With spring quickly becoming nicer and nicer, it’s the perfect time to try out some new recipes for any occasion. Whether you are getting together with friends or family and spending a little time on the back deck, or even curling up on a hammock and reading a good book, these recipes are perfect.
I don’t know about you, but one of my favorite aspects of spring is finally being able to spend some down time outdoors. The only problem with that is that sometimes down time is hard to find. One of the few times a day we get this relaxing time is when we eat. Sitting outside on that patio is something I look forward to all winter long, so why not try out some new recipes while you are at it?
Starting with a few drink recipes and ending with a few meal ideas, here are a few ways to bring spring to your table!
Honey Citrus Cocktail:
- 4 ounces Skyy Infused Dragon Fruit Vodka
- 2 teaspoons of honey
- 4 ounces grapefruit juice
- 2 ounces orange juice
Tuscan Pear Cocktail:
- Grey Goose Vodka
- Limoncello liqueur
- Blood orange juice
- Ginger ale
Peach Wine Slushies
- 2 cups cold fruity white wine
- 2-3 medium peaches, blanched, peeled, frozen and sliced
- Optional: sliced fresh peaches for serving
- In a blender, combine the wine and frozen peaches. Puree until smooth.
- Pour and place a slice of fresh cut peach on the glass.
Fajita Chicken Kebabs
- 1 lb Boneless, Skinless Chicken Breasts
- 1 Clove Garlic
- 1 Green Bell Pepper
- 1 jalapeno
- 1 Red Onion
- 1 Red Bell Pepper
- Lime Zest/Juice
- Canola Oil
- Spices: Chilli Powder and Kosher Salt
- Cut the chicken into bite-size pieces, place in a zip-top bag.
- In a small bowl, whisk together the canola oil, lime zest/juice, chili powder, garlic, jalapenos, and salt. Pour over chicken, seal the bag. Place the bag in a baking dish to catch any extra drips, and place in the fridge for 30 minutes to marinade.
- When ready to cook, heat your grill to medium-high. Cut the bell peppers and onions into 3/4 inch chunks, then thread onto skewers, alternating vegetables with chicken. Lightly oil the grill, cover, and cook until the chicken is fully cooked or no longer pink. Rotate to cook evenly.
Tomato Basil Soup
- 2 Tablespoons Butter
- 2 Medium Cloves Garlic, minced
- 2 Medium Carrots, peeled and diced
- 1 Medium Onion, chopped
- 4 cups Chicken Stock
- 1 cup Water
- 8 Roma Tomatoes (or 6 regular), chopped
- 1/4 Fresh Basil, finely chopped
- 1/2 Fresh Parsley, finely chopped
- A squirt or two of concentrated lemon juice
- In a large pot, melt butter over medium heat. Stir in garlic, carrots, and onions.
- Cook over medium-low heat until the onion is tender.
- Add the chicken stock and water, cover and simmer for 20 minutes.
- Stir in the tomatoes and simmer for another 10 minutes.
- Remove from heat and use a hand blender to blend the soup until smooth.
- Stir in the basil and parsley. Add salt and pepper to taste.
- If the flavour is flat, add 1 to 2 squirts of lemon juice to taste.
Grilled Chicken Strawberry Spring Rolls
- 8-10 spring roll wrappers
- 1 large Grilled Chicken breast, thinly sliced
- 1/2 an English Cucumber, seeds removed and cut into matchsticks
- 1 cup Fresh Strawberries, thinly sliced
- Arugula or Spinach
- Kosher salt and black pepper to taste
- Poppy Seed Dressing
- Fill a bowl large enough to fit the spring roll wrappers with warm water. Dip the spring roll wrapper into the water and let it soak for about 30 seconds. Remove the wrapper from the water and let excess water drip off, then place it on a cutting board.
- Place 2-3 strawberry slices on the bottom third of the wrapper leaving about a 1-inch border on all sides.
- Add some arugula (or spinach!) next, then 2-3 slices each of the chicken and cucumber.
- Season with a pinch of salt and pepper.
- Top with a few more pieces of arugula and 2-3 more slices of strawberries. Adjust these amounts if the spring rolls look too full, you don’t want to overfill them or the wrapper may tear.
- Fold the wrapper over the top of the filling and start rolling. Stop rolling about halfway, fold in the sides, and continue until it becomes a cylinder.
- Cover with a paper towel to prevent from drying out. Serve with poppy seed dressing.
Spring is here and all the new growth outside, means you need some new growth inside as well. Start by adding some new recipes to your repertoire! Enjoy these tasty recipes to start, but don’t be afraid to seek out more, your pallets will thank you!
Featured Image via Pexels.