Total Time:1 hr 5 min

Prep:35 min

Cook:30 min

Ingredients

1/3 cup mayonnaise

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

Kosher salt

8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)

Vegetable oil, for brushing

1 1/2 cups breadcrumbs

3 large tomatoes, halved crosswise

Freshly ground black pepper

Directions

Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.

Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

Per serving: Calories 570; Fat 35 g (Saturated 7 g); Cholesterol 122 mg; Sodium 535 mg; Carbohydrate 25 g; Fiber 2 g; Protein 35 g

(Collect From Food Network)

Total Time:20 min

Prep:5 min

Cook:15 min 

 Ingredients

1 cup sugar

3/4 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon flaky sea salt

1/2 teaspoon vanilla extract

1 cup vanilla bean ice cream

1/2 cup whole milk

Directions

Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.

Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.

Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

(Collect From Food Network)

Total Time:35 min

Prep:20 min

Cook:15 min 

 Ingredients

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon sugar

2 tablespoons butter

2 tablespoons shortening

3/4 cup half and half

Melted butter to brush shortcakes

Berries

Ice cream or whipped cream

Directions 

Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

(Collect From Food Network)

Total Time:54 min

Prep:25 min

Inactive:15 min

Cook:14 min

Yield:8 servings 

Ingredients
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced 

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract 

Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries 

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Total Time:25 min
Prep:10 min
Cook:15 min

Ingredients

Kosher salt

1/4 cup balsamic vinegar

2 teaspoons honey

1 bay leaf

2 9-ounce packages refrigerated cheese ravioli

6 tablespoons unsalted butter

1/3 cup fresh sage leaves

1 cup walnuts, roughly chopped

3/4 cup grated parmesan cheese

Directions:Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g

(Collect From Food Network)

Ingredients

For the dressing:

1 1/2 cups packed fresh cilantro

1/2 cup good-quality extra-virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon finely grated lime zest

Kosher salt and freshly ground pepper 

For the salad:

4 ears corn, kernels removed (about 3 cups)

1 1/2 pounds grape tomatoes, halved (about 3 cups)

1 pound fresh mozzarella, diced

2 medium avocados, diced

Strawberry-Blackberry Summer Trifle Recipe Cooking Tips Free (dessert)

Ingredients

5 cups strawberries (about 2 pounds)

3 cups blackberries (about 10 ounces)

3/4 cup sugar

2 cups heavy cream, chilled

1/3 cup elderflower syrup or lychee syrup

1 prepared angel food cake

Directions

Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.

Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)

Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.

Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.