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RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DESSERT RECIPES



Dinner Recipe: Grilled Shrimp and Noodle Salad
Servings: 4
Food Network ~ Step by Step
Savor the first warm days of spring with a quick grilled meal: Grill sweet-and-spicy shrimp, asparagus and mushrooms, then serve with rice noodles and fresh cilantro. April showers? You can also cook the marinated shrimp and vegetables inside on a grill pan.
Recipe by: Food Network Magazine

Ingredients:

• 14 ounces flat rice noodles
• 1/2 cup fresh lime juice
• 1/3 cup fish sauce
• 1/2 cup packed light brown sugar
• 2 cloves garlic, finely chopped
• 1 to 2 teaspoons Asian chili sauce (such as Sriracha)
• 1 pound medium-large shrimp, peeled and deveined
• 1 medium bunch asparagus, trimmed
• 5 ounces shiitake mushrooms, trimmed
• 1 medium carrot, shredded
• 1/2 cup fresh cilantro

Preparation Instructions:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
• Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
• Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
• Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

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Dinner Recipe: Gnocchi Primavera
Servings: 4
Food Network ~ Step by Step
Store-bought potato gnocchi make this dish a quick weeknight meal. Some Parmesan cheese and lemon zest make the perfect sauce for spring produce.
Recipe by: Food Network Magazine

Ingredients:

• Kosher salt
• 1 17.5-ounce package potato gnocchi
• 3 tablespoons extra-virgin olive oil
• 1 leek (white and light green parts only), quartered lengthwise and cut into 2-inch pieces, well rinsed
• 8 small radishes, trimmed and quartered
• 8 ounces sugar snap peas, trimmed
• Freshly ground pepper
• 2 tablespoons unsalted butter
• 1/4 cup grated parmesan cheese, plus shaved cheese for topping
• 1 teaspoon finely grated lemon zest
• 1 tablespoon finely chopped fresh parsley

Preparation Instructions:

• Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
• Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.

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Dinner Recipe: Pork Chops with Peach Sauce
Servings: 4
Food Network ~ Step by Step
Fry juicy, boneless and breaded pork loin chops until crispy and golden brown, and use peach jam to make a super-easy, sweet sauce to go along with them.
Recipe by: Food Network Magazine

Ingredients:

• 1/3 cup peach jam
• 2 tablespoons ketchup
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons cold unsalted butter, cut into small pieces
• 12 ounces green beans, trimmed
• Kosher salt and freshly ground pepper
• 1 1/2 cups instant flour, such as Wondra
• 1 teaspoon baking powder
• 1 large egg white
• Vegetable oil, for frying
• 4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed

Preparation Instructions:

• Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.

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Dinner Recipe: Cheesy Grits with Fried Eggs and Vegetables
Servings: 4
Food Network ~ Step by Step
Eggs might not be your first thought when you’re planning dinner but they’re a great source of protein and cook up quickly. Win-win!
Recipe by: Food Network Magazine

Ingredients:

• 1/2 cup milk
• Kosher salt and freshly ground pepper
• 3/4 cup quick-cooking grits
• 1 cup grated dill havarti cheese (about 4 ounces)
• 3 tablespoons unsalted butter
• 2 carrots, thinly sliced
• 8 ounces sugar snap peas, trimmed and halved
• 5 scallions (4 cut into 1-inch pieces, 1 thinly sliced)
• 1 tablespoon whole-grain mustard
• 4 large eggs
• 1/4 cup fresh parsley
• 2 tablespoons roughly chopped fresh dill

Preparation Instructions:

• Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.

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Dinner Recipe: Shrimp Scampi with Linguini
Servings: 4-6
Food Network ~ Step by Step
This rich, lemony pasta dish is easy enough to make on a weekday but impressive enough for any special occasion.
Recipe by: Tyler Florence

Ingredients:


• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Preparation Instructions:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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Dinner Recipe: Lemon Pasta Pronto
Servings: 4
Food Network ~ Step by Step
For a quick and easy dinner that hits all the right notes, whip up Ree’s lemony pasta dish. She incorporates pancetta, cheese and plenty of fresh lemon for a creamy, salty and tangy crowd-pleaser.
Recipe by: The Pioneer Woman ~ Ree Drummond

Ingredients:

Pasta and Sauce:
Kosher salt
• 1 pound orecchiette
• 1 stick (8 tablespoons) salted butter
• 3/4 cup pancetta cubes
• 1 teaspoon fresh thyme, minced
• 2 cloves garlic, minced
• 1/2 yellow onion, diced
• 2 lemons, zested and juiced
• 2 cups frozen peas, thawed
• 3/4 cup heavy cream
• 1 cup grated Pecorino

Pangrattato (Crispy Crumbs):

• 2 tablespoon olive oil
• 1/2 cup panko breadcrumbs
• Kosher salt and freshly ground black pepper
• 2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
• 1 teaspoon fresh thyme, minced

Preparation Instructions:

• For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
• For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
• Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
• Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.

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Dinner Recipe: Snapper with Kale-Orange Salad
Servings: 4
Food Network ~ Step by Step
Fish cooks quickly making it a great choice when you need a speedy weeknight dinner. In this recipe, we’ve dressed up snapper fillets with a simple, citrusy salad – which brightens things up and makes the meal feel perfect for the change of season.
Recipe by: Food Network

Ingredients:

• 1/2 cup quinoa, rinsed
• Kosher salt
• 4 skin-on snapper fillets (about 5 ounces each)
• 1 teaspoon fennel seeds, coarsely chopped
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 2 oranges, plus juice of 1/2 orange
• 2 tablespoons white wine vinegar
• 1 small shallot, thinly sliced and separated into rings
• 1 5-ounce package baby kale (about 8 cups)
• 1/3 cup toasted sunflower seeds

Preparation Instructions:

• Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
• Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden.
• Brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.
• Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
• Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.

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Dinner Recipe: Pork Chops with Cornbread Stuffing
Servings: 4
Food Network ~ Step by Step
Use leftover cornbread mixed with jalapenos and scallions as a simple stuffing for juicy bone-in pork chops.
Recipe by: Food Network

Ingredients:

• 2 tablespoons roughly chopped fresh parsley
• 2 scallions, thinly sliced
• 1 jalapeno pepper, seeded and finely chopped
• 1 heaping cup crumbled cornbread
• 1 large egg, lightly beaten
• Kosher salt and freshly ground pepper
• 4 bone-in pork chops (1 inch thick; about 10 ounces each)
• 2 tablespoons vegetable oil
• 1 1/4 pounds green beans, trimmed
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 3/4 cup low-sodium chicken broth

Preparation Instructions:

• Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
• Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
• Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
• Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

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Dinner Recipe: Pasta, Pancetta and Peas
Servings: 4
Food Network ~ Step by Step
Spring on a plate, this pasta pairs sweet peas with crispy pancetta, tender noodles, and a bright hit of lemon for a fresh, balanced bite.
Recipe by: Sunny Anderson

Ingredients:

• 16 ounces fettuccine
• 8 ounces pancetta, diced
• 1/2 onion, chopped
• 1 (10-ounce) bag frozen peas
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• Salt and freshly ground black pepper
• 1/2 lemon, juiced

Preparation Instructions:

• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
• Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

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Dinner Recipe: Curry Shrimp Linguine
Servings: 6
Taste of Home ~ Step by Step
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti.
Recipe by: Jana Rippee ~ Casa Grande, Arizona

Ingredients:

• 1 package (16 ounces) linguine
• 3 teaspoons curry powder
• 1 can (13.66 ounces) light coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 pounds uncooked medium shrimp, peeled and deveined
• 1/3 cup minced fresh cilantro

Preparation Instructions:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper.
• Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.

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Dinner Recipe: Glazed Easter Ham
Servings: 18
The Pioneer Woman ~ Step by Step
Ree says her go-to recipe is "totally easy, exceedingly delicious, and results in a purty and glossy Easter ham." It takes just five simple ingredients (including Dr Pepper!) and pairs perfectly with all those sides.
Recipe by: Ree Drummond

Ingredients:

• 1 whole fully cooked bone-in ham (15 to 18 pounds)
• whole cloves
• 3 cups brown sugar
• 1/2 cup spicy brown mustard
• 1 can Dr Pepper or Coke
• 3 Tbsp. apple cider vinegar

Preparation Instructions:

• Preheat the oven to 325°F.
• Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours for a ham portion—or longer, for a whole ham. (Some hams may require 3 to 3 1/2 hours at a lower temperature; just check the package.)
• In a small saucepan, heat the brown sugar, mustard, vinegar, and soda until bubbly. Cook until reduced and a bit thicker, about 15 minutes.
• After 1 1/2 to 2 hours of baking time (depending on the size of the ham), remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. You want to glaze 3 to 4 times. Remove from the oven and allow to rest 15 to 20 minutes before carving.

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Dinner Recipe: Ravioli with Snap Peas & Mushrooms
Servings: 8
Taste of Home ~ Step by Step
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine.
Recipe by: Charlene Chambers ~ Ormond Beach, Florida

Ingredients:

• 1 package (20 ounces) refrigerated cheese ravioli
• 1 pound fresh sugar snap peas, trimmed
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 3 shallots, finely chopped
• 2 garlic cloves, minced
• 2 cups fat-free evaporated milk
• 8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon white pepper
• 1/4 cup shredded Parmesan cheese
• 1/4 cup hazelnuts, coarsely chopped and toasted

Preparation Instructions:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.
• Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes.
• Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

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Dinner Recipe: Feta Shrimp Tacos
Servings: 4
Taste of Home ~ Step by Step
A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one!
Recipe by: Athena Russell ~ Florence, South Carolina

Ingredients:

• 1/4 cup Miracle Whip Light or reduced-fat mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard
• 1/4 teaspoon pepper
• 2 cups shredded red cabbage
• 1/4 cup finely chopped sweet onion
• 1 banana pepper, finely chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 tablespoon reduced-sodium taco seasoning
• 1 tablespoon olive oil
• 8 whole wheat tortillas (8 inches), warmed
• 1/2 cup crumbled feta cheese
• Sliced avocado, optional

Preparation Instructions:

• In a bowl, mix Miracle Whip, vinegar, mustard and pepper. Add cabbage, onion and banana pepper; toss to coat. Refrigerate until serving.
• Toss shrimp with taco seasoning. In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Serve in tortillas; top with slaw, cheese and, if desired, avocado.

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Dinner Recipe: Saucy Beef with Broccoli
Servings: 2
Taste of Home ~ Step by Step
When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger.
Recipe by: Rosa Evans, Odessa, Missouri

Ingredients:

• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium beef broth
• 1/4 cup sherry or additional beef broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 2 teaspoons canola oil, divided
• 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
• 2 cups fresh small broccoli florets
• 8 green onions, cut into 1-inch pieces

Preparation Instructions:

• Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan.
• Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

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Dinner Recipe: Mandarin Pork Stir-Fry
Servings: 4
Taste of Home ~ Step by Step
When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry.
Recipe by: Laurie Martignon ~ Niagara, Wisconsin

Ingredients:

• 2 cups uncooked instant rice
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 cup orange juice
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 pork tenderloin (1 pound), cut into 2-inch strips
• 2 tablespoons canola oil
• 1 package (14 ounces) frozen sugar snap peas
• 1 can (11 ounces) mandarin oranges, drained

Preparation Instructions:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside.
• In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.

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Dinner Recipe: Crab-Stuffed Avocado
Servings: 8
Taste of Home ~ Step by Step
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious.
Recipe by: Frances Benthin ~ Scio, Oregon

Ingredients:

• 5 medium ripe avocados, peeled and halved
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 2 cans (6 ounces each) lump crabmeat, drained
• 4 tablespoons chopped fresh cilantro, divided
• 2 tablespoons minced chives
• 1 serrano pepper, seeded and minced
• 1 tablespoon capers, drained
• 1/4 teaspoon pepper
• 1 cup shredded pepper jack cheese
• 1/2 teaspoon paprika
• Lemon wedges

Preparation Instructions:

• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.
• Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

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Dinner Recipe: Crunchy Chili Lime Shrimp
Servings: 8
Taste of Home ~ Step by Step
Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice.
Recipe by: Julie Peterson, Crofton, Maryland

Ingredients:

• 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground ancho chile pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium lime
• 1 cup crushed tortilla chips
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1 cup cherry tomatoes, halved
• 1 medium ripe avocado, peeled and cubed
• Optional: Additional lime wedges and cilantro

Preparation Instructions:

• Preheat oven to 425°. Place first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat.
• In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

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Dinner Recipe: Chicken Tzatziki
Servings: 4
Taste of Home ~ Step by Step
Chicken tzatziki is the perfect weeknight dinner, a great staple that's easy to prepare but full of flavor. The creamy cucumber sauce goes with just about anything!
Recipe by: Krisen Heigl, Staten Island, New York

Ingredients:

• 1-1/2 cups finely chopped peeled English cucumber
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1-1/2 teaspoons chopped fresh dill
• 1-1/2 teaspoons olive oil
• 1/8 teaspoon salt

Chicken:

• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon baking powder
• 1 large egg
• 1/3 cup 2% milk
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup canola oil
• 1/4 cup crumbled feta cheese
• Lemon wedges, optional

Preparation Instructions:

• For sauce, mix the first 6 ingredients; refrigerate until serving.
• In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
• In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, additional fresh dill and lemon wedges.

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Dinner Recipe: Strawberry Poppy Seed Salad
Servings: 10
Taste of Home ~ Step by Step
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries.
Recipe by: Irene Keller, Kalamazoo, Michigan

Ingredients:

• 1/4 cup sugar
• 1/3 cup slivered almonds
• 1 bunch romaine, torn (about 8 cups)
• 1 small onion, halved and thinly sliced
• 2 cups halved fresh strawberries

Dressing:

• 1/4 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon sour cream
• 1 tablespoon 2% milk
• 2-1/4 teaspoons cider vinegar
• 1-1/2 teaspoons poppy seeds

Preparation Instructions:

• Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
• Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

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Dinner Recipe: Stuffed Poblano Peppers
Servings: 4
Taste of Home ~ Step by Step
My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
Recipe by: Jean Erhardt ~ Portland, Oregon

Ingredients:

• 1/2 pound Italian turkey sausage links, casings removed
• 1/2 pound lean ground beef (90% lean)
• 1 package (8.8 ounces) ready-to-serve Spanish rice
• 4 large poblano peppers
• 1 cup enchilada sauce
• 1/2 cup shredded Mexican cheese blend
• Minced fresh cilantro, optional

Preparation Instructions:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking meat into crumbles; drain.
• Prepare rice according to package directions. Add rice to meat mixture.
• Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, carefully turn peppers.
• Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

