Summer is here and we are all pulling out all those tasty summer grilling recipes. Over the next few weeks I'll be giving you a host of tasty ideas.
Stuffed Chilies on the Grill
What You Need:
8 large chili peppers
1 (16 oz.) pkg. Monterey Jack cheese, shredded
How to Make It:
Set the grill to medium hot allowing it to preheat.
Place the chili peppers on to grill grate and cook 10 minutes, turning occasionally or until charred.
Place the grilled peppers in a plastic and seal allowing them to steam for 10 minutes.
Remove the peppers and peel.
Cut a slit down the length of each pepper and remove the seeds.
Stuff each pepper with the cheese.
Close the peppers and secure with a toothpick.
Place the peppers on foil and wrap the foil around the peppers securing tightly.
Return the peppers to the grill for 10 minutes.
Open the packet and let the peppers cool for 5 minutes so the cheese will firm up slightly making them easier to handle.
Makes 8 servings
These make a great appetizer or a side dish with burritos or tacos. Any type of chili pepper will work as long as they are large enough to stuff. Peppers such as Italian, Cubanelles or Hungarian hot wax work great.
Look out for more tasty summer grilling recipes in the weeks to come.
Summer is hear and it is time to get out the Recipes For Grilling again. Here is the first of our series of Recipes For Grilling, enjoy!
Marvelous Meat Munchers
What You Need:
1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2 C canola oil
3 garlic cloves, minced
1/3 C pineapple juice
2 tsp soy sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon - cut in half
16 toothpicks
How to Make It:
Whisk together the canola oil and minced garlic in a large mixing bowl.
Add the pineapple juice and soy sauce and continue whisking until well blended.
Stir in the red pepper flakes.
Place the mixture into a large zip lock bag.
Trim any fat away from the pieces of meat.
Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
Allow the meat to sit in the marinade at least one hour.
Meat can marinate over night if you prefer.
Remove the meat from the bag and discard the marinade.
Cut the peppers lengthwise and remove the seeds, membrane and stems.
Cut the peppers into strips.
Place one strip of pepper on each piece of bacon.
Place one cube of meat on top of each pepper strip.
Add another pepper strip on top.
Wrap the bacon completely around each piece and secure with a toothpick.
Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
When done the bacon should be crisp and the juices from the chicken should run clear.
Simple Oysters in the Shell
What You Need:
24 oysters in the shell
24 fresh lemon slices
Seafood cocktail sauce
How to Make It:
Clean each oyster shell top and bottom well.
The grill needs to be very hot to cook these.
Place the oysters shell and all on the grill.
Close the lid.
Check every 3 minutes or so and when the shells begin to open remove them from the grill.
Carefully open the shell being sure to retain the juice and the oyster in the bottom shell.
Squeeze the fresh lemon juice over the top each oyster.
Serve with the cocktail sauce.
Be carefully not to over cook these oysters.When the shell starts to open you want to remove them immediately.If cooked to long they will become rubbery.
This is one of my personal well loved Recipes For Grilling and we normally serve it as a starter while the rest of the food cook.
Grilled Meatloaves
What You Need:
2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers
How to Make It:
Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.
If you like your ground beef a little rarer you can cook these for about 15 minutes.For more well done meat cook just a little longer.
Backyard Sausage Rolls
What You Need:
2 C white bread crumbs
1 (8 oz) package Cheddar cheese, shredded
1 onion - chopped
1 TBSP parsley
1 tsp mustard powder
1 tsp Worcestershire sauce
1 TBSP water
1 tsp salt
1/2 tsp pepper
Olive oil for basting
How to Make It:
Place the bread crumbs and cheese in a food processor.
Add the onion and parsley and process until a dough forms.
Place the mustard, Worcestershire sauce and water in the processor.
Process just long enough to mix spices into the dough.
Add the salt and pepper and process 10 seconds longer.
Remove the dough and split into eight pieces.
Form each piece into a roll.
Heat grill to medium high.
Brush each roll with the olive oil on all sides.
Grill 10 minutes, turning each one over several times for browning on all sides.
