FAREWELL SWEET SUMMER ~ SIMPLE ONE PLATE SUMMER SUPPER: ROASTED SHRIMP COCKTAIL & STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch

(SEPTEMBER SUMMER END)

ROASTED SHRIMP COCKTAIL

( Recipe courtesy of Ina Garten) 

2  lbs. (12-15 count) shrimp

1  Tbsp. good olive oil

1/2  tsp. kosher salt

1/2  tsp. freshly ground black pepper

Sauce:

1/2 cup chili sauce (recommended Heintz)
1/2  cup ketchup
3  Tbsp. prepared horseradish
2  tsp. freshly squeezed lemon juice
1/2  tsp Worcestershire sauce
1/4  tsp. hot sauce (recommended: Tabasco)

• Preheat oven to 400º F.
• Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
• Sauce:  Come chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. 

Roasted Shrimp Cocktail



STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

( Light, crisp and perfect for warm weather dining. Recipe, slightly adapted, from love & zest  )

For each person:

2  cups mixed salad greens
4-6  oz. grilled chicken breast
(my recipe BELOW ... easy to cut recipe in half) *
1 tsp. olive oll
1/4  thinly sliced red onion
4 sliced strawberries
1  Tbsp. balsamic vinegar
1/4  sliced avocado
3  Tbsp. toasted pecans

• In cast iron skillet sauté onions in olive oil.
• Add stawberries and balsamic vinegar to pan to gently warm and blister the strawberries.
• Build the salad with greens, chicken breast, balsamic onions and strawberries, avocado, and top with pecans.
• Drizzle salad with remains balsamic vinegar from the pan.

Note:  If not enough dressing for your taste, here is a wonderful Balsamic Vinaigrette to spash on ... Whisk together - 1 clove minced garlic, 1 Tbsp. Dijon Mustard, 3 Tbsp. Balsamic vinegar, salt and freshly ground pepper to taste. Rally which in 1 cup extra-virging olive oil. 

Strawberry Balsamic Grilled Chicken Salad

MEDITERRANEAN GRILLED CHICKEN

~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.

Marinade:

juice of 1-2 lemons (depending on size) and zest

1/2 cup soy sauce

1/2 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

1 tsp. coarse ground black pepper

12 halves boneless chicken breasts

Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).

Grilled Mediterranean Chicken Breasts 

JUNE 'SIMPLE ONE PLATE SUNSET SUPPER' ~ WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

"I wonder what it would be like to live in a world where it was always June."

-  L. M. Montgomery

Nearing summer solstice sunset ~

(Hubbard Lake, MI)

WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

~ Perfect 'Simple One Plate Sunset Supper'

For each pound of salmon:

2  Tbsp. fresh lemon juice

zest of 1 lemon

2  Tbsp. Maple Syrup

1  Tbsp. white balsamic vinegar

1  Tbsp. extra-virgin olive oil

freshly ground black pepper

touch of coarse sea salt

• Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes. 
• Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken. 
• Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.  

Wild Alaskan Sockeye Salmon with Maple Lemon Glaze

and Baked Sweet Potato with Sour Cream & Fresh Chives

WORDLESS WEDNESDAY ~ SUMMER (HUBBARD LAKE, MI)

HUBBARD LAKE, MI

'WA-GI-DAA-KING'

(Hubbard Lake, MI)

TEA for TWO! ~ HERBAL ICED TEA / DILLY ENGLISH CUCUMBER SANDWICHES / LEMON THYME COOKIES

"How could such sweet and wholesome hours

Be reckoned but with herbs and flowers?"

~ Andrew Marvel

(English Poet)

~ Enjoying God's beautiful day

_____________

HERBAL ICED TEA

~ Perfect for a hot summer day

*

8 bags herbal tea (Celestial Seasonings Orange, Red or Lemon Zinger Tea)

1 quart boiling water

1 quart fresh orange juice or lemonade

fresh lemon and/or orange slices

crushed ice

sprigs of fresh mint

• Steep the tea bags in boiling water for ten minutes. Discard tea bags.
• Pour juice over tea. Add lemon and/or orange slices and fresh mint sprigs. Refrigerate until well chilled.
• Remove lemon and/or orange slices and mint before serving.
• Pour over crushed ice adding additional fresh fruit slices and sprig of fresh mint. ( 2 quarts)

__________________

DILLY CUCUMBER SANDWICHES

~ What memories are made of

*

Favorite loaf of soft sandwich bread (white or wheat)

1-2 peeled and thinly sliced English cucumbers

thinly sliced sweet onion (optional)

1/4 cup unsalted butter

1/2 cup good mayonnaise

1/2 cup sour cream

1-2 tsp. dried dill weed

coarse salt & cracked pepper

• Place cucumber in colander and sprinkle cucumber with a bit of salt. Let rest.
• Trim crust from bread slices. Slather each slice with soft butter.
• Combine mayonnaise, sour cream and dill. Spread over butter on bread.
• Wipe cucumbers dry and layer on one side of bread. Sprinkle with a bit of salt & pepper. Top with onion, if desired. Sprinkle with additional dill weed. Top with bread slice.
• Cut diagonally and then again to make triangles or in fingers. Wrap and refrigerate before serving.

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LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

*

1 cup unsalted butter

1 1/2 cup sugar

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

• Preheat oven to 350-degrees.
• Cream butter and sugar. Add eggs and mix well.
• Sift together flour, cream of tartar and salt.
• Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
• Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)