediTor PreP: 35 min. + chilling BaKe: 55 min. + cooling MaKeS: 8 servings
21/2 cups all-purpose flour 1/2 tsp. salt 2/3 cup cold unsalted butter, cubed 1/3 cup shortening 6 to 10 Tbsp. ice water FILLING
5 cups fresh raspberries 2 tsp. lemon juice 1/4 tsp. almond extract 1 cup plus 1 tsp. sugar, divided 1/3 cup all-purpose flour 11/4 tsp. ground cinnamon, divided 1 Tbsp. 2% milk
1. In a large bowl, mix flour and salt; cut in butter and shortening until crumbly (page 32, image 1). Gradually add ice water, tossing with
Use butter and shortening in your pie dough. You get that butter-lovin’ flavor and flakiness along with the melt-in-your-mouth tenderness that comes with shortening. a fork until dough holds together when pressed. Divide dough in two pieces (page 32, image 2). Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. 2. Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and extract. In a small bowl, mix 1 cup sugar, flour and 1 tsp. cinnamon. Sprinkle over raspberries and toss gently to coat. 3. On a lightly floured surface, roll one portion of dough to a ⅛-in.-thick circle (page 32, image 3); transfer to a 9-in. pie plate. Trim pastry even with rim. Add prepared filling. 4. Roll remaining dough to a ⅛-in.-thick circle; cut out stars
with cookie cutters, reserving stars. Place top pastry over filling. Trim, seal and flute edge (page 32, image 4). Decorate top with reserved stars. 5. Bake 40 minutes. Mix remaining sugar and cinnamon. Brush top of pie with milk; sprinkle with cinnamonsugar. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. For STarS & STriPeS cruST (PicTure, page 17 ) Cut four
1¼-in. -wide strips from top pastry . Cut stars from remaining pastry. Arrange stars and stripes over filling. Per Serving 520 cal., 24 g fat (12 g sat. fat), 40 mg chol., 151 mg sodium, 70 g carb., 7 g fiber, 6 g pro.
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June | July 2014
31
Pi e C ru st s eC r e t s
Let’s Cook
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1go for
2 divide dough ball
buttery flecks—
pea-size, please—when cutting butter into dry ingredients. the flecks melt in the oven and give off steam, creating flaky pockets.
in two pieces, one slightly larger than the other. the bigger portion is for the bottom crust.
No worries if your crust tears.
Patch it up with a scrap of excess dough.
3 get rolling. start from the center and roll out to the edges.
l pie pastr y is 1 in. thick
.
Psst—the same thickness as a Ritz cracker.
EvEry day is pie day
at tasteofhome.com/piehowto. Check out the how-to video.
32
tasteofhome.com June | July 2014
4 time to flute. your fingers and thumb are the only tools you need.
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illustrations: JENNY BOWERS
The idea
Taste of Home fans are raving about
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LIVE!
If you love Taste of Home magazine, get ready for an event like no other. Whether you’re a seasoned pro or a blushing beginner, it’s an unforgettable LIVE Cooking School filled with new friends, fabulous food and lots of fun!
I learned quite a few things I did not know, even after 50 years of cooking!
—SHARON, MANKATO MN
At Every Show…
LEARN 10 NEW RECIPES! The Peppermint Patty Sandwich Cookies dessert below is just one of the yummy recipes we’ve shown fans how to make. Like all Cooking Show recipes, it’s easy enough to recreate at home. PICK UP NEW TECHNIQUES! Our Culinary Specialist, the host of the show, will toss in tips and techniques while teaching recipes. You’re guaranteed to walk away with something new! GET A BAG FULL OF GOODIES! Every attendee receives a valuable gift bag filled with products, recipes and coupons from local sponsors. Plus you could win one of many exciting door prizes! Citrus Berry Shortcake — MERYL, GRAND RAPIDS, MI PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 8 SERVINGS
1¹ ₃ cups all-purpose flour ¹ ₂ cup sugar 2 tsp. baking powder ¹ ₄ tsp. salt ² ₃ cup buttermilk ¹ ₄ cup butter, melted 1 egg 1 Tbsp. orange juice 1 tsp. grated orange peel 1 tsp. vanilla extract 1 cup sliced fresh strawberries TOPPING
1¹ ₂ cups sliced fresh strawberries 1 Tbsp. lemon juice 1 tsp. sugar 2 cups whipped topping 2 tsp. orange liqueur or orange juice
1. Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment paper; grease paper. 2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan. 3. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely. 4. For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.
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WorldMags.net Quick fix
s*
stack ’em, pack ’em or eat ’em in the sunshine. These reader recipes are more fun than PB&J, and almost as simple to make.
30 re 5 t
minute s
i ng
Sandwiches of Summer
d ie n
FAST FIX Open-Faced Grilled Salmon Sandwiches
In my family, we’re all about fishing. What better reward for a day on the water than eating what you just caught? We prepare salmon several ways—and this one is the all-time favorite. —stephanie hanisak PorT Murray, nJ
start to finish: 30 MIn. • makes: 4 servIngs
4 salmon fillets (1 in. thick and 5 oz. each), skin removed 3/4 cup mesquite marinade 1/4 tsp. pepper 4 slices sourdough bread (1/2 in. thick) 1/4 cup tartar sauce 4 iceberg lettuce leaves 4 lemon wedges, optional
1. Place fillets in an 8-in.-square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes. 2. Drain salmon, discarding marinade. Sprinkle salmon with pepper. 3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until fish just begins to flake easily with a fork. 4. Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges. per serving 436 cal., 17 g fat (3 g sat. fat), 74 mg chol., 1,226 mg sodium, 37 g carb., 1 g fiber, 31 g pro. *Plus pantry staples like salt, pepper, oil and water.
WorldMags.net tasteofhome.com
June | July 2014
35
WorldMags.net quicK fix
FAST FIX
Chipotle BLT Wraps
Bacon, lettuce and tomato sandwiches are so good, but the toasted bread can make for a lot of messy crumbs. To cut down on cleanup, I decided to use tortillas instead. Warming the wraps a little makes them much easier to work with.
chipotle Blt Wraps Darlene Brenden Salem, OR
—Darlene BrenDen Salem, OR start to finish: 15 mIn. • maKes: 4 ServIngS
3 cups chopped romaine 2 plum tomatoes, finely chopped 8 bacon strips, cooked and crumbled 1/3 cup reduced-fat chipotle or regular mayonnaise 4 flour tortillas (8 in.), warmed
1. In a large bowl, combine romaine, tomatoes and bacon. Add mayonnaise; toss to coat.
2. Spoon about 1 cup romaine mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve wraps immediately. per serving 294 cal., 15 g fat (3 g sat. fat), 23 mg chol., 705 mg sodium, 31 g carb., 1 g fiber, 11 g pro.
FAST FIX
Mint-Cucumber Tomato Sandwiches
I jazzed up the cucumber tea sandwich to suit my family’s tastes. This was my absolute go-to last summer when I was pregnant, and it hit all the right spots! add fresh mozzarella for a creamy variation. —namrata telugu TeRRe HauTe, In start to finish: 15 mIn. • maKes: 4 SeRvIngS
3 8 1 2
tbsp. butter, softened slices sourdough bread large cucumber, thinly sliced medium tomatoes, thinly sliced 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup fresh mint leaves
Spread butter over four slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters. per serving 286 cal., 10 g fat (6 g sat. fat), 23 mg chol., 631 mg sodium, 42 g carb., 3 g fiber, 9 g pro.
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tasteofhome.com June | July 2014
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FAST FIX
WorldMags.net
Pesto Turkey Sandwiches with Strawberry Mustard
This is a top choice when we’re looking for a meal that’s warm, quick and easy. The strawberry mustard is adjustable to your tastes—make it more or less sweet. I’ve never been a big fan of mustard and neither have my kids, but we all love this sauce! —ShaNNoN huMphrEy hampTon, Va Start to fiNiSh: 15 mIn. • MakES: 4 ServIngS
4 2 3 2 8
asiago cheese bagels, split tbsp. prepared pesto tbsp. seedless strawberry jam tsp. Dijon mustard oz. sliced oven-roasted turkey breast
1. Preheat oven to 350°. Place bagels on a baking sheet, cut side up; spread with pesto. Bake 5-8 minutes or until lightly toasted. 2. In a microwave-safe bowl, combine jam and mustard. Microwave on high for 15-30 seconds or until jam is melted; stir to blend. Spread over bagel bottoms. Top with turkey; replace tops. pEr SErviNG 489 cal., 11 g fat (4 g sat. fat), 32 mg chol., 1,260 mg sodium, 72 g carb., 2 g fiber, 28 g pro.
FAST FIX
Smoky Gouda & Chicken Sandwiches Smoky Gouda & chicken Sandwiches nancy mock Colchester, VT
We all look forward to these, but my husband and I especially like the big, garlicky, smoky flavors. The Gouda melts easily under the broiler, so you can make these quickly and be on your way. —NaNcy Mock ColChesTer, VT Start to fiNiSh: 20 mIn. • MakES: 4 ServIngS
1/4 cup garlic-herb mayonnaise, divided 8 slices country white bread (1/2 in. thick), toasted 2 cups shredded rotisserie chicken
1/4 tsp. salt 1/8 tsp. pepper 2 small peaches or medium plums, thinly sliced 4 slices smoked Gouda cheese
1. Preheat broiler. Spread 2 Tbsp. mayonnaise over four toasts; place on a foil-lined baking sheet. Arrange chicken over top; sprinkle with salt and pepper. Layer with peaches and cheese. 2. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Spread remaining mayonnaise over remaining toasts; place over tops. pEr SErviNG 352 cal., 17 g fat (7 g sat. fat), 100 mg chol., 678 mg sodium, 18 g carb., 1 g fiber, 30 g pro. P
WorldMags.net Find burgers, wraps, grilled cheese and more favorite recipes at tasteofhome.com/sandwiches.
June | July 2014
37
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For more details on the four phases of the Almased Diet and delicious recipes, download our free Figure Plan from figureplan.com, enter source code: THB. Start the Almased Diet today! Call us toll-free at 1-877-ALMASED (1-877-256-2733). You can find Almased in health food stores, at GNC and the Vitamin Shoppe or visit www.almased.com. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. As always, consult your doctor or health care team before beginning any weight loss program or reducing your dosage of current medications.
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WorldMags.net maKeover
lean Go with rkey— u t d groun 75% less fat p to h it as u ground beef. n a th
Burger Makeover
meet the season’s new hero: a juicy classic that’s slimmed down and revved up. Hold the beef and forget the cheese. Florida home cook Charlene Chambers grills up a big olÕ turkey patty with smart toppings to give you all the burger bliss you crave.
EAT SMART FAST FIX
Makeover Turkey Burgers with Peach Mayo
The unique fruit and mayo combo puts this burger over the top. Swap nectarines for the peaches— they’re both tasty!
—charlene chambers OrmOnd Beach, Fl start to finish: 25 min. maKes: 6 ServingS
11/2 tsp. canola oil 2 small peaches, peeled and chopped 1/2 tsp. minced fresh gingerroot 4 tsp. reduced-sodium teriyaki sauce, divided 1/4 cup chopped red onion 1/2 tsp. pepper
1/4 tsp. salt 11/2 lbs. lean ground turkey 1/3 cup fat-free mayonnaise 6 multigrain hamburger buns, split and toasted optional toppings: lettuce leaves and slices of peaches, red onion and tomatoes
1. In a skillet, heat oil over medium-
broil 4 in. from heat 5-6 minutes per side or until a thermometer reads 165°. 4. Stir mayonnaise into peach mixture. Serve burgers on buns with peach mayo and toppings as desired. per serving 319 cal., 14 g fat (3 g sat. fat), 91 mg chol., 580 mg sodium, 25 g carb., 2 g fiber, 25 g pro. Diabetic Exchanges: 2 starch, 1 fat, 3 lean meat. P
high heat. Add peaches and ginger; cook and stir until peaches are tender. Add 1 tsp. teriyaki sauce; cook 1 minute longer. Transfer to a small bowl; cool slightly. 2. In a bowl, combine onion, pepper, salt and remaining teriyaki sauce. Add turkey; mix lightly but well. Shape into six ½-in.-thick patties. 3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or
For healthy, hearty vegetarian burger recipes,WorldMags.net visit tasteofhome.com/veggieburgers.
turkey
319
calories
14 g Fat
91mg
cholesterol
580 mg Sodium
beef
461
calories
24 g Fat
112mg
cholesterol
714 mg Sodium
June | July 2014
39
WorldMags.net FROM OUR
Stage Kitchen
TO YOUR
SPRING 2014
SOUTHWESTERN STEAK & BREAD SALAD
ITALIAN BRUNCH TORTE
VISIT TasteofHome.com/CSRecipes to find these showstopping recipes! WorldMags.net
WorldMags.net promotion
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to your health
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Superfood Sundae
Bust out the bowls for this better-for-you frozen yogurt. Boost nutrition with nature’s healthiest toppings—yes, chocolate included.
toPPinGs BlueBerries One cup a day improves coordination and may even reverse memory loss, says a Tufts university study. Walnuts Just ¼ cup of heart-healthy walnuts provides 113% of the suggested daily dose of omega-3s. Dark ChoColate It’s the new edible sunscreen. Indulging in a half-bar each day can protect skin from sun damage, according to The Journal of Nutrition.
