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7 Suggestions For Refreshing Iced Tea

partysugar — Mon, 08 Jun 2009 05:50:17 -0700

June is National Iced Tea month and with the warm weather and long, lazy days, there's no better time for a thirst-quenching glass of iced tea. While making iced tea can be as simple as pouring fresh brewed tea over a tall pitcher of ice, there are hundreds of more complex varieties. I've scoured the Internet for the most innovative recipes. Here you'll find seven of my favorites; these are the iced teas I plan on sipping all Summer long.

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Fast & Easy Dinner: Baked Pasta With Sausage, Tomatoes, and Cheese

partysugar — Wed, 17 Sep 2008 06:45:41 -0700

When it comes to baked pastas, most people think of lasagna or macaroni and cheese. However, ziti, a thick, tubular pasta, is ideal for baking, especially when coated with a dense, rich sauce.

This comforting version is made with turkey sausage and canned tomatoes. It's a no-fuss, simple dish that's sure to win over even the most finicky eaters. To make this for your family tonight, get the delicious MyRecipes.com recipe and read more.

Baked Pasta With Sausage, Tomatoes, and Cheese
From Cooking Light

Ingredients

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Get more recipes at MyRecipes.com

Directions

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil.
Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.
Bake at 350° for 25 minutes or until bubbly. Serve.

Serves 8.

Nutritional Information: Calories: 413 (26% from fat), Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g), Protein: 24.1g, Carbohydrate: 53g, Fiber: 4.5g, Cholesterol: 49mg, Iron: 7.9mg, Sodium: 941mg, Calcium: 265mg

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Come Party With Me: Waterpark Party - Drinks

partysugar — Thu, 31 Jul 2008 12:15:24 -0700

Lately I've been into making cocktails with rum. I'm sick of vodka drinks and have since started experimenting with the Latin libation. For the waterpark party, I plan on mixing up this refreshing rum punch. It looks like lemonade, so if anyone asks what we're sipping that will be our quick reply! This potent cocktail, from the inventive minds of MyRecipes.com, is a blend of rum, brandy, and pineapple, orange, and grapefruit juices. To make it more thirst quenching, I'll float a splash of sparkling water on top.
Get the tantalizing recipe when you, read more.

Ultimate Rum Punch
From Coastal Living magazine

Ingredients

3/4 cup golden or amber rum
1/2 cup coconut rum
1/4 cup apricot brandy
1 cup pineapple juice
3/4 cup orange juice
1/4 cup pink grapefruit juice
Garnish: Limes, sliced

Get more recipes at MyRecipes.com

Directions

Combine all ingredients in a pitcher. Pour over ice to serve. Garnish with lime slices, if desired.

Serves 6-8.
Like the recipe above? Try out some of these other ones:

- Must-Have Margaritas
- Cool Cocktail Recipes
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Come Party With Me: Waterpark Party - Desserts

partysugar — Wed, 30 Jul 2008 15:00:42 -0700

Although we will be splashing around in bathing suits, I want to offer my friends one decadent treat at my waterpark party. A chocolatey brownie - kept cold in a cooler - is deliciously rich.

This wonderful recipe, from our friends at MyRecipes.com, is simple and straightforward. I'm not a fan of walnuts in brownies, so I'll substitute chocolate chips! To learn how to make this portable picnic dessert, read more.

Perfect Picnic Brownies
From Coastal Living magazine

Ingredients

1/2 cup butter
5 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 1/4 cups sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped walnuts

Directions
Get more recipes at MyRecipes.com

Melt butter and chocolate in a saucepan over low heat.
Beat eggs and sugar at medium speed with an electric mixer until well blended. Gradually add chocolate mixture to egg mixture, beating at low speed until blended.
Gradually add vanilla and flour, beating until blended. Stir in walnuts.
Pour into a lightly greased, aluminum foil-lined 8-inch square pan.
Bake at 325° for 35 minutes. Cool completely on a wire rack. Cut into squares.

Serves 8-10.

