Vegetarian Delight: Garden Salad Tacos

A delicious cheese-filled tortilla with fresh salad for a taco that’s a great snack or light vegetarian dinner. Add some cooked, shredded chicken if you would like a little protein.

Dovetailing Tip: See the Tomatillo Salad Dressing in this meal plan to top.

Yield: 4 Servings

Garden Salad Tacos

Photo by John Kernig, Food & Wine© 

http://www.foodandwine.com/recipes/garden-salad-tacos

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 small garlic clove, finely grated
  • pinch of ground cumin
  • kosher salt
  • 2 cups lightly packed mixed baby greens
  • 1/2 small fennel bulb, very thinly sliced on a mandoline
  • 1 medium carrot, very thinly sliced crosswise
  • 4 radishes, very thinly sliced
  • 1/2 cup lightly packed cilantro leaves
  • 8 corn tortillas, warmed
  • 3 ounces monterey jack cheese, shredded (1 cup)
    Tomatillo salad dressing (optional)

Directions:

  1. Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
  2. Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, top with Tomatillo Salad Dressing, if desired, fold them in half and serve right away.

Source: foodandwine.com

Baked Parmesan Zucchini Fries

Recipe by Food Network Kitchen

Yield: 6 to 8 Servings

Ingredients:

Special equipment: 2 wire racks; 2 rimmed baking sheets

Baked Parmesan Zucchini Fries

Photo by Food Network Kitchen

  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • Kosher salt
  • 2 large eggs
  • 2 1/2 cups panko breadcrumbs (see Cook’s Note)
  • 1/2 cup finely grated Parmesan
  • 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks

 

Directions:

  1. Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  2. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag.
  3. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
  4. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
  5. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

Cook’s Note: Some panko breadcrumbs are coarser then others. Rub the breadcrumbs between your fingers to make them finer, which will help them coat the zucchini pieces better.

 

Copyright 2016 Television Food Network, G.P. All rights reserved.

Alexander Hamilton Quiz Answers

Hamilton is a musical about the life of American Founding Father Alexander Hamilton, with music, lyrics and book by Lin-Manuel Miranda.  The show, inspired by the 2004 biography Alexander Hamilton by historian Ron Chernow, achieved both critical acclaim and box office success.

Lin-Manuel Miranda plays Alexander Hamilton in the hit Broadway musical.

Lin-Manuel Miranda plays Alexander Hamilton in the hit Broadway musical. Photo Credit: Joan Marcus

 

1. Where was Alexander Hamilton born?

a. Puerto Rico
b. Nevis Island
c. Philadelphia
d. Florida Keys

Answer: b.  Correct! You really know your history! You can still visit Alexander Hamilton’s birthplace, but you’ll need a boat or a plane to get there. Hamilton was born on Nevis Island in the West Indies. Today, the two-story stone house is the site of the Alexander Hamilton Museum and hosts the Nevis House of Assembly on the second floor.

2. Which of the following versions of U.S. currency has Alexander Hamilton never appeared on?

a. $100 bill
b. $2 bill
c. $20 bill
d. $1,000 bill

Answer: a. That’s right! You should work for the Library of Congress! In addition to the $10 bill, the former Secretary of the Treasury has graced numerous notes over the years, including versions of the $2, $5, $20, $50 and $1,000 bills. However, he never appeared on the $100 bill.

 

3. Which of the following did Alexander Hamilton help create?

a. The United States Revenue Cutter Service
b. The United States Postal Service
c.  The United States Marines
d. The Department of Defense

Answer a. Alexander Hamilton founded the United States Revenue Cutter Service (USRCS), a predecessor to the United States Coast Guard. USRCS ships were charged with patrolling the waters near port cities to ensure that cargo was offloaded legally and not smuggled through customs.

 

4. What was the name of the infamous location where Alexander Hamilton dueled with Aaron Burr?

a. The O.K. Corral
b. Dealey Plaza
c. Weehawken
d. Ford’s Theater

Answer c.  You can visit the Weehawken Dueling Grounds, site of the infamous Hamilton-Burr duel and see a statue of Hamilton and a stone that the mortally wounded Founding Father allegedly rested on.

An inscription on the rock reads:
“UPON THIS STONE RESTED THE HEAD OF THE PATRIOT, SOLDIER, STATESMAN, AND JURIST ALEXANDER HAMILTON AFTER THE DUEL WITH AARON BURR.”

 

5. Where and when did the first recorded duel in America take place?

a. 1608 in Jamestown, Va.
b. 1804 in Weehawken, N.J.
c. 1775 in Philadelphia, Pa.
d. 1621 in Plymouth, Mass.

Answer d.  Edward Doty and Edward Lester, of the Massachusetts colony, fought a duel using swords near Plymouth Rock in 1621, less than a year after the Mayflower arrived in America.

 

6. After Hamilton passed away, did dueling decline or increase in popularity?

a. Increased in popularity
b. Decreased

Answer a. Dueling in the United States increased in popularity in the years following Hamilton’s death. However, by the time the Civil War began, its popularity began to wane as public opinion searched for more effective ways to solve grievances.

 

7. Where are the Hamilton-Burr dueling pistols stored today?

a. The Hamilton Grange National Memorial in New York City
b. The Smithsonian Institute in Washington, D.C.
c. The JP Morgan Chase & Co. archives in New York City
d. Alexander Hamilton Museum on Nevis Island

Answer c. The Hamilton-Burr dueling pistols are housed at the JP Morgan Chase & Co. archives, but they cannot be viewed by the public at this time.

 

8. How did Alexander Hamilton’s son, Philip, pass away?

a. During battle
b. In a duel
c. Drowned at sea
d. Smallpox

Answer b. Sadly, three years before Alexander met his fate, Philip, like his father, was shot at the Weehawken Dueling Grounds.

 

9. Which of Alexander Hamilton’s family members helped raise funds to construct the Washington Monument?

a. His daughter, Angelica
b. His son, Alexander Jr.
c. His wife, Eliza
d. His son, John

Answer c.  Eliza, Alexander’s wife, outlived her husband by 50 years. Ever-devoted to her spouse and his accomplishments, she worked tirelessly to promote his legacy. Later in life, she also helped raise funds to construct the Washington Monument in the nation’s capital. Eliza passed away in 1854 at the age of 97 and is buried alongside her husband at the cemetery behind Trinity Church in New York City.

 

Click here to find out “5 Things You Didn’t Know about Alexander Hamilton” from History Channel’s website from his many accomplishments to being party to one of America’s first highly publicized political sex scandals.

 

Alexander Hamilton Quiz

Hamilton is a musical about the life of American Founding Father Alexander Hamilton, with music, lyrics and book by Lin-Manuel Miranda. The show, inspired by the 2004 biography Alexander Hamilton by historian Ron Chernow, achieved both critical acclaim and box office success.

Lin-Manuel Miranda

Lin-Manuel Miranda as “Hamilton”
Photo by Mark Seliger for Rolling Stone

1. Where was Alexander Hamilton born?

a. Puerto Rico
b. Nevis Island
c. Philadelphia
d. Florida Keys

 

2. Which of the following versions of U.S. currency has Alexander Hamilton never appeared on?

a. $100 bill
b. $2 bill
c. $20 bill
d. $1,000 bill

 

3. Which of the following did Alexander Hamilton help create?

a. The United States Revenue Cutter Service
b. The United States Postal Service
c. The United States Marines
d. The Department of Defense

 

 

4. What was the name of the infamous location where Alexander Hamilton dueled with Aaron Burr?

a. The O.K. Corral
b. Dealey Plaza
c. Weehawken
d. Ford’s Theater

 

 

5. Where and when did the first recorded duel in America take place?

a. 1608 in Jamestown, Va.
b. 1804 in Weehawken, N.J.
c. 1775 in Philadelphia, Pa.
d. 1621 in Plymouth, Mass.

 

 

6. After Hamilton passed away, did dueling decline or increase in popularity?

a. Increased in popularity
b. Decreased

 

 

7. Where are the Hamilton-Burr dueling pistols stored today?

a. The Hamilton Grange National Memorial in New York City
b. The Smithsonian Institute in Washington, D.C.
c. The JP Morgan Chase & Co. archives in New York City
d. Alexander Hamilton Museum on Nevis Island

 

 

8. How did Alexander Hamilton’s son, Philip, pass away?

a. During battle
b. In a duel
c. Drowned at sea
d. Smallpox

 

 

9. Which of Alexander Hamilton’s family members helped raise funds to construct the Washington Monument?

a. His daughter, Angelica
b. His son, Alexander Jr.
c. His wife, Eliza
d. His son, John

 

 

Answers will be revealed later today…. or head over to Google if you can’t wait.

Cool Watermelon Pops Recipe

The kids are going to flip for the miniature chocolate chips in these picture-perfect pops. They’re almost too cute to eat (but you’ll be glad you did). —Taste of Home Test Kitchen

Yield: 28 Pops (Servings)

Cool Watermelon Pops

Photo by Taste of Home©

Ingredients:

  • 2 cups boiling water
  • 1 cup sugar
  • 1 package (3 ounces) watermelon gelatin
  • 1 envelope unsweetened watermelon cherry Kool-Aid mix
  • 2 cups refrigerated watermelon juice blend
  • 28 freezer pop molds or 28 paper cups (3 ounces each) and wooden pop sticks
  • 1/3 cup miniature semisweet chocolate chips
  • 2 cups prepared limeade
  • 2 to 3 teaspoons green food coloring, optional

 

Directions:

  1. In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour.
  2. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze.
  3. In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.

 

Nutritional Facts
1 pop: 64 calories, 1g fat (trace saturated fat), 0mg cholesterol, 11mg sodium, 15g carbohydrate (15g sugars, trace fiber), trace protein Diabetic Exchanges:1 starch
Originally published as Cool Watermelon Pops in Simple & Delicious June/July 2011, p13

Patriotic Taco Salad recipe

Patriotic Taco Salad

Photo by Taste of Home©

Yield: 8 Servings

Ingredient:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

 

Directions:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

 

Nutritional Facts
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211

 

Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Mama's Cornmeal Hushpuppies

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

Red, White & Blue Frozen Lemonade

This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California 

Yield: 4 Servings

Red, White & Blue Frozen Lemonade

Photo by Taste of Home©

Ingredients:

  • 1 cup lemon juice
  • 1 cup sugar
  • 4 cups ice cubes
  • 1 cup fresh or frozen blueberries
  • Maraschino cherries

 

Directions:

Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.

 

 

Nutritional Facts
3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein
Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015