Summer Recipes

[NOCHEF&JUSTLOVESFOOD.YUM]

As I am an ex Iowa Farm boy, I feel the need to start this thread. PLEASE post all of the FRESH summer ingredients that you have:



Yellow Squash Patties


INGREDIENTS:

2 cups grated yellow squash
1/4 cup self - rising flour
1/3 cup self - rising cornmeal
1 small onion, chopped
1 egg, beaten
pepper to taste

PREPARATION:
Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides. Drain on paper towel.

[Semigourmet]

OMG! I love summer cooking! I will post some here for ya!

[Semigourmet]

Refreshing Ginger Fruit Salad

Pillsbury - Great Grilling

Servings 8 (1/2 cup) Page 90


Ingredients

1/3 cup ginger ale (I used diet ginger ale)
1 tablespoon honey or light brown sugar
½ teaspoon grated lime peel
2 teaspoons fresh lime juice
2 nectarines, halved, pitted and sliced
½ cup seedless green grapes, halved
½ cup seedless red grapes, halved
½ cup fresh raspberries
½ cup fresh blackberries



Directions

1. In large bowl, combine ginger ale, honey, lime peel and lime juice; mix well.

2. Add all remaining ingredients; stir gently to combine. Cover; refrigerate at least 1 hour before serving.



Calories: 50 Fat 0g Sodium 0mg Fiber 2g Carbs. 13g Sugars 11g

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

[Semigourmet]

Sister Mary's 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.


Noteshttp://i162.photobucket.com/albums/t261/MFrazier00/ChoppedAntipastoSaladLOLEasyEnterta.jpg

[Semigourmet]

White Bean and Tomato Salad
(this is Geat for outdoor events as it does not need refrigeration)

Pillsbury - Great Grilling

Servings 4 (1/2 cup) Page 89




Ingredients

1 tablespoon olive oil or vegetable oil
1 teaspoon red wine vinegar
1/8 teaspoon salt
¼ teaspoon coarse ground black pepper
1 medium tomato, chopped
¼ cup sliced green onions
1 (15.5 oz.) can great northern beans, rinsed and drained




Directions

1. In medium bowl, combine oil, vinegar, salt and pepper; blend well. Add tomato, onions, and beans; stir gently until well mixed.




Calories 120 Fat 4g Sodium 230mg Fiber 5g Carbs. 16g Sugars 1g

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

[Semigourmet]

buffalo Chili Onions
(I also like to use barbecue sauce for those times when I don't want spicy)

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
http://i162.photobucket.com/albums/t261/MFrazier00/BuffaloChiliOnionsFavoriteBrandN-1.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 bacon bits
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

[Semigourmet]

Mary's French Onion Soup (on the Grill)

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

[Semigourmet]

Okay will add some more now It seems no one else is taking up the space.

Sister Mary's Spicy Potato Salad (I know there are no eggs, and trust me when I say that no one notices unless they see the recipe or I tell them)

Sister Mary’s – Recipes

Servings 10-15



Ingredients

Potatoes
3-5 pounds russet potatoes, peeled and cut into 1 inch cubes
¼ cup Johnny’s seasoning salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon jalapeno juice
Salad Dressing
4-5 tablespoons Johnny’s seasoning salt
1-2 tablespoons Cajun seasoning (if using a salted Cajun seasoning cut back the either johnny’s or Cajun or it will be too salty)
1 tablespoon fresh cracked black pepper or to taste
2 teaspoons garlic powder (or to taste)
2 teaspoons onion powder (or to taste)
1 cup mayonnaise
½ cup yellow mustard
1-2 teaspoons white vinegar
1 tablespoon juice from Zesty Dill pickles
¾ cup diced zesty dill pickles
1-1 ½ cups red onion, diced



Directions

1. In Dutch oven or 8 quart stock pot;. Add cut up potatoes and all ingredients for potatoes and just enough water to cover; bring to a boil. Reduce heat and boil at a low boil; watching closely as they will cook fast. Take them off before they get too soft as they will continue to cook a little more and you don’t want mush when you start stirring them into the salad. Remove from heat drain water off potatoes and return to hot pot to dry them more.

2. Meanwhile, mix all salad ingredients together. Taste and season to taste before adding to salad. In a large bowl, add potatoes and pour sauce over them. Stir gently to coat all potatoes. Store in fridge


Notes Because of the salt, potatoes will render out more liquid so don’t panic when you see water in the bowl. Just drain it off.