EAT SMART Frozen Greek Vanilla Yogurt
Make a cool-down treat to feel good about. Start with a tub of Greek yogurt and get the kids in on the fun. —taste of home test Kitchen Greendale, WI PreP: 15 mIn. + chIllInG Process: 15 mIn. + freezInG maKes: 21/2 cups
3 cups reduced-fat plain Greek yogurt 3/4 cup sugar 11/2 tsp. clear vanilla extract
42
June | July 2014
1 tbsp. cold water 1 tbsp. lemon juice 1 tsp. unflavored gelatin
1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. 2. Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved. 3. In a small microwave-safe bowl, combine cold water and lemon juice;
sprinkle with gelatin and let stand for 1 minute. Microwave on high for 30 seconds. Stir mixture and let stand for 1 minute or until the gelatin is completely dissolved. 4. Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding gelatin mixture during the last 10 minutes of processing. 5. Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop. Per (1/2 cuP) servinG 225 cal., 3 g fat (2 g sat. fat), 8 mg chol., 57 mg sodium, 36 g carb., trace fiber, 14 g pro.
WorldMags.net Get more frozen yogurt flavor ideas at tasteofhome.com/frozenyogurt.
WorldMags.net Fresh-Picked Wellness ALL phOtOs, shutterstock.com—peACh: Nattika; gReen beAns: sommai; wAteRmeLOn: Nito
Stock up on summer superstars packed with healthy nutrients that boost your immune system, fortify your muscles and even make you feel happier.
Honey’s a sweet stand-in if you find yourself without a first-aid kit this summer. Apply to a cut or sting to halt inflammation and prevent bacterial growth. Honey’s healing powers come from natural enzymes that produce hydrogen peroxide.
Peaches Reach for a peach. One whiff can reduce the feeling of pain, lift spirits and give you a sense of well-being.
Green Beans One cup of cooked green beans has nearly 1 mg iron—almost as much as a 3-ounce portion of steak.
32%
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Watermelon Loaded with vitamin C, a cup of watermelon contains more than 20% of your daily need in fewer than 50 calories.
Women can lower the chance of a heart attack by this much with 3 servings of strawberries and blueberries a week. —American Heart Association
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Makeover Easy Beef-Stufed Shells “Convenient? Check. Meaty? Check. And it’s good for you, too! This satisfying dish has half the saturated fat of the original recipe.” — Blair L., Rochelle, Virginia
peR seRVing
295 cal., 12 g fat (5 g sat. fat)
A heArty helping of
healthy Dig in to low-fat, gluten-free & many more satisfying recipes delivered straight to your inbox. free! Good & Healthy e-Newsletter Sign up at: www.tasteofhome.com/newsletters TOHNS-GHNC-REGI
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BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU
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Tofee Cheesecake Bars “These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. No one would ever guess they’re lighter.” — Edie D., Logan, Utah
ONE bar EqUaLs 169 cal., 9 g fat (5 g sat. fat)
LIGH
TER RECIPES FOR
HEAVY-DUTY HEAVY-DUTY
HAPPINESS Indulge your sweet tooth with makeover dessert recipes delivered straight to your inbox. free!
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BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU
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Celebrate
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Homemade fair food • PoTLUCK saLads • bUrgers on Parade s ake i a nd C f or m . t S e nad cupcake cipe. e Le m o Pink weeter in for the r s 0 8 n e e g ev to pa Turn
Summ here. Her’s ope you cam hungr y e .
Pink Lemonade stand cake Lauren Knoelke Taste of Home Test Cook
The aLL-ameriCan CookouT STarTS now.
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Kelly McCulley’s Chocolaty Nanaimo Bars
59
lyndsay Wells’ Grilled Steak Salad with Tomatoes & Avocado
73
George levinthal’s Red, White & Blue Potato Salad
82
Taste of Home Test Kitchen’s Alaska Surf & Turf Burger
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JUne | JULy 2014
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FAST FIX
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Bacon-Wrapped Corn
Everything’s better with bacon, and grilled corn on the cob is proof. After one incredible bite, you’ll never go back to your old way of preparing it. —lori BraMBle omaha, NE
eTn oCz fr CHO OL A E S
T Mon Ke Y Tre A
STarT To finiSh: 30 mIN. MakeS: 8 sErvINgs
8 large ears sweet corn, husks removed 8 bacon strips 2 Tbsp. chili powder
1. Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning. 2. Grill corn, covered, over medium heat for 20-25 minutes or until corn is tender and bacon is cooked, turning once. Per Serving 210 cal., 14 g fat (5 g sat. fat), 15 mg chol., 199 mg sodium, 18 g carb., 3 g fiber, 5 g pro.
Indiana-Style Corn Dogs
In Indiana, the fairs always feature corn dogs. My family adores them, so I make my own by mixing a simple batter, dipping hot dogs and frying away. —Sally Denney WarsaW, IN PreP: 20 mIN. • Cook: 5 mIN./batch MakeS: 12 to 16 corN dogs
Dip hot dogs into batter; allow excess batter to drip off. Fry, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Per Serving 258 cal., 19 g fat (7 g sat. fat), 43 mg chol., 703 mg sodium, 13 g carb., 1 g fiber, 8 g pro.
1 cup all-purpose flour
1/2 cup yellow cornmeal 1 Tbsp. sugar 1 Tbsp. baking powder 1 tsp. salt 1/2 tsp. ground mustard 1/4 tsp. paprika Dash of pepper 1 egg, lightly beaten 1 cup evaporated milk oil for deep-fat frying 12 to 16 wooden skewers 12 to 16 hot dogs
1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass. 2. In an electric skillet, heat the oil to 375°. Insert skewers into hot dogs.
Frozen Chocolate Monkey Treats
Everyone needs a fun, friendly way for kids to play with food. These “bites” are nutty and yummy when you coat bananas in chocolate and dip them into peanuts, sprinkles or coconut.
—SuSan hein burlINgtoN, WI PreP: 15 mIN. + frEEzINg • Cook: 5 mIN. MakeS: 11/2 dozEN
3 medium bananas 1 cup (6 oz.) dark chocolate chips 2 tsp. shortening
Toppings: chopped peanuts, toasted flaked coconut and/or colored jimmies
1. Cut each banana into six pieces (about 1 in.). Insert a toothpick into each piece; transfer to a waxed paper-lined baking sheet. Freeze until completely firm, about 1 hour. 2. In a microwave, melt chocolate and shortening; stir until smooth. Dip banana pieces in chocolate mixture; allow excess to drip off. Dip in toppings as desired; return to baking sheet. Freeze at least 30 minutes before serving. To ToaST CoConuT Spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently. Per Serving 72 cal., 4 g fat (2 g sat. fat), 0 chol., trace sodium, 10 g carb., 1 g fiber, 1 g pro.
F i n d A FA i r n e A r Yo u ! see page 53.
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June | July 2014
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state Fair FooD
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Walking Tacos
Snip open a bag of Fritos and load it up with chili and toppings. It works great—there’s no need for a bowl, so you can skip doing dishes. We like this with Doritos, too. It’s fun on the move. —Beverly Matthews Pasco, Wa PreP: 10 min. • Cook: 30 min. Makes: 5 servings
1 lb. ground beef 1 envelope reduced-sodium chili seasoning mix
1/4 tsp. pepper
1 can (10 oz.) diced tomatoes and green chilies 1 can (15 oz.) ranch style beans (pinto beans in seasoned tomato sauce) 5 pkg. (1 oz. each) corn chips toppings: shredded cheddar cheese, sour cream and sliced green onions
1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking
into crumbles; drain. Stir in the chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until the mixture is thickened, stirring occasionally. 2. Just before serving, cut open corn chip bags. Add beef mixture and toppings as desired. Per serving 530 cal., 28 g fat (6 g sat. fat), 56 mg chol., 1,017 mg sodium, 44 g carb., 6 g fiber, 24 g pro.
WA LK IN G TACO S
“I have made this chili for years when we play cards with family and friends. While the chili simmers we get in a round or two of Texas Hold ’em. If you’re not a fan of green chilies, just add a can of plain cut and peeled petite tomatoes.”
BEVERLY MATTHEWS
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WorldMags.net Hot & Spicy Turkey Legs
Eat awesome turkey legs at home without a long wait in line. There are some monster turkey legs out there—so look for the 11/2-pound drumsticks. Then grab the seasonings and go for it.
—Nicholas iversoN TasTe of Home Lead TesT Cook PreP: 10 min. + marinaTing Bake: 11/2 Hours Makes: 4 servings
4 turkey drumsticks (11/2 lbs. each) 2/3 cup louisiana-style hot sauce 1/3 cup canola oil 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. chili powder 2 tsp. ground mustard 1 tsp. garlic powder 1 tsp. poultry seasoning 1 tsp. onion powder 1 tsp. celery salt 1/2 tsp. white pepper 1/2 tsp. hot pepper sauce, optional
1. Divide drumsticks between two large resealable bags. In a bowl, whisk the remaining ingredients until blended. Add ¾ cup marinade to drumsticks, dividing evenly between bags. Seal bags and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade. 2. Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bag. 3. Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer inserted in thickest portion reads 175°, basting with reserved marinade. Per serviNg 937 cal., 50 g fat (13 g sat. fat), 343 mg chol., 587 mg sodium, 2 g carb., 1 g fiber, 113 g pro.
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STATE FAIR FOOD
WorldMags.net “I won a blue ribbon for these at the Los Angeles County Fair. I also make them into wet burritos by spooning red sauce over them in a baking dish, sprinking with cheese and popping them in the oven until hot and melty.”
MARINA CASTLE
IB B Lu E R
B oN
B E E fI Tyo S Bu R R
Blue Ribbon Beefy Burritos
I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them.
—MARInA CASTlE Canyon Country, Ca PREP: 40 min. • BAkE: 15 min. MAkES: 8 servings
11/2 lbs. ground beef 1 bottle (8 oz.) taco sauce 1 Tbsp. Worcestershire sauce 11/2 tsp. onion powder 1 tsp. paprika
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1/2 tsp. garlic powder 1/2 tsp. salt, divided 1/4 tsp. pepper Juice of 1/2 lemon 1 can (21/4 oz.) sliced ripe olives, drained, optional Oil for frying 3/4 lb. potatoes (about 2 medium), peeled and cut into 1/2-in. cubes 8 flour tortillas (10 in.), warmed 4 cups (16 oz.) shredded Mexican cheese blend
1. Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder,
¼ tsp. salt and pepper. Add lemon juice and, if desired, olives. 2. In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt. 3. Stir potatoes into meat mixture. Place ⅔ cup mixture near the center of each tortilla; top with ½ cup cheese. Fold bottom and sides of tortilla over filling and roll up. 4. Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. PER SERvIng 682 cal., 37 g fat (17 g sat. fat), 103 mg chol., 1,166 mg sodium, 44 g carb., 7 g fiber, 34 g pro.
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WorldMags.net head to the land of corn dog pizza, bacon-wrapped caramel apples and deep-fried butter. only in America! AlAbAmA Oct. 3-12 alnationalfair.org AlAskA Aug. 21-Sept. 1 alaskastatefair.org Salmon QueSadill aS ArizonA Oct. 10-Nov. 2 azstatefair.com ChoColate- Covered SCorpionS ArkAnsAs Oct. 10-19 asfg.net
idAho Eastern Idaho State Fair Aug. 30-Sept. 6 funatthefair.com Western Idaho Fair Aug. 15-24 idahofair.com illinois Aug. 7-17 agr.state.il.us/isf indiAnA Aug. 1-17 in.gov/statefair/fair hot beeF Sundae
CAliforniA July 11-27 bigfun.org Fried avoCado
iowA Aug. 7-17 iowastatefair.org looSe-meat SandwiCheS
ColorAdo Aug. 22-Sept. 1 coloradostatefair.com
kAnsAs Sept. 5-14 kansasstatefair.com piCkle popS
delAwAre July 17-26 delawarestatefair.com
kentuCky Aug. 14-24 kystatefair.org louisiAnA Oct. 23-Nov. 9 statefairoflouisiana.com “Gator and taterS”
“The best part of introducing my kids to the fair is teaching them the glory of fair food.”
top State Fair photo: Jim wieland
—ChristinA yoshimurA miSSoula, mt, with dauGhter elena and a Caramel apple at the State Fair
floridA Feb. 5-16, 2015 floridastatefair.com georgiA Sept. 26-Oct. 5 georgiastatefair.org hAwAii Four consecutive weekends starting May 30 alohastadium.hawaii.gov
CheCk out
S Ig n at utrhe e fun fo ods!
mississippi Oct. 1-12 kool-aid piCkleS
south dAkotA Aug. 28-Sept. 1 sdstatefair.com
missouri Aug. 7-17 mostatefair.com
tennessee Sept. 5-14 tnstatefair.org
montAnA July 25-Aug. 2 montanastatefair.com
texAs Sept. 26-Oct. 19 bigtex.com deep-Fried CoCa- Cola
nebrAskA Aug. 22-Sept. 1 statefair.org/fair new Jersey Aug. 1-10 newjerseystatefair.org
utAh Sept. 4-14 utahstatefair.com douGhnut CheeSeburGer
new mexiCo Sept. 10-21 exponm.com/state-fair
Vermont Aug. 29-Sept. 7 deep-Fried oreoS
new york Aug. 21-Sept. 1 nysfair.org
VirginiA Sept. 26-Oct. 5 statefairva.org
north CArolinA Oct. 16-26 ncstatefair.org
wAshington Sept. 5-21 thefair.com
north dAkotA July 18-26 ndstatefair.com
mAine July 25-Aug. 3 bangorstatefair.com
ohio July 23-Aug. 3 ohiostatefair.com
mArylAnd Aug. 22-Sept. 1 marylandstatefair.com
oklAhomA Sept. 11-21 okstatefair.com
miChigAn Aug. 29-Sept. 1 michiganstatefairllc.com
oregon Aug. 22-Sept. 1 oregonstatefair.org
minnesotA Aug. 21-Sept. 1 mnstatefair.org
south CArolinA Oct. 8-19 scstatefair.org
west VirginiA Aug. 8-16 statefairofwv.com wisConsin July 31-Aug. 10 wistatefair.com Cream puFFS wyoming Aug. 9-16 wystatefair.com the big e (Ct, me, ma, nh, vt, ri) Sept. 12-28 thebige.com
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STATE FAIR FOOD
EAT SMART
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Baked Elephant Ears
My mother-in-law handed down this recipe from her mother. They’re a special treat—even better, I think, than those at a carnival or festival.
