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Monday, August 27, 2018
Mom’s Ground Turkey and Peppers
The mother of ground turkey recipes, this 1-pot family classic is quick and easy! Sautéed ground turkey with onions, garlic, bell peppers, and seasoned with chipotle chili.
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8 Unusual Trail Mixes to Serve at Your Next Party
Healthy Nibbles and Bits
Not to dump on the culinary traditions of previous generations but come on guys…GORP? Really? Is that the best you can do?
It’s not that “good old raisins and peanuts” don’t taste good together, or that they won’t keep you from getting the hanger pains on a long hike to the campgrounds, it’s just that we’re living in a food lover’s golden age and we do better when it comes to our trail mix game.
Sure, adding in crunchy cereal and sweet chocolate M&Ms is a step in the right direction, but what about taking it another step further? Just think, for example, of how some of the flavors of your favorite dishes can inspire a whole new age of next-level snack mix. Just think of the possibilities. Pizza? Yup. Tacos? Sure. Barbecue? Definitely. Ice cream? Why not. Check a few of our favorite food-inspired trail mix recipes below.
The Beach House Kitchen
Several years ago I became good friends with a Baltimore native and, as a result, became privy to a great culinary truth my Texas upbringing simply hadn’t covered: Pretty much everything tastes better with Old Bay on it. Boiled crabs (obviously); Popcorn; Grilled meat/fish/veggies; Cheese pizza…it even works well sprinkled lightly over vanilla ice cream. And, as this recipe proves, it’s also a great way to add some zesty-salty-savory flare to your routine trail mix game. Try this Old Bay Tail Mix recipe.
Hungry Enough to Eat Six
Want to get more barbecue out of your barbecue? Snack on this vinegary barbecue sauce-tossed snack mix while you fire up the grill and wait for the finger-lickin’ goodness to begin. Try this Spicy Barbecue Snack Mix recipe.
Buffalo Cheddar Ranch Chex Mix
Iowa Girl Eats
Football season is fast-approaching, which usually means buffalo sauce is about to start its months-long starring residency in your fridge and culinary repertoire. And as much as we love and respect a well-made batch of fiery-tangy buffalo wings, it turns out the bold flavors also do wonders to liven up a bowl of homemade Chex snack mix. Try this Buffalo Cheddar Ranch Chex Mix recipe.
Brown Butter Furikake Chex Mix
Healthy Nibbles and Bits
Here’s a combination you probably never thought would see daylight: Sushi and trail mix. No, don’t worry, we’re not suggesting you chop up some raw fish and toss it in with your favorite blend of nuts and crunchy cereal (although, think of the added protein…). This fun take on the all-American snack classic adds soy and furikake–the traditional savory Japanese rice, fish, and vegetable seasoning—to the hard-to-resist combination of pretzels, chex, and mixed nuts. Try this Brown Butter Furikake Chex Mix recipe.
Around My Family Table
Don’t feel like bringing all the necessary fixings for top-notch tacos on your camping trip? (Perishable essentials like sour cream and guacamole might be especially tricky, for example). Instead, consider this crunchy taco-inspired trail mix featuring a mix of Bugles, Fritos, cashews, and pepitas tossed with butter, chili powder, and cumin. We also wouldn’t be opposed to seeing what happens when you mix in your favorite hot sauce (just sayin’). Try this Crunchy Taco Trail Mix recipe.
Kitchen Concoctions
As high-tech as food delivery apps have gotten, we still haven’t quite reached a place where you can order in a large pizza while on your big hiking trip. One clever solution to keep the craving at bay? This savory snack mix that calls for mini pepperoni, Italian and dry spaghetti sauce seasonings, and Parmesan cheese to help conjure the real thing. Try this Pepperoni Pizza Trail Mix recipe.
Eating Bird Food
Since bringing ice cream on the hike isn’t an option, satisfy your sweet tooth with this dessert-inspired (but still relatively good-for-you) trail mix featuring banana chips, almonds, peanut butter chips, chocolate chunks, and coconut flakes. Try this Chunky Monkey Trail Mix recipe.
Like Mother, Like Daughter
Just in case s’mores around the campfire aren’t enough, try packing a baggie of this sweet snack mix that recreates the iconic dessert by combining mini marshmallows, chocolate chips, Golden Graham cereal, and mini pretzels. It may lack the thrill of trying not to set your marshmallow on fire, but it tastes just as good as the real thing. Try this S’mores Snack Mix recipe.
