Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

I have another 4 tickets to Adventureland! to give away!

The last contest was a huge hit so I want to continue with the summer theme! There are so many parties and BBQ's during the summer so I thought it would be fun to post your favorite summer recipe or meal. To enter this contest reply to this official contest thread with your favorite summer recipe or meal. If you are not the creator please cite your source. Multiple entries per person are allowed. Photos of the recipe or meal are a plus. Winner will be selected randomly for all the entries. You have until Tuesday, August 28th, to enter this contest!

The winner will receive 4 POP (pay one price) tickets and this prize is valued at $100!

Adventureland is Long Island's Amusement Park since 1962 and we welcome you and your family to come and enjoy a fun filled day on our rides, attractions, and games.

Good luck!
Ron, Liz and Kim

P.s - Ron says if you post the recipe and then bring him in food you will also win.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Bacon Explosion- http://www.food.com/recipe/Bacon-Explosion-353308

My Dh made this last year and it was ahuge hit.

2 lbs thick cut bacon
2 lbs Italian sausage
3/4 cup barbecue sauce (your favorite)
3 tablespoons barbecue seasoning (your favorite rub, recommended Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen)
Directions:
1
To kick off the construction of this pork medley you’ll need to create a 5x5 bacon weave. If the strips you’re using aren’t wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
2
The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
3
Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
4
Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
5
Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ’s homemade competition sauce). Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
6
Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
7
At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
8
Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.
9
Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
10
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
11
Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.
Add to Meal Planner

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Bean Salsa

1 can chick peas
1 can black beans drained
1 can red kidney beans
1 can mexicorn
1 avocado chopped
1 small onion chopped
4 roma tomatoes chopped

Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 package hidden valley ranch seasoning
whisk together and pour over salsa

Mix together and chill. Serve with Tostitos scoops

My favorite summer dip!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Guacamole:

2 Avocados
1/2 small red onion
jalapeno
cilantro
1/2 tomato
1/2 lime
salt

Mix onion, handful of cilantro, and as much jalapeno and you can tolerate in a bowl. Add in avocados and mash. Add tomato, squeeze the lime and as much salt as you prefer. Mix together and serve with chips!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Pasta Caesar Salad w/ Grilled Chicken

1 box of Rotelle pasta
1 head of Romaine lettuce chopped
1 bottle of Cardini Caesar salad dressing
2 small cloves of garlic minced
1/4 cup of Parmesan cheese
Salt
Pepper
4 cutlets, grilled and sliced

Boil pasta according to package.

When done, drain and run under cold water

Transfer pasta to a large bowl

Add Romaine lettuce, garlic, parmesan cheese, salt, pepper, chicken and Cardini Caesar dressing.

Mix well and refrigerate for at least 1/2 hr before serving.

This is my favorite summer pasta salad!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Tomato Salad

6 Tomatoes sliced (any kind)
1 lb of mozzarella cheese diced
2 or 3 basil leaves chopped
1 red onion sliced into thin slices
1 packet of Good Seasons Italian dressing-
(water, red wine vinegar, oil (veg or olive))

Toss all ingredients together. Make the packet of Good Seasons Italian dressing and mix into the salad. Serve.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Spinach Dip

16 oz of mayo
16 oz of sour cream
2 10 oz bags of frozen spinach (defrosted and drained)
2 yellow onions (chopped fine)
2 cans of water chestnuts (chopped)
2 packages of dry vegetable soup mix

Mix all ingredients together and chill for a least an hour in the fridge. I like to serve it in a rye bread bowl.

I got the recipe from my mom but I'm pretty sure that she got it from the back of a Knorr's vegetable soup mix package back in the 70's

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Greek Inspired Grilled Shrimp:

1 pound medium shrimp, peeled & deveined
juice and zest of one lemon
3 tablespoons of fresh oregano chopped
2 cloves garlic, chopped small
2 tbsp olive oil
salt & pepper

bamboo skewers (soaked in water 10 minutes prior to grilling)

Mix in a small bowl juice & zest of lemon, oregano, garlic, olive oil and salt & pepper.

Skewer shrimp on skewers (I usually do 5 shrimp per skewer). Put on a baking dish and pour mixture over. Turn skewers to coat, and allow to marinate while you start your fire (I prefer charcoal, but gas is fine).

