Here in Texas it has already felt like summer for the past month or so, with temperatures into the high 90's and a few days already topping 100. Summertime cooking should be simple and fresh; just check out your local farmers market and see what they offer. I know our summertime will consist of simple grilled turkey burgers, grilled hot dogs and brats, fresh corn-on-the-cob, a bountiful harvest of tomatoes (you should see our garden) varieties of lettuce, radishes and jalapeno peppers. Potato and pasta salads, fresh fish grilled to perfection, ice cream and sorbets; I can't even begin to tell you how much I love orange sorbet. Chilled watermelon, honey dew, cantaloupe, fresh peaches and all the other summer sun-kissed fruits to enjoy. Shrimp, shrimp and more shrimp for New Orleans po' boy, grilled shrimp, and Asian shrimp spring rolls. Back to tomatoes; ruby red tomatoes on perfect toasted sourdough bread, mayo, lettuce and bacon sandwiches. What about sweet onions; Walla Walla, Vidalia, Maui and Texas Sweets. Grilled vegetables of all types for sandwiches, pizzas or as side dishes. Grilled chicken with fresh summer salsas or marinated with lime and cilantro. Gazpacho, beautiful green salads with light vinaigrette's. Texas is big on snow cones and whats not to love about shaved pieces of ice with delicious tropical syrup's poured over them. YUMMM
I hope you enjoy the recipes listed below and have a great kicked back summer.
Bellini
For each champagne flute; fill with 1/4 cup chilled peach nectar and 1/2 cup chilled champagne. For those of you who don't care for champagne, add some 7-UP or chilled sparkling cider to your glass with the peach nectar.
Fresh Halibut Ceviche - love this, created this recipe for a catering and now use it all the time
2 lbs. fresh halibut, diced into small bite sized pieces
1/4 cup tequila
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
3 scallions, sliced thinly on diagonal including green part
2 Haas avocados, peeled, seeded and diced medium - spritzed with fresh lemon or lime juice
4 Roma tomatoes, seeded and diced
2 -3 jalapenos, seeded and finely diced
1 medium sweet onion, diced small
2 mangos, peeled, seeded and diced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper
In a non reactive bowl (such as glass or stainless), add halibut, lemon juice, lime juice and tequila and gently mix making sure all of the fish is covered and coated with mixture. Cover and refrigerate for about 3 hours. The juices and tequila will "cook" the fish. Drain off excess liquid and add in remaining ingredients, toss gently cover and place back in frig for about 30 minutes. Remove, taste and season with salt and pepper. Serve with fresh made tortilla chips. Note: if you don't want to use tequila, add extra equal parts of lemon and lime juice or add some fresh orange juice. You can also add a diced jicama for extra crunch.
What to do with all that zucchini? How about zucchini pancakes, sounds good to me.
Zucchini Pancakes
2 large zucchini, shredded
2 scallions, finely minced including green part
2 extra large eggs, lightly beaten
6 to 8 Tbl. all purpose flour
1 tsp. baking powder
1 tsp. sea salt
Tabasco, few dashes
1/4 cup freshly grated Parmesan cheese
1/4 tsp. fresh lemon zest
2 Tbl. fresh dill, snipped
Preheat oven to 200 degrees. Place shredded zucchini in a colander with 1/2 tsp. salt, drain 10 minutes. Press with paper towels to remove excess moisture. Place zucchini into a bowl, stir in scallions, eggs, baking powder, 1/2 tsp. salt, Tabasco, zest, dill and Parmesan. Stir in 6 Tbl. flour and if batter becomes too thin, add 2 more Tbl. of flour.
Heat a large non-stick saute pan, adding 1 Tbl. olive oil. Scoop spoonfuls of batter into pan, do not overcrowd and cook cakes about 2 to 3 minutes per side until nicely browned. Place pancakes on baking pan and keep warm in oven. Wipe out pan and add more oil, continue cooking batter until all batter is used. Serve hot. You can add a little sour cream on top of them with some snipped dill. Note: You can also add 1 Tbl. finely chopped sun-dried tomatoes in oil, or finely minced jalapeno or red pepper.
Grilled Fish Tacos
3 lbs. halibut, swordfish or red snapper
2 Tbl. vegetable oil
4 large Haas avocados, halved, pitted and peeled
1 jalapeno, seeded and finely chopped
1/2 small red onion, finely chopped
3 Tbl. fresh cilantro, chopped
5 Tbl. fresh lime juice
salt and freshly ground black pepper
1 tsp. Ancho chili powder
4 cups napa cabbage, shredded
flour tortillas, warmed
sour cream
Tabasco or hot sauce
3 ruby red tomatoes, seeded and chopped
lime wedges
In a bowl, mash avocados, jalapeno, red onion, cilantro and 3 Tbl. lime juice. Season with salt and pepper. Cover with plastic wrap directly onto surface of guacamole. Refrigerate until ready to use.
