Soup isn’t for just the winter months and it’s not fit for just veggies either. These recipes (most made in simply a blender) will keep you cool all summer long by putting fresh summer produce and even a few in season fruits to work.
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On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient turnips. In order to create a hearty and quick weeknight dinner that the whole family will love, the chefs decided to roast turnips and top them with eggs to create a filling breakfast-inspired skillet in this Roasted Baby Turnips with Miso Butter and Fried Eggs recipe. The recipe also makes great use of the turnip greens to bump up its nutritional factor and includes miso for a pop of umami. This dish is a satisfying and comforting twist on eggs and hash that’s perfect for a weeknight dinner.
Cheesecake, chocolate chip cookies, brownies and pound cake — these are just a few of the mouthwatering sweet treats that can be made easily all year round with guaranteed success. But when it comes to those fruit-focused desserts that depend on the ripest produce, it’s often best to wait until their shining season, to make sure the finished product turns out as sweet as possible. While strawberry and rhubarb season is coming to a close and the fall harvest of apples is still a few months away, now is the time to celebrate juicy peaches, and one of the easiest ways to do that is to bake them into a deliciously decadent cobbler. Start with a base of sweetened, spiced sliced peaches and finish it with an indulgent topping of crumbled oats or buttery pastry before baking until it’s tender and bubbly. For more summertime dessert inspiration, check out Food Network’s top-five peach cobbler recipes below to find must-try picks from Alton Brown, Sunny Anderson, Guy Fieri and Trisha Yearwood.
5. Slow-Cooker Peach Cobbler — A hands-off dessert that requires only 15 minutes of prep time, Alton’s fuss-free cobbler lets the slow cooker do the work for you.
4. Blueberry-Peach Cobbler — Save time in the kitchen by using a prepared pie dough as the topping for Sunny’s two-fruit dessert, laced with nutmeg for added flavor.
Quiche is perfect when you’re in the mood to indulge. Made by baking creamy eggs with cheese and preparing them in a buttery pastry crust, this French specialty is a great dish for an extraordinary occasion, and because of its hearty ingredients, it also works as a warming dinner staple. The best part of this dish is its versatility — from smoked meats or vegetable proteins, to different types of cheeses and various vegetables, it can be altered to suit your mood.
In this Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe from Ellie Krieger, the pastry crust is lightened up by the use of oats, low-fat buttermilk and cooking spray. This makes the crust an incredible source of fiber, without losing the buttery feel of a perfect pie crust. The filling involves a selection of mushrooms and onions to pack in some more nutritional punch, and the creamy Gruyere cheese adds a salty, tangy touch. With flavors this good, you’ll get the feel of an indulgent treat without all the extra fat. Breakfast for dinner, anyone?
For one reason or another, you may not be indulging in a lavish getaway this summer, but that doesn’t mean you have to abandon the idea of finding quality time to relax. The key to turning your home into a vacationlike setting is switching up your usual routine for a few days; during your staycation, try treating yourself to different meals and re-creating some of the common experiences you may have had, if you had traveled. For the co-hosts on The Kitchen, that meant creating international-inspired recipes and sharing ideas for DIY spa treatments on this morning’s all-new episode. Read on below to get some of their best recipes for favorite eats and drinks, plus tips on fashioning at-home spa services.
Perhaps the best part about Korean barbecue is the customizable element that takes the guesswork out of catering to your family’s individual appetites. Sunny Anderson’s Sweet and Spicy Korean BBQ (pictured above) features versatile lettuce wraps; after marinating beef in a sweet and salty brown sugar-soy sauce mixture, she grills the meat and serves it in Bibb lettuce cups with an array of toppings. Set up a buffet of carrots, bean sprouts, radishes and kimchi, and let everyone build their ultimate wraps.
ICYMI — I am sharing the joy of using a slow cooker as a companion to your outdoor barbecue. This is part two of a three-part series, but don’t worry, you can catch up quickly by reading here. We’ll wait. You back? Good. Wasn’t that cool? Baking in your slow cooker? Who knew, right? But let’s set the cobbler aside for a moment and get to our next function of the handy slow cooker in the world of summer barbecues. When I think of outdoor grilling, I think of MEAT. So for my next benefit:
You can precook bone-in or tougher meats for better (and easier!) results on the grill.
When I was a little girl, my grandfather had a large garden down by the Savannah River. It was situated between the river itself and a stand of trees. There was an old homestead, really an old, rundown fish shack with an ancient rusty pump for water. The soil was deep black, soft and fine-grained, a result of the years of silt washing downstream through the river basin. My sister and I would play alongside the garden or fish in the river while my grandfather worked in the field. There is something magical to me about a field of corn. Some varieties loom high, reaching into the blue summer sky. The rows are tight and the long, ribbonlike leaves blow in the wind, creating a seemingly impenetrable fortress.
I was scared to death of the cornfield when I was a child. And, truth be told, I’m not in a hurry to get into a patch of corn as an adult. My grandmother scared the mess out of me telling me not to go into the corn as a child. She’d admonish, “Don’t go in there; you might get on a snake.” For those of you that might chuckle at that fear, I only add that my home state of Georgia is also home to all five deadly poisonous snakes in North America, and that riverside gardens seem to be an especially hospitable habitat for them.
Picture summer without nibbling on at least one ear of corn. How could you? This time of year, this staple crop is sweeter and juicier than ever. And, though it doesn’t need much else than a humble slathering of butter, the possibilities for the in-season ear don’t end there. Think of it as a kernelled canvas — one that can come drizzled, dusted or simply grilled to charred perfection with little effort at all. This week, take your pick of Food Network’s most-brazen corn-on-the-cob recipes and reinvent how your family devours corn on the cob.
In this summer heat, the most-fitting way to take your corn is by way of the grill. Bobby Flay’s Perfectly Grilled Corn on the Cob (pictured above) shows you how to do it once and for all. After giving the corn a good pre-soak, grill each ear with the husks on till the kernels are tender.
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.
When it comes to grilling standbys, burgers, barbecue and hot dogs often claim the spotlight — and for good reason, of course. But in addition to these meaty mainstays, seafood shines when grilled. Firm, flaky fish like swordfish and salmon stand up to the flames well, while clams, mussels and shrimp benefit from the smoky, charred flavor the grill offers. Grilled shrimp are not only a versatile seafood pick, but they’re also quick to make in a hurry and are easy to prepare in bulk, so they’re a go-to option for effortless summer entertaining. Read on below for Food Network’s top-five grilled shrimp recipes to find must-try ideas from Rachael, Bobby, the Neelys and more chefs.
5. Grilled Shrimp and Feta Salad — Ready to eat in only 25 minutes, Food Network Kitchen’s fuss-free salad boasts Mediterranean-inspired flavors like cool cucumber, salty Kalamata olives and crumbled feta cheese, and it’s tossed with simply seasoned shrimp to make it a complete meal.
4. Grilled Shrimp Pizza — Save time in the kitchen by starting with a prepared dough to make this fuss-free pizza, topped with sweet grilled onions and shrimp. Add seasonal cherry tomatoes and tangy feta in the last few minutes of cooking, and let the heat of the grill slowly warm and melt them.