Innholdsfortegnelse for April - May 2016 i Taste of Home

Avocados always make me think of my mom. (Love you, Mom!) Long before they were in vogue, my mother served them up every which way…on picnic sandwiches, in potluck salads, you name it. My great-uncle owned a citrus and avocado grove a few towns away in Vista, California, so we had baskets of these dark green fruits (yes, it’s a fruit) nearly yearround. As kids, we loved them sliced and sprinkled with a little salt. I can taste them now—yum! My own kids love them, too, especially in my homemade guacamole. Inspired by Mom’s recipe, my guac has ingredients you probably have on hand right now. It’s a hit on its own, but trust me, it tastes amazing tucked inside Adan Franco’s Grilled Onion & Skirt Steak Tacos on page…

Make this an d watch your Easter buddies multiply! FIND IT! Elizabeth’s Everyday Essentials Super Square Baker $70 bbqproshop.com Carrot Garden Ice Cream Dessert When I was a kid, my mom made an ice cream dessert topped with gummy worms. I’ve riffed on it with carrots made out of frosting. —KAREN ENNS KAMLOOPS, BC PREP: 15 MIN. + FREEZING • MAKES: 12 SERVINGS 1 pkg. (151/2 oz.) Oreo cookies 11/2 qt. vanilla ice cream 1 carton (8 oz.) frozen whipped topping, thawed 1/2 cup canned vanilla frosting Orange paste food coloring 2 to 3 pieces pull-apart green apple licorice 1. Finely crush half of the cookies; coarsely crush remaining cookies. 2. In a bowl, beat ice cream, whipped topping and finely crushed cookies until blended. Spread into an 8-in. square dish;…

Fresh Basil Salad Dressing This salad dressing has fancy bistro flavor. We also love it on baked potatoes and as a dip for veggies. —DEBORAH COMEAUX POCOMOKE CITY, MD TAKES: 15 MIN. • MAKES: 21/2 CUPS 1 cup packed fresh basil leaves 1 green onion, cut into large pieces 1 garlic clove, peeled and halved 1 cup mayonnaise 1 cup sour cream 1/4 cup lemon juice 1 tsp. salt 1/2 tsp. coarsely ground pepper Place basil, onion and garlic in a food processor. Process until finely chopped. Add remaining ingredients; process until blended. Cover and refrigerate. PER (2-TBSP.) SERVING 104 cal., 11 g fat (3 g sat. fat), 12 mg chol., 182 mg sodium, 1 g carb., trace fiber, trace pro. CAPRESE DIPPERS Load up skewers with cooked tortellini, cherr y…

Lemon Chicken Pasta This dish reminds me of the lemony chicken and rice my mom used to make. In my quick update, I saute lightly breaded chicken breasts and serve them over capellini pasta. —AILEEN RIVERA BRONX, NY PREP: 30 MIN. • COOK: 15 MIN. MAKES: 6 SERVINGS 4 boneless skinless chicken breast halves (6 oz. each) 1 tsp. salt, divided 1/4 tsp. plus 1/8 tsp. pepper, divided 1/2 cup all-purpose flour 8 oz. uncooked capellini or angel hair pasta 3 Tbsp. olive oil, divided 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves) 1 cup white wine or chicken broth 2 Tbsp. lemon juice 1/2 cup grated Parmigiano-Reggiano cheese 1/3 cup plus 3 Tbsp. minced fresh parsley, divided Lemon wedges, optional 1. Pound chicken breasts with a…

