Garnish with Lemon http://www.garnishwithlemon.com Enliven your family meals Thu, 02 Jul 2015 13:34:10 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Mexican Grilled Corn http://www.garnishwithlemon.com/mexican-grilled-corn/ http://www.garnishwithlemon.com/mexican-grilled-corn/#comments Wed, 01 Jul 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=3335

Put a new twist on one of summer’s favorite foods with this lip-smacking Mexican Grilled Corn! We almost always grill our corn in the summer. Heating up the house with a giant pot of boiling water holds no appeal to me when it’s already hot and humid. Besides that, I adore the taste of grilled corn....

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Put a new twist on one of summer’s favorite foods with this lip-smacking Mexican Grilled Corn!Mexican Grilled Corn

We almost always grill our corn in the summer. Heating up the house with a giant pot of boiling water holds no appeal to me when it’s already hot and humid. Besides that, I adore the taste of grilled corn. That little bit of char is exactly what I love. This recipe is our family’s version of Mexican Grilled Corn, or Elote, a street food served in Mexico.

The ears of corn are grilled, gently coated with a bit of mayonnaise, generously sprinkled with cotija cheese and a bit of cayenne pepper to taste. Right before serving, we squeeze lime juice all over the corn. Pat enjoys anything with heat, so he is more liberal with his cayenne than the rest of us, but the combination of the creamy mayo, mild cheese, spicy pepper and fresh lime juice is addictive.

Tip: Don’t forget the corn holders! We love the ones that stick together so you don’t have to worry about losing the mate in the utensil drawer

Pair these ears with a gorgeous steak with gorgonzola butter, and you have a meal fit for a king or queen. Just make sure you pass out plenty of extra napkins. This corn isn’t easy to eat (as in you’ll end up with a mayo- and cheese-smeared face), but isn’t food so much more satisfying when it’s messy AND delicious?? I think so. 

Mexican Grilled Corn

Mexican Grilled Corn
 
Prep time
Cook time
Total time
 
A lip-smacking alternative to traditional corn on the cob.
Ingredients
  • 4 ears corn, silks and husks removed
  • Grapeseed or olive oil
  • Kosher salt and freshly cracked black pepper
  • ¼ cup mayonnaise
  • ⅓ - ½ cup grated cotija cheese
  • Cayenne pepper to taste
  • 4 lime wedges
Instructions
  1. Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally.
  2. Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper.
  3. Serve with lime wedges and squeeze lime juice over corn just before eating.
Notes
Cotija cheese is a hard, crumbly Mexican cheese often found in the deli section near feta cheese. Queso fresco is a great substitute. Grated Parmesan cheese can also be used in a pinch.

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Fresh Fruit Salsa http://www.garnishwithlemon.com/fresh-fruit-salsa/ http://www.garnishwithlemon.com/fresh-fruit-salsa/#respond Mon, 29 Jun 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7409 This Fresh Fruit Salsa is the most delicious way to use your bountiful supply of summer produce. Summer’s all about being easy, right? Grilling, dining alfresco, warm summer nights; it’s just too dang nice outside to be hanging out in the kitchen. And that’s where this Fresh Fruit Salsa is the perfect dessert choice for...

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This Fresh Fruit Salsa is the most delicious way to use your bountiful supply of summer produce.

Fresh Fruit SalsaSummer’s all about being easy, right? Grilling, dining alfresco, warm summer nights; it’s just too dang nice outside to be hanging out in the kitchen. And that’s where this Fresh Fruit Salsa is the perfect dessert choice for your next gathering. Highlighting all of your favorite fresh fruits, this salsa is a hit with everyone and a great way to use up your fresh fruit before it spoils.

I always have so much fresh fruit on hand during the summer that I swear I could feed an army. This summer, that army happens to be made up of my 2 children. Ever since school has gotten out, the grocery bill has quadrupled, and everything disappears before I know what happened. Who else hears, “Mom, there’s nothing to eat!”? So in an attempt to not go to the grocery store every day, I may have gone slightly overboard with my fruit purchases. But never fear, this Fresh Fruit Salsa took care of the abundance in a hurry.

