Tag archives for Summer Recipes

3 HEALTHY Skewer Recipes | Prefect for Summer Grilling

Metal Skewers & Grilling Essentials
Black Skewers

Summer Grilling Recipes Here
Vegetarian BBQ Recipes Here
Summer Drink Recipes Here
Summer Dessert Recipes Here
Summer Recipes Here

Frequently Used & Favorite Items

Chicken Fajita Skewers
4 boneless skinless chicken breasts, cubed
3 tablespoons oil
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
1 lime, zest and juice
1 green pepper, diced
2 red peppers, diced
1 cup diced red onion
Salt and freshly cracked black pepper

Toss the chicken with the oil, chili powder, garlic powder, cumin, lime zest, lime juice, salt and pepper. Allow it to sit in the refrigerator for at least 30 minutes.

Once marinated, assemble the skewers, alternating the red pepper, green pepper, red onion and chicken cubes.

Preheat the grill to medium-high heat. Grill the skewers until they are golden on all sides and the chicken reaches an internal temperature of 165F, about 4 minutes per side.

Philly Steak Skewers
2 cups cubed sirloin steak
3 tablespoons oil
3 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 tablespoon horseradish
1 red onion, diced
2 green peppers, diced
1 cup whole small mushrooms or quartered large mushrooms
¼ cup steak sauce
Salt and freshly cracked black pepper

Toss the steak with the oil, garlic, Worcestershire sauce and horseradish. Allow it to sit in the refrigerator for at least 30 minutes.

Build the skewers by alternating between the steak, mushrooms, green pepper and red onion.

Preheat the grill to medium-high heat. Grill the skewers on all sides until golden and the beef is cooked to your liking, 3 to 4 minutes per side. Once cooked, brush the skewers with the steak sauce and cook for another minute.

Herb & Garlic Halloumi Skewers
2 Halloumi bricks, cubed
3 tablespoons oil
4 garlic cloves, minced
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped dill
1 zucchini, diced or sliced
1 red pepper, diced
1 cup cherry tomatoes
Freshly cracked black pepper

Toss the halloumi with the oil, garlic, parsley, oregano and dill. Season it with freshly cracked black pepper.

Build the skewers by alternating the halloumi with the vegetables until all of the ingredients are used up.

Preheat the grill to medium-high heat. Grill the skewers until the halloumi begins to brown, 2 to 3 minutes per side.

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The Domestic Geek is Hosted by Sara Lynn Cauchon

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3 Healthy Fish Recipes That I Absolutely Love!

Indoor Grill Available Here 

Grilled Chicken Recipes
Pasta Salad Recipes
Potato Salad Recipes
Summer Salad Recipes

Frequently Used & Favorite Items

Mediterranean Snapper
Red Snapper:
4 (4-ounce) red snapper fillets
3 tablespoons oil
Sea salt and freshly cracked black pepper

Cherry Tomato Sauce:
2 tablespoons olive oil
1 cup halved cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup chopped roasted red peppers
2 garlic cloves, minced
2 tablespoons capers
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill

Evenly coat the snapper with the oil, lemon zest, juice, salt and pepper.

Preheat the grill to high. Arrange the snapper over the grill. Cook the fish until it releases easily from the grill and flip, about 3 to 4 minutes. Continue to cook the snapper until the skin is crispy and the fish is cooked through, another 3 minutes.

To make the tomato sauce, heat the olive oil in a skillet over medium-high heat. Add the tomatoes and cook until they begin to release their juices, 1 to 2 minutes. Stir in the olives and roasted red peppers. Add the garlic and cook until fragrant, 30 seconds. Stir in the capers, parsley and dill.

Serve the cherry tomato sauce over the snapper and enjoy!

Grilled Lime Salmon with Corn Salsa
Lime Salmon:
4 (4-ounce) salmon fillets
1/4 cup oil
1/4 cup honey
1/4 cup soy sauce
1 lime, zest and juice
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Corn Salsa:
2 cups corn kernels, cooked
1 red pepper, finely diced
1 lime, zest and juice
2 tablespoons finely chopped cilantro
Salt and freshly cracked black pepper

In a small bowl, whisk together the oil, honey, soy sauce, lime zest, juice, garlic and red pepper flakes. Transfer the salmon into a tupperware and pour over the marinade. Refrigerate for at least 1 hour before grilling.

Preheat the grill to medium heat. Arrange the salmon on the grill, skin side down and grill until cooked through, 12 to 15 minutes.
While the salmon is grilling, toss together all of the salsa ingredients.
Serve immediately topped with the fresh corn salsa and enjoy!

Jerk Shrimp Skewers
Metal Skewers: https://amzn.to/2xvBYaf
2lbs peeled shrimp
1/4 cup oil
2 tablespoon jerk seasoning
1 lime, juice
2 cups diced pineapple
1/4 cup coconut chips
Salt and freshly cracked black pepper

In a large tupperware, mix together the shrimp, oil, jerk seasoning, lime juice, salt and pepper. Refrigerate for at least 30 minutes. Once marinated, skewer the shrimp and pineapple chunks.

Preheat the grill to high. Arrange the skewers on the grill and cook until the shrimp is pink and the pineapple begins to brown, 2 to 3 minutes per side.

Sprinkle over the coconut chips just before serving.

*SOME links provided above are affiliate links

The Domestic Geek is Hosted by Sara Lynn Cauchon

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3 of My Go-To Potato Salad Recipes!

Fresh Herb Hacks
Summer Salad Recipes

Frequently Used & Favorite Items

Bacon Cheddar Ranch Potato Salad
Dressing:
1/2 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 cup milk or cream
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup shredded cheddar cheese, halved
1/3 cup cooked chopped bacon, halved

In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.

In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.

French Potato Salad
Dressing:
1/4 cup olive oil
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons Dijon mustard
1 shallot, minced
1 garlic clove, grated
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup cornichons, larger ones sliced in half on the bias
1/4 cup chopped fresh tarragon
2 green onions, finely sliced
2 tablespoons freshly chopped parsley

In a small bowl, whisk together the dressing ingredients and set it aside.

In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing.

*For a delicious lunch, try serve with a soft boiled egg.

Roast Potato Salad
Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups halved mini red skinned potatoes
2 red peppers, diced
2 ears of corn
1 jalapeño pepper, seeded and minced
1/4 cup sliced green onions
2 tablespoons freshly chopped cilantro
1 lime, zest and juice
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.

In a small bowl, whisk together the dressing ingredients. Set it aside.

Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.

*SOME links provided above are affiliate links

The Domestic Geek is Hosted by Sara Lynn Cauchon

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EASY Strawberry Shortcake | Tastes of Summer

Strawberry Shortcake
Biscuit Ingredients:
2 cups flour
¼ cup sugar
4 tsp baking powder
¼ tsp salt
½ cup butter, cold and cubed
¾ cup buttermilk
1 egg, beaten for egg wash
2 tbsp sugar for sprinkling

In a large bowl or stand mixer, whisk together flour, sugar baking powder and salt. Add butter and mix until it reaches the consistency of breadcrumbs. Add buttermilk and vanilla and mix until dough comes together into a ball. Transfer dough to a work surface and flatten out with a rolling pin or your hands until it’s ¾ of an inch thick. Using a cookie cutter or a mason jar lid, cut out circles. Place circles onto a parchment-lined baking sheet and brush with egg wash. Sprinkle with granulated sugar. Bake at 350ºF for 12-15 minutes, or until biscuits are lightly golden and baked through.

Strawberries and Cream Filling Ingredients:
3 cups strawberries, quartered
2-3 tbsp sugar
1 cup whipping cream
1-2 tbsp icing sugar
1 vanilla bean

In a small bowl, mix strawberries with sugar. Set aside. Using an electric mixer, whisk cream until it begins to thicken. Gently sprinkle in icing sugar and vanilla and continue to whip until soft peaks form.

Assembly:
Once biscuits have cooled completely, cut them in half. To assemble, begin by placing a layer of strawberries on the base of the biscuit. Top with cream and other half of the biscuit. Top with more strawberries and whipped cream.
Enjoy!

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3 Incredible Veggie Burger Recipes!

Portobello Halloumi Burger
4 portobello mushrooms, stems removed
1 tbsp thyme leaves
1 tsp garlic powder
8 halloumi slices
Oil
Pepper to taste
*Lightly salt mushrooms since the halloumi can be quite salty.

Toppings:
Burger buns
1 avocado, smashed
Arugula
Sriracha
tomato slices

Drizzle portobello mushrooms with oil and sprinkle with thyme and garlic. Season with pepper to taste. Grill or fry mushrooms to your liking. Meanwhile, grill or fry halloumi slices until golden on both sides. Assemble burger with your desired toppings and enjoy!

Black Bean Burger
½ red onion, finely diced
1 garlic clove, minced
2 cans black beans, rinsed and drained
½ cup breadcrumbs
2 chipotle peppers in adobo sauce
½ tsp ground cumin
¼ cup cilantro, chopped
Salt and pepper to taste
Oil

Toppings:
Green leaf lettuce
Tomato
Guacamole or avocado slices
Red onion rings

In a food processor, add all ingredients and pulse “dough” forms. Divide mixture into 4 and shape into burger patties. Place on a parchment-lined baking sheet and allow to chill in the refrigerator for at least 30 minutes. Fry burgers over medium-high heat until golden on both sides and cooked through. Assemble burger with desired toppings and enjoy!
*Lightly oil your hands when forming burger patties so mixture doesn’t stick to them.

Caramelized Onion Lentil Burger
1 onion, finely diced and caramelized
2 cups lentils, cooked
1 tbsp balsamic vinegar
½ cup breadcrumbs
1 garlic clove, minced
2 tsp thyme
1 egg
oil

Toppings:
Goat cheese
Sprouts
Roasted red pepper slices

In a large bowl, mix all ingredients together. Divide mixture and shape into burger patties. Place on a parchment lined baking sheet and refrigerate for at least 30 minutes. On a well oiled pan or grill, fry patties until golden and inside is cooked through. Assemble with desired toppings and enjoy!

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Healthy 2-Ingredient Fruit Slushies!

Jalapeno Mango Slushy
2 mangoes, diced
1-2 jalapeno slices
1 cup ice

Strawberry Basil Slushy
2 cups strawberries
1-2 basil leaves, torn
1 cup ice

Lemon Blueberry Slushy
1 ½ cups blueberries
½ lemon, zest and juice
1 cup ice

Pineapple Coconut Slushy
2 cups pineapple
¼ cup coconut milk
1 cup ice

Watermelon Mint Slushy
2 cups frozen watermelon
2-3 fresh mint leaves
Splash of water if needed

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