Potato-Cauliflower Salad

Yield: 8 Servings

Photo by Better Homes & Gardens™

Ingredients:

• 12 small fingerling or round new potatoes, scrubbed
• 1 medium head cauliflower, cut into bite-size pieces
• 2 tablespoons water
• 1 small onion, chopped
• 2 stalks celery, sliced
• 1/3cup sour cream and chives dip
• 2 tablespoons lemon juice
• 2 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
• 4 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

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Gluten-Free Blueberry Barbecue Sauce

Chef Eljesa Haxhiu  (Photo: Gwinnett Technical College Culinary Arts)

Recipe Courtesy of Gwinnett Technical College Culinary Arts With the 4th of July right around the corner, Chef Eljesa Haxhiu and Chef Katherine Crean from the Culinary Arts program at Gwinnett Technical College offered some of their best recipes and tips to make the patriotic holiday a delicious one. Whether sharing a picnic with family and friends or grilling out in the backyard, food is always an important part of any 4th of July celebration. This sauce is great for Chicken or Ribs.  Plus, it is Gluten-free.

Ingredients:

• 2 teaspoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (1/2 inch) piece fresh ginger, grated
• 3 cups fresh blueberries
• 1/4 cup real maple syrup
• 2 tablespoons cider vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons molasses
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked Hungarian paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions: 

Chef Kerri Crean. (Photo: Gwinnett Technical College)

1. Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine.
2. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
3. Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Crispy Fried Chicken Recipe

Yield: 8 Servings

Photo by Taste of Home©

Ingredients:

• 4 cups all-purpose flour, divided
• 2 tablespoons garlic salt
• 1 tablespoon paprika
• 3 teaspoons pepper, divided
• 2-1/2 teaspoons poultry seasoning
• 2 large eggs
• 1-1/2 cups water
• 1 teaspoon salt
• 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
• Oil for deep-fat frying

 

Directions: 

1. In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.

 

 

Originally published as Crispy Fried Chicken in Taste of Home June/July 1997, p18

 

Herbed Beer Can Chicken Recipe

Yield: 4 Servings

Photo by Taste of Home©

Ingredients:

• 2 tablespoons canola oil
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 teaspoons minced fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, minced, divided
• 1 broiler/fryer chicken (3 to 4 pounds)
• 1 fresh rosemary sprig
• 1 can (12 ounces) beer

Directions: 

1. In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
2. Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
3. Place chicken vertically onto rack. Place pan on grill rack.
4. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
5. Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.

Nutritional Facts:
6 ounces cooked chicken equals 474 calories, 28 g fat (6 g saturated fat), 131 mg cholesterol, 412 mg sodium, 4 g carbohydrate, trace fiber, 42 g protein.

 

 

Originally published as Herbed Beer Can Chicken in Taste of Home June/July 2013

Betty Crocker’s Creamy Potato Salad

Ingredients:

Photo by Betty Crocker.com

• 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
• 1 1/2 cups mayonnaise or salad dressing
• 1 tablespoon white or cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium stalks celery, chopped (1 cup)
• 1 medium onion, chopped ( 1/2 cup)
• 4 hard-cooked eggs, chopped
• Paprika, if desired

Directions:

1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips:

• For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
• Trim fat grams by using fat-free mayonnaise and just 2 eggs.
• Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Raspberry-Rhubarb Slab Pie Recipe

“Slab pie” is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

Photo by Taste of Home©

Yield: 24 (2 dozen) Servings

Ingredients: 

• 3-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup plus 1 to 2 tablespoons 2% milk
• 1 egg yolk
• 2 cups sugar
• 1/3 cup cornstarch
• 5 cups fresh or frozen unsweetened raspberries, thawed and drained
• 3 cups sliced fresh or frozen rhubarb, thawed and drained

VANILLA ICING:

• 1-1/4 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 5 to 6 teaspoons 2% milk

Directions:

1. In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
2. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
3. Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18×13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.
4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
6. Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.
7. For icing, combine confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts
1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Raspberry-Rhubarb Slab Pie in Taste of Home April/May 2012, p40

Grilled Veggie Pasta Salad

Yield: 4 Servings

Photo by BHG.com

Ingredients: 

• 1 small zucchini, halved lengthwise
• 1 red sweet pepper, stemmed, seeded, and quartered
• 1/2 small red onion, cut into 1/2-inch thick slices
• 1/2 pound asparagus, trimmed
• 3 tablespoons olive oil
• 4 cups cooked whole grain rotini pasta
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons fresh oregano, chopped
• Shredded Parmesan cheese (optional)

Directions:

1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Vegetable Kabobs

Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.

Yield: 8 Servings

Photo by BHG.com

Ingredients:

• 2 medium potatoes, quartered
• 2 small red onions, each cut into 4 wedges or 8 red boiling onions
• 8 baby squash (such as zucchini and/or yellow summer squash)
• 8 medium fresh mushrooms
• 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces
• 1/4 cup bottled oil-and-vinegar salad dressing
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions: 

1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings

TO BROIL:

Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
Nutrition Facts (Vegetable Kabobs)

Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Loaded Potato Salad Recipe

Load up on this Potato Salad! – Photo by Taste of Home©

Yield: 8 servings

Ingredients:

• 2 pounds red potatoes, quartered
• 1/2 pound bacon strips, chopped
• 1/2 cup mayonnaise
• 1/4 cup creamy Caesar salad dressing
• 1/4 cup ranch salad dressing
• 3 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 3 green onions, chopped
• 1/4 cup shredded cheddar cheese
• Coarsely ground pepper, optional

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013, p55

Strawberry and Amaretto Cream Pie

Yield: 8 Servings

Photo © Taste of Home 2014

Ingredients:

• 3/4 cup sliced almonds, toasted
• 1 cup all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/8 teaspoon salt
• 1/4 cup cold butter, cubed
• 2 tablespoons shortening
• 3 to 4 tablespoons ice water

 

FILLING:

• 4 cups sliced fresh strawberries, divided
• 1 tablespoon lemon juice
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 4 to 6 drops red food coloring, optional

 

AMARETTO CREAM

• 1 cup heavy whipping cream
• 2 tablespoons sour cream
• 1 tablespoon confectioners’ sugar
• 2 tablespoons Amaretto or 1/2 teaspoon almond extract
• Optional toppings: additional fresh strawberries and toasted almonds

 

Directions:

1. Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners’ sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
2. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
3. Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
4. In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.
5. Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set.
6. In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

Editor’s Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

When using pie weights, cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

© Taste of Home 2014