The recipe is super forgiving. Just use whatever fruit you have on hand. Next time I’m making it with fresh peaches and sweet cherries! Perfect for those warm summer evenings when the sweet tooth hits and no one wants a heavy dessert. How can you go wrong scooping Fresh Fruit Salsa with cinnamon sugar pita chips? Simple answer: You can’t.

Fresh Fruit Salsa

Fresh Fruit Salsa
 
Prep time
Total time
 
Recipe type: desserts
Serves: 8 servings
Ingredients
  • 2 kiwis, diced
  • 1 pound fresh strawberries, diced
  • 1 cup pineapple, diced
  • 2 cups blueberries, sliced in half
  • 2 tablespoons sugar
  • Juice of half of lime
  • Mint leaf for garnish
  • Cinnamon Sugar Pita chips, for dipping
Instructions
  1. Combine chopped fruit in a medium bowl. Sprinkle sugar and lime juice over and let sit for 15 minutes.
  2. Garnish with mint and serve with Cinnamon Sugar Pita Chips
 

 

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Tomato Feta Pasta Salad http://www.garnishwithlemon.com/tomato-feta-pasta-salad/ http://www.garnishwithlemon.com/tomato-feta-pasta-salad/#comments Wed, 24 Jun 2015 13:30:16 +0000 http://www.garnishwithlemon.com/?p=3307

No summer picnic is complete without a pasta salad. This crowd-pleasing Tomato Feta Pasta Salad is packed with sun-dried tomatoes, feta cheese and kalamata olives in every spoonful. Does anyone else love pasta salads as much as I do? They are really one of the perfect side dishes for summer. Especially when they don’t have mayo...

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No summer picnic is complete without a pasta salad. This crowd-pleasing Tomato Feta Pasta Salad is packed with sun-dried tomatoes, feta cheese and kalamata olives in every spoonful.

Tomato Feta Pasta Salad

Does anyone else love pasta salads as much as I do? They are really one of the perfect side dishes for summer. Especially when they don’t have mayo in them. The dressing on this Tomato Feta Pasta Salad is really what gives it an edge. Whirl some capers, garlic, olive oil, sun-dried tomatoes and red wine vinegar in a food processor, season with salt and pepper and taste how this dressing rocks the pasta. It’s a major big step up from just an oil and vinegar combo but equally as easy, tangy and full of deliciousness. YUM!

The rest of the recipe is really easy to tailor to your individual tastebuds. My family loves anything with sun-dried tomatoes, Kalamata olives and feta cheese, but throw in whatever you love. It’s best when made ahead of time as the ingredients get the opportunity to meld together and bring out the best flavor. I’m salivating already. Is it lunchtime yet? 

Do you have any pasta salads that make you the star of the party? Share your favorites!  

Tomato Feta Pasta Salad

Tomato Feta Pasta Salad
 
Prep time
Cook time
Total time
 
A tangy pasta salad filled with tomatoes, feta and Kalamata olives.
Author:
Recipe type: Sides and salads
Serves: 8
Ingredients
Pasta Salad:
  • ½ pound spiral pasta, cooked al dente
  • 1 pound grape tomatoes, halved
  • 1 cup kalamata olives, pitted and diced
  • 1 cup feta cheese, crumbled
  • ¾ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup freshly grated Parmesan
  • 1 cup basil, julienned
Dressing:
  • ½ cup sun-dried tomatoes in oil, drained
  • ¼ cup red wine vinegar
  • ¾ cup olive oil
  • 1 garlic clove, diced
  • 3 teaspoon capers, drained
  • ¾ teaspoon freshly ground black pepper
Instructions
To make the Pasta Salad:
  1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Drain well and set aside to cool slightly. Place the pasta in a large bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
To make the Dressing:
  1. In the bowl of a food processor, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, and pepper and pulse until almost smooth.
  2. Pour the dressing over the pasta, sprinkle with the Parmesan and basil and toss well. Stir gently before serving.

