allrecipes Food Truck Favorites 2022_downmagaz.net

FROM ALLRECIPES.COM, THE WORLD’S LARGEST FOOD COMMUNITY—MORE THAN 60 MILLION HOME COOKS! FOOD TRUCK FAVORITES™ itt's itmaceo CARNE ASADA TAQUERIA-STYLE + TACOS LOADED BURGERS DELICIOUS DESSERTS GRILLED FISH FRIED TACOS WITH APPETIZERS CHIPOTLE-LIME DRESSING MANGO-LIME SHREDDED CHICKEN TACOS 2022

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FOOD TRUCK 42 FAVO R I T E S ™ 73 52 contents FROM ALLRECIPES.COM, THE WORLD’S LARGEST FOOD 4 ALLSTAR FOOD TRUCKS Check 50 TACO TIME All your favorite taco COMMUNITY—MORE THAN 60 MILLION HOME COOKS! out some of these Allstar-approved fillings, plus elote and guacamole! FOOD TRUCK food trucks from around America. FAVORITES™ 58 STICK IT TO ’EM Food just tastes 6 MORNIN’ SUNSHINE Sweet and CARNE ASADA it's better on a skewer. Enjoy classics and a TAQUERIA-STYLE savory breakfast recipes to jump-start few new ideas. your day. TACOS 64 TOP DOG Forget ketchup and 14 SMALL BITES Top-rated LOADED mustard—amp up hot dogs with these BURGERS appetizers that pack a flavor punch. flavorful topping ideas. DELICIOUS 20 NICE SLICE Tasty combos to 68 VEGGIE LOVE Herbivores DESSERTS top your pizza. and meat-eaters alike will love these GRILLED FISH FRIED veggie-forward dishes. TACOS WITH APPETIZERS 24 FEELIN’ FRESH Easy, breezy CHIPOTLE-LIME 74 BURGER MANIA Take a bite out recipes for lighter fare. DRESSING of these juicy burgers—there’s a patty 30 MUST-DO ’CUE Enjoy saucy for everyone! MANGO-LIME FOOD TRUCK FAVORITES SHREDDED meats and crowd-pleasing sides. 84 FRIES SO FLY Fries and tots CHICKEN TACOS 38 WHICH ’WICH? There’s no need go from side to main event with these over-the-top toppings. 2022 to choose only one of these best-loved sandwich recipes. 88 SWEET EATS You’ll definitely PHOTO CARSON DOWNING 46 SIP & SLURP Trendy drinks, want to save room for these treats and goodies. FOOD STYLING cocktails, and mocktails to quench GREG LUNA your thirst. PROP STYLING SUE MITCHELL 1

Food Truck Favorites™ 2022 allrecipes specials allrecipes magazine EXECUTIVE FOOD EDITOR Shelli McConnell EDITOR IN CHIEF Nichole Aksamit EXECUTIVE CREATIVE DIRECTOR Michael D. Belknap CREATIVE DIRECTOR Kyli Hassebrock EDITORIAL Deputy Editor Carrie Boyd Food Editor Caitlyn Diimig, RD Senior Food & Features Editor Cheryl Slocum Contributing Recipe Editor Annie Peterson Food Editor Caitlyn Diimig, RD Contributing Copy Editor Carrie Truesdell Associate Art Director Laura Engel Contributing Proofreader Maria Duryee Editorial Administrative Assistant Courtney Bush Editorial Administrative Assistant Courtney Bush Test Kitchen Lynn Blanchard; Sarah Brekke; Intern Natalie Mechem Linda Brewer, RD; Olivia Dansky; Juliana Hale; Julia Levy; Emily Nienhaus; Karen Rankin ART Creative Director Kyli Hassebrock advertising & business Associate Art Director Laura Engel Contributing Designers Shelley Caldwell, Brianna Greene PUBLISHER Donna Lindskog Contributing Illustrator Jenna Brownlee Intern Claire Taets ADVERTISING Photographers Carson Downing, Jacob Fox, Kelsey Hansen, Brie Passano NEW YORK: 212-455-1344 Food Stylists Greg Luna, Lauren McAnelly, Sammy Mila Account Manager Maggie Connolly Contributing Food Stylist Charlie Worthington Account Manager Sara D’Angelo Contributing Art Director & Prop Stylist Sue Mitchell Sales Director Tyler Hub EDITORIAL ADMINISTRATION CHICAGO: 312-853-1224 Editorial Director Jill Waage Account Director Jennifer Swanton Assistant Managing Editor Jennifer Speer Ramundt Account Director Michelle Butler-Mingey Senior Copy Editors Erika Bjorklund, National Travel Director Katy Hildman Madelaine Jerousek-Smith, Martha Coloff Long Business Manager, Editorial Cindy Slobaszewski DETROIT: 248-205-2571 Lead Business Office Assistant Gabrielle Renslow Detroit Director Karen Barnhart Associate Production Director Patrick McGowan Director, Premedia Services Amy Tincher-Durik LOS ANGELES: 310-268-7159 Director, Quality Joseph Kohler Account Manager Blair Shales Director, Food Studios Allison Lowery Director, Test Kitchen Lynn Blanchard MARKETING Director, Photo Studio Reese Strickland Associate Publisher, Marketing Sandra Salerno Roth Photo Studio Set Construction Manager Dave Decarlo Art Director Tracy D’Agostino Studios Coordinator Terri Charter Associate Marketing Manager Harley Gates Premedia Trafficking Supervisor Justin Atterberg Executive Director, Premedia Imaging Specialist Paige E. King Brand Communication Elizabeth Marsh Director, Premedia Quality Services Dale Tunender Director, Sales Strategy & Insights Nancy Elias Senior Research Manager Cheryl Campbell MEREDITH PREMIUM PUBLISHING SENIOR VICE PRESIDENT & GROUP PUBLISHER PRODUCTION Senior Production Manager Jennifer Paugh Mark Josephson Assistant Director, Premedia Trafficking Jill Cruchelow Vice President & General Manager Jeremy Biloon CIRCULATION & FINANCE Vice President, Group Editorial Director Stephen Orr Consumer Marketing Manager Laura Krogh Director, Editorial Operations & Finance Greg Kayko Business Manager Leslie Rohr Director, Brand Marketing Jean Kennedy PRESIDENT, LIFESTYLE allrecipes.com Alysia Borsa SENIOR VICE PRESIDENT AND GROUP GENERAL MANAGER, FOOD Eric Handelsman Senior Vice President & General Manager Molly Fergus General Manager Lorraine Goldberg Editorial Director Ashley Kappel FOR SYNDICATION OR INTERNATIONAL LICENSING REQUESTS OR REPRINT AND REUSE PERMISSION Email [email protected]

beep letter from the editor beep! FOOD TRUCK FAVORITES Sunny, summery weather means rolling up to your favorite local food trucks. But sometimes you just can’t wait for a music festival or weekend farmers market to get that deliciously fried fare (I’m lookin’ at you funnel cakes). If you’ve gotta have bulgogi, grinders, and cheese curds now, you’ve come to the right place. In this special issue, you’ll find all the best-loved, food truck- inspired recipes created by food lovers like you. Each recipe comes from Allrecipes, the world’s largest community of cooks. On allrecipes.com, good cooks like you are craving doughnuts and egg burritos (searches are up 86 and 21 percent, respectively), so we made sure to include them in our collection of breakfast recipes starting on page 6. We couldn’t help but notice folks are looking for creative uses for tots and french fries (searches are up 56 percent) and hot dogs (up a whopping 163 percent), so we’re showing you how to make the best poutine and what to top your tots and hot dogs with, starting on pages 84 and 64. A food truck menu isn’t complete without a skewer! You’ll find kofta, kebabs, and more on-a-stick recipes on page 58. And of course, we have plenty of tacos—the quintessential food truck food. Find all the top-rated recipes on page 50. We know you’ll love this issue. But we also hope you’ll show some love to your local food truck vendor, get inspired, and create then share recipes on allrecipes.com. Cheers to summer and good eats, CAITLYN DIIMIG, RD Food Editor, Allrecipes Follow us on social! @allrecipes LETTERS & COMMENTS: [email protected] SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at [email protected] or call 800-837-9017 3

Our Allrecipes Allstars—the most dedicated community members on allrecipes.com— recommend their favorite food trucks across the United States. MOUNTAIN THAI KITCHEN Erie, CO “This is my go-to food truck. I love everything, but the pineapple fried rice is the best. I was introduced to this truck when it rolled up to our neighborhood bocce ball tournament. It’s a fan favorite in our neighborhood.” — STACY RENNIE (@sanzoe) SQUATCHMOE’S CHANDO’S TACOS Sacramento, CA MATTIE’S PHOTOS: (LIFESTYLE) GETTY IMAGES; (FOOD) COURTESY OF FOOD TRUCKS VEGAN EATS Oklahoma City, OK “Their food is better than “Their brisket burnt any stand-alone brick-and-mortar Kansas City, MO ends are appropriately called ‘meat candy’ restaurant. And the amount “Although I’m not because of the sweet of food they give you for the a vegan, I like maple glaze.” price is insane.” Mattie’s because everything is made — SARAH E. STONE — LISA ALTMILLER (@Lisa Altmiller) (@thedailygourmet) from real food and not processed THREE LITTLE BIRDS BREAKFAST TRUCK Fort Meyers, FL ingredients. Pull up to this truck when you need The nachos are breakfast. The bananas Foster biscuits are my favorite!” incredible. — RENEE PAJESTKA (@ReneePaj) — SHELIA JOHNSON (@CookingWithShelia)

NACO BUN INTENDED Asheville, NC BONAFRIED MEXICAN EATERY “I love their Thai-inspired street New Orleans, LA food, especially their curry bowls. San Antonio, TX “My favorite During the warm days of the food truck in “For truly authentic pandemic, our community hosted New Orleans is Mexican flavors, this Bonafried. Simple truck can’t be beat! The Food Truck Saturdays where a ingredients but flavors are complex and different truck was featured each packed with interesting, and not the flavor, and service usual Tex-Mex. The couple week. People would get a little is speedy. They who own the truck use sense of community while waiting specialize in fried family recipes to create in line masked and distanced. Every chicken sliders delicious entrées, such as time I pass the truck in other parts but also serve my favorite, the Mexican of town, it reminds me of how a Belgian-style fries brisket chilaquiles! and tasty little I support them because simple food truck can cheeseburger they are following bring an entire community sliders. Truthfully, their dreams to create I want to try their a good life for their together in a very hard time.” family and share good entire menu.” food with neighbors.” — ASHLEY BERGER (@sweetpealifestyle) — DAKARI AKOREDE — BRENDA VENABLE (@Chicageaux Culinary) (@Bibi) SAM CHOY’S POKE TO THE MAX Seattle, WA FOOD TRUCK FAVORITES Don’t just go for poke. They have the best garlic chicken, served with rice and mac salad. It is a little taste of Hawaii close to home! — AMY SHEN (@Amy’s Delicious Mess) 5



