Page 1

ISSN 2333-2166 No. 13 CATEGORY

1

SPRING 2017

SPRING

FAVORITES

Salmon Cakes with Creamy Dill Sauce Page 37

ONE POT DISHES FRESH NOW PINEAPPLE SALMON RECIPES

bestrecipesmag.com RECIPE BY MELANIE STANSBURY


contents 15

35

FEATURES FANTASTIC OATS Take that regular oatmeal and turn it into something new..... 6

SIMPLY SALMON

Easy salmon recipes to change up your routine!........... 34

FRESH NOW! - PINEAPPLE

Fried Rice, Skewers, and Salsa!........................................ 17

SPRING FLAVORS

Black Bean Soup and Spring Pizza............................. 47

25

26 16

BESTRECIPESMAG.COM

7


17

IN THIS ISSUE

21

BestRecipes Magazine SPRING 2017

FANTASTIC OATS Oat and Almond Granola.................. 7

COMFORT FOOD Chicken Pot Pie................................ 33

Chocolate Peanut Butter................ 10

SALMON Poached Salmon.............................. 35

Banana Chocolate Chip................... 10 Mixed Berry Pie................................ 10 Chocolate Almond Coconut ........... 10 Oatmeal Pancakes With Brown Sugar Syrup..................11 Oatmeal Cups...................................13

Salmon Cakes.................................. 37 Salmon Poached Salad................... 38 Parmesan Crusted Salmon............. 39 Lemon and Herb Butter Salmon.................................. 41

ONE POT Sauteed Cod with Sun Dried Tomatoes and Spinach .................. 14

Salmon Chowder............................. 43

EXPRESS MEAL Garlic Honey Chicken...................... 15

Creamy Pesto Pasta........................ 48

FRESH NOW! - PINEAPPLE Pineapple Fried Rice.........................17

Asparagus and Ricotta Frittata................................. 51

Pineapple Salsa............................... 19 Pork Skewers................................... 21 Pineapple Raspberry Punch........... 23 SPECIAL ENTREES Mediterranean Meatball Wraps...... 25 Thai Green Curry............................. 26 SALADS Italian Chicken Pasta Salad............ 29 Steak Fajita Salad ........................... 30 Crisp Apple Cucumber Salad..........31

SPRING FLAVORS Black Bean Soup.............................. 47 Shrimp Salad................................... 49

Spring Pizza..................................... 53 SPECIAL DIET Flourless Fudge Brownies............... 55 SWEET SPOT Coconut Pound Cake...................... 57 Rocky Road Bars............................. 59


EDITORIAL

FOUNDER & EDITOR IN CHIEF

EXECUTIVE EDITOR

EDITORIAL DIRECTOR

Drew Maresco Dallyn Maresco Ashley Horst

FOOD TEAM

CONTRIBUTING FOOD EDITORS

Regina Roberts

Melanie Stansbury

Ashley Holman

Gina Weinzierl

Marsha Brooks

Katie Decker

CREATIVE & VISUAL

DIRECTOR OF PHOTOGRAPHY

ART AND LAYOUT

Please Recycle This Magazine

Cheryl Maresco XiR Digital Media, LLC

BestRecipes Magazine (ISSN 2333-2166) is distributed by XiR Digital Media, LLC © 2017 XiR Digital Media, LLC (BestRecipes Magazine™). All rights reserved. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. BestRecipes Magazine™ is a trademark of XiR Digital Media, LLC PRINTED IN THE U.S.A.


WELCOME SPRING! Spring is here again and I could not be more ready for it! Winter was fun, but here at BestRecipes, we missed the sun. So we are making sure that you have some amazing dishes to welcome spring with a smile. When I think spring, I think fruit and a very vibrant spring fruit is a pineapple! In this issue, we bring you dishes to add this bright taste to any occasion! From PORK SKEWERS, to FRIED RICE, to a PUNCH everyone will enjoy! We're introducing SALMON this spring and all the fabulous ways to enjoy it! POACHED or PARMESAN BAKED, these deliver flavor like you've never imagined! Also, throwing in the old home favorite, CHICKEN POT PIE, that will take you back to when you were young. It's literally THAT good! Now it wouldn't be spring without some desserts, and we definitely have a few! Try our GLUTEN-FREE HOMEMADE BROWNIES that will replace any box mix, guaranteed! Now that your taste buds are begging you for food, continue on and be delighted by what we here at BRM have brought to you to try this spring!

DREW MARESCO Editor in chief

SPRING


6

FANTASTIC OATS

Oats are one of the world's healthiest grains! Loaded with vitamins and minerals like iron, magnesium, phosphorus, thiamine, fiber, vitamin B5, and vitamin B12, also containing large amounts of unique soluble fibers called beta-glucans. Oats are known for helping lower cholesterol and reducing the risk of heart disease. The beta-glucans in oats assist in reducing blood sugar levels and may reduce the need for higher doses of insulin in type-2 diabetics. One thing many people don't know about oats is that they are gluten free. They contain a similar protein called avenin, but do not contain any actual gluten; this makes oats a great food source for people with celiac disease whose bodies cannot process gluten in any way. Oats can be used in so many different ways and recipes in their story aim to show their versatility. They can be ground into a flour to be used in baked goods and pancakes, made into a homemade granola or used in overnight oats. All of these can be found in the following pages.

RECIPE BYBY WRITTEN MELANIE DALLYNSTANSBURY MARESCO

OATMEAL

FANTASTIC OATS


FANTASTIC OATS

7

OAT AND ALMOND GRANOLA INGREDIENTS:

DIRECTIONS:

3 cups oats

1 cup raw almonds, chopped

1 Preheat oven to 350 degrees. Mix oats and almonds together, toss on a parchmentlined baking sheet and toast for 15 minutes; stirring occasionally.

