Our favorite summer recipes, party ideas and grilling tips—all in one

handy guide. Enjoy!

ENTERTAINING GUIDESUMMER

Brought to you by:

Grilled Cod with Red Pepper Sauceprep 30 min. grill 4 min. per 1⁄2-inch thickness

4 4- to 6-ounce fresh or frozen skinless cod fillets

1 1⁄4 cups chopped red sweet pepper (1 large)

1 Tbsp. olive oil1 cup peeled, seeded, and chopped

tomatoes (2 medium)2 Tbsps. white wine vinegar1⁄4 tsp. salt Dash cayenne pepper1 Tbsp. olive oil1 Tbsp. snipped fresh basil

or oregano or 1⁄2 tsp. dried basil or oregano, crushed red and/or yellow cherry tomatoes (optional)

Fresh basil or oregano sprigs (optional)

Honey-Sweet Onion Ribs prep 40 min. chill 2 hr. cook 20 min. grill 11⁄2 hr.

3 Tbsps. packed brown sugar2 Tbsps. paprika2 Tbsps. garlic powder1 to 2 Tbsps. coarsely ground

black pepper2 tsps. ground cumin2 tsps. dry mustard1 tsp. salt31⁄2 to 4 lbs. pork loin back ribs1 Tbsp. vegetable oil1 medium onion, finely chopped

(1⁄2 cup)1 8-oz. can tomato sauce1⁄3 cup regular or nonalcoholic beer1⁄4 to 1⁄3 cup honey2 Tbsps. Worcestershire sauce 2 Tbsps. vinegar

1. For rub, in small bowl stir together brown sugar, paprika, garlic powder, pepper, cumin, dry mustard, and salt. Reserve 3 Tbsps. of the rub. Sprinkle remaining rub over both sides of ribs; rub in. Place in 3-quart rectangular baking dish. Cover; chill 2 to 24 hours.

2. Meanwhile, for sauce, heat oil in saucepan over medium heat. Cook and stir onion in hot oil 5 minutes or until tender. Stir in tomato sauce, beer, honey, Worcestershire sauce, vinegar and reserved 3 Tbsps. rub. Simmer, uncovered, 20 minutes or until sauce is reduced to 11/2 cups, stirring occasionally.

3. For charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place ribs, bone sides down, on lightly oiled grill rack over drip pan. Cover; grill for 11/2 to 13/4 hours or until ribs are tender, brushing with sauce the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan. Grill as above.)

4. To serve, cut ribs into portions. Pass remaining sauce. Makes 6 servings.

per serving 594 cal, 39 g fat, 131 mg chol, 772 mg sodium, 28 g carb, 3 g fiber, 28 g pro.

1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.

2. For sauce, in a small skillet, cook sweet pepper in 1 Tbsps. hot oil over medium heat for 3 to 5 minutes or until tender, stirring occasionally. Stir in chopped tomatoes, 1 Tbsps. of the vinegar, the salt, and cayenne pepper. Cook about 5 minutes or until tomatoes are softened, stirring occasionally. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return mixture to skillet; cover and keep warm.

3. In a small bowl, combine the remaining 1 Tbsps. vinegar, 1 Tbsps. oil, and snipped fresh or dried basil; brush over both sides of each fish fillet. Place fish in a greased grill basket, tucking under any thin edges.

4. For a charcoal grill, grill fish in basket on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1⁄2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in basket on grill rack over heat. Cover and grill as above.)

5. Serve fish with sauce. If desired, garnish with cherry tomatoes and fresh basil sprigs. Makes 4 servings.

per serving 194 cal, 8 g fat (1 g sat. fat), 41 mg chol, 223 mg sodium, 4 g carbo, 1 g fiber, 26 g pro.

