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ISSNCATEGORY 2333-2166 No. 6

™ Favorite recipes FRO M O U R K ITC HEN to your table • SUMMER 2015

SUMMERTIME

bestrecipesmag.com

FAVORITE DISHES FOR THE SEASON

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All-new recipes to get the most out of this summer

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CATEGORY

BESTRECIPESMAG.COM


IN THIS ISSUE BestRecipes Magazine SUMMER 2015

MAKE IT AT HOME Pesto .................................................. 7

SLOW COOKER Cole Slaw...........................................32

SALADS Cucumber Salad................................. 8

Pulled Pork........................................33

Garden Greek Pesto Salad.................9

TACO TUESDAYS Beef Tacos........................................35

Sweet Mandarin Salad..................... 10 Veggie Pasta Salad............................11 Quick Potato Salad........................... 12 Sweet and Spicy Sweet Potato Salad.......................... 13 Wedge Salad..................................... 14 Black Bean Salad.............................. 15 Raw Veggie Salad with Whipped Ricotta.......................23 FREEZE IT Sweet Summer Jam......................... 16

BBQ Sauce........................................33

DINNER IN A JIFF Honey Soy Glazed Salmon............... 37 VINEGAR 101..........................................38 FRESH NOW LEMONS Lemon Semifreddo.......................... 43 FRESH NOW PEACHES Peach Yogurt Pops.......................... 46 MAKE IT YOUR OWN ICE CREAM Banana............................................. 48 Raspberry Cheesecake................... 49

HANK SAUCE...........................................17

Blueberries and Cream................... 50

SNACKS Fire-Roasted Salsa........................... 18

Pistachio............................................ 51

GRILLING 101........................................ 20 GRILLING TIME Grilled Marinated Skirt Steak..........23 Chicken Kebabs................................25 Steak Kebabs.................................... 27 Shrimp Kebabs.................................29 ENTREES Lemon Chicken Pita Wraps with Tzatziki Sauce........................... 31

CELEBRATE Berry Trifle........................................53 Strawberry Ricotta Tarts.................55 IN A SKILLET Skillet S'mores Dip........................... 57


FOUNDER & EDITOR IN CHIEF

Drew Maresco

EXECUTIVE EDITOR

Nichola McKay

ASSOCIATE EXECUTIVE EDITOR

Dallyn Maresco

DIRECTOR OF PHOTOGRAPHY

Cheryl Maresco

DIRECTOR OF ART AND LAYOUT

CONTRIBUTING EDITOR

Ashley Horst

CONTRIBUTING FOOD EDITORS

Paula Collins

Dan O'Connor

Gina Weinzierl

Melanie Stansbury

Dallyn Maresco

Ashley Holman

Drew Maresco

For advertising and subscription information contact: email@bestrecipesmag.com © 2015 BestRecipes Magazine™. All rights reserved.


GET READY FOR SUMMER FUN! Summertime, to me, is enjoying the fresh outdoors, hanging out at bonfires and definitely cooking outside on the grill. In this issue, we felt to provide anything less would be a disservice to you! Our MARINATED SKIRT STEAK DINNER takes just a few minutes of prep for loads of flavor and even if you don't have a grill, it’ll be just as great cooked indoors. If you're short on time (who isn't these days), try our HONEY SOY GLAZED SALMON that cooks in about 8 minutes in your broiler so it won’t heat up your house. Both of these recipes are sure to be a hit this summer. Of course, when you’re ready for dessert, we’ve got a great lineup for you.

DREW MARESCO Editor in chief

SUMMER


MAKE IT AT HOME Pesto Pesto packs a bouquet of flavors. Traditionally, the sauce has pine nuts, basil leaves, garlic, parmesan and olive oil. However, there are variations, for example, the use of arugula instead of basil. Pesto typically has a strong and earthy taste. It pairs wonderfully with cooked meats, on sandwiches, or over pasta.

WRITTEN BY ASHLEY HORST


PESTO INGREDIENTS:

DIRECTIONS:

Add garlic, spinach, basil, pine nuts and 1 tablespoon of the oil into a food processor. Pulse until finely chopped. Start the food processor and pour the rest of the oil in a slow, steady stream. Add parmesan, salt and pepper; pulse to combine.

1 garlic clove, peeled

1 cup fresh spinach

2 cups fresh basil leaves

¼ cup toasted pine nuts

½ cup olive oil

¼ cup Parmesan cheese, freshly grated

SWAP Pecans or walnuts for the pine nuts.

Salt and pepper

MAKE IT AT HOME

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SALADS

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CUCUMBER SALAD INGREDIENTS:

DIRECTIONS:

1 In a medium bowl, whisk together lime juice, oil, vinegar, sugar, pepper and garlic salt.

2 english cucumbers 1 lime, juiced

¼ red onion, sliced thin

¼ cup vegetable oil

2 tablespoons white wine vinegar

1 teaspoon sugar

Pepper

¼ teaspoon garlic salt 1 tablespoon fresh parsley, chopped

2 Using a vegetable peeler, shave cucumbers into wide ribbons, peeling until you reach the seeds. 3 Transfer cucumbers to dressing, add onions and toss until thoroughly coated. Top with parsley.


