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no-cook dinners
& desserts
+++++
game-changing
burgers!
grocery bills
are you normal? p.22
stuffed veggies
zukes, tomatoes, peppers,
and more p.106
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life is
trying
a recipe
thats
adventurous,
and a kitchen
where finding
the tools isnt
SEKTION/BROKHULT
kitchen
2799*
IKEA-USA.com/kitchen
contents
departments
6 letter from allrecipes
10 recipe index
13 #trending
Weve reeled in your
seafood favorites.
17 kitchen sink
2O
6O
29 favorites
The most-saved recipes
across Allrecipes.com.
40 cook 2 follow
58
45 make it a meal
An easy menu to keep
you cool when its hot.
51 classics
Its burger time!
58 4 kids
A day at the beach.
60 360 global
on the cover
Game-Changing Burgers, p. 51
Photographer: Andy Lyons
Food Stylist: Greg Luna
63 eat it now
Its prime time for corn.
69 good 4 you
45
1O6
92
features
74 work in progress
Want to get more veg
into your meals? Turn
your zucchinior any
other veggieinto
noodles (zoodles!), with
or without a spiralizer.
80 cool customers
86
86 stick it to em!
Kebabs: Big global flavor,
super low labor.
92 get-togethers
A complete clambake
in three easy recipes,
plus beachy tabletop
ideas, summery drink
suggestions, shoreappropriate music,
and more.
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CHERYL BROWN
Editor in Chief
jun/jul/aug 2016
TO TURKETARIANS,
A MEAL WITHOUT
BUTTERBALL IS LIKE
A TURKEY BURGER
WITHOUT TURKEY.
True Turketarians dont wait until Thanksgiving for the delicious taste of Butterball.
They enjoy it every day, using Butterball ground turkey, burgers, and bacon.
2016 Butterball, LLC
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recipeindex
All the recipes in this magazine and on our website come from cooks
just like youand since Allrecipes is the biggest recipe site in the
world, there are lots to choose from! Heres what youll find in this issue:
appetizers
64
66
46
111
34
desserts
97
83
81
82
84
96
drinks
salads
942 REVIEWS
prep 10 min
cook 15 min
ready 25 min
serves 4
sides
47
66
63
65
33
103
111
110
main dishes
BEEF & LAMB
52 Caprese Burgers
88 Cuban Beef and Zucchini Kebabs
with Mojo Sauce
39 Grilled Steak Salad with Asian
Dressing
90 Kofta Kebabs (Lamb Meatballs)
PORK
52 Asian Pork Burgers
89 BBQ Teriyaki Pork Kebabs
36 Chef Johns BLT Pasta
104 Pulled Pork with Bayous Bodacious
Pork Rub
63
STAR RATINGS
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KEY STATS
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long a recipe will take you to
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To make browsing our recipes
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SONGBIRD
soups
| |
submitted by:
Cucumber Slaw
Easy Corn Fritters
Fresh Corn and Zucchini Saut
Grilled Spiced Corn with Bacon
Old-Fashioned Potato Salad
Smoky Grilled Vegetables
Spinach-Stuffed Mushrooms
Stuffed Tomatoes with Grits and
Ricotta
60 Tiger Salad
SEAFOOD
102 Brined Smoked Salmon
57 Fresh Salmon Burgers with
Lemon-Yogurt Sauce
96 One-Pot Clambake
88 Tequila-Lime Shrimp
108 Tuna-Stuffed Avocados
56
VEGETABLE
107 Chef Johns Stuffed Summer
Squash
109 Mexican Stuffed Peppers
110 Summer Nights Eggplant
56 Veggie Burgers
A gem of a recipea
newer one, usuallythat
doesnt yet have a lot
of reviews but still
deserves your attention
A healthy pick recipe
(see the description at
left for more details)
A recipe ready in
30 minutes or less
belgioioso.com/saladsavvy
LIP-SMACKING-JUICY-AMAZINGNESS.
Some iced tea, a little lemon and a splash of Torani.
Everything you need for a scintillating afternoon. Have a Torani day!
Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.
# trending
Fish Tales: Americans are really fishing for seafoodwe eat
4.7 billion pounds of it every yearand Allrecipeeps are certainly
no exception. Weve reeled in some of your top favorites.
YouTube
735,42O
489,499
Allrecipes
23,079,100
Searches for seafood recipes on Allrecipes.com last summer
(six times more than in the spring). Salmon topped the list
(2.6 million searches), followed by shrimp (1.4 million), tuna
(759,000), mahi mahi (566,500), and tilapia (457,600).
794,O31
25.5 billion
Re-pins of community
member Tinameninas Grilled
Salmon I, the most popular
seafood recipe of all time on
Allrecipes Pinterest page.
PLATTER PHOTO: ANDY LYONS; FOOD STYLING: GREG LUNA. SOUP: AJA.
DRINK: LINDSEY. SAUCE: DIANNE. QUICHE: SNACKING IN THE KITCHEN
28,794
19,O1O
We asked our Facebook fans: What seafood will we find on your plate this summer? Shrimp was the winner, followed
by a tie between crab and salmon. Be sure to follow us on Facebook for more polls, recipes, and exclusive videos!
Ingredients
the
kitchensink
TAKE IT OFF
No cook we know has ever called peeling
a 5-pound bag of potatoes fun. But that may
change once youve laid your hands on this
swivel peeler from Williams-Sonoma. Its sleek
shape and comfy-to-hold handle give your
wrist a break, and its swivel head and
ultrasharp blades take peeling out of the
drudgery zone and into a happy place. Straight
Swivel Peeler, $17 at williams-sonoma.com
jun/jul/aug 2016 17
thekitchensink
ON TREND
team Brazil!
The Summer Olympics are about to kick off in Rio de Janeiro
(August 5 to 21), which means were going to start hearing a
lot more about Brazilian food. So we asked Rita Turner,
Allrecipes international digital project manager and a native
of Paran, Brazil, to clue us in on some of the classics.
Brazilians love to socialize, so most dishes are meant to be
shared, Rita says. A true Brazilian always cooks for a crew!
GARDENING
A summer salad made
with veggies snapped
fresh from your garden:
Priceless? Or pricey?
Is it really cheaper to grow your own
produce than to buy it at the supermarket?
We asked Charlie Nardozzi, garden guru
of gardeningwithcharlie.com, and Chelsey
Fields, vegetable and herb product
manager at Burpee Seeds. Both said
yesif you focus on workhorses like these:
LEAF LETTUCE MIXES A container of
mixed greens can run $5 or more at the
supermarket. Spending the same amount
on a few packets of seeds can keep you
well stocked in salad for months. Plant
jun/jul/aug 2016
PO DE QUEIJO
(armagazine.com/braziliancheese-bread): Who doesnt
love cheesy rolls? And because
theyre made with tapioca starch,
theyre gluten-free, too.
BEIJINHO DE COCO
(armagazine.com/beijinho-de-coco):
This translates to little coconut kiss.
Its a rich, ball-shaped cookie (like a
macaroon) made with condensed
milk and butter.
AAI BOWL PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON. KALE PHOTO: SHUTTERSTOCK
CHERRY TOMATOES
2016
2016 Jenni
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enn
O Turk
Turkey
y Store
re,
e, LLC
LLC
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a
EVERY 3 SECONDS
SOMEONE CHOOSES
TURKEY.
SEE WHY.
L.A. MIAMI DENVER NYC SEATTLE
HERE WE COME.
I
thekitchensink
READER-TESTED TOOLS
cob job
Of all our favorite summer foods (and by that
we mean anything you can put on a grill), fresh
corn tops the list. We want it with every meal,
all season long. Weve rounded up a few tools
that claim to make it easier to de-silk, strip, grill,
and butter corn on the cob, and asked some of
our Allrecipes Allstars* to test them out.
SO HOPPIN
GOOD
The most
important
tool in my
kitchen
is my
ice cream
scoop!
I give it
jun/jul/aug 2016
I like that
its adjustable
to fit different
cob sizes. The
handle does get
hot, though, so
make sure you
dont set it too
close to the
grill grate.
G ly
ul
me d
Ly g.
Don't hold back. It's our best Blue Bunny ever. Find the one,
or three, that are right for you. So much avor. So much fun.
bluebunny.com
thekitchensink
MONEY MATTERS
is your grocery
bill normal?
SKIN DEEP
PRETTY IN PINK
Who knew watermelon could
make you look so good?
HOW BIG IS
YOUR FAMILY?
$989/mo.
avg for family of 4
MILLENNIALS
$625/mo.
family of 2
GEN XERS
$284/mo.
1 adult
BOOMERS
4.1x
3.9x
3.6x
22
jun/jul/aug 2016
23%
21%
15%
processed
& packaged
($216)
meats
($203)
fruits &
vegetables
($138)
WHERE DO
YOU LIVE?
$444/mo.
easterners
spend this much per
person on groceries
$420/mo.
westerners
14%
11%
11%
grains &
baked goods
($136)
beverages
($105)
dairy
($100)
$370/mo.
southerners
$348/mo.
midwesterners
Lobster Pizza
WHERE: Cornerstone Pizza, 228 Main
St., Ogunquit; cornerstoneogt.com
STUFF WE LOVE
COOLER HACKS
LOBSTER AND SPATULA PHOTOS: ANDY LYONS. COOLER PHOTO: iSTOCK
Punch Bowl to Go
Think of it as a huge cocktail shaker.
Start with a (really) clean cooler.
Mix your drink of choice in it, add ice,
and youve got cold punch for hours.
ADVERTISEMENT
Photo: TheBritishBaker
289 made it
272 reviews
submitted by
DOREENB
46 made it
Photo: LatinaCook
39 reviews
2K made it
1982 reviews
submitted by
TERRAD
-B L
-Raelee
No Artificial Preservatives.
