02 Jul Summer Favorites with ClearPath Benefits

Summer Favorites with ClearPath Benefits

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Happy Fourth of July!

In honor of Independence Day, this month’s Dish features some of ClearPath’s favorite summer recipes!

Worcestershire-Glazed Burgers

Ingredients

• Canola oil for grill grates
• 2 1/2 lb. Ground Beef
• Kosher Salt and Freshly ground black pepper
• 3 tbsp. Worcestershire sauce
• 8 Hamburger buns
• Cheese, Lettuce leaves, Pickles, and sliced tomatoes for serving

Directions

1. Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with oil. 
2. Gently shape beef into 8 balls, then flatten into 3/4-inch-thick patties. Using your thumb, make a shallow (1 1/2-inch-wide) indent in the top of each patty. Season with salt and pepper.
3. Grill patties, indent sides up, until browned and patties easily lift from the grates, 3 to 4 minutes. Flip and grill, basting with Worcestershire, to desired doneness, 3 to 4 minutes more for medium.
4. Serve burgers on buns with cheese, lettuce, pickles, and tomatoes alongside.

This recipe was provided by County Living. If you’d like to visit the original source, please click here.

Creamy Potato Salad

Dijon mustard and lemon juice balance out this potato salad’s creamy flavor.

Ingredients:

• 2 1/2 lb. red new potatoes, cut into 1/2-inch pieces
• Kosher Salt
• Freshly ground black pepper
• 3/4 c. low-fat sour cream
• 1/4 c. mayonnaise
• 3 tbsp. fresh lemon juice
• 2 tbsp. Dijon mustard
• 2 stalks celery, very thinly sliced
• 1 small bulb fennel, quartered, cored, and very thinly sliced
• 1/4 c. fresh flat-leaf parsley, chopped
• 2 tbsp. fresh tarragon, chopped
• 2 hardboiled eggs, cut into wedges

Directions

1. Place potatoes in a large pot; cover with cold salted water. Cover pot and bring to a boil, reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes; drain. 
2. Meanwhile, whisk together sour cream, mayonnaise, lemon juice, and mustard in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat; cool to room temperature. Add celery, fennel, parsley, and tarragon. Toss to coat. Top with egg wedges just before serving.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.

Blue Bell Ice Cream Bombe

Top this ice cream “bombe” with sparkler candies from Tops Malibu for a dessert fireworks show.

Ingredients

• 6 c. Blue Bell strawberry ice cream
• 5 c. Blue Bell chocolate-chip ice cream
• 4 c. Blue Bell pistachio-almond ice cream
• 2 c. Blue Bell Dutch chocolate ice cream.
• White sprinkles

Directions

1. Line a 3-quart metal mixing bowl with plastic wrap, leaving a 2-inch overhang all around; freeze 10 minutes. Mash 5 to 6 cups Blue Bell strawberry ice cream until just spreadable. Using a rubber spatula, coat inside of prepared bowl with ice cream, making a thick, even layer. Freeze 2 hours. Repeat procedure with 4 to 5 cups Blue Bell chocolate-chip ice cream and again with 3 to 4 cups Blue Bell pistachio-almond ice cream, freezing between each layer. Fill remaining space with 2 cups Blue Bell Dutch chocolate ice cream. Cover with plastic wrap and freeze until completely hardened, at least 8 hours.
2. To serve, invert bowl onto a serving plate. Remove bowl and plastic wrap. Press white sprinkles evenly over surface. Return to freezer or serve immediately.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.