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ISSN 2333-2166 No. 14

SUMMER 2017

Tomato, Zucchini, and Feta Pie Page 11

bestrecipesmag.com

SUMMERTIME MEALS TEX MEX MEALS, FRESH NOW ZUCCHINI, GRILLING RECIPES, AND MAKE-AHEAD SMOOTHIES


contents 20

49

FEATURES

33

SIMPLE SUMMER SALADS

Change up your salad routine with these delicious twists on salads..... 25

WHAT IS QUINOA?

Try something different with quinoa, it's way more than just a grain!...... 28

FRESH NOW! - ZUCCHINI

This popular garden item has many uses! Have you tried these?............ 8

SUMMER GRILLING GUIDE

Asparagus, Salmon, Chicken, and S'mores on the grill tonight!........... 16

7

11 25

BESTRECIPESMAG.COM


42

35

IN THIS ISSUE MAKE AHEAD SMOOTHIES Strawberry, Pineapple, and Banana.......7 Green Boost..........................................7

BestRecipes Magazine SUMMER 2017 Raspberry Quinoa Salad......................... 33 Quinoa Chocolate Cake........................... 35

MAKE IT AT HOME

Mango Berry.........................................7

Chicken Nuggets..................................... 37

FRESH NOW! - ZUCCHINI

SKILLET COBBLERS

Zucchini Terrine........................................ 9

Strawberry Rhubarb................................ 42

Tomato, Zucchini, and Feta Pie.............. 11

Dark Cherry.............................................. 42

Zucchini Noodle Caprese Pasta Salad .............................. 12

Peach Blueberry...................................... 42

Lemon Zucchini Bread............................ 13 Zucchini Cake with Cream Cheese Frosting.......................... 15

Mixed Berry.............................................. 42

TEX MEX MEALS Tex-Mex Skillet ........................................ 47

GRILLING GUIDE

Stuffed Poblano Peppers ....................... 49

Bacon Wrapped Asparagus.................... 18

Mexican Fiesta Corn Salad.....................50

Cedar Plank Grilled Salmon.................... 19

Mexican Rice Pudding............................. 51

Grilled Marinated Chicken Breasts........20

SPOTLIGHT - PEACHES ............................52

Summertime Grilling Salad..................... 21

SWEET IDEAS - SUMMER FLOATS................52

Lemon Basil Grilled Pork Chops.............22

LIFE WITH FOOD......................................56

Grilled S’mores........................................ 23

DESSERTS

SIMPLE SUMMER SALADS

S’mores Shake......................................... 58

Tomato, Avocado, and Cucumber Salad............................... 25

Lemon Sherbet........................................ 59

Shredded Jicama Salad.......................... 26 White Bean and Celery Salad................. 27

WHAT IS QUINOA Quinoa Pancakes..................................... 28 Cherry Quinoa Muffins............................ 31


EDITORIAL

CHIEF CONTENT OFFICER

EXECUTIVE EDITOR

EDITORIAL DIRECTOR

Drew Maresco Dallyn Maresco Ashley Horst

FOOD TEAM

CONTRIBUTING FOOD EDITORS

Melanie Stansbury

Ashley Holman

Dawn Cram

CREATIVE & VISUAL

DIRECTOR OF PHOTOGRAPHY

Cheryl Maresco

PHOTOGRAPHER James Stefiuk

FOOD STYLING/PREP

ART AND LAYOUT

Please Recycle This Magazine

Jen Solazzo 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.


FIRE UP THE GRILL! Summer is here again and we are bringing you more summer favorites you and your family are sure to love! One of our favorite things to do in the summer is to grill and we have brought you some amazing grilling recipes for you to have fun with. Try our MARINATED GRILLED CHICKEN, CEDAR PLANK SALMON, BACON-WRAPPED ASPARAGUS, and GRILLED S’MORES! Check out the QUINOA section for new and interesting ways to incorporate it into the things you love; try it in CHERRY QUINOA MUFFINS, add it to a salad, or make a CHOCOLATE QUINOA CAKE! You can’t forget the cold treats during the hot summer, we have FLOATS, a S'MORES SHAKE, and a LEMON SHERBET for you to love. So, pull out the grill, invite some friends over, and do as we do here at BestRecipes, cook, eat, and enjoy new things! We loved them all, and we are sure you and your guests will too!

DREW MARESCO

Chief Content Officer

SUMMER


MAKE AHEAD SUMMER SMOOTHIES FOR AN EASY MORNING BREAKFAST PREPARE SMOOTHIES AHEAD OF TIME AND FREEZE THEM IN A RESEALABLE BAG. THE NIGHT BEFORE, TRANSFER THE FROZEN SMOOTHIE TO THE REFRIGERATOR AND WAKE UP TO A PERFECT SMOOTHIE IN THE MORNING WITHOUT THE FUSS.


7

CATEGORY

SUMMER SMOOTHIES

SWEET SPOT

7

STRAWBERRY, PINEAPPLE, AND BANANA SMOOTHIE SERVES 1

INGREDIENTS:

1 cup frozen strawberries 1 cup frozen pineapple

½ cup sliced banana

2 cups almond milk

DIRECTIONS: Blend ingredients together and enjoy! per serv: 258 cal; 6 g fat; 3 g protein; 52 g carb; 3 g fiber*

MANGO BERRY SMOOTHIE SERVES 1

INGREDIENTS:

½ cup frozen raspberries

1 cup frozen strawberries

1 cup frozen mango

2 cups almond milk

DIRECTIONS: Blend ingredients together and enjoy! per serv: 240 cal; 6.5 g fat; 3 g protein; 46 g carb; 12 g fiber*

GREEN BOOST SMOOTHIE SERVES 1

INGREDIENTS:

1 kiwi fruit, diced

1 cup frozen pineapple

2 cups spinach

1 lime, juiced

1 lemon, juiced

1 ½ cups almond milk DIRECTIONS: Blend ingredients together and enjoy! per serv: 205 cal; 5 g fat; 4 g protein; 43 g carb; 8.5 g fiber* RECIPE BY MELANIE STANSBURY

*(ALL NUTRITIONAL INFORMATION THROUGHOUT IS APPROXIMATE.)