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Dinner Recipe: Pasta with Ham, Leeks, and Spinach

Servings: 6
The Pioneer Woman ~ Step by Step
This Easter dinner will be ready in just 30 minutes! It has all the ingredients we love for Easter—ham, cream, and fresh green veggies—in one bowl.
Recipe by: Ree Drummond

Ingredients:

• Kosher salt, to taste
• 12 oz. fettuccine
• 4 Tbsp. salted butter
• 1 cup chopped ham steak (6 to 8 ounces)
• 3 leeks, thinly sliced
• 1 1/4 cups heavy cream
• Black pepper, to taste
• 1/3 cup grated parmesan cheese, plus more for topping
• 1 10-ounce package baby spinach

Preparation Instructions:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the ham and cook, stirring, until it starts to brown, about 3 minutes. Add the leeks and cook, stirring occasionally, until tender, about 8 minutes.
• Reduce the heat to low, then pour in the heavy cream. Season with salt and pepper. Stir in the parmesan and then add the spinach. (You may need to add the spinach in batches until it wilts enough to add more.)
• Add the hot pasta to the skillet and toss until everything is well coated and combined. Serve with more parmesan on top.

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Dinner Recipe: Grilled Lamb Chops

Servings: 4-6
The Pioneer Woman ~ Step by Step
Take your Easter dinner outdoors! These lamb chops are seasoned with a garlic-and-herb marinade before hitting the grill.
Recipe by: Josh Miller

Ingredients:

• 2 lb. lamb rib or loin chops
• 2 tsp. salt
• 1 tsp. ground black pepper
• 1/2 cup chopped fresh parsley
• 1 Tbsp. chopped fresh oregano
• 1/2 cup plus 2 tbsp. olive oil
• 2 garlic cloves, grated
• 2 tsp. lemon zest
• 1 Tbsp. fresh lemon juice
• 2 tsp. honey
• 1/4 tsp. red chile flakes
• 1 cup chopped mixed olives

Preparation Instructions:

• Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
• In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
• Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
• Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
• Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.

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APPETIZING SUMMER DINNER RECIPES

Dinner Recipe: Watermelon Shrimp Salad
Servings: 10
Taste of Home ~ Step by Step Detailed Instructions
Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it.
Recipe by: Judy Batson ~ Tampa, Florida

Ingredients:

• 1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
• 1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
• 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
• 2 cups green grapes, halved
• 1 large cucumber, seeded and chopped
• 1 small navel orange, peeled and sectioned
• 1 small red onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/3 cup lemon juice
• 1 tablespoon brown sugar
• 1/4 teaspoon crushed red pepper flakes

Preparation Instructions:

• In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

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Dinner Recipe: Tuna Teriyaki Kabobs
Servings: 8
Taste of Home ~ Step by Step Detailed Instructions
I love to barbecue but don’t always want a heavy dinner. These are perfect in the summer, and you’ll have room for dessert!
Recipe by: Holly Battiste ~ Barrington, New Jersey

Ingredients:

• 1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
• 2 medium sweet red peppers, cut into 1-in. pieces
• 1 large sweet onion, cut into 1-in. pieces

Marinade/dressing:

• 1/4 cup minced fresh cilantro
• 1/4 cup sesame oil
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced

Salad:

• 1 package (5 ounces) fresh baby spinach
• 1 medium sweet yellow pepper, cut into 1-in. pieces
• 8 cherry tomatoes, halved

Preparation Instructions:

• Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish.
• Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
• Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
• For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

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Dinner Recipe: Classic Cobb Salad
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
Making this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings.
Recipe by: Patricia Kile ~ Elizabethtown, Pennsylvania

Ingredients:

• 6 cups torn iceberg lettuce
• 2 medium tomatoes, chopped
• 1 medium ripe avocado, peeled and chopped
• 3/4 cup diced fully cooked ham
• 2 hard-boiled large eggs, chopped
• 3/4 cup diced cooked turkey
• 1-1/4 cups sliced fresh mushrooms
• 1/2 cup crumbled blue cheese
• Salad dressing of choice
• Optional: Sliced ripe olives and lemon wedges

Preparation Instructions:

• Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

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Dinner Recipe: Red Potato Salad
Servings: 17
Taste of Home ~ Step by Step Detailed Instructions
This flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up.
Recipe by: Margaret Blomquist ~ Newfield, New York

Ingredients:

• 5 pounds medium red potatoes, halved
• 5 hard-boiled large eggs, chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
• 1-1/2 cups mayonnaise
• 1/4 cup sweet pickle relish
• 3 tablespoons sugar
• 2 tablespoons dried parsley flakes
• 2 teaspoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon cider vinegar
• 1/8 teaspoon pepper

Preparation Instructions:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes.
• In a large bowl, combine potatoes, eggs, celery and onion. In a small bowl, combine remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

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Dinner Recipe: Caribbean Curried Chicken
Servings: 8
Taste of Home ~ Step by Step Detailed Instructions
Having grown up in the Virgin Islands, I’ve eaten my fair share of authentic curried chicken. This healthy summer recipe hits the mark with big, bold flavors. It’s delicious served over rice.
Recipe by: Sharon Gibson ~ Hendersonville, North Carolina

Ingredients:

• 1 tablespoon Madras curry powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 8 boneless skinless chicken thighs (about 4 ounces each)
• 1 medium onion, thinly sliced
• 1-1/2 cups Goya mojo criollo marinade, well shaken
• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• Optional: Hot cooked rice, green onions and fresh cilantro leaves

Preparation Instructions:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.
• Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

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Dinner Recipe: Triple-Citrus Steaks with Jicama and Mango
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This is a healthy summer recipe I made up several years ago. The citrus steak marinade seems to be one of our family favorites. It’s colorful to bring to the table and it’s easy to make.
Recipe by: Sherry Little ~ Sherwood, Arkansas

Ingredients:

• 1 medium orange
• 1 medium lemon
• 1 medium lime
• 4 tablespoons honey
• 1-1/4 teaspoons salt, divided
• 4 beef flat iron steaks or top sirloin steaks (6 ounces each and 3/4 inch thick)
• 1/2 cup water
• 1 cup julienned peeled jicama
• 1 medium mango, peeled and cubed

Preparation Instructions:

• Cut orange, lemon and lime crosswise in half; squeeze juice from fruits. Stir in honey and 1 teaspoon salt. Pour 1/3 cup marinade into a bowl or shallow dish. Add steaks and turn to coat. Refrigerate at least 3 hours, turning once. Cover and refrigerate remaining marinade.
• Drain steaks, discarding marinade. Heat a large skillet over medium heat. Cook steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Remove and keep warm.
• Add water and reserved marinade. Bring to a boil; cook until liquid is reduced to 3 tablespoons, 10-12 minutes. Add jicama, mango and remaining 1/4 teaspoon salt; heat through. Serve with steaks. If desired, garnish with orange, lemon or lime slices.

