Easy Double-Chocolate Zucchini Bread

Ingredients:

1box Betty Crocker® SuperMoist® milk chocolate cake mix

3 eggs

1 1/2 cups shredded zucchini

3 teaspoons vanilla

1 tablespoon ground cinnamon

1 tablespoon butter, melted

1/2 cup granulated sugar

1/2 cup miniature semisweet chocolate chips

1/2 cup powdered sugar

Directions:

Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray.

In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and granulated sugar with electric mixer on medium speed until blended, or mix with spoon. Stir in chocolate chips. Divide batter between pans.

Bake 45 to 50 minutes or until center of loaf springs back when touched. Run knife around sides of pans to loosen; cool completely, about 2 hours. Remove from pans to cutting board. Sprinkle with powdered sugar. Cut each loaf into 8 slices.

Recipe shared from: http://www.bettycrocker.com/recipes/double-chocolate-zucchini-bread/94003215-fa9f-47e8-bcbf-a04b2b70d23d

Coconut-Pecan Bars

Ingredients:

6 tablespoons butter or margarine, softened

1/4 cup granulated sugar

1/4 teaspoon salt

1 cup all-purpose flour

2 eggs

1 teaspoon vanilla

1 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup flaked coconut

1/2 cup chopped pecans

Directions:

Heat oven to 350ºF. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.

Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.

Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Recipe shared from: http://www.bettycrocker.com/recipes/coconut-pecan-bars/1f6d9950-4d6c-43d5-9ea2-e4b250fc0e5c

Aloha Paradise Bars

Ingredients;

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

2 cups white vanilla baking chips

1 cup coarsely chopped dried pineapple

1 cup flaked coconut

1 cup chopped macadamia nuts

1 can (14 oz) sweetened condensed milk (not evaporated)

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.

Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.

Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/aloha-paradise-bars/769619d9-e0a7-464c-88d6-94901e1b2497

Curried Chicken Packets

Ingredients:

Dipping Sauce:

1 cup orange marmalade

2 tablespoons soy sauce

2 teaspoons Dijon mustard

1/2 teaspoon ground ginger

Packets:

1 cup finely chopped cooked chicken

1/2 cup finely shredded Monterey Jack cheese (2 oz)

1/4 cup golden raisins, chopped

1 medium green onion, finely chopped (1 tablespoon)

1 tablespoon finely chopped fresh parsley

1/2 teaspoon ground ginger

1 teaspoon ground curry

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

1 egg

1 teaspoon water

1 tablespoon toasted sesame seed, if desired

Directions:

In small bowl, mix dipping sauce ingredients with wire whisk; set aside.

Heat oven to 350°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix chicken, cheese, raisins, onion, parsley, ginger and curry until well blended. Cover and refrigerate.

Working with 4 biscuits at a time, evenly split each biscuit between layers into thirds. Refrigerate remaining 4 biscuits. Gently stretch each third of dough. Place 1 tablespoon chicken mixture in center of each; fold 2 sides upward, forming standing half-moon shape.

Pinch edges tightly to seal. Place on cookie sheet, pinched edges up.

In small bowl, beat egg and water. Brush tops of each packet with egg, and sprinkle with sesame seed.

Bake 12 to 15 minutes or until tops are golden brown and filling is hot. Repeat with remaining dough and filling. Serve warm or cold with dipping sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/curried-chicken-packets/16a9a161-ba2e-426e-914d-1a44ace5f07c 

Apricot-Glazed Coconut-Chicken Bites

Ingredients:

1/4 cup butter or margarine, melted

1/2 cup sweetened condensed milk

2 tablespoons Dijon mustard

1 1/2 cups Original Bisquick® mix

2/3 cup flaked coconut

1/2 teaspoon salt

1/2 teaspoon paprika

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 cup apricot spreadable fruit

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon white vinegar

Hot mustard, if desired

Directions:

Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.

Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.

Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

Recipe shared from: http://www.bettycrocker.com/recipes/apricot-glazed-coconut-chicken-bites/9b3ec82d-edb5-490d-a304-eeabe4387e74

Quick and Easy Coconut Chicken Tenders with Sweet Chili Sauce

Ingredients:

2 eggs

2 tablespoons water

1 teaspoon soy sauce

1 1/2 cups Original Bisquick® mix

1 1/2 cups shredded coconut

1 1/2 cups vegetable oil

1lb uncooked chicken tenders (not breaded)

1/2 cup sweet chili sauce

Directons:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.

In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.

Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.

Recipe shared from: http://www.bettycrocker.com/recipes/coconut-chicken-tenders-with-sweet-chili-sauce/bc428fde-15c0-439a-a802-2750f25f7ac7

Black Bean and Corn Salad

Ingredients:

4 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Directions:

Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

Recipe shared from: http://www.foodnetwork.com/recipes/guy-fieri/black-bean-and-corn-salad-recipe/index.html

Bacon & Cheddar Broccoli Salad

Ingredients:

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions:

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Recipe shared from: http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe/index.html

Ravioli Salad

Ingredient:

1/4 thinly sliced red onion

9-ounce package cheese ravioli  

1 tablespoon olive oil
1 tablespoon lemon juice
1 grated garlic clove
1/2 teaspoon lemon zest

salt and pepper

1/2 cup halved cherry tomatoes

1/4 cup chopped oil-cured olives

chopped parsley

Directions:

Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon eacholive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoonlemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/ravioli-salad-recipe/index.html

Garden Pasta With Bocconcini

Ingredients:

For the dressing:
1 clove garlic
1/2 cup cherry tomatoes (preferably mixed colors)
3 tablespoons red wine vinegar
1/4 cup fresh basil
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

For the salad:
Kosher salt
8 ounces campanelle or fusilli pasta (about 4 cups)
1 small zucchini
1 1/2 cups halved cherry tomatoes
1 cup halved bocconcini (small mozzarella balls)
1/4 cup pine nuts or slivered almonds, toasted
1/2 cup fresh basil, thinly sliced
Freshly ground pepper

Directions:

Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.

Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.

Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/garden-pasta-with-bocconcini-recipe/index.html

Orecchiette Salad with Roast Beef

Ingredients:

Kosher salt
8 ounces orecchiette pasta
1 cup bocconcini (small mozzarella balls), halved
1 cup marinated artichoke hearts, quartered
8 small sweet marinated peppers (such as Peppadew), quartered
3 tablespoons chopped fresh mint or basil
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
4 cups baby arugula
6 ounces deli-sliced roast beef, cut into strips

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse.

Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.

Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/orecchiette-salad-with-roast-beef-recipe/index.html

Pasta Salad With Tuna, Celery, White Beans and Olives

Ingredients:

Kosher salt
1/2 pound wagon wheel pasta
1 cup canned tuna, drained and flaked
1 cup sliced celery
1 cup canned white beans, drained and rinsed
1/2 cup olives, pitted and chopped
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons lemon juice
1/2 cup chopped fresh mixed herbs
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.

Add the tuna, celery, white beans and olives to the bowl with the pasta.

Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-tuna-celery-white-beans-and-olives-recipe/index.html

Pasta Salad With Chicken, Cucumber, Cherry Tomatoes and Feta

Ingredients:

Kosher salt
1/2 pound penne
1 cup chopped cooked chicken
1 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup crumbled feta cheese
3 cloves garlic, thinly sliced
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.

Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta.

Make the dressing: Cook the garlic and red pepper flakes in a saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-chicken-cucumber-cherry-tomatoes-and-feta-recipe/index.html

Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers

Ingredients:

Kosher salt
1/2 pound tortellini
1 cup cubed salami
1 cup shredded carrots
1 cup frozen peas or snap peas, blanched
1/2 cup chopped roasted red peppers
1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 shallot, minced
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.

Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.

Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-salami-carrots-peas-and-roasted-red-peppers-recipe/index.html 

Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon

Ingredients:

Kosher salt
1/2 pound medium shell pasta
1 cup chopped cooked steak
1 cup diced green bell pepper
1 cup chopped blanched green beans
1/2 cup crumbled cooked bacon
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.

Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.

Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-steak-bell-pepper-green-beans-and-bacon-recipe/index.html

Tangy Raspberry Fool

Ingredients:

1 bag (10 ounces) frozen raspberries, thawed
1/4 cup granulated sugar
Coarse salt
2 1/2 cups cold heavy cream
1/3 cup confectioners' sugar
4 teaspoons fresh lemon juice

Directions:

In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).

In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

Recipe shared from: http://www.marthastewart.com/340692/tangy-raspberry-fool?czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275742&slide=339107

No-Bake Chocolate and Peanut Butter Oatmeal Bars

Ingredients:

Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted

Directions:

Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.

Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
Recipe shared from: http://www.marthastewart.com/315958/no-bake-chocolate-and-peanut-butter-oatm?czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275742&slide=282201

Marshmallow Cookie Sandwiches

Ingredients:

Vegetable oil cooking spray, for pan
2 envelopes unflavored gelatin (about 2 tablespoons)
2/3 cup cold water
1 1/2 cups granulated sugar
2/3 cup light corn syrup
Coarse salt
1 teaspoon pure vanilla extract
Confectioners' sugar, for cutting
9 store-bought graham crackers, split in half, or 18 Cinnamon and Sugar Graham Crackers (see recipe below)
8 ounces semisweet chocolate, melted
1 cup salted, roasted peanuts, chopped

Directions:

Coat a 9-inch square baking pan with cooking spray; line with parchment. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer; let stand for 5 minutes.

Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.

Whisk gelatin in mixer on low speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
Cut out nine 2 1/2-inch square marshmallows using a cookie cutter or a knife dipped in confectioners' sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment-lined baking sheets. Refrigerate until set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.

Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.


Cinnamon & Sugar Graham Crackers

Ingredients:

3/4 cup all-purpose flour, plus more for surface
3/4 cup graham or whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
Coarse salt
6 tablespoons unsalted butter, softened
1/2 cup packed dark-brown sugar
1 large egg

Directions:

Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg. Add flour mixture, and mix to combine.

Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes.

Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart.

Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool.

Recipe shared from: http://www.marthastewart.com/330245/marshmallow-cookie-sandwiches?czone=food/best-grilling-recipes/side-dishes-and-desserts&czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275742&slide=254755

Chocolate-Banana Pudding

Ingredients:

2 cups heavy cream
5 ounces semisweet chocolate, chopped
2 tablespoons confectioners' sugar
26 chocolate wafers
3 bananas, thinly sliced lengthwise, plus 1/2 banana, sliced into rounds

Directions:

In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.

Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

Recipe shared from: 

http://www.marthastewart.com/338402/chocolate-banana-pudding?czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275742&slide=333132

Easy Chocolate-Covered Bananas

Ingredients:

8 ounces semisweet chocolate, chopped
6 popsicle sticks or wooden skewers
2 bananas, peeled and cut crosswise into thirds
1/3 cup coarsely chopped salted peanuts

Directions:

Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.

Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Recipe shared from:

http://www.marthastewart.com/312777/chocolate-covered-bananas?czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275742&slide=312777 

Emeril's Prosciutto & Goat Cheese Macaroni Salad

Ingredients:

Coarse salt and ground pepper
1 pound elbow macaroni
2 ounces thinly sliced prosciutto, cut into strips
1 small shallot, minced
1/4 cup red-wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 medium tomato, chopped
1/2 cup crumbled goat cheese (2 ounces)
1/4 cup pitted Cerignola olives (or your favorite olives), sliced
2 tablespoons capers
1/4 cup chopped fresh parsley

Directions:

In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

Recipe shared from:  http://www.marthastewart.com/314527/emerils-macaroni-salad?czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275669&slide=284225 

Grilled Shrimp with Cilantro, Lime, and Peanuts

Ingredients:

2 limes
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound (about 15) jumbo shrimp, shells on
2 teaspoons safflower oil
Coarse salt and freshly ground pepper
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped
2 scallions, finely chopped

