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Yum Yum Veggie Foils
Dinner American

Yum Yum Veggie Foils

4.4

Prep
Cook
Total

Instructions

  1. 1 Lightly oil grill and preheat to high.
  2. 2 Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.
  3. 3 Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!

By Joyce Slater

Grilled Radishes
Dinner American

Grilled Radishes

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the grill for high heat.
  2. 2 Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
  3. 3 Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

By librarylady

Savory Brined Pork Chops
Dinner

Savory Brined Pork Chops

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
  2. 2 Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
  3. 3 Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

By June Brown

Pan-Roasted Juniper and Thyme Pork Chops
Dinner American

Pan-Roasted Juniper and Thyme Pork Chops

Prep
10 min
Cook
35 min
Total
540 min

Instructions

  1. 1 Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
  2. 2 Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
  3. 3 Remove chops from the brine and pat dry. Discard brine.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
  5. 5 Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
  6. 6 Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
  7. 7 Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
  8. 8 Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

By jmjodar

Matt's Fried Turkey Brine
Dinner American

Matt's Fried Turkey Brine

5.0

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
  3. 3 Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
  4. 4 Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

By carter_crazy

Honey-Apple Turkey Brine
Dinner American

Honey-Apple Turkey Brine

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat water in a large stockpot over medium-high heat to a simmer. Add salt and honey; stir to dissolve. Off heat, stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Cool brine to room temperature. Set the pot in a sink full of ice water to speed up the cooling process, if desired.
  2. 2 Stir in apple cider, ice, and apple cider vinegar. Chill brine to 40 degrees F (4 degrees C), or colder, before using.

By France Cevallos

Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa
Dinner American

Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa

4.5

Prep
30 min
Cook
7 min
Total
37 min

Instructions

  1. 1 Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use.
  2. 2 Set a bowl of ice on the work space.
  3. 3 Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.
  4. 4 Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper.
  5. 5 Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray.
  6. 6 Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray.
  7. 7 Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes.
  8. 8 If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.

By Bibi

Thanksgiving Turkey Brine
Dinner American

Thanksgiving Turkey Brine

4.9

Prep
15 min
Cook
300 min
Total
1035 min

Instructions

  1. 1 Mix water, chicken broth, and salt together in a 5-gallon bucket with a lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander; mix well. Stir 2 cups ice into brine.
  2. 2 Place turkey into brine, filling cavity with brine. Add enough ice to the bucket to cover turkey. Secure the lid on the bucket. Swish bucket from side to side to chill water. Refrigerate turkey and bucket for 12 to 24 hours; refill with ice every 2 hours as needed.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
  5. 5 Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
  6. 6 Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and rest for 5 to 10 minutes before slicing.

By Henry K

Mild-Style Shrimp Boil with Corn and Red Potatoes
Dinner American

Mild-Style Shrimp Boil with Corn and Red Potatoes

Prep
20 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Combine 2 cups boiling water and bouillon cubes in a large pot; stir until dissolved. Add 8 cups water, onion, garlic, butter, bay leaves, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice berries, green peppercorns, and cloves; bring to a boil, about 5 minutes. Reduce heat to medium; simmer for 20 minutes.
  2. 2 Squeeze lemon juice into the pot, then add lemon to the pot. Add potatoes; cook for 14 minutes. Add corn; cook 6 minutes more. Add shrimp; cook until opaque, about 3 minutes. Remove pot from heat.
  3. 3 Add ice cubes to the pot; let sit for 5 minutes.
  4. 4 Place several layers of newspaper on the dining table or on a baking sheet; transfer shrimp, potatoes, and corn onto center of the newspaper using a slotted spoon. Or transfer shrimp, potatoes, and corn to a serving dish to serve.

By Rebecca

Purple and Gold Margarita
Drink Mexican

Purple and Gold Margarita

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour salt onto a small plate. Moisten the rim of a margarita glass on a damp towel and press into the salt.
  2. 2 In a cocktail mixer full of ice, combine tequila, sweet and sour mix, and raspberry liqueur. Shake vigorously and strain into the salt-rimmed glass.

By Angelica

Chef John's Watermelon Agua Fresca
Lunch Mexican

Chef John's Watermelon Agua Fresca

4.6

Prep
15 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Scoop flesh from watermelon half and transfer to a blender with 2 cups cold water. Place a folded towel on the blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in the strainer. Skim and discard excess foam from the juice if desired.
  2. 2 Place sugar and 1/2 cup water into a saucepan over medium heat; stir until water is hot and sugar has dissolved. Turn off the heat and let simple syrup cool to room temperature, about 20 minutes. Stir simple syrup into watermelon juice to taste.
  3. 3 Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

By John Mitzewich

Quick and Easy Mango Margaritas
Drink Mexican

Quick and Easy Mango Margaritas

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine ice, margarita mix, tequila, and mango nectar in a blender; squeeze ½ lime into blender. Blend until smooth.
  3. 3 Cut remaining ½ lime into wedges. Pour ¼ to ½ inch sugar onto a small, shallow plate. Moisten rims of 4 glasses with 1 lime wedge; dip moistened glass rims into sugar.
  4. 4 Divide margarita among sugar-rimmed glasses; garnish with lime wedges.

By Michael Anne

Limegasm
Drink Mexican

Limegasm

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the limeade, tequila, and triple sec in a blender; fill with ice; blend until smooth.
  2. 2 Wet the rims of six glasses and dip in kosher salt. Pour mixture into glasses to serve.

By Julianna

A Big, Honkin' Margarita
Drink Mexican

A Big, Honkin' Margarita

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Wash the lemons and limes, and cut the fruit into quarters. Squeeze juice from the fruit quarters into a 1-gallon glass ice tea jar, and place the squeezed fruit quarters into the jar. Fill the jar with ice cubes, and pour in the sugar and tequila. Top off the jar with more ice cubes if some have melted from the tequila. Seal the jar, and wrap the jar with a wet (but not sopping wet) hand towel.
  2. 2 Gather 8 or so people in a circle, and pass the jar from one to the next, each person shaking the jar for 3 to 5 minutes. The drink is ready when the sugar has dissolved and the hand towel freezes and sticks to the jar. Dispense into ice-filled glasses and serve.

By BlondeJJ

Cinnamon Horchata
Drink Mexican

Cinnamon Horchata

4.0

Prep
10 min
Cook
5 min
Total
385 min

Instructions

  1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
  2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
  3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Mexican Strawberry Agua Fresca
Drink Mexican

Mexican Strawberry Agua Fresca

4.8

Prep
25 min
Cook
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together strawberries, sugar, and 1 cup cold water in a medium bowl. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
  3. 3 Pour chilled strawberry mixture into a blender. Blend on high until smooth.
  4. 4 Pour through a wire mesh strainer set over a large bowl; discard pulp and seeds.
  5. 5 Stir remaining 7 cups cold water into strawberry juice until aqua de fresa is well combined.
  6. 6 Fill glasses with ice. Pour aqua de fresa over ice. Garnish each serving with lime wedges and mint leaves.

By Olivia

Watermelon and Cucumber Agua Fresca
Drink Mexican

Watermelon and Cucumber Agua Fresca

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put watermelon in a blender. Blend until the chunks turn to liquid. Add cucumber chunks and blend again. Pour in water, sugar, and lime juice. Blend once more. Strain through a sieve to remove pulp.
  2. 2 Fill 4 glasses with ice and pour agua fresca on top.

By CookingWithShelia

Watermelon Agua Fresca
Drink Mexican

Watermelon Agua Fresca

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place watermelon and water in a blender; process until smooth. Add sugar to taste.
  3. 3 Cut lime slices in half; place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush mint and lime with a cocktail muddler to release juice, then fill each glass with 1 cup of ice.
  4. 4 Pour watermelon agua fresca over ice in each glass; stir before serving.

By Sherbear1