Does anyone have a good recipe for the summer?!
Does anyone have a good recipe for the summer?
I want to try something different.
Grilling recipes or just good summer food recipes.
Answers:
This is our favorite grilled shrimp recipe:
Grilled Shrimp Scampi
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. I often serve with grilled filet mignon and a salad.
This recipe also works well with scallops.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined
1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
Grilled Rock Lobster Tails
4 med. Rock lobster tails, frozen
1/4 cup butter, melted
2 tsp lemon juice
1 tsp grated orange peel
ground ginger
aromic bitters
chili powder
1 Thaw Rock Lobster tails and cut off the thin undershell with scissors. Bend tailback to crack shell to prevent curling. Combine melted butter, lemon juice, orange peel, ginger, bitters and chili powder; brush over lobster meat.
2 Broil on grill over HOT coals for about 5 minutes with meat side up. Turn shell side up, brush with sauce and broil 5 to 10 minutes longer or until meat has lost its transparency and is opaque. Serve immediately.
Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Grilled Jerk Chicken
For jerk marinade
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 Tbs soy sauce
3 Tbs olive oil
1 1/2 Tbs salt
1 Tbs packed brown sugar
1 Tbs fresh thyme leaves
2 tsp ground allspice
2 tsp black pepper
3/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
For chicken
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks
Accompaniment: papaya or mango salsa
1 Make marinade:
2 Blend all marinade ingredients in a blender until smooth.
3 Marinate and grill chicken:
4 Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
5 Let chicken stand at room temperature 1 hour before cooking.
6 To cook chicken using a charcoal grill:
7 Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
8 When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
9 To cook chicken using a gas grill:
10 Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
11 Serve chicken with salsa.
Servings: 8
Spinach Salad With Mango And Candied Pecans
Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 Tbs olive oil
3 Tbs balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges
1 Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
2 Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
Servings: 4
Grilled Asparagus Salad
"It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and parmesan cheese.
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 Tbs seasoned slivered almonds
1 Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2 Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3 In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Servings: 6
Preparation time: 10 minutes
Cooking time: 3 minutes
Ready in: 13 minutes
Mango Sorbet (This is awesome!)
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 Tbs fresh lime juice, or to taste
1 Line a baking sheet with plastic wrap.
2 Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
3 Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
Yield: 6 cups
I also grill Corn on the cob;
shuck and clean, place on aluminum foil place a thin strip of butter over corn. Sprinkle with Old Bay (I add a pinch of sugar too) Roll in the foild and place on the grill for about 10 minutes. turn every couple minutes.
Have a great YUMMY summer!
TRY STEAK SALAD
1 ROUND STEAK
CHEDDAR CHEESE
LETTUCE
TOMATO
CUCUMBER
OR WHAT EVER YOU LIKE ON A SALAD
FRENCH FRIES
COOK ROUND STEAK IN A SMALL AMOUNT OF OIL WITH GARLIC POWDER AND PEPPER UNTIL BROWNED THEN DEEP FRY YOUR FRENCH FRIES MAKE YOUR SALAD THE WAY YOU WANT THE LAYER IT
SALAD
FRENCH FRIES
MEAT
CHEESE
AND THEN SALAD DRESSING OF YOUR CHOICE VERY GOOD WITH RANCH THIS WILL BE A WINNER
ITTALIAN BAKED ZITI
NEED:1 JAR MARINARA SAUCE, I BOX PENNE, 1 LB. GROUND BEEF, 1 CUP OF RICOTTA CHEESE, 1 CUP OF SHREDDED MOZZERELLA, 1/2 TSP. GARLIC SALT
DIRECTIONS: PREHEAT OVEN TO 350 DEGREES. PREPARE PENNE AS DIRECTED ON BOX. BROWN MEAT IN PAN AND DRAIN. IN SEPERATE BOEL, COMBINE 1/2 JAR OF SAUCE, RICOTTA CHEESE, AND GARLIC. ADD PASTA TO BOWL AND MIX. COAT BOTTOM OF BAKING DISH WITH SAUCE AND ADD PASTA/CHEESE MIX. ADD ANY REMAINING SAUCE AND COVER TOP W/ MOZZARELLA. bAKE UNCOVERED UNTIL TOP IS BROWN, APPROX:35-45MIN.
A great summer salad that niether wilts nor rusts:
6 wedged Roma tomatos, 2 cubed avacados, 1 sliced cucumber, 1 lg. can pineapple chunks, drained, 1 can
mandarin orange slces, drained. Dress salad with Catalina dressing and a splash of lime or lemon juice. Refrigerate. Will keep for 3 days.
