Garnish with Lemon http://www.garnishwithlemon.com Enliven your family meals Wed, 29 Jul 2015 12:35:33 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Vodka and Elderflower Lemonade http://www.garnishwithlemon.com/vodka-and-elderflower-lemonade/ http://www.garnishwithlemon.com/vodka-and-elderflower-lemonade/#respond Mon, 27 Jul 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7412

Summer’s not over yet! Change up your traditional cocktail of choice and sip on a refreshing Vodka and Elderflower Lemonade. It’s the end of July, but I’m refusing to look at the back to school section at Target. We don’t start school until September 8th this year, which means summer is still in full swing, and...

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Summer’s not over yet! Change up your traditional cocktail of choice and sip on a refreshing Vodka and Elderflower Lemonade.

Vodka and Elderflower Lemonade

It’s the end of July, but I’m refusing to look at the back to school section at Target. We don’t start school until September 8th this year, which means summer is still in full swing, and I’m going to enjoy every single minute of it. The weather has been ultra sultry in Minneapolis lately. But instead of complaining about it, we are finding different ways to beat the heat. And one of them is this delicious Vodka and Elderflower Lemonade.

Now it’s no secret that we are big fans of elderflower liqueur as evidenced here and here. If you haven’t tried it yet, it seriously needs to be in your shopping cart the next time you go to the liquor store. And since we have three tasty ways for you to enjoy it, your worries about using the whole bottle have just disappeared!

Elderflower liqueur adds just enough flavor to take a classic vodka lemonade and turn it into a fancy drink. Fancy drinks that are easy? What more could a girl ask for?

TIP: Splurge on some fresh squeezed lemonade at your grocery store. When you only have four ingredients in a drink, only use the best as it definitely makes a difference.

So take that, school supply lists! We’re making the most out of summer, and we’ll get to buying all the school stuff in good time. Just not yet. I’m still in full time summer mode and loving every second of it. Follow us on Instagram and see for yourself!

Vodka and Elderflower Lemonade

Vodka and Elderflower Lemonade
 
Prep time
Total time
 
A refreshing twist on a classic cocktail.
Author:
Recipe type: Drinks
Serves: 1
Ingredients
  • 3 ounces vodka
  • 2 ounces elderflower liqueur
  • 4 ounces freshly squeezed lemonade
  • Club soda
  • Lemon slices for garnish
Instructions
  1. Place ice in a highball glass. Add vodka, elderflower liqueur and lemonade. Stir to combine.
  2. Top with club soda and garnish with a lemon slice. Serve immediately
 

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Grilled Peppers with Goat Cheese http://www.garnishwithlemon.com/grilled-peppers-with-goat-cheese/ http://www.garnishwithlemon.com/grilled-peppers-with-goat-cheese/#comments Wed, 22 Jul 2015 13:15:54 +0000 http://www.garnishwithlemon.com/?p=3536

The grill isn’t just for dinner! Use it for appetizers, too, with this easy Grilled Peppers with Goat Cheese recipe! I’m not sure what the weather is like where you live, but the most recent summer weather we’ve been having has been absolutely glorious. And now that baseball is almost over I am loving our evenings...

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The grill isn’t just for dinner! Use it for appetizers, too, with this easy Grilled Peppers with Goat Cheese recipe!

Grilled Peppers with Goat Cheese

I’m not sure what the weather is like where you live, but the most recent summer weather we’ve been having has been absolutely glorious. And now that baseball is almost over I am loving our evenings on the patio soaking in the heat and sun. I can’t justify being inside when it’s nice out, much less spending time over the stove. God bless the grill. We (read: Kevin) grill every night we can during the summer.  This Grilled Chicken Caesar Salad, and Sausage Wraps are just a few of our family favorites. Have you ever grilled avocado? If you haven’t, you should.

But the grill isn’t just for dinner, we use it for appetizers too!  And today we are talking peppers. And goat cheese. Grilled Peppers with Goat Cheese to be exact. If you are a regular reader, you have probably figured out my love affair obsession with goat cheese, so the filling shouldn’t be a surprise.  I mean, what’s not to love about the great tang of goat cheese? And it pairs perfectly with the grilled peppers.  I love a grilled pepper that is still a little crisp when you take a bite. It’s a perfect balance to the gooey, melty goat cheese. Add some herbs, a squeeze of lemon juice, and you have a super easy, colorful appetizer on your hands. And you didn’t have to spend a lot of time in the kitchen. Clean the peppers, make the filling and your appetizer is prepped before 9 am. That is a winner for me. I love, love, love anything that can be done ahead of time.

So slow down and enjoy the sunshine. Have the neighbors over, uncork a bottle of wine and serve some grilled peppers with goat cheese. Summer is going waaaay too fast. The kids will be back in school before we know it. And I’m nowhere near ready for that. 

Grilled Peppers with Goat Cheese

 

Grilled Peppers with Goat Cheese
 
Prep time
Cook time
Total time
 
Recipe type: Appetizers
Serves: 12
Ingredients
  • 8 Mini Peppers, seeded and sliced in half
  • Olive oil or grapeseed oil for brushing peppers
Goat Cheese Filling:
  • 6 ounces goat cheese
  • 6 ounces light cream cheese
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • ½ tablespoon fresh lemon juice
  • salt and pepper to taste
Instructions
To make the peppers::
  1. Preheat grill to medium high heat. Brush skins of peppers with olive oil or grapeseed oil and set on platter.
To make the filling:
  1. Mix cheeses and herbs together until light and fluffy. Mix in lemon juice, season to taste with salt and pepper. Spoon filling into peppers and grill over medium high heat for 5-7 minutes or until cheese is melted and skin is slightly blistered. Serve immediately.

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Sriracha Grilled Cauliflower http://www.garnishwithlemon.com/sriracha-grilled-cauliflower/ http://www.garnishwithlemon.com/sriracha-grilled-cauliflower/#comments Mon, 20 Jul 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7481 This flavorful Sriracha Grilled Cauliflower is sure to turn cauliflower foes into raving fans after just one bite. I’m always amazed at the transformation of raw vegetables after they have been grilled. It’s almost like they become an entirely different beast. The high heat of the grill brings out their natural caramelization. Add a bit...

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This flavorful Sriracha Grilled Cauliflower is sure to turn cauliflower foes into raving fans after just one bite.

Sriracha Grilled CauliflowerI’m always amazed at the transformation of raw vegetables after they have been grilled. It’s almost like they become an entirely different beast. The high heat of the grill brings out their natural caramelization. Add a bit of smoky char from the flames, and some of the least loved veggies become crowd pleasers. Take cauliflower, for example. Often relegated to veggie trays, this plain, white veggie is neither offensive nor truly desirable. But toss it on the grill and baste it with Stubb’s Texas Sriracha Anytime Sauce, and Sriracha Grilled Cauliflower becomes the side dish you can’t get enough of.

I don’t know about you, but side dishes sometimes stump me. I go to the farmer’s market or grocery store and come back with armloads of beautiful produce. But that’s where my good intentions sometimes lose steam. I find myself falling back into the same recipes I always make or trying to make something harder than it needs to be. This Sriracha Grilled Cauliflower couldn’t be simpler to put together, thanks to Stubb’s Texas Sriracha Anytime Sauce and a smokin’ hot grill. The sauce’s blend of chili peppers, garlic and cane sugar ensures that each bite is spicy with just a little bit of sweet – ideal for a blank canvas like cauliflower.

Pat and I were fighting each other for the last bites of this flavor-packed recipe. Don’t say you haven’t been warned.

Sriracha Grilled Cauliflower

Sriracha Grilled Cauliflower
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • Salt and pepper
  • ½ cup Stubb's Texas Sriracha Anytime Sauce, divided
Instructions
  1. Preheat grill to medium high heat.
  2. Toss together cauliflower and olive oil in a large bowl. Season with salt and pepper.
  3. Place cauliflower on grill pan and grill for 10 -12 minutes, turning every 3-4 minutes. Baste cauliflower with ¼ cup Stubb's Texas Sriracha Anytime Sauce. Grill for another 3 minutes and turn cauliflower. Baste with remaining sauce and continue cooking for an additional 3 minutes or until tender throughout. Serve immediately.
Disclosure: This post was sponsored by Stubb’s Legendary Bar-B-Q. As always, all opinions are our own. Thanks for supporting the companies that make Garnish with Lemon possible. 