In large bowl, add cabbage with 2 Tbl. lime juice, season with salt, pepper and Ancho chili powder.
Brush fish with oil and season with salt and pepper. Grill over high to char and cook through about 10 minutes. Transfer fish to plate, remove skin, bones, throwing away. With a fork, cut fish into large chunks.
Brush tortillas with a little vegetable oil, place on medium heat on grill and grill both sides for just a few seconds. Remove to plate. To assemble tacos; add some guacamole to tortilla, top with some fish, tomatoes, cabbage, sour cream and some hot sauce. Serve with lime wedges.
Grilled Chicken Tacos
2 lbs. boneless skinless chicken breasts
3 large ruby red tomatoes, chopped
1/3 cup fresh lime juice
2 tsp. Tabasco
1 cup water
1 tsp. salt
Corn tortillas
Monterey Jack Cheese, shredded
Pico de Gallo
Haas Avocados, chopped and spritzed with fresh lime juice (for tacos)
Sweet white onion, finely chopped (for tacos)
Fresh cilantro, chopped (for tacos)
In a blender, puree tomatoes, lime juice, water, salt and Tabasco. Place in large zip lock bag and add chicken. Refrigerate chicken overnight. Note: you can also use dark chicken meat if desired.
Preheat grill, remove chicken from bag and pat dry with paper towels. Brush with oil and grill until chicken is lightly charred and cooked through about 20 minutes. Transfer chicken to work surface and set stand for 10 minutes. Lightly brush tortillas with a little oil, place on grill and char on each side for just a few seconds. Cut chicken into strips and serve with warmed tortillas, cheese, fresh salsa, avocados, onions and cilantro.
Pico de Gallo Salsa
4 large ruby red tomatoes, seeded and chopped
1/2 white onion, finely chopped
3 scallions, finely chopped including green part
2 to 3 jalapenos, seeded and chopped
juice of 1 lime
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Tabasco, to taste
1 garlic clove, minced finely (optional)
dash of olive oil (optional)
Place all ingredients into a bowl, stir, cover with plastic wrap and refrigerate for about 1/2 hour.
Marinated Grilled Salmon
2 lbs. salmon fillet with skin about 1-inch thick
Marinade
1 cup sake
2/3 cup soy sauce
2/3 cup honey
6 Tbl. canola oil
4 tsp. toasted sesame oil
3 Tbl. garlic, minced
1 Tbl. fresh grated ginger
6 scallions, sliced including green part
4 chili peppers, minced
3 Tbl. sesame seeds, lightly toasted (garnish)
3 scallions, sliced thin on diagonal including green part (garnish)
In a baking dish add marinade ingredients and whisk to incorporate. Add salmon, skin side up, cover and marinate for about 30 minutes otherwise you will cook the fish. After 30 minutes remove salmon from marinade and discard marinade. Preheat your grill, brush grill with oil and place salmon skin side down (do not turn while cooking). Cook for about 12-15 minutes. Please don't overcook. If you are serving grilled asparagus, cook those on grill last few minutes salmon is cooking. Remove salmon from grill, place on platter and sprinkle with toasted sesame seeds and scallions. Note: If you don't want to use sake, replace with 1/2 cup fresh orange juice.
Side suggestions to serve with salmon; papaya salad, broccoli stir fry (do on grill in a saute pan), Asian ginger green beans with black bean sauce, crunchy broccoli salad with peanut dressing, snow pea radish and scallion salad, Grilled vegetables, Asian slaw with mango or sesame noodles. Of course rice is always a great option too.
Grilled Marinated Shrimp with Plums
4 plums, pitted and cut into 4 pieces
24 large shrimp, cleaned
6 Tbl. toasted sesame oil
4 Tbl. fresh cilantro, chopped
2 tsp. fresh lime zest
6 Tbl. fresh lime juice
6 jalapenos, seeded and quartered lengthwise
salt and freshly ground black pepper
wooden skewers, soaked in water for about 30 minutes
In a bowl, whisk sesame oil, lime juice, zest, cilantro, salt and pepper. Add shrimp, jalapenos and plums to marinade and toss to coat. Marinate refrigerated for about 30 minutes.
Preheat grill, remove ingredients from marinade and place onto wooden skewers. Discard marinade and grill skewers until shrimp are cooked through about 8 minutes. Serve with tropical rice, and a crisp garden salad. For tropical rice; cook either brown or white rice, cooked with chicken stock, and a little lime juice. Add in some orange and lime zest with dried fruits chopped up such as; papaya, mango, apricots and pineapple. When rice is cooked mix in some chopped macadamia nuts, crushed banana chips and fresh cilantro.
