Recipes

Thousands of quick and easy recipes for breakfast, lunch, dinner, and even dessert!

Seafood Skewers with Croutons and Orange

How to Make It

Step 1

If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat a gas grill for medium-high cooking. Make sure the grates are clean.

Step 2

Cut the fish and the bread into 1-to 1 1/2-inch cubes. Toss the fish with 2 tablespoons of the oil in one bowl and the bread with the remaining 4 tablespoons oil in another. Season with salt and pepper.

Step 3

Slice off the peel at the top and bottom of an orange and set it, flat side down, on a cutting board. Cut downward to remove the peel, pith, and membrane to reveal the fruit. Then cut each orange section on both sides to remove it from the membrane. As you work, put the sections in a bowl. Repeat with the remaining oranges. Thread the fish, bread, and orange sections onto skewers, alternating them; save any juice that has accumulated in the bowl.

Step 4

Put the skewers on the grill directly over the fire. Close the lid and cook until the croutons are golden and the fish is just cooked through (peek inside in a few places to check), 4 to 5 minutes per side. Transfer to a platter, pour over any reserved orange juice, and serve.

Chicken Pita Sandwich

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Decorated Sugar Cookies

Prepare Basic Cookie Dough, adding 3 tablespoons additional flour at step Roll dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour. Remove the dough from the fridge and place it between 2 large pieces of plastic wrap. Roll out to between 1/8- and 1/4-inch thick. Cut into desired shapes, place on cookie sheets, and bake for 11 minutes, or until golden around edges. Let the cookies cool completely before decorating.

Sunflower Lentil Spread

All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. © 2017 Health Media Ventures, Inc. Health.com is part of the Meredith Health Group. All rights reserved. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. See the Terms of Service and Privacy Policy (Your California Rights)for more information. Ad Choices | EU Data Subject Requests

Raw Kale, Grapefruit, and Toasted Hazelnut Salad

Photo: Levi Brown

Superfoods abound in this tasty Raw Kale, Grapefruit, and Toasted Hazelnut Salad. Kale contains vitamins K, A, and C, and grapefruit helps speed weight loss by curbing hunger and lowers cholesterol.

Superfoods abound in this tasty salad recipe. Kale contains vitamins K, A, and C, and grapefruit helps speed weight loss by curbing hunger and lowers cholesterol.

Recipe Is:

How to Make It

Step 1

Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed.

Step 2

Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.

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Lemon Bars

How to Make It

Step 1

Prepare Basic Cookie Dough, adding lemon zest at the end of step 3 (with egg white and vanilla). Press dough evenly into the bottom of a pan with a spatula, pressing down at the edges so dough doesn’t form a rim after baking. Freeze dough for 15 minutes. Prick holes all over to keep it flat during baking. Bake for 25 minutes or until golden brown.

Step 2

While cookie is baking, prepare lemon curd. Have ready a strainer, suspended over a medium bowl. In a heavy saucepan, stir together egg yolks and 3/4 cup sugar until well blended. Stir in butter, fresh lemon juice, and salt. Cook over medium-low heat, stirring constantly and scraping sides of pan, until thickened—don’t let it come to a boil, or it will curdle. When steam appears, remove the pan briefly from heat, stirring constantly to keep mixture from boiling. When the curd has thickened, about 5 minutes, pour into strainer. Press with a spatula until only the coarse residue remains in the strainer; discard residue.

Step 3

When cookie is baked, remove it from the oven, lower the temperature to 300°, and pour lemon curd on top. Spread it almost to the edge and return it to the oven for 15 minutes, or just until it starts bubbling around the edges. Remove from the oven and cool completely in the pan on a rack. Refrigerate for 1 hour to set curd before cutting into bars. Just before serving, sprinkle powdered sugar over the tops of the bars. Store the bars in an airtight container for 3 days at room temperature, for 3 weeks in the refrigerator, or for 3 months in the freezer.

Linzer Thumbprints

Step 1

Toast the hazelnuts in a 350º oven for 6–7 minutes, until fragrant.

Step 2

Prepare Basic Cookie Dough, combining 1/4 cup flour and 1/2 cup toasted hazelnuts in food processor at step 2; pulse 20 times or until the nuts are finely chopped. Transfer mixture to a bowl; add remaining flour, baking soda, ground cinnamon, and salt. Stir to combine. At step 3 of basic-cookie recipe (with egg white and vanilla), add fresh lemon juice. Scrape dough into a medium bowl. Place 1/4 cup finely chopped hazelnuts in a small bowl. Roll 1 tablespoon of the dough into a ball. Gently roll the dough in chopped nuts. Place 2 inches apart on 2 baking sheets lightly coated with cooking spray. Make an indentation in center of each cookie, going almost to the bottom. Using raspberry jam, fill each indentation with about 1/4 teaspoon.

Grilled Tenderloin with Cream Sauce

How to Make It

Step 1

Prepare grill.

Step 2

Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Place tenderloins on grill rack coated with cooking spray. Grill, covered, 25 to 30 minutes or until meat thermometer registers 160°, turning occasionally.

Step 3

Combine milk and flour in a saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Stir in mustard and wine; remove from heat. Stir in sour cream and pepper.

Step 4

Cut tenderloins into 1/4-inch-thick slices, and serve with cream sauce. Garnish with rosemary sprigs and serve with grilled vegetables, if desired.

Zucchini Fries

Step 2

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Berry Iced Coffee

First, brew a few cups of your favorite coffee; let cool, then pour into an ice cube tray and freeze. When you want a drink, brew another 8 oz. coffee; let stand for a couple of minutes, then pour into a glass. Stir in raspberry extract and a splash of almond milk. Drop in 4 or 5 coffee ice cubes (they won’t water down your drink when they melt!) and enjoy.