BLT Lobster Salad Rolls are one of our all-time favorite family dinners. I start this lobster dinner by steaming two live lobsters. Then, I remove the lobster meat from the shells and chop it in small pieces. Next, I combine the lobster with mayonnaise, lemon juice, tarragon, bacon, lettuce, …
Summer Farmstand Tuna Bowls are one of our favorite warm weather dinners. I start these bowls by roasting corn on the cob. Then, I fill our bowls with spring green lettuce mix, and top them with Natural Catch tuna fillets, tomatoes, avocado, cucumbers, the corn …
Shrimp and Fresh Corn Grits is one of our favorite summer dinners. I start this dish by browning some rich andouille sausage. Then, I make a rich and buttery Creole sauce full of peppers, onion, and garlic. Next, I cook plump Gulf shrimp right it that delicious sauce. Finally, I serve this on top of creamy grits full of fresh corn. We like these shrimp and grits for several reasons. First of all, I like that I can make this whole meal in less than an hour. Secondly, I like that this dish can be made ahead of time. I like to make it early in the day and reheat it in the microwave right before serving it. And, lastly, we all love the rich and delicious flavors in this dish.
The Equipment I Used
A Saucepan- I use a three-quart saucepan to cook my grits.
A Dutch Oven- I like to use and enameled cast iron Dutch oven to cook the shrimp and sauce. But you can use any four quart or larger pot.
The Ingredients Needed for Shrimp and Fresh Corn Grits
Begin by making the Fresh Corn Grits: Place the corn on a plate. Cover with a paper towel and microwave for six minutes. Cut the kernels off the corn. In a four-quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter and corn. Cover the pot and set aside until the shrimp are ready.
In a second Dutch oven, cook the andouille on medium heat until it's lightly browned. Remove the andouille to a plate with a slotted spoon and set aside.
To the pan add the butter. Cook on low heat until the butter melts, then add the flour and cook and stir until the roux is the color of peanut butter.
As soon as you achieve this color add the onion, peppers, garlic, and salt, and pepper. Cook on medium heat for about 12 minutes, until the veggies are soft and tender. Add the chicken stock and simmer for two minutes. Stir occasionally.
Add the shrimp, Worcestershire, hot sauce, lemon juice, paprika, parsley, thyme, and the cooked andouille. Cook on medium heat for about six minutes, or until the shrimp turn pink and are cooked through. Serve over the grits.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh parsley and fresh dill
Instructions
Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Salsa Verde Chicken Quesadillas are one of our favorite summer dinners. I start these quesadillas by braising boneless skinless chicken thighs in my homemade Salsa Verde. Then, I shred the chicken and put it into flour tortillas along with lots of Colby Jack cheese. Finally, …
Summer Tomato Fettuccini Carbonara is one of our favorite summer dinners. I like this fettuccini for several reasons. First of all, I like that I can make this fettuccini is just thirty minutes. I like to make this fettuccini after a busy day when I …
Lamb Gyros with Pickled Cabbage is one of our favorite summer dinners. I start this dish by mixing up an aromatic ground lamb loaf mixture. Then, I bake the loaf, slice it thinly, and grill it. Finally, I serve the lamb stuffed in pita pockets with a Cucumber Yogurt Spread, Pickled Cabbage, and sliced veggies. We like these gyros for several reasons. First of all, I like that I can make all the components of these gyros ahead of time. Then, I just grill the lamb right before serving it. Secondly, I like that I can prep and cook these gyros in just one hour. And, lastly, we all love the spicy meat, the sweet and sour cabbage, and the creamy Cucumber Yogurt Spread.
The Equipment I Used
A Food Processor- You’ll need this to finely mince up the lamb and herbs. I love my Cuisinart food processor.
A Loaf Pan- You’ll need to pack the meat into a 9×5 loaf pan.
The Ingredients Needed for Lamb Gyros with Pickled Cabbage
Lamb- Use ground lamb. You could also use a combination of ground lamb and ground beef.
Yogurt- I always use Fage 5% plain yogurt for the Cucumber Yogurt Spread.
Spices- Don’t leave out the spices and herbs. They add so much great flavor.
Garlic- I like to buy the peeled cloves and store them in my freezer.
Pita Bread- This time I purchased the pita. But I often make my own. The recipe is attached below.
How I Made my Gyros
First, I made the lamb loaf. Be sure to chill the cooked loaf for at least a couple of hours. If you don’t chill it long enough, it will still taste great. But it will be crumbly.
Then, I grilled the lamb and stuffed it in the pitas with all the toppings.
If you like lamb, you need to try these delicious Lamb Gyros with Pickled Cabbage.
Lamb Gyros with Pickled Cabbage
Lamb pita sandwiches stuffed with Cucumber Yogurt Spread, Pickled Cabbage, and fresh vegetables.
