Let's Share our Favorite Summer Rcipes

[Semigourmet]

What summer recipes do you like most and are looking forward to making and sharing with your friends and family. definately add your salads, and desserts too.

I am making barbecue rub, and sauce tomorrow, and cooking off a couple pork butts on Sunday for our family reunion next weekend. Also going to make a big batch of cole slaw to go on the sandwiches.

our other favorites are..
Chopped Anitpasto Salad
Beer Can Chicken (even though we do it all year long in the oven)
Cajun Grilled Shrimp
Barbecue Chicken Tortilla Pizzas (again we do make these all year in the oven)
G's Kicked up Chicken Burger
Caramel apples (new recipe done on the grill gotta try it)
Grilled Peaches with Mascarpone Cheese (new Giada's recipe)
Shrimp and Sausage Kababs (new but need to try this one)
Buffalo Chili Onions
Grilled French Onion Soup
Grilled Spring Veggies (even though I like to make these in a skillet)
Smokey Cheddar Potatoes

Okay that is enough there are lots more but I will stop here. Please add your favs. I will add the recipes too in case any of you would like to try them.

[Semigourmet]

Mary's Barbecu Rub

Sister Mary’s - Recipes

Makes about ¾ cup



Ingredients

2 tablespoons paprika
1 tablespoons kosher salt (crushed)
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
½ teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery flakes
1 teaspoon oregano, crushed
Blend all ingredients in a food processor, blender, or spice grinder.



Directions

1. Combine all ingredients; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined.

2. Extra rub can be stored in an airtight container for up to 6 months.



Notes

[Semigourmet]

Mary's Barbecue Sauce

Sister Mary’s – Semi – Southern Recipes


Makes about 2 quarts Page




Ingredients

28 ounces tomato sauce
1 large garlic clove, minced or 1 ½ teaspoons garlic paste, or 2 teaspoons garlic juice
¼ cup minced onion, (1 teaspoon) onion juice or onion paste (equal to 1 medium onion)
¼ cup firmly packed brown sugar
2 tablespoons molasses
¼ cup bourbon
½ cup ketchup
1 tablespoons hot sauce (up to 1/8 cup)
¼ cup apple cider vinegar
1/8 cup red wine vinegar
¼ cup Worcestershire sauce
2 tablespoons Sister Mary’s BBQ Rub
1 teaspoon adobo sauce
½ of a whole chipotle chile canned in adobo




Directions

1. In large saucepan over medium heat, add tomato sauce, and all other ingredients 1 at a time stirring after each addition.

2. Simmer until flavors have blended and the sauce has thickened somewhat. (if not using chipotle, onion and garlic pastes, then puree in blender after cooling).


Notes If you don’t like it too hot, take the chipotle out before you blend the sauce. If you really like the heat, then leave it in.

[Semigourmet]

Chopped Antipasto Salad

Mary’s - Recipes

Servings 8 (1 1/3 cup) Page 15



Ingredients

8 cups romaine lettuce chopped to small bite size pieces
6 ounces Provolone cheese, cut into ½ inch cubes
6 ounces Mozzarella cheese, cut into ½ inch cubes
4 ounces Hard salami, cut into ½ inch cubes
4 ounces Genoa salami, cut into ½ inch cubes
½ cup celery, chopped
½ cup red onion, chopped
2 medium (1 cup) tomatoes, seeded, chopped
1 (6 to 7.5 oz.) jar marinated artichoke hearts, well drained, chopped
1 (2.25 to 3.8 oz.) can (1 cup) sliced black olives, drained
1/3 cup thinly sliced fresh basil leaves
1/3 cup Italian vinaigrette salad dressing
Fresh Ground pepper
Shredded fresh Parmesan cheese, if desired



Directions

1. Just before serving, combine lettuce, provolone cheese, salami, and vegetables and basil in large bowl.

2. To serve, pour dressing over salad; toss lightly. Season to taste with pepper. Sprinkle with Parmesan cheese, if desired.


