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bookworm
Two Little Rosebuds
Member since 8/09 2106 total posts
Name:
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
6 ears corn, grilled and shaved into a bowl, room temperature
2 summer ripe tomatoes cut into chunks
1 cucumber, halved lengthwise and sliced
1/2 red onion halved lengthwise and sliced thin
juice and zest of 1 lime
3 tbs EVOO
1/2 cup coarsely chopped basil
salt & pepper to taste
Toss all ingredients and serve up the most deliciously light and seasonal salad of summer 
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Posted 8/22/12 2:08 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
wowcoulditbe
wow, pic is already 1 yr old!!
Member since 1/06 6689 total posts
Name:
D
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Peach Muffins
Ingredients
3 cups all-purpose flour1 tablespoon ground cinnamon1 teaspoon baking soda1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
2.In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3.Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
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| Posted 8/22/12 10:10 PM |
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sfp0701
Liam's Mommy!
Member since 1/07 9764 total posts
Name:
Tricia
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Fresh tomatoes and Mozzeralla
Slice a couple of large tomatoes thin. Lay them in a single layer on a plate and salt them. Then, cut a thin slice of fresh mozzeralla for each slice of tomato. Layer them on top of the tomatoes.
In a small bowl measure 1/3 cup extra virgin olive oil. Add one tbs lemon juice, 5-6 chopped basil leaves, one clove crushed garlic, salt, pepper.
(if you don't have fresh basil you can do dried basil or dried mixed italian spices)
Pour all over the top of the tomatoes and let marinade for 20-30 mins. You can eat it right away but, it's better if it sits for a bit. I usually just make it first and by the time the rest of the dinner is done, it's perfect!
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| Posted 8/23/12 8:14 AM |
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sfp0701
Liam's Mommy!
Member since 1/07 9764 total posts
Name:
Tricia
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Guacamole
2-3 avacodos coursely chopped
Kosher salt
1/4 cup chopped cilantro
lime juice
1 large tomato chopped into small chunks
1/2 onion finely chopped
Mix the avacado, onion, cilantro and tomato. Start adding the salt and the lime juice. Start with a little more than a tsp of salt and a tbs of lime juice. Taste it and keep adding according to how you like it.
The salt and lime juice will soften the avacado a bit. You can mash it up a bit with a fork or leave it chunky. I tend to mash it up a little but leave it kind of chunky!
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| Posted 8/23/12 8:24 AM |
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sfp0701
Liam's Mommy!
Member since 1/07 9764 total posts
Name:
Tricia
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
The other day I made this panini. YUM
Whole grain ciabatta bread. I got it from stop n shop. (Use a 4 inch section cut in half)
Thin sliced chicken breast
alpine lace provolone (low fat/low salt)
1 slice proscuitto
baby spinach leaves
slices of tomato
Salt and Pepper the chicken and grill it quickly. Don't overdo it or it will dry out.
When it is done, slice it into strips.
Take a small handful of baby spinach, rinse it but, don't shake off all the water. Toss it in a small hot skillet until just wilted. Don't cook it too much.
Prepare the sandwich in this order. One half of the bread, chicken,proscuitto , tomato, spinach and cheese and the other half of the bread. Cook in a panini press. I don't have one so I put it on a skillet and topped it with a heavy skillet until toasted. Then I flipped it over and toasted the other side.
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| Posted 8/23/12 8:34 AM |
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SweetTooth
I'm a tired mommy!
Member since 12/05 20105 total posts
Name:
Lauren
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Ice cream cake
Ingredients
1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided
3 to 4 tablespoons leftover coffee, divided
1 cup cocoa powder
Directions
Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.
Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.
Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.
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| Posted 8/25/12 2:58 PM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
This is my fave easy go to dessert for summer bbq's.
Chocolate Eclair Dessert
Filling:
2 (3.5 oz.) boxes french vanilla instant pudding
3 c. milk
1 large container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick butter (or margarine)
1 tsp. vanilla?
For the filling: Mix pudding and milk; beat. Stir in Cool Whip. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping: Bring cocoa, milk, and sugar to a boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour over the top layer of graham crackers. Refrigerate over night
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I usually call it Graham cracker Napoleon and instead of the chocolate topping above I simply microwave some canned vanilla & chocolate frosting until they are pourable and pour them over graham cracker/cream layers. Then swirl with a butter knife or skewer to mimic the top layer of a napoleon. Big hit every time!
Original recipe found here:
http://thekitchenismyplayground.blogspot.com/2012/03/no-bake-chocolate-eclair-dessert.html
Message edited 8/26/2012 12:21:51 AM.
