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Contents

APRIL / MAY 2016

COOKING, CARING & SHARING

®

SUPER FRESH

Spring Picnics, showers and parties shine with a spread made from scratch. This issue is brimming with reader recipes for everything bright and bountiful.

Celebrate 35

Family Fiesta

Winnie’s Mini Rhubarb & Strawberry Pies, page 50

Celebrate Cinco de Mayo with steak tacos, fruit salsa and fun from a Milwaukee family’s special feast.

41

April Showers Perk up spring parties with fresh spins on iced tea and all the extras.

44

Pack a Picnic Take your basket of salads, sandwiches, chicken, and pies outside to share under blue skies.



MOM W ISDOM



“Full belly, happy heart. We all know that’s the truth!” —ARLENE MURILLO TEMPLE CITY, CA

APRIL | MAY 2016 TASTEOFHOME.COM

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And more

Mixing Bowl

78 Wild for Strawberries

9 Buncha Fun Start with a fab dessert, and the ideas only get more fun from there. Here’s our happy roundup of all things tasty and homey.

Cook Smart 17 Simple Salmon Our editor shares her fail-proof fancy fish that’s as versatile as it is delicious.

19 Get Light Right Pitas, pork, pasta and more make satisfying suppers you can feel good about.

24 Pick of the Chick Fast, flavor-packed weeknight chicken dishes need only a handful of ingredients.

26 Makeover Lemon Pound Cake

Lighten it up with this sweet-tart recipe that trims the saturated fat.

28 Live Well Creamy dressing gets a boost from avocados. Plus, learn the benefits of two bright, crunchy veggies.

31 Slow Good for You Your slow cooker makes it easy to eat healthy. Waiting for dinner is the challenge.

56

Fresh salad, cobbler and jam picked just for you by our volunteer Field Editors.

86 Tart & Timeless Home cooks share, readers rave. Make super creamy rhubarb bars for your family.

Close to Home 55 Come Home to Classics An Ontario grandmother has been sharing recipes with us for years. Taste one of her family’s favorite springtime meals.

57 A Friendly Face Say hello to a Michigan reader who helps plant thousands of tulips for her town’s food and flower festival.

60 Grill for 2 Open-flame foods heat up a homemade date night.

66 Kitchen on a Mission Sandwiches and food service bring veterans opportunities in their community.

Contest 69 Winning Wake-Me-Ups Only the best bacony, fruity, sunrise-filled breakfasts made the contest cut.

79 6 7 52 82 84

TABLE TALK RECIPE STAR THE TASTY 10 MASTHEAD RECIPE INDEX

On Our Cover

61

Strawberry Recipes check our index on page 84! New & Fresh Slow Cooker page 31 Quick Chicken with a Kick page 24 Cover by Dan Roberts (Photographer), Stephanie Marchese (Set Stylist) and Kathryn Conrad (Food Stylist)

TASTE OF HOME (ISSN 1071-5878) (USPS 010-444), Vol. 24, No. 2, April/May 2016 © RDA Enthusiast Brands, LLC, 2016. Published six times a year (Feb/Mar, Apr/May, Summer, Sep/Oct, Nov, Dec) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. (PM Agreement No. 40065693), (Canadian GST No. 865444285RT) Postmaster: Send address changes to TASTE OF HOME, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions About Your Subscription? Email customercare@ tasteofhome.com; visit tasteofhome.com/customercare; call 800-344-6913; or write to TASTE OF HOME CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794, or, in Canada, PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. Subscription Prices: In U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: one year, $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow 4-6 weeks. Canada: PO Box 932 STN MAIN, MARKHAM ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced in any form without permission. Printed in USA. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC. For address changes, include both old and new addresses. If the post office alerts us your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year. Consumer Information: RDA Enthusiast Brands may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to RDA ENTHUSIAST BRANDS CUSTOMER CARE MAILING LIST, PO BOX 5294, HARLAN IA 51593-0794.

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Table Talk

The Good Scoop Avocados always make me think of my mom. (Love you, Mom!) Long before they were in vogue, my mother served them up every which way…on picnic sandwiches, in potluck salads, you name it. My great-uncle owned a citrus and avocado grove a few towns away in Vista, California, so we had baskets of these dark green fruits (yes, it’s a fruit) nearly yearround. As kids, we loved them sliced and sprinkled with a little salt. I can taste them now—yum! My own kids love them, too, especially in my homemade guacamole. Inspired by Mom’s recipe, my guac has ingredients you probably have on hand right now. It’s a hit on its own, but trust me, it tastes amazing tucked inside Adan Franco’s Grilled Onion & Skirt Steak Tacos on page 37. My mom always said, “You get out of something what you put into it,” and her words have stuck with me. It turns out our readers have wise moms, too, as they’ve shared many touching and funny “mom-isms” throughout the years. We’ll be sharing those pearls of Mom’s Wisdom on the Table of Contents in each issue, and I hope you enjoy them. Flip to page 3 for a look.

Happy Mother’s Day, everyone. When Taste of Home set stylist Missy Franco married Adan, she discovered a whole new world of cooking. Read their story on page 35. CATHERINE CASSIDY EDITOR-IN-CHIEF

Catherine’s Guacamole Here’s how my mom and I make a seriously standout guacamole. A handful of chopped celery adds some fun crunch in this avocado dip—everyone’s favorite fiesta starter. —CATHERINE CASSIDY MILWAUKEE, WI PREP: 15 MIN. + CHILLING MAKES: 2¹ ₂ CUPS

3 medium ripe avocados, peeled and pitted ¹₃ cup chopped sweet onion 1 small tomato, seeded and chopped 1 celery rib, finely chopped 2 garlic cloves, minced 2 Tbsp. lemon or lime juice 2 tsp. Worcestershire sauce ¹₂ tsp. salt ¹₄ tsp. pepper ¹₄ to ¹₃ cup chopped fresh cilantro, optional Tortilla chips

In a small bowl, mash avocados. Stir in onion, tomato, celery, garlic, lemon juice, Worcestershire, salt, pepper and, if desired, cilantro. Chill 1 hour before serving. Serve with chips. PER (¹₄-CUP) SERVING 75 cal., 6 g fat (1 g sat. fat), 0 chol., 136 mg sodium, 5 g carb., 3 g fiber, 1 g pro. Diabetic Exchange: 1 fat. 2

I have great news. We want to make sure you can take Taste of Home with you wherever you go, so we’re giving all subscribers instant access to our digital edition—for free! You’ll be able to flip through each issue on any device, magnify the pages for easy reading and create a library of your issues, all on the go. To get started, register at tasteof home.com/digitalaccess.

P.S.

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TASTEOFHOME.COM APRIL | MAY 2016

Get Social! 17,815 s

WAY TO GO, COLLEEN DELAWDER! YOU’RE THIS ISSUE’S

share

Hot on Facebook One look at the Tropical Carrot Cake from Victoria Teeter-Casey of Enterprise, Oregon, and our Facebook fans went share-crazy. Like us at facebook.com/ tasteofhome for even more springtime recipes to celebrate.

Her Bourbon Candied Bacon Deviled Eggs (page 49) fly off potluck platters almost as soon as she sets them out. You could be next! Here’s what we’re looking for:

1s recipte publis hed!

Hey, Instagrammers! Follow @tasteof home on Instagram to see a parade of fun Memorial Day potluck recipes, like these BerryTopped White Cupcakes.

Get Pinspired Honor the bride- or mom-to-be with stuffed tomatoes, mini croissant sandwiches, cheesy crostini and more party faves on our Shower Recipes board. It’s at tasteofhome.com/showerrecipes.

SIMPLE SEAFOOD Whether you like to grill salmon burgers, pan-fry fish tacos or bake tilapia and veggies in foil, we want your fast, fresh and fabulous seafood recipes.

EASTER BRUNCH Send us the egg bakes, sweet rolls and other early-riser recipes that bring your family close.

SHARE YOUR STORY We want to hear about your most memorable meals and the folks you’ve shared them with—like the first big backyard cookout of the season or a special Sunday spent cooking with Grandma. Send us the recipes that stir the happiest memories in your heart (and any photos that captured the fun), along with the wonderful stories that accompany them.

Share your own recipe creations, stories and photos (we’d love to see all three) at tasteofhome.com/submit. APRIL | MAY 2016 TASTEOFHOME.COM

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America’s #1 LIVE Cooking Show is coming to your area! You’ll get a sneak peek behind the scenes at America’s #1 Cooking Magazine, Taste of Home. Throughout two hours of unpredictable entertainment, you’ll learn kitchen techniques and secrets behind classic dishes. You might even be chosen to be a recipe taste tester or take home a finished dish! Whether it’s a date night or a girls night out, join Taste of Home for an unbeatable night of delicious fun!

LEARN MORE AT:

tasteofhome.com/CookingSchool LET’S GET COOKING—JOIN US AT A SHOW NEAR YOU! ALABAMA Florence • Montgomery ARIZONA Flagstaff • Tucson • Yuma ARKANSAS Springdale CALIFORNIA Chico • Crescent City Santa Rosa • San Diego Stockton FLORIDA Jacksonville • Punta Gorda IDAHO Lewiston • Twin Falls ILLINOIS Alton • DeKalb • St. Charles INDIANA Jeffersonville IOWA Clinton • Fort Dodge Larchwood

KANSAS Hutchinson • Manhattan KENTUCKY Glasgow • Hazard MAINE Westbrook MICHIGAN Alpena • Gladwin • Novi Sault Ste. Marie MINNESOTA Rochester MISSISSIPPI Tupelo MISSOURI Kansas City • St. Charles MONTANA Billings • Great Falls NEBRASKA Kearney

NEW HAMPSHIRE Claremont • Gilford NEW MEXICO Alamogordo NEW YORK Jamestown • Pittsford NORTH CAROLINA Franklin • Greenville • Lexington NORTH DAKOTA Dickinson • Fargo OHIO Cuyahoga Falls • Granville Nelsonville • Salem • Wintersville OKLAHOMA Ardmore • Bartlesville Shawnee OREGON Roseburg PENNSYLVANIA Greensburg • Scranton Wallaceton • Williamsport

SOUTH CAROLINA Aiken • Orangeburg Seneca SOUTH DAKOTA Aberdeen TENNESSEE Morristown • Nashville Paris • Sparta TEXAS Beaumont • Lubbock • Seguin Sulphur Springs UTAH Ephraim VIRGINIA Colonial Heights Harrisonburg • Suffolk WASHINGTON Issaquah • Wenatchee WISCONSIN Eau Claire • Manitowoc

Show schedule subject to change. Check weekly for added shows at tasteofhome.com/CookingSchool.

CS-LIVE-AD12TOH

H O M EM A D E H A PPY

Mixing Bowl

SEE RECIPE page 10 Carrot Garden Ice Cream Dessert

A home cook from British Columbia does up her dirt cake with ice cream, cookies, and frosting carrots. Dig in before it melts.

Buncha Fun APRIL | MAY 2016 TASTEOFHOME.COM

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MIXING BOWL

Carrot Garden Ice Cream Dessert When I was a kid, my mom made an ice cream dessert topped with gummy worms. I’ve riffed on it with carrots made out of frosting. —KAREN ENNS KAMLOOPS, BC PREP: 15 MIN. + FREEZING • MAKES: 12 SERVINGS

his Make t your h c t a w s and buddie Easter iply! lt mu

1 pkg. (15¹₂ oz.) Oreo cookies 1¹₂ qt. vanilla ice cream 1 carton (8 oz.) frozen whipped topping, thawed ¹₂ cup canned vanilla frosting Orange paste food coloring 2 to 3 pieces pull-apart green apple licorice

1. Finely crush half of the cookies; coarsely crush remaining cookies.

2. In a bowl, beat ice cream, whipped topping

FIND IT! Elizabeth’s Everyday Essentials Super Square Baker $70 bbqproshop.com

and finely crushed cookies until blended. Spread into an 8-in. square dish; sprinkle with coarsely crushed cookies. Freeze until firm. 3. Tint frosting orange; pipe carrot tops in rows over dessert. Cut the licorice into 1-in. pieces; separate strands, leaving one end intact. Insert into carrots to form carrot tops. PER SERVING 414 cal., 20 g fat (10 g sat. fat), 29 mg chol., 228 mg sodium, 56 g carb., 2 g fiber, 3 g pro.

Hey Cookie Fans,

It’s Time!

Q&A Got any new ways to use baskets of fresh blackberries and blueberries?

Yes! Make this simple berried-up barbecue sauce from a Texas reader to mop on your grilled favorites.

Berry BBQ Sauce On weekends, I jazz up our favorite barbecue sauce with blackberries and blueberries. They become a marvelous spread for basting and saucing grilled baby back ribs. —JANET HIX AUSTIN, TX TAKES: 30 MIN. • MAKES: 4 CUPS

Taste of Home and the Girl Scouts of the USA are teaming up for the second annual National Girl Scout Cookie Recipe Contest. Get creative with the Girl Scout Cookies you gobble by the box and send us your recipe. The Grand Prize winner gets $500 and a spotlight in the print and digital editions of Taste of Home! Plus three runners-up will each win $250. Last year, high schooler Stephanie Salmento of Nazareth, PA, wowed us with her Delightful Caramel Bars. You could be next!

2 cups fresh or frozen blackberries 2 cups fresh or frozen blueberries ¹₂ cup sugar ¹₄ cup water 1 to 2 cups barbecue sauce

1. In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. 2. Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store sauce in an airtight container in the refrigerator for up to 3 days. PER (2-TBSP.) SERVING 36 cal., trace fat (trace sat. fat), 0 chol., 88 mg sodium, 9 g carb., 1 g fiber, trace pro. Diabetic Exchange: ½ starch.

$500 GRAND PRIZE WINNER!

l DelightfuBars Caramel

ENTER Crush Thin Mints in your truffles, add Lemonades to a trifle or blend Caramel deLites/Samoas into the best milk shake ever—it’s up to you. Then visit girlscouts.org/ recipecontest to enter. But hurry! The contest ends at midnight Eastern time March 25, 2016. For cookie sales near you, visit girlscoutcookies.org. VOTE Whether your recipe makes

the cut or you’re just crazy about Girl Scout Cookies, head to girlscouts .org/recipecontest to cast your vote between April 26 and May 1, 2016.

?

Our TOH team is here to help! What do you want to know? Send your question to [email protected].

APRIL | MAY 2016 TASTEOFHOME.COM

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MIXING BOWL

KIDS IN THE KITCHEN

SLAM DUNK Give it a whir and a stir, and this cool dressing is all ready for after-school snack attacks. Fresh Basil Salad Dressing This salad dressing has fancy bistro flavor. We also love it on baked potatoes and as a dip for veggies. —DEBORAH COMEAUX POCOMOKE CITY, MD TAKES: 15 MIN. • MAKES: 2¹ ₂ CUPS

*

C A PR E S E D IPP Load up ske ERS with cooked wers tort cherry tomat ellini, cubed mozz oes, are and fresh ba lla sil.

1 1 1 1 1

cup packed fresh basil leaves green onion, cut into large pieces garlic clove, peeled and halved cup mayonnaise cup sour cream ¹₄ cup lemon juice 1 tsp. salt ¹₂ tsp. coarsely ground pepper

Place basil, onion and garlic in a food processor. Process until finely chopped. Add remaining ingredients; process until blended. Cover and refrigerate. PER (2-TBSP.) SERVING 104 cal., 11 g fat (3 g sat. fat), 12 mg chol., 182 mg sodium, 1 g carb., trace fiber, trace pro.

Pigeon River Chicken Can’t wait to try it? Flip to page 48. Here’s the dish from this issue we could not stop talking about (or eating). You’ll cross the road for it, friends. “It’s the only fried chicken recipe you’ll ever need. It’s good hot or at room temperature—ideal for a picnic.” —NICHOLAS IVERSON LEAD TEST COOK

“The part that really did it for me was that the chicken itself is super flavorful.” —SARAH THOMPSON TEST KITCHEN & FOOD STYLING MANAGER

“Reminds me of lazy Sundays when the only activity on the horizon is eating fried chicken on the porch. And that’s a great feeling.” —EMILY TYRA SENIOR EDITOR

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TASTEOFHOME.COM APRIL | MAY 2016

MUST MAKE!

This chicken’s got kick!

MIXING BOWL

FORK FIGHT

The Coolest Cucumber Super fresh with a little snap, it’s the life of the potluck for good reason. This California cook shares her best. Sweet-Tart Cucumber Salad A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for pickling or lemon cucumbers. —DIAN JORGENSEN SANTA ROSA, CA

61%

PREP: 20 MIN. + CHILLING • MAKES: 8 SERVINGS

BRIGHT AND VINEGARY 10 pickling cucumbers or 3 medium cucumbers, thinly sliced 1 Tbsp. plus 1 tsp. salt, divided 2 cups white vinegar 1 cup sugar ¹₂ cup lemon juice 3 tsp. celery seed 1 tsp. pepper 2 medium onions, halved and thinly sliced

vs.

1. Place cucumbers in a colander over a plate; sprinkle with 1 Tbsp. salt and toss. Let stand at room temperature 30 minutes. Drain. 2. In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining 1 tsp. salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours. PER SERVING 139 cal., 1 g fat (trace sat. fat), 0 chol., 744 mg sodium, 34 g carb., 2 g fiber, 2 g pro.

COOL AND CREAMY

39% CUKES, PUT UP YOUR DUKES

Taste of Home Facebook fans told us how they dress up their cucumbers. Bright and vinegary outshined the creamier competition.

The recipe for bringing the family together is a click away! The Taste of Home Cooking School Online gives you all the ingredients for home-cooked memories.

TOHCS44

Try it FREE! Go to

TOHCookingSchool.com

NEXT UP

“Vinegary. That’s how my mom made them, with cukes from our garden, when I was growing up in Pittsburgh. They were a staple on our dinner table during the summer.” —JOANNE KAROLAK GELSTON RAYMOND, ME

“Vinegary! Throw it all together till it tastes like Grandma’s!” —DORENA BELLE PETTY CRESTON, WA

“Cucumber salad with vinegar over boiled potatoes! On the farm where I was raised, we ate them that way every summer.” —ANN ANDERSON MILLTOWN, WI

“Vinegary, with English cucumbers. Chill or serve right away, before it gets eaten right out of the fridge!” —PATTI LEUTSHAFT VERMILION BAY, ON

CORN DOGS vs. CHILI DOGS

GET IN ON THE FUN. LIKE US AT FACEBOOK.COM / TASTEOFHOME.

HIDDEN OBJECT Spot the colander in this issue and you could win a Taste of Home cookbook. Find it? Go to tasteofhome .com/hiddenobject. In our last issue, the candy heart was on page 26. See complete guidelines on page 84.

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Cook Smart Kitchen tricks and healthy tips for happy eating.

BEST EVER

Simple Salmon This seafood preparation is like your little black dress. Easy, classic, and perfect all by itself. But you can also glam it up when the mood strikes. Taste of Home Editor Jeanne Ambrose shows you how.

SEE RECIPE page 18

Oven-Roasted Salmon (shown with Dill & Caper Butter)

F STUF let HOT -safe skil e. ve n re cip Any o for this use s o work ember t itt! m m e R ove n yo ur

APRIL | MAY 2016 TASTEOFHOME.COM

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T

E OF H O

SIMPLY the

E

—JEANNE AMBROSE

ST

BEST

TE

BEST EVER

A

M

“To show off for company I add lemony gremolata.”

S

T

KITCHE

N

JEANNE’S TOP TIPS START WITH A SIZZLE

Oven-Roasted Salmon When I’m starving after work, this is my go-to. Roasted salmon has a delicate sweetness and is uber-tender. —JEANNE AMBROSE TASTE OF HOME EDITOR

A superhot skillet holds the key to a quick-cooking, mellow salmon. Some people swear by cast iron, but I’ve even used a high-sided cookie sheet. (Shhh. Don’t tell the Test Kitchen cooks. They love cast iron!) The high heat magically crisps the skin and cooks the salmon very quickly.

Gremolata In a small bowl, mix ¹₄ cup minced fresh parsley, 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 tsp. grated lemon peel, 1 minced garlic clove, ¹₂ tsp. salt and ¹₄ tsp. pepper.

20 MINUTES TO DONE TAKES: 20 MIN. MAKES: 4 SERVINGS

1 center-cut salmon fillet (1¹₂ lbs.) 1 Tbsp. olive oil ¹₂ tsp. salt ¹₄ tsp. pepper

1. Place a large oven-safe skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper. 2. Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake salmon uncovered, 14-18 minutes or until it flakes easily and a thermometer reads 125°. Cut salmon into four equal portions. PER SERVING 295 cal., 19 g fat (4 g sat. fat), 85 mg chol., 380 mg sodium, trace carb., trace fiber, 29 g pro. Diabetic Exchanges: 4 lean meat, ½ fat.

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It’s so easy to overcook seafood. That’s why you should keep an instantread thermometer on hand. When it hits 125°, the salmon is done. We mean it. Or you can doublecheck by using a fork to make sure that the thickest part of the fish is opaque inside. WHITE STUFF?

You might notice a white substance appear when you cook salmon. Fear not. It’s simply a harmless protein that coagulates as the fish cooks (kind of like an egg white). Scrape it off if it bothers you.

Maple Soy Glaze In a small bowl, mix ¹₄ cup maple syrup, 2 Tbsp. soy sauce, 1 minced green onion, ¹₂ tsp. grated fresh ginger and ¹₄ tsp. red pepper flakes.

WHOMP IT UP

This weeknight-reliable salmon is perfect with just salt and pepper. But it’s easily fancied up with flavor. Add a slather of lemony herbs, a maple glaze or melted dill butter after it’s cooked and get ready for the “wows.”

TASTEOFHOME.COM APRIL | MAY 2016

Dill & Caper Butter

In a small bowl, mix ¹₄ cup softened butter, 1 Tbsp. minced shallot, 1 Tbsp. minced fresh dill, 1 tsp. Dijon mustard and 1 tsp. chopped capers.

Veg out and herb it up. Steam, grill and stir-fry your way through this bright collection of spring-loaded picks.

LIGHT NIGHTS

Get Light Right Lemon Chicken Pasta This dish reminds me of the lemony chicken and rice my mom used to make. In my quick update, I saute lightly breaded chicken breasts and serve them over capellini pasta. —AILEEN RIVERA BRONX, NY PREP: 30 MIN. • COOK: 15 MIN. MAKES: 6 SERVINGS

Lemon Chicken Pasta Aileen Rivera Bronx, NY

4 boneless skinless chicken breast halves (6 oz. each) 1 tsp. salt, divided ¹₄ tsp. plus ¹₈ tsp. pepper, divided ¹₂ cup all-purpose flour 8 oz. uncooked capellini or angel hair pasta 3 Tbsp. olive oil, divided ¹₄ cup peeled and thinly sliced garlic cloves (about 12 cloves) 1 cup white wine or chicken broth 2 Tbsp. lemon juice ¹₂ cup grated Parmigiano-Reggiano cheese ¹₃ cup plus 3 Tbsp. minced fresh parsley, divided Lemon wedges, optional

1. Pound chicken breasts with a meat mallet to ¼-in. thickness. Sprinkle with ½ tsp. salt and ¼ tsp. pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. 2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 Tbsp. olive oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm. 3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from

pan, until liquid is reduced by half. Stir in lemon juice. 4. Drain pasta, reserving ½ cup pasta water; place pasta in a large bowl. Add cheese, ⅓ cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding reserved pasta water to moisten pasta. Serve with

chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. PER SERVING 403 cal., 12 g fat (3 g sat. fat), 68 mg chol., 577 mg sodium, 35 g carb., 2 g fiber, 31 g pro. Diabetic Exchanges: 4 lean meat, 2 starch, 1½ fat. APRIL | MAY 2016 TASTEOFHOME.COM

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LIGHT NIGHTS

Barbecued Basil Turkey Burgers Denise Miller Greeley, CO

Mandarin Pork Stir-Fry Laurie Martignon | Niagara, WI

Barbecued Basil Turkey Burgers After my husband built a patio planter for herbs, I made this turkey burger featuring fresh basil. We add toppings like provolone, red onion and tomato. —DENISE MILLER GREELEY, CO TAKES: 30 MIN. • MAKES: 4 SERVINGS

¹₄ cup chopped fresh basil 3 Tbsp. mesquite smoke-flavored barbecue sauce 2 Tbsp. quick-cooking oats or oat bran 1 garlic clove, minced ¹₄ tsp. garlic salt ¹₈ tsp. pepper 1 lb. lean ground turkey 4 whole wheat or multigrain hamburger buns, split Optional toppings: sliced provolone cheese, red onion slices, sliced tomato, fresh basil leaves and additional barbecue sauce

1. In a large bowl, combine basil, barbecue sauce, oats, garlic, garlic salt and pepper. Add turkey; mix

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TASTEOFHOME.COM APRIL | MAY 2016

lightly but thoroughly. Shape into four ½-in.-thick patties. 2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill turkey burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°. Serve burgers on buns with toppings of your choice. PER SERVING 315 cal., 11 g fat (3 g sat. fat), 78 mg chol., 482 mg sodium, 29 g carb., 4 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 starch.

Mandarin Pork Stir-Fry Back when we were dating, my husband told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —LAURIE MARTIGNON NIAGARA, WI TAKES: 25 MIN. • MAKES: 4 SERVINGS

2 cups uncooked instant rice 1 Tbsp. cornstarch ¹₂ tsp. garlic powder ¹₂ tsp. ground ginger

¹₂ cup orange juice ¹₄ cup water 2 Tbsp. soy sauce 1 pork tenderloin (1 lb.), cut into 2-in. strips 2 Tbsp. vegetable or canola oil 1 pkg. (14 oz.) frozen sugar snap peas 1 can (11 oz.) mandarin oranges, drained

1. Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. 2. In a large wok or skillet, stir-fry pork in oil for 4-5 minutes or until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce has thickened. Gently stir in oranges. Serve with rice. PER SERVING 473 cal., 11 g fat (2 g sat. fat), 63 mg chol., 514 mg sodium, 61 g carb., 5 g fiber, 30 g pro.

Spicy Shrimp-Slaw Pitas My mother brought me peach salsa from Georgia, inspiring this recipe. Get awesome texture with edamame, or swap in some baby lima beans. —ANGELA MCCLURE CARY, NC PREP: 30 MIN. • BROIL: 5 MIN. MAKES: 6 SERVINGS

1¹₂ lbs. uncooked shrimp (31-40 per lb.), peeled, deveined and coarsely chopped 1 Tbsp. olive oil 1 tsp. paprika

Broil 4-5 in. from heat 3-4 minutes or until shrimp turn pink, stirring once. 2. In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw, spinach, carrots, edamame and shrimp; toss to coat. 3. Place pitas on a baking sheet. Broil 4-5 in. from heat 1-2 minutes on each side. Fill each pita half with ½ cup shrimp mixture. PER SERVING 322 cal., 6 g fat (1 g sat. fat), 139 mg chol., 641 mg sodium, 41 g carb., 7 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, ½ fat.

SLAW

¹₃ cup reduced-fat plain Greek yogurt

¹₃ cup peach salsa or salsa of your choice 1 Tbsp. honey ¹₂ tsp. salt ¹₂ tsp. pepper 1 pkg. (12 oz.) broccoli coleslaw mix 2 cups fresh baby spinach ¹₄ cup shredded carrots ¹₄ cup frozen shelled edamame, thawed 12 whole wheat pita pocket halves

Asparagus-Mushroom Frittata Memories of my Sicilian Aunt Paulina led me to make this fluffy frittata. When I visited, we’d pick veggies from her garden. Then I’d watch her cook. —CINDY ESPOSITO BLOOMFIELD, NJ PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 8 SERVINGS

8 large eggs

¹₂ cup whole-milk ricotta cheese 2 Tbsp. lemon juice

1. Preheat broiler. In a bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan.

¹₂ tsp. salt ¹₄ tsp. pepper

1 pkg. (8 oz.) fresh or frozen asparagus spears, thawed 1 large onion, halved and thinly sliced ¹₂ cup finely chopped sweet red or green pepper ¹₄ cup sliced baby portobello mushrooms

1. Preheat oven to 350°. In a large bowl, whisk together eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat olive oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. 2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble the spokes of a wheel. 3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. PER SERVING 135 cal., 8 g fat (3 g sat. fat), 192 mg chol., 239 mg sodium, 7 g carb., 1 g fiber, 9 g pro. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, ½ fat. Continued on page 23 

1 Tbsp. olive oil

Get to Know Edamame

Packed with protein, these cooked young soybeans have been a staple in Japan for 800 years. Pop them into soups or salads.

Spicy Shrimp-Slaw Pitas Angela McClure | Cary, NC

Asparagus-Mushroom Frittata Cindy Esposito | Bloomfield, NJ

With 8 GRAMS of P LANT- P OWERED P ROTEIN

per serving, delicious Silk® Original Soymilk gives you P LENTY T O L OVE. Silk.com / LoveSoymilk ©2016 WhiteWave Services, Inc.

Hearty Garden Spaghetti Wanda Quist Loveland, CO

Get to Know Multigrain Pasta Multigrain pastas used to be dry and crumbly. Times have changed! They’re a simple way to add fiber to your favorite dishes.

Hearty Garden Spaghetti

2. Add zucchini and mushrooms;

I wanted a robust pasta dish that didn’t leave a ton of leftovers. My spaghetti with beef and fresh veggies is just right for four.

cook 3-5 minutes longer or until tender. Stir in tomato sauce, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions. 3. Serve spaghetti with sauce and, if desired, cheese. PER SERVING 432 cal., 11 g fat (4 g sat. fat), 71 mg chol., 649 mg sodium, 48 g carb., 7 g fiber, 36 g pro. Diabetic Exchanges: 3 lean meat, 2½ starch, 2 vegetable. 2

—WANDA QUIST LOVELAND, CO PREP: 15 MIN. • COOK: 30 MIN. MAKES: 4 SERVINGS

1 lb. lean ground beef (90% lean) 1 small onion, finely chopped 1 medium sweet red pepper, finely chopped 1 medium zucchini, finely chopped ¹₂ lb. sliced fresh mushrooms 1 can (8 oz.) tomato sauce 2 tsp. Italian seasoning ¹₂ tsp. salt ¹₄ tsp. pepper 8 oz. uncooked multigrain spaghetti Grated Parmesan cheese, optional

U NBELIEVABLY smooth and creamy with 6 GRAMS of P LANT - B ASED P ROTEIN per serving.

1. In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat for 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.

SLIM CHICKENS

The first veggies from the garden freshen up good-for-you chicken dinners in the reader recipes at tasteofhome.com/springchicken

Silk.com / SharetheGoodness

QUICK FIX

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Pick of the Chick Chicken is your weeknight hero when you’re on the go. With these spicy, citrusy, saucy recipes, there’s no need to wing it ever again.

Jalapeno-Lime Chicken Drumsticks Bottled hot sauce isn’t my thing, so I developed a peppery glaze for grilled chicken. These drumsticks practically fly off the plate. —KRISTEEN DEVORSS FARMINGTON, NM TAKES: 25 MIN. • MAKES: 6 SERVINGS

1 jar (10 oz.) red jalapeno pepper jelly

¹₄ cup fresh lime juice 12 chicken drumsticks (about 3 lbs.) 1 tsp. salt ¹₂ tsp. pepper

1. In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside ½ cup for serving.

2. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture. PER SERVING 361 cal., 12 g fat (3 g sat. fat), 95 mg chol., 494 mg sodium, 34 g carb., 1 g fiber, 29 g pro.

