Summer Time Recipes

written by Betty Lynch |

More Summer time recipes from My Country Kitchen! Cookouts, family gatherings, friends dropping by to visit on the front porch with a glass of ice tea and a wonderful treat. These recipes for July are quick and easy, and helps to keep the kitchen cool. Use that grill whenever possible. Grilling food is healthier and clean up is a breeze. Enjoy!

Sweet Potato Cakes

• 4 cups shredded peeled sweet potato (about 1 pound)
• 1/4 cup all‑purpose flour
• 1 teaspoon finely chopped sweet onion
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash of ground nutmeg
• 1 large egg, lightly beaten

Cooking spray Combine all ingredients except cooking spray in a bowl; stir well. Cover and place in refrigerator for 30 minutes. Coat a large nonstick skillet with cooking spray. Spoon about 1/4 cup mixture onto hot griddle or skillet; flatten slightly with a spatula. Cook about 5 minutes on each side or until golden brown.

Yield 6 servings (serving size: 2 cakes)
Chicken Herb Salad

• 3 Tbsp. Mrs. Dash® Chicken Grilling Blend
• 4 (1 lb) boneless, skinless chicken breast halves
• olive oil spray
• 3 Tbsp. Parmesan cheese, grated
• 3 Tbsp. light mayonnaise
• 6 cups romaine lettuce leaves
• 1/2 cup plain dry croutons
• 1 Tbsp. Mrs. Dash Garlic and Herb Seasoning Blend
• 1/4 cup olive oil

Preheat grill to medium high. Spray chicken with olive oil spray and roll in Mrs. Dash® Chicken Grilling Blend until well coated. Cook on grill for 5 minutes, turn and cook for another 5 minutes or until juices run clear when pierced. Remove from grill and cool; cut into short strips and set aside. Combine Mrs. Dash® Garlic and Herb Seasoning Blend with olive oil and mayonnaise, add lettuce and toss. Place chicken and croutons on lettuce. Garnish with Parmesan cheese.

Wala Grilled Chicken

• 1 1/2 lb chicken breast, boned and skinned
• 2/3 cup plain yogurt
• 1 tablespoon ginger
• 2 garlic cloves, crushed and finely minced
• 2 tablespoons lemon juice
• 1 tablespoon coriander seeds, ground
• 1 teaspoon chile powder
• 2 tablespoons vegetable oilsalt and freshly ground pepper

Rinse chicken, pat dry with paper towels and cut into 3/4 inch cubes. Thread onto short skewers. Put skewered chicken into a shallow dish. Mix together all the ingredients in a large bowl and make a paste. Pour over skewered chicken and turn to coat completely in marinate. Cover and refrigerate for at least 5 hours. Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewer.

Grilled Vegetable Kabobs

• 2 zucchini, cut into 2″ chunks
• 2 yellow squash, cut into 2″ chunks
• 8 ounces fresh mushrooms, cleaned
• 2 red and green bell peppers, cut into 2″ chunks
• 2 medium red onions, cut into wedges
• 16 whole cherry tomatoes
• 8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe . Toss vegetables in teriyaki sauce. Thread v...

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