Chinese five spice recipe

Chinese Five Spice Blend

· 6 star anise

· 1 3 inch cinnamon stick

· 2 tablespoons fennel seeds

· 1 1/2 teaspoons whole cloves

· 2 teaspoons Sichuan peppercorns

Place all ingredients in a coffee grinder and grind until smooth.

Ginger cran leek glazed salmon recipe

 Ginger Cran Leek Glazed Salmon

• 2 cups whole cranberries
• 1/2 cup brown sugar
• 1 tablespoon fresh ginger or 1/2 teaspoon dried
• 1 leek, clean well and cut in rings
• 1 tablespoon olive oil
• 1 pound salmon

Directions

Gently cook cranberries, sugar, ginger, until cranberries are soft (5 - 10 minutes). Sauté leek in oil. Add leek and cranberries together. Ladle over salmon. Broil salmon to your liking (best if cooked medium-rare). Can serve with rice.

This recipe is used with the permission of the Cape Cod Cranberry Growers’ Association. To learn more about Massachusetts cranberries, the association and for more tempting recipes, please visit them online www.cranberries.org/

 

Seared scallops with garlic and citrus zest recipe from Chef Eric Crowley

 Seared Scallops with Garlic & Citrus Zest 

Spring and summer were practically made for seafood! This amazing recipe for seared scallops comes from Chef Eric Crowley of Culinary Classroom. For more information about Eric and his delicious recipes and techniques, visit Culinary Classroom.

· 8 large sea scallops, cleaned and dry  

· 1/2 teaspoon lime zest   

· 1/2 teaspoon lemon zest

· 1 teaspoon minced garlic 

· 2 tablespoons lime and lemon juice  

· 1 ½ tablespoons butter, room temperature  

· 1 tablespoon olive oil  

· Salt and pepper to taste 

· 2 tablespoons fresh dill chopped  

· 8 ounces cooked white rice or pasta  

Directions

Heat olive oil in a skillet on medium-high heat until the oil is very hot. Then add scallops in a single layer and sauté until the scallops are browned on one side, about 2 minutes. Turn the scallops over and continue to cook until the scallops are slightly firm, about 2 more minutes. Remove the scallops to a warm dish. Lower the heat on the skillet to medium-low. Add the zests, juice and garlic all at once to the pan. Scrape up the fond that is on the bottom of the pan. Add the butter and heat until it melts. Add salt and pepper to taste.
Drizzle the sauce over the scallops and garnish with dill. Serve with rice or pasta.

 

Cucumber lemonade recipe

Two popular summertime flavors collide in this cool, refreshing drink.

Cucumber Lemonade

• 1 cup water
• 1/2 cup white sugar
• 1 cucumber, sliced
• 6 lemons, juiced

Directions

Combine sugar and water in a saucepan and cook over medium heat until it just begins to boil. Remove from heat and refrigerate for 30 minutes to cool completely. While the simple syrup is cooling. Place the cucumber slices in a food processor and pulse until it forms a pulp. Pour into a fine-mesh strainer and allow to drain into a bowl. Pour off 2/3 cup from the cucumber juice, saving the rest in a sealed container for later use. Be sure to refrigerate the leftovers. In a pitcher, combine the cucumber juice, simple syrup and lemon juice. Refrigerate until you are ready to serve. Pour over ice and garnish with lemon or cucumber. 

Seafood stock recipe

Seafood Stock

Ingredients

• 2 tablespoons olive oil
• 6 cups seafood shells-shrimp, crab, lobster, crayfish
• 2 white or yellow onions, chopped
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 10 cups water
• 1/2 cup dry white wine
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 8 black peppercorns
• 4 sprigs fresh thyme, including stems
• 4 sprigs fresh parsley
• 1 bay leaf

Directions

Heat oil in a stock pot over medium heat. Add shells and vegetables and sauté until lightly browned, about 12-15 minutes. Add garlic and cook for 2 more minutes. Stir in water, wine, tomato paste and seasonings. Bring to a boil, reduce heat and simmer for 1 hour. Strain through a sieve lined with cheesecloth, pressing the solids to release additional stock.