½ cup roasted sunflower seeds or pumpkin seeds

¾ cup honey 2 teaspoons coconut oil, melted 1 tablespoon cinnamon ⅛ teaspoon ground nutmeg 1 teaspoon vanilla

2 While oat mix is toasting; in a medium bowl, mix honey, coconut oil, cinnamon, nutmeg, and vanilla, together. Remove oats from oven and turn oven off. Drizzle honey mixture over the oats, folding around as you pour; lightly flatten and place sheet back in the oven to finish setting, about 10-15 minutes. Remove and let cool completely to room temp, about 30 minutes to one hour.

RECIPE BY DALLYN MARESCO RECIPE BY MELANIE STANSBURY


Oats

RECIPE BY MELANIE STANSBURY

MIXED BERRY PIE

CHOCOLATE PEANUT BUTTER

Overnight


FANTASTIC OATS

Overnight Oats

9

Overnight oats are a great way to start your morning. The yogurt activates the natural enzymes in the oatmeal and are really beneficial for your digestive health. Add in some delicious mix-ins and you will be satisfied until lunch.

BANANA CHOCOLATE CHIP

CHOCOLATE ALMOND COCONUT

see recipe on next page >

RECIPE BY MELANIE STANSBURY


FANTASTIC OATS

10

CHOCOLATE PEANUT BUTTER INGREDIENTS:

1 cup oats

1 cup almond milk

1 tablespoon chia seeds

2 tablespoons unsweetened cocoa powder

1 teaspoon honey

½ teaspoon vanilla extract 2 tablespoons natural peanut butter

Pinch of salt

½ cup plain greek yogurt

DIRECTIONS: In a small bowl, stir together oats, almond milk, chia seeds, honey, yogurt, vanilla extract, peanut butter, cocoa powder, and salt Transfer to a sealable container, secure lid, and refrigerate overnight. Good for up to 3 days. Stir before eating.

MIXED BERRY PIE INGREDIENTS:

1 cup oats

½ cup plain greek yogurt

1 cup almond milk

½ teaspoon vanilla extract

1 tablespoon chia seeds

1 teaspoon honey

½ cup frozen or fresh cherries or mixed berries

DIRECTIONS: In a small bowl, stir together oats, almond milk, chia seeds, honey, yogurt, vanilla extract, and berries. Transfer to a sealable container, secure lid, and refrigerate overnight. Good for up to 3 days. Stir before eating.

CHOCOLATE ALMOND COCONUT INGREDIENTS:

½ tablespoon cocoa powder

1 cup oats

¼ teaspoon vanilla extract

1 cup almond milk

¼ teaspoon almond extract

1 tablespoon chia seeds

¼ cup sliced or chopped almonds

1 teaspoon honey

1 tablespoon shredded coconut

1 teaspoon mini chocolate chips

½ cup plain greek yogurt

DIRECTIONS: In a small bowl, stir together oats, almond milk, chia seeds, honey, yogurt, cocoa powder, vanilla extract, almond extract, almonds, coconut, and chocolate chips. Transfer to a sealable container, secure lid, and refrigerate overnight. Add 1-2 tablespoons extra almond milk to loosen if oatmeal became too thick. Good for up to 3 days. Stir before eating.

BANANA CHOCOLATE CHIP INGREDIENTS:

1 cup oats

1 cup almond milk

1 tablespoon chia seeds

½ cup plain greek yogurt

1 tablespoon honey ½ ripe banana, chopped 2 tablespoons mini chocolate chips

Pinch of salt

DIRECTIONS: In a small bowl, stir together oats, almond milk, chia seeds, yogurt, honey, banana, chocolate chips, and salt. Transfer to a sealable container, secure lid, and refrigerate overnight. Good for up to 3 days. Stir before eating.

RECIPE BY DALLYN MARESCO


FANTASTIC OATS

11

OATMEAL PANCAKES WITH BROWN SUGAR SYRUP SYRUP INGREDIENTS:

DIRECTIONS:

1 In a small saucepan over medium-high heat, stir brown sugar and water until sugar dissolves. Add cinnamon, bring mixture to a boil and stir vigorously for 3 minutes. Stir in butter, 1 tablespoon at time melting completely before the next addition. Stir in vanilla extract and allow the mixture to cool slightly before serving on pancakes.

1 cup brown sugar

½ cup water

¼ teaspoon cinnamon

4 tablespoons butter

1 teaspoon vanilla extract

INGREDIENTS:

1 cup oats

½ teaspoon cinnamon

⅛ teaspoon salt

1 teaspoon baking powder

1 egg

½ cup milk 1 teaspoon vanilla extract ½ teaspoon oil

2 In a blender or food processor, combine oats, cinnamon, and salt. Process until the oats become a fine flour. In a small mixing bowl, stir oat flour mix, and baking powder. Add egg, milk, and vanilla; stir until smooth. (Do not allow the batter to rest or it will become too thick to pour).

3 In a large non-stick skillet or griddle over medium heat, pour a ½ teaspoon of oil and smear with a paper towel to lightly coat. Using a ¼ cup measure, pour pancake mixture onto skillet/griddle. Cook 2 minutes per side, bubbles will form when they are ready to flip but they won’t be as prominent as with regular pancakes. *If cooking in batches transfer the first batch to a plate and cover while continuing with the second batch.


ON THE GO Oatmeal Cups

Oatmeal is a fantastic, filling breakfast but some days time is of the essence. That's what makes these oatmeal cups a great breakfast on the go. Make a batch, freeze half and never leave the house hungry! see recipe on next page >

RECIPE BY MELANIE STANSBURY


FANTASTIC OATS

13

OATMEAL CUPS INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 350 degrees. In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt.

3 cups oats

½ teaspoon cinnamon

⅛ teaspoon nutmeg

1 teaspoon baking powder ¼ teaspoon salt

2 eggs

¼ cup honey

2 large mashed bananas

2 teaspoons vanilla extract

2 In a separate bowl combine eggs, honey, mashed bananas, and vanilla. Slowly whisk in almond milk and coconut oil. 3 Stir wet and dry ingredients together. Stir in chocolate chips and walnuts. Pour mixture into 12 greased muffin pans, and bake 30 minutes.