These little rolls make great appetizers. They can be served with a honey mustard dipping sauce.
Enjoy the freedom of summer and use these Recipes For Grilling to entertain with.
It's summer and time for Fun Dessert Recipes. Here are some more tasty and easy Ice Cream Recipes. What can be a more fun and tasty dessert recipes than ice cream?
Pink Berry Custard Ice Cream
What You Need:
2 C of strawberries
1 C sugar, divided
1 egg, lightly beaten
2 3/4 C half and half, divided
1 t vanilla
How to Make It:
Clean and cut the strawberries in half.
Place the strawberries into a saucepan.
Dump half of the sugar into the pan with the berries.
Place the pan over medium low heat and cook 18 minutes or until the berries are soft, stirring often.
Place the mixture into the blender.
Cover the blender and puree the berries until very smooth.
Transfer of a bowl, cover and chill at least 4 hours but no more than 24 hours.
Place the egg into a small saucepan.
Pour in 1 C of the half and half and the remaining sugar.
Place the pan over medium heat and stirring continuously cook the custard about 5 minutes or until the mixture passes the metal spoon test (see tip below.)
Transfer the mixture to a bowl and stir in the remaining half and half and the vanilla.
Cover the bowl and refrigerate for at least 4 hours but no longer than 24 hours.
Pour the half and half mixture into the ice cream maker's freezer canister.
Freeze 5 minutes then stir in the strawberry mixture.
Freeze according the ice cream maker's directions.
Allow the ice cream to ripen for 4 hours.
Makes 8 servings
When making a custard type of ice cream it is important to cook the egg mixture to right stage.To check the mixture place a metal spoon into the mixture and coat the bottom part of the spoon.Remove the spoon and run your finger down the spoon.If the finger trail is clear the custard is done.
Supreme Blueberry Ice Cream
What You Need:
3 C of fresh blueberries
2 C of sugar, divided
2 t orange peel, shredded fine and divided
1/3 C orange juice
4 C of whipping cream, divided
2 T flour
4 C of milk
4 egg yolks, beaten lightly
2 T of vanilla
1 t ground cinnamon
2 C pecans, toasted and chopped
How to Make It:
Place the blueberries into a saucepan positioned over medium heat.
Stir in 1/2 C sugar, 1 t of orange peel, the orange juice and salt until well blended
Bring the mixture to boil and using a fork stir and mash the blueberries well.
Reduce the heat to low and simmer the mixture 5 minutes, stirring frequently.
Remove and allow the mixture to cool slightly.
Reserve 1 C of the mixture and set aside.
Place the remaining blueberry mixture into the blender.
Cover and blend until the mixture is smooth.
Press the mixture through a fine sieve placed over a mixing bowl, discarding any solid pieces.
Add 1 C of the whipping cream to the blueberry mixture and stir to combine.
Cover and chill for 4 hours up to 24 hours.
Place the remaining sugar and the flour into a saucepan.
Gradually add the milk, stirring as you add, until well blended.
Place the pan over medium heat and cook, stirring continuously for 5 minutes or until thick and bubbly.
When the mixture becomes thick and bubbly, cook and stir the mixture for 1 more minute.
Remove 1 C of the mixture and stir it into the egg yolks.
Fold the yolk mixture into the mixture in the saucepan.
Stirring continuously, cook the mixture just until it begins to boil.
Remove the pan from the heat and stir in the vanilla and cinnamon.
Cool slight, cover with plastic wrap and chill for 4 to 24 hours.
Chill a large bowl in the refrigerator.
When the bowl is chilled add the remaining whipping cream and beat with an electric mixer on medium speed until soft peaks form.
Fold the whipping cream into the second chilled mixture until completely combined.
Enjoy these Fun Dessert Recipes - Homemade Ice Cream!
Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.
Pour the milk into a heavy saucepan and place over medium heat.
When the milk reaches 170 degrees whisk in the sugar and salt.
Stirring continuously, cook the mixture until the sugar has completely dissolved.
Place the eggs into a small mixing bowl.
