Summer Fun Recipes

**Sweet & Sour Barbeque Chicken**

RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 tablespoons balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in half

1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

2. Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat.

3. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.

4. Garnish with chopped Italian parsley, if desired.

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**Tingly Fruit Salad**

RECIPE INGREDIENTS:
1 pt. raspberries
1 pt. blueberries
1 small honeydew melon
1 small cantaloupe
2 tsp. sugar
1/2 cup fresh mint leaves (optional)

1. Rinse the raspberries and blueberries, and allow time for them to dry thoroughly. Seed and cube both melons.

2. In a stainless steel or glass bowl, toss together the berries, melon and sugar. (Of course, you can add or substitute other fruits, but keep in mind that fruits like bananas, pears and apples oxidize quickly and will discolor.) Cover and refrigerate for 3 hours.

3. Right before serving, wash the mint leaves and use scissors to snip them into small pieces. Toss in with the fruit. Serves 8.

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**Classic Potato Salad**

RECIPE INGREDIENTS:
2 1/2 lbs. little red new potatoes, scrubbed and cut into 3/4-inch chunks
1 small bay leaf
2 whole garlic cloves, peeled
1 cup minced sweet red onion
2 tbsp. fruity olive oil
2 tbsp. tarragon white wine vinegar
1 tsp. whole-grain Dijon mustard
1 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
1/2 tsp. celery seed
1/3 cup minced fresh parsley leaves

1. In a pot over high heat, bring the potatoes, bay leaf and garlic cloves to a boil in salted cold water to cover. Reduce heat, and simmer for about 12 minutes, or just until potatoes are tender when pierced with a fork. Drain potatoes in a colander and transfer to a large bowl. Discard bay leaf and garlic cloves.

2. Meanwhile, stir together the red onion, olive oil, vinegar, mustard, salt, pepper and celery seed in a small bowl.

3. While potatoes are still very hot, add the onion mixture to the bowl and allow potatoes to come to room temperature.

4. Stir in the parsley. Serve chilled. Makes 8 to 10 servings.

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**Red, White and Blueberry Shortcake**

RECIPE INGREDIENTS:
• 3 pints fresh strawberries
• 1 ½ pints of fresh blueberries
• 1/2 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons confectioners sugar
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 egg
• 2/3 cup milk
• 2 cups whipped heavy cream

Wash the fresh blueberries and strawberries prior to use.

1. Remove the stems from the strawberries before slicing them. Toss with 1/2 cup of granulated sugar. Set aside.

2. Preheat oven to 425 degrees. Grease and flour one 8 inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tablespoons granulated sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

4. Spread the batter into the prepared pan. Bake at 425 degrees 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. Slice partially cooled cake in half, making two layers. Place half of the strawberries and a few blueberries on one layer and top with the other layer. Top with remaining strawberries and blueberries, then cover with the whipped cream.

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**Pasta Salad**

RECIPE INGREDIENTS:
12 ounces rotini (corkscrew) pasta
1/4 cup white-wine vinegar
1 tbsp. water
1 1/2 tsp. salt
1/2 tsp. sugar
2 tsp. minced fresh herb leaves (parsley, tarragon, oregano)
1/8 tsp. ground black pepper
1/3 cup olive oil
3 Roma tomatoes
1 cup chopped veggies (green/red/yellow bell pepper, zucchini, squash)
1 pkg of pepperoni cut into quarters
1/4 sliced black olives
3/4 cup mozzarella cheese

1. In a large pot of salted boiling water, cook the pasta until tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.

2. Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, herbs and pepper. Add the oil in a stream, whisking until well blended.

3. Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad chilled or at room temperature. Serves 8 to 10.
Posted by Amanda at 10:17 AM 0 comments