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burGers &sliders Compiled by beth Anthony
courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com
Seaside Salmon Sliders courtesy of the National Fisheries Institute, Facebook.com/HookedOnSalmon Pre-made and refrigerated, these cakes make perfect heat-and-eat appetizers, small plates or burgers makes: 4 sliders Prep Time: 20 minutes
courtesy of the National Fisheries Institute
1 14-ounce can salmon, drained cup saltine cracker crumbs, roughly crumbled 1/4 cup finely chopped onion 1/4 cup finely chopped red bell pepper 1 tablespoon olive oil 1/2 teaspoon dried dill weed 1 egg, beaten 1 tablespoon lemon juice Olive oil 4 whole-wheat slider buns 4 teaspoons mayo or mustard (optional) 4 thinly sliced rings of red onion (optional) 4 pieces lettuce (optional) 4 slices tomato (optional)
in a large bowl, toss salmon and cracker crumbs; set aside. In heavy skillet, cook onion and red bell pepper in olive oil until tender. Add to bowl, and mix gently. Add dill weed, egg and lemon juice, and mix gently. Form into four patties. Add more olive oil to the same skillet. Add patties to skillet when hot. Cook patties for 3 to 4 minutes on each side until golden brown. aSSemble Slider and add your favorite condiments.
Ranch Burgers courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com Total recipe time: 35 to 40 minutes Serves: 4 1 pound ground beef (93% lean or leaner) 1/4 cup soft bread crumbs 1 egg white 1 teaspoon seasoned salt 1 medium red onion, cut crosswise into 1/2-inch-thick slices 1 tablespoon vegetable oil, divided 4 whole wheat hamburger buns, split, toasted Romaine lettuce, tomato slices 1/4 cup reduced-fat creamy ranch dressing
PlaCe PaTTieS and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160째F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1 /2 tablespoon oil and turning occasionally.
Combine ground beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Brush onion slices with 1/2 tablespoon oil.
line boTTom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.
Meatloaf Sliders courtesy of New Orleans Restaurateur, Ralph Brennan; excerpted from The 2014 Ultimate New Orleans Tailgate Guide, NewOrleans-Food.com makes: 10 sliders 1 1 1 1 2 1 5 1 1
pound ground beef pound ground pork cup yellow onion, minced teaspoon garlic, minced eggs teaspoon thyme, dried tablespoons cayenne pepper tablespoon salt teaspoon black pepper Mini-brioche buns (or any bun of your choosing) Crispy Fried Onions, recipe follows Tabasco Mayo, recipe follows
SauTé onion and garlic until soft. Cool slightly. Combine with remaining ingredients, except buns, and mix thoroughly. Mixture should be slightly wet. Shape into 4-ounce portions, and sear to desired doneness. Toast slider buns, and spread Tabasco Mayo on top and bottom of bun. Put seared sliders on bottom bun, and top with Crispy Fried Onions.
courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com
Stubb’s® Toasted Pecan Burgers courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com makes: 3 large or 4 average-sized servings 1 pound ground chuck cup chopped red onion 1/4 cup chopped pecans, toasted 1 tablespoon finely chopped green bell pepper 3 tablespoons Stubb’s® Original Bar-B-Q Sauce 2 tablespoons Stubb’s® Bar-B-Q Spice Rub Lettuce, mayonnaise and toasted buns, for serving 1/4
mix together the chuck, onion, pecans, bell pepper, Stubb’s® Original Bar-BQ Sauce and Stubb’s® Bar-B-Q Spice Rub. Shape into three large or four average-sized patties. (The burgers may be mixed and shaped earlier in the day and refrigerated until ready to use.)
PrePare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.) grill THe burgerS over direct medium heat, first on one side and then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.
Spicy Asian Ground Pork Burgers courtesy of National Pork Board, PorkBeInspired.com Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4
courtesy of National Pork Board, PorkBeInspired.com
1 pound ground pork 1 clove garlic, crushed 1 tablespoon fresh ginger root, grated 2 tablespoons soy sauce 1 1/2 teaspoons garlic chili paste 1 tablespoon fresh mint, minced 4 sandwich buns
mix together all ingredients except buns; form into four patties. Grill over mediumhot coals 10 to 12 minutes, turning once, about 5 to 6 minutes per side, until an instant read thermometer reads 160°F. Serve on buns. For an aSian-Flavored ToPPing, mix 1 cup of mayonnaise with 1 teaspoon garlic chili paste.