Pour 1/4 C of the hot milk into the eggs and whisk until well combined.
Pour the egg mixture into the pan with the hot milk, whisking as you pour.
Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.
Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.
Blend in the melted chocolate.
Quickly cool the custard in an ice water bath for 5 minutes.
Stir in the whipping cream and vanilla until well blended.
Press plastic wrap onto the custard surface and chill the custard overnight.
Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture's directions.
Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.
Makes 2 quarts
When adding nuts to homemade ice cream be sure to always follow the directions on the recipe.If nuts or fruit are added to soon they become hard and loose their flavor.
Red Cherry and Pecan Ice Cream
What You Need:
1 (10 oz.) jar red maraschino cherries,
2 C half and half
2 C whipping cream
1 C brown sugar, packed
1 T vanilla extract
3/4 C pecans, chopped
How to Make It:
Drain the cherries and reserve 1/3 C of the juice.
Chop the cherries and place in a mixing bowl, set aside.
Pour the reserved cherry juice into a large mixing bowl.
Add the half and half and whipping cream.
Dump the brown sugar into the mixture and stir until the sugar has completely dissolved.
Fold in the vanilla extract.
Pour the mixture into the freezer canister of a 5 qt. ice cream maker.
Freeze according to the manufacturer's directions on your ice maker.
Stir in the cherries and pecans until well blended.
Allow the ice cream to ripen 4 hours.
Makes 16 servings
This ice cream is extra cream and tastes great plain.For a little added fair try drizzling chocolate syrup over the top or try it in your next shake.
What can be a more Fun Dessert Recipe that homemade ice cream? Here is the first of our series of Fun Dessert Recipes, most of them tasty homemade ice cream. Do not be afraid to try them, homemade ice cream is easier than you think!
What You Need:
1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled
How to Make It:
Dump the sugar into a heavy duty saucepan.
Sprinkle the salt over the sugar.
Pour the milk into the saucepan and stir to combine.
Add the egg yolks and stir until all the ingredients are combined together well.
Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the stove and allow the mixture to cool to room temperature.
Stir in the vanilla.
Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
Place 2 bowls in the refrigerator to chill.
Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
Spoon the partially frozen ice cream mixture into the second chilled bowl.
Beat with the mixer on medium speed until smooth.
Fold the whipped cream into the mixture well.
Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.
Makes 1 quart of ice cream
To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla.Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker.
Fill the freezer tub 1/3 full of ice and then add the remaining ice cream.Crank until it becomes too difficult to turn.Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.
Make something different for dinner tonight.
Get inside the hidden cookbooks of America's favorite restaurants including Red Lobster, Olive Garden, TGI Friday, PF Chang and many more!
The secret recipes for your favorite restaurant dishes have now been revealed in this best-selling new cookbook.
Prepare dishes you know they'll love and save money by easily making them at home.
If you are still looking for a mothers day recipe, here you go, a few easy ones to treat mom with!
Turkey Burger Pita Wraps
What You Need:
1/2 C of mayonnaise
2 t curry powder
1 lb. ground turkey breast
2 oz feta cheese with basil and tomato, crumbled
1/2 t salt
4 pita flat bread
8 red onion slices
8 spinach leaves
How to Make It:
Set the broiler to preheat.
Place the mayonnaise into a small mixing bowl.
Add the curry powder and mix until blended together well.
Place the ground turkey into a large mixing bowl.
Add 2 T of the mayonnaise mixture.
Sprinkle in the feta cheese.
Add the salt and mix until all the ingredients are well combined.
Make into 4 patties.
Place the patties on the rack of a broiler pan.
Broil 4 inches from the heat for 12 minutes being sure to turn the burger half way through the cooking time.
Spread the remaining mayonnaise mixture onto the pita bread slices.
Place a patty onto one side of the pita bread.
Add 2 slices of onion and 2 spinach leaves on top of the burger.
Fold the pita over the top of the burger.
Makes 4 servings
Preparation time:approximately 10 minutes
Cooking time:approximately 12 minutes
Total time:approximately 22 minutes
Mom will love these new style burgers.Add some fried potatoes and a fruit salad and you have the making for a perfect Mother's Day lunch.
