Refreshing, dairy-infused dishes for warm days
(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.
Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.
Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken
Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
- 1 1/2 cups buttermilk
- 1 tablespoon mustard powder
- 1 tablespoon Sriracha
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 4 chicken drumsticks, bone in, skin on
- 4 chicken thighs, bone in, skin on
- vegetable oil, for grill
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges (optional)
- In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
- Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
- Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
- Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.
Grilled Steak Salad with Chive Yogurt Dressing
Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
- 1 cup plain yogurt
- 3 tablespoons freshly squeezed lime juice (3 small limes)
- 2 tablespoons milk
- 2 tablespoons chopped fresh chives
- 1 clove garlic, peeled and minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- 20 ounces boneless petite sirloin steak
- 3 cups baby spinach
- 3 cups chopped romaine lettuce hearts
- 1/2 cup sweet red pepper rings
- 1/2 cup sweet yellow pepper rings
- 1 cup avocado chunks
- 1/4 cup thinly shaved red onion
- To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
- Heat grill to medium.
- To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
- Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
- To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
- Drizzle dressing over salad just prior to serving.
Grilled Pizza with Arugula Pesto, Corn and Ham
Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
- 2 cups fresh arugula, tightly packed
- 1 clove garlic
- 1 tablespoon lemon juice
- pinch red pepper flakes, (optional)
- 1/3 cup shredded Parmesan cheese
- 1/2 cup extra-virgin olive oil
- salt, to taste
- pepper, to taste
- 2 tablespoons flour, divided
- 1 pound pizza crust dough (at room temperature if using refrigerated dough)
- vegetable oil, for grill
- 1/2 cup Arugula Pesto
- 1/2 cup part-skim ricotta cheese
- 1/2 cup diced deli ham
- 1/2-3/4 cup fresh corn kernels (about 1 cob)
- 1/4 cup thinly sliced red onion
- 1/4 cup shredded Parmesan cheese
- Heat grill to medium heat (350-400° F).
- To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
- To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
- Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
- Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
- Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
- Remove from grill, slice and serve.
Impress guests with your DIY skills this summer
(Family Features) Bringing over family and friends for a backyard barbecue is a classic way to show appreciation to loved ones. Celebrate the summer by grilling steak, one of the most popular meals for a cookout.
Watch video to see how to make this recipe!
Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.
Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season lightly to let the steak’s natural flavors really shine, and have big plates ready to make a big impression.
This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. The cut, which is available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite. These juicy, flavorful ribeyes cook well thanks to their thicker size, which allows for a more uniform distribution of heat.
Ribeye Crown Steak
A melt-in-your-mouth steak, the Private Reserve Ribeye Crown Steak is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness. This is a true entertaining selection, ideal for wowing a crowd.
King-Cut Ribeye on the Bone
With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after a pan sear, or try slow-roasting, quick-roasting or grilling over indirect heat. The three-pound cut might just break your plate, so plan on a platter and carve to serve.
Explore more steak cuts for summer celebrations at OmahaSteaks.com.
Smoky Bacon, Chive and Shallot Butter
Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
- 4 ounces bacon, coarsely chopped
- 2 sticks unsalted butter, divided
- 1 small shallot, minced
- 3 tablespoons chives, finely chopped
- 1 teaspoon apple cider vinegar
- kosher salt, to taste
- freshly ground pepper, to taste
- In small saute pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.
- Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
- Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
- Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
- Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.
- Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving to allow butter to soften.
Source: Omaha Steaks
When the weather is frightfully cold and you need something quick to warm you up, try this recipe for Tomato-Tortellini soup. With only 4 ingredients, you'll be warm and cozy in no time.
For more comfort food ideas, go to www.culinary.net.
Watch video to see how to make this delicious recipe!
- 2 14 ounce cans reduced-sodium chicken broth
- 1 9 ounce package of refrigerated tortellini
- 1 8 ounce tub cream cheese spread with chive and onion
- 1 can tomato soup
- Fresh chives (optional)
- In a medium sauce pan bring broth to a boil. Add tortellini then reduce heat to simmer uncovered for 5 minutes.
- In a bowl whisk 1/3 cup of hot broth into the cream cheese spread. Whisk until smooth. Pour contents into sauce pan.
- Stir in tomato soup and heat through.
- Serve with fresh chives, if desired.
Recipe adapted from Better Homes and Gardens.