Summer is in full-swing and that means so are delicious summer recipes! All of these recipes are perfect for a relaxing dinner inside your screened porch. We have a recipe for everyone on this SCREENEZE summer dish-list - so find one that suits your taste-buds and try out a new recipe today!

Lemon Chicken Piccata

Ingredients: 
3 large boneless skinless chicken breasts
(Cut into 1/2 inch medallions)
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 clove of garlic, minced
1 cup chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained + rinsed
3 tablespoons butter
2 tablespoons Italian parsley, minced
Salt + pepper to taste

Directions:
Preheat oven to 200℉. 
Season the chicken with salt + pepper, then coat them in flour. Shake off the excess flour. Heat the oil in a skillet + pan-fry the chicken until golden brown on both sides. 
Place the finished chicken on a warm platter. Once all chicken is cooked, drain all but a thin layer of the excess oil. 
Cook the garlic in the skillet for about 20 seconds, then add the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let the mixture cook, stirring occasionally, until the sauce reduces to about 2/3 cup. Then, add the lemon juice and capers. Simmer until the sauce is reduced and thickened. Drop the butter into the skillet and incorporate it into the sauce. Then, add the parsley, remove the mixture from the heat, and set it aside.
Arrange the chicken on serving plates and spoon the sauce over each portion to serve. Enjoy!

Hoisin Sriracha Chicken

Ingredients:
4 chicken thighs, deboned
3 cloves garlic, minced
1 inch piece ginger, peeled + minced
1 1/2 tablespoons sriracha sauce
1 tablespoon honey
1 tablespoon soy sauce
1 pinch salt
1 tablespoon oil
White sesame, optional

Directions:
In a large bowl, combine the chicken, garlic, ginger, hoisin sauce, sriracha sauce, honey, soy sauce, and salt. Stir to combine and let marinate for 15 minutes.
Heat up a skillet and add oil on medium heat. Once hot, add the chicken skin-side down first, and pan-fry both sides until nicely browned. Add the marinade to the skillet and turn the heat to low. Continue cooking the chicken while the sauce reduces and thickens.
Once the chicken is cooked, turn off the heat, garnish with white sesame, and serve with steamed rice. Enjoy!

Baked Feta Pasta

Ingredients:
1 8oz. box of pasta, your choice
1 8oz. block of feta cheese
1 quart cherry tomatoes
1/4 cup of olive oil
3 cloves of garlic, minced
4 sprigs of oregano
1/4 cup parsley
Salt + pepper to taste

Directions:
Cook your pasta first.
Preheat the oven to 400℉.
Place the feta cheese in a baking dish and scatter cherry tomatoes around it. Drizzle the olive oil over the cherry tomatoes and feta. Scatter the black pepper, salt, garlic, and oregano, and stir the tomatoes until coated.
Bake for 25 minutes. The feta should be smooth and creamy, and the tomatoes will be brown and burst.
Carefully remove the cherry tomatoes and feta from the oven. Stir until well-combined and creamy. Fold the cooked pasta into the sauce until well-combined. Serve warm and garnish with oregano and parsley. Enjoy!

Easy Zucchini Enchiladas 

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
Salt + pepper to taste
3 cups shredded chicken
1 1/2 cup enchilada sauce, divided
2-3 large zucchinis
2 cups shredded Mexican blend cheese
Cilantro, jalapenos, and avocados for serving

Directions:
Thinly slice the zucchinis and lay them out. 
Over medium heat, cook your seasonings and half your sauce into your shredded, cooked chicken. Continue cooking until well-blended and simmering. Add in your onion to cook with your chicken and seasonings as well. 
Once the chicken and seasoning is well-mixed, carefully layer 3 zucchini slices, put a small amount of your chicken mixture, and roll the zucchini up. Continue doing this until all of your zucchini and chicken ingredients are used. 
Place the zucchini rolls into an oven-safe pan. Coat the rolls with the rest of your sauce and your cheese. Bake in the oven until the cheese is melted and golden brown. 
Garnish with cilantro, jalapeno, or avocado as desired. Enjoy! 

Shrimp Boil

Ingredients:
1 pound EZ peel large shrimp
1 12oz. Package andouille sausage, sliced into 1/4 inch rounds
1 pound baby red potatoes, halved
2 ears of corn, husked + cut into 4 or 5 pieces
1 red onion, quartered
4 tablespoons olive oil
4 teaspoons Old Bay seasoning
Salt + pepper to taste
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped for garnish

Directions:
Preheat the grill to medium-high heat.
Lay out 4 14-inch-long sheets of foil on a work surface. Divide the shrimp, sausage, potatoes, corn, and onion equally among the four sheets of foil and place into the center. Drizzle each sheet with 1 tablespoon of olive oil, season each with 1 teaspoon of Old Bay, and salt + pepper to taste. 
Bring the short edges to the center, then fold them over each other into smaller pleats to make the seam in the center. Fold in the edges of the packet to seal it off completely. Repeat with the remaining packets. Place all 4 packets onto the grill, close, and cook until veggies are tender and the shrimp is fully cooked (about 14-16 minutes). 
Remove from the grill and let cool for 10 minutes. Garnish and serve. Enjoy!

