Shrimp-Smothered Steaks with Parmesan Cheese Sauce • 4 Steaks grilled to desired doneness (We love Ribeyes!) • 28 – 32 small to medium deveined shrimp, shell and tail removed • 2 Tbsp. butter • 1 Tbsp. olive oil • 1 clove garlic, minced • 1 Tbsp flour • 1 cup half and half • 1 cup grated Parmesan cheese • 2 tsp. fresh parsley 15 minutes before steaks are grilled to perfection, on a side burner, heat butter and oil in large non-stick skillet over medium-hot heat. Add garlic then shrimp and saute over medium-hot fire until shrimp are cooked (turn pink). Add flour and mix thouroughly. Add half and half and cook over low heat until mixture thickens. Add cheese and fresh parsley. Cook until melted. As steaks are served, spoon shrimp mixture over each steak on plate.
Honey Grilled Corn on the Cob
• 4 Cobs of Corn • 1/3 cup butter • 1/4 cup honey • Extra butter for spreading • Kitchen string (grillable) Soak corn with husks on in cold water for 30 to 60 minutes prior to cooking. Make a cut through the husk lengthwise to carefully pull back the husk to about one inch from the bottom and remove silk. Melt butter. Add honey to butter. Brush honey mixture over the corn. Replace the husk and wrap with kitchen string. Roast corn on the grill in the husks, turning every 5 minutes. Cook covered for 20 – 25 minutes or until tender, over medium hot coals or gas grill. Serve with extra butter.
Fresh Fruit Salad with Greek Yogurt
• 1 basket strawberries, cleaned trimmed and quartered • 1/2 fresh pineapple cut in small chunks or 1 can pineapple chunks • 1/2 cantaloupe, cut in 1” cubes (cubed) • 1 1/2 cups cubed watermelon or kiwi • 1/2 cup greek nonfat yogurt. • 1 cup mini marshmallows – optional (kids will eat it up!) Mix fruit in large bowl. Fold in yogurt (and marshmallows if desired). Note: You can exchange fruits of your choice but remember, pineapple makes the yogurt taste like whipped cream!
Garlic Cheese Bread
• 1 loaf french bread • 1/2 cup butter • 1 – 2 teaspoons garlic powder, (or 1 -2 cloves fresh garlic for garlic lovers) • 1/2 cup parmesan cheese • 2 tsp. fresh or dried parsley Mix softened butter with garlic or garlic powder and parmesan. Cut bread lengthwise, leaving two long halves. Spread buttter mixture across each. Sprinkle with parsley. Slice each half in 2 inch pieces, cutting ALMOST all the way through. Broil until lightly browned.
Fancy Summer Salad
•3/4 cup walnut halves •1/4 +1/8 cup sugar •5 cups mixed greens (lettuce/spinach) • 1/2 avocado cubed •1/2 cup dried cranberries •1 cup thinly sliced apple or pear • 3/4 cup crumbled Gorgonzola cheese • 2 tablespoons raspberry vinaigrette • 1 1/2 tablespoon white vinegar • 1 tablespoon olive oil Place sugar and walnuts in a skillet. Cook over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coat the walnuts. Remove walnuts from skillet, and spread them out on a foil-covered cookie sheet to cool. Place the following in your salad bowl: mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again. Top decoratively with a “fan” of sliced apples or pears.
Make-Ahead Homemade Lemonade
• 3/4 cup sugar • 1 cup water • 1 cup lemon juice made from 4 to 6 lemons • 4 cups cold water Start by making a cup of lemon juice by juicing approximately 4 to 6 lemons. Now make your simple syrup: Heat water and sugar, stirring until sugar is completely dissolved. Add the juice and the sugar water to a pitcher, adding water if needed for desired taste. Serve with ice and garnish each glass with a sliced lemon, and a sprig of mint if desired. Makes 6 glasses.