Summer Cookout Recipes

Outdoor dining and summer just go hand in hand. Plus, since many of our 1st Lake Properties feature outdoor grilling and patio areas, it’s easy to host an al fresco event for friends and family. Get cooking with this easy summer cookout recipe menu: start with Vietnamese-inspired grilled wings, then pick from two sides and two desserts (or make ’em all!).

Summer Cookout Recipes

The Main Event

Saigon Chicken Wings

These wings from Food & Wine pay homage to Vietnamese cuisine (ever-popular in New Orleans!)

Ingredients

• 4 garlic cloves, chopped
• 2 medium shallots, chopped
• 2 stalks lemongrass, tender white inner bulbs only, chopped
• One 1-inch piece fresh ginger, peeled and chopped
• 2 tablespoons sugar
• 1/3 cup Asian fish sauce
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil, plus more for basting
• 12 whole chicken wings (2 1/2 to 3 pounds)
• 1/4 cup finely chopped unsalted dry-roasted peanuts

Recipe

• In a mortar, pound the garlic, shallots, lemongrass, ginger and sugar to a paste. Stir in the fish sauce, lemon juice and the 1 tablespoon of oil. Alternatively, puree the ingredients in a mini-processor. Transfer to a large bowl.
• Make 3 deep slashes in the meat part of each chicken wing. Add the wings to the bowl, stir to coat and marinate for 4 hours at room temperature, or preferably overnight in the refrigerator.
• Light a grill. Thread the chicken wings on bamboo skewers, splaying each wing as widely as possible; reserve the marinade. Brush the wings with vegetable oil and grill over a medium-hot fire for 6 to 8 minutes per side, basting them once or twice with the reserved marinade, until crusty. Do not baste during the last 5 minutes. Transfer the chicken wings to a platter and sprinkle with the peanuts. Serve at once.

Savory Sides

Potato Salad with Celery and Herbs

Ingredients like fresh dill, parsley, and dijon mustard add a bit of elegance to this classic recipe from Country Living. Bonus points for being able to be served warm, cold, or at room temperature!

Ingredients

• 3 lb. red new potatoes
• Kosher salt
• pepper
• 1 lemon
• ¼ c. olive oil
• 2 tbsp. Dijon mustard
• 4 stalk celery
• ¼ c. chopped fresh flat-leaf parsley
• ¼ c. chopped fresh dill
• 2 hard-boiled eggs

Recipe

• Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 2 teaspoon salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool. Cut the potatoes in half or quarter if large.
• Meanwhile, grate 2 teaspoon lemon zest into a large bowl, then squeeze in the juice (you should have about 3 tablespoons juice total). Whisk in the oil, mustard, and 1/4 teaspoon each salt and pepper.
• Add the potatoes and celery to the bowl and gently toss to coat. Fold in the parsley and dill and top with the eggs, if desired.

Barbecue Ranch Pasta Salad

The Spicy Southern Kitchen blog serves up a smoky take on pasta salad that’s sure to be a hit with grownups and kids alike.

Ingredients

• • 1 pound pasta (such as cavatappi) cooked al dente
  • 1 cup Hidden Valley Honey BBQ Dressing
  • 1/3 cup sour cream
  • 1 can black beans, rinsed and drained
  • 1 cup canned corn, drained
  • 1/2 red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1 1/2 cups diced cooked chicken
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 cup corn chips

 Recipe

• Place cooked pasta in a large bowl.
• Stir together Hidden Valley Honey BBQ Dressing and sour cream and pour over pasta. Toss to mix.
• Add all remaining ingredients, except corn chips, and stir to combine.
• Refrigerate until ready to serve and sprinkle corn chips on top just before serving.

Sweet Finishes

Stone Fruit Pouches

Alton Brown’s recipe for stone fruit pouches is practically made for the grill.

Ingredients

• 2 cups crushed gingersnaps
• 4 apricots, pit removed and cut into eighths
• 4 plums, pit removed and cut into fourths
• 4 tablespoons unsalted butter
• 2 tablespoons plus 2 teaspoons sugar
• Pinch salt
• 4 teaspoons lime zest
• 2 limes, juiced
• 4 teaspoons brandy
• Creme fraiche or vanilla ice cream for serving

Recipe

• Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter.
• In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals.
• Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

Berry “Pizza”

This recipe from Woman’s Day features the jewels of summertime: bright, juicy berries. We like that it can be served cool or at room temperature, making it easy for outdoor dining.

