Summer is a great time to enjoy light and refreshing dishes that make use of fresh seasonal ingredients. Here are some delicious summer recipes perfect for the summer season:
BBQ Shrimp + Limey Avocado Salsa Meal Prep Bowls
This is the perfect, easy, and light meal prep that is full of protein.
RECIPE:
Seafood
• 2 lbs Shrimp, large
Produce
• 1/4 2 cups cherry tomatoes
• 1 Avocado, large pitted and chopped
• 1 handful Cilantro, fresh leaves
• 1/2 tsp Garlic powder
• 4 Green onions
• 1 Lime, wedges
• 2 Limes, fresh
Pasta & Grains
• 2 cups Brown rice, cooked
Baking & Spices
• 1 tbsp Avocado oil
• 1/2 tsp Cayenne, powder
• 1 tbsp Paprika, smoked
• 1/4 tsp Sea salt
• 1 Sea salt and freshly ground black pepper
Nuts & Seeds
• 1 tsp Cumin, ground
Strawberry Pretzel Salad
Strawberry Pretzel Salad is a delightful and sweet dessert that combines the flavors of a crunchy pretzel crust, creamy cream cheese filling, and refreshing strawberry topping. Here’s a classic recipe for you to try:
Ingredients:
For the pretzel crust:
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
For the cream cheese layer:
- 1 cup whipped cream or whipped topping (like Cool Whip)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
For the strawberry topping:
- 2 cups fresh strawberries, sliced
- 1 package (3 ounces) strawberry-flavored gelatin
- 2 cups boiling water
- 1/2 cup cold water
- Additional whipped cream or whipped topping for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and everything is well combined.
- Press the pretzel mixture into the bottom of a 9×13-inch baking dish, spreading it out evenly. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Fold in the whipped cream or whipped topping until well combined.
- Once the pretzel crust has cooled, spread the cream cheese mixture over the crust, making sure to create an even layer.
- Now, prepare the strawberry topping. In a large heatproof bowl, dissolve the strawberry gelatin in the boiling water, stirring until completely dissolved. Add the cold water and stir again.
- Add the sliced strawberries to the gelatin mixture and gently stir to coat the strawberries. Allow the gelatin mixture to thicken slightly for about 10-15 minutes.
- Pour the strawberry mixture over the cream cheese layer, ensuring the strawberries are evenly distributed.
- Refrigerate the strawberry pretzel salad for at least 4 hours or until the gelatin has set.
- Before serving, you can add a dollop of whipped cream or whipped topping on top for an extra touch of creaminess.
Enjoy the sweet and salty combination of this Strawberry Pretzel Salad as a perfect summer treat! Keep any leftovers refrigerated for best results.
BBQ chicken summer recipes:
BBQ chicken is a classic and delicious dish that’s perfect for summer cookouts and gatherings. Here’s a simple and tasty BBQ chicken recipe:
Ingredients:
- 4 bone-in, skin-on chicken quarters (leg and thigh)
- 1 cup BBQ sauce (homemade or store-bought)
- 2 tablespoons olive oil
- 1 tablespoon honey (optional, for added sweetness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh chopped parsley or cilantro for garnish (optional)
Instructions:
- Preheat your grill to medium-high heat (around 375°F to 400°F or 190°C to 200°C).
- In a bowl, mix the BBQ sauce, olive oil, honey (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. This will be your BBQ marinade.
- Place the chicken quarters in a large resealable plastic bag or a shallow dish. Pour the BBQ marinade over the chicken, ensuring all pieces are coated evenly. If using a bag, seal it and gently massage the marinade into the chicken. If using a dish, cover it with plastic wrap.
- Let the chicken marinate in the refrigerator for at least 1 hour or up to overnight. The longer it marinates, the more flavorful it will be.
- Remove the chicken from the marinade and discard any excess marinade.
- Grease the grill grates to prevent sticking. Place the chicken quarters on the preheated grill, skin-side down.
- Grill the chicken for about 6-8 minutes per side, turning occasionally, until the skin is crispy and has nice grill marks.
- Baste the chicken with a bit of the reserved marinade during the last few minutes of grilling to add extra flavor and moisture.
- Use a meat thermometer to ensure the chicken is fully cooked. The internal temperature should reach 165°F (74°C).
- Once the chicken is done, remove it from the grill and let it rest for a few minutes.
- Optional: Garnish with fresh chopped parsley or cilantro before serving
