10 Delicious Summer Salad Recipes



Nothing says summer quite like a delicious and refreshing salad. Summer is all about BBQs and picnics and we have a list of 10 Delicious Summer Salad Recipes for you to try. Forget the traditional green salad and give one of these yummy recipes a try!



Strawberry Chicken Salad



Cucumber Tomato Avocado Salad



20 Minute Pasta BLT Salad



Grilled Watermelon Salad



Summer Corn Salad



Hawaiian Macaroni Salad



Doritos Taco Salad



Chicken Bacon Ranch Potato Salad



California Spaghetti Salad



Apple Cranberry & Almond Slaw



View all of our fave salad/pasta recipes here




Rolled Chicken Tacos


flautas


Rolled Chicken Tacos – Flautas


Ditch the tex-mex; make your own authentic Mexican cuisine with ease thanks to the help of the oh so fabulous Zarela Martinez! She is one of America’s top culinary professionals and a 2013 inductee into the James Beard Foundation Who’s Who of Food and Beverage in America. Her achievements as a chef, restaurateur, cookbook author, food television host, and product developer and merchandiser place her as a pioneering woman in the world of the multiplatform food personality.




View the recipe here



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Death by Chocolate and Caramel Brownies









This is not for the faint of heart…. this is not for someone if you are counting your sugars…. BUT I can promise you if you have a sweet tooth these brownies are for you!!


DEATH BY CHOCOLATE AND CARAMEL BROWNIES


INGREDIENTS


1 pound unsalted Butter

14 ounces semi-sweet chocolate chips

4 cups Sugar

8 Eggs

1 teaspoon Vanilla Extract

1 2/3 cups all-purpose Flour

pinch of Salt

Caramel topping (I melted Caramel Candies in the microwave and dumped on top)




DIRECTIONS




1.) Heat oven to 350 degrees.


2.) Grease and lightly Flour a 9 by 13 baking dish or casserole pan.


3.) Melt the Butter and 10 ounces of the Chocolate Chips over a double broiler. Remove from heat.


4.) Whisk in the Sugar, then the Eggs, one at a time.


5.) Whisk in the Vanilla.


5.) Mix in the Flour and Salt.


6.) Fold the remaining Chocolate Chips into the Batter


7.) Pour the batter into the prepared baking dish.


8.) Bake in middle of the oven for one hour.


9.) Take out and check that the middle is set. It’s probably not yet. Return to oven, checking every 10 minutes until the center is set (a knife inserted will come out clean.)


10.) After the knife comes out clean take out of oven and place the pan on a cooling rack.


11.) Take the back of a wooden spoon and poke holes into the brownie


12.) Take caramel topping (Either melted caramel candies or Caramel Ice Cream topping will work) and dump generously over the brownies.


13.) Cool completely before you slice.






Cheesy Meatball Bake

 




 

If you are looking for something quick, easy, and delicious for dinner do not look any further!! This Cheesy Meatball bake will not only make your taste buds go into overdrive BUT it is so easy to make!!

 

CHEESY MEATBALL BAKE

 

INGREDIENTS

 

1 pound ground beef
1 pound hot Italian sausage
4 cloves garlic, minced
½ cup parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup Italian bread crumbs
2 eggs
1 cup milk
24 ounces marinara sauce
2 cups mozzarella cheese

 

DIRECTIONS

 

1. Preheat oven to 425°F/220°C.


2. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.


3. Roll into 4-5 ounce meatballs. For even amounts, use a medium-sized ice cream scooper.


4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.


5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of
the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese. Cover in foil and bake at 425°F/220°C for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.


6. Garnish with parsley.


7. Enjoy!


Sloppy Grilled Cheese Taco

 




 

Calling all Taco Lovers AND Grilled Cheese lovers!! Dinner tonight just got amazing!!!! Wait until you try these amazing Sloppy Grilled Cheese Tacos!!

