A sweet and spicy marinade paired with a cool and creamy dip make this grilled chipotle shrimp dish a must for summer entertaining. Everything can be prepared a day in advance, so when your company comes over, all you have to do is fire up the barbecue ... and your appetite.
Read MoreUsing an air fryer, these crispy fish tacos come together in just 30 minutes and make the perfect meatless Friday dinner during Lent, or a light dinner for any night of the week.
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Start to finish: 7 minutes
Impresses: 2
Ingredients
1 cup milk
1/3 cup Greek yogurt
1/3 cup rolled oats
1½ cups frozen strawberries
2 tablespoons cashew butter
1 tablespoon chia seeds
½ teaspoon vanilla extract
Method
Blend all ingredients together, pour into glasses and top with additional oats and strawberries.
Start to finish: 55 minutes
Impresses: 4
Ingredients
6 leftover Crispy Smashed Baby Potatoes
3 eggs
1/3 cup half and half
½ cup shredded Gouda
2 slices thick-cut bacon, cooked and chopped
½ teaspoon kosher salt
½ teaspoon black pepper
Fresh herbs, optional
Method
Heat oven to 350 F. Coat a 6-cup muffin tin with cooking spray. Set on a foil-lined baking sheet.
Place one Crispy Smashed Baby Potato into each muffin cup. In a large bowl, whisk together eggs, half and half, shredded Gouda, chopped bacon, salt and pepper until fully combined. Evenly pour egg mixture into each muffin cup. Bake 18 minutes, or until a toothpick inserted in the center comes out clean. Let rest 10 minutes before serving. If making ahead of time, be sure to cool completely before storing in an airtight container in the refrigerator. Garnish with herbs of choice.
Start to finish: 55 minutes
Impresses: 4
Ingredients
1 pound small baby potatoes, washed
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons salted butter, melted
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, minced
Arugula, for serving
Method
Add potatoes to a large stock pot. Top with cold water. Bring to a boil and continue to boil, uncovered, until potatoes are fork tender — about 15 minutes. Drain and pat dry.
Heat oven to 450 F. Line a large baking sheet with parchment paper. Pour boiled potatoes onto prepared baking sheet. Evenly drizzle potatoes with olive oil, garlic, salt and pepper. Toss to combine.
Spritz the bottom of a drinking glass with cooking spray. Use the bottom of the glass to gently smash each potato to flatten. Bake in preheated oven 15–20 minutes, or until the bottoms start to crisp. Flip and roast an additional 10 minutes. Remove from oven and toss with melted butter, Parmesan cheese and parsley. Serve on a bed of arugula.
Start to finish: Active: 2 hours | Inactive: 6 hours
Impresses: 16
Ingredients
For the crust:
12 whole graham cracker rectangles
5 tablespoons unsalted butter
For the blackberry sauce:
8 ounces fresh or frozen blackberries
3 tablespoons granulated sugar
Freshly squeezed juice of 1 lemon
For the cheesecake filling:
4 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
½ cup heavy whipping cream
4 tablespoons cornstarch
2 tablespoons all-purpose flour
2 large eggs, room temperature
For the garnish:
Fresh whipped cream
Blackberries
Method
For the crust:
Heat oven to 350 F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper and side of the pan. Set aside.
Using a food processor, pulse graham crackers into crumbs. In a small bowl, mix graham cracker crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven heat to 300 F.
For the blackberry sauce:
In a medium saucepan, mix blackberries, sugar and lemon juice. Cook uncovered, over medium heat 20–25 minutes. Press blackberries through a mesh strainer into a small bowl; discard seeds. Set aside.
For the cheesecake filling:
In a large bowl, beat cream cheese and sugar with a rubber spatula until smooth. Add heavy whipping cream, and mix until combined. Add cornstarch and flour, and stir until combined. Add eggs, one at a time, mixing well after each addition, until combined and smooth. Add prepared blackberry sauce and mix well.
Transfer the cheesecake filling into the slightly cooled cheesecake base. Wrap aluminum foil securely around the pan. Place the springform pan in a larger pan, and add 1 inch hot water to the larger pan. Bake 60–65 minutes, or until the center is just set and the top appears dull. Turn off the oven, leave the door open just a little (place a wooden spoon between the door to create the optimal spacing for airflow) and leave the cake to rest in the oven for 45 minutes. Otherwise, the cheesecake can crack with the sudden heat change.
Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. When ready to serve, garnish with whipped cream and blackberries.
Start to finish: Active: 10 minutes
Impresses: 2
Ingredients
2 slices sourdough bread
2 tablespoons salted butter, softened
1 avocado, halved
4 ounces burrata cheese
Alfalfa sprouts, for topping
Balsamic glaze, for topping
Method
Heat grill or grill pan over medium heat. Butter both sides of sourdough bread. Place bread onto grill. Grill just long enough for char marks to begin to form, about 3 minutes. Flip the bread and grill another 1–2 minutes.