SALADS

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GARDEN GREEK PESTO SALAD INGREDIENTS: 1½ boxes of mini shell pasta, cooked

2 tablespoons basil pesto

¼ cup extra virgin olive oil ½ cup red wine vinegar

1 can black olives, chopped ½ can shelled chickpeas, drained

3 ounces mini pepperoni slices

1 seeded chopped cucumber

1 cup sweet cherry tomatoes, halved

Salt and pepper, to taste

½ red onion, chopped

1 garlic clove, minced

DIRECTIONS:

5 ounces feta cheese, crumbled

Mix and serve chilled. Enjoy! RECIPE BY GINA WEINZIERL


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SALADS

SWEET MANDARIN SALAD INGREDIENTS:

DRESSING:

½ head of romaine lettuce, chopped

½ red onion, sliced

2 tablespoons white wine vinegar 1 teaspoon sugar

¼ cup vegetable oil

1 15 ounce can of northern beans

1 15 ounce can of mandarin oranges

Salt and pepper

1 cup of fresh or frozen green beans

¼ teaspoon garlic salt 1 tablespoon fresh parsley, chopped

DIRECTIONS: Cook green beans 4-5 minutes or until tender; drain water and set aside to cool. Rinse the can of northern beans and drain the oranges. In a large bowl, add lettuce, onion, oranges, northern beans and cooled green beans. In small bowl, whisk together olive oil and vinegar. Season with salt and pepper. Toss everything together and serve.

RECIPE BY GINA WEINZIERL


SALADS

VEGGIE PASTA SALAD INGREDIENTS:

DIRECTIONS:

1 cucumber

1 With a spiralizer, spiral the cucumber, carrots, and red pepper. Toss spiraled vegetables in colander to eliminate the extra liquids.

1-2 large carrot(s)

½ red pepper

đ?š˝

cup black olives, sliced

Âź cup red onions, chopped

½ cup chickpeas

đ?š˝

cherry tomatoes, halved

3 tablespoons italian dressing

Sea salt & pepper, to taste Fresh parsley, optional

2 Place spiraled vegetables in a large mixing bowl. Add the olives, onions, chick peas, tomatoes, and dressing into bowl; combine. 3 If necessary, add a splash of vinegar or lemon, salt and pepper for more flavor. 4 Top the vegetable pasta with fresh parsley.

RECIPE BY PAULA COLLINS

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SALADS

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QUICK POTATO SALAD INGREDIENTS:

DIRECTIONS:

½ cup mayonnaise

½ cup finely chopped green onion

1 In a small bowl, combine mayonnaise, green onion, salt and pepper. Place in refrigerator.

Salt and pepper 3 pounds (8 to 10) medium red skin potatoes, scrubbed

2 In a large pot over high heat, bring potatoes to a boil in salted water. Reduce water to a simmer and cook until potatoes are knife tender, about 15-20 minutes. Drain potatoes, let cool completely and cut into 1 ½-inch pieces. 3 In a large bowl, gently fold potatoes and dressing (made earlier). Season to taste with salt and pepper. This recipe can be made ahead, up to 1 day.


SWEET AND SPICY SWEET POTATO SALAD

SALADS

INGREDIENTS:

DIRECTIONS:

4 medium sweet potatoes, washed, peeled and cubed

1 Place sweet potatoes on a large baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Roast at 425 degrees for 25 minutes or until fork tender. Set aside to cool.

3 tablespoons olive oil

Salt and pepper 1 medium yellow bell pepper, chopped 1 medium red bell pepper, chopped 1 jalapeno pepper, seeded and minced 2 cups pineapple tidbits, drained

½ cup canola oil

2 tablespoons apple cider vinegar

¼ cup yellow label syrup

2 tablespoons mustard

1 tablespoon light brown sugar

Hot sauce, a couple dashes Green onions, sliced

RECIPE BY ASHLEY HOLMAN

2 While potatoes are cooling, prepare dressing in a small bowl. Set aside. Place cooled potatoes, pineapple and chopped vegetables in a large bowl and pour dressing over; mix well. Allow to chill in fridge for at least 1 ½ hours. Stir prior to serving and garnish with green onions.

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SALADS

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WEDGE SALAD INGREDIENTS:

1 english cucumber

1 cup mayonnaise

5 radishes, thinly sliced

5 tablespoons chili sauce

1 cup cherry tomatoes, halved

2 tablespoons sweet relish

2 tablespoons lemon juice

DIRECTIONS:

1 green onion, finely sliced

1 In a small bowl, combine mayonnaise, chili sauce, sweet relish, lemon juice, green onion, garlic, parsley, salt and pepper. Refrigerate 1 hour.

