Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens

Yield: 4 servings/Sandwiches

 

Ingredients: 

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

  • 1 cup chopped seedless watermelon
  • 1/4 c. crumbed feta cheese (1 oz.)
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. snipped fresh mint
  • 1 Tbsp. lemon juice
  • 1 tsp. olive oil

 

Directions: 

  1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
  2. Cover and refrigerate for up to 2 days.

 

 

Grilled Chicken with Watermelon Glaze

Recipe by Better Homes and Gardens

Yield: 6 Servings

Ingredients:

  • 1 recipe Watermelon Glaze*
  • 1 whole chicken or 3 1/2 lbs. meaty chicken pieces
  • 1/2 tsp. kosher salt
  • Snipped fresh herbs (optional)

 

Directions: 

  1. Prepare Watermelon Glaze; reserve 1/3 c. of the glaze.
  2. Pat chicken dry with paper towels. To butterfly chicken*(see below), 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**(see below).  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.
  4. 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.

 

From the Test Kitchen

*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.

**Indirect 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
  • One 12-oz. jar apple jelly
  • Peel and juice from 1 small lime
  • 2 tsp. crushed red pepper
  • 1 tsp. bottled hot pepper sauce
  • pinch of salt

 

Directions: 

  1. In a small saucepan, melt apple jelly over low heat stirring often so it does not burn. Stir in the 1 c. 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.
  2. 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.
  3. 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.

 

 

Nutrition Facts (Grilled Chicken with Watermelon Glaze):

Per serving: 539 kcal, 27 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsaturated fat), 135 mg chol., 313 mg sodium, 39 g carb., 1 g fiber, 30 g sugar, 35 g pro.

 

Watermelon Martinis

Recipe by Better Homes & Gardens

Yield: 6 large Martinis

 

Ingredients:

  • 5 c. watermelon cubes (rind and seeds removed)
  • 3/4 c. lemon vodka
  • 6 Tbsp. lime juice
  • 3 Tbsp. Cointreau or triple sec
  • 3 Tbsp. sugar

 

Directions:

  1. Place watermelon in blender. Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.
  2. For 2 martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, 2 tablespoons of lime juice, one tablespoon each of Cointreau and sugar to the blender with 3 to 6 ice cubes. Cover; blend until slushy.
  3. Enjoy!

 

Nutrition Facts: Per serving: 150 kcal, 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg chol., 2 mg sodium, 20 g carb., 1 g fiber,14 g sugar,1 g pro.

Watermelon-Feta Salad

Recipe by Better Homes and Gardens

Yield: 1-1/3 cups

Mini Gyro Burgers with Watermelon-Feta Salad

Mini Gyro Burgers with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Ingredients:

 

Directions: 

  1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil.
  2. Toss gently to coat.
  3. Cover; refrigerate for up to 2 days.

 

Homemade Gyros with Watermelon-Feta Salad

Homemade Gyros with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Great Guacamole

Recipe by Better Homes and Gardens™

Yield: 4 cups or 16 Servings (1/4 c. per serving)

Ingredients:

  • 5-6 ripe avocados
  • 1/4 c. snipped fresh cilantro
  • 1-2 medium fresh jalapeño peppers, stemmed, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup red onion, finely chopped (optional)
  • 2-3 tablespoons lime juice
  • 3/4 -1 tsp. salt
  • Chips

Optional:  Fresh cilantro, chopped tomato, chopped avocado and/or lime wedges

 

Directions: 

  1. Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.
  2. Gently fold in cilantro, jalapeño peppers, and garlic.  If desired, add onion and tomato. Add lime juice and salt to taste.
  3. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown.  Let it sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving.
  4. If desired, before serving, sprinkle with additional cilantro.  Serve with sweet potato chips or tortilla chips.

 

Click here for additional instructions.


A Note From the BH&G™ Test Kitchen: 

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

 

Nutrition Facts (Great Guacamole)

Per serving: 71 kcal,6 g fat, (1 g sat. fat,1 g polyunsaturated fat, 4 g monounsaturated fat), 0 mg chol., 113 mg. sodium, 4 g carb.,3 g fiber, 0 g sugar, 1 g pro.

Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

Yield: 6 Servings (2/3 c. serving size) or 4 cups

Ingredients:

  • 4 fresh ears of sweet corn
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh marjoram*
  • 4 slices crisp-cooked bacon, drained and crumbled

*Use parsley or basil if marjoram is not available.

 

Directions:

  1. Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil.  Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning.  When cool enough to handle, cut kernels off the cobs.
  2. In a large bowl combine corn and the next 6 ingredients (through pepper).  Add marjoram and stir to combine.
  3. Top with crumbled bacon.

