BHG Delish Dish

Stirring Up Ideas In The Kitchen

seafood

Hey new friend! Sarah here from Everyday Sarah Jane, my little corner of the internet where I share {mostly} healthy recipes…all while having way too much fun. Let’s be honest though…talking about food in any-which-way is fun. Cooking with family and friends is a good time. Then eating it? Stop, just stop. ESJ is my slice of heaven. As it should be!

I love to lighten up a lot of classic family recipes by adding a healthy twist, changing ingredients, and making them work with my day-to-day life. While looking through BHG’s recipe index, I found this.

This one right here.

Their recipe for Lemon-Dill Shrimp Pasta.

Not only did the flavors sound amazing, but I knew that it’d be perfect with zoodles…zucchini noodles…one of my favorite substitutions for pasta. They’re healthy and delicious. BAM!

Done!

As the zoodles were my main change to the recipe, let’s discuss these beauties.

They’re a cinch to make. Nothing to fret about. You can go simple by using a veggie peeler and making thin ribbons of zucchini. If you have the hand-held spiralizer, that’d work great, too. And if you have the man, the myth, the legend, the KitchenAid Spiralizer, well, then you’re really good to go.

Whichever you choose, the most important step is to sprinkle them with a bit of salt and give them time to dry out. There’s nothing worse than a soggy zoodle. For a full, step-by-step basic zoodle recipe, check out my recipe on ESJ here!

The remainder of the recipe was simple and effortless to put together.

Juice a lemon…heat oil in pan…add garlic…cook shrimp…

Easy.

I love easy.

I also love the protein. The lemon and dill combo. The vegetables. The minimal amount of dirty dishes.

 

Oh, and pretty.

I love it when food is pretty.

And this dish packs it all – nutritious, delicious and pretty.

I’m in love.

Check out the full recipe for BHG’s Lemon-Dill Shrimp Pasta here.

And thanks for letting me ramble on a bit about food, new friend. XO


Hey y’all! I’m Whitney and I’m from Gulf Shores, Alabama. This awesome little city (and it’s neighbor, Orange Beach) is home to 32 miles of beautiful, white sandy beaches, and I love calling it ‘home.’ I started That Square Plate in 2014 after starting an Instagram (@thatsquareplate) where I’d photo everything I cooked at home and ate…  and I usually plated my dishes on a square plate, hence the name of the blog.  I used to be a super picky eater growing up, but I’ve since expanded my palate and I now I share my favorite recipes I’ve cooked on the blog.  I tend to cook a lot of seafood since I’m from the beach, and I always love incorporating fresh ingredients into whatever I make. If you get a chance, check out my site here to see what I’m working on now!

Cheesy Corn and Crab Dip

Since I was always so picky as a child (and really well-into high school and college), I wasn’t very open-minded toward many new foods, but I’ve always loved good seafood… especially some good Gulf shrimp or fresh crab.  Also, I could literally live off of dips…   any kind of dip.. like if I’m at a party, you will likely find me ‘taste-testing’ every single dip there. That being said, I try not to make them too often, because I feel like I would just indulge way too much. But this dip is the ultimate. Seafood + cheese + corn + peppers. That kinda stuff speaks to me. There’s nothing better than a warm cheesy dip with some sort of crunchy cracker or bread to go along with it.

Cheesy Corn and Crab Dip

This Roasted Corn and Crab Dip caught my eye as I was browsing through the recipes on the Better Homes & Gardens website. It reminded me of a Hot Fontina and Crab Dip I made this past December for my grandmother’s family get together on Christmas Day.

I always look forward to her house on Christmas because she cooks us an amazing seafood meal.  I say meal (and not lunch or dinner) because it’s the only meal I have on that day.  I save up for it.  We eat around 2:00 and are stuffed by 3:00.  We have gumbo, West Indies salad, fried oysters, fried shrimp, and fried catfish among other things… basically it’s heaven.  This past year, I brought a crab dip for a little Christmas meal warm-up  and it was a hit.

So, since the last time I had any sort of crab dip was Christmas, I figured it was long overdue to make another rendition.  Here, I’ve added my own twist to the original recipe by using jalapeños and baby bell peppers instead of sweet red peppers.  I’m a huge fan of spice, but since I de-seeded all of the peppers, it didn’t turn out too spicy at all. Keep a few jalapeño seeds in if you like the heat (I’ll do that next time).

Peppers for the Cheesy Corn and Crab Dip

I substituted these peppers (a few jalapenos, and some baby bell peppers) in for the sweet red peppers that were called for in the recipe.

Chop up the peppers and add them (along with the corn) to a baking dish, then roast in the oven until it all starts to brown. Make sure to stir it every once in a while so nothing burns.

Chopped up peppers and corn to be roasted in the oven.

I decided to use a mixture of Monterrey jack and sharp cheddar cheese. The original recipe calls for Monterrey Jack with jalapeno chile peppers, but there’s something about a good sharp cheddar cheese that makes my mouth water!

Cheesy Corn and Crab Dip

I added a sprinkle of cheese on the top too.  And finished it off under the broiler so it would get brown on top and a little crispy around the edges. That crispy browned cheese on top is what makes cheesy dishes so spectacular, right??

I absolutely loved how this turned out! Make sure to use a pretty shallow pan so there’s plenty of browned ‘top-cheese.’ (I used a 9-inch round baking dish).  Also if you’re making for more than four or so, I would double the recipe — it’s that good.

Cheesy Corn and Crab Dip

Serve with crackers or toasted, sliced bread.


Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.

Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon.  All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!

We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.

My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.

I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.

  • Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
  • I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.

If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!


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.


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