All American Grilled Burger
2 lbs. ground beef or turkey
3 Tbl. Italian parsley, chopped
2 tsp. onion powder
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
Fresh basil, chopped (optional, but we love it)
cheese slices
good quality burger buns (this makes all the difference, don't buy those cheap buns)
condiments; ketchup, mustard, mayonnaise, pickles, relish, ruby red tomatoes sliced, sweet white onion, lettuce, etc.
In a large bowl add meat, parsley, onion powder, Worcestershire, salt, pepper and basil. Gently mix and form into 1/2-inch patties. Place on hot grill and grill until desired doneness, turning half way through. Add cheese and let melt. If desired you can also add cooked bacon. Butter buns and place on grill to get warmed.
Asian Chicken with Asparagus - this can also be cooked on the grill
1 lb chicken tenders cut into chunks
1 1/2 lbs. fresh asparagus, cut into 1-inch pieces (snap off tough ends)
4 scallions, cut on diagonal into 1-inch pieces including green part
2 Tbl. fresh ginger, minced
2 Tbl. toasted sesame oil
2 Tbl. oyster sauce
2 tsp. garlic chili sauce (I use Sambal Oelek)
1/4 cup salted pistachios (shelled and chopped)
Heat large skillet or wok over high heat, add sesame oil. Add asparagus cook and stir about 2 minutes. Add chicken cook stir about 5 minutes. Stir in scallions, ginger, oyster and chili garlic sauce cooking and stirring another 2 minutes. Stir in pistachios. **Serve with Asian style couscous; 1 1/2 cups dry plain couscous, 1 1/2 cups chicken stock (good quality) 1 garlic clove minced, 2 Tbl. fresh cilantro chopped, 2 scallions including green part, thinly sliced, 1/2 cup sugar snap peas trimmed and cut into halves, 1 tsp. fresh ginger minced, 2 Tbl. toasted sesame oil, 1 tsp. soy sauce. In a saucepan add sesame oil cook garlic, scallions and ginger for 2 minutes. Stir in chicken stock, soy sauce and bring to boil, add snap peas. Remove from heat and stir in dry couscous and cover pan for 5 minutes. Remove cover and fluff couscous with a fork and stir in chopped cilantro. Taste and adjust seasonings.
Middle Eastern Tabouli - healthy and delicious
1 cup cracked wheat (bulgar) OR 1 cup wheat berries
2 1/2 cups Italian parsley, finely chopped
1 English cucumber, sliced in half lengthwise, cut into strips and chopped into small dice
5 scallions, chopped thinly including green part
4 ruby red tomatoes, seeded and chopped into small dice
1/2 cup fresh lemon juice
zest of 1 lemon
1 jalapeno, seeded and finely minced
1 garlic clove, finely minced (optional)
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
3 Tbl. mint finely chopped
1 can garbanzo beans, rinsed and drained (optional, but delicious)
Please make the dice of all vegetables the same size, yes it really does matter. If using wheat berries soak them for about an hour in warm water. Drain and put into pot. Cover with water 2 -inches above berries. Add salt and bring to boil. Reduce heat, continue cooking for about 45 minutes or until tender, sort of al dente. Drain and set aside to cool. If using bulgar wheat put into bowl with salt and cover with boiling water, cover with plastic wrap and let stand for 15 minutes. The water will be completely absorbed and the bulgar wheat should be tender.
For dressing: combine in container with lid lemon juice, olive oil, zest, minced garlic and black pepper, shake to combine. Make sure all vegetable ingredients are chopped to correct dice and combine in bowl with dressing and mix. If adding garbanzo beans mix them in with vegetables (do not chop them). Refrigerate for a few hours to blend flavors. Remove from frig about 30 minutes before serving, taste and adjust seasonings.
Asian Beef Salad (shocked you didn't I, putting beef on the menu)
2 (1 lb.) flank steaks
1 head of romaine lettuce, chopped
1/4 cup teriyaki sauce
1 Tbl. toasted sesame oil
1 napa cabbage, chopped
2 ruby red tomatoes, cut into wedges
2 English cucumbers, sliced in half lengthwise and sliced (no need to peel, just be sure to wash)
4 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, use leaves
1 carrot, peeled and shredded
1 jalapeno, seeded and minced
1 cup fresh bean sprouts
1/2 cup dry roasted peanuts
Dressing
2 fresh limes, juiced
2 Tbl. fish sauce
1 Tbl. dark brown sugar
1 tsp. tomato paste
1 tsp. green curry paste
1 garlic clove, minced
1/2 tsp. red pepper flakes
Combine teriyaki sauce and sesame oil in large zip lock bag, add meat, turning to coat. Seal and refrigerate for at least 1 hour, turning meat occasionally. Remove meat and discard marinade.