Now for another mothers day recipes, an appetizer this time if you are going to serve mom dinner.
Cheesy Rainbow Appetizers
What You Need:
1/2 of a large green pepper
1/2 of a large sweet red pepper
1/2 of a large yellow pepper
1/2 of a large orange pepper
1 C of Monterey Jack cheese, shredded
2 T ripe olive, chopped
1/2 t red pepper flakes
How to Make It:
Allow the broiler to preheat while preparing the appetizers.
Cut each pepper half into 9 strips making 36 strips in all.
Place the peppers skin side down on an ungreased rimmed baking sheet.
Sprinkle the cheese over the all the peppers.
Place the olives over the cheese on each pepper strip.
Sprinkle on the red pepper flakes.
Broil 6 inches from the heat for 5 minutes or until the peppers are crisp tender and the cheese has melted.
Makes 36 appetizers
Preparation time:approximately 18 minutes
Broiling time:approximately 5 minutes
Total time: approximately 23 minutes
Dazzle Mom with these appetizers before her big meal.If she is not fond of olives you can use mushrooms or pimiento slices instead.If you have trouble finding the different colored peppers use enough whole peppers to equal 36 strips.
The next mothers day recipe will also make a very good starter for a formal dinner.
Fruit Salad with Warm Shrimp
What You Need:
1 C Romaine lettuce, rinsed and dried
1 bunch of fresh watercress, rinsed, dried and stemmed
1 ripe avocado, peeled and sliced
1 navel orange, peeled and sliced
1 mango, peeled and sliced
1 t lime juice
1 t cilantro
1/2 t salt
1/4 t pepper
1/3 C extra virgin olive oil, divided
1/2 lb. extra large shrimp, peeled and deveined
How to Make It:
Place the lettuce into a mixing bowl.
Add the watercress and toss to combine well.
Place the avocado, orange and mango slices into the bowl.
Place the lime juice into a jar with a tight fitting lid.
Add the cilantro, salt and pepper to the lime juice.
Pour 1/4 C of the olive oil into the jar.
Tighten the lid and shake until the ingredients are well combined.
Pour the remaining oil into a skillet placed over medium high heat.
Add the shrimp and cook, stirring often for 3 minutes or until the shrimp are a bright red in color.
Turn off the heat under the skillet.
Pour the dressing into the skillet and stir to cover the shrimp well.
Let the mixture set in the skillet for 5 minutes or until warmed through.
Spoon the shrimp over the salad and fruit mixture.
Pour the remaining dressing from the skillet over the salad.
Makes 2 servings
Preparation time:approximately 15 minutes
Cooking time:approximately 8 minutes
Total time:approximately 23 minutes
When heating the salad dressing in the skillet do not let it boil.Boiling the dressing will cause it to become too hot.When poured over the salad it will cook the fruit and lettuce causing them to wilt.It will also cause the dressing to separate.Canned watercress, drained may be used instead of fresh if you prefer.
Now we move on to the main course with our next mothers day recipe.
Bacon and Onion Topped Rib Roast
What You Need:
1 (4 to 5 lb.) bone in rib roast
1 garlic clove, minced
1 t salt
1/2 t pepper
1 onion, sliced
8 strips of bacon
How to Make It:
Set the oven temperature to 325 degrees and allow the oven to preheat.
Lay the roast, fat side up, on a rack placed into a shallow baking dish.
Rub the roast with garlic on all sides.
Sprinkle the salt and pepper over the entire roast.
Cover the top of the roast with the onions.
Add the bacon strips over the onion slices.
Bake, uncovered, 3 hours or until a meat thermometer reaches 160 degrees for medium or 170 degrees for well done.
Transfer the meat to a platter and allow it to stand undisturbed for 15 minutes.
Makes 10 servings
Preparation time:approximately 15 minutes
Cooking time:approximately 3 hours and 15 minutes
Total time:approximately 3 hours and 30 minutes
What a simple but elegant meat to serve Mom on her special day.It doesn't take a lot of effort to put together and the best part is that while it cooks you can pamper Mom in other ways too.