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Dinner Recipe: Easy Seafood Salad
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This super simple, healthy summer recipe was inspired by a seafood salad I had in the Bahamas that featured conch. I substituted crab and shrimp for the conch and like it even more!
Recipe by: Cindy Heyd ~ Edmond, Oklahoma

Ingredients:

• 1 medium orange
• 1 medium lemon
• 1 medium lime
• 1/2 pound peeled and deveined cooked shrimp, coarsely chopped
• 1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
• 2 tablespoons finely chopped sweet onion
• 2 tablespoons finely chopped sweet red pepper
• Shredded lettuce
• Assorted crackers

Preparation Instructions:

• Into a large bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

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Dinner Recipe: Low-Carb Shrimp Sushi Bowl
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This is an easy-to-prepare healthy summer recipe that can be ready in less than 30 minutes. It’s low carb and packed with vegetables. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu.
Recipe by: Kristyne Mcdougle ~ Lorain, Ohio

Ingredients:

• 5 tablespoons mayonnaise
• 2 teaspoons red curry paste
• 2 packages frozen riced cauliflower (10 ounces each)
• 3 tablespoons sesame oil
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 2 garlic cloves, minced
• 1 teaspoon seasoned salt
• 1 medium ripe avocado, peeled and sliced
• 1/2 medium cucumber, sliced
• 1/2 cup julienned carrots
• 2 green onions, thinly sliced
• 1 medium lime, quartered

Preparation Instructions:

• In a small bowl, mix mayonnaise and red curry paste.
• Prepare riced cauliflower according to package directions.
• Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from heat.
• Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot and green onions. Drizzle with curry mayonnaise and garnish each bowl with a lime quarter.

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Dinner Recipe: Spicy Fresh Tomato and Eggplant Sauce
Servings: 11 Cups
Taste of Home ~ Step by Step Detailed Instructions
My garden is overflowing with fresh tomatoes and eggplant toward the end of summer, so I’ve been thinking of ways that those ingredients were used in the old country. A heart gravy (what it’s called in Sicily) for pasta is just the ticket. You can add meat or sprinkle it with Parmesan if you’d like, but this healthy summer recipe is good on its own. It also freezes well.
Recipe by: Teri Rasey ~ Cadillac, Michigan

Ingredients:

• 2 tablespoons olive oil
• 1 medium eggplant, chopped (about 6 cups)
• 4 large tomatoes, seeded and coarsely chopped
• 1 small onion, chopped
• 1/4 cup shredded carrot
• 5 garlic cloves, crushed
• 1 carton (32 ounces) chicken or vegetable broth
• 1 can (29 ounces) tomato puree
• 1 piece Parmigiano-Reggiano rind
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Hot cooked pasta
• Grated Parmesan cheese, optional

Preparation Instructions:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Press cancel. Add broth, tomato puree, cheese rind and seasonings.
• Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. Serve with pasta and, if desired, top with grated Parmesan cheese and additional crushed red pepper flakes.

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Dinner Recipe: Pork and Orzo
Servings: 6
Taste of Home ~ Step by Step Detailed Instructions
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table.
Recipe by: Mary Relyea ~ Canastota, New York

Ingredients:

• 1-1/2 pounds pork tenderloin
• 1 teaspoon coarsely ground pepper
• 2 tablespoons olive oil
• 3 quarts water
• 1-1/4 cups uncooked orzo pasta
• 1/4 teaspoon salt
• 1 package (6 ounces) fresh baby spinach
• 1 cup grape tomatoes, halved
• 3/4 cup crumbled feta cheese

Preparation Instructions:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes.
• Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain.
• Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

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Dinner Recipe: Stuffed Peppers for Four
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
Truly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It’ll look so pretty on your table.
Recipe by: Taste of Home Test Kitchen

Ingredients:

• 1/2 cup uncooked orzo pasta
• 4 medium sweet peppers (any color)
• 1/4 cup water
• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cups pasta sauce
• 1 cup frozen broccoli-cauliflower blend, thawed and chopped
• 1/2 cup grated Parmesan cheese, divided

Preparation Instructions:

• Cook orzo according to package directions; drain. Cut and discard tops from peppers; remove seeds. Place in a 3-qt. round microwave-safe dish. Add water; microwave, covered, on high until peppers are crisp-tender, 7-9 minutes.
• In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Stir in pasta sauce, vegetables, 1/4 cup cheese and orzo. Spoon into peppers. Sprinkle with remaining cheese.
• Microwave, uncovered, on high until heated through, 1-2 minutes.

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Dinner Recipe: Chipotle-Raspberry Pork Chops
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
With only three ingredients and ten-minute prep time, this supper's fast enough to throw together after a long day of work.
Recipe by:Jennifer Ray ~ Poncha Springs, Colorado

Ingredients:

• 1/2 cup seedless raspberry preserves
• 1 chipotle pepper in adobo sauce, finely chopped
• 1/2 teaspoon salt
• 4 bone-in pork loin chops (7 ounces each)

Preparation Instructions:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce.
• Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

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Dinner Recipe: Chili-Stuffed Poblano Peppers
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers.
Recipe by: Lorrie Grabczynski ~ Commerce Township, Michigan

Ingredients:

• 1 pound lean ground turkey (93% lean)
• 1 can (15 ounces) chili without beans
• 1/4 teaspoon salt
• 1-1/2 cups shredded Mexican cheese blend, divided
• 1 medium tomato, finely chopped
• 4 green onions, chopped
• 4 large poblano peppers
• 1 tablespoon olive oil

Preparation Instructions:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
• Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
• With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

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Dinner Recipe: Meat ‘n’ Potato Kabobs
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
They're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash.
Recipe by: Taste of Home Test Kitchen

Ingredients:

• 1 pound beef top sirloin steak, cut into 1-inch cubes
• 1-1/2 teaspoons steak seasoning, divided
• 1 garlic clove, minced
• 1 cup cola
• 3 small red potatoes (about 8 ounces), cubed
• 1 tablespoon water
• 1 cup cherry tomatoes
• 1 medium sweet orange pepper, cut into 1-inch pieces
• 1 teaspoon canola oil
• 1 cup pineapple chunks

Preparation Instructions:

• Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside.
• Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat.
• Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.

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Dinner Recipe: Tortellini with Asparagus & Lemon
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too.
Recipe by: Crystal Schlueter ~ Northglenn, Colorado

Ingredients:

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cups cut fresh asparagus (2-inch pieces)
• 3 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 teaspoons chopped chives
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon chopped fresh dill
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 2/3 cup crumbled feta cheese
• 1/3 cup grated Parmesan cheese

Preparation Instructions:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer.
• Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

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Dinner Recipe: Seafood Boil on the Grill
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The packets steam up inside, so open them carefully.
Recipe by: Allison Brooks ~ Fort Collins, Colorado

Ingredients:

• 1 package (20 ounces) refrigerated red potato wedges
• 2 salmon fillets (6 ounces each), halved
• 3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1/2 pound summer sausage, cubed
• 2 medium ears sweet corn, halved
• 2 tablespoons olive oil
• 1 teaspoon seafood seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium lemon, cut into 4 wedges
• Optional: butter and chopped parsley

Preparation Instructions:

• Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
• Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape. If desired, serve with butter and top with chopped parsley.

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Dinner Recipe: Pork Chops with Nectarine Sauce
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
As a dietitian, I’m always looking for ways to make meals healthy and delicious. These juicy chops are fast, too.
Recipe by: Suellen Pineda ~ Victor, New York

Ingredients:

• 4 boneless pork loin chops (6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon canola oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 3 medium nectarines or peeled peaches, cut into 1/2-inch slices
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon honey, optional

Preparation Instructions:

• Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm.
• Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

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Dinner Recipe: Ginger Honey Marinated Salmon
Servings: 6
Taste of Home ~ Step by Step Detailed Instructions
Ginger, garlic powder and green onion blend nicely for this marinated salmon. We've found it tastes even better when marinated in the fridge overnight. We also like to use this versatile mixture when grilling chicken!
Recipe by: Dan Strumberger ~ Farmington, Minnesota

Ingredients:

• 1/3 cup orange juice
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup honey
• 1 green onion, chopped
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 salmon fillet (1-1/2 pounds and 3/4 inch thick)

Preparation Instructions:

• For marinade, mix first 6 ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting.
• Place salmon on an oiled grill rack over medium heat, skin side down; discard marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.

