You will be redirected to the page you want to view in seconds.
sponsored by
Serves: 2 / Preparation time: 15 minutes / Total time: 25 minutes Buy thin, boneless pork loin chops for this recipe. Or cut them yourself from a whole pork loin. 4 thin pork loin chops, about 1/4- to 1/3-inch thick 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup all-purpose flour
Inspiration for today's recipe struck when I found individually wrapped pork chops tucked in the back of the freezer. Awhile back I bought a good-size hunk of pork loin for a recipe I needed to test. Pork loin is an economical cut of meat, providing plenty of options for several meals.
Serves: 2 / Preparation time: 20 minutes / Total time: 20 minutes Olive oil spray 2 (6-ounce) salmon fillets 1/2 cup frozen diced onion 1/2 cup frozen diced green peppers 1 cup thinly sliced portabella mushrooms (3 ounces) 2 tablespoons snipped fresh dill or 2 teaspoons dried dill 1/4 cup dry white wine
Fresh salmon topped with vegetables and dill make a light summer supper. The salmon for this recipe will steam in its own juices in a covered skillet. People often mention that they love fresh fish but will only eat it out because they don't know how to cook it. This is a simple recipe that never fails. I use microwaveable brown rice as a side, but any quick-cooking rice is fine.
Serves: 12 (1/4-cup servings) / Preparation time: 15 minutes / Total time: 1 hour To avoid watermelon soup, drain diced watermelon in a mesh strainer overnight before preparing this delicious salsa. 3 cups seeded, diced watermelon, drained 1 can (8 ounces) crushed pineapple in juice, drained 1/2 cup seeded, diced cucumber
Watermelon is the quintessential fruit of summer. Believed to have originated in Africa, it's a member of the gourd family, which includes cucumbers, pumpkins and squash.
Like many summer favorites, chicken salad has all the makings of a refreshing, light meal -- except for all that mayonnaise. An easy way to lighten it up is to switch it out for our favorite creamy substitute, nonfat plain Greek yogurt. We also opted to grill the chicken, an easy way to pump up the flavor while adding virtually no fat.
QUESTION: Can you freeze gazpacho? -- Sally Krugel, Bloomfield Hills ANSWER: You can freeze this cold summer soup, typically based on puréed tomatoes, depending on what ingredients are used. If your gazpacho has crunchy veggies, they will lose their crunch if frozen. And garlic can turn bitter in the freezer.
What is orzo? How do you cook Israeli couscous? Can you say orecchiette? There's a dizzying array of dry pastas on store shelves. Some have fancy names for something that's basically macaroni. We're giving big pasta like elbows and corkscrews the summer off and downsizing for potluck salads.
Serves: 8 (as a side dish) Preparation time: 15 minutes Total time: 30 minutes This refreshing salad blends sweet and salty. It will hold an hour or two in the refrigerator but is best served immediately. Substitute spinach or arugula for watercress if you wish.
Serves: 8 Preparation time: 10 minutes Total time: 30 minutes
Serves: 4 / Preparation time: 45 minutes / Total time: 45 minutes 1 pound boneless, skinless chicken breasts Salt and ground black pepper Canola or vegetable oil 1 to 2 teaspoons berbere (Ethiopian spice blend) seasoning, or favorite seasoning blend 1 container (5.3-ounce) nonfat plain Greek-style yogurt
Texas cowboys working near the Rio Grande loved their cowboy steaks flavored with Mexican spices. I tasted a modern version that had a hint of ginger. The spice mixture forms a crisp coating over the steak, keeping the meat juicy with a burst of flavor. A Texas-style cowboy steak can be about 18 to 20 ounces. But that's Texas. Here's a more manageable version.
Serves: 2 / Preparation time: 5 minutes / Total time: 30 minutes 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon dried thyme 1/8 teaspoon cayenne 2 medium garlic cloves, crushed 3/4 pound sirloin steak (skirt, flank or strip can be used), fat removed Olive oil spray
Serves: 2 / Preparation time: 10 minutes / Total time: 30 minutes Olive oil spray 3/4 pound red potatoes 1/2 pound zucchini 2 medium garlic cloves, crushed 2 teaspoons olive oil Salt and freshly ground black pepper Preheat the broiler.
Hot wings rarely are made at home because they are associated with deep-frying, something most home cooks don't want to bother with. But they are so much better grilled. When you grill them, the meat is tender and juicy and the burnished skin is crisp, not flabby.
