Simple Summer Deliciousness

Yep, it’s that time – – summer is back, and we’ve got you covered with some great recipes to get your summer delish on! Whether you’re having an outdoor BBQ gathering or a simple weeknight supper, check out these tempting and easy dishes.

Buttery Garlic Steak Bites

  • 1 TBSP Canola Oil
  • 2 Lbs Sirloin steak, cut into bite-sized, uniform pieces (ribeye or NY Strip Steak also works great)
  • ½ Tsp Salt
  • ½ Tsp Ground Black Pepper
  • 2 Tsp Kinder’s Buttery Steakhouse Rub
  • 3 TBSP Butter (unsalted works best)
  • 1 TBSP Worcestershire Sauce
  • 5 Cloves Garlic, minced
  • ¼ Tsp red pepper flakes
  • Optional: 1 TBSP Fresh Parsley and Fresh Rosemary Sprigs

Season the cut pieces of steak with salt, pepper, and Kinder’s Rub.  Place a large skillet on high heat.  Once the skillet is hot, add the Canola Oil.  Making sure the oil is hot, add the steak pieces and let them cook for 2-3 minutes WITHOUT STIRRING THEM. This will allow for a good sear.  Flip/Stir the steak bites and cook for another 2-3 minutes until they are uniformly browned. If needed, work in batches, but do not overcrowd the pan.  Transfer the steak bites to a plate and cover with foil.  To the skillet, add the butter, garlic, and red pepper flakes.  Cook for about 30 seconds, while stirring.  Add the Worcestershire sauce and stir.  Remove the foil from the steak bites and pour the butter sauce over the steak, tossing to coat thoroughly.  Garnish with the rosemary sprigs and parsley, if desired. 

Grilled Mango Chicken

  • 1 1/2 lbs chicken thighs
  • 1 cup cubed mango (defrosted if frozen)
  • 3 Tablespoons lime juice (from 2 limes)
  • 2 Tablespoons canola oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon Sriracha
  • 3 cloves garlic (minced)
  • 1/2 tsp kosher salt
  • Fresh cilantro leaves (for serving)
  • 1 lime (halved)
  • Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight. Preheat grill to medium heat.

Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees and its juices run clear.

Add the remaining marinade to a small saucepan and combine with 1/4 cup water. Bring to a boil and allow to rapidly simmer for at least 5 minutes. While the chicken finishes cooking, place lime halves on the grill, cut sides down, and allow to get a good sear on them. Serve immediately, with cilantro, mango sauce, and grilled lime on the side.

Crowd-Pleasing Baked Beans

  • 2 Large cans of baked beans with bacon & brown sugar  
  • 1 lb bacon, fried 
  • 1 lb ground beef or turkey, browned and drained of fat  
  • 1 large red or purple onion, coarsely diced  
  • 1/3 to 1/2 cup mustard (depending on how much you like mustard)  
  • 1/4 to 1/3 cup of molasses (depending on how sweet you like your beans)
  • Heat the beans and onions in a large saucepan or Dutch oven over medium heat until bubbly.  Take half the bacon and break it into bite-sized pieces; mix into the beans.  Then mix the browned and drained ground beef/turkey into the beans.  Add the mustard and mix well.  Let simmer for approximately 15-20 minutes longer to allow all the flavors to penetrate the beans.

Preheat oven to 375°.  Transfer bean mixture into a large baking dish/bowl and lay the remaining strips of bacon over the top of the beans.  DO NOT COVER.  Bake at 375º for 45 minutes. 

NOTE:   This is great for a cookout, picnic, or potluck.    

Mexican Street Corn Nachos

  • 2 tablespoons butter
  • 4 cups corn, fresh or frozen
  • 2 tablespoons mayonnaise
  • 1 tablespoon cornstarch
  • 1 cup heavy/whipping cream, half and half or milk
  • 8 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) bag tortilla chips
  • 1/4 cup cotija or feta cheese, crumbled
  • 2 tablespoons crema or sour cream
  • 2 tablespoons cilantro, chopped
  • Cayenne pepper, to taste
  • 1 lime, cut into wedges
  • Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing from heat and mixing in the mayo.

Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.

Place the tortilla chips on a serving dish, pour on the cheese, top with the corn, cotija/feta cheese, crema, cilantro, and cayenne. Hit everything with a few squirts of lime juice!

NOTE: For more flavor, use grilled corn off the cob!

Two-Layer Cheesecake

Crust:  

  • 16 single graham crackers, crushed
  • ½ cup butter, melted
  • ¼ cup sugar
  • 1 Tbsp  flour

First Layer:       

  • 12 oz. Cream cheese, brough to room temperature
  • ½ cup sugar
  • 2 eggs
  • ½ tsp. vanilla extract

Second Layer:

  • ¾ of pint sour cream
  • 2 Tbsp. sugar
  • ½ tsp. vanilla extract
  • Combine all the crust ingredients and press into the bottom of a 9-inch pie pan or springform pan. Set aside.

Using an electric mixer, beat all the ingredients for the first layer until there are no lumps.  Pour over the crust.  Bake at 325° for 20 minutes.             

Whisk together the ingredients for the second layer and spread on top of first layer.  Bake at 275° for 5 minutes.  Chill for at least 4 hours.

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