Garden Party Recipes

Brie – Fig Jam – Pound Cake Grilled Cheese w/ Rosemary Butter

{ Ingredients:

2 thin slices of pound cake

a few slices of brie

½ Tbs Fig Spread (I used a walnut fig jam)

1 small rosemary sprig, chopped

1 pat of butter

Place a few slices of brie on one piece of pound cake. Smear fig preserves on other piece of bread. Melt a pat of butter in skillet on medium heat and toss in chopped rosemary. Keep heating the butter and rosemary for a few minutes until the leaves start to soften up and the rosemary flavor starts to infuse into the butter. You’ll want the little bubbles to dissolve before you put the pound cake in. Then put both pieces of pound cake together in skillet and cook 3-4 minutes cooking evenly on both sides.

Orange, Grapefruit & Green Grape Compote

{ Ingredients:

6 navel oranges

2 large grapefruit

6 Tbs sugar

½ lb. seedless green grapes (1 & 1/3 cup), quartered lengthwise

Poundcake to serve on side

Finely grate zest from 2 oranges and 1 grapefruit into small bowl and stir in sugar. Massage with fingers to incorporate the zest and sugar together. Set aside.

Cut peel, including all white pith, from oranges and grapefruit and put in medium bowl. Squeeze enough juice from membranes to measure ½ cup, then add in quartered grapes with 3 Tb of citrus sugar. Gently toss fruit and serve with remaining sugar on the side. If you sprinkle the sugar on top of the fruit it will just dissolve so I find it better to dab it with pound cake for a perfect accompaniment.

Party Punch

{ Ingredients:

1 cup frozen concentrated lemonade (thawed)

6 oz.  frozen concentrated orange juice (thawed)

2 cups cranberry juice

2 cups water

¼ cup superfine sugar

2 liters sprite, chilled

Freshly sliced lemons & oranges

Ice

Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid. Stir until all of the sugar is dissolved. Cover and chill the mixture for 1-2 hours. When you are ready to serve the punch, add the mixture to a drink server along with the soda, ice, lemons and oranges. Stir and enjoy!

Cherry Limeade

{ Ingredients:

1 (2-liter sprite), chilled

1 (12 oz.) can frozen limeade from concentrate

I small jar of maraschino cherries w/syrup added

Limes to garnish

Add all ingredients together in large pitcher & stir slowly. Pour over ice and add a wedge of lime. Enjoy!

Tomato Basil Parmesan Soup ~ Slow Cooker

(Makes 2 Qts. /about 8 servings)

{ Ingredients:

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter       

2 cups half & half, warmed

1 tsp salt

¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.

Cover and cook on LOW for another 30 minutes or so until ready to serve. 

Coconut Shrimp Cakes w/ Mango Pineapple Salsa

(Makes about 4 servings/8 patties)

{ Ingredients for the Salsa:

1 mango

1 ½ cups diced fresh pineapple

1/3 cup red bell pepper, diced small

¼ cup red onion, finely diced

1 jalapeno, seeded & finely chopped

1 Tbs. minced fresh cilantro

Juice of 1 lime

Pinch of coarse salt

{ Ingredients for the Shrimp Cakes:

1 lb. uncooked shrimp, peeled and deveined

1 cup unsweetened shredded coconut, divided

1 clove garlic, minced or pressed

2-3 Tbs. minced fresh chives

1 tsp. lemon zest

1 large egg

¼ cup minced fresh cilantro

Few dashes of sriracha (to taste)

Coarse salt & freshly ground pepper

Coconut oil for cooking (about 2-3 Tbs.)

{ To serve:

Baby spinach or Bibb lettuce leaves

To make salsa, combine all ingredients in medium bowl. Toss to mix well. Cover & refrigerate, allowing flavors to blend.

To make shrimp cakes, add the uncooked shrimp to a food processor & pulse in very short bursts just until finely chopped. Transfer to medium bowl and mix in ¾ cup of the coconut, the garlic, chives, lemon zest, egg, cilantro, sriracha, salt & pepper. Stir the mixture with a fork until evenly mixed. Form the mixture into 7-8 patties. Add the remaining ½ cup of coconut to a shallow dish. Gently coat the shrimp cakes in the shredded coconut.

In a large skillet, heat the coconut oil over medium-high heat until simmering. Add the shrimp cakes and cook, turning once, until both sides are golden and cooked through (about 4 minutes total). Serve the warm shrimp cakes over a bed of baby spinach or bibb lettuce leaves. Top with the mage pineapple salsa and serve immediately.

Lemon Chicken Romano

{ Ingredients:

2 (8oz.) boneless, skinless chicken breasts, trimmed,

(Halved horizontally & pounded to ½ inch thick)

2 oz. shredded whole milk Mozzarella cheese (1/2 cup)

2 oz. shredded Provolone cheese (1/2 cup)

1 large egg

1 Tbs. all-purpose flour

½ cup Panko bread crumbs

1 ½ oz. finely shredded Romano cheese (1/2 cup)

1 Tbs. chopped fresh oregano

Zest of 1 lemon (2 tsp.)

½ tsp. garlic powder

Salt & freshly ground black pepper

2 ½ Tbs. Vegetable Oil

2 ½ Tbs. extra virgin olive oil

Lemon slices or wedges for serving

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (About 1/16 tsp. per side), let stand at room temperature for 20 minutes. Combine Mozzarella & Provolone cheese in a bowl, set aside.

In a shallow dish, whisk together flour & egg until smooth. In a separate shallow dish, toss together bread crumbs, Romano cheese, oregano, lemon zest, garlic powder & ¼ tsp pepper. Pat chicken dry with paper towel. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides & allow excess to run off. Then immediately transfer to Romano mixture & coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate & repeat process with remaining chicken cutlets.

