Emily Mckenna's Blog
I learned to make really good guacamole on a ranch in the middle of Montana where I cooked for a family of die-hard Mexican-food fans. This family frequently requested Mexican dinner buffets, complete with a mix of salsas, guacamole and homemade tortilla chips. Having to make guacamole over and over again meant that during the course of my few months with them, I became a guacamole expert.read full post »
During summer, when it’s hot and humid at dinnertime, the last thing I want to do is go inside and turn on the stove to cook. As an alternative, I often turn to salads, which are not only quick and easy to pull together, but also lighter and don’t require the stove. Of course, I want a little variety at the dinner table, and sometimes a big bowl of raw greens and veggies just doesn’t make the cut.
So to give my salads some flair, I’m turning to the grill. Yes, you heard me right. Here are 5 EatingWell recipes for healthy grilled salads—with accompanying tips for salad-grilling perfection—that go beyond the usual sliced, grilled steak or chicken on greens. You do have to cook the components of these salads, but at least you can do your cooking outside, watching the sunset and, I hope, with a cocktail in hand...read full post »
My husband and I are salsa addicts. We eat it with chips and quesadillas, on our burgers and stuffed inside grilled cheese sandwiches.
Lately, though, we’ve wanted more variety than traditional tomato-based salsas and have started to experiment with fruity, summery ingredients like cherries, mango, pineapple and nectarines that make great fresh salsas! Here are 6 surprising foods to make salsa with and sensational salsa recipes from EatingWell that we love and now make all the time at home.
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About this time every year, I get excited for all the delicious, sweet summer fruit that’s showing up at my local farmers’ market. Apparently so do my friends and family, because they ask me for my best tips for buying, storing and cooking berries, stone fruit and other summer fruits. Here are my tips for choosing the best fruit at the market and for storing the fruit once you get home.
How to pick ripe raspberries: Raspberries do not ripen once they are picked, so you want to choose plump, brightly colored berries. Skip any berries with the hull still attached, as this is a sign that the berries were picked too early and might be sour. As with all berries, check for any juice or mold, which are signs of spoilage, in the container.
How to store raspberries: Fresh...read full post »
For some reason, food eaten outdoors under the sun tastes better. There is nothing like a burger or hot dog cooked on a grill with a side of macaroni salad, coleslaw or watermelon to celebrate summer.
Don’t Miss: Best & Worst Foods to Eat at a Barbecue
Unfortunately, the longer cooked and raw foods sit outside in the sun (such as at a Memorial Day picnic or any warm-weather cookout) the higher the chance for food-borne bacteria to multiply. To keep you and your family safe this summer, we have compiled a list of the 5 most common picnic hazards to avoid—along with our easy tips for safely preparing, cooking and storing food for picnics.
Related:...read full post »