Once grill is up to temperature, grill approx 3 minutes per side, basting once with leftover lemon mixture in between flips, until shrimp are pink.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

http://www.heathersdish.com/1/cilantro-lime-chickpea-salad/

Love this - perfect summer side. I go easy on the dijon, i think 2tbsp is too much! I also add a couple of hot cherry peppers to the blend for a little bite.




2 cans chickpeas, drained and rinsed
4 loosely packed cups fresh spinach
1/2 onion, chopped small
juice from 4 limes
1 bunch of cilantro (about loosely packed cup)
3 Tbsp sugar
2 Tbsp dijon mustard
2 cloves garlic, finely minced or grated on a microplane
1/2 Tbsp chili powder
1/2 cup olive oil

Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). Add the chickpeas, onion, and spinach to a large bowl. In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil. Process til it comes together into a dressing, about 30-45 seconds. Pour over the chickpea mixture and stir to combine. Add salt and pepper to taste. Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry. Enjoy!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Watermelon Martinis

Ingredients:

3 cups seedless watermelon
2 oz Absolut Citron
1 oz Midori Melon liqueur
1 oz fresh lime juice
1 cup ice cubes
For the garnish:

watermelon with rind and lime wedges

Directions:

Dice one cup of watermelon into small cubes. Puree remaining 2 cups of watermelon in a blender and add vodka, liqueur, lime juice and ice and blend well. Pour 6 oz martini into each martini glass, add 1/4 cup remaining watermelon into each glass and garnish with watermelon and lime slices.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

From The Chew:
Michael Symon's Heirloom Tomato and Ricotta Tart

Ingredients:
1 Pastry Dough 1/4 Cup Olive Oil
1/2 pound Heirloom Tomatoes (sliced
)1/2 bunch Thyme (leaves only)
2 cloves Garlic (sliced)Cracked Black PepperSalt
8 ounces Ricotta Cheese
INSTRUCTIONS
Blind bake shell for 15 minutes
In a large bowl, combine the tomatoes, thyme, garlic, a few cracks of black pepper, and a large pinch of salt and toss to coat. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly.
instructions
Arrange the tomatoes in the blind baked tart shell. Top with spoonfuls of ricotta, drizzle with olive oil, and bake for 15 minutes. Allow to cool before serving.
(I actually substituted feta cheese and it was really good)

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

This one is yummy...

Avocado/Mango Salad

Ingredients:
Diced Avocado
Diced mango
Diced red pepper
Sliced red onion
Romaine lettuce

Dressing:
1/2 cup reduced fat mayo
1/2 cup honey
1 tablespoon mustard
2 teaspoons vinegar

Directions:
Cut up ingredients and place in large salad bowl. Mix dressing ingredients in blender or thoroughly by hand. Toss dressing over salad right before serving.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Broccoli and Cheese Salad
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice



1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Cucumber Salmon Appetizer from Family Circle magazine

6 mini cucumbers (I used an English cucumber)
1/2 cup cream cheese
1 tbsp soy sauce
2 tsp wasabi paste
smoked salmon
sesame seeds (black if you can find them)

Peel cucumbers but leave about 3 dark green stripes

Cut into 2" slices and then scoop 2/3 of the centers out, making a cup shape

Mix cream cheese, soy sauce, and wasabi and spoon into each of the cucumber cups

Top each with a small piece of smoked salmon

Sprinkle with sesame seeds

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Tortellini Salad

1 bag cheese tortellini
1 red pepper
1 green pepper
1/2 bag of pepperoni
1 lb. mozzarella cheese
dressing (see recipe below)

Dressing
Equal parts red wine vinegar and olive oil (I use 1/4 to 1/2 cup of each)
Salt to taste
Pepper to taste
1 tbs. onion powder
1 tbs. basil

-Cook tortellini according to package directions, drain and rinse with cold water. Put in serving bowl.
-Cut peppers and cheese into cubes, slice pepperoni slices into quarters. Put in serving bowl with tortellini.
-Pour dressing over salad and toss.
-Refridgerate