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Cucumber Basil Vodka Gimlet http://www.garnishwithlemon.com/cucumber-basil-vodka-gimlet/ http://www.garnishwithlemon.com/cucumber-basil-vodka-gimlet/#respond Mon, 22 Jun 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7407 Keep cool this summer with a refreshing Cucumber Basil Vodka Gimlet! Gimlet? What the heck is a gimlet? Not to be confused with a similar sounding word (giblet – think turkey and Thanksgiving…definitely not the direction we’re going today), a gimlet is a cocktail usually made with either gin or vodka and sweetened lime juice....

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Keep cool this summer with a refreshing Cucumber Basil Vodka Gimlet!

Cucumber Basil Vodka Gimlet

Gimlet? What the heck is a gimlet?

Not to be confused with a similar sounding word (giblet – think turkey and Thanksgiving…definitely not the direction we’re going today), a gimlet is a cocktail usually made with either gin or vodka and sweetened lime juice. I have to admit, I haven’t met a gimlet yet that I don’t like. Vodka gimlet, tequila gimlet, Cranberry Gimlet – gimlets are taaaasty! But this thirst-quenching Cucumber Basil Vodka Gimlet is definitely my new favorite and just in time for the heat of summer.

Recommended Equipment:

Cool as a cucumber is definitely a fitting description for this cocktail. Muddle some chopped cucumber with sugar and lime juice, strain out the cucumber chunks and blend with your spirit of choice. You can use either vodka or gin in this recipe, but I preferred the smoother flavor of vodka. Garnish with a sprig of fresh basil just before serving. The recipe can easily be doubled or tripled to make enough for a crowd and keeps well in the fridge if made in advance – a bonus when entertaining.

Cucumber Basil Vodka Gimlet

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Cucumber Basil Vodka Gimlet
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • ¼ cup sugar
  • ¼ large seedless cucumber, coarsely chopped and divided
  • ⅔ cup freshly squeezed lime juice
  • ⅔ cup vodka
  • ¼ cup water
  • 2 fresh basil sprigs
Instructions
  1. Place sugar and ½ of the cucumber pieces in a large, wide-mouthed glass or 2-cup measuring cup. Muddle lightly. Add lime juice and stir until sugar is dissolved. Pour lime juice mixture through a fine mesh sieve into another 2-cup measuring cup. Stir in vodka and water.
  2. Fill two lowball glasses with ice. Divide cocktail and remaining cucumber pieces between two glasses. Garnish with basil.

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Watermelon Feta Salad http://www.garnishwithlemon.com/watermelon-feta-salad/ http://www.garnishwithlemon.com/watermelon-feta-salad/#comments Wed, 17 Jun 2015 12:13:06 +0000 http://www.garnishwithlemon.com/?p=3461 Salty feta and fresh mint dress up one of summer’s favorite fruits in this Watermelon Feta Salad.  Nothing screams summer like a wedge of watermelon. It is the quintessential summer fruit. My daughter is the biggest watermelon fan in our house and could easily go through a melon a week if I let her. Don’t...

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Salty feta and fresh mint dress up one of summer’s favorite fruits in this Watermelon Feta Salad. 

Watermelon Feta Salad

Nothing screams summer like a wedge of watermelon. It is the quintessential summer fruit. My daughter is the biggest watermelon fan in our house and could easily go through a melon a week if I let her. Don’t get me wrong; I love watermelon, too, but after a few weeks of gorging myself on plain melon, I need to shake it up a bit. That’s why I love this Watermelon Feta Salad. It’s just different enough to wake up my tastebuds but not so different that I forget I’m eating one of our favorite spoils of summer. 

Have extra watermelon? It goes really well in drinks, too. Check out our Watermelon Gin Punch and Watermelon Mojitos!

Now for those of you who consider salting their watermelon sacrilege, hear me out. Most people associate watermelon with sweet, not savory, foods, but this dish is the best of both worlds. The combination of flavors is perfect for all of you salty-sweet lovers out there like me. The feta actually makes the melon taste sweeter (but not too sweet thanks to the rice vinegar) while the fresh mint ensures every bite is lively. One last sprinkle of salt and pepper on top, and you have a familiar but intriguing twist on a staple summer side dish. 