Cheesy Jalapeño Pepper–Stuffed Burgers courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com Total recipe time: 30 minutes makes: 4 servings 1 pound ground beef cup prepared thick-andchunky salsa 4 frozen cream cheese– or cheddar cheese–stuffed jalapeño peppers 1/4 cup prepared salsa con queso 1/4 cup chopped fresh plum tomato 2 tablespoons sliced pitted ripe olives Prepared thick-and-chunky salsa 1/4
Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
PlaCe patties on grill grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F. SPread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired. Note: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
STAY COOL SMELL
CONTROLS ODOR & WETNESS
© 2016 Chattem, Inc. GoldBond.com Use as directed.
THE BITE TOUR’S
By Barry ‘CB’ Martin
PREPARING GREAT BURGERS: Everyone has a favorite, but I use coarse-ground chuck – coarse because it holds together better and chuck because it has great flavor. And no more than 15% fat or watch out for flare-ups. Or even get leaner beef and add a bit of olive oil. Form the patties and season them to taste … then fold the meat over and press it back into patty shapes. Now the seasoning is on the inside which will evenly distribute the flavors. PREPARING SUCCULENT STEAKS: Beef cuts with marbled fat throughout are best for grilling over direct high heat. If I pay for prime or choice, I want to taste the meat, not a marinade. So I like a light sprinkle of freshly ground black pepper and sea salt. If you must marinate, remember that acids in citrus or vinegar tenderize the meat. Marinades with sugar will quickly burn so keep an eye on them. Sear steak at high heats then finish the grilling at a lower temp, and let your steak rest for about ten minutes before slicing it … that keeps every bite juicy. PREPARING BETTER CHICKEN: Buy the best quality you can afford, and fresh is best. Never let it reach room temperature, but try to avoid putting ice-cold chicken on the grill because that interferes with proper cooking. If you don’t brine your bird, then I recommend only a light seasoning of ground pepper and kosher or sea salt. You can also lightly spray chicken with canola oil to prevent sticking. Apply sauces and glazes during the final minutes of cooking … the same may be true for dry rubs because spices can burn when exposed to high temperatures. PREPARING VEGGIES AND FRUIT: Either requires little prep and are delicious sides or desserts for your tailgating party. If you’re grilling with infrared, set it at medium-high. Brush whole or wedged veggies with olive oil to promote sear marks, then finish at lower temps. Turn every minute or two until fork-tender. For fruit, oil the grate to keep it from sticking. Slice peaches or plums in half and remove pits, then grill pulp side down, turning once (takes no more than 5 minutes, don’t let it get mushy). Slice bananas or pineapple lengthwise and place directly on grill.
TURKEY HILL HAYMAKERS An age-old farmers’ recipe, brought back to life by Turkey Hill. Refreshing ciders, punches, and teas, crafted with old-fashioned thirst-quenching ingredients like ginger, molasses, honey — and legend.
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GUIDE TO GRILLING
DO WHAT THE PRO’S DO AND BUILD YOUR PORTABLE COOKOUT KIT. YOU’LL NEVER FORGET YOUR GEAR AGAIN. GRILL APRON An obvious must-have. Don’t skip this! NEWSPAPER Perfect fire-starting material. KITCHEN SHEARS Whether you are snipping herbs or trimming a whole chicken, this is a must-have. RESEALABLE PLASTIC BAGS To marinate meat or soak skewers. WATER-FILLED SPRAY BOTTLE Tame flare-ups with a few squirts. GRILL BRUSH WITH SCRAPER Wrap the dirty head in an old grocery bag to keep your grill bag clean. SILICON BASTING BRUSH Natural-bristle brushes are OK, but silicon cleans easily and is melt-proof. SALT & PEPPER All a prime beef steak really needs. ALL-PURPOSE MEAT RUB A simple rub will go with most everything. BUTCHER’S TWINE Essential for tying up meat rolls and poultry. Keep it clean in a plastic bag. PAPER TOWELS Keep a roll on hand for blotting food, cleaning spills, and using as napkins.
