Recipe: Authentic Pad Thai

By AllRecipes editors

• Prep Time: 15 Min 
• Cook Time: 15 Min 
• Ready In: 1 Hr
• Servings: 6

Ingredients:

• 12 ounces dried rice noodles
• 1/2 cup white sugar
• 1/2 cup distilled white vinegar
• 1/4 cup fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons garlic, minced
• 4 eggs, beaten
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 cup coarsely ground peanuts
• 2 cups bean sprouts
• 1/2 cup chopped fresh chives
• 1 tablespoon paprika, or to taste
• 1 lime, cut into wedges

Directions:

1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Nutritional Information (Amount Per Serving) 

• Calories: 583
• Total Fat: 21.3g
• Cholesterol: 147mg

Source: AllRecipes

Recipe: Make Ahead Lunch Wraps

By Melissa Pietrosanti

• Prep Time: 30 Min 
• Cook Time: 35 Min 
• Ready In: 1 Hr 5 Min
• Servings: 16

Ingredients:

• 2 cups uncooked brown rice
• 4 cups water
• 4 (15 ounce) cans black beans
• 2 (15.5 ounce) cans pinto beans
• 1 (10 ounce) can whole kernel corn
• 1 (10 ounce) can diced tomatoes and green chiles
• 16 (10 inch) flour tortillas
• 1 pound shredded pepperjack cheese

Directions:

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
3. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Nutritional Information (Amount Per Serving) 

• Calories: 461
• Total Fat: 15.7g
• Cholesterol: 30mg

Source: AllRecipes

Recipe: Chicken Enchiladas

These cheesy chicken Enchiladas are packed full of spicy flavour. Why not have a Mexican feast and serve this dish as the show stopper? This classic is sure to be a big hit with the family.

By GoodToKnow editors

• Serves: 3-4
• Prep time: 15 mins
• Cooking time: 15 mins
• Total time: 30 mins
• Skill level: Easy peasy
• Costs: Cheap as chips

Ingredients:

• 1 cup chopped onion
• 1tbsp olive oil
• 1 can red chile sauce, divided
• 1/2 cup pine nuts
• 1/4 cup golden raisins
• 1/4tsp cinnamon
• 1/4tsp ground allspice
• 1tbsp finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce.
• 1tbsp tomato paste
• 1tbsp firmly packed light brown sugar
• 1tbsp white wine vinegar
• 3 3/4 cups shredded white and/or dark chicken meat
• 12 corn tortillas
• 3 cups coarsely shredded jack cheese
• 2 radishes, halved and thinly sliced
• 3tbsps fresh lime juice
• 1/4 cup extra-virgin olive oil
• 5 to 6 cups very thinly sliced green cabbage
• 1/4 cup coarsely chopped fresh cilantro
• Salt and freshly ground black pepper

Directions:

1. Preheat oven to 190°C/375°F/Gas Mark 5. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 mins.

2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.

3. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.

4. Bake enchiladas until hot in the center and cheese bubbles on top, 10-15 mins.

5. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1-2 mins. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.

6. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.

Nutritional information per portion

• Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Source: GoodToKnow

Recipe: Fiesta Chicken Salad from Town House®

By Town House®

• Prep Time: 20 Min 
• Ready In: 20 Min
• Servings: 18

Ingredients:

• 1 (6 ounce) boneless, skinless chicken breast half
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons paprika1 teaspoon salt
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 medium avocado, finely chopped
• 1/4 cup finely chopped and seeded tomato
• 1 tablespoon lemon juice
• 3/4 cup canned fat-free refried beans
• 72 Keebler® Town House® Flipsides® Garlic Herb crackers

Directions:

1. Place chicken breast between 2 pieces of plastic wrap. Lightly pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic wrap.
2. In small bowl stir together chili powder, paprika, salt, cumin and cayenne pepper. Rub on both sides of chicken breast. Place on rack of broiler pan. Broil 4- to 5-inches from heat for 10 to 12 minutes or until no longer pink, turning once. Cool slightly.
3. In small bowl toss together avocado, tomato and lemon juice. Finely chop chicken. Stir into avocado mixture. Spread about 1/2 teaspoon refried beans on each cracker. Top with chicken mixture. Serve immediately.

