Memorial Day Appetizer: Grilled Potato Skins

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Total time: 25-30 minutes

Yields: 4 servings

Ingredients

2 baking potatoes – white or sweet potatoes

2 tablespoon melted butter

½ teaspoon dried rosemary

Pinch of salt and pepper

1 cup cheddar cheese, shredded

2 slices bacon, cooked and crumbled

2 chopped, green onions

Sour cream

Directions:

1. Cut potatoes into 4 wedges. Hollow out the center of each wedge. Microwave potatoes, uncovered, on high for 6-8 minutes or until tender.

2. In a small bowl, combine rosemary, butter, salt, and pepper. Remove potatoes from microwave and brush over both sides of potato.

3. Put potatoes with skin-side up on the grill rack. Grill for 2-3 minutes, turn and grill again. Add cheese to potato wedges and cook for another 2-3 minutes.

4. Top off with bacon and onion. Serve with sour cream.

Just about everyone will love this delicious Memorial Day appetizer. You can also substitute low-fat cheese or add broccoli and other vegetables for a healthier option.

For more easy appetizers on Stagetecture, click here.

4th of July Healthy Side – Crunchy Broccoli & Pasta Medley

Image via: Table Feast

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Ingredients

• 2 cups of red grapes without seeds (halved)
• 1 pound of broccoli
• ½ cup of package farfalle pasta (or 16-oz)
• 1/3 cup of chopped red onions
• 8  slices of cooked bacon (crumbled)
• 1 cup of mayonnaise
• 1 cup of diced pecans
• 1/3 cup of sugar
• 1 teaspoon of salt
• 1/3 cup of vinegar (red wine vinegar)

Preparation

1)      Preheat your oven to 350ᵒ. Place the pecans in a shallow pan and bake them for five to seven minutes or until they are slightly brown and aromatic. Mix them halfway through to ensure they are evenly baked.

2)      Prepare your pasta as per the instructions on the package.

3)      Cut the broccoli florets from the stems and divide them into little pieces using the tip of a sharp knife. Peel the outer layer of the stems and chop them.

4)      Mix mayonnaise, sugar, salt, diced onions, and red wine vinegar together in a big bowl. Add the broccoli, grapes, and cooked pasta. Stir the mixture to ensure everything is coated then add the pecans and bacon prior to serving.

Image via: Foodiddy

Expert Tips

• If you don’t want to use sugar, substitute it with honey which is healthier and also very tasty.
• Replace the mayonnaise with a low-fat type if you are trying to lose weight.
• To get the perfect consistency, refrigerate the salad for 3 hours. This makes it change from slightly watery to thick.

Salads are perfect for those trying to lose weight, improve their nutrition, or adopt a healthier lifestyle. If you’ve been looking for salad recipes for the fourth of July, add this one to your list.

For more 4th of July recipes on Stagetecture, click here.

BBQ Side Recipe: Jalapeño Cheddar Corn on the Cob 

Prep Time: 25 minutes

Cook Time: 15 minutes

Serves: 8

Grilled Corn Ingredients:

8 ears of corn

1 stick of butter

4 ounces sharp cheddar cheese

2 tablespoons cilantro, packed and chopped

1 tablespoon lime juice

2 teaspoons jalapeño pepper, minced

Salt and pepper, to taste

Grilled Corn Directions:

1. Start by cleaning your corn. Peel back the husks. Remove them, along with any silk, and discard.
2. Soak the ears of corn in a bath of moderately salted water for 15-20 minutes to ensure that they retain moisture while cooking.
3. While the corn soaks, ready your ingredients. Set the butter out to soften. Grate the cheese and chop the cilantro. Juice the lime. Remove the ribs and seeds from the pepper before mincing it very finely, remembering to wash your hands afterwards.
4. In a small bowl, mix together the butter, cheddar, cilantro, lime juice, and jalapeno until all the flavorings are evenly distributed. Adjust seasonings to taste.
5. After the corn finishes soaking, shake off any extra moisture.
6. Prepare a packet for the corn by laying a few sheets of aluminum foil on top of each other. Lay the corn on the foil and butter it generously. Then, seal the packet closed by crimping the top and bottom together and folding the sides over themselves.
7. Cook the corn for 15 minutes on a grill that’s been heated to medium high. Make sure to flip the foil packets every 5 minutes to keep the foil from charring.
8. Carefully remove the corn from the foil packets. Serve warm with extra butter, salt, and pepper on the side.

