Prizewinning Recipes

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Prizewinning

Recipes

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Appetizers . . . . 1

Main Dishes . . . .7

Sides . . . .17

Desserts . . . . 25

BURGERS WITH RED ONION AND SPINACH, PAGE 8

Prizewinning Recipes

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Appetizers

Four-Cheese Pimiento Dip, 2 Tandoori Chicken Wings, 2 Grilled BLT Kabobs, 3 Reuben Spread, 4

Cheese-Stuffed Jalapeños, 4

Mini Gruyère Puffs, 5

Bite-Size Chicken Empanadas, 4

Shrimp and Feta with Garlic Bread Sleds, 6 Strawberry-Goat Cheese Bruschetta, 6

CHEESE-STUFFED JALAPEÑOS, PAGE 4

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Four-Cheese Pimiento Dip

start to finish 35 minutes makes 20 servings

1 3-ounce package cream cheese, softened

2 ounces extra-sharp cheddar cheese, shredded (8 ounces) 2 cups extra-sharp white cheddar

cheese, shredded (8 ounces) 1 cup Gruyère cheese, shredded

(4 ounces) 1 cup mayonnaise

1 4-ounce jar or two 2-ounce jars diced pimientos, drained 1/2 cup finely chopped green sweet

pepper

1/3 cup finely chopped onion 1 small jalapeño pepper, stemmed,

seeded, and minced (see tip, page 4)

1 tablespoon Worcestershire sauce 1/4 teaspoon cayenne pepper

Optional Stir-Ins: crumbled crisp- cooked bacon, toasted pecans, chopped green onions, and/or diced tomatoes

Dippers: celery sticks, carrot sticks, pita chips, and/or crackers

1. In a mixing bowl beat cream cheese for 30 seconds. Gradually stir in other cheeses. Beat in mayonnaise. Stir in pimientos, sweet pepper, onion, jalapeño, Worcestershire, and cayenne.

2. Add chosen stir-ins or divide the pimiento cheese into portions and add a different stir-in to each. Serve with dippers.

per ¼-cup serving 220 cal., 20 g fat, 39 mg chol., 275 mg sodium, 3 g carb., 1 g fiber, 8 g pro.

Tandoori Chicken Wings

prep 45 minutes

marinate 4 to 24 hours bake 25 minutes at 400°F broil 6 minutes

makes 16 (3-drumette) servings 5 pounds chicken drumettes*

(about 50)

1 medium onion, cut into wedges 1 8-ounce can tomato sauce 1 6-ounce carton plain fat-free

yogurt

1 tablespoon ground coriander 4 cloves garlic, coarsely chopped 2 teaspoons chopped fresh ginger

1½ teaspoons salt 1 teaspoon cumin seeds 1 teaspoon garam masala

½ to 1 teaspoon cayenne pepper (optional)

¼ to ½ teaspoon red food coloring 2 whole cloves

1. Place the chicken drumettes in a 3-quart rectangular baking dish, set aside.

2. For the tandoori masala, in a food processor or blender combine onion wedges, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne pepper (if desired), red food coloring, and whole cloves. Process or blend to a very smooth paste. (The color will be deep red.) 3. Pour the tandoori masala over the chicken drumettes, turn chicken to coat. Cover and marinate in the refrigerator for 4 to 24 hours.

4. Preheat oven to 400°F. Arrange as many of the chicken drumettes on the unheated rack of a broiler pan as will fit in a single layer. Bake for 25 minutes.

Turn oven to broil. Broil chicken 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is no longer pink and pieces begin to blacken, turning once halfway through broiling.

5. Transfer drumettes to a serving platter. Repeat baking and broiling the remaining chicken.

*Tip If you cannot find chicken drumettes, use 25 chicken wings instead. Cut off and discard tips of chicken wings. Cut wings at joints to make 50 pieces.

per serving 119 cal., 4 g fat, 62 mg chol., 363 mg sodium, 3 g carb., 0 g fiber, 16 g pro.

FOUR-CHEESE PIMIENTO DIP

TANDOORI CHICKEN WINGS

2 APPETIZERS

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Grilled BLT Kabobs

prep 35 minutes grill 10 minutes makes 4 servings

1/3 cup lemon juice 1/3 cup olive oil

2 tablespoons snipped fresh basil 1/4 teaspoon salt

1/8 teaspoon pepper 1 heart of romaine lettuce,

quartered lengthwise 1 cup cherry tomatoes

1 medium avocado, halved, seeded, peeled, and cut in 11/2-inch chunks 1/2 of a 16-ounce loaf ciabatta bread,

cut in 1-inch cubes 8 slices thick-sliced bacon 1 recipe Basil-Buttermilk Dressing

Lime wedges (optional)

1. In a large bowl whisk together lemon juice, olive oil, basil, salt, and pepper.

Brush some of the lemon mixture on lettuce quarters. Add tomatoes and avocado. Using a slotted spoon, toss gently to coat. Transfer tomatoes and avocado to another bowl, set aside.

Toss bread cubes with remaining lemon mixture. Set aside.