NONSTICK SPRAY Use it to quickly grease a grill grate (but never over an open flame). PLANK Planks are handy for quick smoke. Keep a few in your kit, just in case. CULINARY TORCH Forget matches or lighters. This is one of the best ways to light a fire. LONG-HANDLE TONGS Quality metal tongs are essential. LONG-HANDLE METAL SPATULA Use a grilling spatula for best results. SKEWERS Metal skewers are the best bet; wood skewers are fine but will burn unless soaked in water for at least 30 minutes. CLEAN RAGS Use them as makeshift grill mitts or to grease a grill grate with vegetable oil. FOIL PANS To use as a drip pan or mixing bowl. ALUMINUM FOIL The most versatile item in your kit, foil can be used to bundle food, line pans, shield skewers from heat, form a makeshift drip pan, or cover resting steaks. Never leave home without it! MEAT THERMOMETER For optimal food safety, take temp of beef, chicken, and pork to ensure doneness.
variations on the steak
Skirt Steak, tuna Steak and ribeye! Compiled by beth Anthony
courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com
Greek-seasoned t-Bone steaks with Cucumber and tomato salad courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com total recipe time: 35 to 40 min. makes: 4 servings 2 beef T-bone or porterhouse steaks, cut 1-inch thick (about 1 pound each) 1 medium lemon 1 tablespoon Greek seasoning 1 medium cucumber, cut lengthwise in half and then crosswise into thin slices (about 2 cups) 2 cups halved grape tomatoes 1/3 cup crumbled feta cheese Salt and pepper GrAte peel, and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beefsteaks. plACe the steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. meAnwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired. remove bones; carve the steaks into slices. Season with salt, as desired. Serve beef with the cucumber and tomato salad. Test Kitchen Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com
Grilled southwest steaks with spicy Corn salsa courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com total recipe time: 25 to 30 minutes makes 4 servings 2 boneless beef chuck shoulder steaks, cut 3/4-inch thick (8 to 10 ounces each) 1/2 cup prepared sweet barbecue sauce 3 tablespoons minced green onion 2 tablespoons finely chopped cilantro 2 medium jalapeño peppers, minced 1 cup frozen corn Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place beefsteaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. remove steAks from marinade; discard marinade. Place the steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. meAnwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside. CArve steAks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.
Fire roasted ribeye steak with Bacon and texas Pete® Butter courtesy of Texas Pete®, TexasPete.com serves: 4 For the steak butter: 6 slices of thick cut slab bacon 1/2 cup molasses, divided 1/4 cup Texas Pete® Chipotle Hot Sauce, divided Salt and pepper to taste 8 tablespoons sweet butter, softened
preheAt Grill to 400°F. Place steak on grill for 3 to 4 minutes, rotate 45 degrees, and cook for an additional 3 to 4 minutes. Flip the steak and repeat the process. remove from grill and slather with Texas Pete® Butter.
For the steak: 4 1/2-inch thick ribeye steaks Extra virgin olive oil Cracked black pepper in A 400°F preheated oven, on a baking sheet, cook bacon that has been brushed with 1/4 cup molasses and 1/8 cup Texas Pete® Chipotle Sauce. Bake until cooked through, not crispy – about 12 to 16 minutes. Chop bacon, and transfer to mixing bowl, add remaining molasses, Texas Pete® Chipotle Sauce and softened butter. Mix, and refrigerate. remove steAk from refrigerator, and allow to rest at room temperature for 15 minutes. Season with extra virgin olive oil and cracked black pepper.
courtesy of Texas Pete®, TexasPete.com
Grilled ribeye steak courtesy of Jay Caputo, Chef Owner of Espuma, Cabo and Rose & Crown. The Jay Caputo Restaurant Group, thejcrg.com 4 4 1/4 2 2 4 2 2 1/4 2
ribeye steaks, 16 to 18 ounces each cloves fresh garlic cup olive oil tablespoons Dijon mustard tablespoons red wine vinegar tablespoons fresh thyme tablespoons fresh rosemary, chopped tablespoons smoked Spanish paprika, hot cup kosher salt tablespoons black pepper
in A smAll, double-bottomed pot, place the garlic and olive oil. Bring to a boil, reduce to a low simmer, and slowly “fry” the garlic until tender and golden. Remove from the stove, and chill. in A bowl, place the mustard, vinegar, thyme, rosemary, paprika and garlic. Mix thoroughly, mashing the garlic into the mix. Add the oil. seAson the steAks liberally with salt and pepper. Let stand for 10 minutes. Smear the marinade all over the ribeyes, wrap in ziplock bag, and marinate for 4 hours. remove, and grill to temperature. Allow to rest for 5 minutes prior to serving.
