Just a Pinch: Summer Recipes

salt shake just a pinch-compiled by Teresa Vinson-

Bring out the grill, make the lemonade and sweet tea, and get ready to enjoy! Have a picnic in your back yard. Enjoy the warm weather and good food with your family and friends.

Marinade for Grilled Steak and Pork Chops
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Marinade for Grilled Steak and Pork Chops
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Ingredients
Servings:
Instructions
  1. Mix together and place marinade and meat in a large Ziploc bag and marinate for 2-4 hours in the refrigerator.
Marinade for Grilled Chicken
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Marinade for Grilled Chicken
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Ingredients
Servings:
Instructions
  1. Mix together. Place marinade and meat in a large Ziploc bag, and marinate overnight or all day in the refrigerator.
Buttermilk Fried Chicken
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Soaking the chicken in buttermilk overnight keeps it extra tender and juicy. The pieces quickly brown in a skillet, and you get a fuss-free finish in the oven.
Buttermilk Fried Chicken
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Soaking the chicken in buttermilk overnight keeps it extra tender and juicy. The pieces quickly brown in a skillet, and you get a fuss-free finish in the oven.
Ingredients
Servings:
Instructions
  1. Combine chicken and buttermilk. Cover and chill 8-12 hours. Drain chicken and discard buttermilk. Preheat oven to 350 degrees. Combine salt and pepper. Sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large Zip-loc plastic freezer bag. Add chicken and shake to coat chicken. Pour oil to depth of ¼ inch in a large skillet. Fry chicken in hot oil over medium-high heat 5-6 minutes on each side until just brown. Place chicken on a wire rack in a jelly roll pan and bake at 350 degrees for 30 minutes or until done.
Mustard Salmon
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Mustard Salmon
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Ingredients
Servings:
Instructions
  1. Heat oven to 450 degrees. Line a rim baking sheet with foil. Place salmon pieces 1 inch apart. Stir mustard and maple syrup in a small bowl until blended. Spoon over salmon. Bake 15 minutes. You can also cook this on the grill outside. It is delicious either way. It is also very good for you. Note 1: Sam’s has bags of frozen salmon filets already cut in individual serving pieces. These work really well. Note 2: You can omit maple syrup and add ¼ cup packed brown sugar and 1 tablespoon soy sauce to mustard.
The Classic Hamburger
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The Classic Hamburger
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Ingredients
Servings:
Instructions
  1. Mix ground beef, grated onion, garlic, mustard, and pepper in a large bowl. Shape into 8 equal size burgers. Cover and let chill for 30 minutes. Grill or fry. In a large skillet, add olive oil and heat. Add onions and sauté for 10-15 minutes until onions are tender and have caramelized. Add brown sugar and cook until dissolved. Serve on toasted buns, with caramelized onions and other toppings of your choice.
Grilled Vegetables
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Grilled Vegetables
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Ingredients
Servings:
Instructions
  1. Mix together with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place in a grill pan, or thread onto skewers and grill until tender. You can add other vegetables such as squash, broccoli, or cauliflower. I get the disposable grill pans from Dollar Tree. They work wonderful on the outside grill.
Spaghetti or Bowtie Salad
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Spaghetti or Bowtie Salad
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Instructions
  1. Cook spaghetti or bowtie pasta, drain and cool. Chop remaining ingredients and mix all together. Let set 24 hours in refrigerator.
Cauliflower Salad
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Cauliflower Salad
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Ingredients
Servings:
Instructions
  1. Mix all well and chill before serving. It is better if you mix the night before serving.
Brussels Sprouts with Bacon
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Recipe from Brenda Gray
Brussels Sprouts with Bacon
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Recipe from Brenda Gray
Ingredients
Servings:
Instructions
  1. Place the bacon in a large deep skillet. Cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease. Stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5-7 minutes. Stir in the balsamic vinegar and bring to a simmer. Cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, and then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm about 10 minutes.
Apricot Nectar Cake
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Recipe from Teresa Phillips
Apricot Nectar Cake
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Recipe from Teresa Phillips
Ingredients
Servings:
Instructions
  1. Mix all above ingredients together and blend well. Mix in 1 cup of nectar and save the remainder for the icing. Pour in 9" x 13" cake pan and cook on 350 until toothpick comes out clean, approximately 30-40 minutes. While cake is still hot, poke holes in it with a fork. Mix 2 cups powdered sugar and remainder of nectar. Beat until all powdered sugar lumps are dissolved. Pour over cake while it is hot. Icing will run down in the cake and make it very moist. It is better the longer it sits.
Banana Pound Cake
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Recipe from Lupita Berner
Banana Pound Cake
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Recipe from Lupita Berner
Ingredients
Cake
Sauce
Servings:
Instructions
  1. Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, oil, ¾ cup water, and bananas. Mix well and pour into greased and lightly floured Bundt pan. Bake 1 hour. Meanwhile, combine sugar, margarine, and ½ cup water in saucepan. Bring to a boil. Remove from heat. When cake is done, pour sauce slowly over cake while still in pan. Leave cake in pan for 30 minutes before turning onto cake platter.
Orange Juice Cake
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Recipe from Maurice McKinnis
Orange Juice Cake
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Recipe from Maurice McKinnis
Ingredients
Cake
Glaze
Servings:
Instructions
Cake
  1. Mix all ingredients except nuts. Spray a Bundt pan with cooking spray, place the chopped nuts in the bottom and then pour in the batter. Bake at 350 degrees for 50-60 minutes
Glaze
  1. Mix together and bring to a boil. Boil for 1 minute and pour over hot cake while still in the pan. Let cake set for 30 minutes before removing.