Spicy Chicken Nuggets We devour these golden brown chicken nuggets at least once a week. If you want to skip the heat, leave out the chipotle pepper. —CHERYL COOK PALMYRA, VA TAKES: 30 MIN. • MAKES: 6 SERVINGS

1¹₂ cups panko (Japanese) bread crumbs 1¹₂ cups grated Parmesan cheese ¹₂ tsp. ground chipotle pepper, optional ¹₄ cup butter, melted 1¹₂ lbs. boneless skinless chicken thighs, cut into 1¹₂-in. pieces

1. Preheat oven to 400°. In a shallow bowl, mix bread crumbs, cheese and, if desired, chipotle pepper. Place butter in a separate shallow bowl. Dip chicken pieces in butter, then in crumb mixture, patting to help coating adhere. 2. Place chicken on a greased 15x10x1-in. baking pan; sprinkle with remaining crumb mixture. Bake 20-25 minutes or until no longer pink. PER SERVING 371 cal., 22 g fat (10 g sat. fat), 113 mg chol., 527 mg sodium, 13 g carb., 1 g fiber, 29 g pro.

Thai Red Curry Chicken & Vegetables The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet peppers and water chestnuts. —DAVID DAHLMAN CHATSWORTH, CA TAKES: 30 MIN. • MAKES: 4 SERVINGS

1¹₂ lbs. boneless skinless chicken breasts, cut into 1¹₂-in. pieces 1¹₃ cups light coconut milk 2 Tbsp. red curry paste ¹₂ tsp. salt 1 pkg. (16 oz.) frozen stir-fry vegetable blend 3 cups hot cooked brown rice

1. Preheat oven to 425°. Place chicken in a greased

Get to Know Red Curry Paste

This blend of chilies, spices and other flavorful Thai ingredients comes in a little jar in the Asian aisle and has a spicy kick to it.

8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken. 2. Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetable blend according to package directions; drain. Serve chicken with vegetables and rice. PER SERVING 511 cal., 14 g fat (6 g sat. fat), 94 mg chol., 606 mg sodium, 51 g carb., 5 g fiber, 41 g pro. Diabetic Exchanges: 5 lean meat, 3 starch, 1 vegetable, 1 fat. 2 APRIL | MAY 2016 TASTEOFHOME.COM

25

MAKEOVER

Makeover Lemon Pound Cake

Makeover Lemon Pound Cake This is the perfect dessert when it’s warm enough to dine outside. I often make it while my dad’s grilling dinner.

An all-star reader shines a healthier light on this tender, buttery dessert.

—LAUREN GILMORE PENNINGTON, NJ PREP: 20 MIN. • BAKE: 50 MIN. + COOLING MAKES: 1 LOAF (16 SLICES)

¹₄ cup butter, softened ³₄ cup sugar 3 large eggs 2 Tbsp. canola oil 2 Tbsp. lemon juice 2 tsp. grated lemon peel 1 tsp. vanilla extract 2 Tbsp. poppy seeds, optional 1¹₂ cups all-purpose flour 2¹₂ tsp. baking powder 1 tsp. salt 1 cup fat-free vanilla Greek yogurt

1. Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray.

2. In a bowl, beat butter and sugar

GO F Whip up OR THE YO li goods by ght, moist baked butter w replacing half th ith e yogur t (1 half as much Gr eek cup butte butter an r d ¹₄ cup = ¹₂ cup yogur t).

YOU ASKED FOR IT: A POUND CAKE THAT KEEPS THE POUNDS TO ITSELF. Hooray for Lauren Gilmore of Pennington, New Jersey, who makes it a gold-star treat. By replacing some of the butter with heart-healthy canola oil and Greek yogurt, she slashes the saturated fat by a whopping 75 percent, getting it down to only 2 grams per slice.

26

TASTEOFHOME.COM APRIL | MAY 2016

until crumbly. Add eggs, one at a time, beating after each addition. Beat in oil, juice, peel, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating just until combined. 3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to a wire rack to cool completely. Top with candied lemon slices if desired. NOTE This recipe was tested with Chobani Fat-Free Greek Yogurt. CANDIED LEMON SLICES Bring ¾ cup sugar and ¾ cup water to a boil; stir until dissolved. Add one thinly sliced lemon and simmer 5 minutes or until tender. Drain; cool slices on a wire rack. PER SLICE (WITHOUT LEMON SLICES)

145 cal., 6 g fat (2 g sat. fat), 43 mg chol., 253 mg sodium, 20 g carb., trace fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 fat. 2

TART IT UP WITH CANDIED LEMONS

rn

LIVE WELL

t Feel the ’ n Bu Do That wa s was onto cally wabbit Turns ou something. soothe th t carrots help caused b e f ier y feeling Drinkin y heartburn. of carrot g just one cup j naturall uice a day can y ca stomach lm down acid.

Baby Kale Salad with Avocado-Lime Dressing Combine 6 cups baby kale salad blend, 1 cup julienned zucchini and ¹ ₂ cup thinly sliced sweet onion. In a blender, process half an avocado, ¹ ₂ cup fat-free plain yogurt, 3 chopped green onions, 2 Tbsp. parsley, 2 Tbsp. lime juice, 1 garlic clove, ¹ ₄ tsp. salt and ¹ ₈ tsp. pepper. Toss with salad. PER SERVING 74 cal., 3 g fat (1 g sat. fat), 1 mg chol., 197 mg sodium, 10 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 2 vegetable, ½ fat. —SUZANNA ESTHER STATE COLLEGE, PA

45

MINUTES OF FLOWER GARDENING WILL BURN OFF TWO DEVILED EGGS (64 CALORIES EACH)

Almond vs. Cow’s The health community is buzzing about almond milk. So how does it actually stack up against cow’s milk?

got rhubarb? A cup of chopped rhubarb contains as much calcium as a cup of cow’s milk. Puree this veggie (yup, veggie) and stir it into a smoothie or juice to get a dairy-free dose. 28

TASTEOFHOME.COM APRIL | MAY 2016

The sweet, nutty nondairy drink has 50 percent fewer calories, and no cholesterol or saturated fat.

But if it’s protein you seek, grab good ol’ cow’s milk. It’s eight times richer.

BAKING BONUS Almond milk can be swapped for cow’s milk in most cakes, breads and muffins. Substitute the same amount, but keep an eye on the oven—baked goods containing almond milk can finish up faster.

PHOTOS, SHUTTERSTOCK—RHUBARB: BONCHAN; CARROT JUICE: ANNA HOYCHUK

GREEN ON GREENS

IT WASN’T THAT LONG AGO THEY WERE COVERED IN DIRT.

© 2016 Crystal Farms

MUFFIN TIN PIZZAS Melissa H., IN

One family’s treasured dish is your next dinnertime hit.

Soon after bak ing these mini pizza my kids were al s, requesting mo ready The no-cook pre. sauce and refrigizza dough make th erated meal a snap. is

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slow good for you Healthy, slow-simmered dinners set the night’s pace to laidback. Three readers prove that super simple meals can be super delicious, too. ON THE COVER

sesame pulled pork sandwiches SEE RECIPE page 32

SECRET’S IN THE SAUCE

This pork makes its own sauce in the slow cooker with, shhh, just some sesame-ginger salad dressing and brown sugar. APRIL | MAY 2016 TASTEOFHOME.COM

31

HEART HELPER

By using reducedsodium broth in this soup, you save almost 200 mg of sodium per serving. Sesame Pulled Pork Sandwiches This Asian-style filling was a hit with my husband and his co-workers. —JENNIFER BERRY LEXINGTON, OH PREP: 15 MIN. • COOK: 4¹ ₂ HOURS MAKES: 12 SERVINGS

3 pork tenderloins (1 lb. each) 1³₄ cups reduced-fat sesame ginger salad dressing, divided ¹₄ cup packed brown sugar SLAW

1 pkg. (14 oz.) coleslaw mix 4 green onions, chopped ¹₄ cup minced fresh cilantro 2 Tbsp. reduced-fat sesame ginger salad dressing 2 tsp. sesame oil 1 tsp. sugar 1 tsp. reduced-sodium soy sauce TO SERVE

12 multigrain hamburger buns, split Wasabi mayonnaise, optional

1. Place pork in a 5-qt. slow cooker; add ¾ cup salad dressing, turning to coat. Cook, covered, on low 4-5 hours or until meat is tender. 2. Remove pork; cool slightly. Shred and return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook 30-45 minutes longer or until heated through. 3. Combine all slaw ingredients. Serve pork on buns with slaw and, if desired, wasabi mayonnaise. NOTE This was tested with Newman’s Own Sesame Ginger Dressing. PER SERVING 324 cal., 9 g fat (2 g sat. fat), 64 mg chol., 756 mg sodium, 33 g carb., 3 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 starch.

32

TASTEOFHOME.COM APRIL | MAY 2016

loaded potato-leek soup

“It’s really just one of those comforting soups that bring back so many fond memories of my mother’s cooking.” —Courtney Stultz

Loaded Potato-Leek Soup When I was growing up, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, and it’s still a family favorite. —COURTNEY STULTZ WEIR, KS

PREP: 20 MIN. • COOK: 6 HOURS MAKES: 6 SERVINGS (1 CUP EACH)

1 medium leek 1¹₂ lbs. potatoes (about 2 large), peeled and finely chopped 2 cups fresh cauliflowerets ³₄ tsp. rubbed sage ¹₂ tsp. salt ¹₄ tsp. pepper 4 cups reduced-sodium chicken or vegetable broth 2 tsp. olive oil

2 tsp. lemon juice Sour cream, optional

1. Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflower, sage, salt, pepper, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender. 2. In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes or until light golden. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top soup with leek greens and, if desired, sour cream. PER SERVING 108 cal., 2 g fat (trace sat. fat), 0 chol., 593 mg sodium, 20 g carb., 2 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, ½ fat.

Slow Cooker Beef Tostadas

3 garlic cloves, minced

I dedicate these tostadas to my husband, an Italian who just can’t get enough of Mexican flavors. Pile on all of your best toppings.

¹₂ tsp. ground cumin

—TERESA DEVONO RED LION, PA

1 beef top round steak (about 1¹₂ lbs.) 1 tsp. salt ¹₂ tsp. pepper ¹₄ cup chopped fresh cilantro 12 corn tortillas (6 in.) Cooking spray TOPPINGS

PREP: 20 MIN. • COOK: 6 HOURS MAKES: 6 SERVINGS

1 large onion, chopped

¹₄ cup lime juice 1 jalapeno pepper, seeded and minced 1 serrano pepper, seeded and minced 1 Tbsp. chili powder

1¹₂ cups shredded lettuce 1 medium tomato, finely chopped ³₄ cup shredded sharp cheddar cheese ³₄ cup reduced-fat sour cream

1. Place the first seven ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook,

covered, on low 6-8 hours or until meat is tender. 2. Remove meat; cool slightly. Shred meat with two forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and sour cream. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PER SERVING 372 cal., 13 g fat (6 g sat. fat), 88 mg chol., 602 mg sodium, 30 g carb., 5 g fiber, 35 g pro. Diabetic Exchanges: 4 lean meat, 2 starch, ½ fat. 2

slow cooker beef tostadas

“As a busy mom, I love simple recipes with ingredients that are easy on the wallet. Whether we make tostadas or tacos, this turns out great every time.” —Teresa DeVono

lusciously light Make these dreamy desserts and eat them, too. Get better-for-you treats at tasteofhome.com/toplightdesserts

APRIL | MAY 2016 TASTEOFHOME.COM

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Celebrate Home cooking and a whole lot of fun.

Grandma Delfina instilled a passion for cooking in grandson Adan.

Family Fiesta Welcome to dinner at the Delgadillo house. The hibiscus tea’s chilled, the tortilla chips are warm, and the home-cooked spread keeps this Wisconsin family dreaming of their Sunday tradition all week long. RECIPES BY ADAN FRANCO MILWAUKEE, WI

APRIL | MAY 2016 TASTEOFHOME.COM

35

It’s Sunday afternoon, and the comforting aroma of beans and rice wafts through Grandma Delfina Delgadillo’s bustling Milwaukee home. Each week, her big family comes together around faith and a home-cooked Mexican meal. Young grandkids bound through the living room, cousins set the table, and aunts tote spicy chicken, cookies and tortillas to the kitchen to prepare for the come-as-you-are feast. After church, nearly 20 people pop by Grandma’s house, including the newest family member, Taste of Home set stylist Missy Franco. Missy and her husband, Adan, married in 2015, but she knew how close-knit his family was from the start. “The first time I met Adan’s family was at a summer party for their grandma. Imagine being introduced to more than 75 people in one sitting!” Missy says, laughing. Adan’s grandparents came to Milwaukee from Mexico, and as the family grew, the dinners became a touchstone. “My family gathers every Sunday afternoon for a meal,” Adan says. “Birthdays blend with holidays and turn into picnics and parties.” Chicken tostadas and tamales are menu staples. But Missy’s partial to dessert. “My favorite is the fruit salsa and cinnamon chips—and the cookies, too. I have a sweet tooth; need I say more?” Adan, a professional chef, credits these meals for more than the delicious food. “My appreciation for cooking came from watching my mother and grandmother cook,” he says. “Endless support—and rice—keep our family tradition alive every week!”

“I love sitting around the table each Sunday afternoon, laughing and chatting it up with the aunts,” Missy says.

Fruit Salad Salsa with Cinnamon Tortilla Chips

Grilled Onion & Skirt Steak Tacos My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their roots. PREP: 15 MIN. + MARINATING GRILL: 5 MIN. • MAKES: 8 SERVINGS

Grilled Onion & Skirt Steak Tacos

2 beef skirt or flank steaks (1 lb. each) 1 bottle (12 oz.) beer ¹₄ cup lime juice 3 Tbsp. olive oil, divided 8 spring onions 1¹₄ tsp. salt, divided ³₄ tsp. pepper, divided Corn tortillas, chopped fresh cilantro and lime wedges

1. Pound beef with a meat mallet to tenderize. In a bowl, mix beer, lime juice and 2 Tbsp. oil until blended. Add beef to marinade; turn to coat. Refrigerate at least 30 minutes. 2. Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with ¼ tsp. salt and ¼ tsp. pepper. 3. Drain beef, discarding marinade; pat dry and sprinkle with remaining salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack. 4. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and onions are crisp-tender. Let steak stand 5 minutes. Cut steak diagonally across the grain into thin slices (see below). Serve with tortillas, onions, chopped cilantro and lime wedges. PER SERVING (WITHOUT TORTILLAS)

288 cal., 14 g fat (5 g sat. fat), 67 mg chol., 458 mg sodium, 7 g carb., 1 g fiber, 31 g pro.

“Adan and I both have very close-knit families, which is only one of the things I love about him.” — MISSY FR ANCO

Fruit Salad Salsa with Cinnamon Tortilla Chips This sweet salsa with berries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. PREP: 15 MIN. • COOK: 5 MIN./BATCH MAKES: 6 CUPS SALSA (80 CHIPS)

2 medium apples, finely chopped 2 medium nectarines or peaches, finely chopped 2 cups chopped fresh strawberries 1 cup fresh blueberries 2 Tbsp. lemon juice Dash salt CHIPS

¹₂ cup sugar 2 Tbsp. ground cinnamon 10 flour tortillas (8 in.) Oil for frying

1. In a large bowl, combine the first six ingredients. Refrigerate until serving. 2. In a small bowl, mix sugar and cinnamon. Cut each tortilla into eight wedges. In an electric skillet, heat 1 in. of oil to 375°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. 3. Transfer chips to a large bowl; sprinkle with sugar mixture and gently toss to coat. Serve with salsa. PER ¹₄ CUP SALSA AND 3 CHIPS

122 cal., 4 g fat (1 g sat. fat), 0 chol., 104 mg sodium, 21 g carb., 2 g fiber, 2 g pro. APRIL | MAY 2016 TASTEOFHOME.COM

37

Lime-Marinated Shrimp Salad Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. PREP: 25 MIN. + CHILLING MAKES: 10 CUPS

1 large onion, quartered 2 to 4 serrano peppers, seeded and coarsely chopped 2 medium cucumbers, peeled, quartered and seeds removed 2 large tomatoes, cut into chunks 6 green onions, coarsely chopped (about ³₄ cup) 2 lbs. peeled and deveined cooked shrimp (26-30 per lb.) ³₄ cup lime juice ¹₂ tsp. salt ¹₄ tsp. pepper Tortilla chips or tostada shells

1. Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl. 2. Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to the vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PER (¹₂-CUP) SERVING 61 cal., 1 g fat (trace sat. fat), 69 mg chol., 128 mg sodium, 4 g carb., 1 g fiber, 10 g pro. Diabetic Exchange: 1 lean meat.