Directions:

Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

Recipe shared from: http://www.marthastewart.com/339717/grilled-shrimp-with-cilantro-lime-and-pe?czone=food/best-grilling-recipes/grilling-recipes&center=276943&gallery=274974&slide=282711

Deliciously Simple Coconut-Doughnut Shakes

Ingredients:

4 miniature frosted cake doughnuts

3 cups vanilla ice cream

2/3 - 3/4 cup milk

3 tablespoons cream of coconut

4 miniature frosted cake doughnuts, optional

Directions:

Coarsely crumble four doughnuts; set aside. In blender combine ice cream, milk, and cream of coconut until smooth. Add crumbled doughnuts; pulse just until blended. Divide among four tall glasses; top each with mini doughnut, if desired. Makes 4 (3/4 cup) servings.

Recipe shared from: http://www.bhg.com/recipe/coconut-doughnut-shakes/

Berry Patchwork Tart

Ingredients:


Nonstick cooking spray

1-8 ounce refrigerated crescent dough

1/2 cup honey

1/3 cup water

1/4 cup loosely packed mint or basil leaves

2/3 cup mascarpone or cream cheese, softened

2 tablespoons honey

3/4 cup whipping cream

6 cups berries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together.

Directions:

Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.

Meanwhile, for syrup, in a small saucepan combine the 1/2 cup honey, the water, and mint or basil. Bring to boiling. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.

For cheese layer, in a medium bowl stir together mascarpone and 2 Tbsp. honey. (If using cream cheese, beat until smooth, then beat in honey.) In a chilled mixing bowl beat whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines for form 12 squares.

In separate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup, if desired.

Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared.

Recipe shared from: http://www.bhg.com/recipe/berry-patchwork-tart/ 

Fresh Corn Salad

Ingredients:

1/2 cup cider vinegar

1/4 - 1/3 cup sugar

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

4 ears fresh corn

1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry

1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions

1/2 cup red or orange sweet pepper, diced to same size as onions

1/2 cup cherry or pear tomatoes, halved or quartered

3 tablespoons parsley, finely torn

1 tablespoon basil leaves or buds, pulled apart

1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*

1/2 teaspoon sea salt or kosher salt

1 - 2 cups small arugula leaves

Directions:

For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) 

Recipe shared from:  http://www.bhg.com/recipe/fresh-corn-salad/ 

Skillet Corn Griddle Cakes

Ingredients:

1 tablespoon vegetable or olive oil

1 1/4 cups corn kernels, freshly cut from the cob

1/4 cup all-purpose flour

1/4 cup coarse ground yellow cornmeal

1/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 cup milk, plus additional for thinning batter

1 egg, lightly beaten

1 tablespoon vegetable oil

1 tablespoon finely chopped onion

1/2 cup sour cream (optional)

1/2 cup chopped fresh tomato

1/4 cup sliced green onion

1/4 cup crumbled ricotta salata or feta cheese

Directions:

For browned corn, in a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium heat. Add the corn kernels in an even layer; sprinkle generously with salt. Cook, without stirring, for 3 to 4 minutes until the kernels sizzle. Shake the pan and continue cooking about 16 minutes total, until kernels are browned. Set aside 2 Tbsp. of the browned corn to top cooked griddle cakes.

Meanwhile, in a medium bowl whisk together flour, cornmeal, 1/4 tsp salt, and the baking powder. Whisk in milk, egg, and the 1 Tbsp. vegetable oil, mixing just until batter is smooth. Stir in chopped onion and the browned corn.

Wipe out skillet with a lightly oiled paper towel. Heat over medium heat. For each batch of cakes, drop batter by 1 or 2 Tbsp. measure. Cook about 1 minute, until browned on one side and batter appears set. Turn and cook about 1 minute (or less.) Cover and set aside griddle cakes to keep warm while cooking remaining batches.