FRESH NOW! ZUCCHINI Zucchini, also known as courgette around the world, is a great summertime vegetable loaded with nutrients that you are sure to love. They are known for having a good source of potassium, manganese, fiber, and pectin. Along with antioxidants like vitamin A and vitamin C, that lower blood pressure and are known to protect against inflammation and clogging the arteries. Pectin, which is what makes this vegetable and its skin so dense and firm, is shown to improve cardiovascular health and helps in the ability to naturally lower your cholesterol. Zucchini can come in a large arrangement of colors, dark green, light green, and white spotted. They are very similar to the summer squash, commonly known as yellow squash, which has a bright yellowgolden color. It can be used in the most versatile of ways! Being served in a variety of ways; fried, baked, boiled, added and turned into pasta's, adding it to pizza’s, or many others. You can try them grated up and made into a delicious Zucchini Bread or Cake, sliced up and thrown together with some tomatoes to make a Tomato Pie, or spiraled and sauteed to enjoy as a ‘Zoodle’ (zucchini noodle) Caprese pasta.

WRITTEN BY DALLYN MARESCO


9

CATEGORY

FRESH NOW! - ZUCCHINI

SWEET SPOT

ZUCCHINI TERRINE SERVES 10

INGREDIENTS: 2 small zucchinis, peeled into ribbons with a vegetable peeler

Zest of 1 lemon

½ lemon juice

Âź cup chopped dill

8 ounces cream cheese, softened 10 ounces soft goat cheese

Salt and pepper

DIRECTIONS: 1 In a medium pot, bring water to a boil, season with salt, and add zucchini. Cook 2-3 minutes then transfer to a bowl of ice water. Once cooled, lay out on a kitchen towel to absorb the water. 2 In a medium bowl, stir cream cheese, goat cheese, lemon zest, lemon juice, dill, salt, and pepper, until completely combined. 3 Line a greased 9x5-inch loaf pan with plastic wrap. Arrange zucchini slices along the sides and edges of the loaf pan, ensuring it is lined completely. Carefully spoon cheese mixture into the pan, smooth, and fold overhanging zucchini over the top of the cheese. Wrap the top with plastic wrap, covering completely, and gently press to ensure the plastic is tightly in contact with the zucchini. Refrigerate for 24 hours; slice and serve with crackers. per serv (without crackers): 98 cal; 8 g fat; 6 g protein; 1.5 g carb; 0.3 g fiber RECIPE BY MELANIE STANSBURY

9


FRESH NOW!


11

CATEGORY

FRESH NOW! - ZUCCHINI

SWEET SPOT

11

TOMATO, ZUCCHINI, AND FETA PIE SERVES 10

INGREDIENTS:

2 large tomatoes, sliced thin

2 small zucchinis, sliced into thin rounds

12 yellow grape tomatoes, halved

Coarse kosher salt

2 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon parsley

2 cloves garlic, minced

Salt and pepper

1 teaspoon fresh thyme

1 prepared pie crust

4 ounces crumbled feta cheese

DIRECTIONS: 1 On two baking sheets, place tomato and zucchini slices on two layers of paper towel, season generously with kosher salt. Flip, season second side, and let sit for 15 minutes. Lightly press with additional paper towel to remove excess liquid. 2 Preheat oven to 400 degrees. In a large bowl, combine olive oil, onion powder, oregano, parsley, garlic, salt, pepper, and thyme. Toss tomatoes and zucchini in dressing; set aside. 3 In a pie plate, place pie dough, line the pie dough with parchment paper and fill with baking weights or dried beans. Bake crust for 10 minutes or until lightly browned, remove the parchment and beans, and bake 5 more minutes. Allow crust to cool completely and layer tomatoes, zucchini, and feta until full. Bake for 35 minutes, remove from oven, and rest 10 minutes before serving. per serv: 176 cal; 16.4 g fat; 2.7 g protein; 5.7 g carb; 1.1 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY DREW MARESCO


FRESH NOW! - ZUCCHINI

12

ZUCCHINI NOODLE CAPRESE PASTA SALAD SERVES 2

INGREDIENTS:

DIRECTIONS:

2 spiralized zucchinis, cut to desired length

In a medium skillet or saute pan, add 1 tablespoon oil over medium heat and add zucchini, cook for 5 minutes stirring continuously. Transfer to a paper towellined plate to cool completely. Using the paper towel, squeeze out excess liquid. In a medium bowl, Add zucchini, cherry tomatoes, mozzarella, remaining oil, and balsamic vinegar, toss to coat evenly. Serve.

1 pint cherry tomatoes, halved

8 ounces mozzarella balls, halved

¼ cup + 1 tablespoon olive oil

1 ½ tablespoons balsamic vinegar

per serv: 638 cal; 56 g fat; 22 g protein; 8 g carb; 1.5 g fiber RECIPE BY DALLYN MARESCO


CATEGORY

13

FRESH NOW! - ZUCCHINI

SWEET SPOT LEMON ZUCCHINI BREAD YIELD 1 LOAF

INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 325 degrees. Lightly grease a 9x5-inch loaf pan.

¾ cup sugar

2 tablespoons lemon zest

1 large egg

½ cup vegetable oil

1 teaspoons vanilla

1 teaspoon cinnamon

1 ½ cups shredded zucchini 1 ½ cups of flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

GLAZE:

½ cup powdered sugar

¼ teaspoon vanilla

1 tablespoon lemon juice, fresh

per slice: 254 cal; 12.3 g fat; 2.7 g protein; 34.8 g carb; 0.9 g fiber

RECIPE BY DAWN MELANIE CRAM STANSBURY

2 In a large bowl, stir sugar and lemon zest, gently until fragrant. Add egg, vegetable oil, and vanilla; whisk to combine and stir in zucchini. In separate bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon. Stir the flour mixture into the zucchini mixture until just combined. Pour into prepared pan. 3 Bake 50-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Move pan to wire rack and cool in pan for 10 minutes before turning out onto wire rack to cool completely. 4 In medium bowl, whisk together the powdered sugar, lemon juice and vanilla. Once bread is cooled, drizzle the glaze over the bread. Allow the icing to harden, about 10 minutes. Slice and serve!

13


14

CATEGORY

SWEET SPOT

RECIPE BY MELANIE STANSBURY


FRESH NOW! - ZUCCHINI

15

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING SERVES 10

INGREDIENTS:

DIRECTIONS:

2 cups flour

1 teaspoon cinnamon

2 teaspoons baking soda

1 Preheat oven to 350 degrees. Butter two 9-inch baking pans and line bottoms with parchment paper. In a medium bowl, whisk flour, cinnamon, baking soda, salt, and baking powder.

1 teaspoon salt Âź teaspoon baking powder

3 eggs 1 ½ cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups grated zucchini, squeezed of excess liquid 16 ounces cream cheese, room temperature

1 stick butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla

2 In a medium bowl, beat eggs, sugar, vegetable oil, and vanilla. Gradually stir in the flour mixture and zucchini. Pour mixture into baking pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely before frosting. 3 In a medium bowl, mix cream cheese and butter together. Add powdered sugar and vanilla; mix until smooth, divide in half. 4 Set one cake on a flat surface and spread half of the frosting in an even layer; place the second cake on top and spread the remaining frosting. Smooth down and top with fresh blueberries. per serv: 742 cal; 47 g fat; 8 g protein; 73 g carb; 1 g fiber


Summer

Grilling

GUIDE

RECIPE BY MELANIE STANSBURY


10 Grilling

TIPS

BY ASHLEY HOLMAN

1 2 3 4 5

6 7 8 9 10

After handling raw meat, wash everything thoroughly (hands, counter, etc.) and never reuse the plate that was used for the uncooked meat.

Keep a spray bottle full of water near by to help avoid grill flare-ups.

Don’t leave raw meat out in room temperature for longer than one hour. This allows bacteria to grow at a fast rate, and it will result in a loss of freshness. Thaw meat overnight or all day in the refrigerator.

Don’t pierce your meat with a fork or tongs; doing so will cause juices will escape, making the meat dry and less flavorful.

When transporting your cooked meats inside, use a dutch oven or a large pot with a lid; it will help keep the meat moist, juicy, and warm |until it’s time to eat.

For a quick and easy way to grill vegetables, coat them with butter or olive oil, sprinkle on some seasoned salt, and wrap securely in aluminum foil. Ready to throw on the grill. To reduce the risk of burning and blackening on meat, apply barbecue and tomato-based sauces during the last 10 minutes of grilling. Higher sugar content = higher burn risk.

Experiment with different types of sauces when grilling, this will give your food a new and delicious tastes for you to enjoy.

Salt your meat before grilling! Salting before cooking allows for your meat to absorb the flavor.

Have fun with your grilling, try some marinades or dry rubs. Add alcohol to your marinades or finish off with lemon juice at the end for a fresh hit of flavors.

WRITTEN BY ASHLEY HOLMAN


18

GRILLING GUIDE

GRILLED BACON WRAPPED ASPARAGUS SERVES 6

INGREDIENTS: 24 stalks asparagus 24 slices bacon Salt and pepper DIRECTIONS: 1 Preheat grill to medium-high heat. Wrap a slice of bacon around each stalk of asparagus from the bottom to the top. Season with salt and pepper. 2 Place each stalk on the grill and let cook about 3-4 minutes each side, rotating for even cooking. Once bacon is completely cooked and crisp, remove from the grill and serve! per serv: 482 cal; 44 g fat; 15.5 g protein; 2.5 g carb; 1.2 g fiber

RECIPE BY DALLYN MARESCO


19

CATEGORY

GRILLING GUIDE

SWEET SPOT

19

CEDAR PLANK GRILLED SALMON SERVES 4

INGREDIENTS:

3 tablespoons Dijon mustard

black pepper

3 tablespoons maple syrup

4 (6-ounce) salmon fillets

1 tablespoon balsamic vinegar

2 soaked cedar grilling plank

Salt and freshly ground DIRECTIONS: 1 Soak planks in water for 1-2 hours, turning every so often to make sure thoroughly soaked. 2 In small bowl, whisk mustard, maple syrup, balsamic vinegar, salt, and pepper together. 3 Preheat grill to 350 degrees. Dry the planks, place them on the grill, and cover. Heat planks for 3 minutes on each side. The planks will begin to smoke and crackle.

RECIPE BY MELANIE STANSBURY

4 Using tongs, remove planks from the grill and place onto a sheet pan, arrange salmon on planks and brush over with the maple mustard sauce. 5 Using tongs, carefully return the planks to the grill. Cover and cook for 10 minutes. Remove from the grill and tent with foil, letting salmon rest for 5 minutes before serving. Enjoy! per serv: 469 cal; 26 g fat; 45 g protein; 10.5 g carb; 0 g fiber

RECIPE BY ASHLEY HOLMAN


GRILLING GUIDE

20

GRILLED MARINATED CHICKEN BREASTS SERVES 6

INGREDIENTS:

6 (4-ounce) chicken breast cutlets

đ?š˝

đ?š˝

cup ketchup

6 tablespoons soy sauce cup brown sugar

Âź cup pineapple juice 2 tablespoons olive oil

1 ½ tablespoons rice vinegar

1 tablespoon garlic

1 teaspoon ground ginger

Salt and pepper DIRECTIONS: In a small bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, olive oil, rice vinegar, garlic, ginger, salt, and pepper. In a large resealable bag, add chicken and pour in marinade; refrigerate for 1-2 hours. Preheat grill to medium heat, brush the grill grates with oil and lay chicken on grill, cooking for 5 minutes on each side. In a medium saucepan over medium heat, reduce the remaining marinade until it becomes a thick sauce. Brush sauce on chicken and serve! per serv: 217 cal; 7.5 g fat; 23.5 g protein; 17.5 g carb; 0.1 g fiber