2. Line a large microwave-safe plate with a double thickness of paper towels. Place four of the bacon slices on the paper towels in a single layer. Cook, uncovered, on 100% power (high) 11/2 to 2 minutes or until bacon is almost cooked through but still pliable (do not cook crisp). Transfer bacon to another plate to cool slightly. Repeat with remaining bacon slices.

3. On four 12-inch skewers*, alternately thread tomatoes and avocado. Thread bacon slices accordion-style and bread cubes onto eight 12-inch skewers.

4. For charcoal grill, arrange medium- hot coals around a drip pan. Place bacon kabobs on grill rack over pan.

Cover, grill 10 minutes or until bread is golden and bacon is cooked through and just crisp, turning once. Add tomato kabobs and lettuce to edge of grill rack above coals the last 2 minutes of grilling, turning once. (For gas grill, preheat grill, reduce heat to medium.

Adjust for indirect cooking. Cover and grill as above.)

5. To serve, place one lettuce quarter on each of four serving plates along with one tomato kabob and one or two bacon kabobs. Serve with Basil Buttermilk Dressing and, if desired lime wedges.

Basil-Buttermilk Dressing In a small bowl whisk together 1/3 cup buttermilk; 1/4 cup mayonnaise;

1 tablespoon lime juice; 1 clove garlic, minced; 1 tablespoon snipped fresh basil; 1/4 teaspoon salt; and 1/8 teaspoon cayenne pepper.

*Tip Soak wooden skewers in water 30 minutes before using.

per serving 619 cal., 47 g fat, 26 mg chol., 1,227 mg sodium, 38 g carb., 5 g fiber, 15 g pro.

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2. For filling, in a small bowl stir together shredded cheese, cream cheese, and cumin. Pack about 2 teaspoons of the filling into the cut in each jalapeño.

3. For batter, in a medium bowl combine flour, cornmeal, salt, and baking powder. Add beer. Beat until smooth.

4. Preheat oven to 300°F. In a heavy saucepan or deep-fat fryer heat 2 inches cooking oil or melted shortening to 375°F. Dip stuffed peppers into batter.

Fry jalapeños, several at a time, in hot fat about 4 minutes or until golden brown, turning once. Drain on paper towels. Transfer to a baking sheet, keep warm in oven while frying the remaining jalapeños. If desired, serve with salsa.

*Tip Because chiles contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chiles, wear plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails well with soap and warm water.

per stuffed jalapeño 140 cal., 8 g fat, 11 mg chol., 179 mg sodium, 12 g carb., 1 g fiber, 3 g pro.

Bite-Size Chicken Empanadas

prep 35 minutes marinate 30 minutes

broil 12 minutes bake 12 minutes oven 400°F makes 48 empanadas 2 skinless, boneless chicken breast

halves (8 to 12 ounces total) 2 tablespoons bottled French or

Italian salad dressing

½ cup cooked rice

¼ cup shredded cheddar cheese (1 ounce)

¼ cup bottled salsa

¼ cup finely chopped red sweet pepper

2 tablespoons finely chopped green sweet pepper

2 tablespoons chopped ripe olives 2 tablespoons finely chopped onion 2 tablespoons sour cream

1 tablespoon finely chopped jalapeño*

1½ 17.25-ounce packages frozen puff pastry, thawed (3 sheets total) 1 egg, beaten

1 tablespoon water occasionally. Serve with rye bread and,

if desired, pickles.

Cheese-Stuffed Jalapeños (pictured on page 1) start to finish 1 hour oven 300°F makes 20 stuffed jalapeños

20 fresh jalapeños*

1 cup shredded Monterey Jack cheese (4 ounces)

½ of an 8-ounce tub cream cheese with chive and onion

¼ teaspoon ground cumin 1½ cups all-purpose flour

½ cup cornmeal 1 teaspoon salt

½ teaspoon baking powder

1 12-ounce can beer or 1½ cups milk Cooking oil or shortening for deep-fat frying

Bottled salsa (optional) 1. Make a T-shape cut in the side of each jalapeño, remove seeds and membranes.*

Reuben Spread

prep 15 minutes

slow cook 2½ to 3 hours (low) makes 20 (¼-cup) servings 1 pound cooked corned beef,

chopped

1 16-ounce can sauerkraut, rinsed, drained, and snipped

1½ cups shredded Swiss cheese (6 ounces)

1 cup bottled Thousand Island salad dressing

1 3-ounce package cream cheese, cut up

1 tablespoon prepared horseradish 1 teaspoon caraway seeds

Rye bread or rye crackers Pickle slices (optional) 1. In a 3½- or 4-quart slow cooker combine corned beef, sauerkraut, Swiss cheese, salad dressing, cream cheese, horseradish, and caraway seeds.

2. Cover and cook on low-heat setting for 2½ to 3 hours. Stir before serving.

3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring

REUBEN SPREAD

4 APPETIZERS

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until dough forms a ball that doesn’t separate. Remove from heat. Cool for 5 minutes.

2. Add eggs, one at a time, to dough in saucepan, beating with a spoon after each addition until smooth. Stir in shredded Gruyère cheese. Drop dough by rounded teaspoons, about 2 inches apart, onto the prepared baking sheet.*

Sprinkle with Parmesan cheese.