Pour 2 ½ Tbs. olive oil and vegetable oil into a 10-inch non-stick skillet & heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets & fry without moving them until bottom is crispy and golden brown (about 2 minutes). Then, using metal tongs rotate to opposite side & cook until golden brown (2 minutes longer). Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining chicken.

Place cutlets on rimmed baking sheet; sprinkle tops with Mozzarella cheese mixture & transfer to preheated oven to bake until internal temperature registers 165 degrees (about 12 minutes). You can broil during the last 1-2 minutes if desired. Remove from oven & garnish with lemon, serve warm. Squeeze fresh lemon juice over chicken before enjoying.

Lemon-Pepper & Feta Roasted Asparagus

{ Ingredients:

1 bunch thin-speared asparagus, trimmed

2-3 Tbs. extra virgin olive oil

1 tsp. lemon pepper

½ tsp. salt

3 Tbs. feta cheese, crumbled

Preheat oven to 425 degrees.

Place asparagus in a large bowl, drizzle with olive oil & toss to coat. Add lemon pepper & salt & toss to coat again. Spread asparagus out in a single layer on parchment lined baking sheet. Roast turning occasionally, for about 12-15 minutes until just tender but slightly crisp. Sprinkle with feta cheese & return to oven for another 1-2 minutes until cheese is warm (won’t be melted). Serve immediately.

Fresh California Orange Cake

{ Ingredients:

1/3 cup butter

1/3 cup shortening

2 tsp. grated orange rind

1 ½ cups sugar

3 eggs

2 ½ cups sifted cake flour

2 ½ tsp. baking powder

1 tsp. salt

1 cup fresh orange juice less 2 Tbsp.

2 Tbs. orange juice concentrate

Creamy Orange Frosting

                        ½ cup butter

                        1 (3 oz.) package cream cheese

                        1 lb. powdered sugar, sifted

                        ¼ cup fresh orange juice

                        2 tsp. grated orange rind

                        Dash of salt

                        Orange food coloring (if desired)

Tinted Orange Coconut Topping

                        1 cup flaked coconut

                        1 tsp. orange juice

                        1 or 2 drops orange food coloring (if desired)

Preheat oven to 350 degrees.

Cream together butter, shortening & rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each. Continue beating for 5 minutes. Sift together dry ingredients & add alternately with orange juice to creamed mixture. Add in orange juice concentrate. Beat only until smooth after each addition. Bake in 2 greased & floured 9-inch round pans at 350 degrees for 25-30 minutes. Cool 10 minutes on rack & then remove from pans to cool completely.

For frosting, cream butter & cream cheese. Gradually beat in sugar alternately with orange juice beating until smooth. Stir in orange rind & salt. Add a drop or two of orange food coloring (if desired) to tint a light orange. Beat until creamy.

For tinted orange coconut topping, combine coconut with orange juice & food coloring (if desired). Shake or stir with fork; coconut would be lightly colored to match frosting.

*If you prefer not to top cake off with coconut that is fine too J

Lemon Raspberry Crème Mini-Trifles

{ Ingredients:

1 Sara Lee frozen pound cake

6 oz. fresh or frozen raspberries

1 (6oz.) basket fresh raspberries

½ cup sugar

1 egg

1 Tbs. unsalted butter

1 Tbs. lemon juice

Pinch of salt

2 cups chilled heavy whipping cream

¼ cup powdered sugar

Stir 6 oz. raspberries, 1/2 cup sugar, egg, lemon juice, butter & salt in a saucepan over medium heat until thickened & beginning to bubble around the edges. If you are using frozen raspberries, thaw raspberries before cooking. Strain the raspberry mixture into a bowl, pressing the solids into the sides of the strainer. Refrigerate until cold. (You can make this mixture the day before use.)

Take the frozen pound cake out of the foil and trim off the crusts. Cut pound cake into half inch cubes.

Whip whipping cream & powdered sugar in mixer until stiff peaks form. Fold 1 cup of whipped cream into chilled raspberry curd. Place remaining whipped cream into a large pastry bag fitted with a large tip.

Spoon 1 teaspoon raspberry cream into shot glass. Layer in two lemon pound cake cubes & a fresh raspberry. Pipe in a layer of whipped cream. Place in two more pound cake cubes & a raspberry. Layer on another teaspoon of raspberry cream & pound cake cube. Pipe on a whipped cream star and garnish with a fresh raspberry. Grated lemon zest also makes a wonderful garnish. Refrigerate until ready to use.

Mini Brownie Trifles

{ Ingredients:

1 (19-22 oz.) pkg. brownie mix

½ cup vegetable oil

2 Tbs. water

2 eggs

1 (4-serving size) pkg. chocolate instant pudding & pie filling mix

2 cups milk

2 Tbs. vanilla instant pudding & pie filling mix

1 ¾ cups whipping (or heavy) cream

Whipping cream to garnish

Chocolate shavings (optional for garnish)

Fresh raspberries (optional for garnish)

Preheat oven to 350 degrees. Grease bottom of a 9x13-inch pan. In a large bowl, combine brownie mix, vegetable oil, water & eggs. Stir with wooden spoon until mixed. Spread batter into prepared pan. Bake until a toothpick inserted in comes out clean (25-30 minutes). Cool completely on a wire rack; cut about ¾ of the brownies with plastic fork into 1-inch pieces.

Meanwhile, prepare chocolate pudding mix as directed on package for pudding, using milk. Cover & refrigerate. In 6 mini trifle dishes, arrange 7 of the brownies in the bottom & up the sides of the dishes. Cover with chocolate pudding. Arrange 5 of the brownies in similar style & top with whipped cream mixture. Cover & refrigerate at least 2 hours; top with whipping cream & chocolate shavings for garnish before serving, if desired. Garnish with fresh raspberries if desired.