The clear star of is BBQ side recipe is the jalapeño cheddar compound butter. You may want to keep extra on hand to jazz up cornbread or potatoes during your weeknight dinner routine. However, you shouldn’t stop there. Feel free to swap out the flavoring ingredients to reflect what your family loves to eat.

See our other corn recipes!

For more recipes on Stagetecture, click here.

Grilled delicacies are heavy favorites when it comes to 4^th of July celebration. Perhaps no one will argue that grilling is one of the best cooking methods that bring about the best of any ingredient. It provides a smoky flavor and roasted aroma. These features are so inviting and tempting to eat especially with friends and family.

This coming 4^th of July, try this grilled summer vegetable recipe. It’s a healthy treat that everyone will surely love to eat. The grilled summer vegetable recipe is a perfect side dish to your main course. It’s an easy to make recipe that you can add to your menu.

4th of July Sides: Grilled Summer Vegetables

Image via: Food 4 Cook

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Ingredients

• 4 leeks, green ends trimmed
• 2 tablespoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
• 2 baby eggplants, cut diagonally into 1/2-inch-thick slices
• 1/2 cup(s) Romesco Pesto

Image via: Thibeault’s Table

Directions

1. Place leeks in a large bowl filled with cold water. Let stand 20 minutes; rinse under running water to flush out any remaining sand.
2. Preheat grill or grill pan to medium-high heat. In a large bowl, combine olive oil, salt, and pepper. Add zucchini and eggplant, tossing until coated.
3. Grill vegetables 8 to 10 minutes, turning occasionally, until leeks are charred and zucchini and eggplant are tender. Peel off charred leek leaves. Arrange all vegetables on a platter with Romesco Pesto in a bowl on the side.
4. To eat, dip vegetables into pesto or spoon onto each one individually.

You should be able to serve at least 4 persons using the whole ingredients. It’s so simple yet so delicious and nutritious. You definitely can’t ask for more of its flavor. This is one recipe that you have to place in your recipe list for future parties and gatherings, not just for the 4th of July celebration. Give it try!

For more summer food recipes on Stagetecture, click here.

Going for a picnic this Father’s Day is one thing but having a nice dessert in a picnic is another. Well, who doesn’t want to have a delicious dessert in this wonderful occasion? Everyone loves dessert! And probably looking forward to it every time there’s a celebration.

If you want to have a delicious dessert for Father’s Day, try this Strawberry Mint Pie recipe. It’s packed nutritious ingredients that will not only satisfy your cravings but stay healthy as well. This is an easy recipe for people who loves to eat but not much of a chef.

Father’s Day Picnic Dessert: Strawberry Mint Pie 

Image via: Deliciously Ella

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Ingredients

• 1/2 (18-oz.) package reduced-fat cream-filled chocolate sandwich cookies (about 22 cookies)
• 2 tablespoons butter, melted
• 1 qt. fat-free or low-fat strawberry frozen yogurt
• 1 (16-oz.) package fresh strawberries, hulled
• 2 tablespoons powdered sugar
• 2 tablespoons chopped fresh mint
• Garnishes: fresh strawberry slices, edible flowers, Strawberry Sauce

Image via: Oh So Shabby by Debbie

Preparation

1. Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.
3. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
4. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.

And there you have it, the Strawberry Mint Pie recipe for Father’s Day. You have the sweet flavor of strawberry and the coolness of mint. This is a tasty and minty dessert that you shouldn’t miss!

For more recipes on Stagetecture, click here.

There’s no question how fathers love to eat. As the saying goes, “The way to a man’s heart is through his stomach.” Indeed, it’s true and perhaps effective! But who can resist a delicious serving of food on the table? Of course none! What is even better is a barbecue featuring barbecue ribs.

This coming Father’s Day celebration, why not treat your beloved father with this Apricot Pineapple Sweet Ribs recipe. This is a sumptuous rib recipe that will definitely highlight the celebration. It’s so easy to make and very hard to resist.

Apricot Pineapple Sweet Ribs

Image via: Rachel Ray

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Ingredients

2 slabs baby back ribs (about 2 lbs. each)

Rib Dry Rub

Rib Liquid Seasoning

*Sweet Barbecue Glaze

Sweet Barbecue Glaze Ingredients:
2 tablespoons vegetable oil
1 cup finely chopped yellow onion
2 teaspoons finely minced garlic
1 1/4 cups apricot preserves
1 cup ketchup
1/3 cup honey
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped chipotles in adobo plus 1 tablespoon adobo sauce from the can
1 tablespoon yellow mustard
Kosher salt and freshly ground black pepper

Procedure

For the sauce: See – Serious Eats for full recipe:

1. Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add apricot preserves, ketchup, honey, vinegar, soy sauce, Worcestershire sauce, jalapeño jam, chipotles, adobo sauce, and mustard and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes.

3. Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and pepper to taste. Let cool to room temperature, transfer to a jar or container, until ready to use; sauce can be made in advance and refrigerated for up to 2 weeks.

For the Ribs:

1. Remove thin membrane from the back of each slab by slicing into it and then pulling it off. (This will make the ribs more tender.) Generously apply Rib Dry Rub on both sides of ribs, pressing gently to adhere.
2. Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place slabs, meat sides up, over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes, maintaining temperature inside grill between 225° and 250°.
3. Remove slabs from grill. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (The foil should be large enough to completely wrap slab.) Pour 1/2 cup of Rib Liquid Seasoning over each slab. Tightly wrap each slab in foil. Return slabs to unlit side of grill. Grill, covered with grill lid, 1 hour.
4. Remove slabs; unwrap and discard foil. Brush Sweet Barbecue Glaze on both sides of slabs. Grill slabs, covered with grill lid, on the unlit side of grill 15 minutes or until caramelized.

The Apricot Pineapple Sweet Ribs recipe can serve at least 6 persons. The sweet taste of the sauce and the aroma of grilled ribs are the perfect combination for a sumptuous treat. Take the first bite and you will never leave anything on your plate!

For more summer recipes on Stagetecture, click here.

Father’s Day is just around the corner. It’s the time of the year that we celebrate the love we have for our fathers.  People have different way to celebrate this occasion like family gatherings, picnics, parties or even a simple family dinner will do. But any of these is perfect when you’re together as one loving family.

If you’re planning to host the Father’s Day celebration, grilled recipe is a must! But don’t you think that you can only grill meat products. Have you tried grilling a watermelon? Yes, you read it right. And not only that it’s grilled but also spicy. This is definitely mouth-watering and fiery recipe that will pump up the celebration. This is so easy to prepare and quick to grill, which is perfect for a side dish. Get your grilling equipment ready and prepare the ingredients. Here’s how to make the delicious grilled spicy watermelon recipe for the Father’s Day celebration: Thanks HGTV for this recipe!

Honey Grilled Spicy Watermelon Recipe

Image via: Pinterest

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Ingredients

• 1 tablespoon lime zest
• 1/4 cup lime juice
• 1/4 cup honey, divided
• 2 teaspoons garlic chili sauce
• Pinch salt
• 1 medium watermelon
• 1 tablespoon freshly chopped cilantro

Image via: Food

Procedure

1. Preheat grill to high.
2. In bowl, whisk together lime zest, juice, half of the honey, garlic chili sauce and salt.
3. Cut watermelon into 1-inch-thick wedges. Lightly drizzle each side with remaining honey, and place on grill in batches. Grill until just browned, about 2 minutes per side.
4. Place watermelon slices on a plate, and drizzle with lime dressing. Garnish with cilantro.

Pretty quick, right? You can now enjoy the zesty grilled watermelon. If you have all the ingredients as indicated, you should be able to serve at least 10 persons. You can also accompany this recipe with chicken, ribs or shrimp. Don’t forget to garnish it with a fresh organic cilantro. This savory side dish will surely impress your father and other family members as well.

For more summertime recipes on Stagetecture, click here.

Having fun under the sun makes you thirst more than ever. But this should never be a problem. A lot of drinks are available to quench your thirst. If you want an ultimate thirst-buster, you can try this cool frothy summer milkshake recipe. It’s a super frothy milkshake that will definitely satisfy your thirst. You only need a few ingredients to mix and a few minutes to shake. The cool frothy summer milkshake recipe can be your best buddy this summer.