—DElORES BAETEn Downers Grove, IL PREP: 35 mIn. + chILLInG • BAkE: 10 mIn. MAkES: 2 Dozen
1 pkg. (1/4 oz.) active dry yeast 1/4 cup warm water (110° to 115°) 2 cups all-purpose flour 41/2 tsp. sugar 1/2 tsp. salt 1/3 cup cold butter, cubed 1/3 cup fat-free milk 1 egg yolk
FILLING
2 Tbsp. butter, softened 1/2 cup sugar 2 tsp. ground cinnamon CINNAMON-SUGAR
1/2 cup sugar 3/4 tsp. ground cinnamon
1. In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture. Add to flour mixture; stir to form a soft dough. Cover with plastic wrap and refrigerate 2 hours. 2. Preheat oven to 375°. Punch down dough. Turn onto a lightly floured surface; cover and let rest 10 minutes. 3. Roll dough into an 18x10-in. rectangle. Spread with softened butter. Mix sugar and cinnamon;
sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into twenty-four ¾-in. slices. Cover slices with plastic wrap until ready to flatten. 4. In a small bowl, mix cinnamonsugar ingredients. Sprinkle ½ tsp. mixture on a sheet of waxed paper; top with a slice of dough. Sprinkle with an additional ½ tsp. cinnamonsugar. Roll dough to a 4-in. circle. 5. Place 2 in. apart on baking sheets coated with cooking spray. Repeat with remaining slices. Bake 7-9 minutes or until golden brown. Cool on wire racks. PER SERvIng 109 cal., 4 g fat (2 g sat. fat), 18 mg chol., 76 mg sodium, 18 g carb., trace fiber, 1 g pro. Diabetic Exchanges: 1 starch, ½ fat. Continued on page 57 •
“I made these one night for our entire family, including my husband Chuck’s dad and all our nieces and nephews. It brought back fond memories of my mother-in-law, Cathy.”
DELORES BAETEN
baked 54
elepha
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nt ear s WorldMags.net
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COUNTRY HEART & SOUL $24.99 (#42144) Enjoy the very best stories from 25 years of Country magazine! We paired these 50 wise, inspirational and funny reader-written stories with gorgeous ALL-NEW photos. Your family will enjoy this keepsake book for years to come! Hardcover, 160 pages, color photos. 10-1/8” x 11-3/8”.
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BIRDS & BLOOMS DAILY PLANNER 2014 Brighten up your days with the perfect planner for bird and flower lovers! Stay organized while uncovering handy backyard facts. Hardcover, 192 pages, 7-1/4” x 9”.
REMINISCE AROUND THE TABLE $24.99 (#42051) Celebrate the home-cooked meals, fun entertainment and social activity that made the dinner table the heart of the family from the 1930s-1960s. Over 340 stories, photos and 40+ recipes. Hardcover, 208 pages, color and B&W photos. 8-3/8” x 11-1/8”.
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FOR FASTEST SERVICE: Order at shoptasteofhome.com or Call Toll-Free 1-800-880-3012. Mention coupon code 2100P when ordering. WorldMags.net
ChNoa imo Ba r s Na
Chocolaty Nanaimo Bars If dessert could be a friend, the Nanaimo bar would be my BFF. This version won “Cookie of the Fair” at the 2006 Iowa State Fair. —Kelly Mcculley Des Moines, iA PreP: 55 Min. + chilling cooK: 10 Min. MAKeS: 16 servings
1/2 cup butter, cubed 1/4 cup sugar 1/4 cup baking cocoa 1 egg, lightly beaten 11/2 cups graham cracker crumbs 1 cup flaked coconut, toasted 1/2 cup chopped pecans, toasted FILLING
1/2 cup butter, softened 2 Tbsp. Bird’s custard powder* or instant vanilla pudding mix 2 cups confectioners’ sugar 3 Tbsp. half-and-half cream TOPPING
1 oz. white baking chocolate, melted
1 cup (6 oz.) semisweet chocolate chips 1 Tbsp. shortening
1. Line bottom of a 9-in.-square baking pan with parchment paper. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat. 2. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat. 3. Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold. 4. For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners’ sugar and the cream until smooth. Spread over crust. Refrigerate, covered, for 1 hour or until filling is firm.
STATe FAir Food
y WorldMags.net t a l o C
5. For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. 6. Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines ¼ to ½ in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design. 7. Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator. *NoTe Bird’s custard powder can be found in some Cost Plus World Market stores or at worldmarket.com and amazon.com. Per ServiNg 343 cal., 22 g fat (12 g sat. fat), 45 mg chol., 168 mg sodium, 37 g carb., 2 g fiber, 2 g pro. P
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potluck
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Go cool, go crunchy, go large with the season’s freshest produce. Raise your fork to the mighty summer salad.
yellow squash & watermelon salad
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WorldMags.net
EAT SMART FAST FIX
Yellow Squash & Watermelon Salad
I always like to take this healthy option to parties and potlucks, and people seem to really appreciate that. Plus, the salad dressing needs no oil: The lemon juice combines with the feta to lightly coat the bright, fresh ingredients.
—camille Parker ChiCago, il start to finish: 20 min. makes: 12 servings (3/4 Cup eaCh)
6 cups cubed seedless watermelon 2 medium yellow summer squash, chopped 2 medium zucchini, chopped 1/2 cup lemon juice 12 fresh mint leaves, torn 1 tsp. salt 8 cups fresh arugula or baby spinach 1 cup (4 oz.) crumbled feta cheese
grilled steak salad with tomatoes & avocado
In a large bowl, combine the first six ingredients. Just before serving, add arugula and feta cheese; toss gently to combine. Per serving 60 cal., 2 g fat (1 g sat. fat), 5 mg chol., 297 mg sodium, 11 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1 vegetable, ½ fruit. FAST FIX Grilled Steak Salad with Tomatoes & Avocado
My family loves a good steak dinner, but with our busy schedules, I often think about ways to put new and simple twists on our favorites. This salad is flavored with a blend of lemon and cilantro and is one of my husband’s most requested weeknight dishes. —lyndsay Wells ladysmith, BC
start to finish: 30 min. makes: 12 servings
1 beef top sirloin steak (11/4 in. thick and 11/2 lbs.) 1 tbsp. olive oil 3 tsp. creole seasoning 2 large tomatoes, chopped 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained 3 green onions, chopped 1/4 cup minced fresh cilantro 2 tsp. grated lemon peel 2 tbsp. lemon juice 1/4 tsp. salt 1 medium ripe avocado, peeled and cubed (1/2 in.)
1. Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a
thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes. 2. In a large bowl, combine the tomatoes, beans, green onions, cilantro, lemon peel, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture. note The following spices may be substituted for 3 tsp. Creole seasoning: ¾ tsp. each salt, garlic powder and paprika; and ⅛ tsp. each dried thyme, ground cumin and cayenne pepper. Per serving 169 cal., 6 g fat (1 g sat. fat), 23 mg chol., 355 mg sodium, 13 g carb., 4 g fiber, 16 g pro.
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WorldMags.net EAT SMART FAST FIX
Chilled Shrimp Pasta Salad
PotlucK
This cool, creamy salad and an icy drink are all you need on a hot summer day. It also makes a fantastic side dish for sharing anytime. —mAry Price youngstown, oh StArt to finiSh: 30 min. mAKeS: 12 servings (3/4 cup each)
3 cups uncooked small pasta shells
1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup horseradish sauce 2 tbsp. grated onion 11/2 tsp. seasoned salt 3/4 tsp. pepper 1 lb. peeled and deveined cooked small shrimp 1 large cucumber, seeded and chopped 3 celery ribs, thinly sliced red lettuce leaves, optional
1. Cook pasta shells according to
chilled shrimp pasta salad
EAT SMART
Layered Grilled Corn Salad
Throughout the years, this has become one of my go-to side dishes. For a light lunch, scoop it into lettuce cups and serve with warm, crusty bread. —AngelA Smith Bluffton, sc PreP: 15 min. + chilling • grill: 10 min. mAKeS: 10 servings
10 medium ears sweet corn, husks removed 1/4 cup olive oil 1 tsp. salt 3/4 tsp. coarsely ground pepper 3/4 tsp. crushed red pepper flakes 2 large tomatoes, finely chopped 1 medium red onion, thinly sliced
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package directions. Drain; rinse with cold water. 2. In a large bowl, mix sour cream, mayonnaise, horseradish sauce, onion, seasoned salt and pepper. Stir in shrimp, cucumber, celery and pasta. Refrigerate until serving. If desired, serve on lettuce. Per Serving 239 cal., 12 g fat (2 g sat. fat), 72 mg chol., 344 mg sodium, 20 g carb., 1 g fiber, 11 g pro. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat.
12 fresh basil leaves, thinly sliced 1 cup zesty italian salad dressing
1. Brush corn with oil. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. 2. Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour before serving. Per Serving 224 cal., 15 g fat (2 g sat. fat), 0 chol., 656 mg sodium, 21 g carb., 3 g fiber, 3 g pro.
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WorldMags.net
Mediterranean Cobb Salad
I’m a huge fan of adding global flair to classic dishes. Here, I used falafel, feta and kalamata olives for a Mediterranean take.
—Jenn tidwell FaIr Oaks, Ca
PreP: 1 HOur • cook: 5 MIn./batCH makes: 10 servIngs
1 pkg. (6 oz.) falafel mix
1/2 cup sour cream or plain yogurt 1/4 cup chopped seeded peeled cucumber
1/4 cup 2% milk 1 tsp. minced fresh parsley
1/4 tsp. salt 4 4 3 2 1
3/4 8
1/2
cups torn romaine cups fresh baby spinach hard-cooked eggs, chopped medium tomatoes, seeded and finely chopped medium ripe avocado, peeled and finely chopped cup crumbled feta cheese bacon strips, cooked and crumbled cup pitted Greek olives, finely chopped
mediterranean cobb salad
1. Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel. 2. In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing. Per servinG 258 cal., 18 g fat (5 g sat. fat), 83 mg chol., 687 mg sodium, 15 g carb., 5 g fiber, 13 g pro.
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WorldMags.net EAT SMART FAST FIX
Heirloom Tomato & Zucchini Salad
potluck
Tomato wedges give this dish a juicy bite, but that’s only the beginning. All sorts of garden-fresh veggies and herbs shine here.
—Matthew hass Franklin, Wi start to finish: 25 min. Makes: 12 servings (3/4 cup each)
heirloom tomato & zucchini salad
7 large heirloom tomatoes (about 21/2 lbs.), cut into wedges 3 medium zucchini, halved lengthwise and thinly sliced 2 medium sweet yellow peppers, thinly sliced 1/3 cup cider vinegar 3 tbsp. olive oil 1 tbsp. sugar 11/2 tsp. salt 1 tbsp. each minced fresh basil, parsley and tarragon
1. In a large bowl, combine tomato wedges, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. 2. Just before serving, drizzle dressing over salad; toss gently to coat. per serving 68 cal., 4 g fat (1 g sat. fat), 0 chol., 306 mg sodium, 8 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, ½ fat.
FAST FIX Fresh Broccoli Salad with Lemon
Crunchy vegetables, crispy bacon and a sweet and tangy dressing make this salad truly refreshing. Swap cauliflower for the broccoli if you prefer. —Janet roth Tempe, aZ start to finish: 30 min. Makes: 12 servings (1 cup each)
1/4 1/4 1/2 1/4 2 1
1/8 6 14
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cup cider vinegar cup lemon juice cup reduced-fat mayonnaise cup sugar tbsp. prepared mustard tsp. garlic salt tsp. pepper oz. cream cheese, softened cups fresh small broccoli florets (about 21/4 lbs.)
June | July 2014
12 oz. fresh mushrooms, stems removed, chopped 16 bacon strips, cooked and crumbled 1 cup raisins 1/3 cup chopped red onion lemon wedges, optional
1. Place cider vinegar, lemon juice, mayonnaise, sugar, prepared mustard, garlic salt, pepper and cream cheese in a blender; cover and process until smooth. 2. In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges. per serving 222 cal., 13 g fat (5 g sat. fat), 30 mg chol., 520 mg sodium, 21 g carb., 3 g fiber, 8 g pro. P
fresh
broccoli salad with lemon
Find favorite potatoWorldMags.net salads, coleslaws, taco salads and more at tasteofhome.com/summersalads.