3. Bake for 10 minutes. Reduce oven temperature to 375°F. Bake for 10 to 12 minutes more or until puffed and golden brown. Turn off oven. Let puffs stand in oven for 3 minutes. If desired, sprinkle with grated Gruyère cheese.

Serve hot.

*Tip If you prefer to pipe the dough, fit a pastry bag with a ½-inch open star tip. Spoon dough into bag. Pipe small mounds of dough, about 2 inches apart, onto the prepared baking sheet.

Mini Gruyère Puffs

prep 15 minutes cool 5 minutes bake 20 minutes at 450°F/375°F stand 3 minutes

makes about 20 (1-puff) servings

½ cup water

¼ cup butter

½ teaspoon dried basil, crushed

¼ teaspoon garlic salt Dash cayenne pepper

½ cup all-purpose flour 2 eggs

½ cup shredded Gruyère or Swiss cheese (2 ounces)

2 tablespoons grated Parmesan cheese

Grated Gruyère or Swiss cheese (optional)

1. Preheat oven to 450°F. Grease a baking sheet or line it with parchment paper, set aside. In a small saucepan combine the water, butter, basil, garlic salt, and cayenne pepper. Bring to boiling over medium heat, stirring to melt butter. Add flour all at once, stirring vigorously. Cook and stir 1. Place chicken in a shallow dish. Pour

salad dressing over chicken. Cover and marinate chicken in refrigerator for 30 minutes.

2. Meanwhile, preheat broiler. Drain chicken, discarding marinade. Place chicken on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through broiling.

Cool slightly.

3. For filling, chop or shred chicken.

In a large bowl combine chicken, rice, cheese, salsa, sweet peppers, olives, onion, sour cream, and jalapeño.

4. Preheat oven to 400°F. Lightly grease baking sheets, set aside. Place 1 sheet of the puff pastry on a lightly floured surface. (Keep remaining sheets covered until needed.) Roll puff pastry sheet to a 13-inch square. Using a 3-inch round cutter, cut pastry into 16 rounds. For each empanada, place a generous teaspoon of filling slightly off center on each round. Brush edges of the pastry rounds with cold water. Fold over the filling to make half-moons.

Pinch edges with fingers or a fork to seal tightly. Prick with a fork. Place on prepared baking sheet. In a small bowl combine egg and the 1 tablespoon water; brush over the empanadas.

Repeat with remaining puff pastry and the filling.

5. Bake for 12 to 15 minutes or until golden brown. Serve warm.

*Tip Because chiles contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chiles, wear plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails well with soap and warm water.

per empanada 101 cal., 7 g fat, 8 mg chol., 63 mg sodium, 8 g carb., 0 g fiber, 3 g pro.

Grilling Directions For charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill.

Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

MINI GRUYÈRE PUFFS

APPETIZERS 5

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2 to 4 minutes or until toasted. Turn and broil about 1 minute more or until lightly toasted. Cool on a wire rack.

Cut into 1¼-inch slices.

Make-Ahead Directions Store Garlic Bread Sleds in an airtight container at room temperature for up to 1 week before serving.

Strawberry-Goat Cheese Bruschetta

prep 15 minutes broil 4 minutes makes 4 servings

1 8-ounce baguette 1 tablespoon olive oil

1 4-ounce log goat cheese (chèvre) 11/2 cups sliced strawberries 1/2 cup arugula

Olive oil

Sea salt or coarse salt Freshly ground black pepper Snipped fresh herbs 1. Heat broiler. Halve baguette crosswise, then lengthwise. Place, cut sides up, on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 11/2 to 2 minutes or until lightly toasted.

2. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler, top with arugula. Drizzle additional oil.

Sprinkle with salt, pepper, and herbs.

1. In a large bowl combine salad dressing and lime peel. Add shrimp.

Toss to coat. Cover and chill for 30 minutes.

2. To serve, combine undrained shrimp, herbs, and feta cheese; toss to mix. Season with salt and pepper.

Spoon shrimp mixture into a serving bowl. Serve with Garlic Bread Sleds and lime wedges.

Garlic Bread Sleds Using a serrated knife, cut an 8- to 12-ounce (18-inch- long) baguette-style French bread loaf in half crosswise. Arrange bread on a baking sheet. Spread cut side of each piece with about 4 tablespoons softened garlic butter with olive oil.

Broil about 4 inches from the heat for

Shrimp and Feta with Garlic Bread Sleds

prep 30 minutes chill 30 minutes makes 18 servings

½ cup bottled olive oil and vinegar salad dressing or Italian salad dressing

1 teaspoon finely shredded lime peel 3 pounds large cooked shrimp

¼ cup snipped fresh herbs, such as dill, cilantro, and/or Italian (flat-leaf) parsley

¼ cup crumbled feta cheese Salt and black pepper 1 recipe Garlic Bread Sleds

Lime wedges

SHRIMP AND FETA WITH GARLIC BREAD SLEDS

STRAWBERRY-GOAT CHEESE BRUSCHETTA

6 APPETIZERS

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Main Dishes

Blue Cheese-Stuffed Burgers with Red Onion and Spinach, 8 Stout-Soaked Porterhouse with

Beer Butter, 8 Beef and Bean Chili, 9 Honey-Sweet Onion Ribs, 10 Pork-Wasabi Tacos, 11

