TOH - June/July 2019

153 R E C IP E S , T IP S & IDE A S

CELEBRATE THE

Golden Peach Pie P.49

AMERICAN SUMMER! Host the Perfect Party, Picnic & Potluck

SIDES TO SHARE •BLT MAC SALAD • SPICY BAKED BEANS • OVERNIGHT SLAW SAVE ROOM FOR PIE! •ROCKY ROAD • GOLDEN PEACH •RUBY GRAPE (+ ice cream, too)

Sweet CornTomato Salad P.46

Grilled Lemon Chicken P.40

JUNE/JULY 2019

Every bag tells a story.

What’s yours?

Glad® with Febreze™ freshness neutralizes the toughest odors with the irresistible scent of Gain.

JUNE• JULY 55

35 35 74 31

51

FEATURES 35

48

The American Summer For every kind of sunny-day party, there’s special food and fun to be had. Fire up the grill, make that mac salad and pull out your trusty 13x9. Summertime eatin’ never tasted so good. ...And Now for Dessert!

Pies on the windowsill with homemade ice cream ready to be scooped. That’s the sweetest way to end the day.

MIXING BOWL 13

Starters •Enjoy a lobster roll, whip up some flavored salts and discover new kitchen stuff to love.

16

In Season •Sweet? Tart? Try both with this trio of cherry recipes.

18

Pet Love • Clever ways to quench your pet’s thirst on hot days.

20

Family Kitchen •A Virginia family takes waterfront dining seriously.

23

Meal Planner •Turn one chicken recipe into four weeknight meals.

30

Beauty Pantry •Refresh your skin with a natural cucumber face toner.

31

Power Food • Learn all about the surprising benefits of watermelon.

TEST KITCHEN INSIDER

ON OUR COVER Grilled Lemon Chicken, Sweet CornTomato Salad and Golden Peach Pie recipes on pages 40, 46 and 49.

Cover by Dan Roberts (Photographer), Stephanie Marchese (Set Stylist), Sue Draheim (Food Stylist)

51

The Best Pickles •Perfect your pickles with these helpful tips.

54

Ask Sarah •Learn the best uses for popular tomato varieties.

55

Contest •Contest winners show off juicy fruit desserts bursting with flavor.

GATHER 67

Home Sweet Home •Corral the crew for a cozy candlelight treat.

70

Heart of Cooking •Gathering around the table connects this Texas family at home and in town.

74

Pop-Up Party •Throw the coolest bash of the summer with these fun twists on shaved ice.

78

Food for Good •This Oklahoma mobile eatery is on a roll to stop local hunger.

IN EVERY ISSUE 4 6 8 10 32 84 86

Contact Us Greetings More TOH Recipe Index Tasty 10 Field Editor List Why I Cook

TASTEOFHOME.COM JUNE/JULY 2019

3

“Summer farmers markets!”

EDITORIAL

CHIEF CONTENT OFFICER Beth Tomkiw – R.C. CONTENT DIRECTOR Jeanne Sidner DEPUTY EDITOR James Schend SENIOR EDITOR Rachel Bernhard Seis EDITOR Dana Meredith SENIOR FOOD EDITOR Peggy Woodward, RDN FOOD EDITORS Rashanda Cobbins, Susan Stetzel (associate) CONTRIBUTING WRITERS Lisa A. Beach, Nan Bialek, Amanda Kippert, Joann Pan, Camryn Rabideau

Design SENIOR ART DIRECTOR Kristin Bowker SENIOR DESIGNER Julianne Petrasko

What do you look forward to most about

Test Kitchen CULINARY DIRECTOR Sarah Farmer PREP KITCHEN MANAGER Catherine Ward FOOD STYLISTS Shannon Norris (senior), Josh Rink, Sarah Tramonte (associate) RECIPE EDITOR/RECIPE TESTER Alicia Rooker, RDN CULINARY ASSISTANTS Sarah Fischer, Maggie Knoebel, Beth McGuire

summer?

Visual P roduction

“Grilling on the patio with friends!”

DIRECTOR Stephanie Marchese – S.G. PHOTOGRAPHERS Mark Derse, Dan Roberts, Jim Wieland SENIOR SET STYLIST Melissa Franco MARKET PRODUCER/SET STYLIST Stacey Genaw VIDEO PRODUCERS Matt Fukuda, Sam Kirkegaard VIDEO EDITOR Tracy Kasik CONTRIBUTORS Grace Natoli Sheldon (photographer), Rachel Fiedler Lewis (food stylist)

Copy Desk COPY CHIEF Deb Warlaumont Mulvey COPY EDITORS Dulcie Shoener (senior), Chris McLaughlin, Amy Rabideau Silvers, Ann Walter

Editorial Services MANAGER Kelly Madison-Liebe PRODUCTION ARTIST Jill Banks BUSINESS MANAGER Andrea Meiers SENIOR RIGHTS ASSOCIATE Jill Godsey PRODUCTION ASSISTANT Sarah Kosalos

Digital DEPUTY EDITOR Ellie Martin Cliffe SENIOR EDITOR Nicole Doster ASSOCIATE EDITORS Lara Eucalano, Lisa Kaminski, Caroline Stanko ENGAGEMENT EDITOR Emily Racette Parulski ASSISTANT EDITORS Katie Bandurski, Laurie Dixon PHOTO RESEARCHER/VISUAL DESIGNER Brianna Griepentrog VISUAL DESIGNER Sydney Watson

Publishing Technologies MANAGER Dena Ahlers BUSINESS ANALYSTS Shannon Stroud, Grant Beattie (junior)

CONTACT US For account information, subscriptions, payments and other inquiries, contact Customer Care. customercare@ tasteofhome.com tasteofhome.com/ customercare TASTE OF HOME CUSTOMER CARE PO BOX 5294 HARLAN IA 51593-0794 To find us online tasteofhome.com facebook.com/tasteofhome pinterest.com/taste_of_home instagram.com/tasteofhome twitter.com/tasteofhome To submit a recipe tasteofhome.com/submit To contact our editors TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 tasteofhome.com/feedback To find single issues and learn about other Taste of Home products shoptasteofhome.com To advertise in Taste of Home kathy.west@ TrustedMediaBrands.com

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PRESIDENT & CHIEF EXECUTIVE OFFICER Bonnie Kintzer CHIEF ADMINISTRATIVE OFFICER/CHIEF FINANCIAL OFFICER Dean Durbin – J.B. CHIEF MARKETING OFFICER C. Alec Casey CHIEF DIGITAL OFFICER Vince Errico SVP, ADVERTISING SALES John Boland SVP, MARKETING Ronak Patel VP, HUMAN RESOURCES Jennifer Tyrrell GENERAL COUNSEL Mark Sirota VP, BENEFITS & COMPENSATION Heather Schwartz VP, PRODUCT MARKETING Brian Kennedy VP, CONSUMER ACQUISITION Heather Plant VP, OPERATIONS Michael Garzone VP, CONSUMER MARKETING PLANNING Jim Woods VP, DIGITAL PRODUCT & TECHNOLOGY Nick Contardo VP, DIGITAL CONTENT & AUDIENCE DEVELOPMENT Kari Hodes VP, PROGRAMMATIC & DATA PRODUCT OPERATIONS Scott Mulqueen VP, REVENUE OPERATIONS Larry Mlawski VP, DIGITAL SALES Randy Saperstone Taste of Home (ISSN 1071-5878) (USPS 010-444), Vol. 27, No. 3, June/July 2019 © RDA Enthusiast Brands, LLC, 2019. Published six times a year (Feb/Mar, Apr/May, Jun/Jul, Aug/Sep, Oct/Nov, Dec/Jan) 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 canada_upm_harlan@cpmx.ca. Questions About Your Subscription? Email customercare@tasteofhome.com, visit tasteofhome.com/customercare 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 GST or 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.

Make Sargento BLTLC

THIS IS NOT JUST A BLT. IT’S A

BLTLC. THAT’S THE POWER OF REAL.

100% vs 51% Put “Tender Loving Care” in every bite with Sargento® Slices.

Always 100% real, natural cheese.

Not 51%, which is all pasteurized process cheese food is required to contain.

© 2019 Sargento Foods Inc.

GREETINGS

STEPH’S SUMMER STANDOUTS Visual Production Director Stephanie Marchese dishes on what caught her eye the most from this issue.

Visual Production Director Stephanie Marchese and Deputy Editor James Schend.

FOODS OF SUMMER

47

FLOAT ON! I love these fun drink floaties! I only wish I had a big pool to use them in.

Maybe I need to bring out the kiddie pool this summer just as an excuse to show them off.

Ever since I was a baby, lobsters meant it was summer, at least to me.

We’d drive 24 hours from Wisconsin to Boston to visit my grandparents. Once there, we’d travel up to Maine, down to Cape Cod and as far south as Rhode Island, devouring countless lobsters and lobster rolls along the way.

I’m excited to share our version of the New England classic on page 14—it’s as close as I can get to the real deal.

Then there was the summer Mom bought an ice cream maker. Our first attempt was a rich vanilla similar to James’ love of Thomas Jefferson’s recipe on page 50. lobsters goes way back.

We later ventured into butter pecan (Dad’s pick) and coffee (mine).

I’ve been fortunate to spend many summers eating my way across the country. Along the Gulf Coast of Alabama I learned about barbecued shrimp ( page 45 ); I got caught up in the pulled pork debate in the Carolinas ( page 41); and I have sliced into grilled steak ( page 47 ) just about everywhere.

This year, I know you’ll start out making your go-to summer favorites, but I hope you’ll find a few new ones in our American Summer feature, starting on page 35. follow us on instagram @jlschend @tasteofhome

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JUNE/JULY 2019 TASTEOFHOME.COM

50

I’m an ice cream fanatic, so I was so happy to show off this creamy vanilla recipe in my nana’s own glass dish. I love that I get to share a piece of her through this photo.

83

It’s tomato season, and for my Italian family that means it’s bruschetta time. The fact that this recipe gets a little smoky boost from the grill makes it even more delicious.

to Paté With Vegetables

Three new grain-free patés. Two veggies in each. One more way to show your love.

Purina trademarks are owned by Société des Produits Nestlé S.A.

MORE TOH

facebook.com/tasteofhome twitter.com/tasteofhome instagram.com/tasteofhome pinterest.com/taste_of _home

T FIELD EDITOR SPOTLIGH

Anna Miller, Churdan, Iowa

Shop Our Outdoor Kitchen

Taste of Home teamed up with our colleagues at Family Handyman and Reader’s Digest to introduce our readers to the Ostertag family of Mount Vernon, Texas, who are doing some pretty generous things in their hometown. We each took a slightly different angle on this heartwarming story: Reader’s Digest spotlights the family’s strong commitment to preserving small-town America through the revitalization of Mount Vernon’s downtown area. The feature will appear in the July/ August 2019 issue and online at rd.com/ mountvernon.

The Ostertags live on a 50-acre ranch— complete with turkeys, goats, pigs and even peacocks. They gave Family Handyman permission to build the shed on their sprawling property.

The story and plans are in the July/August 2019 issue and online at familyhandyman .com/2019shed.

Finally, the shed doubles as an outdoor kitchen, which is where Taste of Home came in.

Our talented stylists designed the grilling and entertaining space, which you can see—and shop—on tasteofhome.com/ shoptheshed.

Anna loves nothing more than to unwind after a long day at work by baking a batch of cookies.

It’s no surprise, then, that her most indispensable tool is her KitchenAid stand mixer. “I love its versatility,” she says.

“And it makes kneading bread dough a breeze.”

Comfort foods rank high on Anna’s list of favorite foods to cook for her family—lasagna, chicken and noodles, and beef roast. Learn more about Anna’s best recipes in our Field Editor Spotlight. tasteof home.com/ miller

And if you flip to “Supersized Family Dining” (page 70), you’ll find out what makes the Ostertags’ big—literally—family meals special. There’s something for everyone in this feature. We hope you love it as much as we’ve enjoyed producing all the elements.

If you’ve spent time racking your brain to remember which cookbook holds the recipe you’re searching for, worry no more. We’ve partnered with eatyourbooks.com, a website dedicated to indexing recipes from cookbooks, magazines and blogs. Become a member and you can search through all the indexed recipes—over 1.7 million—and even add your own.

The Eat Your Books team has indexed every recipe from TOH magazine dating back to 2015, along with those in several of our recent cookbooks. Sign up today and get a FREE 3-month trial membership with code EYB90.

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JUNE/JULY 2019 TASTEOFHOME.COM

Our #1 Dishes You want ’em, you’ve got ’em! Taste of Home’s Most Requested Recipes 2019 is now available. Order today for a free 30-day preview! tasteofhomebooks.com/ MREQ9

FAMILY PHOTO: BUFF STRICKLAND

A TASTY SITE

SalSa With

a TroPical

TwiSt

piNeapplE salsA INGREDIENTS 1 20 oz. can DOLE® Pineapple Tidbits ½ cup red bell peppers finely chopped ¼ cup green bell peppers finely chopped 1 tablespoon chopped green onion 2 teaspoons fresh cilantro chopped 2 teaspoons chopped jalapeno (optional) 1 teaspoon grated lime peel 1. Drain pineapple; reserve ¼ cup juice.

add the SunShine

All-nAturaL FruIt. non gmo. *No genetically modified (or engineered) ingredients

TM

*

2. Combine pineapple, reserved juice, bell peppers, onion, cilantro, jalapeno and lime peel in bowl. Stir to combine. Season with salt and pepper to taste, if desired. Set aside until ready to serve. Salsa can be served at room temperature or chilled.

Find more great ideas at DoleSunshine.com/Recipes

®, TM & © 2019 Dole Packaged Foods, LLC

RECIPE INDEX APPETIZER

BEVERAGE

BREAKFAST

CONDIMENTS

Grilled Bruschetta 83

Frozen Cherry Margaritas 80

Stone Fruit Dutch Baby 86

Best Ever Sweet Pickles 52

Chunky Ketchup 36

Crisp Onion Relish 36

Cookies & Cream Truffle Balls 83

Dirty Banana Trifle 64

Lemon Rhubarb Bundt Cake 57

Mango Glacé with Pineapple Pomegranate Salsa 58

Mango Tiramisu 64

Red, White & Blue Berry Delight 43

Roasted Strawberry Rocky Road Sheet Cake 59 Freezer Pie 49

DESSERTS

Double Hot Horseradish Mustard 36

Spiced Cherry Chutney 82

Blackberry Daiquiri Bumbleberry Pie Sherbet 57 49

Golden Peach Pie 49

Lemon Blueberry Whoopie Pies 58

Lemon Mango Kanafeh 62

No-Bake Mango Strawberry Cheesecake 60

No-Churn Blueberry Perfect Peach Graham Cracker Panna Cotta 59 Ice Cream 65

MAIN DISHES

Ruby Grape Pie 49

10

Strawberry Rhubarb Thomas Jefferson’s Clambake Packets 21 Vanilla Ice Cream Cheesecake Bars 50 56

JUNE/JULY 2019 TASTEOFHOME.COM

Flaky Chicken Wellington 26

Grilled Buttermilk Chicken 23

MARINADES

Grilled Lemon Chicken 40

Grilled Pork Tenderloin with Cherry Salsa Mole 80

Key West Flank Steak 47

Peach-Glazed Ribs 72

Saucy Barbecue Shrimp 45

Balsamic Mustard Marinade 32

Ginger-Peach Marinade 32

Heavenly Greek Marinade 32

Honey-Garlic Marinade 32

Huli Huli Marinade 32

Northwoods Marinade 32

Orange-Spice Marinade 32

SALADS & SIDES

Ranch Marinade 32 Southwest Chili Marinade 32

Tangy Barbecue Marinade 32

BLT Macaroni Salad Chicken, Nectarine & Avocado Salad 39 24

Overnight Slaw 43

SANDWICHES

Southern Potato Salad 45

Sweet & Spicy Baked Beans 38

SOUP

SYRUPS

Cheese Chicken Soup 28

Blue Raspberry Syrup 76

Sweet CornTomato Salad 46

Watermelon Shrimp Salad 82

Lobster Rolls 14

Pulled BBQ Pork 41

Fuzzy Navel Syrup 76

Margarita Syrup 76

Pina Colada Syrup 76

Shirley Temple Syrup 76

TASTEOFHOME.COM JUNE/JULY 2019

11

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Some discounts, coverages, payment plans and features are not available in all states, in all GEICO companies, or in all situations. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Homeowners, renters and condo coverages are written through non-afďŹ liated insurance companies and are secured through the GEICO Insurance Agency, Inc. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, DC 20076; a Berkshire Hathaway Inc. subsidiary. Š 2018 GEICO

MIXING BOWL Trends • Tips • Kitchen Ideas

Lobster Rolls

Hometown Homemade

The Maine Attraction Even if you can’t get to vacationland, you can enjoy New England’s go-to summer treat: tender lobster piled on a buttery split-top bun. Recipe, page 14.