 

SLOPPY GRILLED CHEESE TACOS

 

INGREDIENTS

 

olive oil

1/2 red onion, diced

7 oz. beef mince

1 packet taco seasoning (OR CLICK HERE FOR HOMEMADE TACO SEASONING RECIPE)

salt and pepper

7 oz. tomato puree

4 slices white bread

2 tbsp. butter

3 1/2 oz. Red Leicester cheese, grated (plus extra for sprinkling)

3 1/2 oz. mozzarella, grated

For topping:

sliced spring onions, sliced chillies, sour cream, paprika, diced tomatoes, coriander, avocado, bacon

 

DIRECTIONS:

 

1.) Heat some olive oil in a large frying pan then add the onion and cook until soft. Add your minced beef and brown.

 

2.)  Add the taco seasoning, salt and pepper then stir until evenly coated and cook out for 2 minutes.

 

3.) Pour in your tomato puree and stir to combine. Reduce a little if necessary (you are looking for a thick spoonable consistency).

 

4.)  Take your bread slices and flatten each one with the palm of your hand. Pile up the cheese on one half of each sandwich then top with the other bread slice. Flatten as much as possible. Butter the outer edges.

 

5.)  Heat the remaining butter and some oil in a frying pan and place the sandwich down. Cook until crisp and golden on one side then flip and repeat.

 

6.)  Take the grilled cheese sandwich and lie over a rolling pin to form a taco shape. Fill with the spiced beef mince, sour cream, spring onions, chillies, paprika, tomatoes, avacado, bacon and some coriander.

 

Valentine Cones Cupcakes

 




 

Valentine Cones Cupcakes

 

INGREDIENTS

 

1 box Betty Crocker SuperMoist cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

30 to 36 flat-bottom ice cream cones

1 container Betty Crocker Whipped frosting (any flavor)

Assorted candies and decorations, if desired

 

DIRECTIONS

 

Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.

 

 Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.

 

 Frost with frosting and decorate. Store loosely covered.


Strawberry Red Wine Slushies









Strawberry Red Wine Slushies

 

 

INGREDIENTS





1 cup frozen strawberries

1 1/2 Cups red wine

4 oz. Skinny syrup

Skinny Syrup:

1/2 Cup water

12 Packets Sweet N Low or Splenda




CLICK HERE FOR DIRECTIONS

Layered Strawberry Jello Cups









Layered Strawberry Jello Cups

 

 

INGREDIENTS


5 packages of Strawberry Jello mix

Water

2 cups of Cool Whip, plus more for topping

strawberries, to top each parfait




CLICK HERE FOR DIRECTIONS

Chocolate Covered Potato Chips


potatochips


This indulgent candy is a marriage of two popular junk food staples. Crispy, salty potato chips are covered in bittersweet chocolate to produce a candy that is smooth yet crunchy, sweet yet savory, and undeniably delicious! 



Ingredients:

  • 24 ounces semi-sweet chocolate chips or chopped chocolate
  • One 16-ounce bag ridged potato chips (like Ruffles)



Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside.


2. Place the chocolate in a large microwave-safe bowl and microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.


3. Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.


4. Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over.


5. Allow the chips to sit until the chocolate is set. You can refrigerate the chips for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.


6. This candy is also easily created by purchasing Baker’s cups of chocolate and dipping the chips one at a time.






Garlicky Shrimp Alfredo Bake

 




 

If you are a shrimp lover I can not express enough that this recipe is a must try!! And the best part?? It is SOOOOOOOOOO Easy to make! (Yes before all of you grammar Nazi’s come after me I purposely put that many OOOO’s in so because it is that easy to make!!!

 




Garlicky Shrimp Alfredo Bake

 

INGREDIENTS

 




10 oz. penne

3 tbsp. butter

3 cloves garlic, minced

1 lb. medium or large shrimp, peeled and deveined

3 tbsp. chopped fresh parsley

2 tbsp. all-purpose flour

3/4 c. milk

1/4 c. low-sodium chicken broth

1 c. shredded mozzarella

1/4 c. plus 2 tablespoons shredded Parmesan

Freshly ground black pepper

2 large tomatoes, chopped (about 1 cup)

 

 

DIRECTIONS

 




Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.

Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)

Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn’t burn!).

Garnish with remaining tablespoon parsley and serve.

 

 

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