RECIPE BY AHSLEY HOLMAN


GRILLING GUIDE

21

SUMMERTIME GRILLING SALAD SERVES 8

INGREDIENTS: 1 (16-ounce) can black beans, drained and rinsed

1 (16-ounce) can of hominy, drained and rinsed

1 medium green bell pepper, chopped

1 (11-ounce) can corn, drained and rinsed

1 medium red bell pepper, chopped

1 medium red onion, chopped

1 (8-ounce) bottle Italian dressing

1 packet taco seasoning

1 (4-ounce) can chopped green chiles

1 medium tomato, chopped

Salt and pepper to taste

DIRECTIONS: In a large bowl, combine all ingredients and toss to fully combine. Refrigerate for 3 hours or overnight. Serve as a side or with tortilla chips. per serv (without chips): 244 cal; 11 g fat; 5.5 g protein; 28 g carb; 5.5 g fiber

RECIPE BY ASHLEY HOLMAN


GRILLING GUIDE

22

LEMON BASIL GRILLED PORK CHOPS SERVES 4

INGREDIENTS:

¼ cup lemon juice

¼ cup fresh chopped basil

3 tablespoons minced garlic

2 tablespoons olive oil

1 teaspoon salt ½ teaspoon pepper 4 bone-in pork chops

DIRECTIONS: In a small bowl, combine lemon juice, basil, garlic, olive oil, salt, and pepper. In a large resealable bag, add pork chops and marinade. Refrigerate for 20 minutes - 4 hours. Preheat your grill to medium-high heat and cook for 5-7 minutes on each side. Remove from grill, and rest 3-5 minutes before serving. per serv: 330 cal; 19 g fat; 36 g protein; 3.5 g carb; 0.1 g fiber

RECIPE BY DALLYN MARESCO

EDITOR'S TIPS: If it sticks, don't flip! Pork chops should be easily lifted from the grill when they're done!


GRILLING GUIDE

23

GRILLED S’MORES MAKES 9 S'MORES

INGREDIENTS:

1 package graham crackers

2 chocolate bars

9 marshmallows

EDITOR'S TIPS: For a bit of extra fun, get crazy and use chocolate-peanut butter cups, chocolate-caramel bites, cookie butter, chocolate-hazelnut spread or any other chocolate bar that sounds good!

DIRECTIONS: Layer graham cracker, chocolate, marshmallow, and top with graham cracker. Wrap each individually in foil, place on grill, over indirect heat, for about 5-6 minutes, carefully unwrap and enjoy the ooey-gooey goodness for your fabulous summer night. per s'more: 138 cal; 5 g fat; 2 g protein; 23.5 g carb; 0.2 g fiber

RECIPE BY DALLYN MARESCO


Simple

Summer Salads RECIPE BY MELANIE STANSBURY


SIMPLE SUMMER SALADS

TOMATO, AVOCADO, AND CUCUMBER SALAD SERVES 8

INGREDIENTS:

DIRECTIONS:

1 ½ cups halved cherry tomatoes

1 In a large bowl, combine tomatoes, cucumber, avocado, feta, green onions, and parsley.

1 cucumber, seeded and diced

1 avocado, diced

4 ounces feta cheese, crumbled

4 green onions, sliced diagonally

2 tablespoons minced parsley

2 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper

2 In a small bowl, combine olive oil, red wine vinegar, salt, and pepper. 3 Pour dressing over vegetables and toss gently to combine. Serve. per serv: 62 cal; 6 g fat; 0.5 g protein; 2 g carb; 1.5 g fiber

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26

SIMPLE SUMMER SALADS

SHREDDED JICAMA SALAD SERVES 8

INGREDIENTS: 1 (2-pound) jicama, peeled and sliced into thin matchsticks

5 tablespoons mayonnaise

2 tablespoons Dijon mustard

½ teaspoon onion powder

Pinch of sugar Seasoned salt and pepper DIRECTIONS: 1 In a medium bowl, combine mayonnaise, Dijon, onion powder, sugar, seasoned salt, and pepper. 2 Toss jicama with the dressing and refrigerate for 30 minutes before serving. per serv: 86 cal; 6.5 g fat; 0.5 g protein; 6 g carb; 3 g fiber


SIMPLE SUMMER SALADS

27


28

WHAT IS QUINOA?

WHAT IS QUINOA? Quinoa (pronounced Keen-wah), is a gluten free “whole grain”, that cooks quickly. Why the quotation marks you ask? Well, quinoa is not an actual whole grain, it is a seed. The reason it is still referred to as a grain is because of the nature of how it is cooked like one. The most common quinoa you will find are red, black, and white. White quinoa is known to cook more fluffy like a rice and stick together more, whereas back and red quinoa will have a bit more of a crunchier texture and stay separated. Quinoa has a great arrangement of nutrients in it, such as protein, fiber, iron, copper, thiamin, and Vitamin B6. But it’s not just that quinoa has protein, it’s that the type of protein is a perfect balance of the nine amino acids that are essential for all basic human nutrition; this is a protein that is very rarely found in any plant-based food and only very commonly found in meat. The fiber that

WRITTEN BY DALLYN MARESCO

is in quinoa also adds a primary health benefit to your daily life, most of it is insoluble fiber which your body needs to maintain a healthy digestive system. With all of these wonderful things, it’s no wonder it became such a popular food item for everyday life as well as a good replacement food for people who have a gluten intolerance. Quinoa can be eaten on its own, added to things such as salads, used as a substitute for rice dishes, and our all time favorite, used as a flour replacement for anyone who has a gluten allergy. So maybe you have heard of it, or maybe this is the first time this strange named food has crossed your path; it is our hope that with these next few recipes, your mind will be opened and blown away by the new uses of the grain we call quinoa.


