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    Deal GURU
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    Default Buy These 20 Pantry Items & Make 20 Different Summer Meals!

    The Ingredients

    Don't like repeated trips to the grocery store? Stock up on these 20 ingredients, and you can make 20 delicious dinners.

    1. Hamburger buns
    2. Italian bread
    3. Lemons
    4. Salmon filets
    5. Eggs
    6. Parmesan cheese
    7. Provolone cheese
    8. Monterey Jack cheese
    9. Mozzarella cheese
    10. Chicken breasts
    11. Assorted pasta (linguine, penne, angel hair)
    12. Cucumbers
    13. Onions
    14. Tomatoes
    15. Fresh corn
    16. Zucchini
    17. Bell peppers (green, yellow)
    18. Avocados
    19. Mushrooms
    20. Eggplant




    Here are some spices, herbs, condiments and other staples to have on hand:

    Dry bread crumbs
    Flour
    Salt
    Black pepper
    Olive oil
    Vegetable oil
    Balsamic vinegar
    Prepared horseradish
    Hot sauce
    Dijon mustard
    Mayonnaise
    Milk
    Butter
    Red pepper flakes
    Chili powder
    Sage
    Lemon pepper
    Ground cumin
    Fresh and dried basil
    Fresh and dried parsley
    Fresh cilantro
    Fresh rosemary
    Fresh Thyme
    Fresh marjoram
    Garlic


    1.) Summer Soup (Serves 2)

    INGREDIENTS (Nutrition)
    4 large tomatoes
    1 avocado - peeled, pitted and diced
    1/2 cup fresh corn kernels
    2 tomatoes, diced
    1/4 cup chopped fresh cilantro
    1 tablespoon fresh lemon juice
    salt and pepper to taste

    DIRECTIONS
    Using a juicer, extract the juice of the 4 large tomatoes.
    In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.

    2.) Grilled Chicken Breast with Cucumber and Pepper Relish (Serves 4)

    INGREDIENTS (Nutrition)
    1 cucumber - peeled, seeded and chopped
    1 tablespoon chopped fresh parsley
    1/8 cup chopped red onion
    1/2 cup chopped yellow bell pepper
    1/4 teaspoon crushed red pepper flakes
    1/2 teaspoon ground cumin
    1/8 teaspoon chili powder
    2 tablespoons olive oil
    4 skinless, boneless chicken breasts

    DIRECTIONS
    In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
    In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
    Prepare the grill for medium heat.
    Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.

    3.) Zucchini 'Crab' Cakes (Serves 5)

    INGREDIENTS (Nutrition)
    2 1/2 cups grated zucchini
    1 egg, beaten
    2 tablespoons butter, melted
    1 cup bread crumbs
    1/4 cup minced onion
    1 teaspoon Old Bay Seasoning TM
    1/4 cup all-purpose flour
    1/2 cup vegetable oil for frying

    DIRECTIONS
    In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
    Shape mixture into patties. Dredge in flour.
    In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

    4.) Fresh Tomato Pasta (Serves 4)

    INGREDIENTS (Nutrition)
    1 medium tomato
    1 (8 ounce) package dry pasta
    1 clove garlic
    1 teaspoon dried basil
    1 tablespoon vegetable oil

    DIRECTIONS
    Place the garlic clove in a pot of salted water, bring the water to boil and add the rigatoni. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
    While pasta is cooking chop the tomato into 1 inch chunks and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.