Ingredients

• Flour, for the parchment
• 1 (16-oz.) package refrigerated sugar cookie dough
• 2 tbsp. Strawberry jam
• 2 tbsp. fresh lemon juice
• 1 lb. strawberries, hulled and cut into pieces
• 1 1/2 c. blueberries
• 1 (8-oz.) package cream cheese, at room temperature
• 1/4 c. confectioners’ sugar
• 2 c. refrigerated whipped topping (Cool Whip works well)

Recipe

• Preheat the oven to 350 degrees and dust a piece of parchment paper lightly with flour. Shape the cookie dough into a circle, then roll out smoothly on the parchment into a 12″ circle or three 1⁄4″-thick circles. Place the parchment and dough onto a cookie sheet and bake until golden brown, 15 to 18 minutes. Transfer the cookie (still on parchment) to a wire rack and let cool for at least 15 minutes.
• As the cookie dough bakes, whisk together the jam and lemon juice in a large bowl. Add the berries and toss to coat. With an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 1 minute. Add the whipped topping and beat to combine.
• Spread the cream cheese mixture onto the cooled cookie, leaving a 1⁄2″ border. Top with the berry mixture.

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Beat the Heat with These Cool Recipes

We love having warm weather year round… except maybe during summer, when it gets really warm. Whether you choose to chill in one of our pools or maybe just crank up your air conditioner, you might want to add these easy, no-bake summer recipes to your arsenal of cool-down tricks.

No-Bake Summer Recipes to Beat the Heat

Savory

Mexican Shrimp Cocktail — A spin on the traditional shrimp cocktail, this version calls for creamy, cool avocado and Cholula hot sauce (though we bet you could substitute with Crystal). It also happens to pair perfectly with frozen margaritas!

Ingredients:

• 10 jumbo shrimp, peeled, deveined, and steamed
• 1/2 cup ketchup
• 1/4 cup fresh lime juice
• 1/4 cup Cholula hot sauce
• 1/4 cup olive oil
• salt and pepper, to taste
• 1/2 cup pico de gallo
• 1/2 avocado, cut into chunks
• 2 cilantro sprigs
• tortilla chips to serve

Recipe: 

• Whisk together the lime juice, olive oil, ketchup, and hot sauce.
• Add salt, pepper, pico de gallo, avocado, and shrimp. Stir gently to combine.
• Garnish with cilantro and serve with tortilla chips.

Italian Panzanella — This no-cook salad is full of texture and pairs well with a variety of main dishes. You can serve it at room temperature or chilled.

Ingredients: 

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 2 15-oz cans cannellini beans, drained and rinsed
• 3 cups cubed country bread
• 1 pound plum tomatoes cut into small pieces
• 1 English cucumber, thinly sliced
• 1/4 medium red onion, thinly sliced
• 4 ounces provolone cheese, diced
• 1/4 cup fresh basil leaves, torn

Recipe: 

• Whisk together oil and vinegar; season with salt and pepper.
• Add all ingredients except basil and toss to combine. Cover and refrigerate for at least 2 hours (but no more than 8 hours).
• Stir in fresh basil just before serving.

Cantaloupe, Lime & Chili Soup — Complex flavors and a gorgeous color make this the most elegant dish on your summer menu. Plus, it only takes four ingredients!

Ingredients:

• 3-pound cantaloupe
• 3/4 teaspoon sambal oelek (Asian chili paste)
• 3 tablespoons fresh lime juice
• 1/4 teaspoon coarse salt

Recipe: 

• Cut cantaloupe flesh into large chunks and puree with sambal oelek, lime juice, and salt until smooth.
• Refrigerate at least one hour until thoroughly chilled. Serve in a chilled bowl with more sambal oelek, to taste.

Sweet

No-Bake Peanut Butter Nutella Cookies — The recipe pretty much says it all. Yum!

Ingredients: 

• 2 cups sugar
• 1/4 cup cocoa powder
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla
• 1/4 cup peanut butter
• 1/4 cup Nutella
• 3 cups quick oats

Recipe: 

• Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat.
• Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate until chilled, and enjoy.

Ice Cream with Honey-Poached Apricots — Fruity and refreshing.

Ingredients:

• 1 pint vanilla ice cream
• 1 cup water
• 1/2 cup honey
• 2 strips peeled lemon zest
• 4 apricots, pitted and quartered
• 1/4 cup toasted coconut

Recipe: 

• Bring water, honey, and lemon zest to a boil. Reduce to a simmer, add apricots and poach until fork tender, about 2-5 minutes.
• Drain apricots, reserving the syrup (remove lemon peels)
• Serve apricots with vanilla ice cream and top with syrup.

No-Bake Strawberry Tart — This elegant dessert is deceptively easy to make.

Ingredients:

• 32 Oreo cookies
• 1/2 stick melted butter
• 7 ounces milk chocolate
• 3.5 ounces bittersweet chocolate
• 7 ounces heavy cream
• 10 ounces fresh strawberries
• Chopped nuts (almonds, pistachios, etc), optional, for serving

Recipe: 

• Place Oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon or fingers into the bottom and edges of a rectangular 5×14 inch tart pan. Freeze until you prepare the filling, just for few minutes.
• In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
• Pour chocolate filling over Oreo crust, and top with fresh strawberries.
• Refrigerate for at least 2 hours or overnight before serving.