Frothy Strawberry Summer Milkshake

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Milkshake Recipe Ingredients:

1 pint(s) vanilla ice cream, softened

1/2 cup(s) whole milk

1 pound(s) strawberries, hulled and quartered

2 teaspoon(s) finely grated lemon zest

Milkshake Directions:

1. In a blender, purée the ice cream and milk until smooth. Pour into 4 glasses. Rinse out the blender. Add the strawberries and lemon zest and purée. Top the milk shakes with some of the strawberry purée and serve.
2. And that’s all you need to do! You can now quench your thirst and enjoy its cool frothy flavor. The strawberry makes it so flavorful and tasty. And best of all, everything is done in around 7 minutes only. Isn’t that cool?
3. The whole ingredients should make at least 4 servings.

Need More Strawberry Recipes?

Take a look at our favorite strawberry desserts for the season. We also love this strawberry and cantaloupe popsicles recipe for hot, sticky summer days.

You can easily impress your loved ones or friends with this cool frothy and ultra-creamy recipe. The cool frothy summer milkshake is an easy summer favorite. You have the flavor, aroma and creaminess of a milkshake that you ever wanted. So, what are you waiting for? Go ahead and give this recipe a try!

For more Summer recipes on Stagetecture, click here.

A summer picnic is always something to look forward to. You get to bond with your loved ones and share precious moments together. Of course, picnic won’t be complete without the sumptuous food that will highlight your picnic. More often than not, you have grilled, fried and steamed food to serve and indulge. If there is one thing Southerners know how to do is cook great comfort food and hush puppies are one of those favorites.

If you are still looking for a recipe to add to your menu, try the Southern Style Hush Puppies. This recipe is perfect for a summer picnic as you can cook it ahead and store. You can just reheat the Southern Style Hush Puppies by wrapping them in a foil and place on top of the grill. It comes with easy to prepare ingredients and quick to cook. You will definitely love this recipe for your future summer getaway.

Summer Picnic Side: Southern Style Hush Puppies

Image via: Ezra Pound Cake

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Ingredients

• 1 cup self-rising cornmeal mix
• 1/2 cup self-rising flour
• 1 tablespoon sugar
• 1 large egg
• 1/2 cup milk or beer
• 1/2 cup diced onion
• 1/2 cup chopped green bell pepper
• 1 jalapeño pepper, chopped
• Vegetable oil

Image via: My Recipes

Procedure

1. Combine first 3 ingredients in a large bowl, and make a well in center of mixture.
2. Combine egg and next 4 ingredients, stirring well; add to dry ingredients, stirring just until moistened.
3. Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375°.
4. Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately.

This should yield around 1 ½ dozen of delicious hush puppies in a bowl. You can simply cook ahead and store in a fridge. Then, reheat the Southern Style Hush Puppies recipe before serving. You can choose your favorite dips like mayonnaise, ketchup, sweet and sour sauce or anything that suits your taste.

For more summer recipes on Stagetecture, click here.

We all remember going to the summer county fair or festival and enjoying cool treats to eat.  Enjoying the company we came with, riding all of the rides, and most importantly eating the delicious foods.  Now if you went in the late afternoons going into the evenings then the heat wouldn’t be as much as it would be in the late morning early afternoon.  Now, if you were like me then early morning and late afternoon was when we went. After spending a few minutes (that felt like hours) in the sun, we probably felt like kicking ourselves for going in the smoldering heat.

However, there would be a silver lining in the dry atmosphere and it would be a Snow Cone Stand ready for the taking!  So discover you cooling agent for this summer and create your own Snow Cone! They are truly a delight and will not take long to make.  Just follow the directions and enjoy!

Summer Snow Cone Recipe

Image via: Babble

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Ingredients

1. Ice
2. Food processor
3. Snow Cone Syrup Ingredients
4. 2 cups of White Sugar
5. 1 cup of Water
6. 1 (.13 ounce) package f Unsweetened, Fruit-Flavored soft drink mix

Image via: Betty Crocker

Directions

For Snow Cone

1. Fill the food processor with ice.  Process the ice until it is very fine, like snow.
2. Begin to scoop the snow ice into cups (glass, plastic, paper), fill the cup to the top and set them on ice or in the freezer.

For the Syrup

1. Take a saucepan, and stir together the sugar and water.  Bring the mixture to a boil, and boil for about 1 minute.
2. Remove from heat, and stir in the drink mix.  Give some time to allow the combination to cool and store in a container for pouring.  Pour over shaved ice to flavor.

• If you want more natural flavors then take some of your favorite fruits and pulse them in a blender with the ice and pour into a dessert glass.  You will still get a similar effect!

For more summertime recipes on Stagetecture, click here.