Grilled Curry Spiced Shrimp

Found in All Recipes 30 Minute Meals Summer 2026 

 

6 tbsp lemon juice (about 2 lemons)

2 tbsp lite soy sauce

2 tbsp dijon mustard

2 tbsp brown sugar

4 tsp minced garlic

4 tsp red curry paste

1# large shrimp (26-30), peeled, deveined, tails on

chopped fresh cilantro

 

For marinade: whisk together lemon juice, soy sauce, mustard, brown sugar, garlic, and curry paste in a small bowl. Pour1/2 cup of marinade into a large ziploc bag set inside a shallow dish; reserve remaining marinade for basting. Add shrimp to bag; seal, then turn to coat. Marinate in refrigerator for 15 minutes.

 

Meanwhile, preheat an outdoor grill to high heat (400-450°). Remove shrimp from marinade, discarding any remaining marinade in bag. Thread 7-8 shrimp onto each 10" skewer or place shrimp in a lightly oiled grilled basket.

 

Lightly oil grill grate. Grill shrimp, turning halfway through, until opaque, basting halfway with reserved marinade, 4-6 minutes. Garnish with cilantro. 

Dumpling Salad with Mandarins & Sesame Soy Vinaigrette

Found in All Recipes 30 Minute Meals Summer 2026 here

16 pork or desired-flavor frozen dumplings
1 (11-ounce) can mandarin orange sections
2 tablespoons rice vinegar
1 tablespoon less-sodium soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon ground ginger
1 (14-ounce) package coleslaw mix (shredded cabbage with carrot)
1 green onion, chopped, plus more for garnish
1/4 cup salted dry-roasted cashews, chopped, plus more for garnish
 

Prepare dumplings according to package directions.
Meanwhile, drain mandarins, reserving 2 tablespoon juice. Combine the reserved juice from the mandarin oranges, vinegar, soy sauce, sesame oil, and ginger in a small screw-top jar. Cover and shake until combined.
Toss together coleslaw mix, green onion, cashews, dumplings, and mandarins in a serving bowl. Add dressing and toss gently to coat. Garnish with additional green onions and cashews.  

 

Spaghetti Carbonara

Found in All Recipes 30 Minute Meals Summer 2026 issue here

4 eggs, lightly beaten
1/2 cup grated Pecorino Romano cheese (2 ounces), plus more for garnish (sub Parmesan)
6 ounces pancetta, finely diced (traditional use guanciale, basic use bacon)
12 ounces spaghetti
cracked black pepper, for garnish

Whisk together eggs and Pecorino Romano in a medium bowl.
Cook pancetta in a large skillet over medium heat, stirring often, until evenly browned, about 10 minutes.
 

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions, reserving 2⁄3 cup pasta cooking water. Drain; add spaghetti to pancetta in skillet. Remove skillet from heat.

Stir 1⁄4 cup pasta water into egg mixture to temper eggs. Add egg mixture to spaghetti in skillet; stir constantly, adding enough pasta cooking water to reach desired consistency, until spaghetti is coated and eggs are just set but not curdled. Garnish with black pepper and/or additional Pecorino Romano.

Note: Guanciale is the traditional cured pork choice for carbonara. It has a high fat-to-meat ratio, which contributes to a silky end product. But it can be hard to find and expensive. So use pancetta instead. Bacon can be used in a pinch, too. 

Pecorino Romano is aged sheep’s-milk cheese with a sharp and salty flavor. For the best texture, grate your own. But you can substitute Parmesan, no problem. 

 

Breakfast Hand Pies

Found in All Recipes 30 Minute Meals Summer 2026 and a variation here

2 sheet puff pastry, thawed
8 slices bacon, cooked, drained and crumbled
6 large eggs
1 cup shredded Cheddar cheese, divided
2 tablespoons melted butter
1 teaspoon dried basil, or to taste (optional)
salt and freshly ground black pepper to taste

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment. 

Roll puff pastry out onto a lightly floured work surface. Using a rolling pin or your fingers, roll or pat pastry into a square. Cut pastry vertically into 3 rectangles. Transfer to the prepared parchment. 