AVOCADO TOAST WITH mornin’ sunshine CRUMBLED CRISPY PANCETTA HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY DORINDA MEDLEY 10 REVIEWS 2. Add eggs to drippings in skillet. Reduce heat to low. Cook until 4 slices pancetta or whites are completely set and yolks bacon, chopped start to thicken, 3 to 4 minutes. Sprinkle with salt and pepper. 4 eggs 3. Spread toast with avocado, ¼ tsp. salt then top with pancetta, eggs, and ¼ tsp. black pepper hot sauce (if using). 4 (¾-inch) slices sourdough armagazine.com/avocado-toast- or rye bread, toasted with-pancetta 2 avocados, peeled HIDDEN GEM QUICK and mashed ¼ tsp. hot sauce (optional) PER TOAST: 376 CAL; 26G FAT (7G SAT); 15G PRO; 22G CARB (6G FIBER, 2G SUGARS); 1. Cook pancetta in a large skillet 587MG SODIUM over medium heat until browned and crisp. Transfer to paper towels. “I used FOOD TRUCK FAVORITES sourdough English muffins that I had on hand. I mashed the avocado and blended it with a little lemon juice, Dijon mustard, and garlic salt.” – LM2BZ 7

OPEN-FACE SMOKED SALMON FRENCH TOAST SANDWICHES HANDS-ON 15 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY WEEZER 3 REVIEWS 1. Whisk together eggs, milk, 3. Cook spinach, stirring and herbes de Provence in a occasionally, in same skillet until 2 eggs shallow bowl. slightly wilted, 1 to 2 minutes. 1½ Tbsp. milk 2. Melt butter in a large skillet 4. Spread cream cheese on one ¼ tsp. herbes de Provence over medium heat. Working with side of each slice of toasted bread 2 slices at a time, dip bread in (½ Tbsp. per slice). Top evenly 2 Tbsp. butter egg mixture, turning once to with spinach and smoked salmon. 4 slices day-old French coat bread completely. Cook in hot If using, add tomato slices, capers, butter until golden, 1 to 2 minutes and red onion. bread (½ inch thick) per side. Transfer toasted bread to 2 cups fresh spinach leaves a paper-towel lined plate. Repeat armagazine.com/smoked- 2 Tbsp. cream cheese, with remaining bread slices, salmon-french-toast adding more butter if necessary. softened HIDDEN GEM QUICK 4 oz. lox-style smoked salmon 4 tomato slices (optional) PER SANDWICH: 191 CAL; 12G FAT (6G SAT); 4 Tbsp. capers (optional) 11G PRO; 9G CARB (1G FIBER, 2G SUGARS); 4 thin slices red onion 949MG SODIUM (optional)

“Very good mornin’ sunshine breakfast burritos with a kick! I freeze these, and my husband takes them to work along with some sour cream and salsa.” – WEBBFAM_MOEJOE SOUTHWEST BREAKFAST BURRITOS HANDS-ON 50 MIN TOTAL 1 HR, 5 MIN MAKES 20 BURRITOS SUBMITTED BY NORM WALKER 94 REVIEWS and evenly browned, 4 to 5 minutes. FOOD TRUCK FAVORITES Drain and discard any excess grease. 12 eggs Add sausage mixture to egg mixture. Stir ⅔ cup milk in tomato, cilantro, jalapeños (if using), ½ tsp. salt and taco seasoning. Allow mixture to 2 Tbsp. butter cool to room temperature. Stir in cheese. 1 cup chopped red onion 3. Spoon ½ cup filling just below 1 lb. bulk pork sausage the center of 1 tortilla. Fold bottom 2 Tbsp. minced garlic edge of tortilla over filling, then fold 1 tomato, chopped in sides and roll up from the bottom. ¼ cup chopped fresh cilantro Repeat with remaining ingredients to 1 (3.5-oz.) can diced make 20 burritos. 4. If desired, tightly wrap each burrito jalapeños (optional) with plastic wrap or parchment paper, 1 (1-oz.) pkg. taco seasoning and freeze until ready to serve. Or freeze 1½ cups shredded cheddar cheese unwrapped burritos on a baking tray, 20 (6½- to 8-inch) flour tortillas then transfer to an airtight container when frozen. To serve, heat 1 burrito, 1. Whisk together eggs, milk, and salt unwrapped, in microwave 2 minutes on in a large bowl. Heat butter in a large 50% power. Turn burrito over and heat nonstick skillet over medium heat. an additional 30 seconds on 100% power. Pour in egg mixture; cook and stir until Let stand 1 minute before eating. eggs are completely set, about 5 minutes. Transfer to another large bowl. armagazine.com/southwest- 2. Add onion to the same skillet; cook breakfast-burritos over medium heat until starting to soften, about 4 minutes. Add sausage and garlic; PER 1 BURRITO: 268 CAL; 15G FAT (6G SAT); cook and stir until sausage is crumbled 12G PRO; 20G CARB (2G FIBER, 2G SUGARS); 597MG SODIUM 9

PURPLE POWER If you can’t find purple sweet potatoes, you can also make these colorful cakes using purple Peruvian fingerlings. Their vivid hue comes from anthocyanin, an antioxidant-rich pigment that protects against chronic diseases. RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS HANDS-ON 45 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY POTATO GOODNESS NEW RECIPE GO ONLINE TO RATE & REVIEW 1 to 1½ cups vegetable oil oven to 200°F. Line a baking sheet with mixture and fold to combine. for frying, or more as needed parchment paper. Fold remaining egg mixture into 2. Put shredded russet potatoes russet potato mixture. 1 lb. russet potatoes, and 3 Tbsp. onion on a clean kitchen 4. Put four 3-Tbsp. portions batter at peeled and shredded (3 cups) towel; squeeze out as much moisture a time into hot oil and flatten with a as possible, then transfer to a bowl. Put spatula. Fry, turning once, until golden 9 Tbsp. shredded yellow or red onion shredded purple potatoes and 3 Tbsp. brown, about 8 minutes. Transfer pancakes 1 lb. purple sweet potatoes, onion in same towel; squeeze out as to prepared baking sheet; keep warm much moisture as possible, then transfer in oven. Repeat with remaining potato peeled and shredded (3 cups) to a separate bowl. Put shredded sweet mixtures, adding additional oil to the skillet 1 lb. sweet potatoes, potatoes and remaining 3 Tbsp. onion as needed. [You should have 24 pancakes in same towel; squeeze out as much total; 8 per potato batter.] peeled and shredded (3 cups) moisture as possible, then transfer to 5. Top pancakes with poached eggs 6 eggs, whisked another separate bowl. and microgreens. Serve with sour cream 1 cup potato starch 3. Whisk together the 6 whisked eggs, and harissa. 2 tsp. kosher salt potato starch, salt, and pepper in a large ½ tsp. black pepper bowl until smooth. Transfer one-third of armagazine.com/rainbow-potato- 1 tsp. balsamic vinegar egg mixture to the bowl with the purple pancakes-with-harissa 6 eggs, poached potato mixture; add balsamic vinegar and ¾ cup microgreens fold to combine. Transfer one-third of egg HIDDEN GEM VEGETARIAN GLUTEN-FREE ⅓ cup sour cream mixture to the bowl with the sweet potato ⅓ cup harissa sauce PER SERVING (4 PANCAKES AND 1 EGG): 628 CAL; 29G FAT (6G SAT); 19G PRO; 75G CARB (4G FIBER, 1. Preheat 1 cup vegetable oil in a 12-inch 4G SUGARS); 793MG SODIUM skillet until it reaches 350°F. Preheat

BETTY’S FAMOUS TIP mornin’ sunshine CINNAMON ROLLS “Putting half the If you like, add HANDS-ON 30 MIN TOTAL 3 HR, 15 MIN frosting on as 1 tsp. maple-flavor MAKES 24 ROLLS SUBMITTED BY MODIFIEDGIRL soon as they extract to the icing come out of the 53 REVIEWS oven and the with the vanilla rest on after extract in step 7. 1 cup warm water (105°F to 115°F) they’ve cooled 4½ tsp. active dry yeast makes for the 11 2½ cups plus 1 tsp. white sugar sticky-moist rolls 1 cup warm milk that so many 2⅓ cups butter, melted know and love.” 2 eggs 2 tsp. salt – SHANNONTHESHE 8 cups flour 3 Tbsp. cinnamon FOOD TRUCK FAVORITES 2 cups chopped pecans and walnuts (optional) 4 cups powdered sugar 2 tsp. vanilla extract 3 to 4 Tbsp. milk 1. Pour the warm water into a bowl. Stir in yeast and 1 tsp. white sugar. Allow yeast mixture to stand until it forms a foam layer on top, about 10 minutes. 2. Put warm milk, ⅔ cup white sugar, ⅔ cup melted butter, the eggs, salt, and yeast mixture into a mixing bowl. Mix with an electric mixer until all ingredients are incorporated. Add 4 cups flour and mix at medium speed until dough forms, about 5 minutes. Beat remaining 4 cups flour into dough until just combined. Transfer to a lightly floured surface. Knead with hands until dough is slightly stiff and sticky, about 5 minutes. 3. Transfer dough to a large greased bowl, turning once to grease surface of dough. Cover with plastic wrap. Let rise in a warm place until dough is double in size, about 1½ hours. 4. Remove plastic wrap from bowl and punch down dough. Transfer dough to a well-floured surface. Cut dough in half. Let rest, covered, about 5 minutes. 5. Meanwhile, for filling, stir together 1½ cups white sugar and the cinnamon in a bowl. Roll each dough portion into a 12x15-inch rectangle. Brush dough portions with ½ cup melted butter. Sprinkle each portion evenly with filling, leaving a 1-inch border on one long edge. Top with nuts (if using). Starting with filled long edge, tightly roll up each dough portion and pinch edge of log to seal. Cut each log into 12 rolls. 6. Grease a 13x18-inch baking sheet with ½ cup melted butter; sprinkle with ⅓ cup white sugar. Arrange rolls with space between them on baking sheet. Let rise in a warm place about 45 minutes. Preheat oven to 350°F. Bake rolls until golden brown, 25 to 30 minutes. 7. Meanwhile, beat together powdered sugar, ⅔ cup melted butter, and the vanilla in a bowl. Add milk, 1 tsp. at a time, to make a smooth icing. Spread over warm rolls. armagazine.com/bettys-famous- cinnamon-rolls PER ROLL: 546 CAL; 25G FAT (12G SAT); 6G PRO; 76G CARB (3G FIBER, 42G SUGARS); 349MG SODIUM

