Summer is finally here and I love seeing all of the fresh fruits and vegetables at the store and the farm stands!! This is a simple fresh salad that you can change up anyway you like! Add whatever berries you like and if you don’t like goat cheese… change that too. Don’t like avocado, simply leave it out! I served this with a fruit vinegrette, it was perfect!
INGREDIENTS
9 ounces baby spinach
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup sliced almonds
1/3 cup chopped basil
1 avocado, chopped
4 ounces goat cheese
DIRECTIONS
Simply add all ingredients into a large bowl, mix well and serve with vinegrette.
Enjoy!
I found this recipe at www.iowagirleats.com
I LOVE this dish! I have already made it five times this grilling season, it gets high reviews from everyone that has had it! Did I mention it comes from Taste of Home magazine? But wait, that’s not all. BIG NEWS! I am also a Volunteer Taste of Home field editor!! Yup, it’s true!! How cool is that?! I feel like one of the cool kids! Now…back to the recipe. This shrimp is great as a side dish and would also be great on a salad ! I also added a light pinch of red pepper flakes… but that is optional! You will not be disappointed with this quick and easy recipe!
INGREDIENTS
1 bottle (8 ounces) Italian salad dressing. ( I use the robusto dressing)
1 cup of honey
1/2 teaspoon minced garlic
2 pounds raw shrimp, peeled and deveined
Red pepper flakes (optional)
8 wooden skewers, soaked
DIRECTIONS
In a small bowl combine Italian dressing, honey and garlic. Mix well and pour into a resealable bag and add the shrimp and let marinate for at least 30 minutes in the fridge. When you are ready to grill remove shrimp from fridge, discard marinade and thread shrimp onto soaked skewers. Preheat grill to medium heat. Grill skewers for two minutes per side or until shrimp turns pink. Add red pepper flakes, if desired. Serve warm.
Enjoy!
I know you are asking how can chocolate cake be almost healthy and taste good? Well, there is no butter or oil in this cake but it DOES have bananas and applesauce! And is it good? It is excellent! Full of chocolate flavor and moist!! It is delicious and I will make this again! You can serve this as is or if you really want to make it special, serve it with a small scoop of black raspberry chocolate chip Gelato!
INGREDIENTS
3 medium ripe bananas
3/4 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla
1 egg, lightly beaten
1 cup flour
1/2 cup cocoa powder (I used Hershey’s special dark chocolate)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi- sweet mini chocolate chips plus some for sprinkling on top if desired.
DIRECTIONS
Preheat the oven to 350 degrees and coat an 8 x 8 inch pan with baking spray. Set aside. Combine mashed bananas and sugar into a large mixing bowl and stir until sugar is dissolved and well combined. Add the applesauce, vanilla and egg. Stir to combine. Add the flour, cocoa powder, baking soda and salt stirring well to combine. Fold in one cup of the mini chocolate chips and pour into your prepared pan. Top with more mini chips, if desired, and bake for 25-30 minutes. Mine took 26 minutes.
Let cool, slice and serve.
Enjoy!
This recipe was found at www.fridayiscakenight.com
The sauce on this chicken is so good! Lick your fingers, lick the plate good! I made the sauce the day before I was going to grill the chicken, I let the sauce cool and marinated the chicken overnight and it was worth every bit of prep time! You could use boneless skinless chicken breasts but I highly recommend the thighs as they were incredibly tender and juicy. I will be making this often throughout the summer!
INGREDIENTS
6 boneless, skinless chicken thighs
2/3 cup ketchup
4 Tablespoons honey
4 Tablespoons low sodium soy sauce
2 limes zested and juiced
2 teaspoons fresh grated ginger
4 Tablespoons brown sugar
Skewers for grilling (soaked in water for at least 30 minutes)
DIRECTIONS
Place all of the ingredients except chicken into a small saucepan. Bring the sauce to a boil, reduce heat and simmer for two to three minutes while stirring. Remove from heat and let completely cool. Cut your chicken into bite size pieces and place in a Ziploc bag. Once the sauce has completely cooled add HALF of the sauce to the bag with the chicken and reserve the rest of the sauce for basting while grilling the chicken. Let marinate for a couple hours or overnight.
When you are ready to cook preheat your grill to a medium heat. Skewer your chicken pieces and place on the grill cooking and basting with the reserved sauce until chicken is completely cooked through.
Serve warm.
Enjoy!
This can be found on the website www.lovelauralee.com
This pie has a lot of summer flavors going on. No bake and also needs to be made ahead of time! I love all of those things and I also love that it was very tasty ! I made two of these. One for us and one for Amanda to take home with her on a recent visit! Amanda and her boyfriend, Steve, enjoyed it just as much as we did! This is so easy and would be great for any picnic or summer get-together!
INGREDIENTS
1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can crushed pineapple, drained (15.25 ounce)
1 cup maraschino cherries, drained and chopped
1/2 cup chopped pecans
1 can sweetened condensed milk (Eagle Brand)
5 Tablespoons lemon juice
1 Tablespoon maraschino juice
1 1/2 whipped topping, such as lite Cool Whip
DIRECTIONS
In a large bowl combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice,and maraschino cherry juice. Gently fold in whipped topping. Pour into pie crust. Top with additional whipped topping and cherries if desired. Refrigerate for 3 hours or longer.
Slice and serve.
Enjoy!
This pie has also been called Millionaire Pie.
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