Baby Kale Salad with Avocado-Lime Dressing Combine 6 cups baby kale salad blend, 1 cup julienned zucchini and 1/2 cup thinly sliced sweet onion. In a blender, process half an avocado, 1/2 cup fat-free plain yogurt, 3 chopped green onions, 2 Tbsp. parsley, 2 Tbsp. lime juice, 1 garlic clove, 1/4 tsp. salt and 1/8 tsp. pepper. Toss with salad. PER SERVING 74 cal., 3 g fat (1 g sat. fat), 1 mg chol., 197 mg sodium, 10 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 2 vegetable, 1/2 fat. —SUZANNA ESTHER STATE COLLEGE, PA Don’t Feel the Burn That wasca lly wabbit was onto something. T u rn s ou t car rots h elp so othe the f ier y fe el in g caused by h e…

setting the scene Use what you’ve got. Clear out a china hutch and transform it into an iced tea station. Fill the shelves with glasses, straws, tea towels, lemon wedges and tasty nibbles. Make it yours. Brew and chill your favorite flavors of tea and set out some fruit- and herb-infused ice cubes (get inspired on page 42). Once everyone has something to sip, it’s craft time! Turn the page to see how to make your own tulip tea towels. Party Favors Dress up plain tea towels with fabric paint and a DIY flower stamp. Make buds while you sip, and send guests home with their own happy creation. MAKE YOUR STAMP To make tulip buds, cut two small triangles from the top of a circular makeup sponge. Get creative…

I’ve been cooking since I was 7 years old. My parents went duck hunting each year and it was my job to make a meal for their return. My dad especially loved when I prepared pork—roasted, then sliced nice and thick. And he lived to be 90! I miss him so much, and cooking his favorite recipes can make him feel close and dear to me. I’ve made Sunday dinners like this for my husband, kids, nine grandchildren and 14 great-grandchildren for years, and I’ve submitted recipes to Taste of Home since forever (1,962 submitted, 66 published). I cherish the favorites, but I do mix up our menus— keeping them guessing is the order of the day in our home! When we’d just moved several years ago, we saw women…

17,815 shares Hot on Facebook One look at the Tropical Carrot Cake from Victoria Teeter-Casey of Enterprise, Oregon, and our Facebook fans went share-crazy. Like us at facebook.com/tasteofhome for even more springtime recipes to celebrate. Hey, Instagrammers! Follow @tasteofhome on Instagram to see a parade of fun Memorial Day potluck recipes, like these Berry-Topped White Cupcakes. Get Pinspired Honor the bride- or mom-to-be with stuffed tomatoes, mini croissant sandwiches, cheesy crostini and more party faves on our Shower Recipes board. It’s at tasteofhome.com/showerrecipes.…

Sponsored By Taste of Home Taste of Home and the Girl Scouts of the USA are teaming up for the second annual National Girl Scout Cookie Recipe Contest. Get creative with the Girl Scout Cookies you gobble by the box and send us your recipe. The Grand Prize winner gets $500 and a spotlight in the print and digital editions of Taste of Home! Plus three runners-up will each win $250. Last year, high schooler Stephanie Salmento of Nazareth, PA, wowed us with her Delightful Caramel Bars. You could be next! $500 GRAND PRIZE WINNER! Delightful Caramel Bars ENTER Crush Thin Mints in your truffles, add Lemonades to a trifle or blend Caramel deLites/Samoas into the best milk shake ever—it’s up to you. Then visit girlscouts.org/recipecontest to enter. But hurry! The…

Jalapeno-Lime Chicken Drumsticks Bottled hot sauce isn’t my thing, so I developed a peppery glaze for grilled chicken. These drumsticks practically fly off the plate. —KRISTEEN DEVORSS FARMINGTON, NM TAKES: 25 MIN. • MAKES: 6 SERVINGS 1 jar (10 oz.) red jalapeno pepper jelly 1/4 cup fresh lime juice 12 chicken drumsticks (about 3 lbs.) 1 tsp. salt 1/2 tsp. pepper 1. In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving. 2. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the…

ON THE COVER sesame pulled pork sandwiches SECRET’S IN THE SAUCE This pork makes its own sauce in the slow cooker with, shhh, just some sesame-ginger salad dressing and brown sugar. HEART HELPER By using reduced-sodium broth in this soup, you save almost 200 mg of sodium per serving. Sesame Pulled Pork Sandwiches This Asian-style filling was a hit with my husband and his co-workers. —JENNIFER BERRY LEXINGTON, OH PREP: 15 MIN. • COOK: 41/2 HOURS MAKES: 12 SERVINGS 3 pork tenderloins (1 lb. each) 13/4 cups reduced-fat sesame ginger salad dressing, divided 1/4 cup packed brown sugar SLAW 1 pkg. (14 oz.) coleslaw mix 4 green onions, chopped 1/4 cup minced fresh cilantro 2 Tbsp. reduced-fat sesame ginger salad dressing 2 tsp. sesame oil 1 tsp. sugar 1 tsp.…