Cucumber salad recipe

Cucumber Salad

• 4 medium cucumbers, peeled and diced
• 1 (8 ounce) container vanilla low-fat yogurt
• 1 (8 ounce) container reduced-fat sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon dried dill weed
• salt and pepper to taste

Directions

Place diced cucumbers on a paper towel and squeeze to remove excess water. In a serving dish, combine yogurt, sour cream, onion, garlic and dill. Gently stir in cucumber dices and mix to coat. Season with salt and pepper and cover. Refrigerate for a couple of hours or overnight before serving. 

How to choose the freshest fruits and vegetables

Artichokes look for compact, tightly closed heads with green, clean looking leaves. Avoid those that are turning brown or leaves are separating.

Asparagus stalks should be tender and firm, tips should be close and compact. Choose stalks with very little white.

Bananas skin should be free of bruises and brown/black spots. Purchase slightly green and allow to ripen for best flavor. 

Beans choose those with small beans in their pods. Avoid dry-looking pods.

Berries select plump, solid berries with good color. Avoid containers that are wet or stained, as berries on the bottom may be smashed and leaking juices. 

Broccoli flower clusters should be tight and close together. 

Brussels Sprouts should be firm and compact. Avoid those with smudges or dirty spots.

Cabbage heads should be heavy for their size. Avoid buying if there are worm holes.

Cantaloupes look for thick, close netting on the rind and yellow to yellow-green coloring underneath. The stem scar should be smooth.

Cauliflower flower clusters should be tight and close together. 

Cucumbers choose long, slender cucumbers for best quality and avoid those turning yellow.

Grapefruit choose fruit that are heavy for their size. Avoid those that appear withered and sunken or those with soft spots.

Honeydew look for rinds that are that is a creamy, yellowish color and velvety texture. 

greenish-colored.

Lemons choose fruit that are heavy for their size. Light-colored or greenish-colored skins are more tart in flavor than brighter and darker yellow skins.

Lettuce heads should feel heavy for their size. Avoid buying if there are discoloration or rotten spots. 

Lima Beans select pods that are full but not bulging. Avoid pods that are drying out, spotted, yellow or limp. 

Mushrooms caps should be closed tightly around the stems. Avoid black and brown colored gills.

Oranges choose fruit that are heavy for their size. Smoother, thinner skins usually mean juicier fruit

. 

Peas select pods that are full but not bulging. Avoid pods that are drying out, spotted, yellow or limp. 

Watermelon look for melons that are yellow on one side, that means they are ripe. Avoid melons with white or pale green on one side, they are not ripe. 

Blueberry white chocolate pancakes from Betty Crocker

These scrumptious pancakes would make a welcome addition to you Easter brunch this year!

BLUEBERRY WHITE CHOCOLATE PANCAKES
Ingredients

• 2 cups Original Bisquick® mix
• 1 cup milk
• 2 eggs
• 1/2 cup frozen wild blueberries
• 1/2 cup white vanilla baking chips

Directions 

1. Heat nonstick griddle or skillet over medium-low heat. 
2. Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips. 
3. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown. 
4. Serve pancakes with butter and syrup. 

Expert Tips 

• Frozen raspberries can be substituted for the frozen wild blueberries. 
• These pancakes are sweet on their own, so you might not need that syrup.

Veggie cooking cheat sheet

 

Tzatziki sauce recipe

Tzatziki, also known as tarator or cacık, is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is commonly used as a condiment on gyros and as a dip. 