TASTEOFHOME.COM JUNE/JULY 2019

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MIXING BOWL Flavor Watch

W

E S S A ISC

T

The Maine Attraction (cont.)

Visit about any coastal town in Maine and you’re bound to bump into an unassuming shack that swears to serve the best lobster rolls in the land.

Charming Wiscasset is home to two of the state’s most popular: Sprague’s Lobster and Red’s Eats, world-class shacks just across the street from each other. Their simple, juicy rolls showcase lobster at its freshest, and they’re well worth the wait in line. But if you simply need to have lobster rolls right now, try our easy recipe below. They may not be served from a shack, but they still practically scream summer just the same.

Worth Your Salt A sprinkle of infused salt can amp up almost any recipe. Making your own is incredibly easy—and the flavor options are endless. Start with salt and decide whether you want to go sweet, spicy, herby or citrusy. Here are a few of our favorites.

Lime Salt Mash together š ₂ cup fine sea salt and 1 Tbsp. fresh lime zest until well combined.

Spread onto a parchmentlined baking pan and bake in a 225° oven until dry, about 30 minutes.

TRY IT ON: GRILLED PINEAPPLE, STEAK TACOS, SWEET POTATO FRIES

Basil Salt Pulse equal amounts of packed basil and coarse sea salt in a blender until basil is very finely chopped.

Spread onto a parchmentlined baking pan and bake in a 225° oven until dry, about 30 minutes.

TRY IT ON: SLICED TOMATOES, CORN ON THE COB, FRESH WATERMELON

Sriracha Salt Stir together š ₂ cup kosher salt, 5 tsp. Sriracha sauce and š ₂ tsp. fresh lime juice; spread evenly onto a parchment-lined 15x10x1-in. baking pan.

Let stand, uncovered, at room temperature for at least 8 hours or overnight. Store in an airtight container at room temperature.

Lobster Rolls To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. —Taste of Home Test Kitchen

Takes: 30 min. • Makes: 8 servings 1 š ₃ 2 š â‚‚ 5

cup chopped celery cup mayonnaise Tbsp. lemon juice tsp. dill weed cups cubed cooked lobster meat (about 4 small lobsters) 8 split hot dog buns, toasted

In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed.

Gently stir in lobster. Serve on rolls.

1 sandwich: 354 cal., 12g fat (2g sat. fat), 133mg chol., 887mg sod., 36g carb. (5g sugars, 1g fiber), 25g pro.

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JUNE/JULY 2019 TASTEOFHOME.COM

TRY IT ON: AVOCADO, EGGS, GRILLED CHICKEN, ROASTED VEGGIES, POPCORN

HIDDEN OBJECT Spot these kitchen tongs in this issue, and you could win a Taste of Home cookbook. (In our last issue, the avocado was on page 55.) Go to our website to enter and to read the complete guidelines. tasteofhome.com/hiddenobject

2 1

Kitchen Trend

MODERN WICKER Not just for patio furniture anymore, wicker has come a long way in the style department. Here are some chic ways to weave it into your home decor this season.

3

1. Round All Weather Wicker Vernazza

PHOTOS, SHUTTERSTOCK—TONGS: YSAMI; KITCHEN: PHOTOGRAPHEE.EU; MAP: PYTY

Outdoor Chair $400/2 worldmarket .com 2. Battina Rattan Table Lamp $90 pier1.com 3. Vagabond Vintage Wicker Demijohn Bottle $30 modishstore.com 4. Gray Round Natural Fiber Chip and Dip Serving Tray $35 worldmarket.com

Super simple! Did you know you can take any Mason jar and replace the top with a Parmesan shaker lid? Mind blown. Say hello to your fave thrifty travel mug!

4

Indispensable

The Dream Steam “I love fresh veggies in the summer. A quick steam in my steamer basket over a little water, then just a dab of herb butter, is all I need to bring out their true flavor.”

Sunsella 100% Stainless Steel Vegetable Steamer Basket/Insert $14 amazon.com

DISHING WITH

Dana Meredith TOH Editor

TASTEOFHOME.COM JUNE/JULY 2019

15

MIXING BOWL In Season

Cherries These juicy, tender-skinned beauties taste great by the handful, and studies show they can boost brain health. They’re the star of the show in our cherry margarita, but they also shine as backup in salsa and chutney. RECIPES ON P.80 & P.82

Grilled Pork Tenderloin with Cherry Salsa Mole

Check for freshness.

Look for firm, plump, shiny cherries bright in color with green stems attached.

Keep cold and dry.

Cherries can last seven to 10 days in the fridge, unwashed, until ready for use.

Spiced Cherry Chutney

Favor a flavor.

Sour cherries (such as Montmorency and Morello) are usually red and perfect for baking. Sweet varieties ( like Bing and Rainier) vary in color and make a delish on-the-go snack.

Frozen Cherry Margaritas

Pop that pit!

Place a cherry stem side up on top of an empty bottle. Remove the stem to reveal the dimple. Using a straw, push straight through dimple, knocking the pit out of the bottom.

16

JUNE/JULY 2019 TASTEOFHOME.COM

GET EVEN MORE! Take your pick of dozens more fresh cherry recipes. tasteofhome.com/ cherrylove

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MIXING BOWL

Pet Love

NO MORE PARCHED PETS FOR PETS, SUMMERTIME MEANS REGULAR VISITS TO THE PARK AND NAPS IN THEIR FAVORITE SUNNY PATCHES AT HOME. HOT TEMPERATURES, THOUGH, MEAN YOUR PET NEEDS TO SLURP UP MORE H2 0 THAN USUAL.

FEED PETS MORE WET FOOD Incorporating some wet food into mealtime is one of the best ways to promote hydration. “For dogs, add wet food to their kibble, and try adding a bit more water to the mixture,” Dr. Nicholas says. For cats, mix water into canned wet food. To make wet food even more beneficial for your feline friends, sprinkle in FortiFlora probiotic to promote gastrointestinal balance.

Most cats and dogs think it tastes pretty good, and some even love it. “It can help encourage them to chow down on their moistened food mixture even more,” he says.

TREAT PETS TO (MULTITASKING) ICY TREATS Icy treats are cooling, fun to eat and hydrating. Dilute chicken broth with water and freeze it in ice-cube trays to give your pet an easy one-ingredient treat. Add cubes to your dog’s water bowl to encourage more slurping. Use the same trick for your cat, but try subbing tasty tuna water or clam juice for the chicken broth.

LIMIT OUTDOOR PLAYTIME When it feels hot and humid, try to limit your pet’s activity. “Aim to do walks early in the morning and later in the evening,” Dr. Nicholas says. “Be sure to provide plenty of rest stops and areas of shade for your pets.” Plus, bring your water bottles and a handy collapsible bowl for water breaks during the longer walks or romps at the park.

Keep your furry friend happy and hydrated even on the hottest day.

These pooch-approved products make it easier than ever to squeeze in an extra gulp or two.

ENCOURAGE WATER PLAY Water-loving dogs playing in a pool, around a hose or in a sprinkler tend to take in some inadvertent mouthfuls of water. That’s by design. Allowing your dog to play in the kiddie pool or water fountains at the park helps them tap plenty of water—and it’s a fun form of your dog’s daily exercise.

As a bonus, once your pup’s all tuckered out from playtime, it’s an ideal moment to carry out those not-so-fun tasks, like brushing teeth or clipping nails.

MATOP Dog Water Fountain Step-On Water Dispenser With the press of a paw, your pup can slurp and splash at will with this step-activated water fountain that hooks up to your garden hose. $37 amazon.com

PROVIDE PLENTY OF SOURCES OF WATER Cats really love water recirculation fountains. “These can be a great way to get a cat to drink more water,” Dr. Nicholas says. “Many cats also like drinking out of tall water glasses or mugs.” Try leaving out a few bowls and taller, sturdy tumblers or mugs for your cat to choose from. 1

Dexas Popware for Pets Collapsible Travel Cup Whether on a walk or a road trip, this collapsible bowl makes it easy to stop for water breaks on the go.

The handy carabiner even attaches to your pet's leash! $9 amazon.com

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JUNE/JULY 2019 TASTEOFHOME.COM

DOG: APIWICH PUDSUMRAN/SHUTTERSTOCK

To make sure your animals are cool, healthy and drinking plenty of water during sweltering heat, we consulted Dr. Jason Nicholas, a pet-safety expert and chief medical officer at Preventive Vet, for simple strategies to encourage hydration all summer.

SPLASH, SIP & STAY COOL

MIXING BOWL Family Kitchen

Waterfront Dining Field Editor Laura Davis doesn’t confine her cooking to the kitchen.

BY E L I Z A B E T H R U S S E L L

Laura has perfected simple seafood recipes the whole family can enjoy on the boat.

ISLAND LIFE MEANS BOATS AND BEACHES ALL SUMMER LONG, and for the Davis family

of Chincoteague Island, Virginia, it also means simple meals grilled to perfection on their skiff, Flat Bottomed Girl. “We’re on the boat every weekend in summer,” says Laura Davis, who grew up boating and hooked her family on the activity. Some days that means hitting the water at 5 a.m. to fish and staying afloat until dusk.

“We get hungry on the boat—especially my three boys,” says Laura. “I pack an easy lunch, like sandwiches, and often grill seafood for dinner when the boat is anchored at Little Beach, where a lot of us spend the afternoon.

“Everyone brings food to share, but not everyone cooks on their boats,” she says.

“The smell from my grill wafts down the beach. It’s amazing the friends you make when grilling outdoors. Luckily, I’ve only fallen off the boat once while cooking!”

Dinner on the boat typically includes shrimp skewers or seafood foil packets, cheeseburgers or sweet tea-brined chicken. “I keep it simple, but I think that’s often the best,” says Laura.

“With planning and a bit of work the night before, you can put together a really nice meal on a boat.”

Laura usually makes side dishes in advance and creates a list of what she needs to bring from home. “I keep plastic plates and serving platters in the cubby of the boat and wash them when we’re home,” she says. “It’s worth investing in nice plasticware, even from yard sales, because paper plates do not work on windy days!”

While meals on the boat are something to look forward to, the people and the place make it most special. “I love the family time and seeing friendships grow,” says Laura. “And nature puts on such a display when we’re on the water.” See Laura’s blog, tideandthyme.com, for more of her recipes.

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JUNE/JULY 2019 TASTEOFHOME.COM

FAMILY PHOTOS: DONNA A. GOOD; FOIL PACKET: TIDE & THYME

“This is the ultimate in al fresco dining.”

For Laura’s boys, William, Andrew and Nathan, and husband, Jonathan, boat days mean swimming, snacking...and the occasional nap on deck.

Clambake Packets This foil packet recipe is simple enough to cook up on the boat or when camping.

It tastes just like summer on the shore.

Laura Davis, Chincoteague, VA Prep: 20 min. • Grill: 25 min. • Makes: 6 servings 1¹ ₂ lbs. uncooked shell-on shrimp (16-20 per lb.)

1¹ ₂ lbs. red potatoes, quartered 26 fresh littleneck clams 3 medium ears sweet corn, cut into 1-in. slices ³ ₄ lb. smoked kielbasa or fully cooked andouille sausage links, cut into 1-in. slices ¹ ₄ cup olive oil 1 Tbsp. seafood seasoning 1 medium lemon, sliced

1. Divide shrimp, potatoes, clams, corn

and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with olive oil; sprinkle with seafood seasoning.

Top with lemon slices. Fold foil around mixture, sealing tightly.

2. Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape.

Discard any unopened clams.

1 packet: 526 cal., 28g fat (7g sat. fat), 197mg chol., 894mg sod., 32g carb. (5g sugars, 3g fiber), 37g pro. 1 TASTEOFHOME.COM JUNE/JULY 2019

21

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MIXING BOWL Meal Planner

Chicken on the Fly Throw some chicken on the grill to prep four delicious dinners for super breezy weeknights.

START WITH SIMPLE GRILLED CHICKEN TONIGHT. Flip the page to see how to turn the leftovers into something delicious.

Grilled Buttermilk Chicken I created this recipe years ago, after a local chef shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and it always turns out moist and delicious! Try twisting the thyme sprigs before adding to the buttermilk mixture for richer-flavor chicken.

HE AR T

HE ALTHY Grilled Buttermilk Chicken

Sue Gronholz, Beaver Dam, WI

Prep: 10 min. + marinating Grill: 10 min. • Makes: 12 servings 1¹ ₂ 4 4 ¹ ₂ 12

cups buttermilk fresh thyme sprigs garlic cloves, halved tsp. salt boneless skinless chicken breast halves (about 4.5 lbs.)

1. Place buttermilk, thyme, garlic

and salt in a large bowl or shallow dish. Add the chicken and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.

2. Drain chicken, discarding the marinade. Grill the breasts, covered, over medium heat until a thermometer reads 165°, for 5-7 minutes per side.

1 chicken breast half: 189 cal., 4g fat (1g sat. fat), 95mg chol., 168mg sod., 1g carb. (1g sugars, 0 fiber), 35g pro.

Diabetic exchanges: 5 lean meat.

DON’T FORGET! SAVE 8 GRILLED CHICKEN BREAST HALVES TO USE IN MEALS LATER THIS WEEK.

2

2

4

CUPS

CUPS

CUPS

Chicken, Nectarine & Avocado Salad

Flaky Chicken Wellington

Cheese Chicken Soup

TASTEOFHOME.COM JUNE/JULY 2019

23

MIXING BOWL Chicken, Nectarine & Avocado Salad

1 cup crumbled feta cheese ¹ ₂ cup poppy seed salad dressing 1 medium ripe avocado, peeled and sliced 1 cup granola with fruit and nuts

This salad is really summery and comes together very quickly.

Using granola adds crunch and makes it different. Our favorite granolas have been those that aren’t overly sweet but have lots of nuts.

In a large bowl, combine the spinach, nectarines, chicken and feta. Drizzle with the salad dressing; toss to coat.

Top with avocado slices and granola.

Serve immediately.

1¹ ₂ cups: 561 cal., 32g fat (7g sat. fat), 87mg chol., 539mg sod., 38g carb. (18g sugars, 7g fiber), 30g pro.

Test Kitchen tip: If you skipped the Grilled Buttermilk Chicken on page 23, use a rotisserie chicken to make this salad come together in a flash.

Elisabeth Larsen, Pleasant Grove, UT

Takes: 15 min. • Makes: 4 servings 6 oz. fresh baby spinach (about 8 cups) 2 nectarines, thinly sliced 2 cups cubed cooked chicken

HOW TO LOVE LEFTOVERS • Grilled chicken freezes beautifully and tastes just like it came off the grill after it’s thawed.

• Freeze your grilled and cooled chicken in airtight containers for up to 6 months. To use, partially thaw the chicken in the refrigerator overnight.

• If you know you’ll be using leftover grilled chicken within 3-4 days, dice it up after cooling and store in an airtight container in the fridge.

Then you can just toss it into stir-fries, salads and pastas on the fly.

Chicken, Nectarine & Avocado Salad

2 CUPS

TOSS IN CUBED CHICKEN TO PACK IN THE PROTEIN.

24

JUNE/JULY 2019 TASTEOFHOME.COM

Continued on page 26

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Call 1-800-660-3815 or visit www.philips.com/simplygomini to learn how to get your SimplyGo Mini today.

