Recipes: Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios

• Cook Time:10 minutes

 

Tagged:
cherries, chocolate chip cookies, chocolate chips, cookies, pistachios, williams sonoma,

Although they’re flatter and crisper than the classic Toll House cookie, these still have lots of chocolate chips. “Natural” pistachios are the green ones, not the ones that have been dyed red.

This recipe courtesy of Williams-Sonoma.

Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).

 

Foodie Byte

Ingredients

1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
3 tablespoons light corn syrup
2 tablespoons whole milk
2 teaspoons vanilla extract
1 cup miniature bittersweet or semisweet chocolate chips
3/4 cup unsalted toasted shelled natural pistachios, chopped
3/4 cup dried tart cherries, chopped

Preparation

Position the racks in the upper and lower thirds of an oven and preheat to 375°F. Butter 2 baking sheets.
In a small bowl, whisk together the flour, salt and baking soda.
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together with your hands.
Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ball into a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more.
Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer the cookies to the racks and let cool completely. The cookies will crisp as they cool. (The cookies can be stored in an airtight container at room temperature for up to 3 days.) Makes a generous 4 dozen cookies.

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Recipes: Pork Chops with Caramelized Apples

• Cook Time:58 minutes

 

Tagged:
apples, pork,

Lean pork and fresh apples complement each other beautifully in this succulent dish.

Recipe courtesy of http://ift.tt/1fzfPbr and National Pork Board.

 

Foodie Byte

Ingredients

4 pork chops, 1 1/2-inch thick
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup granulated sugar
4 large tart apples, cored, peeled and cut into wedges

Preparation

Pat chops dry.
In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside.
In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30 to 40 minutes, until apples begin to brown. Turn apples, and cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155°F). Total cooking time for chops will be around 14 to 18 minutes.
Serve chops with apples.
Wine recommendation: Serve with a chilled dry Riesling or a Gewurztraminer.

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Caramel Corn Blondies

Recipe from Epicurious

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Recipes: Watermelon and Shrimp Cocktail Skewers

• Prep Time:1 1/2 hours
• Cook Time:n/a
• Serves:4

 

Tagged:
basil, garlic, ginger, peanut butter, rice vinegar, shrimp, skewers, soy sauce, watermelon,

A great way to serve a refreshing summer appetizer! Recipe courtesy of Florida Department of Agriculture.

 

 

Foodie Byte

Ingredients

1/2 medium-sized watermelon, peeled, seeded and cubed (about 32 cubes)
32 large shrimp, cleaned, poached and chilled
1/2 bunch fresh basil leaves
2 cloves fresh garlic, minced
1 tablespoon fresh grated ginger (or 1 teaspoon dried)
1/4 cup peanut butter
1/2 cup rice vinegar (or mild-flavored vinegar)
1 tablespoon low-sodium soy sauce
kosher salt to taste
fresh ground pepper to taste
8 6-inch bamboo skewers

Preparation

In a small bowl, whisk the vinegar and the peanut butter until completely blended.
Add in the garlic, ginger and soy sauce until fully combined.
Taste sauce and adjust seasoning with salt and pepper.
Pour most of the dressing over the shrimp, reserving some sauce for dipping.
Chill marinated shrimp for 1 hour.
To assemble, alternate shrimp, watermelon cubes and torn basil leaves on 8 skewers.
Serve skewers with leftover sauce.

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Recipes: Watermelon, Berry & Avocado Salad

• Prep Time:20 minutes
• Cook Time:N/A
• Serves:6

 

Tagged:
bbq, blueberry, cookout, feta cheese, fruit salad recipe, strawberry, summer recipes, watermelon,

This fresh & flavorful summertime salad features the super food nutrition of fresh blueberries and avocado paired with wedges of sweet watermelon, mixed berries and fresh greens finished with crumbled feta cheese and a lively splash of seasoned rice vinegar. It features Nakano® Seasoned Rice Vinegar.

See our video as well!

Why Try? This showcase of seasonal produce provides an opportunity to get several servings of fruit in your diet.

Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

 

 

Foodie Byte

May be prepared up to 6 hours ahead and refrigerated. Add avocado and seasoned rice vinegar right before serving.

Ingredients

2.5 ounces arugula (1/2 of a 5-ounce package) or fresh spinach
8 strawberries, halved
1 dry pint blueberries
1 six-ounce package raspberries
12 small wedges watermelon (approximately 1/8 of a large watermelon)
2 avocados, peeled, halved, sliced
2 ounces crumbled feta
As needed Nakano® Seasoned Rice Vinegar

Preparation

Arrange arugula on a large platter.
Place watermelon wedges around the sides of platter.
Add strawberries, blueberries and raspberries on top of the arugula.
Top with avocado slices, feta and drizzle with a generous splash of Original or Mango Nakano® Seasoned Rice Vinegar.
Serve immediately.

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Recipes: Watermelon-Infused Water

• Prep Time:10 minutes
• Cook Time:N/A
• Serves:4

 

Tagged:
beverage trends, flavored water recipe, food trends, lemonade, summer drink, watermelon,

Serve this spa-inspired fruit-infused water at your next girlfriend gathering. It's a refreshing sugar-free alternative to lemonade.

See our story on the top ten beverage trends of 2011.

Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Foodie Byte

Ingredients

4 small wedges fresh watermelon on bamboo skewers
1 bunch fresh mint
1 lime, sliced into 8 wedges

Preparation

Arrange 1 skewered watermelon wedge in each glass with 2 small sprigs of mint and 2 lime wedges.
Fill each glass with ice and water.
Serve chilled.

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Recipes: Watermelon and Blue Cheese

• Prep Time:20 minutes
• Serves:12

 

Tagged:
4th of july, blue cheese, picnic, pine nuts, summer snack, watermelon,

Here’s a culinary combo you might not have tried. The contrasting flavors of watermelon and blue cheese create a delightful taste experience.

Why Try? You’re ready for a flavor adventure, right? Go for it.

 

Foodie Byte

The addition of the pine nuts adds another layer of taste and texture complexity. Don’t leave the nuts out of the mix.

Ingredients

12-16 1-inch thick chunks ripe watermelon
3 ounces crumbled blue cheese

FOR DRESSING:
1 shallot, finely chopped
1/4 cup champagne vinegar
1/4 cup olive oil or canola oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/3 cup roasted pine nuts

Preparation

Place watermelon pieces in a large bowl and crumble the blue cheese over the watermelon.
In a bowl combine shallot and vinegar. Let stand 10 minutes. Whisk in oil and thyme until well blended. Season to taste with salt and pepper.
Drizzle the dressing over the watermelon and blue cheese.
Sprinkle with roasted pine nuts. Serve immediately.

Nutritional Information

Calories 95, Carbohydrates 3g, Cholesterol 5mg, Fat 9g, Fat Calories 79, Fiber 0.22g, Protein 2g, Saturated Fat 2g, Sodium 99mg. Daily Values: Calcium 40.57mg 4%, Phos 49.84mg 5%, Copper 0.06mg 3%, Zinc 0.43mg 3%, Panto 0.17mg 2%, Biotin 0.35mcg 117%, Iodine 0.67mcg 0%, Magnesium 12.4mg 3%, Iron 0.33mg 2%, Vitamin B6 2%, Vitamin C 3%, Vitamin B12 2%, Vitamin D 0%, Vit E-a-Toco 3%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.

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