Yummy Summer Recipes
I love to cook and my kids love to eat. My husband jokes about how my cooking makes him fat and that's how I won his heart. Im known for my cooking. We aren't hosting many events due to covid and loosing our house (fire & flood).
Let us know if you have a favorite Summer Recipe you want to add to our list!
1) Hawaiian Chicken with Coconut Rice
~1 1/2 lbs chicken tenderloins 7-8 pieces
1/2 fresh ripe pineapple
1/4 cup pineapple juice
1/4 cup soy sauce
3 tbsp ketchup
2 tbsp brown sugar
5-6 cloves fresh garlic
2 tbsp canola oil
2 tbsp honey
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp Fresh parsley chopped
Instructions Hawaiian Chicken
In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!
2) Chicken Cobb Salad
15 ingredients Meat
8 oz Bacon, cooked and chopped
16 oz Chicken
1 Avocado, pitted and diced
1 tsp Garlic
2 Plum tomatoes
1 head Romaine lettuce
-3 Eggs, large Hard Condiments
-1 tbsp Dijon mustard
-1 tbsp Lemon juice Baking & Spices
-1/2 tsp Red pepper flakes
-1 Salt and pepper
Oils & Vinegars
-1/3 cup Olive oil, extra virgin
-3 tbsp Red wine vinegar Dairy
-1/3 cup Blue cheese Other
-1 teaspoon Swerve
1 lb fresh salmon filet
4 tbsp Olive Oil divided
1 medium onion finely diced
1 red bell pepper diced
2 Tbsp unsalted butter divided
1 cup Panko bread crumbs
2 large eggs lightly beaten
4 Tbsp mayo
1 tsp Worcestershire sauce
1 tsp sriracha
1.5 tsp Old Bay seasoning
Start with cooked salmon. I roast a salmon filet seasoned with salt and pepper and brushed with olive oil. Bake in the oven at 400 degrees F for 15-20 minutes. Once it has cooled off a bit, flake with a fork, removing any bones and skin you may find.
While the salmon is roasting, saute some onions and bell pepper in olive oil and butter. The mix of olive oil and butter really helps with the overall flavor vs just using olive oil.
In a large bowl, mix the cooked salmon, onions, bell pepper, panko bread crumbs, mayo, eggs, worcestershire sauce, old bay seasoning and sriracha until combined.
Form into patties. Heat a skillet over medium high heat. Add more oil and butter. Cook patties in batches, do not overcrowd the pan. Cook 3-4 minutes per side, until golden and crispy. Remove from pan and transfer to a paper towel lined plate.
4) Greek Chicken and Rice Casserole:
1 cup long grain white or brown rice 2 cups chicken broth 1 1/2 lb boneless, skinless chicken breast, cut into cubes 1 tsp salt 1 tsp dried thyme 2 tsp dried oregano 1 tsp garlic powder 1/2 cup kalamata olives 3/4 cup crumbled feta 1 cup cherry tomatoes, halved 1/2 cup diced cucumber 1 lemon, sliced Fresh oregano for garnish
LET’S MAKE IT:
1. Preheat oven to 350 degrees.
2. Pour rice into the bottom of a 9×13 baking dish. Add chicken.
3. In a small bowl, combine salt, thyme, oregano and garlic powder. Stir to combine. Sprinkle over chicken and rice. Add olives. Stir in chicken broth. Cover and bake for 45 minutes.
4. Once the casserole is completely cooked, sprinkle with feta, tomatoes and cucumbers. Top with lemon slices and fresh oregano.
This casserole is a total flavor punch. Lemon and oregano were made for each other and they work so well together here. I love how quickly it is to throw together and then I can go do other stuff while it bakes making dinner a breeze to get ready.
5) Cheesey Squash Casserole
4 cups yellow squash
1/4 cup butter
1 cup shredded cheddar cheese
1 teaspoon dried minced onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 sleeve butter crackers, crushed
10.5 ounces cream of chicken soup
Preheat oven to 350 degrees F. Spray a 2 quart or 9x9 inch baking dish with nonstick cooking spray.
Dice yellow squash into 1 inch pieces. Add to a skillet and add water to just cover squash.
Bring to a boil, and cook until fork tender; drain.
Return the cooked squash to the skillet, and add the remaining ingredients, starting with the butter allowing it to melt from the heat of the squash. Stir to combine.
Pour into the prepared dish. Bake for approximately 30 minutes or until golden brown and bubbly. ENJOY!
We will post Part 2 Next Week! Stay Tuned!