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Simple and DeliciousSimple and Delicious

Simple and Delicious

June/July 2019

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_time2 min.
simple and delicious us

EDITORIAL Chief Content Officer Beth Tomkiw Content Director Jeanne Sidner Deputy Editor James Schend Art Director Kristen Stecklein Senior Editor Rachel Bernhard Seis Editor Dana Meredith Food Editors Peggy Woodward, RDN (senior); Rashanda Cobbins, Susan Stetzel (associate) Copy Chief Deb Warlaumont Mulvey Copy Editors Dulcie Shoener (senior), Chris McLaughlin, Amy Rabideau Silvers, Ann Walter Manager, Editorial Services Kelly Madison-Liebe Production Artist Jill Banks Business Manager Andrea Meiers Senior Rights Associate Jill Godsey Production Assistant Sarah Kosalos Culinary Director Sarah Farmer Prep Kitchen Manager Catherine Ward Food Stylists Shannon Roum (senior), Josh Rink, Sarah Tramonte (associate) Recipe Editor/Recipe Tester Alicia Rooker, RDN Culinary Assistants Sarah Fischer, Maggie Knoebel, Beth McGuire Director, Visual Production Stephanie Marchese Photographers Mark Derse, Dan Roberts, Jim Wieland Senior Set Stylist Melissa Franco Market Producer/Set Stylist Stacey Genaw Video Producers Matt Fukuda, Sam Kirkegaard Video Editor Tracy Kasik Deputy Editor, Digital Ellie Martin Cliffe Senior Editor, Digital Nicole Doster Associate Editors, Digital Lara Eucalano, Lisa…

access_time1 min.
hats off to summer!

Get ready to uncover the grill and sizzle up tasty food like Grilled Chicken Ranch Burgers, Lime & Garlic Grilled Pork Chops and Sugar Cookie S’mores (page 45).You’d rather have pizza? We have one for every meal of the day, including Berry Brownie Pizza (page 57). And when you’d rather be outside enjoying the sun, throw five simple ingredients into the slow cooker and go (page 63). It doesn’t get any easier. For your summer potlucks, don’t miss our contest-winning recipes (page 74). From creating tasty twists on potato salad to making surprising desserts, these home cooks know how to whip up crowd-pleasing dishes that make summer days even brighter. Enjoy!…

access_time1 min.
josh rink

For me, early summer is all about celebrating the outdoors: gardening, grilling and socializing on the deck into the long, warmer evenings. Some of my happiest childhood memories include family gatherings on Independence Day at my grandparents’ farm. They let my cousins and me set off fireworks—and we accidentally lit the field on fire at least once! I’m celebrating this year by making Red, White & Blue Summer Salad (page 82)—it’s safer. I LOVE gardening, and I don’t let the fact that I live in an apartment stop me. I especially like growing herbs on my deck. I’ll use some of my fresh basil in the Pesto Shrimp Pasta (page 31). Summer means grilling! There is just something about that delicious smoky flavor. Cooking on the grill seems less stressful to me,…

access_time26 min.
savory summer nights

Nacho Pie In place of the ground beef and the mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good. —LaVerna Mjones, Moorhead, MN Takes: 30 min. • Makes: 6 servings 4 cups nacho tortilla chips, coarsely crushed1 lb. ground beef½ cup chopped onion1 can (16 oz.) chili beans, undrained, warmed1 can (8 oz.) tomato sauce1 cup shredded part-skim mozzarella cheese 1. Place chips in a lightly greased 9-in. pie plate and set aside. 2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. 3. Bake, uncovered, at 375° until heated through and the cheese is melted, 7-8 minutes. 1 SERVING 462 cal., 24g fat (7g sat. fat), 59mg chol.,…

access_time2 min.
on the side

Apricots with Herbed Goat Cheese 3 oz. fresh goat cheese • 2 tsp. minced fresh basil • 2 tsp. minced fresh chives • 2 tsp. 2% milk • 4 fresh apricots, sliced • 1/8 tsp. salt • Dash pepper • 2 Tbsp. balsamic glaze • Place goat cheese, minced basil, chives and milk in a mini food processor; process until smooth. Arrrange apricot slices on a serving platter. Drop goat cheese mixture by teaspoonfuls over top. Sprinkle with salt and pepper; drizzle with balsamic glaze. Garnish with additional basil leaves. Serve immediately. Serves 4. —Wendy Weidner, Ham Lake, MN Apricot Fluff 1 cup apricot or peach yogurt • 1 pkg. (3 oz.) apricot gelatin • 1 carton (8 oz.) frozen reduced-fat whipped topping, thawed • 1 pkg (10½ oz.) miniature marshmallows • 3 cups…

access_time8 min.
grate expectations

Ginger-Glazed Grilled Honeydew If you’ve never grilled fruit like this before, you’re in for a real treat! I love the idea of cooking everything from appetizers to desserts on the grill in summer. This grilled honeydew is sweet and really light. —Jacqueline Correa, Landing, NJ Takes: 25 min.• Makes: 6 servings ¼ cup peach preserves1 Tbsp. lemon juice1 Tbsp. finely chopped crystallized ginger2 tsp. grated lemon zest1/8 tsp. ground cloves1 medium honeydew melon, cut into 2-in. cubes 1. In a small bowl, combine the first 5 ingredients. Thread honeydew onto 6 metal or soaked wooden skewers; brush with half the glaze. 2. On a lightly oiled rack, grill honeydew, covered, over medium-high heat or broil 4 in. from the heat just until the melon begins to soften and brown, 4-6 minutes, turning and basting frequently with…

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