I was going to do a post of favorite stone fruit recipes today in honor of July’s flavor of the month Stone Fruit, but looking back I discovered I have posted a peach recipe round up almost every year…so instead I looked back through the archives and selected the best of the best by category…
In the summertime, cooking doesn’t have to be a lot of work…
My go to every day meals are usually something on the grill
paired with roasted summer vegetables, fresh fruit, and corn on the cob…
But if you want something a little fancier,
and still easy peasy
This is a Baker’s Dozen round up of my very favorite summer recipes!
Appetizer
I have been making this appetizer forever, it’s easy, it’s different and it is ALWAYS gobbled up!
Breakfast
This casserole is kid friendly and whips up in minutes, bacon, eggs, fruit and biscuits all in one dish!
Brunch
This unique strata has a little spice to wake up your tastebuds, and it’s nice served with a sweet bread like the Blue Raspberry Loaf below to balance out flavors
Blue Raspberry Bread with Orange Glaze
Dessert
Talk about eye candy, this one will bring a lot of ohhs and ahhs! It’s a combination of store bought ice cream, cookie crumbs and chocolate chips
Entrees
on the grill
Give your burgers a tropical twist with pineapple salsa!
Beef Burgers with Spiralized Onions and Pineapple Salsa
in the oven
This can be made ahead of time so dinner is a breeze
Summer Squash Lasagna with Burrata and Tomatoes
slow cooker
Using a slow cooker keeps things cool
Slow Cooker Peach Salsa Chicken Chalupas
Pizza
You can put just about anything on a pizza or flatbread, and this BBQ chicken pizza is a great way to use up leftovers from weekend grillng
BBQ Chicken and Corn Pizza with Spinach Salad Topping
Potatoes
A potato casserole is my go to favorite, the boys love them, and this one made with frozen hashbrowns, sour cream, creamed soup and cheese gets a kick of flavor from dry Ranch dressing mix and can be put together in under 5 minutes!
Fast and Fabulous Ranch Hashbrown Potato Casserole
Salad
This salad can be a side dish or a wonderful light summer supper
Roasted Stone Fruit & Berry Salad
Vegetable
Creamy ricotta, Italian seasoning and Manchego & Parmesan cheese, combine to make a wonderful tomato pie!
Miscellaneous
This is one of the most viewed recipes on the blog, wonderful summer side dish for any meal
Grilled Fireball Pineapple Slices
And our all time family favorite,
Coconut Fried Shrimp Tempura with Orange Marmalade dipping sauce
This is part of every beach gathering!
Leftovers can be reheated in the oven and make a great poorboy sandwich or salad topping!
Here is the updated version of this family beach favorite
Coconut Shrimp Tempura with Orange Marmalade Glaze
Ingredients
Coconut Shrimp
- 6-8 medium shrimp per person peeled and deveined
- 1 or more boxes Tempura batter I use McCormick
- shredded coconut
- peanut oil for frying
Orange Marmalade Glaze
- 1 cup orange marmalade
- 2 dashes soy sauce
- 1 Tbsp dijon mustard
Instructions
Coconut Shrimp
- Make Tempura batter in a deep bowl according to directions on box [be sure to use ICE water, it’s the secret to the light batter]. 1 box makes enough batter for about 2 lbs shrimp.
- Put some coconut in another bowl, reserving some for adding later to keep the coconut dry.
- Dredge shrimp in batter and roll in coconut.
- Fry in batches in medium hot oil, about 400 degrees, 3-5 minutes, until golden. Remove and drain on paper towels and keep warm in a 200 degree oven until ready to serve.
Orange Marmalade Glaze
- Mix all ingredients together and taste. Add more soy or mustard if desired. Makes enough to serve 4-6. Increase amounts for more servings if necessary
I hope you will put one or two of these recipes on your to do list soon!
Bon Appetit!
🌴🍍☀️
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday