Spring/Summer Recipe Round-up
Hey friends, happy Tuesday! I don’t know about you, but the change in the weather and the overall switch to a more spring/summer vibe has me craving all new foods! I really wish we could have a grill on our patio, but we do have a cast iron grill we can throw on our stove… and a George Foreman. Guess those will have to suffice.
Anyways, I received a few new cookbooks from my bridal shower and have had so much fun glancing through them. I cannot be alone in that, right? I mean, half the fun of cookbooks is the amazing food pictures!
For today’s post, I gathered a few recipes that I am excited about whipping up in the next couple weeks! For the most part, when cooking, I don’t follow a recipe. But, alas, I have found myself in a cooking rut and am starting to get tired of our usual meals. So, to the cookbooks we go!
Do you like cookbooks? Do you cook from a recipe or more on a whim? Hope you enjoy and let me know if you try any of these out! 🙂
Be sure to check out the rest of my food posts here!
This cookbook, by Ashley Rodriguez, was a bridal shower gift from my mom and sister. The book is divided into full on menus and categorized by season.
Herb-Butter Roasted Chicken with Tarragon Aioli
I have never cooked a whole chicken, so why not jump in with this recipe! Also, just warning you that it does require prep a few days in advance.
1 whole chicken (3-4 lb)
2 tsp kosher salt
1 tsp ground pepper
1/4 cup finely chopped herbs (chives, parsley, tarragon, basil)
3 garlic cloves, minced
1 tbsp. grainy mustard
3 tbsp. unsalted butter, at room temperature
2 tbsp. EVOO
Prepare chicken 1-3 days ahead (remove giblets, sprinkle with salt/pepper inside and out). Place in uncovered roasting pan and refrigerate.
30 minutes prior to roasting, remove chicken from fridge and pat dry. Preheat oven to 400 deg F.
In a small bowl, stir together herbs, garlic, mustard, and butter. Tuck herbed butter between skin and breast of chicken.
In a large, oven-safe skillet, heat olive oil and carefully add chicken, breast down. Sear for 4 minutes. Remove from heat and place in oven.
Every 20 minutes, spoon droppings from pan over chicken. Roast for 60 minutes or until thermometer reads 165 deg F.
Remove chicken from oven and let rest for 15 minutes. Carve, and enjoy!
Because I am really feeling tangy, sour fruits lately, here is an amazing drink recipe from the same cookbook.
10 oz fresh pineapple, cubed
2 teaspoon roughly chopped rosemary leaves
2 tablespoons triple sec
1/2 cup tequila
1/4 cup freshly squeezed lime juice
lime wedges for garnish
flake salt to rim glass (optional)
If desired, run a lime wedge along the edge of your glass and dip into flake salt.
Fill the glasses with crushed ice and set aside.
Place half the fresh pineapple and 1 tsp rosemary in a pint glass. Muddle fiercely for 30 seconds to release the pineapple juice and bruise the rosemary.
Add 1 tbsp. triple sec, 1/4 cup tequila, and 2 tsbp lime juice into pint glass. Pour into cocktail shaker with ice and shake for 30 seconds.
This was another present from my bridal shower and filled to the brim with recipes that sound amazing! There is also a kitchen essentials list (think types of knives, pots/pans, etc) and tips on how to make food prep easier.
Grilled Beef and Vegetable Kebabs with Lemon-Rosemary Marinade
I love steak, but have never tried cooking it, mostly because I did not have a grill and Jarrett is unfortunately, not a huge fan. This recipe looks too good to skip though, so indoor grilling it is!
1 small onion, chopped coarse
3 tbsp. beef broth
3 tbsp. vegetable oil
1 1/2 tbsp. tomato paste
3 garlic cloves, chopped
2 tsp minced fresh rosemary
1 1/2 grated lemon zest
1 tsp salt
3/4 tsp sugar
1/2 tsp pepper
Process all ingredients in blender until smooth and transfer 1/2 mixture to medium bowl. Set aside.
12 oz sirloin steak tips, trimmed and cut into 2-inch pieces
1 zucchini or summer squash, halved lengthwise and sliced 1 inch thick
1 pepper, cut into 1 1/2 inch pieces
1 small red onion, quarter cut into 1 inch pieces
Pat steak tips dry with paper towels and prick with fork. Combine remaining marinade and beef in bag, seal, and toss to coat. Marinate in refrigerator for 1-2 hours.
Toss veggies with reserved marinade, cover, and sit at room temp for 30 minutes.
Remove beef and pat dry.
Thread beef and veggies onto skewer.
Cook until beef is browned, but tender.
I have had this cookbook, by Chrissy Teigen, for a while but have yet to make anything! However, that is going to change ASAP. Once the wedding planning is done, I think I am going to have a lot more time to be experimental in the kitchen. This recipe in particular though, will be made very shortly!
Caprese Salad with Crispy Prosciutto
4 cups arugula
1 8-oz ball burrata cheese
2 pounds ripe tomatoes, sliced
3 tbsp. good olive oil
1 tbsp. balsamic vinegar
2 tsp kosher salt
1/2 tsp ground pepper
Preheat oven to 400 deg F and line baking sheet with parchment paper.
Arrange prosciutto in single layer and bake until shrunken, approximately 11-13 minutes.
Scatter arugula and place burrata in middle of platter. Surround with tomatoes and break open burrata ball.
Drizzle platter with olive oil and balsamic. Season with salt and pepper.
Top with crisps!
I hope you found a recipe that you would also love to try! If you have any other cookbook recommendations, or have tried anything else from these three, let me know!