Slice avocado in half, scoop out and mash with a fork on a plate. To assemble the toast, spread mashed avocado evenly on 1 toast slice. Top with 2 ounces fresh burrata cheese, alfalfa sprouts and a drizzle of balsamic glaze. Repeat with the other slice and serve immediately.
Notes: If you don’t have a grill, toast your bread in the toaster — it’s just as delicious!
Start to finish: 40 minutes
Impresses: 2
Ingredients
For the salmon:
2 skinless salmon filets
2 tablespoons blackening seasoning
2 tablespoons avocado oil (or other high-heat oil)
For the cotija tortilla strips:
4 corn tortillas
1 tablespoon avocado oil
½ cup grated La Vaquita® queso cotija
For the dressing:
¼ cup whole milk
½ cup mayonnaise
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
½ serrano chili pepper, finely chopped
½ teaspoon kosher salt
For the salad:
4 cups butter lettuce (or another lettuce of choice)
1 avocado, thinly sliced
1 mango, peeled and cut into 1-inch cubes
2 green onions, sliced
Method
For the salmon:
Heat oven to 450 F. Heat a cast-iron pan over medium-high heat. Dry salmon filets with a paper towel to remove moisture. Generously season all sides with blackening seasoning. Once pan is very hot, pour in oil. Place salmon into pan. Be careful, it may splatter. Sear on 1 side for 3–4 minutes, flip and place the pan in the preheated oven. Cook 15 minutes or until desired doneness. Remove and set aside to rest.
For the cotija tortilla strips:
Heat oven to 400 F. Line a baking sheet with parchment paper. Cut tortillas into thin strips and place in a medium-sized bowl. Drizzle tortillas with oil and top with cotija cheese. Toss to coat. Place tortillas in an even layer on prepared baking sheet. Bake 8–10 minutes or until tortillas start to brown. Remove and let rest at least 10 minutes before serving.
For the dressing:
In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to serve.
For the salad:
Divide lettuce between 2 serving bowls. Top each bowl with prepared salmon, ½ sliced avocado, ½ diced mango, green onions, cotija tortilla strips and drizzle with dressing. Serve immediately.
Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer
Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving
Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.
In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.
Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.
Start to finish: Active: 1 hour 11 minutes | Inactive: 8 hours
Makes: 6 cookie sandwiches
Ingredients
For the ice cream:
1 quart vanilla or pineapple ice cream
For the cookie dough:
6 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup + 1 tablespoon light brown sugar, packed
2 large egg yolks, room temperature
1 teaspoon coconut extract
¼ cup crushed canned pineapple, drained and squeezed in paper towels until dry
3/4 cup + 2 tablespoons all-purpose flour
¼ cup unsweetened shredded coconut, plus more for garnishing
½ teaspoon baking soda
¼ teaspoon kosher salt
Method
For the ice cream:
Leave ice cream out on the counter for 15 minutes to soften. Spread ice cream in an 8-by-8-inch pan and smooth it until it’s even. Freeze 4 hours, or overnight.
For the cookie dough:
In the bowl of a stand mixer, cream butter, sugar and brown sugar on low speed for 1 minute to combine. Mix in egg yolks, and then scrape down the bowl with a rubber spatula. Mix in coconut extract and crushed pineapple. Add flour, shredded coconut, baking soda and kosher salt, and mix until just combined.
Scoop the dough with a regular-sized (2 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Freeze the dough until solid, about 15–20 minutes. Heat oven to 350 F.
Before baking, roll each ball in shredded coconut. Spaced 2 inches apart, bake cookies 11–12 minutes, or until just the edges are barely golden brown. Let cool completely on a wire cooling rack before removing, and then place cookies in the freezer for at least 15 minutes, or until ready to use.
To assemble:
Separate cookies into pairs of the same size, and then match them with a round cutter of the same size (about 2½ –3-inch round cutter.) Use the round cutter to cut a round from the pan of ice cream. Dip the cutter in hot water and wipe dry in between for smooth cuts. Place the cut ice cream on one of the cookies and sandwich it with the other. Freeze immediately. Repeat with remaining ingredients. Allow cookies to freeze completely before eating.
Start to finish: 1 hour 20 minutes
Makes: 12 large cookies
Ingredients
For the cookie dough:
½ cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
½ cup full-fat sour cream or full-fat plain Greek yogurt, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
For the frosting:
1 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon Pink Lemonade Kool-Aid® mix (add more for a stronger flavor)
1 tablespoon whole or 2% milk
Method
For the cookie dough:
In the bowl of a stand mixer, cream butter and sugar together 2 minutes, until light and fluffy. Mix in egg, sour cream and vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula. Add flour, baking powder and kosher salt. Mix on low speed until just combined.
