(Family Features) If you’re looking to spice up your mealtime routines, especially during those busy school nights, you may find your solution in versatile ingredients that work for a multitude of dishes.
For example, you can turn to plantains as a replacement for often-used recipe staples like potatoes. Plantains are a fruit grown around the world that cooks and eats more like a vegetable. Members of the banana family, they’re starchier and lower in sugar, meaning they’re still green when ripe.
While you’re most likely to find them baked, roasted or fried as a savory side dish at Latin, African or Caribbean restaurants, they’re growing in popularity in North America as stars of their own recipes or as nutritious, exotic swaps for starches. For example, these dishes from Dole for Plantain Crusted Salmon Fillets and Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry offer quick ways to enjoy plantains while saving time in the kitchen.
As an additional benefit, plantains can be used at every stage of ripeness. They can be boiled like a potato when green; prepared in sauces and soups, air-fried or roasted as snacks when yellow; or baked in desserts and sweet recipes when black or spotted.
Find more ways to enjoy plantains and other fresh fruits and vegetables in family recipes at dole.com.
Plantain Crusted Salmon Fillets
Prep time: 15 minutes
Total time: 30 minutes
- Nonstick cooking spray
- 1/3 cup chopped fresh cilantro
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 4 salmon fillets (6 ounces each), skin on
- 1/4 teaspoon salt, plus additional, to taste, divided
- 1 DOLE® Plantain, green or half ripe
- 2 Dole Green Onions, thinly sliced
- 1/2 tablespoon grated lime peel
Preheat oven to 425 F. Line baking sheet with foil; spray with nonstick cooking spray and set aside.
Combine cilantro, olive oil, lime juice, garlic and cumin; set aside.
Arrange salmon fillets on prepared baking sheet. Season with salt, to taste. Spread about 1 tablespoon cilantro mixture on top of each salmon fillet to cover.
Using box grater, peel and grate plantain. Place grated plantain in bowl with green onions, lime peel and 1/4 teaspoon salt; toss to combine. Sprinkle about 1/4 cup plantain mixture on top of each salmon fillet, gently pressing to adhere. Spray plantain crust with nonstick cooking spray.
Bake 15 minutes, or until salmon is opaque and plantain crust is lightly browned.
Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry
Prep time: 20 minutes
- 1 tablespoon, plus 2 teaspoons, grapeseed oil, divided
- 1 large DOLE® White Onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon grated fresh ginger
- 1 can (15 ounces) reduced sodium chickpeas, drained and rinsed
- 2 large Dole Sweet Potatoes, chopped (about 4 cups)
- 2 medium Dole Plantains, chopped (about 3 cups)
- 4 cups low-sodium vegetable broth
- 1/2 cup red lentils
- 3 cups packed, chopped collard greens
- 1/4 cup roasted salted pepitas
- In large skillet over medium-high heat, heat 2 teaspoons oil; add onion and cook 3 minutes, or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper and ginger; cook 2 minutes, or until fragrant and starting to brown, stirring occasionally.
- Transfer onion mixture to 3-4-quart slow cooker; add chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high 4 hours or low 8 hours, or until potatoes and lentils are tender.
- Stir in collard greens; cook 20 minutes, or until greens are tender. Serve garnished with pepitas.
(Family Features) When cooking for the family, don’t sacrifice flavor in order to create a quick meal. Mouthwatering recipes can be at your fingertips with simple, tasty twists on family favorites for the dinner table.
Consider Chicken Soft Tacos with Pickled Beet Salsa featuring Aunt Nellie’s Baby Whole Pickled Beets or a READ 3 Bean and Steak Salad to make dishes without delay the whole household can enjoy.
Chicken Soft Tacos with Pickled Beet Salsa
Prep time: 25 minutes
Pickled Beet Salsa:
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 tablespoons chopped red onion
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup sour cream
- 1 tablespoon jalapeno mustard
- 4 soft flour tortillas (6 inches)
- 2 cups fresh arugula
- 2 cups chopped cooked rotisserie chicken (hot or cold)
- 1/4 cup crumbled queso fresco cheese
- To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
- In small bowl, stir together sour cream and mustard; set aside.
- On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.
3 Bean and Steak Salad
Recipe courtesy of Carolyn Mazzocco
Prep time: 20 minutes
Cook time: 8 minutes
- 1 can (15 ounces) READ 3 Bean Salad
- 1 ribeye or top sirloin steak (about 8 ounces)
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon salt
- 2 cups arugula
- 1/2 cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon
- 2 tablespoons olive oil
- 1 tablespoon plain fat-free yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.
- Heat cast-iron skillet or other heavy skillet over medium-high heat.
