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Heirloom Tomato Pesto Pizza
June 28, 2022

Heirloom Tomato Pesto Pizza

Heirloom Tomato Pesto Pizza is one of our favorite summer dinners. I start this dish by making homemade pizza dough. Then, I top the pizza with homemade pesto and fresh mozzarella cheese and bake it until it’s brown and bubbly. Finally, I add the beautiful …

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by Sharon
Coconut Chicken and Strawberry Salad
June 27, 2022

Coconut Chicken and Strawberry Salad

Coconut Chicken and Strawberry Salad is one of our favorite summer salads. I start this salad by marinating tender boneless chicken breast. For my marinade, I use a mixture of Thai yellow curry spices and coconut milk. Then, I make a homemade Sweet and Sour …

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by Sharon
Shrimp Summer Rolls with Sweet Chili Sauce
June 26, 2022

Shrimp Summer Rolls with Sweet Chili Sauce

Shrimp Summer Rolls with Sweet Chili Sauce are one of our favorite summer appetizers. I start this dish by boiling shrimp. Then, I make my Sweet Chili Sauce. Finally, I fill the rice paper wrappers with the shrimp, carrots, radishes, avocado, and mint. We like this dish for several reasons. First of all, I like how refreshing these rolls are on a hot day. Secondly, I like that these rolls can be made ahead of time. I like to make them early in the day and let them chill until dinner. And, lastly, we all love the fresh and delicious flavors in these rolls and the Sweet Chili Sauce.

The Equipment I Used

  • Vegetable Peelers- I use special peelers that cut thin strips of the carrots and paper-thin shavings of the radishes. You can purchase them at Williams-Sonoma.

The Ingredients Needed for Shrimp Summer Rolls with Sweet Chili Sauce

  • Noodles- Use vermicelli rice noodles. I use the Kame brand.
  • Sweet Chili Sauce- You will need to use some bottled sweet chili sauce for this recipe. I like the Melinda’s brand.
  • Rice Paper Wrappers- You can find these in the Asian section of your market.
  • Fresno Chilis- If you can’t find this use jalapeno peppers.
  • Sambal Olek- This is a chili garlic sauce. You can find it in the Asian section of your market.
  • Cornstarch- You’ll need this to thicken up the Sweet Chili Sauce.
  • Shrimp- Use large shrimp.
  • Mint- Fresh mint leaves add lots of fresh flavor to these rolls.

How I Made my Shrimp Summer Rolls

  • First, I boiled the shrimp. Take care to not overcook the shrimp.
  • Next, I cooked the rice noodles. Again, these cook in just a few minutes.
  • Then, I made the sauce.
  • Finally, I rolled all the veggies and shrimp up in the wrappers.

If you like shrimp you need to try these light and refreshing Shrimp Summer Rolls with Sweet Chili Sauce.

Shrimp Summer Rolls with Sweet Chili Sauce
Shrimp Summer Rolls with Sweet Chili Sauce
Shrimp Summer Rolls with Sweet Chili Sauce

Shrimp Summer Rolls with Sweet Chili Sauce

Vietnamese inspired summer rolls, stuffed with rice noodles, shrimp and vegetables. Served with a sweet chili dipping sauce.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Thai, Vietnamese
Servings 16 rolls
Calories 60 kcal

Ingredients
  

  • 1 pound large shrimp
  • ½ tsp. kosher salt
  • 1 tsp. red pepper flakes
  • ½ lemon
  • 3 ounces vermicelli rice noodles
  • 16 rice paper wrappers
  • 1½ avocados, halved and thinly sliced
  • 6 carrots, peeled and julienned
  • 6 radishes, sliced
  • 30 mint leaves

For the Sweet Chili Dipping Sauce:

  • ¼ cup vegetable oil, divided
  • 3 tbsp. minced Fresno chili, seeded
  • 1 tbsp. garlic, minced
  • ½ cup bottled sweet chili sauce
  • 1 tbsp. sambal olek (chili garlic sauce)
  • ½ cup water
  • 2 tsp. cornstarch mixed with 4 tsp. water

Instructions
 

  • Begin by cooking the shrimp: Bring a large pot, half full of water, to a boil. Add the salt, red pepper flakes, lemon, and shrimp. Boil the shrimp for five minutes or until they're firm and pink. Remove the shrimp with a slotted spoon and drain them in a colander. Slice in half lengthwise.
  • Next, cook the rice noodles according to the package directions. Then, drain them and rinse with cold water.
  • Next, make the Sweet Chili Dipping Sauce: In a three- quart saucepan, on low heat, heat half of the oil. Add the Fresnos and cook five minutes or until they're soft. Add the garlic, sweet chili sauce, sambal Olek, water, and the rest of the oil. Boil for three minutes. Stir in the cornstarch and water mixture and cook one minute.
  • Next, stuff the rolls: In a pan filled with a half inch of warm water, dip one of the rice paper wrappers in until it's soft and pliable. Carefully lay it out on a cutting board. Place some of each ingredient about an inch from the bottom of the rice wrapper. Fold the bottom of the rice wrapper up to cover the ingredients. Then, fold the sides in and roll up the rice wrapper into a log.
  • Serve with the dipping sauce.

