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June Recipes

FRESH 

HERB TUNA SALAD

1/2    Cup Mayonnaise

1       Tbsp. Fresh Chives (snipped)

1       Tbsp. Fresh Parsley (snipped)

1 1/2 tsp. Fresh Tarragon (snipped)

1       tsp. Fresh Dill (snipped)

1/4    tsp. Curry Powder

         Dash Pepper

1       (9.25 oz.) Can Chunk White Tuna (water packed, drained, flaked)

In a medium bowl, stir together mayonnaise, chives, parsley, tarragon, dill, curry powder and pepper. Fold in the tuna. Serve immediately or chill, covered, for up to 6 hours. 

Serves 2.


SHRIMP AND SAUSAGE GUMBO

2    Tbsp. Butter (unsalted)

2    Tbsp. Vegetable Oil

1/4 Cup Flour

1    Small Yellow Onion

1    Green Bell Pepper (chopped)

2    Ribs Celery (chopped)

2    Cloves Garlic (minced)

12  oz. Andouille Sausage (sliced into 1/2 inch pieces)

1    Tbsp. Cajun Seasoning

      Salt

      Fresh Ground Black Pepper

1    Bay Leaf

1    (15 oz.) Can Fire-Roasted Diced Tomatoes

1    (32 oz.) Box Chicken Broth

1    lb. Shrimp (peeled, deveined)

3    Green Onions (chopped)

      White Rice (cooked, for serving)

In a large, deep skillet over medium-low heat, melt butter, then add oil and flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.

Add onions, peppers and celery and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt and pepper. Stir in bay leaf, diced tomatoes and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.

In the last 10 minutes of cooking, add the shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish. Serve the gumbo spooned over top of white rice. 

Makes 4 servings.


STRAWBERRY LIMEADE SLUSHIES

2    Cups Fresh Strawberries (cleaned, halved) 

2    Cups Ice Cubes

3/4 Cup Water

1/4 Cup Lime Juice

4    Tbsp. Sugar

4    Fresh Strawberries

4    Lime Slices

Place everything in a large blender except the 4 strawberries and the lime slices. Process until smooth. Pour into 4 pretty cups. Garnish with a strawberry and a lime slice, if desired. Serve immediately. 

Yields 4 drinks.

Note: For a fun twist use 7-Up or Sprite instead of water.

** For an adult flair add a splash of rum or vodka.


CHEESY

BAKED CHICKEN & RICE

1       Cup White Rice (uncooked)

1       Tbsp. Extra-virgin Olive Oil (plus more for drizzling)

1       lb. Boneless, Skinless Chicken Breasts (quartered)

         Salt

         Freshly Ground Black Pepper

3       Cloves Garlic (minced)

1       Onion (chopped)

1/2    Cup Dry White Wine (such as Sauvignon Blanc)

1       Cup Low-Sodium Chicken Stock

1/4    Cup Heavy Cream

2       Cups Frozen Peas

1/4    Cup Fresh Parsley (chopped, plus more for garnish)

1 1/2 Cup Parmesan Cheese (freshly grated, divided)

Preheat oven to 450 degrees F. Prepare the rice according to package directions, less 5 minutes.

Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and pepper. Cook chicken until golden all over, 6 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon olive oil to skillet and heat over medium. Add the garlic and onion and cook until softened, about 3 minutes. Add wine, chicken stock, heavy cream, salt and pepper; bring to a boil and simmer until slightly reduced, about 5 minutes. Add chicken (and juice from the plate), cooked rice, peas, parsley and 1 cup Parmesan cheese. Bake until heated through, about 15 minutes. Garnish with parsley and sprinkle with remaining Parmesan cheese. Serve immediately. 

Yields: 4 servings.


BLUEBERRY BUCKLE

Batter:

3/4 Cup White Sugar  

1/4 Cup Shortening

1    Egg

1/2 Cup Milk

2    Cups All-purpose Flour

2    tsp. Baking Powder

1/2 tsp. Salt

2    Cups Fresh Blueberries 

Topping:

1/2  Cup White Sugar

1/3  Cup All-purpose Flour

1/2  tsp. Ground Cinnamon

1/4  Cup Butter (softened)

Preheat oven to 375 degrees F. Grease one 8x8 inch pan.

Batter: Cream together 3/4 cup sugar, shortening and the egg. In a separate bowl mix together 2 cups flour, baking powder and salt. Stir into the sugar mixture, alternating with the milk. Stir in the blueberries. Pour into the greased 8x8 inch pan.

Topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon and butter. Sprinkle over cake batter. Bake at 375 degrees  F. for 25 to 30 minutes. Serve warm with vanilla ice cream or at room temperature.

Tips on buying fresh blueberries: 
When you buy fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn’t an indicator of maturity but color is – berries should be deep purple-blue to blue-black.