BHG’S SUMMER ENTERTAINING GUIDE

ON THE GRILL

Tip: Fish tends to stick to grills—even clean grills. Apply vegetable oil to your grill rack and grill fish at low heat (under 350°F). Or use wooden planks or grilling baskets.

your grillFIRE UP

gooey, melty, amazingnew FAVORITE

Introducing a

Make your own at kraftsingles.com/insideoutburger

INSIDE the PATTIES

put the slices

mAdEmIlk

ARTIFIcIAl

Alwayswith and nO

flavors.

GOOD STUFFbreak out the

© 2

013

Kra

ft F

ood

s

Classic Cheeseburgers with Grilled Romaine and Onionsprep 30 min. grill 12 min.

1 large red onion, sliced 1/2 inch thick2 Tbsps. extra virgin olive oil Kosher or sea salt and freshly

ground black pepper1 recipe Home-Ground Beef or

11/4 lb. ground meat of choice6 oz. sharp cheddar cheese, thinly

sliced6 hamburger buns, split1/2 small heart romaine lettuce1/4 cup mayonnaise

1. In a large skillet over medium-low heat, cook onion in 1 Tbsp. hot olive oil, keeping slices intact. Lightly season with salt and pepper. Cook slowly for 5 minutes, occasionally pressing with spatula to cook evenly. Turn onions carefully, keeping slices intact; cook 5 minutes more, until softened and light brown. (Or brush slices with oil; grill with burgers 5 minutes each side, until browned.)2. Build charcoal fire or preheat gas grill for direct cooking. Form ground meat in

Summer gatherings are a lot more fun when you put a clever spin on a popular dish.

six 3⁄4 -inch-thick patties. Slightly indent center of each patty. Season patties with salt. Cook patties on covered grill rack over medium heat for 12 to 14 minutes, until done (160°F), turning once. Top with cheese the last 1 minute of cooking time.

3. Meanwhile, lightly toast buns on grill. Brush romaine heart with remaining 1 Tbsp. oil. Grill 3 minutes, until browned, turning once. Remove from grill; separate into leaves. Spread buns with mayonnaise. Layer patties, onion, and romaine. Makes 6 burgers.

Home-Ground Beef: Cut 11/4 lb. boneless chuck roast (or other meat) in large cubes, place on a tray, and freeze about 20 minutes. Half at a time, place cubes in food processor; sprinkle with pepper. Pulse until coarsely ground. (If using meat grinder, process through large die. Mix pepper into ground meat, then grind a second time.)

per burger 506 cal, 32 g fat, 93 mg chol, 724 mg sodium, 26 g carb, 2 g fiber, 28 g pro.

BHG’S SUMMER ENTERTAINING GUIDE

BURGERS

Lime Dressing In a small screw-top jar combine 1/4 cup olive oil; 2 to 4 Tbsps. tequila; 1/2-inch section of fresh ginger, peeled and thinly sliced; juice and peel of 1 lime (about 2 Tbsps. juice); and 1/2 teaspoon crushed red pepper or 1 small jalapeño, seeded and diced. Cover and shake to combine. Allow to stand at least 1 hour before serving. Shake again just before serving.

per serving with 1 tbsp. dressing 127 cal, 7 g fat, 0 mg chol, 101 mg sodium, 14 g carb, 3 g fiber, 2 g pro.

Grilled Veggie TossThis veggie-packed bean salad is both light and filling. Grill a mix of vegetables such as zucchini, squash, peppers, and tomatoes, then toss with garbanzo beans. Drizzle with olive oil and a little red wine vinegar or lemon juice. Sprinkle with fresh herbs and a pinch of salt. Eat right away or tuck in the fridge for lunch tomorrow—it’s delicious cold, too!

Go to BHG.com/GrilledVeggies for more ways to make use of your grill with summer’s veggies.

BHG’S SUMMER ENTERTAINING GUIDE

SALADS 1 small head Napa cabbage, core

removed and shredded2 medium red sweet peppers, cut into

bite-size strips4-6 medium carrots, shredded 1-2 pink grapefruit,

peeled and sectioned 4 green onions, sliced Lime peel 1 recipe Lime Dressing

1. In a large glass bowl layer cabbage, sweet peppers, carrots, and grapefruit. (At this point, the salad can be covered and refrigerated up to 1 day.)

