recipes

Meatless Monday: A Souper Summer

Written on September 9, 2013 at 9:00 am , by

Usually we think of soup as being warm and comforting, and perfect for a cold winter night. But summer produce has its place in the soup world, too! And there’s no better way to use the last of your farmer’s market goodies than in chilled soups. These meatless bowls of flavor and nutrients are the perfect pick-me-up during the week day, or great for a light lunch during a busy weekend. Make a batch on Sunday, eat for lunch on Meatless Monday, and savor the rest throughout the week. They’re one pot wonders you won’t want to miss out on! Here are some of our favorites:

Chilled Leek and Yellow Squash Soup

Corn Avocado Soup with Cheesy Toasts

Hot or Cold Carrot Soup

Chilled Asparagus Soup

We hope you have a souper Monday!

Related links:

Healthy Soups

On Hand: Summer Soup

Turn Frozen Vegetables into Easy Soups

#RRWhatchaCookin featured cook of the week: @jjchildress2002

Written on August 28, 2013 at 1:54 pm , by

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

We love @jjchildress2002‘s idea of putting a healthy spin on a game day favorite.This homemade salad is full of buffalo chicken, fresh berries and bleu cheese. Check out that color combo!

Looking for more tailgate inspiration? Check out our favorite Game-Day Recipes here.

 

RELATED:

Healthy Chicken Recipes

The Best Salad Recipes

Tailgating Party

A Vegetarian Farro and Corn Salad

Written on August 12, 2013 at 4:33 pm , by

The best part about this recipe is that you don’t really need a recipe. Just toss together however much (or little) of each ingredient you’d like and eat. To save time on the week days, prepare the farro ahead of time and keep it in the fridge until you’re ready to build the salad with whatever else you’ve got—like corn, avocado, asparagus, cheese, etc.

Vegetarian Farro and Corn Salad

Get the recipe: Farro and Corn Salad

 

 

More Meatless Monday posts:

Hearty Whole Grain Dinners

Vegetarian Taco Night

Tasty Tofu Recipes

 

 

 

It’s Tiki (Cocktail) Time!

Written on August 8, 2013 at 4:57 pm , by

Paradise found: Author and cocktail kahuna Jeff “Beachbum” Berry shows you how to make three chilled-out classics that will transport you straight to the beach. Paper umbrella optional—but encouraged!

 

tiki cocktail recipes

Photo by Romulo Yanes

 

Get the recipes (adapted from Beachbum Berry Remixed, by Jeff Berry):

 

Blue Hawaii Cocktail

Blue Hawaii

Zombie Cocktail

Zombie

Mai Tai Cocktail

Mai Tai

Drink Tip! Stock your tiki cocktail cart with these two must-have tropical drink ingredients:

  • Barrel-aged, oaky gold rum
  • Orange-flavored curacao (If you can’t find curacao, use triple sec instead.)

Drink Tip! To get the supercool ocean-blue hue in your drink, add a couple drops of blue food coloring.

 

More Cocktail Posts:

How to Make a Classic Negroni

5 Big-Batch Cocktail Party Pitchers

4 Watermelon Cocktails for Summer

 

Top 10 Favorite Beer Recipes

Written on August 5, 2013 at 10:00 am , by

Sure, beer is great to drink, but it’s also an amazing cooking ingredient too! Don’t believe me? Check out 10 of my favorite beer recipes below in honor of International Beer Day.

 

1. Beer Can-Smoked Whole Chicken

The first time I heard of steaming a whole chicken on the grill with the aid of a beer can, all I could think was “That’s Genius!” If you’ve never tried this before, then I urge you to try it ASAP. It’ll be one of your new favorite summertime grilling techniques. I promise.

Beer Can-Smoke Whole Chicken

 

2. Beer-Braised Beef

This easy 7-ingredient recipe is perfect when you have extra cans of Guinness hanging around the house, say after St. Patrick’s Day.