Heat grill and grill meat on each side about 7 minutes or to desired doneness. Remove to cutting board and let rest 10 minutes. Cut on the diagonal across the grain into thin slices. For dressing; whisk ingredients together. Toss salad ingredients together, place on large platter, add meat, drizzle with dressing and add peanuts on top.
Asian Pasta Salad
12 oz. penne pasta
2 cups cooked chicken breast, chopped
1/2 cup black olives, pitted and sliced
1 red bell pepper, seeded and sliced
1/2 red onion, thinly sliced
1 cup broccoli florets
3 scallions, sliced including green part
1/2 cup matchstick carrots
1 can water chestnuts, drained and sliced
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
2 Tbl. fresh cilantro, chopped
1 Tbl. toasted sesame seeds
Dressing
1/2 cup Thai sweet chili sauce
4 Tbl. canola oil
4 Tbl. seasoned rice wine vinegar
2 Tbl. soy sauce
1 tsp. toasted sesame oil
1 tsp. grated fresh ginger
2 heaping Tbl. crunchy peanut butter
1/2 tsp. red pepper flakes
1 tsp. Hoisin sauce
Cook pasta in boiling salted water until al dente, drain and refresh in cold water, drain well again. Place pasta in large bowl with other ingredients. Whisk together all dressing ingredients and pour over pasta salad, tossing together, cover and chill.
Simple Melon Salad with Honey Dressing - can also be used as refreshing dessert
4 cups melon balls (use honey dew, cantaloupe and watermelon)
2 Tbl. honey
1 Tbl. fresh lime juice
2 tsp. lime zest
OR
1 cup Greek plain yogurt
2 Tbl honey
1 Tbl. lime zest
1 Tbl. fresh lime juice
Halve melons and scoop out seeds (buy seedless watermelon) scoop out balls with melon ball scoop and place into pretty serving bowl. Whisk together the lime juice, honey and zest and pour over melon, tossing gently to combine. For yogurt; mix yogurt, lime zest, juice and honey and pour over fruit, mixing gently then refrigerate. If desired you can chop up 2 tsp. fresh mint to incorporate.
Shrimp Salad
2 lbs. fresh shrimp (medium to large size (unpeeled)
shrimp or seafood stock (bring to boil, simmer until use)
16 oz. large shell pasta
1 Boston lettuce, leaves separated
3 ruby red tomatoes, cut into wedges
3 celery stalks, sliced
1 medium green bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
1/2 red onion, julienne cut
2 Haas avocados, large dice, spritzed with fresh lemon juice
1 basket small red grape tomatoes
1/2 cup red radishes, sliced
1 tsp. capers, chopped
Green Goddess Dressing
1 cup mayonnaise
1/2 cup Italian parsley, chopped
5 scallions, chopped including green part
2 Tbl. fresh chives, chopped
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
2 tsp. white wine vinegar
1 Tbl. anchovy paste
8 oz. sour cream
2 garlic cloves, crushed
salt and freshly ground black pepper
Process dressing ingredients in food processor, scraping down sides, cover and refrigerate for about 2 hours before using. Taste and adjust seasonings.
In a saute pan, add a little olive oil and shrimp, cooking over medium high for about 2 minutes. Add boiling stock to cover shrimp and cook for about 15 minutes. Drain and refresh shrimp in an ice bath, peel. In a pot of boiling salted water, add pasta and cook al dente. Drain and refresh in ice bath, drain well. In a large bowl, add salad ingredients, cooked chilled pasta and shrimp. Pour over some dressing and gently mix. On a platter add lettuce leaves and pile on shrimp pasta salad.
Cobb Salad - one of my all time favorite salads (origin is from Brown Derby Restaurant Los Angeles -1930's)
1 large head of romaine lettuce, washed, dried and chopped
2 cups chicken breast, cooked and chopped (poached)
1 large ruby red tomato, seeded and chopped
6 slices bacon, sliced and cooked crisp (use good quality thick cut)
1 large Haas avocado, seeded, peeled and chopped (drizzle with fresh lemon juice)
1/2 cup blue cheese (I love Maytag) crumbled
3 hard boiled eggs, peeled and chopped
Homemade Blue cheese dressing (see below)
In a nice serving bowl or platter, add lettuce. In center of lettuce add a nice row of chicken, then arrange in rows, on either side of the chicken the tomatoes, avocado, bacon, blue cheese, and eggs. Top with dressing or serve on the side. The original dressing used was more of a creamy vinaigrette, but I like blue cheese.
Blue Cheese Dressing - two ways, one being a lighter version
3/4 cup sour cream
1/2 tsp. dry mustard (Coleman's)
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
8 oz. blue cheese, crumbled
Place sour cream, mustard, salt, pepper, garlic powder and Worcestershire sauce in bowl of electric mixer and beat for 2 minutes on low. Add mayonnaise and mix again for 2 minutes. By hand stir in blue cheese. Refrigerate 24 hours, taste and adjust seasonings if needed.
