This light and delicious summer meal serves 6.

Ingredients for Chicken:

6 x 5oz boneless skinless chicken breasts
juice and zest of 1 lemon
juice and zest of 1 lime
juice and zest of 1 orange
1/4 cup extra virgin olive oil
salt and pepper to taste

Ingredients for Minted Fruit Salsa:

1/8 cup small diced mango fresh
1/8 cup small diced pineapple fresh
10 strawberries small diced
1/8 cup small diced honey dew melon
1/8 cup small diced cantaloupe melon
1/8 cup fresh blue berries
1/8 cup chiffonade fresh mint

Method:

Place all ingredients for chicken into a zip lock bag and refrigerate for 4 hours.

Incorporate all ingredients for salsa gently and refrigerate. Preheat BBQ to medium high heat.

Remove chicken from marinade and grill till done. Discard marinade. Top with minted fruit salsa.

Enjoy!

This mouth-watering steak dish is guaranteed to please the taste buds. 

Serves 4 people

Ingredients:

4 x8 oz striploin steaks cleaned and trimmed
2x red onion slices 1/4″ thick slices left in tack
4x portobelo mushrooms ribs removed
4x Roma tomatoes sliced 1/4″ thick
8x thin slices provolone cheese salt and pepper to taste extra virgin olive oil

Method:

Preheat BBQ to high heat. Season steaks with salt and pepper. Drizzle red onion slices, portobelo mushrooms and Roma tomatoes with olive oil and season with salt and pepper. Grill onions, mushrooms, and tomatoes then set aside. Grill steaks a little less than desired. Example if you would like medium rare, cook to rare. Layer in this order on steaks, tomato, onion, mushroom then provolone cheese. Place steaks on a warm part of grill for a few minutes just to allow cheese to melt slightly.

Enjoy!!

A classic lamb recipe that’s guaranteed to please. Remember, when roasting lamb, it’s important not to over-cook it. Lamb has a delicious flavor and is naturally tender. For best results make sure it’s still a little pink inside.

1 boneless leg of lamb approximately 4 lbs

Stuffing:

Small can artichoke hearts
1/4 cup sun-dried tomatoes
1 roasted red pepper
6 pitted kalamata olives pitted and sliced in halves
4 cloves roasted garlic

Marinade:

3 tbsp plain yogurt
2 tsp ground tumeric
1 tsp ground cardamon
1 tsp fresh grated ginger
1 tsp smoked paprika
2 cloves garlic minced
salt and pepper to taste

Method:

Trim off excess fat and make diagonal slits on outside of lamb. Incorporate all ingredients for stuffing together in a bowl and then spread evenly to inside of lamb. Tie firmly together with butchers twine. Apply marinade to outside of lamb ensuring not to miss the slits. Refrigerate 1hour. Insert rotisserie spit and preheat BBQ to low heat. Roast approximately 2 hours or until temperature on an instant read thermometer reads 60 degrees C . With remaining marinade baste every 20 minutes. When finished remove lamb leg from spit and rest 10 minutes before slicing.

Nothing says summer like a delicious barbecued meal. Why not shake things up and try some lamb? This delicious recipe combines healthy ingredients like garlic, fresh herbs, and olive oil.

4 lamb chops 1″- 1 ½ “ thick
4 cloves garlic
2 tbsp olive oil
1 tsp finely chopped dried oregano
1/2 tsp coarse salt
3/4 cup Feta cheese

Method:

Smash garlic and add olive oil into a bowl and add salt. Combine well. Then add Feta cheese to the mix, until it forms something of a crumbly paste. Grill lamb chops on one side. Flip lamb and scoop cheese mixture onto lamb and continue cooking until done. Rest 5 minutes before serving. Serve with a Greek Salad or grilled vegetables.

Meat doneness chart:

Rare 45 degrees C
Medium Rare 50-55 degrees C
Medium 60-63 degrees C
Well Done 71 degrees C

We’d like to think we’ve seen the last snow for the season, what with it being May and all. But let’s not take any chances, shall we? Everyone think warm, tropical thoughts. We’ll start with this wonderful Hawaiian Crisp from our own Simply Elegant kitchen. Hot enough for cool evenings but with just enough cool factor for when it gets hot. It’s the perfect, all season treat!

Serves 6

Ingredients:

6 x ½” slices pineapple rings
2 cups prepared whole cranberry sauce
½ cup sweetened coconut
1 cup all purpose flour
½ cup brown sugar
½ cup unsalted butter at room temperature
½ teaspoon cinnamon

Method

Preheat oven to 350 degrees F. In a 8″ x 8″ baking dish shingle pineapple rings. Spread whole cranberry sauce evenly over pineapple rings. In a separate bowl add remaining ingredients and blend with a pastry blender or your hands until thoroughly incorporated. Spread evenly over top and bake for approximately 45 minutes.

Enjoy!!

This delicious salad is easy to make and a little slice of heaven on the taste buds.  