There’s always a way to make life better.

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MIXING BOWL Flaky Chicken Wellington This cozy chicken Wellington takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy weeknights.

Kerry Dingwall, Wilmington, NC

Prep: 30 min. • Bake: 15 min.

Makes: 6 servings 2 cups cubed cooked chicken 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 3 hard-boiled large eggs, chopped ¹ ₂ cup finely chopped dill pickles ¹ ₃ cup finely chopped celery 2 tubes (8 oz. each) refrigerated crescent rolls 2 tsp. prepared mustard, divided 1 cup sour cream 2 Tbsp. dill pickle juice 1. Preheat oven to 350°. In a bowl,

combine the first 5 ingredients.

Unroll one tube of crescent dough into one long rectangle; press the perforations to seal.

2. Spread half the mustard over dough; top with half the chicken mixture to within ¹ ₄ in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place, cut side down, on a parchment-lined baking sheet.

Cut slits in top. Repeat with the remaining crescent dough, mustard and chicken mixture.

3. Bake until golden brown, 15-20 minutes. Meanwhile, stir together sour cream and pickle juice; serve with pastries. ¹ ₃ pastry with about 3 Tbsp. sauce: 495 cal., 28g fat (6g sat. fat), 144mg chol., 830mg sod., 37g carb. (10g sugars, 2g fiber), 25g pro.

26

JUNE/JULY 2019 TASTEOFHOME.COM

Flaky Chicken Wellington

2 CUPS

USE LEFTOVER CUBED CHICKEN TO MAKE MEAL PREP A SNAP.

MAKE AHEAD & FREEZE: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes.

Continued on page 28

BRIEF SUMMARY OF MEDICATION GUIDE Prolia® (PRÓ-lee-a) (denosumab) Injection, for subcutaneous use Read the Medication Guide that comes with Prolia before you start taking it and each time you get a refill. There may be new information. The Medication Guide does not take the place of talking with your doctor about your medical condition or treatment. Talk to your doctor if you have any questions about Prolia.

What is the most important information I should know about Prolia?

If you receive Prolia, you should not receive XGEVA®. Prolia contains the same medicine as Xgeva (denosumab).

Prolia can cause serious side effects including: • Serious allergic reactions. Serious allergic reactions have happened in people who take Prolia. Call your doctor or go to your nearest emergency room right away if you have any symptoms of a serious allergic reaction. Symptoms of a serious allergic reaction may include: low blood pressure (hypotension) rash trouble breathing itching throat tightness hives swelling of your face, lips, or tongue • Low calcium levels in your blood (hypocalcemia).

Prolia may lower the calcium levels in your blood. If you have low blood calcium before you start receiving Prolia, it may get worse during treatment. Your low blood calcium must be treated before you receive Prolia. Most people with low blood calcium levels do not have symptoms, but some people may have symptoms.

Call your doctor right away if you have symptoms of low blood calcium such as: spasms, twitches, or cramps in your muscles numbness or tingling in your fingers, toes, or around your mouth Your doctor may prescribe calcium and vitamin D to help prevent low calcium levels in your blood while you take Prolia. Take calcium and vitamin D as your doctor tells you to.

• Severe jaw bone problems (osteonecrosis).

Severe jaw bone problems may happen when you take Prolia. Your doctor should examine your mouth before you start Prolia. Your doctor may tell you to see your dentist before you start Prolia. It is important for you to practice good mouth care during treatment with Prolia. Ask your doctor or dentist about good mouth care if you have any questions.

• Unusual thigh bone fractures.

Some people have developed unusual fractures in their thigh bone. Symptoms of a fracture include new or unusual pain in your hip, groin, or thigh.

• Increased risk of broken bones, including broken bones in the spine, after stopping Prolia.

After your treatment with Prolia is stopped, your risk for breaking bones, including bones in your spine, is increased. Your risk for having more than 1 broken bone in your spine is increased if you have already had a broken bone in your spine. Do not stop taking Prolia without first talking with your doctor. If your Prolia treatment is stopped, talk to your doctor about other medicine that you can take.

• Serious infections.

Serious infections in your skin, lower stomach area (abdomen), bladder, or ear may happen if you take Prolia. Inflammation of the inner lining of the heart (endocarditis) due to an infection also may happen more often in people who take Prolia. You may need to go to the hospital for treatment if you develop an infection.

Prolia is a medicine that may affect the ability of your body to fight infections. People who have a weakened immune system or take medicines that affect the immune system may have an increased risk for developing serious infections. Call your doctor right away if you have any of the following symptoms of infection: fever or chills skin that looks red or swollen and is hot or tender to touch fever, shortness of breath, cough that will not go away severe abdominal pain frequent or urgent need to urinate or burning feeling when you urinate • Skin problems.

Skin problems such as inflammation of your skin (dermatitis), rash, and eczema may happen if you take Prolia. Call your doctor if you have any of the following symptoms of skin problems that do not go away or get worse: redness your skin is dry or feels like leather itching blisters that ooze or become crusty small bumps or patches (rash) skin peeling • Bone, joint, or muscle pain.

Some people who take Prolia develop severe bone, joint, or muscle pain.

Call your doctor right away if you have any of these side effects.

What is Prolia?

Prolia is a prescription medicine used to: • Treat osteoporosis (thinning and weakening of bone) in women after menopause (“change of life”) who: are at high risk for fracture (broken bone) cannot use another osteoporosis medicine or other osteoporosis medicines did not work well • Increase bone mass in men with osteoporosis who are at high risk for fracture.

• Treat osteoporosis in men and women who will be taking corticosteroid medicines (such as prednisone) for at least 6 months and are at high risk for fracture.

• Treat bone loss in men who are at high risk for fracture receiving certain treatments for prostate cancer that has not spread to other parts of the body.

• Treat bone loss in women who are at high risk for fracture receiving certain treatments for breast cancer that has not spread to other parts of the body.

It is not known if Prolia is safe and effective in children.

Do not take Prolia if you: • have been told by your doctor that your blood calcium level is too low.

• are pregnant or plan to become pregnant.

• are allergic to denosumab or any of the ingredients in Prolia. See the end of this leaflet for a complete list of ingredients in Prolia.

Before taking Prolia, tell your doctor about all of your medical conditions, including if you: • are taking a medicine called Xgeva (denosumab). Xgeva contains the same medicine as Prolia.

• have low blood calcium.

• cannot take daily calcium and vitamin D. • had parathyroid or thyroid surgery (glands located in your neck).

• have been told you have trouble absorbing minerals in your stomach or intestines (malabsorption syndrome).

• have kidney problems or are on kidney dialysis.

• plan to have dental surgery or teeth removed.

• are pregnant or plan to become pregnant. Prolia may harm your unborn baby.

Females who are able to become pregnant: Your healthcare provider should do a pregnancy test before you start treatment with Prolia.

You should use an effective method of birth control (contraception) during treatment with Prolia and for at least 5 months after your last dose of Prolia.

Tell your doctor right away if you become pregnant while taking Prolia.

• are breastfeeding or plan to breastfeed. It is not known if Prolia passes into your breast milk.

You and your doctor should decide if you will take Prolia or breastfeed. You should not do both.

Tell your doctor about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements.

Know the medicines you take. Keep a list of medicines with you to show to your doctor or pharmacist when you get a new medicine.

How will I receive Prolia?

• Prolia is an injection that will be given to you by a healthcare professional. Prolia is injected under your skin (subcutaneous).

• You will receive Prolia 1 time every 6 months.

• You should take calcium and vitamin D as your doctor tells you to while you receive Prolia.

• If you miss a dose of Prolia, you should receive your injection as soon as you can.

• Take good care of your teeth and gums while you receive Prolia. Brush and floss your teeth regularly.

• Tell your dentist that you are receiving Prolia before you have dental work.

What are the possible side effects of Prolia?

Prolia may cause serious side effects.

• See “What is the most important information I should know about Prolia?”

• It is not known if the use of Prolia over a long period of time may cause slow healing of broken bones.

The most common side effects of Prolia in women who are being treated for osteoporosis after menopause are: • back pain • muscle pain • pain in your arms and legs • bladder infection • high cholesterol The most common side effects of Prolia in men with osteoporosis are: • back pain • common cold (runny nose or sore throat) • joint pain The most common side effects of Prolia in patients with glucocorticoid-induced osteoporosis are: • back pain • lung infection (bronchitis) • high blood pressure • headache The most common side effects of Prolia in patients receiving certain treatments for prostate or breast cancer are: • joint pain • pain in your arms and legs • back pain • muscle pain Tell your doctor if you have any side effect that bothers you or that does not go away.

These are not all the possible side effects of Prolia.

Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

How should I store Prolia if I need to pick it up from a pharmacy?

• Keep Prolia in a refrigerator at 36°F to 46°F (2°C to 8°C) in the original carton.

• Do not freeze Prolia.

• When you remove Prolia from the refrigerator, Prolia must be kept at room temperature [up to 77°F (25°C)] in the original carton and must be used within 14 days.

• Do not keep Prolia at temperatures above 77°F (25°C). Warm temperatures will affect how Prolia works.

• Do not shake Prolia.

• Keep Prolia in the original carton to protect from light.

Keep Prolia and all medicines out of the reach of children.

General Information about the safe and effective use of Prolia.

Medicines are sometimes prescribed for purposes other than those listed in a Medication Guide.

Do not use Prolia for a condition for which it was not prescribed. Do not give Prolia to other people, even if they have the same symptoms that you have. It may harm them. You can ask your doctor or pharmacist for information about Prolia that is written for health professionals.

What are the ingredients in Prolia?

Active ingredient: denosumab Inactive ingredients: sorbitol, acetate, polysorbate 20, Water for Injection (USP), and sodium hydroxide For more information, go to www.Prolia.com or call Amgen at 1-800-772-6436. © 2018 Amgen Inc. All rights reserved. USA-162-80459

MIXING BOWL

4 CUPS

LEFTOVER CUBED CHICKEN MAKES THIS SOUP SIMPLE.

Cheese Chicken Soup

Cheese Chicken Soup Kids won’t think twice about eating vegetables when they’re served up in this creamy and cheesy soup!

—LaVonne Lundgren, Sioux City, IA

Takes: 30 min. • Makes: 8 servings 4 cups cubed cooked chicken breast 2 cans (10³ ₄ oz. each) condensed cream of chicken soup, undiluted 1 pkg. (16 oz.) frozen mixed vegetables, thawed

3¹ ₂ cups water 1 can (14¹ ₂ oz.) diced potatoes, drained 1 pkg. (16 oz.) process cheese (Velveeta), cubed

In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes.

Stir in cheese just until melted (do not boil).

1¹ ₃ cups: 429 cal., 22g fat (11g sat. fat), 116mg chol., 1464mg sod., 23g carb. (6g sugars, 4g fiber), 33g pro. 1

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MIXING BOWL

Beauty Pantry

Cool as a Cucumber Keep your facial skin hydrated and healthy on the hottest summer days with this natural DIY toner made from garden ingredients.

Toner’s main purpose is to protect and restore your skin’s pH balance, which keeps it healthy and glowing.

Luckily, cucumbers naturally have the same pH as skin, making them the perfect ingredient for a natural DIY face toner. Nutrient-rich cucumbers can also help reduce inflammation, restore moisture and prevent wrinkles, so pull one out of your crisper drawer and make it part of your beauty routine.

This recipe packs a one-two punch with the help of aloe vera. A little bit of aloe will soothe sunburns, minimize acne and leave skin refreshed and hydrated. Whip up the recipe in just a few minutes, then head outside to enjoy the sunny days of summer.

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Cucumber Aloe Face Toner Peel and slice ¹ ₂ cucumber. In a food processor, place slices and 1-in. cutting from an aloe vera plant. (You can substitute 1 tsp. of 100% aloe vera gel.)

Process the ingredients until pulpy.

Strain the mixture through a sieve or cheesecloth twice to remove the solids.

Stir in 2 Tbsp. water. Store toner in a small container or spray bottle. Store leftover toner in the fridge for up to 1 week. Makes about ¹ ₄ cup.

To use, after cleansing your face, soak a cotton pad with toner and gently wipe it on your face and neck. Or, use a spray bottle to spritz toner on face. Follow with moisturizer.

NO TIM TO DIY?E Tr y this!

Cucumber Herbal Alcohol-Free Toner $16 kiehls.com

MIXING BOWL Don’t toss the rind!

You can pickle it for a refreshing treat.

Find our recipe at tasteofhome.com/ watermelonrind.

Power Food

A SLICE OF SUMMER STAY HYDRATED WITH THIS NUTRIENT-RICH REFRESHER. Nutrient-dense foods—like watermelon and grapefruit— pack in the vitamins and minerals with few calories.

Why else should you reach for watermelon?

You’ll stay hydrated.

Parched? Grab a slice of watermelon! At 92% H20, watermelon serves as a tasty, natural thirst-quencher.

–

It can help manage weight.

Research shows that eating foods with high water content, like watermelon, helps keep you fuller longer. And, at just 80 calories in a 2-cup serving, watermelon has zero fat and almost no sodium.

–

It helps fight germs.

Watermelon contains high levels of vitamin C, which helps strengthen your body’s immune system.

–

It protects your skin.

Watermelon boasts more lycopene than tomatoes! This antioxidant helps protect skin from harmful UV rays.

–

You’ll recover quicker.

Watermelon contains potassium, which might help prevent muscle cramps.

Plus, it’s a good source of citrulline—an amino acid being studied to assess its effectiveness in reducing muscle soreness. 1

FUN FACT

The Guinness World Record for heaviest watermelon is held by Christopher Kent of Sevierville, Tennessee.

In 2013, his homegrown watermelon weighed in at a massive 350.5 lbs!

Watermelon Shrimp Salad RECIPE ON P.82

31

3 2

1

4

6 7

5 8

Tasty 10

9

Grilling Marinades Prepare to become a pit master. Mix up your sauce in a shallow dish, toss in the main ingredient and rest it in the fridge for up to the max marinating time.

1 1 cup packed brown Huli Huli

sugar, ³ ₄ cup ketchup, ³ ₄ cup reduced-sodium soy sauce, ¹ ₃ cup sherry or chicken broth, 2¹ ₂ tsp. minced fresh gingerroot and 1¹ ₂ tsp. minced garlic.

—Sharon Boling, San Diego, CA

2 Northwoods 6 Tbsp. maple syrup, 6 Tbsp. balsamic vinegar, ³ ₄ tsp. salt and ³ ₄ tsp. coarsely ground pepper.

—Nicholas King, Duluth, MN

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10

3 Honey-Garlic ¹ ₄ cup lemon juice,

6 Heavenly Greek

¹ ₄ cup honey, 2 Tbsp. soy sauce and 2 minced garlic cloves.

¹ ₃ cup lemon juice, 2 Tbsp. olive oil, 4 tsp. grated lemon zest, 2 minced garlic cloves, 1 tsp. dried oregano, ¹ ₄ tsp. salt and ¹ ₄ tsp. pepper.

—Helen Carpenter, Albuquerque, NM

4 Orange-Spice ¹ ₂ cup thawed orange juice concentrate, ¹ ₄ cup honey, ¹ ₄ cup soy sauce, 1 tsp. Chinese five-spice powder and ¹ ₂ tsp. garlic powder.

—Debra Stevens, Lutz, FL

5 Ranch 2 cups sour cream,

—Meagan Jensen, Reno, NV

Chili 7 Southwest 2 Tbsp. olive oil, 1 Tbsp. chili powder, 1 tsp. garlic salt, 1 tsp. ground coriander, 1 tsp. dried oregano, ¹ ₂ tsp. ground cumin and ¹ ₂ tsp. pepper.

—Lindsay Matuszak, Reno, NV

Mustard 8 Balsamic 1¹ ₄ cups balsamic

1 envelope ranch salad dressing mix, 4 tsp. lemon juice, 4 tsp. Worcestershire sauce, 2 tsp. celery salt, 2 tsp. paprika, 1 tsp. garlic salt and 1 tsp. pepper.

vinaigrette, 4 tsp. ground mustard, 2¹ ₄ tsp.