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Fast & Easy Dinner: Grilled-Salmon Salad

partysugar — Fri, 25 Jul 2008 10:30:07 -0700

During the Summer, I try to consume as many dinner salads as possible. This grilled salmon salad, from the wonderful minds of MyRecipes.com, is healthy yet filling. The salmon is marinated in a fragrant spice rub before being quickly cooked on the grill. A tomato vinaigrette adds freshness while goat cheese provides a creamy texture. Pine nuts and green onions are a necessary crunch that balance out the buttery texture of the salmon. For the simple yet scrumptious recipe, read more.

Grilled-Salmon Salad
From Sunset magazine

Ingredients

1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
3 tablespoons light-brown sugar
1 tablespoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
About 1 teaspoon black pepper
8 ounces salad mix, rinsed and crisped
Tomato vinaigrette, recipe below
4 ounces fresh chèvre (goat) cheese, crumbled
1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts

Get more recipes at MyRecipes.com

Directions

Rinse salmon and pat dry.
In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture.
Cover and chill for 30 minutes.
Meanwhile make the tomato vinaigrette.
Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens.
Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Serves 4.

Tomato Vinaigrette

1 cup diced firm-ripe tomatoes (about 8 oz.)
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well.

Makes 1 cup.

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Fast & Easy Dinner: Thai Chicken with Basil

partysugar — Wed, 23 Jul 2008 06:45:22 -0700

Take advantage of Summer's bounty of fresh basil with this fragrant recipe. If you have access to different types of basil, use both classic basil and lemony Thai basil. To make this quick meal chicken chunks are cooked with garlic, ginger, chili flakes, and Asian fish sauce. The basil is added at the last minute. This delicious dinner from our friends at MyRecipes.com is perfect for a weeknight. Learn how it's made and read more.

Thai Chicken with Basil
From Sunset magazine

Ingredients

1 pound boned, skinned chicken breast halves
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon hot chili flakes
2/3 cup fat-skimmed chicken broth
1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
2 teaspoons cornstarch
3 cups lightly packed fresh basil leaves, rinsed
Salt
cooked rice, optional for serving

Directions
Get more recipes at MyRecipes.com

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute.
Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

Serves 3-4.

Nutritional Information: CALORIES 202(25% from fat); FAT 5.7g (sat 0.9g); CHOLESTEROL 66mg; CARBOHYDRATE 6.5g; SODIUM 239mg; PROTEIN 30g; FIBER 3.2g

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Come Party With Me: Summer Solstice - Dessert

partysugar — Wed, 18 Jun 2008 16:15:33 -0700

After serving the Italian style meal at your summer solstice dinner, wait at least a half an hour before offering guests dessert. Set up a decadent dessert buffet with fresh berries and store bought sorbet. Supplement the menu with one show stopping, homemade dessert. A cold, creamy chocolate silk pie is rich and delicious. The pie has to be made in advance making it an ideal finish to a party. To check out the recipe, which I found on MyRecipes.com, read more.

Chocolate Silk Pie
From Cooking Light

Ingredients

Crust:
1 (10-inch) piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup sugar
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups 2-percent reduced-fat milk
4 ounces semisweet chocolate, chopped
Meringue:
5 large egg whites
1/4 teaspoon salt
1 1/4 cups sugar
2/3 cup water
Grated chocolate (optional)

Get more recipes at MyRecipes.com

Directions

Prepare and bake piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk.
Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.
Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.
To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°F.
Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.
Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.

Serves 10 (serving size: 1 wedge).

Nutritional Information: CALORIES 314(26% from fat); FAT 9.1g (sat 3.4g,mono 2.1g,poly 1.6g); IRON 1.4mg; CHOLESTEROL 4mg; CALCIUM 58mg; CARBOHYDRATE 55.8g; SODIUM 257mg; PROTEIN 6g; FIBER 2.2g

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A Delicious Dessert Without All the Fat

partysugar — Mon, 02 Jun 2008 16:15:18 -0700

Rarely do I find a recipe whose ingredient list calls for reduced- or nonfat milk. I've always thought for the best results - especially when it comes to desserts - whole-fat milk should be used. However, when I saw this recipe for a rich, creamy, decadent crème brulee - that's made with 2 percent milk, I knew I had to give it a try. The process is simple, but takes some time because the vanilla bean steeps in the milk. To look at the recipe, a great one from MyRecipes.com, read more.

