The 4th of July is less than a week away, if you’re looking for some fun ideas to incorporate into this year’s celebration, try some of these recipes submitted to us from “MasterChef” Contestants.
Healthy dessert from “MasterChef” Season 3 Semi-finalist and fan-favorite Becky Reams:
As summer gets closer, I get antsy pantsy for some good ol’ grillin’ recipes! Grilling does not have to be an all day endeavor, in fact, in my opinion, its all about a few well chosen quality ingredients, treated quite simply. With these recipes, it will take you longer to decide on what sassy grill-master distinguished outfit to wear, than to make dinner.
Rosemary Pineapple Spears
Ingredients
1 whole fresh pineapple (not canned, trust me)
1 package fresh rosemary (7-8 stems)
2-3 T honey
Directions
1. Heat your grill (or grill pan, if you’re backyard BBQ challenged, like me) over high heat
2. Cut the top and bottom off the pineapple. Then starting at the top, using a sharp knife, cut the exterior rind off. Working in sections cutting top to bottom all the way around the pineapple.
3. Cut the pineapple in half top to bottom, then cut each half in half again (I know it’s confusing, stay with me, it sounds harder than it is)
4. Now cut the core out, and slice each spear in half width-wise. You should now have a bunch of 2-3” pieces of pineapple.
5. Use a wooden skewer and pierce a hole all the way through each piece, and remove the wooden skewer (the skewer was just to make the hole for the rosemary).
6. Now take a rosemary stem and remove the leaves from the bottom of the stem. Then stick the rosemary stem through the pineapple
7. Brush each piece lightly with oil, and place on the grill. Cook for 4 minutes on each side, or until you get some nice grill marks.
8. Drizzle each piece with a little honey and serve warm.
9. Enjoy!
From “MasterChef” fan –favorite Bri Kozior
Banana Boats
Ingredients
1 banana
Any toppings you want: peanut butter, chocolate chips, cereal, marshmallows, coconut…anything that sounds yummy!
Aluminum foil
Directions
Preheat oven to 350 degrees. After peeling your banana, make a small slice lengthwise in your banana using your fingers to open it more so you can fit all your toppings inside, and place it on a flat sheet of aluminum foil.
Fill the banana with whatever toppings sound delicious to you! I personally love chocolate chips, marshmallow, peanut butter, and graham cracker crumbs. (Then it’ll taste like a peanut butter s’mores!)
Wrap your banana up with the seam (where the two ends meet) of the aluminum at the top so that no fillings come out.
Bake at 350 for about 10 mins and let cool before eating. You can eat it with graham crackers, on ice cream, or just with a spoon!
Enjoy!
Happy 4th of July Everyone!!
You can catch Becky and Bri on the upcoming “MasterChef” cruise. Recipes reprinted with permission by Becky Reams and with permission from Bri Kozior.
Make sure to tune in and catch the newest episode of “MasterChef” Mondays on FOX 8/7C!