Light Version Blue Cheese Dressing
1/4 cup vegetable oil
1 tsp. fresh lemon juice
zest of 1 lemon
2 cloves garlic, finely minced
1 cup light sour cream
1 tsp. dry mustard
2/3 cup blue cheese, crumbled
In food processor add all except blue cheese and pulse until creamed, add cheese and pulse 1 or 2 times, you still want some of the cheese whole. Remove from processor, place in covered container and refrigerate 24 hours.
Fresh From the Garden Salad with Orange Vinaigrette
3 hard boiled eggs, cooked, peeled and chopped
6 slices bacon, sliced, cooked crisp (good quality)
2 cups green beans
1 cup yellow pear tomatoes
1/2 cup pecans, lightly toasted
1 Tbl. fresh chives, minced
2 Tbl. Italian parsley, chopped
4 cups mixed baby greens
1/2 cup goat cheese, crumbled
Dressing
1/4 cup fresh squeezed orange juice
3 Tbl. champagne vinegar
1 tsp. honey
1/2 cup vegetable oil
1/4 tsp. salt
freshly ground black pepper
1 tsp. Dijon mustard
Place dressing ingredients into a container with lid, and shake well. Or add to blender and pour in oil to combine.
Steam green beans until crisp tender (about 7 minutes) then drain and refresh in ice bath. Let cool, drain and dry on paper towels. Wash lettuce and dry with paper towels or salad spinner. Place all ingredients for salad (except chives and parsley) into a large bowl and add dressing, tossing gently to incorporate. Place salad onto serving platter and sprinkle with chives and parsley.
Festive Rice Salad
2 cups white or brown rice which you have already cooked
1 cup fresh corn off the cob
1 can black beans, rinsed and drained
1/4 cup fresh limes, juiced
zest of 1 lime
1/4 cup olive oil
2 Tbl. white vinegar
salt and freshly ground black pepper
Tabasco to taste
1/2 tsp. ancho chili powder or regular chili powder
1/2 tsp. cumin
1 red bell pepper, seeded and diced
1 cup grape tomatoes, halved
1 jalapeno, seeded and diced
4 scallions, thinly sliced on diagonal including green part
1 Haas avocado, seeded, peeled and diced (drizzle with lime juice to prevent browning
1/4 cup fresh cilantro, chopped rough
In a large bowl whisk together lime juice, vinegar, olive oil, salt, pepper, cumin, chili powder and Tabasco. Taste and adjust seasonings. Stir in rice and mix well to coat. Add all other ingredients and mix gently, taste and adjust seasonings. Refrigerate for about 30 minutes.
Fresh Texas Corn
2 cups fresh off the cob corn
2 cups hominy, rinsed and drained
1 poblano pepper, diced
1 red bell pepper, seeded and diced
3 scallions, sliced including green part
1 Tbl. veg oil
1 tsp. chili powder
1/2 tsp. cumin
salt and freshly ground black pepper
2 Tbl. fresh Italian parsley, chopped
Heat oil in non stick pan over medium. Add poblano pepper, red pepper, scallions and corn and cook about 4 minutes, stirring occasionally. Stir in chili powder, cumin, salt and pepper and cook for about 1 minute. Add hominy and cook about 2 minutes, stirring occasionally. Remove to serving bowl and add parsley.
Easy Grilled Pizzas - these are so easy, just use your imagination to create what you enjoy
1 lb. refrigerated fresh pizza dough, room temp or make your own
1/2 cup fresh homemade pesto (see my recipe)
3 ruby red tomatoes, seeded and chopped
8 oz. fresh mozzarella cheese, sliced thinly
freshly ground black pepper
Pesto
3 cups loosely packed fresh picked basil leaves (wash and pat dry)
2/3 cup freshly grated Parmesan cheese
1/2 cup pine nuts, lightly toasted
3 garlic cloves
1 tsp. fresh lemon juice
salt and freshly ground black pepper
extra virgin olive oil
Pesto to me is not an exact recipe, I just throw ingredients into food processor, and taste as I go along. Sometime I want more garlic, more cheese, etc., so follow this recipe of mine and make to your own taste.
In a food processor add garlic and pulse, then add basil, cheese, nuts, salt, pepper and drizzle in olive oil to get the texture you like. You don't want it too thick or too thin. Taste and adjust seasonings.