Watermelon Feta Salad

5.0 from 1 reviews
Watermelon Feta Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides and salads
Serves: 4-6
Ingredients
  • 7 cups of cubed watermelon, chilled and well drained
  • 1 tablespoon rice vinegar
  • 4 ounces crumbled feta cheese
  • 1 cup loosely packed fresh mint leaves, coarsely chopped
  • Kosher or sea salt
  • Freshly ground pepper
Instructions
  1. Gently toss melon with rice vinegar, feta cheese and mint. Season with salt and pepper. Serve immediately
Notes
This salad is best served right away. The vinegar starts to break down the watermelon if made too far in advance.

Looking for more watermelon ideas? Check out these unique takes on summer’s favorite fruit: 

Grilled Watermelon Salad with Cherry Tomatoes and Charred Beets by Fresh Tart Steph

Watermelon Salad by Noble Pig 

Watermelon, Blue Cheese and Proscuitto Wraps Drizzled with Honey by Reluctant Entertainer 

Tequila-soaked Watermelon Wedges by Recipe Girl 

El Toro by The Intoxicologist 

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Hoisin Grilled Ribs http://www.garnishwithlemon.com/hoisin-grilled-ribs/ http://www.garnishwithlemon.com/hoisin-grilled-ribs/#comments Mon, 15 Jun 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7408

Ribs are a perennial crowd pleaser. These Hoisin Grilled Ribs give an old favorite an Asian flavored spin that is sure to earn even more fans.  What is it about ribs? People love ‘em.Maybe it’s that fall-off-the-bone tender meat. Or the fact that it’s perfectly acceptable to eat them with your hands. Or perhaps it’s...

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Ribs are a perennial crowd pleaser. These Hoisin Grilled Ribs give an old favorite an Asian flavored spin that is sure to earn even more fans. 

Hoisin Grilled Ribs
What is it about ribs? People love ‘em.Maybe it’s that fall-off-the-bone tender meat. Or the fact that it’s perfectly acceptable to eat them with your hands. Or perhaps it’s because no one frowns on keeping wet wipes at the table when you eat ribs. (Yes, Yes, and Yes!) No matter the reason, really. Ribs are great for crowds and reheat well as leftovers. What’s not to love?

These Hoisin Grilled Ribs might just earn top billing, however, with their ease of preparation and unique Asian flavor. These bad boys start out in the slow cooker – bathing in an aromatic mixture of hoisin sauce, garlic, ginger, Sriracha and rice vinegar for 6 hours – and finish off with a quick char on the grill right before serving. Delish!

Want a more traditional rib recipe? Don’t miss our popular Crock Pot Ribs!
You can even make the ribs in advance if you know you’ll be short on time. Cook the ribs in the slow cooker as directed (this one is my favorite because it has oven, stovetop AND slow cooker functions) and allow to cool. Store in the fridge for up to 3 days. When you’re ready to serve the ribs, pop them on the grill and baste them with sauce until they are nicely lacquered and heated through. Bonus: cold ribs will also hold together better on the grill.Celebrate the special dads in your life next weekend with these Hoisin Grilled Ribs. (Wet wipes are totally optional.)

Hoisin Grilled Ribs
5.0 from 1 reviews
Hoisin Grilled Ribs
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 cup hoisin sauce, divided
  • ⅓ cup rice vinegar (not seasoned)
  • ¼ cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 2 tablespoons minced ginger
  • 3 teaspoons minced garlic
  • 4 pounds baby back pork ribs
  • ½ cup ketchup
  • 2 green onions, chopped
Instructions
  1. Add ½ cup hoisin sauce, rice vinegar, honey, soy sauce, Sriracha, ginger and garlic to a 6-quart slow cooker. Stir to combine. Cut racks of ribs so they fit in the slow cooker and spoon sauce over ribs. Cook on low for 6 hours, turning ribs once halfway through. Remove ribs from slow cooker and allow to cool slightly.
  2. Preheat grill to medium-high heat.
  3. Place one cup of liquid from slow cooker in a bowl and add remaining ½ cup of hoisin sauce and ketchup. Whisk to combine. Place ribs on oiled grill grates and baste with sauce. Cook for 10 minutes or until heated through, turning and basting other side once. Sprinkle with green onions and serve.