Mexican Cinnamon Cookies At our family dinners, my wife always looks forward to dessert, especially these traditional Mexican cinnamon cookies called reganadas. PREP: 25 MIN. + STANDING BAKE: 10 MIN./BATCH MAKES: 12 DOZEN

1 large egg, separated 2 cups lard 4 cups all-purpose flour 3 tsp. baking powder 5¹₂ tsp. ground cinnamon, divided Dash salt ³₄ cup plus ²₃ cup sugar, divided Confectioners’ sugar, optional

1. Let egg white stand at room

TASTEOFHOME.COM APRIL | MAY 2016

This hearty zucchini dish with tomatoes is like Mexican-style ratatouille. It’s the perfect side to marinated steak. TAKES: 20 MIN. • MAKES: 8 SERVINGS

2 1 4 2 1

Tbsp. olive oil medium onion, finely chopped medium zucchini, chopped large tomatoes, finely chopped tsp. salt ¹₄ tsp. pepper

1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add zucchini; cook and stir 3 minutes. 2. Stir in tomatoes, salt and pepper; cook and stir 4-6 minutes longer or until squash is tender. Serve with a slotted spoon. PER SERVING 60 cal., 4 g fat (1 g sat. fat), 0 chol., 306 mg sodium, 6 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, ½ fat.

temperature 30 minutes.

Agua de Jamaica

2. Preheat oven to 375°. In a large

This hibiscus-petal iced tea is tart and deep red like cranberry juice. Add rum if you like.

bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, 1½ tsp. cinnamon and salt; gradually beat into lard. 3. Beat egg white on high speed until stiff peaks form. Gently whisk in ¾ cup sugar and yolk. Gradually beat into lard mixture. Turn onto a floured surface; knead gently 8-10 times. 4. Divide dough into six portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. 5. In a bowl, mix remaining ⅔ cup sugar and 4 tsp. cinnamon. Roll warm cookies in cinnamon mixture or, if desired, in confectioners’ sugar. Cool on wire racks. PER COOKIE 47 cal., 3 g fat (1 g sat. fat), 4 mg chol., 10 mg sodium, 5 g carb., trace fiber, trace pro.

Opposite: Dinners at the Delgadillo house are truly a family collaboration. Aunts and uncles take turns bringing main dishes, sides and desserts, so the menu changes each week. Everyone makes time on Sundays to gather together around a home-cooked meal, whatever the season or occasion.

38

Sauteed Squash with Tomatoes & Onions

PREP: 15 MIN. + CHILLING MAKES: 6 SERVINGS

1 cup dried hibiscus flowers or 6 hibiscus tea bags 5 cups water, divided 1¹₂ tsp. grated lime peel ¹₂ cup sugar 1 cup rum, optional

1. Rinse flowers in cold water. In a saucepan, combine 3 cups water, flowers and lime peel. Bring to a boil. Reduce heat; simmer 10 minutes. 2. Remove from heat; let stand 15 minutes. Strain, discarding flowers and lime peel. Add sugar and remaining 2 cups water, stirring until sugar is dissolved. If desired, stir in rum. Refrigerate until cold. NOTE This recipe was tested with Tazo Passion tea bags. PER SERVING 67 cal., 0 fat (0 sat. fat), 0 chol., 2 mg sodium, 17 g carb., trace fiber, trace pro. 2

BORDER PATTERN: SERGEY TARASOV/SHUTTERSTOCK

“Sitting down to our favorite dishes of grilled steak, vegetables and homespun desserts strengthens our family’s bond and our love of food.” — A DA N FR A N CO

Lime-Marinated Shrimp Salad

Sauteed Squash with Tomatoes & Onions

Mexican Cinnamon Cookies

Agua de Jamaica

nly

®

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setting the scene Use what you’ve got. Clear out a china hutch and transform it into an iced tea station. Fill the shelves with glasses, straws, tea towels, lemon wedges and tasty nibbles. Make it yours. Brew and chill your favorite flavors of tea and set out some fruit- and herb-infused ice cubes (get inspired on page 42). Once everyone has something to sip, it’s craft time! Turn the page to see how to make your own tulip tea towels.

April Showers Today we’re honoring the bride, the mom-to-be or any extra-sunny Sunday with an iced tea party that’s blooming with charm.

APRIL | MAY 2016 TASTEOFHOME.COM

41

April Showers

Party Favors Dress up plain tea towels with fabric paint and a DIY flower stamp. Make buds while you sip, and send guests home with their own happy creation. MAKE YOUR STAMP To make tulip buds, cut two small triangles from the top of a circular makeup sponge. Get creative with the stems—pencil erasers, long strips of construction paper and small triangular sponges make fun options and give your stems variety. PREP AND PAINT Wash, dry and iron white cotton dish towels. Spread fabric paint on a disposable plate. Dip sponge into the paint, patting gently for even coverage. Then press the sponge onto the towel. (Hint: Practice stamping on paper first.)

Tea Twists

Sipping Pretty Fill an ice tray with water and pop in fresh herbs, citrus or berries, then let it all freeze. So simple, so lovely.

CITRUS

lemon lime orange HERBS

basil mint

Field Editors like their tea fruity, herby and ice, ice cold. Here’s how they make it special.

“I love almond tea. It has lemonade concentrate and almond extract in it.” —ANGELA LIVELY CONROE, TX

“I save the peach syrup from canned peaches and add to iced tea to taste. A great way not to waste.” —ELLEN FOLKMAN CRYSTAL BEACH, FL

“I stir in pineapple juice, lemon juice and—the secret ingredient—ginger ale!” —MARGARET MCNEIL GERMANTOWN, TN

BERRIES

strawberries blueberries raspberries

“Lately we’ve been adding a few fresh pieces of mint and sliced apples. Sounds crazy but it’s so refreshing!” —COURTNEY STULTZ WEIR, KS

Coconut Joy Cheesecake BARS Prep Time: 20 min. | Total Time: 6 hours 15 min. (incl. refrigerating) | Makes: 16 servings

25 2 1/4 4 1 1 1/2 4 2 1 1 1/4

what you need

MAKE IT

chocolate wafer cookies, finely crushed Tbsp. sugar cup butter or margarine, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar tsp. vanilla cup coconut milk eggs oz. BAKER’S Semi-Sweet Chocolate, broken into small pieces cup COOL WHIP Whipped Topping (Do not thaw.) cup BAKER’S ANGEL FLAKE Coconut cup PLANTERS Sliced Almonds, toasted

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends

nothing

ELSE

of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.

BEAT cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.

MICROWAVE semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

like

© 2016 Kraft Foods

PIGEON RIVER CHICKEN

PACK A PICNIC Blue skies and a big basket of mountain-high sandwiches, crunchy fried chicken and cool salads make hungry people happy. And you haven’t even pulled out the pies yet. 44

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*

M AKE A This sa HEAD! lad kee ps its crun the frid ch in ge 4 8 hour f o r s.

R ADISH, CARROT & CIL ANTRO SAL AD

CRUNCHY R AMEN SAL AD

APRIL | MAY 2016 TASTEOFHOME.COM

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BOURBON CANDIED BACON DEVILED EGGS

L AYERED BLT DIP

TA KE IT OUT SIDE FIELD EDITORS SHARE THEIR EASY TRICKS FOR TOTING AND DINING. To transport hot food, I heat a clean brick or two and put it in the bottom of a regular cooler. —SHAWN BARTO WINTER GARDEN, FL

We freeze jugs of water to keep everything cold. You don’t end up with a cooler full of ice water! —JILL THOMAS WASHINGTON, IN

My son and I go to the beach a lot in the summer. I pack frozen drinks, which first act as ice packs, then as beverages when they melt. —MELANIE MACFARLANE BEDEQUE, PEI

We have a cooler that plugs into the car’s power jack. I pack perishables in that—pasta or potato salad, fresh fruit and sandwiches. I pack a big thermos of ice water, too. —ANN SHEEHY LAWRENCE, MA

We take a thermal backpack. Our motorcycle’s saddlebags just don’t carry enough! —CINDY REAMS PHILIPSBURG, PA

Go classic. A cousin found a picnic basket just like the one we had when I was a kid. My family has always been big into picnics and cookouts in summer, and now I’m extra excited to picnic with my kids. —BRIGETTE SCHROEDER YORKVILLE, IL

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JUDY’S MACARONI SAL AD

*

PICKLE Sweet p PARTY ic gives th kle juice is mac tang, b ut dill ju its can pep ic it up, to e o!

FIND IT! 1761-TWO cutting board $70 jkadams.com

COBB SAL AD SUB

APRIL | MAY 2016 TASTEOFHOME.COM

47

Pigeon River Chicken For a picnic on the Pigeon River, we made fried chicken marinated in yogurt with a touch of cayenne to give it a little kick. It’s delectable warm or chilled. —LIB JICHA WAYNESVILLE, NC PREP: 25 MIN. + MARINATING COOK: 15 MIN. • MAKES: 12 SERVINGS

2 2 3 2

cups (16 oz.) plain yogurt Tbsp. hot pepper sauce tsp. salt broiler/fryer chickens (3 to 4 lbs. each), cut up

COATING

2 3 4 2 2 1

cups all-purpose flour Tbsp. paprika tsp. cayenne pepper tsp. salt tsp. pepper tsp. dried thyme Oil for deep-fat frying

1. In a large resealable plastic bag, combine the yogurt, pepper sauce and 3 tsp. salt. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. 2. Drain chicken, discarding the marinade. In a shallow bowl, mix the flour and A cast-iron seasonings. Add skillet works just chicken, a few pieces fine here, but Lead Test Cook at a time, and toss Nicholas Iverson to coat; shake off uses a Dutch oven to keep the excess. Transfer to kitchen from a 15x10x1-in. pan; getting messy. let stand 20 minutes. 3. In a Dutch oven or other deep skillet, heat ½ in. of oil over medium heat to 350°. Fry chicken, uncovered, for 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels. PER SERVING 608 cal., 42 g fat (7 g sat. fat), 109 mg chol., 1,031 mg sodium, 19 g carb., 1 g fiber, 37 g pro.

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TASTEOFHOME.COM APRIL | MAY 2016

Radish, Carrot & Cilantro Salad

Crunchy Ramen Salad

Bright carrots and crunchy radishes pop in this citrusy salad. My husband likes it with anything that comes sizzling from the grill. I like to pile it on tacos. —CHRISTINA BALDWIN COVINGTON, LA PREP: 20 MIN. + CHILLING MAKES: 12 SERVINGS (² ₃ CUP EACH)

36 radishes, thinly sliced 1¹₂ lbs. medium carrots, peeled and thinly sliced 6 green onions, chopped ¹₄ cup coarsely chopped fresh cilantro DRESSING

1 1 3 3 2

tsp. grated lemon peel tsp. grated orange peel Tbsp. lemon juice Tbsp. orange juice Tbsp. extra virgin olive oil ¹₂ tsp. salt ¹₄ tsp. pepper

In a large bowl, combine radishes, carrots, onions and fresh cilantro. In a small bowl, whisk the dressing ingredients until thoroughly blended. Pour dressing over radish mixture; toss well to coat. Refrigerate, covered, at least 1 hour. Toss just before serving. PER SERVING 51 cal., 2 g fat (trace sat. fat), 0 chol., 145 mg sodium, 7 g carb., 2 g fiber, 1 g pro. Diabetic Exchanges: 1 vegetable, ½ fat.

For potlucks and picnics, this salad’s always a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them all up together when it’s time to eat. —LJ PORTER BAUXITE, AR TAKES: 25 MIN. MAKES: 16 SERVINGS (³ ₄ CUP EACH)

1 Tbsp. plus ¹₂ cup olive oil, divided ¹₂ cup slivered almonds ¹₂ cup sunflower kernels 2 pkg. (14 oz. each) coleslaw mix 12 green onions, chopped (about 1¹₂ cups) 1 medium sweet red pepper, chopped ¹₃ cup cider vinegar ¹₄ cup sugar ¹₈ tsp. pepper 2 pkg. (3 oz. each) chicken ramen noodles

1. In a large skillet, heat 1 Tbsp. oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool. 2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining ½ cup oil. Pour over salad; toss to coat. Refrigerate until serving. Break ramen noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels. PER SERVING 189 cal., 13 g fat (2 g sat. fat), 0 chol., 250 mg sodium, 16 g carb., 3 g fiber, 4 g pro.

TA K E M E TO C H U RC H Open the doors and see all the people loving your home-cooked dishes. Find more than 120 big-batch recipes in Church Potluck, on newsstands now.

1¹₂ lbs. sliced deli ham 4 hard-cooked large eggs, finely chopped 8 bacon strips, cooked and crumbled ¹₂ cup crumbled Gorgonzola cheese 1 cup cherry tomatoes, chopped

Layered BLT Dip When I throw a party, I whip up this addictive three-cheese dip. It’s always gone within the first 20 minutes. —JADE BENNETT KINGWOOD, TX TAKES: 25 MIN. MAKES: 20 SERVINGS (¹ ₄ CUP EACH)

1 pkg. (8 oz.) cream cheese, softened ¹₂ cup mayonnaise ¹₄ cup grated Parmesan cheese 1 cup finely chopped lettuce 8 bacon strips, cooked and crumbled 4 plum tomatoes, chopped 4 green onions, chopped 1¹₂ cups (6 oz.) shredded cheddar cheese Toasted French baguette slices

In a bowl, beat cream cheese, mayonnaise and Parmesan until blended; spread into a shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar. Refrigerate until serving. Serve with bread slices. PER SERVING 137 cal., 13 g fat (5 g sat. fat), 27 mg chol., 204 mg sodium, 2 g carb., trace fiber, 4 g pro.

Bourbon Candied Bacon Deviled Eggs At our house, it doesn’t get any better than deviled eggs with bacon— bourbon candied bacon, that is. —COLLEEN DELAWDER HERNDON, VA PREP: 20 MIN. • BAKE: 25 MIN. MAKES: 2 DOZEN

2 Tbsp. brown sugar

³₄ tsp. Dijon mustard ¹₂ tsp. maple syrup ¹₈ tsp. salt 2 tsp. bourbon, optional 4 thick-sliced bacon strips

EGGS

12 hard-cooked large eggs ³₄ cup mayonnaise 1 Tbsp. maple syrup 1 Tbsp. Dijon mustard ¹₄ tsp. pepper ¹₄ tsp. ground chipotle pepper Minced fresh chives

1. Preheat oven to 350°. In a bowl, mix sugar, mustard, syrup and salt. If desired, stir in bourbon. Coat bacon with sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. 2. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Add mayonnaise, syrup, mustard and both types of pepper; stir until smooth. Chop bacon finely. Fold half into egg mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving. PER EGG HALF 107 cal., 9 g fat (2 g sat. fat), 97 mg chol., 142 mg sodium, 2 g carb., trace fiber, 4 g pro.

