Three recipes for a perfect summer dinner

Posted: April 3, 2018 in Recipes
Tags: , ,

Lets start off with a great summer any time drink

Berry-Lemonade Sparkling Sangria

This effervescent summer drink will refresh on even the hottest of days.berry lemonade sparkling sangria
Difficulty: Easy
Hands-on: 5 minutes

Total: 4 hours 5 minutes
Serves: 6

Ingredients
½ bottle (750 ml) Prosecco
1 quart lemonade
2 cups puréed and strained strawberries
1 cup raspberries
1 cup blackberries
1 cup chopped strawberries
3 medium lemons, thinly sliced

Directions

Step 1

Combine all ingredients in a large pitcher. Refrigerate for 4 hours, allowing ingredients to meld before serving. Serve over ice.

 

Dinner is served

Lemon-Rosemary Roast Chicken

lemon_chickenYou can add potato wedges to the pan in this recipe. Just make sure to add enough water to almost cover the potatoes, along with the juice of 1 more lemon and 2 more tablespoons of olive oil.

 

Difficulty: Easy
Hands-on: 20 minutes

Total: 1 hour 40 minutes
Serves: 4

Ingredients
2 medium lemons
1 whole chicken (3 lb.)
½ tsp. sea salt
⅛ tsp. ground black pepper
2 sprigs fresh rosemary
2 Tbsp. extra-virgin olive oil

Directions

Step 1

Preheat oven to 400°F.

Step 2

Cut the lemons in half and squeeze the juice into a separate container. Save the juiced lemon halves.

Step 3

Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper. Stuff squeezed-out lemon halves and rosemary sprigs into cavity. Place chicken breast-side down on a rack in a shallow roasting dish. Combine lemon juice and olive oil; brush over entire chicken.

Step 4

Bake for 60–70 minutes, making sure to turn chicken over halfway through baking time and baste it regularly with juices from pan.

Step 5

To test if it’s done, prick with a fork and see if juices run clear, or test with meat thermometer for 165°F. When done, remove from oven and cover chicken in aluminum foil. Let rest for 10 minutes. Serve hot with pan juices.

Time for desert

Individual Lemon Puddings with Blueberries

lemon_puddingThis tangy and easy dessert is the perfect way to end a hearty meal.

Difficulty: Easy
Hands-on: 20 minutes

Total: 2 hours 20 minutes

Serves: 6
Ingredients
1 Tbsp. unflavored gelatin
1 Tbsp. plus ½ cup cold water, divided
1 cup boiling water
½ cup granulated sugar
¼ cup plus ¼ tsp. lemon juice, divided
1 tsp. lemon zest
½ cup nonfat dry milk powder
½ cup ice water
1 cup blueberries

Directions

Step 1

In a small bowl, soften the gelatin in 1 tablespoon cold water. Add boiling water to dissolve. Add sugar, ½ cup cold water, ¼ cup lemon juice, and the lemon zest. Chill until very thick, about 90 minutes.

Step 2

Chill a deep mixing bowl and beaters. Add the dry milk, ice water, and ¼ teaspoon lemon juice to the chilled bowl. Beat until fluffy, then cover and chill. Break up the gelatin lemon mixture with a fork. Add to the whipped milk mixture. Using an electric mixer, beat until fluffy but not too soft.

Step 3

Pour into 6 individual glasses. Cover and chill until firm before serving, about ½ hour. Top with blueberries to serve.

Side Note: These recipes would also go great for a small informal summer party

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