Bacon and Blue Cheese Dinner Pies, 11 Ham-and-Asparagus-Stuffed

Chicken, 12

Grilled Chicken with Watermelon Glaze, 12

Green Onion Chicken with Melted Tomatoes, 13

Moroccan Meat Loaf, 14

Maple-Bourbon Glazed Salmon, 14 Sweet Potato Hash with Spicy

Hollandaise, 15

Butternut Squash Mac and Cheese, 16 Asian-Style Fried Rice and Beans, 16

GRILLED CHICKEN WITH WATERMELON GLAZE, PAGE 12

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Blue Cheese-Stuffed Burgers with Red Onion and Spinach

1 pound ground beef

1 tablespoon Worcestershire sauce 1 teaspoon freshly ground black

pepper

1/3 to 1/2 cup crumbled blue cheese (2 ounces)

1 medium red onion, sliced crosswise

Olive oil

4 hamburger buns, split 1 cup fresh baby spinach 1. In a large bowl combine beef, Worcestershire sauce, and black pepper.

On waxed paper, shape into eight thin 4-inch-diameter patties. Place 1 tablespoon of the blue cheese in center of four patties. Top with remaining four patties, pinch edges to seal.

2. Brush onion slices with olive oil, sprinkle with salt.

3. Place burgers and onions directly over medium-high heat. Grill 5 minutes per side or until no pink remains in burger. Brush cut sides of buns with olive oil. Grill, cut sides down, the last minute of grilling.

4. Serve burgers on buns with grilled onions, spinach, and remaining cheese.

Stout-Soaked Porterhouse with Beer Butter

prep 35 minutes marinate 4 hours broil 12 minutes stand 5 minutes makes 2 to 3 servings

1 porterhouse steak, 1 inch thick (about 11/4 pounds)

1 12-ounce bottle stout beer 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 teaspoons dried tarragon, crushed 1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 shallot, finely chopped 2 teaspoons olive oil 1/2 cup butter, softened

1. Place steak in a resealable plastic bag set in a shallow dish. Set aside 2 tablespoons beer. In a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag.

Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze for 30 minutes to 1 hour.

3. Preheat broiler. Drain steak, reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium-rare (145°F) or 15 to 20 minutes for medium (160°F).

Transfer to platter. Tent with foil and let stand 5 minutes.

4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes. (Do not overcook, marinade can become bitter.) 5. To serve, slice steak into portions.

Drizzle with some of the marinade reduction, and top each with a slice of frozen butter.

BLUE CHEESE-STUFFED BURGERS WITH RED ONION AND SPINACH

STOUT-SOAKED PORTERHOUSE WITH BEER BUTTER

8 MAIN DISHES

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Beef and Bean Chili

prep 30 minutes cook 20 minutes makes 8 servings

2 pounds lean ground beef 2 large onions, chopped (2 cups) 6 cloves garlic, minced

2 to 4 jalapeño peppers, seeded and finely chopped (see tip, page 4) 2 tablespoons chili powder 2 teaspoons ground cumin 1 15-ounce can tomato sauce 3 15- to 16-ounce cans kidney

beans, rinsed and drained 1 ounce semisweet chocolate,

chopped

1/4 cup chopped fresh cilantro Seeded and sliced jalapeños Corn chips

1. In a Dutch oven brown beef over medium heat, drain off fat. Add onions, garlic, and peppers; cook about 5 minutes, until almost tender. Add chili powder and cumin; cook 1 minute, until fragrant. Add tomato sauce and 2 cups water, bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes.

2. Mash one of the cans of beans. Stir all beans into chili. Return to simmer;

cook about 5 minutes. Remove from heat. Stir in chocolate until melted. Stir in 1/2 teaspoon salt and the cilantro.

Top with jalapeños and corn chips.

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Honey-Sweet Onion Ribs

prep 40 minutes chill 2 hours cook 20 minutes grill 11/2 hours makes 6 servings

3 tablespoons packed brown sugar 2 tablespoons paprika

2 tablespoons garlic powder 1 to 2 tablespoons coarsely ground

black pepper

2 teaspoons ground cumin 2 teaspoons dry mustard 1 teaspoon salt

31/2 to 4 pounds pork loin back ribs 1 tablespoon vegetable oil

1 medium onion, finely chopped (1/2 cup) 1 8-ounce can tomato sauce

1/3 cup regular or nonalcoholic beer 1/4 to 1/3 cup honey

2 tablespoons Worcestershire sauce 2 tablespoons vinegar

1. For rub, in small bowl stir together brown sugar, paprika, garlic powder, pepper, cumin, dry mustard, and salt.

Reserve 3 tablespoons of the rub. Sprinkle

remaining rub over both sides of ribs, rub in. Place in 3-quart rectangular baking dish. Cover, chill 2 to 24 hours.

2. Meanwhile, for sauce, heat oil in saucepan over medium heat. Cook and stir onion in hot oil 5 minutes or until tender. Stir in tomato sauce, beer, honey, Worcestershire sauce, vinegar and reserved 3 tablespoons rub. Simmer, uncovered, 20 minutes or until sauce is reduced to 11/2 cups, stirring occasionally.

3. For charcoal grill, arrange medium- hot coals around drip pan. Test for medium heat above pan. Place ribs, bone sides down, on lightly oiled grill rack over drip pan. Cover, grill for 11/2 to 13/4 hours or until ribs are tender, brushing with sauce the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan. Grill as above.)

4. To serve, cut ribs into portions. Pass remaining sauce.

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Pork-Wasabi Tacos

prep 25 minutes grill 12 minutes makes 6 tacos

1 11/2-pound pork tenderloin, cut in 1-inch pieces

1/3 cup hoisin sauce

6 flatbreads or flour tortillas 1 to 2 teaspoons prepared wasabi

paste

2 tablespoons water 2 tablespoons vegetable oil 1/2 teaspoon white wine vinegar 1/2 teaspoon sugar

1/4 of a head napa cabbage, shredded 2 carrots, shredded

1/2 of an English cucumber, thinly sliced

1. Thread pork on wooden skewers.*

Brush with hoisin sauce. For charcoal grill, cook pork on rack of uncovered grill directly over medium coals for 12 to 14 minutes or until no pink remains (160°F), turning once. Add flatbreads the last 1 minute of grilling time, turning once to heat through. (For gas grill, preheat. Reduce heat to medium. Place pork over heat. Cover and grill as above.) 2. Meanwhile, for wasabi oil, in a small bowl combine wasabi paste, the water, oil, vinegar, and sugar. Whisk to combine.

3. Serve pork and vegetables on flatbreads. Drizzle with wasabi oil.

Serve immediately.

*Tip Soak wooden skewers in water 30 minutes before using.

per taco 447 cal., 13 g fat, 89 mg chol., 470 mg sodium, 50 g carb., 2 g fiber, 1 g pro.

Bacon and Blue Cheese Dinner Pies

prep 15 minutes

bake 15 minutes at 400°F makes 4 servings 6 slices bacon

1 8.5-ounce package corn muffin mix 2/3 cup all-purpose flour

1 teaspoon chili powder 1 egg, lightly beaten 1/4 cup milk

3 Granny Smith apples, cored and thinly sliced

1/3 cup blue cheese crumbles Fresh thyme (optional) 1. Preheat oven to 400°F. In a skillet cook bacon until crisp. Drain, reserve 1 tablespoon drippings. Chop bacon.

PORK-WASABI TACOS

BACON AND BLUE CHEESE DINNER PIES

2. Meanwhile, in a bowl combine muffin mix, flour, chili powder, egg, and milk. Divide dough into four portions. Place two portions each on a greased baking sheet and press to 6- to 7-inch circles.

3. Top each circle with a layer of apple slices, leaving a 1-inch border. Fold edges around apple slices. Brush apples and crust with reserved bacon drippings.

4. Bake 10 minutes. Top with blue cheese and bacon, bake 5 to 7 minutes more until edges are golden and bottom of crust is set. Sprinkle with thyme, if desired.

MAIN DISHES 11

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Grilled Chicken With Watermelon Glaze

(pictured on page 7)

prep 20 minutes grill 50 minutes stand 10 minutes makes 6 servings 1 recipe Watermelon Glaze

1 whole chicken or 31/2 pounds meaty chicken pieces Olive Oil

1/2 teaspoon kosher salt Black Pepper

Snipped fresh herbs (optional) 1. Prepare Watermelon Glaze. Remove 1/3 cup for serving, set aside.

2. Remove chicken from packaging and pat dry with paper towels. To butterfly, using poultry or kitchen shears cut along each side of backbone to remove it. Turn chicken breast side up. Open the two sides of the chicken as if opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.

3. Prepare grill for indirect grilling.

Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place, skin side down, on center of grill over indirect medium heat.

4. Grill 25 minutes. Turn chicken over.

Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180°F, brushing with glaze twice more.

5. Remove chicken from grill, brush with the reserved 1/3 cup glaze and then rest 10 minutes. Cut chicken into pieces.

Serve with fresh watermelon wedges and, if desired sprinkle with herbs.

Watermelon Glaze Cut half of one small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve. Place chunks in a food mill or juicer to collect the juice. Or place watermelon chunks in blender.

Cover, blend until nearly smooth. Pour watermelon puree into a fine-mesh sieve over a bowl, discard solids.

Reserve 1 cup of the juice. In a small saucepan melt one 12-ounce jar of apple jelly over low heat, stirring often so it doesn’t burn. Stir in the 1 cup watermelon juice and the juice and zest of a small lime. Add 2 teaspoons red chile flakes, 1 teaspoon jalapeño hot sauce, and a pinch of salt. Mix and black pepper. Cover and process until

ham is very finely chopped and almost smooth, scraping processor bowl as needed. Set aside deviled ham while butterflying chicken breasts or cover and refrigerate up to 2 days.

2. To butterfly chicken breasts, place each breast half on a flat surface or cutting board. With palm on chicken and fingers away from knife blade, cut through one side of the chicken to within 3/4 inch of the opposite side.

Open to lie flat. Pound chicken with flat side of meat mallet to ¼-inch thickness.

3. To fill chicken, spread ¼ cup of the deviled ham on half of each chicken piece. Top with 3 to 5 asparagus spears.

Fold remaining half over stuffing. Tie closed with 100% cotton kitchen string.

