two summer favorites:Sangria cocktail and rum punch
These two pitcher size cocktails are great for a summer get together.
Sangria or Rum Punch can be made ahead of time and can be easily multiplied for a crowd.
SANGRIA
Ingredients;
One 750-milliliter bottle fruity red wine, such as Merlot
4 oz brandy
3 oz Simple Syrup,(1/2 cup sugar, ½ cup water; boil 4 mins and cool, left over can be refrigerated for up to a month)
1 cup mixed slices of seeded oranges and lemons mixed with chunks of peaches and apples
1 cup of plain seltzer
Mix and chill 4-8 hours before serving
RUM PUNCH
Ingredients;
20 mint leaves, torn
8 oz light rum
8 oz dark rum
8 oz fresh orange juice
8 oz mango nectar or juice
4 oz pineapple juice
2 oz cherries or ½ can, pitted
8 pineapple wedges
Mix all together except for the pineapple wedges. Chill 4-8 hours and serve over ice, garnished with pineapple slices.
1 rack of baby back pork ribs
½ cup brown sugar
½ cup molasses
¼ cup any type BBQ sauce
½ cup ketchup
2 TBLS spicy mustard
½ cup any type cola soda
Directions:
Mix together all except the ribs in a pot and simmer just 5 mins or so until bubbly and melted. Brush ½ the mixture on both sides of the ribs and place them in a roasting pan (cut the rack in half to fit if you need to). Cover with foil and bake at 375 for 1 ½ – 2 hours. Place ribs on the grill and brush with remaining sugar mix and brown to your liking. If you don’t want to grill you can finish them in the oven broiler.
5 cans (6.5 oz each) chopped or minced clams with the juice,
If you have a market that offers fresh clams or just the meat & juice by all means use it.
Otherwise Bumble Bee is the best canned brand
¼ cup virgin olive oil
3 cloves fresh garlic, diced and mashed
2 TBLS parsley dried or fresh
1 TBLS basil dried or fresh
1 TSP oregano, dried
3 TBLS fresh lemon juice
3 slices of lemon for garnish
¼ cup grated Parmesan cheese for garnish
1/4 cup white wine (optional) Dash of red pepper flakes 1LB linguine, cooked and drained, I like Barilla or De Cecco pastas
Directions:
Boil the water and cook the pasta according to the box directions.
Pour the oil in a sauce pot and saute the garlic for a minute or so. Add the other ingredients and simmer for only 2 minutes. Pour over cooked pasta and serve. Garnish with a sprinkle of grated Parmesan cheese and a few lemon slices.
This recipe of Grilled Lamb Chops taste exceptional made on the grill.
4 baby lamb chops, loin or rib cut
2 TBLS virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey feathers on it you see out at Thanksgiving)
1 clove garlic, mashed
splash of lemon juice
Directions:
Mix all the in ingredients and let the lamb marinate 1 hour to over night refrigerated.
Place chops on a hot grill and cook to your liking. Serve with mint jelly on the side.
One pan and one hour later you have a Baked Pork Chop Dinner with easy clean up!!
2 thick cut pork chops, bone in, center cut or rib cut
2/3 cup Italian flavored bread crumbs
1 egg, beaten
1/4 cup grated Parmesano cheese
Dash of each; dried basil, oregano, parsley, garlic powder
Directions for the pork chops:
Preheat oven to 400.
Line a baking tray with foil big enough to accommodate the chops and potatoes.
Combine all of the above except for the pork & egg. Coat the pork chops in the egg and toss into the bread crumb mixture completely coating them. Place them on the baking tray.
ALSO;
Wash 2 sweet potatoes and place them on the baking tray.
Wash 2 apples, core the center and sprinkle with cinnamon and a few raisins. Place them in a foil cupcake liner or a small piece of foil shaped like a cup to hold them. Place them on the baking tray.
You can steam broccoli or roast it. Toss it with a little olive oil and add to the baking tray the last 15 mins.
Summer provides so much fresh ingredients for creative salads.
Here’s one I enjoy!