Top griddle cakes with sour cream, if desired, chopped tomato, reserved browned corn kernels, sliced green onion, and the ricotta salata or feta cheese. Makes 6 side-dish servings.
Recipe shared from: http://www.bhg.com/recipe/skillet-corn-griddle-cakes/

Double Cheeseburgers with Basil, Bacon, and Egg

Double Cheeseburgers with Basil, Bacon, and Egg

Ingredients:

Bacon Aioli (see recipe below), or garlic and bacon flavored mayo

1 1/2 pounds ground beef chuck (80% lean)

1/4 cup finely snipped fresh flat-leaf Italian parsley

2 tablespoons unsalted butter, melted and cooled to room temperature

4 ounces mozzarella or smoked mozzarella cheese, coarsely shredded

1 tablespoon extra-virgin olive oil (optional)

4 eggs (optional)

Kosher or sea salt

4 hamburger buns

Freshly basil leaves

Directions:

Prepare Bacon Aioli; set aside.

Build charcoal fire or preheat gas grill for direct cooking. In a large bowl gently mix ground beef, parsley, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper, and form into 8 patties, about 1/4-inch thick and 4 inches in diameter.

If desired, pour oil into large skillet fitted with lid, over medium heat. When it shimmers, crack each egg into small bowl and then tip each egg into pan. Sprinkle them lightly with salt and pepper, and cover. Cook eggs until desired doneness. Transfer eggs to plate.

Place patties on grill over medium heat (about 400 degrees F); grill covered 6 minutes, turning once halfway through* and topping with cheese the last 1 minute of grilling. Remove from grill. Spread 2 tablespoons of Bacon Aioli on cut sides of buns. Stack 2 patties on a bun bottom. Top with fried egg, if desired, and bun top.

Bacon Ailoi

Ingredients:

16 cloves garlic, unpeeled (about 1 head)

1 tablespoon extra-virgin olive oil

8 slices thick-sliced bacon, chopped

1 cup mayonnaise

Directions:

Preheat oven to 350 degrees F. Place garlic on a medium piece of foil, drizzle with olive oil, seal up foil, and bake about 20 minutes or until garlic is very soft.

Meanwhile, heat large skillet over medium-high heat. Add chopped bacon and cook, stirring occasionally, until crisp, 7 or 8 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels.

When garlic is soft, remove from oven, unwrap, and squeeze cloves out of skins into a small bowl. Mash with a fork. Add bacon and mayonnaise and stir to combine.
Recipe shared from: http://www.bhg.com/recipe/double-cheeseburgers-with-basil-bacon-and-egg/

Chorizo-Chile Burger

Ingredients:

Poblano-Avocado Spread  (see recipe below), or purchased avocado spread

1 medium red onion, thinly sliced

Juice of 1 lime (2 Tbsp.)

1 tablespoon white vinegar

1/2 teaspoon ground cumin

Kosher or sea salt and freshly ground black pepper, to taste

6 ounces uncooked chorizo sausage

1 1/4 pounds ground beef chuck

6 hamburger buns

Directions:

Prepare Poblano-Avocado Spread. Cover and refrigerate. For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain. In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.

In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat. Spread on plate lined with paper towels to cool.

Build charcoal fire or preheat gas grill for direct cooking. In bowl combined cooled chorizo with ground beef. Form into six 3/4-inch thick patties. Indent center of each patty. Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time. Spread Poblano -Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers

Poblano-Avocado Spread Char 1 fresh poblano pepper by holding with tongs over gas flame, placing on broiler rack, or baking on foil-lined baking sheet at 425 degrees F for 20 to 25 minutes (until skin is blistered and brown). Wrap pepper in foil. Let stand 20 to 30 minutes, until cool enough to handle. Slip off blackened skin, twist off stem, and scoop out seeds; discard skin, stem, and seeds. Coarsely chop, then transfer to small bowl. Halve, pit, and peel 1 avocado. Mash half the avocado; add to chopped pepper. Slice remaining avocado half and stir into poblano-avocado in bowl. Stir in 2 Tbsp. lime juice, 1 Tbsp. chopped cilantro, 1 tsp. mayonnaise, and kosher or sea salt to taste.