1 cup vanilla almond milk ¼ cup melted coconut oil 1 cup dark chocolate chips ½ cup chopped walnuts RECIPE BY DALLYN MARESCO


ONE POT MEAL

SAUTEED COD WITH SUN DRIED TOMATOES AND SPINACH INGREDIENTS:

DIRECTIONS:

1 In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat; sauté garlic 1 minutes or until golden. Sprinkle both sides of fish with salt, pepper, cayenne and smoked paprika then place in skillet. Cover and cook 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and set aside.

¼ cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons oil reserved

2 cloves garlic, minced

4 cod fillets

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

¼ teaspoon cayenne

10 ounces packaged fresh spinach, washed

RECIPE BY MELANIE STANSBURY RECIPE BY MELANIE STANSBURY

2 Add spinach and sun-dried tomatoes to skillet. Cover and cook 1 to 2 minutes, or until spinach is wilted but is still bright green. Place spinach and tomatoes on a serving plate and top with fish fillets. Drizzle lightly with pan drippings.


CATEGORY

15

EXPRESS MEAL

GARLIC HONEY CHICKEN INGREDIENTS:

DIRECTIONS:

1 pound chicken breasts, cubed

1 teaspoon olive oil

1 In a large pan, add oil over medium-high heat. Lightly salt and pepper chicken, and cook about 3-4 minutes on each side, until almost cooked through.

Salt and pepper

3 tablespoons honey

3-4 garlic cloves, minced

3 tablespoons lite soy sauce

Red pepper flakes

2 While chicken is cooking, combine garlic, honey, soy sauce, and red pepper flakes. Pour sauce over chicken in pan and stir to coat chicken, let simmer for 3 minutes, toss to coat before plating. Serve over rice and top with a sprinkle of sesame seeds.

Sesame seeds, optional

3 cups cooked brown rice

RECIPEBY BYMELANIE DALLYNSTANSBURY MARESCO RECIPE


FRESH NOW! PINEAPPLE

PINEAPPLE Pineapples are a tropical fruit with a very deceiving name, as they are not pine nor related to apples in any way. They are actually one large fruit formed by many coalesced berries! Pineapples are rich in Vitamin C, manganese, thiamine, and B vitamins. In fact, pineapples used to be taken on long boat trips as Vitamin C helps prevent scurvy. The manganese is a powerful antioxidant and the thiamine and B vitamins assist greatly with energy production. Pineapples are great in salads and smoothies, dipped in chocolate, fried for a fun dessert, or baked with chicken or pork! Despite their versatility, many people are intimidated by cutting a whole pineapple. For a quick tutorial on an easy way to cut a fresh pineapple, check out the BestRecipes YouTube Channel. See page 62 for more information.

WRITTEN BY DALLYN MARESCO RECIPE BY MELANIE STANSBURY

FRESH NOW

16


FRESH NOW! PINEAPPLE

17

PINEAPPLE FRIED RICE INGREDIENTS:

4 tablespoons soy sauce

1 medium onion, diced

2 tablespoon toasted sesame oil

2 carrots, peeled and grated

1 tablespoon brown sugar

½ cup frozen corn

2 cloves garlic, minced

½ cup frozen peas

1 teaspoon ground ginger

3 cups cooked brown rice

2 cups diced fresh pineapple

2 green onions, sliced on the bias

¼ teaspoon white pepper 2 tablespoons olive oil

DIRECTIONS: 1 In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ground ginger and white pepper. In a large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring often, until onions have become translucent, about 3-4 minutes. 2 Stir in carrots, corn, and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Stir in brown rice, pineapple, green onions and soy sauce mixture. Cook, stirring constantly until heated through, about 2-4 minutes. Serve warm. RECIPE BY MELANIE STANSBURY

RECIPE BY MELANIE STANSBURY


RECIPE BY MELANIE STANSBURY


FRESH NOW! PINEAPPLE

19

PINEAPPLE SALSA INGREDIENTS:

1 pound diced pineapple

5 roma tomatoes, seeded and diced

đ?š˝

cup finely chopped cilantro

1 cup red onion, diced

2 poblano peppers, seeded and diced

Âź teaspoon red pepper flakes

Âź cup honey

Salt and pepper DIRECTIONS: 1 In a large bowl, combine pineapple, tomatoes, cilantro, red onion, poblano, salt, pepper, and red pepper flakes. Pour in honey and stir to combine. 2 Chill for 1-2 hours to develop flavor. Serve with tortilla chips.

TURN UP THE HEAT

swap poblano peppers for jalapeĂąo.

RECIPE BY MELANIE STANSBURY RECIPE BY MELANIE STANSBURY


P

RECIPE BY MELANIE STANSBURY

W E K

S K

R O

D E R ,

LE P P

A

E PIN

S ER

D N A ,

O

N O I N

S

P

ER P EP


FRESH NOW! PINEAPPLE

21

PORK SKEWERS INGREDIENTS: 1 (2-pound) pork tenderloin, cut into 2-inch cubes

2 cups fresh pineapple chunks

1 red pepper, seeded and cut into 2-inch pieces 1 orange pepper, seeded and cut into 2-inch pieces 1 medium red onion, cut into 2-inch pieces Olive oil Marinade, recipe below DIRECTIONS: Make glaze then preheat grill to 425 degrees. Arrange pork, pineapple, peppers and onion onto skewers, brush with glaze. Coat grill with olive oil, place skewers onto grill and cook until pork is cooked through, about 15 to 20 minutes. Remove from grill, glaze with reduced glaze and allow to rest 5 minutes before serving. GLAZE:

½ cup pineapple juice

¼ cup teriyaki sauce

2 tablespoons honey ¼ teaspoon pepper flakes

DIRECTIONS: Whisk ingredients thoroughly and divide in half. Use half to baste while cooking, reduce the other half on the stove top to glaze the skewers once cooked. RECIPE BY MELANIE STANSBURY

RECIPE BY MELANIE STANSBURY


SWEETPARTY SPOT TASTY

Add a few splashes of vodka for an adult-only treat!

