Every Day Scoop

Saturday Supermarket Smarts: Battle of the Guacamole

Written on April 19, 2014 at 10:00 am , by

We love a good guac, but between homemade and premade, do you know which kind you should be buying? We explore the options:

 

Homemade

Making guac at home puts you in the driver’s seat–chunky or smooth, spicy or mild, plain or fully loaded, the choice is yours! The fresh taste and absence of additives easily offsets a few extra pennies.

 

Store Bought
Many refrigerated guacamoles from the deli section or produce aisle contain natural ingredients and tastemuy bueno.(Skip any with ingredients you wouldn’t use at home.) These convenient dips get the green-light when you’re tight on time.

 

It’s a tie!

Choose whichever method is most efficient for you, then use it in all kinds of recipes, like these:

 

Shrimp and Guacamole Lightening Rounds

 

Guacamole-Bacon Corn on the Cob

 

Surf ‘n’ Turf Tacos

 

 

 

Related Links

Supermarket Smarts: Radishes

Battle of the Rice

A Waffle for Every Occasion

Fast Idea Friday: Kale & Barley Salad

Written on April 18, 2014 at 10:00 am , by

If you’re looking for a light and refreshing dinner that you can whip up after a busy day, look no further. Our new Kale & Barley Salad is packed with crisp veggies, hearty barley and sprinkled with salty queso blanco. You’re going to want to eat this salad just as fast as you put it together, and we promise, we won’t judge.

 

 

Get the full recipe for Kale & Barley Salad here. Happy Friday!

 

More Fast Ideas

Scallion Hush Puppies

Smoked Trout Chips

Citrus Gin Spritzer

Knockout Nachos!

Written on April 17, 2014 at 10:00 am , by

Cool new tortilla chips, awesome topping combos and our expert nacho-building tips will take your snack to new heights!

 

Nacho Tips

 

Build it right: For perfectly balanced bites, distribute the fixings between the layers of chips, not just on top.

Cheese it up: Don’t skimp on the queso. Shredded cheese takes up lots less space once it melts, so pile it on!

Melt it down: 350 degrees is the ideal nacho-baking temperature for melting the cheese (but not burning the chips).

 

Nacho Variations

 

Chicken Verde Nachos (pictured)

Layer with shredded chicken, salsa verde, pinto beans, roasted poblano slices and shredded mozzarella; bake.

Top with pickled jalapenos, cilantro, sour cream with lime zest, chili powder and sliced radishes

 

Veggie Delight Nachos

Layer with roasted corn kernels, grilled sweet onion slices, shredded jack cheese and black beans; bake.

Top with guacamole, sour cream and salsa

 

BLT Nachos

Layer with shredded pepper jack, chopped tomatoes and chopped cooked bacon; bake.

Top with shredded romaine hearts, halved cherry tomatoes, more chopped cooked bacon and sour cream

 

Aloha Nachos

Layer with shredded Colby jack, chopped pineapple, thinly sliced red onion and chopped pan0fried ham; bake.

Top with chopped parsley and chives

 

 

Related Links

Mexican Made Meatless

Corn Tortillas Reborn

Pumpkin Quesadillas

#RRWhatchaEatin featured cook of the week: @delish_thoughts

Written on April 16, 2014 at 10:00 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

 

Blogger and Instagram user, @delish_thoughts is giving us some serious food envy! Her beautiful photo of brunch time huevos rancheros definitely displays the epitome of the #RRWhatchaEatin challenge. We would love to dive into this dish right now! For more of her gorgeous photos and recipes, check out her food blog here.

 

Related Links

#rrwhatchacookin featured cook: @loccrush

#rrwhatchaeatin featured cook: @seasthedai

#allwrappedup challenge winner: @cleanish_eats

Technique Tuesday: Preserved Lemon

Written on April 15, 2014 at 10:00 am , by

A Moroccan pantry staple, preserved lemons are traditionally made by brining the whole fruit in lemon juice with plenty of salt. After a few weeks, the citrus becomes super soft and entirely edible. If you can’t find preserved lemons at a specialty-food store, you can make them at home. To get the same results in a fraction of the time, try our genius test kitchen shortcut from our recipe for Moroccan Lemon-Herb Chicken Skewers. Removing the peel from the lemon and cooking it in a salty solution re-creates the intense flavor and satiny texture of slow-cured preserves in just 10 minutes.

 

HOW-TO: In a small skillet, combine 1/4 cup thin lemon peel strips, 1/4 cup fresh lemon juice and 1 tablespoon salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Tip: Use your preserved lemon to brighten up all sorts of dishes. Below are some of our suggestions.

MUDDLE with fresh lemon juice and simple syrup, then top with some club soda for a sparkling preserved lemonade.

 

FINELY CHOP with fresh parsley and garlic and toss with EVOO and pasta or with roasted carrots.

 

WHISK with white wine vinegar, EVOO and a touch of honey for a vinaigrette. Toss with leafy greens or a three bean salad.

 

PUREE with room temperature butter in a food processor. Serve with hot rolls or put a pat on top of grilled fish.

Related Links

Six Cool Whips

Meet Marsala

Hash Brown Heaven

Takeout Made Meatless

Written on April 14, 2014 at 10:00 am , by

When you’re stuck in a dinner rut, your first instinct might be to pick up the phone and order takeout. But there’s no need when you can make your same restaurant favorites right in your own kitchen! These takeout recipes are easy to follow and can be on your table in the same amount of time it takes to call for delivery. Even on Meatless Monday, you can make restaurant-quality dishes at home.

