Hello my readers. How is everyone’s summer going? I hope you all had a fun and safe Fourth of July 🙂 Sorry that today’s post is going up late, I woke up late this morning and forgot to hit upload.
But in other news HAPPY MONDAY. Ever have those days where you are not sure what to cook? I sure have, and I am in a real pickle when trying to figure out what to make.This is where these recipes came into help. Not only are they quick & easy to make but the crowd loves them. They are great to make for a BBQ or just for a night at home.
As usual I did test out these recipes at our most recent family BBQ and they were a HIT! They were simple to make and there were no leftovers at the end!
So, without further ado ENJOY today’s post 🙂
Berry Watermelon Fruit Salad
- 4 cups watermelon, cubed
- 1 pint strawberries, hulled and quartered
- 1 pint blueberries
- 1 pint raspberries
- 1 pint cherries, pitted and halved
- 1/2 pint blackberries
- squeeze of fresh lime juice
- Cut all of the fruit into bite-sized pieces. Add to a large mixing bowl, and gently toss together. Top with a squeeze of fresh lime juice, to taste. Serve chilled.
I found this recipe on forkknifespoon.com
Paleo Coconut Flour Chocolate Chip Cookies
- 3/4 cup unsalted creamy almond butter
- 1/2 cup organic coconut sugar
- 2 tablespoons coconut oil, melted and cooled
- 2 eggs
- 1/4 cup coconut flour (I used Trader Joe’s)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dairy free dark chocolate chips (I used Enjoy Life)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of a food processor, add in almond butter, coconut sugar and coconut oil; process until it comes together, about 1 minute. Add in eggs and process again. The dough will probably seize up at this point, but don’t worry that’s okay.
- Next, add in coconut flour, baking soda and salt; process again until a dough forms. Gently fold in chocolate chips.
- Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you’d like to have cookies like the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
- Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 20 cookies
I found this recipe on ambitious kitchen
Caprese Garlic Bread
- 1 loaf French bread or baguette
- 1/2 cup salted butter room temperature
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves minced (1 tsp)
- 1 tsp garlic powder
- 1 tsp dried parsley flakes or 1 Tbsp chopped fresh parsley
- salt and pepper
- 10 oz. fresh mozzarella cheese cut into 1/4 inch thick slices
- 3-4 medium tomatoes sliced
- 2/3 cup balsamic vinegar
- 3 tsp honey
- 1/4 cup chopped fresh basil
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
- Cut the bread in half horizontally and place on baking sheet, cut side up.
- In a medium bowl, stir together the butter, Parmesan, garlic, garlic powder, parsley and a pinch each of salt and pepper.
- Spread the mixture on top of the bread.
- Arrange slices of mozzarella on top of the bread and then top with tomato slices.
- Season the tomatoes with salt and pepper.
- Bake for 13-15 minutes or until the mozzarella has melted
- meanwhile, in a small saucepan, bring the vinegar to a simmer over medium heat. Stir in the honey.
- Simmer for 3-4 minutes or until the vinegar has reduced by about half and has the consistency of a thin syrup.
- Remove from the heat and place in a small bowl. It will thicken as it sits.
- Remove the bread from the oven and let cool for a few minutes.
- Sprinkle with the fresh basil and drizzle with the balsamic reduction.
- Cut the bread into two-inch slices and serve hot.
I found this recipe on yourhomebasedmom
Coconut Pineapple Shrimp Skewers
- 1/2 cup light coconut milk
- 4 teaspoons Tabasco Original Red Sauce
- 2 teaspoons soy sauce
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice (from about 2 large limes)
- 1 pound large (31-40 count) shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 3/4 pound 1 inch-cut pineapple chunks
- Canola oil, for grilling
- Freshly chopped cilantro and/or green onion, for serving
- In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinades. Meanwhile, prepare the pineapple if needed.
- Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
- Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
I found this recipe on wellplated
Thank you so much for reading today’s post. If you have any questions leave a comment below and I will respond. Have a great week 🙂 and I will see you Wednesday for my next post!