1 small clove garlic, minced

2 tablespoons fresh parsley

Salt and pepper, to taste

1 head iceberg lettuce

1 red bell pepper, chopped

2 Skewer pepper, cucumber, radishes and tomatoes together. Serve 1 to 2 skewers per wedge of lettuce. Serve with thousand island dressing made earlier, over the top or on the side. Enjoy.


SALADS

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BLACK BEAN SALAD INGREDIENTS: 1 14 ounce can black beans, rinsed and drained

Juice of ½ lemon

¾ cup frozen corn kernels

Juice of 1 lime 1-2 tablespoons olive oil

½ – 1 red bell pepper, seeded and chopped

Salt and pepper

½ red onion, chopped

DIRECTIONS:

¼ cup cilantro, chopped

½ tomato, chopped

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

2 teaspoons hot sauce

RECIPE BY GINA WEINZIERL


FREEZE IT! When you can't get enough of SUMMER'S flavors, take your fresh seasonal fruits and turn them into jam; enjoy it long after the season ends. - Freezes well up to 3 months.

SWEET SUMMER JAM INGREDIENTS: 1½ cups fresh raspberries ½ cup fresh peaches, chopped (peeled and pitted) 2¼ teaspoons lemon juice 2-4 tablespoons honey

2 tablespoons chia seeds

DIRECTIONS: 1 In a small sauce pan over medium-low heat, place raspberries, peaches, lemon juice and 1 tablespoon honey. Cook for 15 minutes, partially covered, until fruits breakdown. 2 Carefully transfer hot fruit into a small processor or mash directly in the pot, off of heat. 3 Place fruit mixture back into the saucepan and add remaining honey. Over low heat, simmer for about 30 minutes or until it becomes a thin gel. Take pan off heat and let stand until cool. 4 Add chia seeds and mix together. Place jam into a glass jar & place in fridge. (The chia seeds will thicken the jam a little within a few hours)

FREEZE IT UP TO 3 MONTHS

RECIPE BY PAULA COLLINS


HANK SAUCE

NOT YOUR TRADITIONAL HOT SAUCE

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WHAT IT IS: Hank Sauce is fairly new to the market. It offers a twist to traditional hot sauces. Each sauce has a special flavor. They are sure to please spice enthusiasts and foodies everywhere. There are currently four regular sauces produced: Herb Infused, Cilanktro, Hanks Heat, and Camouflage. They also offer a dry rub and seasonal sauces including Honey Habanero. These aren’t your everyday hot sauces. They pack a little heat and a lot of taste. THE STORY BEHIND THE SAUCE: Brian Ruxton (aka Hank), Josh Jaspan, and Matt Pittaluga were all college roommates at Flagler College in St. Augustine, FL. Hank started making the original “Herb Infused” for personal use. He didn’t think much of it, but when his friend Matt needed to produce an advertising project for class, he went to Hank. They bottled it and Matt created a label. They even tried selling the bottles at a local taco shop. The sauce “flew” off the shelves. When they realized the popularity of the product, they banded together with Josh to start Hank Sauce.

Hank is the chef, Matt is the marketing/ advertising guy, and Josh handles the financial end of it. These guys work hard to keep their brand alive and growing. When they were looking for a space to create their sauces, they found a building with more than enough room. They decided to take advantage of it and opened a restaurant in Sea Isle City, NJ (near their hometown). You can visit their restaurant to find delicious and creative dishes by the sea. The sauces are available for tasting at each of their tables. You can also purchase them at several locations throughout the U.S. or order online. They are currently working with Rutgers University (New Brunswick, NJ) in the food innovation center. These entrepreneurs are definitely worth watching. Try their current products and keep a look out for future creations. You can find out more by visiting their website at www.hanksauce.com.

PHOTO BY A&A PHOTOGRAPHY

WRITTEN BY ASHLEY HORST


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SNACK

FIRE-ROASTED SALSA INGREDIENTS:

6 roma tomatoes

4 tomatillos, husks removed

½ medium yellow onion

1-2 serrano chile peppers, depending on heat preference

2 cloves garlic

đ?š˝

cup fresh cilantro

1 tablespoon lime juice

Âź teaspoon cumin

½ teaspoon sea salt

½ teaspoon fresh ground pepper

Vegetable oil DIRECTIONS: 1 Line grill with foil and preheat grill to medium-high heat. Cut tomatoes, tomatillos, onion and chile peppers in halves. 2 In a large bowl, toss tomatoes, tomatillos, onions, serrano peppers and garlic with a drizzle of vegetable oil. 3 Place tossed vegetables on grill until they are blistered and charred, about 8-10 minutes, turning periodically. Once vegetables are cool, peel the skin off the tomatoes and tomatillos. 4 Add grilled vegetables, cilantro, lime juice, cumin, salt, and pepper to food processor. Pulse until desired consistency. Add more salt and pepper, to taste.