Worcestershire sauce and 2 minced garlic cloves.

—Barbee Decker, Whispering Pines, NC

—Gail Garcelon, Beaverton, OR

JUNE/JULY 2019 TASTEOFHOME.COM

9 Ginger-Peach ¹ ₄ cup peach preserves, 1 Tbsp. lemon juice, 1 Tbsp. finely chopped crystallized ginger, 2 tsp. grated lemon zest and ¹ ₈ tsp. ground cloves.

—Jacqueline Correa, Landing, NJ

Barbecue 10 Tangy 1 cup barbecue sauce, ¹ ₂ cup burgundy wine or beef broth and ¹ ₄ cup lemon juice.

—Beverly Dietz, Surprise, AZ

Match the Marinade Beef 8 hrs Pork 6 hrs Chicken 4 hrs Fruit 1 hr Seafood 30 min

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It’s finally here. Get outside and call over your pals— it’s time to party. Whatever the reason for your sunny-day celebration, these are the recipes that taste like summer in every bite.

TASTEOFHOME.COM JUNE/JULY 2019

35

The livin’ is easy at this laid-back burgers-and-dogs cookout.

WIT‘ C H E E S E!

Top that dog or make the best burger with these kicked-up condiments.

Summer in the City Give your hot dog hometown flair with these fun frank flavors from across America.

Chunky Ketchup

PHILADELPHIA

Cheez Whiz Sauteed peppers, onions and mushrooms Served on a hoagie roll

C O N EY ST YLE!

DETROIT

Beanless chili Mustard Raw diced onion Shredded cheddar On a poppy seed bun NASHVILLE

Chicken hot dog H OT Hot sauce C H I C KEN !

Cayenne Mayo Sliced pickles Tucked into a plain bun

Crisp Onion Relish

S O N O RA N D O G!

TUCSON

Wrapped in bacon Pinto beans Chopped tomatoes Diced raw onion Avocado Mayo Jalapenos Piled on a bolillo roll

Top Dogs In a recent taste test, we tried six hot dogs to find the best brand.

See all the sizzlers online! tasteofhome.com/hotdogtest

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JUNE/JULY 2019 TASTEOFHOME.COM

Stir together ¹ ₂ cup sugar, ¹ ₃ cup water and ¹ ₃ cup cider vinegar until dissolved.

Pour over 4 thinly sliced sweet onions. Chill at least 3 hours. Drain; discard liquid. Stir in 1 cup mayo and 1 tsp. celery seed.

Makes about 6 cups.

Double Hot Horseradish Mustard

K ANSAS CIT Y

Melted Swiss cheese Sauerkraut Thousand Island dressing Served on a sesame seed bun

Simmer 4 cups chopped tomatoes, 1 chopped onion, 1 chopped green pepper, 1 cup sugar, one 6-oz. can tomato paste and 1 Tbsp. salt, uncovered, until slightly thickened, about 1¹ ₂ hours. Stir in ¹ ₄ cup white vinegar; heat through. Cool mixture to room temperature.

Makes 3¹ ₂ cups.

ROYAL R EU B EN !

Process ¹ ₄ cup cider vinegar, ¹ ₄ cup ground mustard, 3 Tbsp. white wine vinegar, 2 Tbsp. mustard seed, 1 Tbsp. prepared horseradish and 1¹ ₂ tsp. honey until smooth.

Makes ¹ ₂ cup.

HOT DANG! Teach a plain dog new tricks with even more ways to take ’em over the top. tasteofhome.com/ hotdogtoppers

Build a Better Burger Try these tips when you’re making burgers at home.

Beef It Up Choosing the right meat makes all the difference. Pick up a blend that isn’t too lean. A good choice is ground beef that has 20% fat. You’ll find it labeled as 80/20.

Keep ‘em Juicy Don’t overhandle the meat before cooking.

Gently mix in any seasonings with two forks until just combined. Shape into 4-in. round patties about ½ in. thick.

Let It Be Try not to press on burgers with a spatula while grilling. Doing so squeezes out juices, decreasing flavor and making a drier patty.

On This Page: • Chunky Ketchup • Crisp Onion Relish • Double Hot Horseradish Mustard • Sweet & Spicy Baked Beans Recipe on p.38

FUN ON A BUN Find more top tips, plus a must-have burger recipe. tasteofhome.com/ burgertips

GET IN ON THE GAME OR JUST SIT BACK AND RELAX. YOUR BASH GETS EVEN BETTER WITH THESE PARTY STARTERS. Sweet & Spicy Baked Beans These beans are a hit with guests and family, who are always asking for the recipe. It’s so simple and super delicious.

—Elliot Wesen, Arlington, TX

Prep: 15 min. • Bake: 50 min.

Makes: 14 servings 2 cans (28 oz. each) baked beans 1 can (20 oz.) unsweetened crushed pineapple, drained 1 cup spicy barbecue sauce ¹ ₂ cup molasses 2 Tbsp. prepared mustard ¹ ₂ tsp. pepper ¹ ₄ tsp. salt 1 can (6 oz.) french-fried onions, crushed, divided 5 bacon strips, cooked and crumbled, divided 1. In a large bowl, combine the

first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish.

2. Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon.

Bake, uncovered, 5-10 minutes longer or until bubbly. ³ ₄ cup: 285 cal., 9g fat (3g sat. fat), 10mg chol., 860mg sod., 46g carb. (14g sugars, 7g fiber), 7g pro.

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JUNE/JULY 2019 TASTEOFHOME.COM

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GR A B A DR INK !

(From left, front to back)

• Wisconsin Brewing Co. Yankee American IPA • Deschutes Brewery Da Shootz! Pilsner • Odell Brewing Co. Sippin’ Pretty Fruited Sour • Hop Haus Brewing Co. Sweet Sunglasses Blonde Ale • Indeed Brewing Co. Flavorwave IPA • Collective Arts Brewing Life in the Clouds IPA •Summit Brewing Co. Skip Rock White Ale • Half Acre Beer Co. Pony Pilsner

Grab a blanket and spread out on the grass. This summer, the local park is the coolest dining destination in town.

ON THE COVER

Grilled Lemon Chicken Recipe on p.40

BLT Macaroni Salad

BLT Macaroni Salad This mac salad twist is a favorite of my BLT sandwich-loving husband.

—Mrs. Hamilton Myers Jr., Charlottesville, VA

Takes: 30 min. • Makes: 6 servings ¹ ₂ 3 2 1 3

cup mayonnaise Tbsp. chili sauce Tbsp. lemon juice tsp. sugar cups cooked elbow macaroni ¹ ₂ cup chopped seeded tomato

2 Tbsp. chopped green onions 3 cups shredded lettuce 4 bacon strips, cooked and crumbled

In a large bowl, combine the mayonnaise, chili sauce, lemon juice and sugar. Add the cooked macaroni, tomatoes and green onions; toss to coat. Cover and refrigerate at least 1 hour. Just before serving, add lettuce and bacon; toss to coat. ³ ₄ cup: 259 cal., 17g fat (3g sat. fat), 10mg chol., 287mg sod., 21g carb.

(4g sugars, 2g fiber), 5g pro.

HAVE BASKET, WILL PICNIC. Find 75 more perfectly packable recipes to tote and taste all summer. tasteofhome.com/ picnicrecipes TASTEOFHOME.COM JUNE/JULY 2019

39

Well-Stocked Caddy • Galvanized Flatware Caddy $25 crateandbarrel.com • Paper Straws $3/25 shopsweetsandtreats.com • Bella Assorted Flatware $15/24 sophistiplate.com •Vichy Red Napkins $7/20 sophistiplate.com • Royal Blue & White Raffine Napkin $8/12 geeseandganders.com Patriotic Pinwheel Triple Pinwheel Patriotic Wind Spinner $10 mileskimball.com Camper Plate Adventurer Melamine Dinner Plates - Toyhauler and Tents $4/20 zak.com Retro Refresher Amerihome Picnic Cooler $59 amazon.com Wine Cooler Occasionally Made Swig Wine Cup $33/2 amazon.com Pretty & Packable Kate Spade New York All in Good Taste Serve and Store Bowls $50/3 bedbathandbeyond.com

SAVE ROOM IN THE CAR FOR THESE FUN-IN-THE-SUN AL FRESCO ACCESSORIES.

GR A B A DR INK !

(From left, front to back)

• Butternut Rosé • House Wine Grapefruit Spritz and Sangria • Ava Grace Pinot Grigio • Underwood Cellars Riesling Radler

SPONSORED

ON THE COVER

Grilled Lemon Chicken

1. In a bowl, whisk the first

My chicken gets its subtle pucker from lemonade concentrate.

So simple, so sweet!

6 ingredients until combined.

Pour half into a shallow glass dish. Cover and refrigerate remaining sauce.

2. Dip chicken on both sides into sauce; discard sauce.

Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved sauce. Grill 10-20 minutes longer, brushing frequently with sauce, until a thermometer reads 165°.

4 oz. cooked chicken: 320 cal., 17g fat (5g sat. fat), 104mg chol., 504mg sod., 6g carb. (5g sugars, 0 fiber), 34g pro.

—Linda Nilsen, Anoka, MN

Prep: 5 min. • Grill: 40 min.

Makes: 12 servings ³ ₄ cup thawed lemonade concentrate ¹ ₃ cup soy sauce 1 garlic clove, minced 1 tsp. seasoned salt ¹ ₂ tsp. celery salt ¹ ₈ tsp. garlic powder 2 broiler/fryer chickens (3 to 3¹ ₂ lbs. each), cut up

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TRY THIS!

GRILLING INSPIRASIAN® Kikkoman® Teriyaki Marinade & Sauce is the simple secret behind these Grilled Thai Chicken Thighs.

Get this delicious recipe and more InspirAsians at KikkomanUSA.com

Whether at a block party or a big family reunion, when it’s bring-a-dish season, the fun follows.

Pulled BBQ Pork After years of vacationing on the North Carolina coast, I became hooked on their distinctive pork barbecue. The version I developed is a big favorite at potluck dinners.

ADD SOME C R U N C H!

TO P SA N D W IC H ES W ITH TH E B EST SWEE T PIC KLES , P. 52

—Joseph Sarnoski, West Chester, PA

Prep: 15 min. • Cook: 10 hours Makes: 8 servings 2 1 6 1 1 1

š ₄ š ₄ 2 1 1 1 8

medium onions, finely chopped Tbsp. canola oil garlic cloves, minced tsp. crushed red pepper flakes tsp. pepper can (14š ₂ oz.) diced tomatoes, undrained cup packed brown sugar cup cider vinegar Tbsp. hot pepper sauce Tbsp. Worcestershire sauce tsp. ground cumin boneless pork shoulder butt roast (3 to 4 lbs.) kaiser rolls, split

1. In a skillet, saute onions in oil

until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.

2. Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim the fat from the cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place Âł â‚„ cup of meat mixture on each roll.

1 sandwich: 518 cal., 21g fat (7g sat. fat), 101mg chol., 528mg sod., 44g carb. (12g sugars, 3g fiber), 36g pro.

Off the Grill Where there’s smoke, there’s flavor. Add faux flame taste to slow-cooked meat with liquid smoke.

Here are a few we love.

(All are available on amazon.com.)

Stubb’s Hickory Liquid Smoke

TSM Natural Hickory Liquid Smoke

Lazy Kettle All Natural Liquid Smoke

TASTEOFHOME.COM JUNE/JULY 2019

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Overnight Slaw

“PILE THIS COLESLAW ON TOP OF A PULLED PORK SANDWICH FOR ADDED CRUNCH AND A LITTLE ZIP OF FLAVOR.” — Nancy Brown

Red, White & Blue Berry Delight

SIMPLE SIPPERS Serve up these mocktails, punches, lemonades and teas suited for potluckers of all ages. tasteofhome.com/ partydrinks

Glitter Stars Garland $10 geeseandganders.com

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Overnight Slaw This simple slaw is so easy to whip up the night before any gathering.

—Nancy Brown, Janesville, WI

Prep: 15 min. + chilling Makes: 8 servings 1 medium head cabbage, shredded 4 mild white onions, thinly sliced 2 large carrots, shredded ¹ ₂ cup vinegar ¹ ₂ cup sugar 1 tsp. ground mustard 1 tsp. celery seed 1 tsp. salt ¹ ₈ tsp. pepper ¹ ₂ cup vegetable oil

In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and

stir in oil. Pour over the cabbage mixture. Cool to room temperature.

Cover and refrigerate overnight; stir several times. ³ ₄ cup: 238 cal., 14g fat (2g sat. fat), 0 chol., 325mg sod., 28g carb. (21g sugars, 5g fiber), 3g pro.

Red, White & Blue Berry Delight Loaded with fresh strawberries and blueberries, this luscious treat is perfect for any Fourth of July celebration!

—Constance Fennell, Grand Junction, MI

Prep: 25 min. + chilling Makes: 8 servings ¹ ₂ cup sugar 2 envelopes unflavored gelatin 4 cups white cranberry-peach juice drink, divided 1 Tbsp. lemon juice 2 cups fresh strawberries, halved 2 cups fresh blueberries

EVEN IF YOU DON’T MAKE A DISH, WALK IN WITH THESE CHEERFUL GOODIES AND YOU’LL BE THE POTLUCK’S BIGGEST HIT.

CREAM

¹ ₂ cup heavy whipping cream 1 Tbsp. sugar ¹ ₄ tsp. vanilla extract 1. In a saucepan, combine sugar and

gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is dissolved, about 5 minutes.

Remove from heat; stir in lemon juice and remaining cranberry-peach juice.

2. Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes.

Set aside remaining gelatin mixture.

3. Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight; unmold.

4. In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.

1 slice with 2 Tbsp. whipped cream: 203 cal., 6g fat (3g sat. fat), 20mg chol., 12mg sod., 38g carb. (35g sugars, 2g fiber), 3g pro.

Corn Pups Charcoal Companion Dog Corn Holders $5/8 target.com On-the-Go Slow Cooker Presto 06011 Slow Cooker, Red $60 amazon.com Confetti Cups Party On Cocktail Tumblers $20/2 bando.com Teal Tub Plastic Beverage Tub $8 organizeit.com Summer Dream Discs Discraft Beach Ball and Watermelon Discs $20 amazon.com

GR A B A DR INK !

(From left, front to back)

• Polar Seltzer’ade Blueberry Lemonade and Mermaid Songs • Bubly Peach Sparkling Water • Wisco Pop! Beverage Co. Strawberry Soda • Boylan Bottling Orange Soda TASTEOFHOME.COM JUNE/JULY 2019

43

Put that famous hospitality to use for a Gulf Coast-inspired soiree—best enjoyed with some sweet tea and a big, shady porch.

Saucy Barbecue Shrimp

ADD AMERICANA FLAIR TO YOUR CELEBRATION WITH THESE RED, WHITE AND BLUE ACCENTS.

Southern Potato Salad This potato salad recipe is perfect for church suppers and potlucks.

The pickles add extra sweetness.

—Gene Pitts, Wilsonville, AL

“AT OUR CONDO IN BLUE MOUNTAIN BEACH, FLORIDA, THIS TANGY SHRIMP IS ALWAYS ON THE MENU. EVERYONE GATHERS AROUND, LAUGHING, CHATTING, AND SOPPING UP THE SAUCE WITH CRUSTY FRENCH BREAD.”

Southern Potato Salad

— Debbie Glasscock

Secret’s in the Sauce Debbie knows her barbecue sauce.

When she’s not making her own, she reaches for her top three favorite brands: Sweet Baby Ray’s, Corky’s Original or KC Masterpiece.

GR A B A DR INK !

