Recipes

[momtochloe]

Ah so it's June!  Throw those windows open and let in that fresh air . . . woah, wait a minute.  I didn't realize you were bringing your oppressive friend humidity with you . . . slam goes the window until November . . . sigh, it's summer . . . :hee! smileyvery-happy:

But now that it is summertime and we got some practice in with our Memorial Day festivities, let's build on that as we plan out the rest of the summer.  I see our friend @ChiliPepper started us off right with her delicious Cilantro Lime Rice:

I am a fan of LIME. There are some great recipes under the Key Lime Pie thread if anyone is interested in sweets.

This rice recipe is so adaptable. You can leave the cilantro out if you don't like it but I think it really adds something.

Use as little or much lime juice & zest depending on your taste.

I add sliced jalapenos 'cause that's how I roll!!!

Cilantro Lime Rice

Prep Time:  5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 4

This easy cilantro lime rice recipe is a great side dish for Asian or Mexican-inspired meals. Of course, we also love it in homemade burrito bowls!

 

Ingredients:

• 1 cup long-grain jasmine rice, rinsed well and drained
• 1½ cups water
• 3 teaspoons extra-virgin olive oil, divided
• 1 small garlic clove, finely minced
• 2 scallions, finely chopped
• 1 teaspoon lime zest
• ¼ to ½ teaspoon sea salt
• 1½ tablespoons fresh lime juice
• ½ cup finely chopped fresh cilantro
• Pinch of red pepper flakes or ¼ diced jalapeño, optional

Instructions:

• Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
• Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.

NEXT INGREDIENT: ALMONDS

[walker]

Broccoli-Cauliflower Salad

1 bunch broccoli 

1 head of cauliflower 

1/4 cup red onion, chopped 

1 cup raisins

1 small package slivered ALMONDS

Bacon Bits

Dressing..... 1 cup mayonnaise

                    1/4 cup sugar

                    5 tablespoons vinegar

Trim tops from broccoli and cauliflower.  Mix with other salad ingredients.  Mix dressing and add to salad combining well.  Sprinkle bacon bits on top.  Refrigerate until serving.  

NEXT ... TOMATOES...any..sauce, paste, canned, fresh....

[Zhills]

Pasta Pomodoro

Ingredients:

8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta  (your favorite)
Pecorino Romano cheese

Easy Cooking Instructions:

Before you start… Put water on to boil for pasta. 
Cut tomatoes in eighths; set aside.  Slice garlic thin.  Cut basil into strips.

Add olive oil, basil, and garlic to large skillet pan. 

Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later. 

Simmer for a minute or two.  Do not let the garlic brown. 

Add the tomatoes. 
Cover and cook 15 minutes or until tomatoes become a sauce. 
Add salt and pepper to taste.

Cook the pasta while tomatoes are cooking. 

When pasta is ready, add directly to tomato sauce in pan. 
Mix and serve.  Garnish with fresh basil and cheese. 

Quick & easy!  Delicious!

Next ingredient:  Ground beef

[walker]

This recipe takes me back to camp-outs with Scouts or family.  I think we would cook them on open fire/grill.  That is how they became called Hobo Dinners I guess. Not long ago I found this recipe to fix using oven.  Make ahead and bake...easy dinner.

Hobo Dinners

1 lb. GROUND BEEF

Worcestershire sauce

salt and pepper

4 potatoes

2 carrots

2 onions 

1 (16 oz) pkg. frozen peas

Divide GROUND BEEF into 4 equal portions.  Make patties and place each on an 18" piece of Heavy Duty 

Aluminum Foil.  Season each patty with Worcestershire sauce, salt and pepper.  Pull sides up around meat to form bowl.

Wash, but do not peel potatoes.  Cut into 1/4" rounds and place potato slices on each patty.  Slice carrots the same and add on top of potatoes.  Same with sliced onions.  Top each with frozen peas.  Seal each foil packet by crimping foil as tightly as possible.  Place on a cookie sheet and bake at 375 for 1 hour.  Open carefully.

**Note...I've made these a couple of times and made a note to myself .."not bad"..ha.  Also, I did not add the peas. Depending on size of potato, only one may be needed ...same with onion.  Kind of a "make it your own" dinner.

NEXT ..... POUND CAKE dessert  (using pre-made or from 

                scratch)

[Shihtzursqmom]

This recipe came from one of our neighbors when I was a child
She was famous for her punch bowl cake she made it in a large beautiful crystal punch bowl
She took it for Church dinners , to families when a family member died , sick friends


Evalees Punch Bowl Cake

2 loafs frozen POUND CAKE , thawed cut into 1 inch cubes or an angel food cake
2 containers frozen strawberries, thawed
1 lg can crushed pineapple
2 cups fresh blueberries, optional
2 containers cool whip

2 boxes lg vanilla instant pudding mixed as directed on box
2 cream cheese , softened mixed with 1/4 cup sugar, 1 tbsp vanilla ,
Mix the pudding mix with the cream cheese mixture, set aside

Cube the POUND CAKE into 1 inch cubes
Place 1/3 in bottom of punch bowl
Place 1/3 of the strawberries on top
Place 1/3 of the pineapple on top of strawberries
Sprinkle blueberries on top of pineapple , if using
Place 1/3 of pudding / cream cheese mixture on top
Top with 1/3 of cool whip
Repeat layers
Ending with cool whip , serve



Next ingredient, cumin or your choice

[walker]

White Chili (Slow Cooker)

3 (15 oz) cans Great Northern Beans, drained

2-3 cooked and shredded chicken breasts

1 cup chopped onions 

1 1/2 cups chopped yellow, red or green bell peppers

2 garlic cloves, minced

2 teaspoons GROUND CUMIN

1/2 teaspoon salt

1/2 teaspoon dried oregano

3 1/2 cups chicken broth

2 jalapeño chili peppers, stemmed, seeded, chopped 

   (optional)

Toppings....sour cream, shredded cheddar cheese, tortilla strips

Combine all ingredients in a slow cooker (except toppings).  Cover and cook on low 8 hours or high 4 hours.