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Dinner Recipe: Chicken with Peach-Avocado Salsa
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This super-fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead of time.
Recipe by: Shannon Roum ~ Cudahy, Wisconsin

Ingredients:

• 1 medium peach, peeled and chopped
• 1 medium ripe avocado, peeled and cubed
• 1/2 cup chopped sweet red pepper
• 3 tablespoons finely chopped red onion
• 1 tablespoon minced fresh basil
• 1 tablespoon lime juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon grated lime zest
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 4 boneless skinless chicken breast halves (6 ounces each)

Preparation Instructions:

• For salsa, in a small bowl, combine peach, avocado, red pepper, onion, basil, lime juice, hot pepper sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle chicken with remaining 1/2 tsp. salt and 1/4 tsp. pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer. Serve with salsa.

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Dinner Recipe: Shrimp Spinach Salad
Servings: 6
Taste of Home ~ Step by Step Detailed Instructions
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished!
Recipe by: Lisa Bynum ~ Brandon, Mississippi

Ingredients:

• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1 teaspoon Montreal steak seasoning
• 4 bacon strips, chopped
• 1 shallot, finely chopped
• 1/3 cup cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounces) fresh spinach
• 3/4 cup julienned roasted sweet red peppers
• 1/4 cup sliced almonds

Preparation Instructions:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat.
• In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with bacon and sliced almonds.

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Dinner Recipe: Grilled Ham Burgers
Servings: 8
Taste of Home ~ Step by Step Detailed Instructions
My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor.
Recipe by: Susan Bickta ~ Kutztown, Pennsylvania

Ingredients:

• 1-1/2 pounds fully cooked boneless ham
• 3/4 pound ground pork
• 2 large eggs
• 2/3 cup graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/3 cup unsweetened crushed pineapple plus 3 tablespoons juice
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon ground cloves
• 8 slices Swiss cheese (1 ounce each)
• 8 kaiser rolls, split
• 2 large tomatoes, cut in sixteen 1/4-inch slices
• 1/2 cup honey mustard salad dressing
• 1-1/2 cups fresh baby arugula, packed
• Additional honey mustard salad dressing, optional

Preparation Instructions:

• Pulse ham in food processor until finely ground. Combine with pork, eggs, cracker crumbs, brown sugar, pineapple and juice, mustard and cloves. Mix lightly but thoroughly. Shape into 8 patties. Using fingertips, make a shallow indentation in center of each patty so it remains flat while grilling. Refrigerate 1 hour.
• Grill burgers, covered, on a greased rack over medium-high direct heat for 5-6 minutes; turn and grill another 3-4 minutes. Add 1 slice cheese to each burger; grill, covered, until cheese melts, 1-2 minutes more. Remove from heat when a thermometer reads 160°.
• Place a burger on bottom half of each roll; add 2 tomato slices. Drizzle with 1 tablespoon honey mustard dressing. Divide arugula evenly among rolls; top each burger with a few sprigs. Replace top half of roll. If desired, serve with additional dressing.

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Dinner Recipe: Simple Grilled Steak Fajitas
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
After moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet.
Recipe by: Shannen Mahoney ~ Odessa, Missouri

Ingredients:

• 1 beef top sirloin steak (3/4 inch thick and 1 pound)
• 2 tablespoons fajita seasoning mix
• 1 large sweet onion, cut crosswise into 1/2-inch slices
• 1 medium sweet red pepper, halved
• 1 medium green pepper, halved
• 1 tablespoon olive oil
• 4 whole wheat tortillas (8 inches), warmed

Preparation Instructions:

• Rub steak with seasoning mix. Brush onion and peppers with oil.
• Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing.
• Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro, and serve with lime wedges.

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Dinner Recipe: Pesto Corn Salad with Shrimp
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice.
Recipe by: Deena Bowen ~ Chico, California

Ingredients:

• 4 medium ears sweet corn, husked
• 1/2 cup packed fresh basil leaves
• 1/4 cup olive oil
• 1/2 teaspoon salt, divided
• 1-1/2 cups cherry tomatoes, halved
• 1/8 teaspoon pepper
• 1 medium ripe avocado, peeled and chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Preparation Instructions:

• In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended.
• Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining 1/4 teaspoon salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.
• Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

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Dinner Recipe: Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year!
Recipe by: Ashley Lecker ~ Green Bay, Wisconsin

Ingredients:

• 1 cup half-and-half cream
• 1/2 cup Dijon mustard
• 1/4 cup plus 2 teaspoons crumbled blue cheese, divided
• 1 garlic clove, minced
• 2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation Instructions:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.
• Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining 2 teaspoons blue cheese.

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Dinner Recipe: Grilled Brats with Sriracha Mayo
Servings: 4
Taste of Home ~ Step by Step
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns.
Recipe by: Quincie Ball ~ Olympia, Washington

Ingredients:

• 1/2 cup mayonnaise
• 1/3 cup minced roasted sweet red peppers
• 3 tablespoons Sriracha chili sauce
• 1 teaspoon hot pepper sauce
• 4 fully cooked bratwurst links
• 4 brat buns or hot dog buns, split
• 1/2 cup dill pickle relish
• 1/2 cup finely chopped red onion
• Ketchup, optional

Preparation Instructions:

• Mix first 4 ingredients. Grill bratwursts, covered, over medium-low heat until browned and heated through, 7-10 minutes, turning occasionally. Serve in buns with mayonnaise mixture, relish, onion and, if desired, ketchup.

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Dinner Recipe: Tequila Lime Shrimp Zoodles
Servings: 4
Taste of Home ~ Step by Step
This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect.
Recipe by: Brigette Schroeder ~ Yorkville, Illinois

Ingredients:

• 3 tablespoons butter, divided
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 cup tequila
• 1-1/2 teaspoons grated lime zest
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 medium zucchini, spiralized (about 6 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh parsley
• Additional grated lime zest

Preparation Instructions:

• In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.
• Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

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Dinner Recipe: Grilled Chicken Ranch Burgers
Servings: 16
Taste of Home ~ Step by Step
This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either!
Recipe by: Kari Shifflett ~ Lake Mills, Iowa

Ingredients:

• 3/4 cup ranch salad dressing
• 3/4 cup panko bread crumbs
• 3/4 cup grated Parmesan cheese
• 3 tablespoons Worcestershire sauce
• 3 garlic cloves, minced
• 3 teaspoons pepper
• 4 pounds ground chicken
• 3 tablespoons olive oil
• 16 hamburger buns, split
• Optional toppings: Tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip

Preparation Instructions:

• In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up.
• Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with toppings as desired.

