Recipe Free For All — Share Your Hot Weather Favorites
July 17th, 2010 | 
Author: Here it is…time for another Recipe Free For All.
Here in Indianapolis it is hot, hot, hot. That leads me to ask…what are your favorite hot weather treats?
Anyone have a recipe for homemade ice cream? Hot weather always makes me think of homemade ice cream. When I was a child we used to visit my father’s parents in Oklahoma. There it was a tradition to make homemade ice cream when the weather was hot. I still think about making ice cream when the weather is hot.
I find myself cooking outside on the grill more during hot weather too. It’s hot out there, but at least the heat from cooking stays outside. Anyone have a favorite bbq recipe they want to share?
Here’s one of my faves:
BBQ Boneless Chicken Thighs
1 package boneless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
1/4 teaspoon salt
dash pepper
1/4 cup white wine
1 bunch green onions sliced (onion part plus about 1 inch green part)
2 teaspoons chopped garlic
Mix all ingredients except for chicken thighs together in small bowl. Pour into large plastic bag. Add chicken thighs. Put bag containing marinade and chicken thighs in refrigerator several hours or overnight.
When ready to grill prepare fire in bbq grill. When fire is ready remove thighs from the marinade. Cook over hot coals or gas fire until thighs are cooked through. We like these with white rice or canned peaches.
Posted in Saturday Recipe Free For All
Looove recipes for the seasons. There’s a recipe for my never-fail lasagne on my blog http://www.maidinaustralia.com (as you can see it’s a bit long, so can’t type it all in again here).
One thing my kids always love in cold weather is a good roast – pork or chicken preferably – with all the trimmings. And a self-saucing pudding for dessert. Luckily they can afford the calories!
When I was a kid, one of our favorite family treats was hand-cranked, homemade vanilla ice cream with fresh sliced peaches or strawberries. Nothing will ever taste that good!
Easy Ice Cream
1 quart half-and-half
1 can (14 oz.) Sweetened Condensed Milk (not evaporated milk)
2 1/2 teaspoons vanilla extract
BEAT half-and-half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm. Or, use ice cream maker, freezing according to manufacturer’s directions.
VARIATIONS:
FOR CHOCOLATE CHIP ICE CREAM: Add 1 cup Semi-Sweet Chocolate Mini Morsels halfway through freezing period. Continue freezing as above.
FOR FRUIT-FLAVORED ICE CREAM: Use 3 cups half-and-half, 2 to 3 cups fruit pulp, 1 (14-ounce) can Sweetened Condensed Milk, and 1/2 cup granulated sugar; omit vanilla extract. Freeze as above.
NOTE: If using sweetened frozen fruit, omit sugar.
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Vanilla Ice Cream
2 cups heavy cream, well chilled
1 cup whole milk, well chilled
3/4 cup sugar
2 teaspoons vanilla extract
Combine all ingredients, stirring until the sugar is dissolved. Freeze in an ice cream maker according to the manufacturer’s instructions.
Note: Most ice cream makers produce soft-serve ice cream which you can firm, if desired, by placing it in your refrigerator’s freezer in an airtight container for about 2 hours.
Variations:
As stated, the basic vanilla ice cream recipe becomes any flavor you want.
Chocolate Ice Cream Recipe: Add 1/2 cup chocolate syrup to the quick recipe. Or add 5 ounces of finely chopped melting chocolate to the custard recipe while cooking.
Strawberry Ice Cream Recipe: Add 1/2 cup mashed, ripe, fresh strawberries to either recipe during the last 5 to 10 minutes in the ice cream maker, just long enough to be well incorporated.
Pistachio Ice Cream Recipe: For either recipe, cut the vanilla extract in half and add a drop of green food coloring, if you like. Stir in 1 cup of finely chopped pistachio nuts by hand when the ice cream is finished in the maker.
Vanilla Bean Ice Cream Recipe: (The only thing better than a homemade vanilla ice cream recipe is a homemade vanilla ice cream recipe with vanilla bean.) Use the custard base. Split one vanilla bean and scrape out the seeds. Add the seeds and bean to the cream/milk mixture while cooking but remove the bean pod before combining the egg and cream mixtures. Leave the seeds.
Mint Chocolate Chip Ice Cream Recipe: For either base, substitute 1/2 teaspoon mint extract for the vanilla extract. Add 1/2 cup small or chopped chocolate chips during the last 5-10 minutes in the ice cream maker.
BBQ chicken recipe sounds great. I might even try it tonight. I like that all the ingredients are things I normally have on hand.
I live in the Pacific Northwest. Right now it’s Dungeness crab season and my husband has been going crabbing. Crab cakes are typically high in fat and calories, so I developed this recipe as a reduced fat/lower calorie option. I made these last night and gave some to a neighbor who asked me for the recipe, so I had it handy.
Cara’s Crab Cakes
2 cups crab meat
1/8 cup chopped parsley
½ cup diced onion
2 tsp Old Bay seasoning
1/3 cup light mayo
1 egg
1 T lime juice
2/3 cups Panko* – divided
2 T olive oil
Combine the first seven ingredients (crab thru lime juice) and ½ of the Panko (1/3 cup) in a bowl and mix well. Form crab mixture into patties. Dredge both sides of patties in the remaining 1/3 cup of Panko. Heat olive oil. Fry crab cakes on low medium heat until golden brown, turning only once (cakes are fragile). Cook time approx. 10 minutes total. Makes 6 – 8 crab cakes.
* Panko is Japanese bread crumbs. You can substitute regular bread crumbs, but they’re not as good. Panko browns so much better.
The chicken sound very tasty!
Hi BVS!! Miss visiting here! Its been so hot, that its hard to go on the computer with the heat from it. We now got one room AC and awwww! So I get to go on my laptop a bit longer so I can come visit the blogs.
We don’t dare turn on the oven in the summer, LOL. We been doing alot of grilling and I prefer chicken so this is perfect because I so need a new recipe and this sounds yum! Thanks, I shall report back on how it goes this week.
If it wasn’t so hot, I’d be recommending so many of these easy and yummy casseroles from Ore-Ida potatoes (frozen) here’s the link if any of you are turning on that oven! Cuz its worth it. http://www.oreida.com/recipes/default.aspx
I haven’t made these in a while, but so have to. Love them: (I put in foil and put on the grill to cook as if its the oven)
Stuffed Zucchini Boats
Ingredients
* 1 pound lean ground beef
* 1 large onion, chopped
* 1/2 cup minced fresh parsley
* 1/2 cup tomato sauce
* 1/4 cup shredded Parmesan cheese
* 1 egg, lightly beaten
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 6 medium zucchini (6 to 8 inches)
* 1 cup water
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside.
* Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half.
* Place in two ungreased 13-in. x 9-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender. Yield: 6 servings.