RECIPE BY PAULA COLLINS

5 Place in refrigerator until ready to be served.


CATEGORY

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GRILLING 101

Best Steaks for Grilling Summer is the perfect time to get your grilling on, and what’s better than a great steak? However, choosing the right steak can sometimes be confusing. There are a wide variety of steak options. The good news is, many of them cook wonderfully on the grill. A few things you should know when choosing the right steak are: grades of meat, thickness of the cut, marbling, and the names. A prime grade refers to cuts that are considered the ideal option. Choice grades are usually recommended for barbecuing and select grades are generally less tender. Keep in mind there are a few things that can affect how quickly the steak dries out. This includes: if the meat is less tender, has less marbling (fat throughout the beef), and if it is generally thinner. It’s a good idea to choose steaks that are at least ¾ inch thick. However, an ideal steak will be 1 inch to 1 ½ inches thick. Also, if you purchase a tougher steak, an easy way to "cheat your meat" is by marinating and/or tenderizing it

WRITTEN BY ASHLEY HORST


GRILLING 101 FLAT IRON Flat Iron steaks are a favorite among many restaurant chefs. These are tender steaks with an earthy flavor. It’s a choice option; as far as delicacies go, it ranks right below the filet mignon.

RIBEYE “DELMONICO” This prime rib is considered a treat. It is essentially the beef version of a lamb chop. It’s tender, juicy, and well marbled. You can chew the meat right off the bone.

T-BONE This is a tasty and tender strip steak. It's a little bit smaller in size to the porterhouse.

PORTERHOUSE This is essentially the ultimate option if you want it all. It’s almost like ordering a combo. Basically you get a filet mignon and New York strip all in one (connected by a T-bone). It’s flavorful and tender. However, you will also pay more for this cut.

SKIRT STEAK The skirt steak will have a little chew. However, it is a quick and easy option. It has a beefy taste, and is a great choice for fajitas. There’s a lot of flavor and it’s an affordable option. To improve the texture, it’s recommended that you slice against the grain.


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CATEGORY

GRILLING TIME


ENTREE

GRILLED MARINATED SKIRT STEAK

RAW VEGGIE SALAD WITH WHIPPED RICOTTA

CAST OF CHARACTERS:

CAST OF CHARACTERS:

1 cup whole-milk ricotta, chilled

½ cup olive oil

2 pounds skirt steak

2 teaspoons olive oil

¾ cup soy sauce

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1 pinch of table salt

2 tablespoons fresh lemon juice

½ teaspoon sea salt

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1 cup yellow cherry tomatoes, halving and quartering some

1 medium shallot, minced

2 cloves garlic, minced

1 teaspoon cracked black pepper

1 cup red cherry tomatoes, halving and quartering some

½ pound snow peas

2 radishes, thinly sliced

METHOD TO THE MADNESS:

2 cups baby spinach cut into ribbons

1 Mix the oil, soy sauce, lemon juice, worcestershire sauce, mustard, garlic, shallot and ground black pepper. Place meat in a shallow dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover and refrigerate for at least 2 hours. Remove steak from refrigerator and allow to come to room temperature before going on the grill.

2 Preheat grill for medium-high heat. Oil the grill grates. Place the steak on the grill (discard marinade) and allow the steak to grill for 5 minutes per side (this delivers a medium rare steak) or to desired doneness. Remove from the grill, tent with foil and allow steak to rest for 7-10 minutes. Slice thinly to serve.

2 tablespoons olive oil ¼ cup crushed pistachios

METHOD TO THE MADNESS: 1 Place the ricotta, 2 tablespoons olive oil, and pinch of salt in a food processor. Blend until light and smooth. Transfer to a medium bowl. 2 Toss tomatoes, peas, radishes and spinach in 2 teaspoons of olive oil, sprinkle with sea salt and toss again. 3 When plating, place a dollop of whipped ricotta on a salad plate, top with veggie salad and garnish with crushed pistachios!

RECIPES BY MELANIE STANSBURY


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CATEGORY


PINEAPPLE PEPPERS SHALLOTS TOMATOES

ENTREE

CHICKEN KEBABS INGREDIENTS:

¼ cup balsamic vinegar

¼ cup vegetable or olive oil

1 clove garlic, minced

2 tablespoons honey

½ teaspoon sage

Salt and pepper

2 pounds chicken, cubed

DIRECTIONS: 1 In a large bowl, mix balsamic vinegar, oil, minced garlic, honey, sage, salt and pepper. Add the chicken and marinate for 2 hours. Skewer the chicken cubes, but leave a little room in between each piece. 2 Preheat grill for medium-high heat. Oil the grill grates, place the chicken skewers on the grill and allow the chicken to grill for 4 minutes per side or until juices run clear.