Now a mothers day recipe for something to serve with this tasty meat.
Tarragon Potato and Pea Salad
What You Need:
1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C frozen petite peas
2 T of tarragon vinegar
2 t Dijon mustard
1/3 C extra virgin olive oil
2 T fresh tarragon, chopped
1/2 t salt
1/2 t pepper
How to Make It:
Place the potatoes into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a brisk boil.
Continue boiling for 12 minutes or until the potatoes are fork tender.
Drain the potatoes well and then return to the saucepan.
Stir the onions in with the potatoes.
Place the peas into a small saucepan and cover with water.
Bring the water to a boil and cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well and run under cold water to cool.
Place the vinegar into a small mixing bowl.
Whisk in the mustard until well combined.
Add the oil, tarragon, salt and pepper and whisk until all the ingredients are incorporated together well.
Pour the dressing over the warm potatoes and toss to coat well.
Gently fold in the peas until well combined.
Makes 4 servings
Tarragon makes a great accent for potatoes and peas.If you cannot find tarragon vinegar white wine vinegar may be used instead.Fresh tarragon may also be hard to come by.If this is the case you may use 1/4 t of dried tarragon instead.
Braised Carrots in Maple Sauce
What You Need:
1 1/2 T of butter
1/2 C chicken broth
3 T of maple syrup
2 t lemon juice
1 lb. baby cut carrots
1/4 t salt
1/4 t pepper
How to Make It:
Place the butter in a medium skillet positioned over medium heat.
When the butter has completely melted stir in the chicken broth, maple syrup and lemon juice.
Add the carrots and stir to coat them well with the maple sauce.
Set a lid slightly ajar over the skillet and cook the carrots for 7 minutes or until the carrots are fork tender and most of the sauce has been absorbed into the carrots.
Sprinkle with the salt and pepper just before serving.
Makes 4 servings
These carrots make a great side dish to serve with pork.You can even add a little crunch to them by stirring in 1/4 C of chopped pecans just before serving.
our last mothers day recipe is for the dessert to top off the meal with.
Berry Bliss for Mom
What You Need:
3/4 C cold milk
1 (4 serving size) box vanilla flavor instant pudding and pie filling
1 1/2 C whipped topping, thawed and divided
1 (10.75 oz.) prepared pound cake
1/4 C of orange juice
1 C of fresh raspberries
1 C of fresh strawberries, sliced
1/4 C fresh black berries
How to Make It:
Place the milk into a mixing bowl.
Sprinkle the pudding mix into the milk.
With an electric mixer, beat the mixture for 2 minutes or until well blended.
Fold in 1 C of the whipped topping until well combined.
Cut the pound cake into 3 layers lengthwise.
Place the first layer on a serving plate.
Brush the layer with orange juice.
Spread 1/2 of the pudding mixture on the cake layer.
Sprinkle 1/3 of the raspberries over the pudding.
Sprinkle 1/3 of the strawberries over the raspberries.
Add the next layer of cake and brush with orange juice.
Sprinkle on 1/3 of the raspberries and 1/3 of the strawberries.
Add the last layer of cake and brush with remaining orange juice.
Spread the last cake layer with the remaining whipped topping.
Sprinkle the remaining raspberries and strawberries over the top.
Finish by sprinkling the black berries over the top of the cake.
Cover loosely with foil and chill for at least 4 hours but no longer than 24 hours.
Makes 8 servings
Preparation time:approximately 20 minutes
Refrigeration time:approximately 4 hours
Total cooking time:approximately 4 hours 20 minutes
Mom will think you worked all day making this cake.French vanilla instant pudding and pie filling will also work.If Mom is more into citrus fruit such as oranges, lemons and limes use those and use lemon pudding instead.
Hendrika is passionate about diet and health as well as exercise and dancing. She works from home as a data capturer for her son's business.
Hendrika also loves everything that has to do with home and family such as crafts, cooking and more