For pizzas; prepare your grill over medium heat. Spray 2 cookie sheets with non stick spray. On work surface divide dough into 4 equal pieces and press out to about 1/4-inch thick. Transfer two rounds to each cookie sheet. Bring all ingredients to grill. Place dough rounds on hot grill and cover grill cooking about 2 to 3 minutes. With tongs remove dough to cookie sheets with grill marks facing up. Spread pesto on dough, top with tomatoes, cheese, salt and pepper. Return dough back to grill, cover and grill another 2 to 3 minutes until cheese begins to melt. Transfer pizza onto cutting board and cut into wedges and serve. How easy is that? Just think of all the summertime garden or farmers market ingredients to add to grilled pizzas. I would suggest you keep them fairly simple; such as tomato sauce, zucchini, cheese, grilled onions, thin slices of grilled chicken, cheese or grilled shrimp, alfredo sauce, thin slices grilled peppers and fresh basil, etc.
Summer Corn and Yellow Tomato Gazpacho
2 large yellow bell peppers
3 large ears fresh corn on the cob
1/4 cup chicken stock
1/4 cup heavy whipping cream
2 Tbl. fresh lemon juice
3 lbs. yellow and orange tomatoes, peeled, seeded and cored
1 large sweet onion, chopped
1 garlic clove, minced
1 Tbl. extra virgin olive oil
salt and freshly ground black pepper
1/2 cup feta cheese, crumbled - garnish
homemade croutons (optional)
fresh chives snipped (garnish)
Lightly blanch corn and remove from cob with sharp knife. If your corn is really sweet and juicy don't even bother blanching. Grill your bell peppers until blackened and blistered on all sides about 20 minutes. Transfer to zip lock bags or bowl covered with plastic wrap and let stand for about 10 minutes. Uncover and get cool enough to handle, remove skin and seeds. Place peppers and half of the tomatoes into a blender, add corn, onion, garlic and oil and puree until smooth. Transfer to a bowl, puree remaining tomatoes and add to bowl. Stir in chicken stock, lemon juice and chilled cream. Stir to combine and refrigerate 2 hours. Taste and season with salt and pepper. Place soup into serving bowls, add a little crumbled feta, croutons and fresh snipped chives. Note: to peel tomatoes, place small X in bottom of tomato and plunge into boiling water for about 1 minute. Transfer to a bowl of ice water for 1 minute and remove to peel.
Tuna Pomodoro - this is a staple summer dish at our home
1/2 lb. spaghetti
2 to 3 large ruby red tomatoes, seeded and chopped
1 or 2 cans albacore tuna (larger can) drained and flaked
handful of fresh basil leaves
1/2 tsp. red pepper flakes
2 -3 garlic cloves, minced (we like lots of garlic)
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
2 tsp. fresh lemon juice
2 anchovy filet's, (optional, but we love them)
Freshly grated Parmesan cheese
In large pot of boiling salted water add pasta and cook al dente, drain well. In a large saute pan, add oil, anchovies, garlic, and red pepper flakes, cook on medium low stirring until anchovies dissolve and garlic is soft. Stir in lemon juice. Roll up basil leaves and with sharp knife slice into ribbons. To assemble; add cooked pasta back into large pot, pour in olive oil mixture and mix well, season with salt and pepper. Either add pasta to a platter or individual serving plates. Add flaked tuna to each plate, top with tomatoes and ribbons of basil. Grate fresh Parmesan cheese over the top.
Spicy Turkey Lettuce Wraps - these are so easy, fresh and good
2 heads Boston lettuce, washed and leaves separated
1/2 cup fresh herbs, chopped such as; cilantro, basil, mint or chives (or a mixture of what you enjoy)
1 Tbl. fresh ginger, minced
2 tsp. fresh orange zest
1/4 cup chicken stock (good quality)
1 large red bell pepper, seeded and diced
1 cup water chestnuts, chopped
1 large carrot, shredded
4 scallions, thinly sliced including green part (slice on diagonal)
1 lb. ground turkey or chicken
3 tsp. sesame oil
3 Tbl. hoisin sauce
1/2 cup cooked white or brown rice
2 tsp. soy sauce
sweet chili sauce (optional)
Heat saute pan over heat, add sesame oil. Add turkey and ginger, crumbling to cook. Stir in cooked rice, bell pepper, water chestnuts, hoisin, orange zest, soy sauce, black pepper and stock cooking until broth has reduced and mixture is thickened. To serve; place turkey mixture into a bowl, place on platter and spread lettuce leaves around. Add pile of carrots, scallions and herbs to platter. Serve with extra hoisin sauce, or sweet chili sauce. Take a lettuce leaf, add some turkey rice mixture, carrots, scallions and herbs, wrap up and drizzle with extra sauce.
Macaroni Salad
2/3 cup mayonnaise
1/2 cup sour cream
2 Tbl. yellow mustard
2 Tbl. cider vinegar
1 tsp. sugar (optional)
4 cups dry large elbow macaroni
3 stalks celery, diced
1/2 red onion, minced
1/4 cup pickle relish (you can use sweet or dill depending on your taste, or mixture of both is what I use)
1/4 cup Italian parsley, chopped
salt and freshly ground black pepper
1/2 cup cheddar cheese, shredded (optional)
In large pot of boiling salted water add macaroni and cook al dente. Rinse in cold water and drain well, patting dry with paper towels if needed. In a large bowl, add everything except cooked macaroni and parsley, mix well and gently stir in macaroni. Season with salt and pepper. Cover and chill for about 2 hours before serving. Before serving sprinkle on parsley. If you decide to add cheese, add with other ingredients.