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CATEGORY


ZUCCHINI MUSHROOMS SHALLOTS TOMATOES

ENTREE

STEAK KEBABS INGREDIENTS:

Âź cup balsamic vinegar

Âź cup vegetable or olive oil

1 clove garlic, minced

Salt and pepper

2 pounds sirloin steak, cubed

DIRECTIONS: 1 In a large bowl, mix balsamic vinegar, oil, minced garlic, salt and pepper. Add the steak and marinate for 2 hours. Skewer the steak cubes but leave a little room in between each piece. 2 Preheat grill for medium-high heat. Oil the grill grates, place the steak skewers on the grill and allow the steak to grill for 5 minutes per side (this delivers a medium rare steak) or to desired doneness. Remove from the grill, tent with foil and allow steak skewer to rest for 7-10 minutes.

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CATEGORY


PINEAPPLES PEPPERS SHALLOTS

ENTREE

SHRIMP KEBABS INGREDIENTS:

1 pound frozen shrimp, de-veined ½ cup butter, melted

1 clove garlic, minced

2 teaspoons fresh parsley, chopped

1 lemon, cut into wedges

DIRECTIONS: 1 In a small bowl, stir melted butter, garlic and parsley. 2 Preheat grill for medium-high heat. Oil the grill grates. Skewer the shrimp but leave a little room in between each piece. Place shrimp skewers on the grill and allow shrimp to grill for 2 minutes per side. Remove from grill and brush with butter mix on both sides. Serve with lemon wedges for garnish.

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ENTREE

LEMON CHICKEN PITA WRAPS WITH TZATZIKI SAUCE INGREDIENTS:

3 chicken breasts, cut into 1� cubes

2 teaspoons dried oregano

2 teaspoons lemon zest

Salt and pepper

4 teaspoons olive oil

DIRECTIONS: 1 In a large bowl, mix cubed chicken with oregano, zest, salt and pepper. 2 In a skillet, heat oil over medium-high heat. Add chicken in a single layer. If pan is too small, cook the chicken in batches. 3 Serve chicken on warm pitas with tomatoes and tzatziki sauce. TZATZIKI SAUCE:

10 ounces plain greek yogurt

1 cup finely diced cucumbers, peeled and seeded

2 teaspoons lemon juice

Salt and pepper, to taste

1 teaspoon chopped fresh dill

1 clove garlic, minced

DIRECTIONS: Combine all ingredients in a mixing bowl and set aside.

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SLOWCOOKER COLE SLAW INGREDIENTS:

1 bag of shredded cole slaw

½ cup mayonnaise

¼ cup sugar

¼ cup apple cider vinegar

1 teaspoon coarse salt

½ teaspoon black pepper

¼ teaspoon onion powder

DIRECTIONS: In a large bowl, mix all ingredients. Cover and place in refrigerator for at least one hour before serving.


ENTREE

PULLED PORK INGREDIENTS:

1 medium onion, sliced

4-5 pound pork shoulder or butt

1 jar jalapeĂąos

DIRECTIONS: 1 Make a bed of onion slices, set pork shoulder on onions in crock pot, pour the jar of jalapeĂąos on top and cook for 8 hours on low. 2 Remove pork from crockpot and pour out juices, onions and jalapeĂąos. Remove any unwanted fat now. 3 Place pork back into slow cooker pan and shred with two forks, remove the bone (If you use a shoulder). Add your favorite BBQ sauce, serve on buns and enjoy!

BBQ SAUCE INGREDIENTS:

1 tablespoon mustard ½ cup brown sugar

đ?š˝

cup of water

1 14 ounce bottle of ketchup

1 12 ounce bottle of chili sauce

DIRECTIONS: Mix mustard and sugar into water, making sure there are no lumps. Add remaining ingredients and heat in a saucepan to a slight boil.

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CATEGORY

TACO TUESDAYS


ENTREE

BEEF TACOS INGREDIENTS:

TOPPINGS:

1 pound ground beef round

Lime wedges

1 onion (1 cup), minced

Lettuce

3 cloves garlic, minced

Tomatoes

4 teaspoons chile powder

Shredded cheese

¼ teaspoon cayenne pepper

Green onion

1 teaspoon cumin

Salt and pepper

½ cup tomato paste

DIRECTIONS: Sauté ground beef with onion and garlic. Cook meat until no longer pink, then add chile powder, cayenne, cumin, salt and pepper. Cook with spices for one minute then add tomato paste. Cook for an additional 3-5 minutes. Serve in taco shells and garnish with any combination of toppings.

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CATEGORY

DINNER IN A JIFF


DINNER IN A JIFF

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HONEY SOY GLAZED SALMON INGREDIENTS: 1½ pound salmon filet cut into 4 Salt and pepper

¼ cup honey

1½ tablespoons soy sauce

1 teaspoon Sriracha

DIRECTIONS: 1 Set oven to broil and set top rack 4 inches from heat source. 2 Line a baking dish with foil. Lay salmon filets skin side down on baking sheet and season with salt and pepper. 3 Place salmon into oven and cook for 5 minutes. 4 In a small bowl, combine honey, soy sauce and sriracha. 5 Remove salmon from oven and coat with honey soy glaze. 6 Return to oven for 3 additional minutes. Serve with a fresh salad and enjoy.