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Mango Jicama Slaw http://www.garnishwithlemon.com/mango-jicama-slaw/ http://www.garnishwithlemon.com/mango-jicama-slaw/#comments Wed, 10 Jun 2015 08:00:48 +0000 http://www.garnishwithlemon.com/?p=3157 Summer sides are all about making use of the freshest produce available, and this Mango Jicama Slaw is a sweet and savory twist on your typical BBQ side dish. I have nothing against regular cole slaw. In fact, it’s a must whenever we make pulled pork sandwiches. But sometimes you crave something a little more...

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Summer sides are all about making use of the freshest produce available, and this Mango Jicama Slaw is a sweet and savory twist on your typical BBQ side dish.

Mango Jicama Slaw 2015

I have nothing against regular cole slaw. In fact, it’s a must whenever we make pulled pork sandwiches. But sometimes you crave something a little more unique to bring to your next potluck or BBQ, and this Mango Jicama Slaw fits the “different but delicious” bill beautifully.

TIP: Pick a mango that is ripe but still firm so slicing it into matchsticks is easier.

Mangoes are plentiful this time of year. Clearly they don’t grow as far north as we live, but they are abundant at the stores, and we love to enjoy fresh slices of cold mango as a quick cool down on a hot day. In this slaw, sweeter vegetables (think crunchy jicama, carrots and red bell pepper) are combined with juicy mango, tangy lime and fresh mint. The result? A refreshing salad that goes great with nearly anything off the grill but is especially tasty with Mexican and Asian flavored dishes.

Mango Jicama Slaw
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 mango, peeled and cut into matchsticks
  • 2 carrots, peeled and cut into matchsticks
  • 1 red pepper, seeded and cut into matchsticks
  • ½ small jicama, peeled and cut into matchsticks
  • 1 tablespoon champagne or fruit vinegar
  • 1 tablespoon freshly squeezed lime juice
  • ½ tablespoon superfine sugar
  • 1 tablespoon olive oil
  • 1½ tablespoons fresh mint, finely chopped
  • Zest of one medium lime
Instructions
  1. Combine mango, carrots, red pepper and jicama in a bowl. Whisk together vinegar, lime juice, sugar and olive oil. Add dressing to the mango mixture. Sprinkle mint and lime zest on top and stir gently to combine. Refrigerate for at least 45 minutes before serving.

 

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Sriracha Grilled Shrimp with Blue Cheese http://www.garnishwithlemon.com/sriracha-grilled-shrimp-with-blue-cheese/ http://www.garnishwithlemon.com/sriracha-grilled-shrimp-with-blue-cheese/#comments Mon, 08 Jun 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7403

It’s official. School is out.  We’re celebrating our first day of summer vacation with a family favorite: Sriracha Grilled Shrimp with Blue Cheese. There isn’t much that my family won’t eat when it is drenched in buffalo sauce, so I knew that the latest addition to Stubb’s Bar-B-Q arsenal, Texas Sriracha Anytime Sauce, was going to...

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It’s official. School is out.  We’re celebrating our first day of summer vacation with a family favorite: Sriracha Grilled Shrimp with Blue Cheese.

Sriracha Grilled Shrimp with Blue Cheese

There isn’t much that my family won’t eat when it is drenched in buffalo sauce, so I knew that the latest addition to Stubb’s Bar-B-Q arsenal, Texas Sriracha Anytime Sauce, was going to be a slam dunk. Filled with heat and flavor, it’s the perfect base for the marinade of these Sriracha Grilled Shrimp with Blue Cheese. But it’s so good, we couldn’t stop there and added it as a dipping sauce, too. A sprinkle of blue cheese, and this crew was in buffalo-flavored heaven!