RECIPE BY MELANIE STANSBURY


FRESH NOW! PINEAPPLE

23

PINEAPPLE RASPBERRY PUNCH INGREDIENTS:

3 cups lemon-lime soda

3 cups cran-raspberry juice

2 cups pineapple juice

16 ounces chopped pineapple chunks

16 ounces raspberries

½ cup vodka, optional

Ice DIRECTIONS: RECIPE BY DALLYN MARESCO

In a large pitcher, combine all ingredients and stir. Serve in a drinking glass over ice. RECIPE BY MELANIE STANSBURY


DINNER IN A JIFF

RECIPE BY MELANIE STANSBURY


DINNER IN A JIFF

25

MEDITERRANEAN MEATBALL WRAPS TZATZIKI SAUCE:

MEATBALLS:

10 ounces plain greek yogurt

1 pound ground chuck

1 cup finely diced cucumbers, peeled and seeded

¼ cup dry bread crumbs

2 teaspoons lemon juice

1 egg 1 tablespoon freshly minced garlic

Salt and pepper, to taste

Spice mix, recipe below

1 teaspoon chopped fresh dill

1 clove garlic, minced

2 teaspoons fresh parsley, for garnish

2 teaspoons fresh dill, for garnish

DIRECTIONS:

Combine all ingredients in a mixing bowl and refrigerate while you prepare the meatballs.

SPICE MIX:

Tzatziki sauce, recipe below

1 teaspoon salt

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon ground cinnamon ½ teaspoon pepper

1 teaspoon dried parsley

1 teaspoon dried rosemary, minced

½ teaspoon cumin

½ cucumber, large dice 1 large tomato, large dice

Greek-style flatbread pitas

DIRECTIONS: Preheat the oven to 425 degrees. In a large mixing bowl, add ground chuck, bread crumbs, egg, garlic, and the spice mix. Carefully combine the ingredients with your hands. Form into 1 inch balls and place on a rimmed baking sheet. Cook 15 minutes, turning halfway through. Serve on warm pita with tzatziki sauce, tomatoes, cucumbers, parsley, and dill.

DIRECTIONS: In a small bowl, combine, salt, basil, oregano, cinnamon, pepper, parsley, rosemary, and cumin. Set aside. RECIPE BY DREW MARESCO


SKIP TAKEOUT

THAI GREEN CURRY INGREDIENTS:

THAI GREEN CURRY PASTE:

1 stalk lemongrass, minced or 2 tablespoons bottled lemongrass

1 tablespoon vegetable oil

4 boneless skinless chicken thighs, cubed

1 (14-ounce) can coconut milk

1-3 green chilies, seeded

4 green onions, quartered

½ pound snow peas, ends trimmed

4 cloves garlic

½ cup chicken stock or water

1 square inch fresh ginger

1 large lime, cut into wedges

1 cup chopped fresh cilantro

1 cup uncooked basmati rice

½ teaspoon ground cumin

¼ teaspoon ground pepper

1 batch Thai green curry paste, (see next column)

1 tablespoon lite soy sauce ½ teaspoon salt

1 teaspoon brown sugar

3 tablespoons vegetable oil

DIRECTIONS: 1 In a food processor, combine lemongrass, chilies, green onion, garlic, ginger, cilantro, cumin, pepper, soy sauce, salt, brown sugar, and oil. Process until smooth, about 1 minute. 2 In a large skillet, heat 1 tablespoon of oil over medium-high heat. Saute chicken until almost cooked through, about 6 minutes. Add curry paste and stir, loosening bits of chicken stuck to the bottom of the pan. Stir in coconut milk and chicken stock bring to a simmer. Add snow peas, reduce heat and simmer while rice cooks. 3 In a small saucepan, boil 2 cups of water. Add basmati rice, 1 tablespoon of butter and ½ teaspoon salt. Optionally, add ginger if you have any remaining. Reduce heat to low and cover. Cook 20 minutes or until water is completely absorbed. Serve in a bowl with curry over the top.

RECIPE BY MELANIE STANSBURY


SKIP TAKEOUT

27

W AT C H I T GE T MADE

VIDEO RECIPE Link to Our YouTube Channel On Page 62

RECIPE BY MELANIE STANSBURY


By Ashley Holman

1 MIX UP THOSE GREENS Alongside the standard lettuce options, choose greens with a little bit of zip and zing! Try arugula, baby spinach, endive or shredded purple cabbage to make your salad snap! Or you can use a nutrient-rich pasta or rice as a base for your salad.

6 ADD A LITTLE SWEETNESS Fresh or dried fruit makes for a lovely salad topping. Some of my favorites include dried cranberries, mandarin oranges, grapefruit sections, chopped apples, grape halves, blueberries, diced pineapple or sliced strawberries.

2 COMBINE TEXTURES For me, salad is all about texture. Delicate lettuce, crunchy nuts, creamy avocado, tender pieces of fruit. Every bite is a little bit different, and that’s part of the goodness.

7 DON’T FORGET THE PROTEIN Adding some grilled chicken, seafood such as shrimp or fish, turkey or beans can turn any salad into a satisfying, ribsticking meal.

3 MAKE IT A RAINBOW When you picture salad, you probably imagine a big bowl of green. That’s not fun! Choose from across the color spectrum like red, green, yellow, orange produce! Not only will all those colors make a beautiful salad, they also mean lots of wholesome nutrients on your plate! 4 GET CREATIVE WITH YOUR DRESSINGS Ranch or a balsamic vinaigrette is all well and good, but a creative vinegar/oil and vinegar blend can take your salad to the next level. Try making your vinaigrette with interesting oils and vinegars (raspberry balsamic vinaigrette or a blood orange vinaigrette anyone?!) 5 COMBINE HOT AND COLD INGREDIENTS A salad doesn’t have to be a completely cold dish. Adding grilled meat or even grilled vegetables such as asparagus or zucchini makes a salad even more filling!