PANTRY STAPLES

WINE VINEGAR Wine vinegar can be made from reds or whites. The quality of the vinegar is very dependent on the wine from which it was created and the aging process it undergoes. A good quality choice will have a complex, yet mellow, flavor. BALSAMIC VINEGAR Balsamic vinegar is fine and intricate. The flavors of sweet and sour make the perfect companions. There are essentially two types. One is a traditional vinegar made in Italy. It’s an artisanal food, only experienced crafters create. It’s like a fine wine, aged from 6 to 25 years. The flavors are complex. The commercial option is available throughout American grocery stores. It doesn’t undergo the same aging process, nor does it hold the same complexity. However, the flavors are still delightful and it is more affordable. Try Balsamic vinegar with salty, astringent or sweet foods. It pairs wonderfully with goat cheese, spinach and strawberries.

Wine vinegars are particularly common in Europe; this is especially true in Germany. These vinegars are often infused with herbs or berries. Wine vinegars are great at accentuating fruits and a tasty addition to salsas.


PANTRY STAPLES

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Vinegars 101 Vinegar in basic terms is a sour liquid caused by fermentation. However, just like wines, ciders, and beers, there are multiple kinds. They differ in flavors and purposes. For best results, it’s a good idea to learn your vinegars. Here are few types that are commonly used.

APPLE CIDER VINEGAR Apple Cider Vinegar is a general purpose choice. This light tan vinegar is a great option for healthy meals. The tart and slightly fruity flavor is useful in salad dressings, condiments, marinades, and more. It's one of the most common vinegars in America.

Malt vinegar is often used for pickling. It is a favorite in Britain, and often used in cooking. It is also a choice option for fish and chips.

WRITTEN BY ASHLEY HORST

MALT VINEGAR Good malt vinegar will be similar to ale with a deep brown coloring. You will be able to taste the distinct malt flavor. However, a cheaper option will have a caramel coloring, and the flavor will be lacking.


FRESH NOW!

Lemons Lemons are packed with Vitamin C. They are usually available throughout the year. Two of the main varieties include Eurkea and Lisbon. Eurkea has a textured skin. The neck is short and it has just a few seeds. Lisbon is commonly seedless, there is no neck and the skin is smoother. There are also sweeter options, like the common favorite: Meyer lemons. When choosing your lemons, pick ones that have a thinner skin. These will generally have more flesh and juice. Stay away from ones that have wrinkling, soft/ hard spots or any dull coloring. Some recipes call for lemon zest. When using lemon peels, you may want to consider organic. Lemon peels can be sprayed with fungicide; if they are waxed it will be harder to remove. WRITTEN BY ASHLEY HORST


CATEGORY

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CATEGORY


DESSERTS

LEMON SEMIFREDDO LEMON CURD:

4 egg yolks

½ cup lemon juice

1 tablespoon zest

1 cup sugar

DIRECTIONS: In a heatproof medium bowl, whisk together the egg yolks, lemon zest and juice, salt and 1 cup of sugar. Set the bowl over (not in) a saucepan of simmering water and cook, stirring constantly, until the mixture has thickened slightly, 12 to 15 minutes. In a medium bowl, strain the lemon mixture, using a fine mesh sieve. Set the bowl in a refrigerator until completely cool, 2+ hours. BASE:

2 cups whipping cream

2 cups powdered sugar

1 cup sour cream

1 teaspoon vanilla

DIRECTIONS: 1 Whip cream to soft peaks and gradually add sugar while continuing to mix. In a separate bowl, mix some of the whipped cream with the sour cream to lighten it. Combine the two mixtures. 2 Line a freezer-safe loaf pan with parchment paper. Spoon and level about an inch of cream mixture. Then glaze over the top with the lemon curd made earlier. Just enough to cover it. Then fold the remaining lemon curd with the remaining cream. Carefully spoon the lemon curd/cream mixture over the curd layer. Freeze 8 hours or overnight.

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FRESH NOW! Peaches Peaches are stone fruits, because they have a large hard seed. They are cousins of apricots, plums, cherries and almonds. Peaches are a good source of beta carotene; they also have Vitamin C, potassium and dietary fiber. When choosing peaches, look for ones that have a slight give. Hold the peach in both hands to test this, instead of using your fingertips, since they bruise easily. Pick one with a defined crease. Avoid any that are mushy or have bruise spots. Take note: when peaches are rock hard or exhibit green around the stem they have yet to ripen. To store ripe peaches, keep in the crisper for up to five days. If you want to speed the ripening process, you can store in a brown bag at room temperature. Peaches can also be frozen to last longer. You can do this by slicing the peaches and laying them on a baking tray. Put in the freezer until they are frozen. Pull out and transfer peach slices to plastic bags and place back in the freezer. These can last up to 6 months and are great for baking or in smoothies. Peaches are delicious, and are decent from October to April. However, the best time to buy them is between June and August. Enjoy them plain, in smoothies, fruit salads, cottage cheese, pies and more.