Crockpot korean Beef (Bulgogi) excerpted from The Paleo Slow Cooker, Revised Edition, by Arsy Vartanian This recipe has a nice tangy twist. Don’t forget to allow time to marinate the meat. —arSy Vartanian makes: 4 to 6 servings 4 2 4 2 1 2 1/2 1
cloves garlic, crushed tablespoons coconut vinegar or mirin tablespoons coconut aminos or Tamari tablespoons sesame oil tablespoon honey pounds flank steak, thinly sliced onion, chopped tablespoon ghee Salt and pepper just before serving
mix all the ingredients except the meat, onion and ghee in a bowl. Pour marinade over meat, and marinate for at least a few hours or up to overnight in the refrigerator. Remove meat from marinade, and let stand to dry a bit. Reserve the marinade.
The Paleo Slow Cooker, Revised Edition, by Arsy Vartanian
sAuté the onion in the ghee in a heavy-bottomed pan over medium heat for 5 minutes, until translucent. Transfer sauté mixture to the slow cooker. turn the heAt up to medium high, and brown the meat in batches for about 5 min-utes each batch. Place browned meat in slow cooker. Add the marinade to the slow cooker. Cook on low for 6 to 8 hours.
compiled by beth anthony
This page: courtesy of Casa Di Bertacchi
This page: courtesy of Casa Di Bertacchi
Mini Barbecue Meatball Cups courtesy of Casa De Bertacchi, casameatballs.com Cook time: 13 minutes | Serves: 12 24 Casa Di Bertacchi Meatballs, thawed, 5/8 ounce each cup flour for surface 1 16.3-ounce tube of biscuits, (nonflaky variety works best) 1/2 cup prepared barbecue sauce, divided 1/2 cup shredded Colby Jack cheese 1/2 cup fried onions 3â€“4 scallions, chopped 1/4
preheat oven to 400Â°F. Spray a mini muffin tin with non-stick cooking spray and set aside. On a lightly flOured wOrkSpaCe roll each biscuit out very thin, and trim into a square (approximately 4 inches). Cut the square into 4 equal squares. Lightly press dough into each opening in the muffin tin. Divide shredded cheese evenly between each mini cup. tOSS meatballs in 1/4 cup barbecue sauce, and press one meatball lightly into the dough of each opening. Bake for 8 minutes, then rotate the pan and bake for an additional 4 minutes, or until the biscuit dough is golden brown. tO Serve, remove from muffin tin, top with a dollop of remaining barbecue sauce and garnish with fried onions and scallions.
Ham-Wrapped Coconut Shrimp courtesy of SeaPak®; seapak.com prep time: 5 minutes Cook time: 7 minutes Servings: 4 1 10-ounce package SeaPak® Jumbo Coconut Shrimp Orange marmalade sauce (included in SeaPak shrimp package), defrosted 8 slices boiled ham or 12 slices pork or turkey bacon 24 sliced water chestnuts 2 tablespoons natural, creamy peanut butter 1 tablespoon Sriracha sauce 12 pineapple chunks, halved Courtesy of SeaPak®
preheat oven to 425°F. Cut tails off shrimp and cut shrimp in half, crosswise. Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half, crosswise. plaCe a water chestnut slice in center of each strip of meat. tOp each chestnut slice with piece of shrimp, smear of peanut butter, drizzle of Sriracha, and pineapple slice. fOld one side of meat over filling, roll and place (seam-side down) on baking sheet lined with parchment paper. Bake for 5 minutes, then broil for 2–4 minutes, until bites are slightly brown on top. plaCe toothpick in each bite and drizzle with orange marmalade sauce.