Tzatziki Sauce

• 1/2 cup finely grated cucumber
• 1 cup whole milk Greek yogurt
• 1 tablespoon lemon juice
• 1/2 tablespoon extra-virgin olive oil
• 1 garlic clove, grated
• 1/4 teaspoon sea salt
• 1 tablespoon chopped dill

Directions

Place the grated cucumber on a paper towel and gently squeeze out the excess water. In a medium bowl, combine all of the ingredients. Cover and keep chilled until ready to use.

Creole seasoning recipe

 

Creole Seasoning Blend

· 2 tablespoons + 1 1/2 teaspoons paprika

· 2 tablespoons garlic powder

· 1 tablespoon salt

· 1 tablespoon onion powder

· 1 tablespoon oregano

· 1 tablespoon thyme

· 1 tablespoon cayenne pepper

· 1 tablespoon pepper

Mix all ingredients and stir until well combined. Store in an airtight container. 

Apple pie spice blend recipe

Apple Pie Spice Blend

· 1 1/2 tablespoons cinnamon

· 1 1/2 teaspoons nutmeg

· 1 teaspoon allspice

Mix all ingredients and stir until well combined. Store in an airtight container. 

12 handy tools for summertime cocktails

Summer is nearly upon us and it's time to pour, swizzle, jigger and mix yourself into some summertime fun. Here are fifteen handy tools for making cocktails that we curated from Amazon. Stay safe, drink responsibly and enjoy your summer of memory making!

Mango peach smoothie recipe

MANGO PEACH SMOOTHIE 

• 1 peach, pitted and cut into chunks 
• 1 mango, peeled and cut into chunks 
• 1/2 cup milk 
• 1/2 cup orange juice

Directions 
Combine all ingredients and blend until smooth-about 1 minute. Pour into glass and serve immediately.

Baked Salmon over Apple Ginger Quinoa from Nestle

 Baked Salmon over Apple Ginger Quinoa

· 1 plus 2 tablespoons cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, divided 

· 1/4 cup soy sauce 

· 1 tablespoon honey 

· 2 1/2 teaspoons peeled, grated fresh ginger, divided 

· 1 teaspoon rice wine vinegar 

· 1/2 teaspoon sesame oil 

· 4 (about 6 ounces each) salmon fillets 

· 1 tablespoon olive oil 

· 1/2 cup chopped shallots or onion 

· 2 cloves garlic, finely chopped 

· 1 cup ivory quinoa, rinsed 

· 1 cup water 

· 1 teaspoon MAGGI Instant Chicken Flavor Bouillon 

· Ground black pepper 

· Sliced green onions (optional) 

Directions
WHISK 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar, and sesame oil. Reserve half of the mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.
PREHEAT oven to 450° F. Line baking sheet with foil. HEAT olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water,  remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm. PLACE salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa.

Lobster chowder recipe

 Lobster Chowder

· 2 cups cooked lobster meat

· 4 cups water

· 1 bay leaf

· 3 bacon slices, cut into strips

· 4 spring onions, chopped

· 1 teaspoon paprika

· 2 1/2 cup diced sweet potatoes

· 1 cup cooking cream 

· 1 teaspoon sugar salt, pepper

· 1 1/2 cups corn kernels

· chopped chives for serving

Directions
Cook bacon in a soup pot. Add onion and sauté for 3 minutes until soft. Add paprika, bay leaf and potatoes. Cover with 4 cups of water and cook until the potatoes are tender. Stir in the lobster meat, cream, corn, sugar and simmer for 10 more minutes. Adjust the taste with salt and pepper and remove from heat. This chowder is best served cold with a sprinkle of chopped chives.

 

Caribbean tuna salad recipe from Starkist

 Caribbean Tuna Salad

Tuna salad is a summertime staple. If you find yourself getting bored with the traditional recipe, try this healthy recipe from Starkist. It's the perfect way to enjoy lighter fare during the hot, steamy days of summer without sacrificing flavor.

