Food Network Magazine - (08)August 2020

TACOS

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WATERMELON LIMEADE

Bring ¾ cup each sugar

and water to a boil, stirring

to dissolve; transfer to a

pitcher and chill. Puree

4 cups cubed watermelon;

strain into the pitcher.

Stir in 1 cup lime juice

and 2 cups watermelon

sparkling water. Pour into

glasses and garnish with

lime wedges.

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NO-CHURN FRO-YO

Blend 2 cups plain

whole-milk Greek yogurt

in a food processor with

1 cup heavy cream, ⅔ cup

sweetened condensed milk,

1 tablespoon honey and the seeds of

1 vanilla bean until thick and fluffy, 4 minutes.

Transfer to a 9-by-5-inch loaf pan and freeze,

stirring halfway through, until firm, 5 hours.

Top each serving with honey and pistachios.

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XO PANCAKES

Whisk 1½ cups

flour, 3 tablespoons

sugar, 1 tablespoon

baking powder and

½ teaspoon salt. Separately,

whisk 1¼ cups milk, 4 tablespoons melted

butter, 2 eggs and a little vanilla, then whisk

into the flour mixture. Fill a squeeze bottle

with batter. Squeeze X’s and O’s onto a hot

buttered skillet and cook until golden.

ROASTED BRUSSELS SPROUTS

CRUDITÉS

Toss halved brussels sprouts

with olive oil and salt and roast

at 400 ̊, 20 minutes. Serve on

a platter with cooked broccoli

or broccolini, sliced Persian

cucumbers, lettuce leaves and

cooked green beans. Serve with

green goddess dressing.

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JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 13

CLOCKWISE, FROM TOP LEFT: JON PATERSON, ANTONIS ACHILLEOS, LISA HUBBARD, LEVI BROWN (2), JEFF HARRIS, RYAN DAUSCH.

Tacos

CAESAR SALAD

Toss the contents

of a chopped

Caesar salad kit in

a medium bowl.

Fill taco shells with

the salad. Top with

grilled chicken and

shaved parmesan.

U~ideDown

Cake

MINI PINEAPPLE

UPSIDE-DOWN CAKES

Butter four 4-ounce ramekins and

sprinkle with brown sugar; line with

thawed frozen pineapple chunks. Whisk

1 egg,^1 /.o cup buttermilk, 3 tablespoons

melted butter and a dash of vanilla in a

bowl; stir in 1h cup flour, 6 tablespoons

granulated sugar,% teaspoon baking

soda and a pinch of salt. Divide among

the ramekins. Bake at 3so· until golden,

20 minutes. let cool, then unmold.

Dust with confectioners' sugar.

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Veggies

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xo

Watermelon

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Yogurt

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Zest

ZESTY POPCORN

Melt 6 tablespoons

butter in a skillet with

2 tablespoons lime

juice, 2 teaspoons sugar

and 1lh teaspoons grated

: lime zest; drizzle over 12 cups

• : popcorn. Season with salt to taste.
  : • Toss with 4 cups lightly crushed
  : lime-flavored tortilla chips.


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