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June | July 2014
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Grilled Maple Pork Chops
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Grilled Maple Pork Chops
Chops on the grill are hard to beat. The marinade is simple—and so good. —nicholaS king DuluTh, mn PrEP: 5 min. + maRinaTing grill: 15 min. MakES: 4 seRvings
6 Tbsp. maple syrup 6 Tbsp. balsamic vinegar 3/4 tsp. salt 3/4 tsp. coarsely ground pepper 4 boneless pork loin chops (11/2 in. thick and 12 oz. each)
1. In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour ½ cup marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate 1 hour. Reserve remaining marinade for basting. 2. Drain pork chops, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. 3. Grill pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving. PEr SErving 509 cal., 19 g fat (7 g sat. fat), 164 mg chol., 339 mg sodium, 15 g carb., trace fiber, 65 g pro.
Southern-Style Oven-Fried Chicken
“My favorite thing about this chicken is it tastes just as good cold as it does hot. And it brings everyone back for seconds. My daughters love it and request it often. People will be asking you for the recipe.” —Elaina Morgan
Southern-Style Oven-Fried Chicken
I like to call this America’s best-loved oven-fried chicken. The secret to the breading is buttery crackers, which create a golden brown crunch. —Elaina Morgan Rickman, Tn PrEP: 15 min. • bakE: 35 min. MakES: 6 seRvings
2 cups crushed ritz crackers (about 50) 1 Tbsp. minced fresh parsley 1 tsp. garlic salt 1 tsp. paprika 1/2 tsp. pepper 1/4 tsp. ground cumin 1/4 tsp. rubbed sage
2 eggs 1 broiler/fryer chicken (3 to 4 lbs.), cut up
1. Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray. 2. In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack. 3. Bake 20 minutes. Turn chicken; bake 15-25 minutes or until chicken is golden brown and juices run clear. PEr SErving 418 cal., 22 g fat (5 g sat. fat), 123 mg chol., 638 mg sodium, 21 g carb., 1 g fiber, 31 g pro.
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Crab Cakes with Peanut Sauce
“This recipe is one of my favorites. Crab cakes make a great meal when paired with salad greens, which can be dressed in the peanut sauce, too.” —AMBER MASSEY
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WorldMags.net Crab Cakes with Peanut Sauce
Crab cakes are a go-to on my party food list. The peanut sauce in this recipe takes the cake! —Amber mAssey Argyle, TX
PreP: 25 min. + chilling Cook: 5 min./bATch mAkes: 1 dozen (1/3 cup sAuce)
1/4 cup rice vinegar 2 1 1 1
Tbsp. creamy peanut butter garlic clove, minced tsp. brown sugar tsp. olive oil 1/4 tsp. ground mustard Dash cayenne pepper crab cakes
1 cup plain Greek yogurt
2/3 cup crushed saltines (about 15 crackers)
1/4 cup finely chopped celery 1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley 2 1 1 2
1/2 1/4 1 1
Tbsp. finely chopped onion egg white, lightly beaten Tbsp. fresh lemon juice tsp. prepared horseradish tsp. paprika tsp. salt lb. lump crabmeat, drained Tbsp. olive oil
Roasted Green Bean Salad
1. In a small bowl, whisk the first seven ingredients until blended. Set aside. 2. In a large bowl, mix the first 11 crab cake ingredients until blended. Fold in crabmeat. Shape into twelve ½-in.-thick patties. Refrigerate, covered, 30 minutes. 3. In a large skillet, heat 1 Tbsp. oil over medium-high heat. Add crab cakes in batches; cook 2-3 minutes on each side or until golden brown. Serve with sauce. Per servinG 114 cal., 6 g fat (2 g sat. fat), 49 mg chol., 270 mg sodium, 6 g carb., trace fiber, 10 g pro.
EAT SMART
Roasted Green Bean Salad
Green bean salad is a classic that’s easy to update. A vinaigrette with dill and Dijon coats homegrown beans without overpowering them so the fresh-picked flavor comes through. —kAThy shell sAn diego, cA PreP: 10 min. • bAke: 30 min. mAkes: 6 servings
2 lbs. fresh green beans, trimmed 3 Tbsp. olive oil, divided 3/4 tsp. salt, divided 2 Tbsp. white wine vinegar 2 Tbsp. snipped fresh dill or 2 tsp. dill weed 11/2 tsp. Dijon mustard
11/2 tsp. sugar 1/4 tsp. pepper
1. Preheat oven to 400°. In a large bowl, toss beans with 1 Tbsp. oil and ½ tsp. salt. Transfer to two ungreased 15x10x1-in. baking pans. 2. Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally. 3. In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Toss with vinaigrette to coat. Per servinG 108 cal., 7 g fat (1 g sat. fat), 0 chol., 335 mg sodium, 11 g carb., 5 g fiber, 3 g pro. Diabetic Exchanges: 1½ fat, 1 vegetable.
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WorldMags.net Tex-Mex Summer Squash Casserole
Mild-flavored yellow squash gets a big boost from flavor-packed chilies, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo EUCLID, OH PreP: 15 mIn. bake: 40 mIn. + stanDIng makeS: 10 sErvIngs
7 medium yellow summer squash, sliced (about 10 cups) 21/4 cups (9 oz.) shredded cheddar cheese, divided 1 medium onion, chopped 1 can (4 oz.) chopped green chilies 1 can (4 oz.) diced jalapeno peppers, drained 1/4 cup all-purpose flour 1/2 tsp. salt 3/4 cup salsa 4 green onions, sliced 1/4 cup chopped red onion
1. Preheat oven to 400°. In a large
Fourth of July Baked Beans
Fourth of July Baked Beans We choose this family recipe for any picnic we have. It’s a meaty twist on baked beans and we like the sweetness.
—Wendy HodoroWSki BELLaIrE, OH PreP: 10 mIn. • bake: 55 mIn. makeS: 8 sErvIngs
1/2 lb. ground beef 1 large onion, finely chopped cup sugar cup packed brown sugar cup ketchup cup barbecue sauce 2 Tbsp. yellow mustard 2 Tbsp. molasses 1/2 tsp. chili powder 2 cans (13.7 oz. each) beans with tomato sauce
1/2 1/2 1/2 1/2
1/2 lb. bacon strips, cooked and crumbled
bowl, combine squash, ¾ cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss gently to combine. 2. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender. 3. Spoon salsa over top; sprinkle with remaining 1½ cups cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving. Per Serving 143 cal., 8 g fat (5 g sat. fat), 27 mg chol., 420 mg sodium, 12 g carb., 2 g fiber, 8 g pro.
1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain well. 2. Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add the beans and the cooked, crumbled bacon. 3. Transfer to a greased 13x9-in. baking dish. Bake, covered, 45 minutes. Bake, uncovered, 10-15 minutes longer or until beans are heated through. Per Serving 323 cal., 8 g fat (3 g sat. fat), 28 mg chol., 970 mg sodium, 51 g carb., 4 g fiber, 14 g pro.
“I am thrilled to have people try this family baked beans recipe. We make it for Fourth of July and every Christmas Eve, too.” —Wendy HodoroWSki
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Tex-Mex Summer Squash Casserole
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WorldMags.net Red, White & Blue Potato Salad
la d, ch ip s, h as h br ow n s, m as h ed ba ke d, fr en ch , tw ic e-f ri ed...
“I love potato salad and wanted to put a different spin on it. Cook the potatoes until just fork tender so they won’t fall apart as you mix everything together.” —GeoRGe LeVINthaL
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WorldMags.net EAT SMART
Red, White & Blue Potato Salad
Tossing the cooked potatoes with stock and wine after you drain them infuses them with flavor. The liquid absorbs like magic. I serve this warm or at room temperature—but warm is best! —george LevinthAL goleta, ca PreP: 40 Min. • CooK: 10 Min. MAKes: 12 servings (1 cup each)
11/4 lbs. small purple potatoes (about 11), quartered 1 lb. small Yukon gold potatoes (about 9), quartered 1 lb. small red potatoes (about 9), quartered 1/2 cup chicken stock 1/4 cup white wine or chicken stock 2 tbsp. sherry vinegar 2 tbsp. white wine vinegar 11/2 tsp. dijon mustard 11/2 tsp. stone-ground mustard 3/4 tsp. salt 1/2 tsp. coarsely ground pepper 6 tbsp. olive oil 3 celery ribs, chopped 1 small sweet red pepper, chopped 8 green onions, chopped 3/4 lb. bacon strips, cooked and crumbled 3 tbsp. each minced fresh basil, dill and parsley 2 tbsp. toasted sesame seeds
1. Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or just until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and white wine; toss gently, allowing liquids to absorb. 2. In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. 3. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle salad with sesame seeds and serve warm. Per serving 221 cal., 12 g fat (2 g sat. fat), 10 mg chol., 405 mg sodium, 22 g carb., 3 g fiber, 7 g pro. Diabetic Exchanges: 2 fat, 1½ starch.
S’mores Cheesecake
S’mores Cheesecake
Have your campfire and your cheesecake, too. I put all the classic s’mores fixings in one decadent dessert. —Kurt Anderson Minong, Wi PreP: 45 Min. + chilling BAKe: 1 hour 15 Min. + chilling MAKes: 16 servings
2 cups graham cracker crumbs
1/4 cup sugar 6 tbsp. butter, melted 1 pkg. (111/2 oz.) milk chocolate chips 1 can (12 oz.) evaporated milk, divided 3 pkg. (8 oz. each) cream cheese, softened 1 jar (7 oz.) marshmallow creme 2 tbsp. cornstarch 1 tsp. vanilla extract 3 eggs, lightly beaten 21/2 cups miniature marshmallows
1. Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased
9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. 2. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with ¾ cup milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes. 3. In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla extract and remaining milk. Add eggs; beat on low speed just until blended. Pour over chocolate layer. Return pan to baking sheet. 4. Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. 5. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Per serving 466 cal., 29 g fat (17 g sat. fat), 110 mg chol., 285 mg sodium, 44 g carb., 1 g fiber, 8 g pro.
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Skillet Blueberry Slump
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EAT SMART
Skillet Blueberry Slump
My mother-in-law used to make a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve loved it for nearly 60 years! —ElEanorE EbEling Brewster, MN PrEP: 25 MiN. • bakE: 20 MiN. MakES: 6 serviNgs
4 cups fresh or frozen blueberries 1/2 cup sugar 1/2 cup water 1 tsp. grated lemon peel
1 1 2 2
Tbsp. lemon juice cup all-purpose flour Tbsp. sugar tsp. baking powder 1/2 tsp. salt 1 Tbsp. butter 1/2 cup 2% milk Vanilla ice cream
1. Preheat oven to 400°. In a 10-in. ovenproof skillet, combine blueberries, sugar, water, lemon peel and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
2. Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. 3. Drop batter in six portions on top of simmering blueberry mixture. Transfer to oven. 4. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm, topped with vanilla ice cream. PEr SErVing 239 cal., 3 g fat (2 g sat. fat), 7 mg chol., 355 mg sodium, 52 g carb., 3 g fiber, 4 g pro.
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WorldMags.net Rhubarb Ice Cream
No matter where my family is stationed, this rhubarb recipe always makes me think of my parents’ backyard garden in Rochester, New York. —Rachel GaRcia Fort Knox, KY
PReP: 25 min. + Freezing Bake: 30 min. + cooling MakeS: ABoUt 23/4 cUps
3 2 1 1
Rhubarb Ice Cream
cups sliced fresh rhubarb cups sugar tsp. lemon juice cup heavy whipping cream
1. Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly. 2. Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold. 3. Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. PeR (1/2- cUP) SeRvinG 489 cal., 18 g fat (11 g sat. fat), 65 mg chol., 22 mg sodium, 85 g carb., 1 g fiber, 2 g pro.
As part of a military network, i have many volunteers to taste test my treats. i’ve made a lot of friends that way! my husband—and high school sweetheart—Army lt. col. Jamie garcia and our two boys enjoy my dishes, too. i want Jacob and Josh to help me in the kitchen as much as possible to expose them to the warmth and love that goes into cooking. military living has moved our family 10 times in 15 years—it’s always exciting to learn regional cooking styles and find local recipes in my new homes.
the garcia family relocated with the military to Fort Knox, Kentucky, this year. rachel is the cooking instructor for the kids’ program on post.
