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      How to Prepare the Perfect Steak

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      By Culinary.net | Contributor A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match. Before you fire up your grill, consider these five basics for cooking a chef-worthy steak: Prepare Your CutTaste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill. Add Some SaltFeel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor. Aim for High HeatGrilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat. Sear and SlideSpeaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done. Let RestFinally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat. Find more cooking tips and recipes at Culinary.net. Photo courtesy of Getty Images More

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      Two Summer Watermelon Recipes

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      Recipes courtesy of Family Features and Watermelon.org | ContributorWatermelon Ice PopsRecipe courtesy of National Watermelon Promotion Board1       watermelonchunks of fresh fruit (such as grapes, strawberries or kiwi)Puree watermelon and pour into ice pop molds.Drop in chunks of fresh fruit, insert caps and place in freezer.Serve when frozen.Watermelon Salad with Feta and MintRecipe courtesy of National Watermelon Promotion Board1/4    cup lemon vinaigrette4       cups cubed watermelon1/2    English cucumber, cut into 1/4-inch half moons1/2    small red onion, thinly sliced1/4    cup crumbled feta cheese2       tablespoons fresh mint, roughly choppedDrizzle vinaigrette in bottom of large canning jar. Layer with watermelon, cucumber, red onion, feta and mint.Cover tightly with lid and shake to combine. Keep refrigerated until ready to serve.Substitution: Use Greek dressing in place of lemon vinaigrette.To find more ways to serve watermelon this summer and all year long, visit Watermelon.org. More

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      Lemon Chicken Orzo Soup

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-62          carrots2          celery stalks3          tablespoons butter2          cups cooked, chopped chicken1/3       cup lemon juice2          teaspoons lemon pepper6          cups broth1          cup orzo1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon thyme1          tablespoon sugar1          cup heavy creamsalt, to tastepepper, to tastecucumber sandwiches, for servingChop carrots and celery. In pot, saute with butter.In bowl, mix chicken with lemon juice and lemon pepper then set aside.After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.Add salt and pepper, to taste. Serve with cucumber sandwiches.Editor’s Note: Find more soup inspiration at Culinary.net. More

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      Cheesy Meatball Bombs

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      By Family Features | ContributorRecipe courtesy of “Cookin’ Savvy”Servings: 41          puff pastry sheet12        thawed meatballs1          package (8 ounces) shredded mozzarella cheesemarinara sauce, for servingBuffalo sauce, for servingbarbecue sauce, for servingHeat oven to 425 F.Use rolling pin to thin out puff pastry then cut into 12 squares.Place one meatball in each square with cheese. Close pastries around cheese and meatballs. For visible meatballs, leave hole on top of pastries. Place each ball in hole of muffin tin.Bake 10-15 minutes. Pastry should be golden brown. Remove from pan and serve with marinara, Buffalo and barbecue dipping sauces.Tip: Recipe can be doubled or tripled, as needed.Discover more snack hacks at Culinary.net. More

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      Spinach Dip in Bunny-Shaped Crescent Rolls

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      by Family Features | ContributorTo make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.Add in Parmesan and mozzarella cheeses then stir until combined. Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.This dish is made for a crowd, served warm and full of cheesy goodness. [embedded content] More

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      Mini Easter Bundt Cakes

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      Recipe courtesy of “Cookin’ Savvy”Yield: 24 mini bundts1          box confetti cake mix1          stick butter, melted4          eggs1          cup milkChocolate Toppers:1          cup each color melting chips of desired colorssilicone Easter candy molds of desired shapes1          pouch ready-made green icingHeat oven to 350 F.Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.Find more ways to elevate Easter celebrations with food by visiting Culinary.net. More

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      Avocado, Brussels Sprouts, Kale and Date Salad

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      As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados can be part of a heart-healthy eating pattern when consumed in place of saturated fats.Servings: 8Dressing:1          tablespoon lemon juice2          tablespoons apple cider vinegar4          dates, pitted, softened2          teaspoons Dijon mustard1/4       cup olive oil2          Avocados From Mexico, sliced6          cups Brussels sprouts, shaved or shredded3          cups lacinto (dinosaur) kale, shredded1          cup red onion, sliced1/2       cup pistachios (or pumpkin seeds), shelledreduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.Serve with shaved Parmesan cheese, if desired.Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition. More

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      Mint Brownies

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      Recipe courtesy of Culinary.netThese Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.Servings: 9-12            Nonstick cooking spray1          box supreme brownie mix with chocolate syrup pouch3          tablespoons water1/3       cup vegetable oil1          eggFilling:3 1/2    cups powdered sugar1/4       cup butter, softened1/4       cup whipping cream5          ounces cream cheese, softened1/2       teaspoon peppermint extract5          drops green food colorTopping:1/2       cup whipping cream1          bag (12 ounces) chocolate chips1/2       cup butterHeat oven to 350 F.Spray 8-by-8-inch pan with nonstick cooking spray.In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.Before serving, let brownies set 10 minutes at room temperature.Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.Find more seasonal dessert recipes at Culinary.net. More