Classic Potato Salad
- 3 lb. yukon gold potatoes, chopped into 1” pieces
- kosher salt
- 1 1/2 c. mayonnaise
- 1 small red onion, finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1/4 c. chopped pickles
- 1/2 tsp. paprika
- 4 hard boiled eggs, chopped
- 1/4 c. finely chopped chives
- Freshly ground black pepper
- Butterhead lettuce, for serving
- In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15 minutes. Drain and let cool slightly.
- In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
- Serve cold or at room temperature over butterhead lettuce in a large serving bowl.
- 8 c. cold water
- 2 c. sugar
- 3 c. fresh lemon juice
- 3 strip lemon peel
- 1 c. raspberries
- 1 c. blackberries
- ice cubes
- seltzer or club soda
- Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.
- Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
- Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.
Pull-Apart Cheeseburger Sliders
- 2 tbsp. extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 tsp. yellow mustard
- 1 tbsp. Worcestershire sauce
- kosher salt
- 1 tsp. Freshly ground black pepper
- 12 slider buns (or dinner rolls)
- 12 slices cheddar cheese
- 4 tbsp. butter, melted
- 1/4 tsp. garlic powder
- 1 tbsp. sesame seeds
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Sauté onions until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Sauté until cooked through. Stir in mustard and Worcestershire sauce. Season to taste with salt and pepper. Remove skillet from stovetop and drain excess fat.
- Coat a 9×13 baking dish with cooking spray. Place the bottom halves of the slider buns in the dish. Top with cooked beef mixture. Place a slice of cheese over each slider. Place the top halves of the buns on top.
- Brush the tops of the buns with the melted butter. Sprinkle garlic powder and sesame seeds on top.
- Bake at 350 until the cheese melts and everything is warmed through, 15-20 minutes.
BBQ Grilled Chicken
- 2 c. bbq sauce
- 2 tbsp. honey
- Juice of 1 lime
- 1 tbsp. Hot sauce
- 1 lb. boneless skinless chicken breasts and drumsticks
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- Make Sauce: In a large bowl, whisk together BBQ sauce, honey, lime juice and hot sauce. Reserve 1/2 cup for serving.
- In a large bowl, toss chicken with olive oil and season with salt and pepper.
- When ready to grill, heat grill to high. Oil grates and add chicken, then baste with marinade and grill until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for legs.
Memphis-Style Drunken-Hog BBQ Ribs
3 lb. pork baby back ribsPork Baby Back Ribs1 lb for $3.99 thru 06/29
1/2 cup packed brown sugar
1/4 cup bourbon
1/2 cup HEINZ BBQ Sauce Memphis Sweet & Spicy
Place ribs on large sheet of heavy-duty foil sprayed with cooking spray. Mix sugar and bourbon until blended; spread onto ribs. Wrap in foil. Refrigerate 1 hour.
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Place ribs on grate over unlit area; cover. Grill 2 hours, monitoring for consistent grill temperature.
Unwrap ribs; place, meat sides down, on grate over lit area of grill. Brush with 1/4 cup barbecue sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.
All-American DELI DELUXE Cheeseburgers
1 lb. ground beef
4 KRAFT DELI DELUXE Process American Cheese Slices
2 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. KRAFT Thousand Island Dressing
4 kaiser rolls, split, toasted
4 CLAUSSEN Kosher Dill Burger Slices
4 lettuce leaves1 tomato, cut into slices
- 4 red onion slices
Heat grill to medium-high heat.
Shape meat into 4 (1/2-inch-thick) patties.
Grill 5 to 6 min. on each side or until done (160°F). Top with cheese; grill 1 min. or until melted.
Mix mayo and dressing; spread onto cut sides of rolls. Fill with cheeseburgers and remaining ingredients.
Hot Dog Sliders with Mango-Pineapple Salsa Recipe
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 cup cubed fresh pineapple (1/2 inch)
- 1 cup cubed peeled mango (1/2 inch)
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped sweet red pepper
- 12 hot dogs
- 12 hot dog buns, split
- In a small bowl, whisk lime juice, honey and salt until blended. Add pineapple, mango, onion and pepper; toss to coat.
- Grill hot dogs, covered, over medium heat or broil 4 in. from heat 7-9 minutes or until heated through, turning occasionally.
- Place hot dogs in buns; cut each crosswise in half. Serve with fruit salsa. Yield: 2 dozen (2 cups salsa).
BBQ Baked Chicken
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons blackstrap molasses
- 2 teaspoons soy sauce
- 2 garlic cloves, finely minced
- Eight 6-ounce bone-in chicken thighs, with skin
HOW TO MAKE THIS RECIPE
- Preheat the oven to 425°. In a small bowl, whisk together the ketchup, brown sugar, blackstrap molasses, soy sauce and garlic.