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Dinner Recipe: Rosemary Salmon
Servings: 4
Taste of Home ~ Step by Step
My husband and I eat a lot of salmon. One night while in a rush to get dinner on the table, I created this meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans.
Recipe by: Elizabeth Bramkamp ~ Gig Harbor, Washington

Ingredients:

• 1-1/2 pounds salmon fillets, cut into 4 portions
• 2 tablespoons melted coconut oil or olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 pound fresh asparagus, trimmed
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1/4 teaspoon pepper
• Lemon wedges

Preparation Instructions:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Brush half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
• Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

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Dinner Recipe: Jamaican Jerk Pork Chops
Servings: 2
Taste of Home ~ Step by Step
These sweet, spicy chops can be thrown together in minutes, but they definitely don't taste like it. Serve them with a side of jasmine rice and you'll feel as if you're on a tropical vacation.
Recipe by: Allison Ulrich ~ Frisco, Texas

Ingredients:

• 3 tablespoons butter, divided
• 1/4 cup peach preserves
• 4 boneless thin-cut pork loin chops (2 to 3 ounces each)
• 3 teaspoons Caribbean jerk seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 medium sweet orange pepper
• 1/2 medium sweet yellow pepper
• 1/2 medium sweet red pepper
• Hot cooked rice, optional

Preparation Instructions:

• Soften 1 tablespoon butter; mix with peach preserves.
• Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan.
• Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops to pan with peppers; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

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Dinner Recipe: Applesauce Barbecue Chicken
Servings: 4
Taste of Home ~ Step by Step
You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest.
Recipe by: Darla Andrews ~ Farmers Branch, Texas

Ingredients:

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 2/3 cup chunky applesauce
• 2/3 cup spicy barbecue sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder

Preparation Instructions:

• Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes.

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Dinner Recipe: Homemade Corn Dogs
Servings: 10
Taste of Home ~ Step by Step
Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter.
Recipe by: Ruby Williams ~ Bogalusa, Louisiana

Ingredients:

• 3/4 cup yellow cornmeal
• 3/4 cup self-rising flour
• 1 large egg, room temperature, lightly beaten
• 2/3 cup 2% milk
• 10 pop sticks
• 10 hot dogs
• Oil for deep-fat frying

Preparation Instructions:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

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Dinner Recipe: Popcorn Shrimp Tacos
Servings: 4
Taste of Home ~ Step by Step
I love combining classic recipes. This healthy dish brings together crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas.
Recipe by: Julie Peterson ~ Crofton, Maryland

Ingredients:

• 2 cups coleslaw mix
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1 jalapeno pepper, seeded and minced, optional
• 2 large eggs
• 2 tablespoons 2% milk
• 1/2 cup all-purpose flour
• 1-1/2 cups panko bread crumbs
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• Cooking spray
• 8 corn tortillas (6 inches), warmed
• 1 medium ripe avocado, peeled and sliced

Preparation Instructions:

• In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat.
• Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp into flour to coat both sides; shake off excess. Dip into egg mixture and then panko mixture, patting to help coating adhere.
• In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
• Serve shrimp in tortillas with coleslaw mix and avocado.

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Dinner Recipe: Risotto With Mascarpone and Prosciutto
Servings: 4
Food Network ~ Step by Step
Melt in creamy mascarpone cheese and delicate prosciutto for your most luxurious risotto yet.
Recipe by: Food Network Magazine

Ingredients:

• 3 cups low-sodium chicken broth
• 4 ounces prosciutto, thinly sliced
• 4 tablespoons unsalted butter
• 1/2 cup finely chopped shallots
• 1 cup arborio rice
• 1/3 cup dry white wine
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh chives
• 1 1/2 teaspoons minced fresh marjoram or thyme
• 1 cup grated gruyere cheese
• 1/3 cup mascarpone cheese

Preparation Instructions:

• Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

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Dinner Recipe: Pasta with Turkey Meatballs
Servings: 4
Food Network ~ Step by Step
Cut down on prep time by making meatballs with a secret flavor-packed ingredient: sweet Italian turkey sausage.
Recipe by: Food Network Magazine

Ingredients:

• Kosher salt
• 12 ounces orecchiette pasta
• 2 bunches broccolini, cut into bite-size pieces
• 8 ounces sweet Italian turkey sausage, casings removed
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• Pinch of red pepper flakes
• 1 large egg
• Freshly ground pepper
• 1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)

Preparation Instructions:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels. Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper. Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

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Dinner Recipe: Fried Chicken Sandwiches with Waffle Fries
Servings: 4
Food Network ~ Step by Step
Cooking homemade fried chicken for sandwiches is a whole lot easier (and quicker) than you might think. Skinless, boneless chicken thighs become extra juicy after being coated in hot-sauce-spiked buttermilk and dredged in cake flour before being fried until golden and crispy.
Recipe by: Food Network Magazine

Ingredients:

• 1/3 cup buttermilk
• 1 tablespoon habanero hot sauce
• Kosher salt and freshly ground pepper
• 1/3 cup mayonnaise
• 4 skinless, boneless chicken thighs (about 1 1/4 pounds total)
• 1 22-ounce bag frozen waffle fries
• 1 cup cake flour (see Cook's Note for substitute)
• Vegetable oil, for frying
• 4 potato rolls, split
• Iceberg lettuce and dill pickle slices, for topping

Preparation Instructions:

• Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.
• Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.
• Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

Cook’s Note:
If you don't have any cake flour on hand, you can combine 3/4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch, then sift a few times.

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Dinner Recipe: Tilapia and Green Beans
Servings: 4
Food Network ~ Step by Step
Tilapia is a versatile, inexpensive fish that's always popular with home cooks. Coat tilapia fillets in a flour-and-herb mixture, then fry them in butter until crispy. Serve the fish alongside lemony green beans and grape tomatoes.
Recipe by: Food Network Magazine

Ingredients:

• 2 tablespoons all-purpose flour
• 2 teaspoons chopped fresh oregano, plus more for garnish
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground pepper
• Four 6-ounce tilapia fillets
• 4 tablespoons unsalted butter
• 1/2 pound thin green beans or haricots verts
• 1 clove garlic, chopped
• 1 cup grape or cherry tomatoes, halved
• Juice of 1 lemon

Preparation Instructions:

• Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.
• Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
• Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.
• Divide the fish and vegetables among plates. Garnish with oregano.

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Dinner Recipe: Creamy Farfalle with Cremini, Asparagus and Walnuts
Servings: 6-8
Food Network ~ Step by Step
Walnuts, asparagus and cremini mushrooms lend this quick and hearty dinner its rustic appeal.
Recipe by: Giada De Laurentiis

Ingredients:

• Salt
• 1 pound farfalle pasta
• 3 tablespoons butter
• 1 pound cremini mushrooms, thickly sliced
• 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
• 1 cup mascarpone cheese
• Pinch freshly grated nutmeg
• 3/4 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan

Preparation Instructions:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

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Dinner Recipe: Pork Chop Piccata with Spaghetti
Servings: 4
Food Network ~ Step by Step
Use pork chops to prepare this updated take on your favorite chicken dish. To cut down on time, toss broccoli florets into boiling water for the last few minutes of the spaghetti cooking.
Recipe by: Food Network magazine

Ingredients:

• Kosher salt
• 8 ounces spaghetti
• 4 cups broccoli florets, halved or quartered if large (8 ounces)
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
• Freshly ground pepper
• 4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
• 1 tablespoon all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 1/3 cup dry white wine
• 2 tablespoons drained jarred capers

Preparation Instructions:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
• Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
• Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
• Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

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Dinner Recipe: Tilapia with Green Beans
Servings: 4
Food Network ~ Step by Step
Tilapia is a versatile, inexpensive fish that's always popular with home cooks. Coat tilapia fillets in a flour-and-herb mixture, then fry them in butter until crispy. Serve the fish alongside lemony green beans and grape tomatoes.
Recipe by: Food Network magazine

Ingredients:

• 2 tablespoons all-purpose flour
• 2 teaspoons chopped fresh oregano, plus more for garnish
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground pepper
• Four 6-ounce tilapia fillets
• 4 tablespoons unsalted butter
• 1/2 pound thin green beans or haricots verts
• 1 clove garlic, chopped
• 1 cup grape or cherry tomatoes, halved
• Juice of 1 lemon

Preparation Instructions:

• Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.
• Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
• Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.
• Divide the fish and vegetables among plates. Garnish with oregano.