“This recipe is amazing. Delicious and light! I don’t own a deep-fryer and I was still successful.” – THEL MY MOM’S RAISED DOUGHNUTS HANDS-ON 1 HR TOTAL 3 HR, 10 MIN SERVES 14 SUBMITTED BY PEGGIANNE 191 REVIEWS ¾ cup milk 3. Add yeast mixture, eggs, and 7. Meanwhile, for icing, whisk ⅓ cup vegetable shortening 1 cup flour to cooled milk mixture. together powdered sugar, vanilla, ¼ cup plus 1 tsp. white sugar Beat with an electric mixer at and 1 Tbsp. water in a bowl. Add 1 tsp. salt low speed until smooth. Gradually more water, if necessary. ½ cup warm water beat in remaining flour to make 8. Add 2½ to 3 inches of oil to a a soft dough. deep-fryer or 4-qt. pan. Heat oil to (105°F to 115°F) 4. Continue beating at low 365°F. [Use a frying thermometer to 2 (0.25-oz.) pkg. active speed until dough pulls away monitor temperature to keep it as from sides of bowl, 2 to 3 minutes. close to 365°F as you can.] dry yeast Dough will be soft. 9. Working in batches of 2 or 3 at 2 eggs 5. Turn dough out onto a well- a time, gently drop cutouts into 4 cups sifted flour floured work surface and knead until hot oil. Fry doughnuts and holes, 2 cups sifted powdered sugar smooth and elastic, 2 to 3 minutes. turning once, until light and golden, 1 tsp. vanilla extract [Take care not to add too much about 2 minutes. 1 to 3 Tbsp. water flour; the softer the dough, the 10. Transfer doughnuts and holes to lighter the doughnuts.] Put dough cooling rack. Let cool about 1 minute Vegetable oil for frying in a lightly greased bowl, turning before dipping into icing. Transfer to ⅓ to ½ cup sprinkles, shredded once to grease surface of dough. a platter. Top with sprinkles, coconut, Cover with wax paper. Let rise in a or nuts (if using). Let stand until icing coconut, or chopped nuts warm place until dough is double in is set, about 30 minutes. (optional) size, 1 to 1½ hours. 6. Punch down dough and roll out armagazine.com/moms-raised- 1. Cook milk and vegetable on a well-floured work surface to doughnuts shortening in a small saucepan ½ inch thick. Cut dough with a over medium-low heat, stirring floured 3½-inch round doughnut PER 1 DOUGHNUT AND 1 DOUGHNUT HOLE: occasionally, until shortening has cutter, dipping cutter in flour 411 CAL; 20G FAT (4G SAT); 6G PRO; 50G CARB melted and mixture has tiny between cuts. [Or use a 3½-inch (1G FIBER, 24G SUGARS); 184MG SODIUM bubbles around edges. Remove round cutter and a 1-inch round from heat and transfer to a mixing cutter for center.] Transfer cutouts CHOCOLATE ICING bowl. Add ¼ cup white sugar and to a floured baking sheet, leaving at the salt. Let stand until mixture least 1 inch between cutouts. Let rise, Microwave 1 cup chopped cools to 105°F to 115°F. covered with a towel, until very light semisweet chocolate in a medium 2. Stir together the warm water, and fluffy, 40 minutes to 1 hour. Set a bowl on 70% power about 1 minute. yeast, and remaining 1 tsp. white cooling rack over a baking sheet. Stir and microwave 30 seconds sugar in a small bowl. Allow yeast more or until melted. Stir in ¼ cup mixture to stand until it forms a foam softened butter. Whisk in 2 to layer on top, about 10 minutes. 3 Tbsp. light corn syrup until glossy. Use immediately.

mornin’ sunshine “These beignets BEIGNETS remind me of the ones from HANDS-ON 30 MIN TOTAL 4 HR, 45 MIN  the original MAKES 16 BEIGNETS SUBMITTED BY GINAMPLS Café du Monde in New Orleans. 239 REVIEWS I’ll probably add a little ¾ cup warm water (105°F to 115°F) vanilla to the 1 (0.25-oz.) pkg. active dough to enhance the dry yeast (2¼ tsp.) flavor ¼ cup white sugar next time.” ½ cup evaporated milk 1 egg – LIL’ MENEHUNE ½ tsp. salt 3½ cups flour 2 Tbsp. vegetable shortening FOOD TRUCK FAVORITES Vegetable oil for frying 2 Tbsp. powdered sugar 1. Pour warm water into a large bowl. Stir in yeast and 1 Tbsp. white sugar. Allow yeast mixture to stand until it forms a foam layer on top, about 10 minutes. Add remaining white sugar, the evaporated milk, egg, and salt. Blend well. Mix in 2 cups flour and beat until smooth. Beat in shortening, and stir in remaining 1½ cups flour. Chill, covered, at least 4 hours and up to 24 hours. 2. Divide dough in half. On a generously floured surface, roll each portion to a 6x12-inch rectangle, about ¼ inch thick. Cut each portion into 8 (3-inch) squares. 3. Add 2½ to 3 inches of oil to a deep- fryer or 4-qt. pan. Heat oil to 360°F. [Use a frying thermometer to monitor temperature to keep it as close to 360°F as you can.] Working in batches, fry squares 2 to 3 minutes or until golden brown. (If beignets do not pop up, oil is not hot enough.) Drain on paper towels. 4. Dust powdered sugar over hot beignets. Serve warm. armagazine.com/beignets PER BEIGNET: 192 CAL; 8G FAT (1G SAT); 4G PRO; 16G CARB (1G FIBER, 5G SUGARS); 86MG SODIUM 13



KETO COCONUT SHRIMP small bites “To cut down HANDS-ON 20 MIN TOTAL 30 MIN on fat, I used SERVES 8 SUBMITTED BY TANAAMEN half low-fat NEW RECIPE GO ONLINE TO RATE & REVIEW Greek-style yogurt and half 1 lb. fresh or frozen extra-jumbo olive oil mayo.” shrimp, peeled and deveined (thawed if frozen) – KACIE2284 ¼ tsp. sea salt ¼ tsp. black pepper FOOD TRUCK FAVORITES ½ cup coconut flour 1 tsp. garlic powder 1 tsp. onion powder 2 eggs 2 Tbsp. water ⅔ cup finely chopped macadamia nuts ⅔ cup unsweetened flaked coconut 2 to 3 Tbsp. ghee or butter Cilantro-Jalapeño Aioli (recipe, below) 1. Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper. 2. Stir together coconut flour, garlic powder, and onion powder in a shallow dish. In a second shallow dish, thoroughly whisk eggs and the water. In a third shallow dish, mix together macadamia nuts and coconut. 3. Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia- coconut mixture. Arrange coated shrimp on prepared baking sheet. 4. Heat 2 Tbsp. ghee in a large skillet over medium heat until melted; add half of shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes. Drain on paper towels. Repeat with remaining shrimp, adding additional ghee as needed. Serve with Cilantro- Jalapeño Aioli. armagazine.com/keto-coconut-shrimp HIDDEN GEM QUICK GLUTEN-FREE PER SERVING (2 SHRIMP AND 2 TBSP. AIOLI): 344 CAL; 28G FAT (11G SAT); 14G PRO; 9G CARB (5G FIBER, 2G SUGARS); 418MG SODIUM CILANTRO- JALAPEÑO AIOLI HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY ATB 76 REVIEWS Combine ¾ cup olive oil mayonnaise; ½ cup packed fresh cilantro leaves; 1 jalapeño pepper, seeds and membranes removed, diced; 1 to 2 cloves garlic, halved; 1½ Tbsp. apple cider vinegar, ¾ tsp. cumin, and ¼ tsp. salt in a blender or food processor. Blend until smooth. Chill, covered, at least 1 hour. Makes 1 cup. armagazine.com/cilantro-jalapeno-aioli 15

REAL WISCONSIN FRIED CHEESE CURDS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 16 SUBMITTED BY MARKG238 75 REVIEWS For deep-fat frying, choose a high-smoke-point vegetable oil with a neutral flavor, such as corn, canola, or sunflower oil. “We laid the ¾ cup beer 2. Add 1½ inches of oil to a cheese curds flat 2 eggs medium saucepan or deep- ¼ cup milk fryer. Heat oil to 375°F. [Use a on a cookie 1 cup flour frying thermometer to monitor sheet in the ½ tsp. salt temperature to keep it as close freezer for a few 1½ lb. cheese curds, to 375°F as you can.] Working minutes before in batches, fry curds until dipping them in broken apart golden brown, 1 to 2 minutes. the batter. This Vegetable oil for frying Drain on paper towels. (Keep keeps the Ranch dressing cooked cheese curds warm cheese from on a baking sheet in a 200°F puddling in the 1. Whisk together beer, eggs, oven.) Repeat with remaining hot deep fryer.” and milk in a large bowl. Add curds. Serve hot with ranch flour and salt, and whisk to dressing. – COOKINGMAMA form a smooth, thin batter. Working with about 6 cheese armagazine.com/real- curds at a time, put curds into wisconsin-fried-cheese-curds batter and stir to coat. Remove curds with a wire QUICK strainer, shaking to remove excess batter. PER ⅓ CUP: 291 CAL; 23G FAT (9G SAT); 12G PRO; 7G CARB (0G FIBER, 0G SUGARS); 354MG SODIUM SAFETY FIRST! For more information about oils and smoke points to help you deep-fat fry safely, hover your phone's camera here (no app download needed!). BEST FRIED GREEN TOMATOES HANDS-ON 30 MIN TOTAL 30 MIN  SERVES 4  SUBMITTED BY DIANA SWENSON-SIEGEL 747 REVIEWS “I loved these These are great on their own, but try serving with an aioli, such tomatoes! I used as the one featured in Mom’s Cajun Hush Puppies (page 18). only egg 4 large green tomatoes mixture to coat completely. whites and they ½ cup flour 3. Add 1½ inches of oil to a came out super 2 eggs large skillet. Heat oil to 350°F. ¼ cup milk [Use a frying thermometer to crispy and ½ cup cornmeal monitor temperature to keep crunchy. I find ½ cup dried bread crumbs it as close to 350°F as you egg yolks can 2 tsp. kosher salt can.] Working in batches of make fried foods ¼ tsp. black pepper 4 or 5 slices (make sure they a little greasy.” do not touch), fry until golden, Vegetable oil for frying 1½ to 2 minutes per side. Drain – SUSAN on paper towels. Sprinkle with 1. Core and slice tomatoes additional salt and pepper. ½ inch thick. Discard ends or (Keep cooked tomato slices reserve for another use. warm in a 300°F oven.) 2. Add flour to a shallow dish. In a second shallow dish, whisk armagazine.com/best-fried- together eggs and milk. In a green-tomatoes third shallow dish, mix together cornmeal, bread crumbs, salt, QUICK VEGETARIAN and pepper. Dip tomatoes in flour to coat, followed by egg PER 4-SLICE SERVING: 308 CAL; 15G FAT mixture. Dredge in bread crumb (2G SAT); 8G PRO; 35G CARB (2G FIBER, 2G SUGARS), 709MG SODIUM

