Raise your hand if you’re enjoying every last bit of summer! We sure are!! And that means getting our fill of all the wonderful summer flavors before the days start getting cooler. Key Lime Cream Pie is the most perfect dessert for June, July, and […]
Tag: <span>summer recipes</span>
Hey Y’all! Soooo….I’m about to change your life right now with S’mores Sandwich Cookies!! You don’t even need a campfire to create this delightful little treat. The cookies on their own are completely amazing so you’re going to have to resist devouring them hot out […]
Move over boring side dishes! Grilled Brussels Sprouts are here to steal the show this summer. Brussels sprouts can sometimes get a bad rap but it’s only because most people don’t know how to cook them properly. Grilling or roasting them caramelizes their natural sugars yielding incredible results. Our recipe uses a very simple seasoning that pairs beautifully with that charred, smoky flavor added by the grill. Find a Brussels sprouts hater and let’s change their mind!
Here’s all you’ll need: Brussel sprouts, onion, red and orange peppers, olive oil, garlic powder, salt and pepper.
Let’s get cooking! If you plan on using wood or bamboo skewers, now’s a good time to get them soaking in water. Soaking them in water for 10-15 minutes before threading will keep the skewers from cooking on the grill along with the food. Of course if you’re using metal skewers or a grill basket you won’t need to do this.
Add 1 inch of water to a large saucepan. Place a steamer basket over the top. Bring the water to a boil. Add the sprouts to the steamer basket. Reduce the heat to a simmer and steam, covered for 4-6 minutes or until the veggies are crisp-tender. I know the title of this recipe is Grilled Brussels Sprouts but precooking helps to ensure the centers won’t be raw. Remove from the steamer and allow the brussels sprouts to cool.
Next cut the peppers and onions into 1-1/2 inch pieces. I used red and orange peppers but you can add any veggies that you like. Green peppers or cherry tomatoes would make great additions too. Hearty vegetables work best when it comes to grilling so save the spinach and kale for another time.
While we have the cutting board out, we’ll need to trim the Brussels sprouts as well. Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Then cut each sprout in half vertically. Thread the vegetables onto the skewer alternating between a Brussels sprout, a pepper and an onion. Repeat the pattern until the skewer is full. Make sure your veggies have a little bit of room to breathe. If they’re jammed too tight you won’t get an even cook.
Now it’s time to make our seasoning. Mix salt, garlic powder and pepper together in a small dish. And…..That’s it! Sometimes simple really is best. Never underestimate the power of a lil garlic flavor!
Brush the veggie kebobs lightly with olive oil then sprinkle with a little seasoning. Fire up the grill to medium heat. Grill, covered, over medium heat for 10-12 minutes turning frequently. You can use a grill pan or cook directly on the grates. Or ditch the skewers altogether and toss the vegetables in a grill basket. Work with what you got!
Remove Grilled Brussels Sprouts from the grill and serve immediately. Cause you can’t stop me from diving in!! Serve with our Best Grilled Pork Chops Marinade and Cheesy Grilled Potatoes. You won’t be disappointed!
Grilled Brussels Sprouts
- 16 fresh Brussels sprouts (about 1-1/2-inch diameter)
- 1 medium sweet red or orange pepper
- 1 medium onion
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon olive oil
- Step 1 Soak wood skewers in water for 10-15 minutes.
- Step 2 Add 1 inch of water to a large saucepan. Place a steamer basket over the top. Bring the water to a boil. Add the sprouts to the steamer basket. Reduce the heat to a simmer and steam, covered for 4-6 minutes or until the veggies are crisp-tender. Remove from the steamer and allow the brussels sprouts to cool.
- Step 3 Cut the peppers and onions into 1-1/2 inch pieces. Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Then cut each sprout in half vertically.
- Step 4 Thread the vegetables onto the skewer alternating between a Brussels sprout, a pepper and an onion. Repeat the pattern until the skewer is full.
- Step 5 Mix salt, garlic powder and pepper together in a small dish. Brush the veggie kebobs lightly with olive oil then sprinkle with a little seasoning. Fire up the grill to medium heat. Grill, covered, over medium heat for 10-12 minutes turning frequently. Remove from the grill and serve. Enjoy!
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Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]
Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks […]
If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This tasty bundt cake is flavored with coconut, chunks of pineapple, and a splash of rum, then brushed with a sweet pineapple glaze, smothered in creamy coconut frosting and topped with toasted coconut. Ok you can stop drooling now! This cake is so over the top amazing, your guests will never believe that it’s actually made from a box cake mix. I won’t tell if you don’t.
Here’s all you’ll need: white cake mix, instant coconut cream pudding, canola oil, water, eggs, rum, crushed pineapple, confectioners’ sugar, pineapple juice, cream of coconut, and shredded coconut.
Let’s get started! Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. We used Malibu to give this cake even more delicious pineapple flavor! Beat with a hand mixer for 30 seconds at low speed, then crank it up to medium and beat for an additional 2 minutes. The addition of pudding gives this cake a really nice, thick texture as well as added flavor.
Next drain the pineapple. And when I say drain, I really mean DRAIN. Like we want this stuff to be almost dry. I ran this through a strainer, squeezed even more juice out by hand, and then patted it off with paper towels. You can even bust out the hair dryer if you have to (I’m kidding!!!) But we want it to be D-R-Y!!! Stir the crushed pineapple into cake batter. You’ll need to break it up as you go to make sure it’s evenly distributed throughout.
Now it’s time to grease the cake pan. Bundt cakes can be a little intimidating at first, especially if you’re a first timer, but I’m telling you they’re really not that bad. This Faberware pan is pretty amazing!! I’ve never had problems with sticking or removing the cake from the pan. Here’s how I do it! Take a stick of butter and grease the pan. Rub it over every nook and cranny. Then add a handful of flour and roll it around inside the pan to coat all those crevices that you just covered in butter. Shake out any extra flour remaining in the cake pan. I’m telling you this method works like a charm!
Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. I recommend sipping a Pina Colada cocktail while you wait for your Pina Colada Cake to bake because why not? Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling. It helps to gently run a butter knife around the edges of the pan before removing.
This pineapple glaze is SOOO good I could just drink it right up! In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze.
While the cake is still warm, gently brush the glaze over the top to cover. It’s like one big, giant glazed donut!!! The glaze will soak into the cake and drip down onto the plate. Don’t pay any attention to the drips, this part doesn’t have to be perfect. But DO make sure you go all the way and use every last drop of that glaze!!
Now make sure that cake is cooled completely before this next step. If the cake’s not cool this luscious coconut frosting will run right off and we don’t want that! In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make this lick your lips delish coconut frosting. Whatever you do, don’t try it. You’ll likely end up eating it right out of the bowl and none of it will make it to the Pina Colada Cake!
Spread the frosting over the cake then top with shredded coconut before it has a chance to set. I toasted the coconut lightly in a a skillet. Cook on low for 5-10 minutes or until coconut turns golden brown. This step is all about personal preference but for me toasted coconut just tastes so dreamy!!!
If summer were a dessert, it would be Pina Colada Cake! Cut me off a slice!!
Pina Colada Cake
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 1 cup canola oil
- 3/4 cup water
- 2 large eggs
- 1/4 cup rum
- 20 oz can crushed pineapple, glazed
- 1 cup confectioners' sugar
- 2 tablespoons unsweetened pineapple juice
- 1 cup confectioners' sugar
- 1/4 cup cream of coconut
- 1 tablespoon rum
- 1/4 cup sweetened shredded coconut
- Step 1 Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. Beat with a hand mixer for 30 seconds at low speed, then increase to medium and beat for an additional 2 minutes.
- Step 2 Drain the pineapple until almost completely dry. Add to the cake batter and stir, breaking apart as you go, to evenly distribute.
- Step 3 Prepare the cake pan. Rub with butter, coat with flour, and then shake out any excess flour.
- Step 4 Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling.
- Step 5 In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze. Brush the glaze over the warm cake. Cool completely.
- Step 6 In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make coconut frosting. Spread the frosting over the cake then top with shredded coconut before it has a chance to set. Enjoy!
- Step 7 **To toast coconut, cook on low for 5-10 minutes or until coconut turns golden brown.
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Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German […]
Grilled Lemonade?!? Yep! You read that right. I’ve been preaching all summer about how we grill anything and everything at our house and this next recipe is proof positive. This unexpected, yet simple twist of classic lemonade will make you a believer. Everything really IS […]
Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on its own. It’s just too boring for me. I’m all about flavor!! And this juicy, refreshing salad is just bursting with it. Watermelon Cucumber Salad is a unique combination that’s the perfect balance of both sweet and savory. This gorgeous salad is made with just a few fresh and simple ingredients. No garbage, just good stuff, so you won’t feel guilty about loading up on this one. And it makes eating all those cucumbers so much more enjoyable. Hurry and grab a watermelon before summer’s gone! Definitely my new favorite way to eat cucumbers!
Here’s all you’ll need: seedless watermelon, cucumber, green onions, fresh mint, balsamic vinegar, olive oil, salt and pepper.
First off….did you notice how my cucumber’s almost as big as the watermelon??? Well not quite…but we sure got some monsters this year! Start by cutting the cucumber in half lengthwise, then slice away. You’ll end up with a bunch of bitesize half circles. Or in this case, gigantic, mouthful sized half circles.
Next cube the watermelon, mince up that mint, and slice some green onions. Toss it all in a large bowl and mix to combine. Oooh…..It’s starting to look so pretty already!! This colorful salad is definitely a showstopper!! And that fresh mint makes it smell AHHH-mazing!!!
In a separate container, mix up the balsamic vinegar, olive oil, salt and pepper. It’s best to use a container with a resealable lid. Triple check that the lid is sealed, shake it up and you’ve got yourself a delicious dressing. You could also swap out with a flavored balsamic vinegar or olive oil to take it to the next level!
Drizzle your homemade dressing over the salad like the boss that you are and we’re done! Watermelon Cucumber Salad is best served fresh. Don’t worry! You’re gonna wanna eat it right away!! This salad is so easy to make and comes together in moments notice. It’s the perfect last minute addition. No excuses on why you can’t bring a dish to that Labor Day potluck this year!!
So fresh! So delicious!! Watermelon Cucumber Salad I think I’m in love with you!!! You will be too. If you love easy recipes and fresh flavors then you’ve gotta try our Colorful Caprese Salad Kebabs.
Watermelon Cucumber Salad
- 4 cups cubed seedless watermelon
- 1 English cucumbers, halved lengthwise and sliced
- 3 green onions, chopped
- 1/8 cup minced fresh mint
- 1/8 cup balsamic vinegar
- 1/8 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Step 1 Slice the cucumber in half lengthwise, then slice into half circles. Cube the watermelon into bitesize pieces, slice the green onions, and mince the mint. Add to a large bowl and mix well to combine.
- Step 2 In a separate bowl, combine the balsamic vinegar, olive oil, salt and pepper. Mix well to make a dressing.
- Step 3 Pour the dressing over the salad and serve immediately. Refrigerate covered for up to two hours. Enjoy!!
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Summer’s heating up this week in Buffalo but our One Pan Skillet Lasagna is here to save the day! No need to crank up the oven for this one pan wonder. It’s made completely on the stovetop to help you beat the heat. This quick […]