Add toppings before serving.

NEXT ..... SOMETHING FOR BREAKFAST 

[RespectLife]

@VaBelle35   shared this great recipe for homemade breakfast sausage a while back.  WOW, back in 2019 !!!

(HI @VaBelle35 ..miss you !)  I don't think she would mind me reposting.  REALLY good and easy!!

BREAKFAST SAUSAGE  by Vabelle

Ingredients

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon dried marjoram

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork

Directions

In a small, bowl; combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves.

Mix well.

Place the pork in a large bowl and add the mixed spices to it.

Mix well with your hands and form into patties.

Sauté the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F .

Next ingredient

A summer dessert or poster's choice

[Shihtzursqmom]

This is one of my favorite summer desserts

STRAWBERRY Cobbler

3 cups hulled diced strawberries
1/2 cup sugar
1/4 tsp lemon juice
Mix and Let sit about 30 mins to an hour stirring every few mins

Crust
1 cup self rising flour
1 cup sugar
1 cup milk
1 stick butter
1/2 tsp vanilla, optional

Preheat oven to 400 place butter in greased casserole dish , place in oven just until butter melts , remove
In bowl mix together the flour , sugar , milk , and vanilla
( if using )
pour the crust batter over the warm melted butter. Do not stir.
Drain most of the liquid from the strawberries spoon over the
Crust do not stir

Bake the cobbler for 35 to 45 minutes. Until browned and crust test done

Serve the cobbler warm or at room temperature, with a scoop of ice cream or whipped cream

Next ingredient, we’ll continue with poster’s choice

[GenXmuse]

Here's a recipe I made this week that was light and refreshing. I made some bacon for my husband to crumble on top. If you want to omit the pasta to make it lighter,  just add more veggies!

Summer Sweet Corn Salad

Colorful summer vegetables, creamy avocado, pasta shells, and a homemade lemon vinaigrette make this light and fresh Summer Sweet Corn Salad.

Prep Time15minutes mins

Cook Time15minutes mins

Total Time30minutes mins

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American

Total Cost: $7.67 recipe / $0.96 serving

Servings: 8 1 cup each

Ingredients

Lemon Vinaigrette

• 1/4 cup olive oil $0.64
• 1 fresh lemon $0.89
• 1/4 tsp dried basil $0.03
• 1 tsp Dijon mustard $0.04
• 1/8 tsp salt $0.02
• 1/8 tsp pepper $0.02
• 1/4 cup chopped parsley $0.20

Salad*

• 8 oz. pasta shells $0.63
• 2 cobs sweet corn $0.80
• 1 pint grape tomatoes $2.50
• 2/3 lb. zucchini $0.89
• 1/4 cup diced red onion $0.11
• 1 avocado $0.89

Instructions

• Zest and juice the lemon. You'll need 2 Tbsp juice and ½ tsp zest. Combine the lemon juice, lemon zest, olive oil, basil, Dijon, salt, pepper, and chopped parsley in a bowl or jar. Whisk the ingredients in a bowl, or close the jar and shake until combined. Set the vinaigrette aside.
• Bring a large pot of water to a boil for the pasta. Add a couple large pinches of salt to the pasta water, then add the pasta. Continue to boil until the pasta is tender (about 7 minutes), then drain in a colander. Rinse the pasta briefly with cool water, then allow it to drain well.
• While the pasta is cooking and draining, prepare the rest of the vegetables. Slice the corn kernels off the cobs, slice the grape tomatoes in half, dice the zucchini, finely dice the onion, and dice the avocado.
• Once the pasta has drained well and cooled, add it to a large bowl with the prepared vegetables. Pour the dressing over top, then toss until everything is evenly combined and coated in dressing. Season with a pinch of salt to taste, then serve.

Hmm, next, share a recipe you liked this week!

Loving reading all the yummy ideas to try! 

[Little Tex]

Cilantro Lime Sweet Corn by Vivian Howard (Deep Run Roots) and adapted slightly by Jennifer Segal (Once Upon a Chef)

Serves: 4

Ingredients:

• 4 c. fresh corn (about 6 ears of corn). Can use frozen corn if fresh not available, but fresh is best
• 1.5 t. kosher salt
• 1/2 t. sugar
• 3-4 T. butter
• Zest of 2 smallish limes
• 1 T. fresh lime juice
• 1/2 c. cilantro, finely chopped (can use flat leaf parsley, basil or mint instead of cilantro)
• 1/4 t. cayenne pepper
• Hot Sauce (Frank's, Tabasco or preferred brand), opt.

Directions:

• Cut corn kernels off the cob, cutting as close to cob as possible.
• Combine corn, 1 1/2 c. water, salt, and sugar in a 10" skillet or medium saucepan. Bring the water to a boil over high heat, then reduce heat to medium and cook, uncovered, about 15-20 minutes, stirring occasionally. Corn should be crisp-tender and 1-2 T. of water should remain in skillet (just eyeball the amt. of water remaining, but you only want a little bit).
• Stir in butter, zest, lime juice, cilantro and cayenne pepper. Taste and adjust seasonings. If making ahead of time, wait to add the cilantro till just before serving.
• Serve hot sauce on the side for those who wish more heat.

I hope any who try this really enjoy it. My family and I really like it.

Next: How about a refreshing summer drink or poster's choice