8 ADD SOMETHING TANGY A squeeze of lemon juice, red wine or apple cider vinegar or some chopped green onion adds a dimension of flavor that really rounds out a salad. 9 DON’T FEAR THE FAT You don’t have to douse those greens in oil, but adding a little bit of healthy fat, like nuts or avocado to your salad makes it more filling and more delicious. Fats also make the nutrients in your greens more easily absorbed into your body. 10 EXPERIMENT WITH FRESH HERBS A little bit of minced basil, sage, thyme, or your favorite fresh herb is a burst of flavor in your mouth. You can add it straight to your salad or whisk it into the dressing.

WRITTEN BY ASHLEY HOLMAN


FRESH SALADS

29

ITALIAN CHICKEN PASTA SALAD INGREDIENTS: 2 cups cooked vegetable rotini pasta, cooled

2 cups cooked chicken breast, chopped

2 green onions, chopped

½ cup sliced black olives

1 ½ cups light Italian dressing

1 (14-ounce) can artichoke hearts, drained and chopped

1 big dash of apple cider vinegar or red wine vinegar

1 medium cucumber, peeled, seeded and chopped

Salt and freshly ground black pepper to your tastes

1 medium green bell pepper, chopped

Freshly shredded parmesan cheese for garnishing

½ pint cherry tomatoes, quartered

1 tablespoon lemon juice

DIRECTIONS: In a large bowl combine pasta, chicken breast, Italian dressing, artichokes, cucumber, bell pepper, tomatoes, green onions, lemon juice, black olives, vinegar, salt, and pepper. Chill in refrigerator for at least 3 to 3 ½ hours. Garnish with parmesan cheese prior to serving.

RECIPE BY ASHLEY HOLMAN


FRESH SALDS

30

STEAK FAJITA SALAD INGREDIENTS:

1 cup good quality Italian dressing

1 small red onion, chopped

1 teaspoon ground cumin

1 small green bell pepper, chopped

Couple of dashes of hot sauce

1 small red bell pepper, chopped

1 cup cherry tomatoes, halved

4 cups mixed salad greens

1 (4 to 6-ounce) sirloin

½ cup whole kernel yellow corn, drained and rinsed ½ cup dark red kidney beans, drained and rinsed

Tri-colored tortilla strips and shredded cheddar jack cheese for garnishing

DIRECTIONS: In a small bowl, mix italian dressing, cumin, and hot sauce. Reserve ½ cup of dressing. Marinate your steak in remaining dressing for at least 1 hour. Grill steak to your preferred liking and allow to cool. On a large platter, arrange salad greens with chopped vegetables and place sliced steak on top. Garnish with tortilla strips, shredded cheddar jack cheese and serve reserved dressing on the side. RECIPE BY ASHLEY HOLMAN


FRESH SALADS

31

CRISP APPLE CUCUMBER SALAD INGREDIENTS:

1 tablespoon sugar

2 tablespoons red or white wine vinegar

1 tablespoon fresh minced dill

1 tablespoon fresh minced parsley

1 teaspoon salt

1 teaspoon finely minced garlic

1 medium Fresno or jalapeno pepper, seeded and minced finely ½ medium cucumber peeled, seeded and cut into small strips 2 medium sized granny smith apples, peeled, cored and cut into small strips

DIRECTIONS: In a medium bowl, combine sugar, vinegar, dill, parsley, salt, garlic, and minced pepper. Add cucumber and apple; toss well. Chill in refrigerator for at least 20-30 minutes and enjoy! RECIPE BY ASHLEY HOLMAN


COMFORT FOOD

Chicken Pot Pie

Whether you are on a dietary restriction or not these chocolate brownies will hit the spot. They pack the right amount of fudgy chocolatey goodness that anyone will love! We will even go as far as saying it’s so delicious you can ditch the box mix! see recipe on next page >

RECIPE BY MELANIE STANSBURY


COMFORT FOOD

33

CHICKEN POT PIE INGREDIENTS:

1 tablespoon butter

1 medium onion, diced

1 clove garlic, minced

3 stalks celery, sliced

2 carrots, sliced

8 tablespoons flour

1 teaspoon thyme ½ cup frozen peas, thawed

3 cups cooked chicken pieces

3 cups no sodium chicken broth

1 sheet of thawed puff pastry

1 egg, beaten

DIRECTIONS: 1 In a large saucepan, melt butter over medium-high heat. Add in onion, garlic, celery, and carrots, cook until onion is translucent, about 4 minutes. Add flour and thyme, stirring for 1 minute. While stirring, gradually add chicken broth; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in peas and chicken, season with salt and pepper. 2 Pour filling into a 3 -quart baking dish. Roll out 1 sheet puff pastry and cut three stripes in the center to vent, then place on top of baking dish. Brush with the beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

RECIPE BY MELANIE STANSBURY


34

SIMPLY SALMON

SIMPLY SALMON

Salmon is a pale to bright pink fish that is loaded with nutrients; vitamins B12, D, B6, has an excellent source of selenium, omega-3 fatty acids, protein, phosphorus, biotin, and potassium. Salmon is known to be one of the most nutritious foods on the planet. It’s credited with everything from extending a person’s lifespan to preventing heart attacks and cancer. Omega-3’s can help to prevent cancer. In just a 4 ounce piece of salmon, there is 236% of your daily recommended vitamin B12. WHEN BUYING SALMON, try to avoid buying farm raised, you will want to get wild caught. Farm raised salmon can contain high and toxic levels of mercury, pesticides, and dioxins. Find a true source of wild-caught salmon and you will know you have the absolute best salmon you can get. WHEN SHOPPING FOR FISH, start with fresh. If you are looking to buy a whole fish, always check for clear and not cloudy eyes. Look for flesh with a spring back, no cuts on flesh or belly, make sure to avoid dark spots, discoloration, and slime. A great salmon will have a fresh-not-fishy smell with bright red gills. Always store in the coldest part of your refrigerator. PREPARING SALMON can be done in a variety of ways, poaching, grilled, fried, or baked. The following recipes showcase just how versatile this delicious fish can be.