(From left, front to back)

•Spindrift Half Tea & Half Lemon Sparkling Water • Arizona Green Tea with Ginseng and Honey • Gold Peak Unsweetened Iced Tea • Lemi Superior Lemonade and Peach Lemonade •Simply Lemonade •Teavana Meyer Lemon Black Tea

Light Up the Night Americana Bamboo Torch $6 tikibrand.com Party Cup Cloth Weights Picnic Tablecloth Weights $9/4 organizeit.com Picnic in Plaid Luxury Insulated Picnic Blanket $30 wayfair.com Seaside-Inspired Casserole Watercolor Collection Blue Lagoon Baking Dish $15 pyrexhome.com Bucket of Fun Heritage Home Galvanized Metal & Copper Ice Bucket $30 bedbathandbeyond.com

Prep: 30 min. + chilling Makes: 8 servings 5 medium potatoes, peeled and cubed Water 6 hard-boiled large eggs, chopped ¹ ₂ cup thinly sliced green onions ¹ ₄ cup chopped sweet pickles 1 tsp. prepared mustard 1 tsp. celery seed 1 cup mayonnaise Salt and pepper to taste

Cook potatoes in boiling water until tender. Drain and chill. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper and mix well.

Chill until ready to serve. ³ ₄ cup: 377 cal., 26g fat (4g sat. fat), 169mg chol., 275mg sod., 28g carb.

(5g sugars, 2g fiber), 8g pro.

Saucy Barbecue Shrimp This Cajun recipe is a family favorite.

There’s beauty in the ritual of peeling the shrimp and dipping it in the sauce.

Debbie Glasscock, Conway, AR

Prep: 20 min. • Bake: 20 min.

Makes: 8 servings ¹ ₂ 1 1 1 2

cup butter, cubed medium onion, chopped bottle (18 oz.) barbecue sauce bottle (12 oz.) pale ale beer lbs. uncooked shell-on shrimp (31-40 per lb.), deveined French bread baguette, sliced

1. Preheat oven to 350°. In a large

saucepan melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer.

2. Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top.

Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway.

Serve with baguette slices.

1 cup: 339 cal., 14g fat (8g sat. fat), 168mg chol., 883mg sod., 30g carb.

(24g sugars, 1g fiber), 19g pro.

TASTEOFHOME.COM JUNE/JULY 2019

45

Char marks are the ultimate symbol of summer. Of course, sweet corn, watermelon and party-ready swag make pretty good contenders, too.

Key West Flank Steak

ON THE COVER

Sweet CornTomato Salad

HE AR T

HE ALTHY

ON THE COVER

Sweet CornTomato Salad

I always make this for family events and parties. It reminds me of all our barbecues and picnics over the years.

Using fresh corn and basil makes a huge difference in this recipe.

—Jessica Kleinbaum, Plant City, FL

Prep: 15 min. • Cook: 10 min. + chilling • Makes: 10 servings 8 medium ears sweet corn, husks removed

1 large sweet red pepper, chopped 2 cups cherry tomatoes, halved 1 small red onion, finely chopped ¹ ₄ cup coarsely chopped fresh basil DRESSING

¹ ₂ ¹ ₄ 2 1¹ ₄ ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₄

cup canola oil cup rice vinegar Tbsp. lime juice tsp. salt to 1 tsp. hot pepper sauce tsp. garlic powder tsp. grated lime zest tsp. pepper

1. Place the corn in a large stockpot;

add water to cover. Bring to a boil.

Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a bowl.

Stir in red pepper, tomatoes and onion.

2. In a small bowl, whisk dressing ingredients until blended. Pour over the corn mixture and toss to coat.

Refrigerate, covered, at least 1 hour. ³ ₄ cup: 192 cal., 12g fat (1g sat. fat), 0 chol., 407mg sod., 21g carb. (9g sugars, 3g fiber), 3g pro.

Diabetic exchanges: 2 fat, 1 starch, 1 vegetable.

HE AR T

Key West Flank Steak

HE ALTHY My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Serve with sides of rice and fried plantains.

—Gretchen Ospina, Columbia Heights, MN

Prep: 20 min. + marinating Grill: 15 min. + standing Makes: 4 servings 1 1 ¹ ₄ ¹ ₄ 3 6 1 1 ¹ ₈

large red onion, sliced cup minced fresh cilantro cup white wine vinegar cup Key lime juice Tbsp. extra virgin olive oil, divided Key limes, halved beef flank steak (1 lb.) tsp. kosher salt tsp. pepper

CREATE YOUR OWN BACKYARD STAYCATION OASIS

BY BRINGING THESE COOL FINDS WITH BEACHY VIBES.

GR A B A DR INK !

(From left, front to back)

• Pickers Honky Tonk Hurricane • Ocean’s Away Sparkling Pineapple Wine • Chicago Distilling Grey Hound • Cardinal Maui Mule • Pacific Coast Hard Apple Cider with Mango Muscat • Bon & Viv Spiked Seltzer Indian River Grapefruit Beer •Truly Spiked & Sparkling Grapefruit and Lime

1. In a small bowl, combine the onion,

cilantro, vinegar, lime juice and 2 Tbsp. oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

2. Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.

3. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

3 oz. cooked steak: 271 cal., 16g fat (5g sat. fat), 54mg chol., 431mg sod., 12g carb. (3g sugars, 3g fiber), 23g pro.

Diabetic exchanges: 3 lean meat, 1¹ ₂ fat.

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Mix Up Your Meats Try the Key West marinade above with any of these.

CHICKEN Marinate 4 hours; grill

until temperature reaches 165°, 5-7 minutes per side.

PORK TENDERLOIN Marinate 4-8 hours;

grill until temperature reaches 145°, 12-15 minutes, turning occasionally.

FISH FILLETS Marinate 30 minutes;

grill until fish flakes easily with a fork.

ENDLESS SUMMER We’re always game for a blue-sky soiree. Find five more parties online, along with menus, planning guides and accessories to help you squeeze in every last drop of summer fun. tasteofhome.com/americansummer TASTEOFHOME.COM JUNE/JULY 2019

47

A slice of homemade pie and sweet ice cream make a fitting finale for a sunny-day supper.

Ruby Grape Pie

Rocky Road Freezer Pie

ON THE COVER

Golden Peach Pie

Bumbleberry Pie

Bumbleberry Pie

IT’S A ROAD TRIP OF PIES! We’ve selected 50 pies to represent all 50 states.

Buckle up and see your home state’s pick. tasteofhome.com/pieroadtrip

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Bumbleberry Pie

Ruby Grape Pie

This pie recipe makes one of the flakiest crusts ever and is sure to impress! The filling is delicious with the perfect blend of berries, tart apple and rhubarb.

My wife, Paula, and I grow red and green seedless grapes on our vineyard.

Paula uses them in this tasty pie.

—Suzanne Alberts, Onalaska, WI

Prep: 20 min. • Bake: 50 min. + cooling Makes: 8 servings

Prep: 20 min. + chilling Bake: 1 hour Makes: 8 servings 1¹ ₂ 1 1 1 ¹ ₄

cups all-purpose flour tsp. salt tsp. sugar cup cold butter cup cold water

FILLING

1 medium tart apple, peeled and diced 1 cup diced fresh or frozen rhubarb, thawed 1 cup fresh or frozen raspberries, thawed and drained 1 cup fresh or frozen blueberries, thawed and drained 1 cup sliced fresh or frozen strawberries, thawed and drained 1 cup sugar ¹ ₂ cup all-purpose flour 1 Tbsp. lemon juice 1. In a small bowl, combine flour, salt

and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.

2. Preheat oven to 400°. On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate.

Transfer crust to pie plate. Trim to ¹ ₂ in. beyond edge of plate.

3. In a large bowl, combine the filling ingredients; pour into the crust.

Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling.

4. Bake 20 minutes. Reduce the heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly.

Cool on a wire rack.

1 piece: 449 cal., 23g fat (14g sat. fat), 61mg chol., 528mg sod., 58g carb.

(31g sugars, 3g fiber), 4g pro.

—Fred Smeds, Reedley, CA

4 cups halved seedless red grapes (about 2 lbs.) ² ₃ cup sugar ¹ ₂ tsp. ground cinnamon 3 Tbsp. cornstarch 2 Tbsp. lemon juice 1 Tbsp. grated lemon zest Pastry for double-crust pie (9 in.)

2 Tbsp. butter 1. In a saucepan, combine grapes, sugar

and cinnamon; toss to coat. Let stand 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust.

Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.

3. Bake at 425° 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes or until crust is golden.

1 slice: 400 cal., 17g fat (8g sat. fat), 18mg chol., 231mg sod., 60g carb.

(32g sugars, 1g fiber), 3g pro.

Rocky Road Freezer Pie Whip up this simple chocolaty pie the day before and you’ll have more time to relax with guests at your next party.

—Addrenne Roth, Donna, TX

Prep: 15 min. + freezing Makes: 8 servings 1¹ ₂ cups half-and-half cream 1 pkg. (3.9 oz.) instant chocolate pudding mix 1 carton (8 oz.) frozen whipped topping, thawed ¹ ₃ cup semisweet chocolate chips ¹ ₃ cup miniature marshmallows ¹ ₃ cup chopped pecans 1 graham cracker crust (9 in.)

Miniature marshmallows, chopped pecans and chocolate sauce, optional

Whisk the cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

1 piece: 365 cal., 20g fat (11g sat. fat), 23mg chol., 212mg sod., 41g carb.

(29g sugars, 2g fiber), 4g pro.

ON THE COVER

Golden Peach Pie Years ago, I entered this pie in the county fair. It won a first-place blue ribbon, plus a purple ribbon for Best All Around!

—Shirley Olson, Polson, MT

Prep: 20 min.

Bake: 50 min. + cooling Makes: 8 servings 2 sheets refrigerated pie crust 5 cups sliced peeled fresh peaches (about 5 medium) 2 tsp. lemon juice ¹ ₂ tsp. grated orange zest ¹ ₈ tsp. almond extract 1 cup sugar ¹ ₄ cup cornstarch ¹ ₄ tsp. ground nutmeg ¹ ₈ tsp. salt 2 Tbsp. butter 1. Line a 9-in. pie plate with

1 crust, leaving a 1-in. overhang around edge. Set aside. In a large bowl, combine peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and sal. Add to peach mixture; toss gently to coat.

Pour into crust; dot with butter.

2. Roll remaining crust to a ¹ ₈-in.-thick circle; cut into strips.

Arrange strips over filling in a lattice pattern. Trim and seal strips to the bottom crust. Fold over the overhanging crust and flute edge.

Cover the edges loosely with foil.

3. Bake at 400° for 40 minutes.

Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

1 piece: 425 cal., 17g fat (8g sat. fat), 18mg chol., 267mg sod., 67g carb.

(36g sugars, 2g fiber), 3g pro.

TASTEOFHOME.COM JUNE/JULY 2019

49

Cream of the Crop These ice cream shops across the country are famous for their stellar scoops. Good news: They’ll ship their pints right to your doorstep!

McConnell’s

Fine Ice Creams (Santa Barbara, CA) mcconnells.com

Ample Hills Creamery

(Brooklyn, NY) amplehills.com

Graeter’s

(Cincinnati, OH) graeters.com

3. Cook over low heat until mixture

Thomas Jefferson’s Vanilla Ice Cream The third U.S. president is credited with jotting down the first American recipe for this beloved treat.

—Taste of Home Test Kitchen

Prep: 15 min. + chilling Process: 20 min./batch + freezing Makes: 2¹ ₄ qt.

2 1 1 6

qt. heavy whipping cream cup sugar vanilla bean large egg yolks

1. In a large heavy saucepan,

combine cream and sugar. Split vanilla bean in half lengthwise.

With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.

2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly.

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is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.

4. Place bowl in a pan of ice water.

Stir gently and occasionally for 2 minutes; discard vanilla bean.

Press waxed paper onto surface of custard. Refrigerate several hours or overnight.

5. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

(Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm.

Repeat with remaining mixture. ¹ ₂ cup: 424 cal., 40g fat (25g sat. fat), 182mg chol., 32mg sod., 14g carb. (14g sugars, 0 fiber), 4g pro.

Test Kitchen tip: No vanilla bean on hand? Substitute 1 Tbsp. vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. 1

THESE SWEET DELIGHTS ARE THE CHERRY ON TOP OF YOUR SUMMER DESSERT DREAMS.

Parlor-Style Scoop Lagoon Blue Retro Ice Cream Scoop $9 worldmarket.com Pie Protector PieBox $35 piebox.com Taste the Rainbow Rainbow Mini Bowl Set $20/6 frenchbull.com

TEST KITCHEN

INSIDER Secrets • Favorites • Contest Winners

Pickles Digital Deputy Editor Ellie Martin Cliffe shares her secrets for sweet pickle success.

TASTEOFHOME.COM JUNE/JULY 2019

51

TEST KITCHEN INSIDER

DISHING WITH

Ellie Martin Cliffe

Before pickling, cut the blossom end from your cucumber, plus any bruises or blemishes.

TOH Digital Deputy Editor

This recipe makes super crisp and crunchy sweet pickles. I make a lot of pickled recipes, and this one has become a quick favorite in my family.

Look for small, firm pickling cucumbers at your local farmers market or grocer—they’ll have the biggest crunch factor.

Supreme Salt Canning Salt

It’s free of anti-caking additives and iodine, which cause cloudiness and discoloration.

Morton Canning & Pickling Salt $4/2 walmart.com

The Fast Track Steam Canner

Using a fraction of the water needed for standard canning, this speedy method is so much faster than preparing a huge water bath.

Victorio VKP1054 Aluminum Steam Canner $63 walmart.com

HOW TO USE A STEAM CANNER 1 2

3

1. Fill the bottom of the steam canner with water. 2. Place jars into canner with simmering water; place dome on base. 3. Slowly increase stove temperature until a column of steam appears at the base of the dome. Process 10 minutes. Turn off heat. Let rest 2-3 minutes, then remove dome. Let jars cool completely.

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Best Ever Sweet Pickles Prep: 1 hour + standing Process: 10 min.

Makes: 4 pints 9 cups sliced pickling cucumbers 1 large sweet onion, halved and thinly sliced ¹ ₄ cup canning salt 1 cup sugar 1 cup water 1 cup white vinegar ¹ ₂ cup cider vinegar 2 Tbsp. mustard seed 1 tsp. celery seed ¹ ₂ tsp. whole peppercorns 4 bay leaves 12 garlic cloves, crushed 1. In a large nonreactive bowl,

combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand for 3 hours.

Drain; rinse and drain thoroughly.

2. Prepare canner according to manufacturer’s instructions.

In a Dutch oven, combine the sugar, water, vinegars, mustard seed, celery seed and whole peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until heated through, 4-5 minutes.

3. Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving ¹ ₂-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

4. Place jars in canner; process 10 minutes. Remove jars and cool. ¹ ₄ cup: 35 cal., 0 fat (0 sat. fat), 0 chol., 175mg sod., 8g carb.

(7g sugars, 0 fiber), 0 pro. 1

•

• If you are using the prefilled autoinjector, put the yellow safety guard (needle inside) of the SureClick® Autoinjector on the skin before injecting.

Do not inject REPATHA together with other injectable medicines at the same injection site.

Always check the label of your single-use prefilled autoinjector, singleuse prefilled syringe, or single-use on-body infusor with prefilled cartridge to make sure you have the correct medicine and the correct dose of REPATHA before each injection.

If you forget to use REPATHA or are not able to take the dose at the regular time, inject your missed dose as soon as you remember, as long as it is within 7 days of missed dose.

• If it is more than 7 days from the missed dose and you are using the every-2-week dose, inject the next dose based on your original schedule. This will put you back on your original schedule.

• If it is more than 7 days from the missed dose and you are using the 1 time each month dose, inject the dose and start a new schedule using this date.

If you are not sure when to take REPATHA after a missed dose, ask your healthcare provider or pharmacist.

If your healthcare provider has prescribed REPATHA along with other cholesterol-lowering medicines, follow instructions from your healthcare provider. Read the patient information for those medicines.

If you use more REPATHA than you should, talk to your healthcare provider or pharmacist.

Do not stop using REPATHA without talking with your healthcare provider. If you stop using REPATHA, your cholesterol levels can increase.

BRIEF SUMMARY OF PATIENT INFORMATION REPATHA® (ri-PAth-a) (evolocumab) Injection, for Subcutaneous Injection What is REPATHA? REPATHA is an injectable prescription medicine used: • in adults with cardiovascular disease to reduce the risk of heart attack, stroke, and certain types of heart surgery.

