Shrimp and Pasta Salad

'Morning!  I did some whirlwind cooking over the weekend, and came up with a couple of great summertime recipes.  Hurrah!

This one is a gussied-up version of a basic shrimp salad.  It was tasty straight from the recipe, but I amped it up by adding pasta and capers.  The pasta adds some carbs to balance things out, and is an inexpensive way to make the salad go further.  It would definitely be great with a whole wheat or gluten free pasta, so use whatever you like best!

Lemon Brownies

(aka Lemon Poundcake Bars)

Because sometimes, I really just want to bake.  With super-processed white flour and boatloads of sugar and a few sticks of butter thrown in for good measure.  I've missed my normal baking, so yesterday, I decided to just embrace it and have some fun in my kitchen.

I came across these bars on Pinterest and thought they sounded perfectly summery.  In all honesty, the recipe is pretty much my Vanilla Poundcake recipe, using lemon zest and juice instead of vanilla.  Which, of course, means it's soooo good.  A fantastically moist lemon poundcake bar that's both buttery and light, with a zesty glaze that ties it all up with a bow.

Sparkling Strawberry-Mint Limeade

A few things about this recipe:

1.  YUM!  I mean, I kinda knew I would love this recipe because, hello?  Champagne + strawberries + lime + mint!  That combo is just so yummy and perfect for sipping on a patio.

Pink Porchcrawlers

Ohmy, these babies are easy to make!  The longest step is slicing the limes.  Seriously.  All you do is stir everything in a serving pitcher and pour over ice.  I'm assuming Pink Porchcrawlers got their name from the fact that the vodka is very well-hidden because you could increase the amount below and still be a-ok.  They're fun to make and fun to drink and perfect for a hot-weather get-together.

Enjoy!



Pink Porchcrawlers
adapted from Southern Living

1/2 c. fresh or frozen raspberries
2, 12 oz. bottles of beer, chilled
6 oz. frozen raspberry lemonade concentrate*
1/2 c. vodka
lemon and lime slices for garnish

Stir together the raspberries, beer, lemonade concentrate, and vodka.  Serve over ice and garnish with lemon and lime slices.  Makes 4 servings.

* Note: If you can't find raspberry lemonade concentrate, any flavor will do.  The most common form of this recipe used pink lemonade concentrate, but I opted for more raspberry flavor.

      

Watermelon Sangria

Is it still hot where you live?  All this back to school talk has me feeling as if Fall should be right around the corner, but the weather outside certainly isn't giving any hints of Fall just yet.  So, I decided to finally try out a couple of hot-weather party drink recipes, just in time for Labor Day weekend.

These Watermelon Sangrias are a fantastic way to use up that very ripe watermelon you've got sitting in your fridge.  Just blend it up, strain out the pulp, and stir in some booze.  It definitely tastes smoother and more watermelon-y if you let it sit in your fridge for a few hours (just like in traditional Sangria), so it give a little time to rest before serving.

Enjoy!



Watermelon Sangria
adapted from Serious Eats

4 c. cubed ripe seedless watermelon
2 c. white wine
1 oz. light rum
2 oz. Cointreau
2 oz. simple syrup
3 limes
ice
lime seltzer water, optional
optional garnish: additional watermelon and mint sprigs

In a blender, purée watermelon cubes. Strain into a large pitcher. Add wine, rum, Cointreau, and simple syrup and stir. Juice 2 limes and add juice to pitcher. Slice the other lime lengthwise and then slice into thin slices. Add lime slices to pitcher, cover and refrigerate for 2 to 4 hours. Pour into ice-filled serving glasses, garnish with additional watermelon and mint sprigs and top off with optional lime seltzer water.  Makes about 6 servings.

Ingredient Lineup:

Strain the pureed watermelon to remove excess pulp.

Salud!

      

Bourbon Barbecued Chicken

I stumbled onto another fantastic grill recipe in my Food Network magazine!  This one really surprised me - From the smell of the sauce, I was just sure the chicken would turn out super pungent and tasting exactly like vinegar.  And then, after it cooked, it looked like it had zero flavor.  But wait!  I took a bite and was completely surprised. The brine gave the chicken excellent seasoning and helped lock juices inside.  The sauce gave the chicken a flavor that was delicious and not at all vinegary.

