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    Grilled Burrata and Tomato Pasta

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    RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHENFrom the outside burrata may look like a ball of plain mozzarella cheese, but slice into it and you’ll find a center filled with delicious velvety cream. We heated it on the grill along with cherry tomatoes to make a wonderfully gooey, creamy pasta sauce that’s packed with Italian flavor. Chicken breast is easy to grill up alongside and toss in, and a topping of crunchy breadcrumbs, lemony arugula and another ball of fresh burrata (oh yes!) make it picture-perfect.Ingredients1 pound boneless, skinless chicken breastsZest and juice of 1 lemon7 tablespoons olive oil1 teaspoon dried oreganoKosher salt and freshly ground black pepperTwo 10-ounce packages cherry tomatoes2 shallots, thinly sliced3 garlic cloves, thinly slicedTwo 8-ounce balls burrata12 ounces cavatappi pasta1 cup panko breadcrumbs2 packed cups arugula1 cup grated ParmesanBalsamic vinegar, for servingDirectionsPrepare a grill for medium heat.Meanwhile, toss the chicken with half the lemon juice, 2 tablespoons of the olive oil, the oregano, 1 teaspoon salt and a few grinds of black pepper. Let it sit to marinate for about 10 minutes (don’t let it sit any longer or the acid from the lemon juice will start to cook the chicken).While the chicken is marinating, toss the tomatoes, shallots, garlic, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Pour the mixture into the middle of two large sheets of foil stacked on top of each other. Place one ball of burrata on top of the tomatoes, fold the foil over all the ingredients and pinch it tightly on all sides to seal it closed. Grill until the tomatoes are starting to burst and the burrata is melted and gooey, 14 to 16 minutes.Place the chicken on the grill and cook until dark grill marks appear on the bottom, 7 to 8 minutes. Flip the chicken and continue cooking until a digital thermometer inserted into the thickest part of the chicken registers 165 degrees, 7 to 8 minutes. Remove from the grill and let it rest for 5 minutes. Slice the chicken into 1/2-inch-thick pieces.While the burrata and chicken are grilling, bring a large pot of salted water to boil. Cook the cavatappi until al dente, about 7 minutes. Reserve 1/4 cup of the pasta cooking water, then drain and set aside.Meanwhile, add the panko, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of black pepper to a large skillet and cook over medium-high heat, stirring occasionally, until the panko is golden brown, 5 to 6 minutes. Stir in the lemon zest and set aside. Toss the arugula with the remaining lemon juice and remaining 1 tablespoon olive oil.Empty the contents of the foil packet into the drained pasta and stir until well combined. Fold in the Parmesan, chicken and reserved pasta water until the cheese has melted. Transfer the pasta to a serving bowl and top with the breadcrumbs. Place the arugula on top of the breadcrumbs and then top with the remaining ball of burrata. Drizzle with balsamic and slice into the burrata so that the soft center oozes out. More

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      Protein-Packed Frosted Peach Lemonade

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      By Family Features | Contributor2          scoops Premier Protein Vanilla Milkshake 100% Whey Protein Powder1          cup lemonade1          cup frozen peach slicesIn blender, blend protein powder, lemonade and frozen peach slices until smooth.When summer throws you off your routine, reach for convenient sources of high-quality protein, like Premier Protein High Protein Shakes. With 30 grams of protein, 160 calories and 1 gram of sugar, you don’t have to choose between summer fun and nutrition.To find more information and protein-packed recipes that’ll help keep your summer health goals on track, visit PremierProtein.com. More

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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