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| Posted 8/26/12 12:19 AM |
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digweed
LIF Toddler
Member since 6/12 455 total posts
Name:
p
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Arugula, Watermelon and Feta Salad Recipe
Ingredients
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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| Posted 8/26/12 1:57 PM |
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curiousgeorge
LIF Adolescent
Member since 10/10 867 total posts
Name:
MAMA
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
I know you said a recipe...so that could be an alcoholic beverage too right? If so...I discovered this beverage not too long ago and its my fave summer drink. I serve it at parties and its always a big hit. Its called
BERRY ROSE SANGRIA!
* 1/2 cup sugar
* 1 cup water
* 1/4 cup crème de cassis
* 1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries
* 1 (750-ml) bottle chilled dry rosé wine
* 2 teaspoons fresh lemon juice, or to taste
http://www.epicurious.com/recipes/food/views/Berry-Rose-Sangria-232337#ixzz24llI2GNr
PREP
Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over i
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| Posted 8/27/12 1:40 PM |
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Palebride
I am an amazing bakist
Member since 5/05 13673 total posts
Name:
Lori
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Grilled Garlic Dijon Herb Salmon
Recipe from Skinnytaste.com
I used a cast iron grill pan to make this but an outdoor grill works just the same, be sure the grates are clean and oiled to prevent sticking. If you don't own a grill, this can also be made in the broiler of your oven adding the mustard sauce during the last minute of cooking.
Grilled Garlic Dijon Herb Salmon
Skinnytaste.com
Servings: 4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt
Calories: 233.6 • Fat: 7.9 g • Protein: 34.7 g • Carb: 3.1 g • Fiber: 0.1 g • Sugar: 0.2 g
Sodium: 240.6 mg (without salt)
Ingredients:
4 garlic cloves
1 tsp dried Herbs de Provence
1 tsp red wine vinegar
1 tsp olive oil
2 tbsp Dijon mustard
olive oil spray (I used my misto)
4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)
salt and fresh ground pepper to taste
4 lemon wedges for serving
Directions:
In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.
Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.
Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.
Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.
Transfer the fillets to plates and serve with fresh lemon wedges.
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| Posted 8/27/12 6:41 PM |
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A3CM
Avatar Title
Member since 9/08 3762 total posts
Name:
Mommy
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Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Watermelon Apple Cupcakes
http://sahmomdailylife.blogspot.com/2012/06/watermelon-apple-cupcakes.html
FOR THE CUPCAKES
1 cup (2 sticks) unsalted butter, softened2 cups sugar3 eggs1 dram (1 teaspoon) watermelon flavoring oil3 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 – 16 ounce container (about 2 cups) sour cream
Black Sugar PearlsRed Food coloring (optional)
FOR THE FROSTING
1/2 cup (1 stick) unsalted butter, softened
1 dram (1 teaspoon) Apple flavoring oil
1 tablespoon lemon juice
4 tablespoons milk
5 to 6 cups confectioners’ sugar
Red Food coloring (optional)
To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners.
Sift the flour, baking soda, baking powder, and salt together in s small bowl; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. Stir in the watermelon flavoring. Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream. Add color as desired.
NOTE: I poured the sugar pearls and mixed in the mixer DO NOT do that. the sugar balls will crush and you will loose the pink coloring as I did. I would put some in and then with a spatula fold it in so you don't loose the pink color.
Place two tablespoons batter into each cup of lined muffin pans and bake at for 20 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
Allow to cool completely before frosting.
To make the frosting: In a large bowl, cream together the butter and about a third of the confectioners’ sugar. Stir in the milk and mix thoroughly before beating in another third of the confectioners’ sugar. Next stir in the lemon juice and the remaining sugar, beating until well mixed and light and fluffy. Add all of the watermelon flavoring. If the frosting is too soft, add more sugar, as needed. Add coloring as desired.
Message edited 8/27/2012 8:08:28 PM.
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| Posted 8/27/12 8:08 PM |
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Melbernai
I am a lucky Momma!
Member since 7/05 15652 total posts
Name:
Melissa
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Simple Recipe!
Shrimp, Feta and Cashew Salad
2 lbs baby shrimp, cooked
1/2 red onion
2 red peppers
1/2 cup feta cheese, cubed or crumbled
1 cup cashews
4 tbsp Creamy Balsamic Salad Dressing
Handful of chopped parsley
Fine dice red onions, and rough chop peppers. Combine all ingredients in a bowl. Top with cashews. Serve chilled.
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| Posted 8/27/12 10:30 PM |
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ClientServices
Kim
Member since 3/06 1383 total posts
Name:
Client Services
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Last day to enter!
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| Posted 8/28/12 11:49 AM |
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Gertyrae
Peace out Homies!
Member since 5/05 20046 total posts
Name:
Gerty ®
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Beer Can Chicken!!
