RECIPES: Summer recipe roundup

Makes 10 to 12 skewers

• Basting Sauce (optional)
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sugar
• 1/2 pound boneless, skinless chicken thighs, excess fat removed and cut into bite-size pieces
• 1 yellow onion, cut into 2-inch wedges, and/or baby leeks, white part only, cut into 1-inch lengths
• 1 tablespoon canola or other neutral oil
• Salt (optional)

Place 10 to 12 bamboo skewers in water to cover at least 30 minutes before grilling. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.

If using the basting sauce, in a small saucepan, combine the soy sauce, mirin and sugar over medium-low heat and cook, stirring, until the sugar has completely dissolved and the liquid just begins to turn syrupy, 5 to 8 minutes. Remove from the heat and set aside in a small bowl.

Drain the skewers. Thread the chicken pieces alternately with the onion pieces onto the skewers, using about 3 pieces of chicken and 2 pieces of onion for each skewer. As each skewer is ready, place on a plate. Brush the chicken and onion pieces lightly on all sides with the oil.

The grilling goes quickly, so set up your workstation next to the grill before you begin: the plate holding the skewers, the bowl of sauce and a basting brush and/or the salt, and tongs for turning the skewers. If using the basting sauce, either dip each skewer in the sauce or brush the sauce on the skewers and then place directly over the heat. Grill the skewers, turning 3 or 4 times and basting with additional sauce, until the chicken is cooked through and the onions are scorched around the edges, about 5 minutes total. If the sauce appears to be burning at any point, move the skewers to a cooler part of the grill, or reduce the heat if using a gas grill. If using salt instead of the basting sauce, place the skewers directly over the heat and grill, turning 3 or 4 times, until cooked through, about 5 minutes total. Sprinkle both sides of each skewer with salt and remove from the grill.

Serve the skewers piping hot.

The new line-up of creamier mustards also includes Sweet Applewood and Honey Chipotle, all of which can be used as condiments, whisked into dressings, added to deviled eggs, or stirred into potato, tuna, shrimp or egg salads.

Try the Creamy Yellow Mustard Spread in this Classic Turkey and Swiss recipe, which features hearty sandwich bread piled high with sliced deli turkey, avocado, Swiss cheese and veggies:

Ingredients: (4 Servings)

• 2 tablespoons French’s Creamy Yellow Mustard Spread

• 4 slices multigrain sandwich bread

• 8 slices (about 8 ounces) deli-style turkey breast

• 4 slices Swiss cheese

• 1/2 medium avocado, peeled, pitted and sliced

• 1 medium vine-ripe tomato, sliced

• 1/4 cup red onion, cut into thin rings

• 4 leaves green leaf lettuce

Instructions:

1. Spread mustard on one side of each slice of bread.

2. Divide turkey between two slices of bread. Layer each with two slices of cheese. Top with avocado, tomato, red onion and lettuce. Top with remaining bread slices. Secure sandwiches with toothpicks. Cut in half diagonally.

For more recipes and information, visit mccormick.com/frenchs.

If you’re looking to add some balance to your sammies poolside, hosting, tailgating, picnicking or just everyday lunching, these new creamy mustard spreads can help put a delicious spin on the classics.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Servings: 2

Blue Cheese Chive Butter:

4 ounces unsalted butter, cubed

4 ounces blue cheese

1 tablespoon fresh chives, minced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Filet Mignon:

2 Omaha Steaks Private Reserve Filet Mignons

Omaha Steaks Private Reserve Rub

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.

Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.

Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.

Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.

To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.

For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.

Rest 7-8 minutes before serving.

Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Crusty Mac and Cheese

Serves 4-6

• 1 pound elbow macaroni
• 1⁄2 teaspoon kosher salt
• 1⁄8 teaspoon ground white pepper
• 1⁄2 cup chicken stock
• 3⁄4 cup heavy cream
• 1⁄2 tablespoon Worcestershire sauce
• 1⁄2 tablespoon hot sauce
• 1⁄2 tablespoon Creole mustard
• 1¼ cup Cheese Wiz®
• 8 ounces sharp cheddar cheese, shredded

1. Preheat the oven to 350 F. Grease a 2-quart baking dish.

2. Boil the macaroni in a 2-quart saucepan filled the water, until it is al dente, or still has some snap when you bite it. Strain the pasta and rinse thoroughly with cold water. Set aside.

3. Combine the remaining ingredients, except for the shredded cheese, in a medium saucepan over medium heat. The mixture should be barely simmering. Whisk periodically. Cook for 7 to 10 minutes.

4. In a large mixing bowl, combine the cheese sauce with the pasta and about one-third of the shredded cheese. Transfer to the baking dish, covering with the remaining shredded cheese, and bake covered for 10 minutes.

5. Uncover and bake for 15 minutes more, or until the top is golden brown.

Broccoli with Five Spices

Serves 4

• 2 tablespoons sunflower oil
• 1⁄2 teaspoon cumin seeds
• 1⁄2 teaspoon fennel seeds
• 1⁄2 teaspoon fenugreek seeds
• 1⁄2 teaspoon black mustard seeds
• 1⁄2 teaspoon black onion seeds (kalonji)
• 1¼ pounds broccoli, cut into florets
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt to taste
• 1 teaspoon lemon juice

1. Heat the oil and add all the spice seeds.

2. As they pop and darken, add the broccoli, turmeric, and chili powder, and salt. Mix well and pour in a few tablespoons of water. Bring to a sizzle, then reduce the heat and cook until the broccoli is tender but still holds its shape.

3. Raise the heat to get rid of any liquid that remains. Drizzle in the lemon juice and serve hot. 

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweet potatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweet potato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweet potato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes

Freeze time: 3-4 hours

Yield: 8 small ice pops

1/2 cup coconut cream

3/4 cup mashed and cooked sweet potato

3/4 cup diced pineapple

2 tablespoons honey

1 tablespoon lime juice

coconut flakes (optional)

In food processor or high-speed blender, mix coconut cream, sweet potato, pineapple, honey and lime juice. Transfer batter to freezer molds.

Place in freezer 3-4 hours. Top with coconut flakes, if desired.