Strawberry Crumb Pie

Pie Crust:

• 1 stick butter
• 3 ounces cream cheese
• 1 1/4 cups all-purpose flour
• Pinch salt

For the crumb topping:

• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 3/4 cup oatmeal
• 4 tablespoons butter, melted and cooled slightly

For the filling:

• 6 cups (2 pounds) quartered strawberries
• 1/2 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon grated orange zest

1. In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

2. While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

3. Preheat the oven to 350 degrees F.

Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.

4. In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

*Recipe and photo from Food Network magazine

Creamy Coleslaw w/ Grapes and Walnuts

3/4 c walnut pieces
2 TBS apple cider vinegar
1 TBS dijon mustard
1 TBS sugar
Salt/pepper
2 TBS olive oil
2/3 c sour cream
1 small or 1/2 large head green cabbage, shredded
3 TBS chopped fresh cilantro
3 TBS chopped fresh dill
3 TBS chopped fresh tarragon
8 scallions, chopped
2 c seedless green grapes, chopped

1. Preheat oven to 350. Spread walnuts on baking sheet and bake until lightly toasted - 5-7 mins. let cool, then coarsely chop.
2. Make the dressing: Whisk vinegar, mustard, sugar, 1 1/2 tsp salt and 1/2 tsp pepper in large bowl. Gradually whisk in the olive oil until well blended, then whisk in sour cream.
3. Add cabbage, cilantro, dill, tarragon, scallions, grapes, and toasted walnuts to the bowl. Toss to coat. Cover and refrigerate 1-4 hours before serving.

*Recipe and photo from Food Network magazine

Classic Fried Chicken

1 3-pound chicken, cut into 10 pieces OR 3 pounds chicken pieces
Salt/pepper
1 quart buttermilk
2 tsp hot sauce (as always, I recommend Frank's)
1 bay leaf
3 cloves garlic, smashed
3 sprigs thyme (or 1/2 tsp dried)
3 c flour
1 TBS baking powder
1 TBS sweet paprika
1 TBS onion powder
3/4 tsp cayenne pepper
Peanut or vegetable oil for frying
Vegetable shortening for frying

1. Season chicken w/ salt and pepper; place on a baking sheet, cover loosely w/ plastic wrap and refrigerate 1 hour.
2. Mix buttermilk, hot sauce, bay leaf, garlic, and thyme in resealable plastic bag. Add the chicken, making sure pieces are submerged. Seal and refrigerate 2-4 hours. (Do not marinate overnight)
3. Mix flour baking powder, paprika, onion powder, cayenne, 3 1/2 tsp salt and 1 11/2 tsp black pepper in a separate resealable bag.
4. Fill a deep 12-inch cast iron skillet halfway with equal parts oil and shortening. Heat over medium heat until deep-fry thermometer registers 350
5. Remove about half of the chicken pieces from buttermilk mixture, letting excess drip off. Transfer to bag of flour; seal and shake to coat. Remove from the bag, shake off excess flour and transfer to a rack.
6. Carefully lower the coated chicken into the oil. Temperature will drop to 300-325; adjust the heat to maintain this temp so crust doesn't burn before meat is cooked. Fry, undisturbed, 2-3 mins to set the crust. Then carefully lift w/ tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through: 12-14 more mins for small pieces, 14-16 more mins for bigger ones (160 degrees in breasts and 170 in thighs and drumsticks).
7. Remove chicken to a clean rack to drain - not paper towels, which will make the chicken soggy. Sprinkle w/ salt and let rest for a few mins. Repeat w/ remaining chicken.

*Recipe and photo from Food Network magazine

Grilled Summer Squash

1 1/2 pounds sliced summer squash
1 sliced onion
Olive oil, salt, pepper
Zest and juice of 1 lemon
Chopped parsley and mint
Shaved Ricotta salata

Preheat grill to medium high. Toss squash and onion with olive oil, salt, pepper. Grill 3-5 mins each side. Toss w/ more olive oil, lemon, parsley, and mint. Top w/ shaved ricotta.

*Recipe and photo from Food Network magazine

Spiced Rice w/ Nectarines

2 Nectarines
Olive oil
Pinch each of cayenne and salt
2 pinches each of cumin and cinnamon
3 c cooked rice
Juice of 1/2 lemon
1/4 c sliced almonds
1/4 c chopped dill

1. Preheat grill to medium high. Cut nectarines into wedges and toss w/ olive oil and pinch of cumin, cinnamon, cayenne, and salt. Grill until marked, 2-3 mins each side.
2. Chop and toss w/ rice, lemon juice, splash of olive oil, pinch of cumin and cinnamon, and almonds and dill

*Recipe and photo from Food Network magazine

Tangy Meatloaf Burgers

Prep time: 30 mins Serves: 4

1 small onion - 1/2 in rings, 1/2 diced
1 pound meatloaf mix or ground turkey
1/4 c fresh parsley, chopped
1/2 c breadcrumbs
1 large egg
1 tsp sweet or smoked paprika
1/3 c ketchup
1/3 c duck sauce (what the heck is that? If you don't have duck sauce, (like most people) use orange marmalade or peach preserves mixed w/ a splash of water)
Salt/ Pepper
1 TBS olive oil
4 rolls
Lettuce, tomatoes, pickles for topping

1. Preheat grill to medium high. Soak onion rings in bowl of cold water. Combine meatloaf mix w/ diced onion, parsley, breadcrumbs, egg, paprika, 1 TBS ketchup and duck sauce, 1 tsp salt and 1/2 tsp pepper. Form into four 1-inch-thick patties; make indentation in center of each.
2. Brush patties w/ olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix remaining ketchup and duck sauce in a small bowl for brushing; set aside a few TBS. Turn the patties, brush w/ the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
3. Spread buns w/ rest of ketchup mixture. Drain onion rings. Serve the patties on the buns; top w/ onion, lettuce, tomato, pickles

*Recipe and photo from Food Network magazine