food | prize tested recipes
Snacks to Supper
Gear up for the big game or serve a pasta dinner
with these winning dishes from BHG readers.
BY ERIN SIMPSON
I
PHOTOS BLAINE
M O ATS
I FOOD STYLING GREG
LUNA
$400
PRIZE: TAILGATE NIBBLES
Caramelized Salmon Skewers
lA
cup purchased caramel-flavor ice cream
topping
1
Tbsp. soy sauce
1
Tbsp. Dijon-style mustard
1
Tbsp. lime juice
1
1
V*-
to 1 y2-lb. salmon fillet, skinned
Lime wedges (optional)
Freshly ground black pepper (optional)
1
. At least
30
minutes before grilling, soak twelve
6- to 8-inch wooden skewers in water. Drain; set
aside. For sauce, in small bowl stir together caramel
topping, soy sauce, mustard, and lime juice; set aside.
2
. Rinse salmon; pat dry with paper towels. Cut
salmon in half lengthwise, then cut each piece
crosswise into 6 pieces
(12
pieces total). Sprinkle
with
salt
and
pepper.
Thread one salmon piece onto
each wooden skewer.
3
. For charcoal grill, arrange skewers on the greased
rack of uncovered grill directly over medium coals.
Brush generously with sauce. Grill
3
minutes. Turn;
brush with remaining sauce. Grill
3
to
5
minutes
more or until fish flakes easily with a fork. (For gas
grill, preheat grill. Reduce heat to medium. Arrange
skewers on greased grill rack. Cover; grill as above.)
Serve with lime wedges and sprinkle with pepper.
Makes
12
servings.
PTR WINNER
Janice
Elder
Charlotte, NC
A box of salted
caramels inspired
Janice to create
these glazed
nibbles. “ I liked
how the salty and
sweet flavors
worked together,
so I decided to
incorporate them—
combining caramel
and soy sauce as a
glaze for salmon,”
she says.
PTR WINNER
Jaimee
Campbell
Rice Lake, WI
Jaimee whipped up
this dip as a
lower-calorie spin
on guacamole. “A
friend had turned
me on to edamame
when I was
working to lose
baby weight, so I
decided to try it
with avocado,”
Jaimee says. She
had pesto in the
freezer, so she
added it for flavor.
“ You could also
use fresh basil if
you have it on
hand,” she says.
$200
PRIZE: TAILGATE NIBBLES
Edamame-Avocado Dip
1
12-oz. pkg. frozen shelled edamame (sweet
soybeans), thawed
1
medium avocado, halved, seeded, peeled, and
cut up
'A
cup chopped onion
3
Tbsp. lemon juice
2
Tbsp. purchased basil pesto
3A
tsp. sea salt or kosher salt
lA
tsp. freshly ground black pepper
Chopped tomato (optional)
Pita chips or tortilla chips
1
. In a food processor combine edamame, avocado,
onion, lemon juice, pesto, the
*A
teaspoon salt, and
the
l 2
3A
teaspoon pepper. Cover and process until
well combined and nearly smooth. Place dip in an
airtight container; cover. Chill until serving time.
2
. To serve, top with chopped tomato and additional
sea salt and pepper. Serve with pita or tortilla chips.
Makes
2
l/2 cups dip (twenty
2
-tablespoon servings).
2 5 4
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