20 Recipes for Summer

Summer is here! Okay, well maybe not “officially” but I think all the moms out there can agree that summer starts when school lets out. Now that it’s hotter outside and the days are longer we want to avoid turning on the oven as much as possible and either grill or eat light, refreshing meals.  I don’t know about you but my kitchen gets really hot when I use the oven so I will definitely be planning any baking for very early in the day and relying more on the grill and other summertime fare.

Here is a roundup of 20 recipes that are summer worthy from appetizers to desserts, and not a one requires an oven.

Appetizers: Bruschetta, Cherry Caprese

Salads: Deviled Potato Salad, Macaroni Salad, Cheeseburger Salad, Chopped Thai Chicken Salad, Chili Lime Chicken Salad, Greek Chicken Salad with Grapes & Pecans

On the Grill: Grilled Balsamic Chicken, Bourbon BBQ Sliders with Garlic Aioli, Honey-Lime Chicken Kabobs

In the Crock Pot: Honey Sesame Chicken, Sweet Chicken Rio, Cashew Chicken, Chicken Teriyaki

Cool Desserts: Chocolate Banana Pudding Pie, Mud Pie, Watermelon Petit Fours, Chocolate & Peanut Butter Ribbon Dessert, Easy Eclair Dessert

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Chocolate Banana Pudding Pie

I didn’t know anything about ‘nanner pudding until I came down South. It’s like the mascot of Southern desserts down here, and any Southerner will agree that it is a staple at potlucks and family gatherings. I haven’t made one in quite some time so when Hubby said he’d been craving banana pudding it was nothing to whip something up. Now, there are lots of recipes out there, and even some die-hard ones that go a little above and beyond (I’m talking toasted meringue and everything). I like to keep it simple.

A traditional banana pudding has just a few main ingredients: banana flavored pudding mix, bananas, and vanilla wafer cookies. In fact I posted a recipe well over a year ago here. But this time I decided to get a little fancy, and it’s easy to see how simple it is to change up a simple recipe and make it something more.

1 chocolate crust

2 bananas

1 pkg instant banana pudding

2 cups milk

1/2 cup Nilla wafer cookies

1/2 tub cool whip, thawed

1. Make pudding according to package directions and set in fridge for about 5 minutes.

2. Slice a banana and place all over the bottom of the chocolate crust. *Sorry, I just bought a premade crust. No recipe for that here just yet.

3. Take about 3/4 of the banana pudding and pour into the crust, over the bananas. Spread out evenly.

4. Place the cookies on top of this pudding layer, about 9 cookies, and then slice the second banana and layer them here, too.

5. Combine the remaining pudding with the cool whip and top the pie.

6. Refrigerate until ready to serve. Must keep cool. (I recommend some time in the freezer, if necessary)

7. Drizzle some chocolate syrup over the top, if desired, and enjoy!

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June Menu ~ 2013

Holy moly, I am having a hard time believing it is June already! Don’t get me wrong, I am so ready for summer and for the kids to be out of school, but when I look back at the past 5 months, I’m like wha??? Where’d it go? And it’s not even that so much as realizing that you’re half-way through 2013 already! Before you know it it’ll be 2014 and I still haven’t gotten used to writing 2013 on my checks!!

Ok, fine, enough complaining.

This month I have a lot going on. Most times June is a busy month for this family and this year is no exception. In fact, I have even more going on than usual for June, but mostly it’s coincidence. With that said, I will be out of town for three of the five weekends, and  so my aim is make my menu as easy as possible. There isn’t much in the way of new recipes, though I am sure if I have the time I will add something else. I often do. And there are also the leftover recipes from my May menu that I didn’t get to in time, so I will most likely get to those as well. I hope you find something you like. Happy cooking and welcome summer!

Recipes I have posted before: Bourbon BBQ Sliders, Baked Tacos, Poor Man’s Mongolian Beef, Balsamic Grilled Chicken, Tomato & Zucchini Frittata, Dijon Dill Salmon, Honey Sesame Chicken, Lobster Risotto, Chili Lime Chicken Fiesta Salad, Crispy Cheddar Chicken, Maple Mustard Chicken, Pasta Lentil Soup.