2. Just before serving, add green onions and lime peel. Pour over about half the Lime Dressing; toss. Pass remaining dressing. Makes 8 servings.

Enjoy summer’s fresh produce in two delicious salads.

Spicy Ginger-Carrot Slawprep 25 min.

Tip: Layer this slaw in a straight-sided glass dish or bowl to show off the colorful vegetables.

It’s Yes Food. It’s Oscar Mayer.

ARTIFICIAL PRESERVATIVES

GLUTEN

FILLERS, BY-PRODUCTS ARTIFICIAL FLAVORS OR COLORS

NONONO

YES!

GLUTEN FREE

Classic Dogs with Tangy-Sweet Relishprep 40 min. broil 4 min. oven 500°F

8 hot dogs of choice*1⁄2 cup coarsely chopped bread and

butter pickles1⁄4 cup coarsely chopped dill pickles8 hot dog buns1⁄4 cup finely chopped red onion1⁄2 English cucumber cut in wedges Mustard

Preheat broiler. Place hot dogs on baking sheet lined with foil. Broil 4 to 5 minutes, turning often, until heated through. Meanwhile, in small bowl stir together pickles. Serve hot dogs in buns with pickles, onion, cucumber, and mustard. Makes 8 servings.

per serving 350 cal, 18 g fat, 25 mg chol, 1,115 mg sodium, 33 g carb, 3 g fiber, 13 g pro.

Go along with summer’s carefree air—throw a mix- and-match party where guests can swap dogs and toppings.

BHG’S SUMMER ENTERTAINING GUIDE

HOT DOGS

* Tip: We like classic all-beef dogs in this recipe, but you can substitute your favorite type. From basic to gourmet, you can now find hot dogs in a wide variety such as turkey, pork, and meatless.

Limoncello Sorbet with Grilled Strawberries prep 30 min. chill 4 hr. freeze 8 hr. grill 6 min.

2 cups granulated sugar2 cups water1 Tbsp. finely shredded

lemon peel1 1⁄2 cups lemon juice2 Tbsps. limoncello

(Italian lemon liqueur)1 cup powdered sugar48 medium-size fresh strawberries

1. For sorbet, in a medium saucepan, combine granulated sugar and the water. Bring to boiling, stirring until sugar dissolves. Stir in lemon peel, lemon juice, and limoncello. Cover and chill for at least 4 hours.

2. Transfer mixture to a 2- to 4-quart ice cream freezer. Freeze according to the manufacturer’s directions. Transfer sorbet to a nonmetallic freezer container with a tight-fitting lid. Cover and freeze for 8 to 24 hours or until firm.

3. Place powdered sugar in a small bowl. Dip strawberries into powdered sugar, turning to coat. Place strawberries on a greased grill tray.

4. Grill strawberries on grill tray on the rack of an uncovered charcoal grill directly over medium-low coals for about 6 minutes or until strawberries are heated through, turning frequently to heat evenly. (For a gas grill, preheat grill. Reduce heat to medium-low. Place strawberries on grill tray on grill rack over heat. Cover and grill as above.)

5. Halve strawberries. If desired, thread strawberry halves onto 4-inch skewers. Serve with sorbet. Makes 8 servings.

per serving: 308 cal, 0 g fat, 0 mg chol, 4 mg sodium, 78 g carbo, 2 g fiber, 1 g pro.

