COOKBOOK SUMMER EDITION No Navy endorsement implied.
TABLE OF CONTENTS APPETIZERS
GRILLED BACON JALAPEñO WRAPS…………………….……PG. 3 SHRIMP SUMMER ROLLS ………………………………..………PG. 4 PERFECT DEVILED EGGS…………………………………..…………PG. 5 SEVEN LAYER DIP ……………………....................................……PG. 6
MAIN COURSE & SIDE DISHES
SUMMER VEGETABLE SKILLET …………………………………PG. 7 ITALIAN PASTA SALAD ………………………………………………PG. 8 MARINATED BEEF KABOBS ……………………………………..…PG. 9 GRILLED SHRIMP FOIL PACKETS ……………………………PG. 10 CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA…….…PG. 11
DESSERTS
GRILLED PEACHES & ICE CREAM …………………….………………PG. 12 NO BAKE CHOCOLATE PEANUT BUTTER COOKIES…….PG. 13 ICE CREAM NACHOS ……………………………………………………PG. 14 S’MORES COOKIE BARS ……………………………………….……PG. 15
PG. 2
APPETIZERS RECIPE:
Grilled Bacon Jalapeño Wraps
INGREDIENTS
12 Jalapeños 2 (8oz.)boxes of Cream Cheese Package of Bacon
COOK TIME: 10 minutes SERVING SIZE: 24 wraps DIRECTIONS
Wash and cut the jalapeños in half lengthwise. Remove all the seeds for a milder taste, or leave in a few seeds for extra heat. Spread the cream cheese into the jalapeños and wrap a piece of bacon around the jalapeño. Insert a toothpick to hold the bacon on while grilling. Grill until the bacon is crispy and serve.
PG. 3
APPETIZERS RECIPE:
Shrimp Summer Rolls
COOK TIME: 45 minutes SERVING SIZE: 10 rolls
INGREDIENTS
Dipping Sauce: ¼ Cup Creamy Peanut Butter 1 Tablespoon Hoison Sauce (or Garlic Teriyaki) 1 teaspoon Soy Sauce 1 clove garlic (minced) 1 tablespoon Sriracha sauce (or chili garlic) 1-2 Tablespoon water (as needed) Summer Rolls: 10 Spring Roll Rice Paper Wrappers 1 large carrot, peeled and cut thin lengthwise 1 large cucumber, cut thin lengthwise ½ red pepper, cut thin lengthwise 1/3 cup chopped purple cabbage 1 oz. cooked rice noodles or rice vermicelli 1 avocado, sliced handful of cilantro (and/or mint & basil) 20 medium cooked shrimp, peeled and sliced in half lengthwise sesame seeds for garnish
DIRECTIONS Pour warm water in a large baking pan and dip the rice paper wrapper into the warm water for a few seconds so it’s soft, but still pliable. Place the wrapper onto a cutting board and pat the wrapper slightly dry. Place a few sticks of carrots, cucumber, red pepper, cabbage, and rice noodles in the middle of the wrapper. Place a slice or two of avocado on top the rice, sprinkle a bit of cilantro and place four slices of shrimp on top. Start small and add more as needed, try not to overstuff before you begin rolling. Just like a burrito, fold in the ends and pull from the bottom and roll over and over the filling. Tuck in the filling as you roll to help hold everything inside. When it’s completely rolled, sprinkle the wrap with sesame seeds and serve with peanut sauce.
PG. 4
APPETIZERS RECIPE:
Perfect Deviled Eggs COOK TIME: 25 minutes SERVING SIZE: 12 eggs
INGREDIENTS 6 Large Eggs Âź cup Mayonnaise 1 teaspoon Hot Sauce 1 teaspoon Dijon Mustard Kosher Salt Black Pepper Finely Chopped Chives (for garnish) Smoked Paprika (for garnish)
DIRECTIONS
Place the eggs into a cooking pan, cover with cold water and set the heat to medium high to bring to a boil. Turn the heat off, cover the cooking pan with a lid and let it sit for 10-12 minutes. Rinse the eggs under cold water and begin peeling. Cut the eggs in half lengthwise and scoop the yolks into another bowl to set aside. In the bowl with the yolks, add in mayonnaise, hot sauce, Dijon Mustard and mash until smooth. Season with salt and pepper. Spoon this mixture into the eggs and garnish with chives and paprika.