CHEESY “Instead of small bites POTATO SKINS frying, I baked my potatoes in HANDS-ON 5 MIN TOTAL 1 HR, 25 MIN the oven for SERVES 12 SUBMITTED BY MISTY 1 hour at 425°F. The skins got 293 REVIEWS very crispy, then all I had to do 6 (6- to 8-oz.) russet potatoes was cut in half Vegetable oil for frying and scoop out 2 cups shredded the pulp.” cheddar cheese (8 oz.) – MAGGIE MCGUIRE 6 slices bacon, crisp-cooked and crumbled “I arranged the skins on a platter ½ cup sour cream ¼ cup sliced green onion with a bowl of sour cream and Cracked black pepper drizzled them with a tiny bit of 1. Preheat oven to 425°F. Pierce white truffle oil. potatoes with a fork. Put on a lightly When you’re in greased 10x15 inch baking sheet. Bake until tender, 40 to 60 minutes. the mood for 2. Let potatoes cool 10 minutes. wicked, cheesy, Cut potatoes in half lengthwise. Scoop flesh out of potatoes, leaving over-the-top ¼-inch-thick potato shell. indulgence, this 3. Add 1½ inches of oil to a large is the way to go.” saucepan or 6-qt. Dutch oven. Heat oil to 365°F. [Use a frying thermometer to – TRUFFLEBUN monitor temperature to keep it as close to 365°F as you can.] Working in batches of 2 or 3 potato shells, fry until golden brown, 3 to 5 minutes. Drain on paper towels. Preheat oven to 375°F. 4. Fill potato shells with cheese and bacon, and return to baking sheet. 5. Bake until cheese is melted, about 7 minutes. Serve hot topped with sour cream, green onion, and pepper. armagazine.com/cheesy-potato-skins GLUTEN-FREE PER 1 POTATO SKIN: 286 CAL; 21G FAT (6G SAT); 8G PRO; 17G CARB (1G FIBER, 1G SUGARS); 197MG SODIUM FOOD TRUCK FAVORITES 17

CRAB RANGOON MOZZARELLA STICKS HANDS-ON 30 MIN TOTAL 1 HR, 20 MIN MAKES 16 STICKS SUBMITTED BY SAMMY MILA NEW RECIPE GO ONLINE TO RATE & REVIEW 1 (8-oz.) pkg. cream each half crosswise into 8 sticks cheese, softened to create sixteen 4x1-inch sticks. 3. Put flour in a shallow dish. 8 oz. mozzarella cheese, In a second shallow dish, beat shredded (2 cups) together eggs and the water. Put panko in a third shallow dish. Dip 1 (8-oz.) pkg. imitation cream cheese sticks into flour, crabmeat, chopped shaking off excess, then dip into egg mixture. Coat with panko. ¼ cup sliced green onion, Put breaded sticks on a baking plus more for garnish sheet and freeze 15 minutes. 4. Add 1½ inches of oil to a 1 Tbsp. powdered sugar medium saucepan. Heat oil to ½ tsp. salt 375°F. [Use a frying thermometer ¼ tsp. garlic powder to monitor temperature to ½ cup flour keep it as close to 375°F as you 2 eggs can.] Working in batches of 3 or 2 Tbsp. water 4 sticks, fry until golden brown, 1¾ cups panko bread crumbs about 1 minute. Drain on paper towels. (Keep fried sticks warm Vegetable oil for frying on a baking sheet in a 200°F Sweet chili sauce oven.) Repeat with remaining sticks. Keep uncooked sticks in 1. Line an 8x8-inch baking pan freezer until ready to fry. Serve with parchment paper so the with chili sauce and garnish with paper hangs over sides of pan. green onion. Stir together cream cheese, mozzarella cheese, crabmeat, armagazine.com/crab-rangoon- green onion, sugar, salt, and mozzarella-sticks garlic powder in a bowl. Transfer to prepared pan, spreading in an PER 1 STICK: 199 CAL; 12G FAT (5G SAT); even layer. Freeze 30 minutes. 7G PRO; 14G CARB (1G FIBER, 5G SUGARS); 2. Lift cream cheese mixture 383MG SODIUM from pan using the parchment paper. Cut mixture in half. Cut MOM’S CAJUN HUSH PUPPIES HANDS-ON 20 MIN TOTAL 50 MIN SERVES 14 SUBMITTED BY BRITTNICHOLE92 7 REVIEWS 2. Whisk together flour, cornmeal, “Make sure you sugar, Parmesan cheese, Cajun brown them well ¾ cup mayonnaise seasoning, and baking powder in a so they cook all 2 cloves garlic, minced large bowl. Mix together egg, corn, the way through. 1 to 2 Tbsp. lemon juice and milk in another bowl. Stir in bell 1 to 2 tsp. hot pepper sauce pepper, onion, and pimiento pepper If they brown 1½ cups flour until well combined. Add corn lightly, they’re ¾ cup cornmeal mixture to dry ingredients and stir not quite done ¼ cup sugar just until combined. in the center.” ¼ cup grated Parmesan cheese 3. Add 2 inches of oil to a deep-fat 1½ Tbsp. Cajun seasoning fryer or large saucepan. Heat oil to – ELLONWHEELS 350°F. [Use a frying thermometer [add ½ tsp salt if using to monitor temperature to keep it salt-free Cajun seasoning] as close to 350°F as you can.] 1 Tbsp. baking powder 4. Add five 1-Tbsp. portions of 1 egg, lightly beaten batter to hot oil. Fry, turning once, 1 (8.25-oz.) can until golden brown and cooked cream-style corn through, about 4 minutes. Drain ¼ cup milk on paper towels. Repeat with ½ cup finely chopped green remaining batter. (Keep cooked bell pepper hush puppies warm on a baking ½ cup finely chopped onion sheet in a 200°F oven.) Serve warm ¼ cup chopped with aioli. pimiento peppers Vegetable oil for frying armagazine.com/moms-cajun- hush-puppies 1. For aioli, stir together mayonnaise, garlic, lemon juice, HIDDEN GEM VEGETARIAN and hot sauce in a small bowl. Chill, covered, until ready to serve. PER 3 HUSH PUPPIES: 246 CAL; 15G FAT (3G SAT); 3G PRO; 24G CARB (1G FIBER, 6G SUGARS); 318MG SODIUM

PRETZEL small bites BRATWURST BITES “I have made these with all HANDS-ON 15 MIN TOTAL 30 MIN SERVES 12 SUBMITTED BY BETTY SOUP kinds of sausage: hot 3 REVIEWS dogs, kielbasa, bratwurst—all 6 cups water ⅓ cup baking soda delicious.” 1 (13.8- to 14.56-oz.) pkg. – PETRA refrigerated pizza dough or 14 to 16 oz. purchased prepared pizza dough 2 (14-oz.) pkg. smoked bratwurst (12 links) Kosher salt (optional) 1. Preheat oven to 450°F. Lightly grease a baking sheet or line with foil. 2. Stir together the water and baking soda in a large saucepan. Bring to a boil. 3. Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch-wide strips. Wrap each strip tightly around a bratwurst link in a spiral, pinching edges to seal and leaving about ½ inch of bratwurst peeking out of each end. 4. Add 3 wrapped bratwurst at a time to boiling water. Boil about 30 seconds. Transfer bratwurst to prepared baking sheet. Sprinkle with salt (if using). Repeat with remaining wrapped bratwurst. 5. Bake bratwurst until golden brown, turning once halfway through, about 15 minutes. Cut each pretzel bratwurst into thirds crosswise. armagazine.com/pretzel-bratwurst-bites HIDDEN GEM QUICK PER 3-BITE SERVING: 297 CAL; 18G FAT (3G SAT); 12G PRO; 18G CARB (1G FIBER, 1G SUGARS); 768MG SODIUM Serve brat FOOD TRUCK FAVORITES bites with a mix of mustards, such as Dijon, ground, hot, and honey. 19



JAY’S SIGNATURE PIZZA CRUST nice slice HANDS-ON 20 MIN TOTAL 1 HR, 55 MIN SERVES 16 SUBMITTED BY JASON SHARP 3,288 REVIEWS dough. Transfer dough to a well-oiled We divided this dough to make two bowl, turning once to grease surface of thin crusts, but it can make one dough. Cover with a cloth and let rise deliciously thick mega-crust. We until dough doubles in size, about 1 hour. then topped Jason Sharp’s crust 3. Put a pizza stone on a lower oven recipe with pizza sauce, fresh rack and preheat oven to 425°F. mozzarella, and basil leaves. 4. Transfer dough to a sheet of foil and punch down. Cover and let stand 1½ cups warm water (105°F to 5 minutes. Divide dough into 2 pieces, 115°F) and pat or roll each into a 12-inch round. 5. Working with 1 dough round at a 2¼ tsp. active dry yeast time, slide foil and dough onto a baking ½ tsp. brown sugar sheet. Spread ½ cup sauce over dough. 2 Tbsp. olive oil Top with half the mozzarella slices. 1 tsp. salt Carefully slide foil and pizza onto hot 4 to 4¼ cups flour pizza stone. Bake until cheese and crust 1 cup pizza sauce are golden brown, 18 to 20 minutes. 2 (8-oz.) fresh mozzarella Repeat with remaining dough, sauce, cheese balls, sliced and mozzarella. Slice each pizza Fresh basil leaves into 8 pieces. Sprinkle with basil just before serving. 1. Stir together the water, yeast, and brown sugar in a large bowl. Let stand armagazine.com/jays-signature- 10 minutes, then stir in oil and salt. Mix pizza-crust in 3¾ cups flour. 2. Turn out dough onto a well-floured HEALTHY VEGETARIAN surface. Knead in enough remaining flour to make a smooth, slightly sticky PER SLICE: 210 CAL; 7G FAT (3G SAT); 9G PRO; 26G CARB (1G FIBER, 1G SUGARS); 287MG SODIUM NO STONE? NO PROBLEM. If you don’t have a pizza stone, lightly oil a 12-inch pizza pan. Pat one dough piece into pan, cover, and let dough rise 15 to 20 minutes before topping and baking in Step 5. FOOD TRUCK FAVORITES 21