Sprinkle chicken with salt and pepper.

4. In a 12-inch skillet heat oil over medium heat. Cook chicken in hot oil for 10 to 12 minutes per side, until browned and no longer pink (170°F).

Ham-and-Asparagus- Stuffed Chicken

1 cup diced cooked ham, rind removed

2 tablespoons mayonnaise 1 tablespoon finely chopped onion 1 tablespoon snipped fresh

tarragon or parsley

1 teaspoon Worcestershire sauce 1 teaspoon cider vinegar 1 teaspoon Dijon or whole-grain

mustard

1/8 teaspoon cayenne pepper Black pepper

4 large skinless, boneless chicken breast halves (about 2 pounds) 8 ounces green, white, and/or

purple asparagus, trimmed 1 tablespoon olive oil

1. For deviled ham, in a food processor combine ham, mayonnaise, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and a few grinds of

HAM-AND-ASPARAGUS- STUFFED CHICKEN

12 MAIN DISHES

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Melted Tomatoes Preheat oven to 300°F. Place 2 pounds tomatoes, cup up (about 7 cups) in an even layer in a 3-quart baking dish.

Drizzle with 3 tablespoons olive oil, then sprinkle with 1/4 cup snipped fresh basil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Bake, uncovered, for 11/2 to 2 hours or until tomatoes are slightly dried and soft.

Cool 15 minutes. To serve, transfer tomatoes to serving platter. Add Green Onion Chicken, lemon wedges, and fresh basil. Makes 4 servings.

1. Skin chicken, if desired. In a resealable plastic bag set in a shallow dish place chicken, green onions, and olive oil. Sprinkle with salt and pepper.

Turn chicken to coat in green onions.

Cover and refrigerate at least 8 hours.

Meanwhile, prepare Melted Tomatoes.

2. For charcoal grill, arrange medium- hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill 30 minutes. Turn, then grill 25 to 30 minutes more or until chicken is no longer pink (180°F).

(For gas grill, preheat grill. Reduce heat to medium, adjust for indirect cooking.

Grill as above.)

taste. Adjust seasoning as desired.

Remove from heat. Serve warm, or cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator up to 2 days.

Green Onion Chicken with Melted Tomatoes

prep 15 minutes chill 8 hours grill 55 minutes

makes 4 to 6 servings

4 whole chicken legs (drumstick and thigh)

1/2 cup chopped green onions, white and green portions (about 4) 1/4 cup olive oil

Salt and ground black pepper 1 recipe Melted Tomatoes

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Maple-Bourbon Glazed Salmon

1/3 cup pure maple syrup or maple- flavor syrup

1/3 cup orange juice

3 tablespoons bourbon whiskey or orange juice

4 4- to 5-ounce skinless salmon fillets

1/4 cup coarsely chopped pecans or walnuts

Fresh asparagus spears, cooked (optional)

Fresh lemon juice (optional) Fresh thyme (optional) 1. Preheat broiler. For syrup glaze, in a small saucepan combine maple syrup, orange juice, and whiskey. Cook, uncovered, over medium heat while preparing salmon.

2. Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork.

3. Stir pecans into remaining glaze, heat on high for about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup and, if desired, asparagus tossed with a little lemon juice and thyme.

salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture, cover. Let stand 2 minutes. Add turkey and egg, mix well.

Pat mixture into a greased foil-lined 8×8×2-inch baking pan. Bake in the top third of oven for about 20 minutes or until cooked through (165°F).

2. Meanwhile, for chutney, in saucepan combine the remaining 1/2 cup raisins, and the remaining onion and cinnamon, the tomatoes, and 1/4 cup water. Cook, covered, over medium- high until tomato skins pop. Lift meat loaf from pan using foil. Slice and serve with tomato chutney.

Moroccan Meat Loaf

prep 20 minutes

bake 20 minutes at 425°F makes 4 servings 11/2 cups raisins

1 small red onion, chopped 1/2 cup couscous, uncooked 1 teaspoon salt

1 teaspoon curry powder 1 teaspoon ground cinnamon 1 pound uncooked ground turkey 1 egg, lightly beaten

1 pint grape tomatoes

1. Preheat oven to 425°F. In a large mixing bowl combine 1 cup of the raisins, half the onion, the couscous,

MAPLE-BOURBON GLAZED SALMON MOROCCAN MEAT LOAF

14 MAIN DISHES

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1. In a 12-inch skillet cook bacon until crisp; drain on paper towels.

Crumble half the bacon. Drain all but 3 tablespoons drippings from skillet.

Meanwhile, cook sweet potatoes in boiling salted water for 3 minutes or just until tender, drain.

2. In the skillet cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper, transfer to bowl. Stir in crumbled bacon and syrup, keep warm.

3. Rinse skillet and fill half full of water.

Add vinegar to water, bring to boiling.

Reduce heat to simmer (bubbles should barely break the surface of the water).

Break one egg into a measuring cup.