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Dinner Recipe: Lamb Chops with Carrot Puree and Cucumber Salad
Servings: 4
Food Network ~ Step by Step
Make the sides before browning the lamb chops in a cast iron skillet for a meal that's ready in less than an hour.
Recipe by: Food Network magazine

Ingredients:

• 1 large cucumber, halved lengthwise, seeded and thinly sliced
• Kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1 small onion, roughly chopped
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 bunch cilantro, leaves finely chopped and stems roughly chopped
• 1 pound large carrots, sliced 1/2 inch thick
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 jalapeno pepper, minced (remove seeds for less heat)
• 4 lamb shoulder chops (1/2 inch thick; about 6 ounces each)

Preparation Instructions:

• Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
• Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, the cilantro stems and carrots and bring to a simmer. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes. Transfer the vegetable mixture to a food processor and puree until smooth, at least 1 minute.
• Season with 1 teaspoon salt and a few grinds of pepper; cover to keep warm.
• Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tablespoons olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
• Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tablespoons olive oil. Cook the lamb chops two at a time, turning once, until browned, 6 to 7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.

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Dinner Recipe: Pesto Pasta and Shrimp
Servings: 4
Food Network ~ Step by Step
Greek yogurt gives this classic pesto recipe a creamy, tangy finish. Top your dish with toasted breadcrumbs for an added crunch.
Recipe by: Food Network magazine

Preparation Instructions:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

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Dinner Recipe: Shrimp and Clam Pizza
Servings: 4
Food Network ~ Step by Step
Any night can be pizza night. This garlicky seafood pizza is on the table in 30 minutes with the help of refrigerated pizza dough.
Recipe by: Food Network Magazine

Ingredients:

• 1 pound refrigerated pizza dough, at room temperature
• All-purpose flour, for dusting
• 1 shallot, thinly sliced
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/3 cup dry white wine
• 3 cloves garlic, minced
• 12 littleneck clams, scrubbed
• 1/2 cup fresh parsley, plus chopped leaves for topping
• 1/2 teaspoon grated lemon zest
• 8 ounces medium shrimp, peeled, deveined and halved lengthwise

Preparation Instructions:

• Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
• Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
• Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
• Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.

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Dinner Recipe: Carbonara with Crab
Servings: 4
Food Network ~ Step by Step
Big lumps of crab are the secret to this twist on pasta carbonara. Crab, celery, lemon and sherry create a bright flavor that mixes with rich, creamy yolks, fatty pancetta and sharp cheese.
Recipe by: Rachael Ray

Ingredients:

• 1 pound lump Dungeness or King crab leg meat
• 1/3 pound meaty pancetta or guanciale
• 1 shallot
• 1 small rib of celery with leafy tops
• 4 cloves garlic
• A few sprigs of thyme
• 6 large eggs
• About 3/4 cup grated Pecorino-Romano, loosely packed
• About 3/4 cup grated Parmigiano-Reggiano cheese, loosely packed
• Salt and pepper
• 1 pound spaghetti
• EVOO
• 1/2 cup sherry or white wine
• 1 small lemon
• 2 scallions
• A small handful of celery tops
• Togarashi or Old Bay, for sprinkling
• Negroni, for serving, recipe follows

Negroni:

• 1 orange wedge
• 1 1/2 ounces gin
• 1 1/2 ounces Campari
• 3/4 ounces red vermouth
• 2 dashes Angostura bitters
• Ice
• Club soda, for topping, if desired
• 1 lemon twist

Preparation Instructions:

• Gather your ingredients.
• Bring a pot of water to boil for pasta, 4 to 6 quarts.
• Place crab meat in bowl and run your fingers through it to check for connective tissue, sharp pieces and shell. Pull into long thin strands and small bite-size pieces.
• Chop the pancetta or guanciale into 1/8 to 1/4-inch dice.
• Peel and chop the shallot, finely chop the celery and pile with it. Peel the garlic cloves and chop or have a grater at hand. Stem the thyme and chop.
• Line a small bowl with a baggie if you wish to save the egg whites. Crack and separate the eggs, with yolks in medium glass mixing bowl. Whisk up eggs and whisk in cheeses, salt and pepper.
• Salt water for pasta and drop the pasta.
• Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add pancetta or guanciale and render 2 to 3 minutes. Add shallots, celery, garlic, thyme, salt and pepper. Stir a minute or 2, then add sherry or white wine and crab. Toss to warm through and let sherry or wine absorb. Add juice of 1 lemon.
• Add 1 cup starchy boiling water to eggs to temper them. Drain pasta and add to crab. Toss with eggs and cheeses off heat for 1 full minute. Adjust salt and pepper, serve.

Negroni:

• Yield: 1 serving
• Muddle orange at bottom of a rocks glass. Add remaining ingredients. Fill glass with ice and stir gently. Top with club soda if desired. Garnish with lemon twist.

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Dinner Recipe: Chicken Thighs with Minty Peas
Servings: 4
Food Network ~ Step by Step
Use frozen peas to make a bright and easy puree to serve alongside roasted chicken and cauliflower.
Recipe by: Food Network Magazine

Ingredients:

• 1 small head cauliflower (preferably purple), trimmed and cut into small florets
• 1 red onion, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil
• 8 small skin-on, bone-in chicken thighs (5 to 6 ounces each)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 3 cloves garlic (1 grated, 2 thinly sliced)
• Grated zest of 2 lemons, plus lemon wedges for serving
• Kosher salt and freshly ground pepper
• 1 10-ounce package frozen peas
• 2 tablespoons unsalted butter
• 1/2 cup loosely packed fresh mint

Preparation Instructions:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil. Toss the cauliflower and red onion with 1 tablespoon olive oil in a large bowl; arrange on one side of the prepared pan. Toss the chicken with the remaining 1 tablespoon olive oil, the coriander, paprika, grated garlic and half of the lemon zest in the same bowl; arrange skin-side up on the other side of the pan. Season the vegetables and chicken with salt and pepper. Roast until the vegetables are browned and the chicken is crisp and cooked through, about 30 minutes.
• About 10 minutes before the chicken is done, combine the peas, 1/4 cup water and the sliced garlic in a medium microwave-safe bowl; cover with plastic wrap and poke a small hole in the plastic. Microwave until the peas are warmed through, about 5 minutes. Transfer to a food processor and add the butter, mint and the remaining lemon zest; puree, adding more water if needed to loosen. Season with salt and pepper.
• Serve the chicken with the roasted vegetables, pea puree and lemon wedges.