No Artificial Flavors. No Leftovers.
favorites
recipes
you
love!
jun/jul/aug 2016 29
prep 15 min
cook 15 min
ready 30 min
serves 4
|
submitted by:
SOMEONESWT
I didnt use
the grill but
sauted this
using a little
extra EVOO.
I also added
pecans and
some white
wine to the
extra sauce
and let it
simmer a
few minutes.
armagazine.com/glazed-chickenand-peaches
4 (6-ounce) boneless, skinless
chicken breast halves
teaspoon plus teaspoon salt
teaspoon plus teaspoon black
pepper
1 cup peach preserves [From our
kitchen: Apricot preserves work
well, too.]
1 tablespoons extra-virgin olive oil
1 tablespoon low-sodium soy sauce
1 teaspoons finely chopped garlic
1 teaspoons Dijon mustard
4 ripe peaches, halved and pitted
1. Preheat an outdoor grill to medium
heat (325F to 375F).
2. Sprinkle both sides of chicken with
teaspoon salt and teaspoon pepper.
3. Stir together peach preserves, oil, soy
sauce, garlic, mustard, and remaining
teaspoon salt and teaspoon pepper
in a bowl. Set aside about cup for
grilling peaches.
4. Lightly oil grate and grill chicken,
covered, until golden, about 4 minutes
on each side. Brush both sides with
peach sauce and continue grilling,
turning frequently, until juices run
clear and an instant-read thermometer
inserted in thickest parts registers
165F, 2 to 3 minutes. Transfer chicken
to a plate and cover with foil.
5. Scrape bits off grill grate and lightly
oil grate. Grill peach halves, cut sides
down, 2 minutes. Turn over and brush
with reserved cup peach sauce. Grill
until tender, 3 to 4 minutes more.
SHEILA LALONDE
The sauce
was a perfect
blend of sweet
and savory.
The recipe
makes plenty,
so be very
generous with
itits what
makes the dish
soooo good!
saved
30
jun/jul/aug 2016
16,99Otimes
The only
thing I did
differently was
use boneless
chicken thighs.
They were
very moist.
PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
47 REVIEWS
JESSICA DOYAL
PADGETT
672 REVIEWS
prep 30 min
cook 40 min
ready 1 hr, 30 min
(includes cooling)
serves 8
submitted by:
JEWELLKAY
Old-Fashioned
Potato Salad
armagazine.com/old-fashionedpotato-salad
2 pounds red or Yukon Gold
potatoes (about 5 large)
3 large eggs [From our kitchen: If
you want to garnish your potato
salad with egg slices like we did,
just add another egg to the pot.]
cup mayonnaise
1 tablespoon yellow or Dijon
mustard
teaspoon garlic salt
teaspoon celery salt
teaspoon black pepper
1 cup chopped celery
cup chopped onion
cup sweet pickle relish
Paprika, for garnish (optional)
SARAH JO
Because
we wanted a
tamer onion
flavor, I used
green onion.
I also used dill
pickles instead
of sweet.
saved
JILLIAN
Using Dijon
mustard
instead of
yellow mustard
makes a big
difference.
I used a
combination of
mayo and
Miracle Whip
for a little
more flavor.
WAMMER25
This is better
the next day,
so make it a
day in advance
if possible.
I added more
mayo so it
wouldnt be
dry. A classic
potato salad!
times
jun/jul/aug 2016 33
MSBELLE
Dont chop
up the herbs;
use whole
leaves. Its
too easy to
use too much
if its all
chopped up.
People have
teeth! They
can chew!
SCOTT SIMMONS
saved
401 REVIEWS
prep 35 min
cook 5 min
ready 40 min
makes 8 rolls
| |
submitted by:
PAULA
34
Vietnamese Fresh
Spring Rolls
armagazine.com/vietnamesefresh-spring-rolls
For Rolls
2 ounces rice vermicelli noodles
8 (8-inch) dried rice paper sheets
(also called spring-roll wrappers,
but the dried kind, not frozen)
8 jumbo (21-25 count) cooked
shrimp, peeled, deveined, and
halved lengthwise
3 tablespoons finely chopped fresh
mint leaves
3 tablespoons finely chopped fresh
cilantro
4 teaspoons finely chopped fresh
Thai basil [From our kitchen: Thai
basil has a stronger licorice flavor
than sweet basil, but regular basil
works, too.]
2 large romaine leaves, chopped
(about 1 cup)
jun/jul/aug 2016
times
For Dipping Sauces
cup water
2 tablespoons sugar
2 tablespoons fresh lime juice
4 teaspoons fish sauce
teaspoon garlic chili sauce
1 clove garlic, minced
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Assemble Rolls:
1. Bring a saucepan of water to a boil.
Cook noodles, stirring occasionally,
until al dente, 3 to 5 minutes. Drain,
then rinse noodles and drain again.
Cut noodles into shorter pieces
with scissors.
2. Fill a large baking dish with hot water.
Dip 1 rice paper sheet briefly into water
to soften slightly, about 1 second, then
lay on a work surface. [From our kitchen:
The sheet will continue to soften, so
dont worry if it seems too rigid at first.]
Arrange 2 shrimp halves over half of
Cant find
Thai basil?
Just add some
more cilantro
and mint.
SARAHG
I didnt have
crme frache
(or time to
make it), so
I added a bit
of whipping
cream. Would
definitely make
againthis
time with more
arugula.
71 REVIEWS
prep 15 min
cook 15 min
ready 30 min
serves 4
| |
submitted by:
CHEF JOHN
saved
36
jun/jul/aug 2016
LIFE TASTES
GOOD
I made this
one time with
crme frache,
then another
with sour
cream. We
preferred the
tang that the
sour cream
added, for
sure. I also
added sundried tomatoes
for a little
more flavor.
AJACKSON
A quick, easy,
and affordable
dinner that was
restaurant
quality. We
substituted
a mix of
arugula and
spinach and
used 1 pound
of bacon.
times
PROMOTION
Submitted by
Ryan Nomura
armagazine.com/tenderloin-herb-butter
Rating
INGREDIENTS
DIRECTIONS
garlic cloves
32 Reviews
COMMUNITY CHATTER
HELPFUL TIPS FROM
OUR MEMBERS
Some members experimented with the spices they had
on hand, such as basil and dried parsley and thyme.
Swap out the Gorgonzola for Parmesan for an equally
delicious result!
Leftover herb butter? Try putting it on veal chops,
pork loin, chicken breasts, roasted corn on the cob,
or grilled crusty bread. The possibilities are endless!
22 REVIEWS
prep 30 min
cook 10 min
ready 1 hr, 50 min
(includes chilling)
serves 4
| |
submitted by:
JOA
BAKING NANA
The dressing
was a little
sweet for me,
so I cut the
sugar in half.
Next time Im
going to grill
the romaine
with some
garlic olive
oil and then
chop that up
for the salad.
VICE
We added a
little fresh
ginger, more
garlic than the
recipe called
for, and a bit
of sriracha.
The sesame oil
is pricey, but
there really is
no substitute
for the unique
and delicious
flavor!
cook 2 follow
Over 4O million
cooks visit
Allrecipes.com
every month,
and each of
them has a
story.This
Texas mom?
Shes obsessed
with popcorn.
sunnydaysnora
Also known as: Nora
Roy, 34, Taylor, Texas
Allrecipes community
member since:
September 2009
Day jobs: Homemaker
and popcorn purveyor
Who I cook for: Myself,
my family (husband,
son, and daughter), my
friends, my husbands
coworkerspretty much
anyone I can feed :-)
Pet: A 10-year-old
orange cat named
Oliver
Go to armagazine.com/sunny-days-nora to find Noras recipes and feed your feed. Signing in and following
FOLLOW THIS COOK: cooks
you like on Allrecipes.com helps us serve up more of the recipes, videos, and info you crave. Plus, its free!
5 mouths to feed
anyone else
who will eat
what Im making
cook 2 follow
PHOTOS: KATHRYN GAMBLE; FASHION STYLING: LINDSAY BERGER; FOOD STYLING: SARAH BREKKE. ILLUSTRATION: SETH LUNSFORD
About the
popcorn: After
my first attempt
at making
caramel corn
was successful
(my family and
friends devoured
three batches in a
week!), I created
my own cinnamon
roll popcorn recipe
and gave bags of
it as Christmas
gifts. People loved
it so much that
I branched out
with other flavors
(pia colada,
smore, and
lemon cupcake,
to name a few).
My husband
suggested that
I start selling it,
and my Etsy shop,
Noras Nibbles,
was born.
;OLTLHSZ`V\SV]LTHKLQ\Z[MVY[OLTcesar
cesar.
;YHKLTHYRZ4HYZ0UJVYWVYH[LK>LZ[PLPTHNLHUK[YH`ZOHWLHYL[YHKLTHYRZ
WAKE UP
YOUR BREAKFAST!
CAN!
SEE WHAT
#SPAMCAN DO AT SPAM.COM
2016 Hormel Foods, LLC.
make it a meal
no sweat
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL; PROP STYLING: KATE PARISIAN
Need a dinner that helps you keep your cool when the
weathers hot? Well, you dont have to fire up anything
other than your blender to get this one on the table.
No stove, no grill, no oven required. Turn the page for
the recipes, plus seven other easy menus you can pull
together using recipes from this issue.
MENU
Quick and
Fresh Gazpacho
Mendocino Chicken
Salad Wraps
Cucumber Slaw
jun/jul/aug 2016 45
46
jun/jul/aug 2016
6 REVIEWS
prep 15 min
ready 30 min
makes 8 cups
| |
submitted by:
PEALAWSON
CONDORSCOOKIN
Quick and
easy to make,
and perfect
for the end of
a long, hot
summer day.