[Semigourmet]

My Country Ribs

Sister Mary’s – Semi - Southern Recipes

Servings Page





Ingredients

3-5 pounds pork country ribs
6 cups water
1 Large bottle K C Masterpiece original flavor barbecue sauce
¼ to ½ cup (Johnny’s) seasoning salt
¼ cup pepper
¼ cup Cajun seasoning
1 large yellow onion, cut into ¾ inch slices
3 large garlic cloves, smashed
5 slices jarred jalapenos
1 to 3 teaspoon jalapeno juice from jar






Directions

1. In 8 quart stock pot; add ribs, onion and garlic, add enough water just to cover ribs. Turn burner on medium high. Add Johnny’s seasoning salt, pepper, Cajun seasoning, jalapeno slices and jalapeno juice.

2. Bring to a boil; turn heat down to create a low boil. Boil for 1 to 1 ½ hours. Remove from heat. Heat oven to 325 F. With slotted spoon remove ribs from stock pot to 13x9x2 inch baking dish or foil pan. Making sure to let as much water as possible drain off of ribs. Make sure that you also get jalapeno slices and onion slices and laying them on top of the ribs in baking dish. Cover with KC Masterpiece barbecue sauce. Cover pan with foil and bake in 325 F. Oven for 1 to 1 ½ hours or until ribs are very tender.


Notes this is also very good with Sister Mary’s Barbecue Sauce.

[Semigourmet]

My Beer Can Chicken (with gravy if you like)
Sister Mary’s – semi-southern Cook book

Servings 6



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.

[Semigourmet]

Teriyaki Sauce

Food Network – Online Recipe

Makes about 1 cup



Ingredients

Sauce:
½ cup soy sauce
¼ cup water
2 tablespoons sweet rice wine (mirin)
1 tablespoon, plus 2 teaspoons brown sugar (I used 2 teaspoons Splenda brown sugar blend)
¼ cup sugar (I used 3-4 teaspoons splenda to taste)
1 ½ teaspoons minced garlic
1 ½ teaspoons minced ginger
Glaze:
½ tablespoon cornstarch
1 tablespoon water



1. Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
2. To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

[Semigourmet]

Barbecued Chicken Tortilla Pizzas

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. To put these in the oven I like to use a cookie sheet or half sheet pan with a cooling rack for cakes and cookies on the baking sheet. This keeps the pizza toppings on the pizza, and not in the bottom of your oven.

[Semigourmet]

Grilled Chicken with Chili Beer Baste
FBNR - Cooking with Beer

Servings 15 (2 each) Page 22



Ingredients

2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
½ cup ketchup
2 tablespoons brown sugar
2 teaspoons chili powder
2 chipotle peppers in adobo sauce, minced
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon black pepper
3 bottles (12 ounces each) pilsner beer
½ cup tomato juice
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 whole chickens (about 3 ½ pounds each) cut up




Directions

1. Make chili beer baste. Heat oil in 2 quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Combine ketchup, brown sugar, chili powder, chipotles, dry mustard, salt and pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour into saucepan with onion and garlic. Bring to a simmer and cook.

2. Place chicken pieces into 2 large self sealing plastic food storage bags. Pour remaining beer over chicken in each bag; seal bags. Refrigerate 8 hours or overnight.

3. Preheat grill to medium heat. Remove chickens from beer marinade and drain well. Place chicken leg and thigh quarters over hottest part of grill; place breast pieces on cooler edges of grill. Cook, turning occasionally, 25 to 30 minutes.

4. Remove chili beer baste from refrigerator, and reserve one cup for table service. Begin basting the chicken on the grill. Brush chicken generously with the chili beer basting sauce during the last 10 minutes of cooking. Internal temperature should reach 175 F. When thermometer is inserted near leg joint. Serve chicken with warmed, reserved sauce.


Notes

[Semigourmet]

Betty Crocker - Fix It Fast Meals

Servings 4 Page 73


Ingredients

2 cups uncooked instant rice
1 can chicken broth
1 cup matchstick cut carrots
4 salmon fillets (4 to 6 ounces each)
1 teaspoon lemon pepper seasoning salt
½ teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into ¼ inch slices



Directions

1. Heat grill to low heat. Spray four 18 X 12-inch sheets of heavy duty aluminum foil with cooking spray.

2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of the broth is absorbed. Stir in carrots.

3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and grill packets over low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.


Calories 400 Fat 8g Sodium 1160mg Carbs. 51g Fiber 2g Sugars g

Notes I do these in the oven and at about 350 and they are great! I also cut down to ½ cup per serving. And I used onion powder on the salmon and Tone’s Rosemary Garlic seasoning.
http://i162.photobucket.com/albums/t261/MFrazier00/seafood/LemonandHerbSalmonPacketsBettyCrock.jpg