Holding the lip of the cup as close to the water as possible, slowly slide egg

Sweet Potato Hash with Spicy Hollandaise

start to finish 40 minutes cook 10 minutes makes 4 servings 8 slices thick-sliced bacon

3 medium sweet potatoes, cut in 1/2-inch chunks

1 medium onion, chopped Salt and ground black pepper 2 to 4 tablespoons pure maple syrup 2 tablespoons cider vinegar 8 eggs

1 cup milk 1/4 cup butter

1 0.9-ounce envelope hollandaise sauce mix

1 tablespoon chopped canned chipotle peppers in adobo sauce Fresh chives

into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep warm.

4. In a small saucepan combine milk, butter, and hollandaise sauce mix.

Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

5. To serve, transfer sweet potato hash to serving plates, top each with two poached eggs, then cover eggs with hollandaise sauce. Top with bacon strips and chives.

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Asian-Style Fried Rice and Beans

1/2 of a pineapple, peeled, cored, and sliced, or 8-ounce can pineapple slices

1 tablespoon vegetable oil

2 medium carrots, thinly bias-sliced 4 cloves garlic, minced

2 teaspoons grated fresh ginger*

2 cups cooked brown rice (leftover or quick-cooking microwavable rice) 1 15-ounce can garbanzo beans

(chickpeas), rinsed and drained 1 cup frozen peas, thawed 3 tablespoons reduced-sodium soy

sauce

1/3 cup snipped fresh cilantro 1 lime, halved

Fresh cilantro leaves (optional) 1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple, cook about 2 minutes per side or until golden brown. Remove from skillet and set aside.

2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or just until tender. Add garlic and ginger, cook 30 seconds.

3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through.

Stir in cilantro. Return pineapple to pan.

4. To serve, squeeze lime over all. Top with additional fresh cilantro leaves, if desired.

*Tip Ginger freezes beautifully. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh, peel and grate in its frozen state—no thawing required.

per serving 350 cal., 6 g fat, 0 mg chol., 711 mg sodium, 65 g carb., 10 g fiber, 11 g pro.

1/4 cup milk and flour, stir into squash mixture. Bring to boiling, cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyère until melted;

keep warm.

3. Meanwhile, in an extra-large skillet cook bacon until crisp. Drain on paper towels. Crumble, set aside. Pour off all but 2 tablespoons bacon drippings.

Return skillet to heat.

4. Add onions to skillet. Cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

5. Add squash-cheese sauce, onions, and bacon to the bowl with the pasta.

Toss well to combine, then transfer to prepared baking dish.

6. Place bread in a food processor, pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl, mix with melted butter. Sprinkle remaining Gruyère and the bread crumbs over mac and cheese. Bake until top is browned, 14 to 15 minutes.

Cool 5 minutes. Sprinkle with parsley.

Butternut Squash Mac and Cheese

prep 15 minutes cook 40 minutes bake 14 minutes at 425°F

makes 6 to 8 servings 12 ounces dried rigatoni

11/2 pounds butternut squash, peeled, seeded, and cut into chunks (3 1/2 cups)

2 3/4 cups milk

1/4 cup all-purpose flour

2 cups smoked Gruyère cheese, shredded (8 ounces)

8 slices bacon

2 small sweet onions, cut into chunks

3 ounces sourdough bread 2 tablespoons butter, melted

Fresh (flat-leaf) Italian parsley 1. Preheat oven to 425°F. Lightly butter a 3-quart gratin or baking dish; set aside. Cook pasta according to package directions. Drain, transfer to a large bowl.

2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling, reduce heat to medium, and simmer 18 to 20 minutes until the squash is tender when pierced with a fork. Stir together remaining

BUTTERNUT SQUASH MAC AND CHEESE

ASIAN-STYLE FRIED RICE AND BEANS

16 MAIN DISHES

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Sides

Green Beans and Pancetta with Browned Butter, 18

Parmesan Potatoes au Gratin, 18 Spice and Honey Roasted Carrots, 19 Stacked Summer Vegetable Salad, 20 Garden Three-Bean Salad with Fresh

French Dressing, 20

Roasted Tomato-Bread Toss, 21 Fresh Corn Salad, 22

Potato Salad with Caramelized Onions and Roasted Chile Vinaigrette, 22

Asian Cabbage Salad, 23

Chile-Cheddar Casserole Bread, 24 Tuscan Polenta Bread, 24

TUSCAN POLENTA BREAD, PAGE 24

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Green Beans and Pancetta with Browned Butter

prep 20 minutes cook 14 minutes makes 8 to 10 servings

2 pounds thin green beans or haricots verts, trimmed 4 ounces pancetta 2 shallots, thinly sliced 6 tablespoons butter 6 ounces peeled and roasted

chestnuts, sliced

1. In a 4-quart saucepan cook green beans, covered, in boiling salted water 4 to 7 minutes or until crisp-tender.

Drain, set aside.

2. In an extra-large skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in skillet.

3. Reduce heat to medium-low. Add shallots to reserved drippings. Cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently.

Using tongs, transfer shallots to a paper-towel-lined plate. Season to taste with salt.

4. Add butter to drippings in skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 4 minutes or until butter becomes light brown and fragrant.

Reduce heat to low. Add chestnuts, green beans, and pancetta. Cook 2 to 4 minutes to heat through, stirring

occasionally. Season to taste with salt and freshly ground black pepper. Top with shallots and serve immediately . per serving 213 cal., 13 g fat, 28 mg chol., 310 mg sodium, 20 g carb., 4 g fiber, 6 g pro.