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Antipasto Salad with Red Wine Vinaigrette http://www.garnishwithlemon.com/antipasto-salad-red-wine-vinaigrette/ http://www.garnishwithlemon.com/antipasto-salad-red-wine-vinaigrette/#comments Wed, 15 Jul 2015 11:53:10 +0000 http://www.garnishwithlemon.com/?p=4585

Looking for a substantial salad for a BBQ? This easy Antipasto Salad is packed with meat and veggies and fits the bill perfectly! I can never have too many salad recipes in my files for the summer.  They are easy to make ahead of time and keep me out of the kitchen at dinner. Win-win,...

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Looking for a substantial salad for a BBQ? This easy Antipasto Salad is packed with meat and veggies and fits the bill perfectly!

Antipasti Salad with Red Wine Vinaigrette

I can never have too many salad recipes in my files for the summer.  They are easy to make ahead of time and keep me out of the kitchen at dinner. Win-win, right? And this Antipasto Salad with Red Wine Vinaigrette is no exception. Packed with meat and veggies, and dressed in a tasty red wine vinaigrette; this salad is substantial enough for a light meal on its own or a great addition to a summer BBQ. After all, who doesn’t need a go to vinaigrette in their back pocket for easy summertime meals?

I took a little different twist when creating this salad because I know my daughter. You see, Greta eats salads, but doesn’t love them. So for her, I made this Antipasto Salad with Red Wine Vinaigrette. It has all of the good things that she loves, like pepperoni, tomatoes, olives, salami, and artichoke hearts. Well, ok, the artichoke hearts might be a stretch, but she happily eats them when they are coated with this delicious Red Wine Vinaigrette. And I still served it over a bed of Romaine lettuce, so I know she’s getting her greens, too.

Antipasti Salad with Red Wine Vinaigrette

Antipasto Salad with Red Wine Vinaigrette
 
Prep time
Total time
 
Recipe type: Sides and salads
Serves: 6-8
Ingredients
Vinaigrette:
  • ¼ cup Pompeian Red Wine Vinegar
  • 1 teaspoon dried oregano
  • ¾ teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ cup Extra Virgin Olive Oil
Antipasto Salad:
  • ½ cup bottled roasted red peppers, coarsely chopped and drained
  • 1 (7-ounce) jar pitted Kalamata olives, drained
  • 1½ cups canned, chopped artichoke hearts, drained
  • ¼ cup sliced red onion
  • ½ cup Genoa salami, cut in matchsticks
  • ¼ Cup pepperoni, cut in matchsticks
  • ½ cup Provolone cheese, cut in matchsticks
  • 1 cup grape tomatoes, halved
  • Romaine leaves for serving
Instructions
To make the vinaigrette:
  1. Place the vinegar, oregano, mustard, garlic, salt and pepper in a bowl and stir together. Gradually add the olive oil and whisk to thoroughly combine. Set aside until needed. (You will have extra.)
To make the Antipasto Salad:
  1. Make sure that the roasted red peppers, artichoke hearts and Kalamata olives are well-drained. Place them in a large bowl. Add the red onion, meats, cheese and tomatoes, Stir gently to combine. Add ¼ cup Red Wine Vinaigrette and coat the antipasto salad. If needed, add more dressing to get to desired taste.
  2. Serve over a bed of romaine leaves.

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Sweet and Spicy Peanut Noodle Salad http://www.garnishwithlemon.com/sweet-and-spicy-peanut-noodle-salad/ http://www.garnishwithlemon.com/sweet-and-spicy-peanut-noodle-salad/#comments Mon, 13 Jul 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7471

Summer nights don’t get much better than dining al fresco with a make ahead Sweet and Spicy Peanut Noodle Salad and a cold glass of Sauvignon Blanc. Make ahead dinners have saved my hide more than once this summer. With baseball games and practices 3-4 nights a week, an easy dinner has become a necessity...

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Summer nights don’t get much better than dining al fresco with a make ahead Sweet and Spicy Peanut Noodle Salad and a cold glass of Sauvignon Blanc.

Sweet and Spicy Peanut Noodle Salad

Make ahead dinners have saved my hide more than once this summer. With baseball games and practices 3-4 nights a week, an easy dinner has become a necessity in our house. This Sweet and Spicy Peanut Noodle Salad fits the bill perfectly and has quickly become a family favorite.

What’s great about this salad is you can make it ahead of time and serve it cold or at room temperature. How’s that for versatility? Filled with peanuts, soy sauce, sesame and fresh veggies, it’s a satisfying meatless meal that is ideal for hot summer nights. Craving a little more protein in your dinner? Toss in some grilled chicken or shrimp to round out your meal.

Sweet and Spicy Peanut Noodle Salad

Now anyone who knows me well knows that I love a good glass of wine with dinner. The clean, crisp Sauvignon Blanc from Sileni Estates is absolutely delicious with this spicy sweet noodle dish. But dinners on the go don’t always make enjoying quality wine an option. Fortunately Sileni Winery created a portable way to enjoy their award-winning Sauvignon Blanc and Pinot Noir.

The adorable Sileni NANO is an all-in-one fun (AND unbreakable AND recyclable) cup and bottle combination that goes anywhere. Perfect for picnics, tailgating or wherever you enjoy your al fresco meals. Plus the NANOs are filled with the exact same wine as the large bottles.

A quality wine in a portable package paired with a make ahead meal? Sounds like a win-win to me!

Sweet and Spicy Peanut Noodle Salad

Sweet and Spicy Peanut Noodle Salad
 
Prep time
Cook time
Total time
 
Recipe type: Sides and salads
Serves: 4-6
Ingredients
Peanut Sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon chili garlic sauce
  • ½ cup smooth peanut butter
  • ½ cup vegetable oil
Noodle Salad:
  • 8 ounces thin spaghetti, cooked al dente
  • 1 tablespoon olive oil
  • 3 green onions, thinly sliced (white and green parts)
  • 2 cups sugar snap peas
  • 1½ cups shredded carrots
  • ½ cup dry roasted peanuts
  • ½ cup chopped fresh cilantro
Instructions
Peanut Sauce:
  1. Place all ingredients in a small bowl and whisk to combine. Set aside.
Noodle Salad:
  1. Cook spaghetti al dente according to package directions and rinse with cold water. Add to large bowl and toss with olive oil so noodles don't stick to each other.
  2. Add sugar snap peas, carrots, green onions and peanuts to noodles and stir in desired amount of peanut sauce. Add cilantro and mix well. Serve cold or at room temperature.
Notes
I save a couple tablespoons of the peanut sauce and add it right before serving.
Disclaimer: This post is sponsored by Sileni Estates. All opinions are my own. Thanks for supporting the companies that make Garnish with Lemon possible. 

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Flank Steak with Chimichurri Sauce http://www.garnishwithlemon.com/flank-steak-with-chimichurri-sauce/ http://www.garnishwithlemon.com/flank-steak-with-chimichurri-sauce/#comments Wed, 08 Jul 2015 12:00:09 +0000 http://www.garnishwithlemon.com/?p=3051

Fresh herbs from the garden make this Flank Steak with Chimichurri Sauce my favorite way to eat steak in the summertime. Grilling season is in full swing in Minnesota and I am sharing one of my favorite go-to recipes for the grill: Flank Steak with Chimichurri Sauce. Flank steak is one of my favorite cuts...

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Fresh herbs from the garden make this Flank Steak with Chimichurri Sauce my favorite way to eat steak in the summertime.

Flank Steak with Chimichurri Sauce Grilling season is in full swing in Minnesota and I am sharing one of my favorite go-to recipes for the grill: Flank Steak with Chimichurri Sauce. Flank steak is one of my favorite cuts of beef (unless we are talking ribeye slathered with Gorgonzola Butter).

 My friend, Sarah, shared this recipe with me several years ago, and it has since become a staple on our summer menu. The chimichurri sauce is full of summertime flavors (think herbs, shallots, olive oil, lemon juice) and is so easy to tailor to your individual tastes and the ingredients you have on hand or in your herb garden. I love recipes that don’t require me to run to the grocery store when I am out of something.

Tip: Marinating the meat is key to keeping flank steak tender. You can marinate it as little as 4 hours and get great flavor, but 8-24 is ideal.

The chimichurri sauce does double duty in this dish serving as the marinade and dipping sauce. It’s bright, flavorful and fresh – a perfect deviation from the traditional soy marinades you see. And even though it’s green, kids love it, too. Even better? It’s great for a feeding a crowd. I can have my meal prep done ahead of time, and it’s easy to grill in large quantities. Serve it with some Crispy Smashed Potatoes and a salad, and you have a fabulous meal with a little twist on the ordinary.

