The country seems a little off balance lately with floods in FL and fires in the West, we seem to be in the middle here with very hot and dry weather. We are enjoying Summer while Bill is off the road and we tend to grill out a lot all year around but hopefully these recipes will add a twist to the same ol same ol!
Burgers with an Asian Twist
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
- 1 cup bean sprouts
- 1/2 cup finely chopped fresh mushrooms
- 1 celery rib, finely chopped
- 4 green onions, finely chopped
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 pounds ground beef
- 4 teaspoons canola oil
- 1/2 cup mayonnaise
- 1 tablespoon prepared wasabi
- 8 sesame seed hamburger buns, split
- 3 cups shredded Chinese or napa cabbage
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
- In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.
- Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage. Yield: 8 servings.
- 1 bunch broccoli, cut into florets
- 3 cups fresh cauliflowerets
- 1 medium green pepper, julienned
- 2 medium carrots, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/2 cup small pitted ripe olives, halved
- 1/2 cup cubed sharp cheddar cheese
- 1 cup mayonnaise
- 1/2 cup ranch salad dressing
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 cup sunflower kernels
- In a large bowl, combine the first seven ingredients.
- In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
- Just before serving, sprinkle with sunflower kernels. Yield: 14 servings (2/3 cup each).
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 2 cups ketchup
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup strong brewed coffee
- 2 teaspoons instant coffee granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally. Yield: 4-1/2 cups.
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 2 cups fresh or frozen (thawed, drained on paper towels) blueberries
- 1/2 cup blueberry preserves, heated
- 2 cups frozen (thawed) whipped topping
- 1 pint (2 cups) strawberries, sliced
- 6 oz raspberries
- 1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate–except do not prick crust. Trim edge if necessary.
- 2Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool 30 minutes.
- 3Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
- 4Spread with whipped topping. Refrigerate 1 hour. In medium bowl, mix strawberries and raspberries. Gently spoon over whipped topping layer. Garnish with additional whipped topping as desired. Serve immediately.
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ketchup
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 pound uncooked large shrimp, peeled and deveined
- FRUIT SALSA:
- 1 medium tart apple, peeled and cut into wedges
- 3/4 cup orange segments
- 2 tablespoons lime juice
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon minced fresh mint or 1 teaspoon dried mint
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
- Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa. Yield: 8
- 6 cups fresh or frozen blueberries
- 1-1/2 cups sugar
- 1/4 cup water
- 3/4 cup butter, softened
- 1-1/2 cups plus 2 tablespoons sugar, divided
- 3 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- Vanilla ice cream, optional
- Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
- In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.
- Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.