Written on March 6, 2014 at 8:30 am , by BHG Guest Blogger
Hello, Delish Dish readers! I’m Melanie from Melanie Makes and I’m thrilled to be guest posting today. Each day I cook, I create and I care for my family. Repeat. I have to say, I’m a pretty lucky girl.
As winter seems to be never ending in our new home city of Cleveland – they tell me it’s never like this, but I’m not sure I believe them at this point – I’m looking forward to days full of sunshine and eating outside on the patio as my three children run and shriek in the backyard. These Balsamic Vinegar and Honey Pulled Pork Sliders immediately have me longing for the humidity and bad hair days that summer brings. I say that now…
These Balsamic Vinegar and Honey Pulled Pork Sliders have been our go-to choice for Independence Day for the last couple of years. I mean, how can you go wrong with a fall apart pork shoulder roast, slow cooked all day and shredded with the simple touch of a fork?
And then there is the great juxtaposition of tastes and textures. The crunchy tri-color cole slaw and the sweet tang of a bread and butter pickle that stands atop a soft Hawaiian roll.
Absolute heaven in these delectable, miniature sandwiches. I’ve also served these Balsamic Vinegar and Honey Pulled Pork Sliders as typically sized sandwich on hamburger buns and kaiser rolls.
There are very few recipes that I prepare as without putting my spin on it, but this is one of them. It’s that good! The only thing I switch up is the cole slaw component. Instead of using prepared cole slaw as noted in the recipe, I use a bag of cole slaw mix that you can easily find in any grocery refrigerated case. No need to add any sauces or condiments to it, I use the fresh vegetables as is to provide the crunch factor.
Don’t wait for Summer. I say, bring Summer to you and your dinner table with these delicious Balsamic Vinegar and Honey Pulled Pork Sliders! These would be the perfect EASY meal to enjoy as you catch a couple – or in my case, as many as possible! – basketball games this month.
Written on March 4, 2014 at 8:43 am , by BHG Guest Blogger
Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.
I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between. As much as I try, I can’t eat avocados all the time! Which leaves rooms for amazing treats like these Blueberry Scones!
I’m basically counting down the days until spring. It can’t come soon enough. I need some spring produce, spring colors and spring clothing in my life stat! One of my favorite parts about this upcoming season is throwing together a little brunch with friends and family and sitting outside to enjoy the weather! I’ll whip up a batch of these Blueberry Scones, douse them with a spoonful of Meyer Lemon Glaze and cheers my friends with a glass of bubbles.
There really isn’t a better way to spend a morning!
You can find this recipe in the April issue of Better Homes and Gardens, but it’s just so good I wanted to share it with you here on the BHG blog!
Blueberry Scones with Meyer Lemon Glaze
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, grated
1 cup fresh blueberries
1 Meyer lemon, zest finely grated
1 1/4 cups heavy cream, plus more for brushing the scones
1/4 cup freshly squeezed Meyer lemon juice
1 cups confectioners’ sugar, sifted
1/2 tablespoon unsalted butter, melted
Preheat the oven to 400 degrees F.
Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool
Written on February 27, 2014 at 8:30 am , by BHG Guest Blogger
Well, hello there! Georgia from The Comfort of Cooking here to bring you a fresh, delicious weeknight-friendly spin on traditional pizzas with pita bread, tomatoes, olives and parsley. Pile those all on top of a quick ‘n easy homemade meat sauce, feta and mozzarella, and dinner is served! Doesn’t feta just make it bettah?
Anyway, onto the good stuff…
In my house, we’re always looking for light and easy recipes to carry us throughout the week. The criteria? Big flavor, but no fuss and no big messes to clean up. Enter these Greek Pita Pizzas from BHG’s archive of delicious recipes!
These pita pizzas were fabulous – packed with fresh Mediterranean flavors, simple to make, and so darn pretty to look at. They were just the easy, healthy dose of color and flavor we’ve been needing to add to our dinnertime routine!
What I love about this recipe is how adaptable it is, too! For the sauce, you can use whatever ground meat you like (including lamb, turkey, chicken, or even Italian sausage), or just omit it altogether for veggie-friendly pizzas. And, if you’re really pressed for time, just use a store bought pizza sauce as your base.
If you ask me, though, the sauce really makes these scrumptious pizzas worthwhile! Don’t even get me started on the aroma as it bubbles on the stovetop. Pure comfort.
For weeknights that call for fast, fresh and easy, a batch of Greek Pita Pizzas is the perfect choice. I can’t wait to have friends over for dinner on our deck this spring, where I’ll serve up these pizzas! With a big green salad and a glass of chilled white wine, these would make such an ideal al fresco meal. Even if you’re dining indoors, these colorful and delicious pizzas can’t help giving you that sunshine-y feeling!
Grab yourself some pitas, fresh veggies, cheese and olives, and give these pita pizzas a go this weekend. I know you’ll absolutely love them – we sure did!
Written on February 6, 2014 at 8:30 am , by BHG Guest Blogger
Hi Guys! I’m Tieghan from Half Baked Harvest and I’m beyond excited to be posting over here on the BHG blog, Delish Dish! Better Homes and Gardens has been one of my very favorite magazines since I was thirteen. I know, I was an odd thirteen year old, but I loved paging through the magazine and looking over all the fun recipes and gorgeous kitchens/homes. I love all things design and food, so obviously Better Homes and Gardens is perfect for me.
I am currently renovating an old barn and converting it into my very own house. The room I am most excited for is the kitchen. I spend almost all day in my kitchen recipe testing, photographing and generally just making one giant mess. I have been looking to Better Homes and Gardens for inspiration and I am currently loving all their spring colors. I am all about simple and clean with pops of color here and there! I feel that my cooking reflects that. Right now I am craving colorful fresh foods. I love any fruit and veggie there is and I am obsessed with avocados!
When I was looking through the BHG site I had the hardest time choosing a recipe to make. I mean, there are so many beautiful and delicious recipes! Choosing just one took forever.
I narrowed down my recipes from about twenty, to a handful and then finally went with these Baja Fish Tacos.
I just fell in love with their fresh Mexican flavors and pretty colors!
If you happen to read my blog than you know I live in a very snowy Colorado Mountain town. I am twenty minutes from Breckenridge and ten minutes from Keystone. If you know anything about this area then you know it snows through May (sometimes June). Yup, it does, and like clockwork every single year by mid January I am ready for a tropical and or Mexican vacation that lasts until summer.
Well, I am almost positive that is never going to happen, so instead I make food that feels tropical, looks pretty and still has some pops of winter flavors and produce.
For these fish tacos instead of making a traditional tomato based salsa I went with a super quick and delicious grapefruit-pomegranate salsa that is so good I could eat it with a spoon. Oh wait, I did.
Fruit salsas are one of my favorite things to make. I make them all year round using the fruits that are in season at the time. Currently I am head over heals in love with grapefruit and pomegranates and I thought the citrus flavors would go really well with the fish in these tacos.
To balance out the sweet salsa I made a quick chipotle Greek yogurt crema that just ties everything together.
We love a little sweet and spicy over here!
To make these tacos start by mixing up the chipotle crema.
½ cup plain Greek yogurt (may use all mayo or half mayo, half Greek yogurt)
1 tablespoon buttermilk
1 canned chipotle chile in adobo, minced + 1 tablespoon adobo sauce
In a small mixing bowl combine the Greek yogurt, buttermilk, minced chipotle chile and 1 tablespoon adobo sauce. Mix well, cover and place in the fridge until ready to use.
Next make the Grapefruit Salsa.
The arils from half a pomegranate
1 jalapeno, seeded and chopped
3 green onions, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice
salt and pepper, to taste
Cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl. Add the pomegranate arils, jalapeno, green onions, cilantro and lime juice. Taste and season with salt and pepper.
Now make this BHG recipe for Baja Fish Tacos.
Top the tacos with the grapefruit salsa and then drizzle with the chipotle crema. Oh, and make sure not to forget to crumble on some Cotija cheese or Queso Fresco! So good!
This is definitely one of my new favorite recipes. I just love these flavors, and come on, who does not love tacos? They are so fun!
Be sure to head over and get this recipe for the Baja Fish Tacos here.
Written on January 17, 2014 at 8:30 am , by BHG Guest Blogger
If you are a lover of all things lemon, like me, then you will adore this Lemon Angel Food Cake with Candied Lemon Slices.
My name is Leah Bergman and I write a blog called Freutcake, a lifestyle site for the modern day hostess featuring everything from recipes, to DIY projects, tasty cocktails and a whole lot of sweet treats. I’m thrilled to be posting on Delish Dish today dressing up an already beautiful Angle Food Cake recipe with few show stopping and flavor packed finishes.
Angel food cake can be a little daunting at first but with some patience and the right amount of sifting, it’s completely worth the effort. Nothing beats the homemade version of this fluffy, tender and moist cake.
And to make sure your cake is just as angelic, I’m sharing a few tips for better Angel Food Cake:
1. Never grease your cake pan! An un-greased aluminum pan helps Angel Food rise.
2. Use cake flour versus all-purpose. This ingredient makes a huge difference in the lightness and texture of Angel Food Cake.
3. Sift your dry ingredients before you measure them! Again, this helps achieve a light as air cake and is definitely worth the effort.
4. Fold the dry ingredients into the egg whites in an extra large bowl folding from the sides to the middle gently.
5. As soon as the cake is removed from the oven, invert it to cool. Most Angel Food Cake pans have little “feet” to rest on while inverted but if your pan does not you can always invert the pan on top of a wine or sparkling water bottle.
6. Once cool, use a sharp cake spatula or butter knife to cut around the edges of the pan before removing.
Tip: You can also see a great step by step Angel Food Cake tutorial on BHG.com!
Lemon Angel Food Cake
1. Start by making this recipe for classic Angel Food Cake and allow to cool completely.
2. Transfer cooled cake to a cake plate or pedestal.
3. Drizzle cake with Lemon Glaze.
4. Decorate top of cake with Candied Lemon Slices.
5. Cut with a serrated knife, serve, and enjoy!
Written on January 2, 2014 at 8:30 am , by BHG Guest Blogger
Hi there, it’s Erika Monroe-Williams from The Hopeless Housewife, so nice to “meet” you! I started my website/food blog after doing a lot of television cooking segments and wanting a place for viewers to find my recipes and it just grew from there. Shortly after I started the website I was chosen to be on the ABC show “The Taste” with Anthony Bourdain and Nigella Lawson and let me tell you, that was a dream come true!! Here I was, cooking in the kitchen with the people I most admired in the industry! I had to pinch myself. Now I have to pinch myself that I am blogging for BHG.com’s Delish Dish! I grew up cooking out of Better Homes and Gardens cookbooks (I have some handed down from my grandmother that are SO old but still amazing), so this is truly and honor.
Let’s get started! I have really been up to my ears in comfort food this winter. Boy, oh boy, have I overdone it. Like, seriously. If it had cheese on it, I ate it. Bacon? It was gone in a second. I am ready to lighten things up but it’s still cold outside so I want my comfort food! I found this incredible-looking recipe on BHG.com for Butternut Squash Mac and Cheese that looked so delicious so I changed some things around a little and made this lightened up version. Because of the moist and flavorful butternut squash, this will still be gooey and flavorful even with low fat milk and reduced fat cheese…and, sigh…no bacon. But seriously, you won’t miss any of these things!
Here’s how you make it. Preheat oven to 425 degrees. I used already cut-up butternut squash that was packaged at Trader Joe’s to make things easy. Instead of boiling the squash in the milk like the original recipe, I steamed the chunks until they were tender, about 15 minutes.
Start cooking the pasta. I decided to use penne instead of rigatoni. Follow the directions on the box then drain and set aside.
While the pasta is cooking, sauté the onions. In a skillet, heat 2 teaspoons of the butter over medium heat. Add onions and sauté until tender, about 5 minutes.
While the pasta is cooking, start the cheese mixture. This is where I lightened things up. I used 1% milk, low fat cheddar and omitted the bacon. In a small bowl, whisk 1/4 cup of the milk with the flour. Set aside.
In a heavy saucepan, heat the remaining milk over medium heat and bring to a simmer. Whisk in flour mixture and bring to a simmer. Add the butternut squash and onions and continue to cook until thickened, about 5 minutes. Add the cheese and stir until it melts. Add the drained pasta.
Pour the pasta mixture into an oven-proof baking dish and sprinkle with bread crumbs. I used 1/2 the amount of bread crumbs and no extra butter or cheese on top.
Pop in the oven for 10-12 minutes then serve immediately.
For the original recipe, click here: Butternut Squash Mac and Cheese.