- Place the chicken in an ovenproof baking dish and pour the sauce over it.
- Bake in the oven for 30 to 40 minutes, or until the sauce is bubbling and hot and the chicken registers 165° on an instant-read thermometer.
- Remove the chicken from the oven and let it stand for 5 minutes before serving.
Fourth of July Cocktail
- Total:10 min
- Active:10 min
- Yield:1 drink
- 1 ounce watermelon schnapps
- 1 big splash cranberry juice
- 1 very thin slice jalapeno or serrano pepper
- 1 slice lemon
- 1 slice lime
- 1 1/2 ounces tequila
- 1/4 ounce blue curacao
- 1/2 ounce simple syrup
- Watermelon wedge, for garnish (optional)
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.
Recipe courtesy Guy Fieri for Food Network Mag
Fourth Quarter Punch
- Total:5 min
- Active:5 min
- Yield:1 serving
- 1/4 cup Campari
- 1/4 cup gin
- 1/4 cup orange juice
- 1/4 cup IPA beer
- 1 orange slice, for garnish
In a glass with ice, combine the Campari, gin and orange juice and stir. Pour the IPA over the top. Serve immediately.
SLOW COOKER CHEESY CORNBREAD
- 20mPREP TIME
- 2h 30m
- 1 cup milk
- 3 eggs, beaten
- 2 packages (8.5 ounces each) corn muffin mix
- 1 teaspoon McCormick® Paprika
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon salt
- 1 cup frozen corn
- 2 cups shredded Cheddar cheese, divided
Spray inside of 6-quart slow cooker with no stick cooking spray. Mix milk, eggs, corn muffin mixes, paprika, garlic powder and salt in slow cooker until well blended.
Stir in corn and 1 cup of the cheese. Place clean kitchen towel over slow cooker and cover with lid.
Cook 2 hours on HIGH or until toothpick in center of cornbread comes out clean. Uncover.
Sprinkle cornbread with remaining 1 cup cheese. Let stand, uncovered, 30 minutes or until cheese is melted.
- 15mPREP TIME
- 1/2 cup Thai Kitchen® Coconut Milk
- 6 tablespoons sugar, divided
- 1/4 teaspoon McCormick® Pure Vanilla Extract
- 1/2 bottle rosé wine
- 1 cup frozen sliced strawberries
- 1/2 teaspoon McCormick® Raspberry Extract
- 1/8 teaspoon McCormick® Pure Lime Extract
- 1/2 cup blueberries
Mix coconut milk, 4 tablespoons of the sugar and vanilla in medium bowl until well blended. Divide mixture between 10 popsicle molds or small disposable paper or plastic cups. Freeze 1 to 2 hours or until firm.
Meanwhile, place wine, strawberries, remaining 2 tablespoons sugar and extracts in blender container; cover. Blend until smooth. Pour mixture evenly over frozen coconut milk layer in each popsicle mold. Top with blueberries.
Insert a popsicle stick or colorful straw into each mold. Freeze at least 4 hours or overnight. (Note: Freezing time may vary according to the size of the popsicle molds.)
Corn PupsTOTAL TIME: 0:25LEVEL: EASYYIELD: 30 SERVINGS
- oil, for frying
- 1/2 c. yellow cornmeal
- 1/2 c. flour
- 2 tbsp. brown sugar
- 1 tsp. baking powder
- 1/4 tsp. cayenne
- 1/4 c. milk
- 1/4 c. beer
- 1 large egg
- 1 (12-oz.) package cocktail franks (about 30)
- Small skewers or lollipop sticks, for serving
- Mustard and ketchup, for serving
- Add enough oil to a small saucepan to come 2″ up the sides and heat to 350 degrees F. Place a cooling rack on a rimmed baking sheet.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and cayenne.
- In a 1-cup measuring cup, whisk together the milk, beer and egg. Add to the dry ingredients and whisk to combine. Transfer the batter back to the measuring cup (it makes for easier dipping).
- Working in batches (about 6 franks per batch), insert a skewer about 1⁄2″ to 1⁄4″ into one end of a frank and dip in the batter, twirling the skewer to coat the frank completely. Transfer to the oil, using a fork to slide it off the skewer. Cook until golden brown, 2 to 3 minutes. Transfer to the prepared rack. Repeat with the remaining franks and batter.
- If desired, stick a small skewer or lollipop stick into the end of each cooked frank. Serve with mustard and ketchup, if desired.
