Summer is Here! And So Are Some Warm Weather Recipes

Can you believe Memorial Day was this past weekend? I can’t. As the unofficial start of Summer, I was hoping for a bit nicer weather, since the Hudson Valley had only one of the three days without cloud cover. Regardless, I’ll take the heat we’re going to have this week, and share with you some of my favorite “intro to Summer” recipes. Hope you enjoy!

Avocado Fries with Chipotle Lime Sour Cream

(this is not my recipe so click the link please) 

I love this as an appetizer for any meal, especially a BBQ because it has some crunch but without the guilt of eating potato chips.

 Crispy Baked Avocado Fries 500 1153

Italian Tortellini Salad

Ingredients:

For the salad:

  • 1 package tri-colored tortellini
  • 1 1/4 cup yellow & red cherry tomatoes
  • 1/4 cup red onion
  • 4 oz pepperoni
  • 1 can (drained) marinated artichoke hearts
  • 1/2  jar (drained) roasted red peppers
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley

For the dressing:

  • 3 cloves garlic, diced
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • 1 teaspoon dried oregano
  • 3/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • Salt
  • Pepper

Directions:

  1. In a large pot, boil water and cook tortellini until done (about 8-10 minutes). Drain in a strainer, rinse with cold water, and set pasta aside in a bowl with a little bit of olive oil to cool (just enough to coat the tortellini, as the olive oil will keep them from sticking together)
  2. While the pasta is cooking (or cooling) slice the cherry tomatoes, olives, artichoke hearts, roasted red peppers, and pepperoni. Dice the red onion,  parsley, & basil too.
  3. For the Dressing: In a small mason jar, combine balsamic vinegar, remaining olive oil, diced garlic, parsley, basil, and dried oregano. Put the top on the mason jar and shake vigorously until combined.
  4. In a large serving bowl, add tortellini, tomatoes, olives, artichoke hearts, pepperoni, red onion, roasted red peppers, shredded mozzarella, and balsamic vinegar dressing. Stir to combine and season with salt and pepper to taste.
  5. NOTE: If the balsamic vinegar is a bit strong for your liking, feel free to add more olive oil (one teaspoon at a time) or even a dash of  Dijon mustard or maple syrup (sounds gross I know, but I promise that the sweetness will add just enough contrast to counteract the vinegar. Remember to add SLOWLY and only a 1/2 teaspoon at a time until reaching your desired taste)
  6. Italian-Tortellini-Salad-DelightfulEMade-vert2-683x1024

Grilled Chicken: Citrus Style

There are a million different ways to marinade and / or season chicken and grill it. This past weekend, I came up with a rather tasty and light version of grilled chicken breasts that I’d like to share with you. I would definitely use this recipe on seafood as well.

Ingredients:

  • 4 organic boneless, skinless chicken breasts
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1/4 cup olive oil
  • 1/8 cup of your favorite Italian salad dressing (I use the oil based, not creamy one)
  • 4 cloves garlic, chopped
  • 1 lemon chopped into quarters
  • 1/2 orange, chopped into quarters
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons dried oregano
  • salt
  • pepper

Directions:

  1. 24 hours before cooking, rinse the chicken breasts and pat dry. Season lightly with salt & pepper. Place chicken in a  1 gallon freezer bag with the remaining ingredients. Place the chicken in the refrigerator and allow to marinate. Periodically massage the chicken inside the bag.
  2. When ready to cook, preheat your grill to 400 degrees. Once at desired temperature, cook the breasts, turning once  half way for about 10 minutes per side, or until internal meat thermometer reaches 165 degrees. (NOTE: cooking time will depend on thickness of the chicken. It’s always a good idea to check “doneness” with a meat thermometer) You can also grill the lemon & orange slices for a few minutes as well.
  3. Let chicken rest for 5 minutes before slicing and serving with a delicious side dish or on top of your favorite salad.

images

Enjoy!

 

Robin xo

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