WRITTEN BY DALLYN MARESCO


SIMPLY SALMON

POACHED SALMON INGREDIENTS:

DIRECTIONS:

2 salmon fillets

2 green onions, quartered

In an 8-inch skillet, add salmon filets and cover with cold water; add green onions, peppercorns, lemon juice, and salt. Bring water to a simmer, turn the filets, remove skillet from heat, let stand for 7 minutes. Remove fillets and allow to cool. Once cooled serve them as is, on top of salad, or use them in our salmon cake recipe.

1 teaspoon black peppercorns

2 teaspoons kosher salt

Half a lemon, juiced

35


SIMPLY SALMON

ANSFORM TR T

36

RECIPE BY MELANIE STANSBURY

H

D IS

ISH

Simply serve on a bun with lettuce to turn this appetizer into a meal.


SIMPLY SALMON

37

SALMON CAKES WITH CREAMY DILL SAUCE CREAMY DILL SAUCE: đ?š˝

cup mayo

đ?š˝

cup sour cream

½ cup bread crumbs or 10 saltine crackers, crumbed

1 teaspoon lemon juice

4 green onions, sliced, light green and whites only

1 teaspoon chopped dill

Salt, to taste

2 cloves garlic, minced

1 teaspoon Dijon mustard

2 teaspoons oil

INGREDIENTS:

Salt and pepper

10 ounces cooked salmon, broken into large chunks

Fresh dill, optional

Parsley, optional

2 eggs, beaten

DIRECTIONS: 1 In a small bowl, combine mayo, sour cream, lemon juice, dill, and salt. Stir and refrigerate for 20 minutes. 2 In a small bowl, combine salmon, eggs, bread/cracker crumbs, green onions, garlic, Dijon, salt, and pepper. Stir with a fork until salmon is broken up and mixture begins to form a dough. Divide the mixture evenly into 4 balls. 3 In a large non-stick skillet over medium heat, add oil. Form salmon balls into a disk and place in skillet. Cook 3-4 minutes per side or until cooked through. Serve as a patty or on a bun for a salmon burger.

RECIPE BY MARSHA BROOKS


SIMPLY SALMON

38

POACHED SALMON SALAD WITH HONEY DIJON DRESSING HONEY DIJON DRESSING:

DIRECTIONS:

1 tablespoon Dijon mustard

1 tablespoon honey

1 In a small bowl, mix Dijon mustard, honey and vegetable oil together. Season with salt and pepper to taste.

1 tablespoon vegetable oil

Salt and pepper, to taste SWEET ROASTED NUTS:

1 tablespoon brown sugar

1 teaspoon white sugar

1 teaspoon vanilla extract

½ cup chopped pecans

INGREDIENTS:

2 salmon filets, poached and flaked

5 ounces baby arugula

đ?š˝

cup chopped radishes

½ cup sweet roasted nuts

RECIPE BY MELANIE STANSBURY

2 In small non-stick skillet over medium heat, stir brown sugar, white sugar, vanilla extract, and pecans together. Stir constantly to avoid burning. Once nuts are thoroughly coated (there will be some sugar still in the pan) transfer to a plate to cool. 3 Assemble salads with arugula, radishes, salmon pieces, and candied nuts. Serve with honey dijon dressing!


SIMPLY SALMON

39

GARLIC PARMESAN CRUSTED SALMON INGREDIENTS:

DIRECTIONS:

4 salmon fillets

3 tablespoons olive oil

1 tablespoon minced garlic

1 Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Pat the salmon dry, brush with olive oil on all sides, and season with salt and pepper.

1 cup grated parmesan

¼ cup fresh parsley, chopped

Salt and pepper

2 Place salmon skin side down on parchment, spread garlic on top, sprinkle on parmesan and chopped parsley. Bake for 15-20 minutes. Broil for 2-3 minutes and serve!

RECIPE BY MELANIE STANSBURY


ADVERTISEMENT ADVERTISEMENT

THE BEST IS NOW AVAILABLE ON YOUR DIGITAL DEVICE. DIGITAL ACCESS IS FREE TO PRINT SUBSCRIBER

Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. BestRecipes Magazine and the BestRecips logo are trademarks of XIR Digital Media, LLC. Copyright © 2014, XIR Digital Media, LLC. All rights reserved.

RECIPE BY MELANIE STANSBURY


SIMPLY SALMON

41

LEMON AND HERB BUTTER SALMON INGREDIENTS:

1 (2-pound) salmon fillet

đ?š˝

cup butter

6 cloves garlic, minced

2 tablespoons lemon juice

2 tablespoons fresh parsley, chopped

2 lemons, sliced

Salt and pepper DIRECTIONS: 1 Preheat oven to 375 degrees. Line a large piece of foil with parchment paper and set aside. 2 In a small saucepan over medium-low heat, melt butter, add lemon juice, garlic, salt, pepper, and parsley; stir together and remove from heat. Place 6-8 lemon slices down on parchment/foil, place salmon on slices, coat with butter sauce, top with remaining lemon slices; close foil around salmon. Place on a baking sheet and bake 15-20 minutes. 3 Once baked, carefully open foil, set aside top lemon slices and broil salmon for 2-3 minutes. Transfer salmon to a serving platter and return lemon slices. Serve. RECIPE BY MELANIE STANSBURY


RECIPE BY MELANIE STANSBURY


SIMPLY SALMON

43

SALMON CHOWDER INGREDIENTS:

1 tablespoon butter

1 tablespoon oil

1 bunch green onions, sliced

1 stalk celery, diced

3 cloves garlic, minced

⅛ teaspoon crushed red pepper flakes

2 tablespoons flour

4 cups whole milk

1 cup vegetable stock or water

1 pound white potatoes, diced into ½-inch pieces

¾ pound skinless salmon filet, cubed 2 cups frozen corn

Chopped fresh parsley Salt and pepper DIRECTIONS: 1 In a large dutch oven or stockpot, melt butter and oil over medium heat. Add green onions, celery, garlic, red pepper, salt, and pepper. Stir occasionally until celery softens, about 5 minutes. Add flour and stir 1 minute. 2 Stir in milk and vegetable stock, add potatoes and bring to a simmer, stirring occasionally. Cook until potatoes are tender, about 10-15 minutes. Add the salmon and corn, cooking until salmon is cooked through, about 5 minutes. Top with fresh parsley.

RECIPE BY MELANIE STANSBURY


5


5

SPRING DISHES RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

47

BLACK BEAN SOUP INGREDIENTS:

1 tablespoon oil

1 small sweet onion, chopped

3 teaspoons garlic

2 teaspoons cumin

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

1 teaspoon oregano

Dash cayenne pepper

2 cups chicken broth

3-4 cans black beans, drained

1 can diced tomato

1 cup cooked rice, optional

Grape tomatoes, for garnish Cilantro, for garnish Tortilla strips, for garnish Limes, for garnish DIRECTIONS: In a stockpot, heat oil over medium-high heat. Saute onions and garlic until golden, about 10 minutes. Add cumin, salt, pepper, chili powder, oregano, cayenne, chicken broth, black beans, and tomatoes. Simmer 20-30 minutes. Blend half of the soup for a creamier consistency, add rice and simmer another 5 minutes. Serve with desired toppings.

RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

CREAMY PESTO PASTA INGREDIENTS:

1 pound ground beef ¼ cup dry bread crumbs 1 large egg

1 medium onion, diced

4 garlic cloves

¾ cup grated Parmesan cheese, divided

1 box spaghetti

2 tablespoons prepared pesto

¼ cup prepared pesto

1 cup of heavy cream

Salt and pepper DIRECTIONS: 1 Prepare noodles according to package directions. 2 While the water is coming to a boil. Preheat oven to 425 degrees. In a skillet over medium-high heat, saute onions and garlic until golden, about 10 minutes. Allow the mixture to cool and set the pan aside. In a large bowl, mix ground beef, bread crumbs, egg, garlic/ onion mixture, 2 tablespoon pesto, and ¼ cup grated parmesan.

RECIPE BY MELANIE STANSBURY

3 In the same skillet over medium heat, add 1 cup of heavy cream and ¼ cup of pesto. Lightly simmer the mixture and add remaining parmesan cheese. Once noodles are cooked through, transfer them to the skillet using tongs, allowing excess water to drip off. Stir the noodles and the sauce together until the sauce thickens. Serve pasta with meatballs and top with additional parmesan cheese.


SPRING FLAVORS

49

SHRIMP SALAD INGREDIENTS:

2 quarts water

½ cup Old Bay seasoning

½ stick of butter

Âź teaspoon Old Bay seasoning

1 pound large fresh shrimp

đ?š˝

cup mayo

đ?š˝

cup finely chopped leeks

Salt and pepper DIRECTIONS: In a medium pot, bring water, ½ cup of old bay seasoning and butter to a boil. Drop shrimp into the boiling water for 3 minutes. Remove shrimp and allow to cool. Once cooled, chop the shrimp. In a medium bowl, combine mayo and leek, add in the shrimp and season to taste. Chill for an hour. Serve with crackers or on butter lettuce leaves. RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

51

ASPARAGUS AND RICOTTA FRITTATA INGREDIENTS:

1 tablespoon vegetable oil

đ?š˝

cup chopped leek

10 asparagus spears, cut on bias

½ cup whole milk, divided

8 large eggs

1 tablespoon butter

1 cup Ricotta cheese

Salt and pepper, to taste DIRECTIONS: 1 Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Saute leek and asparagus until leeks begin to soften, about 4 minutes. Transfer to a plate. 2 Meanwhile, in a medium bowl beat eggs and Âź cup of milk. In a small bowl, mix Âź cup of milk and ricotta cheese together. 3 Return skillet over medium heat, melt butter, pour egg mixture into skillet, and cook until it begins to set, about 2 minutes. Pour the ricotta cheese in a swirled pattern over the eggs and place sauted vegetables on top. Place in oven and bake until fully set, 10-15 minutes. Set oven to broil for 5 minutes or until frittata becomes golden brown on top.

RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

RECIPE BY MELANIE STANSBURY


SPRING FLAVORS

53

SPRING PIZZA INGREDIENTS:

1 pound frozen pizza dough, thawed

2 cups shredded mozzarella cheese

1 cup thinly sliced leek

6 asparagus spears, cut into 1-inch pieces 1 ½ cups chopped escarole

½ cup sliced cherry tomatoes

DIRECTIONS: Preheat oven to 500 degrees. On a greased baking sheet, shape pizza dough into approximately 11x16-inches. Cover dough with sliced leek, mozzarella cheese, and asparagus, leaving a 1-inch border; bake 8 minutes, remove from oven. Arrange with escarole and tomatoes slices on top. Return to oven and bake about 5-8 minutes, until cheese has browned and escarole wilts. Remove from oven and let sit about 5 minutes before serving.

