Nashville House & Home & Garden™

MAY-JUN 2019

Nashville House & Home & Garden™ is the area's #1 luxury home and garden publication. We're devoted to everything for decorating and remodeling.

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K eep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens, and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect soluons for toasty days. Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutri- ous flavor. Find more refreshing meal soluons at milkmeans- Courtesy Family Features. Grilled Buttermilk Chicken Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More Prep me: 10 minutes, Cook me: 16 minutes, Servings: 4 1 1/2 cups buermilk 1 tbsp. mustard powder 1 tbsp. Sriracha 2 tsp. minced garlic 2 tsp, paprika 4 chicken drumscks, bone in, skin on 4 chicken thighs, bone in, skin on Vegetable oil, for grill 1/4 cup chopped fresh parsley 1 lemon, cut into wedges (oponal) In medium bowl, whisk buermilk, mustard powder, Sriracha, garlic, and paprika. Place chicken in large zip-top bag; pour buermilk mix- ture over chicken. Seal bag and refrigerate 2 hours or overnight. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or unl internal temperature reaches 165 F°. Transfer chicken to serving plaer. Sprinkle with parsley and serve with lemon wedges, if desired. Grilled Pizza with Arugula Pesto, Corn, and Ham Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More Prep me: 20 minutes, Cook me: 10 minutes, Servings: 6 Arugula Pesto 2 cups fresh arugula, ghtly packed 1 clove garlic 1 tbsp. lemon juice Pinch red pepper flakes, (oponal) 1/3 cup shredded Parmesan cheese 1/2 cup extra-virgin olive oil Salt, to taste Pepper, to taste Grilled Pizza 2 tbsp. flour, divided 1 lb. pizza crust dough (room temperature for refrigerated dough Vegetable oil, for grill 1/2 cup Arugula Pesto 1/2 cup part-skim ricoa cheese 1/2 cup diced deli ham 1/2 - 3/4 cup fresh corn kernels (about 1 cob) 1/4 cup thinly sliced red onion 1/4 cup shredded Parmesan cheese Heat grill to medium heat (350-400 F°). To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse unl combined then, with food processor on, drizzle in olive oil unl pesto forms, scraping down sides as needed. Taste and season with salt and pep- per, to taste. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14- to 16-inch diameter). Sprinkle remain- ing flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook unl dough is bubbling on top and golden brown on boom, 2-3 minutes. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricoa, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook unl toppings are cooking cooking

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