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Simple and DeliciousSimple and Delicious

Simple and Delicious June/July 2018

Simple & Delicious helps busy home cooks get their meals on the fast track—and save both time and money—with easy dishes that fix up quick.acked with 150+ recipes and tips in every issue, you'll enjoy tons of easy, irresistable dishes and fast-to-fix meal ideas...a full color photo of every finished recipe...and so much more!

Country:
United States
Language:
English
Publisher:
Trusted Media Brands Inc.
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IN THIS ISSUE

access_time1 min.
sweet summertime

Welcome to cookout season! When the sun’s shining, we love nothing more than an al fresco get-together —one packed with friends, loads of laughter and, of course, irresistible recipes that make our favorite people extra happy, like the fresh-from-the-garden winners starting on page 74. We’re excited for blue-ribbon winners and everything-on-a-stick, too. So before we even hit the fairgrounds this year, we’re whipping up the midway-inspired masterpieces from our State Fair Food feature on page 45. So grab a tall glass of lemonade and kick back. In these pages, there are plenty of easygoing ideas to inspire a whole summer of deliciousness.…

access_time1 min.
ellie piper, copy editor

I’m a gal who embraces all seasons. Give me a big storm and a snow shovel in winter and I’m a happy camper. Summer, though, spells actual camping, plus riding bikes, pulling weeds, road trips, porch-sits and: Visiting my small-farming friends at Spirit Level Farmstead, near Madison, Wisconsin. Their place runs on solar energy, their chickens are hilarious and their veggies (and eggs) are the absolute freshest. Feasting on Susan Leiser’s Eggplant Salad chemicals this year, I'm planting big containers of lavender and tansy, stockpiling sage...oh, and keeping my fingers crossed. Wish me luck—and then turn to page 70 for more smart ideas on making your backyard soirees sing, skeeter-free. with Tomato & Goat Cheese (page 76) . I host frequent cookouts, and this dish is a good match for heavier grill…

access_time27 min.
simple summer hits

1 Aloha Pizza TAKES: 30 min.• MAKES: 6 pieces I had to take something to a gathering but had no time to shop. I raided the pantry for inspiration and found this happy combo. —Wendy Huffman, Bloomington, IL 1 tube (8 oz.) refrigerated crescent rolls 1/2 cup honey barbecue sauce 1 pkg. (6 oz.) ready-to-use grilled chicken breast strips 1 cup pineapple tidbits 1 1/2 cups shredded Mexican cheese blend 1. Unroll the crescent dough into a greased 13x9-in. baking pan; seal the seams and perforations. Bake at 375° for 6-8 minutes or until golden brown. 2. Spread sauce over crust. Top with chicken, pineapple and cheese. Bake 12-15 minutes longer or until cheese is melted. PER PIECE 351 cal., 18g fat (8g sat. fat), 44mg chol., 985mg sod., 29g carb., (14 sugars, 0 fiber), 15g pro. TEST…

access_time2 min.
on the side

Watermelon Tomato Salad 10 cups cubed seedless watermelon • 2 pints yellow grape or pear tomatoes, halved • 1 medium red onion, chopped • 1/2 cup minced fresh parsley • 1/2 cup minced fresh basil • 1/4 cup lime juice • In a large bowl, combine watermelon, tomatoes and onion. In a small bowl, combine parsley, basil and lime juice. Pour over watermelon mixture and toss to coat. Refrigerate until serving. Serves 18. —Matthew Denton, Seattle, WA Watermelon Gazpacho 4 cups cubed watermelon, seeded, divided • 2 Tbsp. lime juice • 1 Tbsp. grated lime zest • 1 tsp. minced fresh gingerroot • 1 tsp. salt • 1 cup chopped tomato • 1/2 cup each chopped cucumber and green pepper • 1/4 cup minced fresh cilantro • 2 Tbsp. chopped green onion •…

access_time13 min.
state fair food

Italian Meatball Kabobs PREP: 30 min.• GRILL: 10 min. MAKES: 12 kabobs When the temperature ramps up, these deliciously different kabobs are so fun to throw on the grill. Add a green salad and rustic bread to make it a complete summer meal. —Marie Rizzio, Interlochen, MI 2 large eggs, lightly beaten 2/3 cup seasoned bread crumbs 1/2 cup grated Parmesan cheese 1/4 cup minced fresh parsley 4 tsp. Italian seasoning 1/2 tsp. salt 1/2 tsp. garlic powder 2 1/2 lbs. ground beef 1 medium onion, cut into 1-in. pieces 1 medium sweet red pepper, cut into 1-in. pieces 1 medium zucchini, cut into 1-in. pieces 1/2 small eggplant, cut into 1-in. pieces 1/2 cup balsamic vinegar 1/2 cup olive oil 1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture…

access_time9 min.
slow cooker usa

Slow-Cooked Beef Burritos with Green Chilies PREP: 20 min.• COOK: 7 hours MAKES: 14 servings I created this recipe years ago and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It’s hearty , flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. —Sally Pahler, Palisade, CO 2 garlic cloves, minced 1 tsp. salt 2 tsp. ground cumin 1 tsp. cayenne pepper 1 boneless beef chuck roast (4 lbs.) 1 can (28 oz.) diced tomatoes 4 cans (7 oz. each) whole green chilies, drained and coarsely chopped 1 large onion, diced 14 whole wheat tortillas (8 in.), warmed Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives 1. Combine garlic, salt, cumin and cayenne; rub over…

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