Corn Salad with Queso Fresco

I have been on the hunt for a good summer salad and this hit the spot!!  It was so yummy and easy to make!!!  Kids ate it too because it is CORN!!!  Do it up!!!

OBB - serves 6

INGREDIENTS:

DRESSING

1/4 cup fresh lime juice (about 2–3 juicy limes)
1/4 cup white wine vinegar or rice vinegar
4–5 cloves garlic
1/2 teaspoon Kosher or sea salt
2 teaspoons sugar
1 cup oil (extra-virgin or light olive oil, canola oil, avocado oil, all work well.)
1/2 cup roughly chopped cilantro, stems removed

SALAD
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
(optional) 1 jalapeno pepper, chopped (and seeded if desired)
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste

DRESSING
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Taste and feel free to adjust flavor with salt and pepper, or even extra sugar or lime if desired.

SALAD
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese (*NOTE: If you anticipate letting the salad sit for a while before serving, you may want to wait on the cheese and add it right before serving, with the avocado). Toss with Cilantro-Lime Vinaigrette, feel free to add more or less, depending on your preferences. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper.

Surf and Turf Pinwheels

No baseball this weekend so that meant we are WIDE open and I could make some yummy eats!!!  This was delicious :)  We had this with some rice and grilled fruit/ice cream - so good!!!

Serves 4

Ingredients

Pinwheels:

• 1 Whole Flank Steak or Skirt Steak
• 12-15 slices Prosciutto
• 2 cups Shaved Parmesan Cheese
• 1 cup Chopped Parsley
• 1.5 tbsp Kosher Salt
• 1.5 tbsp Black Pepper
• 1.5 tbsp Garlic Powder
• Canola Oil as needed

Lobster Meat Skillet:

• 4-6 oz Lobster Meat
• 2.5 oz White Wine
• 3 tbsp Clarified Butter
• 1.5 tbsp Minced Garlic
• 1 tbsp Chopped Parsley

Instructions

• Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Mix together your salt, pepper and garlic then lather your steak with oil and season both sides. Next, add a layer of sliced prosciutto followed by a layer of chopped parsley and shaved parmesan. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
• Preheat your Breeo to 325-350F adding the Sear Plate for about 2 minutes before cooking.
• Add your pinwheels to the sear plate to cook for about 4-5 minute per side or until they are 130F internal. Place sure to flip as needed to prevent the cheese from burning! As the steaks are cooking, add a cast iron skillet or wok to the center of the sear plate. Melt your clarified butter then add your minced garlic to simmer until golden brown. Deglaze the skillet with white wine, then add your lobster meat to cook in the butter for about 3-4 minutes until warmed. Once the lobster meat is done, garnish with chopped parsley then pull off and keep warm. Pull your steaks when done and let rest for 10 minutes.
• Serve up your steaks with some lobster meat and butter over the top along with more chopped parsley for garnish. Enjoy!

Grilled Ranch Chicken Drumsticks

I'm always looking for new ways to make chicken legs so I like them hahahaha  AND this was it :)  This couldn't be easier AND it was super yummy!!!  Made this up with this AMAZING  summer salad!!  Great meal!!!!

 Serves 8

Ingredients

• 2 lb chicken legs
• 2 Tbsp olive oil
• 1 packet ranch dressing mix

Instructions

• Brush chicken legs with olive oil. Rub ranch dressing onto the chicken legs.
• Preheat grill to 350 degrees. Place chicken legs on grill. Grill for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature of 185-190 degrees F.
• 

Notes

• You want to cook chicken drumsticks until they are 180-190 degrees F. I know this seems really hot and chicken is usually done before that, but cooking them to a higher heat point makes it so the chicken isn't stringy like sometimes happens and it's not bloody by the bone. Trust me just do it!
• Keep the grill temperature to about 350 degrees F. This temp allows the chicken to be perfectly cooked, but the skin won't become scorched.
• Keep the lid to the grill closed as much as possible .
• Flip the chicken legs every ten minutes.
• Have some water ready in case there are flare ups. Chicken drumsticks have a lot of skin which renders when grilling and can drip grease causing flare ups.
• Grill over direct heat.

FOIL PACK ITALIAN SAUSAGE AND VEGGIES

 Another fun and yummy camping meal!!!  Do it up!!!

