How Sweet Eats – 5 delicious recipes that spice up your summer kitchen

 

Spice up your summer cuisine with those simple and extremely delicious recipes by Jessica Merchant from How Sweet Eats.

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Smoky Chicken Salad Stuffed Avocados by How Sweet Eats/French’s

Serves: 4

Ingredients:

2 cups cooked and shredded chicken

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

½ teaspoon cumin

2/3 cup plain greek yogurt (preferably full fat or 2%)

2 tablespoons mayonnaise

1 1/2 tablespoons French’s Classic Yellow Mustard

2 green onions, sliced

¼ cup chopped pecans

½ cup dried cherries

2 tablespoons chives, plus more for topping

2 avocados

Directions:

Add the shredded chicken (rotisserie chicken recommended) to a large bowl and season with salt, pepper, cumin and paprika. Add the yogurt, mayo and mustard, tossing well to coat, then fold in the onions, cherries, pecans and chives. Taste and season with more salt and pepper if desired.

To serve, slice open an avocado and remove the pit. Scoop the chicken salad into the avocado and sprinkle with chives. Serve immediately.

Chimichurri Sauce by How Sweet Eats/French’s

Serves: 2-4

Ingredients:

1 cup fresh cilantro

2/3 cup fresh parsley

1/4 cup fresh oregano

2 garlic cloves, minced

1/4 cup red wine vinegar

2/3 cup olive oil

1 tablespoon French’s Classic Yellow Mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Directions:

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week.

 

Mustard Chili Drizzle Sauce by How Sweet Eats/French’s 

Serves: 2-4

Ingredients:

1/4 cup mayonnaise

3 tablespoons honey

1 tablespoon ancho chili powder

1 tablespoon French’s Classic Yellow Mustard

2 teaspoons olive oil

Directions:

Whisk all ingredients together until combined. Drizzle on grilled or roasted veggies.

Kale Salad Dressing by How Sweet Eats/French’s

Serves: 4-6

Ingredients:

2 tablespoons olive oil

1 teaspoon French’s Classic Yellow Mustard

Directions:

Whisk together the olive oil and mustard until combined. Drizzle it over a torn leaves of green curly kale (approximately 8 cups) and massage the dressing into the kale for a few minutes. Let the kale sit for another 5 minutes before adding your favorite salad ingredients.

Yogurt Dill Dip by How Sweet Eats/French’s

Serves: 4-6

Ingredients:

3/4 cup plain Greek yogurt (full-fat or 2%)

1/4 cup mayonnaise

1/3 cup chopped fresh dill

1 tablespoon French’s Classic Yellow Mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Whisk all ingredients together until combined. Serve with veggies for dipping.

By Alissa Zarrabi

Written By
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