TULIP TIME! MAY 7-14 , 2016 HOLLAND, MI We’ve heard that the Tulip Time Festival is pretty breathtaking. How long does it take to gussy up Holland? Our city has so many tulips to plant that it takes two months in fall to get the 400,000 bulbs into the ground at parks and along streets. Where I work, at Windmill Island Gardens, we plant another 100,000 bulbs! How many bulbs bloom there in spring? Besides tulips, we have more than 3,000 daffodils, 10,000 muscari (aka grape hyacinths), 200 alliums and dozens of lilies, fritillarias and anemones. You also do a lot of gorgeous planters. What’s your favorite container recipe? We like to emphasize the tulip! But they look great in the pot with pansies, muscari, and sticks of forsythia, redtwig…

You could be next! Here’s what we’re looking for: SIMPLE SEAFOOD Whether you like to grill salmon burgers, pan-fry fish tacos or bake tilapia and veggies in foil, we want your fast, fresh and fabulous seafood recipes. EASTER BRUNCH Send us the egg bakes, sweet rolls and other early-riser recipes that bring your family close. 1st recipe published! SHARE YOUR STORY We want to hear about your most memorable meals and the folks you’ve shared them with—like the first big backyard cookout of the season or a special Sunday spent cooking with Grandma. Send us the recipes that stir the happiest memories in your heart (and any photos that captured the fun), along with the wonderful stories that accompany them. Share your own recipe creations, stories and photos (we’d love…

Yes! Make this simple berried-up barbecue sauce from a Texas reader to mop on your grilled favorites. Berry BBQ Sauce On weekends, I jazz up our favorite barbecue sauce with blackberries and blueberries. They become a marvelous spread for basting and saucing grilled baby back ribs. —JANET HIX AUSTIN, TX TAKES: 30 MIN. • MAKES: 4 CUPS 2 cups fresh or frozen blackberries 2 cups fresh or frozen blueberries 1/2 cup sugar 1/4 cup water 1 to 2 cups barbecue sauce 1. In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. 2. Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store sauce in an airtight container in the refrigerator…

HOT STUFF Any oven-safe skillet works for this recipe. Remember to use your oven mitt! “To show off for company I add lemony gremolata.” —JEANNE AMBROSE Oven-Roasted Salmon When I’m starving after work, this is my go-to. Roasted salmon has a delicate sweetness and is uber-tender. —JEANNE AMBROSE TAS TE OF HOME EDITOR TAKES: 20 MIN. MAKES: 4 SERVINGS 1 center-cut salmon fillet (11/2 lbs.) 1 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper 1. Place a large oven-safe skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper. 2. Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake salmon uncovered, 14-18 minutes or until it flakes easily and a thermometer reads 125°.…

GO FOR THE YO Whip up light, moist baked goods by replacing half the butter with half as much Greek yogurt (1 cup butter = 1/2 cup butter and 1/4 cup yogurt). YOU ASKED FOR IT: A POUND CAKE THAT KEEPS THE POUNDS TO ITSELF. Hooray for Lauren Gilmore of Pennington, New Jersey, who makes it a gold-star treat. By replacing some of the butter with heart-healthy canola oil and Greek yogurt, she slashes the saturated fat by a whopping 75 percent, getting it down to only 2 grams per slice. Makeover Lemon Pound Cake This is the perfect dessert when it’s warm enough to dine outside. I often make it while my dad’s grilling dinner. —LAUREN GILMORE PENNINGTON, NJ PREP: 20 MIN. • BAKE: 50 MIN. + COOLING MAKES:…