Now normally Kevin is the grilling expert in our house, but these shrimp need little expertise if you follow these few simple tips for grilled shrimp perfection:

  1. Shrimp cook quickly, so preheat your grill to a moderate temperature, about 400-500 degrees F.
  2. Marinate your shrimp. This is an easy way to add a ton of flavor without a lot of work.
  3. Let your shrimp come to room temperature before placing on the grill. Putting shrimp on the grill right from the refrigerator makes them more difficult to cook evenly, which can easily result in tough, rubbery shrimp. Pull them out of the fridge at least 30 minutes before grilling.
  4. Grease your grill grates before putting the shrimp on the grill. Nothing is worse than having your jumbo shrimp stick to the grates. A quick spray of non stick cooking spray will make it so much easier to turn the shrimp.
  5. I was lucky enough to find gorgeous jumbo shrimp for this recipe. If you have smaller sized shrimp, make sure you use skewers or a grilling pan to cook them. No one wants to see their juicy shrimp falling though the grill grates.

These Sriracha Grilled Shrimp with Blue Cheese make a hearty and filling appetizer or an ideal light meal. Craving even more spicy Sriracha flavor? Keep a bowl of Stubb’s Texas Sriracha Anytime Sauce on the side for guests to dip to their hearts’ content. And trust me; they will. These shrimp are too tasty not to go back for more.

Sriracha Grilled Shrimp with Blue Cheese

Sriracha Grilled Shrimp with Blue Cheese
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish
Serves: 4
Ingredients
Marinade:
Shrimp:
  • 1½ pounds peeled and deveined shrimp, tails on
  • ½ cup blue cheese crumbles
  • Blue Cheese or Ranch dressing (optional)
Instructions
Marinade:
  1. Place shrimp in a medium bowl. Mix Stubb's Texas Sriracha Anytime Sauce, honey and soy sauce in a small bowl. Pour over shrimp and marinate at room temperature for 30 minutes - 1 hour.
To make Shrimp:
  1. Preheat grill to 400-500 degrees and spray with cooking spray.
  2. Remove shrimp from marinade and place on grill. Sear for 2-3 minutes (depending on size of shrimp) and flip. Cook for another 2-3 minutes or until shrimp is curled up and pink.
  3. Serve immediately with additional Stubb's Texas Sriracha Sauce, blue cheese and optional salad dressing.
Disclosure: We have an ongoing relationship with Stubb’s Legendary Bar-B-Q,  and this post is sponsored by them. As always, all thoughts and opinions are 100% my own. Thank you for supporting the products and companies that make Garnish with Lemon possible.

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Grilled Strawberry Nutella Quesadillas http://www.garnishwithlemon.com/grilled-strawberry-nutella-quesadillas/ http://www.garnishwithlemon.com/grilled-strawberry-nutella-quesadillas/#comments Wed, 03 Jun 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7283

The last day of school is Friday. What better way to kick off summer than with these Grilled Strawberry Nutella Quesadillas! As a work at home mom, the prospect of summer vacation is bittersweet. I couldn’t be happier to have a few months off of trying to coerce my kids from their warm beds before...

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The last day of school is Friday. What better way to kick off summer than with these Grilled Strawberry Nutella Quesadillas!

Grilled Strawberry Nutella QuesadillasAs a work at home mom, the prospect of summer vacation is bittersweet. I couldn’t be happier to have a few months off of trying to coerce my kids from their warm beds before the crack of dawn. Not to mention a free pass from hounding them about homework and packing their lunches. In fact, some of my favorite moments of the season are the leisurely nights in the backyard where we lose track of time completely. No bedtimes and no deadlines.

But I’m also terrified. Because the kids are HOME. And I still have to WORK! The prospect of balancing it all is daunting. I don’t expect to be perfect, but I definitely need to up my game this summer as last year wasn’t great for anyone.

Fortunately, it’s been my experience that chocolate can cure nearly every ill. So I made you some (well, actually I made ME some, but I’m willing to share) Grilled Strawberry Nutella Quesadillas.