• along with diet alone or together with other cholesterol-lowering medicines in adults with high blood cholesterol levels called primary hyperlipidemia (including a type of high cholesterol called heterozygous familial hypercholesterolemia) to reduce low density lipoprotein (LDL) or bad cholesterol.

• along with diet and other LDL-lowering medicine in people with a type of high cholesterol called homozygous familial hypercholesterolemia (HoFH), who need additional lowering of LDL cholesterol.

It is not known if REPATHA is safe and effective in children with HoFH who are younger than 13 years of age or in children who do not have HoFH.

•

Who should not use REPATHA? Do not use REPATHA if you are allergic to evolocumab or to any of the ingredients in REPATHA. See the end of this leaflet for a complete list of ingredients in REPATHA.

•

What should I tell my healthcare provider before using REPATHA? Before you start using REPATHA, tell your healthcare provider about all your medical conditions, including if you: • are allergic to rubber or latex. The needle covers on the single-use prefilled syringes and within the needle caps on the single-use prefilled SureClick® autoinjectors contain dry natural rubber. The single-use Pushtronex® system (on-body infusor with prefilled cartridge) is not made with natural rubber latex.

• are pregnant or plan to become pregnant. It is not known if REPATHA will harm your unborn baby. Tell your healthcare provider if you become pregnant while taking REPATHA. Pregnancy Registry. There is a pregnancy registry for women who take REPATHA during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to https:// mothertobaby.org/ongoing-study/repatha/ to enroll in this registry or get more information.

• are breastfeeding or plan to breastfeed. You and your healthcare provider should decide if you will take REPATHA or breastfeed.

Tell your healthcare provider or pharmacist about any prescription and over-the-counter medicines, vitamins, or herbal supplements you take.

What are possible side effects of REPATHA? REPATHA can cause serious side effects including: • Serious allergic reactions. Some people taking REPATHA have had serious allergic reactions. Stop taking REPATHA and call your healthcare provider or seek emergency medical help right away if you have any of these symptoms: trouble breathing or swallowing, raised bumps (hives), rash or itching, swelling of the face, lips, tongue, throat, or arms.

The most common side effects of REPATHA include: runny nose, sore throat, symptoms of the common cold, flu or flu-like symptoms, back pain, high blood sugar levels (diabetes) and redness, pain, or bruising at the injection site.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

These are not all the possible side effects of REPATHA. Ask your healthcare provider or pharmacist for more information.

Call your healthcare provider for medical advice about side effects.

You may report side effects to FDA at 1-800-FDA-1088.

How should I use REPATHA? • See the detailed “Instructions for Use” that comes with this patient information about the right way to prepare and give REPATHA. • Use REPATHA exactly as your healthcare provider tells you to use it.

• REPATHA is given under the skin (subcutaneously), every 2 weeks or 1 time each month.

• REPATHA comes as a single-use (1 time) prefilled autoinjector (SureClick® autoinjector), as a single-use prefilled syringe, or as a single-use Pushtronex® system (on-body infusor with prefilled cartridge).

Your healthcare provider will prescribe the type and dose that is best for you.

• If your healthcare provider prescribes you the monthly dose, you may use: • a single-use on-body infusor with prefilled cartridge to give the injection over 9 minutes, or • 3 separate injections in a row, using a different single-use prefilled syringe or single-use prefilled autoinjector for each injection. Give all of these injections within 30 minutes.

• If your healthcare provider decides that you or a caregiver can give REPATHA, you or your caregiver should receive training on the right way to prepare and inject REPATHA. Do not try to inject REPATHA until you have been shown the right way by your healthcare provider or nurse.

•

•

•

General information about the safe and effective use of REPATHA. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use REPATHA for a condition for which it was not prescribed. Do not give REPATHA to other people, even if they have the same symptoms that you have. It may harm them.

This Patient Information leaflet summarizes the most important information about REPATHA. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for information about REPATHA that is written for healthcare professionals.

For more information about REPATHA, go to www.REPATHA.com or call 1-844-REPATHA (1-844-737-2842).

What are the ingredients in REPATHA? • Active Ingredient: evolocumab • Inactive Ingredients: proline, glacial acetic acid, polysorbate 80, water for injection, and sodium hydroxide.

Manufactured by: Amgen Inc. One Amgen Center Drive, Thousand Oaks, California 91320-1799.

©2019 Amgen Inc. Inc. All rights rights reserved. reserved. USA-145-81113 USA-145-81034

TEST KITCHEN INSIDER

cto

r

ASK SARAH i

re

S ar

a h Fa

r m er, T O H C ul

in

D y r a

DID YOU KNOW?

WHAT ARE THE MOST POPUL AR VARIETIES OF TOMATOES? Nothing says summertime like a fresh-picked, juicy tomato.

There are thousands of varieties, but look below to find those you’re most likely to see at the store or farmers market.

As a general rule, the flavor of yellow or orange tomatoes is milder than most red tomatoes.

WHAT ARE HEIRLOOM TOMATOES? These colorful, kinda funny-looking, expensive tomatoes are grown with seeds that have been handed down for generations—at least 50 years. Bred for juiciness, flavor, shape and size, heirlooms are naturally pollinated by insects or wind, so they get their standout flavor from nature—not from scientific modification.

Botanically speaking, tomatoes are fruits.

But in 1893 the Supreme Court ruled that tomatoes were to be considered vegetables.

Teardrop/Pear Small, teardropshaped, about 1 in. _______________

On the Vine Medium, round, sold with the vines _____attached __________

Best for snacking and salads

Best for slicing, sandwiches, salads, tarts, soup, grilling and bruschetta

Beefsteak Large, round, fleshy __________ Best for slicing, sandwiches, salads, sauces, roasting grilling and soup

Roma/Plum Elongated, thick skin and flesh, firm, juicy _____less ______ ____

Cherry Small, round, thin ______skin ___

Best for tomato paste, sauces, canning, roasting and bruschetta

Best for snacking, salads, skewers, garnishes, stuffing and roasting

Grape Small, oval, about 1 in., grows in clusters _______ Best for snacking, salads, skewers, garnishes, roasting and grilling

DO

DO’S & DONT’S

...use a serrated knife to slice tomatoes. Its teeth catch the skin more easily and help prevent bruising and squashing.

...refrigerate tomatoes. It destroys their flavor and turns the insides mealy. Store in a single layer at room temperature out of sunlight.

...use Roma tomatoes for sauces or for drying. They have meaty flesh, are less juicy and have smaller seeds than on-the-vine tomatoes.

...cook tomatoes in a reactive pan (aluminum, unseasoned cast iron and unlined copper). Metals can react with acid, altering the color and flavor of a dish.

...add a drizzle of olive oil to tomatoes as they cook. The fat in the oil helps your body better absorb tomatoes’ healthy benefits from lycopene and vitamins A and C.

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DON’T

JUNE/JULY 2019 TASTEOFHOME.COM

...add tomatoes to bean dishes until the end once beans are tender. Tomatoes’ acid can toughen the skins of beans.

Grilled Bruschetta RECIPE ON P.83

M a ke t his eas y a p p!

CONTEST

SUMMER FRUIT DESSERTS These contest winners know that sunny days call for cool treats with just-picked taste.

Fresh strawberries and rhubarb make a perfect tart-sweet combo for our Grand Prize recipe!

TASTEOFHOME.COM JUNE/JULY 2019

55

CONTEST

AMANDA SCARLATI Grand Prize Winner HOW DID YOU COME UP WITH THE IDEA FOR THIS RECIPE? One of my husband’s favorite treats as a child was his mom’s rhubarb bars. He loves rhubarb flavor—and I love cheesecake—so I combined the two into a new recipe.

I knew they would pair well together to make an awesome summer dessert.

WHAT ARE SOME OF YOUR OTHER FAVORITE SUMMER DISHES TO FIX? We like to grill and eat outside. I usually keep it light and fun and not too overly complicated so our family can enjoy the long summer days.

I love to grill salmon and come up with different cold salads to serve with it.

HAVE YOU ENTERED A COOKING CONTEST BEFORE? WHAT PROMPTED YOU TO ENTER THIS ONE? This is my first time entering a cooking contest. I started my food blog, Saporito Kitchen (saporitokitchen.com), a little over a year ago as a way to share my love of food and cooking with others. I thought entering a cooking contest would be another way for me to share my love of food with a whole new crowd.

WHAT’S THE MOST INDISPENSABLE TOOL IN YOUR KITCHEN? I would have to say it’s my set of Wusthof knives that I received as a graduation present from my parents after culinary school. I use them all the time and I couldn’t cook without them!

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Grand Prize Strawberry Rhubarb Cheesecake Bars

Grand Prize

Strawberry Rhubarb Cheesecake Bars Layer a buttery pecan shortbread crust with rich and creamy filling, then top that with sweet, tangy strawberry-rhubarb jam.

—Amanda Scarlati, Sandy, UT

Prep: 30 min. + chilling Bake: 15 min. + cooling Makes: 16 servings 1 cup all-purpose flour ¹ ₃ cup packed brown sugar Dash kosher salt ¹ ₂ cup cold butter, cubed ¹ ₃ cup finely chopped pecans FILLING

1 pkg. (8 oz.) cream cheese, softened ¹ ₄ cup sugar 2 Tbsp. 2% milk 1 Tbsp. lemon juice ¹ ₂ tsp. vanilla extract Dash kosher salt 1 large egg, lightly beaten JAM

¹ ₂ cup sugar 2 Tbsp. cornstarch 1¹ ₃ cups chopped fresh strawberries 1¹ ₃ cups sliced fresh or frozen rhubarb 1 Tbsp. lemon juice

1. Preheat oven to 350°. Line an 8-in.

square baking pan with parchment, letting ends extend up sides. Mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

2. Press into bottom of prepared pan.

Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.

3. For filling, beat cream cheese and sugar until smooth. Beat in the milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended.

Pour over crust.

4. Bake until the filling is set, 15-20 minutes. Cool on a wire rack 1 hour.

5. For the jam, in a small saucepan, mix sugar and cornstarch. Add the strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool.

Spread over filling. Refrigerate until set, 8 hours or overnight.

6. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

1 bar: 215 cal., 13g fat (7g sat. fat), 41mg chol., 113mg sod., 24g carb.

(15g sugars, 1g fiber), 3g pro.

Test Kitchen tip: If using frozen rhubarb, measure it frozen, then thaw completely. Drain in a colander, but do not press liquid out.

First Place

Lemon Rhubarb Bundt Cake This dessert practically screams summer, from the fresh lemon flavor in the cake to the tart rhubarb topping.

You can use an all-purpose, gluten-free flour blend if desired.

Courtney Stultz, Weir, KS

Prep: 35 min. • Bake: 50 min. + cooling • Makes: 12 servings 3 1 2 3 3 1 ¹ ₂ ¹ ₂ 1

medium lemons cup butter, softened cups sugar large eggs, room temperature cups all-purpose flour tsp. baking powder tsp. baking soda tsp. salt cup buttermilk

RHUBARB TOPPING

1 cup sugar 1 cup sliced fresh or frozen rhubarb 1 cup halved fresh strawberries Confectioners’ sugar, optional 1. Preheat oven to 350°. Grease and

flour a 10-in. fluted tube pan. Finely

grate enough zest from lemons to measure 2 Tbsp. Cut lemons in half; squeeze juice from lemons.

2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

3. Transfer batter to prepared pan.

Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack.

4. Meanwhile, for topping, combine the sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve fruit sauce with cake. If desired, dust with confectioners’ sugar.

1 slice with ¹ ₄ cup sauce: 481 cal., 17g fat (10g sat. fat), 88mg chol., 371mg sod., 78g carb. (53g sugars, 2g fiber), 6g pro.

Blackberry Daiquiri Sherbet

Second Place

Blackberry Daiquiri Sherbet This summer I decided to try making sherbet, which is one of my favorites.

Blackberries were in season in my mom’s garden, and I love the flavor of daiquiris. The two blend together beautifully into a creamy treat!

—Shelly L. Bevington, Hermiston, OR

Prep: 15 min. • Process: 30 min. + freezing • Makes: 1¹ ₄ qt.

3 cups fresh or frozen blackberries, thawed 1 cup sugar ¹ ₄ tsp. salt 1 can (12 oz.) evaporated milk 2 Tbsp. lime juice 1 tsp. rum extract ¹ ₂ tsp. citric acid 1. Process blackberries, sugar and

Lemon Rhubarb Bundt Cake

salt in a food processor until smooth.

Press through a fine-mesh strainer into a bowl; discard seeds and pulp.

Stir remaining ingredients into puree.

2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers. Freeze until firm. ¹ ₂ cup: 147 cal., 3g fat (2g sat. fat), 12mg chol., 96mg sod., 28g carb.

(26g sugars, 2g fiber), 3g pro.

Test Kitchen tip: You can find citric acid with the canning and preserving supplies in your local supermarket.

TASTEOFHOME.COM JUNE/JULY 2019

57

CONTEST

Lemon Blueberry Whoopie Pies

Mango Glacé with Pineapple Pomegranate Salsa

HE AR T

HE ALTHY

Mango Glacé with Pineapple Pomegranate Salsa

Between the 100-degree heat and the quickly ripening fruit on my counter, this unusual dish pretty much invented itself! Using very ripe fruit eliminates the need for extra sugar.

Third Place

Lemon Blueberry Whoopie Pies These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I bring them to family and school events and they are always the first thing to go!

—Kathy Martino, Pittsburgh, PA

Prep: 30 min. • Bake: 10 min./batch + cooling • Makes: 1 dozen ¹ ₂ ¹ ₂ 1 1 1¹ ₄ ¹ ₂ ¹ ₄ ¹ ₄ ¹ ₄ 1 2

cup butter, softened cup sugar large egg, room temperature tsp. vanilla extract cups plus 1 Tbsp. all-purpose flour, divided tsp. baking powder tsp. baking soda tsp. salt cup buttermilk cup fresh or frozen blueberries tsp. grated lemon zest

FILLING

¹ ₄ ¹ ₄ 1 1 ¹ ₂ 1¹ ₂

58

cup butter, softened cup cream cheese, softened Tbsp. honey tsp. grated lemon zest tsp. vanilla extract cups confectioners’ sugar

JUNE/JULY 2019 TASTEOFHOME.COM

—Jodi Taffel, Altadena, CA

1. Preheat the oven to 350°. Line

baking sheets with silicone baking mats or parchment.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1¹ ₄ cups flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into the dough.

3. Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

4. For filling, in a large bowl, beat the butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in the confectioners’ sugar until smooth.

Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate whoopie pies in an airtight container.

1 whoopie pie: 281 cal., 14g fat (8g sat. fat), 51mg chol., 218mg sod., 38g carb. (26g sugars, 1g fiber), 3g pro.

Prep: 45 min. + freezing Makes: 1 dozen 4 medium ripe mangoes, peeled and chopped 1 fresh pineapple, peeled and chopped 2 Tbsp. fresh lime juice SALSA

4 cups chopped fresh pineapple ¹ ₂ cup pomegranate seeds ¹ ₄ cup minced fresh mint 1. Combine mangoes, pineapple and

lime juice in a blender. Cover and process until smooth. Strain through a fine-mesh strainer. Pour into 1³ ₄-in. silicone ice cube trays. Freeze until firm, 8 hours or overnight.

2. Combine salsa ingredients; cover and refrigerate overnight.

3. Remove cubes from the freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with salsa.

1 cube with 4 tsp. salsa: 137 cal., 1g fat (0 sat. fat), 0 chol., 3mg sod., 35g carb. (29g sugars, 4g fiber), 2g pro.

Test Kitchen tip: Freeze fruit cubes in airtight containers up to 2 months.

Roasted Strawberry Sheet Cake My Grandma Gigi loved summer berry cakes. Almost any time I’d call her, she’d invite me over to taste her latest masterpiece. This cake is an ode to her.