Barbecue-Basted Shrimp Spring Rolls courtesy of SeaPak®; seapak.com prep time: 5 minutes; Cook time: 16 minutes; Servings: 4 1 20-ounce package SeaPak® Shrimp Spring Rolls 2 cups prepared barbecue sauce, divided preheat oven to 450°F. arrange frozen spring rolls on baking sheet, bake for 8 mins. reMOve from oven and brush a light layer of sauce over each spring roll. Return to oven and bake for an additional 8 minutes. Serve with remaining sauce for dipping.
Courtesy of SeaPak®
Substitutions: For a sweeter sauce, add two of the sauce packets in the spring roll box to your barbecue sauce.
Grilled Pork Chops with AppleAlmond Salsa Ingredients 1 cup green apple, chopped 1 cup red apple, chopped
Steak Fajita Salad with Seasoned Almonds
1/2 cup red onion, diced 1/3 cup slivered almonds, toasted 2 tablespoons champagne vinegar 2 teaspoons rosemary, minced 1 teaspoon lemon juice Salt and pepper 8 (4-ounce) boneless center-cut pork chops 1 tablespoon canola oil Directions In a medium-sized bowl, combine apples, onion, almonds, vinegar, rosemary, lemon juice, and salt and pepper to taste. Set aside. Sprinkle pork chops with salt and pepper. Heat oil in a large, nonstick pan over medium high. Add pork and cook without moving for 3 to 4 minutes on each side, or until browned. Remove from the pan and top with reserved Apple-Almond Salsa. Serve.
Ingredients 1/2 packet dry Italian dressing mix
1 cup canned black beans, rinsed and drained
1 tablespoon cumin
1/2 cup seasoned almonds from the snack aisle
1 tablespoon hot sauce 1 pound lean steak 1 tablespoon olive oil 1 cup frozen white corn, thawed
1 (10-ounce) bag ready to eat lettuce Salsa and shredded cheddar cheese to garnish
Directions In a medium-sized bowl, whisk together Italian dressing mix, cumin, and hot sauce to make a marinade. Combine in a large, zippered plastic bag with steak, and marinate in refrigerator for 15 minutes. Heat 1 tablespoon olive oil in skillet on high heat, and add steak with marinade. SautĂŠ until liquid is evaporated and steak is cooked to preference. Slice steak into strips, and toss in a bowl with corn, black beans and almonds. Spoon mixture onto lettuce and top with salsa and cheese.
Blazin’ Buffalo Potato Skins Ingredients 3 lbs. small russet potatoes Olive oil cooking spray 1 cup shredded reduced-fat or regular Monterey Jack cheese 1 cup shredded rotisserie chicken 1/4 cup buffalo wing sauce 1/2 cup crushed Blue Diamond Sea Salt Nut Chips 1/3 cup chopped Blue Diamond Blazin’ Buffalo Wing Almonds 1/4 cup sliced green onion tops 1/2 cup light sour cream Directions: Makes 6 to 8 appetizer servings. Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife. Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly. Cut in half and scoop out potato leaving a 1/4” rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp. Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with nut chips and almonds and bake for 5 minutes more. Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.
Recipes courtesy of
Coconut Cooler Cocktail Ingredients
2 cups (16 oz.) Vanilla Almond Breeze® Almondmilk
Blend Almond Breeze with rum, piña colada mix (do not defrost) and pineapple chunks until smooth. Add mango; blend until smooth.
1/2 ulz.) Rum, optional 1 (10 oz.) can frozen piña colada mix 1 cup fresh pineapple chunks, chilled 1 cup frozen, unsweetened mango chunks, partially thawed
Garnish with additional pineapple, if desired.
BLUEDIAMOND.COM Select varieties of Blue Diamond Almonds are certified by the American Heart Association.Per 1 oz. serving of almonds. All certified nuts, including salted varieties, must meet the American Heart Associationâ€™s nutritional criteria which include a limit of 140 mg or less of sodium per label serving size. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. See nutritional information for fat content. ÂŠ 2016 Blue Diamond Growers. All rights reserved.