4 large garden fresh tomatoes, any kind you like, cut into large dice or wedges
1 cucumber, seeded and cubed
1/4 med red onion, sliced very thin
1/2 stalk of celery, diced fine
1/2 cup olives, halved; Kalamata, black canned or any kind you enjoy
2 TBLS fresh basil, chopped
2 TBLS fresh parsley, chopped
1 TSP dried oregano
6oz – 8oz Feta cheese, cubed OR fresh mozzarella pearls(BelGioioso is a brand I use)
2 TBLS to 1/4 cup virgin olive oil
4 TBLS red wine vinegar or any type you prefer
Salt & Pepper to taste
Directions;
Toss all together and serve with a crusty bread or top the bread slices to make a garden bruschetta.
Summer is here and fresh garden tomatoes are in abundance.
This Stuffed Baked Tomatoes recipe is tasty and makes a great side dish. It’s versatile so you can add other ingredients to the stuffing if you like.
4 large whole fresh tomatoes
2 cups dry cubed bread; white, wheat or whatever you like
1/4 cup virgin olive oil
2 TBLS parsley, chopped
2 TBLS fresh basil, chopped
1 TSP dried oregano
1/2 cup grated Parmesano cheese
2 TBLS onion, chopped fine
Salt & Pepper to taste
Preheat oven to 400.
Cut the tops of the tomatoes off leaving enough to form a cup shape.
Scoop out the flesh into a strainer with a bowl beneath. Leaving enough of the sides so it will hold up when stuffed. Mash the tomato flesh so the juice drains into the bowl. Add half of the cheese and all the other ingredients to the juice and toss. Divide the stuffing into the 4 tomatoes and place in a baking dish. Sprinkle with the remaining cheese and bake for 15 mins covered. Uncover and bake another 5 mins so the top dries a little. Serve warm or at room temperature.
This stuffed Peppers recipe is easy and can make a tray full in no time. It freezes well too.
stuffed peppers
3 large bell peppers, any color, stem-core removed and cut in halves
Stuffing:
1 LB 90% lean ground beef
1 1/2 cups cooked rice, white or brown
1 large onion, chopped
1 TBLS parsley
2 eggs
2 TBLS virgin oil oil
1 28oz can crushed tomatoes
1/4 cup Parmesan cheese, grated
Salt & Pepper to taste
Directions:
Preheat oven 350.
Saute the onion in the oil just until soft. In a large bowl using half the tomatoes combine all ingredients except the peppers and cheese mixing well. Stuff the peppers until slightly mounded and place in a baking dish large enough to fit all 6 halves. Cover each half with the remaining tomatoes. Sprinkle with cheese. Bake covered for 45 minutes-1 hour.
Yes, it’s great stuff. You can bake in it, serve in it, nothing sticks to it and you don’t have to retrieve a pan when you bring it to an event. Welcome Home Brands oven safe bake-ware is a bargain. You can buy it on line at Target or Amazon. 40 piece set cost about $15. See my Sour Cream Coffee Cake or the Fruit Filled Cobbler-Cake recipes for pictures of two of the sizes included in the set.
This Mediterranean Pasta Salad recipe is so easy and tasty too. Best of all its not heat sensitive so its perfect for summer cook outs.
Mediterranean Pasta Salad
1 box (12oz) Tri-Color Pasta, such as Barilla’s Rotini
1/2 cup virgin oil oil
1/4 cup red wine vinegar or white champagne vinegar
salt & pepper to taste
1/2 red bell pepper chopped, any color will do
1/2 a red onion sliced very thin
2 TBLS capers
1/2 can black olives or any kind of olive you like, sliced or halved
2 TBLS chopped parsley, fresh is best but dried is ok too
1 TBLS chopped basil, fresh is best but dried is ok too
a hand full of grape tomatoes
14oz can plain artichoke hearts, quartered
Directions:
Cook pasta according to the directions on the package. Drain and run cold water over the pasta in a strainer. Be sure to remove all excess water. In a large bowl combine all ingredients and mix. Best if made a few hours before serving, allowing the flavors to marinate.