Take your favorite rub - I make my own:
Rub Recipe-
1 cup Brown Sugar
4 tbs Paprika
2 tbs Garlic Powder
2 tbs Onion Powder
2 tbs Black Pepper
2 tbs Chili Powder
1 tbs Italian Seasoning
1 tbs Salt
1 tbs Cayenne Pepper
Mix together and enjoy Keeps forever
Open a can of beer(or soda) and drink half or pour half out. Put about 1 tablespoon of rub into the can. Rub down a 4 pound chicken inside and out. Place the chicken onto the can and place on bbq grill set at medium. Balance chicken upright using legs. Roast chicken for approx 1.5 hours or until internal temp is 165 degrees.
Enjoy!!!!
Message edited 8/28/2012 1:36:11 PM.
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| Posted 8/28/12 1:28 PM |
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nrthshgrl
It goes fast. Pay attention.
Member since 7/05 57538 total posts
Name:
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
I'd say it's my recipe but really it's Paula Deen's crab cake recipe:
Ingredients
1 pound crabmeat, picked free of shells (I get mine from Costco)
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
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Tips.
You will need a second spatula to flip. The crab cake will be wet. DO NOT add more Ritz crackers in. The point of a crab cake is to taste more crab, not cake!
Message edited 8/28/2012 1:55:24 PM.
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| Posted 8/28/12 1:55 PM |
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LIFAdmin
LIF Infant
Member since 3/07 363 total posts
Name:
LIF
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Can you believe we haven't had any samples brought to the office yet... 
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| Posted 8/28/12 2:11 PM |
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ClientServices
Kim
Member since 3/06 1383 total posts
Name:
Client Services
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Particularly the Sangria!  
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| Posted 8/28/12 2:34 PM |
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ulandman
LIF Zygote
Member since 10/10 3 total posts
Name:
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
summer fruit dip-so easy you can have your kids make it---
mix 1 container cool whip or similar topping with 1 container of strawberry bannana yogurt
cut your fruit up and dip-for a great snack
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| Posted 8/29/12 5:06 PM |
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curiousgeorge
LIF Adolescent
Member since 10/10 867 total posts
Name:
MAMA
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Posted by ClientServices
Particularly the Sangria!
 
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| Posted 8/30/12 8:34 PM |
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strongisland
All you need is love
Member since 8/07 2474 total posts
Name:
T
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Mini Cannoli Cream Cups
See my cooking tips below for how to make the cream thicker.
Prep Time: 20 minutes
Start to Finish: 40 minutes
Servings: about 16 mini cups
Ingredients:
For Cups
Flour for dusting surface
1 Pillsbury® refrigerated pie crusts
3 tablespoons coarse natural sugar (Turbinado)
1 teaspoon cinnamon
For Filling (If you want the cream to be extra thick see my tips below)
1 (15oz) container of whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
Directions:
In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.
Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.
With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.
Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups.
Sprinkle with mini chocolate chips, dust with powdered sugar and serve.
Cups should be filled shortly before they are eaten so the don’t get soggy. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.
Cooking Tips:
If you want the cream to be extra thick you can stain the ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. This will remove any excess water and give you a thicker consistency.
For an extra creamy texture you can also mix the cream and sugar in the blender instead of with a mixer but the cheese must be strained before you do it this way.
Filling can be made a day or two ahead of time and kept in the refrigerator.
A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.
Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.
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| Posted 8/31/12 9:46 PM |
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PaddysGirl
Little princess is here!
Member since 4/07 5923 total posts
Name:
Crystal
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
This is a hue dinner hit here
4 zucchini sliced
1 small onion
1 clove garlic
1 small potato diced (optional)
1 8oz can tomato sauce
Olive oil
Heat oil and lighTly brown garlic
Add zucchini and onion and potato cook till,soft
Add sauce, cook till incorporated
Add salt and pepper to taste
Serve over rice or pasta
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| Posted 9/1/12 1:36 AM |
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marieSand
Hello LIF!!!
Member since 8/10 1224 total posts
Name:
marie
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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!
Quick Angel Hair Pasta with Garden Fresh Tomatoes
1lb Angel Hair (I use Brilla Plus)
EVOO
3 cloves of garlic
Handfull of fresh basil
6tbs parm cheese
1/8 cup balsamic vinegar
chop
garlic
tomatoes
basil
boil water for pasta, as the water is boiling add oil to a skillet and heat, chop the garlic and add to oil, then chop the tomatoes and add to the oil and garlic, season with salt and pepper add parm cheese mix well then add the balsamic vinegar and right when the pasta is ready add the fresh chopped basil. mix with pasta and YUMM!
sometimes I add fresh parsley if I have
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| Posted 9/13/12 12:03 AM |
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