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Recipes
Roast Beef with Havarti, Onion Marmalade and Roasted Peppers
By GadgetGirl
Got leftover roast beef? Transform it into these delicious grilled sandwiches and drizzle with horseradish cream ju...
- 8 slices country-style bread, each 1/2 inch thick
- Olive oil as needed
- 4 Tbs. mayonnaise (optional)
- 4 Tbs. ’wichcraft balsamic onion marmalade
- 12 oz. thinly sliced roast beef
- 1 cup julienned roasted red bell peppers
- 4 slices havarti cheese
- 1 cup mixed baby greens
- Kosher salt and freshly ground pepper, to taste
- Horseradish cream for serving
Curry-Spiced Shrimp
By GadgetGirl
Curry-Spiced Shrimp delivers exotic flavors for casual summer gatherings
- 1 1/2 pounds large shrimp
- 1 teaspoon Madras curry powder or other curry powder
- 1 tablespoon red curry paste
- 1 teaspoon light brown sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons oil, divided
- 4 garlic cloves, minced
- 4 green onions, minced
- 2 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro leaves
- Cilantro-Yogurt Chutney
- 1 cup coarsely chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 3 green onions, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon grated fresh ginger
- 1 garlic clove, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup plain yogurt, drained
Grilled Beets with Burrata and Poppy Seed Vinaigrette
By GadgetGirl
Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling)
- 1 small shallot, finely chopped
- 2 tablespoons Sherry vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated orange zest
- 1/4 cup vegetable oil
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 pounds mixed baby beets (any color), trimmed, divided
- 1 bunch scallions, root ends trimmed
- 1 pound burrata or fresh mozzarella, cut into 8 wedges
Warm Bacon-Mushroom Vinaigrette
By GadgetGirl
Toss with spinach, escarole, kale, or spoon over pork chops
- 4 ouncesbacon (about 4 slices)
- 2 cupssliced mushrooms
- 3 tablespoonsSherry vinegar
- 2 tablespoonsvegetable oil
- Kosher salt and freshly ground black pepper
- 2 tablespoonschopped flat-leaf parsley
Chocolate Peanut Butter Thumbprint Cookies
By GadgetGirl
Time: 30 minutes, plus chilling and cooling time
- 10 ounce bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup peanut butter
Frozen Mango-Cream Cakes
By GadgetGirl
These chilled treats may bring back memories of chasing down the ice cream truck
- Vegetable-oil cooking spray
- 1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
- 3 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1/4 cup fresh orange juice
- 1 envelope unflavored gelatin (1 scant tablespoon)
- 2 firm but ripe mangoes, peeled (each about 1 pound)
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
Artichoke and Arugula Pizza with Prosciutto
By GadgetGirl
With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor
- Cooking spray
- 1 tablespoon cornmeal
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 2 tablespoons commercial pesto
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1 (9-ounce) package frozen artichoke hearts, thawed and drained
- 1 ounce thinly sliced prosciutto
- 2 tablespoons shredded Parmesan cheese
- 1 1/2 cups arugula leaves
- 1 1/2 tablespoons fresh lemon juice
Chile-Cumin Lamb Meatballs With Yogurt And Cucumber
By GadgetGirl
Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapa...
- Chile Sauce
- 3 pasilla chiles, seeds removed, chopped
- 1 1/2 teaspoons crushed red pepper flakes
- 1 tablespoon cumin seeds
- 1/4 cup Sherry vinegar or red wine vinegar
- 1 tablespoon sweet smoked paprika
- 1 garlic clove, chopped
- 1/2 cup olive oil
- Kosher salt
- Meatballs And Assembly
- 1/4 small onion, chopped
- 8 garlic cloves, 7 chopped, 1 clove finely grated
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh sage
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1 tablespoon kosher salt, plus more
- 1 large egg
- 1 1/4 pounds ground lamb
- 1 tablespoon rice flour or all-purpose flour
- 4 –5 tablespoons olive oil, divided
- 1/2 English hothouse cucumber, thinly sliced
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Sherry vinegar or red wine vinegar
- Freshly ground black pepper
- 1/2 cup plain sheep’s-milk or cow’s whole-milk yogurt
- 1/4 cup chopped fresh mint
- Crushed red pepper flakes (for serving)
- Special Equipment
- A spice mill or a mortar and pestle
Steak Fajita Chili-Paula Deen
By GadgetGirl
1Cut steaks across grain into thin 1 inch strips
- 1 lb flank steak
- 2 tablespoons vegetable oil
- 1 red bell pepper , chopped
- 1 green bell pepper , chopped
- 1 yellow bell pepper , chopped
- 2 onions , chopped
- 2 cups water
- 3 (15 ounce) cans tomato sauce
- 1 (15 ounce) can ranch style beans
- 1 (15 ounce) can black beans
- 1 (14 1/2 ounce) can petit diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3 teaspoons dried ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons fresh lime juice
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
Artichoke Frittata with Crispy Pecorino
By GadgetGirl
This frittata is topped with crispy shards of pecorino romano cheese, creating an appealing contrast to the tender ...
- 2 oz. grated pecorino romano cheese
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 6 oz. pancetta, cut into 1/2-inch dice
- 2 Tbs. extra-virgin olive oil
- 1 cup diced red onion
- 1 can (13.75 oz.) artichoke hearts, drained and roughly chopped
- 1 tsp. minced garlic
- 4 oz. baby spinach
- 6 oz. fresh mozzarella cheese, cut into 1/2-inch dice
- 8 eggs, lightly beaten
- Kosher salt and freshly ground pepper, to taste
- Lemon wedges for serving