WHAT IS QUINOA?

29

QUINOA BLUEBERRY PANCAKES YIELD 8 PANCAKES

INGREDIENTS:

DIRECTIONS:

1 ½ cups cooked quinoa

Heat a large, lightly greased skillet or griddle over medium heat. In a blender add quinoa, milk, eggs, baking powder, sugar, vanilla, cinnamon, and salt, blend on high until fully incorporated. Pour mixture into a medium bowl and stir in blueberries. Using a ¼ cup measure, pour batter onto skillet, forming 4 pancakes. Cook slowly for 3-5 minutes on the first side until pancakes bubble in the middle and are set. Flip and cook for another 1-2 minutes. Repeat with remaining batter. Serve with maple syrup, honey, nut butter, and/or fresh fruit.

½ cup almond milk

2 large eggs

2 teaspoons baking powder

1 tablespoon sugar or honey

¼ teaspoon vanilla extract

¼ teaspoon cinnamon

Pinch salt

1 cup blueberries

per serv: 72 cal; 2 g fat; 3 g protein; 58 g carb; 1 g fiber

RECIPE BY DREW MARESCO


30

CATEGORY

RECIPE BY MELANIE STANSBURY


WHAT IS QUINOA?

31

CHERRY QUINOA MUFFINS YIELD 12 MUFFINS

INGREDIENTS:

2 cups cooked quinoa ½ cup milk

3 eggs

1 teaspoon vanilla extract

½ cup vegetable oil

¾ cup sugar

3 teaspoons baking powder ½ teaspoon salt 1 cup dried cherries

DIRECTIONS: 1 Preheat oven to 400 degrees. In a blender or food processor, add quinoa, milk, eggs, vanilla, oil, sugar, baking powder, and salt, process until well blended. In a medium bowl, pour in batter and fold in cherries. 2 Pour the batter into paper-lined muffin cups, fill ¾ full. Bake for 25 minutes, or until golden. per serv: 228 cal; 11.5 g fat; 4 g protein; 30.5 g carb; 1 g fiber

RECIPE BY DREW MARESCO


RA

SP B

D A L ERRY QUINOA SA


WHAT IS QUINOA?

33

RASPBERRY QUINOA SALAD SERVES 1 DINNER | 3-4 AS A SIDE

SALAD:

1 bunch chopped kale

1 chopped romaine heart

1 teaspoon chia seeds

Âź cup chopped pecans

đ?š˝

cup cooked quinoa

½ large cucumber, large dice 3 ounces raspberries

DRESSING:

3 tablespoons light olive oil

1 tablespoon red wine vinegar

1 teaspoon sugar or honey

1 teaspoon oregano Âź teaspoon Dijon mustard

Salt and pepper, to taste DIRECTIONS: 1 In a small bowl, stir together oil, vinegar, sugar, oregano, dijon, salt, and pepper. Set aside and prepare the salad. 2 In a large bowl, add kale, romaine, chia seeds, pecans, quinoa, cucumber, and raspberries. Pour dressing over salad, stir to coat entire salad in dressing and serve. per serv (side): 279 cal; 20 g fat; 6 g protein; 20.5 g carb; 6 g fiber per serv (dinner): 838 cal; 60.5 g fat; 18 g protein; 62 g carb; 18 g fiber

RECIPE BY DALLYN MARESCO


SPECIAL DIET Quinoa Chocolate Cake

Looking for a great flour alternative that is also gluten free? Use Quinoa! In this chocolate cake, we also removed the dairy! So, if you are looking to avoid two allergens in one sitting, check out this delicious recipe.


SPECIAL DIET - QUINOA

35

QUINOA CHOCOLATE CAKE SERVES 10

INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 350 degrees. Lightly grease and line two 9-inch cake pans with parchment paper. In a blender, add quinoa, oil, almond milk, eggs, and vanilla extract; blend until smooth, about 1 minute.

2 cups cooked quinoa

½ cup vegetable oil

đ?š˝

cup almond milk (or other milk)

4 large eggs

1 teaspoon vanilla extract

1 ½ cups white sugar

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

GANACHE: 9 ounces semi-sweet chocolate chips

1 cup coconut cream

2 In a large bowl, whisk sugar, cocoa powder, baking powder, baking soda, and salt. Pour in quinoa mixture and mix until batter is smooth. Pour batter into prepared cake pans. Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Allow cakes to cool completely in the pans before removing and decorating. 3 In a small saucepan over medium heat, bring coconut cream just to a simmer. Remove from heat and add the chocolate chips. Let stand 3 minutes then stir to combine. Allow the mixture to cool to room temperature before decorating your cake. per serv: 459 cal; 25 g fat; 8 g protein; 58 g carb; 6 g fiber RECIPE BY DREW MARESCO


MAKE IT AT HOME


MAKE IT AT HOME

37

HOT TIP: Preheat oven to 250 degrees, once your chicken is done frying, add to a baking sheet and place in oven to keep warm until all nuggets are done.

CHICKEN NUGGETS SERVES 4

INGREDIENTS:

DIRECTIONS:

4 chicken breasts, diced into 1-inch cubes

1 In a small bowl, add flour, salt, pepper, chili powder, and oregano, stir to combine. In a separate small bowl add the breadcrumbs and in a third small bowl add the eggs. Preheat skillet with oil over medium heat.

