Summer Specials

Hey everyone, I know it has been months since I last posted any new recipes or tips and I deeply apologize, but as many of you know the kids are out and school is done for the year so summer back home has officially sunk in. Not to worry,  I will make sure this post makes up for the lost time! Meaning. . . 5 great recipes for summer grilling and tips from a chef.

Many will argue that it?s not summer until you have a bar-b-que in the backyard with family and friends, which I am totally in agreement with. Plus, there is nothing like the smell of charcoal, loud splashes from the lake, and the site of laughter from family and friends. I hope you celebrate this summer with these great easy-to-do recipes!

To start off. . . how can you start the summer without the classic hotdog and bun? Here are three amazing recipes for different styles, the New Yorkers, Chicago Bears, and of course the Italians.

Recipe #1: The New Yorker

Ingredients: 1 lb. onions (sliced), 2 tbsp. vegetable oil, 1 cup salsa, 1 tsp. sugar, 2 tbsp. pickled jalapenos (chopped), shredded cheddar cheese (optional)

Directions: Cook sliced onions in vegetable oil over low heat, covered, for 10 minutes. Stir in salsa, sugar, and jalapenos. Simmer, covered, for 10 minutes. Top with shredded cheese.

Original Recipe Credit: Family Circle Magazine

Recipe #2: Chicago Bears

Ingredients: 2 medium sized dill pickles, 1/2 of a cucumber (peeled), 1 large tomato, 1 tsp. celery salt.

Directions: Chop and mix together pickles, cucumber, and tomatoes. Season with celery salt.

Original Recipe Credit: Family Circle Magazine

Recipe #3: Italian Hotdog

Ingredients: 1 green pepper (sliced), 1 onion (sliced), 2 tbsp. olive oil, 3 cups potatoes (hash brown style), salt and pepper to taste.

Directions: Sauté green pepper and onion in olive oil until softened, about 8 minutes. Reserve. Cook hash brown potatoes following package directions. Stir in peppers and onions. Season with salt and pepper to taste.

Original Recipe Credit: Family Circle Magazine

And now for two extra recipes to dish out for some summer fun.

Recipe #4: Creamy Dilled Potato Salad

Ingredients: 2 1/2 lb. small red and white skinned potatoes (unpeeled), 1 medium sized onion (chopped), 6 hard cooked eggs (peeled and chopped), 1 cup dill pickles (chopped), 1 cup light mayonnaise, 3 tbsp brine from pickles, 1 tsp. garlic salt, 1/4 tsp black pepper, 2 tbsp. fresh dill (chopped)

Directions: Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender, Drain well. Cut the potatoes in half. Place the potatoes, onions, eggs, and pickles, in a large bowl and combine gently. In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper, and dill. Spoon mayo mixture into potato mixture and stir. Cover and refrigerate 4 hours or overnight.

Makes 12 servings

Per serving: 176 cal. 9 grams of fat, 5 grams of protein, 19 grams carbs, 2 grams of fiber, 424 mg sodium, and 113 mg of cholesterol.

Original Recipe Credit: Family Circle Magazine

Recipe #5: Grilled Shrimp & Cold Rice Salad

Ingredients: 1 cup wild brown and red rice mix, 1/2 cup dried cranberries, 3/4 tsp. salt, 8 oz. broccoli florets (cut in half), 1/4 cup cider vinegar, 1 tbsp. Dijon mustard, 1 tbsp. honey, 2 tbsp. olive oil, 1 lb. medium sized shrimp (peeled and deveined)

Directions: In a medium sized saucepan, combine water, rice, cranberries and 1/2 tsp. salt. Bring to a boil over high heat, stir once, then cover and reduce heat to medium-low. Cook 10 minutes, then add broccoli florets to pan. Re-cover and cook an additional 5 minutes. Remove from heat; let stand 10 minutes. Meanwhile, combine remaining salt, vinegar, mustard and honey in a measuring cup or bowl. Whisk in olive oil until blended. Place shrimp in a bowl. Add 2 tbsp. of the dressing and toss to coat. Toss remaining dressing with rice mixture in a large bowl. Refrigerate while heating grill and cooking shrimp. Heat grill pan, grill, or broiler. Grill or broil shrimp 4 minutes, turning once, or until cooked through. To serve, spoon about 1 cup rice salad onto plate. Top with shrimp.

Makes 4 servings

Per serving: 339 cal., 8 grams of fat, 22 grams of protein, 44 grams of carbs, 3 grams of fiber, 742 mg sodium, and 168 mg of cholesterol.

Original Recipe Credit: Family Circle Magazine