July 2019 Recipes

July 2019 Recipes

Melon Salad from Julie Courtney

1 cantaloupe

1 honeydew melon

1 yellow-skin melon

½ seedless watermelon

2 ½ cups Pinot Grigio wine

Mint leaves, chopped

Bring wine to a boil and simmer for about 5 minutes. Let cool. Cut four melons into bite-size pieces or balls. Mix all ingredients, refrigerate and enjoy.

Chicken Caesar Sandwiches from Julie Courtney

1 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

2 garlic cloves, finely grated

2 tablespoons, plus 2 teaspoons, fresh lemon juice

2 teaspoons ground black pepper, plus more

1/3 cup, plus 2 teaspoons extra- virgin olive oil, plus more for grill

6 tablespoons mayonnaise

¼ cup chopped cornichons

Kosher salt

4 large skinless, boneless chicken thighs

4 buns

1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped

1 cup basil leaves, torn if large

Whisk mustard, Worcestershire, garlic, 2 Tbsp lemon juice and 2tsp pepper in a medium bowl. Stream 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons, season dressing with salt. Set aside.

Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.

Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.

Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp oil and 2 tsp lemon juice in a medium bowl to combine; season with salt and pepper.

Spread reserved dressing over cut sides of each bun. Assemble sandwiches with bun, chicken, and fennel salad.

Creamy Horseradish Dressing from Ann Baldwin

1 cup sour cream

¼ cup mayonnaise

1/3 cup Dijon mustard

1 tablespoon prepared horseradish

½ teaspoon grated lemon zest

1 tablespoon lemon juice

1 clove garlic, pressed

½ teaspoon red pepper flakes

2 tablespoons milk

3 tablespoons dry white wine

Combine first 8 ingredients in a small container.  Refrigerate for several hours to allow flavors to incorporate.  Prior to serving, mix in milk and wine to the desired consistency. 

Lemon Cumin Dressing from Ann Baldwin

1 cup olive oil

1 small clove garlic, crushed

2/3 cup fresh lemon juice

2 teaspoons ground cumin

2 tablespoons honey

3 tablespoons fresh oregano leaves, or 1 Tablespoon dried oregano

1 ½ teaspoons salt

½ teaspoon white pepper

1/8 teaspoon cayenne pepper

Combine ingredients in a blender or food processor until well mixed. Good on a turkey salad.

Royal Rosemary Butter from Ann Baldwin

½ cup unsalted butter, softened

3 teaspoons fresh rosemary leaves, removed from stem

2-3 cloves garlic, minced

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

¼ teaspoon red pepper flakes

Salt to taste

Combine all ingredients and chill before serving. This is great dabbed on potatoes as well as steak, chicken, or fish. 

Cranberry Butter from Ann Baldwin

1 cup unsalted butter, cut in pieces, softened

¾ cup cranberries

6 Tablespoons powdered sugar

2 teaspoons grated lemon zest

Coarsely chop cranberries with sugar and lemon zest. Add butter and blend until mixture is combined, but slightly chunky. Cover and chill. Bring to room temperature before serving.

Cucumber Mint Sauce from Ann Baldwin

12 ounces Greek yogurt, strained

1 cup cucumber, peeled and coarsely grated

¼ cup fresh parsley

¼ cup fresh mint leaves, chopped

1 Tablespoon fresh lime juice

½ teaspoon salt

Combine the yogurt, cucumber, parsley, mint, lime juice, and salt in a bowl and mix well.  Cover and chill for 2- 3 hours to allow flavors to meld.       

Basil-Parmesan Butter from Ann Baldwin

1 cup unsalted butter, softened

½ cup fresh basil, chopped

4 cloves garlic, minced

2 Tablespoons freshly grated Parmesan cheese

Salt to taste

Combine all ingredients in a food processor and chill before serving. Great with fresh vegetables.

Olive Oil Dipping Sauce Made with Dried Herbs from Lana Andrews

Mix 1 teaspoon lemon juice with ½ cup olive oil.

Mix 2 teaspoons basil, parsley, thyme, oregano and minced garlic in a small bowl.

Add to this mixture ½ teaspoon black pepper and ¼ teaspoon red pepper/cayenne.

Stir all the above ingredients together and pour olive oil/lemon juice mixture over the herb/spice mixture.  Serve with warm, crusty bread cubes.

 Caramelized Brownies from Dixie Kelly

Adapted from Paula Deen

1 package brownie mix (I use Ghirardelli)

4 tablespoons butter

1 cup pecans

1 cup firmly packed light brown sugar

Preheat oven to 325°. Prepare brownie mix according to package directions. Pour batter into greased 9 x 13 inch pan. Melt butter in small saucepan. Add pecans and sugar, stirring until sugar dissolves. Spread caramel mixture over brownie batter.  Bake 30 minutes or until brownies begin to pull away from sides of the pan.

Watermelon Salsa from Lana Andrews

2 cups seedless watermelon, finely chopped and drained

½ cup peeled cucumber, finely chopped

½ cup red onion, finely chopped

¼ cup red pepper, finely chopped

¼ cup cilantro or parsley, minced

1 jalapeno pepper, seeded and minced

1 tablespoon fresh basil, minced

1 tablespoon fresh mint, minced

Toss all the above ingredients together in a large bowl. Mix together 2-3 tablespoons honey with 1-2 teaspoons of lime juice, drizzle over the mixture, and gently toss. Refrigerate for 1 hour. Serve with chips.

Roasted Garlic and Olive Oil Dipping Sauce from Lana Andrews

Place 8 garlic cloves in foil – drizzle with olive oil and bake @ 350 degrees until soft – approx. 30 minutes. (Use more garlic if cloves are small.)  When the garlic cools, process it with ½ cup olive oil in a blender.

1 tablespoon parsley

½ teaspoon each of basil, oregano, garlic powder, and onion powder

¼ teaspoon sea salt

1/8 teaspoon paprika

Pinch of thyme, black pepper and cayenne pepper

Combine the fresh herbs and spices in a small bowl and gently mix. Pour warmed olive oil over the mixture.  Gently stir and serve with warmed crusty bread cubes. You can add larger amounts of your favorite fresh herbs. Experiment with different tastes and enjoy!!