—Rachel GaRcia Fort Knox, KY
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WorldMags.net of home” like a big helping Nothing says “welcome r military heroes return from comfort food. When outhe seconds they like! Readers deployment, they get all soldiers crave on arrival. share the one dish their ployed back in a Marine and was de Our son Jonathan is ing he asked th st ed home, the fir 2005. When he return nathan has grown up eating it, . Jo for was Mexican food ol’ Tex-Mex just anywhere. od go t ge n’t and you ca TX —Joan hallford
ls, nOrTh richl and hil
orites ’s Tex-Mex potluck fav Check out one of Joanme xicansalad. tasteof home .com/
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ician in the a health services techn My husband, Brian, is he’s home when he wakes up to a s Coast Guard. He know st and home-roasted coffee with kfa ea br t dic ne Be gs eg big ebOygan, Mi tephanie flor ch —s r! hte ug me and our da
meet Jonathan and his dad, Joe, a marine veteran. Jonathan is stationed in fort Worth, texas.
bbitt, i’m originally from ba e of the us ca be Minnesota, and e in that area abundance of wild ric ten lots of ea s my family has alway ed the most nt wa i it. so, the food s my mom’s while in the navy wa an casserole. be n wild rice and gree — crystal schlue nOrThglenn, cO
h iraq wit r ving in police; e s l ta s y y cr (right) y militar the nav a young friend g in mak
s Lance Cpl. Our son, Marine Corp Muddy ts es qu re Garrett Pool, ) and ow Buddies (aka puppy ch o! to , maple nut goodies rebecca with husband nick. her muffuletta recipe is his favorite.
i returned home from deployment with the my army—where i met . mn tu au in husband— st mo ed av cr i t Wha was turkey tetrazzini made with lef tover it Thanksgiving turkey. d an y pp ha so makes me . me ho of me s nd remi ich —rebecca yankov gerManTOWn, Md
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the Army and Two of my boys are in Having grown . rce Fo Air one is in the for ward to k up on a farm, they loo urning ret n he home cooking. W requested home, my oldest son rman Ge fried knephla, a small was excited n so r he ot dumpling. My freezer. the in ke ca se ee to see ch —patricia smith FredOnia, nd
— Compiled by Aman
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the ow L to B n w o our L Fo r A B r in g y P e AC h F e s t ivA st ’s L a r g eit h d l r g eo r g iA o W gw F the , B r im m in. s Co o P o r e l b b o it Pe ac h oCn s o F j u iC y F r u 75 g A L L f e s t iva l .c o m h g a p e ac
Peach-Rosemary Cobbler
Peach-Rosemary Cobbler Ripe summer peaches and warm biscuits go hand in hand. Rosemary and cinnamon in the topping add a scrumptious twist.
—Michael cohen Los AngeLes, CA PreP: 20 min. • Bake: 35 min. MakeS: 8 servings
1/4 cup honey 2 Tbsp. cornstarch
TOPPING
11/2 cups all-purpose flour 1/2 cup packed brown sugar 11/2 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. minced fresh rosemary 1/2 tsp. salt 1/2 cup cold butter, cubed 1/4 cup plus 2 Tbsp. water 1/2 tsp. vanilla extract 1/4 tsp. almond extract Vanilla ice cream, optional
3/4 tsp. grated lemon peel 1 Tbsp. lemon juice
1. Preheat oven to 400°. In a large
1/8 tsp. salt 1/8 tsp. ground cinnamon
bowl, mix the first six ingredients. Add peaches and toss to combine. Transfer to a greased 1½-qt. or 8-in.-square baking dish. Bake 15 minutes.
4 cups fresh or frozen sliced peeled peaches, thawed
2. Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened. 3. Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. 4. Serve warm. If desired, top with vanilla ice cream. Per SerVing 314 cal., 12 g fat (7 g sat. fat), 30 mg chol., 347 mg sodium, 50 g carb., 2 g fiber, 3 g pro.
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• weight loss update
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Pink Lemonade Stand Cake If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch.
—Lauren KnoeLKe taste of home test Cook PreP: 50 min. • BaKe: 20 min. + Cooling MaKeS: 12 servings
1 cup buttermilk 2 Tbsp. lemon juice 2 Tbsp. seedless strawberry jam, warmed 2 Tbsp. thawed pink lemonade concentrate 2 Tbsp. grenadine syrup 1 cup unsalted butter, softened 11/4 cups sugar 3 Tbsp. grated lemon peel 4 eggs 1/2 tsp. vanilla extract 21/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt
Pink Lemonade Stand Cake
FROSTING
1 cup unsalted butter, softened 1 pkg. (8 oz.) cream cheese, softened 1 Tbsp. grated lemon peel 4 cups confectioners’ sugar 1/3 cup plus 3 Tbsp. thawed pink lemonade concentrate, divided Pink sprinkles
1. Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper. 2. In a small bowl, whisk the first five ingredients until blended. In a large bowl, cream butter, sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. 3. Transfer batter to prepared pans. Bake 20-24 minutes or until a toothpick inserted in center of
cake layers comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment paper. Cool completely. 4. For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and ⅓ cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour. 5. Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.
6. Spread remaining frosting over top and sides of cake. Decorate with sprinkles. Refrigerate until serving. Per Serving 732 cal., 39 g fat (24 g sat. fat), 172 mg chol., 291 mg sodium, 91 g carb., 1 g fiber, 7 g pro. For CuPCaKeS
Make batter as directed; fill 24 paperlined muffin cups three-fourths full. Bake in a preheated 350° oven for 16-19 minutes or until a toothpick comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely. Prepare frosting as directed, omitting 3 Tbsp. lemonade concentrate for brushing layers; pipe or spread frosting over tops. Makes 2 dozen. P
WorldMags.net find more classic american favorites at tasteofhome.com/top10american.
headline and star illustrations: Jenny Bowers; all other illustrations and photo, shutterstock—washi tape (photo): Angie mAkes; Crab and peaCh: nld; sQuash: BelkAtt; potatoes: nAdezhdA shoshinA; blueberries: reginA JershovA
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T H E TA S T Y
WorldMags.net 50
Burger NatioN
Take one all-American patty and load it up any of these 50 nifty ways. Sauces, toppers, buns— you name it—burgers taste best when given the local treatment. Delighted we stand.
S TA R THE WITH T C
FAST FIX
I CL A SGSER BURp IT up
Burger Americana
& To
—sUsAn MAHAney nEW HARTfoRD, ny
1/2 1 1/2 1/2 1 1 4
cup seasoned bread crumbs egg, lightly beaten tsp. salt tsp. pepper lb. ground beef Tbsp. olive oil hamburger buns, split
Mix bread crumbs, egg, salt and pepper. Add beef and mix lightly but well. Shape into 4 patties (1/2 in. thick). Press a shallow depression in the centers using your thumb. Brush both sides with oil. Grill, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings as desired. Makes 4. per serving 429 cal., 20 g fat (6 g sat. fat), 123 mg chol., 796 mg sodium, 32 g carb., 1 g fiber, 28 g pro.
5. Caesa 1. A l A bA m A
2. A l A sk A
3. A r izonA
George Washington Carver
Surf & Turf
Chipotle
Dollop with cocktail sauce; top with lump crabmeat and a squeeze of lemon juice.
Sprinkle on chopped chipotles in adobo sauce, minced red onion and queso fresco.
Slather with peanut butter, top with bacon.
4. A r k A nsA s
Arkansas Sin
2. Surf
& Turf
r
5. CA lifor niA
Caesar
Mix together softened cream cheese, shredded cheddar, chopped onions, diced ham and jalapenos. Spread on burger.
Top with romaine lettuce, Caesar salad dressing and Parmesan cheese. Serve on sourdough rolls.
Be a tailgate superstar by serving Arkansas Sin on its own as a creamy dip with crackers, chips or veggies.
Denver Omelet
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6. Color A do
Cover with a fried egg and sauteed green peppers and onions.
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7. ConneCtiCut
12. iDa Ho
24. Mississippi
New Haven-Style Pizza
Yo Potato
Slugburger
Pile kettle-style potato chips and onion dip on top. Sandwich between a split potato roll.
Replace bread crumbs with potato flakes, then deep-fry the patty. (The burger cost a nickel, or slug, in the 1900s.) Throw in a side of hush puppies, too.
Spoon on tomato sauce, and scatter with chopped garlic, dried oregano and grated Romano cheese. 8. Del awa r e
Holiday Burger
13. illinois
Swap in your favorite turkey burger and top it with mayonnaise, a spoonful of prepared stuffing and a smidge of cranberry sauce.
Italian Beef
9. Flor iDa
Cuba Libre Stir lime juice, a pinch of lime zest, a splash of Coca-Cola and a little rum into BBQ sauce and douse your burger. Make it a “hot” Cuba Libre by adding a dash or two of hot sauce.
ch 10. Peaalia d & Vi
Load on the giardiniera and serve it all on an Italian roll.
25. Missour i
Toasted Ravioli
12. Yo Potato
14. inDia na
19. M a ine
Breadbasket
Lobster Roll
Start with two slices of Wonder Bread, then plunk on potato salad and Sechler’s pickles (sechlerspickles.com). 15. iowa
Top burger with chunks of fresh lobster mixed with mayo, celery seed, and salt and pepper. Don’t forget the split-top buttered and grilled bun.
Corn & Blue
20. M a ry l a nD
Sprinkle fresh corn kernels, Maytag blue cheese and pickle relish on your burger.
By the Bay
16. K a nsa s
Serve your burger with plenty of the toasted ravioli made famous in The Hill neighborhood of St. Louis. Finish it off with marinara sauce.
Mix a dash of Old Bay seasoning and a splash of vinegar-based hot sauce into prepared coleslaw. Pile onto your burger.
Yellow Brick Road Slather a whole-wheat bun with yellow mustard and add lots of melty yellow brick cheese.
25. Toas t
17. K entuCK y
ed Ravio l
i
Hot Brown 10. GeorGia
Peach & Vidalia Dress it with mayo, fresh sliced peaches and sauteed Vidalia onions. 11. H awa ii
Plate Lunch Spread a scoop or two of macaroni salad on your burger.
Layer on crispy bacon, thick slices of tomato and grated Pecorino cheese. Or spoon on this homemade cheese sauce: tasteof home.com/ cheesesauce. 18.
louisia na
Hot Burger Slap on some mayonnaise mixed with Creole seasoning and a bit of Tabasco sauce.
26. Monta na 21. M a ssaCH usetts
Baked Beans & Onion Ladle hot Boston baked beans over burger. Load it up with caramelized onions on toasted slices of Boston brown bread. 22. MiCHiGa n
Cherry Cheddar Top burger with Pinconning cheddar (pinconningcheese.com) and a spoonful of tart cherry jam.
Double Burger Beef it up—stack two patties between three cheeses (American, cheddar, Monterey Jack). 27. nebr a sK a
The Reuben Top with Swiss cheese, Thousand Island dressing and sauerkraut. Rye bread sends this burger beyond awesome. Let’s hear it for Omaha, hometown of the Reuben.
23. Minnesota
28. neva Da
Juicy Lucy
Vegas Martini Burger
Stuff American cheese between two thin patties; grill. Serve on soft hamburger buns.
Mix a splash of vodka into mayonnaise, then spread on buns. Dot with sliced green olives.
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June | July 2014
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T H E TA S T Y
WorldMags.net 50
29. New H a mpsHir e
Poutine Top burger with French fries, cheese curds and brown gravy. 30. New Jer sey
Italian Sub Sprinkle with shredded lettuce, onions, tomato, oil and vinegar, and oregano. Lay it all on quartered foot-long rolls.
34. NortH Da kota
41. soutH Da kota
Flying Style Pizza Burger
Fry Bread
Smother with mozzarella, pizza sauce and Italian seasoning. Pile it all on toasted white bread. 35. oHio
Load up on all the toppings you want and serve it open-face on fry bread, the state’s official bread. 42. teNNessee
Jack D
Chili Spoon on Cincinnati chili and cheddar cheese. 36. ok l a Hom a
Mound burger with pulled pork splashed with Jack Daniel’s whiskey. Hit it with a little shake of cayenne pepper.
48. w est
v irgiNia
Chow-Chow Dollop burger with your favorite jarred chow-chow, the crunchy veggie relish. Chow-chow amps up ham, egg salad, pinto beans, corn bread...you name it.
Onion Slide the burger onto an onion bun, then load on sauteed onions and two slices of American cheese. 37. or egoN
Jam & Cheddar First comes a spoonful of marionberry jam, then a blanket of Tillamook cheddar. 31. Green Chile
31. New mex ico
Green Chile Top with smoky cheese and chopped green chiles. Road trip! Head to Hatch, New Mexico, on Labor Day weekend to smell and taste fresh roasted green chiles.
32. New yor k
Deli Top with horseradish cream sauce, pastrami and mustard. Go deli-style with rye bread.
38. peNNsy lva Nia
Primanti’s Style Grab thick-sliced Italian bread as the Pittsburgh restaurant does. Stack with fries, oil-and-vinegar coleslaw and tomatoes. 39. r HoDe isl a ND
Hot Wiener Sprinkle with celery salt, yellow mustard, chopped onions and hot wiener sauce. Dish it up on a steamed bun. (Check out Karen Barros’ recipe for hot wiener sauce, page 103.)
i 32. Del
38. Primanti’s Style 43. tex a s
49. w iscoNsiN
Big Brisket
Pretzel & PBR
Pile on the brisket and go big with Texas toast.
Slather pretzel buns with butter and top burger with Widmer’s cheddar and onions sauteed in Pabst Blue Ribbon beer.
44. uta H
Crown Burger Add pastrami, cheese, tomato, lettuce and Thousand Island dressing the way they do at Crown Burgers in Salt Lake City. 45. v er moNt
The Vermonter
50. w yomiNg
Bison Swap in a bison burger and top with hash browns, sour cream, cheddar cheese and thinly sliced green onions.
Top with thinly sliced Granny Smith apples and Vermont cheddar. 46. v irgiNia
Virginia Ham Stack on salty, smoky ham slices and squirt with honey mustard BBQ sauce. 33. NortH ca roliNa
40. soutH ca roliNa
Carolina BBQ
Fried Green Tomato & Pimento
Douse burger with a vinegar-based BBQ sauce, slaw and pickles. Serve on soft white buns.