Serves: 6 / Preparation time: 15 minutes / Total time: 1 hour, 15 minutes plus marinating time These wings can be cooked on a rimmed baking sheet fitted with a metal rack. Roast them for 30 minutes at 400 degrees, then toss them with the barbecue-honey sauce and roast for another 20 to 25 minutes.
Serves: 4 / Preparation time: 10 minutes (plus marinating time) / Total time: 35 minutes 4 strip steaks (or other favorite steak), about 6 ounces each MARINADE 1/2 cup canola or olive oil 3 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 1 tablespoon minced or crushed garlic
I'll bet there are plenty of juicy steaks being tossed on the grill today for dear old Dad. Sadly, it's been six years since my dad passed away. My siblings, niece and nephews and our families always gathered at his house for Father's Day. He had a pool that we all enjoyed immensely. It was a day of swimming and eating.
If you think you have to make a special trip to a health food store to find quinoa (pronounced "KEEN-wah") for today's salad, guess again. This ancient pseudo-grain is making its way into mainstream grocery stores and American kitchens.
Grilling is an easy way to cook healthy foods without sacrificing great results. That's partly because the high heat of the grill seals in moisture. This keeps the food tender without needing excess fat.
Serves: 4 / Preparation time: 30 minutes / Total time: 30 minutes 16 ounces pork tenderloin, cut into 1 1/2-inch chunks 1 small eggplant, cut into 1-inch chunks 2 portabella mushrooms, quartered 2 small red onions, quartered 1 large red bell pepper, cored and cut into large chunks
Serves: 9 / Preparation time: 15 minutes / Total time: 1 hour, 15 minutes 3/4 cup dry quinoa 1 1/2 cups water 1 cup diced red bell pepper 1 cup canned black beans, drained and rinsed 1 cup frozen corn, thawed 1/2 cup diced red onion 3 tablespoons cider vinegar 2 tablespoons canola oil 1 tablespoon sugar
QUESTION: How do you prepare fennel? Can it be eaten raw? -- Lori Stewart, Maybee ANSWER: Fennel, with its bulbous base, thick stems and feathery fronds, can be cooked many ways. You also can eat it raw. It has a crunchy texture similar to celery. Fennel's flavor is like sweet anise or licorice, but it's not overpowering.
The first food truck rally scheduled Downriver -- Chow Down in Brownstown -- is 4-8 p.m. Wednesday at the Greater Detroit Auto Auction, 19865 Telegraph Road (between King and Sibley) in Brownstown.
Looking for something new to throw on the grill this Father's Day or Fourth of July? How about a sizzling Denver cut or juicy slices of teres major? Never heard of them? You will. They're lesser-known -- and less-expensive -- cuts of beef that have become more popular as butchers look for tenderness at a lower price than the classic rib eyes and tenderloins.
Father's Day is prime time for beef. And if that beef is dry-aged, some say, all the better. Dry-aging beef is not new. Years ago, it was standard in the meat industry. But today, most beef is simply aged briefly in its packaging. But dry-aging is gaining popularity, says Emmet Baratta, vice president of national sales and marketing for Fairway Packing in Detroit.
Serves: 4 / Preparation time: 45 minutes Total time: 45 minutes 1 bunch fresh cilantro, stems and leaves 2 tablespoons olive oil 2 tablespoons water 1/4 cup toasted cashews (pieces are fine) 1/4 cup grated Parmesan cheese Salt and ground black pepper 2 pounds teres major steaks Vegetable or canola oil
Juicy burgers are an American favorite. Barbecue sauce mixed with the meat gives a barbecue flavor without having to heat up the grill. It also helps make these lower-fat burgers moist. Ground buffalo meat is now available in most supermarkets. It has a real beef flavor and makes a great burger. If it's not available, look for grass-fed or 98% fat-free ground beef.
Serves: 4 / Preparation time: 45 minutes / Total time: 45 minutes 2 tablespoons vegetable oil 1 tablespoon brown sugar Salt and ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon cayenne Four 12-ounce chuck roll steaks
Serves: 4 / Preparation time: 30 minutes / Total time: 30 minutes 1 teaspoon fennel seeds 4 Denver cut steaks, 3/4-inch thick (2 pounds total) Salt and ground black pepper 2 fennel bulbs, white parts only, cut into quarters Vegetable or canola oil Wedges of lemon 1/4 cup crumbled blue cheese
Serves: 2 / Preparation time: 10 minutes / Total time: 20 minutes 3/4 pound ground buffalo meat 3 tablespoons barbecue sauce Salt and freshly ground pepper 1 tablespoon canola oil 2 cups diced red onions 1 cup sliced portabella mushrooms 2 whole-wheat hamburger rolls
Burger King wants to lure customers this summer with a barbecue party -- and a bacon sundae.