Creamy Avocado-Cilantro Dip MAKES 2 CUPS窶ケREP 10 MIN
2 1/2 1/4 2
avocados, pitted and chopped cup sour cream cup chopped cilantro tbsp. fresh lime juice Salt and pepper Cruditﾃｩs, tortilla chips or crackers, for serving
Using a food processor, puree the avocados, sour cream, cilantro and lime juice. Season with salt and pepper. Serve with cruditﾃｩs, tortilla chips or crackers.
AVOCADO SEASON? EVERY SEASON.
Whether itâ€™s a salad for lunch or a fiesta with friends, every meal deserves to be at least a little especial . And because Avocados From Mexico are always in season, theyâ€™re there to make sure that every meal gets the fresh and delicious avocado that it deserves. avocadosfrommexico.com
Green Bean & Shallot Salad
SERVES 6 TO 8 PREP 25 MIN COOK 3 MIN
4 ¼ 1 ½ 1 1 3
Ice water shallots, peeled and sliced into ¼-inch-thick rounds cup red wine vinegar lb. small green beans, trimmed tsp. sweet smoked paprika tsp. worcestershire sauce tbsp. dijon mustard Coarse salt tbsp. EVOO
1. Fill a large bowl with ice water and set aside. In a nonreactive medium bowl, add the shallots, separating them with your fingers. Add 2 tbsp. vinegar and toss to coat; refrigerate. 2. In a large pot of boiling, salted water, cook the green beans until crisp-tender, 2 to 3 minutes. Drain in a colander, then transfer the colander immediately to the ice bath, stirring the beans gently to encourage even cooling. 3. In another bowl, whisk together the remaining 2 tbsp. vinegar, the paprika, worcestershire and mustard; season with salt. Slowly drizzle in the EVOO, whisking constantly to thicken. 4. Drain the beans and transfer to a towel; pat dry. Transfer to a serving bowl. Add the shallots, discarding the liquid. Pour in the vinaigrette and toss to coat. Serve immediately.
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Triple-Onion Dip makES 2 cuPs
2 2 3 1 1 1 1/2
PREP 10 min
cook 5 min
tbsp. EVOO shallots, thinly sliced scallions, white and green parts chopped separately tsp. coarsely chopped fresh thyme pkg. (8 oz.) neufchâtel or cream cheese, at room temperature cup 2% plain greek yogurt small red onion, minced Salt and pepper
1. Heat a cast-iron skillet over high heat for 2 minutes. Add the EVOO, shallots, scallion whites and thyme. Lower the heat to medium; cook, stirring, until the shallots are golden and crisp, 5 minutes. Transfer to paper towels. 2. In a bowl, mix the cheese and yogurt. Stir in the shallot mixture, red onion and scallion greens; season with salt and pepper. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead.)
Shrimp Salsa makES 3 cuPs
8 2 ½ 1 1/3 2
PREP 10 min
oz. cooked shrimp, peeled and finely chopped tomatoes, finely chopped cup minced white onion jalapeño chile, minced (remove seeds for less heat) cup chopped cilantro tbsp. fresh lime juice Salt
1. In a medium bowl, toss the shrimp, tomatoes, onion, jalapeño, cilantro and lime juice. Season with 3/4 tsp. salt. 2. Cover and refrigerate until ready to serve. (Can be made up to 12 hours ahead.)
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SERVES 8 PREP 15 MIN ( PLUS CHILLING)
2 2 1 1 2 2 8
blood oranges, halved and thinly sliced kiwis, peeled and cut into wedges cup seedless red grapes, halved or whole mango, cut into bite-size pieces bottles white wine, chilled oz. orange liqueur, such as Cointreau oz. fresh strawberries, hulled and halved
1. In a 1/2-gallon pitcher, combine the oranges, kiwis, grapes and mango. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours. 2. Just before serving, stir in the berries.
SERVES 8 PREP 15 MIN ( PLUS CHILLING)
½ 2 2 1 2 4
seedless baby watermelon red plums—halved, pitted and sliced into wedges golden plums—halved, pitted and sliced into wedges pt. blackberries bottles rosé wine, chilled oz. elderflower liqueur, such as St. Germain
1. Using a melon baller, scoop balls out of the watermelon; place in a 1/2-gallon pitcher with any juices left in the melon. Add the plums and blackberries. 2. Pour in the wine and liqueur; stir. Refrigerate for at least 2 hours or up to 6 hours.