The second
time around,
I added garlic
and sriracha
sauce for kick,
but even as
written its
really good.
MAUREEN S.
I used only
half a red bell
pepper and two
green onions.
The longer
it chills,
the better it
tastes. Great
recipe.
Mendocino Chicken
Salad Wraps
armagazine.com/mendocino-chickensalad-wraps
1 cups cubed smoked or cooked
skinless chicken breast (6 ounces)
1 cup seedless grapes, halved [From
our kitchen: For extra color, we used
diced peach for half the grapes.]
cup diced red onion
3 thin stalks celery, diced (1 cups)
cup fresh basil leaves, cut into
thin strips
cup mayonnaise
teaspoon salt
teaspoon black pepper
1 cup blanched slivered almonds
[From our kitchen: We used
chopped roasted almonds. Smoked
almonds would also be good here.]
6 large flour tortillas or wraps, at
room temp [From our kitchen: To
turn Kristines salad into a wrap, we
used sun-dried tomato-basil wraps.]
6 large lettuce leaves
1. Stir together chicken, grapes, onion,
celery, basil, mayonnaise, salt, and
pepper in a large bowl. Chill, covered,
at least 15 minutes and up to 1 day. Stir
in almonds just before assembling wraps.
2. Warm tortillas briefly in microwave, if
desired. [From our kitchen: The tortillas
are fine at room temp, but they roll easier
with a little warm-up.] Center a lettuce
leaf on each tortilla. Spoon cup
chicken salad onto each leaf. Fold sides
over salad and roll up each wrap tightly.
PER 1-WRAP SERVING: 590 CAL; 36g FAT
(6.3g SAT); 21.8g PRO; 47g CARB; 6.4g FIBER;
879mg SODIUM; 41mg CHOL
87 REVIEWS
prep 15 min
ready 30 min
serves 6
submitted by:
KRISTINE
DHILLY
I could not
find smoked
chicken, so
I subbed
smoked turkey
from the deli.
It turned out
great.
ANNA MARIE
I couldnt
believe how
good this was!
The very thing
that I was
wary ofthe
grapesmade
all the
difference.
make it a meal
dinner
tonight
Cucumber Slaw
armagazine.com/cucumber-slaw
SO HOPPIN
GOOD
g
Top (or hop) off
this meal with
my favorite
dessert:
W
Ice Cream.
1 REVIEW
prep 15 min
ready 30 min
makes 3 cups
| |
submitted by:
HARGSTER
LUTZFLCAT
I used a
spiralizer
instead of
slicing them.
Its a nice
change from
mayo-based
slaw, and
*
it is in carbs,
calories, and
fat. Also, the
coriander adds
a nice flavor.
make it a meal
pg 39
pg 88
pg 64
Tequila-Lime Shrimp
pg 109
ONLY
SIMPLE
INGREDIENTS
No
No
No
artificial
preservatives
high-fructose
corn syrup
artificial
ingredients
happily stuffed
WINE PICK:
A fruit-forward Zinfandel,
such as Cline
BEER PICK:
Dos Equis or other dark lager
grilled pineapple
+
leafy green salad
pg 81
Mexican Stuffed
Peppers
pg 107
pg 85
BEER PICK:
Full Sail or other pale ale
Nanaimo Bars I
Add flavor.
NOT FAT.
SIMPLE SWAP
Follow us on pinterest.com/NAKANOSplash
Look for us in the vinegar aisle
2016 Mizkan America, Inc.
pg 56
Veggie Burgers
pg 30
Glazed Chicken
and Peaches
pg 52
Kofta Kebabs
pg 33
pg 103
pg 110
WINE PICK:
A Grenache, Syrah,
and Mourvdre blend
pg 63
backyard barbecue
smoky italian
mideast meets
midsummer
BEER PICK:
Dogfish Head Festina Pche
or your favorite peach ale
Smoky Grilled
Vegetables
mmmeatless
Old-Fashioned
Potato Salad
Caprese Burgers
pg 90
pg 46
WINE PICK:
Castello di Gabbiano
or other Chianti
fresh strawberries
and whipped cream
+
grilled pita
WINE PICK:
Pinot Noir or Sauvignon Blanc
jun/jul/aug 2016 49
reynoldskitchens.com
@reynoldskitchens
# classics
EANDHFRED
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL; PROP STYLING: KATE PARISIAN
I grind the
pork with a
stand-mixer
attachment,
and push
the apples,
pepper, and
onion through
the grinder
along with the
pork. Chilling
the patties
is superimportant.
Dont skip it,
or they will
fall apart.
FOODY
I didnt
have cider, so
I used apple
juice instead.
I also used a
tablespoon of
fresh ginger
instead of
ground and
added a
teaspoon of
minced garlic.
Everyone liked
it (even the son
who dislikes
onions and bell
peppers).
MOMOFA
LITTLEFOODIE
Great recipe!
We topped our
burgers with
chopped cilantro,
grated baby
carrots, sliced
onions, and a
bit of sriracha.
Ill be making
this again!
jun/jul/aug 2016 51
# classics
Asian Pork Burgers
28 REVIEWS
prep 15 min
cook 15 min
ready 1 hr
(includes chilling)
serves 8
| |
submitted by:
NORM WALKER
armagazine.com/asian-pork-burgers
2 pounds ground pork
1 small apple, peeled, cored, and
chopped ( cup)
red onion, chopped ( cup)
green or red bell pepper, chopped
( cup)
cup teriyaki sauce
cup apple cider
1 teaspoon ground ginger
cup plain dried bread crumbs
1 teaspoon black pepper
Caprese Burgers
60 REVIEWS
prep 15 min
cook 15 min
ready 30 min
serves 8
|
submitted by:
SARAH STEPHAN
armagazine.com/caprese-burgers
4 (7-ounce) tomatoes, each cut
into 4 thick slices
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
teaspoon salt
teaspoon black pepper
2 pounds ground beef (90% lean)
2 tablespoons tomato paste
cup chopped fresh basil, plus
16 to 24 whole leaves for garnish
cup grated parmesan
2 cloves garlic, minced
52
jun/jul/aug 2016
LISA WESTON
DEELI
I live in an
apartment and
dont have a
grill, so
I cooked these
in a pan and
they came out
perfect!
I used several
reviewersuggested
substitutions:
prepared
pesto instead
of fresh basil,
parmesan,
and garlic;
and minced
sun-dried
tomatoes
in lieu of
tomato paste.
Delizioso!
# classics
337 REVIEWS
prep 30 min
cook 15 min
ready 45 min
serves 8
| |
submitted by:
FOODIEGEEK
A BRIEF
BURGER
HISTORY
BULLFROG27O
So easyand
both my sons
love this. I
added extra
garlic and
chopped
sun-dried
tomatoes.
I would give it
six stars if
I could! Tip:
Lean patties like
these do not
really shrink, so
pat them out the
size you want.
I added
Worcestershire
as another
reviewer
suggested.
Yum :o)
jun/jul/aug 2016 55
# classics
Veggie Burgers
163 REVIEWS
prep 25 min
cook 20 min
ready 1 hr, 45 min
(includes chilling)
serves 6
| |
armagazine.com/veggie-burgers
4
1
4
4
1
submitted by:
KOOLBRICK
JEN PARMER
1
2
2
6
6
6
PROMOTION
Heres my favorite
recipe: One part summer,
one big scoop of
Bunny Tracks ice cream.
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 25 min
cook 5 min
ready 1 hr
(includes chilling)
serves 8
| |
submitted by:
RUTHE
Blipp this
page now
for more
info on
Blue Bunny.
4 kids
surfs up
Community member Karen has found a way
for her and the kids to spend a day at the beach
without getting sand in their shoes.
58
jun/jul/aug 2016
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submitted by:
SUNDAY
Tiger Salad
armagazine.com/tiger-salad
English cucumber
1 teaspoons salt
3 large green onions, white and
pale green parts only
1 large green bell pepper
1 large red bell pepper
2 tablespoons unseasoned
rice vinegar
1 tablespoons toasted sesame
oil [From our kitchen: The
toasted version is darker and
has a stronger flavor than
regular sesame oil.]
teaspoon crushed red pepper
2 cups chopped cilantro sprigs
(leaves and stems, about
1 bunch)
1. Cut cucumber in half lengthwise and
gently scrape out seeds with a spoon.
Cut each half crosswise into 2-inch
pieces. Cut each piece lengthwise into
thin, uniform strips and transfer to a
bowl. Toss cucumber with 1 teaspoon
salt and let stand 15 minutes. [From
our kitchen: Salt draws excess water
out of the cucumber and makes it
easier to grasp with chopsticks.]
2. Meanwhile, cut green onions and
bell peppers into thin, uniform strips,
about 2 inches long.
3. Transfer cucumber to a fine-mesh
sieve, rinse, and drain well. Whisk
together vinegar, sesame oil, crushed
red pepper, and remaining teaspoon
salt in a large bowl. Add cucumber,
green onions, bell peppers, and
cilantro, and toss well.
PER 1-CUP SERVING: 52 CAL; 3.6g FAT
(0.5g SAT); 0.9g PRO; 4.7g CARB; 1.5g FIBER;
103mg SODIUM; 0mg CHOL
60
jun/jul/aug 2016
FOOD PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
2016 Genova
genova seafood.com
nly
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Hungry for better taste? EBs deliver more of the farm-fresh avor you and your
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So why give your family ordinary when they can enjoy the best? Egglands
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*Voted Most Trusted Egg Brand by American shoppers. Based on the 2016 BrandSpark/Better Homes and
Gardens American Shopper Study
egglandsbest.com
eat it now
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL; PROP STYLING: KATE PARISIAN
I added
shredded fresh
basil at the
end for even
more summery
flavor and
served it with
quesadillas.
