Lemon Thyme Bars

Cook Time: 30 min
Level: Easy
Yield: 16 bars


Ingredients

Butter, for greasing dish
Flour, for dusting dish

Bars:

1 stick (4 ounces) unsalted butter, at room temperature
1 cup all-purpose flour
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon fine sea salt
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract

Glaze:

2 tablespoons fresh lemon juice
1/2 cup powdered sugar


Directions

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.


For the bars:

In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.


For the glaze:

In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.


Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

From: foodnetwork.com

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.


In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.


Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

From: foodnetwork.com

Beef Pops with Pineapple and Parsley Sauce

Cook Time: 12 min
Yield: 20 beef pops


Ingredients

For the Parsley Sauce:

3 cups fresh flat-leaf parsley
2 cloves garlic, peeled
2 tablespoons red wine vinegar
1 teaspoon crushed chili flakes
1 teaspoon sugar
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

For the Beef Pops:

1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper


Directions

For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.


For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.


To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment

From: foodnetwork.com

Crispy Smoked Mozzarella with Honey and Figs

A perfect appetizer for your party!

Cook Time: 15 min
Level: Intermediate
Yield: 6 servings


Ingredients

   * 6 sheets phyllo dough
   * 6 ounces smoked mozzarella, cut into 6 equal pieces
   * Vegetable oil, for frying
   * 8 ounces dried figs, stemmed and quartered
   * 3/4 cup honey, plus more for drizzling
   * 3 teaspoons black sesame seeds


Directions

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.


Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.


Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.


Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.


To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

From: foodnetwork.com

Spiked Watermelon Pops

Cook Time: 5 min
Level: Easy
Yield: 16 popsicles


Ingredients

1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
1/4 cup sugar
3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)* see Cook's Note
1/2 cup chopped fresh mint leaves
Special equipment: 16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.


Directions

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.


To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.


*Cook's Note: For nonalcoholic Watermelon Pops, substitute 3/4 cup orange juice for the vodka.


From: foodnetwork.com