Summer-time Gathering

It seems that summers are a great time for outdoor gatherings, with plenty of food. If you're getting together with friends and family for food, here are some recipes to bring along, including Ambrosia Salad and Italian Mac & Cheese. Enjoy!

FRIED CHICKEN

It's hard to imagine a summer-time gathering involving food without having at least one fried chicken recipe. This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.

Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.

To view this online, click here.

Ingredients

2 fryer chickens, each cut into 8 pieces

4 1/4 cups buttermilk

5 cups all-purpose flour

3 tablespoons seasoned salt, such as Lawry's

2 teaspoons paprika

2 teaspoons freshly ground black pepper

2 teaspoons ground dried thyme

1 teaspoon cayenne pepper, plus more for seasoning

1/4 cup milk

Canola or vegetable oil, for frying

Directions

Watch how to make this recipe.

Special equipment: a deep-fry thermometer

Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.

When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.

In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.

In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.

Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.

Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.

Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.

Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.

Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

TUSCAN TORTELLINI SALAD

This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”

Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.

To view this online, click here.

Ingredients

1 lb. fresh cheese tortellini

1/4 c. extra-virgin olive oil

2 tbsp. balsamic vinegar

1/2 tbsp. honey

kosher salt

Freshly ground black pepper

3/4 c. chopped salami or prosciutto

1/2 c. baby spinach

1/2 c. oil-packed sun-dried tomatoes, chopped

1/4 c. freshly grated Parmesan

Directions

In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.

Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.

To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.

Garnish with Parmesan.

AMBROSIA SALAD

This comes from Delish, and begins, “There's a reason it's a classic.” To view this online, click here.

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.

Ingredients

1 1/2 c. Cool Whip

1/2 c. sour cream

3 c. mini marshmallows

1 (15-oz.) can mandarin oranges, drained

1 c. chopped fresh pineapple

1 c. shredded coconut

3/4 c. halved maraschino cherries (stems removed), drained

3/4 c. toasted pecans

Directions

In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour and up to overnight.

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy texture. Feel free to use a gluten-free macaroni in the recipe.

“It's a simple, homey recipe that lends itself to many possible variations. Add crumbled bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta to the cheddar cheese or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole And a buttery bread crumb topping makes for a nice crunchy finish.

“This easy macaroni and cheese bake takes about 30 minutes to bake, and it serves 4 to 6 people.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups elbow macaroni (uncooked; about 8 ounces)

4 tablespoons butter

2 1/2 cups Cheddar cheese (shredded, divided)

salt to taste (kosher)

black pepper (to taste)

2 large eggs

1/2 cup milk

Optional: paprika, for the top

Directions

Preheat the oven to 350 F.

Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

Cook the macaroni in boiling salted water following the package directions. Drain well and return the pasta to the pot. Add the butter and stir until melted. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until thoroughly combined.

Spoon the pasta and cheese mixture into the prepared casserole or baking pan. Sprinkle the remaining 1/2 cup cheese over the top. Sprinkle with paprika, if using.

Bake the macaroni and cheese (uncovered) for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Tips and Variations

Macaroni and Cheese Casserole With Bacon – Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Macaroni and Cheese Casserole With Ham – Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

Macaroni and Cheese With Chile Peppers – Add a few tablespoons of minced jalapeno peppers or add 1 small can of mild chopped green chile peppers.

Breadcrumb Topping – For a crunchy, browned topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese and then bake as directed. Buttered panko crumbs may be used for a crispier topping.

ITALIAN MAC & CHEESE

This recipe, from Delish, begins, “This is our new Italian dreamboat.”

Yields: 4; Prep Time: 15 minutes; Total Time: 35 minutes

To view this online, click here.

Ingredients

1 lb. Italian sausage

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

10 oz. shells

16 oz. marinara or tomato sauce

4 c. low-sodium chicken broth

1/2 c. half-and-half or heavy cream

1 c. shredded mozzarella

Freshly chopped parsley, for garnish

Directions

In a large skillet over medium heat, brown sausage until golden.

Add onion, garlic and bell pepper and cook until soft, 5 minutes.

Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.

Stir in half-and-half and mozzarella. Garnish with parsley and serve.