73 REVIEWS
prep 10 min
cook 15 min
ready 25 min
serves 4
| |
submitted by:
SARA B.
2
3
stick butter
cup finely diced white onion
cups chopped zucchini ( pound)
ears corn, husks and silks
removed, and kernels cut
off cobs
teaspoon salt
teaspoon black pepper
JENVALLEJOS11
Im Hispanic,
and we call this
calabacitas
and corn in my
culture. Its
basically the
same recipe,
but we add
some mild or
hot green
chile, which
adds nice spice
to the dish.
SANDI
Cant get
fresh corn?
Frozen works
just as well,
and we can get
fresh zucchini
here yearround. Its
a great combo
of flavors!
jun/jul/aug 2016 63
eat it now
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 20 min
cook 5 min
ready 1 hr, 25 min
(includes chilling)
serves 4
submitted by:
SANDYG
cup water
teaspoon salt
cup chopped cilantro (optional)
1. Heat oil in a skillet over medium-low
heat. Cook garlic, white parts of onions,
coriander, cumin, and chile powder,
stirring, until garlic and onions are
tender, about 3 minutes. Add corn and
cook, stirring occasionally, until tender,
about 2 minutes. [From our kitchen:
You can reserve cup of corn kernels
for a garnish, if you like.]
2. Transfer mixture to a blender. Add
buttermilk, water, and salt and pure
until smooth. Strain through a fine-mesh
sieve, pressing on solids to extract as
much liquid as possible. Discard solids.
Chill at least 1 hour.
3. Serve chilled, garnished with green
parts of onions and cilantro (if using).
[From our kitchen: Soup can be made
up to 1 day ahead and chilled, covered.]
PER -CUP SERVING: 197 CAL; 8.4g FAT
(2.1g SAT); 8.8g PRO; 25.9g CARB; 2.7g FIBER;
561mg SODIUM; 10.3mg CHOL
64
jun/jul/aug 2016
Freeze
Frame
T_POTS
Ive used
turkey bacon
and regular
bacon, and
its good both
ways. I make
this all summer
long. We never
get sick of it!
8 REVIEWS
prep 5 min
cook 20 min
ready 25 min
serves 4
|
submitted by:
Grilled Spiced
Corn with Bacon
armagazine.com/grilledspiced-corn-with-bacon
1
1
1
4
ears (1 inches or
less in diameter) for
7 minutes in boiling
water, medium-size
ears (1 to 1 inches
in diameter) for
9 minutes, and large
ears (over 1 inches
in diameter) for
11 minutes. Cool in
several changes of
cold water and drain.
Package in quart or
half-gallon freezer
bags. Squeeze out
air, seal, label, and
freeze until needed.
RBPULLEN
Corn tastes
fresher and
sweeter the
sooner you
cook it
after picking.
(Its sucrose
deteriorates
quickly.) So if
you cant eat
it right away,
freeze it!
FOR CORN
KERNELS: Blanch
TIKCUF99
If everyone
youre cooking
for says they
want only one
ear, make them
two anyway!
Theyll be
begging you for
more cornand
the recipe!
submitted by:
ANNA SILVANIMORRISON
armagazine.com/easy-corn-fritters
3 eggs, separated
1 cups fresh corn kernels (from
about 3 ears)
cup flour
teaspoon salt
teaspoon cayenne pepper
cup vegetable oil
1. Beat egg whites in a glass or metal
bowl until stiff peaks form.
2. Stir together corn, egg yolks, flour,
salt, and cayenne in a large bowl, then
fold in egg whites.
3. Heat oil in a large nonstick skillet
over medium heat. Working in batches
of 4, drop 2 tablespoons corn mixture
per fritter into oil without crowding
skillet. Cook until golden brown on
underside, about 2 minutes. Gently
flip fritters over and cook until golden
brown and cooked through, 2 to
3 minutes more.
PER 3-FRITTER SERVING: 257 CAL; 18.1g FAT
(2.9g SAT); 7.6g PRO; 18.3g CARB; 1.5g FIBER;
354mg SODIUM; 140mg CHOL
eat it now
Whats Under
the Husk?
DOC SIMONSON
The fritters
developed a
great thin
crust. I added
2 tablespoons
of fresh
chopped dill
and teaspoon
of garlic
powder (I was
too lazy to
mince fresh
garlic cloves).
Next time Ill
add some sliced
scallions.
2
3
Gr ill for it !
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PAPER ART: YULIA BRODSKAYA. FOOD PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
good 4 you
process of elimination
It seems like everyone is taking something out of their daily diet these
daysgluten, sugar, carbs, fruitthe list goes on. Or in some cases, theyre
shunning food altogether. Why are detox and fasting diets so popular?
And how well do they work? By MargeP
First there was the eye-catching photo of a bikini-clad
celeb cradling her newborn above her perfectly toned abs.
In the interview, she says her amazing body and incredible
energy are all thanks to her juice cleanses. Not long after,
I was sitting on my couch one night, cradling my goblet
of red wine, and a TV diet doc starts spouting all kinds
of scientific-y termslike ketones and toxic loadsand
promises his intermittent fasting and detox diet will take
10 pounds off my waist and 10 years from my face. (And
I can buy his book right now for just $19.95!)
Weve heard about detoxes, cleanses, and fasts for
years, of course. But now it seems like all of Hollywood is
embracing them as ways to lose weight, make their skin
glow, and get energized. Energy from fasting?! It seems
counterintuitive, so I turned to the science.
jun/jul/aug 2016 69
good 4 you
Cider Vinegar Tea
3 REVIEWS
report nausea, irritability, bloating, stomach cramps,
and worse. Theres only one way to find out which
group youll be in.
prep 5 min
ready 5 min
serves 1
| |
submitted by:
armagazine.com/cider-vinegar-tea
[From our kitchen: This tea, like the famous
Master Cleanse drink its modeled after, is
full of natural diuretics. We love it for its
cleansing propertiesbut also because it
is much more pleasant to drink than the
original version with cayenne pepper.]
PITZKELE
1
2
2
2
RAJAYNA
This is a
great drink for
detox, to help
a scratchy
throat, or to
jump-start
your day. Ill
be adding it to
my morning
routine, along
with my juicing
recipes.
PAULA
So many
healing
properties in
this recipes
ingredients.
Im making
this in the
summer but can
only imagine
how soothing
and comforting
it will be in the
wintertime.
70
jun/jul/aug 2016
promotion
TRY THIS!
INTRODUCING
THE NEW
See our top-rated product picks, browse products
and compare prices from your favorite retailers
and nd exactly what you need! Find appliances,
bakeware, cookware, knives, cookbooks, and more
at armagazine.com/shop
DIRECTIONS:
1. Whisk together the vinegar, oil, mustard, shallots and salt
in a large bowl.
2. Add the snap peas, peas, fennel, tarragon to bowl.
3. Toss to coat and season to taste with pepper.
4. Garnish with fennel fronds and top with toasted walnuts.
5. Season to taste with additional salt and pepper if necessary.
6. Top with BelGioioso Shredded Four Cheeses Blend.
BelGioioso.com/SaladSavvy
ARMAGAZINE.COM/PROFILE
facebook.com/allrecipes
twitter.com/allrecipes
instagram.com/allrecipes
pinterest.com/allrecipes
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snapchat/allrecipes
good 4 you
prep 10 min
ready 10 min
serves 2
|
submitted by:
PAGELEENC
armagazine.com/healthy-green-juice
2 green apples, cored and quartered
4 stalks celery, halved crosswise
1 cucumber, halved and quartered
lengthwise
6 leaves kale, coarsely chopped
(about 6 cups)
lemon, peeled
1 (1-inch) piece fresh ginger
1 tablespoon honey (optional)
Blend all ingredients in a juicer or
blender until smooth. (If using a blender,
first coarsely chop apples, celery, and
cucumber.) Add water as needed for
desired consistency.
[From our kitchen: Leftovers keep 1 day,
covered and chilled. Shake before drinking.]
PER 1-CUP SERVING: 143 CAL; 1.1g FAT (0.2g SAT);
4.2g PRO; 36g CARB; 7.7g FIBER; 95mg SODIUM;
0mg CHOL
Diet Details
So what do these diets actually have you
doing? Here are details on some of the most
popular detox/diet approaches.
The Master Cleanse
For 10 days: First thing in the morning, drink
1 quart water with 2 teaspoons non-iodized
sea salt. In addition, mix and drink at least
six times per day: 10 ounces of water with
2 tablespoons lemon juice, 1 to 2 tablespoons
maple syrup, and a pinch of cayenne. Lastly,
drink a laxative herbal tea in the evening.
The 5:2 Diet
Eat normally for five days a week. The other
two days, restrict your intake to 25 percent
of your calorie needs, or about 500 calories.
The Every Other Day Diet is based on
solid, though relatively small, studies. You
consume 500 calories every other day,
and other days eat whatever you want.
According to author Krista Varadys research,
participants ate about 10 to 15 percent more
calories than usual on their non-fasting days,
which still left them well below their normal
weekly consumption. Dieters in her study
lost about 13 pounds in eight to 10 weeks.
72
jun/jul/aug 2016
LATINACOOK
This is one of
the most-used
green-juice
recipes out
there for a
good reason.
Its slightly
sweet (apples)
and a bit spicy
(ginger). Its
really easy to
digest and is
very filling.
DUSTIN FLORES
This is the
first juice recipe
I used after
watching that
documentary
Fat, Sick &
Nearly Dead.
The fact that
I went back for
a second glass
right away
was surprising
even to me.
