Mr. Food Recipes: Week of June 29

Pomegranate Fruit Mold
10 servings

2 (4-serving size) packages orange gelatin
1 cup boiling water
2 cups chilled pomegranate juice
1 (15.25-ounce) can tropical fruit cocktail, drained
1 cup lemon yogurt

1. In a large bowl, dissolve the gelatin in the boiling water.
2. Add remaining ingredients; mix until thoroughly combined. Pour into a 4-cup gelatin mold, serving bowl or individual stemmed glasses.
3. Cover and chill at least 3 hours, or until set. Unmold, slice and serve.

 

Pulled Chicken Sandwiches
4 servings

1 pound boneless, skinless chicken thighs
1 medium-sized onion, peeled and thinly sliced
1/2 cup barbecue sauce
1/4 cup water
1 tablespoon brown sugar
1 long (16- to 20-ounce) French baguette bread
4 slices American cheese

1. In a large skillet, cook the chicken and onions over medium-high heat 8 minutes, stirring occasionally.
2. Stir in barbecue sauce, water, and brown sugar; cover and cook 7 to 8 minutes, or until no pink remains in chicken.
3. Remove skillet from heat then remove chicken from skillet. Using 2 forks, shred chicken by pulling it apart, or chop chicken into small pieces. Return chicken to skillet and stir until evenly coated with sauce. Return skillet to stovetop and cook 2 to 3 minutes, or until heated through.
4. Cut baguette into 4 even pieces and slice each piece lengthwise in half. Divide chicken mixture evenly over the 4 bottom pieces of bread, top chicken with cheese slices, and serve.

 

Safe Watermelon-Handling Tips

Food Safety Tips for Watermelon:

Ripe for the Picking:
Select the best melon possible to last the longest in your kitchen. The outside of the melon should be firm and free of any major cracks or dents. Once you’ve brought your watermelon home, the general guideline is, “When in doubt, throw it out.”

Proper Temperature:
Maintain the temperature of watermelons. If you purchased it at room temperature, you can keep it at room temperature. If you refrigerate it after purchasing, be sure to keep the watermelon cool.

Cold Water Bath:
According to the FDA, you should wash all fruits and vegetables, including all melons with rinds, in cool running tap water to remove surface dirt, before cutting them for eating. Don’t forget to dry too!

Stay Clean:
Wash your hands thoroughly with soap and water before cutting watermelons. Wash all food-contact areas and equipment, such as cutting boards, counter tops, peelers and knives with hot water and soap to avoid cross contamination.

Keep It Cool:
Always refrigerate watermelon once you have cut into it. Either place in a covered container, or cover the cut surface of a melon with plastic wrap to prevent the flesh from becoming mushy. Always refrigerate immediately.
 

Tips courtesy of the National Watermelon Promotion Board. For more watermelon information, go to www.watermelon.org

Healthy and refreshing watermelon is good to the last drop, from the rind to the fruit inside! Don’t miss clicking below to check out our three incredibly easy recipes to make the most of this ruby-red produce pick!

Pickled Watermelon Rind
Watermelon Banana Split
Watermelon Pops

 

Homestyle Grilled Veggies
4 servings

3 medium-sized yellow squash, sliced 1/4-inch lengthwise
2 medium-sized green zucchini, sliced 1/4-inch lengthwise
1 each red and green bell pepper, seeded and quartered
1/4 cup canola oil
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat the grill to medium-high heat. In a large bowl, combine all the vegetables.
2. In a small bowl, combine the remaining ingredients, mix well. Drizzle over the vegetables or place in a resealable plastic bag and toss until well coated.
3. Place the vegetables on the grill for 6 to 8 minutes, or desired tenderness, turning them over once during grilling.

Recipe adapted from Canola Gourmet Cookbook
 

BONUS RECIPE! For a steak sure to cause a sizzle at your next grill-fest, click here to check out this flavorful recipe that will pair with all your favorite go-alongs!

 

A Red, White & Blue Fourth!

Our time-honored holiday tradition of setting off fireworks on the Fourth is always paired with a cookout or picnic. There are so many ways to show our patriotic colors by putting red, white and blue on our plates. And it’s easier than you’d think!

Whether you’re serving hot dogs and burgers, or picnic sandwiches and salads, colorful holiday-themed paper or plastic plates and cups will add to your festivities.

Make an appetizer with alternate slices of fresh, ruby red tomatoes and fresh mozzarella cheese. That’s our red and white. Drizzle them with a bit of olive oil, salt and pepper – maybe a garnish of fresh basil – and serve it up on a blue platter.

Really simple is serving blue corn chips paired with a choice of a rich tomato salsa and/or a creamy ranch dip.

For dessert, drizzle vanilla ice cream with strawberry syrup and a sprinkle of fresh blueberries on top, or decorate a homemade or store-bought