Related Video: How to Make S’mores Trail Mix
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Liven Up Your Labor Day Veggie Tray with These Unique Dips
It’s still summer, so Labor Day menus can lean heavily on burgers and hot dogs, but you probably want an appetizer or two to nosh on while everything else cooks. Dips are always welcome, and classics like queso and spinach artichoke dip never go out of style. Still, if you want to try something new, we’ve rounded up a dozen delectable—and different—dips.
Put out a plate of raw veggies and chips and a pitcher of sangria and your guests will be happy to wait while you fire up the grill—but don’t take too long, because it’s pretty easy to make a meal out of these delicious, hearty dips all on their own.
Well Plated
Actual mashed potato, crisp bacon, sharp cheese, and chives make this Greek yogurt and sour cream dip eat like a meal. Choose sturdy potato chips for dipping and try not to think about the double whammy of carbs. Get the recipe.
Cooking and Beer
Mayo, cumin, chili powder, and cotija cheese slathered on grilled corn is a classic Mexican street snack (elotes), and it translates ingeniously to a dip. Feel free to add a squirt of lime, and even grill the corn and jalapeño before folding them in. Corn tortilla chips are a natural partner, but bell peppers’ sweetness would be brilliant too. Get the recipe.
The Gunny Sack
If you’re looking for a meatier appetizer, this dip blends shredded barbecue pork with plenty of cheese. This is no time for carrot sticks, but smoky sweet potato chips would work (and hey, they’re technically a vegetable). Get the recipe.
An Affair from the Heart
A blend of minced onions and garlic, sesame and poppy seeds, and caraway mixed into cream cheese (naturally) and sour cream makes a perfect dip for bagel chips, but it’s light enough to work well with raw veggies too. Consider folding some chopped smoked salmon into the dip if you’re a lox lover. Get the recipe.
Show Me the Yummy
Loaded pizza dip with pepperoni, sausage, and olives is like a supreme pie with extra-extra cheese. The crust comes in the form of whatever carbs you dip. Or you could go with cauliflower. Get the recipe.
Damn Delicious
Your favorite Chinese-American delivery app makes a brilliant dip (and is a nice update on the classic hot crab dip). Unlike what you find in the takeout container, this contains real crab, not krab-with-a-k. And the warm cream cheese is joined by white cheddar and parmesan, with homemade wonton chips for scooping it up. Get the recipe.
Closet Cooking
If shrimp is more your speed, this garlicky cheese dip with white wine and lemon juice is a thing of beauty. Slices of toasted baguette are probably best for dipping, but even celery will taste amazing as a vehicle for this. Get the recipe.
Culinary Hill
Your favorite sandwich (the Reuben, of course) gets deconstructed into a warm, gooey dip full of corned beef, sauerkraut, swiss cheese, and Thousand Island dressing. Serve with rye crackers and carrot sticks. Get the recipe.
Chowhound
Buffalo sauce, chicken, and blue cheese are perfect in pretty much any form, including this wings-inspired dip. It’s definitely too good to reserve just for football season. Carrot sticks and celery are the obvious choice on the side, but try lightly roasted broccoli too. Get our Buffalo Chicken Dip recipe.
Lemon Tree Dwelling
Creamy alfredo sauce, three kinds of cheese, and tender chicken combine into a dip you could almost eat with a fork. Diced tomatoes and basil make a nice fresh contrast scattered on top, and you could mix cooked spinach into the dip itself to sneak in some more vegetables if you wanted. Scoop it up with garlic bread sticks if you’re feeling especially indulgent. Get the recipe.
Creamy Skillet Cheeseburger Dip
The Chunky Chef
Do dill pickle dip one better and add ground beef, bits of bacon, and plenty of cheese, then warm it up until it’s gorgeously gooey. Any standard dipper would work here, but it does seem like the perfect time to break out some crisp French fries…. Get the recipe.
Related Video: How to Make Muffaletta Dip
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How to Grill Pizza for Labor Day
Don’t think your dear old grill can’t sense it. That gradual, subtle seasonal shift signaling that, once again, it’s time to hand the baton off and let the oven and stove reclaim your undivided culinary attention. So why not use this Labor Day as an occasion to celebrate something the grill does better than the oven: Make pizza.
Unconventional though it may sound, the grill is actually a very logical choice for making great Neapolitan-style pies. Because it can get so much hotter (and in a shorter period of time, too) than a traditional oven, the grill actually functions as a closer approximation to a wood-fired grill. It’s a perfect way to consistently achieve that kind of swoon-worthy crisp, charred crust and still-doughy interior. Plus, the grill (both charcoal and gas work) lends the dough a lovely, light smoky flavor.
