Strawberry Crumble Bars

Photo: Unsplash

Your dessert game just got stronger with this week's Tailgate Treat.

Ingredients

FOR THE CRUST AND CRUMBLE:

• 1 cup granulated white sugar

• 1 tsp baking powder

• 1/4 tsp salt

• 3 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter cut into cubes

• One large egg, lightly beaten

• 1 tsp vanilla extract

FOR THE STRAWBERRY FILLING:

• 4 cups fresh strawberries washed, dried, and chopped into small pieces

• 1/2 cup granulated white sugar

• 3 Tbsp cornstarch

• 2 Tbsp lemon juice

• Zest of one small lemon

Instructions

• Preheat oven to 375° degrees F. Line a 9x13 light metal baking pan with foil, extending the foil's sides over the pan's edges. Spray the foil with cooking spray; set aside.

• For the crust and crumb: In a large bowl, combine the sugar, baking powder, salt, and flour and mix well. Add in the cubed butter, beaten egg and vanilla and mix together using a pastry cutter or two forks, cutting the butter into the flour mixture until the mixture resembles small pebbles. The dough will be crumbly.

• Press half of the dough into the prepared pan, using your hands to compress it into a nice, even layer. Set aside.

• Meanwhile, in a medium bowl, combine the strawberries, sugar, cornstarch, lemon juice and lemon zest, tossing to coat. Pour the strawberry mixture evenly over the crust in the pan. Crumble the remaining dough evenly over the surface of the strawberries.

• Bake for 38-45 minutes or until the crumble topping is light golden brown, the strawberry mixture is bubbly, and the bars appear set. Cool completely for about 1-2 hours before cutting into bars, or you may refrigerate.

Thank you for a new find in our kitchen, the Domestic Rebel, for today’s recipe.

Lemon Chicken Orzo Pasta

Photo by Megan Bucknall on Unsplash

Did you say one pot meal? Your prayers have been answered.

Ingredients

• One chicken breast

• Salt, pepper and garlic powder for seasoning chicken

• 2 1/2 cups of orzo

• 1/4 cup white wine

• 2 tbsp chopped shallot

• Three cloves of garlic, chopped

• 16 oz of chicken broth; add more as needed

• 1/3 cup cream

• Juice of 1/2 lemon

• 1 1/2 tbsp fresh parsley

• 1/2 cup parmesan

Instructions

1. Sear the chicken on both sides until reaching an internal temperature of 160 degrees. Set aside.

2. Add shallots and garlic to the pan and stir until fragrant.

3. Pour in the white wine and deglaze the pan with the white wine.

4. Stir in the chicken broth, orzo, cream and salt. Cook until the orzo is tender, adding more broth as needed.

5. Stir in the lemon, parsley and parmesan.

6. Add the chicken back in, and enjoy.

Thanks to Our Countertop for this recipe. They’re full of great ideas for dinner and more, and we highly recommend you follow them on Instagram.

Honey Mustard Chicken BLT Sliders

Photo: Last Night’s Game

These recipe gone viral sandwiches will make you the hit of your Fourth of July party.

Ingredients

• 2 lbs. chicken tenders (chicken breasts and thighs work too)

• 3-4 tbsp. of Blackened seasoning (or here’s how you can make it)

• 1 pack King’s Hawaiian slider buns, dinner rolls or hamburger buns

• Mayonnaise (to spread on the sandwiches)

• Sweet Baby Ray’s Golden Mustard (honey mustard or any golden BBQ sauce works as a substitute)

• 8 strips of bacon, cooked crisp

• Colby Jack cheese - 6-8 slices - enough slices for the sandwiches

• 1/2 head Lettuce

• 1/2 small red onion, sliced thin

• 2 Roma tomatoes, sliced thin

• Oil for marinade and cooking chicken

Instructions

1. Place tenders into a large zip-top bag or bowl. Add the blackened seasoning and a few tablespoons of oil. Mix to coat them evenly, making sure they are well seasoned on all sides.

2. Cook the chicken either in an oiled skillet over medium-high or grill the chicken.

3. While the chicken cooks, slice rolls horizontally using a serrated knife. Place them cut side up onto a baking sheet and toast under a broiler (or on your grill) until golden brown, just a few minutes.

4. Assemble the sliders by first adding a squeeze of mayo to all of the bottom buns. Add the chicken, scattering it evenly so each slider gets at least one chicken tender. Add a dollop of the golden honey mustard, then place cheese over the chicken.

5. Add slider baking sheet back into the broiler for another minute or two until cheese softens.

6. Top the sliders with bacon, tomatoes, red onion, lettuce and another drizzle of the honey mustard. Place the top buns over the sandwiches, slice to separate them and serve.

This recipe was adapted from an original recipe by bad batch baking where Mallory specializes in restaurant copycat and family favorite recipes.

Elote Corn Dip

Photo: Unsplash

This week's Tailgate Treat is good enough for a 4th of July BBQ but also acceptable for dinner. Sharing is not required.

Ingredients

• 2 cups – Fresh corn kernels

• ¼ cup – Mayonnaise

• 2 tablespoons – Sour cream

• ½ tablespoon – Jalapeno chopped

• ½ tablespoon – Grated garlic

• 2 tablespoons – Finely chopped cilantro

• 1 ½ tablespoon - Lemon juice

• ½ tablespoon - Elote seasoning, or you can use 1 teaspoon chili powder, salt to taste, and ½ teaspoon cumin powder instead of an elote seasoning blend.