1 cup flour 1 teaspoon salt Âź teaspoon pepper

1 teaspoon chili powder

½ teaspoon dried oregano

2 cups plain breadcrumbs

4 eggs, lightly beaten

1 cup cooking oil

2 Toss 6-8 chicken cubes into the flour mix to coat evenly, shake them off and transfer them to the eggs. Coat evenly with eggs and coat them in breadcrumbs. Once completely coated, add to skillet and cook 2-3 minutes or until golden brown, rotate and repeat until all sides are golden. Repeat the with remaining chicken. per serv: 554 cal; 22 g fat; 44.5 g protein; 48 g carb; 2.5 g fiber

RECIPE BY DALLYN MARESCO


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RECIPE BY DREW MARESCO


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SKILLET COBBLERS

42

FRUIT COBBLERS CRUST LAYER:

DIRECTIONS:

¼ cup butter, softened

½ cup sugar

1 cup flour

1 Preheat oven to 375 degrees. In a medium mixing bowl, stir fruit, sugar, and tapioca. Coat a 10-inch skillet with butter and pour in fruit mixture.

1 teaspoon baking powder

½ teaspoon salt

¾ cup milk

Butter, for pan TOPPING LAYER:

½ cup sugar

2 In a small bowl, combine butter, sugar, flour, baking powder, salt, and milk. The batter will be slightly lumpy. Pour over the fruit mixture. 3 In another small bowl, mix sugar, cornstarch, and cinnamon. Sprinkle mixture evenly over the crust layer. Pour the hot water evenly over the top and place skilet in the oven. See below for remaining directions.

1 tablespoon cornstarch

¼ teaspoon cinnamon

¼ cup boiling water

EDITOR'S NOTE: Place a baking sheet on the oven rack underneath the cobbler to catch any spillover.

STRAWBERRY RHUBARB

PEACH BLUEBERRY

SERVES 8

SERVES 8

INGREDIENTS:

INGREDIENTS:

1 pound strawberries, halved

1 pound rhubarb, sliced

1 ¼ cups sugar

5 tablespoons tapioca

DIRECTIONS:

2 pounds peaches, sliced 2 cups blueberries ½ cup sugar 5 tablespoons tapioca

Pick Your Filling DIRECTIONS:

Proceed with steps above.

Proceed with steps above.

4 Cook for 1 hour and 5 minutes or until toothpick comes out clean and fruits are cooked through.

4 Cook for 1 hour and 10 minutes or until toothpick comes out clean and fruits are cooked through.

per serv: 323 cal; 6 g fat; 2 g protein; 67 g carb; 2 g fiber

per serv: 279 cal; 6 g fat; 3 g protein; 60 g carb; 3 g fiber

DARK CHERRY

MIXED BERRY

SERVES 8

SERVES 8

INGREDIENTS:

INGREDIENTS:

2 pounds dark sweet cherries, pitted

1 cup sugar

6 tablespoons tapioca

½ cup sugar

2 pounds mixed berries

5 tablespoons tapioca

DIRECTIONS:

DIRECTIONS:

Proceed with steps above.

4 Cook for 1 hour and 15 minutes or until toothpick comes out clean and fruits are cooked through. per serv: 298 cal; 6 g fat; 3.5 g protein; 64 g carb; 3 g fiber RECIPES BY DREW MARESCO

Proceed with steps above.

4 Cook for 1 hour and 25 minutes or until toothpick comes out clean and fruits are cooked through. per serv: 301 cal; 6 g fat; 2 g protein; 66 g carb; 2.5 g fiber


C o t b e ble l l i k r s S


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EGG SALAD SANDWICH

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TEX MEX MEALS

STORY PHOTOGRAPHY BY JAMES STEFIUK FOOD STYLING/PREP BY JEN SOLAZZO


47

CATEGORY

TEX MEX MEALS

SWEET SPOT

47

TEX-MEX SKILLET SERVES 6

INGREDIENTS:

DIRECTIONS:

2 teaspoons olive oil

1 small onion, chopped

3 cloves garlic, finely chopped

1 Preheat oven to 350 degrees. In a 12-inch oven safe skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Add beef and cook about 10 minutes, until thoroughly browned; drain if needed.

1 pound ground beef

2 tablespoons chili powder

1 teaspoon ground cumin

ž teaspoon salt

1 ½ cups cooked white rice

1 (14.5-ounce) can black beans, drained and rinsed

2 (10.5-ounce) cans mexican stewed tomatoes, undrained 1 cup shredded sharp cheddar cheese

3 Sprinkle with cheese and place in preheated oven, about 15 minutes, until cheese has melted. Remove from oven and allow to rest 10 minutes before serving. Optionally, garnish with sliced green onion and cilantro. per serv: 469 cal; 22 g fat; 31 g protein; 37 g carb; 8 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY MELANIE STANSBURY

2 Add chili powder, cumin, salt, rice, beans, and tomatoes to beef mix and stir until everything is well combined. Continue cooking for 5 minutes, stirring occasionally, until heated through.


TEX MEX MEAL

RECIPE BY MELANIE STANSBURY


49

CATEGORY

TEX MEX MEALS

SWEET SPOT

49

STUFFED POBLANO PEPPERS SERVES 4

INGREDIENTS:

1 teaspoon olive oil

¾ pound chorizo sausage

½ cup cooked rice

¼ cup diced onion

¼ cup + 4 tablespoons taco sauce

¼ cup shredded cheddar cheese

1 teaspoon ground cumin

2 poblano peppers, halved

lengthwise and seeded

¼ cup water

DIRECTIONS: 1 Preheat oven to 350 degrees. In a skillet, heat olive oil over mediumhigh heat. Add chorizo, stirring until completely browned and broken into small pieces, approximately 10 minutes. Remove skillet from heat, stir in rice, onion, ¼ cup taco sauce, cheese, and cumin with the chorizo until evenly combined. Fill poblano pepper halves with the chorizo mixture and place in a small casserole dish. Drizzle 1 tablespoon taco sauce over each pepper. 2 Pour water into bottom of the dish and cover loosely with aluminum foil. Bake for 1 hour or until desired tenderness is reached. Remove from oven and allow 5 minutes to rest before serving. Serve with sour cream, lettuce, salsa, or any of your other favorite toppings! per serv: 604 cal; 47.5 g fat; 30.5 g protein; 13.5 g carb; 0.5 g fiber

