Our Favorite Summer Recipes!

Homemade summer kebabs

We were thinking about all the possibilities for summer meals over the holiday, and we decided it would be a fun idea to share some of our favorites! We aimed for healthy-ish recipes that are great for lunch or a picnic in Flower Mound.

Citrus-Marinated Chicken

Total time 1 hour 5 minutes (prep time 35 minutes, cook time 30 minutes)

Source

This summer recipe uses an orange-lime marinade. Chili powder adds a bit of a kick.

Ingredients

  • 2 teaspoons minced garlic
  • ½ onion, finely diced
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • ¼ teaspoon chili powder
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons fresh lime juice
  • 1½ pounds boneless, skinless chicken thighs
  • Chopped cilantro, for garnish

Instructions

  1. Combine garlic, onion, oregano, cumin, chili powder, salt, pepper, olive oil, orange juice, and lime juice in a large (gallon-sized) Ziplock freezer bag. Seal the bag and shake it up to produce your citrus marinade.
  2. Add the chicken thighs to the bag and leave it in the refrigerator for half an hour.
  3. Remove the chicken thighs and place them in a pan, using just enough oil to lubricate the pan. Cook over medium heat for 15 minutes, flipping the thighs over for an additional 10–15 minutes.
  4. Top with cilantro and serve.

Salmon and Summer Veggies in Foil

Total time 45 minutes (prep time 15 minutes, cook time 30 minutes)

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We love a fish recipe that’s easy to make with very little clean up. This meal is chock-full of fresh food, some of which you might be able to source right from your garden.

Ingredients

  • 2 small zucchini (13 ounces), sliced into half-moons
  • 2 small yellow squash (13 ounces) sliced into half-moons
  • 2 shallots, 1 thinly sliced and 1 chopped
  • 1 clove garlic, minced
  • 2½ tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • Four 5- or 6-ounce skinless salmon fillets
  • 1½ tablespoons fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried marjoram

Instructions

  1. Preheat oven to 400 degrees. Cut four sheets of aluminum foil 18 inches in length.
  2. Mix zucchini, squash, thinly sliced shallots, and garlic together. Toss with one tablespoon of olive oil and some salt and pepper.
  3. Divide the veggies among the four sheets of foil.
  4. Brush salmon filets with olive oil. Season with salt and pepper and then place a filet atop the vegetables on each foil sheet. Drizzle lemon juice over each filet.
  5. Mix the chopped shallots, tomatoes, thyme, oregano, and marjoram in a bowl. Toss with 1–2 teaspoons of olive oil and some salt and pepper. Top each prepared filet with the tomato mixture, and then wrap the sides of the foil inward to seal the prepared meal.
  6. Place foil dinners on a cookie sheet and bake in preheated oven for 25–30 minutes.

Caprese-Stuffed Balsamic Chicken

Total time 45 minutes (prep time 15 minutes, cook time 30 minutes)

Source

I love stuffed chicken. This recipe uses a Caprese-style twist to make flavorful, juicy chicken. Two thumbs WAAAAY up!

Ingredients

  • Four 7-ounce chicken breasts
  • Salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 Roma tomatoes, sliced thinly
  • ¼ cup sun-dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves, divided
  • 4 cloves garlic, minced or finely chopped
  • ⅓ cup balsamic vinegar
  • 2 tablespoons brown sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut a pocket about ¾ of the way through the thickest side of each chicken breast.
  3. Season the chicken with salt, pepper, oregano, and basil. Pour one teaspoon of sun-dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
  4. Fill each pocket with 2 slices of tomato, 2 teaspoons sun-dried tomato strips, 1 slice mozzarella cheese, and a few basil leaves. Seal each breast with toothpicks to contain the filling.
  5. Heat 2 teaspoons of sun-dried tomato oil or olive oil in a nonstick pan over medium-high heat. Add the chicken, frying for 2 minutes each side.
  6. Mix garlic, vinegar, and brown sugar in a small container. Add to pan and simmer for 2–3 minutes.
  7. Transfer pan to pre-heated oven and bake for 10–15 minutes.
  8. Remove toothpicks and top the chicken with juices from the pan.

Cajun Chicken and Sausage Kebabs

Total time 25 minutes (prep time 15 minutes, cook time 10 minutes)

Source

These kebabs are amazing! This version has quite the kick, so if you don’t like spicy, you can leave out the cayenne pepper.

Ingredients

For the Cajun seasoning:

  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper flakes

For the kebabs:

  • One 12-ounce package andouille sausages, sliced into ½-inch coins
  • 2 teaspoons olive oil
  • 2 chicken breasts, cut into chunks
  • 3 bell peppers any color, cut into chunks
  • 1 purple onion, cut into chunks
  • 1 zucchini, sliced into coins

Instructions

  1. Prepare the Cajun seasoning by combining all the seasoning ingredients in a bowl.
  2. Soak wooden skewers in water to prevent them from burning on the grill.
  3. Add sliced sausages to mixing bowl, tossing with olive oil and half the seasoning.
  4. Rub the remaining seasoning onto the chicken.
  5. Load the vegetables, chicken, and sausage onto the skewers.
  6. Heat grill and apply nonstick oil to grill surface.
  7. Grill kebabs for 6–10 minutes, rotating them as they cook. Ensure that chicken is cooked all the way through.

Mango, Lime, and Coconut Frozen Yogurt

Source

We can’t round out our summer recipes without a little bit of dessert!

Ingredients

  • 2 cups chopped frozen mango
  • ½ cup coconut or plain yogurt
  • 1 lime
  • 2 tablespoons desiccated coconut

Instructions

  1. Brown the coconut in a pan over high heat, stirring continuously to avoid sticking or burning. Set aside.
  2. Use a grater to zest the lime. Set the shavings aside.
  3. Juice the lime.
  4. Add the juice, frozen mango, and yogurt to a blender. Blend until smooth.
  5. Serve in a bowl or wide-rimmed glass, topping the yogurt with the lime zest and coconut.

Do you have some favorite summer recipes you’d like to share? Comment below, or share the with us on our social media!

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