Off The Shelf: May Magazines

Well, our month has not gone quite as planned so this will be a shorter review and it’s later than we intended (my fault completely!). It’s wonderful to see the spring and summer recipes featuring seasonal vegetables and fruits! Perhaps inspiration will once again return to kitchens everywhere.

FOOD NETWORK (Alaina)- This wasn’t my favorite issue of Food Network but still, they have so many recipes and so much variety. The Jumbo Maple Pecan Scone, Poppy Seed Potato Salad, Stawberry Blondies, and Sage Limeade were a few of the recipes that looked interesting and tasty! 

However, my kids are big fans of chocolate milk and it is definitely a treat. So, I decided to make the Salted Chocolate Milk. The homemade chocolate syrup could be used as a sauce for all kinds of desserts. This was rich and delicious! The salt was a wonderful addition that brought out the chocolate goodness. This totally made me feel like a kid again!

SALTED CHOCOLATE MILK
Print This Recipe

1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
6 cups cold milk
Kosher salt

Make the chocolate syrup: Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.

Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.

COOKING LIGHT – (Stephanie) I never know each month whether or not I’ll find many recipes I’m excited to try within the pages of Cooking Light. This month’s issue had several tasty sounding recipes. As I’m trying to learn to enjoy shrimp, I was pleased to find a couple new shrimp recipes: Shrimp Cobb Salad and Roasted Shrimp & Broccoli. There was also a section with assorted muffin recipes–Bacon-Cheddar Corn Muffins, Cherry-Wheat Germ Muffins, Tuscan Lemon Muffins, Pistachio-Chai Muffins–don’t those sound interesting and delicious? I also thought the Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream sounded yummy.

I decided to try the Strawberry-Avocado Salsa with Cinnamon Tortilla Chips. I love fresh salsas and the flavor combination in this one intrigued me. I enjoyed this, though unfortunately forgot to buy fresh cilantro and jalapenos, so I used dried instead. If you’re looking for a quick, seasonal snack, give this easy recipe a try.

STRAWBERRY-AVOCADO SALSA WITH CINNAMON TORTILLA CHIPS
(from Cooking Light, May 2011)
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2 teaspoon canola oil
6 6-inch whole wheat flour tortillas
2 teaspoon sugar
1/2 teaspoon cinnamon
1 1/2 cup finely chopped, peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 Tablespoon minced fresh cilantro
1 teaspoon minced seeded jalapeno
2 teaspoon fresh lime juice
3/8 teaspoon salt

Preheat oven to 350°F.

To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350°F for 10 minutes until crisp.

Combine avocado, strawberries, cilantro, jalapeno, lime juice, and salt; stir gently to combine. Serve with chips. 12 servings.

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Baker’s Delight: Salted Toffee-Chocolate Squares

Honestly, I just didn’t know what to make for today. It’s been a long couple of weeks filled with illness at our house and my desire to cook and bake has been almost non-existant. And so, I looked at magazines and websites looking for something that would inspire me. I wrote to one of my friends that I was at a loss…and then, I happened to pick up my May 2010 issue of Everyday Food. I turned to the back for the index and instead, I came across this recipe. I had everything on hand and decided to give it a shot.

Oh. My. Goodness. These are amazing. They combine so much yumminess into one cookie that I can hardly stand it! They certainly aren’t on the “healthy list” but they are worth the splurge. The coarse salt is just the perfect flavor addition – makes all of the flavors come alive. I had to walk away from the pan of cookies; in fact, I had to go upstairs so I would not eat more. So, without further ado, here is the amazing and easy recipe!

SALTED TOFFEE-CHOCOLATE SQUARES
(Everyday Food, May 2010)
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13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips (I used mini chocolate chips)
3/4 teaspoon coarse salt

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

Read more at Marthastewart.com: Salted Toffee-Chocolate Squares Recipe – Martha Stewart Recipes