Don’t start thinking that summer has gotten away on us just yet. I know the days are getting a bit shorter but that’s all the more reason to soak up the sun and enjoy the grill and meals outdoors!
If you are planning some socially distanced get togethers with your close family and friends, instead of asking “what should I bring?”, let them know you’ll be bringing an awesome appy! I feel like appetizers really are the life of the party. They are always more unique and fun then your standard steak or burger entree. My sister in law, Emily, is amazing at recipe development so she’s sharing with us 3 super tasty recipes today.
Guacamole Stuffed Eggs
Ingredients:
6 large hardboiled eggs, cooled and peeled
2 avocados, pitted and peeled
¼ fresh cilantro, chopped
1 Tablespoons green onion, green and light green portion only, chopped
1 teaspoon red pepper flakes
1 Roma tomato, chopped
1 Tablespoon lime juice
pinch of sea salt
pinch of paprika for garnish
Directions:
Cut eggs vertically in half and discard yolk. In a medium bowl, mash together avocados then stir in cilantro, green onion, red pepper flakes, tomato, lime juice and sea salt. Spoon filling into the egg whites. Then sprinkle with paprika for garnish. Store in the fridge until you’re ready to serve.
Macros:
Makes 6 servings
Serving Size: 2 halves
Calories: 130
Fat: 7g
Protein 5g
Carbs: 6g
Fiber: 4g
Kicked Up Corn
Ingredients:
4 ears of corn
1-2t sea salt + 1 pinch
1-1/2T extra virgin olive oil
1/8t red pepper flakes
1/8t fresh cracked black pepper
1/8t garlic powder
1/4t lime juice
Optional: 2T fresh grated parmesan cheese
Directions:
To flavor boiled corn: Fill a pot large enough to hold all 4 ears of corn 2/3rd full of water. Add 1-2t of sea salt to the water and place on the stove and bring water to a boil. Once you have a roaring boil, carefully, without splashing water on you, add the ears of corn. Allow water to return to boil and let corn boil 5-7 mins. While corn is boiling, in a small dish combine olive oil, pinch of sea salt, red pepper flakes, black pepper, garlic powder & lime juice. Mix well until combined.
When corn is done boiling remove it from the water and place on a paper towel to absorb excess water. Plate corn and using a basting brush, brush olive oil mixture over corn then sprinkle with the Parmesan cheese if desired and enjoy!
To flavor grilled corn:
Place ears of corn on individual sheets of foil. Brush with olive oil mixture and wrap ear of corn with foil being sure foil is completely closed. Place over heat on the grill and cook about 15 mins, turning frequently. Remove from grill and use caution when unwrapping foil so the steam doesn’t burn you. Sprinkle with Parmesan if desired and dig in!
Macros:
Makes 4 servings
Serving Size: 1 ear of corn
Calories: 116
Fat: 6g
Protein 2g
Carbs: 17g
Fiber: 2g
Cauliflower Crisps
Ingredients:
4 Cups Cauliflower florets
¾ C Panko bread crumbs
2 eggs, lightly beaten
1 teaspoon garlic powder
½ C grated parmesan cheese
Salt to taste
Non-stick cooking spray
Directions: Preheat oven to 400* . Line a baking sheet with parchment paper. Clean Cauliflower and cut into bite sized slices. In a small bowl add the eggs and in a second bowl, combine the bread crumbs and parmesan cheese. Dip cauliflower into the egg mixture allowing excess to drip off then dip into the bread crumbs and parmesan cheese. Place coated cauliflower on baking sheet then sprinkle with salt and pepper. Bake for 20-25 min or until cauliflower is tender.
Macros:
Makes 4 – 1 Cup Servings
Calories: 157
Fat: 6g
Protein: 11g
Carbs: 15g
Fiber: 3g
There you have it! Three delicious dishes to try at home or to take to a bbq this summer.
P.S. You can find other recipes by Emily on my 3 Summer Recipes blog and 3 Sweet and Easy High Protein Recipes
Enjoy!