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Cover with pimento cheese and fried green tomatoes. Lay it all on a big biscuit.
tasteofhome.com June | July 2014
47. wa sHiNgtoN
Toppings & Tots Mix mayo, mustard, relish and salad dressing and spoon over burger. Pile Tater Tots on the side.
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SEE THE BURGERS ON PARADE
at tasteofhome.com/ burgerparade.
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For more safety tips visit SmokeyBear.com WorldMags.net
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Her cook
Her housekeeper
Her nurse
Her daughter
Caring for a loved one requires playing many roles you never expected. But you’re not alone.
Connect with experts and other caregivers
aarp.org/caregiving 1.877.333.5885
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Contest
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Fresh From
the Garden
everybody’s snapping green beans, shucking sweet corn and talking about what to do with that mountain of tomatoes. These prizewinners make the most of all the just-picked possibilities.
win
500!
$
i n to g i e s te r g e v u r a te r a f ge yo Plun h of ice weep them a b a t k i n g to k r i g h t . coo sp and b cri
SWEET PRIZE. Turn The page To enTer your SuMMer DeSSerTS. WorldMags.net tasteofhome.com
June | July 2014
87
Contest Central
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Pie, Oh My Q: & : A
MAr
GR A NKet FresH D PRI ZE
WINN
ER
Annelies e Barz
So, Anneliese, what inspired this cool flavor combo?
We used to live in the fruit belt of southwest Michigan, where there were fruit stands on just about every corner. Now we live in South Carolina, and in strawberry season you can go out and pick giant berries. I added cilantro for something unexpected.
xt nep u
Summer Desserts
Lazy afternoons are made for peaches and cream, strawberry shortcake and blueberry pie. You crave desserts that bring out the sweetest of summer’s bounty. Show us your very best warm-weather delights with 12 ingredients or fewer. You could win $500 and big bragging rights.
EntEr our
Summer DeSSertS ConteSt
& you can win
500
$
send us your suMMer desserts in tHese cAtegories: upper CruStS Freshly baked cream pies or tarts bursting with juicy fruits are timeless favorites. But don’t stop there. We’d love to see desserts in other forms, too, like a bubbling buckle, crisp, pandowdy, brown Betty, slump or grunt. Cake & iCe Cream Round, square or cupcake size, bring out those refreshing cakes with tempting frostings. Make room for ice cream, too. (Shouldn’t you always?) CookieS, brownieS, barS Everyone loves a goodie for a picnic basket or cooler. Have a fabulous cookie, brownie, blondie or nut bar like no one else’s? If it fits in your hand and you love it, share it! reD, white & blue DeSSertS No one can resist sweet treats in proud patriotic colors. Send us the grand finales that get big oohs and aahs. Enter today at tasteofhome.com/recipecontests. Entry deadline is aug. 11, 2014. winners announced in a future issue.
More contests, More Money—up to $500! Share Your BeSt reCipeS for:
Grilling • Summer Sides • Spring Chicken it’s easy to enter at tasteofhome.com/recipecontests. 88
tasteofhome.com June | July 2014
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Grand PrIZe
1st Place
Caprese Chicken WorldMags.net
Creamy Lime Pie with Fresh Berries Anneliese BArz Fort MiLL, SC
dAnA JoHnson SCottSdaLe, aZ
i combined the tangy tastes of lime and cilantro with cream cheese for this unusual pie that showcases seasonal fruit. the ginger cookies give zip to the crust.
i love a Caprese salad of tomatoes, basil and cheese, so why not use them with chicken? you can grill this dish, but my family agrees it’s juicier straight from the oven.
2nd Place
3rd Place
FAST FIX
EAT SMART FAST FIX
avocado & artichoke Pasta Salad
Grilled Nectarine & Cheese Crostini
CArrie FAriAs oak ridGe, NJ
BrAndy HollingsHeAd GraSS VaLLey, Ca
a squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. refrigerate until serving—if you can keep it that long!
at our house, we crave the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. i can usually find all the ingredients at the farmers market.
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June | July 2014
89
Caprese Chicken
Creamy lime Pie with Fresh Berries
prep: 10 min. + mArinAting • BaKe: 20 min. maKes: 4 ServingS
prep: 30 min. + Chilling • BaKe: 10 min. + Cooling maKes: 8 ServingS
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2/3 cup italian salad dressing 2 tsp. chicken seasoning 2 tsp. italian seasoning 4 boneless skinless chicken breast halves (6 oz. each) 2 tbsp. canola oil 1/2 lb. fresh mozzarella cheese, cut into 4 slices 2 medium tomatoes, sliced 1 tbsp. balsamic vinegar or balsamic glaze torn fresh basil leaves
1. In a large resealable plastic bag, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; seal bag and turn to coat. Refrigerate 4-6 hours. Drain chicken, discarding marinade. 2. Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°. 3. Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil. note This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle of your supermarket. per serving 525 cal., 34 g fat (11 g sat. fat), 139 mg chol., 761 mg sodium, 5 g carb., 1 g fiber, 45 g pro.
tasteofhome.com June | July 2014
13/4 cups finely crushed gingersnap cookies (about 30 cookies) 1/4 cup sugar 2 tbsp. all-purpose flour 1/3 cup butter, melted FILLING
1 pkg. (8 oz.) cream cheese, softened 4 tsp. grated lime peel 2 tbsp. lime juice 1 cup confectioners’ sugar 1 tsp. vanilla extract 1/2 cup coarsely chopped fresh cilantro TOPPING
2 cups fresh strawberries, sliced 2 cups fresh blueberries 2 tbsp. apricot preserves
FAST FIX
EAT SMART FAST FIX
Avocado & Artichoke Pasta Salad
start to finish: 30 min. • maKes: 10 ServingS
start to finish: 25 min. • maKes: 12 ServingS
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1. In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 Tbsp. Remove from heat. 2. Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly. 3. Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately. per serving 48 cal., 2 g fat (1 g sat. fat), 5 mg chol., 55 mg sodium, 6 g carb., trace fiber, 1 g pro. Diabetic Exchange: ½ starch.
tasteofhome.com June | July 2014
small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack. 2. In a small bowl, beat cream cheese, lime peel and lime juice until blended. Beat in confectioners’ sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, at least 4 hours or until filling is firm. 3. Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries. per serving 441 cal., 21 g fat (12 g sat. fat), 51 mg chol., 370 mg sodium, 61 g carb., 3 g fiber, 5 g pro.
tasteofhome.com June | July 2014
grilled nectarine & Cheese Crostini 1/2 cup balsamic vinegar 1 tbsp. olive oil 12 slices french bread baguette (1/4 in. thick) 2 medium nectarines, halved 1/4 cup fresh goat cheese, softened 1/4 cup loosely packed basil leaves, thinly sliced
1. Preheat oven to 375°. In a
2 cups uncooked gemelli or spiral pasta 1 can (14 oz.) water-packed artichoke hearts, drained and coarsely chopped 2 plum tomatoes, seeded and chopped 1 medium ripe avocado, peeled and cubed 1/4 cup grated romano cheese
1. Cook pasta according to package directions. Drain; rinse with cold water. 2. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving. per serving 188 cal., 10 g fat (1 g sat. fat), 3 mg chol., 248 mg sodium, 21 g carb., 2 g fiber, 6 g pro.
DRESSING
1/4 cup canola oil 2 tbsp. lime juice 1 tbsp. minced fresh cilantro 11/2 tsp. grated lime peel 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper
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June | July 2014
EAT SMART
Cream-of-the-Crop Veggies
Double-Crust Strawberry Pie
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LORRAINE CALAND SHUNIAH, ON
PAtRICIA KutChINS lAke ZUrICH, Il
Veggies can be a hard sell for kids—but if you let them choose from the garden patch, they’ll end up eating everything, without a scrap left.
the first time I baked this pie it was delectable, so I just had to share it. the fresh strawberries sprinkled with cinnamon make a pie that’s delicious warm or chilled.
FAST FIX
Strawberry-Basil Cocktail
Cumin-Chili Spiced Flank Steak
MARY MARLOwE LEvEREttE COlUmBIA, SC
YvONNE StARLIN HermItAge, tN
this cocktail of sun-ripened strawberries and basil is refreshing without being overly sweet. It’s our favorite.
Friends and family will rave about this wonderful steak, especially when you serve it with a flavorful jalapeno and tomato salsa and hot couscous.
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JUNe | JUly 2014
91
Double-Crust Strawberry pie
EAT SMART
PrEP: 25 min. • baKE: 35 min. + Cooling • MaKES: 8 ServingS
PrEP: 20 min. • CooK: 15 min. + Chilling MaKES: 16 ServingS (3/4 Cup eaCh)
Cream-of-the-Crop veggies
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1/2 cup plus 1 tbsp. sugar, divided 1/4 cup all-purpose flour 1/2 tsp. ground cinnamon 4 cups fresh strawberries (about 11/4 lbs.), sliced Pastry for doublecrust pie (9 in.) 2 tbsp. 2% milk
1. Preheat oven to 425°. In a large bowl, mix ½ cup sugar, flour and cinnamon; add strawberries and toss to coat. 2. On a lightly floured surface, roll one half of pastry dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
3. Roll remaining dough to a ⅛-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar. 4. Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. 5. Remove foil. Cool on a wire rack 1 hour before serving. PaStry for doublE-CruSt PiE (9 in.) Combine 2½ cups
all-purpose flour and ½ tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add ⅓ to ⅔ cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. PEr SErving 334 cal., 14 g fat (6 g sat. fat), 10 mg chol., 203 mg sodium, 49 g carb., 2 g fiber, 3 g pro.
3 qt. water 4 medium carrots, sliced 11/2 cups fresh or frozen peas 2 small yellow summer squash, halved and cut into 1/2-in. slices 1 lb. fresh wax beans, trimmed and cut into 2-in. pieces 1 lb. fresh green beans, trimmed and cut into 2-in. pieces 1/3 cup minced fresh chives 1/3 cup mayonnaise 1/3 cup creme fraiche or sour cream 3 tbsp. thinly sliced fresh basil 4 tsp. snipped fresh dill 1/2 tsp. salt 1/4 tsp. pepper
1. In a Dutch oven, bring water to a boil. Add carrots and peas; cook, uncovered, 3 minutes. Add squash and cook 1 minute longer or until crisp-tender. Remove vegetables and immediately drop into ice water. Drain and pat dry. Repeat with wax and green beans, cooking them separately until crisptender, about 3 minutes. 2. Place all vegetables in a large bowl. Sprinkle with minced chives; toss to combine. 3. In a small bowl, mix the remaining ingredients. Add to vegetables; toss gently to coat. Refrigerate, covered, 3-4 hours or until cold. PEr SErving 90 cal., 6 g fat (2 g sat. fat), 6 mg chol., 117 mg sodium, 8 g carb., 3 g fiber, 2 g pro. Diabetic Exchange: 1 vegetable, 1 fat.
taStEofhoME.CoM June | July 2014
taStEofhoME.CoM June | July 2014
Cumin-Chili Spiced Flank Steak
FAST FIX
PrEP: 40 min. • CooK: 15 min. • MaKES: 4 ServingS
Start to finiSh: 5 min. • MaKES: 1 Serving
2 small sweet red peppers, cut into 2-in. strips 1 small sweet yellow pepper, cut into 2-in. strips 2 cups grape tomatoes 1 small onion, cut into 1/2-in. wedges 2 jalapeno peppers, halved and seeded 2 tbsp. olive oil, divided 3/4 tsp. salt, divided 3/4 tsp. pepper, divided 2 tsp. ground cumin 1 tsp. chili powder 1 beef flank steak (11/2 lbs.) 2 to 3 tsp. lime juice hot cooked couscous lime wedges
1. Preheat broiler. Place the first five ingredients in a greased 15x10x1-in. baking pan. Toss with 1 Tbsp. oil, ¼ tsp. salt and
92
¼ tsp. pepper. Broil vegetables 4 in. from heat 10-12 minutes or until tender and they begin to char, turning once. 2. Meanwhile, mix cumin, chili powder and the remaining oil, salt and pepper; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes. 3. For salsa, chop broiled onion and jalapenos; place in bowl. Stir in grape tomatoes and lime juice. 4. Thinly slice steak across grain. Serve with salsa, broiled peppers, couscous and lime wedges. notE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PEr SErving 359 cal., 20 g fat (6 g sat. fat), 81 mg chol., 562 mg sodium, 10 g carb., 3 g fiber, 35 g pro.
taStEofhoME.CoM June | July 2014
Strawberry-Basil Cocktail
3 fresh strawberries, thinly sliced 1 tsp. minced fresh basil 3/4 to 1 cup ice cubes 2 oz. vodka 1/2 oz. club soda 1 tsp. simple syrup* 1 tsp. cranberry juice Pinch pepper
WorldMags.net taStEofhoME.CoM
In a shaker, muddle strawberries and basil. Fill shaker threefourths full with ice. Add the remaining ingredients; cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. PEr SErving 162 cal., trace fat (trace sat. fat), 0 chol., 5 mg sodium, 9 g carb., 1 g fiber, trace pro. *SiMPlE SyruP In a small saucepan, combine 2 cups sugar and 1 cup water; bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer 3 minutes, stirring occasionally. Cool completely. Store, covered, in refrigerator for up to 2 weeks. Use to sweeten cocktails, iced tea or lemonade. Makes 1⅔ cups.