Beer-Braised Beef

 

3. Beer and Cheese Soup

What’s not to love about this hearty soup that brings together two wonderful foods: beer and cheese? Keep this recipe on hand for Oktoberfest and as an easy staple when the cooler months start kicking in.

Beer and Cheese Soup

 

4. Beer Margaritas

One of our most popular margarita recipes of all time, this large-batch beer margarita is made in a pitcher and easily serves four people. Bottoms up!

Beer Margaritas

 

5. Beer Braised Chicken & Peas

Braising is a super easy technique that infuses chicken with moisture and flavor. In this easy braising recipe, tangy mustard and hoppy beer come together to give this dish an unforgettable flavor.

Beer Braised Chicken & Peas

 

6. Crab Boil with Beer and Old Bay

The Chew host Carla Hall shared this amazing Maryland Crab Boil recipe with us in our September issue (on sale tomorrow). While any light beer will work, we especially love this recipe with a pale ale or IPA (India pale ale).

Crab Boil with Beer and Old Bay

 

7. Buffalo Chicken Chili with Blue Cheese-Toppers

I’m usually not very impressed by food served in mugs–I’m thinking of you cup-a-soup–but this Buffalo Chicken Chili  with Blue Cheese-Corn Mug Toppers is an exception. For this recipe, feel free to use whatever type of beer is your favorite.

Buffalo Chicken Chili

 

8. Beer-Marinated Steak Fajitaz

When I’m not pairing margaritas with my Tex-Mex food, beer is always my next choice. While the recipe recommends using a light beer, I’m sure the steak would be delicious marinated in a more robust darker beer or even a spicy michelada (which is now sold in cans by Tecate).

Beer-Marinated Steak Fajitaz

 

9. Beer-Battered Fried Chicken

Beer-battered and fried? You can dress up any ingredient–onion rings, jalalpeno poppers or cheese sticks–like this and I will be a fan, but beer-battered fried chicken might just be the best. While no specific type of beer is listed, I would recommend going with a light-colored beer to ensure that the end result will have a light, brown and golden fried crust. (A darker beer may make the batter appear dark and may turn even darker when fried.)

Beer-Battered Fried Chicken

 

10. Jambasta

This 30-Minute Meal from Rachael Ray was created for her dad who’s from Louisiana. “This is a combination of jambalaya–a local dish–and pasta, which he developed a love for with all of us Italians in the house!” says Rach. I think an amber ale or lager tastes best when combined with the andouille sausage and tomatoes, but feel free to use whatever you have on hand.

Jambasta

 

 

More Beer Content:

10 Who-Knew Uses for Beer

5 Best Gluten-Free Beers

Taste Test: The Best Domestic Beers

A Chocolate Chip Celebration

Written on August 4, 2013 at 10:00 am , by

 

Chocolate Chip Quote

The chocolate chip cookie has been an American favorite since its serendipitous invention in 1937, when Ruth Graves Wakefield of the Toll House Inn–ring a bell, anyone?–added pieces of a chopped chocolate bar to her cookies. In honor of National Chocolate Chip Day, we present you with some of our favorite recipes inspired by Ruth’s fabulous invention and delicious tiny morsel, the chocolate chip.

 

Get the recipes: 

Jumbo Chocolate Chip Cookies

Jumbo Chocolate Chip Cookies

Chocolate Chip Tiramisu Cheesecake

Chocolate Chip Tiramisu Cheesecake

Chocolate Chip-Peanut Butter Cheesecake Bites

Chocolate Chip-Peanut Butter Cheesecake Bites

Gluten-Free Chocolate Chip Blondies

Gluten-Free Chocolate Chip Blondies

Chocolate Chip Angel Food Cake

Chocolate Chip Angel Food Cake

Mint Chip Ice Cream

Mint Chip Ice Cream

Chocolate Chip Martinis

Chocolate Chip Martinis

 

 

RELATED:

26 Decadent Chocolate Dessert Recipes

3 Great Gluten-Free Cake Mixes

More Food Quotes We Love

More Fun Food Holiday Posts

 

A Veg(etarian) Wedge Salad

Written on July 29, 2013 at 4:18 pm , by

Sometimes I approach a classic recipe with meat and think, “How I can make this vegetarian?” While other times the transformation just happens by chance, as was the case with this Veg(etarian) Wedge Salad.