All American Potato Salad (just like grandma made)
2 lbs. russet potatoes (wash and leave skins on)
2 Tbl. white vinegar
3 celery stalks, chopped
2 Tbl. chopped chives
1/2 cup red onion, minced
1 tsp. celery seed
4 Tbl. pickle relish (use whatever you like sweet or dill)
1/2 cup mayonnaise - add more if desired
1 tsp. Coleman's dry mustard
3 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
5 hard boiled eggs (3 for salad and 2 for the top)
Paprika
In a large pot of boiling salted water, add potatoes with skin on, boil until just tender. Remove from water and let cool in frig until able to handle. Remove skin and cut into large chunks, place in large bowl, season with salt. Add vinegar, gently stir and let it soak in. Add celery, red onion, chopped chives and parsley to potatoes. In another bowl, add mayo, mustard, relish, 3 finely chopped hard boiled eggs, celery seeds, salt and pepper stirring to incorporate. Taste and adjust seasonings. With a rubber spatula gently fold in mayo mixture to potato mixture. Cover and refrigerate for at least 1 to 2 hours. When ready to serve, add 2 sliced hard boiled eggs to top and sprinkle with a small amount of paprika.
Roasted Red Potato Salad
3 lbs. red potatoes
1 bunch Italian parsley, chopped
2 Tbl. shallots, minced
1/2 red onion, minced
1/2 cup radishes, sliced thinly
1/2 cup celery, sliced thinly
1 large carrot, shredded
1 Tbl. fresh lemon zest
1/4 cup fresh Italian parsley, chopped
3 Tbl. fresh chives, snipped
salt and freshly ground black pepper
3 Tbl. apple cider vinegar
1 Tbl. extra virgin olive oil
1/2 cup buttermilk
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
2 Tbl. Dijon mustard
Preheat oven to 450 degrees. Wash potatoes and depending on size cut into large chunks, leaving skin on. Place in a bowl and drizzle with some olive oil, season well with salt and pepper. Pour onto baking sheet lined with foil (easy clean up) and roast for about 30 minutes or until tender and nicely browned, turning occasionally. Remove potatoes from oven and let cool for about 1 minute, place in large bowl and sprinkle with vinegar and 1 Tbl. olive oil, toss gently and cool for about 1 hour.
In the meantime, whisk buttermilk, sour cream, mayonnaise and Dijon together. Add remaining ingredients to bowl with potatoes and pour over dressing, mixing gently to combine. Season with salt and pepper to taste. Chill for a few hours to blend flavors before serving.
Orange Cream Float - Delicious and Refreshing - makes 4
2 cups fresh orange juice (1/2 cup oj in each glass)
1 tsp. pure vanilla extract (1/4 tsp. in each glass)
4 scoops vanilla ice cream (1 scoop ice cream in each glass)
4 Tbl. vanilla ice cream (1 Tbl. ice cream in each glass)
2 cups seltzer water (1/2 cup seltzer in each glass)
2 tsp. fresh orange zest (garnish)
mint sprigs (garnish)
Combine in 4 large glasses, orange juice, vanilla and 4 Tbl. ice cream. Add seltzer water and stir well to combine. Top with scoop of ice cream, sprinkle of orange zest, sprig of mint and serve immediately with a long spoon and straw.
Strawberry Ice - melt in your mouth delicious (made this in culinary school)
1 cup sugar
3/4 cup water
1 Tbl. orange zest, minced
2 tsp. lemon zest, minced
2 tsp. lime zest, minced
1/3 cup fresh orange juice
3 Tbl. fresh lemon juice
2 Tbl. fresh lime juice
4 cups ruby red strawberries, sliced
In a saucepan combine sugar, water and zests. Bring to a boil and reduce to simmer for 5 minutes. Cool slightly. Strain and discard zests. Stir in orange, lemon and lime juices. In a blender combine half of the juice mixture with half of the berries. Cover and process, you are looking for almost smooth consistency, but with small chunks of berries. Transfer to a 2-quart metal freezer container (such as a hotel pan). Repeat with remaining juice and berries. cover and freeze overnight stirring once after freezing 3 hours. To serve; scrape across frozen mixture with a large spoon and place into serving dishes. Garnish with a whole strawberry. If mixture is too firm, let stand room temp for about 15 minutes.
