What is the best part of your summer? Mine is the cooking and the eating. 🙂
Cooking Channel Chef Kelsey Nixon shows us some deliciously healthy recipes. Let me know your favorite summer recipes.
Always remember to Enjoy and Share…
Mediterranean Shrimp and Orzo Salad
Half a 1-pound box orzo
1 pint grape tomatoes, quartered
8 ounces feta cheese, crumbled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped fresh dill, plus more for garnish
1/2 English cucumber (seedless), peeled and chopped
1/2 red onion, finely diced
1/2 teaspoon finely grated lemon zest
Juice of 1/2 lemon, plus more for sprinkling
1 pound medium shrimp, peeled and deveined
Cracked black pepper
Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons vanilla extract
10 large marshmallows, halved on the diagonal
For the crust: Preheat the oven to 325 degrees F.
Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.
Cook’s Note: You can always buy a pre-made graham cracker crust at your grocery store.
Summer Berry Lemonade with Mint
In a food processor, pulse 1 cup raspberries and 1 cup blackberries until pureed.
Strain berry mixture with the back of a spoon in a fine sieve to remove any seeds; discard.
Stir berry mixture into prepared lemonade before pouring into cups.
Garnish with additional berries and a sprig of fresh mint.
Always remember to Enjoy and Share.