And, bonus, it really doesn’t require all that much work (Labor Day is about not working, after all).
All you need to do is make a basic pizza dough, which you can do the night before, divide it up into rounds, stretch it out, and shape it into something round-ish and manageable-sized (it doesn’t need to be pretty). Then, prep some toppings, fire up the grill, and lay the dough down directly on the grates. Wait a minute or two as the dough starts to puff up and bubble, checking for even doneness on the underside and shifting as necessary, and then flip. Add your desired topping, close the top, and another couple minutes later—boom—pizza’s ready.
Just keep the following in mind to avoid some common pitfalls:
Flour Power
Because you’re working over a blazing hot grill here, you’re going to want a fairly sturdy dough that is easy to work with and won’t require much finicking. It helps to have a dough that is nice and dry, not sticky (you can imagine what kind of mess that might make). Some recommend adding just a touch more flour than you normally might to help ensure this, or even using bread dough, although this risks sacrificing some of the chewiness.
Dough Size and Shape
Grilling pizza is all about embracing amorphous round shapes. It doesn’t need to be a circle, and it doesn’t need to be perfect. “Rustic” is your inspiration word here. And no need to make that classic rounded pizza edge. Remember, the side the ends up with the toppings is going to hit the grill first and the raised edge would interfere with the even cooking. Be careful not to make it too big and thin—it’ll be too difficult to transfer to the grill and will also likely cook faster than the toppings have a chance to heat up. Somewhere around ¼ inch thickness is usually good.
Hot In Here
A bit of a no-brainer, but it doesn’t hurt to be extra clear: For this to work well, your grill needs to be real hot. Most recommend preheating your grill for about 10 to 15 minutes. A temperature of around 500 degrees works real well or, for the daring, until it’s too hot for you to hold your hands over the grill for more than a couple seconds.
Oil Up Good
Greasing up is essential to helping make the dough easy to handle and not stick. Before laying your dough down on the grill, grab a pair of tongs to brush an oil-soaked, folded paper towel across your (very clean!) grates. It also doesn’t hurt to to brush a little oil on the side of the dough you’re going to grill first. Oh! And don’t forget to lightly oil the raw, top side as the bottom is grilling so that it’s ready when you need to flip.
Toppings Timing
Grilling pizza takes what you know about the traditional topping process and turns it on its head. Unlike in an oven where heat surrounds the pie, using a grill means that you basically just have the flame underneath to cook the dough and heat the toppings. Therefore, adding the cheese first, before the sauce, helps ensure proper meltage. This works especially well if you’re using large pieces or big dollops of cheese, and you can ladle the sauce in sections around them. Similarly, any toppings that need to be pre-cooked or pre-heated should be prepped and ready to go as such before hitting the dough. Remember, these pies cook up fast (about a minute or two per side) so having your mise en place on point is key. Another quick word on that quick cook time: If you’re not comfortable working over the hot grill to top your pie (because, you know, hot flames), feel free to transfer the half-cooked dough to a cookie sheet or clean work station to conduct your topping artistry before returning it to the fire to finish.
Hungry yet? Here’s some recipe inspiration to help you achieve Grilled Pizza Master status.
Mozzarella, Tomato, and Fresh Basil Grilled Pizza
Chowhound
As much as I’m a toppings maximalist, the simple, classic Margherita pie will always reign above the rest from me. The combination of zesty tomato sauce, plump mozzarella, and fragrant fresh basil the standard of transparent, ingredient-focused perfection all pizzas should reach for. Get our Mozzarella, Tomato, and Fresh Basil Grilled Pizza recipe.
Bacon, Asparagus, and Goat Cheese Grilled Pizza
Chowhound
Give tomato sauce the night off and give garlicky, basil-packed pesto a chance to shine instead. The punchy sauce is as good on pizza as it is on pasta, and is a perfect platform for fresh asparagus, crumbled bacon, and spoonfuls of tangy goat cheese. Get our Bacon, Asparagus, and Goat Cheese Grilled Pizza recipe.
Roasted Pepper and Spicy Sausage Grilled Pizza
Chowhound
The classic sausage and peppers combo of deli sandwich fame is out of the hoagie here and living it up large on a crisp, char-grilled slab of pizza dough. Get our Roasted Pepper and Spicy Sausage Grilled Pizza recipe.
