Summer Recipe. (Cooking time 20 minutes.)
Red and yellow peppers, spinach, broccoli, mozzarella, garlic and red or white onions.
Oriental Reduction Sauce
3 table spoons Balsamic vinegar.
2 table spoons lime juice.
1 table spoon of soy.
3 table spoons of sugar.
Salt and pepper.
Combine all the ingredients and reduce until it takes a honey like consistency.
Method for the Vegetable Platter:
Sauté the spinach, onions and broccoli per separate adding salt and garlic to the taste. Let it cool. While you do this rust the peppers until the skin is dark or burnt. Let them cool and peel. Cut then in Julianne.
Put all the ingredients together as shown on picture.
My Favorite Summer Recipes
As promise yesterday. Today I’m posting a fabulous recipe which main ingredient is a nice steak. This proves you, I’m a meet eater too. Magnificent summer meal and can be garnished with one of my previous salad recipes. Can you say delicious? Yum!
Grilled Skirt Steak with Herb Salsa Verde
(Click for recipe.)
My Favorite Summer Recipes
Grilled Vegetable Tostada
This is a yummy yet healthy recipe. As I told you, summer (for me) is all about eating healthy. You can easily tell I’m a veggie lover, but don’t worry because tomorrow I’ll be posting a delish recipe which includes meet.
(Click for instructions.)
In the move for summer!? Today I’m embarking on a journey to 10 healthy summer recipes I know you will love.
Summer is for fun, healthy, light and yummy dishes. Fruits, vegetables, light drinks, Popsicles and water. This is why I decide to do my best, go on a search of my all time favorite summer recipes and post them for you.
So, lest’s do this.
First summer recipe is ‘Zucchini Ribbon Salad.’
Click on the image for instructions.
'Cielito Lindo' Vegetarian Version, Seven Leyer Dip.
Refried Beans DIY
Basic Guacamole DIY
For the Pico De Gallo
1 white onion, finely chopped
2 ripe plum tomatoes, seeded and finely chopped
½ jalapeño pepper, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon limejuice
Combine all the ingredients, cover, and refrigerate for an hour.
Method for ‘The Cielito Lindo’
After you’ve made the guacamole, refried beans, queso dip and pico de gallo, layer all the prep. as show in the image.
Baked parmesan seasoned “fries” by Playing with sugar.
It taste so much better than fries. Love it!
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic
1/4 tsp of Old Bay Seasoning
2 TBSP Parmesan Cheese
Preheat oven to 425.
Wash and cut potatoes into 1/8ths.
Place on a cookie sheet that has been lined with foil (I used extra virgin olive oil).
Mix all of the spices and the parmesan cheese in a small bowl.
Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
Seal the bag and shake until the potatoes are evenly coated.
Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
When planning a lunch, brunch or dinner, remember, you can always use some tips.
Serve 10 to 12
How can you go wrong with this?
½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.
Roasted Garlic Chicken Pasta by Good Things Catered
Protein and veggies. I really love this meal though because all the components combine to make something really special.Perfect for a summer night.
8 oz. tube shaped pasta, such as penne
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup low-sodium chicken broth
1 cup shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste
Roasted Garlic method
To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.
Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.
Mix in the broccoli florets and grilled chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.
Peperonni Pizza Muffins by Rachael Ray and Cassie Craves
I hope you guys love it as much as i do..
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
a pisk of salt
1/2 teespoon of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce (YOU CAN MAKE IT YOURSELF)
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.