Crack eggs into a bowl and whisk with basil, salt, and pepper. Add half the cheese and stir to combine.
Add egg mixture to a nonstick skillet over medium heat. Stir eggs until just combined and cooked through. Remove from heat.
Add a scoop of eggs on one side of each puff pastry rectangle. Top eggs with a sprinkle of cheese, then some bacon.
Carefully lift the other side of pastry rectangle and fold it over the side with filling. Use the back of a fork, press down all around the edges to seal completely. Brush each pie with melted butter. Sprinkle with remaining cheese. 
Bake in the preheated oven until puffed and golden, about 15 minutes. 

 

Raspberry Lemon Curd Tarts

Found in All Recipes 30 Minute Meals Summer 2026 issue and here

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

 

Spoon 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top. 

 

For a raspberry-lemon variation, spoon 1/4 teaspoon raspberry jam into each shell before adding the lemon curd and garnish with a fresh raspberry. Omit the cinnamon, if desired. Lime curd can be substituted for the lemon curd.

Summer Corn Salad

Recipe found in All Recipes 30 Minute Meals Summer 2026 here

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve. 

Pioneer Woman Cherry Pie Parfaits

Found in Pioneer Woman magazine Summer 2026

 

1 3.4oz pkg instant vanilla or cheesecake pudding mix

1 1/2 c milk

3oz cream cheese, cubed and room temp

1/3 c powdered sugar

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt 

2 c heavy cream

2 21oz cans cherry pie filling

2 tbsp fresh lemon juice

3c crushed shortbread cookies

Whisk together the pudding mix and milk in a large bowl until the mixture starts to thicken, about 2 min.

 

Combine the cream cheese, powdered sugar, vanilla and almond extracts, and salt in a stand mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium high and beat until stiff peaks form, 2-3 minutes.

 

Scoop 1c of the whipped cream mixture into the pudding and gently fold until combined. Add 2 more cups of the whipped cream mixture; gently fold until the mixture is well combined and fluffy. Reserve the remaining whipped cream.

 

Combine the cherry pie filling with tthe lemon juice in a medium bowl. Divide half of the crushed cookies among 6 12oz jars or glasses. Divide half the pudding and half of the cherry mixture among the jars. Repeat to make another layer each of cookies, pudding and cherries. Top with the reserved whipped cream. Refrigerate for at least 1 hour and up to 1 day. The longer the parfaits sit, the softer the cookies will be. 

Pioneer Woman Cherry Pie

Found in Pioneer Woman magazine Summer 2026 

1 1/2 sticks cold salted butter, cut into pieces
3/4 cup cold vegetable shortening, cut into pieces
3 cups all-purpose flour, plus more for dusting
2 large eggs
5 Tbsp. cold water
2 Tbsp. sugar, plus more for sprinkling
1 Tbsp. white vinegar
1 tsp. kosher salt

For the filling:
6 cups fresh Bing or other sweet cherries, pitted (about 2 pounds)
1 cup sugar
2 Tbsp. balsamic vinegar
1/4 cup cornstarch
1/4 cup lemon juice (from about 2 lemons)
Vanilla ice cream, for serving 

 

For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine.
Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them.
 

For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.
 

Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
 

Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling.
Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
 

Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.

Pioneer Woman Stars and Stripes Cereal Treats

Found in Pioneer Woman magazine Summer 2026 here

 

4 Tbsp. salted butter, plus more for the pan
1 (10-ounce) bag mini marshmallows
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
6 cups rice cereal
1/4 cup white candy melts
1 cup red candy melts
1 cup blue candy melts
White star sprinkles, for decorating

 

Butter a 9-by-13-inch baking pan. Line with 2 overlapping sheets of parchment paper, leaving an overhang on the long sides.

 

Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and cook, stirring constantly, until melted and smooth, about 5 minutes. Stir in the vanilla and salt.
 

Remove the pan from the heat and gently fold in the cereal until combined. Transfer the mixture to the prepared pan and press into an even layer with damp fingers. Let cool completely, about 30 minutes.
 

Use the parchment paper to gently lift out the sheet of treats and transfer it to a cutting board. Trim the edges, if needed, then cut into 12 rectangles; they’ll be about 2 by 4 inches each. Insert a lollipop stick or craft stick into the bottom of each rectangle.
 

Put the white candy melts, red candy melts, and blue candy melts in 3 separate microwave-safe bowls and microwave in 15-second intervals, stirring, until melted and smooth.
 

Transfer the white candy melts to a resealable plastic bag; snip off a small corner. Line a baking sheet with parchment paper.
 

