It’s Summer time … a season where nature’s most tasty fruits and vegetables are at their peek, the perfect time to fire up the grille and every weekend calls for a cook-out with friends and family. Unfortunately with Charlotte’s latest month-long monsoon, your outdoor grille isn’t getting the love it deserves. Also, when it’s 90+ degrees outside, the last thing you want to turn on is your oven. Needless to say it’s been a challenge to find the inspiration to whip up a summertime meal. Thanks to my dear friend Jessie, she has exposed me to a recipe blog that has brought back my cooking mojo! The blog is called How Sweet It Is … it has a wonderful variety of healthy, comfort food, indulgent desserts and cocktail recipes. While scrolling through, each recipe sound more delicious than the last. So I wanted to share a few of my favorites with you all!
YIELD: SERVES 2
PREP TIME: 30 MINUTES
COOK TIME: 15 MINUTES
1/2 pound raw peeled + deveined shrimp
8 ounces of your favorite beer + 2 tablespoons
2 garlic cloves, minced
1 lime, juiced + zested
1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon finely chopped chipotle peppers
1/2 teaspoon salt
1/2 teaspoon pepper
4 8-inch flour tortillas
6 ounces freshly grated monterey jack cheese
4 green onions, sliced
1/2 mango, peeled and chopped
1/2 pint grape tomatoes, quartered
1 avocado, mashed
1/2 jalapeño pepper, seeded and diced
2 tablespoons freshly chopped cilantro
1 teaspoon adobo sauce
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Place the shrimp in a large baking dish or ziplock bag. Cover it with the 8 ounces of beer, lime juice and zest, adobo sauce and peppers, salt and pepper. Refrigerate and marinate for 30 minutes. After 30 minutes, heat a skillet over medium high heat and add the shrimp with the remaining 2 tablespoons of beer. Cook until the shrimp is pink and opaque, abut 3 to 5 minutes.
To make the quesadillas, heat a large nonstick skillet or electric griddle over medium-low heat. Add a bit of cheese on the bottom of each tortilla, then divide the shrimp evenly between the two. Cover with the mango, tomatoes, onions and remaining cheese, then top with the other tortillas. Cook until the cheese is melted and the sides of the tortillas are crispy. Serve with the guacamole, sour cream or greek yogurt and extra mango.
Combine all ingredients together and mash until combined.
YIELD: SERVES 4-6
TOTAL TIME: 30 MINUTES
Preheat oven to 375 degrees. Place bread slices on a baking sheet and bake until golden, about 10-12 minutes. Remove and let cool slightly.
While bread is baking, add goat cheese, cream cheese and roasted garlic cloves to the bowl of your food processor and blend until creamy.
Toss tomatoes with salt, pepper and olive oil.
To prep crostini, spread each slice with goat cheese then top with a handful of tomatoes, grilled corn and fresh basil. Serve!
YIELD: SERVES 4 APPROPRIATELY, 2 OBNOXIOUSLY
TOTAL TIME: 20 MINUTES
3/4 cup coconut rum
1/2 cup canned light coconut milk
1/4 cup coconut water
1/4 cup club soda or seltzer (I used coconut la croix)
1/2 cup mint simple syrup (recipe below)
2 limes, juiced
1/4 cup fresh mint, torn into pieces
1 1/2 cups ice, approximately
mint simple syrup
1/2 cup granulated sugar
1/2 cup water
10 fresh mint leaves
Combine all ingredients in a blender and pulse until ice is crushed and mixture is combined. Add more ice if needed, then taste and add a little extra rum if desired.
mint simple syrup
Add all ingredients to a small saucepan and heat over medium heat just until it bubbles, stirring constantly until sugar dissolves. Turn heat down to low for 2 minutes, then remove and let sit to cool for 15 to 20 minutes.
Have any summer recipes or food blogs you’d like to share? Comment and let us know!