1cup eachgrape tomatoes, sliced red onion, sliced cucumber
For the Cucumber Yogurt Spread:
1tbsp.minced garlic
1cuppeeled English cucumber, shredded
1cupplain whole milk Greek yogurt
½tsp.kosher salt
1tsp. red wine vinegar
2tbsp.extra virgin olive oil
Instructions
Preheat the oven to 350 degrees. Line a 9×5 loaf pan with parchment paper, so that it hangs over the sides of the pan.
In a food processor, finely chop the onions. Then, put them in a clean dish towel and wring out all the moisture. Put the onions in a large bowl along with the lamb, garlic, and all the herbs and spices. Stir until well combined.
Pack the meat mixture tightly into the pan, and bake for forty minutes or until an instant read thermometer inserted into the center of the loaf measures 160 degrees. Cool on a wire rack and then in the refrigerator for 3 hours or overnight.
While the meat cools, make the Pickled Cabbage: Simply mix together the cabbage, vinegar, and sugar.
While the meat cools, make the Cucumber Yogurt Spread. Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
Slice the meat thinly, and grill it along with the pita on a oil greased grill pan.
Serve the meat on top of or inside of the bread, with the sliced vegetables and Cucumber Yogurt Spread.
Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
Gochujang Chicken and Corn Tacos are one of our favorite summer recipes. I start this recipe by marinating and baking spicy gochujang chicken. Then, I top the chicken with trendy Korean-style Spicy Cheese Corn. We like these gochujang chicken tacos for several reasons. First of …
Rotini with Pesto and Burrata is one of our favorite summer pastas. I start this pasta dish by making a fresh basil and pine nut pesto. Then, I toss the pesto with rotini pasta, tomatoes, arugula, and parmesan cheese. Finally, I top this yummy mixture …
Red Pepper Pesto Pizza is one of our favorite summer pizzas. I start this pizza by making pizza dough in the bread machine. But I’ve also attached the recipe for my hand-kneaded pizza dough. Then, I roasted a pepper and made my red pepper pesto. Finally, I topped the pizza dough with fresh mozzarella, the red pepper pesto, and heirloom tomatoes. We like this pizza for several reasons. First of all, I like that I can make the components of this dish ahead of time. Secondly, I like that I can reheat the pizza easily in the oven or air fryer. Thirdly, I like that this pizza is a perfect way to use all the fresh tomatoes and garden basil. And, lastly, pizza is my favorite food, so cooking it always makes me happy.
The Equipment I Used
A Bread Machine- I used my bread machine for making the pizza dough.
Pizza Stones- Bake your pizzas on pizza stones, if you have them. Otherwise, just bake the pizzas on a baking sheet.
Pizza Peels- If you’re using the pizza stone, use the pizza peel for sliding the pizza into the oven.
A Food Processor- You’ll need this to make the red pepper pesto.
A Food Scale- For perfect baking results, weigh your flour.
The Ingredients Needed for Red Pepper Pesto Pizza
Flour-Be sure to use all-purpose flour. I always use King Arthur brand flour.
Yeast- Use active dry yeast, not quick acting yeast.
Mozzarella- If possible, use fresh mozzarella cheese.
How I Made my Pizza
First, I made the pizza dough. You can do this up to two days in advance. Just store it in an oiled bowl, covered, in the refrigerator. Then, let it come to room temperature before rolling it out.
Then, I made the pesto.
Finally, I added the toppings and baked the pizzas.
If you like pesto, you need to try these cheesy and delicious Red Pepper Pesto Pizza.
Red Pepper Pesto Pizza
Two pizzas topped with fresh mozzarella, red pepper pesto, and heirloom tomatoes.
3½cupsfresh mozzarella cheese, thinly sliced, and divided
4red and yellow heirloom tomatoes
For the Garnishes:
¼cupfresh basil leaves
½cupfinely grated Parmesan cheese
¼tsp.crushed red pepper flakes
1tbsp.pine nuts
Instructions
Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
While the dough is rising, make the red pepper pesto sauce: Begin by roasting the pepper: Preheat the oven to 350°F. Place the pepper on a baking sheet and bake it for one hour. Remove the skin and seeds and add it to the food processor along with the rest of the ingredients, except the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
Preheat the oven to 425 degrees, with two pizza stones inside of it.
When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
Garnish the pizzas with the pine nuts, the rest of the pesto, the Parmesan, red pepper flakes, and basil.
In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.
Chipotle Chicken and Corn Tacos are one of our favorite summer dinners. I start this dish by braising boneless chicken thighs with chipotle peppers, cilantro, onions, and garlic. Then, I fill each taco shell with the tender chicken and my Roasted Corn Salsa. We like …