SWEET HONEYED CANADIAN PEAR & WALNUT BACON PIZZA PIZZA R I C O T TA RED SAUCE + + FETA CRUMBLES SHREDDED MOZZARELLA + + PEAR SLICES CANADIAN + BACON CHOPPED + TOASTED WA L N U T S PINEAPPLE CHUNKS + FRESH SAGE + HONEY + FLA KY SALT BUFFALO SPICY CHICKEN CHORIZO PIZZA PIZZA ALFREDO SALSA VERDE SAUCE + + CHORIZO SHREDDED CHICKEN + + COTIJA CRUMBLES B U F FA LO SAUCE + + FRESH JALAPEÑO BLUE CHEESE CRUMBLES SLICES + CELERY LEAVES

MEAT & nice slice PEPPER BARBECUE PIZZA PORK PIZZA RED SAUCE BARBECUE + SAUCE PEPPERONI + + PULLED PORK GROUND + I TA L I A N SAUSAGE SHREDDED PEPPER JACK + CHEESE YELLOW BELL PEPPER + + FRESH RED ONION SHREDDED MOZZARELLA SLICES PESTO & PROSCIUTTO PIZZA PESTO + GOAT CHEESE CRUMBLES + PROSCIUTTO + ARUGULA + OLIVE OIL NOT I N T O D I Y ?USE A STORE-BOUGHT CRUST OR FRESH OR FROZEN PIZZA DOUGH. FOOD TRUCK FAVORITES 23



feelin’ fresh “Simple and straightforward, just how a salad should be. The celery leaves add a lot of flavor, so be sure to include them.” – SOUP LOVING NICOLE CHOPPED SALAD WITH BUTTERMILK DRESSING HANDS-ON 20 MIN TOTAL 20 MIN SERVES 6  SUBMITTED BY FOODRIGHT’S YOUTH CHEF ACADEMY 4 REVIEWS Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. For Dressing For Salad Make Dressing FOOD TRUCK FAVORITES 2 Tbsp. buttermilk 2 romaine lettuce hearts, 1. Whisk together dressing ingredients 2 Tbsp. sour cream chopped into 1-inch pieces in a small bowl until well blended. Chill, 2 Tbsp. mayonnaise 1 cup chopped covered, up to 1 week. 1 Tbsp. lemon juice cauliflower florets 1 Tbsp. minced celery 1 large cucumber, chopped Make Salad 1 Tbsp. minced fresh parsley 1 red bell pepper, chopped 2. Toss together salad ingredients in a 1 tsp. minced fresh dill 1 carrot, chopped large bowl. Serve with dressing. Season ½ tsp. Dijon mustard 1 celery stalk with with additional salt and black pepper. ¼ tsp. onion powder leaves, chopped ¼ tsp. salt, or more to taste 3 green onions, sliced armagazine.com/chopped-salad- ¼ tsp. black pepper, or ¼ cup sunflower seeds with-buttermilk-dressing more to taste 1½ Tbsp. chopped fresh parsley HEALTHY QUICK GLUTEN-FREE PER 1½-CUP SERVING: 111 CAL; 7G FAT (1G SAT); 3G PRO; 3G CARB (3G FIBER, 5G SUGARS); 163MG SODIUM 25

JICAMA AND TROPICAL FRUIT SALAD HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN SERVES 8 SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW Jicama [HEE-kah-mah], also called a Mexican turnip or Mexican potato, is a starchy root vegetable you can eat raw. It soaks up the flavor of the fruits in this salad and still keeps its crunch. 8 oz. jicama, peeled and cut into thin slivers (2 cups) 6 oz. mango, peeled and roughly chopped (1 cup) 6 oz. pineapple, peeled and roughly chopped (1 cup) 4 kiwis, peeled, sliced, and quartered 1 tsp. lime zest 3 Tbsp. freshly squeezed lime juice 3 Tbsp. chopped fresh mint leaves 2 tsp. honey Toss all ingredients together in a bowl. Chill, covered, at least 2 hours before serving. armagazine.com/jicama-and- tropical-fruit-salad HEALTHY VEGETARIAN GLUTEN-FREE PER ½-CUP SERVING: 41 CAL; 0G FAT (0G SAT); 1G PRO; 10G CARB (2G FIBER, 6G SUGARS); 2MG SODIUM

feelin’ fresh SHRIMP SPRING ROLLS HANDS-ON 15 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY EATANDRUN NEW RECIPE GO ONLINE TO REVIEW 4 (8-inch) round rice papers Top with 1 oz. shrimp, ¼ cup If you like, FOOD TRUCK FAVORITES ¾ cup cooked rice vermicelli cabbage, 2 Thai basil leaves, replace the shrimp and ½ Tbsp. peanut sauce. with cooked shredded noodles, snipped 2. Fold and lightly press bottom 4 oz. peeled cooked shrimp, edge of rice paper over filling, chicken and the tucking it underneath as you roll cabbage with halved lengthwise away from you. Fold in sides and shredded carrots. 1 cup shredded red cabbage continue to roll up tightly. Repeat 8 fresh Thai basil leaves with remaining ingredients. 27 2 Tbsp. peanut sauce, Serve spring rolls with lime wedges and additional peanut sauce. plus more for dipping Lime wedges armagazine.com/shrimp- spring-rolls 1. Dip 1 rice paper into warm water in a 9-inch pie plate. Transfer to a HIDDEN GEM HEALTHY QUICK work surface and let stand a few seconds to soften. Arrange 3 Tbsp. PER SPRING ROLL: 164 CAL; 4G FAT (1G SAT); rice noodles across the lower 10G PRO; 23G CARB (1G FIBER, 5G SUGARS); third of the softened rice paper. 178MG SODIUM

CUCUMBER “I think SANDWICHES one avocado HANDS-ON 10 MIN TOTAL 10 MIN is enough. SERVES 4 SUBMITTED BY REDVELVET22 Instead of mashing, I slice 316 REVIEWS the avocado and add to the 8 thick slices sandwich.” whole-wheat bread – KIMAR ½ cup cream cheese, softened (4 oz.) 1 to 2 English cucumbers, sliced into about 24 pieces 4 tsp. olive oil 4 tsp. red wine vinegar 2 tomatoes, sliced 4 leaves lettuce 1 cup sliced pepperoncini or banana peppers 2 avocados, peeled, seeded, and mashed On each bread slice spread 1 Tbsp. cream cheese. Arrange cucumbers evenly in a single layer on 4 bread slices and drizzle with oil and vinegar. Layer on tomatoes, lettuce, and pepperoncini. Spread avocado over cream cheese on remaining 4 bread slices. Put spread side down on pepperoncini and serve immediately. armagazine.com/cucumber- sandwiches QUICK VEGETARIAN PER SANDWICH: 416 CAL; 27G FAT (8G SAT); 11G PRO; 37G CARB (9G FIBER, 7G SUGARS); 640MG SODIUM “A great summertime sandwich! One of my favorites. I used pita bread, but my husband prefers tortilla wraps.” – BABSKITCHEN

feelin’ fresh FURŪTSU SANDOS (FRUIT SANDWICHES) HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 4 SUBMITTED BY SAMMY MILA NEW RECIPE GO ONLINE TO REVIEW These are typically made with shokupan, a Japanese milk bread that can be hard to find stateside. Pillowy white sandwich bread works, too. ½ cup whipping cream bread slices, working from one corner EDITOR’S TIP FOOD TRUCK FAVORITES 1 Tbsp. powdered sugar to the opposite corner. Fill in the ½ tsp. vanilla extract areas on both sides of the row with After wrapping your fruit 4 slices Japanese milk bread remaining fruit pieces, cutting to fit as sandwiches, use a marker necessary. Top with remaining bread to draw a line on the or soft white sandwich bread, slices, cream sides down. Tightly wrap plastic wrap showing which crusts removed sandwiches in plastic wrap (see tip, way the diagonal row of 2 cups fresh fruit, such as hulled right). Chill at least 1 hour and up fruit goes, so you’ll know whole strawberries, peeled to 24 hours. where to cut. whole or halved kiwi fruits, 3. Remove plastic wrap. With a peeled mandarin orange slices serrated knife, carefully cut sandwich 29 or segments, and/or grapes in half diagonally, slicing through the diagonal fruit row. 1. Beat together cream, powdered sugar, and vanilla in a bowl with an armagazine.com/furutsu-sando electric mixer on medium until stiff peaks form, 3 to 5 minutes. HIDDEN GEM VEGETARIAN 2. Spread 1 side of each bread slice with whipped cream. Arrange fruit PER ½ SANDWICH WITH STRAWBERRIES: pieces in a diagonal row on 2 of the 185 CAL; 12G FAT (7G SAT); 3G PRO; 17G CARB (1G FIBER, 1G SUGARS); 131MG SODIUM



CHEF JOHN’S BARBECUE CHICKEN must-do ’cue HANDS-ON 15 MIN TOTAL 2 HR, 5 MIN SERVES 10 SUBMITTED BY CHEF JOHN 107 REVIEWS 4. Mix salt, onion powder, black pepper, paprika, and cayenne in a small bowl. 1 (4½-lb.) chicken, cut into Remove chicken from marinade; pat dry 10 pieces (2 thighs, with paper towels and discard marinade. 2 drumsticks, 2 wings, and Sprinkle spice mixture over chicken. 4 halved-breast pieces), 5. Put chicken, skin sides down, on grill or 4 lb. chicken pieces with skin rack directly over heat. Grill, covered, just until grill marks form, 3 to 4 minutes. ¼ cup rice vinegar Transfer chicken to the indirect side of 2 Tbsp. barbecue sauce, plus the grill, turning the pieces skin side up. Grill, covered, brushing with remaining ½ cup for brushing ½ cup barbecue sauce every 6 minutes, 2 cloves garlic, minced until an instant-read thermometer 2 tsp. kosher salt inserted into thickest parts (do not 1 tsp. onion powder touch bone) registers 170°F in the 1 tsp. black pepper breast or 175°F in the thigh or leg, 45 to 1 tsp. paprika 55 minutes. [Small pieces cook faster ½ tsp. cayenne pepper than larger pieces, so check smaller 1. Cut two ½-inch-deep slashes in skin pieces first. To avoid contaminating side of each chicken thigh. Cut one ½-inch-deep slash in thickest part of cooked chicken with raw chicken juices, each breast piece and drumstick. Put chicken pieces in a zip-top plastic bag use a clean brush and bowl and fresh set in a shallow dish. 2. Whisk together vinegar, 2 Tbsp. barbecue sauce for any basting you do barbecue sauce, and the garlic in a small bowl. Add to chicken. Seal bag, turning during the last 10 minutes of cooking.] to coat. Chill 1 hour. 3. Preheat an outdoor grill to medium- armagazine.com/chef-johns- high (375°F to 450°F) indirect cooking barbecue-chicken and lightly oil grate. PER 1-PIECE SERVING: 321 CAL; 20G FAT (6G SAT); 26G PRO; 7G CARB (0G FIBER, 5G SUGARS); 452MG SODIUM “So finger- “I really liked this licking good! recipe and will Flavorful, juicy, use it again. and exactly Next time I will what you want cook it skin side in barbecue down longer and at a slightly chicken.” lower temp.” –RAINBOWJEWELS – FRANCO FOOD TRUCK FAVORITES 31