· 2 (5 oz.) Cans - Solid White Albacore Tuna in Water, drained 

· 2 1/2 Tbsp. light mayonnaise 

· 2 tsp. chopped chipotle pepper in adobo sauce 

· 1⁄4 cup chopped jicama 

· 1 mango (1⁄2 diced for salad and 1⁄2 sliced for garnish) 

· 4 avocados, halved 

· Cilantro and lime juice to taste 

· Leaf lettuce, if desired 

Directions
In a medium bowl mix mayonnaise and chipotle pepper well. Add tuna, jicama and diced mango and mix well. Cut avocados in half and remove seed. Hollow out slightly if needed. Place tuna salad in avocado half and sprinkle with a little fresh lime juice and chopped cilantro. Place on lettuce-lined plate with mango slices as a garnish.

If you would like to see more mouth watering recipes from Starkist, please consider joining their online community so you can get more of them delivered to your inbox, along with money-saving offers.

 

Shrimp with spaghetti and dill recipe

Shrimp with Spaghetti and Dill

Ingredients

• 12 ounces uncooked spaghetti 
• 1/4 cup plus 1 tablespoon olive oil 
• 1 pound large shrimp, peeled and deveined
• kosher salt and black pepper, to taste
• 2 tablespoons fresh lemon juice 
• 1 teaspoon grated lemon zest 
• 3/4 cup crumbled Feta cheese
• 2 tablespoons fresh dill, coarsely chopped

Directions 

Cook pasta according to the package directions. Drain and return it to the pot. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook until opaque, 3 to 4 minutes. Stir the lemon juice and zest into the cooked pasta and add the shrimp, Feta, and dill. Add the remaining oil, season with a little more salt and pepper, and toss to coat. 

 

Blueberry turkey burgers with lemon-basil mayonnaise recipe from Driscoll's

If you are searching for a unique burger to try this summer, this recipe from Driscoll's may be exactly what you have been looking for. It features a unique blend of ground turkey, blueberries, lemon and basil. Where else can you find many of the delicious flavors of summer all wrapped up in one meal?

BLUEBERRY TURKEY BURGERS with LEMON BASIL MAYO
Ingredients

• 1/4 cups fat-free mayonnaise 
• 2 tablespoons chopped fresh basil 
• 1 teaspoon grated lemon zest 
• 1 package (6 ounces or 1 1/4 cups) Driscoll's Blueberries, divided 
• 1 clove garlic, minced 
• 2 teaspoons fresh lemon juice 
• 1 1/2 teaspoons Dijon mustard 
• 1 pound ground turkey (7% fat) 
• 3 tablespoons plain dry bread crumbs 
• 1/4 teaspoons salt 
• 1/8 teaspoons ground black pepper 
• 4 light 100 calorie multi-grain English muffins, toasted 
• 4 tomato slices 
• 4 lettuce leaves 

Directions
Combine mayonnaise, basil, lemon zest and 1/2 package blueberries in a small bowl; mix well and reserve. Combine remaining blueberries, garlic, lemon juice and Dijon mustard in a bowl; mash well with a fork. Add ground turkey, bread crumbs, salt and pepper; mix until well combined. Divide into 4 portions and form into 3 1/2-inch diameter patties. Coat a grill pan with cooking spray and heat over medium-high heat. Add patties and cook 5 to 6 minutes per side or until a thermometer inserted into the center registers 175°F. To serve, place 1 tomato slice, 1 lettuce leaf and a turkey burger on bottom half of each English muffin. Spread cut side of muffin tops with basil mayonnaise and place on burgers. Serve immediately.

Tomato jam recipe

This recipe for tomato jam may sound unusual, but trust me, it is scrumptious! It pairs especially well with turkey in a sandwich, but I have faith you guys can find many uses for it in your own kitchens!