ASPARAGUS
zoodled with
a vegetable peeler
WORK IN PROGRESS
CUCUMBER
spiralized
with wide blade
TURNIP
spiralized with
medium blade
RED ONION
74
jun/jul/aug 2016
spiralized
with thin blade
WATERMELON RADISH
RED BEET
spiralized
with wide blade
spiralized
with thin blade
spiralized
with thin blade
zoodled with a
melon baller
ZUCCHINI
zoodled with
a mandoline
These terms arent yet in most dictionaries, but heres how we define them. Zoodles: noodle-like shapes cut from zucchini or other vegetables, often used
as a pasta alternative; prefaced with ingredient when its something other than zucchini (apple zoodles or beet zoodles). To zoodle: to cut something
into noodle-like shapes; or spiralize when a spiral cutter is used. Zoodler: a tool used to make zoodles; or spiralizer when the tool makes spiral cuts.
ZOODLE
LINGO
BUTTERNUT SQUASH
GOLDEN BEET
CARROT
76
jun/jul/aug 2016
SPIRALIZER TYPES
COUNTERTOP CRANKERS
HANDHELD TWISTERS
PEELER
BOX GRATER
If you draw a
long side of the
ingredient, rather
than the ends,
over the large
holes of a grater,
you can get fairly
long, thin shreds.
This works well
with zucchini and
yellow squash.
MANDOLINE + KNIFE
ELECTRIC OPTIONS
NO SPIRALIZER?
NO PROBLEM!
MELON BALLER
KNIFE
WASTE
NOT!
TO TWIST ON SKEWERS
78
jun/jul/aug 2016
Dont toss the veggie scraps that didnt become zoodles. Chop coarsely and freeze in zip-top plastic bags, and use in soups, braises, or egg scrambles.
And those wacky cores left from crank spiralizers? Cut into -inch lengths, simmer in water until tender, drain, and saut with butter for faux gnocchi.
AS EDIBLE RIBBONS
AS OVEN-ROASTED STRINGS
INSTEAD OF PASTA
IN HOT PASTA DISHES
IN HOT SOUPS
TRY THIS
Use lime
juice instead
of lemon,
or use
a mix
of citrus.
FONDA
RILARTIE
I wanted the
pie to be more
lemony, so
I added about
cup of lemon
Jell-O to the
mix. That did
the trick!
I didnt use
all the whipped
cream, just
enough for a
little volume.
I also added a
few drops of
yellow food
coloring to the
filling, and a
little lemon
zest on top.
The dog is panting, the kids are running through the sprinkler,
and youve just plopped an extra ice cube into your coffee.
You dont even want to think about your oven, much less turn
it onwhich is why its prime time for no-bake desserts.
These recipes require minimal effort and are far more forgiving
than traditional baking recipes, so you can keep your cool.
BY CUPCAKEPROJECT | PHOTOS KIM CORNELISON | FOOD STYLING CHARLIE WORTHINGTON | PROP STYLING SUE MITCHELL
serves 8
submitted by:
BECCA JONES
armagazine.com/creamy-lemon-pie
CHRISTINA
Its amazing
just chilled in
the fridge,
but its best
eaten frozen
straight from
the freezer.
jun/jul/aug 2016 81
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 15 min
ready 1 hr, 15 min
(includes chilling)
serves 8
submitted by:
RUTHE
82
jun/jul/aug 2016
TRY THIS
This recipe
calls for
strawberries,
but any
kind of
chopped
fruit would
work well.
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 55 min
ready 2 hr, 55 min
(includes chilling)
serves 6
submitted by:
RUTHE
Cheesecake in a Jar
armagazine.com/cheesecake-in-a-jar
6 pecan shortbread cookies
(such as Keebler Sandies),
finely crushed
2 tablespoons butter, melted
2 tablespoons plus cup sugar
6 (-pint) jars with lids
12 ounces fresh strawberries
1 (8-ounce) package cream
cheese, softened
2 tablespoons fresh lemon juice
cup heavy cream, whipped
1. Stir together cookie crumbs, butter,
and 2 tablespoons sugar in a bowl until
blended. Divide mixture evenly among
jars (about 3 tablespoons each) and
gently press (do not pack) into bottoms.
2. Halve 6 strawberries for garnish, and
set aside. Chop remaining strawberries.
3. Beat together cream cheese, lemon
juice, and remaining cup sugar in
bowl with an electric mixer at medium
speed until smooth. Fold in cream and
chopped berries, and divide evenly
among jars (about cup each). Top
each with a 2 berry halves and cover
with lids. Chill at least 2 hours and up
to 3 days.
PER 1-JAR SERVING: 410 CAL; 28.8g FAT
(15.8g SAT); 4g PRO; 36g CARB; 1.3g FIBER;
195mg SODIUM; 76mg CHOL
67 REVIEWS
prep 45 min
ready 2 hr, 45 min
Georgia Peach
Homemade Ice Cream
armagazine.com/georgia-peachhomemade-ice-cream
(includes freezing)
makes 2 quarts
submitted by:
NANCY DRUMMOND
RANSOM
CARRIE GNAUCK
If you like
little peach
chunks in
your ice cream,
pure about
three-fourths
of the
peaches and
chop the rest.
VHADDAD
TRY THIS
We like this
ice cream
paired
with fresh
raspberry
sauce.
84
jun/jul/aug 2016
Nanaimo Bars I
64 REVIEWS
prep 45 min
ready 2 hr, 45 min
(includes chilling)
serves 24
submitted by:
SHEALEEN
armagazine.com/nanaimo-bars
For Crust
1 stick butter
cup white sugar
5 tablespoons unsweetened cocoa
powder
1 egg [From our kitchen: The egg
will not be fully cooked so that it
wont curdle. If you have foodsafety concerns, you can substitute
2 tablespoons pasteurized eggs.]
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
cup chopped walnuts
For Filling
stick butter, softened
2 cups powdered sugar
2 tablespoons vanilla custard
powder [From our kitchen: If you
cant find custard powder, you can
use instant vanilla pudding mix.]
3 tablespoons milk
For Topping
4 ounces semisweet or
bittersweet chocolate, chopped
(about cup chocolate chips)
1 tablespoon butter
TRY THIS
Heat your knife by running it
under hot water to make it easier
to cut the chilled bars.
WENDY
MARTIN TURLEY
Once the
topping is
hardened, take
the bars out of
the fridge for
3O to 6O minutes
to soften the
chocolate, so it
doesnt crack
when you cut it.
Then put the
bars back in the
fridge to firm
up again.
Make Crust:
1. Grease a 9-inch square baking pan.
2. Melt butter in a heavy saucepan
or double boiler over low heat. Add
sugar, cocoa, egg, and vanilla and stir
until sugar is dissolved, 2 to 3 minutes.
Transfer mixture to a bowl.
3. Stir together graham cracker crumbs,
coconut, and walnuts in a separate
bowl, then add to cocoa mixture,
stirring to combine. Press into bottom
of prepared pan.
Make Filling:
4. Beat together butter, powdered
sugar, custard powder, and milk in a
bowl with an electric mixer at medium
speed until creamy, about 2 minutes.
Spread filling evenly over crust. Chill,
covered, until hardened, about 1 hour.
Make Topping:
5. Melt chocolate and butter over low
heat and spread evenly over filling.
Chill, covered, until topping is firm,
about 1 hour. Cut into 1- by 2-inch bars.
[From our kitchen: Bars can be
prepared up to 1 week ahead and
chilled in an airtight container.]
PER 1-BAR SERVING: 195 CAL; 11.3g FAT
(6.1g SAT); 1.9g PRO; 23.4g CARB; 1.4g FIBER;
100mg SODIUM; 24.5mg CHOL
SAMEKS
I doubled
the filling to
make a nice
thick layer
that matches
the crust.
Delicious!
WHEN TO SPLIT
Tequila-Lime Shrimp
47 REVIEWS
prep 20 min
cook 5 min
ready 1 hr, 25 min
(inludes marinating)
serves 4
| |
submitted by:
KELLEN.F
SOUP LOVING
NICOLE
I used fresh
garlic instead
of the salt
and sprinkled
paprika over
them once they
were done.
I will make
these again.
armagazine.com/tequila-lime-shrimp
2 limes (1 for juicing, 1 for garnish)
2 tablespoons tequila, or more
to taste
cup olive oil
teaspoon garlic salt
teaspoon cumin
teaspoon black pepper
1 pound jumbo (21-25 per pound)
shrimp, peeled and deveined
4 (12-inch) wooden skewers,
soaked in water 30 minutes
1. Whisk together 2 tablespoons lime
juice, tequila, oil, garlic salt, cumin, and
pepper in a bowl. Pour into a large ziptop plastic bag, add shrimp, and turn to
coat. Seal bag, squeezing out excess air,
and chill at least 1 hour and up to 4 hours.
2. Preheat an outdoor grill to mediumhigh heat (375F to 450F).
3. Thread shrimp onto skewers, piercing
each once near tail and once near head.
Discard marinade.
4. Lightly oil grate and grill shrimp,
covered with lid, turning once, until pink
and just cooked through, 5 to 6 minutes.
Cut remaining lime into wedges and
serve with shrimp.
PER 1-SKEWER SERVING: 98 CAL; 1.9g FAT
(0.3g SAT); 19.8g PRO; 0.1g CARB; 0g FIBER;
123mg SODIUM; 159g CHOL
BRAND NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 25 min
cook 10 min
ready 35 min
serves 4
| |
submitted by:
KEMPM
88
jun/jul/aug 2016
For Skewers
1 pound (1-inch-thick) sirloin
steak, cut into 1-inch pieces
8 (12-inch) wooden skewers,
soaked in water 30 minutes
teaspoon salt
teaspoon black pepper
2 zucchini (1 pounds total),
cut on a long diagonal into
-inch-thick slices
2 tablespoons olive oil
Make Sauce:
1. Mash garlic to a paste with salt using
a mortar and pestle or flat side of a large
knife, then whisk together with remaining
sauce ingredients in a bowl.