Cobb Salad Sub My family loves turning Cobb salad into a fun sandwich. Sometimes I swap out the bread for tortillas to make wraps. —KIMBERLY GRUSENDORF MEDINA, OH TAKES: 15 MIN. • MAKES: 12 SERVINGS

1 loaf (1 lb.) unsliced Italian bread

¹₂ cup balsamic vinaigrette or dressing of your choice 5 oz. fresh baby spinach (about 6 cups)

Cut loaf of bread in half; hollow out top and bottom, leaving a ¾-in. shell (discard removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes. Replace top. Cut in half lengthwise; cut crosswise to make 12 total pieces. PER SERVING 233 cal., 10 g fat (3 g sat. fat), 97 mg chol., 982 mg sodium, 17 g carb., 1 g fiber, 18 g pro.

Judy’s Macaroni Salad After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. —ELIZABETH KIRCHGATTER MAYSVILLE, KY PREP: 20 MIN. + CHILLING MAKES: 12 SERVINGS (³ ₄ CUP EACH)

2¹₂ cups uncooked elbow macaroni 1¹₂ cups mayonnaise ¹₄ cup sweet pickle juice ¹₂ tsp. salt ¹₄ tsp. pepper 1 cup (4 oz.) shredded cheddar cheese 6 hard-cooked large eggs, chopped 6 sweet pickles, chopped

1. Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well. 2. In a small bowl, combine the mayonnaise, sweet pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, at least 2 hours or until chilled. PER SERVING 347 cal., 28 g fat (6 g sat. fat), 113 mg chol., 413 mg sodium, 15 g carb., 1 g fiber, 8 g pro.

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Smoked Sausage and Orzo Stuffed Peppers Prep Time: 15 minutes Cook Time: 25 minutes Makes: 6 servings INGREDIENTS 1 TBSP. olive oil 1 PKG. Hillshire Farm® Smoked Sausage, cut into 1/4 inch wide, half moons 1 medium onion, 1/2 inch diced 1 CLOVE garlic, minced 1 TBSP. Italian seasoning 1 TBSP. white wine vinegar 2 CUPS orzo pasta, cookED according to package directions 1/2 TSP. each salt and pepper 1/2 CUP shredded mozzarella cheese 1 3/4 CUPS marinara sauce 1/4 TSP. cinnamon 6 bell peppers

WINNIE’S MINI RHUBARB & STR AWBERRY PIES

Winnie’s Mini Rhubarb & Strawberry Pies

PREPARATION 1. PreHeat Oven to 400°F. 2. Heat oil in skillet over medium heat. add smoked sausage, onion, garlic and seasoning. Cook 6-9 minutes until onions are soft and smoked sausage is brown. Stir in vinegar, cooked orzo, salt, pepper and 1/4 cup OF mozzarella. Remove from heat, set aside. 3. Mix marinara sauce and cinnamon, stir 1/4 cup of the sauce into the skillet. Spoon remaining sauce into 9x9 inch baking dish.

®©2016 TYSON FOODS, INC.

4. Cut the pepper tops off and remove seeds. Stuff them with the orzo-smoked sausage mixture; place in baking dish. Sprinkle WITH REMAINING mozzarella CHEESE; bake 25 minutes.

Discover more delicious weeknight meals at hillshirefarm.com/recipes

Every spring, we had strawberries and rhubarb growing on our farm outside Seattle. These fruity pies remind me of my Grandma Winnie’s incredible baking. —SHAWN CARLETON SAN DIEGO, CA PREP: 25 MIN. + CHILLING BAKE: 15 MIN. + COOLING MAKES: 2 DOZEN

3 Tbsp. quick-cooking tapioca 4 cups sliced fresh strawberries 2 cups sliced fresh rhubarb ³₄ cup sugar 1 tsp. grated orange peel 1 tsp. vanilla extract ¹₄ tsp. ground cinnamon ¹₄ tsp. salt 3 drops red food coloring, optional Pastry for double-crust pie (9 in.)

1. Preheat oven to 425°. Place tapioca in a small food processor

or a spice grinder and process until finely ground. 2. In a large saucepan, combine strawberries, rhubarb, sugar, orange peel, vanilla, cinnamon, salt, ground tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, for 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; refrigerate, covered, until cold. 3. On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough. Spoon strawberry mixture into muffin cups. 4. Bake 12-15 minutes or until filling is bubbly and crust is golden brown. Cool in pan 5 minutes; remove to wire racks to cool. PER MINI PIE 155 cal., 8 g fat (5 g sat. fat), 20 mg chol., 129 mg sodium, 20 g carb., 1 g fiber, 2 g pro. 2

®©2015 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

T H E TA STY 10

WE FLIP FOR CHIPS

Let the chocolate chips fall where they may…especially into easy treats. Our staffers share the ways they show off those oh-so-delectable morsels. 1 My almost-5-year-old’s newest favorite breakfast indulgence: Wrap up about a tablespoon of chocolate chips in a triangle of refrigerated crescent roll dough and bake as directed. It’s just a little departure from chocolate chip pancakes.

—AMANDA HARMATYS BUSINESS ANALYST, CONTENT TOOLS 2 I like to melt them down with a scoop (or two) of peanut butter and drizzle it over vanilla ice cream. Instant peanut butter fudge sauce!

—HOLLI FLETCHER RECEPTIONIST 3 Mix chocolate chips with Golden Grahams and mini marshmallows for a quick s’mores snack mix.

—MELISSA HANSEN PREP COOK

4 Chocolate and cheese. Yes, indeed. Melt dark chocolate chips in the microwave, then dip chunks of your favorite aged Parmesan or aged cheddar partially into the chocolate. Cool on waxed paper. Eat. Swoon.

—JEANNE AMBROSE EDITOR 5 My 2-year-old is in love with Minnie Mouse; therefore, she loves anything that’s mini. I bake mini vanilla cupcakes, adding mini chocolate chips to both the batter and frosting. Then I sprinkle more mini chips on top for good measure. My daughter toddles around the kitchen so excited while they bake, yelling, “Minnie!”

—ELIZABETH HARRIS CONTRIBUTING ASSOCIATE EDITOR

6 My chocolate-swirled meringues wow everyone. Beat 4 room temp egg whites and ¹ ₄ tsp. cream of tartar to form stiff peaks. Beat in a cup of sugar a little at a time. Fold in ³ ₄ cup chocolate chips, melted, until the mixture is barely marbled. Make twelve 2¹ ₂-in.-wide mounds on a parchment paper-lined baking sheet. Bake 40 minutes at 275˚.

—KRISTIN BOWKER ART DIRECTOR

I always love adding them to my banana and zucchini breads. 7

—CINDY SOBCZAK ADMINISTRATIVE COORDINATOR, HR

I make a concoction called cheesecake bowl. Beat softened cream cheese with half-and-half and sugar (or Splenda) until light and creamy. I add almond extract and sometimes citrus zest. Top with toasted nuts and chocolate chips. 8

—GINA NISTICO FOOD EDITOR

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TASTEOFHOME.COM APRIL | MAY 2016

9 Melt chocolate chips, then dip clementine segments and sprinkle them with sea salt and red pepper flakes. Now I want some for a snack!

—JULIANNE SCHNUCK DESIGNER 10 While brownies are still warm from the oven, pour chocolate chips on top and let them melt. Then spread all over for an easy frosting.

—SHANNON ROUM FOOD STYLIST

GET IN ON ALL THE FOOD TALK AT FACEBOOK.COM / TASTEOFHOME.

I didn’t

realize

the

pain could be treated.

Intercourse may hurt after menopause. Premarin Vaginal Cream can help. Nobody really tells women that intercourse can be painful after menopause, due to low estrogen levels. The problem is unlikely to go away on its own. But there’s something you can do. Ask your doctor about Premarin Vaginal Cream. It’s a prescription cream that does what no over-the-counter product was designed to do. It provides estrogens, to help rebuild vaginal tissue. When used twice weekly, it can help make moderate to severe painful intercourse due to menopause more comfortable. And that’s worth talking about.

Pay as little as $15 for your prescription.* Download your coupon at PremarinVCSave.com IMPORTANT SAFETY INFORMATION:

Using estrogen-alone may increase your chance of getting cancer of the uterus (womb). Report any unusual vaginal bleeding right away while you are using Premarin (conjugated estrogens) Vaginal Cream. Vaginal bleeding after menopause may be a warning sign of cancer of the uterus (womb). Your healthcare provider should check any unusual vaginal bleeding to find out the cause. Do not use estrogens, with or without progestins, to prevent heart disease, heart attacks, strokes or dementia (decline in brain function). Using estrogen-alone may increase your chances of getting strokes or blood clots. Using estrogens with progestins may increase your chances of getting heart attacks, strokes, breast cancer, or blood clots. Using estrogens, with or without progestins, may increase your chance of getting dementia, based on a study of women 65 years of age or older. Estrogens should be used at the lowest dose possible, only for as long as needed. You and your healthcare provider should talk regularly about whether you still need treatment.

*Terms and conditions apply. Visit website for full offer details. Coupon will be accepted only at participating pharmacies. Coupon is not health insurance. No membership fees apply. Eligible insured

Premarin (conjugated estrogens) Vaginal Cream should not be used if you have unusual vaginal bleeding, have or had cancer, had a stroke or heart attack, have or had blood clots or liver problems, have a bleeding disorder, are allergic to any of its ingredients, or think you may be pregnant. Estrogens increase the risk of gallbladder disease. Discontinue estrogen if loss of vision, pancreatitis, or liver problems occur. If you take thyroid medication, consult your healthcare provider, as use of estrogens may change the amount needed. Common side effects include headache, pelvic pain, breast pain, vaginal bleeding and vaginitis. INDICATION Premarin (conjugated estrogens) Vaginal Cream is used after menopause to treat menopausal changes in and around the vagina and to treat moderate to severe painful intercourse caused by these changes. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088. Please see Important Product Information on the next page.

patients must pay the first $15 of the out-of-pocket expense. If the co-pay is more than $75, patient must cover the remaining expenses. Cash paying patients receive a maximum savings of $60. Limit one offer per calendar year. Attn: Premarin Vaginal Cream, 14001 Weston Parkway, Suite 103 Cary, NC 27513. 1-888-240-8471. ©2014 Pfizer Inc. All rights reserved. June 2014 PRM660201-01

This is worth talking about.

IMPORTANT FACTS ABOUT PREMARIN® VAGINAL CREAM PREMARIN Vaginal Cream is a medicine that contains a mixture of estrogen hormones. PREMARIN Vaginal Cream is used to treat menopausal changes in and around the vagina and painful intercourse caused by these changes. You and your healthcare provider should talk regularly about whether you still need treatment with PREMARIN Vaginal Cream.

IMPORTANT SAFETY INFORMATION What is the most important information I should know about PREMARIN Vaginal Cream (an estrogen mixture)? • Using estrogen-alone may increase your chance of getting cancer of the uterus (womb). Report any unusual vaginal bleeding right away while you are using PREMARIN Vaginal Cream. Vaginal bleeding after menopause may be a warning sign of cancer of the uterus (womb). Your healthcare provider should check any unusual vaginal bleeding to find the cause. • Do not use estrogen-alone or estrogens with progestin to prevent heart disease, heart attacks, strokes or dementia (decline in brain function). • Using estrogen-alone may increase your chances of getting strokes or blood clots. • Using estrogen with progestins may increase your chances of getting heart attacks, strokes, breast cancer, or blood clots. • Using estrogen-alone or combined with progestin may increase your chance of getting dementia, based on a study of women age 65 years or older. • You and your healthcare provider should talk regularly about whether you still need treatment with PREMARIN Vaginal Cream.

DO NOT START USING PREMARIN VAGINAL CREAM IF YOU: • Have unusual vaginal bleeding • Currently have or have had certain cancers Estrogens may increase the chance of getting certain types of cancers, including cancer of the breast or uterus. If you have or have had cancer, talk with your healthcare provider about whether you should use PREMARIN Vaginal Cream. • Had a stroke or heart attack • Currently have or have had blood clots • Currently have or have had liver problems • Are allergic to PREMARIN Vaginal Cream or any of its ingredients • Think you may be pregnant Tell your healthcare provider: • If you have any unusual vaginal bleeding • About all your medical problems • About all the medicines you take • If you are going to have surgery or will be on bedrest • If you are breast-feeding

This brief summary is based on Premarin Vaginal Cream Prescribing Information LAB-0498-3.0, Rev 05/2012 ©2013 Pfizer Inc. All rights reserved. June 2013

(prem-uh-rin) POSSIBLE SIDE EFFECTS OF PREMARIN VAGINAL CREAM PREMARIN Vaginal Cream is only used in and around the vagina; however, the risks associated with oral estrogens should be taken into account. Serious, but less common side effects include: • Heart attack • Stroke • Blood clots • Dementia • Breast cancer • Cancer of the uterus • Ovarian cancer • High blood pressure • High blood sugar • Gallbladder disease • Liver problems • Enlargement of benign tumors • Severe allergic reaction Call your healthcare provider right away if you get any of the following warning signs, or any other unusual symptoms that concern you: • New breast lumps • Unusual vaginal bleeding • Changes in speech or vision • Severe headaches • Severe pains in your chest or legs with or without shortness of breath, weakness and fatigue • Swollen lips, tongue or face Less serious, but common, side effects include: • Headache • Breast pain • Irregular vaginal bleeding or spotting • Stomach/abdominal cramps, bloating • Nausea and vomiting • Hair loss • Fluid retention • Vaginal yeast infection • Reactions from inserting PREMARIN Vaginal Cream, such as vaginal burning, irritation, and itching These are not all the possible side effects of PREMARIN Vaginal Cream. For more information, ask your healthcare provider or pharmacist for advice about side effects. You may report side effects to Pfizer Inc at 1-800-438-1985 or to the FDA at 1-800-FDA-1088.

HOW TO USE PREMARIN VAGINAL CREAM PREMARIN Vaginal Cream is a cream that you place in your vagina with the applicator provided with the cream. • Take the dose recommended by your healthcare provider and talk to him or her about how well that dose is working for you. • You and your healthcare provider should talk regularly (for example, every 3 to 6 months) about the dose you are taking and whether you still need treatment with PREMARIN Vaginal Cream. 1. Remove cap from tube. 2. Screw nozzle end of applicator onto tube. 3. Gently squeeze tube from the bottom to force sufficient cream into the barrel to provide the prescribed dose. Use the marked stopping points on the applicator to measure the correct dose, as prescribed by your healthcare provider. 4. Unscrew applicator from tube. 5. Lie on back with knees drawn up. To deliver medication, gently insert applicator deeply into vagina and press plunger downward to its original position. 6. To cleanse: Pull plunger to remove it from barrel. Wash with mild soap and warm water. Do not boil or use hot water.

NEED MORE INFORMATION? • This information does not replace talking to your healthcare provider about your menopausal symptoms and their treatment. • Go to www.premarinvaginalcream.com • Call 1-888-9-PREMARIN (1-888-977-3627). Uninsured? Need help paying for Pfizer medicine? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.

Rx Only

Close to Home Fill the table with great memories, one dish at a time.

SUNDAY BEST

Come Home to Classics Richly seasoned roast pork, plus bright spring veggies and a luscious dessert—an Ontario reader brings back the recipes that remind her of the good old days. RECIPES & STORY BY LORRAINE CALAND SHUNIAH, ON

Honey-Lemon Asparagus Thyme & Basil Roast Pork

I’ve been cooking since I was 7 years old. My parents went duck hunting each year and it was my job to make a meal for their return. My LORRAINE CALAND dad especially loved when I prepared pork—roasted, then sliced nice and thick. And he lived to be 90! I miss him so much, and cooking his favorite recipes can make him feel close and dear to me. I’ve made Sunday dinners like this for my husband, kids, nine grandchildren and 14 great-grandchildren for years, and I’ve submitted recipes to Taste of Home since forever (1,962 submitted, 66 published).

