Better Homes and Gardens June 2007 Recipes

Click on the arrow to view the recipes from the June 2007 issue of Better Homes and Gardens magazine.

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  • 1 of 17

    Steak with Nectarines

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    Toss juicy nectarines with a sweet-hot chili powder blend, and then sear on the grill. Pile the slices on a grilled ribeye and add bacon. Who needs potatoes?

  • 2 of 17

    Burger with the Garden

    Make a fresh-off-the-grill burger even better by topping it with roasted squash, lettuce, and blue cheese, then drizzling it with a seasoned oil and vinegar dressing.

  • 3 of 17

    Margarita-Grilled Chicken Salad

    Chicken salad goes uptown with an easy drink mix marinade plus flame-kissed flavor.

  • 4 of 17

    Three-Herb Steaks

    Rubs, herbs, and spice blends are key to great-tasting grilling. Start with this recipe for a parsley/basil/oregano rub, then experiment with your favorite herb combo.

  • 5 of 17

    Pineapple and Scallop Skewers

    Thread scallops and chunks of pineapple and avocado on bamboo skewers, then flavor with a lime, jalapeno, and cilantro-laced marinade. The whole kabob grills in just 8 minutes.

  • 6 of 17

    Creamy Apricot and Onion Dip

    Grill fresh apricots for an out-of-the-ordinary appetizer, then chop and stir the fruit into a basic sour cream-mayo-onion dip seasoned with coriander and cayenne. It tastes great with grilled baguette slices or sweet potato chips.

  • 7 of 17

    Mango and Corn Salad with Curry Vinaigrette

    Prepare the corn and mango for this salad ahead of time. Just before dinner, grill and toss with arugula. Curry lifts the flavor of the vinaigrette and makes the salad a worthy accompaniment to spicy bratwurst and summer sausages.

  • 8 of 17

    Honey-Glazed Chicken with Roasted Grapes

    Think you know everything about grapes? Grilling them may be a revelation. For this impressive entree, add a bunch or two alongside the chicken during the last 2 to 3 minutes of grilling. Serve with a wedge of blue cheese and an extra drizzle of honey.

  • 9 of 17

    Ice Bucket Cherry Sundaes

    Cherries cooked over hot coals in an iron skillet become the juicy topping for these sundaes. Scoop ice cream into a bucket or bowl, top with the cherries, and let guests dip as they please.

  • 10 of 17

    Grilled Skillet Peach Pie

    After 3 minutes on the grill, tumble peaches into a prepared piecrust set in a cast-iron skillet, top with the second crust, then place on the grill. An hour later, you get a deliciously tender pie that tastes fabulous topped with whipped cream.

  • 11 of 17

    Choco-Zucchini Cupcakes

    Sneak zucchini into these delicious handheld treats, perfect for a picnic or after-school snack. Just don't mention the secret, nutritious ingredient until after the kids have eaten and loved them.

  • 12 of 17

    Summer Strawberry Salad

    Toss romaine with fresh strawberries, pineapple, and bananas, then cover with an Asian-inspired dressing featuring coconut and ginger for a light and refreshing summer side.

  • 13 of 17

    Mango Chicken Salad

    For a refreshing twist on normal lettuce and chicken salad, try this version filled with fresh mango and juicy blueberries. A zesty blue cheese-garlic dressing is the perfect complement to the fruity mix.

  • 14 of 17

    Malted Milk Ball Cookies

    Evoke happy memories of slow days and tall malts by baking a batch of these chewy malted milk ball cookies.

  • 15 of 17

    Rhubarb Sauce

    Try this sweet and savory compote to give a fun twist to grilled chicken or fish.

  • 16 of 17

  • Next Slideshow Better Homes & Gardens April 2017 Recipes

    Better Homes & Gardens April 2017 Recipes

    Think spring with these party appetizers, weeknight dinners, and elegant desserts from the April 2017 Better Homes & Gardens magazine. Including a garden-fresh asparagus salad and picture-perfect, edible flower-topped chocolate bark, these are recipes you'll want to make again and again.
    Begin Slideshow »
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