THREE

SUMMER MELON SLUSHIES

WATERMELON - LIME

1  6 to 7 lb. Watermelon

    Simple Syrup (see recipe below)

    Zest of 2 Limes

    Juice of 4 Limes (1/2 Cup total)
 

HONEYDEW - GINGER - MINT

2  4 lb. Honeydew Melons

    Simple Syrup (see recipe below)

2 Tbsp. Fresh Ginger (grated)

4 Sprigs Fresh Mint

 

CANTALOUPE - BASIL

1  6 lb. Cantaloupe

    Simple Syrup (see recipe below)

2  Large Sprigs Fresh Basil

Remove the skin and seeds from one of the melons (pick one, watermelon, cantaloupe or honeydew); cut into 2 inch pieces. You should be left with about 4 pounds of melon total. Make the simple syrup. Remove it from the heat and mix in the flavorings of your choice of melon, but not the melon yet. Let it cool completely. Strain into a small bowl or measuring cup.

In a blender, working in two batches, puree half of the melon and half the simple syrup mixture until smooth. Pour into a metal loaf pan or square pan; repeat with the remaining syrup and melon. Cover and freeze until set, about 8 hours.

When ready to serve, using a fork, scrape the surface of the melon ice to create large flakes. Transfer to gasses, top with a splash of soda water and serve with additional fruit if desired. 

Yields: 6 servings.


SIMPLE SYRUP

2    Tbsp. White Sugar  

1/4 Cup Water

1/4 tsp. Salt

In a small saucepan, combine the sugar, water and salt. Bring to a boil. Reduce the heat; simmer, don’t stir, until the sugar dissolves, 2 to 3 minutes. Remove from heat and add flavorings.


GRILLED PINEAPPLE

WITH GINGER CREAM

Ginger Cream:  

1/2 Cup Sour Cream

1    Tbsp. Brown Sugar (packed)

1    Tbsp. Crystallized Ginger (chopped)

Pineapple:

1 Medium Pineapple

1 Tbsp. Butter (melted)

6 Maraschino Cherries

Heat gas or charcoal grill. In a small bowl, mix all the ginger cream ingredients. Cover and refrigerate until ready to serve.

Cut 1/2 inch slice off the top and bottom of the pineapple. Cut off the rind. Cut pineapple crosswise into 6 slices; remove “eyes” from slices. Drizzle both sides of the pineapple slices with butter. 

Place pinapple slices on the grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until hot and light brown. To serve, top pineapple with a dab of ginger cream and a cherry. 

Makes 6 servings.


CAMPFIRE

CHICKEN STEW PACKETS

1    Broiler/fryer Chicken (3 1/2 to 4 lbs, cut up)

3    to 4 Medium Potatoes (peeled, sliced)

1    Cup Carrots (thinly sliced)

1    Medium Green Bell Pepper (cleaned, sliced)

1    Can (10 3/4 oz.) 
      Condensed Cream of Mushroom Soup 

      (undiluted, divided)

1/4 Cup Water (divided)

1/2 tsp. Salt

1/4 tsp. Pepper

Grill chicken parts, covered, over medium heat for about 3 minutes on each side. Lay out four double thicknesses of heavy-duty aluminum foil about 18 inches by 12 inches each. Place 2 pieces of chicken on each of the four foils. Divide the potatoes, carrots and green pepper among the  four foils. Top each of the mounds with soup, water, salt and pepper.  Fold the foil over the mounds and roll to seal all sides tightly.  Grill covered, over medium heat for 20 to 25 minutes per side or until chicken juices run clear. Open foil packets carefully to allow steam to escape. 

Yields: 4 servings.


CAMPFIRE

POTATO AND PEPPER PACKETS

8    Medium Potatoes (cut into wedges)  

2    Medium Green Bell Peppers (sliced)

1    Medium Onion (cut into thin wedges)

2    Tbsp. Olive Oil

5    Garlic Cloves (thinly sliced)

1    tsp. Paprika

1    tsp. Steak Seasoning

1    tsp. Italian Seasoning

1/4 tsp. Salt

1/4 tsp. Pepper

In a large bowl, combine all ingredients. Divide the mixture between two pieces of heavy-duty aluminum foil (about 18 inches square) Fold foil around the potato mixture and crimp the edges to seal. Grill, covered over medium heat 40 to 45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. 

Yield 10 servings.


GRILLED GREEN BEANS

1/4 Cup Olive Oil

3    Cloves Garlic (minced)

1    tsp. Cumin

1/2 tsp. Smoked Paprika

1    lb. Fresh Green Beans (cleaned)

      Salt and Pepper (to taste)

Heat grill to medium-high. In the bottom of a large bowl whisk together the olive oil, garlic, cumin and paprika. Add the green beans and toss to coat evenly. Place the green beans in an even layer on a grill screen on the grill. Cook until crisp-tender and a bit charred and blistered, about 10 to 12 minutes depending on the amount of char you like. Transfer to a bowl and season with salt and pepper to taste. 

Makes 4 servings.