Nutrition

Calories: 60kcal
Keyword appetizers, seafood
Tried this recipe?Let us know how it was!
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by Sharon
Strawberry Coconut Layer Cake
June 25, 2022

Strawberry Coconut Layer Cake

Strawberry Coconut Layer Cake is one of our favorite summer desserts. I start this cake by mixing up a sweet coconut batter. While it bakes, I make a fresh strawberry filling. And I make a creamy coconut and strawberry buttercream frosting. We like this cake …

dessert
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by Sharon
Roasted Pepper and Feta Dip
June 24, 2022

Roasted Pepper and Feta Dip

Roasted Pepper and Feta Dip is one of our favorite summer appetizers. I like to make this on hot days, for a cool and refreshing start to the meal. I start this dish by roasting red bell peppers. Next, I blend them in my food …

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by Sharon
Cherry and Pomegranate Chicken Salad
June 23, 2022

Cherry and Pomegranate Chicken Salad

Cherry and Pomegranate Chicken Salad is one of our favorite summer salads. I start this salad by roasting tender boneless chicken breasts. While the chicken bakes, I toss together crisp spring greens, carrot ribbons, halved cherries, sliced avocado, and pomegranate seeds. I also make a quick and easy Pomegranate Balsamic Vinaigrette. We like this salad for several reasons. First of all, I like that I can make this salad in just thirty minutes. Secondly, I like that this is a complete meal. I usually just serve it with a baguette. Thirdly, I like that this whole meal can be prepared ahead of time. That makes it perfect for busy days. And, lastly, we all love the fresh summer flavors in this dish.

The Equipment I Used

  • A Cherry Pitter- These are helpful for quickly pitting cherries.
  • A Ribbon Peeler- Use this to cut your carrots in wide ribbons.
  • A Salad Spinner- I use this to dry my lettuce.

The Ingredients Needed for Cherry and Pomegranate Chicken Salad

  • Chicken- I always use Bell and Evans Chicken because it is the most tender chicken.
  • Pomegranate Seeds- To save time, you can buy just the seeds.
  • Lettuce- I like the spring green mixed baby lettuces.
  • Pomegranate Balsamic- I buy mine in an olive oil and vinegar store. If you can’t find it, you can just use regular balsamic vinegar.
  • Olive Oil- Be sure to use a good quality olive oil.
  • Cherries- Use red Bing cherries.
  • Honey- I like to add a little honey to the vinaigrette.

How I Made my Salad

  • First, I roasted the chicken. For perfect results, use a timer. And, cut in the middle of a breast to see if it’s cooked through.
  • Next, while the chicken cooked, I made the vinaigrette.
  • Also, I tossed together the rest of the salad ingredients.
  • Finally, I tossed in the chicken and the vinaigrette.

If you like cherries, you need to try this fresh and delicious Cherry and Pomegranate Chicken Salad.

Cherry and Pomegranate Chicken Salad
Cherry and Pomegranate Chicken Salad
Cherry and Pomegranate Chicken Salad

Cherry and Pomegranate Chicken Salad

Roasted chicken, cherries, carrots, avocados, and pomegranate tossed with spring greens. Topped with Pomegranate Balsamic Vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 cups spring lettuce mix
  • 1 large carrot, peeled into ribbons
  • 1 avocado, sliced
  • 1 cup cherries, pitted and halved
  • 1 cup pomegranate seeds

For the Roasted Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 2 tbsp. each extra virgin olive oil and unsalted butter
  • 2 cloves minced garlic
  • ¼ tsp. each kosher salt, paprika and black pepper
  • 2 tbsp. fresh lemon juice

For the Pomegranate Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup pomegranate balsamic vinegar or regular balsamic vinegar
  • 1 tsp. honey

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top it with the rest of the ingredients. Bake for 20 minutes or until the chicken is no longer pink in the center. Slice the chicken and set it aside.
  • While the chicken is baking, make the Pomegranate Balsamic Vinaigrette: Simply shake all the ingredients together in a small jar.
  • Place the salad vegetables in a large bowl.
  • Add the chicken to the bowl and add as much dressing as you like.
Keyword Chicken
Tried this recipe?Let us know how it was!
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by Sharon
Sesame Steak Lettuce Wraps
June 16, 2022

Sesame Steak Lettuce Wraps

Sesame Steak Lettuce Wraps are one of our favorite appetizers. Sometimes I serve it as a party appetizer, but I also like to make it for a family dinner. I start this dish by marinating tender skirt steak in a Korean- inspired sesame marinade. Next, …

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by Sharon
Raspberry Filled Ricotta Zeppole
June 15, 2022

Raspberry Filled Ricotta Zeppole

Raspberry Filled Ricotta Zeppole are one of our favorite sweet treats. I start this dish by making a quick zeppole dough. Then, I make a sweet raspberry filling for the zeppole. Next, I deep fry the zeppole until they are light and fluffy. Finally, I …

breads
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by Sharon
Shrimp Po’ Boys with Roasted Corn Relish
June 12, 2022

Shrimp Po’ Boys with Roasted Corn Relish

Shrimp Po’ Boys with Roasted Corn Relish is one of our favorite summer sandwiches. I start this dish by deep frying shrimp until they’re crispy. Then, I put them on hero rolls along with a creamy remoulade sauce. Finally, I top them with a Roasted Corn Relish. We like these sandwiches for several reasons. First of all, I like that all the components can be made ahead of time. I often make everything ahead of time, even the fried shrimp. Then, I just reheat the shrimp in the air fryer. Secondly, I like that these sandwiches are fairly inexpensive to prepare. I buy and freeze shrimp when they are on sale. Then, I defrost the shrimp the night before I want to make these sandwiches. And, lastly, we all like the crispy shrimp and summery corn relish in these sandwiches.

The Equipment I Used

  • A Deep- Frying Thermometer- Use this to make sure your oil is at the correct temperature.
  • A Dutch Oven- I really like to fry my shrimp in an enameled cast iron Dutch oven. But you can use any large pot.

The Ingredients Needed for Shrimp Po’ Boys with Roasted Corn Relish

  • Oil- Be sure to use vegetable, peanut, corn, or canola oil to fry your shrimp. Do not use olive oil. I like to use Crisco vegetable oi.
  • Buttermilk- I like to use full fat buttermilk.
  • Cornmeal- Be sure to use fine cornmeal to coat the shrimp. Do not use coarse cornmeal, like grits or polenta.

How I Made my Shrimp Po’ Boys

  • First, I made the Roasted Corn Relish.
  • Next, I made the Remoulade.
  • Then, I fried the shrimp. Make sure you only fry the shrimp when the oil is at the correct temperature.
  • Finally, I layered all the components in the rolls.

If you like shrimp, you need to try these delicious Shrimp Po’ Boys with Roasted Corn Relish.

Shrimp Po' Boys with Roasted Corn Relish
Shrimp Po’ Boys with Roasted Corn Relish
Shrimp Po' Boys with Roasted Corn Relish

Shrimp Po’ Boys with Roasted Corn Relish

Fried shrimp, remoulade sauce, Roasted Corn Relish, lettuce, and tomato on a hero roll.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Creole
Servings 4

Ingredients
  

  • 2 cups vegetable oil
  • 1 pound large Gulf shrimp, peeled and deveined with tails removed
  • ¼ tsp. kosher salt
  • ⅛ tsp. each cayenne pepper and black pepper
  • ½ tsp. each onion and garlic powders
  • 1 tbsp. each minced fresh thyme and oregano
  • 1 cup buttermilk
  • 1½ cups all purpose flour
  • ¾ cup fine cornmeal
  • 1 cup each shredded romaine lettuce and sliced tomatoes
  • 4 hero rolls

For the Remoulade Sauce:

  • ½ cup mayonnaise
  • 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
  • ⅛ tsp. cayenne pepper
  • 1 tsp. paprika, hot sauce, and Worcestershire sauce

For the Roasted Corn Relish:

  • 2 ears corn on the cob
  • 4 tsp. butter
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. sugar
  • ¼ tsp. each kosher salt and black pepper
  • ½ cup chopped red and orange bell peppers
  • ¼ cup diced Vidalia onion

Instructions
 

  • Begin by Roasting the corn for the Roasted Corn Relish: Preheat the oven to 400 degrees. Peel the husks off the corn and wrap each cob in some foil with two teaspoons of the butter. Roast for 30 minutes.
  • Also make the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving.
  • Next, make the shrimp: heat two inches of oil in a Dutch oven to 350 degrees.
  • While the oil heats, make a dredging station. In the first bowl, mix together all the spices. Toss the shrimp in this mixture. In the second bowl, place the buttermilk. In the third bowl, stir together the flour and cornmeal.
  • Dip the shrimp in the buttermilk, and then the flour mixture. Fry, in batches of about six shrimp for about three minutes each, or until the shrimp are golden brown. Drain the shrimp on a wire rack over a baking sheet. Always maintain the 350 degree temperature.
  • When the corn is done, cut the kernels off the cob. In a bowl, mix together the sugar, vinegar, salt, and pepper. Then add the corn and the rest of the ingredients.
  • Serve the shrimp on the rolls with the Roasted Corn Relish, tomato, lettuce and remoulade.
Keyword seafood
Tried this recipe?Let us know how it was!
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by Sharon
Chocolate and Vanilla Ice Cream Cake
June 12, 2022

Chocolate and Vanilla Ice Cream Cake

Chocolate and Vanilla Ice Cream Cake is one of our favorite summer desserts. I start this cake by making chocolate cookie crumbs. Then, I soften my ice creams and layer them in the pan along with the cookie crumbs. Finally, I top the cake with …

dessert
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by Sharon