We both loved this recipe, and we'll definitely be making it a lot more before the weather cools off.

Enjoy!



Bourbon Barbecued Chicken
adapted from Food Network magazine

1.5 lbs boneless, skinless chicken thighs (about 6)
1/4 c. kosher salt
1/4 c. packed brown sugar
3 c. warm water

1/2 c. bourbon or apple cider
1/4 c. apple cider vinegar
1/4 c. packed brown sugar
2 tsp. Worcestershire sauce
3 cloves garlic, minced
1 Tbsp. ginger, peeled and minced (or equal amount of ginger paste)

Preheat grill to medium-high.

In a large bowl, whisk salt and brown sugar into warm water until completely dissolved.  Add the chicken and soak for 10 minutes.  Meanwhile, mix the remaining ingredients in a small saucepan.  Heat over medium-high, whisking constantly, until it reaches a boil.  Boil for one minute, whisking often, then remove from heat.

Remove the chicken from the brine and pat dry with paper towels.  Lightly brush the chicken with vegetable oil and grill for 5 minutes each side, dunking twice in the sauce during cook time, until fully cooked.

Ingredient Lineup:

Chicken soaking in the brown sugar and salt brine:

     

Mom's Potato Salad

I'm embarrassed to admit that I can't remember the last time I had my mom's potato salad.  It's my most favorite potato salad recipe on the planet, and it's a quintessential summertime favorite for our family.  So when the 4th of July came and went, I decided that my mom's comfort food recipe was a must.

There are a zillion ways to mix and match a potato salad recipe (the latest issue of Food Network magazine has a pullout for 50 different ways to make potato salad - 50!), but this is one is my favorite!

Enjoy!




Mom's Potato Salad
6 medium potatoes, boiled and peeled
4 eggs, hard boiled and chopped
2 medium stalks celery, chopped
1/2 medium onion, chopped (or 4 green onions, chopped)
1/2 c. chopped dill pickles
2 Tbsp. pickle juice
1 Tbsp. yellow mustard
1 tsp. dried dill
1 tsp. celery salt
pepper to taste
1 - 1 1/2 c. light mayo

Mix all ingredients, adding mayo until desired consistency.  For best results, chill for at least 4 hours to allow flavors to meld.

Ingredient Lineup:

You can peel the potatoes before or after boiling.  I peeled mine after boiling.

(And then because I had zero patience that day, I just half-peeled

the potatoes and left the skins on.  And told myself it was for color.)

Friday Fun: Condiment Gun

Ignoring the potential of sudden ketchup fights ("I've been hit! I've been hit!"), these would be awesome conversation starters at your next bbq! 


Condiment Gun found here

Rosemary Ranch Chicken Kabobs

You'll never, ever guess where it's too hot to cook - still?!  Yep, it's still pretty near sweltering here, so I still have little interest in flipping on even one stove burner.  So, just like last week, I whipped up a new marinade and let Bo work his magic at the grill.  And, if I'm being honest?  This recipe is so, so, so good!!  The chicken turned out so juicy and flavorful; we'll absolutely be making this recipe a lot this summer.

Just like last week's recipe, this is very quick to throw together, and it cooks up quickly.  You could put the chicken and bell peppers into the sauce the night before or the morning of your dinner, and then get a finished dinner to the table in less than 30 minutes.

You could also make this a vegetarian recipe by swapping out the chicken for portobello mushrooms.  I cooked up a few mushrooms just to try it out, and I ended up loving the mushrooms most!

Enjoy!





Rosemary Ranch Chicken Kabobs
adapted from Allrecipes

1/4 c. olive oil
1/2 c. ranch dressing *
3 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh rosemary
1/2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1/4 tsp. ground black pepper
1 tsp. white sugar

2-3 boneless, skinless chicken breast halves
2 large bell peppers

In a medium bowl, stir together all the sauce ingredients. Let stand for 5 minutes, while you cut the chicken and bell pepper into 1 inch pieces. Place chicken and bell pepper in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes, or up to overnight.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.  Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

* Note: You can definitely use bottled ranch dressing, but I make my own so that I can use almond milk and light mayo.  Either will work just fine.