TOMATO JAM 
Ingredients

• 4 pounds Roma tomatoes 
• 1/2-3/4 cup sugar (to taste) 
• 1 teaspoon sea salt 
• 1/4 teaspoon pepper 
• 1/8 teaspoon smoked paprika 

Directions
Bring a large pot of water to a boil. While you are waiting for the water to boil, prepare an ice bath. Score the end of each tomato with a small “x”. Once water is boiling, plunge 3-4 tomatoes in it at a time for about a minute then immediately transfer to the ice bath. Peel the skin off of each batch before repeating the process until all of your tomatoes have been boiled and skinned. Once all tomatoes are done, cut them in half and remove their seeds then chop. Place all chopped tomatoes in a pot with the sugar, stirring to evenly coat. Allow them to sit for 10-15 minutes before proceeding. Turn stove to medium high heat and cook tomatoes until they come to a boil. Cook for 15 minutes, stirring occasionally so they do not stick or burn. Add the seasonings, stir well and cook 10-15 more minutes, until thickened. Allow to cool completely before storing in an airtight container and refrigerating. Can be kept covered and refrigerated for up to one week.

July Food Holidays

The month of July is bursting at the seams with some sweet, sweet holidays! Just check out this list that features ice cream numerous times and all kinds of fruit.

MONTHLY HOLIDAYS

• National Baked Bean Month 
• National Bison Month 
• National Culinary Arts Month 
• National Grilling Month 
• National Hot Dog Month 
• National Ice Cream Month 
• National July Belongs to Blueberries Month 
• National Watermelon Month 

WEEKLY HOLIDAYS

• National Canned Luncheon Meat Week, First week

DAILY HOLIDAYS

• Sundae Sunday, Third Sunday
• National Ice Cream Day, Third Sunday
• July 1: Creative Ice Cream Flavor Day 
• July 1: National Gingersnap Day 
• July 2: National Anisette Day 
• July 3: National Chocolate Wafer Day 
• July 3: Eat Beans Day 
• July 4: National Barbecued Spareribs Day 
• July 4: National Caesar Salad Day 
• July 5: National Apple Turnover Day 
• July 5: National Graham Cracker Day 
• July 6: National Fried Chicken Day 
• July 7: National Macaroni Day 
• July 7: National Strawberry Sundae Day 
• July 7: World Chocolate Day 
• July 8: National Chocolate with Almonds Day 
• July 9: National Sugar Cookie Day 
• July 10: National Pick Blueberries Day 
• July 10: National Piña Colada Day 
• July 11: National Blueberry Muffin Day 
• July 11: National Mojito Day 
• July 12: National Michelada Day 
• July 12: National Pecan Pie Day 
• July 13: National French Fries Day
• July 13: Beans ‘n’ Frank Day 
• July 14: National Macaroni Day 
• July 14: National Grand Marnier Day 
• July 15: National Gummy Worm Day 
• July 15: National Tapioca Pudding Day 
• July 16: National Corn Fritters Day 
• July 16: National Fresh Spinach Day 
• July 17: National Hot Dog Day 
• July 17: National Peach Ice Cream Day 
• July 18: National Caviar Day 
• July 19: National Daiquiri Day 
• July 20: National Lollipop Day 
• July 20: National Ice Cream Soda Day 
• July 20: National Fortune Cookie Day 
• July 21: National Junk Food Day 
• July 22: National BLT Day 
• July 22: National Penuche Fudge Day 
• July 23: National Refreshment Day 
• July 23: National Vanilla Ice Cream Day 
• July 24: National Tequila Day 
• July 25: National Hot Fudge Sundae Day 
• July 25: National Wine And Cheese Day 
• July 26: National Coffee Milkshake Day 
• July 26: National Bagelfest Day   
• July 27: National Crème Brûlée Day 
• July 27: National Scotch Day 
• July 28: National Milk Chocolate Day
• July 29: National Chicken Wing Day 
• July 29: National Lasagna Day 
• July 30: National Cheesecake Day 
• July 31: National Raspberry Cake Day 
• July 31: National Cotton Candy Day 
• July 31: National Jump For Jelly Beans Day