BHG’S SUMMER ENTERTAINING GUIDE

DESSERTS

Berry Patchwork TartOn a crust of packaged crescent dough, spread a creamy mascarpone filling, then top with blueberries, strawberries, raspberries, and blackberries lightly glazed with a quick homemade syrup.prep 20 min. bake 12 min. chill 2 hr. oven 375°F

Nonstick cooking spray1 8-ounce refrigerated crescent

dough1/2 cup honey1/3 cup water1/4 cup loosely packed mint or basil

leaves2/3 cup mascarpone or cream cheese,

softened2 Tbsps. honey3/4 cup whipping cream6 cups berries (red and/or golden

raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together

1. Preheat oven to 375°F. Line a 13×9×2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.

2. Meanwhile, for syrup, in a small saucepan combine the 1/2 cup honey, the water, and mint or basil. Bring to boiling. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.

3. For cheese layer, in a medium bowl stir together mascarpone and 2 Tbsps. honey. (If using cream cheese, beat until smooth, then beat in honey.) In a chilled mixing bowl beat whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines to form 12 squares.

4. In separate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup if desired.

5. Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared. Makes 12 servings.

per serving 253 cal, 14 g fat, 37 mg chol, 164 mg sodium, 31 g carb, 4 g fiber, 5 g pro.

Tex-Mex FiestaCAMILLE STYLES, camillestyles.com

Camille enjoys throwing summer parties that embody her hometown of Austin: festive with down-home charm. “I like my parties to be casual, creative, and stress-free,” she says. Camille’s go-to entertaining elements include colorful furniture peppered with mod accents and a dash of kitsch.

Driveway DinnerSARA HICKS MALONE, saraspartyperfect.com

“I love the idea of hosting a simple driveway supper where you don’t have to rent anything, neighbors drop by, and you get to enjoy the front of your house,” Sara says. She “shops” her house to pull together a natural garden-inspired look that mixes high- and low-cost serving pieces. Dish it up For her driveway dinner, Sara invites neighbors to bring a dish to share, and she serves everything family-style. In the bag“I like DIY gifts that you assemble easily,” Sara says. She fills handmade burlap bags with flower seeds and fastens them with garden markers.

BHG’S SUMMER ENTERTAINING GUIDE

PARTY IDEAS

Drink buffetCamille sets up a serve-yourself bar to get guests interacting. See BHG.com/TastyMargarita for her Texas Cooler drink recipe.

Going greenAs an alternative to cut flowers, Camille plants succulents in weathered wood boxes.

Backyard Picnic TARA WILSON, tarawilson.com “When it comes to outdoor parties, I like to keep the decor simple,” Tara says. For a family-friendly picnic, she favors the preppy look of turquoise, yellow, and magenta with nostalgic touches such as lawn games and a classic wagon used as a portable cooler.

Keep it casualSupply a couple of blankets to define areas for people to spread out with their families.

BHG’S SUMMER ENTERTAINING GUIDE

PARTY IDEAS

Sweet treats“Party gifts should be useful or consumable and cost less than $10,” Tara says. Go to BHG.com/ButterfingerCard to download the Butterfinger-flavored Ice Cream recipe and custom-designed card.

(Continued)

Stargazing Evening VICTORIA HUDGINS, asubtlerevelry.com “One of the most alluring aspects of summer is the extended dusk it brings,” Victoria says. “Being outside at sunset’s ‘magic hour’ for this party is a must.” Other must-haves on her party list: a surface set low (try a door set on cinder blocks), full wineglasses, and soft candlelight to invite lingering.

A little romance“Make outdoor parties at home luxurious by bringing out beautiful plates, glasses, and silverware,” Victoria says.

Lucky starsWhen the sun sets, Victoria provides guests with constellation cards to help spot stars in the night sky.

Sake-To-Me Raspberry TeaPrep: 15 min. Chill: 2 hr.

5 cups water6 raspberry tea bags1 6-ounce can frozen limeade

concentrate, thawed2 cups sake, chilled Ice cubes Lime slices, halved (optional) Fresh raspberries (optional)

Snow Cone MartiniStart to Finish 15 min.

1 cup Midori or watermelon liqueur1 cup vodka4 cups crushed or shaved ice8 small watermelon wedges (optional)

1. In a 2-cup liquid measuring cup, stir together Midori and vodka; set aside.

2. Using a large ice cream scoop, shape ice into eight balls. Place a ball of ice in each of eight chilled martini glasses.* Pour vodka mixture over ice. Serve immediately. If desired, garnish with watermelon wedges. Makes 8 servings.

Per Serving: 145 cal, 0 g fat, 0 mg chol, 0 mg sodium, 9 g carbo, 0 g fiber, 0 g pro.

BHG’S SUMMER ENTERTAINING GUIDE

COCKTAILS

1. In a large saucepan, bring the water to boiling. Remove from heat. Add tea bags. Cover and let stand for 5 minutes. Remove and discard tea bags. Cool tea. Transfer to a large pitcher. Cover; chill for 2 hours.

2. Stir limeade concentrate into tea; stir in sake. Fill glasses with ice. Pour sake mixture over ice. If desired, garnish with lime slices and raspberries. Makes 8 servings.

Per Serving: 135 cal, 0 g fat, 0 mg chol, 7 mg sodium, 17 g carbo, 0 g fiber, 1 g pro.

Make your barbecue a blow- out bash with an

impressive bar offering fresh

ingredients and unique twists.

Tips: Be sure to stock up on ice. Plan on 11/2 pounds of ice per person to keep drinks and ice buckets chilled.

Count on guests to drink two beverages during your party’s first hour and one additional libation each hour thereafter.

* Tip: To reduce last-minute tasks, place balls of ice in martini glasses ahead of time and store in the freezer for up to 4 hours.

A

B

C D E

F

G

LK

JIH

M

P

N

Q R

S

O

T U

A. GRILL APRONAn obvious must-have. Don’t skip this!

B. NEWSPAPERPerfect fire-starting material.

C. KITCHEN SHEARSWhether you are snipping herbs or trimming a whole chicken, this is a must-have.

D. RESEALABLE PLASTIC BAGSTo marinate meat or soak skewers.

E. WATER-FILLED SPRAY BOTTLETame flare-ups with a few squirts.

F. GRILL BRUSH WITH SCRAPERWrap the dirty head in an old grocery bag to keep your grill bag clean.

G. SILICON BASTING BRUSHNatural-bristle brushes are OK, but silicon cleans easily and is melt-proof.

H. SALT & PEPPERAll a prime beef steak really needs.

I. ALL-PURPOSE MEAT RUBA simple rub will go with most everything.

J. MEAT THERMOMETERFor optimal food safety, take temp of beef, chicken, and pork to ensure doneness.

Steal a trick from the pros: pack all the essentials in a portable cookout kit. You’ll never forget gear again!

Grill BagK. BUTCHER’S TWINEEssential for tying up meat rolls and poultry. Keep it clean in a plastic bag.

L. PAPER TOWELSKeep a roll on hand for blotting food, cleaning spills, and using as napkins.

M. NONSTICK SPRAYUse it to quickly grease a grill grate (but never over an open flame).

N. PLANKPlanks are handy for quick smoke. Keep a few in your kit, just in case.

O. CULINARY TORCHForget matches or lighters. This is one of the best ways to light a fire.

P. LONG-HANDLE TONGSQuality metal tongs are essential.

Q.LONG-HANDLE METAL SPATULAUse a grilling spatula for best results.

R. SKEWERSMetal skewers are the best bet; wood skewers are fine but will burn unless soaked in water for at least 30 minutes.

S. CLEAN RAGSUse them as makeshift grill mitts or to grease a grill grate with vegetable oil.

T. FOIL PANSTo use as a drip pan or mixing bowl.

U. ALUMINUM FOILThe most versatile item in your kit, foil can be used to bundle food, line pans, shield skewers from heat, form a makeshift drip pan, or cover resting steaks. Never leave home without it!

BHG’S SUMMER ENTERTAINING GUIDE

TIPS & TOOLS