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce
 
Prep time
Cook time
Total time
 
A marinade and sauce that is packed with herbs!
Recipe type: Main Dish
Serves: 4-6
Ingredients
  • 2 tablespoons minced garlic
  • ⅓ cup red wine vinegar
  • 2 shallots, minced
  • Juice of 1 lemon
  • ⅔ cup chopped fresh parsley
  • ⅔ cup chopped fresh cilantro
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup olive oil
  • 1 ¾ to 2 pounds of flank steak
Instructions
  1. In the bowl of a food processor, combine the garlic, vinegar, shallots, lemon juice, parsley, cilantro, basil, and oregano. Pulse until well blended. almost pureed. Add the black pepper, salt and crushed red pepper. Mix well. Add with olive oil in a steady stream and mix well. Remove 1 cup of the sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temp for up to 6 hrs.
  2. Season the steak with salt and pepper and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for 4 to 12 hours.
  3. Let steak come to room temperature before grilling, remove from refrigerator and set on counter for 30 minutes.
  4. Preheat grill to medium high heat.
  5. Place the steak on the hot grill and grill for 3 minutes per side. Let rest for 10 minutes before serving. Slice across the grain and serve with the reserved chimmichurri sauce.

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Grilled Vegetable and Kale Salad http://www.garnishwithlemon.com/grilled-vegetable-and-kale-salad/ http://www.garnishwithlemon.com/grilled-vegetable-and-kale-salad/#comments Mon, 06 Jul 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7417 Enjoy summer’s bountiful produce with this colorful Grilled Vegetable and Kale Salad. It’s inevitable that whenever I go to a farmer’s market that I walk away with waaaaay more produce than we need. I can’t seem to help myself; all of those bright colors and inviting textures are just too appealing to me! I may...

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Enjoy summer’s bountiful produce with this colorful Grilled Vegetable and Kale Salad.

Grilled Vegetable and Kale Salad

It’s inevitable that whenever I go to a farmer’s market that I walk away with waaaaay more produce than we need. I can’t seem to help myself; all of those bright colors and inviting textures are just too appealing to me! I may have a few recipes in mind when I go shopping, but at the end of the week, there are usually a handful of random vegetables left sitting in the fridge. Fortunately, this simple Grilled Vegetable and Kale Salad is an ideal use for that hodgepodge of veggies you may have lingering in your crisper drawer, too.

Tip: Ever tried to grill veggies and lose half of them through the grates? Invest in a grill pan or basket and never lose your produce to the flames again!

No one feels like heating up the kitchen during the summer, so the grill is our go-to method of cooking this time of year. Meaning, if it can’t be grilled or served cold or at room temperature, then it won’t be eaten. This Grilled Vegetable and Kale Salad fully fits those requirements. Warm grilled vegetables are tossed with Earthbound Farm’s Kale Italia salad, a mix of baby kale, arugula, radicchio and mizuna, then drizzled with a savory White Balsamic Vinaigrette. Vibrant colors, robust flavors, quick and easy preparation…simply put, this salad is fresh summer eating at its best!

P.S. Grab a coupon from Earthbound Farm and try their new Kale Italia blend of greens for yourself!

Grilled Vegetable and Kale Salad

Grilled Vegetable and Kale Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
White Balsamic Vinaigrette:
  • 3 tablespoons white balsamic vinegar
  • 6 tablespoons olive oil
  • 1 teaspoon coarse ground mustard
  • 1 teaspoon honey
  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
Salad:
  • 8 - 9 cups roughly chopped vegetables (I used zucchini, yellow summer squash, asparagus, mushrooms and bell peppers)
  • 3 tablespoons olive oil
  • salt and pepper
  • 2½ ounces Earthbound Farm Kale Italia greens mix (I used about ½ of carton)
Instructions
To make the dressing:
  1. Place all ingredients in a small mason jar. Secure lid and shake vigorously until emulsified.
To make the salad:
  1. Place chopped vegetables in a large bowl. Drizzle with olive oil. Toss vegetables to coat. Sprinkle with salt and pepper.
  2. Preheat grill to medium high heat. Place vegetables on grill pan. Cook for 10-12 minutes or until cooked to desired tenderness, turning occasionally.
  3. Place salad greens in a large bowl. Top with warm vegetables and toss. Drizzle with desired amount of balsamic dressing. Serve warm or at room temperature.

This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.

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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/#comments 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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