PG. 5
APPETIZERS RECIPE:
Seven Layer Dip
COOK TIME: 25 minutes SERVING SIZE: 10 people
INGREDIENTS
1 can (16 oz) Refried Beans 2 ½ cup guacamole 1 jar (16 oz) chunky salsa 2 ½ cup Sour Cream 2 Tablespoon taco seasoning ½ a lime 1 cup shredded Monterey Jack Cheese 1 cup shredded Cheddar Cheese 2 cup shredded lettuce ½ cup quartered grape tomatoes ¼ cup black olives Tortilla chips for serving
DIRECTIONS
Evenly spread the can of refried beans on the bottom on a clear baking dish. Spread the guacamole over the beans in an even layer. Top with another even layer of salsa over the guacamole. In another bowl, combine the sour cream, taco seasoning and juice of the lime. Spread this evenly over the salsa. Sprinkle the Monterey jack and cheddar cheeses over the sour cream in an even layer. Top with shredded lettuce, quartered tomatoes and black olives. Dip in a tortilla chip and enjoy!
PG. 6
MAIN COURSE & SIDE DISHES RECIPE:
Summer Vegetable Skillet COOK TIME: 25 minutes SERVING SIZE: 4 people
INGREDIENTS
1 medium zucchini 1 medium yellow summer squash 1 medium eggplant 4 plum tomatoes 1 clove garlic ½ teaspoon dried oregano 3 tablespoons olive oil ½ ciabatta bread (torn in 1-inch pieces) ½ a lemon 1 cup shredded mozzarella 1 tablespoon parmesan, grated 1 tablespoon basil leaves, thinly sliced
DIRECTIONS
Slice the zucchini, yellow squash and tomatoes to about a ¼ inch rounds. Slice the eggplant into 1-inch half circles and slice the garlic in small slivers. In a large cast iron skillet, toss the zucchini, squash, eggplant, tomatoes, garlic and dried oregano with 2 tablespoons of olive oil and season with salt and pepper. Pre-heat the broiler to a high heat. Broil vegetables until they are tender, tossing halfway through for about 7 minutes. Pour the remaining olive oil on the ciabatta bread and toss in with the vegetables. Broil until golden brown for at least 3 minutes. Remove from the broiler and drizzle in lemon juice, sprinkle the mozzarella over top, and place back into the broiler until the cheese is bubbly for about 1-2 minutes more. sprinkle with parmesan cheese and basil strips before serving.
PG. 7
MAIN COURSE & SIDE DISHES RECIPE:
Italian Pasta Salad
INGREDIENTS
1 box tri-colored penne or rotini 1 green pepper 1 red bell pepper 1 cucumber ½ container of roma tomatoes 1 block of Colby jack cheese 1 bottle Zesty Italian dressing
COOK TIME: 25 minutes SERVING SIZE: 6 people DIRECTIONS
Boil the tri-color noodles until tender, rinse under cold water until the noodles are cooled. Dice the green pepper and red pepper into small pieces, remove the center and seeds. Slice the cucumber into half circle pieces and cut the roma tomatoes into halves lengthwise. Cut the Colby Jack cheese into 1-inch square blocks and place all the noodles, cut vegetables and cheese into a large serving dish. Squeeze Zesty Italian dressing over the mixture, stirring it in until you have a desired amount of dressing covering the dish. As an option, you can lightly sprinkle parmesan cheese over the pasta salad. You can also add pepperoni, kalamata olives and swap in Feta cheese for a more Mediterranean dish!
PG. 8
MAIN COURSE & SIDE DISHES RECIPE:
Marinated Beef Kabobs
COOK TIME: 8-15 minutes SERVING SIZE: 4 skewers
INGREDIENTS
1 package of cut Beef beef stock (or red wine) balsamic vinegar Worcestershire sauce olive oil onion powder steak seasoning Oregano Thyme black pepper bay leaf Quartered green and red pepper pieces red onion pieces sliced zucchini and squash whole small mushrooms
DIRECTIONS
You can purchase pre-cut beef kabobs, or trim beef into two-inch squares. Cut any vegetables you like to serve with the kabobs into quarters or cut thick slices of zucchini and squash. put the beef and vegetables into a gallon freezer bag. Pour in a little beef stock, balsamic vinegar, Worcestershire sauce and olive oil just enough to coat the meat and vegetables. There’s no science to it, just preference. Sprinkle in some of the seasonings to the bag, squeeze the air out as much as possible and seal the bag. Give it a gentle toss to mix up all the liquid and seasonings and leave the bag in the refrigerator for at least 4-6 hours. After it marinades, let it come to room temperature as you heat the grill up to medium-high heat. Grab a skewer and thread the meat and vegetables in a pattern, and grill. You should continually turn the skewer as the meat browns on one side.
8-10 minutes for rare, 10-12 minutes for medium rare, 12-15 for medium.
