Dig Baton Rouge

Good Eats: See summer recipes submitted by readers

Summer evenings are best spent around a table, sharing laughs, cold drinks, and good food. We asked our readers for their favorite dinner party recipes, and they certainly delivered. Try your hand at one or all of these and let us know what you think.

Curry Chicken Salad
Submitted by: Danielle Dreeszen

4 cups cooked and shredded chicken (1 rotisserie chicken works great)
3/4 cup mayonnaise
1 cup chopped celery
1 1/2 cups halved red grapes
1 tbs Curry (add more or less to taste)

Mix all ingredients together. Serve cold. Great to serve on sandwiches or over a spinach salad.

Atomic Toast Points

Submitted by: Jolie Roussel

Avocado, tomato, onion, mozzarella, Italian, corn on toast points

Dice avocado, tomato (remove seeds), and red onion. Remove fresh cooked corn from cobs. Mix and add Italian dressing (I use RE: Garlicy Vinaigrette or Hanley’s Sensation.) Lightly melt mozzarella pearls in pecan (or olive) oil. Spoon vegetable mix over toast points and top with melty mozzarella, then dust with a blend of cayenne and black pepper. Serve immediately. Also makes an excellent wrap with boiled shrimp or smoked chicken.

Summer Caipirinha

Submitted by: Lynn Hooks

2 ounces Cachaca
2 ounces Limon Bacardi
2 ounces basil simple syrup
1/2 lime
1/2 lemon
1 sprig basil (about 4 large leaves)
ginger ale
fresh cracked black pepper

Muddle basil with lemon and lime in a cocktail shaker. Add liquors and simple syrup. Fill with ice and shake 30 seconds. Fill 2 lowball glasses with crushed ice and pour over ice. Top with ginger ale and freshly cracked pepper.

Zesty Grilled Salmon

Submitted by: Marcell Knabe

4 5-6oz. Fresh or Frozen skinless salmon Filets
1/2 cup Asian sweet chili
1/4 cup reduced – sodium
Soy sauce
1/4 cup rice vinegar
1 cup of orzo pasta cooked
12 -16 asparagus
1 5oz. Package mixed greens

Combine the dressing base over salmon and asparagus and grill. Arrange greens on a serving platter, top with orzo pasta. Drizzle remaining dressing over the salad and serve.

Easy Watermelon Sorbet

From the Editor

1 handful of blueberries
Half seedless watermelon
1 cup of water
1 cup of sugar
drizzle of honey
Basil to taste

Create simple syrup by heating the water and adding the sugar. Stir until sugar has dissolved into the water. In a blender, puree the blueberries and watermelon. In a bowl, combine the blueberry/watermelon mixture with the simple syrup. Drizzle with honey and stir. Transfer mixture to a serving dish and freeze for about 7 hours. Before serving, stir the mixture until it reaches desired consistency. Add basil for garnish.


Follow us

Don't be shy, get in touch. We love meeting interesting people and making new friends.

Most popular