    5.) Mid-Summer Italian Bread Salad (Serves 4)

    INGREDIENTS (Nutrition)
    1 clove garlic
    1 (1 pound) loaf Italian bread
    1 cup chopped tomatoes
    1 cup cucumber - peeled, seeded and chopped
    1 cup chopped red onion
    1 clove garlic, minced
    2 cups chopped fresh basil
    1/8 cup chopped fresh thyme
    1/4 cup olive oil
    2 tablespoons balsamic vinegar

    DIRECTIONS
    Rub a peeled clove of garlic around a wooden salad bowl.
    Pull apart or chop the bread into bite-size pieces.
    In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

    6.) Angel's Pasta (Serves 6)

    INGREDIENTS (Nutrition)
    8 ounces angel hair pasta
    1 tablespoon crushed garlic
    1 tablespoon olive oil
    2 zucchini, sliced
    salt and pepper to taste
    3 tomatoes, chopped
    12 leaves fresh basil
    4 ounces mozzarella cheese, shredded

    DIRECTIONS
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
    Combine pasta and vegetables. Serve topped with mozzarella.

    7.) Ratatouille (Serves 4)

    INGREDIENTS (Nutrition)
    2 tablespoons olive oil
    3 cloves garlic, minced
    2 teaspoons dried parsley
    1 eggplant, cut into 1/2 inch cubes
    salt to taste
    1 cup grated Parmesan cheese
    2 zucchini, sliced
    1 large onion, sliced into rings
    2 cups sliced fresh mushrooms
    1 green bell pepper, sliced
    2 large tomatoes, chopped

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
    Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
    Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
    Bake in preheated oven for 45 minutes.

    8.) Salmon Cakes (Serves 4)

    INGREDIENTS (Nutrition)
    1 (14.75 ounce) can salmon, undrained and flaked
    1 slice bread, shredded
    1 small onion, grated
    1 tablespoon all-purpose flour
    1 egg
    salt and pepper to taste
    1 cup vegetable oil for frying

    DIRECTIONS
    Mix together salmon, bread, onion, all-purpose flour, egg, salt and pepper. Shape into four patties.
    In a large skillet heat oil over high heat. Cook the patties until browned on both sides, about 8 minutes. Drain briefly on paper towels before serving.

    9.) Mamma Rita's Eggs and Tomato Sauce (Serves 4)

    INGREDIENTS (Nutrition)
    2 tablespoons extra virgin olive oil
    4 ripe tomatoes, chopped
    4 eggs
    salt and pepper to taste

    DIRECTIONS
    In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
    Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.

    10.) Canadian Cedar Planked Salmon (Serves 6)

    INGREDIENTS (Nutrition)
    24x8x1 inch untreated cedar plank
    6 (4 ounce) fillets salmon
    1/2 cup extra virgin olive oil
    1 large red onion, chopped
    1 lemon, sliced
    1/2 tablespoon black peppercorns, crushed

    DIRECTIONS
    Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
    Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
    Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
    Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

    11.) Grilled Chicken Salad (Serves 6)

    INGREDIENTS (Nutrition)
    4 boneless, skinless chicken breast halves
    2 tablespoons lemon juice
    2 tablespoons olive oil
    2 teaspoons lemon pepper
    2 Vidalia onions, thickly sliced
    4 large mushroom caps, chopped
    1 cup mayonnaise
    hot sauce to taste
    salt and pepper to taste

    DIRECTIONS
    Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
    Preheat a grill for high heat.
    Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
    In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

    12.) Summer Chicken Burgers (Serves 4)

    INGREDIENTS (Nutrition)
    1 ripe avocado, sliced
    1 tablespoon lemon juice
    1 tablespoon butter
    1 large Vidalia onions, sliced into rings
    4 boneless, skinless chicken breast halves
    salt and pepper to taste
    4 hamburger buns
    4 tablespoons mayonnaise
    4 slices provolone cheese

    DIRECTIONS
    In a small bowl, combine sliced avocado and lemon juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate.
    Heat butter in a large heavy skillet over medium-high heat. Saute the onions until browned and caramelized; set aside.
    Season the chicken with salt and pepper. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. Place buns on grill just long enough to toast them.
    Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.

