What's Up - Your guide to what's happening in Fayetteville, AR this week!
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try these recipes Crowd-pleasing spring party fare Delicious ways to celebrate mom, dad and the grad 30 WHAT'S UP! MAY 14-20, 2023 Mozzarella and Tomato Appetizer Ingredients • 24 long cocktail toothpicks • 48 cherry or grape tomatoes, rinsed and dried • 6 thin slices prosciutto, each cut into quarters • 24 bite-size marinated mozzarella balls* • 24 fresh basil leaves • ¼ cup Italian salad dressing Directions 1. Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato. 2. Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing. Tips *If marinated mozzarella is not available, you can make your own. Buy bite-size plain mozzarella balls, or cut large fresh mozzarella balls into bite-size cubes. Marinate in olive oil, minced garlic, chopped basil, plain or flavored vinegar, and Italian seasoning for several hours before assembling the appetizers. Chef John's Barbecue Chicken To ensure a sticky, sweet glaze that's not burnt, sear the skin quickly, then cook it skin- side up on a covered grill, brushing on the glaze while it cooks. Because the glaze never touches the grilling surface, it doesn't burn. Ingredients • 1 whole chicken, cut into halves • ¼ cup rice vinegar • 2 tablespoons barbecue sauce • 2 cloves garlic, crushed • 1 tablespoon salt • 1 teaspoon ground black pepper • 1 teaspoon paprika • 1 teaspoon onion powder • ½ teaspoon cayenne pepper • ½ cup barbecue sauce, or as needed Directions 1. Cut 1/2-inch deep slashes in the skin-side of each chicken half: two cuts in each breast, two in each thigh, and one in each leg. Remove wing tips. 2. Whisk vinegar, 2 tablespoons barbecue sauce, and garlic together in a large bowl. Place chicken in the bowl and turn to coat. Arrange chicken halves in the bottom of the bowl with the cut sides down; cover with plastic wrap and refrigerate for 1 hour. 3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 4. Remove chicken from the bowl and pat dry with paper towels; discard any remaining marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. 5. Cook chicken, skin-side down, on the preheated grill until grill marks appear, 3 to 4 minutes. Turn chicken over, close the grill lid, and cook, basting with remaining barbecue sauce every 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Vintage Lemonade Ingredients • 5 lemons • 1 ¼ cups white sugar • 1 ¼ quarts water Directions 1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside. 2. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons. 3. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds. 4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes. Chocolate Chip Cookie Dough Cupcakes Ingredients • 1 ½ cups all-purpose flour • ¼ teaspoon baking soda • ¼ teaspoon sea salt • ½ cup butter, softened • ¼ cup white sugar • ½ cup brown sugar • 1 egg • 2 teaspoons vanilla extract • 1 cup miniature semisweet chocolate chips • 1 (18.25 ounce) box yellow cake mix • 1 ¼ cups water • ¼ cup canola oil • 3 eggs Directions 1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. 2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. 3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. 4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Courtesy allrecipes.com Mozzarella and Tomato Appetizer