Recipes I am working on this month:

Tomatillo Salsa Verde

Brown Sugar Grilled Salmon

Tuscan Pasta

General Tso’s Chicken Sliders

Egg-Stuffed Potatoes

Crock Pot Pesto-Ranch Chicken

Chicken Pad Thai

Chocolate Fudge Tart with Mint Cream

Rhubarb Upside Down Cake

Pear Pecan Muffins

Raspberry Lemon Drop

Vanilla Coconut Rice Pudding

Several months ago Hubby and I went on a mini-vacay to Virginia Beach where we stopped at a Greek restaurant and ate dinner. It was Hubby’s very first ever Gyro! (I know, right? I couldn’t believe it either.) Well, of course he loved it and we went back for lunch the next day. This was during my Gluten-Free February so I ate a huge Greek salad with gyro meat on it and it was divine! But that’s not what this post is about today (sorry to tease you). We also had an awesome Greek-style rice pudding for dessert and ever since I have been craving some rice pudding. Now this isn’t the same recipe by any means but if you’re a rice pudding fan I think you will like this one.

2 cups of cold, cooked rice*

2 cups 2% or whole milk

1 1/2 cups coconut milk (not coconut water)

1 T vanilla extract

pinch of salt

1 tsp cinnamon

1 T powdered sugar

Combine all the ingredients, except the cinnamon and powdered sugar, together in a saucepan and simmer on medium-low heat for about 45 minutes; until thickened. *I like to reserve about 1/2 cup or so of the rice to add in after the cooking process for a little extra chewy factor, but you can cook the rice as you like. Allow to cool and then stir in the cinnamon and powdered sugar. Sprinkle additional cinnamon on top, if desired. Enjoy Easy-peasy and super delicious!

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Strawberry Tart with Basil Cream

I love this tart. In fact I just plain ol’ love pastries so any tart is good for me. The best thing about something like this is that the ingredients are minimal and as long as you keep some refrigerated puff pastry in your freezer you can whip something like this up quickly and customize it to whatever fruit you have on hand. I am a sucker for fresh basil so that’s why I made this particular tart but you can mix fresh mint into your cream, or go wild and experiment with spices and flavors. For example, I see an awesome banana tart with fresh cream whipped with cinnamon and nutmeg and drizzled with some caramel or chocolate sauce (or both!) See how easy that was? Now it’s your turn

1 sheet puff pastry, thawed

1 cup heavy cream

4 or 5 T powdered sugar

1/3 cup fresh basil, chopped

1 pint strawberries

Preheat oven to 350*. Roll out pastry sheet on a floured surface until thin, about the size of a square foot. I do this because I have a great 14-inch square-shaped baking sheet, but you can do a rectangle shape if you like. Trim about an inch off the edges of the sheet and use a little water to build the edges up a bit.

Line baking sheet with parchment paper and place the sheet on top. Make sure you prick the pastry with a fork so the air can flow. If you’ve ever missed this step you’ll know the pastry will balloon up. It’s fixable for this tart but not ideal.

Bake for 20 minutes then allow to cool completely.

While the pastry sheet is cooling you can whip up the cream using a mixmaster or electric beaters with the powdered sugar until it’s set and just beginning to form soft peaks. Gently fold in the basil (save some for sprinkling on top of the tart).

Spreading the cream might be a little hard if it gets too stiff (mine did) and especially if the shell wasn’t pricked with a fork prior to baking and is breaking up (guilty), so I used a small ice cream scoop to place blobs of the cream all over the pastry. Then I used a slightly wet silicone spreader to gently spread the cream out. Mine came out pretty thick but I really liked it anyway.

Slice the strawberries and place them all over the top of the tart. I put mine in rows, overlapping each edge, covering the whole thing. You can put your strawberries on however you like.

Sprinkle any remaining bits of fresh basil on the top.

Enjoy!

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Mini Apple Tarte Tatins

This was a twist on a recipe I’ve been meaning to do for some time. Lately I’ve not been turning out the best stuff- it’s like I’ve lost my mojo. I know, right? How does that happen?? So needless to say I’m not very motivated by lengthy recipe directions. Originally I meant to make an Apple Slab Pie, which was on my menu for the month, but instead I decided to do these cute and easy little tarts.

1 sheet puff pastry

3 apples

1/3 cup brown sugar

1 stick butter, divided

1 tsp vanilla

1 tsp cinnamon sugar

Vanilla ice cream, for serving

1. Preheat oven to 375*.

2. Peel, core, and cut apples into 3 rings. Toss with cinnamon sugar and set aside.

3. Roll out thawed pastry sheet and cut into 9 equal squares. Wrap each apple ring.

4. Get skillet over medium heat and put in sugar and 1/2 the butter. Bring to light boil and caramelize into a syrup.

5. Place apples smooth side down into caramel syrup and cook a few minutes.

6. Melt remaining butter and mix with vanilla. Pour evenly over the upsides of the apple tarts (the side where the pastry is folded under).