Prepare Skewers:
2. Preheat an outdoor grill to mediumhigh heat (375F to 450F).
3. Thread beef on 4 skewers, leaving
a little space between each piece.
Put skewers on a baking sheet and
sprinkle all over with salt and pepper.
Thread zucchini onto 4 skewers so slices
can grill cut sides down, then transfer
to baking sheet. Lightly brush beef and
zucchini all over with oil.
4. Lightly oil grate and grill beef,
covered with lid, turning once, about
4 minutes total for medium rare.
Transfer to a serving platter and cover
with foil to keep warm.
5. Lightly oil grate again and grill
zucchini, covered with lid, turning once,
until grill marks appear and zucchini is
just tender, 4 to 5 minutes total. Transfer
skewers to a serving platter. Drizzle beef
and zucchini with about half of sauce,
and serve remaining sauce on the side.
PER SERVING (1 BEEF SKEWER, 1 ZUCCHINI
SKEWER, AND CUP SAUCE): 312 CAL;
19.4g FAT (3.8g SAT); 26.6g PRO; 10g CARB;
1.7g FIBER; 654mg SODIUM; 76mg CHOL
WOOD OR METAL
SPACED OUT
HOW TO LIE
SPIN DOCTOR
serves 4
| |
submitted by:
FCH
SCOOTER
I was a
little worried
about so much
crushed red
pepper, but it
was perfect.
ANITA WELLS
SMITH
Make sure
you add a
little sesame
oil for an
added boost
in taste.
RAQUEL
TEIXEIRA
I used pork
tenderloin,
and it was
the best pork
Ive ever had.
Sooo tender
and moist.
armagazine.com/bbq-teriyaki-pork-kebabs
For Marinade
3 tablespoons low-sodium soy sauce
3 tablespoons olive oil
2 teaspoons minced fresh garlic
teaspoon crushed red pepper
teaspoon salt
teaspoon black pepper
1 pound boneless pork loin,
cut into 1-inch pieces
For Sauce and Skewers
1 cup low-sodium chicken broth
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon
cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
teaspoon ground ginger (or
2 teaspoons grated fresh ginger)
teaspoon salt
12 (12-inch) wooden skewers,
soaked in water 30 minutes
3 portobello mushrooms, stems
discarded and caps cut into
quarters [From our kitchen:
We used 12 button mushrooms
(about 6 ounces).]
1 large red onion, cut into 12 wedges
12 cherry tomatoes (about 2 ounces)
12 (1- to 1-inch) chunks fresh
pineapple (about 4 ounces)
Make Marinade:
1. Whisk together soy sauce, oil, garlic,
red pepper, salt, and black pepper in
a bowl. Pour into a large zip-top plastic
bag, add pork, and turn to coat. Seal
bag, squeezing out excess air, and chill
at least 3 hours and up to 1 day.
Prepare Sauce and Skewers:
2. Whisk together broth, brown sugar,
cornstarch, soy sauce, vinegar, garlic,
ginger, and salt in a saucepan. Bring
to a boil over medium heat, stirring
constantly, and cook, stirring, 1 minute.
Remove from heat.
3. Preheat an outdoor grill to medium
heat (325F to 375F).
4. Thread pork onto 4 skewers, leaving
a little space between each piece.
Thread mushrooms and onion onto
4 other skewers. Thread tomatoes and
pineapple on remaining 4 skewers.
Discard marinade.
5. Lightly oil grate and, working in
batches if necessary, grill skewers,
covered with lid, turning and brushing
frequently with sauce. Grill tomatopineapple skewers about 4 minutes
total, onion-mushroom skewers about
8 minutes total, and pork skewers until
cooked through, 8 to 10 minutes total.
PER SERVING (1 PORK AND 2 VEGETABLE
SKEWERS): 253 CAL; 8.8g FAT (3.3g SAT);
25.1g PRO; 19.6g CARB; 2.2g FIBER; 844mg
SODIUM; 56mg CHOL
jun/jul/aug 2016 89
181 REVIEWS
prep 30 min
cook 10 min
ready 1 hr, 10 min
(includes chilling)
serves 4
| |
submitted by:
Kofta Kebabs
(Lamb Meatballs)
armagazine.com/kofta-kebabs
4
1
1
3
3
SRKELZ
CHUCK
WESSERLING
FLUTEANGEL
I serve
these with the
traditional
garlic sauce:
4 cloves
garlic, peeled
and crushed;
cup olive oil;
juice of
1 lemon; and
teaspoon
saltall
processed in a
blender or food
processor.
Amazing
recipe! This
tastes like a
$2O plate at
a good Middle
Eastern
restaurant,
and is sooo
much easier
and cheaper to
make at home.
ROSHANTHI
These are
a huge hit at
parties. My
friend says
they taste like
the kofta sold
on the streets
of Mumbai.
1
1
1
90
jun/jul/aug 2016
177 REVIEWS
prep 30 min
cook 10 min
ready 3 hr, 40 min
(includes marinating)
serves 4
| |
Marinated Greek
Chicken Kebabs
armagazine.com/greek-chicken-kebabs
[From our kitchen: Its OK to cook this
chicken on the same skewers with
veggies. The pieces are small enough
that the cook times are the same.]
submitted by:
KATPLUSGOLL
MELODEEV
Try this
with chicken
thighs instead
of breasts.
Just grill
them without
skewering. You
can roast the
peppers and
onion on the
grill as well.
BARICAT
K-DUB
I added
garlic to
the marinade
and used plain
Greek yogurt
instead of
fat-free.
The chicken
was so moist
and flavorful.
I would have
never thought
in a gazillion
years of using
yogurt as
a marinade
vehicle, but
its nothing
short of
genius. I only
had plain feta,
so I laced it
liberally with
fresh minced
basil and
a spoonful of
tomato paste.
teaspoon salt
teaspoon black pepper
teaspoon crushed dried rosemary
pound skinless, boneless
chicken breast halves, cut
into 1-inch pieces
1 large red onion, cut into 12 wedges
1 large green bell pepper, cut into
1-inch pieces
8 (12-inch) wooden skewers,
soaked in water 30 minutes
get-togethers:
92
jun/jul/aug 2016
The Allrecipes
Allstars are
a group of our
most active
and engaged
community
members.
THE MENU
Easy Spinach and
Red Pepper Salad
1
One-Pot
Clambake
Buttermilk Berry
Shortcake
for the
table
1. good wrinkles
Linen napkins are
a laid-back luxury.
(Well-Wrinkled
Napkins in soft
aqua, $12 each at
select Terrain stores;
shopterrain.com)
2. plastic fantastic
Unbreakable
style is the key
to these plastic
glasses. (17-ounce
Vaken glasses,
$5 for 4; ikea.com)
3. faux ceramics
Melamine plates
are sea-glass
bright. (Swirl
plates in turquoise,
set of 4, $42;
potterybarn.com)
4. nautical nod
French stainlesssteel sports sailor
stripes. (Le Brun
Attole cutlery,
16-piece set,
$50; amazon.com)
5. painterly shells
An organic cotton
canvas tea towel
considers the
oyster. (Oyster
Tea Towel, $19;
shopredsail.com)
6. go fish
Glazed ceramic
platters come in
small and large
sizes. (Blue Fish
platters, from $36;
jaysonhome.com)
94
jun/jul/aug 2016
the drink
An Arnold Palmer
Part iced tea, part lemonade, a little ice, a little
stirringthe Arnold Palmer is a summertime
classic. But, as Allrecipeeps know, theres always
a way to riff on a basic recipe: Here you could try
a flavored tea (think peach, hibiscus, chai, or Earl
Grey) or serve up a Pink Palmer, made with pink
lemonade and red iced tea. On the boozy side,
add vodka for a Tom Arnold; vodka and a splash of
soda water for a Harry Palmer; tequila to make it a
Sweaty Palmer; or bourbon for a Tipsy Palmer
(we dont come up with these names, seriously).
the playlist
PLAYING GREAT TUNES PUTS EVERYBODY
IN A GREAT MOOD FOR A SUMMER
BASH. MATT AND KASEY HICKEY, FROM
TURNTABLEKITCHEN.COM, PUT TOGETHER
A MIX THAT GETS THIS PARTY STARTED.
CREATE A SEASCAPE
Beach grasses make a naturally beautiful, textured centerpiece, arranged in a simple vase
or jug. Use seashells to hold coarse salt and freshly ground pepper.
TIE ONE ON
Forget the fancy rings. Give napkins
a nautical spin by wrapping them with
twine and finishing with a knot.
Girl Beck
The Wire HAIM
Breakdown Tom Petty & The Heartbreakers
Hi-Five Angel Olsen
Do You Spoon
Dead Love (So Still) Widowspeak
Moving to the Left Woods
I Want to Hold Your Hand (The Beatles cover) Al Green
The Way Youd Love Her Mac DeMarco
Change of Heart TOPS
Catastrophe Yumi Zouma
Coffee Sylvan Esso
Indecision Shura
Say Say Say (2015 remix) Michael Jackson & Paul McCartney
Our Love Sharon Van Etten
Young Adult Friction The Pains of Being Pure at Heart
Figaro Madvillain
The Heat Jungle
What Kind of Man (Nicolas Jaar remix) Florence + the Machine
Life in a Glass House Radiohead
Learn to Fly (Foo Fighters cover) Gallant
To listen, go to turntablekitchen.com/2016/05/
allrecipes-clambake-playlist
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 20 min
cook 25 min
ready 55 min
serves 8
| |
submitted by:
SANDYG
One-Pot Clambake
armagazine.com/one-pot-clambake
2 pounds small (about 2-inch
diameter) Red Bliss potatoes
2 teaspoons salt
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried thyme
teaspoon black peppercorns
1 bottle dry white wine, such as
Sauvignon Blanc
1 pound cooked chorizo
(preferably Spanish, about
4 links), cut into 8 pieces
4 (1-pound) lobsters
48 littleneck clams, well scrubbed
4 ears fresh corn, husked and
halved crosswise
1. Pour 1 gallon of water into a lobster
pot or stockpot large enough to hold
all ingredients. Add potatoes and salt
and bring to a boil. Cook, covered,
61 REVIEWS
prep 10 min
ready in 10 min
serves 8
|
submitted by:
CANDUS_P
PENNY TYSON
RICE
This title is
correctits
easy! I added
shallots and
a clove of
garlic to the
salad, and a
drop of Dijon
mustard and
honey to the
dressing. My
family really
loved it.
