Stars and Stripes Inspiration Board and Summer BBQ Recipes

Posted on June 15, 2012 by Terry

Are you ready to kick off BB-Q season?  Do you have a “go to” recipe that you are planning  to bring to your next pot luck cook out?  Are you looking forward to some patriotic fireworks this Independence Day?   For those of you who need a bit of red white and blue inspiration, this post is for you!  I hope you get into the spirit of summer with this Stars and Stripes Inspiration Board and I hope you enjoy some of my “must try” cookout recipes, perfect for your next party.

Stars and Stripes Inspiration Board- Happy July 4th!!

July 4th always sneaks up on me so this year I wanted to ensure I planned ahead.  I love a good cookout but I often find myself overindulging and overeating!  I have put together  healthy menu to get you through the holiday and/or your next summer cookout without blowing up like a firework:).

Grilled Lemon Thyme Chicken (Ina Garten)

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  • 3/4 cup fresh lemon juice (4 lemons)
  • 3/4 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon minced fresh thyme

Directions:

  1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
  2. Pour over the chicken breasts in a nonreactive bowl.
  3. Cover and marinate in the refrigerator for 6 hours or overnight.
  4. Grill to perfection and enjoy:)

Red, White and Blue Potato Salad (From Cooking Light)

Cooking Light: Red White and Blue Potato Salad

INGREDIENTS

  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
  3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Strawberry Mousse Parfait with Fresh Fruit and Almonds

(Adapted from Chocolate-Covered Katie and it is Paleo friendly!!)

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I found this recipe on Pinterest, but you know me, I had to make it my own.  Chocolate-Covered Katie is a blog I follow as she finds ways to make all decadent desserts healthier.  It is a great way to indulge without overindulging.  This dessert is wonderfully light, fresh and creamy.  You really feel like you are cheating with this creamy dessert when in fact you are feeding your body wonderfully healthy coconut milk.  Coconut is all the rage right now as it is easy for the body to digest and is immediately used for energy.   Who doesn’t need a bit more energy these days:).   The presentation is perfect for your next party and the coconut cream and berries will keep you energized for your next game of horseshoes!

INGREDIENTS:

  • 1 can full-fat coconut milk
  • 2-5 strawberries for mousse, additional strawberries for garnish and diced layering
  • almonds (sliced or chopped)
  • blueberries for layering and garnish
  • mint for garnish
  • 1/4 teaspoon vanilla extract
  • sweetener to taste (Stevia or powdered sugar)
  •  tiny pinch of salt

DIRECTIONS

  1. Open coconut milk and ensure it is very thick.  If it is not, transfer can to bowl and refrigerate overnight.  The coconut needs to be very very thick.
  2. Transfer the think coconut milk to a bowl leaving out any of the coconut water.
  3. Blend in strawberries, vanilla and Stevia
  4. Chop additional strawberries for layering (toss with a bit of sugar or Stevia to make them sweet)
  5. Rinse the blueberries
  6. In a pretty glass layer the following: mousse, strawberries, almonds, mousse, blueberries, almonds.  The last layer should end with mousse and garnish with a strawberry and/or blueberry and a sprig of mint.  Chill in the fridge until you are ready to serve.  This is a great time saving, make ahead dessert!

 Happy Independence Day!

 

 

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Sneak a Peek at the Spring Menu: Fish Cakes with Remoulade Sauce and Romaine and Carrot Shredded Slaw

Posted on March 22, 2012 by Terry

 

Lemon Fish Cakes with Remoulade


As you all know the Spring Menu/Meal Plan is almost ready to be revealed and I have been testing the recipes and enjoying every bite.  This particular recipe may be a family staple as it is light, crispy and wonderful for spring and summer.  The remoulade sauce is a favorite and goes with just about any seafood but I also love it on burgers and sandwiches (with or with out the bread).  This meal has lots of vinegar and the fresh herbs which makes it vibrant, fresh and perfect for spring…ENJOY!!

Lemon Fish Cakes: (Adapted from Everyday Food Light)

 

Ingredients:

  • 2 tablespoon olive oil
  • 6 tilapia fillets
  • salt & pepper
  • 2 large eggs, beaten
  • 1/2 cup Helmans mayo
  • 1/2 cup parsley
  • 1/2 cup dill
  • 2 lemons, zested and juiced
  • 3 tbsp prepared horseradish
  • 1 1/2 cup panko bread crumbs

Directions:

  1. Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with cooking spray or use 1 1/2 teaspoons of olive oil to coat.  Place tilapia fillets on pan, season with salt and pepper and bake for approx. 8 – 10 minutes.  Let fish cool, then flake with a fork.
  2. In a large bowl, combine the eggs, mayo, parsley, dill, lemon juice/zest and horseradish.  Fold in the fish and add in 1/2 cup bread crumbs.  (Paleo/no carb folks can substitute nuts or even coconut would be tasty).  Mix with everything together with your hands and form 1/4 cup sized patties
  3. Dredge each patty in the remaining panko crumbs, pressing down to adhere.
  4. Heat a large skillet on medium high with the remaining olive oil.  Place the fish cakes in the hot skillet and cook on each side until golden brown (4-6 minutes per side).  Serve with remoulade and slaw.

 

Cook the fish cakes until golden brown

Remoulade Sauce (Adapted from Ina Garten)

 

Ingredients:

  • 1/2 cup Helmans mayo
  • 5-6 small dill pickles or cornichons
  • 1 tsp mustard (ground or Dijon)
  • 1 tbsp white wine vinegar or champagne vinegar
  • salt/pepper to taste
  • 1/4 cup chopped fresh dill
  • Few sprigs of fresh parsley

Directions

  1. Place all ingredients in the food process and pulse several times until all is incorporated.  Do not over mix- you want this to be the consistency of slightly thinned mayonnaise.

Romaine and Carrot Shredded Slaw

Ingrediants:

  • 1 head romaine lettuce, shredded finely
  • 4 carrots, shredded in cheese grater
  • 1/2 cup fresh dill
  • 1/4 fresh parsley
  • 1/4 cup orange juice
  • 2 tbsp olive oil
  • 2 tsp red-wine vinegar
  • 1 1/2 tsp Dijon mustard
  • salt and pepper to taste

Directions:

  1. Place shredded lettuce, carrots and finely chopped herbs into a large bowl.
  2. In a mason jar, mix together the orange juice, vinegar, mustard, salt, pepper and olive oil.  Shake vigorously until incorporated and slightly emulsified.
  3. Pour the dressing over slaw and toss.


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