Ingredients

• 1 package (13 oz) Smoked Italian Turkey or Chicken Sausage, coined
• 2 cups baby red potatoes, quartered
• 3/4 cup yellow onion, diced
• 1/2 cup crimini mushrooms, diced
• 3 small (or 2 large) bell peppers (whatever variety you'd like! I generally use 1 red, 1 yellow or orange, and 1 green)
• 4 cloves garlic, minced
• 4 and 1/2 tablespoons olive oil

Seasonings

• 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
• 1/2 teaspoon EACH: onion powder, dried thyme
• 1/8 teaspoon red pepper flakes, optional
• 1/3 cup Parmesan cheese freshly grated, optional
• Optional: fresh parsley, salt and pepper

Instructions

• PREP: If using the OVEN; preheat the oven to 425 degrees F (218 degrees C). If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F; 232 degrees C). Prepare 4-6 large sheets of heavy-duty foil; spray with cooking spray. Alternatively, if you won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
• PREP INGREDIENTS: Wash and dry the veggies. Coin the sausage into 1/2-inch thick slices. Chop baby red potatoes into 1-inch pieces (no need to peel). Finely dice the onion and mushrooms. Remove the stem and seeds on the bell peppers and thinly slice. Cut long slices in half lengthwise. Mince the garlic.
• COMBINE: Add the sausage, veggies, and garlic to a large bowl. Toss with the olive oil and all of the seasonings (basil, oregano, parsley, onion powder, thyme, red pepper flakes (if you like some heat), and a salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to personal preference). Gently toss until well combined.
• ASSEMBLE FOIL PACKS: Divide the mixture evenly among the prepared sheets of foil or the prepared baking pan. Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate. Do not double up foil (only one sheet of foil per pack).
• GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to ensure your grill is hot enough). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 yields very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. *See additional cooking methods in the last paragraph of the post)*
• ENJOY: Carefully open the foil pack, expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese. We love grating the Parmesan cheese with a microplane right on top of the foil packs. If you leave off the cheese, foil packs may need some additional salt. Enjoy while nice and warm!

Notes

When checking foil packs for doneness, only open one packet to check. Once all the steam is released from a packet, it will take a bit longer to fully heat back up and continue cooking

Candied Jalapeños

THIS IS AMAZING!!!  I literally licked my plate :)  I put this on top of a block of cream cheese but it would be amazing on top of a burger/hot dog!!!  Super easy to make and just delicious!!!

Makes 2 pints

Ingredients

• 1 pound fresh jalapeños
• 2 cups white granulated sugar
• 2/3 cup apple cider vinegar
• 1 teaspoon granulated garlic powder
• 1 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes

Instructions

• Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.
• To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.
• Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.
• Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.
• Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.

Cold lunch ideas for kids

The boys have hot lunch every day at school so come summer time, I'm always looking for some good and healthy cold lunch ideas for camps!!!  Figured I would start dumping them all here so I have a good resource to go when I'm making up the weekly menu :)

1. Chicken Salad Sandwich

2. Grown up lunchable: summer sausage, cheese, crackers

3. Bean and Cheese Burrito

4. Bagel sandwich (since B is over bread): Salami/ham/turkey, cheese, lettuce, onion, mayo

5. Taco Salad with Doritos

6. Turkey, Cheese, Apple Pinwheel

7. Pickle and Ham Rollups

8. Sinful Sandwiches (just reheat before putting in lunch box)

9. Jalapeno Rollups (Brody's favorite)

10. Summer Salad with Strawberries (Evan won't eat salad but B loves this!)

11. Cooked chicken sausage, mango, cucumbers/ranch, pretzels

12. Goat cheese stuffed mini peppers, egg salad, nuts, mango/kiwi/strawberries

13. Quinoa Salad

Bean and Cheese Burrito

Always looking for new lunch ideas for camps and stuff, so tried this out!!! (Thanks for idea Tiff!!)  Super easy to make and then before I pack it up in B's lunch box - I just heated a little and it was good by lunch time!!!

Serves 4

INGREDIENTS

• ▢1 (16-oz) can BUSH’S® Traditional Refried Beans
• ▢1/2 cup chunky salsa
• ▢1/4 medium onion, diced
• ▢1/2 teaspoon smoked paprika
• ▢1/2 teaspoon garlic powder
• ▢1/4 teaspoon kosher salt, plus more to taste
• ▢1/4 teaspoon freshly ground black pepper
• ▢1/2 cup shredded cheddar cheese
• ▢1/2 cup shredded monterey jack cheese
• ▢4 (10-inch) flour tortillas (often referred to as “burrito-sized”)

INSTRUCTIONS

• Heat oven to 375°F. Line a small baking sheet with parchment paper and set aside.
• In a medium bowl, add refried beans, salsa, onions, smoked paprika, garlic powder, salt and black pepper. Stir until well combined. Taste and season with more salt if desired.
• In another medium bowl, add shredded cheddar cheese and monterey jack cheese. Toss together to combine.
• Spread 1/4 cup of the shredded cheese mixture onto the center of the tortilla. Then spread 1/2 cup of the bean mixture on top of the shredded cheese.
• Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.
• Transfer the burritos to the prepared baking sheet and bake for 12 minutes.

Here was how I rolled it and they stayed great :)