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SUMMER ENTERTAINING SHOW - GRILLING & PARTY RECIPES - Wed. May 21, 2014

SUMMER ENTERTAINING SHOW - GRILLING & PARTY RECIPES - Wed. May 21, 2014

CREATED May 20, 2014
Here are all the recipes and tips from Talk of the Town's Summer Entertaining show, from some of our favorite cooks!

ANN COX EASTES / KROGER

BLUE CHEESE SLAW

1 (16-oz) pkg cole slaw mix

1 bunch green onions, chopped

1 (4-oz) pkg crumbled Blue cheese

½ c favorite Blue cheese dressing

Combine all ingredients in a large bowl and toss to mix completely.  Chill.  Yield:  4-6 servings

SUMMER TORTELLINI SALAD

2 (9-oz) pkgs refrigerated cheese filled tortellini

1 (14-oz) can artichoke hearts, drained and quartered

1 c grape tomatoes, halved or ½ cup chopped sun dried tomatoes

¾ c chopped green or red pepper

½ c olives

½ c chopped green onions

¼ c shredded fresh basil

½ c reduced fat creamy or zesty Italian, Caesar or favorite dressing

½ c shredded Parmesan cheese

Cook tortellini according to package directions; drain; rinse with cold water and drain again.  In a large bowl combine pasta with vegetables and stir to mix.  Toss with dressing and sprinkle with cheese.  Chill and serve.  Yield:  6 servings

LAYERED CORNBREAD SALAD

1 (3-oz) pkg ranch dressing mix

1 c sour cream

1 c mayonnaise

1 (6-oz) pkg cornbread mix or jalapeno cornbread mix

2 (16-oz) cans pinto beans, drained and rinsed

2 (16-oz) cans whole kernel corn, drained

3 large tomatoes, chopped or prepared salsa, drained

½ c chopped green peppers

½ c chopped green onions

2 c shredded cheddar cheese

4-6 slices bacon, cooked crisp or crumbled or bacon bits

Mix ranch dressing mix, sour cream and mayonnaise in a small bowl; set aside.  Prepare cornbread mix according to package directions; cool and crumble.  Layer in a 9 X 13-inch casserole dish the crumbled cornbread, pinto beans, corn, chopped tomatoes or salsa, green peppers, onion and cheddar cheese.  Spread dressing on top, being sure to seal edges to side of casserole.  Sprinkle bacon on top.  Yield:  10-12 servings.  **Could add a layer of lettuce to salad and use reduced fat sour cream and dressing.
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TAMMY ALGOOD / TN DEPARTMENT OF AGRICULTURE

Tammy’s Tips for the Best Burgers:

1.        Preheat the grill to medium high

2.       Quickly clean the grill grates with a stiff steel-bristled brush

3.       Start with ground chuck rather than ground beef

4.       Mix the beef mixture gently with your fingertips so the meat is not too compressed

5.       Dimple the center of each patty with your thumb or a teaspoon to prevent the center from rounding

6.       Don’t crowd the burgers too close together on the grill

7.       Keep the lid closed for the first 5 minutes before flipping the burgers – only flip them once

8.       Let the burgers rest for 3 minutes before serving

Tammy’s Best Burgers

Yield: 4 servings

1-1/2 pounds ground chuck

1 large shallot, peeled and minced

1 tablespoon barbecue sauce or ketchup

3/4 teaspoon salt

1/2 teaspoon black pepper

Preheat the grill to medium-high. Meanwhile, combine all the ingredients in a large mixing bowl. Form 4 patties of equal size about 3/4-inch thick. Make a shallow indentation about an inch wide in the center of each patty. Grill over direct heat with the lid closed. Cook 5 minutes, then turn the patties and cook another 6 to 7 minutes or until an instant read thermometer registers 160 degrees. Let the burgers rest 3 minutes before topping with your choice of embellishments.
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DAISY KING / MISS DAISY'S KITCHEN

Corn  and Bacon Casserole

1/2 cup chopped red bell pepper
 4 green onions (diced)
 1/4 cup butter (melted)
 2 (8-ounce) packages cream cheese
 1 cup sour cream
 1 teaspoon salt
 1/2 teaspoon ground black pepper
 3 (16-ounce) packages frozen whole-kernel corn (thawed)
 1 (12-ounce) package bacon (cooked and crumbled)
 1 cup crushed potato chips


Assemble ingredients and utensils. (In a large skillet) cook bell pepper and green onions in butter over medium high heat for 5 minutes.Add cream cheese, stirring unmelted .Removemove from heat.Add sour cream, salt, and pepper; stir. Add corn and bstir. Spoon.Spoon into a 13-x-9-x-2-inch baking dish, top with crushed potato chips.Bake in a 350 degree oven for 35 to 45 minutes. Serves 12.

Twice Baked Potato

6 large Idaho potatoes
1 cup sour cream
1 cup cheddar cheese
1/4 cup butter
1/4 cup finely chopped bacon
1 teaspoon salt 
1 teaspoon black pepper
Shredded taco cheese (topping)


Bake potatoes in 350 degree oven for 45 minutes (or until soft).Carve about 1 inch out of top of potatoes in an shape. Removeemove inside of potatoes and combine with other ingredients until well mixed. Stuff into the 6 potatoes and top with shredded taco cheese. Reheat in oven if necessary. Serves 6.

Grilled Herb Bread

1/2 cup butter (softened)
1 clove garlic (minced)
1 teaspoon dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon crushed dried dill
1 loaf French bread


Combine butter, garlic, parsley flakes, oregano, and dill in a bowl. Cover and refrigerate overnight before using. Remove from refrigerator for 30 tminutes mins to soften. Cut bread into 3/4 inch slices but do not cut through bottom crust. Spread butter mixture between slices.Wrap in aluminum foil and heat on grill for 15 minutes.
Serves 6.
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LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE

Bottom’s Up Fruit Cobbler

½ cup (1 stick) butter

6 cups ripe fruit such as sliced peeled peaches, nectarines, apples, unpeeled plums or berries

1 cup sugar, divided

¼ tsp almond extract

1 ½ cups self-rising flour

1 ¼ cups milk

1 tsp vanilla

½ cup sliced almonds

Heat the oven to 350.  Melt the butter in a 9 x 13-inch baking pan in the oven while it preheats.  Combine the fruit with ½ cup of the sugar and the almond extract in a medium bowl and set aside.  Combine the flour, remaining ½ cup sugar, milk and vanilla in another medium mixing bowl.  Blend well.  Pour the batter over the melted butter in the baking pan.  Don’t stir!  Spoon the fruit and juices over the batter.  Again, don’t stir!  Sprinkle with the almonds.  Bake 45 to 50 minutes or until the top is golden brown and crusty.

Delicious with whipping cream or ice cream.

Makes 12 servings.