Notes
http://i162.photobucket.com/albums/t261/MFrazier00/ChoppedAntipastoSaladLOLEasyEnterta.jpg

[Semigourmet]

Beer Can Chicken

Sister Mary’s – semi-southern Cook book

Servings 6 Page



Ingredients

1 2 ½ -4 pound hen
2 tablespoons Mary’s chicken spice rub
1 can beer (any kind)
2 sprigs fresh rosemary (about 4-5 inches long)
2 sprigs fresh thyme
1 medium onion, slice half into 1 inch slices, set the other half aside
1 large clove garlic, crushed
Olive oil
1 32 ounce container chicken stock
1-2 teaspoons chicken base
1/8 to ¼ cup cornstarch
Enough water to make a slurry



Directions

1. Preheat oven to 425 F. Rinse chicken and pat dry. Set aside. Open beer can pour half out (either into a glass and drink it, or into the sink. Place beer can into holder if you have one. Add slices of onion, rosemary thyme, a couple large sage leaves, and garlic clove. Set on baking sheet or in roasting pan. Set aside.

2. Rinse the chicken with cold water and pat dry with paper towels. Drizzle enough olive oil over the chicken to lightly cover the skin (should only take about 2 tablespoons or less. Smooth oil over skin with your hands. Season inside and out with plenty of the chicken rub, and set on beer can holder.

3. Open the top of the chicken and look at the opening in the neck. Cut the other half of the onion to fit that hole and push it down into the hole to plug it. Pull the skin back over top of the onion (if there is enough skin to do so). This will keep the steam and seasonings into the cavity. Put chicken into oven. After 1st hour turn oven down to 350 F. and cook an additional 1 to 1 ½ or up to 2 hours.

4. Remove chicken from oven and tent with foil and let rest for at least 15 minutes. Remove beer can from chicken; move chicken plate to be sliced.

5. Scrape drippings from roasting pan into a saucepan. Over medium high heat add about ½ of the chicken stock into the pan. Add seasonings and chicken base to taste. Bring to a boil. Stirring constantly slowly add cornstarch and water mixture a little at a time until chicken mixture is as thick as you like.


Notes If you don’t want gravy omit step 5. You can make this on the grill but you may not want to put your pan in there so you will lose the gravy portion.

[Semigourmet]

Cajun Grilled Shrimp

Diabetic Cooking - Fresh Mexican

Servings 4 Page 80




Ingredients

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
¼ teaspoon salt
¼ to ½ teaspoon cayenne
1 tablespoon olive oil
1 ½ pounds shrimp, shelled with tails in tact, deveined
Lemon wedges



Directions

1. Combine onions, lemon juice, garlic, paprika, slat and peppers in 2 quart glass dish; stir in oil. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wood skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill shrimp over medium heat about 2 minutes per side until opaque. Serve immediately with lemon wedges.


Calories 223 Fat 7g Carbs. 5g Fiber 1g Sodium 400mg Sugars g

Notes I like to do this in a skillet, they are wonderful

http://i162.photobucket.com/albums/t261/MFrazier00/CajunGrilledShrimpDiabeticCookin-1.jpg

[Semigourmet]

Barbecue Chicken Tortilla pizzas (kids love these things)

Betty Crocker - Grill It!

Servings 16 Page 83



Ingredients

2 flour tortillas
1 ½ cups chopped or shredded chicken or other meat
¼ cup barbecue sauce
2/3 cup chopped tomato
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Sliced jalapenos, fresh diced tomatoes



Directions

1. Heat grill to medium heat. Top each tortilla with about 2 to 4 tablespoons barbecue sauce, 1/3 cup of the chicken or other meat, and 1 cup total of the cheeses.

2. Place tortillas on grill. Cover and grill 6 to 8 minutes or until chicken is hot and cheese is melted. Remove from the grill and top with tomatoes. Cut each tortilla into 8 wedges. Serve with garnishes.