Parmesan Potatoes au Gratin

prep 40 minutes

bake 1 hour 35 minutes at 350°F stand 10 minutes makes 8 servings 3 cups whipping cream

1 large clove garlic, minced 2 tablespoons butter, softened 4 pounds red potatoes, peeled,

thinly sliced

GREEN BEANS AND PANCETTA WITH BROWNED BUTTER

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4 ounces Parmigiano-Reggiano or Parmesan cheese, grated 2 tablespoons minced fresh thyme 1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground white

pepper

Toppings: Shaved Parmigiano- Reggiano or Parmesan cheese, fresh Italian (flat-leaf) parsley sprigs, and/or freeze-dried or dried tomato slices (optional) 1. Preheat oven to 350°F. In a medium saucepan combine cream and garlic, bring just to a simmer over medium heat. Simmer, uncovered, 5 minutes (do not boil). Remove from heat, let stand.

2. Generously butter a 3- to 31/2-quart gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg, and pepper.

Sprinkle one-third of cheese mixture.

Repeat layers twice. Cover with foil.

3. Bake 11/4 to 11/2 hours, until potatoes are almost tender and liquid mostly absorbed. Uncover, bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and browned. Let stand 10 minutes.

per serving 382 cal., 27 g fat, 96 mg chol., 384 mg sodium, 29 g carb., 2 g fiber,

8 g pro. Spice and Honey

Roasted Carrots

prep 20 minutes

roast 25 minutes at 425°F cook 10 minutes makes 6 servings 11/2 pounds carrots, scrubbed and

peeled, if desired 1 tablespoon olive oil

1/2 cup coarsely chopped hazelnuts 1 tablespoon coriander seeds 1 tablespoon sesame seeds 11/2 teaspoons cumin seeds 1/2 teaspoon salt

1/4 teaspoon ground black pepper 1 tablespoon honey

Lemon wedges

1. Preheat oven to 425°F. Trim carrots, reserving tops, if desired. Halve any large carrots lengthwise.

2. Line a shallow roasting pan with foil. Evenly spread carrots in pan.

Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.

3. Meanwhile, for spice mixture, heat a small skillet over medium-high heat.

Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a glass bowl. Add the coriander, sesame, and cumin seeds to the hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted.

Remove spices from heat and transfer to another bowl. Cool for 10 minutes.

4. Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices just until coarsely ground or desired consistency. Add the hazelnuts, salt, and pepper, crushing nuts slightly. Remove carrots from the oven. Drizzle with honey, toss to evenly coat. Sprinkle carrots with half the spice mixture*. Return to the oven, roast 5 to 10 minutes more.

5. Serve carrots with lemon wedges.

*Tip Remaining spice mixture can be stored in a tightly sealed container up to 2 weeks. Sprinkle on roasted, grilled, or steamed vegetables.

PARMESAN POTATOES AU GRATIN

SPICE AND HONEY ROASTED CARROTS

SIDES 19

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1 cup radishes, quartered and/or sliced

Freshly ground black pepper 1 recipe Fresh French Dressing 1. In microwave-safe bowl combine green beans with 1/4 cup water and 1 teaspoon salt. Toss to distribute salt among beans. Cook, uncovered, on 100% power (high) for 3 to 5 minutes or just until tender. Set aside and allow to cool.

2. Place salad greens in a large salad bowl, add green beans, edamame, white beans, and radishes. Add about half the dressing. Sprinkle with pepper and toss gently. Pass remaining dressing.

Fresh French Dressing In a blender combine 2 medium tomatoes, halved and seeded, 1/4 cup olive oil, 2 to 3 tablespoons red wine vinegar, 2 tablespoons tomato paste, 1 tablespoon snipped fresh tarragon, and 2 teaspoons Dijon mustard. Cover and process until thoroughly blended.

Season to taste with salt and pepper.

Tomatoes vary in juiciness, if dressing is too thin, blend in additional tomato paste, 1 teaspoon at a time. Refrigerate until serving time.

per serving with 1-tablespoon dressing 175 cal., 9 g fat, 0 mg chol., 380 mg sodium, 18 g carb., 7 g fiber, 8 g pro.

oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife, lift out with a spatula.

Garden Three-Bean Salad with Fresh French Dressing

2 cups green beans, trimmed if desired

8 cups mixed greens 2 cups frozen shelled sweet

soybeans (edamame), thawed 1 cup canned white beans, such as

cannellini, thoroughly rinsed and drained

Stacked Summer Vegetable Salad

prep 50 minutes chill 1 hour makes 6 to 8 servings

3 medium yellow or green zucchini Kosher salt

4 medium carrots 1/4 of a small red onion 1 cup torn leaf lettuce 3 tablespoons lemon juice 1/4 cup olive oil or canola oil 1 tablespoon snipped fresh dill

Freshly ground black pepper 1. With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in lengthwise strips and thinly slice onion.

2. Rinse zucchini and allow to drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of the vegetables and onion.

For dressing, in a glass measuring cup whisk together lemon juice and STACKED SUMMER

VEGETABLE SALAD

GARDEN THREE-BEAN SALAD WITH FRESH FRENCH DRESSING

20 SIDES