Serves 4

Ingredients:

8 slices Roma tomatoes ½” thick 8 slices Japanese eggplant ½” rounds 4 slices goat cheese ½” thick 12 slices yellow zucchini on a bias ½” thick 1 green pepper seeded and quartered 4 slices red onion cut into ½” rounds salt and pepper to taste 2 tbsp fresh basil julienne ½ cup Italian dressing

Method:

Lay out eggplant into a colander and sprinkle with a little salt. Allow to sit for about 20 minutes. This removes bitterness in eggplant.  Starting with eggplant lay out onto 4 salad plates.  Next stack tomato, zucchini, red onion, green pepper then goat cheese.  Repeat with remaining ingredients.  Drizzle with Italian dressing.  Top each with fresh basil

Enjoy.

Beer Can Chicken

1 whole chicken
1 can beer
Spice Rub

1/4 cup paprika                       
3 tbsp. chili powder
3 tbsp. salt
2 tbsp. dried coriander
2 tbsp. garlic powder              
2 tbsp. sugar
1 tbsp. black pepper                
1 tbsp. dried basil
1 tsp. dried thyme                    
1 tsp. dried oregano
1 tbsp. ground cumin               
1 tbsp. cayenne pepper

Preheat BBQ for indirect cooking (light only one side). Combine ingredients for spice rub. Rub generously over entire surface of chicken. Open beer can and pour out half (or drink half). Put remaining spice rub into can and insert can in bottom of chicken. Prop chicken upright on grill away from direct heat. Cook until internal temperature is 180F. Use care in removing can.

Talk about totally tasty. Our No Fuss Marinated Salmon Salad is not only a healthy and delicious meal – it’s super easy to make.   Don’t forget to compost any salad ends and table scraps.

Ingredients:

1 pound thin sliced fresh salmon
Marinade:
1 tbsp white sugar
2 ½ tbsp sea salt
1 cup lemon juice
½ cup red wine vinegar
1/4 tsp black pepper
1/4 cup olive oil
1 clove minced garlic
1/4 cup fine diced red onion
2 tbsp chopped cilantro
1/4 tsp ground cumin
2 Roma tomatoes small diced
½ pound mesclun mix

Method:

In a non metallic container, dissolve sugar, salt, in lemon juice and red wine vinegar. Season with pepper and ground cumin. Stir in Olive oil, garlic, onion, tomato and cilantro. Gently mix in salmon. Cover and refrigerate 4 hours.

To serve, drain excess liquid from salmon and reserve remainder of marinade. Divide mesclun mix onto 4 plates. Divide salmon and marinade ingredients atop salads.

Enjoy!!

I know. You’re wondering “where has the year gone?” But here we are again. It’s April, so of course it’s “Sweet Potato Month.” A fresh alternative to the potato or, “potatoe,” for Dan Quayle fans, sweet potatoes are actually loaded with nutrients. And although they are called a potato, they’re really only distantly related. So which is better? We’ll always vote for the vegetable that goes well with marshmallows…

Candied Sweet Potato Casserole

Yield 4 servings

Ingredients:

6 sweet potato peeled
3/4 cup brown sugar
½ tbsp orange zest
juice of 1 orange
2 tbsp unsalted butter
salt and pepper to taste
1 cup mini marshmallows

Method:

Preheat oven to 325 degrees F. Slice sweet potato into 1/4″ rounds. Shingle into casserole dish.
Sprinkle brown sugar and orange zest over top and dot with butter. Pour juice of 1 orange over
top. Season with salt and pepper. Cover and bake for approximately 45 minutes. Uncover and
raise temperature of oven to 400 degrees F spread marshmallows over top and place in oven for
approximately 5 minutes. Allow 5 minutes to cool slightly before serving.

Enjoy!!

In this season of hope and renewal, as the world re-emerges from its cold slumber, we celebrate and come together with family and friends. This simple but delicious recipe may well become a treasured classic in your Easter or Passover holiday dinner. Happy Spring – and may the season bring you closer to those you love. 

 Stuffed Cornish Hens

Serves 4

Ingredients:   

4x 1 pound Cornish hens
½ cup dried brown rice
½ cup small diced celery
½ cup small diced carrot
1cup small diced onion
½ cup melted butter
2 granny smith apples medium dice
½ cup dried cranberry

Preparation:

Place rice in a pot and add water as called for in directions.
Season with salt and pepper.
Bring to a boil, then to a simmer. Cook till done then allow to cool.
Saute onion, celery and carrot in 1/4 cup of melted butter until translucent. Allow to cool.
Incorporate rice with cooled cooked vegetables.
Add diced apple and dried cranberries to this mix.
Fill cavity of Cornish hens with mix.
 Preheat oven to 375 degrees F.
Season Hens with salt and pepper, thyme and a sprinkle of paprika.
Roast, loosely covered for 30 minutes.
Remove cover and roast for 45-60 minutes or until done.
Baste with remaining melted butter during the last 30 minutes of roasting.

Enjoy!!