RECIPE BY MELANIE STANSBURY

RECIPE BY MELANIE STANSBURY


TEX MEX MEALS

50

MEXICAN FIESTA CORN SALAD SERVES 6

INGREDIENTS:

3 cups frozen corn, thawed ¼ teaspoon chili powder

¼ teaspoon smoked paprika

½ cup finely diced red onion

2 cups shredded cheddar cheese

1 small jalpeno, seeded and finely diced

1 cup mayo

1 (10-ounce) bag corn chips, broken DIRECTIONS: In a large bowl, combine corn, chili powder, paprika, onion, jalapeno, cheese, and mayo; stir well. Refrigerate for at least 1 hour. Add chips to salad, stir and serve! per serv: 738 cal; 56 g fat; 15 g protein; 45 g carb; 3 g fiber RECIPE BY MELANIE STANSBURY


TEX MEX MEALS

51

MEXICAN RICE PUDDING SERVES 6

INGREDIENTS:

2 cups water

1 ½ cups long-grain white rice

1 tablespoon cinnamon

4 cups whole milk, warmed

1 teaspoon vanilla extract ž cup sugar

DIRECTIONS: In a large stock pot, combine water, rice and cinnamon, bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes or until the water is absorbed. Stir in the milk, cover, and continue to cook over low heat for another 15-20 minutes, stirring every 5 minutes. Add in sugar and vanilla and continue to simmer uncovered for 5 minutes. Remove from heat and allow to cool and thicken, about 20-60 minutes. Top with cinnamon and serve! per serv: 353 cal; 6 g fat; 8.5 g protein; 68.5 g carb; 1 g fiber

RECIPE BY MELANIE STANSBURY


SPOTLIGHT

grill it

on foods and how to use them

In a small bowl, combine ½ cup honey with 1 teaspoon cinnamon. Cut 6 peaches in half and remove pits, brush lightly with honey mixture and place them on a medium heated grill and cook 3-4 minutes on both sides. Brush with additional honey mixture before serving.

freeze it

peaches Peaches, also known as prunus persica, are a staple fruit all around the world. The peach tree is actually a part of the rose family and is most commonly grown in the warmer climates throughout the Northern and Southern hemispheres. Peaches are loaded with antioxidants like vitamins A and C, beta-carotene, iron, manganese, phosphorus, zinc, and copper. Peaches have been around for- well, almost forever! They are native to China and are known to have been grown there since 1000 BC. There are more than 300 varieties of peaches grown in just North America. But when picking peaches, there are really only two things to know; is it a yellow or white fleshed peach? And is it a clingstone, a freestone, or semi-freestone? Yellow fleshed peaches are more acidic in their taste, whereas white fleshed peaches have a very low acid level and have a much sweeter taste than yellow. Looking for fun ways to cook with peaches? Try grilling as a dessert with your cookout, puree and freeze them to make a popsicle, or add them to drinks for a sweet peach infused flavor in your summer beverages!

RECIPES AND WRITTEN BY DALLYN MARESCO

Slightly thaw 16-ounces of frozen peaches, blend into a smooth puree, add 1 cup vanilla yogurt and 1 teaspoon honey and blend until just combined with puree. Add to molds and freeze for 8 hours.

drink it

In a large pitcher, combine 1 bottle of White Mascato, ž cup of peach vodka, 2 cups fresh or frozen peaches, 1 cup fresh or frozen strawberries, and half of a lime, juiced. Stir and chill 2 hours. Mix in 20-ounces of club soda and serve.


SPOTLIGHT - PEACHES

HOW TO

prepare PEACHES

STEP 1 Slice down into the peach until you hit the pit/stone. Holding firmly, rotate the peach keeping the knife in its place so that it cuts around the peach in a direct line until you reach where you started.

STEP 2

STEP 3

Set your knife aside and hold each side of the peach, gently twist the peach to break the hold the flesh has to the pit.

Pull the two halves apart. Continue with recipe or eat as is!

53


SWEET IDEAS

All it takes is two ingredients to make a refreshing summertime treat.

VANILLA ICE CREAM AND ORANGE SODA

RASPBERRY SHE R B ET AN RAPEF RUIT SODA DG

EASY SUMMER ICE CREAM FLOATS


55 SWEET IDEAS

CR REAM AND

EAM SODA

ODA MON LIME S LIME SHERBET AND LE

RRY ICE C STRAWBE


LIFE WITH FOOD Founder of Jeni's Ice Creams and published cookbook author, Jeni Britton Bauer answers our foodie questions in this new feature, "Life with Food".

"Even though the way we make our ice cream is very culinary... I am completely self-taught and really draw my technique from an art classroom as much as I do a kitchen." Jeni Britton Bauer

Q&A WITH JENI WHAT INSPIRED YOU TO GET INTO THE ICE CREAM MAKING BUSINESS? I was hooked the first time I made ice cream. I was an art student with a hobby of blending perfumes at home. One day I decided to add cayenne essential oil—which doesn’t have a scent, but packs a lot of heat—to a tub of chocolate ice cream. It was cold, and sweet, and spicy. It was a eureka moment. I knew in that instant that American ice cream had so much potential. WHAT WAS ONE OF THE HARDEST PARTS OF STARTING YOUR BUSINESS? At first I didn’t understand that entrepreneurship is a two-way conversation with customers. When I opened my first ice cream business, Scream, in the North Market, I thought of myself as some sort of ice cream artiste. I made the flavors I wanted to make each day, which was problematic. Like when someone fell in love with Salty Caramel and brought friends back to try it, I wouldn’t have it.

