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Summer snack recipes to try *ASAP*

Memorial Day marks the official start of summer…and summer food. Prepare to meet your newest drool–(and Insta)–worthy snack obsessions, courtesy of some top teen TV chefs.

Strawberry Milk & Cereal Pops
Chopped Junior winner Maizy Boosin totally transformed cereal into a sweet afternoon bite.

Ingredients (yields 3 popsicles)
1/2 cup whipped frozen topping

1/2 cup strawberry milk

1 cup fruit-flavored Crispy Rice cereal

Instructions
1. In a blender, combine whipped topping and strawberry milk on the lowest setting.

2. Pour mixture into a liquid measuring cup and add the cereal. Mix well.

3. Add the finished mixture into popsicle molds and freeze overnight.

Chicken Spring Rolls
This gluten-free Vietnamese recipe (also formulated by Boosin) is equally as fun to make as it is to eat.

Ingredients (yields 12 rolls)
12 summer roll wrappers

1 cup rotisserie chicken, shredded

1 cake thin white rice noodles

2 mini cucumbers

1 small mango

2 medium carrots

1/2 red bell pepper

2 tsp black sesame seeds

1 tbsp sesame oil

1/3 cup sweet chili sauce (plus more for dipping)

Instructions
1. Cook your rice noodles according to the directions on the box. Then, shock them in cold water to bring them to room temperature. Toss with sesame oil and black sesame seeds.

2. In a bowl, add shredded chicken and sweet chili sauce. Mix until chicken is evenly coated in sauce.

3. Julienne your mango, carrots, cucumber and bell pepper to identical sizes. Place them in bowls and set aside for later.

4. Thinly slice your lettuce and set that aside as well.

5. Gather a bowl that's relatively shallow and has a large diameter. Fill with just-below-boiling water. Submerge one rice wrapper in the hot water.

6. On a cutting board, lay out your cooked wrapper so there are minimal folds.

7. Put noodles, mango, chicken and cucumber in the middle of the wrapper. 

8. Add the carrots, bell pepper and lettuce on top of the base layer of 4 ingredients.

9. Fold the top and bottom of the wrapper into the middle of the roll. They should overlap slightly in the center, about 1/2 inch.

10. Take the left side of the wrapper and fold it 3/4 of the way across the roll.

11. Roll it as tight as you can without ripping the wrapper. The best way to do this is by grabbing the left side and gently rolling it toward the right side of the board until the summer roll is sealed.

12. Repeat this process until all 12 summer rolls have been made. Serve with sweet chili sauce or Thai peanut sauce on the side.

Vegan Lemon Bars
Love lemonade? Try this tart yet sweet (and, yes, vegan) cirtus-y treat—created by Chopped Junior contestant Owen Osborne.

Ingredients (yields 16 squares)
Crust:

1/4 cup sugar

1 cup flour

1/4 tsp salt

1/2 cup vegan butter, melted

Filling:

4-5 large lemons, squeezed to make 3/4 cup lemon juice

2 tsp lemon zest

1 1/4 cups non-dairy milk

5 tbsp cornstarch

1 1/2 cups sugar

Instructions for the crust
1. In a bowl, mix together melted butter, sugar and salt. Gradually add in flour.

2. Press mixture evenly into a buttered/sprayed 8x8 baking pan.

3. Bake for 15-18 minutes or until edges are golden brown.

Instructions for the filling
1. In a saucepan, combine lemon juice, dairy-free milk, lemon zest, sugar and cornstarch over medium heat. Whisk the mixture continuously to prevent sticking or clumps. Stir until all sugar melts and mixture is thick.

2. Spread mixture evenly over crust. Bake for 12-16 minutes or until firm.

3. Allow to cool to room temperature, then refrigerate for at least 2 hours.

4. Cut into 16 bars. Serve with powdered sugar or whipped cream on top.

Watermelon Salsa
MasterChef contestant Deanna Colón puts her own, summer-inspired spin on salsa.

Ingredients (yields 4 servings)
4 cups watermelon, chopped

1/2 cup cucumber caviar or finely-chopped cucumber

1/2 cup yellow bell pepper, chopped

1/3 cup red onion, chopped

1/3 cup fresh cilantro, chopped

2 jalapeños, seeded and chopped

Juice of 2 fresh limes

1/2 teaspoon salt

Cilantro leaves to taste (for garnish)

Instructions
1. Mix all ingredients together and chill in the fridge for an hour.

2. Serve with your favorite brand of tortilla chips.

Mint Lemonade
Nick DiGiovanni—the youngest-ever finalist on MasterChef—gives the poolside beverage an instant upgrade. 

Ingredients (yields 4 servings)
1 1/2 cups sugar

1 1/2 cups lemon juice

7 cups water

1 bunch mint

Instructions
1. In a saucepan, combine sugar, mint (saving a few leaves to garnish with) and 1 cup water over medium-high heat.

2. Once sugar is dissolved, stir for another minute or two to get the mint flavor incorporated into the water.

3. Place in fridge until cold.

4. Juice lemons and combine with cooled mixture and rest of the water. Add ice.

Peach & Blueberry Soda
Ditch your typical soda for this fruity drink created by MasterChef Gabriel Lewis.

Ingredients (yields 3-4 servings)
Peach syrup:

1 cup frozen peaches

1/2 cup peach juice

1 tbsp lemon juice

1/2 cup sugar

8 oz club soda

Blueberry syrup:

1 cup blueberries, frozen or fresh

1/2 cup sugar

1 1/2 tbsp lemon juice

1/4 cup water

Instructions
1. In a small pot, add all peach syrup ingredients. Simmer for 10-20 minutes on medium-low heat or until it starts to thicken and change color.

2. In a separate pot, combine all blueberry syrup ingredients. Simmer for 10-20 minutes on medium-low heat until dark purple and thickened.

3. Strain syrups into separate containers and chill for 30 minutes to an hour.

4. In a cup, thoroughly mix 3 oz club soda and 2 tbsp peach syrup. Add ice.

5. Pour in remaining club soda and 1-2 tbsp blueberry syrup. Gently stir.

6. Finish with fresh fruit to taste.

Which one of these recipes will you try first? Comment below!

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by Carrie Berk | 5/19/2020
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