WRITTEN BY ASHLEY HORST


CATEGORY

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DESSERTS

PEACH YOGURT POPS INGREDIENTS:

16 ounces of frozen peaches

1 cup of vanilla yogurt

1 tablespoon honey

DIRECTIONS: 1 Thaw frozen peaches slightly and blend into a smooth puree. Add 1 tablespoon of peach purée into 8 popsicle molds. 2 In a small bowl, stir 4 tablespoons of purée and honey into vanilla yogurt. 3 Add 1 tablespoon of yogurt mixture then alternate with another tablespoon of peach purée, repeat. Topping off with yogurt mixture. Freeze popsicles for 8 hours or overnight.


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MAKE IT YOUR OWN

BANANA INGREDIENTS:

DIRECTIONS:

14 ounce can sweetened condensed milk

1 In a food processor, process banana chips into a fine powder. In a small bowl, combine powdered banana, vanilla extract and condensed milk. In a large bowl, whip the whipping cream to stiff peaks. Fold Âź of the whipped cream into the condensed milk to lighten the mixture. Pour the condensed milk mixture, banana pieces and sugar cone pieces into the whipped cream; fold together gently.

2 cups whipping cream

1 teaspoon vanilla extract

1 sugar cone, broken into pieces

1 cup banana chips

1 banana cut into pieces

2 Pour in ice cream base into a freezer-safe container. Freeze for 8 hours or overnight.


MAKE IT YOUR OWN

RASPBERRY CHEESECAKE BASE:

PURÉE:

14 ounce can sweetened condensed milk

1½ cup (12 ounces) fresh raspberries

đ?š˝

cup sugar

2 cups whipping cream

8 ounce block cream cheese, softened

1 teaspoon vanilla extract

1 sugar cone broken, optional

DIRECTIONS: 1 In a large bowl, whip the whipping cream to stiff peaks. In a medium bowl, mix softened cream cheese, vanilla extract and condensed milk until smooth. Fold in Âź of the whipped cream into the cream cheese to lighten the mixture. Pour the cream cheese mixture into the whipped cream and fold together gently. 2 Take â…“ of the ice cream base and fold with raspberry puree. 3 In a freezer-safe container, spoon in raspberry ice cream base, cream cheese base and a little of the reserved puree. Swirl with the end of a spoon and repeat until all of the mixtures are used. 4 Freeze for 8 hours or overnight.

DIRECTIONS: In a small saucepan over medium-low heat, bring mixture to a rolling boil until it has thickened into a syrup. Strain the seeds through a sieve. Allow the mixture to cool and reserve Âź cup.

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MAKE IT YOUR OWN

50

BLUEBERRIES AND CREAM PURÉE:

BASE:

1 cup blueberries

đ?š˝

cup sugar

DIRECTIONS: In a small saucepan over medium-low heat, bring mixture to a rolling boil until it has thickened into a syrup. Strain the seeds through a sieve. Allow the mixture to cool and reserve Âź cup.

14 ounce can sweetened condensed milk

2 cups whipping cream

1 teaspoon vanilla extract

DIRECTIONS: 1 In a large bowl, whip the whipping cream to stiff peaks. In a medium bowl, mix vanilla extract and condensed milk until combined. Fold in Âź of the whipped cream to lighten the mixture. Pour the mixture into the whipped cream and fold together gently. 2 Take â…“ of the ice cream base and fold with blueberry purĂŠe. 3 In a freezer-safe container, spoon in blueberry ice cream base and a little of the reserved purĂŠe. Swirl with the end of a spoon and repeat until all of the mixtures are used. 4 Freeze for 8 hours or overnight.


MAKE IT YOUR OWN

51

PISTACHIO INGREDIENTS:

DIRECTIONS:

14 ounce can sweetened condensed milk

1 In a food processor, process 1 cup pistachios into a fine powder. In a small bowl, combine powdered pistachios, almond extract and condensed milk. In a large bowl, whip the whipping cream to stiff peaks. Fold Âź of the whipped cream into the condensed milk to lighten the mixture. Pour the condensed milk mixture and the remaining whole pistachios into the whipped cream; fold together gently.

2 cups whipping cream ½ teaspoon almond extract 1 7 ounce bag pistachios, shelled

2 Pour the ice cream base into a freezersafe container. Freeze for 8 hours or overnight.


CELEBRATE

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CATEGORY


LEFTOVER FUN

COVER RECIPE!

BERRY TRIFLE INGREDIENTS:

DIRECTIONS:

1 9”x13” prepared sheet cake

8 ounces mascarpone

1 Using any cake of your choosing, make one 9”x13” cake and divide in half.

½ cup powdered sugar

2 cups heavy whipping cream

2 packages of fresh strawberries sliced in halves

2 packages of fresh blueberries

RECIPE BY DALLYN MARESCO

2 Beat heavy whipping cream for about 5 minutes, until stiff peaks form. In a separate bowl, mix together mascarpone and powdered sugar. Fold 1/3 of the whipped cream into the mascarpone mix. Gently fold mascarpone mixture into whipped cream until thoroughly combined. 3 Using half of the cake, crumble cake and layer on bottom of trifle dish. Using half of the whipped cream, spread over the cake layer. Layer strawberries and blueberries on top of whipped cream. Repeat with remaining ingredients. Once finished, refrigerate 2 hours or overnight before serving.