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Dinner Recipe: Tacos de Carne Asada
Servings: 4
Food Network ~ Step by Step
Grill or broil juicy flank steak and serve with corn tortillas plus all the fixings, for a beef taco dinner that's ready in just 30 minutes.
Recipe by: Aarón Sánchez

Ingredients:

• 1 flank steak, trimmed of excess fat
• 1 cup pickled jalapenos, including the carrots and onions that come in the jar
• Salt and pepper
• 8 corn tortillas
• 1/4 cup white onion, coarsely chopped
• 1/4 cup cilantro leaves
• 2 tablespoons salsa de arbol
• 1 tablespoon canola oil, plus more, as needed

Preparation Instructions:

• Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
• Preheat the grill or broiler.
• Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
• Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

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Dinner Recipe: Cajun Veggie Pasta
Servings: 4-6
Food Network ~ Step by Step
Ree’s super flavorful pasta is the perfect pick when you need to use up all those delicious veggies from the farmer’s market. She combines bell peppers, mushrooms, zucchini and tomatoes for a veggie-packed, family-friendly meal.
Recipe by: Ree DRummond

Ingredients:

• 1 pound fettuccine
• 3 tablespoons olive oil
• 3 tablespoons salted butter
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 pound white mushrooms, quartered
• 3 cloves garlic, minced
• 4 teaspoons Cajun seasoning
• 2 zucchinis, quartered and sliced
• 2 1/2 cups low-sodium vegetable broth
• 1 cup heavy cream
• 4 Roma tomatoes, diced
• 8 scallions, chopped
• Kosher salt and freshly ground black pepper
• Chopped fresh parsley, for garnish

Preparation Instructions:

• Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
• Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
• Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
• Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
• Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.

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Dinner Recipe: Steak Fried Rice
Servings: 4
Food Network ~ Step by Step
Slash cooking time by opting for a frozen grain-and-rice blend as the base.
Recipe by: Food Network Magazine

Ingredients:

• 3 tablespoons vegetable oil
• 2 large eggs
• Kosher salt and freshly ground pepper
• 12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces
• 2 carrots, diced
• 2 stalks celery, diced
• 1 leek (white and light green parts only), thinly sliced and well rinsed
• 3 cloves garlic, minced
• 1 1-inch piece ginger, peeled and minced
• 2 cups frozen grain-and-rice blend, thawed
• 2 cups sugar snap peas, halved
• 2 tablespoons low-sodium soy sauce

Preparation Instructions:

• Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
• Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
• Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

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Dinner Recipe: Baked Lemon Chicken
Servings: 4
Food Network ~ Step by Step
This easy chicken dinner requires just 15 minutes of prep.
Recipe by: Food Network Magazine

Ingredients:

• One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
• Kosher salt and freshly ground black pepper
• Flour for dredging
• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• Peel of half a lemon, white pith removed, cut into very thin strips
• 2 large garlic cloves, minced
• 1 1/2 teaspoons fresh rosemary leaves
• 1 tablespoon honey
• 1/4 cup freshly squeezed lemon juice
• 1 cup chicken broth, homemade or canned low-sodium

Preparation Instructions:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

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Dinner Recipe: Pork Saltimbocca with Peas
Servings: 4
Food Network ~ Step by Step
Top juicy boneless pork chops with prosciutto, Parmesan and fontina, and broil until bubbly for a satisfying dinner that's just as quick as it is special.
Recipe by: Food Network Magazine

Ingredients:

• 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1/2 cup all-purpose flour
• 1 large shallot, finely chopped
• 8 fresh sage leaves
• 1/2 cup dry white wine
• 1 1/4 cups low-sodium chicken broth
• 5 thin slices prosciutto (about 3 ounces), 1 slice chopped
• 1 cup grated fontina cheese (about 2 ounces)
• 1/4 cup grated parmesan cheese
• 1 10-ounce package frozen peas

Preparation Instructions:

• Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate.
• Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes.
• Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.

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APPETIZING AUTUMN DINNER RECIPES

Dinner Recipe: Hungarian Goulash
Servings: 12
Taste of Home ~ Step by Step Detailed Instructions
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and then Mom made it for us to enjoy. Paprika and caraway add wonderful flavor, and sour cream gives it a creamy richness. It’s simply scrumptious!
Recipe by: Marcia Doyle ~ Pompano, Florida

Ingredients:

• 3 medium onions, chopped
• 2 medium carrots, chopped
• 2 medium green peppers, chopped
• 3 pounds beef stew meat
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1-1/2 cups reduced-sodium beef broth
• 1/4 cup all-purpose flour
• 3 tablespoons paprika
• 2 tablespoons tomato paste
• 1 teaspoon caraway seeds
• 1 garlic clove, minced
• Dash sugar
• 12 cups whole wheat egg noodles
• 1 cup reduced-fat sour cream

Preparation Instructions:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
• Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
• Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

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Dinner Recipe: Chef John's Classic Beef Stroganoff
Servings: 8
allrecipes ~ Step by Step
"Absolutely delicious Stroganoff. One of the best I've tasted," says reviewer STACYLHALL. "Getting quality chuck is important to taking this up a notch. Adding 'Better Than Bouillon' Roast Beef Base and the Creme Fraiche takes it to the next level."
Recipe by: John Mitzewich

Ingredients:

• 2 pounds beef chuck roast, cut into 1/2-inch thick strips
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 8 ounces sliced mushrooms
• ½ medium onion, sliced or diced
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 ½ tablespoons all-purpose flour
• ½ cup white wine
• 2 cups beef broth, divided
• ¾ cup creme fraiche
• 1 tablespoon fresh chopped chives
• salt and pepper to taste

Preparation Instructions:

• Season beef generously with salt and pepper.
• Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns.
• Remove meat from the pan and set aside. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned.
• Add garlic and stir for 30 seconds. Stir in flour; cook for 1 to 2 minutes until incorporated. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes.
• Return beef to the pan. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Stir every 20 minutes.
• Stir in crème fraîche. Stir in chives. Season with salt and pepper to taste.
• Serve hot and enjoy!

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Dinner Recipe: Chicken and Dumplings
Servings: 8 (3 quarts)
Taste of Home ~ Step by Step Detailed Instructions
I’ve enjoyed making this rich homemade dumpling recipe for over 40 years. Every time I serve it, I remember my southern grandma, who was very special to me and was known as an outstanding cook.
Recipe by: Paulette Balda ~ Prophetstown, Illinois

Ingredients:

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 broiler/fryer chicken (about 3 pounds), cut up
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1/2 cup white wine or apple cider
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns

Dumplings:

• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup 2% milk
• 1 tablespoon butter, melted

Soup:

• 1/2 cup heavy whipping cream
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• Additional salt and pepper to taste

Preparation Instructions:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
• Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken is no longer pink.
• For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
• Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
• Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

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APPETIZING WINTER DINNER RECIPES

Dinner Recipe: Gnocchi with Chicken Sausage
Servings: 4
allrecipes ~ Step by Step
Dinner is easy when I can use ingredients typically found in my fridge and pantry.
Recipe by: Laura Miller ~ Lake Ann, Michigan

Ingredients:

• 1 package (16 ounces) potato gnocchi
• 2 tablespoons olive oil
• 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 cup white wine or chicken broth
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 3 cups fresh baby spinach
• 1/2 cup heavy whipping cream
• 1/4 cup shredded Parmesan cheese
• Crushed red pepper flakes, optional

Preparation Instructions:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
• Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
• Drain gnocchi; add to pan and heat through. Sprinkle with cheese and if desired, red pepper flakes.

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