- Lightly brush both sides of steak with oil. Sprinkle evenly with salt.
- In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.
- In bowl, combine arugula and herbs with bean salad. Toss gently to combine.
- To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.
- Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.
(Family Features) The grill isn’t just for hamburgers and hot dogs. Try a different way to eat pineapple this summer by grilling it and pairing with a lime dip for a tasty delight.
Find more recipes for summer at Culinary.net.
Watch video to learn how to make this recipe!
Grilled Pineapple with Lime Dip
- 1 pineapple
- 1/4 cup brown sugar
- 2 tablespoons lime juice
- 3 tablespoons honey
- 8 ounces cream cheese, softened
- 1/2 cup plain yogurt
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- Peel pineapple; cut into wedges.
- In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
- To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
- Heat grill to medium heat.
- Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
- Serve with Lime Dip.
(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.
There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.
Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.
Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.
Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.
Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.
Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.
Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.
Makes 4 servings
- 1/2 cup canned crushed pineapple in juice, drained
- 1/2 cup chopped mango, thawed if frozen
- 2 cups Blue Bunny Premium Vanilla Ice Cream
- 8 teaspoons unsweetened shredded coconut, toasted
- 1 teaspoon grated lime peel
- 4 slices fresh lime
- Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
- Garnish rim of each parfait glass with a slice of lime. Serve immediately.
Cinnamon Bun Hot Apple Sundae
Makes 8 servings
- 1 4-inch frosted cinnamon roll
- 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
- 1/2 cup glazed walnuts
- 1 can (21 ounces) apple pie filling
- 1/2 cup butterscotch-caramel topping
- Glazed walnuts, optional
- Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
- Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
- Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
- Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.
Makes 4 servings
- 4 3 1/2-inch waffle bowls
- 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
- 16 chocolate Turtle candies
- Assorted candy, for facial features
- 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
- Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
- Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.
Caramel Corn Sundae
Makes 4 servings
- 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
- 3 cups caramel corn
- 1/4 cup caramel sauce
- 1/4 cup toasted peanuts
- Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.
Source: Blue Bunny Ice Cream
(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.
Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.
The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.
How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.
Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.
For other great recipes made with READ salads, visit www.readsalads.com.
Salsa Verde Bean Enchiladas
Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes
- 2 cans (15 ounces each) READ Southwestern Bean Salad
- 1 teaspoon ground cumin
- 12 soft corn or flour tortillas (6 to 8 inch diameter)
- 2 cups prepared salsa verde
- 1-1/2 cups shredded Mexican cheese blend
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges
- 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
- 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
- 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.
Makes 6 servings.
Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.
(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.
Find more ideas to make your busy weeknights easy at Culinary.net.
Savory and Scrumptious
Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.
Roasted Vegetable Lasagna
Reprinted with permission from the American Institute for Cancer Research.
- 2 eggplants (about 3 pounds), quartered lengthwise
- 6 medium zucchini (about 3 pounds)
- canola oil cooking spray
- 1 pound whole-wheat lasagna noodles
- 15 ounces low-fat ricotta or low-fat cottage cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 3 cups low-fat mozzarella cheese
- 4 cups low-sodium tomato sauce, divided
- Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
- Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
- Reduce oven temperature to 375° F.
- Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
- In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
- To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
- Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
- Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.
Quick, Flavorful Meal Idea
It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.
In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.
Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.
Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.
Easy Thai Chicken Satay and Rice Salad
- 1/4 cup canned, unsweetened coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons red curry paste
- 1/8 teaspoon ground cayenne pepper
- 1-2 tablespoons hot water
- 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
- 1 1/2 cups shredded rotisserie chicken
- 1 cup shredded carrots
- 1 cup sliced pea pods
- 1 cup sliced red pepper
- 1 avocado, pitted and sliced
- 4-6 red radishes, thinly sliced
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped green onions
- To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
- Cook rice according to package instructions. Makes about 3 1/2 cups.
- In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.
Fish with a Twist
Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.
Catfish Quesadilla with Cilantro-Lime Sour Cream
Recipe courtesy of The Catfish Institute
- 4 U.S. Farm-Raised Catfish Fillets, grilled or baked
- 2 1/2 tablespoons olive oil, divided
- salt, to taste
- freshly ground pepper, to taste
- smoked paprika or chili powder
- 1 small red bell pepper, diced
- 1/2 red onion, diced
- 3/4 cup whole corn kernels
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1/2 cup fresh cilantro leaves, chopped
- 4 flour or wheat tortillas (10 inches each)
- 1 can (16 ounces) refried black beans
- 2 cups grated pepper jack cheese
Cilantro-Lime Sour Cream:
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 lime, juiced
- lime zest
- salt, to taste
- Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
- In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
- Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
- Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
- Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
- Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
- To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.
Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)
Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)
(Family Features) If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level.
Punch reached the height of its popularity during the Victorian Age. Originally made with alcohol, it ultimately became a non-alcoholic drink largely due to the preference of Queen Victoria. Over the following decades, it faded in popularity, briefly regaining favor in the 1920s when champagne punch was a hallmark of parties and celebrations.
Now, as new generations are reinvigorating old favorites and enjoying the art of mixology, punch is trending again.
Start by making punch a visual centerpiece at your holiday party. Consider a charming drink dispenser, an unusual punch bowl or an elegant glass pitcher. Let your personal and unique style shine through with your choice of glassware and table decorations and offer a variety of garnish selections for your guests to further personalize their glasses.
Typically, punches start with a blend of sweet and tangy, and you can get that "swangy" taste with an option like Tree Top's 100% Pure Pressed Sweet & Tart Apple Cider as a base. For inspiration, take a mixologist's approach to creating a memorable punch. Lemon, cinnamon and cloves not only spice up the flavor but can also double as decorations. Try ginger beer for a nice fizzle, and for an adult-only punch, consider adding vodka or rum.
Your punch table can be a place to gather and reconnect with loved ones while enjoying a trending holiday beverage. Find more recipes perfect for entertaining at treetop.com.
Swangy Cider Punch
Servings: 10 (8 ounces each)
- 1 bottle (64 ounces) Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
- 16 ounces ginger beer
- 2 oranges, juice only
- 1 lime, juice only
- 1 lemon, juice only
- 1 cup vodka or light rum (optional)
- 1 sliced Granny Smith apple
- 6 star anise pieces, plus additional for garnish (optional)
- 6 whole cloves
- 3 cinnamon sticks
- frozen cranberries, for garnish (optional)
- colored sugars or ginger crystals, for garnish (optional)
- In punch container, combine apple cider, ginger beer, orange juice, lime juice, lemon juice and vodka or rum, if desired, for an alcoholic version.
- Decorate container with apple slices, star anise pieces, cloves and cinnamon sticks.
- Personalize each serving with additional star anise pieces, frozen cranberries and sugars or ginger crystals, as desired. Serve cold.
Photo courtesy of Alamy
Source: Tree Top
Ahhhh....soda floats. Remember being a kid and getting so excited for a root beer float or a coke float during the hot days of summer? One scoop, then two scoops of vanilla ice cream plopping into the glass. Oh and the root beer, the delectable liquid sugar being poured over the scoops of vanilla ice cream creating a frothy white foam at the top of the glass. You just couldn't wait to drop in a straw and slurp it all up.
Well, nowadays we like to change things up a bit. We like to take a classic and give it twist. VOILA! introducing the Watermelon Soda Float. Not only do you get to plop in scoops of your favorite vanilla ice cream, but you'll add in some watermelon balls, a bit of lime zest and fizzy water to give you the awesome fizz and frothy foam you loved as a kid.
When it's a hot summers day, you'll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction.
For more beverage ideas, go to culinary.net.
Watermelon Soda Float
- Vanilla Ice cream (2 scoops)
- 12 watermelon balls
- 1/2 cup watermelon juice
- 1/2 teaspoon lime zest
- 1/2 cup fizzy water
- Mix lime zest with watermelon water.
- Place 6 watermelon balls in tall glass.
- Add 1 scoop of vanilla ice cream.
- Add in remaining watermelon balls.
- Add 2nd scoop of ice cream.
- Pour watermelon water over the watermelon balls and ice cream.
- Top off with fizzy water.
Recipe adapted from Watermelon Board.
When it's summertime, you crave for something cold and fruity. Combine frozen strawberries with frozen pink lemonade concentrate and you have a recipe for deliciousness. This fizzy summertime strawberry treat will delight your tastebuds and keep you quenched while basking in the sun.
Find more drink recipes at culinary.net.
Watch video to see how to make this recipe!
- 1 package (10 oz) frozen sliced strawberries, sweetened and thawed
- 2 liters lemon-lime soda, chilled (may substitute for ginger ale)
- 1 can (12oz) frozen pink lemonade concentrate, thawed
- Pour strawberries in a blender and process until blended thoroughly.
- Pour strawberries into a large pitcher; stir in soda and pink lemonade.
- Serve immediately.
Recipe adapted from Taste of Home.
(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.
- The 5-Minute Marinade
If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.
- Bring Your Favorite Brew to the Grill
Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.
- Pep Up Produce
Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.
- Go for White Barbecue Sauce
Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.
- Grill a Whole Fish
Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.
- Switch Up Your Sear
An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.
- Accent Chimichurri with Blue Cheese
Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.