Pepes’s-Style Clam and Garlic Grilled Pizza
Deb Lindsey for The Washington Post
Even if you’re not normally a white pie person (like me), this sauce-less pizza is sure to convert you. Inspired by the iconic rendition at the famed Frank Pepe’s in New Haven, Connecticut, this grilled version features the same winning combination of briny-sweet chopped clams, garlic, and punchy Pecorino Romano cheese. Get the recipe.
Charred Corn and Rosemary Grilled Pizza
Foodie Crush
Grilled corn is a summer staple, so, really, it’s only fitting that it makes a dynamite topping for a seasonal grilled pizza. The light char gives the sweet kernels a subtle smokiness, while the rosemary adds a bright, woodsy herbaceous note. (Or, if you want to get a little luxe with the concept, you can always add sweet corn’s best friend, lobster, to the mix.) Get the recipe.
Peach and Prosciutto Grilled Pizza
What’s Gaby Cooking
Grilled peaches with honey and ice cream are a favorite warm weather dessert, but it turns out the grilled fruit works equally well in a savory application, as this pizza proves. Here, the slices of charred peach are matched up with generous strips of salty prosciutto, creamy mozzarella, fresh basil leaves, and spicy red pepper flakes. Get the recipe.
Fig, Balsamic Onions, and Gorgonzola Grilled Pizza
Feasting At Home
A classic cheese board pairing gets the grilled pizza treatment here, partnering wedges of luscious figs, tart balsamic onions, and rich, funky-savory gorgonzola. Pass the wine, please. Get the recipe.
House Of Nash Eats
Guilty food pleasure confession time: I love California Pizza Kitchen’s barbecue chicken pizza. Chalk it up to childhood nostalgia, I don’t know, but I just have a soft spot for that craveable combination of tangy-sweet BBQ sauce, juicy grilled chicken, melted mozzarella, and thin slices of zesty red onion. It’s not quite the original, but this grilled pizza rendition might even be better. Get the recipe.
Cherry, Goat Cheese, and Arugula Grilled Pizza
Recipe Runner
Arugula, goat cheese, and cherries sound like the makings of a great salad. One way to make it even better? Take it all and throw it on top of a piece of grilled pizza dough. Sorry not sorry, as far as I’m concerned, carbs always improve a party. Get the recipe.
Table For Two
For those who feel like mushrooms always get the shaft in the toppings department, playing second fiddle to superstars like sausage and pepperoni, this pizza is for you. A mix of portabella, shiitake, and oyster mushrooms, this umami-fest of a pie gives the beloved ‘shroom the spotlight it deserves. Get the recipe.
Bacon, Egg, and Cheese Grilled Pizza
A Cozy Kitchen
I like pizza in the evening, and at supper time, but there’s something about having pizza in the morning that just feels like an extra-special treat. Crispy, salty strips of bacon, sunny-up eggs with decadent runny yolks, and plenty of gooey melted cheese on thin grilled pizza dough? Brunch game status: legendary. Get the recipe.
Zucchini and Ricotta Grilled Pizza
What Should I Make For
Veggies may not always elicit the excited “oohs” and “ahhs” that some other pizza toppings do, but this zucchini pie is here to lend the concept some legit street cred. Ribbons of summer squash are kept raw to retain a slight crunch, and dollops of fluffy ricotta and aromatic lemon zest keep it light and bright. Get the recipe.
Yellow Bliss Road
Enjoy blueberries in a different kind of pie with this clever, perfect-for-summer dessert grilled pizza. The crisp, slightly smoky dough is the perfect contrast to the cool cream cheese and sweet, gooey berry compote. Get the recipe.
Nutella and Roasted Fruit Grilled Pizza
Lulu The Baker
Look, anytime Nutella is in the picture, I’m a happy camper. But when it’s slathered over grilled dough and topped with roasted fresh fruit, I’m even happier. Plus, a grilled pizza is a hell of a lot easier to make than a crepe. Get the recipe.
Related Video: American Pizzas That Aren’t From New York or Chicago
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Arroz con Tocino (Puerto Rican Rice with Salt Pork)
Puerto Rican Arroz con Tocino is such an easy weeknight meal. It's made with rice and salt pork (or bacon!) and topped with a fried egg. You can also eat this for breakfast!
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Sunday, August 26, 2018
Homemade Cup of Noodles
Skip the packet, and make your own homemade cup of noodles! There's something so satisfying about having a soup like this assembled and ready in the fridge. Just add water!
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