 

Chorizo and Cheese Quesadillas

Recipe by Better Homes & Gardens™

Chorizo and Cheese Quesadillas

Photo by BHG.com

Yield: 8 Servings

Ingredients:

  • 8 ounces bulk chorizo or mild Italian sausage
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 fresh jalapeno pepper, finely chopped
  • Six 6-inches vegetable-flavored or plain flour tortillas
  • 1tablespoon cooking oil
  • 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
  • 2 tablespoons snipped fresh cilantro or parsley

 

Directions:

  1. For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
  2. Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
  3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
  4. To serve, cut quesadillas into wedges.

 

Nutrition Facts:

Per serving: 232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.

Potato-Cauliflower Salad

Yield: 8 Servings

Potato-Cauliflower Salad.

Photo by Better Homes & Gardens™

Ingredients:

  • 12 small fingerling or round new potatoes, scrubbed
  • medium head cauliflower, cut into bite-size pieces
  • tablespoons water
  • small onion, chopped
  • stalks celery, sliced
  • 1/3cup sour cream and chives dip
  • tablespoons lemon juice
  • tablespoons salad oil
  • 1/4 – 1/3 cup blue cheese
  • 1/4 cup fresh Italian (flat-leaf) parsley
  • 2s lices bacon, crisp-cooked and crumbled
  • crisp breadsticks, broken
  • Sea salt or salt
  • Freshly ground black pepper

 

Directions:

  1. Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
  2. Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
  3. In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.

 

Watch this video on How to Make Potato Salad

 

Nutrition Facts (Potato-Cauliflower Salad)

Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet

4th of July Party Decorating Ideas

Fruit Salad Sailboat

A simple sail is all you need to transform a watermelon fruit salad into a seaworthy centerpiece.

Fruit Salad sailboat

Photo by BHG.com

Cut a triangle from ticking fabric and fold it in half over a dowel. Hot-glue the fabric along the dowel to secure and along the loose edges for a stiff sail.

 

Decorative Utensil Jars

Don’t bother setting the table — guests can grab what they need from these adorable, no-fuss utensil jars.

Decorative Utensil Jars

Photo by BHG.com

Simply decorate containers, like empty oatmeal canisters, by wrapping them with festive paper and securing with tape. Add an adhesive chalkboard label to send a fun message.

 

Roll and Wrap Place Setting
Make picnic prep a breeze with an all-in-one utensil holder and place mat. Fold the long end of a dish towel up until it becomes the size of a place mat.

Roll and Wrap place setting

Photo by BHG.com

Stitch or hot-glue the outer edges together. Insert utensils into the pocket, roll up, and tie with a separate ribbon.

 

Fair-Style Berry Cones
Use food to decorate the picnic table.

Fair-style Berry Cones

Photo by BHG.com

Form sturdy waxed paper into cones, securing with transparent tape. Fill each cone with blue or red berries to create a sweet treat and dazzling display all in one.

 

For more ideas on how to create an American Patriotic Picnic, log on to the Better Homes and Gardens website.

 

Grilled Romaine Panzanella

Yield: 8 Servings

Ingredients: 

  • 1 medium heart of romaine lettuce, cut in half lengthwise
  • 1/4 of a loaf ciabatta bread, cut in half horizontally
  • 1tablespoons olive oil
  • 1 cup grape and/or cherry tomatoes
  • 3 slices bacon
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup torn fresh basil

Directions:

  1. Brush cut sides of lettuce and bread with 1 tablespoon of the oil. Thread tomatoes onto skewers,* leaving 1/4 inch between each tomato. For a charcoal or gas grill, place lettuce and bread, cut sides down, and tomato skewers on the rack of a covered grill directly over medium heat. Grill for 2 to 4 minutes or until light grill marks appear on lettuce and tomatoes and bread is toasted, removing food from grill as it is done. Coarsely chop lettuce and cut bread into 1-inch pieces. Remove tomatoes from skewers.
  2. For vinaigrette, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cut up bacon; set aside. If necessary, add enough of the remaining 1 tablespoon oil to the reserved drippings to equal 3 tablespoons. Add onion to the reserved drippings; cook until tender, stirring occasionally. Add vinegar, honey, salt, and pepper. Cook about 1 minute more or until reduced slightly, stirring to scrape up crusty browned bits.
  3. In a large bowl combine lettuce, bread, tomatoes, bacon, basil, and cheese. Drizzle with vinaigrette; toss gently to coat. Let stand for 15 minutes before serving.

From the Test Kitchen
TIP: This recipe can easily be doubled to serve 14 to 16 people.

*TIP: If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition Facts: 
Per serving: 135 kcal cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 13 mg chol., 245 mg sodium, 8 g carb., 1 g fiber, 1 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet