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BHG Guest Blogger

Guest Blogger: Half Baked Harvest

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.

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.

Grapefruit Salsa:

1 grapefruit

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.


Michael Wurm, Jr.

White Chocolate and Coconut Brownies

Even in the middle of summer, you cannot stop me from firing up the oven and baking a delicious pan of awesomeness. Over the past couple weeks, I’ve been craving anything with coconut. I actually just celebrated my thirtieth birthday and my mom made me the most delicious, ginormous triple coconut cake. It was pure heaven!

Anyway, I was searching through the recipes on the BHG site on my phone to find something I could incorporate coconut into. I first stumbled upon this collection of bar cookie recipes. Who doesn’t love an easy-to-make bar cookie? However, nothing was quite right for my purposes so I continued my search and found these 30 blissful brownie recipes. Once I saw the recipe for White Chocolate Brownies, I knew I had a winner.

Essentially, all I did was follow the recipe and just add some coconut. For my variation, you’ll need one cup of sweetened coconut. When you are mixing the batter, add a half cup at the same time as the macadamia nuts.

Since I just adore toasted coconut, I thought that would be a nice addition to the top of these brownies. To toast the remaining half cup of coconut, place it in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. It’s that simple. Sprinkle the toasted coconut on top of the brownies after you add the white chocolate.

This is one of my favorite types of recipes. Simple, rich, and flavorful. Plus, it looks like you spent all day in the kitchen. While the brownies are great for a decadent after-dinner treat, they are also wonderful to take to a picnic or pack for a hike in the woods. You can even further customize the brownies by adding in such things as dried cherries or pineapple.

So fire up that oven and do a little late summer baking. You can find the basic recipe for the White Chocolate Brownies here.

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm


Kristin Porter

quick & easy bbq chicken quesadillas

If there’s one dish that has stood the test of time at my house, it’s BBQ Chicken Quesadillas. Cheesy, filling, and laced with smokey-sweet BBQ chicken, I’ve been making these hand-held ‘dillas as quick lunches and dinners for years.

Not only are they easy to customize and cook, these quesadillas also happen to be my husband Ben’s #1 favorite meal – a dish he’d do anything for!

Need hubby to get something done around the house? Make him BBQ Chicken Quesadillas. Forgot something at the store? He’ll be happy to go back if BBQ Chicken Quesadillas are on the menu when he gets back. I’m telling you – these hot and crunchy quesadillas are loved by all!

While Ben prefers his quesadillas stuffed simply with cheddar cheese and shredded chicken coated with BBQ sauce, I love mine laced with sticky-sweet caramelized onions, grilled corn cut off the cob, or even sweet chopped apples thrown into the mix. Whatever you choose, the cooking method’s the same.

Start with the tortillas. You’ll want 4, 7-8″ flour tortillas to serve 4 people.

Next assemble the fillings, including 1 cup shredded sharp cheddar cheese (hand-grated is best, but pre-shredded will do in a pinch!) and roughly 1lb cooked-then-shredded chicken tossed with your favorite BBQ sauce. This dish is great for using up leftover grilled or sauteed chicken breasts, by the way, or even rotisserie chicken.

Preheat a large, nonstick-sprayed skillet over medium heat, then prop two tortillas against one another and sprinkle a couple Tablespoons cheese onto the bottom. I showed this quesadilla-cooking trick on my blog Iowa Girl Eats a few months ago and my readers went crazy for it. It’s the easiest way I know how to get multi quesadillas cookin’ at once!

Next layer on 1/4 of the chicken, and a couple more Tablespoons of cheese.

Fold the tortillas over then cook until golden brown on one side. Flip then cook until golden brown on the other.

Pull the quesadillas off the heat then let them rest for 3-4 minutes on a cooling rack before slicing into wedges. Letting the quesadillas cool gives the cheese a chance to meld all the ingredients together, and placing them on top of a cooling rack ensures the bottoms will stay nice and crisp.

I like to serve my BBQ Chicken Quesadillas with a side of BBQ sauce for dunking, and a crisp apple or side salad for something fresh.

I hope you enjoy these quesadillas as much as we do!

Click here for the BBQ Chicken Quesadilla Recipe >