Blueberry Ice Cream
2 cups half and half
4 eggs
1/2 cups sugar
1/2 tsp. salt
1 cup whipping cream
1 tsp. pure vanilla extract
2 cups blueberries, blended with 3/4 cup sugar
Note: you can also use blackberries or a combo of both
In a saucepan, whisk together the half and half, eggs, sugar and salt. Place pan over medium high heat and whisk mixture until bubbly. Strain into large bowl and cool; then whisk in cream, vanilla and berries. Cover with plastic wrap and refrigerate. Pour mixture into ice cream maker; process according to manufacturers instruction.
Picked Fresh Off the Tree Plum Dessert - (my great aunt Evelyn's recipe, one of her homes was a mountain home in CA with numerous fruit trees in the yard and we would always pick huge amounts of plums)
9 large plums, pitted and quartered
1 tsp. fresh lemon juice
1/2 cup brown sugar, packed
4 Tbl. plus 1 cup all purpose flour (divided)
1 tsp. cinnamon
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground mace
1 egg lightly beaten
1/2 cup butter, melted
Preheat oven to 375 degrees. In a large bowl, add plums, lemon juice, brown sugar, 4 Tbl. flour and cinnamon. Spoon into greased 2-qt baking dish. In a small bowl, combine sugar, baking powder, salt, mace and 1 cup flour. Add egg; stir with fork until crumbly. Sprinkle over plum mixture. Drizzle with butter. Bake for 40 to 45 minutes or until plums are tender and topping is golden brown. Remove to cooling rack and let cool for about 15 minutes before serving. Serve with French vanilla ice cream or freshly whipped heavy whipping cream which you've added a little powdered sugar and vanilla extract. Note: You can also add some slivered lightly toasted almonds to topping if desired.
Lemon Strawberry Bars - my daughter, Brittany recently sent me this recipe from one of her friends Natalie and they are really good. Thanks Natalie
2 cups all purpose flour
1/2 cup powdered sugar, sifted
1 tsp. lemon zest, divided
3/4 cup butter, chilled
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
2 eggs
1 1/2 Tbl. fresh lemon juice
1 cup strawberry preserves (use good quality or homemade with chunks of berries)
Preheat oven to 350 degrees. In a bowl, add flour, powdered sugar and 1/2 tsp. lemon zest, stir together; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of lightly greased 13x9 pan. Bake for about 20 minutes or until lightly browned.
In a bowl, beat cream cheese and sugar until smooth. Add eggs 1 at a time and beat until just blended after each addition. Stir in lemon juice and remaining 1/2 tsp. lemon zest. Spread preserves over crust. Pour cream cheese mixture over preserves, spreading to edges. Bake about 30 minutes or until set Let cool on wire rack. I covered them and placed in frig for about 6 hours to chill then cut into bars.
Easy Orange Pie (This is an Eagle Brand Milk recipe, which I've made a couple of changes)
2 cups vanilla wafer crumbs
1/4 cup macadamia nuts, finely chopped
1/3 cup butter, melted
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) can frozen orange juice concentrate, thawed
1 cup heavy whipping cream, whipped
1/4 cup powdered sugar
1 tsp. pure orange extract
Dark chocolate shavings
Combine crumbs, finely chopped nuts and butter pressing firmly into bottom and up side of 9-inch pie plate. Chill. In a bowl, beat cream cheese until fluffy and gradually beat in condensed milk and juice concentrate until smooth. In another bowl, add whipping cream and whip to stiff peaks, add powdered sugar and orange extract. Fold whipped cream into cream cheese mixture. Pour into prepared crust. Chill for about 2 hours or until set. When ready to serve top pie with dark chocolate shavings.
Summer Angel Food Cake (this is so good) Note: Purchase the type of sherbet you like, I just happen to enjoy raspberry and orange. Brittany always liked this for a birthday cake when she was young.
1 angel food cake (preferably homemade, but store bought is ok too)
1 jar lemon curd or homemade
1 carton raspberry sherbet, softened
1 carton orange sherbet, softened
1 cup sliced almonds, lightly toasted
Fresh raspberries
1 (7 oz) jar marshmallow cream (my oh my)
1 (8 oz) package cream cheese, softened
white chocolate shavings
Slice the cake into 3 layers. Place cake on a plate larger than cake, then top bottom layer with lemon curd. Add second layer of cake and top with raspberry sherbet, top next layer of cake and add orange sherbet. Wrap with plastic wrap and freeze until sherbet is hard. In a bowl, whip cream cheese until light and fluffy, blend in marshmallow cream. Remove cake from freezer, and with marshmallow mixture frost top and sides of cake. Press almonds against sides. Wrap with plastic wrap and place in freezer for about 5 hours. Take out 10 minutes before slicing. Top the cake with white chocolate shavings and fresh raspberries so they are upside down.
Bon Appetit
"He who walks in integrity walks securely"
Proverbs 10:9