Ingredient Lineup:

Cover with plastic wrap and refrigerate for at least 30 minutes, up to overnight.

Grill 8-12 minutes, or until chicken is cooked through.

Carolina Style BBQ Chicken

 

Hi, there!  I don't know what the weather is like in your part of town, but it's hinting at sweltering here in big bad Atlanta.  And that means I'm not terribly interested in standing over a stove, let alone using our oven.  So, what better idea than to whisk up a sauce and send Bo out back to grill up some chicken? :)

We ended up loving this recipe just as much as the BBQ Chicken Thighs recipe I posted last July!  Carolina style sauces are mustard based, and while I wasn't loving on the sauce straight out of the bowl, it turned out so, so yummy on the chicken.  And it cooked up so juicy that we didn't even end up using the dipping sauce on the table.  Gotta love a recipe that cooks up in about 30 minutes and makes use of ingredients you probably already have on hand!

Enjoy!




Carolina-Style BBQ Chicken
adapted from Food Network Magazine

1/2 c. yellow mustard
1/4 c. apple cider vinegar
1/4 c. light brown sugar
1 1/2 Tbsp. mustard powder
2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
2 Tbsp. unsalted butter, melted
salt and pepper, to taste
6-8 skinless chicken thighs, bone-in

Preheat grill to medium.

Whisk all ingredients except chicken in a medium bowl.  Reserve 1/4 cup of the sauce for dipping, on the table.  Set aside 1/2 of the remaining sauce for basting on the grill.  Place the chicken in a medium casserole dish or bowl and season with salt and pepper.  Pour remaining sauce over the chicken and toss to coat.  Let sit at room temperature for 10 minutes.

Brush the grill grates generously with vegetable oil.  Grill the chicken, covered, occasionally dunking each piece into the reserved basting sauce.  Grill until well marked and done, about 10-12 minutes per side.

Ingredient Lineup:

Divide the sauce:

Grill mark goodness!

Barbecued Chicken

Some of you might not think this is an overly exciting recipe.  But for me it is stepping out of the box a tiny bit.  Whenever I make anything with any kind of sauce it is usually bottled rather than homemade.  This was a hit with our whole family so I'm sure it will make a return visit to our kitchen table.

You'll notice there is only a picture of the sauce and none of the finished product.  That is because my neighbor came over for something while my chicken was on the grill and my husband had to go rescue it.

Enjoy!

Ingredients:
1 yellow onion, minced
2 crushed garlic cloves
2 Tbsp. butter
2 Tbsp. water
1/4 cup brown sugar
1 cup catsup
2 Tbsp. white vingar
1 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1/4 cup orange juice
10 chicken pieces (I used all breasts, feel free to mix it up)

Directions:
1.  Saute the onion and garlic in the butter until onion is soft.
2.  Add the water and brown sugar and simmer for 1 minute.
3.  Add the catsup, vinegar, mustard, Worcestershire sauce and stir constantly.
4.  Pour in the orange juice and stir until blended.
5.  Simmer over very low heat for 15-20 minutes, stirring occasionally.
6.  Heat grill to medium-high heat.
7.  Brush the sauce on the chicken pieces before placing on the grill and several times while grilling. 
8. Grill chicken approx 10 minutes or until done.

Grilled Pork Chops with 2 Melon Salsa

Grilled Pork Chops with 2 Melon Salsa

 David Bonom, Cooking Light, JULY 2010

 

Ingredients

• Salsa:
• 1  cup  chopped seedless watermelon
• 1  cup  chopped honeydew melon
• 3  tablespoons  finely chopped sweet onion
• 1  tablespoon  finely chopped jalapeño pepper
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/8  teaspoon  salt
• 
  Pork chops:
• 2  teaspoons  canola oil
• 1 1/2  teaspoons  chili powder
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  (4-ounce) boneless center-cut pork chops, trimmed
• Cooking spray

Preparation

1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with salsa.


This was fabulous. We would have given this more than 5 spoons. The mix of oil, spice, sweet melon and cilantro was just out of this world. I had to talk the kids into trying the salsa - they weren't as big fans as Hubby and I - but they did eat it.