86 REVIEWS
prep 20 min
cook 15 min
ready 1 hr, 5 min
serves 12
submitted by:
EMMIE4LIFE
EAT2LIVE
Really great
recipe! I made
some healthconscious
substitutions,
such as
substituting
whole-wheat
pastry flour
for white flour,
and evaporated
cane juice for
white sugar.
Blipp to watch
how berry easy
it is to make this
shortcake, or go to
armagazine.com/
buttermilk-berryshortcake-video
jun/jul/aug 2016 97
Smoking food might seem like a time suck, but its really a lot like using
your slow cooker: mostly hands-off. And the resultsamazing pulled pork,
flavorful salmon, and even out-of-this-world vegetablesare totally worth it.
BY ONESMARTCOOKIE | PHOTOS KIM CORNELISON | SMOKE PHOTO KEVIN WHITE | FOOD STYLING GREG LUNA | PROP STYLING SUE MITCHELL
BASIC
SMOKIN
GEAR
2
1 GRILL THERMOMETER
If your grill doesnt have a reliable
built-in one, for about $10 you can
buy a basic version that mounts
on the grills exterior. An oven
thermometer set inside the grill also
works, though opening the lid to
check it will let out heat.
100
jun/jul/aug 2016
GO TIME!
Drain wood chips and place them on
an 18-inch length of foil, folding it over
and crimping edges to make a sealed
packet. Poke several small holes in the
METHODS &
CUTS TO TRY
Minimum
Internal Temperature
145F
165F
180F to 200F
Serious about
smoke?
Blipp this page
with your phone
for more info
on charcoal and
wood choices,
smoker types,
and advanced
smoking gear.
WATER PAN
NEW TO SMOKING?
START WITH:
serves 8
| |
submitted by:
MIKE O.
armagazine.com/brined-smokedsalmon
[From our kitchen: We halved Mike O.s
original recipe, so you wont need a
bucket for the brine, and we filled in a
few more details about how to smoke
the salmon. If you have leftovers, try
them with pasta and a creamy Alfredo
sauce. Mmm!]
For Brine
8 cups water
cup (4.5 ounces) kosher salt
cup white sugar
cup packed brown sugar
6 tablespoons dry crab and
shrimp seasoning mix (such
as Zatarains)
1 teaspoon lemon pepper
teaspoon black pepper
2 cloves garlic, crushed
1 dash hot sauce [From our kitchen:
We used Tabasco.]
large yellow onion, sliced ( cup)
2 lemons, cut into wedges
1 orange, cut into wedges
lime, cut into wedges
For Salmon
1 (2-pound) salmon fillet with skin
(or two 1-pound salmon pieces)
1 cup pecan or alder wood chips,
soaked in water 30 minutes
Make Brine:
1. Stir water, salt, white sugar, brown
sugar, seasoning mix, lemon pepper,
black pepper, garlic, and hot sauce
in a large bowl until salt and sugar
dissolve. Pour into a 2-gallon zip-top
plastic bag set inside a large bowl.
Add onion and fruit, squeezing citrus
wedges as you add them to bag.
Prepare Salmon:
2. Rinse salmon with cold water and pat
dry. Add salmon to bag, press out air,
and seal bag tightly. Transfer bag to
a roasting pan, laying flat to submerge
salmon completely. Chill at least
12 hours and up to 24 hours.
3. Remove salmon from brine, and pat
dry. Return to fridge, uncovered, and
let sit 4 hours to dry, if desired. [From
our kitchen: We tried it with and without
the air-drying. Ours was a teeny bit
smokier with the air-drying, but pretty
darn good either way.]
Smoke Salmon:
4. Prepare a gas or charcoal grill for
indirect cooking (leaving one burner
unlit or banking coals to one side) and
preheat to 275F. Drain wood chips and
set on an 18x10-inch piece of foil. Fold
foil over chips and crimp edges together
to create a packet. Pierce top side of
packet in several places with a knife.
GODIVAGIRL
I used fresh
grapefruit for
some of the
citrus and
added fresh
rosemary and
parsley from
our garden.
We left our
salmon in the
brine for
8 hours, and
this seemed
plenty. I
especially
loved that
there was no
fishy smell
or taste.
COOKINRN
Superb! I will
try making it
with less salt
next time,
though, as it
was slightly
too salty for
our palates.
Still worth
five stars!
JCOLLEPS
I didnt find
it too sweet,
but I imagine
you could cut
out some of the
white sugar.
I smoked my
brined fish
using a mixture
of apple and
hickory. It was
amazing.
NAVY_MOMMY
| |
I have made
these several
times now.
We vary the
vegetables
based on what
is in season.
submitted by:
TIM BOND
armagazine.com/smoky-grilledvegetables
[From our kitchen: Cooking these
veggies first over low heat with wood
chips infuses them with smoky flavor.
Blasting them with higher heat and
basting with teriyaki at the end adds
delicious char and glaze. They make
a smokin good veggie sandwich, a
flavorful addition to pasta, and an
awesome side for grilled steaks.]
1 cup alder or apple wood chips,
soaked in water 30 minutes
1 (1-pound) eggplant, sliced into
-inch-thick rounds
2 red bell peppers, halved and
seeded
2 yellow bell peppers, halved and
seeded
2 zucchini, sliced lengthwise into
-inch-thick planks
2 large onions, sliced into -inchthick rounds
cup vegetable oil
cup teriyaki sauce
teaspoon salt
teaspoon black pepper
SANDIEGODAVE
Excellent side
dish for lots
of different
entres! I used
a grill basket
so the smaller
pieces didnt
fall through
the grate.
This got rave
reviews from
dinner guests,
and now
I crave it all
the time.
TERRY CHALK
Fantastic!
I added a
couple of hot
peppers from
the garden to
give it a little
more kick. The
combination of
smoking and
teriyaki sauce
really brings
out the flavor.
SARAH JO
I omitted
the fil powder
because I
couldnt find
it. Even so,
we really liked
this rub.
I used it on
pork chops,
and it was
absolutely
delicious. No
leftovers.
14 REVIEWS
prep 30 min
cook 7 hr
ready 1 days
(includes chilling
and resting)
serves 14
|
submitted by:
CHEF BAYOU
104
jun/jul/aug 2016
JCARR417
I have used
this on smoked
chicken, beef,
and pork with
wonderful
results, but
pork is this dry
rubs true
calling! The
dill and gumbo
fil give it a
unique savory
flavor with a
very subtle,
sweet finish.
I might add a
little more
sugar and
cayenne for the
next batch, as
we like our BBQ
sweet and
spicy.
For Pork
2 (4-pound) bone-in pork shoulder
(Boston butt) roasts, trimmed
of excess fat [From our kitchen:
We tried the rub on a single larger
(about 8-pound) roast, too, but
smaller roasts get done more
quickly. If you cant find smaller
roasts, ask your meat guy to cut
a larger one in half.]
3 cups mesquite or hickory wood
chips, soaked in water 30 minutes
Make Rub:
1. Whisk together all rub ingredients in a
bowl until evenly blended. Pour half of
mixture (about cup) into an airtight
container and set aside for another use.
Prepare Pork:
2. Liberally coat pork with remaining
cup rub, massaging it into meat.
Wrap tightly with plastic wrap and chill
at least 24 hours and up to 48 hours,
unwrapping for the last 8 hours, if
desired. Remove from fridge and let
stand at room temperature 30 minutes
before smoking.
Smoke Pork:
3. Prepare a gas or charcoal grill for
indirect cooking (leaving one burner
unlit or banking coals to one side) and
preheat to 275F. Drain wood chips and
set 1 cup on an 18x10-inch piece of foil.
Fold foil over chips and crimp edges
LINDA MCLEAN
THINGS
YOU CAN
SMOKE
BESIDES
MEAT
Hey, Smokin
Ron. Your name
may be hot, but
your recipe is
really cool! My
hubby smoked a
salmon fillet
on his new
smoker after
brining with
this brine,
and it was
absolutely
wonderful!
We added some
soy sauce
and various
seasonings.
45 REVIEWS
prep 15 min
cook 2 hr, 50 min
ready 7 hr, 15 min
(includes brining
and resting)
serves 8
| |
submitted by:
SMOKIN RON
Basic Brined
Smoked Chicken
armagazine.com/basic-brinedsmoked-chicken
[From our kitchen: We used Smokin
Rons original brine recipe on whole
chicken here, and filled in some details
about the smoking. This doubles easily
if youd like to do 2 chickens at a time.
It also works well with pork chops and
chicken thighs; see note at end of recipe.]
For Brine
cup kosher salt
cup packed brown sugar
4 cups water
For Chicken
1 (4-pound) chicken
1 tablespoon olive oil
1 cup apple wood chips, soaked
in water 30 minutes
Make Brine:
1. Whisk salt and sugar into water until
dissolved. Pour into a 2-gallon zip-top
plastic bag set inside a large bowl.
Prepare Chicken:
2. Submerge chicken in brine, press
air out of bag, and seal bag tightly.
Transfer bag (in bowl) to fridge and chill
at least 4 hours and up to 24 hours.
3. Remove chicken from brine and pat
dry. Rub skin with olive oil.
