We sent a shout-out to the Where Women Cook community with a request to share your summer recipes with us and we will be featuring them this week on Amuse Bouche! (Have I mentioned that I have a really great job? No? Well I do. Y’all are KILLING ME with your delicious creations!) (But if I have to be killed with something it is NOT a bad way to go!)
Shall we get started then?
Oh, these Sweet Pepper Poppers had me dreaming of a bacon-fest of goodness. I thought they would be a perfect way to start a meal. (Or heck, just give me a pan of them and I’d eat nothing else!)
Sweet Pepper Poppers (By Miss in the Kitchen)
12 whole sweet peppers
4 oz cream cheese, softened
1/4 cup sour cream1 teaspoon Mrs. Dash Seasoning Blend (or granulated garlic)
1/4 teaspoon salt12 slices bacon, cut in half
1/2 cup barbecue sauce
Preheat oven to 400 degrees.
Line a baking sheet with foil. Remove tops of peppers, cut in half long- wise, remove seeds and ribs.
In a small bowl, combine cream cheese, sour cream, Mrs. Dash, and salt. Spoon about 1/2 teaspoon of mixture into each pepper half. Wrap each pepper half with a piece of bacon.
Place on baking sheet about 2 inches apart. Bake for 20 minutes or until bacon is just browned, remove from oven. Carefully drain bacon drippings from pan. Brush each pepper with barbecue sauce. Return to oven for 5 to 7 minutes or until barbecue sauce adheres to bacon. Allow to cool slightly before serving.
Summer is not complete without salads! And we have a couple of different types that would be perfect as an accompaniment for a meal or on their own!
This Asparagus Salad is colorful, healthy and adds a nice bit of crunchy texture to go with your entree.
Asparagus Salad with Deconstructed Pesto (By Sweet Tea and Sunshine)
2 cups of cleaned, steamed, chopped asparagus
1 cup of basil, chopped chiffonade
1 cup of cherry or grape tomatoes, halved
1/2 cup grated parmesan cheese
1/4 cup toasted pinenuts
1 garlic clove, minced
Mix all the ingredients together except the olive oil, then drizzle with the olive oil to taste, and toss lightly. Serve room temperature and enjoy!
In contrast with our crunchy and green salad, I love adding a delicious pasta salad to my plate.
Lemony Seafood Pasta Salad (By Bon Appetit Hon)
3 tablespoons fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon rice wine vinegar
1/4 cup olive oil
1 pound small pasta
1/2 pound bay scallops
1 pound raw shrimp, peeled, and cut into bite size pieces
1 pint grape tomatoes, cut into halves
7 ounces feta cheese, crumbled
In a small bowl, whisk together the lemon juice, mustard, vinegar, and garlic (if using). Slowly whisk in the olive oil. Taste for seasoning and add salt and pepper to taste. Set the dressing aside.
Cook the pasta according to the package directions until it is just al dente, approximately 10 to 12 minutes depending on your pasta. Add the seafood to the pasta pot and cook for one to two minutes until the shrimp and scallops are just cooked and opaque. Drain the pasta and seafood without rinsing and transfer them to a large bowl to cool slightly.
Just before serving, mix the tomatoes, feta, and oregano into the bowl with the pasta. Add the dressing and stir to combine.
Burgers and summer are pretty much the ultimate combination and I love the Cuban twist on this Cuban Burger with Lime Mayonnaise.
Cuban Burgers with Lime Mayonnaise (By A Communal Table)
3/4 lb. ground pork
3/4 lb. ground beef
6 Tbsp. sofrito
1 tsp. salt
1 tsp. pepper
6 slices of tomato
6 loose leaf lettuce leaves
1 red onion, cut into 1/4 inch slices, rings separated
6 hamburger buns or Cuban rolls
1/2 cup mayonnaise
juice and zest of 1 lime
2 garlic cloves, mashed to a paste
salt and pepper to taste
Pre-heat the grill.
In a medium bowl combine the pork, beef , sofrito and salt and pepper.
Using your hands, knead mixture together until thoroughly combined. Form into 6 (4 oz. ) patties and set aside.
To make the mayonnaise, combine the mayonnaise, juice, zest and garlic in a small bowl. Taste and adjust seasonings.
Grill burgers over medium high heat until cooked through – about 4- 6 minutes per side.
Toast buns on the grill and spread both cut sides with mayonnaise. Add lettuce, tomato, onion, meat patty and the bun top.
Washing down all that spicy goodness with an ice-cold Limeade sounds divine, no?
Refreshing Limeade (By Way To Be!)
3/4 cup freshly squeezed lime juice
3 cups crushed ice
3/4 cup agave nectar
1 1/2 cups water
Combine everything in a blender and blend until nice and slushy! Pour into a glass and enjoy!
And finally to top it off, who could say no to a piece of Kaluah Cake from Tippy Stockton? NOT ME!
1 Chocolate Cake Mix (I like the Duncan Hines Triple Chocolate Super moist Cake Mix)
1 Pint Sour Cream
1 small package chocolate or vanilla instant pudding
¼ cup vegetable or canola oil
½ cup Kahlua
Chocolate chips optional
Mix all together by hand. Do not use mixer. It doesn’t have to be mixed until the lumps are out. Just mix until the cake mix is mixed in with all the other ingredients. Bake at 350 for 45-60 minutes in a bunt pan. This also works well in cupcake tins. Frost with either chocolate frosting, powder sugar frosting, or sprinkle with powder sugar.
This has been so delciously fun! See you tomorrow with more fabulous recipes from our Where Women Cook readers!