7. Place whole pan into oven for about 30-45 minutes, or until pastry is golden brown and apples are tender.

8. At this point you could carefully flip each tart over and give it about 10 more minutes in the oven to get some of that caramelized syrup on the top side, or spoon it over the top from the bottom of the pan.

9. Serve top side up where the folds have baked up a little. Serve with ice cream if desired.

This recipe is featured on Full Plate Thursday @ Miz Helen’s Country Cottage!

Gooey Butter Bars with Fresh Strawberries

This recipe looked so awesome to me when I found it that I knew I had to make it. It reminded me of those yummy, chewy butter cookies my mom and I used to make when I was a kid. Only these are thicker and gooey-er Serve with some fresh fruit on top and you’ve got more than just a sweet snack, you’ve got dessert! Recipe slightly adapted from Better Homes & Gardens.

Gooey Butter Bars

2 1/2 cups flour, divided (1/2 wheat & 1/2 unbleached)

1 1/2 cups sugar, divided (I use an organic granulated brown sugar)

1/2 cup cold butter

2/3 cup butter, softened

1/4 cup light corn syrup

1 egg

1/2 tsp vanilla extract

2/3 cup heavy cream

3 cups sliced fresh strawberries

2 T honey

pinch ground ginger

1. First of all, if your strawberries are still a bit hard and bitter (which they most likely are since it’s just the start of May) wash and cut them up, then place into a bowl and toss with about 1 tsp of sugar. Let them sit until the sugar draws out the natural juices. Drain if needed. Mix in honey and sprinkle on a bit of ground ginger. Stir to combine.

2. Preheat oven to 350*. Line a 13×9 baking pan with parchment paper.

3. To make the crust combine 1 1/2 cups flour and 1/4 cup sugar. Cut in the 1/2 cup of cold butter. Mixture should look crumbly. Pat firmly into prepared pan and set aside.

4. In a large bowl place softened butter and beat on medium-high speed for 30 seconds. Gradually beat in the 1 1/4 cups sugar. Beat in corn syrup, egg, and almond extract just until combined. Alternately add the remaining flour and heavy cream, beating after each addition until just combined. Do not over mix.

5. Spread into crust-lined pan and bake about 45 minutes or until center is just set.

6. Cool completely on wire rack. Use parchment paper to lift from pan. Cut into bars.

7. Serve with strawberries or fresh fruit of your choice.

May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking

Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Kabobs

Shredded Beef Tacos with Lime Cabbage & Queso

Chopped Thai Chicken Salad

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Parmesan & Chive Quinoa Patties

Deviled Potato Salad

Breakfast Enchilada Bake

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Chocolate Banana Pudding Pie

Lemon Cake with Raspberries and Yogurt Frosting

Raspberry Coconut Squares

YUM! That’s all I can say about this ooey gooey fabulous dessert. The crust is AH-MA-ZING and the rest is just nom nom nom….

You’ll want to make this one. Like soon.

2 pkgs graham crackers (16-18 sheets)

1 stick butter, melted

2 T sugar

1 can (14 oz.) sweetened condensed milk

1 cup coconut flakes

1 jar (12 oz.) raspberry preserves

1/2 cup chopped pecans

1/3 cup mini chocolate chips

1/2 cup white chocolate

1 tsp shortening

1. Preheat oven to 350*

2. Crush graham crackers and combine with melted butter and sugar. Use a fork to mix well. Press into greased 9×13 baking dish.

3. Sprinkle coconut evenly over the graham crust, then drizzle the condensed milk over all of the coconut. Bake for 20-25 minutes, or until lightly browned.

4. Let pan cool completely.

5. Spread the preserves over the top of the browned coconut and then sprinkle with pecans  and mini chocolate chips.

6. Melt the white chocolate and combine with the shortening until smooth. Drizzle over the top. (You can also drizzle some melted semi sweet chocolate as well if you like lots of chocolate. No shortening necessary.)

7. Cool in refrigerator until chocolate has hardened. Cut in bars.

These are pretty sweet so they go very well with a scoop of vanilla ice cream Yield: 36

Caramel Praline Tart

Reblogged from The Home Heart:

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I've been waiting quite some time to be able to share this awesome tart with you. I made one weeks ago, but alas, it fell apart in my fridge, and I was so angry I picked it up in chunks and threw it across my kitchen. I had streaks of sticky caramel and clumps of pralines and pie crust everywhere!

Read more… 229 more words

Did you know that April is National Pecan Month and yesterday was National Pecan Day? In honor of the pecan I've decided to share this re-post worthy recipe with you. Make it soon. It's awesome :)