When I reopened as Jeni’s I set up two dipping cabinets—one for customers’ favorites and the other for experimental and seasonal flavors. That way customers could taste new flavors, but order their old standby if they wanted. The learning curve is steep no matter what business you are starting. The best thing you can do is jump in and just do it. You learn as you make mistakes. There’s no better school in the world than that. DO YOU HAVE ANY EQUIPMENT OR COOKING TOOLS YOU JUST CANNOT LIVE WITHOUT? A fork. It’s my go to for just about everything in my kitchen! WHERE DO YOU GET YOUR INSPIRATION FOR YOUR ICE CREAM FLAVORS? I pull inspiration from everywhere—art, pop culture, history, books. I love libraries and when I need to spark my creativity, I go to the library and pick a book and let my mind wander.


LIFE WITH FOOD

WHAT WAS THE FIRST THING THAT MADE YOU DECIDE THAT COOKING WAS WHAT YOU WANTED TO WITH YOUR LIFE? Throughout high school and college, I worked at a French bakery in Columbus. They made everything from scratch—eclairs, napoleons, tarts, croissants. That’s where I learned to enjoy honest flavor. Inspired by what I saw in the kitchen, I began to think about pastry school, started making my own sweets at home, and thought maybe I’d open a bakery someday. The tinkering at home led me to ice cream. Even though the way we make our ice cream is very culinary—roasting countless berries, cooking milk and cream, whipping marshmallows—I am completely self-taught and really draw my technique from an art classroom as much as I do a kitchen. I’d spent a lot more time making art than food before I started my company, so I approached ingredients from the same perspective as I always did any other art material. WHEN YOU OPEN A NEW STORE, WHAT IS YOUR FAVORITE PART?

WHAT IS YOUR FAVORITE THING TO MAKE WITH OR SERVE WITH YOUR ICE CREAMS? Our ice creams are great on their own or served alongside cakes and fresh fruit pies. But there’s nothing better than licking a scoop of ice cream off a sugar cone. WHEN YOU AREN’T MAKING ICE CREAM, WHAT ARE YOUR FAVORITE THINGS TO COOK? Vegetables. I love them all. Except okra. WHAT IS ONE OF THE STRANGEST THINGS YOU HAVE EVER ADDED TO YOUR ICE CREAMS THAT IN THE END TURNED OUT TO BE AMAZING? Cedarwood! WHAT WAS THE FIRST ICE CREAM YOU EVER MADE? The first flavor I made from scratch was Salty Caramel. At the French bakery where I worked there was a pastry apprentice from France who always talked about the “salty” caramel from his hometown. I mistakenly thought it was salty like Scandinavian licorice—not simply salted caramel. So I made the flavor as I imagined the French would—with a heavy hand of salt. My interpretation was definitely lost in translation, but customers went wild over it. People would drive in from neighboring states to get it. It was nuts. We still make our caramel the same way—toasting sugar by hand in a copper kettle over an open fire. It’s a dangerous and delicate process—it’s all hand and eye—but that’s what makes that flavor so good.

WRITTEN BY DALLYN MARESCO

I love that we will finally be able to offer our online fans, who’ve been ordering our ice cream, in-person service. I think we’re as good at service as we are ice cream. And I love that with every new store it gives us more chances to connect with old friends and to make new ones.

57


58

DESSERTS

S’MORES SHAKE SERVES 1

INGREDIENTS:

2 cups chocolate ice cream

1 cup whole milk

2 tablespoons marshmallow fluff

2 sheets of graham crackers, crumbled DIRECTIONS: In a blender, add ice cream, milk, 1 tablespoon fluff and 1 sheet of graham crackers, and blend until smooth. Add 1 tablespoon fluff to bottom of cup and pour in your shake, top with remaining graham crumbles and serve! per serv: 877 cal; 40 g fat; 20 g protein; 117.5 g carb; 3 g fiber


59

CATEGORY

DESSERTS

SWEET SPOT

59

LEMON SHERBET SERVES 6

INGREDIENTS:

4 teaspoons lemon zest

1 cup sugar

3 cups half-and-half

½ cup fresh lemon juice

½ cup water

đ?š˝

teaspoon salt

DIRECTIONS: 1 In a large bowl, stir together lemon zest, sugar, half and half, lemon juice, water, and salt, until sugar is dissolved and fully combined. 2 In a 4-quart ice cream maker, pour lemon mixture and freeze according to manufacturer's instructions. per serv: 265 cal; 12 g fat; 4 g protein; 38 g carb; 0.3 g fiber

RECIPE BY MELANIE STANSBURY


RECIPE INDEX BREAKFAST

Quinoa Pancakes Page 28

Cherry Quinoa Muffins Page 31

Strawberry, Pineapple, and Banana Page 7

Green Boost Page 7

ENTREES

Mango Berry Page 7

Tomato, Zucchini, and Feta Pie Page 11

Zucchini Noodle Caprese Pasta Salad Page 12

Cedar Plank Grilled Salmon Page 19

Grilled Marinated Chicken Breasts Page 20

Lemon Basil Grilled Pork Chops Page 22

Chicken Nuggets Page 37

Tex-Mex Skillet Page 47

Bacon Wrapped Asparagus Page 18

Summertime Grilling Salad Page 21

APPETIZER OR SIDE

Stuffed Poblano Peppers Page 49

Zucchini Terrine Page 9


RECIPE INDEX

SALADS

Tomato, Avocado, and Cucumber Salad Page 25

Shredded Jicama Salad Page 26

White Bean and Celery Salad Page 27

Raspberry Quinoa Salad Page 33

DESSERTS

Mexican Fiesta Corn Salad Page 50

Lemon Zucchini Bread Page 13

Zucchini Cake with Cream Cheese Frosting Page 15

Grilled S’mores Page 23

Quinoa Chocolate Cake Page 35

Strawberry Rhubarb Page 42

Dark Cherry Page 42

Peach Blueberry Page 42

Mixed Berry Page 42

Mexican Rice Pudding Page 51

S’mores Shake Page 58

Lemon Sherbet Page 59

61


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