• 1 tablespoon – Butter

• 1 tablespoon – Parmesan cheese

• A pinch of chili powder for garnishing.

Instructions

1. Heat butter in a pan. Add garlic and jalapenos, Sauté for a few seconds.

2. Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized, for about 5 to 6 minutes. Switch off the flame. Let the corm mixture cool down.

3. Now add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning as per your liking.

4. Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too.

5. Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder (optional).

6. Serve with tortilla chips, and enjoy!

This recipe is by Cooking Carnival where Dhwani specializes in vegetarian recipes. This is one of the many delicious dishes she has on her website, including one of our favorites, Thai mango sticky rice.

Banana Peanut Butter Oat Bars

Photo: Unsplash

Delivering this healthy viral favorite to your kitchen.

Ingredients

• 2 medium ripe bananas

• ½ cup natural peanut butter (creamy or crunchy)

• ½ cup pure maple syrup

• 3 Tbsp. coconut oil, melted

• ½ tsp. vanilla extract optional

• 2 cups old-fashioned rolled oats (use gluten-free oats to make the recipe GF)

• 2 scoops collagen protein (~20g) (sub protein powder of choice)

• ½ cup chocolate chips (sub cacao nibs or dried fruit if making vegan)

• ¼ cup finely chopped walnuts (optional)

• ¼ tsp. kosher salt

Instructions

1. Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.

2. Place bananas in a mixing bowl and use a fork to mash thoroughly. Once pureed, stir in peanut butter, maple syrup, coconut oil, and vanilla.

3. Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.

4. Pour the mixture into the prepared baking dish and transfer to the oven. Bake for 23 to 27 minutes, until set.

   Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.

5. Once cooled, slice into 12 bars. (I also like sprinkling some flaky salt overtop. However, this is totally optional!)

This recipe is by Dishing Out Health and is one of the many amazing meals they have on their site. Make sure to visit their website for tips on storage and freezing the Banana Oat Bars for later.

Cookies & Cream Cheesecake Ice Cream

Photo: Unsplash

A high-protein dessert? Yes, your wishes have come true.

Ingredients

• One container of whole milk cottage cheese (use lactose free cottage cheese if you’re watching your dairy)

• 1/4 cup or more sweetener of your choice (I used raw Manuka honey

• 3-4 gluten-free Oreos

• 1/4 cup white chocolate chips (optional, if you’re up for a little extra. If you leave these out, make sure to add in that fourth Oreo).

Instructions

1. Using a high-powered blender, food processor, or immersion blender, add cottage cheese and sweetener and blend until it’s silky smooth.

2. Add in crushed Oreos and white chocolate chips. Make swirls using a spoon and place the mixture back into the container.

3. Freeze for just a few hours, then top with more crushed Oreos and enjoy!
   
   PRO TIP: to make sure it does not turn icy, stir every hour or so while in the freezer and don’t freeze longer than 4-5 hours.

This recipe may sound weird but trust us, it’s good. Thank you to Lainie Cooks for this gem of a recipe.

Simple Chocolate Mousse

Photo: Unsplash

In honor of the French Open, this week's Tailgate Treat is a simple chocolate mousse.

Ingredients

• 3.5 oz of good-quality dark chocolate

• 2 oz. or 1/3 cup of butter

• 4 eggs, separated

• 1 cup heavy whipping cream

• 2 tbsp caster sugar/finely ground granulated sugar

Instructions

1. Melt chocolate and butter in a heatproof bowl over a simmering saucepan of water or in the microwave. Stir until all melted and smooth. Set aside.

2. Whip the cream until soft peaks form.

3. In a separate bowl, whisk the egg whites until soft peaks form, then sprinkle on caster sugar and whisk until the mixture is thick and the sugar has dissolved.

4. Stir the egg yolks into the chocolate mixture, then fold through the cream and then the whipped egg whites.

5. Spoon into one large glass bowl or individual small bowls, cups or glasses

6. Refrigerate for at least three hours.

7. Top with chocolate shavings, raspberries or strawberries or whatever makes you happy.

This simple recipe has been adapted from KidSpot.

Cowboy Caviar

Photo: Shutterstock

It's too hot to cook in the summer, and who wants to be stuck in the kitchen? This week's recipe, Cowboy Caviar, is versatile, easy and delicious.

Ingredients

• 2 - 15 oz. cans of black-eyed peas, drained

• 1 - 15 oz. can black beans, drained

• 2 cups corn, fresh, canned or frozen

• 1 cup red onion, minced

• 1 green bell pepper, small diced

• 1 red bell pepper, small diced

• 5 garlic cloves, minced

• 1/4 cup minced cilantro

• 3 scallions, sliced thin

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 2 teaspoons kosher salt

• Juice of 1 lime

Optional additions if you please:

• 1 jalapeno, seeded and minced

• A dash or two of ground cumin or hot sauce

• This recipe is a compilation of a few different recipes. Modify for your preferences. Less garlic? Sure. More spice? Go for it.

• Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It takes about 15 mins to do this whole recipe (dicing and chopping included) with this.

Instructions

1. Combine all of the ingredients together in a large bowl and refrigerate. Let it sit for an hour or up to 24 hours for the flavors to combine before serving.

2. Serve with tortilla chips, on top of burgers or grilled fish or as a side dish.

This page contains Amazon affiliate links. We may receive a commission if you purchase.