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Southern Peach Cobbler

INGREDIENTS:
8 fresh peaches - peeled, pitted and sliced into thin
wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small
pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Summer Salad:

Head of Boston Bib Lettuce
Cucumber (sliced thin)
Craisins
Bunch of basil torn
Bunch of mint torn
Shaved carrots

Dressing:
Juice of one Orange
Juice of one lemon
Three "swirls" of olive oil
Salt/Pepper

Toss all together and enjoy!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Nothing says Summer more to me than Gazpacho Soup. Here is my favorite recipe for Watermelon Gazpacho Soup:

Ingredients:
8 cups finely diced seedless watermelon,
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped parsley
3 tablespoons red-wine vinegar
2 tablespoons shallots
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt

Preparation:
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallots, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture.

You can serve room temperature or chilled. I prefer chilled and even add a little tabasco. This recipe is healthy and the best part is most of the ingredients I pick out of my Summer garden.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

I am obsessed with Zucchini Carpaccio!

Ingredients
2 medium zucchini
1/2 lemon, juiced
3 tablespoons olive oil
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving

Directions
Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.


In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.


Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve.

I'll make it for dinner (and add either fresh mozzarella or burratta too!)

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Summer Lasagna


Ingredients
1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup finely chopped carrots 2 cloves garlic, minced 1 (15 ounce) can tomato sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil salt and pepper to taste 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips. 1 cup cottage cheese 1 egg, beaten 3/4 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese



Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Skirt Steak with Chimichurri



Chimichurri Ingredients
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak

Directions
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)

Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.

Preheat a grill to medium heat.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

Source

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Cheesy Tex-Mex Chicken Bake

take 2 cups of brown rice, cook.

then two boneless chicken breast, marinated overnight in straight hot sauce. Grill these up, then shred this up (I use a mini-chopper to do the chopping/shredding for me)

in a large pyrex rectangular dish, layer the rice mixture, then the chicken, then 1 full can of red beans, then 3 cups of medium salsa, then 1 cup of mexican cheese shredded mix


Bake it for about 15 minutes.

YUMMY, and SOO SOO FILLING and low cal to boot!

Enjoy!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Pea Pesto - Giada De Laurentiis

Ingredients
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Directions
Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed.

Multi-uses for pea pesto

- Spread pesto on warm crostini and top with cherry tomato slices with a sprinkle of parm cheese
- Use a pasta sauce. Serve warm or cold. Garnish with cherry tomato slices and grated parm cheese
- Use as a pizza sauce
- Crudite dip
- Sandwich spread
- Grilled Chicken topping with diced tomatoes

YUM!!!!

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Pizza on the BBQ- Nonna

So simlpe and sooo good!!!

We make our own dough but you can buy it from the pizzeria for 2 bucks.

1. roll out your dough

2. Lightly oil dough

3. Place dough on grill. Cover. Cook until top of dough is raised and puffed and bottom is just crisp, about 3 minutes

4. Flip the dough over so the crisped side is up

5. Add your sauce, cheese and toppings
We do fresh tomatoes, basil, a little sauce and little cheese. salt/pepper/garlic

6. Cover

7. Grill until cheese is melted and dough is browned and cooked through, about 3 minutes. Check the underside often to see that it is not burning

8. Remove and serve

It's so delish and so easy to make. Make a nice romaine salad as a side dish and dinner is done!

Message edited 8/17/2012 12:35:35 PM.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Jalapeno Popper Spread

2 pck of cream cheese (softened)
1 cup of mayo
1/2 cup of shredded monterey cheese
1/4 cup of green chillies
1/4 cup of dices jalapeno peppers
1 cup of shredded parmesan cheese
1/2 cup of panko bread crumbs

Mix the 1st five ingredients together:
2 pck of cream cheese (softened)
1 cup of mayo
1/2 cup of shredded monterey cheese
1/4 cup of green chillies
1/4 cup of diced jalapeno peppers
Spread above mixed ingredients in an ungreased 9 inch pan.

Sprinkle with parmesan cheese and top with panko bread crumbs.

Bake at 400 for 25-30 minutes.

Serve with peppers or chips.

SOOOOOO good!!
Awesome app to bring to BBQ's.

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Message edited 8/17/2012 2:46:27 PM.