NEW ORLEANS — "Cake Boss" Buddy Valastro says he's long wanted to give fans of his popular TLC reality TV show an opportunity to taste the cakes viewers watch him bake and decorate.
Meaty tasting and low in calories, portabella mushrooms are a great alternative to a beef burger. What makes them ideal as burgers is their size and texture. But they also work well grilled or broiled, served on sandwiches, or sliced on salads.
In the car, at the office or in front of the television, high-fat and high-calorie snacking is part of the American lifestyle. But, with a little planning, snacks can be extremely healthy, providing vitamins A and C, calcium and fiber. Our five Heart Smart snack tips can make between-meal eating a valuable part of your family's diet.
When I think about summer, I think about deviled eggs. From Easter straight through September, just about every activity -- from camping and cookouts to beach vacations and July Fourth gatherings -- can be enhanced by a plate of deviled eggs.
Serves: 16 / Preparation time: 10 minutes / Total time: 10 minutes plus overnight chilling 1 cup fat-free plain Greek yogurt 3/4 cup reduced-fat mayonnaise 1 package (10 ounces) frozen chopped spinach, thawed 1 can (8 ounces) water chestnuts, drained and coarsely chopped 1/2 cup chopped green onion
Makes: 24 halves / Preparation time: 30 minutes / Total time: 30 minutes, plus chilling time 1 dozen large eggs 1/3 cup mayonnaise 4 tablespoons unsalted butter, softened 1/4 cup strong Dijon mustard Zest of 1/2 lemon 1 teaspoon fresh lemon juice Pinch garlic powder 2 to 4 shakes hot sauce Salt
Makes: 4 / Preparation time: 15 minutes / Total time: 1 hour Gorgonzola is a good substitute for blue cheese. You can also use a milder cheese such as fontina or asiago. 3 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 3 cloves garlic, peeled, pressed
It isn't a backyard cookout without a trifecta of condiments -- the elongated red, squat yellow and plump white containers. They're intended to add zip, zing and zest, but somehow, no matter where you go, they're almost always the same.
Dads love grilling. Dads love burgers. Trouble is, good burgers don't always love Dad back. That's because great burgers often start with fatty ground beef. All that fat keeps the burgers juicy and flavorful as they grill. We decided to show our love this Father's Day by offering up a delicious burger that also happens to be healthy.
Do you have a knack for putting together a good burger? Or perhaps you're known for grilling the perfect patty? Your best burger might have what it takes to win some cash in contests now taking entries. The granddaddy of these is Build a Better Burger, now in its 21st year and sponsored mainly by Sutter Home Winery in Napa Valley, Calif.
Makes: 2 1/2 cups / Preparation time: 10 minutes / Total time: 40 minutes Customize this recipe to suit your taste. Sweeten it with brown sugar or honey instead of white sugar, or play with the spices, adding garlic, allspice or crushed red chilies. 2 cups tomato sauce 1/2 cup tomato paste 2 tablespoons white sugar
Makes: About 1 1/2 cups / Preparation time: 10 minutes / Total time: 15 minutes 1/2 cup mango, peeled, chopped 1/2 cup orange juice 2 tablespoons fresh lime juice 1 teaspoon honey 1 teaspoon freshly grated orange peel 1/2 teaspoon cayenne pepper 1/2 teaspoon curry 1 cup mayonnaise
Makes: 2 1/2 cups / Preparation time: 10 minutes / Total time: 1 hour 1 cup ketchup 1/3 cup brown sugar 1/4 cup chopped yellow onion 1/2 cup water 1/4 cup lemon juice 1/4 cup Worcestershire sauce 1 clove crushed garlic 1/4 cup white vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons molasses 1 tablespoon Dijon mustard
Makes: Four 6-ounce jars / Preparation time: 10 minutes / Total time: 36 hours soaking time The better the bourbon, the better the mustard. Eden Israel likes to mix equal amounts of cracked seeds, for full heat, and whole seeds, for grainy texture. 1 cup brown mustard seeds 1 cup bourbon
Powered By 
Most Popular
High School Sports
Archives
View the last seven days
See our paid archives for news older than a week.
Odd news
From USA TODAY and Associated PressOn the go
Free Press Apps for iPhone, Android now available.
Mike Thompson
