Honey-Mustard Brussels Sprouts SaladSautéed Asparagus with MushroomsProsciutto and PeasKung Pao Sloppy JoesGrilled Steak TacosGrilled Teriyaki Beef SkewersBananas Foster GelatoDark Chocolate-Caramel Macchiato Pie

Summertime Recipes

Summer brings to mind grilling, fresh salads, tasty sides, and, of course, yummy desserts.

If you have a favorite summertime recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Honey-Mustard Brussels Sprouts Salad

1 lb. fresh Brussels sprouts, trimmed & shredded

2 med. tart apples, chopped

1 med. red onion, chopped

1 sm. sweet orange pepper, chopped

1/2 c. chopped walnuts

1/2 c. green grapes, sliced

1/2 c. shredded cheddar cheese

3 bacon strips, cooked & crumbled

1/4 c. olive oil

2 T. red wine vinegar

2 T. honey mustard

1 garlic clove, minced

1/4 tsp. salt

1/4 tsp. pepper


In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients. Pour over salad; toss to coat. 10 servings


Sautéed Asparagus with Mushrooms 

1 T. bacon drippings or olive oil

1 pkg. (8 oz.) frozen asparagus spears, thawed

1/2 lb. sliced fresh mushrooms

1 sm. onion, chopped

2 T. sliced almonds, toasted

1 to 2 teaspoons Greek seasoning


In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms, and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through. 4 servings


Prosciutto and Peas

1 T. olive oil

4 to 8 thin slices prosciutto, julienned

1/2 c. sliced fresh shiitake mushrooms

2 c. frozen peas, thawed

1 sm. onion, chopped


In a large skillet, heat oil over medium heat. Add prosciutto; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas, and onion in drippings until tender, 5-7 minutes. Sprinkle with prosciutto. 4 servings


Kung Pao Sloppy Joes

1 lb. lean ground beef (90% lean)

1 sm. sweet red pepper, chopped

4 green onions, chopped, divided

2 garlic cloves, minced

2 tsp. minced fresh ginger root

1 to 1-1/2 tsp. Sriracha chili sauce

1/2 c. reduced-sodium soy sauce

6 T. rice vinegar, divided

1/4 c. water

3 T. sesame oil, divided

2 T. cornstarch

2 T. brown sugar

1 pkg. broccoli coleslaw mix (12 oz.)

1/2 c. chopped unsalted peanuts

6 hamburger buns, split or flour tortillas (8 inches)

Fresh cilantro leaves, optional


In a large skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes, breaking up beef into crumbles; drain. Add garlic, ginger and Sriracha chili sauce; cook 1 minute longer.

In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch, and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side. (Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.) 6 servings


Grilled Steak Tacos


1/4 c. mayonnaise

2 tsp. Sriracha chili sauce or 1 tsp. hot pepper sauce

1/8 tsp. sesame oil



1 med. ripe avocado, peeled and finely chopped

1/2 med. tomato, seeded and chopped

3 T. sliced ripe olives

2 T. canned whole kernel corn

2 T. chopped sweet red pepper

2 T. lime juice

4 tsp. minced fresh cilantro

1 tsp. kosher salt

1 tsp. finely chopped onion

1 garlic clove, minced

1/4 tsp. ground cumin



2 tsp. pepper

2 tsp. olive oil

1 tsp. kosher salt

1 tsp. seafood seasoning

1 beef ribeye steak (1 lb.), trimmed

8 flour tortillas (6 inches)

Optional toppings: shredded lettuce, cheddar cheese and Cotija cheese


In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving. Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak.

Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.

Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak, place on tortillas. Serve with aioli, salsa and toppings of your choice.  4 servings


Grilled Teriyaki Beef Skewers

2 cans (8 oz. ea.) pineapple chunks

1 bottle (10 oz.) teriyaki baste and glaze

3 T. minced fresh ginger root

1 lb. beef tenderloin steaks, cut into 1-inch pieces



1 c. (8 oz.) sour cream

1 T. prepared horseradish


Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki glaze, ginger, and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade.

On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once.

In a small bowl, combine sour cream and horseradish; serve with kabobs. 16 kabobs


Bananas Foster Gelato

5 lg. egg yolks

2/3 c. packed brown sugar

1/2 tsp. salt

1/4 tsp. ground cinnamon

1-3/4 c. whole milk

1/4 c. heavy whipping cream

1/2 tsp. rum extract

1 tsp. vanilla extract

2 med. bananas

1 tsp. lemon juice

Optional: Sliced bananas and hot caramel ice cream topping


In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside.

In a small, heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly.

Cook and stir over medium heat until mixture reaches at least 160°F and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture.

Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

If desired, top with sliced bananas and caramel topping.  Makes 1 quart


Dark Chocolate-Caramel Macchiato Pie


8 undipped biscotti (about 6 oz.)

1/4 c. butter, melted



1 pkg. (8 oz.) softened cream cheese, divided

4 oz. dark chocolate candy bar, melted

1/4 cup strong brewed coffee, cooled

1 carton (12 oz.) frozen whipped topping, thawed, divided

4 oz. milk chocolate, melted

1/4 c. caramel sundae syrup

Shaved chocolate

Additional caramel syrup, optional


Preheat oven to 350°F. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter, pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.

Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes.

Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes.

Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie, top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving. 8 servings


Quote of the Week:

“A good father is one of the most unsung, unpraised, unnoticed, and yet one of the most valuable assets in our society.” 

~ Billy Graham




The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313


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