RECIPE BY MELANIE STANSBURY


SPECIAL DIET Flourless Fudge Brownies

Whether you are on a dietary restriction or not these chocolate brownies will hit the spot. They pack the right amount of fudgy chocolatey goodness that anyone will love! We will even go as far as saying it’s so delicious you can ditch the box mix! see recipe on next page >

RECIPE BY MELANIE STANSBURY


SPECIAL DIET - BROWNIES

55

FLOURLESS FUDGE BROWNIES INGREDIENTS: 12 ounces semi-sweet chocolate morsels

6 tablespoons butter, cubed ž cup sugar 1 teaspoon vanilla extract

3 eggs đ?š˝

cup cornstarch

Âź cup cocoa powder

½ teaspoon salt

DIRECTIONS: 1 Preheat oven to 350 degrees. Grease and line an 8x8-inch baking dish with parchment paper. 2 In a medium bowl, combine butter and chocolate. Microwave in 30-second intervals, stirring until completely melted. Stir in sugar and vanilla extract. Add eggs, one at a time, mixing well after each addition. 3 In a small bowl, whisk cornstarch, cocoa powder and salt together; pour into wet ingredients. Stir the mixture for 2 minutes to ensure ingredients are combined. Pour mixture into baking pan and bake 30-35 minutes.

RECIPE BY MELANIE STANSBURY


SWEET SPOT

Skip the bakery with this COCONUT POUND CAKE! It's better than your convenient supermarket variety and who can pass up the wonderful smell of fresh-baked cake in the house? RECIPE BY MELANIE STANSBURY

see recipe on next page >


SWEET SPOT

57

COCONUT POUND CAKE INGREDIENTS:

2 cups all-purpose flour

1 teaspoon baking powder

2 sticks butter, room temperature

1 ½ cups sugar

4 eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon coconut extract

¼ teaspoon salt

½ cup sweetened shredded coconut

½ cup sweetened toasted coconut

⅛ teaspoon coconut extract

½ cup powdered sugar

¾ teaspoon water

DIRECTIONS: 1 Preheat oven to 350 degrees and grease a loaf pan; set aside. In a medium bowl, combine flour and baking powder. 2 Using an electric mixer on high speed, beat butter and sugar until mixture becomes light and fluffy, about 8 minutes. Add eggs, one at a time, beating well after each addition. Mix in extracts and salt. Set mixer to low and gradually add flour mixture, beat until just combined (do not overmix). Add shredded coconut and stir with a spoon. 3 Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. 4 In a small bowl, combine powdered sugar, water, and coconut extract, stir until smooth. Once cake is completely cooled, drizzle with icing, and sprinkle with toasted coconut. Let icing set, slice, and serve.

RECIPE BY MELANIE STANSBURY


SPECIAL TREAT

RECIPE BY MELANIE STANSBURY


SPECIAL TREAT

59

ROCKY ROAD BARS INGREDIENTS:

4 tablespoons butter

1 bag marshmallows

12 ounces + ½ cup mini semi-sweet chocolate chips 1 package graham crackers, broken up

1 cup graham cracker crumbs

1 cup dehydrated marshmallow bits

1 cup sliced almonds

DIRECTIONS: 1 In a large pot over medium heat, add butter and marshmallows, stirring until completely melted. In a small bowl, add 12 ounces of semi-sweet chocolate chips and melt in microwave in 30 second intervals until completely melted. Pour in melted to chocolate to the marshmallows and stir to combine, then add graham cracker pieces, crumbs, and ½ cup of almonds, stir until well mixed. 2 In a baking dish, spray with non-stick spray and pour mixture in, pressing down with wax paper to make even. Top with ½ cup of mini chocolate chips, dehydrated marshmallows, and almond slices and press down to allow them to stick. Let cool at room temp about 3 hours before serving.

RECIPE BY MELANIE STANSBURY


RECIPE INDEX BREAKFAST

Oat and Almond Granola Page 7

Chocolate Peanut Butter Oats Page 10

Mixed Berry Pie Oats Page 10

Chocolate Almond Coconut Oats Page 10

ENTREE

Banana Chocolate Chip Oats Page 10

Oatmeal Pancakes with Brown Sugar Syrup Page 11

Oatmeal Cups Page 13

Garlic Honey Chicken Page 15

Pineapple Fried Rice Page 17

Pork Skewers Page 21

Mediterranean Meatball Wraps Page 25

Thai Green Curry Page 26

Chicken Pot Pie Page 33

Creamy Pesto Pasta Page 48

Asparagus and Ricotta Frittata Page 51

Spring Pizza Page 53


RECIPE INDEX

61

SALADS

Italian Chicken Pasta Salad Page 29

Crisp Apple Cucumber Salad Page 31

Salmon Poached Salad Page 38

Salmon Chowder Page 43

Black Bean Soup Page 47

Sauteed Cod with Sun Dried Tomatoes and Spinach Page 14

Poached Salmon Page 35

Salmon Cakes Page 37

Parmesan Crusted Salmon Page 39

Lemon and Herb Butter Salmon Page 41

SIDES

DRINKS

Pineapple Salsa Page 19

Pineapple Raspberry Punch Page 23

Steak Fajita Salad Page 30

SOUPS

Shrimp Salad Page 49

SEAFOOD

Continued on Following Page


RECIPE INDEX DESSERTS

Flourless Fudge Brownies Page 55

Coconut Pound Cake Page 57

Rocky Road Bars Page 59

WATCH US ON YOUTUBE AND SUBSCRIBE FOR FUTURE VIDEOS FOR FREE

https://youtube.com/bestrecipesmag


SUBSCRIBE bestrecipesmag.com/subscribe To subscribe to BestRecipes Magazine for yourself or a friend just go to bestrecipesmag.com/ subscribe. Also check us out in the iTunes app store and download our magazines for free!

LET'S SOCIALIZE /bestrecipesmag @bestrecipesmag @bestrecipesmagazine /bestrecipesmag


CATEGORY

64

bestrecipesmag.com Looking for even more recipes?

/bestrecipesmag

@bestrecipesmag

@bestrecipesmagazine

/bestrecipesmag

RECIPE BY MELANIE STANSBURY

BestRecipes Spring 2017  
BestRecipes Spring 2017  
Advertisement