 

Though I’m not sure where or when the original Wedge Salad was created, the combination of crunchy lettuce, tangy cheese, creamy dressing and bacon has always been a favorite of mine. So while looking in my fridge one night, I spotted a number of Wedge Salad ingredients and started to get excited, until–oh wait, oh no!–I didn’t have any bacon. In search of a quick substitute, I found that I had falafel and thus a (meat-free) salad plan was hatched. To go along with my newly-inspired Mediterranean take on the wedge salad, I whipped up a feta-buttermilk dressing in place of the standard blue cheese dressing and substituted grilled romaine for the typical iceburg lettuce (I don’t think romaine is typically Mediterranean, but I like the chargrilled romaine flavor, so I went with it).

Vegetarian Wedge Salad by Judith Pena

Get the recipe: Veg Wedge Salad

 

More Meatless Monday posts:

An Easy Egg Bake

Vegetarian Mushroom Meals

Meatless Edamame Eats

 

#RRWhatchaCookin Featured Cook of the Week: @loreleiannmarie316

Written on July 17, 2013 at 4:26 pm , by

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

RRWhatchaCookin 7_17

We love deviled eggs! They’re the perfect finger food for any party or picnic and make a great anytime-snack too. So when we saw @Loreleiannmarie316′s avocado deviled eggs we knew we had found this week’s featured cook. To mix it up and eat clean, she filled the hard boiled eggs with seasoned avocado. Delish!

 

“Steal” Rachael’s Deviled Egg recipes here!

 

More #RRWhatchaCookin Cooks:

Josie’s Mixer Berry Cream Puffs

Theresa’s Creative Grilling Technique

Alisa’s Fajita Night

The proof is in the pudding

Written on July 15, 2013 at 10:13 am , by

Tapioca pudding is a deliciously unique dessert. We love the fun texture, sweet taste and, of course, all the different dishes you can make with those wee little bubbles. So celebrate National Tapioca Pudding Day with our roundup of favorite bubbly recipes—dig in!

This Coconut Tapioca Pudding recipe has coconut, ginger and mango. Perfect for summer!

 

Tapioca is also used in a bunch of other dishes besides puddings. Our recipe for Halo Halo (a popular dessert from the Philippines that traditionally contains beans, jellies and ice cream, plus flan and evaporated milk) calls for berries and is ultra refreshing.

 

Related Links:

Seasonal Chocolate Dessert Recipes

Easy Berry Dessert Recipes

Taste Test: The Best Greek Yogurts

 

Source: abclocal.go.com

Technique Time: How to Make Easy Vegetable Ribbons

Written on July 9, 2013 at 12:04 pm , by

All you need for pretty vegetable ribbons is a peeler. Oh, and vegetables: Zucchini, yellow squash, carrots, parsnips, cucumbers–basically any vegetable that has the shape to become long strips is a good candidate.

Technique: How to Make Vegetable Ribbons

Illustration by Claudia Pearson

1. Trim the ends and peel the vegetable if needed.

2. Peel the flesh lengthwise, using a little pressure to make 1 ⁄16 -inch-thick ribbons (thin enough to fold nicely but thick enough not to break).

3. Blanch, if desired (cook for about 1 minute in boiling salted water, then rinse with cold water). But raw is nice, too!

 

Add vegetable ribbons to pastas or turn them into a salad like in the recipes below.

Get the recipes:

Grilled Salmon with Squash Ribbon Salad

Grilled Salmon with Squash Ribbon Salad

Vegetable RIbbon Pasta

Vegetable Ribbon Pasta

Zucchini RIbbon Salad

Zucchini Ribbon Salad

 

More Test Kitchen Tips:

How to Fix a Leek

How to Make a DIY Double Boiler

How to Sear Meat Perfectly