As the month gets hotter and the days are long, it’s important to stay hydrated and well-fed. While you can certainly enjoy making meals that you’ve had time and time again, we recommend changing up your meal plan and trying some new recipes this summer. Since you never know when you’ll find a new family-favorite, we’ve compiled some delicious new recipes for you to try!

Chicken with Garlic Parmesan Rice

Ingredients:

• 1 lb. chicken tenders

• Salt and pepper

• ½ teaspoon garlic powder

• 2 tablespoons olive oil

• ½ cup butter (1 stick)

• 2 tablespoons minced garlic

• ¼ teaspoon red pepper flakes

• 1 teaspoons salt divided

• ½ cup dry white wine

• 1 ½ cups white rice (uncooked)

• 3 cups chicken broth

• ½ cup Parmesan cheese

Directions:

1. Heat olive oil over medium heat in a large skillet. Season chicken with salt, pepper, & garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.

2. Add butter, garlic, pepper flakes, & ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.

3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.

4. Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it's completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan & simmer for 20 minutes or until rice is tender. Stir several times while it's cooking

5. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice.  Cover, remove from heat then let stand for 5 minutes.

6. Drizzle 3 tablespoons of pan sauce over chicken tenders when serving & garnish with parsley.

Edamame & Mango Summer Salad

Ingredients:

• 3 diced mangos

• 2 cups shelled edamame (1 10 oz bag of frozen edamame)

• 1 can drained and rinsed black beans

• 1 can drained corn or 1/2 bag frozen corn 

• 1 diced red onion

• 2 limes juiced

• 1 tablespoon apple cider vinegar

• 1 tablespoon avocado or olive oil 

• 1/4 cup chopped cilantro 

• Salt and pepper to taste

Directions:

1. Peel and dice mangos.

2. Chop red onion and cilantro.

3. Drain and rinse corn and beans.

4. Cook edamame as directed on the package. 

5. In a large bowl combine mangos, red onion, corn, black beans, edamame, and cilantro.

6. Add the juice of two limes, oil, apple cider vinegar, and salt and pepper.

7. Mix to combine. 

8. You can serve it immediately or store it in the fridge for up to 5 days.

New Orleans Chicken & Sausage Gumbo

Ingredients:

• 1 cup unbleached, all purpose flour

• ¾ cup vegetable oil

• 1 lb boneless, skinless chicken breasts

• 1 lb boneless, skinless chicken thighs

• 1 tablespoon coarse salt

• 1 teaspoon ground black pepper

• 2 tablespoons extra virgin olive oil

• 12 ounces cooked andouille sausage, sliced

• ½ yellow onion, diced

• 1 bell pepper, diced

• 2 celery ribs, halved and sliced

• 2 cups fresh or frozen okra, sliced*

• 4 cloves garlic, minced

• 1 tablespoon Cajun seasoning

• ¼ teaspoon cayenne powder

• 2-3 bay leaves

• 6 cups chicken broth

• 1 ½ teaspoons gumbo file

• ¼ teaspoon Tabasco, more as desired

• Salt and pepper to taste

• Green onion, roughly sliced and fresh parsley, roughly chopped for garnish

Directions:

1. Make the roux: In a medium sized skillet, heat vegetable oil over medium heat. Whisk in flour. Cook for 25-30 minutes, until dark brown, whisking frequently. Towards the end of cooking, whisk constantly, taking care to not let the roux burn. Set aside in a warm place.

2. Pat chicken thighs and chicken breasts dry with a paper towel. Season evenly with salt and pepper on both sides.

3. Add 1 tablespoon of the olive oil to a large, heavy bottomed pot over medium high heat. Once oil is shimmering, add chicken and sear 1-2 minutes per side. You may need to do half at a time to avoid overcrowding the pot. Remove chicken to a plate.

4. Pour ½ cup of the chicken broth into the pot and scrape up any browned bits on the bottom.

5. Add remaining olive oil, onion, bell pepper, celery and okra and saute until onion starts to become translucent, about 5 minutes.

6. Add garlic, cayenne powder,  Cajun or Creole seasoning and saute for 1 minute.

7. Stir in sausage and add the chicken back to the pot.

8. Add the roux and stir until the contents of the pot are evenly coated.

9. Pour in 4 ½ cups of the chicken broth and Tabasco. Add the bay leaves. Bring to a boil. Reduce to a simmer and loosely cover. Cook for 30 minutes, stirring occasionally.

10. Remove gumbo from heat. Add more chicken broth as desired for consistency. Stir in gumbo file. After you've added the gumbo file, do NOT re-boil as this will make the gumbo stringy.

11. Add salt, pepper, and more Tabasco as desired. Garnish with green onion and parsley. Serve immediately as a soup or over white rice.

Loaded Spicy Shrimp Bowl

Ingredients:

• 12 oz raw, de-veined shrimp

• 4 tbsp olive oil (divided)

• 1.5 tsp chili powder

• 1 tsp garlic powder

• 1/4 tsp paprika

• 1/4 tsp cayenne pepper

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 large zucchini, sliced into halves

• 2 bunches broccoli, chopped into florets

• 1 cup jasmine rice

• 1 and 1/3 cup water

• 2 tbsp butter

• Lime, cilantro, red pepper flakes (optional for garnish)

Directions:

1. In a bowl, add the shrimp, about 2 tbsp of olive oil, and spices: chili powder, garlic powder, paprika, cayenne, salt and pepper). Mix together until it’s evenly coated and let marinate in the fridge for at least 30 minutes!

2. In a medium size pot, add 1 cup of jasmine to 1 and ⅓ cup of water. Let these come to a boil. Once they are boiling, turn the heat down to simmer and cover the pot. Let sit for 10 minutes or so. Lastly, take off the heat and let sit with the lid on for another 10 minutes or until the water has fully dissolved. 

3. While the rice is cooking, slice up the veggies! I sliced my zucchini into halves and my broccoli into small florets.

4. In a large pan, add a big dash of olive oil. To the pan, add the zucchini and a pinch of salt and pepper. 

5. Cook the zucchini for 2-3 minutes and then add in your broccoli. Cook for an additional 3-4 minutes or until the veggies are done to your preference

6. Remove the veggies from the pan and put them on a plate. To the pan, add more olive oil and immediately add in your shrimp! Cook for 1-2 minutes on each side or until they turn pink/opaque. They cook SO quickly so be aware! 

7. The jasmine rice should also be done at this point. Add 2 tbsp of salted butter, garlic powder and a pinch of salt. Taste and adjust seasoning if needed.

8. Now it’s time to load up the bowls! As the base, use a good portion of the rice. Top with the delicious veggies and spicy shrimp.

9. As garnishes, add a squeeze of fresh lime, extra red pepper flakes and cilantro. Eat while warm.

Loaded Baked Eggplant Rounds

Ingredients:

• 1 large eggplant

• Olive oil spray

• Garlic salt

• 1 ½ cups shredded Mexican blend cheese

• ¾ cup real bacon pieces

• 6 scallions (chopped)

Directions:

1. Preheat oven to 425 degrees F.

2. Slice eggplant into round discs, about ¼ - ½ inch thick (thinner rounds will get crispier).

3. Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with small amount of garlic salt.

4. Place the rounds in the oven and bake for 25-30 minutes, until rounds are getting brown and crispy.

5. Remove the baking sheet from the oven. Top each round with the shredded cheese and the bacon crumbles.

6. Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.

7. Sprinkle the scallions over the rounds and serve.

Have you tried any of these recipes or ones that we previously listed? Let us know by tagging us with your thoughts and food pictures on social media. 

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