SEE RECIPES page 56

I cherish the favorites, but I do mix up our menus— keeping them guessing is the order of the day in our home! When we’d just moved several years ago, we saw women on the roadside picking something. After quizzing our new neighbors, I found out it was wild asparagus. This started our lasting love of asparagus, and I now try it in all sorts of dishes. My guy, Wally, adores raspberries in pancakes, loaves and my Raspberry Rumble cake. (Other berries work, but guess who insists on raspberries!) He fills up on my cooking and somehow loses weight. I can just look at a recipe and gain, but I can’t skimp on good home cooking. APRIL | MAY 2016 TASTEOFHOME.COM

55

SUNDAY BEST

Honey-Lemon Asparagus

3. Transfer asparagus to a large

Everyone who tastes my glazed asparagus wants seconds, so I double the recipe. In fall, try the glaze on root veggies like turnips and parsnips.

bowl; drizzle with glaze and toss gently to coat. PER SERVING 73 cal., 3 g fat (2 g sat. fat), 8 mg chol., 276 mg sodium, 12 g carb., 1 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, ½ starch, ½ fat.

TAKES: 15 MIN. MAKES: 8 SERVINGS

2 lbs. fresh asparagus, trimmed

Thyme & Basil Roast Pork

¹₄ cup honey

Dad’s favorite roast pork is rubbed with cinnamon, thyme and basil. He’d add a nice green salad and call it a meal.

2 2 1 1 1

Tbsp. butter Tbsp. lemon juice tsp. sea salt tsp. balsamic vinegar tsp. Worcestershire sauce

PREP: 30 MIN. BAKE: 1 HOUR + STANDING MAKES: 8 SERVINGS

1. In a large saucepan, bring 8 cups water to a boil. Add the asparagus in batches; cook, uncovered, for 1-2 minutes or just until crisp-tender. Drain and pat dry. 2. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened.

1 Tbsp. all-purpose flour 2 tsp. dried basil 2 tsp. dried thyme 2 tsp. ground cinnamon 1¹₂ tsp. salt ¹₂ tsp. pepper 1 boneless pork loin roast (3 to 4 lbs.)

sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Fold in frozen raspberries. 3. Spread into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 4. Let egg whites stand at room temperature 30 minutes. Combine whites, sugar and cream of tartar in the top of a double boiler or in a metal bowl over simmering water. Beat on low speed until a thermometer reads 160°, about 5 minutes. Beat on high until stiff glossy peaks form, about 5 minutes. Beat in boiling water, if desired, and almond extract until the mixture reaches a spreadable consistency. Spread over the cake; sprinkle with sliced almonds. PER SERVING 266 cal., 5 g fat (3 g sat. fat), 42 mg chol., 323 mg sodium, 51 g carb., 2 g fiber, 5 g pro. 2

2 large eggs 2¹₄ cups all-purpose flour 2 tsp. baking powder 1 tsp. salt ³₄ cup 2% milk TOPPING

TASTEOFHOME.COM APRIL | MAY 2016

basil, thyme, cinnamon, salt and pepper; rub over pork. 2. In a skillet, heat oil over mediumhigh heat. Brown pork on all sides; place in a shallow roasting pan, fat side up. Cut apple, onion and lemon into ½-in. wedges. Squeeze one lemon wedge over pork; add apple, onion and remaining lemon wedges to pan. Place rosemary over pork. 3. Roast for 1-1½ hours or until a thermometer reads 145°. Remove pork, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing. PER SERVING 266 cal., 11 g fat (3 g sat. fat), 85 mg chol., 493 mg sodium, 6 g carb., 1 g fiber, 33 g pro. Diabetic Exchanges: 4 lean meat, 1 fat, ½ starch.

2. In a large bowl, cream butter and

2 cups fresh raspberries

56

1. Preheat oven to 325°. Mix flour,

My guy loves this cake with a classic fluffy frosting. I always freeze the berries first so they don’t stain the batter too much.

¹₄ cup butter, softened ³₄ cup sugar

WHAT’S ON YOUR SUNDAY DINNER TABLE?

Tbsp. canola oil medium apple medium onion medium lemon fresh rosemary sprig

Raspberry Rumble

PREP: 40 MIN. • BAKE: 25 MIN. + COOLING MAKES: 12 SERVINGS

For fluffy frosting, stop when stiff peaks form. Like it super silky? Add the optional ½ cup boiling water.

2 1 1 1 1

3 large egg whites 1 cup sugar ¹₈ tsp. cream of tartar ¹₂ cup boiling water, optional ¹₄ tsp. almond extract Sliced almonds

1. Preheat oven to 350°. Place raspberries on a baking sheet and freeze until firm.

Show off your most-loved Sunday menu and earn $100. Share your recipes and story at tasteof home.com/sunday.

HOLL AN

D

Get to know a happy horticulturist who helps her Michigan hometown bloom for its flowerand food-filled Tulip Time Festival.

MI

A FRIENDLY FACE

PHOTOS, SHUTTERSTOCK.COM—TULIPS: TRAITHEP KHAMPITOON; WINDMILL: THOMAS BARRAT

Sara Simmons of Holland, MI We’ve heard that the Tulip Time Festival is pretty breathtaking. How long does it take to gussy up Holland? Our city has so many tulips to plant that it takes two months in fall to get the 400,000 bulbs into the ground at parks and along streets. Where I work, at Windmill Island Gardens, we plant another 100,000 bulbs! How many bulbs bloom there in spring? Besides tulips, we have more than 3,000 daffodils, 10,000 muscari (aka grape hyacinths), 200 alliums and dozens of lilies, fritillarias and anemones. You also do a lot of gorgeous planters. What’s your favorite container recipe? We like to emphasize the tulip! But they look great in the pot with pansies, muscari, and sticks of forsythia, redtwig dogwood or pussy willow, which all bloom about the same time. What do you snack on to power through all that planting? Besides granola bars, I love the Dutch treat saucijzenbroodjes—sausage in puff pastry. Lekker! (That’s Dutch for delicious.) Flowers aren’t the only nod to your town’s Dutch heritage during Tulip Time, right? What are some other can’t-miss attractions? Our iconic windmill at Windmill Island (above) stands 125 feet tall and is the only antique windmill in the country that still grinds grain.

TU LIP TIME! MAY 7-14 , HOLL AND2016 , MI

The greatest part of the festival, besides the thousands of blooms, is the Dutch dancers. Hundreds of people dress in antique-style Dutch costumes and do adapted folk dances. And the parades with dozens of bands never fail to bring happy tears to my eyes. Our very own Holland High School band members actually dance as they march and play—all while wearing wooden shoes. What’s the best food served up in the Marktplaats (“Marketplace” for the uninitiated)? Banket! A Dutch treat of almond paste baked in a wonderful pastry. And Dutch chocolate…mmm! How long have you lived in Holland? We’ve had five generations here. I spent a year in the Chicago area, a year in the Netherlands and four years at Michigan State University, where I earned a degree in horticulture. What’s the best thing about living there? Besides the connections with the Holland of five generations ago, I love the fresh-caught salmon shared among friends and the wildness of Lake Michigan, as well as its beauty in all four seasons. This is a vibrant community with concerts, theater and a penchant for history. I love it here! 2

APRIL | MAY 2016 TASTEOFHOME.COM

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Shrimp & Sweet Potato Skewers

Get to Know Couscous It looks like a grain, but couscous is actually a tiny pasta made from semolina and wheat flour. It cooks very quickly; simply pour boiling water over it and let it sit a few minutes.

2

Grill for

When it’s just the two of you, make it sizzle. Dishes like lemony picnic shrimp, Greek-inspired steak or smoky veggies come flame-kissed and ready for a close-up.

60

TASTEOFHOME.COM APRIL | MAY 2016

Shrimp & Sweet Potato Skewers These skewers make romantic picnic food. I perfected them for a date with my wife. —PAUL WARGASKI CHICAGO, IL

Grilled Steaks with Greek Relish

PREP: 35 MIN. • GRILL: 5 MIN. MAKES: 2 SERVINGS

³₄ lb. sweet potatoes (about 2 small), peeled and cut into 1-in. pieces 3 Tbsp. olive oil, divided 1 tsp. minced fresh rosemary ³₄ tsp. paprika, divided 12 uncooked shrimp (26-30 per lb.), peeled and deveined ¹₄ tsp. salt ¹₈ tsp. pepper 4¹₂ tsp. lemon juice Hot cooked couscous

1. Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 Tbsp. oil, rosemary and ½ tsp. paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or until just tender, stirring occasionally. 2. On metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once. 3. Meanwhile, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and the lemon mixture. PER SERVING 443 cal., 22 g fat (3 g sat. fat), 119 mg chol., 429 mg sodium, 43 g carb., 6 g fiber, 19 g pro.

“I’m a big fan of white dinner plates when serving something that is very colorful. I garnish this steak with lemon slices for a little extra drama.” —Mary Lou Cook

Grilled Steaks with Greek Relish My ribeye steak showcases the flavors of Greece that my husband, McKenzie, and I both fell in love with while on a cruise a few years ago. —MARY LOU COOK WELCHES, OR TAKES: 30 MIN. • MAKES: 2 SERVINGS

2 plum tomatoes, seeded and chopped

¹₂ cup chopped red onion ¹₃ cup pitted Greek olives 2 2 1 1 1

Tbsp. minced fresh cilantro Tbsp. lemon juice, divided Tbsp. olive oil garlic clove, minced beef ribeye steak (³₄ lb.) ¹₂ cup crumbled feta cheese

1. For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 Tbsp. lemon juice, oil and garlic.

2. Drizzle remaining lemon juice over steak. Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes; cut in half. Serve with relish and cheese. PER SERVING 562 cal., 42 g fat (14 g sat. fat), 108 mg chol., 587 mg sodium, 10 g carb., 2 g fiber, 34 g pro. APRIL | MAY 2016 TASTEOFHOME.COM

61

Chicken & Onion Caesar Salad

Chicken & Onion Caesar Salad My Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve this family style. —MELISSA ADAMS TOOELE, UT PREP: 15 MIN. • GRILL: 20 MIN. MAKES: 2 SERVINGS

¹₂ lb. boneless skinless chicken breasts, cut into 1-in. pieces 1 large sweet onion, cut into 2-in. pieces 6 Tbsp. creamy Caesar salad dressing, divided 4 small red potatoes, halved ¹₂ tsp. lemon juice ¹₈ tsp. coarsely ground pepper 1 small bunch romaine, torn 2 Tbsp. shredded Parmesan cheese

1. In a large bowl, combine chicken, onion and 2 Tbsp. salad dressing; toss to coat. In a small bowl, combine potatoes with 2 Tbsp. salad dressing. 2. Alternately thread chicken and onion onto metal or soaked wooden skewers, leaving space between each piece. Thread potatoes onto separate metal or soaked wooden skewers.

3. Place potatoes on greased grill rack. Grill, covered, over medium heat 5 minutes. Add kabobs; grill 10-15 minutes or until chicken is no longer pink and potatoes are tender. Let stand 5 minutes; remove chicken, onion and potatoes from skewers. 4. In a large bowl, whisk lemon juice, pepper and remaining salad dressing. Add romaine, chicken, potatoes, onion and cheese; toss. PER SERVING 441 cal., 21 g fat (5 g sat. fat), 81 mg chol., 601 mg sodium, 31 g carb., 5 g fiber, 31 g pro.

Grilled Vegetable Salad with Poppy Seed Dressing These Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —LAURA MAST DEFIANCE, OH TAKES: 25 MIN. • MAKES: 2 SERVINGS

2 Tbsp. canola oil 1 Tbsp. cider vinegar 2 tsp. sugar ¹₂ tsp. grated onion ¹₂ tsp. poppy seeds ¹₄ tsp. ground mustard Dash salt

SALAD

1 small zucchini, cut into ³₄-in. pieces 1 small sweet yellow pepper, cut into 1-in. pieces ²₃ cup cherry tomatoes 2 tsp. olive oil ¹₄ tsp. salt ¹₈ tsp. freshly ground pepper 2 tsp. minced fresh basil 2 tsp. minced fresh parsley 1 tsp. minced fresh thyme

1. In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving. 2. In a large bowl, combine the zucchini, yellow pepper and cherry tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over mediumhigh heat 10-12 minutes or until vegetables are crisp-tender. 3. Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing. NOTE If you do not have a grill wok, use a disposable foil pan. Poke holes in the bottom to allow liquid to drain. PER SERVING 219 cal., 19 g fat (2 g sat. fat), 0 chol., 378 mg sodium, 11 g carb., 2 g fiber, 2 g pro. Continued on page 64 

Grilled Vegetable Salad with Poppy Seed Dressing

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®©2015 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration. ®

Pork Burgers with Grilled Pineapple & Peppers

Pork Burgers with Grilled Pineapple & Peppers I had ground pork and fresh pineapple, so I made burgers. My hubby loves them in grilling season. We serve slaw and roasted potato wedges with them. —HOPE WASYLENKI GAHANNA, OH

4 green pepper rings 4 Hawaiian sweet rolls, split Bibb or Boston lettuce leaves

1. In a small bowl, mix mustard, honey and teriyaki sauce.

2. In a large bowl, combine pork, TAKES: 30 MIN. • MAKES: 2 SERVINGS

3 Tbsp. Dijon mustard 2 Tbsp. honey 1 Tbsp. reduced-sodium teriyaki sauce ¹₂ lb. ground pork 2 green onions, finely chopped ¹₂ tsp. grated fresh gingerroot Dash ground allspice Dash pepper 2 fresh pineapple slices (about ¹₄ in. thick)

64

TASTEOFHOME.COM APRIL | MAY 2016

onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four ½-in.-thick patties. 3. Place burgers on greased grill rack. Grill, covered, over medium heat 2-3 minutes on each side or until a thermometer reads 160°. 4. Meanwhile, brush pineapple slices with 1 Tbsp. mustard mixture. Grill 2-3 minutes on each side or until lightly browned. Grill pepper rings 1-2 minutes on each side or until crisp-tender. Cut

pineapple and pepper slices in half. Grill buns, cut side down, for 30-60 seconds or until toasted. 5. Serve burgers on buns with lettuce, pineapple slices, pepper rings and remaining mustard mixture. PER SERVING 515 cal., 20 g fat (8 g sat. fat), 101 mg chol., 899 mg sodium, 56 g carb., 3 g fiber, 26 g pro. 2

Cooking School! “For the juiciest burgers, don’t overwork the meat,” says Taste of Home Culinary Specialist Dana Elliott. “No need to pack them tightly or flatten them.” Join Dana and crew for more tips, the inside kitchen scoop and food fun at a Cooking School show near you: tasteofhome.com/findashow

51 Te 68 x t 4 TO fo H rR 6 ec to ip es

P R O M OT I O N

TEST KITCHEN our team of culinary experts is always experimenting with fun flavors and testing new recipes from our readers. text toh6 to 51684 for the recipes of these four spring favorites!

SEEDED WARM GOAT CHEESE SALAD

RANCH PICNIC POTATO SALAD

STRAWBERRY MARSCOPONE TOAST

BACON CHEDDAR POTATOES

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HOMEMADE HEROES

Chef Greg Bautista, center, stands proud with veterans Michael Ramirez, left, and Philip King.

Kitchen on a Mission The military veterans on Troop Café’s staff stack up sky-high sandwiches for their neighborhood regulars— and that’s only part of the nonprofit’s purpose. Take a peek at the menu of Milwaukee’s Troop Café and you’ll find lunches with clever names like the Cuban Pickle Crisis and the Buffalo Soldier Chicken Sandwich. But the café’s mission goes beyond the dog tags in its logo and the military-inspired menu. Executive chef and general manager Greg Bautista says the restaurant serves up fresh sandwiches and burgers while training its staff of military veterans in food service and hospitality. Chef Greg’s goal is to help veterans with the challenging transition to civilian life and finding jobs in the food industry. “Our program lets the staff work in every position at the restaurant,” Greg says. “That way, they get all the training they need to be ready for employment after they leave.” It’s both Greg’s job and his passion to make a difference in the lives of those coming home from military service. It gives his career meaning. “I love coming in to work every day,” he says.

We are the only café of our kind in the country.

SEE THE MENU AND HELP THE MISSION AT WWW.TROOPCAFEMKE.COM.