Smoke Chicken:
4. Prepare a gas or charcoal grill for
indirect cooking (leaving one burner
unlit or banking coals to one side) and
preheat to 250F. Drain wood chips
and set on an 18x10-inch piece of foil.
Fold foil over chips and crimp edges
together to create a packet. Pierce top
side of packet in several places with a
knife or skewer.
5. Set packet on top of lit burner or heat
deflector (or coals if using charcoal).
Set a small foil pan with 1 cup hot water
on cooking grate above foil packet (or
nestle next to coals).
6. Lightly oil grate on unlit side of grill
and set chicken on grate. Cover grill and
smoke, keeping heat between 225F
and 275F, until a meat thermometer
inserted into all parts registers 170F,
about 2 hours and 50 minutes. Let stand
10 to 20 minutes before carving. [From
our kitchen: We also tried this recipe
with boneless pork chops and bone-in,
skin-on chicken thighs. One batch of
brine makes enough for about 4 pounds
of either. Pork chops should be smoked
until they reach 145F, about 1 hour and
40 minutes; chicken thighs should be
smoked until they reach 170F, about
1 hour and 50 minutes.]
PER 7-OUNCE SERVING: 385 CAL; 27.3g FAT
(7.6g SAT); 32g PRO; 0.6 CARB; 0g FIBER;
308mg SODIUM; 130mg CHOL
NUTS
Recipes often recommend
starting with raw nuts, but
even a bag of salted, roasted
peanuts takes on new life with
a brief smoking. Spread a layer
in a fine-mesh grill basket
or on an old jelly roll pan or
pie pan and smoke them for
30 minutes or so. Cool and
sprinkle on vanilla ice cream
with a pinch of kosher salt and
a drizzle of caramel sauce for a
smoky salted nut roll sundae.
TOMATOES
Slice them in half horizontally,
and smoke them on a rack
over a pan to catch juices.
Smoke about 5 minutes to use
in BLTs or warm tomato salads.
Smoke 1 to 2 hours if using in a
marinara or other sauce.
WATER
(Yes, water!) Pour water 1 inch
deep in a grill-safe pan and
smoke it for 1 hour or to taste.
You can also simply save any
water remaining in the water
pan called for in your recipe,
as long as it doesnt have any
ashes or food drippings in it.
Use the liquid to add smoky
flavor to beans, rice, or soup.
Oreven betterfreeze it
in an ice-cube tray and use
the cubes to make a smoked
martini or Bloody Mary.
LSPRING66
My husband
doesnt eat
red meat, so
I used mild
Italian chicken
sausage.
It was still
amazing.
18 REVIEWS
prep 15 min
cook 40 min
ready 1 hr
serves 4
|
submitted by:
CHEF JOHN
MAMABETZ
I sauted the
scooped-out
squash with
onion and
garlic, added
half a tomato,
and stir-fried
it with some
cooked brown
rice. A perfect
side dish.
Tuna-Stuffed Avocados
87 REVIEWS
prep 15 min
ready 15 min
serves 4
|
submitted by:
LA COCINA DE
REDONDITA
armagazine.com/tuna-stuffed-avocados
1 (12-ounce) can solid white tuna
packed in water, drained
2 tablespoons mayonnaise
3 green onions, thinly sliced
red bell pepper, chopped
1 teaspoon white or regular
balsamic vinegar
teaspoon black pepper
Pinch garlic powder
2 ripe avocados, halved and pitted
PERCY LEE
OWEN
Im vegan,
so I used vegan
tuna, then
chopped the
avocados and
mixed with the
tuna. I added
teaspoon of
lemon juice and
went rogue by
adding a few
dashes of bacon
salt (vegan).
It turned out
goooood!
MARJ
I used
light salad
dressing
because I like
it better than
mayo. I also
added some
cucumber to
give it a cool
crunch.
SHEZ
I didnt have
green onion,
so I substituted
finely chopped
Vidalia onion.
The vinegar
and avocado
provide the
perfect balance.
This will be
a lunchtime
staple!
VOLLEYBALLMOM
TARA STEVENSON
I used small
bell peppers
and had a lot
of filling left
over, so I made
enchiladas.
I wrapped the
filling in some
tortillas, then
I sprinkled
cheese over
the top and
baked them
in the oven.
Delicious!
| |
submitted by:
DONNAM
armagazine.com/mexican-stuffedpeppers
4 large bell peppers (about
8 ounces each)
1 tablespoon olive oil
cup chopped onion
2 cups cooked rice [From our
kitchen: Quinoa or bulgur wheat
can be substituted for rice.]
1 (15-ounce) can no-salt-added
black beans, drained and rinsed
1 (14.5-ounce) can no-salt-added
diced tomatoes
2 teaspoons chili powder
teaspoon garlic powder
teaspoon cumin
teaspoon salt
1 (8-ounce) package shredded
Mexican cheese blend
1. Preheat oven to 350F. Bring a large
pot of water to a boil.
2. Meanwhile, cut off tops of peppers.
Scoop out seeds and ribs from cavities
and discard.
3. Cook peppers in boiling water until
slightly softened, 3 to 4 minutes.
Drain. [From our kitchen: Blanching
the peppers before baking makes them
less crunchy after baking.]
4. Heat oil in a skillet over medium heat.
Cook onion, stirring, until softened and
transparent, 5 to 10 minutes.
5. Stir together onion, rice, beans, and
tomatoes in a large bowl. Stir in chili
LAUREN
Even my
very picky,
unadventurous
dad ate it.
I made the
Tzatziki II
dip from
Allrecipes.com
and put it on
the table as
a condiment.
It really added
a zing.
| |
submitted by:
LIOTAKI
armagazine.com/summer-nightseggplant
2 large eggplants (about 1 pound
each, 8 inches long)
cup olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 small tomatoes, cored and
chopped (1 cups)
1 green bell pepper, seeded and
chopped (1 cup)
teaspoon salt
teaspoon black pepper
cup chopped fresh parsley
2 cups plain dried bread crumbs
[From our kitchen: Like many
community members who reviewed
15 REVIEWS
prep 15 min
cook 50 min
ready 1 hr, 15 min
serves 8
|
submitted by:
PETER ALFIERI
JENNIFER BAKER
We ate them
as a side dish
for grilled
shrimp. Be
sure to watch
the tomatoes
at the end of
bakinga
couple of mine
split and spilled
on the pan,
which doesnt
make a pretty
presentation.
14 REVIEWS
prep 20 min
cook 25 min
ready 45 min
makes 30 mushrooms
|
submitted by:
FARMGIRL
Spinach-Stuffed
Mushrooms
armagazine.com/spinach-stuffedmushrooms
30 large whole fresh mushrooms,
stems removed
cup olive oil
1 egg
1 teaspoon minced garlic
teaspoon salt
teaspoon black pepper
1 (10-ounce) package frozen
chopped spinach, thawed
and drained
cup grated parmesan cheese
cup shredded Gouda cheese
[From our kitchen: You can omit
Gouda and increase mozzarella
CARRIE
I used
seasoned panko
bread crumbs
instead of
regular.
I substituted
Gouda for the
Asiago and
doubled the
garlic. I also
added 2 ounces
of cream
cheese so mine
would be very
cheesy. At
our potluck,
the whole tray
disappeared in
no time.
chill out
Looking for the ultimate summer mash-up? Crisp
white wine + sweet, juicy melon = a killer cooler. We
turned community member Lolas Melon Chiller
recipe into a sangria thats going to be your new
favorite drink on a hot summer day.
prep 10 min
cook 1 min
ready 1 hr, 15 min
(includes steeping
and chilling)
serves 8
submitted by:
SANDYG
cup sugar
cup water
cup packed torn fresh mint
leaves plus 8 whole leaves
or sprigs for garnish
1 (750-milliliter) bottle
Sauvignon Blanc, chilled
1 cup orange juice
(preferably fresh), chilled
cup Triple Sec or other
orange-flavored liqueur
cantaloupe, flesh cut into
bite-size wedges (about 3 cups)
seedless watermelon, flesh
cut into bite-size wedges
(about 1 cups)
1. Stir together sugar, water, and torn
mint in a small saucepan. Bring to a
simmer over low heat. Simmer 1 minute,
then cool to room temperature, about
30 minutes. Strain syrup mixture
through a fine-mesh sieve into a bowl,
pushing on mint to extract as much
liquid as possible. Discard mint leaves.
Chill syrup until ready to use. [From
our kitchen: This mint simple syrup
will keep up to 2 weeks, chilled in an
airtight container.]
2. Stir together wine, orange juice,
Triple Sec, and mint simple syrup in a
pitcher or large bowl. Add cantaloupe
and watermelon and chill at least
30 minutes and up to 4 hours.
3. Pour or ladle over ice, if desired, into
8 glasses and garnish each with a mint
leaf or sprig.
112
jun/jul/aug 2016
PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
BRAND-NEW
RECIPE. BE THE
FIRST TO RATE
AND REVIEW!
We asked
our fans on
Facebook: What
do you put in
your sangria?
The top answer
was alcohol
(naturally),
followed by
oranges, berries,
and lemons.
Jen Moynihan
says she always
adds a cinnamon
stick to hers.
Good idea, Jen!
Allrecipes (ISSN: 2328-0263) June/July/August 2016, Volume 3, Number 5. Allrecipes is published 6 times per year, in February/March, April/May, June/July/August, September/October, November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available.
SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA
50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Allrecipes, P.O. Box 882, STN Main, Markham, Ontario L3P9Z9. Copyright 2016 Meredith Corporation. All rights reserved. Printed in U.S.A.
# last call
Very Cherry
With so many incredible Jelly Belly
jelly bean flavors, who knows where
a bag will take you?
MEET HOMESTYLE
(Its a hugger.)