Vanilla Bean Crème Brulee
From Cooking Light

Ingredients

2 cups 2 percent reduced-fat milk
3/4 cup nonfat dry milk
1 vanilla bean, split lengthwise
1/2 cup sugar, divided
4 large egg yolks
Dash of salt

Get more recipes at MyRecipes.com

Directions

Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180°F or until tiny bubbles form around edge (do not boil), stirring occasionally.
Remove milk mixture from heat. Cover and steep 30 minutes.
Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.
Preheat oven to 300°F.
Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk.
Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.
Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13-x-9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 300°F for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour. If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Serves 4 (serving size: 1 crème brûlée).

Nutritional Information: CALORIES 262(26% from fat); FAT 7.5g (sat 3.1g,mono 2.6g,poly 0.8g); PROTEIN 11g; CHOLESTEROL 224mg; CALCIUM 328mg; SODIUM 177mg; FIBER 0.0g; IRON 0.7mg; CARBOHYDRATE 37.8g

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Fast & Easy Dinner: Thai Steak Salad

partysugar — Fri, 30 May 2008 10:30:04 -0700

To get non-veggie-eating meat lovers to consume more greens, consider making this recipe. It's a flavorful steak salad that combines the best of both worlds. With its Thai style ingredients and structure, this salad is wildly delicious. The dressing is a mix of lime juice, fresh ginger, and chili paste and the salad is packed with fresh herbs and crunchy red cabbage. Thanks to MyRecipes.com you can experiment with this scrumptious salad tonight. Get the recipe when you read more.

Thai Steak Salad
From Cooking Light

Ingredients

Dressing:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Get more recipes at MyRecipes.com

Directions

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper.
Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.
Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes.
Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl.
Drizzle with remaining dressing, and toss well.
Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

Serves 6.

Nutritional Information: CALORIES 230(40% from fat); FAT 10.3g (sat 4g,mono 4.2g,poly 0.9g); PROTEIN 25.1g; CHOLESTEROL 57mg; CALCIUM 68mg; SODIUM 327mg; FIBER 2g; IRON 3.3mg; CARBOHYDRATE 9.5g

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Not Your Regular Nachos: Creamy Adobo Chip Nacho Bites

partysugar — Thu, 29 May 2008 10:16:47 -0700

This week I found an interesting recipe on MyRecipes.com and it inspired me to create these bite-sized, creamy nachos. The baked chipotle chips are topped with a creamy goat cheese mixture and a cilantro salsa. Avocados were finally ripe at my grocery store, so I was able to blitz up a quick, easy guacamole. These make for a playful presentation and would look lovely on a graduation party menu. To see how I made these incredibly scrumptious nachos - once you pop, you can't stop - read more.

Adobo Chips With Warm Goat Cheese and Cilantro Salsa
Modified from Cooking Light

Ingredients

Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos* (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice
Guacamole:
1 garlic clove, coarsely chopped
1 small shallot, coarsely chopped
1/4-1/2 cup cilantro
1 ripe avocado, cut into 1/4 inch chunks
juice from one lime
salt
Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas
Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

Get more recipes at MyRecipes.com

Directions

To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons.
Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl. Alternately, pop all of the ingredients for the salsa in a food processor and chop, pulsing until fine. Cover and chill for 1 hour.

In the uncleaned food processor bowl, combine the ingredients for the guacamole. Stir until a fine paste forms. Set aside.

Preheat oven to 375°.
To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk.
Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Alternately, use your favorite cookie-cutter shape to cut the tortillas into small shapes. I used a small scallop-edged circle.

Place wedges in a single layer on baking sheets. Bake at 375°F for 15 minutes; turn wedges. Bake an additional 10 minutes.
Reduce oven temperature to 350°F.
To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil.
Bake at 350°F for 10 minutes or just until warm.

To serve top each chip with some cheese, the guacamole, and the salsa. Or, serve deconstructed with the 4 components in separate bowls. Allow guests to pick and choose their chip topping.

Serves 8.

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