Archive | June 2015

Strawberry Margarita Punch

It has been hot, hot, hot here…
We are talking upper 80’s to lower 90’s which is unusual for the Washington State in June.
But I’m not complaining!!!!
Looks like a LONG HOT summer is upon us.

I made a pitcher (or two!) of this punch over the weekend.
While it was quite refreshing and good the kick, at least for me, just wasn’t there…
So I added a splash of tequila to my glass then poured in the punch…
And found the kick!

Note: It calls for agave nectar. I didn’t have any nor did I feel like going to my favorite store (Total Wine) to get some so I didn’t use any.
I honestly don’t think you need it.

Strawberry Margarita Punch

Ingredients

16 ounces strawberries, chopped. (or 16 ounces frozen strawberries for easier mixing)
1 can frozen limeade concentrate
4 cups water
1-2 tablespoons agave nectar (depending on how sweet you want the punch)
1½ cups good-quality tequila
2 cups orange juice
4 cups strawberry or diet strawberry soda
¼ cup sugar
Limes and strawberries, for garnish
Salt to rim glasses (optional)

Directions

Put chopped strawberries along with sugar and 1 cup water into a food processor or blender and pulse until smooth
Pour strawberry mixture into a large pitcher Add limeade, orange juice, soda, agave nectar, tequila, and the remaining 3 cups of water. Stir, stir, stir!
Serve over ice, garnish with strawberries and limes. Salt the rim of your glasses for an added margarita flair. Enjoy!

Rebecca

Rebecca

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Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

These are sooooo good and relatively easy.
Best thing……they are perfect dinner on a hot summer night!

Note:
I cut and marinated the chicken overnight….very flavorful!
I used Greek yogurt for the sauce instead of sour cream…..LOVE this sauce!
I used Naan bread instead of pita.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce
Makes 4 Wraps

Ingredients

1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
Olive oil
2 cloves garlic, pressed through garlic press
Zest of 1 lemon (about 1 tablespoon)
1 tablespoon lemon juice
1 teaspoon salt
Pinch or two black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon coriander
¼ teaspoon paprika
4 middle eastern-style flatbreads (you can use pita bread, as well)
Arugula greens
Sliced tomatoes
Spicy Garlic Sauce (recipe below)

Directions

Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.

Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.

When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.

To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment paper or foil to hold it all together, if you’d like)

Spicy Garlic Sauce Ingredients:

½ cup mayonnaise
½ cup sour cream or full-fat, plain Greek yogurt
3 cloves garlic, pressed through garlic press
1 tablespoon tahini
2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!)
1 teaspoon salt
Pinch black pepper
Pinch cayenne pepper (again, you can use more, if you like it spicier)
½ teaspoon lemon juice

Directions

Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)

Enjoy!

Rebecca

Rebecca

Creamy Summer Pasta Salad

Oy!
This is my new go-to pasta salad!
Easy, light and very, very tasty.
It was a hit all the way around.
A keeper for sure.

Note:
On dishes like this I really dont measure the ingredients for the salad part…..hence I always end up making too much….
Which is fine as we eat it as leftovers!
I did end up tripling the dressing recipe
I did not cook the broccoli with the noodles as I wanted fresh, crisp florets

Creamy Summer Pasta Salad

Ingredients

Salad Ingredients:
8 ounces salad macaroni
1 cup tiny broccoli florets
1/2 cup diced cucumber
1/2 cup finely diced red pepper
1/2 cup sliced black olives
1/4 cup very thinly sliced green onion

Dressing Ingredients:
1/2 cup mayonnaise
2 teaspoons white wine or plain vinegar
1/2 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Directions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.

Enjoy!

Rebecca

Rebecca

Jerk Chicken Sliders With Pineapple Mango Salsa

I love any type of mango salsa and this was no exception!

Easy to make and delicious too.

Perfect on a hot summer night.

Notes:
I cooked our chicken in the oven at 375 for 45 min or so instead of grilling
Instead of peanut oil I used canola oil
For the pineapple mango salsa I used canned crushed pineapple instead of fresh
Add chopped jalepeno as desired to the salsa
Not only does this taste great in dinner rolls it tastes great made into a taco!

Jerk Chicken Sliders With Pineapple Mango Salsa

Ingredients

2 large boneless skinless chicken breasts
4 dinner rolls (I used the King’s Hawaiian Sweet Rolls)

Jamaican Jerk Sauce
½ bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoon ground allspice
5 cloves garlic, peeled
2 limes, juiced
1/4 cup dark brown sugar
2 tbsp. soy sauce
2 tablespoon Ketchup
1 tablespoon ground cinnamon

Pineapple Salsa
¼ pineapple, peel and diced
¾ mango, diced
½ red onion, finely diced
Fresh cilantro, chopped
juice from 1 lime
salt to taste

Directions

Jamaican Jerk Sauce
Blend together all ingredients until smooth.

Pineapple Mango Salsa
Combine pineapple, Mango, red onion and cilantro. Squeeze in lime and spindle with salt. Stir to combine.
Marinate 2 large chicken breasts in ¾ of the jerk sauce (reserve ¼ of sauce for basting) for at least 30 minutes up to overnight. Once marinated, cut each chicken breast in half and place on a preheated grill. Grill 7-10 minutes (depending on the thickness of your meat) until temp reaches 165 degrees F. Baste chicken with remaining jerk sauce. Remove from grill. Cut each chicken breast in half. Split each roll and place one piece of chicken followed by about ¼ cup of pineapple mango salsa. Top with other half of roll.

Enjoy!

Rebecca

Rebecca