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Easy Chicken Breast Recipes

The boneless, skinless chicken breast: a weeknight staple for lean protein that cooks up in a jiffy. But it can get a little boring, can’t it? Keep reading for four new ways to prepare this quick-cooking cut of poultry: they’re big on global flavors but still easy, we promise!

Chicken Breast Recipes

Hummus-Crusted Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup hummus (try using garlic or red pepper hummus for extra flavor!)
• 1 tbsp olive oil
• 1 tsp. paprika
• 2 lemons
• Salt and pepper

Recipe

Slow-Cooker Salsa Verde Chicken

Ingredients

• 6 boneless, skinless chicken breasts
• 2 cups salsa verde
• 1 bottle beer (can substitute with 1 and 1/3 cups chicken broth)
• 2 teaspoons cumin
• Salt and pepper

Recipe

Roasted Chicken with Tomatoes and Chickpeas

Ingredients

• 4 boneless chicken breasts (skin recommended)
• 5 tablespoons olive oil
• 4 minced garlic cloves
• 1 tablespoon paprika
• 1 teaspoon cumin
• Salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 cup plain Greek yogurt
• 2 cups grape tomatoes
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 cup fresh cilantro sprigs (can substitute with Italian parsley)

Recipe

Baked Sriracha Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 bunch green onions, sliced where green and minced where white
• 1/4 cup hoisin sauce
• 1 tablespoon minced or grated ginger
• 2-3 minced garlic cloves
• Salt
• 2 tablespoons fresh lime juice
• 2 teaspoons Sriracha sauce (can adjust to taste)
• 1/4 teaspoon Chinese five spice seasoning
• 1 tablespoon toasted sesame seeds (for serving)

Recipe

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Cleansing Smoothie Recipes

‘Tis the season to overindulge. Fortunately, these cleansing smoothie recipes serve a multitude of purposes: they’re perfect for on-the-go fuel while you’re busy getting in the holiday spirit, and they’re packed with healthy ingredients that will help your body detoxify from the inside out. Follow along with these recipes for delicious drinks that can boost your immune system, provide key nutrients like fiber and potassium, and — most important — still taste great!

Cleansing Smoothie Recipes

Tropical Green Smoothie

This smoothie produces a beautiful green color and a hint of exotic flavor. Kiwi is a powerhouse for vitamin C, and pineapple and celery help keep you hydrated.

Ingredients:

• 1 kiwi
• 1 banana
• 1/4 cup pineapple, roughly chopped (can substitute frozen pineapple chunks)
• 2 celery stalks
• 2 cups spinach
• 1 cup water (can sub coconut water for extra tropical flavor)

Recipe:

Combine all ingredients and blend. For a thicker smoothie, add ice and/or freeze pre-cut kiwi, banana, and pineapple in advance.

Antioxidant All-Star Smoothie

Berries are the star of the show in this smoothie, which blends up to a vibrant shade of purple. Oats add extra protein while berries boast antioxidants that can help stimulate the immune system and fight sickness.

Ingredients: 

• 1.5 cups frozen berry mix (blueberries, blackberries, and raspberries)
• 1.5 cups coconut milk
• 1 cup purified water
• 1/8 cup rolled oats

Recipe:

Add all ingredients to blender and blend until smooth. Substitute almond milk for coconut milk if desired.

Cherry-Chocolate Detox Smoothie

It’s dark and rich, but it’s also good for you!

Ingredients:

• 1 tablespoon cacao powder (can substitute cocoa powder)
• 2 tablespoons hemp seeds
• 5 red endive leaves
• 1/4 cup frozen dark red cherries
• 8-10 oz. water
• Stevia to taste

Recipe:

Add all ingredients to blender and blend until smooth. Substitute water for almond milk if desired to create even more depth of flavor.

 

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The Brown Bag Wine Tasting Party: Wining and Winning Don’t Have To Cost You

At the Bella Ridge Brown Bag Wine Tasting Party, our residents and their guests tasted 8 different wines ranging from $6 – $38. Sip after sip, votes for the crowd favorites poured in.

Contending for the crown in the Merlot category, we had Chateau Ste. Michelle, Crow Canyon, Swanson Vineyards and Ramspeck. Among the Sauvignon Blanc contenders were Oak Grove Vineyards, Mohua, J. Lohr and Cake Bread Cellars.

The winners? You might be surprised.

Merlot

1. Crow Canyon ($6)
2. Chateau Ste. Michelle ($16)
3. Ramspeck ($19)
4. Swanson Vineyards ($38)

Sauvignon Blanc

1. J. Lohr ($17)
2. Oak Grove Vineyards ($8)
3. Cake Bread Cellars ($30)
4. Mohua ($12)

Turns out your wallet doesn’t have to take a hit for you to snag wine that’s the hit of the party! Win your friends over this weekend with a wine that’s surprisingly inexpensive and incredibly delicious!

 

To sip on something from this list, visit Martin Wine Cellar or any local grocer!

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