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 firstname.lastname@example.org.
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
HORSERADISH CREAM SAUCE:
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
FILLING AND TOPPING:
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
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