Cover the dough and place it in the refrigerator to chill for 1 hour. When ready to bake, heat oven to 350 F.
Scoop the dough with a large (3 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Bake until the tops spring back when touched, about 11–12 minutes. Let cool completely on a wire rack.
For the frosting:
In the bowl of a stand mixer, beat butter on low for 1 minute, until smooth and lump-free. Add in powdered sugar, and mix on low speed until combined. Then, increase the speed to medium-high and continue mixing 2–3 minutes, until very light and fluffy. Add pink lemonade mix and milk to the bowl, and mix on low speed to combine. Once the cookies are completely cool, frost the tops of each and garnish with fresh lemon zest.
Start to finish: 15 minutes
Impresses: 1
Ingredients
For the French toast:
2 tablespoons mascarpone cheese
1 tablespoon lemon curd
2 slices brioche bread
1 egg
2 tablespoons half and half
¼ teaspoon ground cinnamon
½ cup cornflakes, crushed
For the topping:
¼ cup heavy whipping cream, very cold
1 tablespoon maple syrup
½ teaspoon lemon zest
Fresh raspberries, optional
Method
For the French toast:
In a small bowl, combine the mascarpone cheese and lemon curd. Spread the mixture onto 1 slice of brioche bread and top with the other piece to make a sandwich.
In a shallow dish, whisk together egg, half and half and ground cinnamon. In another shallow dish, pour in crushed cornflakes. Dip brioche bread in egg mixture and then in crushed cornflakes to coat.
Heat air fryer to 400 F. Once preheated, spritz the air fryer with cooking spray and place the coated French toast on the cooking rack. (If you are making more than 1 serving, make sure to lay in an even layer without touching.)
Air fry for 6 minutes before flipping and air frying a remaining 3–4 minutes, or until golden brown.
Remove and top as desired. Enjoy immediately.
For the topping:
In a metal bowl, beat together heavy whipping cream, maple syrup and lemon zest until soft peaks form.
Use as a topping on finished French toast, along with fresh raspberries, if using.
Notes: You can easily multiply the recipe based on how many servings you need. Keep the cooked French toast on a baking sheet topped with a cooling rack in a 250 F oven until ready to serve.
Start to finish: 20 minutes
Impresses: 3-4
Ingredients
3 cups whole milk
3 peaches, peeled and diced
¼ cup honey
1 teaspoon cinnamon
¼ teaspoon nutmeg
Method
In a medium saucepan, combine milk and peaches, and bring to a boil. Reduce to a simmer, and whisk in honey, cinnamon and nutmeg. Simmer 1–2 minutes. Transfer to a blender and puree until smooth. Allow to cool for 10 minutes. Pour into 2 glasses filled with ice and serve.
Start to finish: 15 minutes
Impresses: 4 for a main course, 8 as an appetizer
Ingredients
8 ears of sweet corn
Avocado oil
½ cup La Vaquita® Crema Mexicana (or sour cream)
1/4 cup mayonnaise
1 lime, juiced
1 cup La Vaquita Queso Cotija cheese, grated
1 cup cilantro, chopped
Ancho chili powder, for serving
Lime wedges, for serving
Method
Shuck the corn and brush with avocado oil. Place over high, direct heat on the grill. Cook, rotating often, until corn is tender and charred, about 8 minutes. Remove from grill and set aside. When ready to serve, combine
La Vaquita Crema Mexicana, mayonnaise and lime juice. Dip the grilled corn in the crema mixture, rotating to ensure even coverage, and sprinkle with La Vaquita Queso Cotija cheese, fresh cilantro and ancho chili powder. Serve with lime wedges, if desired.
Active: 30 minutes | Inactive: 1 hour 30 minutes
Makes: 9 slices
Ingredients
6 ounces shredded coconut flakes
2 cups whole milk
½ cup + 2 tablespoons all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter
1 cup chopped walnuts
Fresh berries, for garnish
Method
Line a quarter sheet pan with parchment paper. Pour and press shredded coconut flakes into the pan, and set aside.
Pour milk into a medium saucepan. While frequently stirring, add flour, sugar and vanilla extract, and mix until thickened, about 10–15 minutes. When the mixture is bubbling, turn off the heat. Add butter and whisk until the butter melts. Pour the hot pudding onto the coconut layer. Cover the top of the pudding with chopped walnuts, and refrigerate 1 hour.
Gently roll up the pudding, refrigerate another 30 minutes and top with fresh berries. Serve and enjoy!
A food magazine celebration dairy and those who make it.
