Table of Contents
Mole-rubbed skirt steak fajitas6
In the '80s, you couldn't get enough of fajitas, but over time they've lost a little luster. These will bring the shine back.
Grilled Skirt Steak
Skirt steak with chimichurri sauce——it's a Latin flavor and as classic as the merengue. This thin cut of beef is inexpensive, but delivers big-dollar flavor. And the simple chimichurri sauce matches perfectly with this quick grill.
Trim off Fat and Silverskin:
1 1 1/2 - 2 lb. skirt steak (flank steak may be substituted)
Marinate Steak in:
3 T. olive oil
3 T. fresh lime juice
2 T. brown sugar
1⁄2 t. crushed red pepper flakes
2 cloves garlic, minced
Trim off as much fat as possible from both sides of skirt steak. Some of it is loosely attached and can be removed by hand. Otherwise, use a knife for places where it's firmly attached. Trim off as much silverskin as you can.
Marinate steak in olive oil, lime juice, brown stugar, crushed red pepper flakes, and garlic for 15–30 minutes. Preheat grill. When hot, remove steak from marinade and season with salt and pepper. Place steak on grill, cover, and cook until seared, 2–3 min. Flip steak over, cover, and cook another 2–3 min. Transfer meat to a cutting board, tent with foil, and let steak rest 5–8 minutes before slicing.
Per serving: 335 calories; 51 calories from fat; 18g total fat; 5g carb.; 112mg sodium
Honey-lime chicken fajitas8
Page 8: Cooking instructions
Use a metal pan -- NOT a glass baking dish -- to roast the vegetables for the salsa verde, and preheat the oven to 450 degrees. (Placing room temperature vegetables in a glass baking dish that had been preheated to 500 as depicted in the original version of the recipe may cause the glass baking dish to shatter.)
Cilantro pesto halibut12
Wildly flavorful and loaded with texture, this Thai-inspired fish dish is perfect for warm summer evenings.
Grilled gyro kebabs14
Ever had a sandwich on a stick? With a little ingenious engineering, you can!
If there's one technique you should try this summer, make it this one. This could change the way you grill forever.
Misted ginger chicken18
Glazed pork loin roast20
Wheat crust plus loads of mushrooms equals one satisfying pizza party.
Cremini marsala pizza23
These plug-in pans have been around for decades. After trying them, it's easy to see why they've lasted the test of time.
Cuisinart Electric Skillet
Black & Decker Multi Cuisine Grand Skillet
20 Constitution Blvd. South
Shelton, CT 06484
Presto 16″ Electric Skillet
This up-close look at what may be the world's most popular seafood proves there’s more to shrimp than what meets the eye.
Peeling and Deveining Shrimp
Shrimp Rockefeller stuffed mushrooms30
Two classic appetizers come together in these one-bite wonders.
You never know when you'll need a good recipe for Caesar salad or chocolate sauce. Don’t worry - we've got you covered.
Making Garlic Paste
Green, Eggs and Ham34
Breakfast, brunch, or dinner—this riff on bacon, eggs, and cheese will brighten your table no matter what time of day it appears.
Tuscan Bean Pasta36
Cobb salad muffuletta38
Surf & turf on Caesar salad40
Upscale steakhouse meets backyard grill in this variation of steak and shrimp.
Angel Hair Scampi
Do something good for yourself this time of year——satisfy your food cravings with this sensational shrimp pasta.
Crisp; Add Olive Oil:
1 oz. prosciutto, cut into thin strips
2 T. extra-virgin olive oil (plus more for drizzling)
1 1⁄2 lb. jumbo shrimp, peeled,deveined
1 T. garlic, minced
1⁄2 t. red pepper flakes
Deglaze; Simmer, Reduce by Half:
1⁄2 cup dry white wine
2 T. fresh lemon juice
Add; Return Shrimp to Pan:
1 cup Roma tomato, seeded, diced
1⁄2 cup scallions, thinly sliced
2 t. chopped fresh rosemary
Chopped zest of 1 lemon
Salt and pepper to taste
Cook According to Package:
1⁄2 lb. dry angel hair pasta
1⁄4 cup chopped fresh parsley
Bring water to a boil for cooking pasta.
Crisp prosciutto in a saute pan over medium-high heat; remove. Add 2 T. oil.
Saute shrimp, garlic, and pepper flakes for 2 minutes; remove shrimp from pan.
Deglaze with wine and lemon juice, and simmer until reduced by half, about 3 minutes.
Add tomato, scallions, rosemary, lemon zest, and seasonings; cook 1 minute. Return shrimp to pan and cook 1–2 minutes, or until firm.
Cook and drain pasta.
Toss with parsley, then divide evenly among serving plates. Top pasta with shrimp sauce, drizzle each serving with olive oil, then sprinkle with some crisp prosciutto.
Per serving: 501 calories; 22 calories from fat; 12g total fat; 47g carb.; 401mg sodium; 3g fiber
Salads on the Grill44
Yes, you can grill anything! These salads are a refreshing change of pace from lettuce-and-tomato options.
1⁄2 cup olive oil
2 T. fresh lemon juice
1 T. balsamic vinegar
1 T. shallots, minced
1 t. sugar
1 t. Dijon mustard
1⁄2 t. garlic, minced
1⁄2 t. kosher salt
Whisk all ingredients together in a small bowl. Use immediately or cover and chill in the refrigerator for up to 1 week.
Short and Sweet48
Summer says shortcakes - usher in the season with two dynamite recipes.
Shrimp breathes new life into this Chinese takeout staple.