Poblano-Avocado Spread

Ingredients:

1 fresh poblano pepper

1 medium avocado, halved, seeded, and peeled

Juice of 1 lime (2 tablespoons)

1 tablespoon chopped fresh cilantro leaves

1 teaspoon mayonnaise

Kosher or sea salt

Directions:

Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle. 

When cool enough to handle, slip off blackened skin, twist off stem, and scoop out seeds and discard. Coarsely chop and transfer to small bowl. Add half of the avocado and coarsely mash with a fork. Slice the remaining half of the avocado and add to the bowl. Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
Recipe shared from: http://www.bhg.com/recipe/chorizo-chile-burger/

Spicy Kimchi Burger

Ingredients:

Sesame-Scallion Mayonnaise (see recipe below) or mayonnaise of choice

1 cup shredded red cabbage

1 cup bottled spicy kimchi, chopped

1 1/4 pounds ground beef chuck

1 tablespoon fish sauce

6 hamburger buns

Directions:

Prepare Sesame-Scallion Mayonnaise. In medium bowl toss red cabbage with kimchi and 1 Tbsp. of the Sesame-Scallion Mayonnaise; set aside

In large bowl gently mix beef and fish sauce; form in six 3/4-inch thick patties. Indent each patty. For charcoal or gas grill, cook patties on rack of covered grill directly over medium heat for 10 to 12 minutes, or until done (160 degrees F), turning once midway through grilling. For each burger, spread 1 Tbsp. Sesame-Scallion Mayonnaise on bun. Layer patty and some kimchi mixture. Makes 6 burgers.

Sesame-Scallion Mayonnaise 

Ingredients:

1 pasteurized egg yolk

1 Tbsp. Dijon mustard

1 Tbsp. white vinegar

1 Tbsp. chili sauce

1/3 cup sesame oil

1/3 cup peanut oil

 2 green onions

1 tsp. sesame seeds

Directions:

In small bowl whisk 1 pasteurized egg yolk, 1 Tbsp. Dijon mustard, 1 Tbsp. white vinegar, and 1 Tbsp. chili sauce until combined. In a thin stream slowly whisk in 1/3 cup sesame oil and 1/3 cup peanut oil (mayonnaise will thicken). Stir in 2 green onions and 1 tsp. sesame seeds. Refrigerate, covered, up to 3 days; stir before using. Makes 1 scant cup.
Recipe shared from: http://www.bhg.com/recipe/spicy-kimchi-burger/

Peanut Butter Truffles

Ingredients:

2 cups sugar

1-5 ounce can evaporated milk

1/2 cup butter

2 cups tiny marshmallows

3/4 cup creamy peanut butter

1/2 teaspoon vanilla

12 ounces dark or bittersweet chocolate, chopped

2 teaspoons shortening

Finely chopped peanuts (optional)

Directions:

Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

Recipe shared from: http://www.bhg.com/recipe/candy/peanut-butter-truffles/

Fruit and Nut Chocolate Sticks

Ingredients:

1-3 1/2 ounce package individually wrapped 60-calorie rich dark chocolate sticks (9 sticks)

4 1/2 teaspoons creamy peanut butter

3 tablespoons snipped dried cranberries or golden raisins

3 tablespoons finely chopped nuts, such as peanuts, toasted pecans, macadamia nuts, or toasted hazelnuts

Directions:

Holding each chocolate stick with a paper towel, spread about 1/2 teaspoon of the peanut butter on half or more of the stick. Roll coated stick in dried fruit and nuts. Makes 9 servings.

Recipe shared from: http://www.bhg.com/recipe/desserts/fruit-and-nut-chocolate-sticks/

No-Bake Butterscotch-Pretzel Bars

Ingredients:

Nonstick cooking spray

1 1/2 cups powdered sugar

1 cup creamy peanut butter

6 tablespoons butter, melted

2 cups crushed pretzels (about 6-1/2 ounces)

1-11 ounce package (about 2 cups) butterscotch-flavored pieces

1/4 cup whipping cream

1/2 cup coarsely crushed pretzels

1/2 cup chopped peanuts

Directions:

Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.

In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.

Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.

Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.


Recipe shared from: http://www.bhg.com/recipe/cookies/no-bake-butterscotch-pretzel-bars/

Chocolate-Raspberry Bites

Ingredients:

3 - 4 tablespoons raspberry, strawberry, apricot or other flavor jam or preserves

1-9 ounce package chocolate wafers (40 cookies)

1 cup semisweet chocolate pieces

2 teaspoons shortening

Directions:

1Spread 1/2 teaspoon jam evenly over the flat side of each of 20 wafers. Top with the remaining 20 wafers, flat sides down. Place filled cookies on a wire rack set over waxed paper.

For icing, in a large glass measuring cup, combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 1 to 2 minutes or until mixture is melted and smooth, stirring every 30 seconds.

Spoon and gently spread icing over the top of each cookie, letting excess drip onto waxed paper. Let stand until icing is set. Loosely cover and store in refrigerator. Serve cookies the same day. 

Recipe shared from: http://www.bhg.com/recipe/cookies/chocolate-raspberry-bites/

Golden Grilled Chicken Thighs with Apricots

Ingredients:

1 pound skinless, boneless chicken thighs

Salt and ground black pepper

1/2 cup apricot nectar

6 tablespoons apricot preserves

4 tablespoons snipped fresh mint

1 teaspoon olive oil + 1 tsp.

1 tablespoon sherry vinegar

1/2 teaspoon curry powder

1 clove garlic, minced

4 medium apricots, halved and pitted

2 green onions, chopped

1/4 cup chopped pistachios

1 tablespoon Dijon-style mustard

1/2 teaspoon mustard seed

Directions:

Sprinkle chicken with salt and black pepper. Place in large resealable plastic bag set in shallow dish. For marinade,in bowl combine half of the nectar, 2 tablespoons of the preserves, half of the mint, 1 tablespoon of the olive oil, the vinegar, curry, and garlic. Pour over chicken. Seal bag; turn to coat. Refrigerate 2 to 4 hours.

Remove chicken from marinade; discard marinade. For charcoal grill, place chicken on rack directly over medium coals. Grill,uncovered, for 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through. Add apricots to grill, cut sides down, the last 5 minutes of grilling or until lightly browned. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)

For sauce, in bowl combine remaining apricot nectar, preserves, mint, olive oil, the chopped green onions, 3 tablespoons of the pistachios, the mustard, mustard seed, and 1/4 teaspoon salt. Serve chicken with sauce and apricots; sprinkle with remaining pistachios. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/golden-grilled-chicken-thighs-with-apricots/

Honey-Dijon Barbecued Chicken

Ingredients:

1 2 1/2 - 3 pound broiler-fryer chicken, quartered

1/2 cup apple juice or apple cider

1/4 cup olive oil or cooking oil

1/4 cup honey

1/4 cup Dijon-style mustard

1/2 teaspoon black pepper

1/4 teaspoon salt

4 cloves garlic, minced

Grilled vegetables (optional)

Directions:

Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade. If desired, serve with grilled vegetables.

Recipe shared from: http://www.bhg.com/recipe/chicken/honey-dijon-barbecued-chicken/

Quick & Delicious Grilled Chicken and Creamy Corn

Ingredients:

2 tablespoons olive oil

1 teaspoon smoked paprika

3 fresh ears of sweet corn

4 skinless, boneless chicken breast halves

1/3 cup sour cream

Milk

1/4 cup shredded fresh basil

Directions:

In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.

Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil.

Recipe shared from: http://www.bhg.com/recipe/chicken/grilled-chicken-and-creamy-corn/

Grilled Chicken with Watermelon Glaze

Ingredients:

Watermelon Glaze (see recipe below)

1 whole chicken or 3-1/2 pounds meaty chicken pieces

1/2 teaspoon kosher salt

Snipped fresh herbs (optional)

Directions:

Prepare Watermelon Glaze; reserve 1/3 cup of the glaze.

Pat chicken dry with paper towels. To butterfly chicken,* 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 you were opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.

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. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.

Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.

*Butterflying Chicken:Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.

**Grilling:This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.

Watermelon Glaze

Ingredients:

1/2 of a small watermelon

1-12 ounce jar apple jelly

Peel and juice from 1 small lime

2 teaspoons crushed red pepper

1 teaspoon bottled hot pepper sauce

Pinch of salt

Directions:

In small saucepan melt apple jelly over low heat, stirring often so it doesn't burn. Stir in the 1 cup reserved watermelon juice, the lime juice, and lime peel. Add crushed red pepper, hot pepper sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.

Cut watermelon in half. Slice and reserve one half for serving with chicken; refrigerate until serving time. Cut the remaining watermelon half into chunks (about 4 cups). Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover and blend until nearly smooth. 

Pour mixture into a fine-mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.Use glaze warm, or let it cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.

Recipe shared from:  http://www.bhg.com/recipe/chicken/grilled-chicken-with-watermelon-glaze/ 

Chorizo and Potato Breakfast Tacos

Ingredients:

1 tablespoon vegetable oil
2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup)
1/2 cup finely chopped yellow onion
Salt
Freshly ground black pepper
4 ounces Mexican chorizo, casing removed
6 large eggs
6 small corn tortillas, warmed or grilled
Crumbled queso fresco, for topping
Salsa for topping

Directions:

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.

Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.

Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.

Divide the egg mixture among the tortillas and serve with queso fresco and salsa.
Recipe shared from: http://www.chow.com/recipes/28514-chorizo-and-potato-breakfast-tacos

Irish Potato Pancakes

Ingredients:

2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces

Directions:

Heat the oven to 200°F.

Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.

Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.

With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).

Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

Recipe shared from: http://www.chow.com/recipes/28172-boxty-irish-potato-pancake

Turkey Hash Patties

Ingredients:

4 tablespoons vegetable oil
1 medium carrot, peeled and cut into small dice
1 medium celery stalk, small dice
1 medium yellow onion, small dice
2 teaspoons finely chopped fresh thyme leaves
3 cups shredded, cooked turkey (about 12 ounces)
2 cups cold mashed potatoes
1 large egg, lightly beaten
1/4 cup all-purpose flour
1 tablespoon coarsely chopped fresh Italian parsley leaves
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning

Directions:

Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat until shimmering. Add the carrot, celery, onion, and thyme, season with salt and pepper, and cook, stirring occasionally, until the onions and carrots have softened, about 10 minutes. Transfer the mixture to a large bowl and wipe the pan clean with a dry, clean towel or paper towels; set the pan aside.

Add the remaining measured ingredients to the bowl (except for the oil) and stir to combine. Using your hands, form the mixture into 6 patties (4 inches wide, about 2/3 cup each) and place on a baking sheet.

Heat the remaining 2 tablespoons of oil in the reserved frying pan over medium heat until shimmering. Add 3 of the patties and cook undisturbed until the bottoms are dark golden brown, about 8 minutes. Using a flat spatula, carefully flip the patties over and cook until they’re dark golden brown on the other side, about 8 minutes more. Transfer to a large plate and repeat with the remaining patties. Serve immediately.

Recipe shared from: http://www.chow.com/recipes/30198-turkey-hash-patties

10 Minute Egg in a Nest Breakfast

Ingredients:

2 (1-inch-thick) slices bread
1 tablespoon unsalted butter
2 large eggs
Kosher salt
Freshly ground black pepper

Pork sausage links

Directions:

Prepare links according to package directions. Place in foil, cover tightly and place in a warm oven.  Next, cut or tear a 2-inch hole out of the center of each slice of bread.

Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the bread slices. Crack an egg into each bread hole, season with salt and pepper, and cook until the bottoms are golden brown, about 3 to 4 minutes. Using a flat spatula, flip and cook until the second side is golden brown, about 3 minutes more for runny yolks. Serve immediately.