SANGRIA PHOTO BY YUNHEE KIM; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY MEGAN HEDGPETH.
Tropical White Sangria
Pecan Pie Popcorn
MAKES 8 CUPS窶ケREP 5 MIN窶イOOK 30 MIN
1/2 1 1 1/4 7 3/4
cup maple syrup tbsp. brown sugar stick (4 oz.) butter tsp. salt cups popped popcorn cup chopped pecans
1. Preheat the oven to 250ﾂｰ. In a small pan, cook the syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in the butter and salt until thickened, 5 minutes. 2. Mix the popcorn, nuts and maple butter on a parchment-lined sheet. Spread out evenly. Bake for 20 minutes.
PHOTO BY KATE SEARS; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY PAM MORRIS.
Oatmeal Whoopie pies makES 1 DozEn
1½ 11/3 3/4 3/4 3/4 ½ 1½ ½ 1 1 ½ 3/4
pHoto by CeDriC angeles; fooD styling by rebeCCa jurkeviCH; prop styling by HeatHer CHontos.
PREP 30 min
bakE 15 min
cups rolled oats cups flour tsp. baking powder tsp. salt cup (packed) brown sugar cup granulated sugar sticks butter, 4 tbsp. melted and cooled, 1 stick softened cup unsweetened applesauce egg tsp. pure vanilla extract cup confectioners’ sugar cup marshmallow cream, such as Fluff tsp. fresh lemon juice
1. Preheat the oven to 350°. Line 2 baking sheets with parchment. using a food processor, coarsely grind the oats, flour, baking powder and 1/2 tsp. salt; transfer to a bowl. mix in the two sugars and melted butter, then the applesauce, egg and vanilla until smooth. stir into the dry ingredients. 2. using a 1-inch ice cream scoop, drop 12 mounds of dough onto each pan. Bake, rotating and switching the pans, until golden, 15 minutes. Transfer to a rack to cool. 3. using an electric mixer, beat the softened butter, confectioners’ sugar and remaining 1/4 tsp. salt until fluffy, about 5 minutes. mix in the marshmallow cream and lemon juice. spread 1 tbsp. filling on half of the cookies; sandwich with the remaining cookies.
Nutty Peanut Butter & Jelly Squares
NUTTY PEANUT BUTTER & JELLY SQUARES PHOTO BY ROMULO YANES; FOOD STYLING BY KAREN TACK; PROP STYLING BY PHILIPPA BRATHWAITE.
MAKES 16 SQUARES PREP 25 MIN BAKE 45 MIN
¾ 1 ½ ¾ ¾ 1 ¾ 1 1
cup salted roasted peanuts cup all-purpose flour cup whole wheat flour cup (packed) light brown sugar tsp. salt stick (4 oz.) unsalted butter, chilled and cut into pieces cup natural creamy peanut butter tsp. pure vanilla extract cup grape or strawberry jam
1. Position a rack in the center of the oven and preheat to 350°. Line an 8-inch square baking pan with an 8-by-13-inch sheet of parchment, letting the excess hang over. 2. Using a food processor, pulse the peanuts until chopped. Transfer to a medium bowl. 3. In the processor bowl (no need to clean), mix the 2 flours, the brown sugar and salt.
Add the butter; pulse until the mixture resembles coarse meal. Add the peanut butter and vanilla; process until crumbly. Measure out 2/3 cup of the crumb mixture; transfer to the bowl of peanuts. 4. Dump the remaining crumb mixture into the prepared pan and pat down firmly (it doesn’t have to be perfectly even). Spoon the jam on top and spread to within ½ inch of the edges. Sprinkle the peanut-crumb mixture evenly over the top, going all the way to the edges of the pan. 5. Bake until the top is golden-brown and the jam is bubbling, about 45 minutes. (If browning too quickly on top, lay a sheet of foil loosely over the pan.) Transfer the pan to a rack to cool completely. 6. Grasp the parchment and gently lift the entire dessert out of the pan. Place on a cutting board and cut into 16 squares.
