easy recipes for a summer dinner party
Easy Recipes for a Summer Dinner Party
Summer time is associated with lighter meals and fresh fruit juices, that help to hydrate the body. Planning a dinner party can be simpler if you choose easy and delicious recipes.
- Chicken Breasts, 4 (skinned and boneless)
- Olive Oil, 1 tbsp.
- Garlic Cloves, 4 (peeled and minced)
- Cilantro, 3 tsp. (chopped)
- Black Pepper, ½ tsp. (ground)
- Yellow Peppers, 6 (sliced)
- Red Peppers, 6 (sliced)
- Lime Juice, 3 limes
- Salt, to taste.
- Fresh Broccoli Flowers, 2 cups
- Walnuts, 1 tbsp. (chopped)
- Olive Oil, 1 tsp.
- Sesame Oil, ½ tsp.
- Chili Oil, ½ tsp.
- Soy Sauce, 1 tsp.
- Garlic Clove, 1 (crushed and minced)
- Salt, to taste
- Mix all marinade ingredients together in a medium bowl.
- Lay the marinated boneless chicken breasts between wax paper, and pound each to tenderize the meat. Use a wooden mallet.
- Place the meat aside for about two hours (covered). You could even marinate the chicken overnight.
- Cook the chicken breasts on a preheated grill pan for about 5 minutes, on each side.
- In a wok, add sesame, olive oil, chili oil, and garlic.
- When the oil is hot, toss in the walnuts and broccoli flowers.
- Stirring occasionally, add the soy sauce and cook for about 5 minutes.
- Serve the pre-plated chicken breasts and broccoli stir fry, with broiled peppers.
- Red Onions, 2 (sliced)
- Eggplants, 2 (sliced to about ¾ inch)
- Celery Stalks, 3
- Red Wine Vinegar, 2 tbsp.
- Extra Virgin Olive Oil, 2 tbsp.
- Sugar, 1 tsp.
- Pepper, ¼ tsp. (ground)
- Tomatoes, 6 (diced)
- Green Sicilian Olives, 1 cup (pitted and chopped)
- Raisins, ¼ cup
- Capers, 3 tbsp.
- Fresh Parsley Leaves, ½ cup
- Non-stick Cooking Spray
- Salt, to taste
- Sprinkle salt on onions, eggplants, and celery.
- Preheat the gas grill and lightly grease both sides of each eggplant slice with the non-stick cooking spray.
- Place the skewered onions, eggplants, and celery on the hot grill rack.
- Cover the grill and cook for 10 minutes, till the veggies become tender and lightly browned.
- Let them cool down and rest for some time.
- Dice the cooked eggplants, celery, and onions.
- In large salad bowl, mix vinegar, oil, pepper, and sugar.
- Stir in the tomatoes, raisins, olives, parsley, and capers.
- Add the eggplant, onions, and celery, and gently toss them.
- Serve the special 'toss' or salad either at room temperature or chilled.
- Fresh Tarragon, 1 tsp. (dried)
- Lemon Peel, ½ tsp. (shredded)
- Fresh Mushrooms, 1 cup (halved)
- Squash, 1 cup (halved and sliced)
- Garlic Flake, 1 (crushed and chopped)
- Celery Stalk, 1 (sliced into 1 inch pieces)
- Pimento, 2 tbsp. (sliced)
- Cooking Oil, 1 tbsp.
- White Wine Vinegar, 1 tbsp.
- Worcestershire Sauce, 1 tbsp.
- Salt, to taste.
- In a mixing bowl, stir in the oil, wine vinegar, Worcestershire sauce, lemon peel, tarragon, and salt.
- In an aluminum foil pouch, mix mushrooms, squash, celery, onions, and pimento.
- Pour the oil and vinegar mixture over the vegetables.
- Fold the pouch edges, leaving space for vegetable expansion, caused due to steam.
- Place the sealed pouch on the grill for about 30 minutes.
- Remove the crisp-tender veges on a platter and garnish them with slices of cucumber, tomatoes, and olives.
- Shrimp, 1 can
- Green Beans, ¼ kg (strung and cut diagonally)
- Tomatoes, 4 (diced)
- Cucumbers, 4 (peeled and cut lengthwise)
- Shallot, 1tbsp. (finely chopped)
- Fresh Oregano Leaves, 1 tbsp. (finely chopped)
- Mustard, 1 tsp.
- Sugar, ½ tsp.
- Lemon Juice, 1 lemon
- Olive Oil, 2 tbsp.
- Black Pepper, ½ tsp. (ground)
- Cheese, 1 tbsp. (crushed or grated)
- Water, 2 cups
- Salt, to taste.
- Heat the water in a saucepan.
- Add the shrimp and salt, and cook till it turns opaque.
- Drain out the cooked shrimp and transfer it into a serving bowl.
- Steam the beans with salt until it becomes tender-crisp.
- Toss the beans, tomatoes, and cucumbers, with the shrimp.
- Combine the lemon juice, lemon peel, olive oil, oregano, shallot, mustard, pepper, sugar, and salt. Whisk well.
- Toss the dressing, shrimp and vegetable mix in a bowl.
- Garnish the dish with cheese.
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