Recipe: Easiest-Ever Paella

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What You Need: 

  • 1/3 c. extra virgin olive oil
  • 8 oz. (16 to 20 ct.) shelled, deveined shrimp
  • 8 oz. squid (bodies), rinsed, patted dry and sliced
  • 1 medium onion, finely chopped
  • 1 can (14 oz.) fire-roasted diced tomatoes, drained
  • 3 cloves garlic, chopped
  • 1 1/2 c. Arborio rice
  • 3 1/2 c. seafood broth
  • 1 bottle (8 oz.) clam juice
  • 12 littleneck clams, scrubbed
  • Parsley and lemon wedges, for garnish

How To: 

  1. In deep 12-inch cast iron skillet, heat oil on medium-high until hot but not smoking. Add shrimp, squid and pinch salt. Cook 2 minutes or until shrimp starts to brown, stirring once. With slotted spoon, transfer to medium bowl.
  2. Reduce heat to medium. Add onion and tomatoes. Cook 8 minutes, stirring often. Add garlic; cook 2 minutes. Add rice; cook 2 minutes, stirring.
  3. Transfer to skillet, add broth and clam juice, stirring to distribute rice evenly in pan. Heat to boiling on medium-high. Boil, without stirring, 15 minutes. Nestle shrimp, squid and clams on top of rice. Cover skillet with lid or foil; cook another 10 to 16 minutes or until clams open and rice is just tender. Remove from heat. Let stand, covered, 10 minutes before serving. Garnish with parsley and lemons.

Recipe: Summer Pesto Pasta

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What You Need: 

  • 1 lb. spaghetti
  • 2 ears corn, shucked
  • 1 medium yellow squash, cut into 1/2″-thick slices
  • 1 medium zucchini, cut into 1/2″-thick slices
  • 1 small bell pepper, seeded and cut into sixths
  • 4 green onions, trimmed
  • 2 tbsp. olive oil
  • 1 lemon
  • 1/2 c. store-bought refrigerated pesto
  • 1 pt. grape tomatoes, halved
  • 1/4 c. packed fresh parsley, chopped

How To: 

  1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
  2. In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
  3. Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.
  4. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.

Recipe: Cayenne Grilled Eggplant With Fresh Tomato Salad

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What You Need: 

  • 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices
  • 1/4 c. plus 3 tbsp. extra-virgin olive oil
  • 1 tsp. ground coriander
  • 1 tsp. cayenne (ground red) pepper
  • 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish
  • 3 small fresh red Fresno chiles or other hot chiles, finely chopped
  • 2 tbsp. lemon juice
  • 2 tbsp. red wine vinegar
  • 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved
  • 1/4 c. Greek yogurt
  • 2 tbsp. milk

How To: 

  1. Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.
  2. Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined. To vinaigrette, add tomatoes; toss to combine. In a small bowl, stir yogurt and milk.
  3. Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.

Recipe: Grilled Pineapple With Vanilla Ice Cream and Rum Sauce

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What You Need:

  • 1 (3 to 4 pound) pineapple
  • Nonstick cooking spray
  • 2 teaspoons butter
  • 1/4 cup brown sugar
  • 1/4 cup rum
  • 1 pint light vanilla ice cream

How to:

1. Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.

2. Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)

3. While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

4. Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Recipe: Lemon Whip Cream Cake

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Amy Green recently traveled to Hawaii where she tasted this delicious cake from Kalaheo Coffee Co. Now you can enjoy a little taste of Hawaii in your own home! Amy declares this one of the best cakes she’s ever had!

What You Need:

1 box of Duncan Hines lemon cake mix

12 oz Philly cream cheese, soft

16 oz heavy whipping cream

1 cup of sugar

1 lemon, finely zested and juiced

1 tsp vanilla extract

How To:

  1. Follow directions on the cake mix for a 9 or 10 inch cake.
  2. Blend cream cheese until smooth.
  3. Add in 1/2 cup of the sugar and zest of the lemon.
  4. Remove mixture from bowl and chill slightly.
  5. Clean bowl and whip cream on high until soft peaks form.
  6. Add remaining sugar and vanilla to the cream and whip until very firm peaks.
  7. Fold half of the whipped cream into the cream cheese mixture.
  8. Fold in the balance of the whipped cream and add lemon juice to taste. Be careful not to get the mixture too soft.
  9. Place into refrigerator to cool and set up.
  10. Once cake is cooled, ice the cake, add lemon zest on top of the cake for decoration, and enjoy!

Recipe: Honey Grilled Chicken With Citrus Salad

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What You Need:

  • 1 cup fresh orange juice
  • 12 cup honey
  • 3 tbsp. rosemary, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. skin on chicken, legs and thighs
  • 1 12 cups cilantro leaves and tender stems
  • 3 tbsp. pistachios, roughly chopped
  • 15 pitted dates, halved lengthwise
  • 1 blood orange, peeled and sliced 14” thick crosswise
  • 1 navel orange, peeled and sliced 14” thick crosswise
  • 1 Cara Cara, peeled and sliced 14” thick crosswise
  • 1 red grapefruit, peeled and sliced 14” thick crosswise
  • 1 lime, peeled and sliced 14” thick crosswise

How To:

Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.

 

 

Recipe: Cilantro-Lime Honey Garlic Shrimp

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What You Need:

  • 20 count 1 lb shrimp
  • 3 tbsp cilantro
  • 3 garlic cloves
  • 4 tbsp honey
  • 3 tbsp lime juice, freshly squeezed
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp butter

How To:

  1. In a large skillet, heat olive oil and butter. Add shrimp and minced garlic and cook for 5 minutes, occasionally turning shrimp over, until shrimp is cooked.
  2. In a small bowl, combine honey, lime juice, soy sauce, and chopped cilantro. Mix to combine.
  3. Add the mixture to the skillet with shrimp. Bring to high heat, coat the shrimp with the mixture, and cook for about 1-2 minutes until the sauce reduces just a touch. Remove from heat. Let it stand for sauce to thicken.