DESSERTS

53


54

CATEGORY


DESSERTS

55

STRAWBERRY RICOTTA TARTS TARTS:

DIRECTIONS:

1 17.5 ounce box puff pastry, thawed

1 large egg, beaten

1 Preheat oven to 400 degrees. Unfold puff pastry sheets onto two parchment lined baking trays. Cut each sheet into 4 equal squares. Lightly score a 他 inch border around the edge of each square. Brush each square with egg and sprinkle on the sugar. Freeze for 10 minutes. Bake until pastry has puffed and is golden, about 15 minutes. Let cool and lightly press centers flat.

Sugar FILLING:

1 pint of strawberries, sliced

2 tablespoons sugar

1 teaspoon balsamic vinegar

15 ounce ricotta cheese, chilled

1 cup powdered sugar

1 teaspoon lemon zest

2 In a small bowl, stir strawberries, vinegar and sugar. Let stand 10 minutes. In a food processor, combine ricotta, powdered sugar and lemon zest; process until smooth. 3 Fill pastry shells with ricotta mixture and top with strawberry slices. Enjoy.


CATEGORY

IN A SKILLET

56


SKILLET S’MORES DIP INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 425 degrees. While oven is heating, place skillet in oven. In a medium saucepan, heat milk. Pour over chocolates and let stand for 3 minutes, then stir until chocolates are completely melted.

½ cup milk

1 tablespoon butter

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1½ cups mini marshmallows Graham crackers

2 Take skillet out of oven and add butter. Swirl butter around so it coats bottom and sides of skillet. Pour melted chocolate into skillet and top with mini marshmallows. 3 Place in oven and let bake until marshmallows are golden brown on top, about 3-5 minutes. Serve with graham crackers! Be careful though, it’ll be hot!

RECIPE BY DALLYN MARESCO

DESSERTS

57


RECIPE INDEX SALADS

Pesto Page 7

Cucumber Salad Page 8

Garden Greek Pesto Salad Page 9

Sweet Mandarin Salad Page 10

Veggie Pasta Salad Page 11

Quick Potato Salad Page 12

Sweet and Spicy Sweet Potato Salad Page 13

Wedge Salad Page 14

ENTREES

SNACKS

Black Bean Salad Page 15

Sweet Summer Jam Page 16

Fire-Roasted Salsa Page 18

Grilled Marinated Skirt Steak and Raw Veggie Salad Page 23

Chicken Kebabs Page 25

Steak Kebabs Page 27

Shrimp Kebabs Page 29

Lemon Chicken Pita Wraps with Tzatziki Sauce Page 31


RECIPE INDEX

Pulled Pork, BBQ Suace, Cole Slaw Page 33

Beef Tacos Page 35

Honey Soy Glazed Salmon Page 37

DESSERTS

Lemon Semifreddo Page 43

Peach Yogurt Pops Page 46

Banana Page 48

Raspberry Cheesecake Page 49

Blueberries and Cream Page 50

Berry Trifle Page 53

Strawberry Ricotta Tarts Page 55

Skillet S'mores Dip Page 57

Pistachio Page 51

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RESOURCES FRESH NOW! PAGES 40 - 41 & 44 - 45 Foods that harm, foods that heal: An A-Z guide to safe and healthy eating (p. 234 and 291). (2004). Pleasantville, N.Y.: Reader's Digest Association. Lemons/Limes. (n.d.). Retrieved April 19, 2015, from http://www.whfoods.com/genpage. php?tname=foodspice&dbid=27 Watson, M. (n.d.). All About Peaches. Retrieved April 11, 2015, from http://localfoods.about. com/od/summer/tp/AllAboutPeaches.htm GRILLING 101, PAGES 20 - 21 The 5 Best Steak Cuts for the Grill - Bon Appetit. (n.d.). Retrieved April 13, 2015, from http:// www.bonappetit.com/test-kitchen/cookingtips/article/the-5-best-steak-cuts-for-the-grill The 10 Best Steaks for Unleashing Your Inner Caveman. (2013, August 15). Retrieved April 13, 2015, from http://barbecuebible. com/2013/08/15/the-10-best-steaks-forgrilling/ What Are The Best Grilling Steaks? (n.d.). Retrieved April 13, 2015, from http://www. gatewaygourmet.com/best_steaks_grill.htm PANTRY STAPLES, PAGES 38 - 39 Types of Vinegar - HowStuffWorks. (n.d.). Retrieved April 10, 2015, from http://recipes. howstuffworks.com/how-vinegar-works1.htm


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