3. For taco pizzas, replace the barbecue sauce with picante sauce, top with cheeses, taco meat, and onions of your choice. Bake or put on grill until tortilla is lightly browned and crispy. Remove from the oven top with, shredded lettuce, tomatoes, a little (Taco Bell) taco sauce, and some olives and sour cream if desired.

5. For other pizzas try, regular pizza sauce, with pepperoni slices, or just cheese etc. Get creative.


Calories 110 Fat 6g Sodium 280mg Carbs. 8g Fiber 0g Sugars g Cholesterol mg Calcium mg Protein g Iron g

Notes I like to use my home made barbecue sauce. I make these in the oven.
http://i162.photobucket.com/albums/t261/MFrazier00/BarbecuedChickenTortillaPizzasBetty.jpg

[Semigourmet]

G's Kicked Up Chicken Burger

G’s – Recipes

Servings 4



Ingredients

2 boneless skinless chicken breast halves, pounded to make half the thickness
4 burger buns
1 cup guacamole
4 tomato slices
4 slices pepper Jack cheese

Garnish: mayonnaise (just a little), mustard, red onion rings, lettuce leaves (optional)



Directions

1. Heat the grill to medium heat. Pound out chicken breasts. Season chicken breasts, and grill until done. About 4-5 minutes on each side.

2. To make burger spread bottom side of the bun with a little mayo, then a little mustard. On the top bun spread with guacamole. Set chicken breast on bottom bun, top with 1 slice cheese. Garnish with onion, and lettuce if desired.

3. Serve with chips or fries if desired.



Notes Very Tasty. But be careful how much mayo and guacamole you put on the buns, your chicken will scooch out of your bun if you aren’t careful.

[Semigourmet]

Caramel Apples
Betty Crocker - Simple Meals

Servings 4 Page 89




Ingredients

2 large apples
24 caramels, unwrapped
2 teaspoons water




Directions

1. Heat grill to medium heat. Fold four 18 X 14 inch pieces of heavy duty aluminum foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges.

2. Place 6 caramels in center of each piece of foil. Place 4 apple wedges over each mound of caramels. Sprinkle each serving with ½ teaspoon water. Wrap securely.

3. Grill over medium heat 15 to 20 minutes or until caramels are melted.


Calories 245 Fat 4g Sodium 115mg Carbs. 53g Fiber 3g Sugars g

Notes
http://i162.photobucket.com/albums/t261/MFrazier00/CarmelApplesBettyCrockerSimpleMeals.jpg

[Semigourmet]

Grilled Peaches with Mascarpone Cheese

Giada De Laurentis – Food Network Chefs

Servings 6



Ingredients

Olive oil
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
½ cup mascarpone cheese, room temperature
¼ teaspoon vanilla extract
¾ cup dry white wine



1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
2. Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
3. As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
4. Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
5. Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

Episode # EI1C03
http://i162.photobucket.com/albums/t261/MFrazier00/GrilledPeacheswithMascarponeCheeseE.jpg

[Semigourmet]

Shrimp and Sausage Kabobs

Pillsbury - Grilling

Servings 4 Page 24



Ingredients

1/2 cup chili sauce
1 tablespoon honey
¼ teaspoon garlic powder
½ pound smoked sausage (andouille, polish sausage or kielbasa), cut into 12 pieces
12 pound shelled deveined uncooked large shrimp
1 medium green bell pepper, cut into 12 pieces



Directions

1. Heat grill to medium. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14 inch metal skewers. Brush kabobs with some of the chili sauce mixture; reserve remaining sauce mixture.

2. When grill is heated, place kabobs on grill over medium heat. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.

3. Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.


Calories 275 Fat 16g Sodium 1070mg Carbs. 17g Fiber 1g Sugars 14g

Notes
http://i162.photobucket.com/albums/t261/MFrazier00/ShrimpandSausageKabobsPillsburyGril.jpg

[Semigourmet]

Buffalo Chili Onions
Favorite Brand Name – Grilling

Servings 6 Page 340



Ingredients

½ cup hot sauce
½ cup butter or margarine, melted or olive oil
¼ cup chili sauce
1 tablespoon chili powder
4 large sweet onions, cut into ½ inch thick slices



Directions

1. Whisk together hot sauce, butter, chili sauce, and chili powder in medium bowl until blended; brusn on onion slices.

2. Place the onions on grill. Grill over medium high heat 10 minutes or until tender, turning and basting often with the chili mixture. Serve warm.