BAKED BABY BACK RIBS HANDS-ON 15 MIN TOTAL 3 HR, 20 MIN SERVES 4 SUBMITTED BY CHEF JOHN 581 REVIEWS 4. Generously apply dry rub to all sides of rib racks. With rib racks meat 1 Tbsp. ground ancho side down, fold foil around each rack chile pepper to create a tight seal. Transfer to a shallow baking pan. 1½ tsp. white sugar 5. Bake until tender and cooked 1½ tsp. brown sugar through, about 2 hours. Let stand, 1½ tsp. kosher salt still wrapped in foil, 15 minutes. ¾ tsp. black pepper 6. Increase oven temperature ½ tsp. cumin to 350°F. Open foil; drain and discard ½ tsp. dry mustard any accumulated juices and fat. ⅛ tsp. cayenne pepper Brush rib racks with barbecue sauce ⅛ tsp. ground chipotle on all sides. 7. Turn rib racks meat side up and chile pepper return to oven, leaving foil packets 2 racks pork loin baby back open. Bake about 16 minutes, then brush barbecue sauce on meat side ribs (4 to 5 lb.) only. Repeat baking and brushing 1½ cups barbecue sauce, with sauce 2 more times, for a total of 48 minutes baking time. plus more for serving 8. Cut rib racks into individual rib segments and serve with additional 1. Preheat oven to 250°F. barbecue sauce. 2. For dry rub, mix ancho chile pepper, white sugar, brown sugar, salt, armagazine.com/baked-baby- black pepper, cumin, dry mustard, back-ribs cayenne pepper, and chipotle pepper in a small bowl until combined. PER 6 RIBS: 565 CAL; 23G FAT (8G SAT); 3. Put ribs, meat sides down, on foil. 48G PRO; 41G CARB (1G FIBER, 34G SUGARS); Loosen membrane on back of ribs 1,597MG SODIUM with the tip of a knife. Grip edge of membrane with a paper towel and pull away; discard. “The meat was so tender I actually couldn’t cut through it. It fell right off the bone! This will be my go-to recipe for ribs!” – CASS

GRANDMOTHER’S BUTTERMILK CORNBREAD must-do ’cue HANDS-ON 15 MIN TOTAL 45 MIN SERVES 8 SUBMITTED BY BETHANY WEATHERSBY “In my opinion, 5,465 REVIEWS eggs until well blended. Whisk together the only way to buttermilk and baking soda in a small cook cornbread ½ cup butter bowl; stir into mixture in skillet. Stir is in a preheated ⅔ cup sugar in cornmeal, flour, and salt just until cast-iron skillet. 2 large eggs blended and a few lumps remain. It gives it such 1 cup buttermilk 3. Bake 30 to 40 minutes or until a ½ tsp. baking soda toothpick inserted in center comes out a wonderful, 1 cup cornmeal clean. To serve, slice into 8 wedges. buttery, 1 cup flour ¼ tsp. salt armagazine.com/grandmothers- crisp crust.” buttermilk-cornbread 1. Preheat oven to 375°F. – NOOCHIE MAMA 2. Melt butter in a 9-inch cast-iron VEGETARIAN skillet or large oven-safe skillet. Remove from heat and stir in sugar. Whisk in PER WEDGE: 309 CAL; 14G FAT (8G SAT); 6G PRO; 42G CARB (2G FIBER, 19G SUGARS); 312MG SODIUM “Very good. OLD-FASHIONED FOOD TRUCK FAVORITES Don’t leave out MAC AND CHEESE the Swiss cheese even if you think HANDS-ON 20 MIN TOTAL 50 MIN you don’t like SERVES 8 SUBMITTED BY JAYDE175 Swiss!” 605 REVIEWS – JAYELLE 2 cups dried macaroni 4 Tbsp. butter 2 Tbsp. flour 2 cups milk ¼ tsp. salt ¼ tsp. black pepper ¼ cup grated or finely chopped onion 4 oz. processed cheese food (such as Velveeta), cubed 1 cup shredded medium-sharp cheddar cheese (4 oz.) 1 cup shredded Swiss cheese (4 oz.) 1. Grease a 9x13-inch baking dish. Cook macaroni according to package directions; drain. Preheat oven to 350°F. 2. Meanwhile, melt 2 Tbsp. butter in a small saucepan over medium-high heat. Whisk in flour to form a paste. Add milk and bring to a boil, whisking constantly. Boil, whisking, 1 minute more. Stir in salt and pepper. Remove from heat. 3. Add half of macaroni to prepared dish, followed by half of onion and half of each cheese. Repeat layers. Pour sauce over top. Dot top with remaining 2 Tbsp. butter. 4. Cover with foil. Bake until bubbly and cheeses are melted, about 30 minutes. Sprinkle with additional pepper. armagazine.com/old-fashioned-mac- and-cheese VEGETARIAN PER ¾ CUP: 363 CAL; 21G FAT (12G SAT); 15G PRO; 28G CARB (1G FIBER, 5G SUGARS); 470MG SODIUM 33

GAL-BI (KOREAN “I added about a “Can’t see how BARBECUE quarter can of you can go SHORT RIBS) Pepsi to the recipe, and it wrong with this HANDS-ON 30 MIN TOTAL 12 HR, 30 MIN rocks!” recipe. I used SERVES 4 SUBMITTED BY FUNINTHESUN pork baby back – BRIAN SMITH ribs, but this 177 REVIEWS Korean or flanken-style short ribs EASY would work with are about 1∕2 inch thick and not S WA P chicken, beef, interchangeable with English-cut you name it. short ribs, which are about 2 inches If you like, replace So good.” thick. Look for Korean-style short the ribs with ribs at an Asian grocery or ask your 3 lb. boneless, – MIGHTY MOOSE butcher to cut them if you can’t skinless chicken locate them in the meat section of breast or thighs. your grocery store. Or replace with Grill 12 to 15 minutes chicken breast or thighs, tip below. or until done (165°F for breast, ¾ cup less-sodium soy sauce 175°F for thighs). ¾ cup plus 1 Tbsp. water 3 Tbsp. white vinegar ½ large onion, minced ¼ cup minced garlic ¼ cup packed dark brown sugar 2 Tbsp. toasted sesame oil 2 Tbsp. white sugar 1 Tbsp. black pepper 3 lb. Korean-style short ribs (beef chuck flanken), cut ⅓ to ½ inch thick across bones 1 Tbsp. cornstarch Sliced green onion (optional) Crushed red pepper (optional) 1. Pour soy sauce, ¾ cup water, and the vinegar into a large nonmetallic bowl. Whisk in minced onion, garlic, brown sugar, sesame oil, white sugar, and pepper until sugars dissolve. Submerge ribs in marinade. Chill, covered, at least 12 hours and up to 24 hours. 2. Preheat an outdoor grill to medium- high heat (375°F to 450°F) and lightly oil grate. 3. Remove ribs from marinade and shake off excess. Strain marinade through a fine-mesh strainer into a small saucepan, discarding solids. Heat sauce over medium-high heat. Whisk together cornstarch and 1 Tbsp. water in a small bowl. Stir into marinade and cook, stirring constantly, over medium heat until thickened and bubbly. Cook and stir about 1 minute more. 4. Grill ribs, covered, until well browned, turning once halfway through and brushing with sauce every few minutes, 8 to 10 minutes. Transfer to a platter and sprinkle with green onion and crushed red pepper (if using). armagazine.com/gal-bi PER 2 TO 3 SHORT RIBS: 642 CAL; 41G FAT (16G SAT); 42G PRO; 27G CARB (1G FIBER, 19G SUGARS); 1,834MG SODIUM

BEEF BULGOGI must-do ’cue HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN KONGNAMUL SERVES 4 SUBMITTED BY TNCOUCH HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN 706 REVIEWS SERVES 6 SUBMITTED BY EMMY 1 lb. beef flank steak, thinly sliced 52 REVIEWS [Freeze steak until partially Bring a pot of lightly salted water frozen to make slicing easier.] to a boil. Add 8 oz. soybean or mung bean sprouts; cook, uncovered, just 5 Tbsp. less-sodium soy sauce until crisp-tender, about 15 seconds. ¼ cup chopped green onion, plus Drain and immediately submerge in ice water several minutes; drain again. more for garnish Whisk together 2 Tbsp. sesame oil, 2½ Tbsp. sugar 1 Tbsp. each less-sodium soy sauce and gochugaru, 1 tsp. each sesame 2 Tbsp. minced garlic seeds and rice wine vinegar; and ¾ tsp. 2 Tbsp. sesame seeds minced garlic in a bowl. Stir in sprouts; 2 Tbsp. sesame oil toss to coat. Top with 2 Tbsp. sliced ½ tsp. black pepper green onion. Chill, covered, at least 8 butterhead lettuce leaves 1 hour and up to 3 days. Makes 1½ cups. 1 recipe Kongnamul (below) armagazine.com/kongnamul 1. Put beef in a zip-top plastic bag HEALTHY VEGAN set in a shallow dish. Stir together soy sauce, green onion, sugar, garlic, PER ¼-CUP SERVING: 68 CAL; 5G FAT (1G SAT); sesame seeds, oil, and pepper in a small 2G PRO; 3G CARB (1G FIBER, 2G SUGARS); bowl. Pour over beef. Seal bag and 77MG SODIUM turn to coat. Chill at least 1 hour and up to overnight. 35 2. Preheat a grill pan over medium-high heat. Lightly oil pan. 3. Remove beef from bag, discarding marinade. Grill until slightly charred and cooked through, 1 to 2 minutes per side. Serve beef in lettuce leaves with Kongnamul. Garnish with additional chopped green onion. armagazine.com/beef-bulgogi HEALTHY PER 2-WRAP SERVING: 310 CAL; 15G FAT (4G SAT); 29G PRO; 13G CARB (2G FIBER, 8G SUGARS); 484MG SODIUM FOOD TRUCK FAVORITES