Dip the top corner of half of the treats into the red candy melts and place the dipped treats on the prepared baking sheet. Dip the remaining treats in the blue candy melts. Sprinkle the white star sprinkles over the blue treats. Drizzle the white candy melts in thin lines over the red treats. Let the candy set, about 20 minutes. 

 

Pioneer Woman Frozen Pink Lemonade

Found in Pioneer Woman magazine Summer 2026

 

1 c sugar

1 c fresh lemon juice (about 6 lemons)

1 c frozen strawberries

 

Make the simple syrup: whisk the sugar with 1 cup water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar completely dissolves, 2-3 minutes. Remove from the heat and pour into a heatproof container. Refrigerate until cooled, about 30 minutes.

 

Combine the simple syrup, lemon juice, frozen strawberries, and 4 cups ice in a blender and blend until smooth, about 15 seconds. Divide among glasses. 

Pioneer Woman Jalapeno Cheddar Corn Dogs

Found in Pioneer Woman magazine Summer 2026 and online here

1 cup self-rising flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon seasoning salt
Pinch freshly ground black pepper
1 cup buttermilk
1 large egg, beaten
Vegetable oil, for frying
8 jalapeño Cheddar smoked sausages
Mustard and ketchup, for serving

 

In a bowl, stir together the flour, cornmeal, sugar, baking powder, seasoning salt and black pepper. Add the buttermilk and egg, then stir until smooth. Transfer to a tall glass or mason jar. Set aside.
 

Heat 3 inches vegetable oil to 350 degrees F in a large heavy-bottomed pot over medium heat.
 

Skewer the sausages, going two-thirds of the way through. Set aside.
 

Working in batches of two, dip the first sausage into the batter, rolling it to completely coat. Carefully add to the hot oil, repeating with a second sausage.
 

Fry the corn dogs until golden brown, 2 to 3 minutes. Remove to a paper towel-lined sheet tray. Repeat with the remaining sausages.
Serve hot with mustard and ketchup. 

Pioneer Woman Dill Pickle Slaw

Found in Pioneer Woman magazine Summer 2026.

 

1 1/2 cups finely chopped dill pickles, + 1/3 cup brine from the jar

1 tbsp dijon mustard

1 tsp celery seeds

1 tsp mustard seeds

1 tsp salt

1/2 tsp sugar

1/2 tsp black pepper

1 garlic clove, finely chopped

1/4 cup olive oil

2 10oz bags slaw mix

1/2 sweet onion, thinly sliced

1/4 c chopped fresh dill

 

Combine the pickle brine, mustard, celery seeds, mustard seeds, salt, sugar, pepper, and garlic in a jar. Add the olive oil, cover and shake to combine. 

Toss together the slaw mix, sweet onion, dill, and pickles in a large bowl. Pour the dressing over the top and toss to combine. Season with salt to taste.

Serve immediately or cover and refrigerate up to 12 hours. 

Pioneer Woman Steakhouse Slaw

Found in The Pioneer Woman magazine Summer 2026 here

1/2 red onion, thinly sliced
8 slices bacon
2/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sour cream

2 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh chives, plus more for garnish
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 tsp. garlic powder
4 oz. crumbled blue cheese (about 1 cup)
4 celery stalks, thinly sliced on the bias
1 head napa cabbage (about 2 1⁄2 lb..), finely shredded

Soak the red onion in a bowl of ice water for 10 minutes. Drain and thoroughly pat dry.
Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.
Whisk together the mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire sauce, chives, salt, pepper and garlic powder in a large bowl. Add the blue cheese, celery, cabbage, red onion and most of the bacon. Toss until well combined. Season with salt to taste.
Serve immediately or cover and refrigerate up to 12 hours. Season with pepper and garnish with chives and the reserved bacon.

 

Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Real Maryland Crab Cakes

Found in Better Homes and Garden May 2025 issue

 

1# jumbo lump handpicked Maryland crab meat

1/2 c breadcrumbs

1 egg, beaten

5 tbsp mayo

1 tbsp finely chopped parsley

1 tbsp Worcestershire sauce

1 tsp mustard

1 tbsp crab seasoning

 

Combine breadcrumbs, egg, mayo, parsley, Worcestershire sauce, mustard, and crab seasoning; mix well.

Pour mixture over crab meat and fold in, taking care not to break up the lumps.

Form into 6 cakes and pat until just firm, then deep fry in 350° oil 2-3 minutes until golden brown.