Posts Tagged ‘outdoor kitchen’

5 Tasty Summer Kitchen Recipes You’ll Love

June 29, 2016

Have you completed your summer kitchen project?  If so, it’s time to fire up the grill, wipe down the counters and show off your beautiful new outdoor space.  Here are a few recipes perfect for hosting summer get togethers.

#1 Low Country Broil Packets:KC0212_Low-Country-Boil-Packet_s4x3_jpg_rend_sni12col_landscape.jpg

Ingredients

  • 8 shell-on jumbo shrimp, deveined
  • 2 teaspoons seafood seasoning, such as Old Bay
  • 6 small red skin potatoes, cut into 1/4-inch slices
  • 2 links andouille sausage (about 8 ounces), cut into 1/4-inch slices
  • 16 littleneck clams, scrubbed
  • 2 ears corn, cut into 1-inch wheels
  • 4 tablespoons butter
  • 1 lemon, sliced into 8 rounds
  • 2 scallions, white and green parts, thinly sliced
  • Grilled crusty bread, for serving

Directions

  • Preheat a grill to medium-high heat.
  • Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.
  • Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.

 

Total Time:30 min Prep:10 min  Cook:20 min

Yield:4 servings Level:Easy

#2 Watermelon Cosmo Punch

Ingredients
  • 3 cups vodka
  • 3 cups watermelon puree
  • 1 cup fresh lime juice
  • 1/2 cup Simple Syrup, recipe follows
  • Hollowed-out watermelon, for serving, optional
  • Fresh mint, for garnish
  • Simple Syrup:
  • 1 cup sugar

 

Directions
  • Pour the vodka, watermelon puree, lime juice and Simple Syrup into a pitcher. Add to a punch bowl or a hollowed-out watermelon. Serve in punch glasses over ice and garnished with mint.

Simple Syrup:

  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month. Yield: 1 1/2 cups

 

Total Time:25 min Prep:5 min  Inactive:15 min  Cook:5 min

Yield:8 to 10 servings Level:EasyKC0212_Watermelon-Cosmo-Punch_s4x3_jpg_rend_sni12col_landscape.jpg

 

#3 Savory Grilled VeggiesEI1C03_Grilled-Vegetables_s4x3_jpg_rend_sni12col_landscape.jpg

Ingredients
  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
Directions
  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

 

Total Time:40 min Prep:15 min  Cook:25 min

Yield:6 servings Level:Easy

 #4 California BLT with Garlic-Dill Mayo

Ingredients
  • 8 slices bacon
  • 1/2 c. mayonnaise
  • 1 garlic clove, grated
  • 2 tbsp. chopped dill
  • 8 slices multigrain bread, toasted
  • 2 large beefsteak tomatoes, sliced 1/4-inch thick
  • Sea salt
  • Freshly ground black pepper
  • green leaf lettuce
  • 2 avocados, sliced 1/4″ thicklandscape-1466107028-california-blt-with-dill-mayol1.jpg
Directions
  1. Preheat oven 400 degrees F. Line rimmed sheet pan with parchment paper. Place bacon in a single layer. Bake for 18 to 20 minutes.
  2. Meanwhile, in a small mixing bowl mix together mayonnaise, garlic, and dill.
  3. Toast bread and spread spoonful of garlic-dill mayo on one side of each piece. Season tomatoes with salt and pepper and divide slices between 4 pieces of bread. Top tomato with green leaf lettuce, avocado, and 2 pieces of bacon (broken into pieces to fit inside the sandwich). Top each with remaining pieces of bread and serve.

Total Time: 25 min Prep: 5 min

Level: Easy  Yield:  4 servings

#5 Grilled Shrimp Taco Bowllandscape-1463694185-grilled-shrimp-taco-bowll1.jpg

Ingredients

  • 4 scallions, chopped
  • 1/2 c. chopped cilantro, plus more for garnish
  • 1 c. plain yogurt
  • 1/2 c. mayonnaise
  • 1 garlic clove, chopped
  • 1/4 c. red wine vinegar
  • 2 tbsp. fresh lime juice
  • kosher salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • 4 corn tortillas, cut into thin strips
  • 1 1/2 lb. medium shrimp, peeled and deveined, tails removed
  • 1 c. shredded red cabbage
  • 2 romaine hearts, finely chopped
  • 2 avocados, pitted and sliced
  • 1/2 tsp. crushed red pepper flakes

Directions

  1. In the bowl of a food processor add 2 chopped scallions, cilantro, yogurt, mayonnaise, garlic, vinegar, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; pulse until combined. Transfer to a small bowl and refrigerate until serving.
  2. In a small skillet heat 2 tablespoons olive oil over medium-high heat. Add tortilla strips in batches and shallow fry until golden brown. Transfer to a plate lined with paper towels. Fry remaining tortilla strips, adding more oil as needed.
  3. Heat a grill or a grill pan over high heat; oil the grill grate. In a medium mixing bowl, season shrimp with salt and pepper; drizzle with olive oil and massage. When grill pan is hot place shrimp in an even single layer. Cook for 2 minutes on each side and transfer to plate.
  4. Mix red cabbage and romaine together. Divide greens, avocado, tortilla strips and shrimp into 4 large bowls. Drizzle with cilantro yogurt dressing and sprinkle with remaining scallions and crushed red pepper flakes.

Total Time: 25 min Prep: 5 min

Level: Easy  Yield:  4 servings

*recipes courtesy food network and delish