PULLED PORK TEXAS TOAST SANDWICHES HANDS-ON 10 MIN TOTAL 4 HR, 40 MIN SERVES 10 SUBMITTED BY KMB233 2,500 REVIEWS pork from slow cooker and shred If you like, with 2 forks. Discard juices. use half the amount 3 lb. boneless pork 2. Return pork to slow cooker. Stir of Texas toast and country-style ribs in barbecue sauce. Cover and serve these open- cook on High until heated through, face. This will reduce 1 (14-oz.) can beef broth about 30 minutes. 1 (18-oz.) bottle 3. Serve pork on Texas toast, topped sodium, too. with pickles and crushed red pepper barbecue sauce (if using) and another piece of 20 slices Texas toast, toasted Texas toast. Dill pickle slices armagazine.com/pulled-pork-texas- Crushed red pepper toast-sandwiches (optional) PER SERVING: 399 CAL; 7G FAT (2G SAT); 1. Put ribs and broth into a 4- to 6-qt. 23G PRO; 59G CARB (2G FIBER, 21G SUGARS); slow cooker. Cook, covered, on High 1,047MG SODIUM 4 hours or on Low 8 hours. Remove

must-do ’cue “This was BUSY-DAY BARBECUE BRISKET fabulous and it HANDS-ON 15 MIN TOTAL 8 HR, 35 MIN SERVES 8 SUBMITTED BY SHANNON made a ton! The first night, 362 REVIEWS [Brisket can be rubbed 1 day ahead and I sliced it and chilled, well wrapped.] 1 Tbsp. paprika 2. Stir together barbecue sauce and served it for 2 tsp. dried thyme Worcestershire in a 6-qt. oval slow dinner, and the 2 tsp. salt cooker. Add brisket and turn to coat second night, 2 tsp. black pepper with sauce. Cover and cook on Low until I shredded the 1 tsp. onion powder fork-tender, 8 to 10 hours. leftovers and ½ tsp. garlic powder 3. Transfer brisket to a cutting board, ½ tsp. cayenne pepper reserving sauce in cooker. Turn cooker served it on ½ tsp. cumin to Warm. Let brisket stand, loosely buns. Great 1 (3-lb.) beef brisket, trimmed covered with foil, about 20 minutes. Cut both ways.” ½ tsp. liquid smoke meat across the grain into ¼- to ½-inch 1½ cups barbecue sauce (15 oz.) slices and serve with sauce. To reheat – SARAH NORTON 2 Tbsp. Worcestershire sauce leftovers, slice while still cold, then cover MORLEY and reheat slowly with sauce in a large 1. Stir together paprika, thyme, salt, skillet over medium-low heat. black pepper, onion powder, garlic powder, cayenne, and cumin in a small armagazine.com/busy-day-brisket bowl. Rub brisket all over with liquid smoke, then rub with spice mixture. PER SERVING (6 OZ. BRISKET AND ⅓ CUP SAUCE): 370 CAL; 24G FAT (9G SAT); 18G PRO; 19G CARB (1G FIBER, 0G SUGARS); 1,194MG SODIUM FOOD TRUCK FAVORITES 37



SAUSAGE GRINDERS which ’wich HANDS-ON 15 MIN TOTAL 45 MIN FOOD TRUCK FAVORITES SERVES 4 SUBMITTED BY ALLRECIPES 2 REVIEWS If you like, replace the Garlic Basil Spread with store-bought basil pesto. 4 (3.5- to 4-oz.) Italian sausage links 2 Tbsp. olive oil 1 onion, sliced 1 red bell pepper, sliced 1 jalapeño pepper, sliced 1 serrano pepper or other hot green chile, sliced 4 brat buns, split lengthwise and toasted ½ cup mascarpone cheese 2 Tbsp. Garlic Basil Spread (recipe, below) ¼ cup grated Parmesan cheese 1 cup marinara sauce, warmed 1. Bring a large pot of water to a boil; add sausages and cook until no longer pink inside, 8 to 10 minutes; drain. 2. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, jalapeño pepper, and serrano pepper; cook, stirring occasionally, until vegetables soften, 6 to 7 minutes. Transfer mixture to a plate. 3. Reduce heat to medium. Add sausages to hot skillet. Cook, turning occasionally, until browned all over, 8 to 10 minutes. 4. Spread each toasted bun with 2 Tbsp. mascarpone cheese and ½ Tbsp. Garlic Basil Spread. Add sausages to buns and top with onion and pepper mixture. Sprinkle with Parmesan cheese and serve with marinara sauce for dipping. armagazine.com/sausage-grinders HIDDEN GEM PER SANDWICH: 773 CAL; 56G FAT (20G SAT); 29G PRO; 34G CARB (3G FIBER, 11G SUGARS); 1,504MG SODIUM GARLIC BASIL SPREAD Add 8 fresh basil leaves, 8 peeled cloves garlic, and 1 tsp. crushed red pepper to a blender or food processor. Blend or pulse 3 or 4 times until combined but still chunky. Slowly pour in ¼ cup olive oil, blending until thick and creamy, about 45 seconds. Add additional oil as needed to reach desired consistency. Chill, covered, up to 5 days. Makes ½ cup. 39

HEALTHIER AIR-FRIED PO’ BOY HANDS-ON 30 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY LKB  NEW RECIPE GO ONLINE TO RATE & REVIEW Air-frying the shrimp crisps it without excessive fat and calories. A vinaigrette-based slaw instead of creamy slaw also keeps saturated fat grams low. ¼ cup lemon juice 2. In another bowl, whisk together 3 Tbsp. olive oil buttermilk, hot sauce, cayenne, chipotle 2 cloves garlic, minced pepper, black pepper, and remaining 1 Tbsp. chopped fresh tarragon ¼ tsp. salt. Add ⅔ cup panko to a 2 tsp. Dijon mustard shallow dish. Add shrimp to buttermilk ½ tsp. kosher salt mixture, tossing to coat; let marinate 1 (14-oz.) pkg. shredded cabbage about 5 minutes. Remove shrimp from buttermilk mixture, letting excess with carrot (coleslaw mix) drip off. Working in 3 batches, dredge ¾ cup buttermilk one-third of the shrimp in ⅔ cup panko, 2 tsp. bottled hot sauce turning evenly to coat. Transfer to a 1 tsp. cayenne pepper baking sheet and repeat with remaining 1 tsp. ground chipotle shrimp and panko. 3. Preheat air fryer to 400°F. Working chile pepper in batches if necessary, arrange shrimp ½ tsp. black pepper in a single layer in fryer basket. Cook, 2 cups whole-wheat panko bread turning once, until shrimp are golden brown and cooked through, crumbs about 8 minutes. 1½ lb. large shrimp (16–20 count), 4. To serve, put coleslaw in rolls and top with shrimp. peeled, deveined, and tails removed armagazine.com/healthier-air-fried- 6 whole-wheat hoagie rolls, split po-boy and toasted if desired HIDDEN GEM HEALTHY 1. Whisk together lemon juice, oil, garlic, tarragon, mustard, and ¼ tsp. PER SANDWICH: 416 CAL; 11G FAT (2G SAT); kosher salt in a bowl. Add coleslaw mix 31G PRO; 51G CARB (8G FIBER, 10G SUGARS); and toss to coat. 750MG SODIUM

OO OO EE YY -- GG OO OO EE YYCOLBY, HAMVAIXRIUTFIP,YSTOWHUEISCCSAH,NEF’EOTSNFETISNINDINAS,TLGHICOISEUSSD,AASN,UDABWNSTDICI/THOURRTEECCH¼IEPCDEUD. PTARRSYH. RAENDYDMEEDLPTIENRGCCHHEEEESSEES:LICE. which ’wich PESTO GRILLED CHEESE SANDWICH HANDS-ON 5 MIN TOTAL 15 MIN SERVES 1 SUBMITTED BY RASSA2 221 REVIEWS 1. Heat a skillet over medium heat. slice; transfer, pesto side down, to Spread butter on 1 side of both sandwich in skillet. Cook until golden, 1 Tbsp. butter, softened bread slices. 3 to 4 minutes per side. (Reduce heat 2 slices Italian bread 2. Spread 1½ tsp. pesto on unbuttered if needed to prevent overbrowning). 1 Tbsp. prepared basil pesto side of 1 slice; transfer, buttered side 1 slice provolone cheese down, to skillet. Top with provolone, armagazine.com/pesto-grilled- 2 thin slices tomato tomato, and American cheese. cheese-sandwich 1 slice American cheese 3. Spread remaining 1½ tsp. pesto on unbuttered side of second bread QUICK VEGETARIAN PER SANDWICH: 503 CAL; 37G FAT (20G SAT); 20G PRO; 24G CARB (2G FIBER, 2G SUGARS); 1,108MG SODIUM FOOD TRUCK FAVORITES 41