It’s Sunday afternoon, and the comforting aroma of beans and rice wafts through Grandma Delfina Delgadillo’s bustling Milwaukee home. Each week, her big family comes together around faith and a home-cooked Mexican meal. Young grandkids bound through the living room, cousins set the table, and aunts tote spicy chicken, cookies and tortillas to the kitchen to prepare for the come-as-you-are feast. After church, nearly 20 people pop by Grandma’s house, including the newest family member, Taste of Home set stylist Missy Franco. Missy and her husband, Adan, married in 2015, but she knew how close-knit his family was from the start. “The first time I met Adan’s family was at a summer party for their grandma. Imagine being introduced to more than 75 people in one sitting!” Missy says, laughing.…

1 My almost-5-year-old’s newest favorite breakfast indulgence: Wrap up about a tablespoon of chocolate chips in a triangle of refrigerated crescent roll dough and bake as directed. It’s just a little departure from chocolate chip pancakes. —AMANDA HARMATYS BUSINESS ANALYST, CONTENT TOOLS 2 I like to melt them down with a scoop (or two) of peanut butter and drizzle it over vanilla ice cream. Instant peanut butter fudge sauce! —HOLLI FLETCHER RECEPTIONIST 3 Mix chocolate chips with Golden Grahams and mini marshmallows for a quick s’mores snack mix. —MELISSA HANSEN PREP COOK 4 Chocolate and cheese. Yes, indeed. Melt dark chocolate chips in the microwave, then dip chunks of your favorite aged Parmesan or aged cheddar partially into the chocolate. Cool on waxed paper. Eat. Swoon. —JEANNE AMBROSE EDITOR 5…

Get to Know Couscous It looks like a grain, but couscous is actually a tiny pasta made from semolina and wheat flour. It cooks very quickly; simply pour boiling water over it and let it sit a few minutes. Shrimp & Sweet Potato Skewers These skewers make romantic picnic food. I perfected them for a date with my wife. —PAUL WARGASKI CHICAGO, IL PREP: 35 MIN. • GRILL: 5 MIN. MAKES: 2 SERVINGS 3/4 lb. sweet potatoes (about 2 small), peeled and cut into 1-in. pieces 3 Tbsp. olive oil, divided 1 tsp. minced fresh rosemary 3/4 tsp. paprika, divided 12 uncooked shrimp (26-30 per lb.), peeled and deveined 1/4 tsp. salt 1/8 tsp. pepper 41/2 tsp. lemon juice Hot cooked couscous 1. Preheat oven to 450°. Place sweet potatoes…

win $500! Bites of Spring TURN THE PAGE TO ENTER YOUR SUNNIEST RECIPES FOR CELEBRATING. A Chat with the Grand Prize Winner BREAKFAST & BRUNCH Q You add grits and pesto to your flaky a.m. pastry. What inspired this original dish? A My fiance, James, and I love to cook together. James is of Greek descent, and in the simplest terms, I am Southern. While he was on a deployment to Afghanistan, the idea to incorporate both the Southern grits and Greek-influenced pastry into one dish came to me as a comfort food to have while he was away. When he returned home, he loved my “deployment comfort creation,” as he calls it. It’s now a regular part of our Saturday mornings together. Enter Our Spring Celebrations Contest and Win…

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A KEEPER FROM Taste of Home April/May 1998 MADE IT & LOVED IT I make this every year when the rhubarb is ready. I still have the original recipe from the 1998 issue! —EMIT1961 I get requests for this all the time! —RIESKI I took this divine dessert to work this week—the girls loved it and wanted the recipe. They didn’t even want to share with the other departments! The pan emptied FAST! —CMNIELSEN Rhubarb Custard Bars Once I tried these creamy bars, I had to make them for family and friends. The fruit and custard layers inspire people to go find rhubarb. —SHARI ROACH SOUTH MILWAUKEE, WI PREP: 25 MIN. + CHILLING • BAKE: 50 MIN. • MAKES: 3 DOZEN 2 cups all-purpose flour 1/4 cup sugar 1 cup cold butter FILLING…