While craft beers are mighty tasty, most pack a lot more alcohol and calories than their macro-brewed brethren. The good news is there are plenty of less boozy and (dare I say?) “light beer” versions out there to keep you both quenched and conscious during long, beerfueled summer barbecues.
Simmer & Boil | Cooking tips and tricks of the trade from Cooking Light
Wow! You’ve Got to Try This
Wow! Youâve Got to Try Hasselback Sweet Potatoes
Hereâs a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish thatâs super fun to eat. You can bake just one for yourself for lunch or dinner, or cook up a bunch at a time (perfect for dinner parties or holiday entertaining). Check out the video to see just how easy it is to make.
Hasselback Sweet Potatoes with Chipotle Cream
4 (8-ounce) sweet potatoes
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup Mexican creme or sour cream
2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)
1/4 cup coarsely chopped cilantro
1. Preheat oven to 400°.
2. Scrub potatoes. Cut most of the way through each potato at 1/8-inch intervals so that potatoes look like an accordion. Brush potatoes with oil, getting oil between slices as much as possible. Place potatoes on a baking sheet. Bake at 400° for 1 to 11/2 hours or until tender. Sprinkle potatoes evenly with salt.
3. Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.
2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup plain breadcrumbs
2 large egg whites
2 firm, ripe avocados
Cooking spray
1 lemon, cut into 6 wedges
Preparation
1. Preheat broiler. Place a baking sheet in oven while broiler preheats.
2. Combine flour, salt, and pepper in a shallow dish. Place breadcrumbs in a shallow dish. Place egg whites in a small bowl, and whisk until foamy.
3. Halve avocados, remove pits, and cut each half into 6 wedges. Pull off peels.
4. Dredge avocado wedges in flour, dip in egg white, and then dredge in breadcrumbs. Remove baking sheet from oven; coat with cooking spray. Place avocado slices on baking sheet; coat avocados with cooking spray.
5. Broil 5 minutes or until brown on top. Turn and broil 2 more minutes. Remove and serve with lemon wedges.
2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup plain breadcrumbs
2 large egg whites
2 firm, ripe avocados
Cooking spray
1 lemon, cut into 6 wedges
Preparation
1. Preheat broiler. Place a baking sheet in oven while broiler preheats.
2. Combine flour, salt, and pepper in a shallow dish. Place breadcrumbs in a shallow dish. Place egg whites in a small bowl, and whisk until foamy.
3. Halve avocados, remove pits, and cut each half into 6 wedges. Pull off peels.
4. Dredge avocado wedges in flour, dip in egg white, and then dredge in breadcrumbs. Remove baking sheet from oven; coat with cooking spray. Place avocado slices on baking sheet; coat avocados with cooking spray.
5. Broil 5 minutes or until brown on top. Turn and broil 2 more minutes. Remove and serve with lemon wedges.
