May 26, 2024

Savor the Season: The Wisdom Team’s Favorite Summer Recipes

Summer is here, bringing with it sunny days, warm evenings, and the perfect opportunity to indulge in delicious, fresh, and vibrant meals. Our real estate team not only loves helping clients find their dream homes but also enjoys sharing a passion for great food. Here are some of our favorite summer recipes that are sure to delight your taste buds and add a bit of sunshine to your dining table.

1 lb. - chicken breasts, boneless skinless
1 (4 oz) pkg - crumbled feta cheese
1 - English cucumber
6 cloves - garlic
1 pint - grape tomatoes
½ cup -Kalamata olives, pitted
1 - lemon
1 cup - plain Greek yogurt
1 head - romaine lettuce
black pepper
extra virgin olive oil
oregano, dried
red wine vinegar
salt
1. Peel and mince 4 cloves of garlic.
2. In a small bowl, whisk together the 4 cloves of minced garlic, lemon juice (1/2 lemon, 6 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp oregano, 1 tsp salt, and 1 tsp black pepper.
3. Cube the chicken and transfer to a medium bowl. Pour half of the dressing over top (save the rest for the salad) and toss to coat.
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Thread the chicken onto 4 skewers. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.
6. Add the chicken to the grill or skillet and cook, turning occasionally, until cooked through, 8-10 minutes.
7. Wash and dry the fresh produce - lettuce, cucumber, tomatoes
8. Finely dice ¼ of the cucumber. Peel and mince the remaining garlic. In a small bowl, prepare the tzatziki sauce by mixing together the cucumber, garlic, lemon juice (1/2 lemon), 1 cup yogurt, and 1/2 tsp salt and 1/2 tsp pepper.
9. Halve the lettuce lengthwise, then chop crosswise into 1 inch strips; transfer to a salad bowl. Quarter the remaining cucumber lengthwise, then cut crosswise into chunks; add to the bowl. Halve the tomatoes; add to the bowl.
10. Add the olives, feta, and reserved dressing to the salad and toss.
11. To serve, place salad on a plate and add a chicken skewer on top. Serve with tzatziki sauce and enjoy!
Serves 4.

20 - Small Cherry Tomatoes
Salt and Pepper, to taste
2 cups - mozzarella cheese
1 cup - extra virgin olive oil
1 bunch - fresh basil, sliced 1/4 inch
1. Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
2. Scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
3. Stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
4. Serve on a platter.

Ribeye Steaks
1 cup - low sodium soy sauce
2 cloves - garlic, minced
1/2 cup - brown sugar
6 oz - pineapple juice
1/3 cup - apple cider vinegar
2 t - fresh ginger, minced
Marinade ribeye steaks in fridge overnight.

1 can - white niblets corn
1 can - tiny peas
1 can - French style seasoned green beans
1 cup - celery, chopped
1 cup - red onion, chopped
1 cup - green bell pepper, chopped
1 cup - red or yellow bell pepper, chopped
1 cup - white sugar
3/4 cup - white vinegar
1/2 cup - vegetable oil
Salt and pepper, to taste
1. Drain and empty into a big bowl: corn, peas, and green beans
2. Add to bowl: celery, red onion, and bell peppers.
3. Mix together in a small saucepan, boil 1 minute with frequent stirring: white sugar, white vinegar, vegetable oil, salt and pepper to taste
4. Pour the liquid over the veggies, mix to coat and chill.

4 slices - bacon, sliced into ½-inch pieces
1 pound - Italian sausage made from below recipe or storebought
½ teaspoons - crushed red pepper flakes
4 medium - yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
1 medium - white or yellow onion, diced
2 tablespoons - garlic minced, about 4 cloves
4 cups - chicken stock
½ bunch - kale, stems removed and leaves chopped, 4 cups
1 13.5-ounce can - unsweetened, full-fat coconut milk
Salt and pepper, to taste
Homemade Whole30 Italian Sausage
1 pound - ground pork
1 tablespoon - red wine vinegar
1 teaspoon - salt
1 teaspoon - black pepper
1 tablespoon - fresh chopped parsley or 2 teaspoons dried
1 teaspoon - garlic powder
1 teaspoon - onion powder
1 teaspoon - dried basil
1 teaspoon - paprika
1 teaspoon - red pepper flakes
¼ teaspoon - ground fennel seed optional
Pinch - dried oregano
Pinch - dried thyme
1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.

2 cups - all-purpose flour
2 - large eggs
1/2 teaspoon - salt
1-2 tablespoons - water (optional, if needed)
1. Prepare the Work Surface: Clear a large, clean work surface. Sprinkle it lightly with flour to prevent sticking.
2. Form the Dough: Place the flour on the work surface and make a well in the center. Crack the eggs into the well, add salt, and start incorporating the flour into the eggs using a fork or your fingers.
3. Knead the Dough: Once the mixture starts coming together, knead it into a smooth dough. If it's too dry, add a little water, one tablespoon at a time. If it's too wet, add a bit more flour.
4. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
5. Roll Out the Dough: After resting, divide the dough into smaller portions. Roll out each portion into thin sheets using a rolling pin or pasta machine. Make sure to dust the dough with flour as needed to prevent sticking.
6. Cut the Pasta: Once you've rolled out the dough, you can cut it into your desired shapes. For spaghetti or fettuccine, use a pasta machine or a sharp knife to cut thin strips. For ravioli or tortellini, cut the dough into squares or circles.
7. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes, depending on the thickness of the pasta and your desired doneness. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.
8. Serve: Once the pasta is cooked, drain it and toss it with your favorite sauce or toppings. Enjoy your delicious homemade pasta!
Feel free to get creative with your homemade pasta by adding herbs, spices, or even vegetable purees to the dough for extra flavor and color. Have fun experimenting in the kitchen!

Brine:
3 cups - water
2 cup - Good OJ
1 cups - Good lemonade
2 Heaping TBS - Chicken Bullion
1 tsp - Garlic powder
4 t - salt
2 tsp - ground cumin
1/2 tsp - chipotle powder
1 tsp - onion powder
1 tsp - coriander
2 - bay leaves
BRINE OVERNIGHT
Coat 4-6 pounds Pork Loin Roast
Dry Rub (May need to double)
2 T - cumin
1 t - chipotle pepper powder
1 T - oregano
1 t - pepper
2 t - garlic powder
1 t - paprika
1 t - coriander
2 t - onion powder
Dry pork from the brine. Coat all sides with Rub. Sear in pan with butter.
Take 1 cup of brine juice, 1 cup of water and add to slow cooker
Add 1/2 C sour cream
1 stick butter
Cook on medium for 8-10 hours
Shred after done
Place on Cookie sheet
Baste with sauce
Broil for 5-8 minutes
Serve with Street Tacos, taco fixings ins and rice! Chef’s kiss! Delicious!

He’s keeping it a secret… but it is his favorite!

These recipes are just a few of the favorites that our real estate team loves to enjoy during the summer months. We hope they bring a bit of joy and flavor to your summer gatherings. Happy cooking!