June | July 2014
Zucchini & Sweet Corn Souffle
FAST FIX
Carol EllErbroEk GladStone, Il
ashlEy PiErCE brantFord, on
as novice gardeners, my husband and I planted zucchini seeds—15 hills’ worth. Happily, my family often requests this side dish loaded with that summer vegetable.
We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons.
Panzanella Pasta
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Summer Garden Fish tacos
Grilled eggplant Pita Pizzas
EAT SMART
Judy barrEtt CHelSea, al
CamillE ParkEr CHICaGo, Il
We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part!
Serve these fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots.
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June | July 2014
93
FAST FIX
Panzanella Pasta
zucchini & sweet Corn souffle
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STArT To finiSh: 30 min. • MAKeS: 12 sErvinGs (1 CuP EaCh)
4 oz. uncooked whole wheat spaghetti 2 Tbsp. plus 1/2 cup olive oil, divided 6 cups cubed french bread (1-in. pieces) 1/3 cup red wine vinegar 2 Tbsp. Dijon mustard 1 tsp. salt 1/2 tsp. coarsely ground pepper 4 cups cherry tomatoes, halved 2 medium sweet yellow or orange peppers, chopped 1/2 cup pitted Greek olives 1/2 cup loosely packed basil leaves, torn 8 oz. feta or part-skim mozzarella cheese, cut into 1/2-in. cubes
1. Cook spaghetti according to package directions. 2. In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add bread cubes; cook and stir for 3-4 minutes or until toasted. Remove from heat. 3. In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly. 4. Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately. Per ServinG 297 cal., 18 g fat (5 g sat. fat), 17 mg chol., 739 mg sodium, 28 g carb., 3 g fiber, 7 g pro.
TASTeofhoMe.coM JunE | July 2014
EAT SMART
PreP: 20 min. • Grill: 20 min. • MAKeS: 4 sErvinGs
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1. Place zucchini in a colander over a plate; sprinkle with 1 tsp. salt and toss. Let stand 30 minutes. Rinse, drain and blot dry. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2½-qt. souffle dish; dust lightly with flour. 2. Preheat oven to 350°. In a saucepan, cook corn in
boiling water 3-5 minutes or until crisp-tender. Remove and cool. Cut off corn; place in a large bowl. 3. In a skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; slowly stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add to corn; stir in cheese. 4. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly. 5. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. 6. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately. Per ServinG 178 cal., 12 g fat (7 g sat. fat), 152 mg chol., 599 mg sodium, 10 g carb., 1 g fiber, 8 g pro.
Grilled Eggplant Pita Pizzas PreP: 20 min. + standinG • Grill: 20 min. • MAKeS: 4 Pizzas
1. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly. 2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once. 3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture. noTe Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Per ServinG 278 cal., 10 g fat (2 g sat. fat), 55 mg chol., 214 mg sodium, 26 g carb., 5 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1½ starch, 1 vegetable, ½ fat.
TASTeofhoMe.coM JunE | July 2014
2 medium zucchini (about 11/2 lbs.), shredded 21/2 tsp. salt, divided 6 eggs 2 ears sweet corn, husks removed 6 Tbsp. butter 2 green onions, chopped 6 Tbsp. all-purpose flour 1/4 tsp. pepper 11/4 cups 2% milk 1/2 cup shredded Swiss cheese
TASTeofhoMe.coM JunE | July 2014
summer Garden Fish tacos
1 medium ear sweet corn, husk removed 1 poblano pepper, halved and seeds removed 4 tilapia fillets (4 oz. each) 1/8 tsp. salt 1 yellow summer squash, halved lengthwise 1 medium heirloom tomato, chopped 1/3 cup chopped red onion 3 Tbsp. coarsely chopped fresh cilantro 1 tsp. grated lime peel 3 Tbsp. lime juice 8 taco shells, warmed 1/2 ripe avocado, peeled and sliced
PreP: 40 min. + standinG • BAKe: 45 min. • MAKeS: 10 sErvinGs
2 small eggplants 1 tsp. salt 1 large sweet red pepper, sliced 1 onion, sliced 12 garlic cloves, halved 3 Tbsp. olive oil, divided 1/4 tsp. pepper 4 whole pita breads 1 large tomato, seeded and chopped 3/4 cup shredded fresh mozzarella cheese 1/4 cup pitted ripe olives, chopped 1/2 tsp. crushed red pepper flakes, optional 1 cup basil leaves, coarsely chopped
1. Cut eggplants into ¾-in. slices. Place in a colander over a plate; toss with salt. Let stand 30 minutes. 2. In a bowl, toss red pepper, onion and garlic
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with 1 Tbsp. oil. Transfer to a grill wok or open grill basket. Grill, uncovered, over medium-high heat 8-12 minutes or until tender, stirring frequently. 3. Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 Tbsp. oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut slices into quarters. 4. Brush the pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill. 5. Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. Sprinkle with basil. Per ServinG 428 cal., 17 g fat (5 g sat. fat), 17 mg chol., 721 mg sodium, 59 g carb., 12 g fiber, 14 g pro.
JunE | July 2014
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Bring the heat and cook your pork like a steak – medium or medium rare for a tender, juicy, delicious chop every time. Find ideas at PorkBeInspired.com
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Close toHome WorldMags.net
A sAlute to picnics • Fourth oF july, FAmily-style • cookies For All
The y betw rock on th e and s en buns, eir own, b l aw a p re 10 ulled por ut 0% g e niu s k .
Feed yo troops.ur
Dr spicy BBQ Pork and Zesty coleslaw michelle Gauer | spicer, mn
pag e 9 8
SuperSTar recipeS from your kiTchen. you’re gonna need a bigger plaTe.
99
Michelle Gauer’s Rustic Garden Herb Biscuits
103
Karen Barros’ Rhode Island Hot Wieners
103
Karen Barros’ Dad’s Famous Stuffies
106
Sue Klemm’s No-Bake Fudgy Coconut Cookies
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june | july 2014
97
Sunday dinner
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Operation: Family Picnic Sunday afternoons are for gathering the troops to share stories and meals that make memories. Just ask this National Guard mom from Minnesota. recipeS & Story by Michelle Gauer | Spicer, MN
THE MENU
Dr Spicy BBQ Pork Rustic Garden Herb Biscuits Zesty Coleslaw Green Flop Jell-O
Flip for flop, pag the e 100.
Send you!r recipes
WHaT’S On YOUR Sunday dinner TaBLe? Show off your menu by sharing your recipes and story at tasteof home.com/ submit.
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Dr Spicy BBQ Pork
I served this at my son’s graduation party and kept it warm in a slow cooker after roasting it in the oven. The pork is impressive alone or piled high on rolls. It makes a mean barbecue pizza, too. PreP: 25 min. • Bake: 4 hours MakeS: 12 servings (2/3 cup each)
1 boneless pork shoulder roast (5 to 7 lbs.) 1 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. freshly ground pepper 6 chipotle peppers in adobo sauce, finely chopped (about 1/3 cup) 1 large sweet onion, halved and sliced 2 Tbsp. brown sugar 2 cans (12 oz. each) Dr Pepper 1 cup barbecue sauce French-fried onions, optional
1. Preheat oven to 325°. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a Dutch oven. Top with sweet onion; sprinkle with brown sugar. Pour Dr Pepper around roast. Bake, covered, for 4 to 4½ hours or until meat is tender. 2. Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. 3. Shred pork with two forks. Return juices, onion and pork to Dutch oven.
Stir in barbecue sauce; heat through over medium heat. If desired, sprinkle with French-fried onions. Per Serving 372 cal., 20 g fat (7 g sat. fat), 112 mg chol., 466 mg sodium, 15 g carb., 1 g fiber, 33 g pro.
ROSEMARY BUTTER
1/4 cup butter, softened 1 tsp. honey
1/2 garlic clove, minced Dash minced fresh rosemary
1. Preheat oven to 350°. In a large
Rustic Garden Herb Biscuits
The rosemary butter takes warm biscuits to another level. During summer months, I like to use fresh herbs from the garden, but these still taste delicious with dried ones. PreP: 25 min. • Bake: 25 min. MakeS: 12 biscuits (1/4 cup rosemary butter)
33/4 cups all-purpose flour 6 Tbsp. sugar 3 tsp. baking powder 2 tsp. dried minced onion 2 tsp. minced fresh basil 2 tsp. minced fresh parsley 1 tsp. salt 1 tsp. snipped fresh dill 1 garlic clove, minced 3/4 tsp. baking soda 1/2 tsp. minced fresh rosemary 1 cup cold butter, cubed 3/4 cup shredded Monterey Jack cheese 11/2 cups buttermilk 1/4 cup chopped roasted sweet red peppers
bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened. 2. Drop mixture by ⅓ cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack. 3. In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter. Per Serving 377 cal., 22 g fat (14 g sat. fat), 58 mg chol., 599 mg sodium, 39 g carb., 1 g fiber, 7 g pro.
rustic garden herb Biscuits
Plates Filled With Love aT our houSe, SuMMer MeanS Bike riDeS, caMPFireS anD FaMily geT-TogeTherS wiTh FooD, FooD, FooD! At gatherings like our after-church barbecues, we can’t wait to dig into classics from a long line of great cooks on both sides of the family. We always mix in a few new things, too. Dr Spicy BBQ Pork is one of our more recent loves. Four years ago, my mom and I were experimenting with pulled pork recipes and this was the winner. We piled it on homemade rolls, along with Zesty Coleslaw, and
served the sandwiches (about 375 of them) at my son Matt’s graduation party with fun add-ons like pickles, cheese, French-fried onions and banana peppers. Now Matt’s a private first class soldier in the Army National Guard and we couldn’t be prouder of him and his willingness to serve our country. Every dish has its own story, too. The one behind Green Flop Jell-O is always good for a laugh. My mother-in-law thought she’d made a mistake with a new recipe because it separated into layers. She said, “It was a flop!” Well, Matt and my daughters, Megan and Moriah, absolutely loved it. We’ve been making it ever since. Because we’re all crazy about food traditions, I made little cookbooks as gifts for everyone in my family. Relatives sent their signature recipes, then I added family photos and popped everything into three-ring binders.
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June | July 2014
99
SundAy dinner
EAT SMART
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Zesty Coleslaw
This simple slaw tastes best when it’s refrigerated for at least an hour. The mixture seems to get creamier as it sits. PreP: 15 min. + chilling MAKeS: 12 servings (2/3 cup each)
1 cup mayonnaise
1/3 cup sugar 3 Tbsp. cider vinegar 1 tsp. seasoned salt 3/4 tsp. pepper 1/2 tsp. celery seed 2 pkg. (14 oz. each) coleslaw mix 1 small sweet red pepper, chopped 1/2 cup thinly sliced sweet onion
In a large bowl, mix the first six ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate coleslaw at least 1 hour before serving. Per Serving 180 cal., 15 g fat (2 g sat. fat), 7 mg chol., 247 mg sodium, 11 g carb., 2 g fiber, 1 g pro.
Zesty coleslaw
My family loves after-church picnics with BBQ pork, —Michelle gAuer chips and dip and the famous Green Flop. 5 INGREDIENTS
Green Flop Jell-O
Get ready for fluffy lemon-lime goodness. Try with any flavor of Jell-O! PreP: 15 min. + chilling MAKeS: 16 servings (3/4 cup each)
2 2 6 2 1
cups lemon-lime soda pkg. (3 oz. each) lime gelatin oz. cream cheese, softened cups lemon-lime soda, chilled carton (12 oz.) frozen whipped topping, thawed
green Flop Jell-O
1. Microwave 2 cups soda on high 1-2 minutes or until hot. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process to blend. 2. Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3-qt. bowl. Refrigerate, covered, for 4 hours or until firm. Per Serving 159 cal., 7 g fat (6 g sat. fat), 12 mg chol., 62 mg sodium, 21 g carb., 0 fiber, 2 g pro. P
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DAD’s best
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Happy as Clams
Gotta love recipes that become family events. In this Rhode Island family, Dad’s “stuffies” are the stars of summer. Throw in a few more true-blue ocean state specials—hot wieners and coffee milk—and you’ve got yourself a party. recipes & story by KAren bArros | bristol, ri
*
triple-d you to og-dare w down w ash it all glass o ith a cold f cof just like fee milk, rhode a real islande r.
rhode island hot wieners
coffee milk
Dad’s famous stuffies
Dad’s Stuffies Are Serious Business 102
since i wAs A smAll chilD, our july fourth celebrAtions hAve AlwAys stArteD A DAy eArly. The family gathers in the garage to make Dad’s famous stuffed quahogs, also known as stuffies. Out come all the tools, including a worktable, propane burner, huge pot and food processor. Then it’s all hands on deck. Dad, aka Big Bob, presides over the entire process from a lawn chair. He makes sure someone thoroughly washes and scrubs the clams—all 100 of them—before they go into the pot and he inspects the onions to see that they’re finely chopped. The first time my husband was summoned for quahog duty he nearly tossed the reserved clam broth— big mistake! We’ve been married 14 years and he’s still hearing about it. The process continues until Big Bob tells us they’re perfect, and that’s when the holiday can officially begin. Making stuffies has provided some of my warmest family memories.
tasteofhome.com June | July 2014
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Big Bob’s fam whoop it up onily and friends the fourth of July.