    13.) Basil, Tomato and Mozzarella Sandwich (Serves 4)

    INGREDIENTS (Nutrition)
    1 (1 pound) loaf Italian bread
    6 fresh basil leaves, chopped
    2 tomatoes, sliced
    4 ounces fresh mozzarella cheese, sliced
    1/8 teaspoon red pepper flakes
    1/2 cup balsamic vinegar

    DIRECTIONS
    Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
    In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

    14.) Rosemary Lemon Grilled Chicken (Serves 6)

    INGREDIENTS (Nutrition)
    1/2 cup butter
    1/2 cup fresh rosemary
    3 cloves garlic
    1 lemon, zested
    1/4 cup fresh lemon juice
    6 (6 ounce) skinless, boneless chicken breast halves
    salt and pepper to taste

    DIRECTIONS
    In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
    Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
    Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
    Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

    15.) Creamy Zucchini with Linguine (Serves 6)

    INGREDIENTS (Nutrition)
    1/2 cup olive oil
    2 large zucchini, diced
    2 cloves garlic, thinly sliced
    1/2 teaspoon salt
    1/8 teaspoon crushed red pepper flakes
    1 (12 ounce) package linguine pasta
    1 cup whole milk
    2 tablespoons chopped fresh parsley
    1/2 cup freshly grated Parmesan cheese

    DIRECTIONS
    Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
    Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
    Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

    16.) Balsamic and Rosemary Grilled Salmon (Serves 4)

    INGREDIENTS (Nutrition)
    4 (4 ounce) salmon fillets
    sea salt to taste
    1 tablespoon balsamic vinegar
    3 tablespoons olive oil
    1/4 cup lemon juice
    1 clove garlic, minced
    1 sprig fresh rosemary, minced

    DIRECTIONS
    Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
    Preheat an outdoor grill for medium-high heat, and lightly oil grate.
    Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

    17.) Zucchini Egg Bake (Serves 6)

    INGREDIENTS
    3 cups peeled, chopped zucchini
    1 large onion, chopped
    2 garlic cloves, minced
    1/4 cup butter
    4 eggs
    1/2 cup grated Parmesan cheese
    1/4 cup minced fresh parsley
    1 1/2 teaspoons minced fresh basil
    1 1/2 teaspoons minced fresh marjoram
    1/2 teaspoon salt
    1/2 cup shredded Monterey Jack cheese

    DIRECTIONS
    In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
    Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

    18.) Grilled Chicken with Herbs (Serves 6)

    INGREDIENTS (Nutrition)
    2 tablespoons chopped Italian flat leaf parsley
    2 teaspoons fresh rosemary, minced
    2 teaspoons chopped fresh thyme
    1 teaspoon dried sage
    3 cloves garlic, minced
    1/4 cup olive oil
    1/2 cup balsamic vinegar
    salt and pepper to taste
    1 1/2 pounds skinless, boneless chicken breasts

    DIRECTIONS
    In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
    Preheat grill to medium high heat OR set oven to broil.
    Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

    19.) Salmon Rosemary Burgers (Serves 8)

    INGREDIENTS (Nutrition)
    2 1/2 pounds king salmon fillet, skinned and de-boned
    1 cup dry bread crumbs
    1/2 cup minced red onion
    1 tablespoon Dijon mustard
    2 teaspoons prepared horseradish
    2 eggs, lightly beaten
    1 tablespoon minced fresh rosemary
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons olive oil

    DIRECTIONS
    Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
    In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
    Preheat an outdoor grill for medium-high heat.
    Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
    Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

    20.) Penne with Mushrooms (Serves 4)

    INGREDIENTS (Nutrition)
    1 (8 ounce) package dry penne pasta
    1/4 cup olive oil
    1 clove garlic, finely chopped
    1 pound button mushrooms, sliced
    salt and freshly ground black pepper to taste
    1 tablespoon butter
    1 1/2 teaspoons chopped fresh parsley
    1/4 cup grated Parmesan cheese

    DIRECTIONS
    Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
    In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

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