Recipe courtesy of Claire Robinson
Ingredients
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on
hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a
French Chevre
Fresh finely cracked black pepper
Directions
Stand the watermelon half cut side down on
a cutting board and slice away the rind,
leaving a solid block of melon. Turn the
block on its side and cut it into 8 squares,
roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and
bring to a simmer over medium-high heat.
Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over
watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2
minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate,
followed by a grilled slice of watermelon in the center, and top with a tablespoon of
crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and
another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad
with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and
serve immediately.
From BHG
INGREDIENTS
- 4 pounds beef chuck short ribs
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups mesquite chips
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 1/2 cups ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup hot strong coffee
- 1/4 cup red wine vinegar
- 2 tablespoons packed brown sugar
- 1 canned chipotle pepper in adobo sauce, chopped
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
DIRECTIONS
- Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
- Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
- In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
- Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.
courtesy of BHG
INGREDIENTS
- 2 3 pounds fresh or frozen bone-in turkey breast halves
- 2 cups lightly packed fresh cilantro leaves (about 1-1/4 oz.)
- 1 1/3 cups orange juice
- 1/2 cup lemon juice
- 1 2 cloves garlic, halved
- 1 fresh jalapeno chile pepper, seeded and cut up
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups olive oil
- Nonstick cooking spray
DIRECTIONS
- Thaw turkey, if frozen. Using tip of a sharp knife, prick turkey breast in several spots. Place turkey breast halves, skin side down, in very large self-sealing plastic bag set in a baking dish. Set aside.
- For Cilantro Dipping Sauce, in a food processor bowl or blender container combine cilantro, orange juice, lemon juice, garlic, jalapeno, salt, cumin, and black pepper. Cover and process until almost smooth. With processor or blender running, slowly add oil in thin stream. Pour 2 cups sauce into covered container; refrigerate until serving. Pour remaining cilantro sauce over turkey breast halves; marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally. Preheat oven to 400 degrees F. Coat shallow roasting pan and roasting rack with cooking spray.
- Remove turkey from marinade; discard marinade. Place turkey, bone side down, on rack in prepared roasting pan. Insert an oven-going meat thermometer into thickest part of turkey breast halves, without touching bone. Roast, uncovered, 20 minutes. Reduce oven temperature to 350 degrees F. Roast turkey 1 to 1-1/2 hours longer or until thermometer registers 170 degrees F, juices run clear, and turkey is no longer pink. Cover with foil to prevent over-browning. Let stand, covered, 10 minutes before slicing. Stir sauce; pass with turkey. Makes 10 to 12 servings.
From Betty Crocker
Ingredients
Sauce
Directions
-
Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet).
-
Place chicken in slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1-quart saucepan, heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.
-
Drain excess liquid from slow cooker. Pour sauce over chicken; cook 10 to 15 minutes longer.
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 Tbsp light corn syrup
- 1 tsp pure vanilla extract
- Pinch kosher salt
- 1 cup shelled unsalted pistachios, coarsely chopped
- 5 oz bittersweet chocolate, chopped . tsp flaked sea salt
Directions
- Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.
- In a medium heavy-bottomed saucepan, combine the sugar, cream and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. If the sugar sticks to the sides of the pan, use a pastry brush with a bit of water to brush it away.
- Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Immediately transfer to the large bowl of a stand mixer and beat on mediumlow for 1 minute, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios.
- Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes.
- In a small microwave-safe bowl, melt the chocolate on 50% power in 30-second intervals, stirring between each, until melted and smooth. Spread the chocolate over the chilled mixture, then sprinkle with sea salt.
- Refrigerate until set, at least 15 minutes. Use the foil overhangs to transfer to a cutting board and cut into 1-in. pieces.
Ingredients
- 1 batch sugar cookie dough (store-bought)
- 12 oz (1½ 8-oz pkgs) cream cheese, at room temperature
- 6 Tbsp (¾ stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- Fruit-1 tsp pure vanilla extract Kiwi, pomegranate seeds, clementines, blueberries and mango, for decorating
Directions
- Roll the cookie dough into a large ¼-in.-thick oval (about 12 in. long) and chill. Use a small sharp knife to trim into an egg shape. Bake according to recipe directions.
- Once cool, make the frosting. Using an electric mixer, beat the cream cheese and butter in a large bowl on low speed until smooth. Add the sugar and beat on medium speed to combine. Add the vanilla. Spread the frosting onto the cookie, then decorate with the fruit.
Ingredients
- 2 large eggs Kosher salt and pepper
- 12 oz carrots (about 3 large)
- ¼ cup panko bread crumbs
- 3 scallions, thinly sliced
- 1 red chile, seeded for less heat and thinly sliced
- 1 cup fresh cilantro
- 2 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 2 oz feta cheese, crumbled Green salad, for serving
Directions
- In a large bowl, whisk together the eggs and ½ tsp each salt and pepper.
- Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile and cilantro.
- In a small bowl, combine the lime juice, 1 Tbsp oil and remaining scallion.
- Heat a large cast-iron skillet over medium heat, then add 1 Tbsp oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
- Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.
Recipe courtesy of Giada De Laurentiis
Ingredients
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
Directions
Watch how to make this recipe.
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
Ingredients
- 1 large lemon
- 1 1/2 pounds large sea scallops
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter, divided
- 3/4 cup dry white wine
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- 1 tablespoon finely chopped fresh basil
Directions
-
Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
-
Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
-
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
-
Serve with: Buttery Angel Hair Pasta with Parmesan Cheese
Ingredients
- 4 1-inch-thick slices ciabatta bread
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 3 cloves garlic, lightly smashed
- 4 anchovy fillets
- 1 28-ounce can no-salt-added whole plum tomatoes,crushed by hand
- ½ cup pitted kalamata olives, halved
- 2 tablespoons capers
- Pinch of red pepper flakes
- 4 cod fillets (about 1½ inches thick; 6 ounces each)
- Kosher salt and freshly ground pepper
Directions
1. Preheat the oven to 400˚. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and ½ cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
3. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