WHO’S YOUR HOMEMADE HERO? 66

TASTEOFHOME.COM APRIL | MAY 2016

Deep-Diver Tuna Salad Sandwiches This bright and slightly spicy sandwich is one of our café’s best-sellers. And it’s a personal favorite of mine, too. —GREG BAUTISTA MILWAUKEE, WI PREP: 20 MIN. + CHILLING MAKES: 6 SERVINGS

3 pouches (6¹₂ oz. each) albacore white tuna in water ¹₂ medium sweet red pepper, finely chopped 1 celery rib, finely chopped ¹₂ cup mayonnaise ¹₂ cup reduced-fat chipotle mayonnaise 3 Tbsp. dried minced onion 1¹₂ tsp. sweet pickle relish 1 tsp. dried parsley flakes 1 tsp. curry powder ³₄ tsp. dill weed ¹₂ tsp. garlic powder ¹₈ tsp. salt 6 brioche buns, split and toasted

In a large bowl, mix the first 12 ingredients. Refrigerate 1 hour or until onion softens. Serve on buns. PER SERVING 438 cal., 24 g fat (4 g sat. fat), 52 mg chol., 884 mg sodium, 28 g carb., 2 g fiber, 26 g pro. 2

Send a story and signature recipe to shareastory@tasteof home.com. Please include “Homemade Hero” in the subject line.

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Sweet raisins and tart cranberries.

Together at last. I love redheads.

Kellogg’s Raisin Bran® with Cranberries. The tongue-teasing taste of tart and sweet is a delicious way to enjoy heart-healthy Raisin Bran.

Stop, I’m blushing.

Contest

Winning recipes right from your own kitchens.

Lemon-Raspberry Ricotta Pancakes

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Bites of Spring TURN THE PAGE TO ENTER YOUR SUNNIEST RECIPES FOR CELEBRATING.

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WAKE-ME-UPS Get your whipped-creamy, bacony, fruity fix right here. Readers share the morning-makers that brighten up breakfast nooks across the continent. APRIL | MAY 2016 TASTEOFHOME.COM

69

Contest Central

A Chat with the Grand Prize Winner BREAKFAST & BRUNCH

Southern Brunch Pastry Puff

Misty Michelle Leddick and fiance James

Q & A

You add grits and pesto to your flaky a.m. pastry. What inspired this original dish?

My fiance, James, and I love to cook together. James is of Greek descent, and in the simplest terms, I am Southern. While he was on a deployment to Afghanistan, the idea to incorporate both the Southern grits and Greek-influenced pastry into one dish came to me as a comfort food to have while he was away. When he returned home, he loved my “deployment comfort creation,” as he calls it. It’s now a regular part of our Saturday mornings together.

Enter Our Spring Celebrations Contest and Win $500 Your kitchen is spring party central. Show how you warm up to Easter when you pull out a fresh batch of herby garlic rolls. Spill your best breakfasts-in-bed that make Mother’s Day extra happy. Is your layered strawberry salad with lime vinaigrette a must at every grad party? Cinco de Mayo’s in the bolsa with your chilies-and-rice skillet. Maybe you make Memorial Day memorable with grilled banana splits. If it celebrates everything spring and has 12 ingredients or fewer, send it!

Traditional Hot Cross Buns Barbara Jean Lull Fuller ton, CA tasteofhome.com/ crossbuns

SUBMIT YOUR SPRING CELEBRATIONS RECIPES AT TASTEOFHOME.COM / RECIPECONTESTS

Easter Mother’s Day Passover Bridal Showers Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. Contest runs March 1, 2016, to June 3, 2016. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. For entry and other details, including official rules, visit tasteofhome.com/ recipecontests. Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.

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TASTEOFHOME.COM APRIL | MAY 2016

Southern Brunch Pastry Puff

Rhubarb & Strawberry Coffee Cake

MISTY MICHELLE LEDDICK CHESTER, SC

DANIELLE ULAM HOOKSTOWN, PA

My family just about jumps out of bed when the aromas of eggs, sausage and buttery pastry hit their noses. This recipe is morning magic.

Vanilla cake with cream cheese filling and strawberryrhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor our moms and their moms. Bonus: You can make and freeze it in advance.

1

Grand Prize

ST

Shakshuka

Fiesta Egg & Potato Boats

EZRA WEEKS CALGARY, AB

LISA RENSHAW KANSAS CITY, MO

Shakshuka is a dish of poached eggs with tomatoes, peppers and cumin. I learned about it while traveling, and it’s been my favorite way to eat eggs since.

On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most.

2

ND

3

APRIL | MAY 2016 TASTEOFHOME.COM

RD

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Rhubarb & Strawberry Coffee Cake

Southern Brunch Pastry Puff

PREP: 50 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 12 SERVINGS

PREP: 30 MIN. • BAKE: 30 MIN. + STANDING • MAKES: 8 SERVINGS

1¹₂ tsp. cornstarch 3 Tbsp. sugar ³₄ cup chopped fresh strawberries ³₄ cup chopped fresh or frozen rhubarb 1 Tbsp. water FILLING

1 pkg. (8 oz.) cream cheese, softened ¹₄ cup sugar 1 large egg

CAKE

2 ³₄ ¹₂ ¹₂ ¹₂ ¹₄ 1 ³₄ 1

cups all-purpose flour cup sugar cup cold butter, cubed tsp. baking powder tsp. baking soda tsp. salt large egg, beaten cup fat-free sour cream tsp. vanilla extract

2 cups plus 1 Tbsp. water, divided ¹₂ cup quick-cooking grits 1 cup (4 oz.) shredded cheddar cheese ¹₄ cup butter, cubed 2 Tbsp. prepared pesto ¹₂ tsp. salt, divided

¹₄ tsp. coarsely ground pepper, divided ¹₂ lb. bulk pork sausage ¹₄ cup finely chopped sweet red pepper 7 large eggs, divided use 1 pkg. (17.3 oz.) frozen puff pastry, thawed

1. Preheat oven to 375°. In a saucepan, bring 2 cups water

parchment paper; grease paper. In a saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg. 2. Combine flour and sugar; cut in butter. Reserve ¾ cup. Stir baking powder, soda and salt into remaining flour mixture. Whisk egg, sour cream and vanilla; stir into flour mixture. 3. Spread batter onto bottom and ½ in. up sides of pan. Spread filling over crust, leaving a ½-in. border. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture. 4. Bake at 350° for 50 minutes or until edges are golden. Cool 20 minutes. Loosen sides from pan with a knife. Cool. PER SERVING 320 cal., 15 g fat (9 g sat. fat), 75 mg chol., 274 mg sodium, 41 g carb., 1 g fiber, 6 g pro.

to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in cheese, butter, pesto, ¼ tsp. salt and ⅛ tsp. pepper until blended. 2. In a large skillet, cook sausage and red pepper over medium heat 4-6 minutes or until sausage is no longer pink; drain. 3. In a bowl, whisk six eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in egg mixture; cook and stir until thickened and no liquid egg remains. 4. Unfold each puff pastry sheet onto a 12x10-in. sheet of parchment paper. Spread the grits to within ½ in. of edges. Spoon sausage mixture over half of grits on each pastry. Fold pastries over sausage mixture to enclose; press edges with a fork to seal. Transfer to a baking sheet. 5. Whisk remaining egg and water; brush over pastries. Top with additional ground pepper. Bake 30 minutes or until golden. Let stand 10 minutes. Cut each pastry into four pieces. PER SERVING 587 cal., 39 g fat (14 g sat. fat), 208 mg chol., 766 mg sodium, 43 g carb., 5 g fiber, 18 g pro.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

Fiesta Egg & Potato Boats

Shakshuka

PREP: 40 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS

TAKES: 30 MIN. • MAKES: 4 SERVINGS

1. Line the bottom of a greased 9-in. springform pan with

4 large baking potatoes (about 3 lbs.) ¹₄ cup butter, softened ¹₄ cup sour cream 1 to 2 Tbsp. Sriracha Asian hot chili sauce ¹₂ tsp. salt ¹₄ tsp. pepper 8 large eggs

8 bacon strips, cooked and crumbled 1 jar (4 oz.) diced pimientos, drained 1 cup (4 oz.) shredded pepper jack cheese 4 green onions, sliced (about ¹₂ cup)

2 Tbsp. olive oil 1 medium onion, chopped 1 garlic clove, minced 1 tsp. ground cumin 1 tsp. pepper ¹₂ to 1 tsp. chili powder ¹₂ tsp. salt

1 tsp. Sriracha Asian hot chili sauce or hot pepper sauce, optional 2 medium tomatoes, chopped 4 large eggs Chopped fresh cilantro Whole pita breads, toasted

1. Preheat oven to 375°. Scrub the potatoes; pierce several

1. In a large skillet, heat oil over medium heat. Add onion;

times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 10-12 minutes or until tender, turning once. 2. When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving ¼-in.-thick shells. In a small bowl, mash pulp with butter, sour cream, hot chili sauce, salt and pepper. 3. Place potato shells on a parchment paper-lined 15x10x1-in. baking pan. Spoon potato mixture into potato shells, creating a ¾-in.-deep well, building up sides with potato mixture as needed. Break one egg into each well. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Top with bacon, pimientos and cheese; bake 2-4 minutes longer or until cheese is melted. Sprinkle with green onions. PER POTATO BOAT 384 cal., 20 g fat (10 g sat. fat), 230 mg chol., 571 mg sodium, 35 g carb., 5 g fiber, 17 g pro.

cook and stir 4-6 minutes or until tender. Add the garlic, seasonings and, if desired, hot chili sauce; cook 30 seconds longer. Add tomatoes; cook 3-5 minutes or until mixture is thickened, stirring occasionally. 2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cilantro; serve with pita bread. PER SERVING 159 cal., 12 g fat (3 g sat. fat), 186 mg chol., 381 mg sodium, 6 g carb., 2 g fiber, 7 g pro. Diabetic Exchanges: 1½ fat, 1 medium-fat meat, 1 vegetable.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

Streusel-Topped Blueberry Waffle Casserole

Lemon-Raspberry Ricotta Pancakes

JOAN HALLFORD NORTH RICHLAND HILLS, TX

I had company coming and needed a new breakfast casserole, so I made up this nutty idea using waffles. My neighbors and husband were happy taste testers.

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries.

Triple Citrus Scones

Humble Bumble Crumble Bars

ANGELA LEMOINE HOWELL, NJ

NANCY PHILLIPS PORTLAND, ME

I love the bright and buttery flavor of these tender scones. Serve them with a yummy jam, or try them as a base for strawberry shortcake.

While developing a treat for my bingo group, I asked my husband for ideas. He suggested a fruity bar. These berry squares are lightly sweet and so easy.

ANITA ARCHIBALD RICHMOND HILL, ON

APRIL | MAY 2016 TASTEOFHOME.COM

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Lemon-Raspberry Ricotta Pancakes TAKES: 30 MIN. • MAKES: 24 PANCAKES

1¹₂ cups cake or all-purpose flour ¹₄ cup sugar 2 tsp. baking powder ¹₄ tsp. salt ¹₄ tsp. ground cinnamon 1 cup unsweetened almond milk 1 cup part-skim ricotta cheese

3 2 3 1 1

large eggs, separated tsp. grated lemon peel Tbsp. lemon juice tsp. almond extract cup fresh or frozen raspberries Whipped cream, maple syrup and additional raspberries

1. In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon peel, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently fold in raspberries. 2. Lightly grease a griddle; heat over medium heat. Pour batter by ¼ cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries. PER (3-PANCAKE) SERVING 203 cal., 5 g fat (2 g sat. fat), 79 mg chol., 254 mg sodium, 31 g carb., 2 g fiber, 8 g pro. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

Streusel-Topped Blueberry Waffle Casserole PREP: 30 MIN. + CHILLING • BAKE: 40 MIN. + STANDING MAKES: 12 SERVINGS

1 pkg. (8 oz.) cream 6 Tbsp. butter, melted cheese, softened 1 tsp. vanilla extract ¹₂ tsp. ground cinnamon ¹₄ cup packed STREUSEL brown sugar ¹₂ cup packed 15 frozen waffles, thawed brown sugar and cut into 1-in. pieces ¹₃ cup all-purpose flour 1¹₂ cups fresh or frozen 1 tsp. ground cinnamon blueberries ¹₄ cup butter, softened 8 large eggs ¹₂ cup chopped pecans 1¹₂ cups 2% milk

1. In a small bowl, beat cream cheese and brown sugar until blended. Place half of the waffle pieces in a greased 13x9-in. baking dish. Drop cream cheese mixture by tablespoonfuls over waffles. Layer with blueberries and remaining waffles. 2. In a large bowl, whisk eggs, milk, melted butter, vanilla and cinnamon until blended; pour over waffles. Refrigerate, covered, overnight. 3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, 40-45 minutes or until set and top is golden. Let stand 10 minutes before serving. PER SERVING 446 cal., 27 g fat (12 g sat. fat), 179 mg chol., 490 mg sodium, 41 g carb., 2 g fiber, 10 g pro.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

Humble Bumble Crumble Bars

Triple Citrus Scones

PREP: 30 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 15 SERVINGS

PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 8 SCONES

¹₂ cup butter, softened FILLING ³₄ cup sugar 2 cups chunky applesauce 1 large egg ¹₂ tsp. ground cinnamon 2¹₂ cups all-purpose flour ¹₈ tsp. ground nutmeg ¹₂ tsp. baking powder ¹₄ tsp. salt 2 cups fresh blackberries ¹₄ cup packed brown sugar 2 cups fresh raspberries 1 tsp. ground cinnamon

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve ½ cup crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Bake 12-15 minutes or until lightly browned. Cool on a wire rack. 2. Stir brown sugar and cinnamon into reserved ½ cup topping; set aside. In a large bowl, combine applesauce, cinnamon and nutmeg until blended. Spread over crust; top with berries and reserved topping. Bake 30-35 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. PER BAR 228 cal., 7 g fat (4 g sat. fat), 29 mg chol., 109 mg sodium, 39 g carb., 3 g fiber, 3 g pro.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

2¹₄ cups all-purpose flour ¹₄ cup plus 1 Tbsp. sugar, divided 4 tsp. grated orange peel 2 tsp. grated lemon peel 1¹₂ tsp. grated lime peel 3 tsp. baking powder ¹₂ tsp. salt 6 Tbsp. cold butter, cubed

1 ¹₄ ¹₄ 1

large egg cup orange juice cup buttermilk Tbsp. butter, melted

GLAZE

¹₄ cup confectioners’ sugar 1¹₂ tsp. grated lime peel 1 Tbsp. lime juice 1 Tbsp. orange juice

1. Preheat oven to 400°. Place flour, ¼ cup sugar, citrus peels, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened. 2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into eight wedges. Place the wedges on a parchment paper-lined baking sheet. Brush with melted butter; sprinkle with remaining 1 Tbsp. sugar. 3. Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm. PER SCONE 281 cal., 11 g fat (7 g sat. fat), 50 mg chol., 403 mg sodium, 41 g carb., 1 g fiber, 5 g pro.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

Slow Cooker Chorizo Breakfast Casserole

Banana-Hazelnut Pain Perdu Duet

CINDY PRUITT GROVE, OK

The French phrase pain perdu means “lost bread,” and it’s the ultimate way to use up leftover loaves. We like ours with warm bananas and Nutella. Pass it around with maple syrup, confectioners’ sugar and fresh mint.

My kids ask for this hearty slow-cooked casserole for breakfast and dinner. I’ve served it with white country gravy or salsa. It’s delightful either way.

Cheesy Potato Egg Bake AMY LENTS GRAND FORKS, ND

I whipped up this cozy egg bake with potato crowns for an easy “brinner.” It’s got all the breakfast necessities. Use any add-in veggies—sweet peppers, onions, broccoli, carrots—that you like.