I add some sweet wine to the juices from the fruit and pour it over ice so I can have a nice Sangria as I work. Sound cool and summery?
I use the grill all summer long. One of our favorites other than steak, and BBQ'd chicken is Kabobs! I cut red and green bell pepper, onion, zucchini, yellow squash, and mushrooms. I marinate them all day in Italian dressing. I also marinate chicken or beef chunks in a separate bowl. They are easy and taste great. I serve them with fresh sliced tomatoes, sliced cucumbers or corn on the cob, and cottage cheese. Kids love them!
here one we love and for more good recipes
http://tastefullysimple.com/web/dgoodacr...
Chipotle Festive Summer Salad
Ingredients
1 box cooked, drained tri-colored pasta
3 cups chopped broccoli
1/2 cup chopped green pepper
1 chopped small red pepper
1/2 cup chopped red onion
2 seeded, chopped cucumbers
8 oz. chopped mild cheddar cheese
8 oz. can chopped mushrooms
2 (3.8 oz.) cans sliced black olives
1 pkg. cubed pepperoni
Seasoned Salt to taste
1/2 bottle Chipotle Ranch Dressing
1/2 cup skim milk
1/2 cup mayonnaise
1 Tbsp. Spinach & Herb Dip Mix
Directions
Combine pasta and next 9 ingredients; season with Seasoned Salt. Refrigerate overnight. Mix Chipotle Ranch Dressing, milk and mayonnaise together. Just before serving, fold dressing mixture into pasta mixture. Sprinkle top with Spinach & Herb Dip Mix. Makes about 6-8 servings.
Here are some and I hope you would like them!
<<<<<<< Oak leaf, Pear and Walnut Salad >>>>>> (Serves 4)
2 ripe firm pears, cored
lemon juice
1 red oak leaf lettuce or other red lettuce (coral or mignonette), leaves separated
1/3 cup unsalted walnut halves
2 tablespoons crumbled low-fat ricotta cheese
Red Wine Pear Dressing
1 canned or blanched fresh pear, with 1 tablespoon liquid reserved
2 tablespoons red wine or balsamic vinegar
1 teaspoon freshly ground black pepper
1) To make dressing, place pear and liquid vinegar and black pepper in a blender. Puree.
2) Cut each pear into eight segments. Place in a bowl and add lemon juice. Toss to coat (this helps prevent the pears from browning).
3) Arrange lettuce on a serving platter. Top with pears. Drizzle with dressing. Scatter with walnuts and cheese.
<<<< Fruit -filled Pork Chop >>>>> Serves 8
1 Rack of pork, containing 8 cutlets
500g blueberries or blackcurrants
6 tablespoons garlic salt
5 tablespoons freshly ground black pepper
2 tablespoons olive oil
250 ml dry white wine
1) Preheat over to 200 degree C/400 degree F/ Gas 6.
2) Using a sharp knife to separate bones from meat, leaving both ends intact, to make a pocket. Trim excess fat from outside of rack.
3) Mix garlic salt with 3 tablespoon of black pepper in a bowl, rug mixture on the meat, mix 2 tablespoon of black pepper with the blueberries in a bowl, place half of the fruit mixture in pocket of meat.
4) Place meat in a flameproof baking dish, brush pork with olive oil and bake for 30 minutes.
5) Reduce oven temperature to 180 degree C / 350 degree F / Gas 4 and bake for 1 hour longer or until cooked. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15 - 20 minutes.
6) Add wine and remaining fruit to baking dish and bring to the boil over a medium heat. Reduce heat and simmer, stirring constantly and scraping bash of dish for 10 minutes or until sauce is reduced to half.
7) Serve sauce with pork chops.
<<<<< Salmon Cutlets with Pineapple Salsa >>>>>> (Serves 4)
4 Salmon cutlets, cut 2.5 cm in thick
pepper + salt
1) Preheat barbecue (oven) to a medium heat.
2) Sprinkle salt and pepper on Salmon cutlets
3) Cook salmon cutlets on lightly oiled barbecue grill for 3-5 minutes each side or until flesh flakes when tested with a fork.
Pineapple salsa
160 g fresh pineapple, roughly chopped
2 spring onions, finely chopped
1 fresh red chili, seeded and finely chopped
2 tablespoon lemon juice
2 tablespoons finely chopped fresh mint
Put all the ingredients in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets & boiled vegetables