Dad’s Famous Stuffies
Making a batch of stuffed quahog clams (pronounced KO-hog) is almost as fun as eating them. New Englanders may all swear by their own recipe, but I’m sure Big Bob’s are the best. PreP: 11/4 hours • Bake: 20 min. MakeS: 10 servings (3 clams each)
20 fresh large quahog clams (about 10 lbs.) 1 lb. hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo 1 large onion, chopped (about 2 cups) 3 tsp. seafood seasoning 1 pkg. (14 oz.) herb stuffing cubes 1 cup water Lemon wedges, optional Hot pepper sauce, optional
1. Add 2 in. of water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open. 2. Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams. Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl. 3. Remove casings from sausage; cut sausage into 1½-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup. 4. Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake 15-20 minutes or until heated through. Preheat broiler. 5. Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Note Hot chourico can be found at michaelsprovision.com and gasparssausage.com. Per ServiNg 296 cal., 11 g fat (3 g sat. fat), 71 mg chol., 1,188 mg sodium, 34 g carb., 2 g fiber, 18 g pro.
the quahogs are just as delicious made in a kitchen instead of the garage, without the entire family present, but we haven’t had the heart to tell Dad (aka Big Bob) and wouldn’t change his way for anything. —kareN BarroS
Rhode Island Hot Wieners
Most Rhode Islanders spell wiener with an “ei” and serve theirs “all the way,” with meat sauce, mustard, onion and a sprinkle of celery salt. PreP: 15 min. • Cook: 50 min. MakeS: 8 servings
1/4 cup butter, cubed 1 2 2 2 3 1
3/4 1/2 1
1/4 8 8
medium onion, finely chopped tbsp. Worcestershire sauce tbsp. chili powder tbsp. paprika tsp. ground cumin tsp. ground mustard tsp. ground cinnamon tsp. ground allspice lb. ground beef cup water hot dogs hot dog buns, split and warmed toppings: yellow mustard, finely chopped onion and celery salt
1. In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. 2. In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired. Per ServiNg 447 cal., 29 g fat (12 g sat. fat), 75 mg chol., 803 mg sodium, 28 g carb., 3 g fiber, 20 g pro.
FAST FIX
Cofee Milk
It’s the official state drink of Rhode Island, and once you taste it you’ll understand why it has so many fans! Start to fiNiSH: 5 min. MakeS: 8 servings (about 1 cup each)
2 qt. cold 2% or whole milk 1 cup eclipse coffee syrup or Coffee Milk Syrup*
In a large pitcher, mix milk and cofee syrup until blended. Per ServiNg 135 cal., 5 g fat (3 g sat. fat), 18 mg chol., 122 mg sodium, 15 g carb., 0 fiber, 8 g pro. *Coffee MiLk SyruP Brew ½ cup finely ground cofee with 2 cups cold water in a cofeemaker. Combine brewed cofee and 1 cup sugar in a saucepan; simmer until reduced by half, about 30 minutes. Refrigerate until cold or up to 2 weeks. Use as directed. Makes 1 cup syrup. P
Send your recipes!
Make MoM (or dad) Proud—aNd Make $100 You may see your story here! Go to tasteof home.com/submit to share Mom’s legendary recipes.
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June | July 2014
103
FI E L
FA VO DI
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Sweet Life
E
field editoRs
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Homemade cookies and summertime go hand in hand, as these Field Editors know. Pile a dozen or so sweet treats on a paper plate and be prepared for happy faces.
Giant lemon sugar Cookies
“You can always find cookies at our family’s Fourth of July reunions. I started an annual cookie swap, and the cousins all bring dozens. We bake what we like, take what we want, and sample as we go.”
soft blueberry button Cookies
—Renee MuRby
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WorldMags.net Soft Blueberry Button Cookies
I have fond memories of picking blueberries and sipping icy-cold lemonade at my Aunt Olive’s house. This cookie is a blend of those two flavors and really takes me back. —renee MurBy Johnston, Ri
Giant lemon sugar cookies
PreP: 30 min. • Bake: 15 min./bAtch Makes: About 21/2 dozen
1/2 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 11/2 tsp. grated lemon peel 1 egg
1/2 cup fat-free lemon Greek yogurt 1/3 cup blueberry juice cocktail 1 tsp. almond extract 2 cups all-purpose flour 11/2 tsp. ground cinnamon 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 1 to 11/2 cups fresh blueberries
“When you’re invited to a summer barbecue or picnic, a big tray of homemade cookies is such a sweet hostess gift. Even better: Include the recipe.” —Michael Vyskocil
GLAZE
1 cup confectioners’ sugar 2 Tbsp. blueberry juice cocktail 1 Tbsp. butter, melted
1. Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon peel until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture. 2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button. 3. Bake 13-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool slightly. 4. In a bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers. Per cookie 114 cal., 4 g fat (2 g sat. fat), 16 mg chol., 74 mg sodium, 19 g carb., trace fiber, 1 g pro.
Giant Lemon Sugar Cookies
These crisp and chewy cookies have a light lemon flavor from both the juice and the zest. The coarse sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil Glen Rock, PA
PreP: 25 min. • Bake: 15 min./bAtch Makes: 14 cookies
1 cup unsalted butter, softened 11/2 cups sugar 1/2 cup packed brown sugar 2 eggs 11/2 tsp. grated lemon peel 2 Tbsp. lemon juice 3 cups all-purpose flour 1 tsp. baking soda 1/4 tsp. salt
1/4 tsp. cream of tartar 4 tsp. coarse sugar
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon peel and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture. 2. Shape ¼ cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to ¾-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar. 3. Bake 12-15 minutes or until light brown. Remove to wire racks to cool. Store in airtight containers. Per cookie 340 cal., 14 g fat (8 g sat. fat), 65 mg chol., 147 mg sodium, 51 g carb., 1 g fiber, 4 g pro.
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June | July 2014
105
fIeld edItOrS
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“At our house, cookies are a great summer snack—it’s easy to take a big plate of them down to the pier. The kids come off the boat pretty hungry.” —Sue Klemm
No-Bake Fudgy Coconut Cookies
My daughter works at a summer camp, so I like to send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. —Sue Klemm RhinelandeR, Wi
1/2 1/2 1/2 1/3 1 2 1
1/2 1 PreP: 30 min. + chillinG mAKeS: 31/2 dozen
11/2 cups sugar 2/3 cup 2% milk
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June | July 2014
cup baking cocoa cup butter, cubed tsp. salt cup creamy peanut butter tsp. vanilla extract cups quick-cooking oats cup flaked coconut cup white baking chips tsp. shortening
1. In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir for 3 minutes.
2. Remove from heat; stir in peanut butter and vanilla extract until blended. Stir in oats and the coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. 3. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies; refrigerate until set. Store in airtight containers. Per COOKIe 101 cal., 5 g fat (3 g sat. fat), 6 mg chol., 63 mg sodium, 13 g carb., 1 g fiber, 2 g pro. P
GoWorldMags.net to tasteofhome.com/cookies to browse hundreds of favorite cookie recipes.
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107
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recipe index
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RECIPE INDEX
50
Peach-Rosemary Cobbler 78 ■ Layered Grilled Corn Salad 60 Pink Lemonade Stand Cake 80 Mediterranean Cobb Salad 61 Rhubarb Ice Cream 76 ■ Red, White & Blue S’mores Cheesecake 73 Potato Salad 73 ■ Skillet Blueberry Slump 74 BeverageS ■ Roasted Green Bean Soft Blueberry Coffee Milk 103 Salad 69 Button Cookies 105 Strawberry-Basil Cocktail 92 ■ Yellow Squash Main diSheS & Watermelon Salad 59 BreadS Blue Ribbon Beefy ■ Zesty Coleslaw 100 Rustic Garden Burritos 52 Herb Biscuits 99 SandWicheS Caprese Chicken 90 Star-Spangled Scones 14 Burger Americana 82 ■ Chicken & Vegetable Kabobs 18 Chipotle BLT Wraps 36 ■ Makeover Turkey Cumin-Chili Spiced Burgers with Flank Steak 92 Peach Mayo 39 Dad’s Famous Stuffies 103 Mint-Cucumber Tomato Dr Spicy BBQ Pork 99 Sandwiches 36 Grilled Eggplant Pita Open-Faced Grilled Pizzas 94 Salmon Sandwiches 35 Grilled Maple Pork Chops 67 Pesto Turkey ■ Grilled Pork with Spicy Sandwiches with Pineapple Salsa 25 Strawberry Mustard 37 Hot & Spicy Turkey Legs 51 Smoky Gouda & Chicken Indiana-Style Corn Dogs 49 Sandwiches 37 ■ Lemon-Basil Grilled Shrimp & Couscous 22 Side diSheS Rhode Island Hot Bacon-Wrapped Corn 49 Wieners 103 Fourth of July ■ Ricotta-Stuffed Portobello Baked Beans 70 Yellow Squash & Mushrooms 24 Panzanella Pasta 94 Watermelon Salad Southern-Style Tex-Mex Summer Squash Oven-Fried Chicken 67 Casserole 70 condiMentS ■ Southwest Steak Zucchini & Sweet Corn & Potatoes 23 Strawberry Jam in a Jiffy 7 Souffle 94 ■ Summer Garden deSSertS Fish Tacos 94 ■ Baked Elephant Ears 54 ■ Tapenade-Stuffed zucchini & Sweet Chocolaty Nanaimo Bars 57 Chicken Breasts 22 corn Souffle Creamy Lime Pie with Walking Tacos 50 Fresh Berries 90 SaladS & dreSSingS Double-Crust Strawberry Pie 92 Avocado & Artichoke Pasta Salad 90 Frozen Chocolate Monkey Treats 49 ■ Chilled Shrimp Pasta Salad 60 ■ Frozen Greek Vanilla ■ Cream-of-the-Crop Yogurt 42 Veggies 92 Giant Lemon Sugar Fresh Broccoli Salad Cookies 105 with Lemon 62 Green Flop Jell-O 100 Grilled Steak Salad with Juicy Raspberry Pie 31 Tomatoes & Avocado 59 No-Bake Fudgy ■ Heirloom Tomato Coconut Cookies 106 & Zucchini Salad 62
appetizerS & SnackS
Crab Cakes with Peanut Sauce 69 ■ Grilled Nectarine & Cheese Crostini 90
59
94
EAT SMART
Look for our Eat Smart icon throughout the magazine for recipes that are lower in calories, fat and sodium. Taste of Home’s registered dietitians based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 12 grams of fat and 800 mg of sodium per serving. Indicates an Eat Smart recipe.
F to pagelip 82 For allburgaemerican r recip es
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“My teenager and I were in a coffee shop and loved its gr illed cheese so much I had to duplic ate it at home.”
home-Style DineR DiSheS
Nothing says comfort cooking like diner food. share your own spin on American classics like patty melts, po’boys, home fries, malts, cheesy grits and fluffy blueberry pancakes that taste just as cozy at home.
A BIG SALUTE
to George pu b Levinthal from Goleta, California.
114
1st e e r cliisphed!
His first-ever recipe in Taste of Home is Red, White & Blue Potato Salad (page 73), just in time for a Fourth of July potluck. So many reasons to celebrate!
tasteofhome.com June | July 2014
FASt FiX Tomato-Basil Grilled Cheese Kathryn Hudson Bethel Park, PA tasteofhome.com/ tbgrilledcheese
be our nexT
Share your own recipe creations today at tasteofhome.com /submit. You could be in Taste of Home. We’re looking for your favorite original dishes in these categories:
Sun-Ripe FRuitS
spill your secrets for the juiciestever summer fruit recipes. Think bubbling peach pies, fresh plum crumbles and dribble-down-yourchin watermelon salads. If you need two napkins to eat it, your dish is right on the mark. It’s not easy being green— unless it’s the ever-versatile and always-loved zucchini. Bake it, saute or throw it on the grill, then send your top summer squash recipes this way.
FRom “A” to Zucchini
“I’ve learned that cooking with fresh ingredients can be just as fast as opening cans and boxes, and the results are much more satisfying. My LemonBasil Grilled Shrimp & Couscous (page 22) is a perfect example. It’s on the table in only 30 minutes.”
—TrIShA KruSe EAglE, Id
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Recipe Swap
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Flank Steak to Filet. Change for the better. Switch and you could save with GEICO. geico.com | 1-800-947-AUTO | local office
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko ©1999-2014. © 2014 GEICO
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© Inter IKEA Systems B.V. 2014
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ORSA kitchen Starting at
$
1999*
Based on 10'×10' kitchen.
We’re going to throw 320 parties together That’s 243 cocktails shaken, not stirred, 1,820 conversations while multitasking, uninterrupted by 670 silently closed drawers. With soft-close drawers, custom, durable countertops and the smart RATIONELL storage system, our kitchens are designed to last as long as the memories you make in them. Visit us in-store or online at IKEA-USA.com/kitchens AKURUM kitchen with ORSA birch doors and drawer fronts. Clear lacquered birch and birch veneer. Requires assembly. *The total price includes cabinets, fronts, interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting are sold separately. See IKEA store for limited warranty, country of origin, and 10'×10' layout details. Valid in US IKEA stores only.
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