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Green Chili Cheeseburgers Ingredients 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise 1/4 cup chopped green chilies, undrained 2 cloves garlic, chopped 2 Tbsp. pickled jalapeno peppers, finely chopped 2 Tbsp. chopped fresh cilantro 1-1/2 lbs. ground beef 2 Tbsp. canola oil 4 slices Monterey Jack cheese (about 4 oz.) 4 sesame seed hamburger buns Directions Process Hellmann’s® or Best Foods® Real Mayonnaise, green chilies and garlic in food processor until smooth. Remove to medium bowl, then stir in jalapeno peppers and cilantro. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes. Meanwhile, shape ground beef into 4 burgers. Brush each burger on both sides with oil, then season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until desired doneness. Top burgers with cheese and cook until cheese is melted. Arrange burgers on buns, then top with a dollop of green chili mayonnaise. Serve remainder of mayonnaise in small bowl for dipping.
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Zucchini Gratin Ingredients 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere Directions Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Guy Fieri’s Tequila-Lime Wings Ingredients For the Wings: 3 pounds chicken wings, split at the joint, tips removed Kosher salt and freshly ground pepper For the Sauce: 1 teaspoon grated lime zest 1/2 cup fresh lime juice 1/4 cup tequila 1 tablespoon agave syrup (sometimes called agave nectar) 1 teaspoon ground cumin 1 teaspoon adobo sauce Kosher salt and freshly ground pepper Chopped fresh cilantro, for garnish (optional) Directions Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes. Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes. Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.
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BLT Pasta Salad Ingredients 12 ounces corkscrew-shaped pasta 1/2 cup milk 12 ounces lean bacon 3 medium ripe tomatoes, cut into chunks 1 tablespoon chopped fresh thyme 1 clove garlic, minced Kosher salt and freshly ground pepper 1/2 cup mayonnaise 1/4 cup sour cream 4 tablespoons chopped chives or scallion greens 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
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Shrimp Lo Mein You’ll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: Prepare the noodles according to the package instructions. In a wok or large skillet, heat the oil over high heat. When the oil is lightly smoking, add the garlic, ginger, and scallion whites and stir-fry for 30 seconds, until lightly golden. Add the mushrooms, carrots, and bell pepper, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion. Toss in the shrimp and cook until just pink and slightly firm. Add the cooked noodles, oyster sauce, and soy sauce to the pan. Cook for 1 to 2 minutes more, until the sauce is thickened and covers the noodles in a light sheen. Divide the mixture among 4 plates and garnish with scallion greens.
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Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt 1 tsp olive oil 2 zucchini (1 lb), small dice 2 jalapenos, seeded, thinly sliced 1/4 tsp salt 2 cloves garlic, minced 1/3 cup pitted kalamata olives, chopped 1/2 tsp ground cumin 1/2 tsp ground coriander 6 oz salsa verde 19 oz can black beans, drained and rinsed 1/2 cup finely chopped green onions 8 (6 inch) corn tortillas Preheat a heavy-bottomed skillet over medium-high heat. Add the zucchini and jalapeno to the oil and sprinkle with the salt. Saute for about 7 minutes, until the zucchini is lightly browned. Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more. Add the salsa verde and black beans. Cook for 5 more minutes; the salsa should reduce a bit so that it’s juicy but not soupy. Place the tortillas in a moist paper towel and heat in the microwave for 1 minute on high. Serve with Garlic-Lemon Yogurt and chopped green onions. Garlic-Lemon Yogurt 1 cup 2% plain yogurt 2 cloves garlic, grated with a Microplane or finely minced zest from 1/2 lemon juice from 1 lemon (about 3 tbsp) 1/2 tsp agave nectar Add all ingredients in a bowl and stir well.
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Apple Fennel Celery Salad 1 cup thinly sliced fennel 1 cup sliced celery 1 cup red seedless grapes, halved 2 red delicious apples, chopped 1/2 cup chopped toasted walnuts Poppy Seed Dressing 1/2 cup 2% plain yogurt 2 tbsp liquid honey 4 tsp lemon juice 1 tsp Dijon mustard 1/2 tsp poppy seeds pinch salt pinch paprika Poppy Seed Dressing: In large bowl, whisk together all dressing ingredients until smooth. Add remaining ingredients, toss to coat.
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Red and White Tortellini Tomato Sauce 1 tsp oil 2 garlic cloves, minced 1 onion, chopped 14 oz. (398 ml) can tomato sauce 12 oz. (340 g.) tortellini, fresh or frozen Mushroom Parmesan Sauce 1 tbsp butter 2 cups sliced fresh mushrooms 1/2 cup chopped green onion 2 tbsp flour 2 cups milk 2/3 cup grated parmesan cheese salt and pepper to taste 1 1/2 cups grated mozzarella cheese grated parmesan cheese To make tomato sauce: Heat oil on medium and saute garlic and onion until tender. Add tomato sauce and bring to a boil. Reduce heat, cover and simmer 10 minutes. Cook tortellini according to package directions. To make mushroom sauce: Melt butter and saute mushrooms and green onion until tender. Sprinkle with flour and gradually stir in milk. Cook and stir over medium heat until mixture thickens to consistency of mushroom soup. Remove from heat. Stir in parmesan cheese, salt and pepper to taste. Add mushroom parmesan sauce to cooked, drained tortellini. To Serve: Spread tomato sauce over bottom of a large shallow casserole. Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce. Sprinkle with mozzarella cheese and additional parmesan cheese. Place under broiler until cheese is melted and golden. Serve immediately.
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Bacon-Wrapped Jalapeno Chicken Bites Ingredients 8 chicken tenders, flattened and cut in two 3-ounce package softened cream cheese 1 jalapeno pepper, seeded and finely chopped 8 slices bacon, cut in half Directions Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick. Grill until bacon is brown and crispy on both sides. Notes Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.