BBQ Ribs with Mopping SauceTOTAL TIME: 1:45PREP: 0:30LEVEL: EASYSERVES: 8
- 2 rack pork spare ribs
- ½ c. barbecue seasoning (like McCormick Grill Mates)
- 2 tbsp. brown sugar
- 2 tsp. ground cumin
- ½ tsp. ground cinnamon
- 1⅓ c. barbecue sauce
- ⅓ c. apricot all-fruit spread
- ¼ c. honey
- 2 tbsp. grated onion
- 1 tbsp. lower-sodium soy sauce
- 2 tsp. yellow mustard
- Freshly ground black pepper
- Heat oven to 350°F. Line a broiler-pan bottom with foil.
- Whisk Dry Rub ingredients in a small bowl; rub on both sides of ribs. Transfer to prepared broiler-pan rack; cover tightly with heavy-duty foil. Roast ribs 1 1/2 hours until meat between ribs is fork-tender. (If making ahead, let cool to room temperature, then transfer ribs to a 2-gallon ziptop bag, seal and refrigerate up to 2 days.)
- Combine ingredients in a 2-qt saucepan; bring to a boil. Reduce heat to low and simmer 10 minutes, until the sauce has reduced slightly and thickened; cool. (If making ahead, transfer to a bowl, cover and refrigerate up to 3 days.)
- If chilled, bring ribs and sauce to room temperature. Heat outdoor grill to medium-high heat. Grill ribs, mopping them with sauce and turning until slightly charred and glazed, 10 to 12 minutes.
- Transfer ribs to a cutting board. Cut into single or double rib portions.
Grilled Chicken with White Barbecue SauceTOTAL TIME: 1:15PREP: 0:15LEVEL: EASYSERVES: 8
- 1½ c. fat-free or light mayonnaise
- 1 tbsp. grated lemon zest
- ¼ c. each lemon juice and water
- 2 tbsp. chopped fresh oregano leaves
- 2 tbsp. white-wine Worcestershire sauce
- 1 tbsp. each coarse black pepper and yellow mustard
- 3 large cloves garlic
- 2 tsp. each sugar and prepared horseradish
- 5 lb. chicken parts (wings, drumsticks
- Whisk together ingredients in a medium bowl. Place chicken in a 2-gallon ziptop bag; add 1⁄2 cup sauce, seal bag and toss to coat. Marinate chicken in refrigerator up to 2 days. Refrigerate remaining sauce.
- Heat oven to 375°F. Line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once.
- Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with 1⁄2 cup of the reserved sauce, until cooked through, about 15 minutes.
- Transfer to a platter; serve with remaining sauce.
Independence Day SundaesTOTAL TIME: 0:40PREP: 0:20LEVEL: EASYSERVES: 8
- ½ c. honey
- ½ pt. blueberries
- 2 tbsp. lemon juice
- 2½ pinch Raspberry sorbet
- 2½ pt. vanilla ice cream
- ½ pt. each blueberries and raspberries
- Garnish: mint sprigs
- Combine honey and blueberries in 2-qt saucepan and bring to a boil; boil 2 minutes. Remove from heat; stir in lemon juice. Transfer mixture to a blender and purée until smooth. Let cool to room temperature, then refrigerate. (Can be made up to 3 days ahead.)
- Let sorbet and ice cream soften slightly at room temperature. For each serving, scoop about 1⁄3 cup sorbet into each serving dish, then top with 1⁄3 cup vanilla ice cream (Sundaes can be assembled up to this point 8 hours ahead and placed in freezer.)
- To serve, top each sundae with about 2 Tbsp blueberry sauce and 1⁄4 cup mixed berries. Garnish with mint sprigs.
- ¾ c. lowfat sour cream
- ¼ c. fresh lime juice
- 1 tbsp. granulated sugar
- ½ tsp. hot sauce (such as Tabasco)
- Kosher salt and pepper
- 1 small head green cabbage (about 1 1/2 lb)
- 4 scallions
- 1 large carrot
- 1 c. golden raisins
- In a large bowl, whisk together the sour cream, lime juice, sugar, hot sauce, 3/4 tsp salt and 1/4 tsp pepper.
- Add the cabbage, scallions, carrot and raisins and toss to coat.
American Flag Caprese Salad
- Total:1 hr 50 min
- Active:40 min
- Yield:12 servings
- 18 small purple potatoes (about 1 pound)
- Kosher salt
- 1 pound herbed cheese spread, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh basil leaves, roughly chopped
- 26 cherry tomatoes, halved (about 2 pounds)
- 24 1-inch mozzarella balls in brine, drained well and halved
Special equipment: 12- by -17 1/2-inch wooden cutting board, pastry bag fitted with a small star tip
Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise.
Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board.
Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag.
Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt.