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Grilling got you down? Try one of these recipes from McCormick.

I can't tell you how sick I am of my grilling regime. Way too plain old Dick and Jane.

So "Master the Flame. Master the Flavor" McCormick's grilling slogan caught my eye as I need serious help especially with the 4th right around the corner. Yes, I would like to master the grill -- create something tasty.  The company offers up some great, easy-to-follow, recipes for steak, beef, burgers, pork and ribs, chicken, seafood and sides, all of them of course involving a shake or two of their spices.

Nutrition info and easy directions are included with each recipe. Rip and ride my friends...that's print and cook to all you non motorcycle riding friends. Better yet send these recipes to your phone so when you are in the store they are at your fingertips. Love it. Visit McCormick for all the details and fire up that grill.

Salad and Vegetables - Perfect for Summer, Healthy for You

The key to a perfect beach body is a little bit of workout and a lot of eating right. As we get into the hot summer months, greens and veggies offer a great way to help us stay in shape and keep us healthy at the same time - and they don't have to be boring. You can do salads, you can choose your favorite greens and add other veggies, nuts, or dried fruits. 

For instance, you can saute some spinach with shredded carrots, mushrooms and broccoli, and add ginger, tamari sauce and your favorite oil - sesame, or olive. Or get some mixed greens and add peppers, tomatoes, and red onion and top it off with roasted artichokes, fresh basil, garlic, vinegar and oil. Bobby Flay has a great sauteed kale recipe. 

Fresh or steamed greens will also work well with quinoa for a grain (the steamed greens can be tossed with it for a hot meal), with dried cranberries or raisins. Cilantro, lemon juice and ginger all work well with these dishes for flavor. Fresh fruits are wonderful for salads or as an accent for any greens dish. Blackberries are my favorite, but strawberries, blueberries and raspberries are also a great choice to spice up your greens.

So forget that idea that greens are boring - get creative and give your tastebuds and your immune system a thrill! 

Picnic Favorites.

Okay, so you want options for your picnic basket. Maybe some lighter fare, like some hummus and veggies, or specialty salads?Real Simple has got you covered. From Five Minute Hummus to Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette, the contents of you picnic basket will steal the show.

To make hummus, you'll want a food processor, a can of chick peas, garlic, olive oil, lemon juice, and paprika. You can add tahini if you choose. Blend all ingredients except olive oil and paprika - you'll drizzle those after. Pack in some tupperware with your favorite veggies and pita chips, and it's a perfect snack for the beach or the grass.

For the roast beef salad, you'll need 12 ounces of sliced deli roast beef, Boston lettuce, a tomato, red onion, and crumbled goat cheese for your salad. Mix olive oil, Balsamic vinegar, Dijon mustard, and seasonings as you prefer for the dressing, and transport in your basket separately. Drizzle when you're ready to eat. 

Even if you don't want a really sweet dessert, you'll want something to snack on later in the day. Try these oatmeal raspberry bars, made with rolled oats, raspberry jam and fresh raspberries. Delicious, healthy and just sweet enough to chase away that sweet tooth. 

This menu is perfect for an afternoon out for a hike or bike ride, or some lazing around on the beach. Add some fruit for snacks, and don't forget to bring lots of water. Have a great picnic!

Spice up Scallops with Caramel Glaze

Fresh Maine sea scallops are my favorite treat when I head north for a long weekend. There’s just something so purely New England about them, and for me, scallops from anywhere else don’t compare.

 

I used to just broil them with butter or bake with bread crumbs or Romano cheese, but then I discovered how much you can really do with scallops. From salads to pan seared, from pasta dishes to even pizza recipes, there’s so much out there that I bet you haven’t tried when it comes to scallops -- I hadn’t, until I started getting creative. 

 

Paula Deen has a great recipe for Seared Sea Scallops with Caramel Glaze. About 12 large scallops serves four, so plan accordingly. 

 

The glaze is made from vegetable oil, corn syrup, butter, water and sugar in a small saucepan and spooned on top of the scallops after they are seared. I like to serve on a bed of baby lettuce.

 

Asparagus or green beans go wonderfully with this dish, and a nice risotto. Deen recommends green beans with almonds and caramelized onions, a simple dish that complements this recipe. Olive oil, butter and sugar are sauteed with onions, then add green beans and almonds. 

 

I hope you’re planning on heading up to Maine soon for the full seafood experience. Go hungry!

Who Needs Salad When You Have a Ragout?

I'm feeling fancy today. So as I’m planning dinner for this weekend, thinking about what to do for a delicious spring salad, I checked out Behind the Burner for some extra fancy recipes. Not only do they have the best gourmet recipes for those nights when you’re having a dinner party and want to impress, they also have a neat little search bar called Tastebook, offering 100,000 recipes from all different sites in one place.

But I digress. I found a lovely and super healthy sounding vegetable recipe, so I decided to forgo a salad and try Spring Vegetable Ragoût. I’m enthralled with it because there are two items on it I’ve never tried -- and one of them I’d never even heard of. Love it! Plus, I’ve never blanched anything before, so I can say I’m moving up in the cooking world.

The recipe originated with Epicurious. If this sounds like something that would go well with your next meal, click here and get the details. This recipe will impress your friends, and I’m betting it will taste pretty good too. Here's what you'll need.

Ingredients:

1/2 pound fiddleheads,* cleaned

1/2 pound "baby" pattypan squash,* trimmed

1/2 pound baby carrots, trimmed

3/4 cup shelled fresh peas

1/2 stick (1/4 cup) unsalted butter

1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed

2 thyme sprigs

1 bay leaf

1 cup chicken broth

1/4 pound fresh morels,* washed well, patted dry, and trimmed

3 tablespoons minced fresh parsley leaves

1 1/2 tablespoons minced fresh mint leaves

1 large garlic clove, minced

It's Not Spring Without Green Beans.

I had to add green beans to this spring produce category. There’s something so, well, spring-like about fresh, crisp green beans (even though their not in season in my neck of the woods). I found two that are quick, easy and really yummy.

This Real Simple recipe features steamed green beans with a delightful almond and lemon brown butter sauce. It’s a great side dish for a whitefish or sea bass dish.

You’ll need a pound of green beans, which you can either steam in a steamer or boil in a pot of water until cooked but still on the crisp side. Melt 4 tablespoons (half a stick) of butter in a skillet until it gets very hot and begins to brown. Add 2 teaspoons of fresh lemon juice and 1/4 cup of roasted almonds, and salt and pepper to taste. When heated, toss with green beans.

Over at the Food Network, Robin Miller has a great saute recipe using pimentos. Saute garlic, green beans and 1 4-oz jar of pimentos in olive oil. Add 1 tablespoon each of balsamic vinegar and water, cover and steam 3-5 minutes. Add seasoning as desired. I think of this as a side going more with your steak or pork, but whatever you decide to serve with it, I’m sure you’ll love it! Green beans are just that easy to love, no matter what you do with them.