CHARLENE CHAMBERS ORMOND BEACH, FL

Caramelized Onion, Bacon & Kale Strata LINDA DALTON STOUGHTON, MA

When I host my friends, this comforting strata is my go-to recipe. I created it in winter to help me get through the snowstorms and shoveling.

APRIL | MAY 2016 TASTEOFHOME.COM

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Banana-Hazelnut Pain Perdu Duet TAKES: 30 MIN. • MAKES: 4 SERVINGS

¹₄ 2 2 2

8 slices French bread (¹₂ in. thick) ¹₄ cup cream cheese, softened ¹₄ cup Nutella 1 medium banana, halved lengthwise and sliced 4 tsp. brown sugar 4 large eggs 1 cup 2% milk

cup hazelnut liqueur tsp. ground cinnamon tsp. vanilla extract Tbsp. butter Optional toppings: confectioners’ sugar, maple syrup, additional banana slices and fresh mint leaves

1. On each of four bread slices, spread cream cheese and Nutella to within ½ in. of edges. Top with banana slices, brown sugar and remaining bread. In a shallow bowl, whisk eggs, milk, liqueur, cinnamon and vanilla. 2. In a large skillet, heat butter over medium-low heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 30 seconds. Place sandwiches in skillet; toast for 4-5 minutes on each side or until golden brown. Serve with toppings as desired. PER SANDWICH 468 cal., 23 g fat (10 g sat. fat), 222 mg chol., 347 mg sodium, 48 g carb., 3 g fiber, 13 g pro.

Slow Cooker Chorizo Breakfast Casserole PREP: 25 MIN. • COOK: 4 HOURS + STANDING MAKES: 8 SERVINGS

1 lb. fresh chorizo or bulk spicy pork sausage 1 medium onion, chopped 1 medium sweet red pepper, chopped 2 jalapeno peppers, seeded and chopped

1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed 1¹₂ cups (6 oz.) shredded Mexican cheese blend 12 large eggs 1 cup 2% milk ¹₂ tsp. pepper

1. In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat 7-8 minutes or until cooked through and vegetables are tender, breaking chorizo into crumbles; drain. Cool slightly. 2. In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top. 3. Cook, covered, on low 4-4½ hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PER SERVING 512 cal., 32 g fat (12 g sat. fat), 350 mg chol., 964 mg sodium, 25 g carb., 2 g fiber, 30 g pro.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

Caramelized Onion, Bacon & Kale Strata

Cheesy Potato Egg Bake

PREP: 1 HOUR + CHILLING • BAKE: 40 MIN. + STANDING MAKES: 6 SERVINGS

6 bacon strips, chopped 2 medium onions, chopped 4 large eggs 1³₄ cups 2% milk or half-and-half cream 2 Tbsp. butter, melted 1 Tbsp. Dijon mustard ¹₂ tsp. salt

¹₄ tsp. pepper 8 cups cubed Italian bread 1 cup fresh baby kale or spinach ¹₂ cup shredded fontina cheese ¹₄ cup crumbled Gorgonzola cheese

1. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 Tbsp. in pan. 2. Add onions to drippings; cook and stir over medium-high heat 2-4 minutes or until softened. Reduce heat to mediumlow; cook 20-30 minutes, stirring occasionally. 3. In a large bowl, whisk eggs, milk, melted butter, mustard, salt and pepper until blended. Stir in bread, kale, cheeses, caramelized onions and bacon. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, 1 hour or overnight. 4. Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. PER SERVING 391 cal., 22 g fat (10 g sat. fat), 167 mg chol., 886 mg sodium, 31 g carb., 2 g fiber, 17 g pro. TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 12 SERVINGS

1 lb. bulk lean turkey breakfast sausage 1³₄ cups sliced baby portobello mushrooms, chopped 4 cups fresh spinach, coarsely chopped

6 large eggs 1 cup 2% milk Dash seasoned salt 2 cups (8 oz.) shredded cheddar cheese 6 cups frozen potato crowns

1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Add mushrooms and spinach; cook 2-4 minutes longer or until mushrooms are tender and spinach is wilted. 2. Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns. 3. Bake, uncovered, 45-50 minutes or until set and top is crisp. PER SERVING 315 cal., 20 g fat (7 g sat. fat), 154 mg chol., 910 mg sodium, 16 g carb., 2 g fiber, 20 g pro.

TASTE OF HOME BREAKFAST & BRUNCH CONTEST 2016

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Field Editors

Chocolate-Covered Strawberry Cobbler

StrawberryChicken Salad with Buttered Pecans

Wild for Strawberries Grab a pint or two, then hull, slice and nibble till your fingers turn pink. Field Editors share their best and brightest strawberry dishes, picked fresh for you. Strawberry-Chicken Salad with Buttered Pecans When I think of fresh strawberries, I also think of pecans— which I love to toss into recipes for flavor and crunch. Chicken and Swiss cheese round out this salad. —LISA VARNER EL PASO, TX TAKES: 15 MIN. • MAKES: 6 SERVINGS

2 Tbsp. butter 1 cup pecan halves

78

TASTEOFHOME.COM APRIL | MAY 2016

¹₄ tsp. salt ¹₈ tsp. freshly ground pepper DRESSING

2 2 1 1

Tbsp. balsamic vinegar Tbsp. olive oil Tbsp. sugar Tbsp. orange juice ¹₈ tsp. freshly ground pepper SALAD

1 pkg. (5 oz.) spring mix salad greens ³₄ lb. sliced rotisserie chicken breast 1 cup sliced fresh strawberries 1 cup (4 oz.) shredded Swiss cheese Salad croutons, optional

1. In a large skillet, melt butter. Add pecans; cook over medium heat until nuts are toasted, about 4 minutes. Stir in salt and pepper. Remove from skillet and set aside to cool. 2. In a small bowl, whisk dressing ingredients until blended. For salad, in a large bowl, combine salad greens, chicken, strawberries and cheese. Drizzle with dressing; toss to coat. Serve with buttered pecans and, if desired, croutons. PER SERVING 392 cal., 30 g fat (8 g sat. fat), 77 mg chol., 210 mg sodium, 10 g carb., 3 g fiber, 24 g pro.

Smoky & Sweet Strawberry Chipotle Jam This jam has a sweetspicy kick. We use it to baste chicken, beef ribs or pork, and it’s unbelievably good over cream cheese. —REDAWNA KALYNCHUK BARRHEAD, AB

PREP: 10 MIN. COOK: 10 MIN. + PROCESSING MAKES: 5 HALF-PINTS

1¹₂ lbs. fresh strawberries, hulled 2 tsp. grated lemon peel 3 Tbsp. lemon juice 2 to 3 chipotle peppers in adobo sauce, finely chopped ¹₄ tsp. salt 1 pkg. (1³₄ oz.) powdered fruit pectin 3 cups sugar

1. Place half of the strawberries in a Smoky & Sweet Strawberry Chipotle Jam

Get to Know Self-Rising Flour This all-purpose flour has baking powder and a bit of salt mixed right in.

Chocolate-Covered Strawberry Cobbler This cobbler came about because I adore chocolate-covered strawberries. Try it with chocolate syrup and whipped cream. —ANDREA BOLDEN UNIONVILLE, TN

PREP: 15 MIN. • BAKE: 35 MIN. + STANDING MAKES: 12 SERVINGS

1 cup butter, cubed 1¹₂ cups self-rising flour 2¹₄ cups sugar, divided ³₄ cup 2% milk 1 tsp. vanilla extract ¹₃ cup baking cocoa 4 cups strawberries, quartered 2 cups boiling water Additional strawberries, optional

1. Preheat oven to 350°. Place cubed butter in a 13x9-in. baking pan; heat pan in oven 3-5 minutes or until butter is melted. 2. Meanwhile, in a large bowl, combine flour, 1¼ cups sugar, milk and vanilla until well blended. In a small bowl, mix the cocoa and remaining 1 cup sugar. 3. Remove baking pan from oven; carefully pour batter over melted butter. Sprinkle strawberries and cocoa mixture evenly over batter; gently pour boiling water over top (do not stir). 4. Bake 35-40 minutes or until a toothpick inserted into cake portion comes out clean. Let stand 10 minutes. Serve cobbler warm, with additional quartered strawberries if desired. PER SERVING 368 cal., 16 g fat (10 g sat. fat), 42 mg chol., 316 mg sodium, 55 g carb., 2 g fiber, 3 g pro.

food processor; process until pureed. Chop remaining strawberries. 2. In a large saucepan, combine the strawberries, lemon peel, lemon juice, peppers and salt. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar; return to a rolling boil. Boil and stir 1 minute. 3. Remove from heat; skim off foam. Ladle mixture into five hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. 4. Place jars in canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars; cool. PER (2-TBSP.) SERVING 65 cal., trace fat (0 sat. fat), 0 chol., 20 mg sodium, 17 g carb., trace fiber, trace pro. 2

STR AWBERRY FUNDAY

Take your pick of the patch, then find 30 more delicious ways to use up those ripe red beauties at tasteofhome.com/ strawberryfun

APRIL | MAY 2016 TASTEOFHOME.COM

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Meet your big, happy Field Editor family. Find these home cooks’ recipes and tips in this issue! ALABAMA

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Phyllis E. Gebhardt, SPHR; SHRM-SCP VP, DIGITAL CONTENT & AUDIENCE DEVELOPMENT Diane Dragan VP, MAGAZINE MARKETING Chris Gaydos VP, BUSINESS DEVELOPMENT Beth Gorry VP, FINANCIAL PLANNING & ANALYSIS

William Houston PUBLISHING DIRECTOR, BOOKS Debra Polansky VP, CONSUMER MARKETING PLANNING

Jim Woods

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RECIPE INDEX

RECIPE INDEX EAT SMART Lower in calories, sat. fat and sodium

FAST FIX Make now, eat later

SLOW COOKER

Done in 30 minutes or less

Set it and forget it

Makeover Lemon Pound Cake 26 Mexican Cinnamon Cookies 38 Raspberry Rumble 56 Rhubarb Custard Bars 86 Winnie’s Mini Rhubarb & Strawberry Pies 50

APPETIZERS & SNACKS Bourbon Candied Bacon Deviled Eggs 49  Catherine’s Guacamole 6 Fruit Salad Salsa with Cinnamon Tortilla Chips 37 Layered BLT Dip 49

BEVER AGES

MAIN DISHES

Agua de Jamaica 38

Grilled Onion & Skirt Steak Tacos 37 Grilled Steaks with Greek Relish 61 Hearty Garden Spaghetti 23 Jalapeno-Lime Chicken Drumsticks 24 Lemon Chicken Pasta 19 Mandarin Pork Stir-Fry 20 Oven-Roasted Salmon 18 Pigeon River Chicken 48 Shrimp & Sweet Potato Skewers 61 Slow Cooker Beef Tostadas 33 Spicy Chicken Nuggets 25 Thai Red Curry Chicken & Vegetables 25 Thyme & Basil Roast Pork 56

BREADS Triple Citrus Scones 74

BREAKFAST & BRUNCH Asparagus-Mushroom Frittata 21 Banana-Hazelnut Pain Perdu Duet 76 Caramelized Onion, Bacon & Kale Strata 76 Cheesy Potato Egg Bake 76 Fiesta Egg & Potato Boats 72  Lemon-Raspberry Ricotta Pancakes 74 Rhubarb & Strawberry Coffee Cake 72  Shakshuka 72 Slow Cooker Chorizo Breakfast Casserole 76 Southern Brunch Pastry Puff 72 Streusel-Topped Blueberry Waffle Casserole 74

CONDIMENTS, SAUCES & SPREADS  Berry BBQ Sauce 11

Dill & Caper Butter 18 Fresh Basil Salad Dressing 12 Gremolata 18 Maple Soy Glaze 18 Smoky & Sweet Strawberry Chipotle Jam 79

DESSERTS Carrot Garden Ice Cream Dessert 10 Chocolate-Covered Strawberry Cobbler 79 Humble Bumble Crumble Bars 74

 

 

SALADS Baby Kale Salad with Avocado-Lime Dressing 28 Chicken & Onion Caesar Salad 62 Crunchy Ramen Salad 48  Grilled Vegetable Salad with Poppy Seed Dressing 62 Judy’s Macaroni Salad 49 Lime-Marinated Shrimp Salad 38 Radish, Carrot & Cilantro Salad 48 Strawberry-Chicken Salad with Buttered Pecans 78 Sweet-Tart Cucumber Salad 14 

SANDWICHES  Barbecued Basil Turkey Burgers 20

Cobb Salad Sub 49 Deep-Diver Tuna Salad Sandwiches 66 Pork Burgers with Grilled Pineapple & Peppers 64  Sesame Pulled Pork Sandwiches 32 Spicy Shrimp-Slaw Pitas 21

SIDE DISHES

FLIP TO PAGE 52 FOR

10 CHOCOLATE CHIP TREATS!

 Honey-Lemon Asparagus 56  Sauteed Squash with Tomatoes

& Onions 38

SOUPS, STEWS & CHOWDERS  Loaded Potato-Leek Soup 32

Taste of Home’s registered dietitian nutritionists based our Eat Smart guidelines on criteria set by the U.S. Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked Eat Smart, for the most part, have no more than 550 calories, 6 grams saturated fat and 800 milligrams sodium per serving.

84

TASTEOFHOME.COM APRIL | MAY 2016

CONTRIBUTOR GUIDELINES Want to see your name in print? Send us your favorite recipe to share with other readers. It’s easy! Simply use the convenient form at tasteofhome.com/submit. Submit stories, tips, photos or other nonrecipe content to TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 or email them to us at [email protected]. Please submit high-resolution digital photos as JPEGs at 300 dpi. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. And please share a few words about the recipe and yourself. (For recipe contest entries, follow the directions on page 70.) Please be patient. Because of the large volume of mail, it can take our small staff several months to review submissions. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our websites, cookbooks, promotions and other publications. By submitting material for publication, you grant RDA Enthusiast Brands, LLC, its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, email or mail regarding your submission.

HIDDEN OBJECT GUIDELINES No purchase necessary to enter to win. Purchase will not improve your chances of winning. Sweepstakes is open to legal residents age 18 years or older of the U.S., its territories and possessions, or of Canada (excluding the Province of Quebec). Sweepstakes begins on 3/16/16 and ends on 5/11/16. For the official rules, visit tasteofhome.com/hiddenobject. VOID WHERE PROHIBITED. Sweepstakes sponsored by RDA Enthusiast Brands, LLC.

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CLASSIC COMEBACK A KEEPER FROM

Taste of Home April/May 1998

Tart & Timeless When tangy rhubarb, rich custard and crisp shortbread team up, you know it’s destined to be a classic. Readers first fell in love with these rosy-sweet bars in 1998, and they still pile on the online praise today. Rhubarb Custard Bars MA DE IT & LOVED IT

Once I tried these creamy bars, I had to make them for family and friends. The fruit and custard layers inspire people to go find rhubarb. —SHARI ROACH SOUTH MILWAUKEE, WI

I make this every year when the rhubarb is ready. I still have the original recipe from the 1998 issue! —EMIT1961

I get requests for this all the time! —RIESKI

I took this divine dessert to work this week—the girls loved it and wanted the recipe. They didn’t even want to share with the other departments!

The pan emptied FAST! —CMNIELSEN

86

TASTEOFHOME.COM APRIL | MAY 2016

PREP: 25 MIN. + CHILLING • BAKE: 50 MIN. • MAKES: 3 DOZEN

2 cups all-purpose flour

¹₄ cup sugar 1 cup cold butter FILLING

2 7 1 3

cups sugar Tbsp. all-purpose flour cup heavy whipping cream large eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained TOPPING

6 oz. cream cheese, softened

¹₂ cup sugar ¹₂ tsp. vanilla extract 1 cup heavy cream, whipped

1. In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. 2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool. 3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. PER BAR 198 cal., 11 g fat (7 g sat. fat), 52 mg chol., 70 mg sodium, 23 g carb., 1 g fiber, 2 g pro. 2

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