Nutritional Information (Amount Per Serving) 

• Calories: 95
• Total Fat: 4.8g
• Cholesterol: 5mg

Source: AllRecipes

Recipe: Lentil Quinoa Burgers with Sauteed Mushrooms

By Hollis Templeton, WomensHealthMag editor

• Prep: 17min 
• Cook: 33min 
• Total: 50min
• Servings: 6

Ingredients:

• 1/2 cup quinoa
• 1 can (19 oz) lentils, rinsed
• 1/2 cup plain bread crumbs
• 1 egg, lightly beaten
• 2 gloves garlic, chopped
• 2 tsp cumin powder
• 1/3 cup cilantroJuice of half a lemon
• 1/2 cup walnut pieces
• 1 tbsp butter
• 1/2 lb lcrimini mushrooms, sliced
• 1/4 cup dry red wine
• 2 tsp vegetable oil
• 6 100% whole-grain buns

Directions:

1. In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool.
2. In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they're incorporated. Form into 6 patties.
3. Preheat grill to medium. Meanwhile, melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in wine and cook for another 5 minutes.
4. Brush burgers with oil and cook for 4 minutes per side. Toast buns for 2 minutes. Serve burgers on buns and top with sauteed mushrooms.

Nutritional Facts (per serving):

• CALORIES 436.4 CAL
• FAT 14.6 G
• SATURATED FAT 2.9 G
• CHOLESTEROL 40.3 MG
• SODIUM 304 MG
• CARBOHYDRATES 59.8 G
• TOTAL SUGARS 7 G
• DIETARY FIBER 12.9 G
• PROTEIN 18.8 G

Source: WomensHealthMag

Recipe: Baked Cod with Ritz Cracker Topping

By Elise, SimplyRecipes

• Prep time: 10 minutes
• Cook time: 20 minutes

Ingredients:

• 2 pounds skinless cod fillets
• Salt
• 1 sleeve of Ritz crackers (about 34 crackers)
• 5 Tbsp unsalted butter
• Lemon and parsley for garnish (optional)

Directions:

1. Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.
2. Melt the butter. Crush the Ritz crackers over a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.
3. Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)

Serve the fish with lemon and parsley.

Yield: Serves 4-6.

Source: SimpleRecipes

Cocktail Recipe: Kiwi Watermelon Lemonade

By Dara Adeeyo, Cosmopolitan editor

Ingredients:

• 1½ oz. kiwi syrup (available at most liquor stores)
• 5 oz. lemonade
• 3 oz. watermelon juice
• 1½ oz. vodkaGarnish: watermelon wedge

Directions:

1. Combine all ingredients in a cocktail shaker filled with ice. 
2. Shake vigorously and strain into a glass. 
3. Garnish with a watermelon wedge.

Source: Cosmopolitan

Recipe: BBQ Chicken Pizza from Pillsbury® Artisan Pizza Crust

By Pillsbury Artisan Pizza Crust

• Prep Time:20 Min 
• Ready In:40 Min
• Servings: 6

Ingredients

• 1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
• 2 cups coarsely chopped cooked chicken breast
• 3/4 cup barbecue sauce
• 2 cups shredded reduced-fat mozzarella cheese
• 1/2 cup thinly sliced red onion1 tablespoon chopped fresh parsley or cilantro, if desired

Directions

1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
3. Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
4. Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

Footnotes

• You can use leftover cut-up cooked chicken breast, or pick up a rotisserie chicken at the supermarket. Remove the chicken from the bones, and cut into bite-size pieces.

Nutritional Information (Amount Per Serving)

• Calories: 393
• Total Fat: 11.6g
• Cholesterol: 59mg

Source: AllRecipes

Recipe: Cantaloupe Slush with Mango

A refreshing dessert or snack, this provides each person with more than three servings of fruit.

By Namita Nayyar, WomenFitness editor

Makes: 4 servings.

Ingredients

• 1 medium-sized cantaloupe
• Juice of half a lemon
• 2 teaspoons honey
• 1 mango

Directions

1. Peel and seed cantaloupe. Cut into 1-inch pieces. (It should equal about 6 cups.) Place in blender or food processor with lemon juice and honey, and puree until very smooth. Pour mixture into a shallow 9x12 glass pan and set in the freezer for two hours.
2. With a fork, chip and stir the icy mixture and return it to the freezer for two to four hours.Peel and cut mango into long, thin, attractive slices, avoiding the pit (which is shaped like a large almond). Again with a fork, chip the frozen cantaloupe mixture so it resembles a snow cone or shaved ice. Spoon it into clear bowls, and top with mango slices. Serve.

Nutrition information per serving

• Calories 144,
• Carbohydrate 37g,
• Protein 3g,
• Fat 0.5g
• Saturated Fat 0g,
• Cholesterol 0mg,
• Sodium 63mg,
• Fiber 5g,
• Calories from Fat 3%,
• Saturated Fat 0%,
• 3 "5 A Day" servings.

Source: WomenFitness

Recipe: Banana Malted Milk Shake

• Makes: 4 shakes.
• Serving Size: 6 ounces

Ingredients

• 2 cups nonfat chocolate or vanilla ice cream
• 1 sliced banana
• ½ cup skim milk
• 3 tablespoons malted milk powder

Directions

1. Put measured ingredients in blender and mix on high until smooth. 
2. Pour into chilled glass, garnish with banana slice, and serve.

Nutrition Information Per Serving:

• 150 calories
• 31 grams carbohydrate
• grams protein
• 0.5 grams fat

Source: WomenFitness

Recipe of the day: Stuffed Peppers My Way

By Sandy, AllRecipes

• Prep Time: 20 Min 
• Cook Time: 40 Min 
• Ready In: 1 Hr
• Servings: 2

Ingredients

• 1 cup water
• 1/2 cup uncooked Arborio rice
• 2 green bell peppers, halved and seeded
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

Nutritional Information (Amount Per Serving) 

• Calories: 385
• Total Fat: 15.2g
• Cholesterol: 33mg

Source: AllRecipes

Recipe of the day: Bacon Wrapped Pork Medallions

By Eve Marie, AllRecipes

• Prep Time:10 Min 
• Cook Time:30 Min 
• Ready In:40 Min
• Servings: 4

Ingredients:

• 8 slices bacon
• 1 tablespoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 pounds pork tenderloin
• 2 tablespoons butter
• 2 tablespoons olive oil

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
3. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
4. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutritional Information (Amount Per Serving)

• Calories: 417 
• Total Fat: 25.5g 
• Cholesterol: 133mg

Source: AllRecipes

Recipe of the day: Green Pozole

By Herdez, AllRecipes

• Prep Time:15 Min 
• Cook Time: 5 Hrs 
• Ready In: 5 Hrs 35 Min
• Servings: 8

Ingredients

• 1 dried pasilla chile (chile negro)
• 2 (14.5 ounce) cans chicken broth
• 1 cup Herdez® Salsa Verde
• 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
• 1 pound chicken breast, cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25 ounce) can diced green chiles
• 2 (15 ounce) cans hominy

Directions

1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth.
2. Puree until smooth.Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

Nutritional Information

• Amount Per Serving Calories: 243
• Total Fat: 6.5g
• Cholesterol: 57mg

Source: AllRecipes

Recipe: Hot Sweet Dragon Drink

• Total Time: 12 mins 
• Prep Time: 10 mins 
• Cook Time: 2 mins
•  Servings: 1

Ingredients:

• 6 ounces coffee, freshly brewed 
• 1/2 ounce butterscotch schnapps 
• 1 ounce baileys irish cream 
• 1 ounce godiva chocolate liqueur whipped topping 
• 1 maraschino cherry

Directions:  

• Brew your favorite coffee. Pour 6 ounces of coffee into a cup and then add the next 3 ingredients. Top with whipped topping and a cherry and enjoy!

Source: Food

Recipe: Perfect Garlic and Parmesan Potatoes

• Cook Time: 30 Min 
• Ready In:30 Min
• Servings: 4

Ingredients

• 1 sheet (12x36 inches) Reynolds Wrap® Non-Stick Aluminum Foil
• 4 medium red potatoes, cut into bite-size pieces
• 2 tablespoons olive oil or vegetable oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1/2 cup shredded Parmesan cheese

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center potatoes evenly on sheet of Reynolds Wrap® Non-Stick Aluminum Foil with non-stick (dull) side toward food. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper.
3. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. Bake 30 to 35 minutes on cookie sheet in oven.
5. OR grill 15 to 20 minutes in covered grill. 
6. Sprinkle with Parmesan cheese before serving.Sprinkle with Parmesan cheese before serving.

Source: AllRecipe

Recipe of the day: Grilled Lemon Herb Pork Chops

• Prep Time: 10 Min
• Cook Time: 15 Min
• Ready In: 2 Hrs 25 Min
• Servings: 6

Ingredients  

• 1/4 cup lemon juice 
• 2 tablespoons vegetable oil 
• 4 cloves garlic, minced 
• 1 teaspoon salt 
• 1/4 teaspoon dried oregano 
• 1/4 teaspoon pepper 
• 6 (4 ounce) boneless pork loin chops 

Directions  

1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. 
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. 
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Source: AllRecipe

Quick Recipe: Crab Rolls

• Serves 4 
• Hands-On Time: 15m
• Total Time: 15m

Ingredients

• 1/2  pound  lump or “special” crab meat, or chopped cooked shrimp
• 1/4  cup  mayonnaise
• 4  radishes, chopped
• 1  stalk celery, chopped, plus 2 tablespoons celery leaves
• 1/2  Granny Smith apple, cored and chopped
• 2  tablespoons  fresh lemon juice
• kosher salt and black pepper
• 4  hot dog buns, split
• pickles and sweet potato chips, for serving

Directions

1. In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

Source: RealSimple

Recipe: Brown Sugar Meatloaf

• Prep Time: 20 Min 
• Cook Time: 1 Hr 
• Ready In: 1 Hr 30 Min

Ingredients      

• 1/2 cup packed brown sugar     
• 1/2 cup ketchup     
• 1 1/2 pounds lean ground beef     
• 3/4 cup milk     
• 2 eggs     
• 1 1/2 teaspoons salt     
• 1/4 teaspoon ground black pepper     
• 1 small onion, chopped     
• 1/4 teaspoon ground ginger     
• 3/4 cup finely crushed saltine cracker crumbs

Directions      

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.     
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.     
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Nutritional Information 

• Amount Per Serving  Calories: 353 | Total Fat: 20.1g | Cholesterol: 119mg

Source: AllRecipes

Quick Weeknight Recipe: Sloppy Joes II

• Prep Time: 10 Min
• Cook Time: 30 Min 
• Ready In: 40 Min

Ingredients  

• 1 pound lean ground beef 
• 1/4 cup chopped onion 
• 1/4 cup chopped green bell pepper 
• 1/2 teaspoon garlic powder 
• 1 teaspoon prepared yellow mustard 
• 3/4 cup ketchup 
• 3 teaspoons brown sugar salt to taste ground black pepper to taste

Directions  

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. 
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Source: AllRecipes.com

A Stress-Free Summer Party

These yummy appetizers let you impress guests without spending hours in the kitchen.

Crispy Chickpeas

• 1  can chickpeas, rinsed, drained, and dried
• ½ cup olive oil
• Smoked paprika
• Garlic salt

Make sure chickpeas are dry to ensure crispy results. Heat oil in a skillet over medium-high heat. Add half the chickpeas, and fry, stirring occasionally until golden brown. Use a slotted spoon to remove, and transfer to a paper towel–lined plate. Repeat with remaining chickpeas. While still warm, season with paprika and garlic salt.

Garlic-and- Red-Pepper Shrimp Skewers

• 2 pounds medium shrimp, deveined
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced flat-leafparsley
• 2 teaspoons lemon zest
• ¼ teaspoon crushed red-chili-pepper flakes
• Salt and pepper
• Wooden skewers

In a large bowl, combine shrimp with all the ingredients, and toss to coat. Refrigerate for 30 minutes. While the shrimp is marinating, place wooden skewers in a bowl of water to soak. Preheat grill or a grill pan to medium-high heat. Thread a few shrimp onto each skewer. Cook about 3 minutes per side, until shrimp is cooked through.Serve these hot or cold.

Black-Bean-and-Peach Salsa Scoops

Mix 1 cup canned black beans with 1 cup diced peaches, 2 tablespoons minced red onion, 1 tablespoon minced cilantro, 1 minced garlic clove, and salt and pepper to taste. Spoon into tortilla  scoops, and serve.

Spiked Watermelon Punch

• 3 cups cubed watermelon
• 3 cups crushed ice
• 1 cup lemon-flavored vodka
• ¼ cup agave nectar
• 1 lemon, thinly sliced

In a blender, combine watermelon, ice, vodka, and agave nectar. Pour into a pitcher, and stir in lemon slices.

Source:  Cosmopolitan.com