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eggies are ranked low on the list of popular grilled foods. Burgers are No. 1, followed by steak, chicken, hot dogs, pork chops and potatoes. Vegetables come in at No. 7, according to the NPD Group, a market research firm. That’s too bad, because grilling vegetables adds pizzazz to a meal, cooking experts say.
“ALMOST ANY VEGETABLE CAN BE A STAR ON THE GRILL” “It’s a perfect technique for someone who thinks they don’t like vegetables,” says Tina Ujlaki, Food & Wine’s executive food editor. “The grill brings out the best qualities of these nutrient-rich superstars by intensifying their natural flavors. If you brush another sauce or marinade on the top of them before, during or after cooking, you have three different opportunities to add even more flavor, interest and complexity.” Almost any vegetable can be a star on the grill, says Jessie Price, food editor of Eating Well. Asparagus is one of her favorites. She tosses it with olive oil, salt and pepper, lays it across the grate so it doesn’t fall through, and grills about six minutes. “Adding a little heart-healthy olive oil to almost any vegetable adds a great flavor and helps it cook nicely.” Ujlaki, also a contributor for the Food & Wine 2009 Annual Cookbook, is a big fan of cooking corn on the cob outside. “It adds a really nice dimension to corn. It gives it a little of that popcorn flavor.” You can grill it in the husk or out of the husk, without the silk. You can pull back the husk and use it as a handle. Afterward, you can brush the corn with a little olive oil mixed
with salt and chopped fresh herbs, she says. The grill is also “a really good friend to zucchini,” Ujlaki says. “It improves its flavor dramatically. You can cook it on the skewer with lemon wedges, and then when it’s done, squeeze the lemon over the zucchini.” Some harder, denser vegetables, including potatoes, carrots and celery root, should be cooked inside until just barely tender, and broccoli and cauliflower need to be blanched for a couple of minutes ahead of time -- then put on the grill, Ujlaki says.
Most vegetables are ready in under 10 minutes, but the exact time depends on the size and density, she says. You may want to use a grill basket for cooking cut-up vegetables outside, Price says. Pay close attention because they get done quickly, she says. Afterward, sprinkle them with a little vinaigrette, lemon juice or balsamic vinegar. “These are simple things that can add a lot of flavor but not a lot of calories.” Another way to spice them up is to make them into a salad, such as grilled pepper salad with different colored peppers or a potato salad with red potatoes. And throw some lettuce on the barbecue. “It does something magical to escarole or romaine,” Price says. In fact, grilled Caesar salads are becoming increasingly popular, Ujlaki says. To make one, you lightly brush olive oil on halved hearts of romaine lettuce, grill until just beginning to brown and then dress whole or cut them up in the salad. During the summer, Ujlaki sometimes offers her dinner guests a chance to create and grill their own kebabs. She sets out chunks or slices of vegetables (cherry tomatoes, onions, peppers, yellow squash, asparagus, sugar snap peas, zucchini, mushrooms, scallions, green beans) along with similarly sized pieces of quick- cooking meats, poultry and/or fish, and different sauces and marinades. “What’s great about this is some people like one vegetable, some like another, some only like one,” she says. “It’s a very, very easy way to make everybody happy, not do too much work and serve something healthful.”
FIRE UP THE FLAVOR OF VEGGIES
Start off the barbecue meal with these cooking tips Here are some tips on grilling vegetables from Jessie Price, author of Eating Well in Season: The Farmers’ Market Cookbook. First, brush vegetables lightly with olive oil, then season with salt and pepper. Asparagus --Grill over medium heat, turn occasionally until browned, about 6 minutes. Cherry tomatoes -- Skewer or use a grill basket, grill over medium-high heat, turning occasionally until tender, 4 to 6 minutes. Eggplant -- Slice into 1/2-inch rounds, grill over medium-high heat, turning once until tender, 2 to 3 minutes per side. Onions -- Cut into 1/4-inch slices, grill over mediumhigh heat, turning once until lightly browned, 2 to 3 minutes per side. Portobello mushrooms -- Grill over medium-high heat, turning once until tender, 3 to 4 minutes per side. Summer squash or zucchini -- Cut lengthwise into 1/2-inch slices, grill over medium heat, turn once until lightly browned, 3 to 4 minutes.
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