COPYCAT FRIED CHICKEN SANDWICHES HANDS-ON 20 MIN TOTAL 2 HR, 40 MIN SERVES 4 SUBMITTED BY CHEF JOHN 15 REVIEWS Add chicken to marinade and toss until well If you like spicy foods, add more heat coated. Chill, covered, 2 to 4 hours. by stirring hot sauce into the mayo. 3. Meanwhile, for breading, stir together flour, cornstarch, cayenne pepper (if using), 2 (8-oz.) boneless, skinless chicken and black pepper in a shallow dish. Stir in breasts, halved crosswise the remaining 1 Tbsp. ranch dressing mix and 2 tsp. salt. 1½ cups buttermilk 4. In a separate dish, whisk together egg, 2 Tbsp. dry ranch dressing mix milk, and remaining ½ cup buttermilk. (such as Hidden Valley Ranch) 5. Remove chicken from marinade, 4 tsp. kosher salt allowing excess to drip off. Dip chicken into Dash hot pepper sauce, breading, coating both sides; shake off any or to taste excess. Dip into egg mixture and dip once more into breading to coat again, shaking 1⅓ cups flour off excess. Repeat dipping into egg mixture 2 Tbsp. cornstarch and breading once more. Let stand on a wire rack to dry, at least 15 minutes. 1½ tsp. cayenne pepper (optional) 6. Meanwhile, pour oil to a depth of 1 inch ½ tsp. black pepper in a 10-inch skillet; heat to between 350°F 1 large egg, lightly beaten and 375°F. [Use a frying thermometer ¼ cup milk to monitor temperature to keep it between 350°F and 375°F as best you Canola oil for frying can.] Fry chicken in hot oil, turning once, 4 soft hamburger buns, split, 3 to 5 minutes or until golden and crispy and internal temperature reaches 165°F. toasted, and buttered Transfer to a clean wire rack to cool. 6 Tbsp. mayonnaise 7. Spread buns with mayonnaise. Serve chicken in buns with lettuce, tomato, and/ Lettuce leaves, sliced tomato, or pickles (if using). and/or dill pickle slices (optional) armagazine.com/copycat-fried-chicken- 1. Using the flat side of a meat mallet, sandwiches lightly flatten chicken pieces between two pieces of plastic wrap to an even thickness PER SANDWICH: 772 CAL; 40G FAT (8G SAT); 38G PRO; (about ½ inch thick). 62G CARB (2G FIBER, 6G SUGARS); 1,504MG SODIUM 2. For marinade, whisk together 1 cup buttermilk, 1 Tbsp. ranch dressing mix, 2 tsp. salt, and the hot sauce in a large bowl. Cut two ½-inch-deep slashes into top side of each chicken piece. “The only thing I did differently was to use boneless, skinless thighs instead of breasts. It tasted way juicer!” – FRUITDOG

which ’wich “I made this on CHICKPEA SALAD whole-grain SANDWICHES bread, and I’ve HANDS-ON 25 MIN  also served it TOTAL 25 MIN SERVES 6  SUBMITTED BY STRAWBERRYCANDY32 inside an avocado for a 4 REVIEWS different look. Carrots, celery, cucumber, and bell The creaminess pepper add crunch to this vegan of the avocado take on chicken salad. made it 2 (15-oz.) cans chickpeas, rinsed delicious.” and drained – BUCKWHEAT 1 cup minced carrot QUEEN 1 cup minced celery 1 cup minced red bell pepper ¾ cup minced cucumber FOOD TRUCK FAVORITES ⅔ cup minced zucchini ½ cup minced red onion ½ cup minced green onion ¼ cup Italian salad dressing 3 garlic cloves, minced 2 Tbsp. capers, with liquid ¼ tsp. paprika ¼ tsp. salt ⅛ tsp. black pepper ⅛ tsp. cayenne pepper 12 slices whole-wheat bread or Italian bread 1 to 2 Tbsp. olive oil, or as needed 1. Mash chickpeas with a fork in an extra-large bowl. Stir in carrot, celery, bell pepper, cucumber, zucchini, red onion, green onion, Italian dressing, garlic, capers, paprika, salt, black pepper, and cayenne. 2. Spoon chickpea mixture on half of bread slices. Brush oil on 1 side of remaining slices and put, oiled sides down, on sandwiches. armagazine.com/chickpea-salad- sandwiches QUICK HEALTHY VEGAN PER SANDWICH: 306 CAL; 8G FAT (1G SAT); 13G PRO; 47G CARB (10G FIBER, 10G SUGARS); 633MG SODIUM 43

CUBAN-INSPIRED MINI MELTS HANDS-ON 13 MIN TOTAL 20 MIN SERVES 12 SUBMITTED BY SOUP LOVING NICOLE 2 REVIEWS Serve up big Cuban flavor without the time-consuming pork roast. Ready in 20 minutes, these sweet Hawaiian roll sliders are party-approved! 1 (12-count) pkg. Hawaiian Stir together ham, cheese, mustard, sweet dinner rolls, split and mayonnaise in a bowl. Spoon about 2 Tbsp. ham mixture on each 12 slices honey ham, roll bottom. chopped (5 oz.) 3. Bake roll bottoms 7 minutes. Add baking sheet with roll tops for 1½ cups shredded Swiss cheese the last 3 minutes of baking. 2 Tbsp. spicy brown mustard 4. Add toasted roll tops to roll 2 Tbsp. mayonnaise bottoms. Secure a pickle slice and/or 12 dill pickle slices cornichon to the top of each sandwich and/or cornichons with a toothpick. 12 toothpicks armagazine.com/cuban-mini-melts 1. Preheat oven to 450°F. 2. Arrange roll bottoms, cut sides up, HIDDEN GEM QUICK on a large baking sheet. Put roll tops, cut sides up, on another baking sheet. PER SLIDER: 189 CAL; 9G FAT (4G SAT); 9G PRO; 17G CARB (1G FIBER, 7G SUGARS); 527MG SODIUM “I used roast beef instead of ham. This is a quick and easy recipe.” - HANNA DONAHUE

which ’wich “I didn’t have brown sugar, so I used a little maple syrup. This recipe was wonderful.Ó – PAT BALDWIN HOMEMADE SLOPPY JOES HANDS-ON 15 MIN TOTAL 1 HR, 10 MIN SERVES 6 SUBMITTED BY CHEF JOHN 483 REVIEWS break up lumps, until beef is browned ALEXA-ENABLED! FOOD TRUCK FAVORITES and onion is tender, about 10 minutes. 1½ lb. extra-lean ground beef 2. Add bell pepper and garlic; cook, Just say, “Alexa, ½ cup chopped onion stirring, until softened, 2 to 3 minutes. ask Allrecipes for 1 green bell pepper, Add 1 cup water and bring to a boil, scraping up browned bits from bottom Homemade chopped (about 1 cup) of skillet. Stir in ketchup, brown sugar, Sloppy Joes.” 2 cloves garlic, minced mustard, salt, black pepper, and She’ll guide 2 cups water Worcestershire. Add remaining 1 cup you through ¾ cup ketchup water and bring to a simmer. Reduce 1 Tbsp. packed brown sugar heat to low and continue simmering, the recipe 1 tsp. Dijon mustard uncovered, stirring occasionally, until step-by-step—all ½ tsp. salt liquid has evaporated and mixture ½ tsp. black pepper thickens, about 40 minutes. hands-free! 3. Stir in cayenne (if using). Serve on Dash Worcestershire sauce buns with pickle slices (if using). 45 Pinch cayenne pepper (optional) armagazine.com/homemade- 6 hamburger buns, split sloppy-joes Pickle slices (optional) PER SLOPPY JOE: 428 CAL; 21G FAT 1. Add beef and onion to a large skillet (8G SAT); 26G PRO; 34G CARB (2G FIBER, over medium heat. Cook, stirring to 12G SUGARS); 769MG SODIUM



ICED HORCHATA COFFEE sip & slurp HANDS-ON 15 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY JAMIE JUSTICE YOST DALGONA COCKTAIL 5 REVIEWS For a Mexican take on iced coffee, add cold brew to horchata HANDS-ON 10 MIN  [hor-CHAH-tah]. The milky rice beverage is made by blending TOTAL 10 MIN SERVES 1  and soaking rice and nuts in water, straining, and then SUBMITTED BY THEDAILYGOURMET sweetening. For a kid-friendly decaf version, omit the cold brew. 1 REVIEW 4 cups water 2. Strain mixture through a nut Wake up milk with amaretto 2 cups uncooked white rice bag, fine sieve, or cheesecloth into and creme de cacao, then top 1 cup raw almonds a pitcher, discarding solids. Stir in with coffee-flavored whip. 32 oz. cold-brew coffee coffee concentrate and agave. 3. Serve horchata over ice. 2 Tbsp. sugar concentrate Garnish with cinnamon sticks. 2 Tbsp. instant coffee 1 Tbsp. blue agave nectar armagazine.com/iced- granules Ice cubes horchata-coffee 2 Tbsp. boiling water 8 cinnamon sticks, for garnish 6 oz. milk, divided QUICK GLUTEN-FREE VEGAN 1. Blend the water, rice, and almonds Ice cubes in a blender until well combined, about PER 1-CUP SERVING: 293 CAL; 10G FAT 1 oz. amaretto liqueur 2 minutes. Mixture will be coarse. (1G SAT); 7G PRO; 45G CARB (3G FIBER, 1 oz. creme de cacao 2G SUGARS); 33MG SODIUM 1. For dalgona whip, combine “I didn’t have sugar and instant coffee in a almonds, small bowl and pour in the boiling water. Whip until the mixture so I blended the is thickened and holds soft rice with water peaks, 2 to 3 minutes. 2. Pour half of the milk into an and almond old fashioned glass. milk and it 3. Fill a cocktail shaker with ice tasted great. and pour in remaining milk, the I plan to amaretto, and creme de cacao. make this again Cover and shake vigorously for and again.” about 2 minutes. Strain into the old fashioned glass. Spoon dalgona – LOLO whip on top. armagazine.com/dalgona-cocktail HIDDEN GEM QUICK GLUTEN-FREE PER SERVING (8 OZ. COCKTAIL AND ⅔ CUP WHIP): 464 CAL; 6G FAT (3G SAT); 17G PRO; 73G CARB (0G FIBER, 56G SUGARS); 87MG SODIUM Instant coffee granules are essential to creating the dalgona whip. FOOD TRUCK FAVORITES 47

MEXICALI BEER MARGARITAS Gently stir together 3 (12-oz.) chilled bottles or cans Mexican beer; 1 (12-oz.) can frozen limeade concentrate, thawed; and 1½ cups gold tequila in a pitcher. Wipe rims of 6 (16-oz.) glasses with a lime wedge, then dip rims in kosher salt. Fill glasses with ice and beer mixture, then squeeze a lime wedge into each. Makes 6 (1-cup) servings. armagazine.com/mexicali-beer-margaritas “Fantastically tart flavor! I used Corona for the beer and a can of frozen margarita mix.” – RADNJ79 DRAGON FRUIT COLADA “Taste your berries and Use a red-flesh dragon fruit to get a vivid pink color. If you can only find white-flesh dragon your fruit, don’t worry—it will taste just as good! watermelon before you Put 3 or 4 ice cubes in a blender. Scoop flesh from half decide on how of 1 dragon fruit; add to blender. (Cut remaining dragon much sugar to fruit half into slices and reserve for garnish.) Add ½ cup add. If they’re canned cream of coconut, ½ cup white rum, ¼ cup sweet, you canned coconut milk, and ¼ cup peeled fresh pineapple might not need chunks to blender; purée until smooth. Pour into glasses much at all.” and garnish with reserved dragon fruit and additional pineapple. Makes 10 (½-cup) servings. – MANDA armagazine.com/dragon-fruit-colada