There is nothing wrong with breakfast for dinner — it switches up your normal routine and it’ll put a smile on your family’s faces. While everyone loves eggs, pancakes, waffles and bacon, it’s time to try something new.
Frittata’s are like a grown-up version of scrambled eggs with cheese. Giada’s version is filled with asparagus and tomato and dotted with melted fontina cheese. Since all the ingredients are mixed together, it’s also a great time to incorporate vegetables into everyone’s diets. After trying this recipe, you’ll be making breakfast for dinner more often.
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A turkey burger that’s moist and full of flavor? It’s possible. Rachael takes lean ground turkey and generously flavors it with garlic, thyme, cilantro, jalapeno peppers and tops it with crispy turkey bacon and melted pepper jack cheese in less than 30 minutes.
Get the recipe for: Quick Southwest Turkey Burgers
Browse more of Food Network’s burger recipes in Grilling Central.
Last week on Food Network’s Facebook page, readers “Asked the Editor” about cold soups. Cold soups are refreshing and they also keep your kitchens cool in the summer heat, but how many times can a person slurp gazpacho? Our fans wanted something different — something that highlighted the season’s fresh produce, but more creative than the classic blended tomato soup. After the jump, four of Food Network’s most popular cold soup recipes, including Giada’s Mixed Berry Soup for dessert.
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Ah, the scallop. Sizing in just larger than a golf ball, the sea scallop is delicate and tender, yet meaty in texture. These two-bite wonders are full of flavor and freshness and often cook up in mere minutes. Though bay scallops (smaller and far more fragile than their ocean counterparts) also exist, our recipes below use only sea scallops, which can easily withstand robust additions of sauces and glazes as well as being and grilled. Like most seafood, scallops can overcook and become chewy extremely quickly, so keep one eye on them while preparing.
For a healthy dinner any night of the week, try Food Network Magazine’s protein-packed recipe for Scallops With Citrus and Quinoa (pictured above). Topped with the juices of fresh oranges and tangerines, these scallops have an enviable golden sugar crust. Be sure to dry the scallops well before searing to ensure a crispy coating.
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Even if you’ve already tried this popular method of grilling chicken, now you can try it with Pat Neely’s famous dry rub made with smoked paprika, cayenne pepper, thyme, cumin and oregano. Set aside a day this weekend to make this smoky, beer-laden bird.
Get the recipe: Beer Can Grilled Chicken
Browse more of Food Network’s grilled chicken recipes in Grilling Central.
Rule No. 1 about spicy ingredients: You don’t need to love spicy foods to love what spicy ingredients can do for the foods you do love.
That’s because foods such as chili peppers and hot sauces can do way more than simply add mouth-searing heat. Adding just a touch will heighten the other flavors of a dish without adding noticeable spiciness.
For example, whip up your favorite mac and cheese. Now stir in just a drop or two of hot sauce. Taste. It won’t be spicy, but it will be better.
Why am I telling you this? Because I want you to try a seriously spicy ingredient and don’t want you to be scared off by the heat.
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If you’ve been looking for a way to introduce new foods into your family’s dinner routine, try this DIY shish kabob bar. Not only is it fun to eat food off a stick, kids are more likely to eat something they’ve put together themselves.
Get the recipe: Build-Your-Own Shish Kabobs
Browse more of Food Network’s grilling recipes.
Week two of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. Recently, we dove into the world of eggplants. Now ready for the spotlight: peaches.
Remember mealy stone-fruit from the supermarket this winter? No longer. That sweet, juicy, drip-down-your-chin peach is back in season.
You can always showcase fresh peaches in a crowd-pleasing Peach Cobbler. Paula has a highly rated (over 1,000 reviews) version that is the perfect ending to any summer feast. Plus, it only requires 15 minutes’ prep so there’s plenty of time for you to mingle with guests.
If you’re not a fan of sharing your dessert, try Alton’s Individual Peach Upside-Down Cakes and you’ll have a ramekin filled with peaches, ginger and buttermilk all to yourself.
Find more peach recipes after the jump »
Take a break from hot dogs, hamburgers and grilled steak tonight for Giada’s citrus-grilled salmon, ready in less than 30 minutes. She turns this simple fish into a summer delight with an herb-infused orange and lemon salsa.
Get the recipe: Grilled Salmon With Citrus Salsa Verde
Browse more of Food Network’s grilled seafood recipes.
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
I love that the strawberry plant is a member of the rose family. There are so many things you can do with strawberries during the season, both sweet and savory. If you have a few strawberries in the back of the fridge, try boiling them with sugar and a splash of sherry vinegar to make jam for toast or a glaze for duck breasts or pork loins. You can also purée them in the blender — mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Below is a simple recipe I like making when I get home from work with some really great strawberries.
Get Alex’s Strawberry Tart recipe after the jump »