—Kristin Bowers, Rancho Palos Verdes, CA

Prep: 1 hour • Bake: 30 min. + cooling Makes: 24 servings 4 lbs. halved fresh strawberries ¹ ₂ cup sugar CAKE

1 1¹ ₂ 2 2 3 3 2 1 ¹ ₄

cup butter, softened cups sugar large eggs, room temperature tsp. almond extract cups all-purpose flour tsp. baking powder tsp. salt cup whole milk cup turbinado sugar

1. Preheat oven to 350°. Place the

strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.

Roasted Strawberry Sheet Cake

2. Meanwhile, grease a 15x10x1-in.

baking pan. Cream butter and sugar until light and fluffy, 4-5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear slightly curdled).

3. Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving.

Bake until a toothpick inserted in center of cake comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

1 piece: 235 cal., 9g fat (5g sat. fat), 37mg chol., 329mg sod., 37g carb.

(23g sugars, 2g fiber), 3g pro.

Test Kitchen tips: • Just halve the strawberries, don’t quarter them. If they’re too small, they will sink into the cake.

• When roasting the strawberries, use a rimmed baking sheet to capture all the juices that will be released.

• Turbinado sugar (raw sugar) has a slightly rich, molasses flavor.

Perfect Peach Panna Cotta

Perfect Peach Panna Cotta This no-bake dessert is guaranteed to cool you off in the summer heat.

—Andrea Campbell, Los Angeles, CA

Prep: 30 min. + chilling Cook: 10 min. • Makes: 8 servings 4 peaches, peeled and pitted 1 Tbsp. fresh lemon juice 1 envelope (¹ ₄ oz.) unflavored gelatin 1 cup peach nectar, chilled PANNA COTTA

1 envelope (¹ ₄ oz.) unflavored gelatin 1¹ ₂ cups cold whole milk 1¹ ₂ cups heavy whipping cream ¹ ₃ cup sugar 1 tsp. grated lemon zest ¹ ₂ tsp. salt ¹ ₄ tsp. vanilla extract Sliced peeled peaches and fresh mint leaves, optional 1. Process peaches and lemon juice

in a blender until smooth.

2. In a microwave-safe bowl, sprinkle gelatin over peach nectar; let stand 1 minute. Microwave on high 30-40 seconds. Stir and let stand 1 minute or until gelatin is dissolved. Let stand 5 minutes. Stir in the pureed peach mixture. Pour into eight champagne flutes or stemless white wine glasses.

Refrigerate until set, at least 3 hours.

3. In a small saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat just until gelatin is completely dissolved (do not boil).

Stir in cream, sugar, zest, salt and vanilla. Pour over the peach layers.

Refrigerate until set, at least 2 hours.

If desired, garnish with peeled peach slices and mint leaves.

1 serving: 266 cal., 18g fat (11g sat. fat), 55mg chol., 185mg sod., 23g carb.

(22g sugars, 1g fiber), 5g pro.

TASTEOFHOME.COM JUNE/JULY 2019

59

CONTEST No-Bake Mango Strawberry Cheesecake Cheesecake is my mom’s favorite dessert. I made this especially for her on Mother’s Day to thank her for being such an awesome mom. Decorate to your own taste!

HOWEVER YOU SLEEP, YOU’RE PROTECTED.

—Elizabeth Ding, El Cerrito, CA

Prep: 45 min. + chilling Makes: 12 servings 2 cups graham cracker crumbs ² ₃ cup butter, melted ¹ ₃ cup sugar FILLING

1 envelope unflavored gelatin 3 Tbsp. cold water 2 pkg. (8 oz. each) cream cheese, softened 1¹ ₃ cups sugar 1 cup heavy whipping cream 2 tsp. vanilla extract ¹ ₂ large mango, peeled and cubed (about ³ ₄ cup) 4 fresh strawberries, chopped GL A ZE

1 envelope unflavored gelatin 3 Tbsp. plus ¹ ₂ cup cold water, divided ¹ ₂ large mango, peeled and cubed (about ³ ₄ cup) Whipped cream

1. Mix crumbs, butter and sugar.

Press onto bottom and 1 in. up sides of a greased 8-in. springform pan.

2. For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set.

3. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust.

Refrigerate while preparing glaze.

4. In another microwave-safe bowl, sprinkle gelatin over 3 Tbsp. cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is dissolved, about 1 minute. Cool until partially set. Meanwhile, process mango and remaining ¹ ₂ cup water in a food processor until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight.

5. Loosen sides from pan with a knife.

Remove rim from pan. Garnish with whipped cream, and additional mango and strawberries if desired.

1 slice: 495 cal., 32g fat (19g sat. fat), 88mg chol., 285mg sod., 48g carb.

(38g sugars, 1g fiber), 5g pro.

No-Bake Mango Strawberry Cheesecake

A 75% larger back* provides up to 10 hours of protection, so you can sleep through the night. *vs. Always Ultra Thin Regular with wings © Procter & Gamble, Inc., 2019

Continued on page 62

60% OF WOMEN ARE WEARING THE WRONG SIZE PAD. ALL OF THEM CAN CHANGE THAT.

© Procter & Gamble, Inc., 2019

Discover Always My Fit™, a range of five different pad sizes.

Try the next size up for up to 20% better coverage day or night.

CONTEST

Lemon Mango Kanafeh

THE

SMOOTHEST

WAY TO TM

Lemon Mango Kanafeh Several years ago I discovered a little neighborhood Turkish restaurant and was blown away by this dessert. I knew I had to learn how to make it.

—Jodi Taffel, Altadena, CA

Prep: 35 min. + chilling • Bake: 40 min. + cooling • Makes: 12 servings 1 ¹ ₂ 2 1 1 1

cup butter, melted cup half-and-half cream Tbsp. honey tsp. ground cinnamon tsp. vanilla extract pkg. (16 oz.) frozen shredded phyllo dough (kataifi), thawed

FILLING

Serving Suggestion

NOW IN THE FREEZER AISLE!

6 ¹ ₂ ¹ ₂ ¹ ₃ 1 2 ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂

large egg yolks cup sugar cup mango nectar cup lemon juice Tbsp. cornstarch tsp. grated lemon zest cup butter, cubed cup chopped peeled mango cup mandarin oranges, drained cup red grapes, halved

1. Preheat oven to 350°. Place a

greased 9-in. springform pan on a

double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Place on a baking sheet.

2. In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla.

Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes.

Cool on a wire rack. Remove foil.

3. Meanwhile, in a heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and will coat a metal spoon.

4. Remove from heat immediately.

Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool.

Press plastic wrap onto surface of custard. Refrigerate until cold.

5. Spoon filling into crust. Garnish with mandarin oranges and grapes.

Remove rim from pan.

1 slice: 424 cal., 27g fat (16g sat. fat), 158mg chol., 360mg sod., 41g carb.

(18g sugars, 1g fiber), 6g pro.

Test Kitchen tip: You can find kataifi in the freezer section of Greek or Middle Eastern food markets.

Continued on page 64

Serving Suggestion

Mango Tiramisu

Dirty Banana Trifle

Mango Tiramisu I love tiramisu and wanted to make a summery version with a tropical twist.

—Carla Mendres, Winnipeg, MB

Prep: 30 min. • Cook: 5 min. + chilling Makes: 12 servings 2 large egg yolks 1 cup confectioners’ sugar, divided 2 cups heavy whipping cream, divided 1 carton (8 oz.) mascarpone cheese 2 large navel oranges ¹ ₂ cup coconut rum or orange juice plus ¹ ₂ tsp. coconut extract ¹ ₂ cup orange liqueur or orange juice 1 tsp. vanilla extract 1 pkg. (7 oz.) crisp ladyfinger cookies 2 medium ripe mangoes, peeled and thinly sliced 1. In top of a double boiler or a metal

bowl over simmering water, combine egg yolks, ¹ ₂ cup confectioners’ sugar and ¹ ₂ cup cream. Whisking constantly, heat until mixture is thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1¹ ₂ cups cream until it begins to thicken. Add remaining

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JUNE/JULY 2019 TASTEOFHOME.COM

¹ ₂ cup confectioners’ sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.

2. Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla.

3. Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan.

Top with half of the mascarpone mixture and half of the mango slices.

Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.

1 slice: 413 cal., 25g fat (14g sat. fat), 117mg chol., 48mg sod., 38g carb.

(31g sugars, 2g fiber), 5g pro.

Dirty Banana Trifle What could be better than bananas, cookies and Kahlua? You can adjust this to suit your taste, depending on how strong a Kahlua flavor you prefer.

—Laurie Ann Handlin, Ocean View, DE

Prep: 40 min. + chilling Makes: 24 servings 2 pkg. (8 oz. each) cream cheese, softened 2 cans (14 oz. each) sweetened condensed milk 1¹ ₂ cups Kahlua (coffee liqueur), chilled 2¹ ₂ cups cold 2% milk, divided 2 pkg. (3.9 oz. each) instant chocolate pudding mix

3 cartons (8 oz. each) frozen whipped topping, thawed 9 whole chocolate graham crackers, coarsely crushed 2 pkg. (3.4 oz. each) instant banana cream pudding mix 1¹ ₂ cups coarsely crushed vanilla wafers (about 45 wafers) 5 medium bananas, sliced 1. In a bowl, beat 1 package cream

cheese and 1 can condensed milk until blended. Beat in Kahlua, ¹ ₂ cup milk and chocolate pudding mixes until thickened, about 2 minutes.

Fold in 1 carton whipped topping, then chocolate graham crackers.

Set aside.

2. In another bowl, beat remaining package of cream cheese and can of condensed milk until blended. Beat in remaining 2 cups milk and banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas.

3. Spread the chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1¹ ₂ cups whipped topping and the banana pudding mixture; top with remaining 1¹ ₂ cups whipped topping.

Cover and refrigerate overnight.

4. Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.

1 cup: 381 cal., 16g fat (11g sat. fat), 33mg chol., 326mg sod., 46g carb.

(33g sugars, 1g fiber), 5g pro.

CONTEST

No-Churn Blueberry Graham Cracker Ice Cream This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries in place of the blueberries for a different berry flavor.

enter by

Aug. 2, 2019

—Heather King, Frostburg, MD

Prep: 25 min. + chilling • Cook: 5 min. + freezing • Makes: 1³ ₄ qt. ³ ₄ ¹ ₄ 1 2 1 4

cup fresh or frozen blueberries cup sugar Tbsp. vanilla extract cups heavy whipping cream cup sweetened condensed milk whole graham crackers, coarsely crushed

1. In a small saucepan, combine the

blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until the mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled.

2. In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold the graham crackers into cream mixture. Transfer mixture to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream.

Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight. ¹ ₂ cup: 226 cal., 15g fat (9g sat. fat), 46mg chol., 64mg sod., 21g carb.

(18g sugars, 0 fiber), 3g pro.

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Enter Our Vintage Recipes from Mom & Grandma Contest BREAKFAST • SIDE DISHES • BREADS • SALADS • MAINS & MORE! Share timeless recipes created by Mom and Grandma, and you could win big! From Grandma’s old-fashioned yeast rolls to Mom’s chicken and dumplings, we’re looking for cherished original recipes that have been handed down through generations of fabulous cooks to become family classics. If the recipes have 12 or fewer ingredients, send them in so we can all have a seat at the table!

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TASTEOFHOME.COM JUNE/JULY 2019

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A guide for what to stock up on this month.

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GATHER Inspire • Share • Connect

Host a c o z y c o o ko u t with this easy DIY fire pit tray.

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Heart of Cooking

SuperSized Family Dining The Ostertag family proves everything really is bigger in Texas—including their hearts.

S

HANNON OSTERTAG IS NO FAN OF THE OPEN FLOOR PLAN.

Bucking the current trend of a kitchen that flows into a great room, the designer and mother prefers a proper dining room.

“Family dining is the No. 1 reason,” she says.

“All of us gathered around the table without television and phones left somewhere else— those are our favorite times.”

Shannon and her husband, Greg Ostertag, a retired NBA player, live in Mount Vernon, Texas, with their 5-year-old daughter, Charlestynn (aka Charlee or Chuck), and Shannon’s two kids, Trevor, 19, and Lily, 15. Greg’s son, Cody, 26, lives nearby, and his daughters, Bailey, 22, and Shelby, 19, are in college in Colorado. The family moved to town in 2015, following Greg’s dream of retiring in his home state. With their construction and design company, the Ostertag Group, they’ve been buying historic buildings in town and renovating them, preserving their history while modernizing them at the same time.

Life is hectic, but the dining table draws everyone together. “On any given day Lily will be

70

JUNE/JULY 2019 TASTEOFHOME.COM

here with two or three friends, and Trevor will bring his girlfriend, so it’s usually a big crowd,” Shannon says. That crowd often also includes Greg’s parents, Jim and Jean Ostertag, who live just a few miles away. Shannon’s ex-husband, Henry Ruelas, also shows up; he, too, settled in town after Shannon asked him to head up the construction projects.

The family’s dining table is supersized in more ways than one. For starters, it seats 12. It’s also bar height, built to accommodate extra-long legs. “Trevor and I made it in our wood shop,” says Shannon. “Greg [who’s 7-foot-2] and Cody [6-foot-8] don’t fit under normal-height tables.”

Sometimes it’s easier to take dinner outside.

So the Taste of Home team was happy to help furnish and style their outdoor entertaining area with everything they’d need to come together around a love of cooking, a passion that extends from the kitchen to the garden on their farm.

“Cooking dinner is an everyday thing,” says Shannon. “I know it sounds a little cliched, but the farm-to-table thing is how we live. Greg will go fishing and bring home bass. Whatever’s in season here is what we eat.”

FARM PHOTOS: BUFF STRICKLAND

S TO RY BY JODY L . ROHLE N A

This big blended family knows the party starts outside. Greg, Shannon, Lily, Trevor and Henry (below) think ribs scream summer, while Charlestynn (bottom right) is more of a chips-and-salsa girl.

LIKE WHAT YOU SEE? NOW YOU CAN SHOP THE SHED! The teams at Taste of Home, Reader’s Digest and Family Handyman recently partnered to furnish and style the Ostertag family’s new outdoor space that’s part shed and part entertaining area, including an outdoor grill, dining table, yard games and more.

And the best part?

It’s shoppable! From the chairs to the striped rug and right down to cutting boards and napkins, you can buy nearly every product you see right now—plus even more! Head online to shop the shed and see how you can outfit your own outdoor space (or inside, too!) just like the Ostertags. tasteofhome.com/ shoptheshed

The Ostertags’ small hobby farm gets a little glammed up with this ultimate outdoor entertaining space. Even the family’s donkey approves.

Shannon’s favorite TOH recipe for summer

Peach-Glazed Ribs These baby back ribs are such a popular picnic food. They get just a touch of sweetness and a lovely color thanks to the peaches in the barbecue sauce.

—Sharon Taylor, Columbia, SC

Prep: 15 min. • Grill: 1¹ ₄ hours Makes: 6 servings 3 to 4 lbs. pork baby back ribs, cut into serving-size pieces 1 can (15¹ ₄ oz.) peach halves, drained ¹ ₃ cup soy sauce ¹ ₄ cup canola oil ¹ ₄ cup honey 2 Tbsp. brown sugar 1 tsp. sesame seeds, toasted 1 garlic clove, peeled ¹ ₄ tsp. ground ginger The Ostertags grow potatoes in their garden, as well as carrots, tomatoes and “any herbs that we can get to stick,” as Shannon says. “We don’t do leafy greens, though. You’re not going to find kale or lettuce growing at our house.” That’s because Greg, a typical meat-and-potatoes guy, doesn’t eat vegetables. “He’s convinced that’s why everyone is shorter than he is,” says Shannon.

Ironically, though, growing vegetables has always been on his bucket list. “As far back as I can remember I’ve always wanted to have a farm,” says Greg. “I wanted the big giant equipment with rows of corn and beans, but I’ve settled for a small farm with some cows, too many chickens, peacocks, pigs, donkeys, and dogs...all that fun stuff.”

Once a week, Greg and Shannon typically head into town, to ML Edwards, one of the 100-some-year-old businesses they’ve rescued and renovated. It holds a bistro, a boutique, an event space and a coffee shop called Watermelon Mills, named after the longtime town barber.