Calories 104 Fat 8g Sodium 593mg Fiber 2g Carbohydrates 8g Sugars g Protein 1g Cholesterol 21mg


Notes (you can also use barbecue sauce in place of the spicy stuff if you prefer no heat)
http://i162.photobucket.com/albums/t261/MFrazier00/BuffaloChiliOnionsFavoriteBrandName.jpg

[Semigourmet]

Grilled French Onion Soup

Mary Frazier’s - Recipes

Servings 2




Ingredients

2 medium Vidallia onions
2 teaspoons beef base
2 small cloves garlic, minced
2 tablespoons butter
2 teaspoons Worcestershire sauce
¼ to ½ cup beef broth
½ teaspoon fresh cracked pepper
½ cups croutons
Fresh Shredded Parmesan Cheese




Directions

1. Heat grill to medium heat, or oven to 350 to 375 F. Cut just enough off bottom of onion to sit level. Cut enough off top to expose entire top of onion. Cut an X in onion starting at top and running ¾ of the way through toward bottom. Set onion on 12x12 inch square of heavy duty aluminum foil.

2. with butter knife, spread 1 tablespoon of butter over top of each onion and down into slices as far as you can. Add 1 teaspoon beef base in center of each onion. Fold foil up to make a bowl shape pour half of the beef broth and half of Worcestershire sauce over onion, top with fresh ground pepper to taste.

3. wrap foil around onion allowing space for air circulation. Place on grill over medium heat for 35 to 45 minutes until desired doneness.

4. To serve, put pouch in single serving bowls, open carefully to let steam escape. Top with croutons and freshly shredded parmesan cheese.




Notes It really needs to be Vidallia onions to make this taste right

[Semigourmet]

Grilled Spring Veggies

Betty Crocker - Grill It!

Servings 6 Page 32



Ingredients

Herb Butter
¼ cup butter or margarine, melted
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh chives
¼ teaspoon salt
Vegetables
1 pound asparagus
1 pound green beans
½ pound mushrooms, cut in half
¼ cup chopped walnuts, optional



Directions

1. Heat grill to medium heat. For Herb butter mix all ingredients.

2. Make Herb butter in large bowl. Add remaining ingredients except walnuts; toss to coat with butter.

3. Place vegetables in grill basket. Cover and grill vegetables 5 inches from heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.

4. Cover and grill chicken upright; 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180 F. And juice is no longer pink when center of thigh is cut.

5. Using tongs, carefully lift bird to rectangular pan, 13 X 9 X 2 inches, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.



Calories 315 Fat 18g Sodium 890mg Carbs. 3g Fiber 0g Sugars g

Notes This can be done in the skillet. I added about 2 tablespoons white wine.
http://i162.photobucket.com/albums/t261/MFrazier00/GrilledSpringVegetablesBettyCrocker.jpg

[Semigourmet]

Smokey Cheddar Potatoes

Betty Crocker - Grill It!

Servings 4 Page 77




Ingredients

4 medium potatoes, cut into 1-inch chunks
½ teaspoon salt
2 tablespoons butter or margarine
1 cup shredded cheddar cheese
2 tablespoons Betty Crocker Bac-Os bacon flavored chips
2 medium green onions, sliced (2 tablespoons)




Directions

1. Heat grill to medium heat. Place potatoes on 30 X 18-inch piece of heavy duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon bits.

2. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.




Calories 310 Fat 16g Sodium 580mg Carbs. 33g Fiber 3g Sugars g

Notes I think you should be able to do this with smoked cheese and omit the bacon. And not miss any flavor
http://i162.photobucket.com/albums/t261/MFrazier00/SmokyCheddarPotatoesBettyCrockerGri.jpg