 

Craving Thai food? Our Veggie Pad Thai is full of veggies and flavor without all the extra salt or fat!

 

How about Italian? Crispy coated eggplant rounds are baked instead of fried in our Cheesy Eggplant Parm.

 

More in the mood for Mexican? Rach’s Seven-Layer Burritos are full of protein-packed ingredients like refried beans and avocados so you won’t miss the meat!

Related Links

German Made Meatless

Mediterranean Made Meatless

Indian Made Meatless

Happy National Grilled Cheese Day!

Written on April 12, 2014 at 10:00 am , by

It seems as though every day is some sort of food holiday, but today is definitely at the top of our list of ones worth celebrating: It’s National Grilled Cheese Day! Whether you’re a grilled cheese purist or the sandwich version of Jackson Pollock, there’s a recipe for just about everyone. We love grilled cheese because it’s super quick to put together and no matter what you have in your kitchen, you’re bound to find a delicious combination of ingredients. We love adding hearty veggies, a mixture of cheeses and even fruit preserves to our sammies. From classic to crazy, try some of our best recipes for lunch or dinner (or both!) today:

 

Basic Grilled Cheese

 

Turkey & Grape Grilled Cheese

 

Eggplant-Parm Grilled Cheese

More Food Holidays

National Spanish Paella Day

National Potato Chip Day

Mulled Wine Day

Fast Idea Friday: Apple-Cheddar Fondue

Written on April 11, 2014 at 10:00 am , by

If there’s one thing we’re sure of, it’s that cheese fondue will never go out of style. It’s been circulating restaurants and kitchens alike since the 1960′s, and seeing as there’s nothing quite like a bubbling pot of gooey cheese, we don’t see it going out of style any time soon. If you’re looking for an excuse to get cheesy, look no further: It’s National Cheese Fondue Day! Friday night is the perfect time to kick back and relax around a pot of fondue (in, nonetheless, Rachael Ray’s Fondue Set — use the code MAGFREE for free shipping!). So grab your bread, veggies, fruit and some friends and make this Apple-Cheddar Fondue tonight:

 

 

Looking for the perfect pot for your fondue? Rachael Ray’s Stainless Steel 2-Quart Fondue Set is just what you need.

 

 

For a limited time only, you can receive FREE shipping on any of Rachael Ray’s best-selling products! This is an offer exclusive to our readers and will only last until April 13th. Click here for the coupon, and be sure to use the coupon code, MAGFREE, at checkout.

 

 

More Fast Ideas

Scallion Hush Puppies

Smoked Trout Chips

Citrus Gin Spritzer

#RRWhatchaCookin Featured Cook of the Week: @loccrush

Written on April 9, 2014 at 10:00 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

 

 

How adorable are these mini apple pies made by Instagram user @loccrush?! It may not be Thanksgiving or Christmas, but we think these individual tarts would satisfy just about any sweet tooth, no matter the season.

 

Keep taking those #RRWhatchaCookin and #RRWhatchaEatin photos! You, too could be featured on our blog next week!

 
 

Related Links

#rrwhatchaeatin featured cook: @seastheday

#allwrappedup challenge winner: @cleanish_eats

#fingerfoods challenge winner: @townsendkitchen
 

#trendingtuesday: Passover

Written on April 8, 2014 at 10:00 am , by

With Passover less than a week away, it’s time to start stocking up leavening-free recipes. Matzo is always a big staple in many of the meals, but rather than just slathering it in marinara sauce and cheese and calling it pizza, switch things up with recipes that utilize matzo in creative ways that won’t leave you feeling underwhelmed before the seder is even over. Treat it like bread crumbs or crackers in these dishes, and you may even find yourself making them after the eight days are over!

Matzo Meatballs

In a food processor, pulse 1 sheet matzo until it resembles dry breadcrumbs. Moisten with a splash of water. Mix with 1 lb. ground beef and a handful of chopped flat-leaf parsley. Roll into twelve 1 1/2-inch balls and bake at 400 degrees until no longer pink in the center, 12 to 15 minutes. Serve with marinara sauce (and over pasta after Passover!). Serves 4.

 

 

Matzo Brei & Brie

Soak 2 sheets matzo in warm water until slightly softened, about 20 seconds. In a nonstick skillet, melt 1 tbsp. butter over medium heat. Crumble matzo into bite-size pieces and add to skillet. Add 2 beaten eggs. Cook, stirring until set, 1 to 2 minutes. Top with a handful of dried cherries and 2 oz. diced Brie. Sprinkle with chopped chives. Serves 2.

 

 

Matzo-Crusted Maple Salmon

In a resealable plastic bag, finely crush 1 sheet matzo; season with cayenne and salt. Brush 2 salmon filets (6 oz. each) with pure maple syrup. Press the matzo crumbs onto the top of the salmon to coat. Transfer to a greased baking sheet and drizzle with EVOO. Bake at 400 degrees until opaque in the center, about 10 minutes. Serves 2.

 

 

Matzo Bark

Place 3 sheets matzo in a single layer on a foil-lined baking sheet. In a saucepan, boil 1 stick butter and 1/2 cup brown sugar, stirring until thick, 3 minutes. Pour over matzo. Bake at 350 degrees for 10 minutes. Immediately top hot matzo with 1 cup semisweet chocolate chips. Let soften; spread. Top with 1/2 cup white chocolate chips. Soften in oven 1 minute. Drag toothpick over top to swirl. Chill. Serves 8.

 

Click here for more Passover recipes.