“We sit around the table and catch up with friends,” says Shannon. That was just what she had in mind as she and the crew were renovating the building: creating a place where people could come together.

Wander in on any given day and you might find a book club, a meeting of the local genealogy group, and tables filled with people chatting over a cup of coffee or a bite to eat.

“Before they opened ML Edwards you’d just see people in the grocery store,” says Kathrine Lee, a nationally renowned motivational speaker who is based in Mount Vernon. “But now we have a place to gather. When you walk in, you get a warm feeling, like you’ve come home.”

For Shannon, who knows the magic that sitting together at a table can make, that was always exactly the point.

“Whatever’s in season here is what we eat.”

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JUNE/JULY 2019 TASTEOFHOME.COM

1. Prepare grill for indirect heat, using

a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.

2. Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.

3. Grill ribs until the meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with the remaining sauce.

1 serving: 568 cal., 40g fat (13g sat. fat), 122mg chol., 930mg sod., 25g carb.

(23g sugars, 1g fiber), 28g pro. 1

GATHER

SNOW CONE Pop-Up Party

WITH GROWN-UP TWISTS ON A CHILDHOOD CLASSIC, IT DOESN’T GET ANY COOLER THAN THIS BACKYARD BASH.

Create shaved ice using a blender with a “crush” setting.

Slowly add water for a slushy effect; add more ice as needed.

74

JUNE/JULY 2019 TASTEOFHOME.COM

Avoid sticky hands by setting prepared snow cones in highball glasses. A bonus: They’ll keep your hands from getting chilly.

Slurp every bit of flavor using straws made with small scoops at the end. They let you spoon the slush and sip up the syrup.

es n o c r e p a p P ac k n ice a g n i s u e c with i en h t , p o o c s cream ver o p u r y s e l z driz ge a p e h t p i l F top. s! e p i c e r n u f f or

These sweet and salty skewers are made with melon balls, ciliegine mozzarella and sliced prosciutto.

TASTEOFHOME.COM JUNE/JULY 2019

75

GATHER

Pina Colada Syrup Combine 1 cup cream of coconut, ³ ₄ cup rum and ³ ₄ cup unsweetened pineapple juice.

—Lauren Ebeling, Downers Grove, IL

Blue Raspberry Syrup Simmer 1 cup sugar and ³ ₄ cup water until sugar is dissolved; remove from heat. Add 1 envelope unsweetened blue raspberry Kool-Aid and 1 tsp. lemon juice; cool.

—Amanda Kippert, Tucson, AZ

Fuzzy Navel Syrup Simmer 1 cup sugar and ¹ ₂ cup water until sugar is dissolved; remove from heat. Stir in 1 envelope unsweetened orange Kool-Aid mix and 1 tsp. lemon juice. Cool completely; stir in ¹ ₂ cup peach schnapps liqueur.

—Matthew Cross, Downers Grove, IL

Shirley Temple Syrup Simmer 1 cup sugar and 1 cup pomegranate juice until sugar is dissolved; remove from heat. If desired, stir in 1 tsp. fresh lemon juice; cool.

RECIPE ON P.83 Cookies & Cream Truffle Balls

“Serve snacks that don’t need utensils to enjoy, like these bright, lemony cookie truff les.”

—AMANDA KIPPERT

—Taste of Home Test Kitchen

Margarita Syrup Simmer 1 cup sugar, ¹ ₂ cup water and 2 tsp. grated lime zest until sugar is dissolved; remove from heat. Cool completely. Strain through a fine-mesh strainer into a bowl; discard lime zest. Stir in ¹ ₄ cup tequila, 2 Tbsp. fresh lime juice and 2 Tbsp. Triple Sec. —Monique Perez, Chicago, IL

All syrups may be kept in the refrigerator up to 4 days.

Find these and more favorite things online! tasteofhome.com/ stuffwelove

76

Drizzle any of the flavored syrups into champagne coupes and add a scoop of vanilla ice cream for a cool and creamy twist.

(As seen on pages 74-75) Hawaiian Shaved Ice Spoon Straws $7 and Paper Snow Cone Cups $13 amazon.com Pedra Ceramic Ice Bucket $50 crateandbarrel.com • Glass Oil Bottle $6 worldmarket.com Marta Double Old-Fashioned Glass $2 cb2.com

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Food for Good

DRIVING CHANGE

THE FIRST DAY WAS THE WORST DAY. But, says Eileen Bradshaw, executive director of the Community Food Bank of Eastern Oklahoma, as soon as the Mobile Eatery pulled up to the low-income apartment complex, she knew the relentless sleet and biting wind weren’t going to interfere with the very first stop on the food truck’s mission.

“The kids came streaming out of their homes in no coats and, in some cases, no shoes,” she says. “I know there’s a need, but that was just kind of harsh proof that these kids are hungry kids.”

Since that day in 2013, the Food Bank’s two trucks have been a year-round beacon of hope for both children and adults in need in and around Tulsa, Oklahoma.

Grocers, gardeners and local restaurants donate all the fresh ingredients that executive chef Jeff Marlow and his crew use to create nutritious, restaurantquality meals.

The menu depends entirely upon what’s been donated. Jeff VISIT OKFOODBANK.ORG to learn says that’s his challenge and his more about the Community Food joy. One day he and volunteers Bank of Eastern Oklahoma and its may serve chicken pad thai to Mobile Eatery program. older adults; the next day they may serve a group of struggling veterans a top sirloin dinner.

The trucks roll into “food deserts” where both poverty and lack of transportation make it difficult for residents to buy healthy food, providing about 400 meals per day. During the summer, children who typically rely on their schools to provide breakfast and lunch get the nutritious food they need from the trucks. Since all food ingredients on the trucks are donated, entire families can dine together, without the age restrictions that often can be attached to government-funded food programs.

“I love that helping people can be so much fun,” Jeff says. “Kids run to us like we’re the ice cream man.” 1

78

JUNE/JULY 2019 TASTEOFHOME.COM

CHILDREN AT RISK Summer food programs provide needed nutrition.

Did you know that

1 in 6 children miss out on meals during the summer months?

During the school year,

22 million children receive free or reduced-price meals, but only 3.8% participate in the summer meal program.

Feeding America food banks provided

10 million meals through 5,903 summer meal sites last summer.

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RECIPES FROM P.16

Grilled Pork Tenderloin with Cherry Salsa Mole The combination of pork and cherries is a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special.

—Roxanne Chan, Albany, CA

Prep: 25 min. • Grill: 15 min. + standing • Makes: 6 servings 2 1 ¹ ₂ ¹ ₄ ¹ ₄ 1

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These statements have not been evaluated by the Food & Drug Administration.

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2 1 1 1

pork tenderloins (³ ₄ lb. each) Tbsp. canola oil tsp. salt tsp. ground cumin tsp. chili powder cup pitted fresh or frozen dark sweet cherries, thawed, chopped jalapeno pepper, seeded and minced cup finely chopped peeled jicama oz. semisweet chocolate, grated Tbsp. minced fresh cilantro green onion, thinly sliced Tbsp. lime juice tsp. honey Salted pumpkin seeds or pepitas

FROM P.16

Frozen Cherry Margaritas When summer rolls around, I begin to think about all the fun drinks I can whip up to stay cool. This frozen cherry margarita is a top choice of mine. It’s so delicious and the deep red color is amazing.

Crystal Jo Bruns, Iliff, CO

Takes: 15 min. • Makes: 4 servings

1. Brush the tenderloins with oil;

sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145°, 15-20 minutes, turning occasionally.

Let stand 10-15 minutes.

2. Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey.

Slice pork; serve with cherry salsa and pumpkin seeds.

3 oz. cooked pork with ¹ ₄ cup salsa: 218 cal., 8g fat (3g sat. fat), 64mg chol., 248mg sod., 11g carb. (9g sugars, 2g fiber), 23g pro.

1 4 1 1

Lime wedges Kosher salt cup cherry juice blend oz. tequila Tbsp. lime juice pkg. (12 oz.) frozen pitted dark sweet cherries Honey, optional

1. Using lime wedges, moisten the

rims of four margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle salt on a plate; hold each glass upside down and dip rim into salt. Set aside. Discard remaining salt on plate.

2. In a blender, combine the cherry juice, tequila, lime juice, cherries and if desired, honey to taste for sweetness; cover and process until blended. Pour into prepared glasses.

Garnish with reserved lime wedges.

Serve immediately. ³ ₄ cup: 155 cal., 0 fat (0 sat. fat), 0 chol., 3mg sod., 23g carb.

(16g sugars, 1g fiber), 1g pro.

Continued on page 82

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Watermelon Shrimp Salad

Sweet, spicy and easy to make, this salad travels well in a cooler to summer events.

I love the combination of flavors, the colorful presentation, and of course, the happy faces of my guests once they’ve tried it.

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Judy Batson, Tampa, FL

Prep: 30 min. + chilling Makes: 10 servings

FROM P.16

Spiced Cherry Chutney Visit the Canadian Maritimes with Caravan Tours.

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This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork.

Lily Julow, Lawrenceville, GA

Prep: 20 min. • Cook: 50 min.

Makes: 1¹ ₄ cups 3 cups fresh or frozen pitted tart cherries, thawed 1 large sweet onion, finely chopped 1 small green pepper, chopped 1 small sweet red pepper, chopped ¹ ₃ cup packed brown sugar ¹ ₄ cup balsamic vinegar 2 tsp. minced fresh gingerroot 1¹ ₂ tsp. grated orange zest ¹ ₂ tsp. ground cardamom ¹ ₄ tsp. salt ¹ ₄ tsp. crushed red pepper flakes ¹ ₄ tsp. ground allspice

In a large saucepan, combine all ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, until vegetables are tender and mixture achieves desired thickness, stirring occasionally, 45-50 minutes. Serve chutney warm or chilled. Refrigerate any leftovers.

2 Tbsp.: 73 cal., 0 fat (0 sat. fat), 0 chol., 66mg sod., 18g carb.

(15g sugars, 1g fiber), 1g pro.

1 seedless watermelon, cut into 1-in. cubes (about 10 cups) 1 medium honeydew melon, cut into 1-in. cubes (about 4 cups) 2 lbs. peeled and deveined cooked shrimp (31-40 per lb.)

2 cups green grapes, halved 1 large cucumber, seeded and chopped 1 small navel orange, peeled and sectioned 1 small red onion, chopped 1 jalapeno pepper, seeded and finely chopped ¹ ₃ cup lemon juice 1 Tbsp. brown sugar ¹ ₄ tsp. crushed red pepper flakes

In a large bowl, combine the first 8 ingredients. Whisk together the remaining ingredients. Drizzle over shrimp mixture and toss to coat.

Refrigerate at least 20 minutes before serving. Toss before serving.

2 cups: 309 cal., 2g fat (0 sat. fat), 138mg chol., 158mg sod., 56g carb.

(50g sugars, 3g fiber), 21g pro.

FROM P.76

COMFORT THAT LOOKS AS GOOD AS IT FEELS!

Cookies & Cream Truffle Balls For easy truffles, I roll crushed cookies and cream cheese into balls and dunk them in white chocolate. That’s sunny and bright in one bite.

—Carla Giorgio, New York, NY

Prep: 30 min. + freezing Makes: 3 dozen

FROM P.54

Grilled Bruschetta This is my go-to appetizer when tomatoes and basil are fresh from the garden. I like to use a Tuscan herb or basil-infused olive oil for this bruschetta recipe.

Brittany Allyn, Mesa, AZ

Prep: 30 min. • Grill: 5 min.

Makes: 16 servings ¹ ₂ cup balsamic vinegar 1¹ ₂ cups chopped and seeded plum tomatoes 2 Tbsp. finely chopped shallot 1 Tbsp. minced fresh basil 2 tsp. olive oil plus 3 Tbsp. olive oil, divided 1 garlic clove, minced 16 slices French bread baguette (¹ ₂ in. thick) Sea salt and grated Parmesan cheese 1. In a small saucepan, bring vinegar

to a boil; cook until liquid is reduced to 3 Tbsp., 8-10 minutes . Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 tsp. olive oil and garlic.

Cover and refrigerate until serving.

2. Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.

3. Top toasts with tomato mixture.

Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

1 appetizer: 58 cal., 3g fat (0 sat. fat), 0 chol., 49mg sod., 7g carb. (3g sugars, 0 fiber), 1g pro.

1 pkg. (14.3 oz.) lemon Oreo cookies 1 pkg. (8 oz.) cream cheese, softened 1 pkg. (10 to 12 oz.) white baking chips, melted Colored jimmies and sprinkles, optional Shown: GelPro Elite, Milano in Deep Sea

1. Pulse cookies in a food processor

until fine crumbs form. Add cream cheese; pulse just until blended.

Refrigerate the mixture, covered, until firm enough to shape.

2. Shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze, covered, several hours or overnight.

3. Dip balls in melted chips; allow excess to drip off. Return to pans.

If desired, sprinkle immediately with jimmies and sprinkles; let stand until set. Store in covered containers in the refrigerator.

1 truffle: 117 cal., 7g fat (3g sat. fat), 8mg chol., 73mg sod., 13g carb.

(10g sugars, 0 fiber), 1g pro. 1

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JUNE/JULY 2019 TASTEOFHOME.COM

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WHY I COOK

Los Angeles, CA This former middle-school teacher and founder of Raddish (raddishkids.com), an online cooking club and meal-kit program for kids, shares what inspired her business, and why she believes teaching children to cook can help encourage confidence in areas well beyond the kitchen.

What inspired you to create Raddish?

When I taught middle school, my students spent their lunch break in my classroom—often eating junk food while talking about their favorite cooking shows on TV. They were eager to learn to cook, but never had the chance. So I began teaching after-school cooking classes; within a year I left my teaching job to offer them at birthday parties, enrichment programs and summer camps. Raddish was born later as a way to expand the concept: bringing families together and nurturing kids’ confidence in the kitchen and beyond.

What does a typical day look like to you?

I wake up early for coffee and to take our dog on a long walk.

Then I’m full-on mom: making lunches, helping my kids with their “morning math” problem and getting everyone out the door. At work I support our amazing team. My favorite days are recipe-testing days—we taste variations of our recipes until they’re perfect. After work we shuttle kids to activities, but always have a home-cooked dinner, even if it’s after 7 p.m.

TRY ONE OF SAMANTHA’S FAVORITE RECIPES

Stone Fruit Dutch Baby Melt 2 Tbsp. butter in an oven-safe skillet and add 2 cups chopped stone fruit (such as plums or nectarines) and 2 Tbsp. brown sugar. Cook fruit on medium-high for about 5 minutes.

Meanwhile, whisk 3 large eggs, ¾ cup milk, ¾ cup flour, ¼ tsp. salt, and 2 Tbsp. brown sugar until smooth. Pour batter into skillet and bake at 425°. Bake until lightly brown and puffy, 18-20 minutes. Serve warm with powdered sugar.

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JUNE/JULY 2019 TASTEOFHOME.COM

Do you have a secret weapon in the kitchen?

I’m always planning and thinking ahead. I prep as much as I can in the morning before work: I chop vegetables, make meatballs, marinate chicken.

I keep chopped onions in my freezer so I can throw together meals in minutes! I also give my kiddos tasks I don’t like, like drying lettuce, trimming green beans and scrubbing potatoes.

How would you advise parents who want to teach their kids to cook?

1. Invite kids to help with a few simple steps, like mixing batter or cutting potatoes. They’ll feel proud knowing they helped with dinner, and want to learn more.

2. Let them make mistakes and learn from them. No one uses salt instead of sugar twice!

3. Encourage kids to use all their senses as they cook— cooking is equal parts science and creativity, and careful observation is the key to following your heart and head!

What does cooking mean to you?

Cooking is my love language.

I cook to show my family and friends that good food shared together can nourish our bodies, hearts and minds.

Get to know Samantha even better and learn more about her business. tasteofhome.com/samanthabarnes

PHOTOS: LAUREN PRESSEY

Samantha Barnes

Raddish meal kits come with recipe guides, kitchen tools, grocery lists, skill lessons and more!

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THE CHOW IS HOW.

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