PG. 9
MAIN COURSE & SIDE DISHES RECIPE:
Grilled Shrimp Foil Packets
COOK TIME: 20 minutes SERVING SIZE: 4 people
INGREDIENTS 1 bag of Jumbo Shrimp (peeled or unpeeled) 1 package Sausage (sliced andouille or chorizo) Corn on the Cob (broken into thirds or quarters, Red or Yellow Baby Potatoes, halved or quartered) Cajun Seasoning (or Old Bay): garlic powder oregano onion powder thyme Paprika red pepper flakes Cayenne salt & pepper
DIRECTIONS
Cut heavy duty aluminum foil into four 12-inch square pieces and evenly distribute all the ingredients and Cajun seasoning in the middle of each square piece. Fold the edges to seal up each packet and grill at a medium high heat. If you have large pieces of potatoes and corn, cook those first for about 5 minutes to soften and add the shrimp in to continue to cook for another 15 minutes.
Remove from the grill, unwrap and dig in.
PG. 10
MAIN COURSE & SIDE DISHES RECIPE:
Caribbean jerk chicken
with pineapple salsa
COOK TIME: 30 minutes SERVING SIZE: 4 people
INGREDIENTS Chicken Marinade: 1/3 cup olive oil juice of 2 limes 1 teaspoon garlic 2 Tablespoon soy sauce 1 teaspoon onion powder ½ teaspoon nutmeg 3 teaspoon allspice ½ teaspoon crushed red pepper flakes 1 Tablespoon honey Pineapple Salsa: 1 cup diced pineapple ½ red onion, diced roughly chopped handful of cilantro 1 diced jalapeno (optional) 2 teaspoon honey pinch of salt
DIRECTIONS
Combine all the marinade ingredients together in a bowl and add in the chicken. Chill in the refrigerator for at least 30 minutes, however it can marinade for a few hours for more flavor. While the chicken is marinating, combine all the pineapple salsa ingredients and toss. When you’re ready to cook, place the chicken into a preheated grill over medium heat and cook each side until cooked through. Remove and serve with pineapple salsa, with an optional side of white rice.
PG. 11
DESSERTS RECIPE:
Grilled Peaches and ice cream
INGREDIENTS
4 ripe peaches vanilla ice cream drizzle of olive oil and honey
COOK TIME: 10 minutes SERVING SIZE: 4 people DIRECTIONS
Heat the grill to a medium-high heat. Cut the peaches into halves and remove the pit. Brush the peaches with a little olive oil to avoid sticking to the grill. Grill the peaches on each side for 3-4 minutes, or until grill marks appear and the peaches are softened. Remove the peaches from the grill and drizzle with honey before topping it with vanilla ice cream.
YUM!
PG. 12
DESSERTS RECIPE:
No Bake Chocolate Peanut Butter Cookies COOK TIME: 10 minutes + chilling SERVING SIZE: 2 ½ dozen
INGREDIENTS
2 cups of sugar ½ cup milk 1 stick unsalted butter ¼ cup unsweetened cocoa powder 3 cups old-fashioned rolled oats 1 cup smooth peanut butter 2 teaspoons pure vanilla extract pinch of salt
DIRECTIONS
Combine the sugar, milk, butter and cocoa and place on the stove top over medium heat, stirring until it comes to a boil. Boil only for 60 seconds! Remove from the stove top and add the oats, peanut butter, vanilla and salt and stir it together. Drop spoonfuls of the mixture onto a cookie sheet lined with wax paper and let it sit until cooled for about 30 minutes.
PG. 13
DESSERTS RECIPE:
Ice Cream Nachos
INGREDIENTS
A box of waffle cones any flavor ice cream any & all dessert toppings
COOK TIME: None SERVING SIZE: 4 people DIRECTIONS
Break up the waffle cones into large pieces and arrange on a plate. Scoop preferred ice cream onto the waffle cone chunks. Top with whipped cream, chocolate syrup, sprinkles, crushed cookies, cherries, chopped fruit chunks, walnuts, peanut butter sauce, mini crushed candy bars and so on! Enjoy!
PG. 14
DESSERTS RECIPE:
S’mores cookie bars
COOK TIME: 40 minutes SERVING SIZE: 24 Bars
INGREDIENTS 2 cups all-purpose flour 2 cup graham cracker crumbs 1 teaspoon baking powder ¼ teaspoon salt 1 cup unsalted butter, softened 1 ½ cups light brown sugar (packed) 1 large eggs 2 cups mini marshmallows 1 ½ cup semi-sweet chocolate chunks
DIRECTIONS Preheat the oven to 350 degrees. Combine the flour, graham cracker crumbs, baking powder and salt. In another bowl, beat together the butter and brown sugar, add in the egg and stir. then add in the flour and graham cracker mixture until it’s combined completely. Pour ¾ of the mixture into a 9x13 greased baking pan and set aside the rest. Press the dough into the bottom of the baking pan to make an even layer and sprinkle the chocolate chunks and mini marshmallows. Pour the remaining dough in clumps over top the chocolate and marshmallow – it’s okay if there’s gaps and you can see the chocolate and marshmallows. Bake for about 30-35 minutes or until golden brown. Let it cool and cut into bars or squares.
PG. 15
THANK YOU!
HAVE A DELICIOUS SUMMER!