Taco Stuffed Peppers

Ingredients:
4 medium bell peppers, halved
1 1/2 pounds ground beef
1 packet taco seasoning mix
3/4 cup water
1 1/2 cup cheddar cheese
1 cup sour cream
1/2 cup salsa

Directions:
Preheat the oven to 350℉. Wash peppers and then slice lengthwise in half. Remove the seeds. Place in a casserole dish with 1/4 cup water. Cover and microwave 7-10 minutes, or until peppers are soft. 
In the meantime, brown the ground beef until cooked. Add the taco seasoning and water, following the packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of cheddar cheese.
Spray a 9 x 13 baking dish with nonstick spray. Place the cooked peppers inside the dish and generously stuff them with meat and cheese mixture. Top with remaining cheese. Bake for 20-30 minutes until peppers are heated through and the cheese is melted. Serve with your favorite taco ingredients or salsa. Enjoy!

Creamy Tomato Basil Pasta

Ingredients:
1 tablespoon olive oil
1/2 pound ground sausage, hot or sweet
3 tablespoons butter
2 cloves garlic, minced
1 tablespoon flour
1 cup chicken broth
1 cup half & half
1/2 cup parmesan cheese, grated and room temperature
1 large tablespoon cream cheese
3/4 pound refrigerated tortellini
1 cup cherry tomatoes, halved
1/3 cup firmly packed basil leaves
1 pinch red pepper flakes, optional

Directions:
Heat the olive oil in a large pan over medium-high heat.
Add the sausage, cook and crumble until brown and cooked through. Remove from the pan and set aside.
Drain the grease and reduce the heat to medium. Melt the butter and then cook the garlic for 1 minute. Whisk in the flour and cook for another minute. Then add the chicken broth and half & half. Bring this to a boil, then reduce the heat and let it simmer.
Slowly sprinkle in the parmesan, whisking while sprinkling. Then whisk the cream cheese in. Finally add the tortellini, followed by the tomatoes. Stir gently to combine into the sauce. 
Allow the mixture to bubble and cook uncovered for roughly 4-7 minutes. Stir in the basil leaves, add the sausage, and add the red pepper flakes if desired. 
Turn off the heat to allow the sauce to thicken. Enjoy!

Summer Vegetable Gnocchi Salad

Ingredients:
2 tablespoons basil
1 ear corn
1 eggplant, small
2 cloves garlic, minced
1/2 red onion, medium
1 yellow squash, medium
1 zucchini, medium
2 tablespoons balsamic vinegar
1 16oz. pack gnocchi
Salt + pepper to taste
4 tablespoons olive oil
1/2 cup feta cheese

Directions:
Preheat the grill to medium-high heat.
Boil gnocchi according to the package. Drain.
In the meantime, brush eggplant, zucchini, squash, corn, and onion with 2 tablespoons olive oil. Grill the vegetables, turning occasionally, until charred and tender. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-sized pieces.
Whisk together 2 tablespoons of olive oil, the vinegar, basil, garlic, pepper, and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.

Mediterranean Nachos

Ingredients:
1/2 cup banana peppers
1/2 cup chickpeas
1/2 cucumber, medium
2 green onions
1/4 teaspoon onion powder
2 tablespoons parsley
1 shallot, small
1/2 cup sun-dried tomatoes
Salt + pepper to taste
1 teaspoon olive oil
1/2 cup feta crumbles
4 pita pockets, bread
1 container hummus
1/4 cup kalamata olives, pitted
1 container tzatziki sauce

Directions:
Preheat the oven to 375℉. Line one baking sheet with parchment paper and spread pita triangles across. Drizzle lightly with olive oil and salt + pepper. Toss to coat evenly. On a second baking sheet, place chickpeas and toss with 1 teaspoon olive oil, salt + pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing halfway. Once they reach the desired crispiness, remove from the oven.
In the meantime, prepare toppings and dips.
When the pita chips come out of the oven, transfer them to a serving tray or plate. Top the pita nachos with all the toppings. Garnish with green onion and chopped parsley. Serve immediately with hummus and/or tzatziki sauce. Enjoy!

Cilantro and Lime Marinated Chicken Fajita Kebabs

Ingredients:
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
4 cloves garlic, minced
1 large green bell pepper
1 large red bell pepper
1 large white onion
1/3 cup lime juice
1 tablespoon brown sugar
Salt + pepper to taste
3/4 teaspoon red pepper flakes
1/3 cup olive oil
1 1/2 teaspoon cumin

Directions:
Place cilantro, lime juice, olive oil, garlic, brown sugar, salt + pepper, cumin, and red pepper flakes into a blender. Blend until smooth. Place chicken cubes in a large resealable bag. Pour the marinade and seal the bag, removing as much air as possible. Place in the refrigerator and marinate for 1-5 hours. 
Thread the marinated chicken onto skewers, alternating pepper and onion squares.
Grill the skewers until well-browned on all sides and the center of the chicken is cooked through. Transfer the skewers to a platter and let rest for 5 minutes. Serves immediately. Enjoy!

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