It's summertime and the living is easy, especially with these amazing recipes from the Shop Cheap Kitchen, courtesy of researcher Sheila Kern. Be sure you scroll down and find the Cantaloupe Sorbet. Enjoy!
Grilled Marinated London Broil
Gourmet | May 1994
Yield: Serves 6
Can be prepared in 45 minutes or less but requires additional unattended time.
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
a 2-to-2 1/2 pound London broil
In a bowl whisk together marinade ingredients until combined well.
Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135Â°F. to 140Â°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Sweet and Spicy London Broil
Show: How To Boil Water Episode: Economically Delicious
Yield: 3 to 4 servings
1 London broil (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.
From EatingWell: March 1998
4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
1/4 cup finely chopped shallots
1 clove garlic, minced
3/4 cup fresh orange juice
1/2 cup reduced-sodium chicken broth
1 teaspoon butter
1 teaspoon chopped fresh rosemary
1/2 teaspoon white-wine vinegar
Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.
Sesame Glaze Chicken
2 teaspoons olive oil
2 teaspoons sesame seeds
4 boneless chicken breast halves
2/3 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon cornstarch
Put chicken breast halves between sheets of wax paper or plastic wrap and pound gently to flatten so it will cook evenly.
In a large skillet heat olive oil over medium heat; add sesame seeds. Toast, stirring, for 1 minute. Add chicken breasts to the skillet; cook for 8 to 10 minutes or until chicken is tender and cooked through, turning the pieces occasionally to brown evenly and to coat with toasted sesame seeds.
Remove chicken to a hot serving platter; keep warm. In a measuring cup, whisk together chicken broth, Dijon mustard, and cornstarch. Slowly add broth mixture to skillet; cook and stir till thickened and bubbly. Continue to cook and stir for about 2 minutes longer. Pour over chicken breasts and serve.
Fresh Tomato Salad with Onions, Feta and Olives
Yield: Serves 6
5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
4 ounces feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley
Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.
Black-Bean and Tomato Quinoa
Yield: Makes 4 (side dish) servings
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Roasted Peppers and Seasonal Vegetables
1/4 cup olive oil
1 garlic clove, crushed
1 large red bell pepper, seeded, cut in eighths
1 large green bell pepper, seeded, cut in eighths
1 large yellow bell pepper, seeded, cut in eighths
2 small yellow summer squash, cut in eighths
2 green zucchini, sliced in eighths
1 onion, peeled, cut in eighths
salt and fresh ground black pepper to taste
1 tbsp rice vinegar, or sherry vinegar
2 fresh thyme springs, leaves picked
1 fresh rosemary spring, leaves picked
In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil.
Preheat oven to 450 degrees. Add the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetable are tender and the edges are browned.
Warm Green Bell Pepper and Tomato Salad
1/4 cup vegetable oil
1 pound small green bell peppers, stems trimmed
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon ground cumin
2 pounds tomatoes--peeled, seeded and cut into 1-inch pieces
1 teaspoon distilled white vinegar
1/4 cup flat-leaf parsley leaves
Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.
In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.
The salad can be made up to 4 hours ahead. Stir in the parsley just before serving.
Bon Appetit | May 1997
2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)
Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.
Summer Fruit with Wine and Mint
Recipe courtesy Giada De Laurentiis
Yield: 4 servings
1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.
Cantaloupe Chicken-Orzo Salad
1/2 cup uncooked orzo pasta
1 snack-size cup (4 ounces) pineapple tidbits
1/2 cup fat-free mayonnaise
1/3 cup fat-free plain yogurt
4 teaspoons lemon juice
1 teaspoon minced fresh mint
1 teaspoon grated lemon peel
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup chopped celery
1/3 cup chopped sweet red pepper
1/4 cup chopped green onions
1 small cantaloupe, quartered and seeded
1/4 cup unsalted cashews
Cook pasta according to package directions. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, whisk the mayonnaise, yogurt, lemon juice, mint, lemon peel, honey, salt, pepper and pineapple juice until smooth.
Drain pasta and rinse in cold water. Place in a large bowl; add the chicken, celery, red pepper, onions and pineapple. Add mayonnaise mixture and toss to coat. Serve on cantaloupe wedges. Sprinkle with cashews.
From The EatingWell Healthy in a Hurry Cookbook (2006)
Makes 4 servings
3 tablespoons orange juice
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar
3 cups fresh blackberries
Combine orange juice, lemon zest, lemon juice and sugar in a medium serving bowl, stirring to dissolve sugar. Add blackberries and toss to combine.
Creamy Lemon Raspberry Pie
Yields: 8 servings
1/4 cup seedless red raspberry jam
1 prepared 9-inch (6 oz.) shortbread crumb crust
1/2 pint (about 1 cup) fresh red raspberries, divided
4 ozs. cream cheese, softened
1 can (12 fl. oz.)CARNATION Evaporated Milk
2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
Grated peel of 1 lemon
1 container (8 oz.) frozen whipped topping, thawed, divided
Additional grated lemon peel (optional)
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
Fruit-Topped Sugar Cookie Dessert Pizza
Yields: 12 servings
1 pkg. (16.5 oz.) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
1 cup heavy whipping cream, divided
1/2 cup cold water
1 pkg. (3.4 oz.) vanilla instant pudding & pie filling mix
4 cups fruit (raspberries, sliced bananas, kiwifruit, grapes and/or strawberries)
1/4 cup flaked coconut
Preheat oven to 325Â° F. Grease large baking sheet or pizza pan. Press dough onto prepared sheet or pan to measure an 8-inch circle.
Bake for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.
Beat 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.
Beat remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.
Spread pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.
Blueberry-Nectarine Dessert Tortillas
Makes: 4 servings
4 flour tortillas (about 7 inches in diameter)
1/2 cup semisweet chocolate chips
2 teaspoons shortening
1 cup blueberries or raspberries
3 medium nectarines or peaches, sliced
1/2 cup peach yogurt
Heat each tortilla in warmed skillet or microwave oven 15 to 20 seconds to soften. Press each tortilla into 10-ounce custard cup, forming a shell. Microwave uncovered on High 2 to 3 minutes, rotating cups 1/2 turn after 2 minutes, until tortillas feel dry. Remove from cups.
Place chocolate chips and shortening in small bowl. Microwave uncovered on High 1 to 2 minutes or until softened; stir until smooth. Dip edges of tortillas into melted chocolate. Drizzle remaining chocolate on inside of tortillas. Refrigerate about 10 minutes or until chocolate is firm.
Mix blueberries and nectarines; spoon into tortillas. Top with yogurt.
Refreshing Ginger Fruit Salad
Makes: 8 (1/2-cup) servings
1/3 cup ginger ale
1 tablespoon honey or light brown sugar
1/2 teaspoon grated lime peel
2 teaspoons fresh lime juice
2 nectarines, halved, pitted and sliced
1/2 cup seedless green grapes, halved
1/2 cup seedless red grapes, halved
1/2 cup fresh raspberries
1/2 cup fresh blackberries
In large bowl, combine ginger ale, honey, lime peel and lime juice; mix well.
Add all remaining ingredients; stir gently to combine. Cover; refrigerate at least 1 hour before serving.