A slather of chocolate-hazelnut spread on freshly grilled tortillas and a sprinkling of ruby red strawberries is all it takes to whip up a last minute dessert or snack for your hungry crew. Add a whoosh of whipped cream on top if you’re feeling fancy. Or just dive right in.

Work-life balance may not be easy, but that doesn’t mean you can’t have dessert. Every day. Especially when it is as simple as these Grilled Strawberry Nutella Quesadillas.

Grilled Strawberry Nutella Quesadillas

Grilled Strawberry Nutella Quesadillas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 (6-inch) flour tortillas
  • Nutella or other chocolate hazelnut spread
  • Sliced strawberries
  • Whipped cream, optional
Instructions
  1. Preheat the grill to medium heat.
  2. Lightly oil grill grates and place flour tortillas on grill. Heat for 2-3 minutes or to desired degree of doneness. Remove from grill.
  3. Spread one tortilla with desired amount of Nutella and top with strawberries. Top with another grilled tortilla and cut into 6 pieces. Repeat with remaining tortillas. Top with whipped cream, if desired, and serve immediately.
 

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Strawberry Spinach Salad with Feta http://www.garnishwithlemon.com/strawberry-spinach-salad-with-feta/ http://www.garnishwithlemon.com/strawberry-spinach-salad-with-feta/#comments Mon, 01 Jun 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7277

Need more ways to use your bumper crop of summer berries? This Strawberry Spinach Salad is my hands-down summer favorite! Strawberry picking has to be one of my favorite events of summer. I’m always so jealous of those people who get to do it so much earlier than we do here in Minnesota. But make...

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Need more ways to use your bumper crop of summer berries? This Strawberry Spinach Salad is my hands-down summer favorite!

Strawberry Spinach Salad with Feta

Strawberry picking has to be one of my favorite events of summer. I’m always so jealous of those people who get to do it so much earlier than we do here in Minnesota. But make no mistake, I use the time I spend waiting to get my line-up of recipes ready to go, and they are worth the wait: Strawberry Layer CakeStrawberry Rhubarb Muffins and Strawberry-Kiwi Daiquiris are just the beginning. I’m adding a new one this year:  Strawberry Spinach Salad with Feta Cheese.

Summer salads are my favorite, and strawberries are the star in this one. And when they are freshly picked and juicy, center stage is exactly where they should be.  After all, with ingredients and greens so fresh, you don’t need to add much to them; they shine all on their own. One of my favorite things about the salad is the dressing. It’s made with just a few ingredients (4 if you’re counting), but the mashed strawberries are really what take this to a whole new level of deliciousness. Toss in the salty feta, crunchy pecans and crisp spinach, and it’s pretty much salad heaven. What’s not to love about that?

Want to make it a meal? Top it with grilled chicken, pour a glass of sauvignon blanc and you’re in business. Easy, flavorful and delicious. Summer eating at its best!

Strawberry Spinach Salad with Feta
 
Prep time
Total time
 
Recipe type: Sides and salads
Serves: 4-6
Ingredients
  • 1 pound strawberries, hulled and sliced, divided
  • 1 tablespoon sugar
  • 3 tablespoons balsamic vinegar
  • ½ cup olive oil
  • 1 (9-ounce) bag baby spinach
  • 1 cup feta cheese crumbles
  • ½ cup candied pecans
  • Pepper to taste
Instructions
Dressing:
  1. Mash ¾ cup of sliced berries in a small bowl. Add the sugar and balsamic vinegar and whisk together. Add the olive oil and whisk to incorporate. Set aside.
To Assemble Salad:
  1. Place spinach in a large salad bowl. Top with feta cheese and candied pecans. Toss with desired amount of dressing. Season to taste with black pepper.
  2. Serve immediately.
Notes
Dressing will keep for 2-3 days in refrigerator.

More ways to savor your summer strawberries!

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

Chicken Strawberry Salad with Avocado Poppy Seed Dressing

Chicken Salad with Strawberries with Avocado Poppy Seed Dressing

Balsamic Roasted Strawberries

Balsamic Roasted Strawberries

This post, Strawberry Spinach Salad with Feta, first appeared on Garnish with Lemon.

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