Food and Adult Beverage Recipes
What could possibly make your time relaxing on your screened-in porch more enjoyable? Food and Drinks! Below we have compiled a list of summer recipes to enjoy while sitting on your SCREENEZE® porch.
Oven-Braised Rainbow Carrots
1 1/2 lb. thin rainbow carrots, halved lengthwise (quartered, if thick)
4 leeks (white and light green parts only), halved lengthwise
1 tsp. orange zest, plus 1/3 cup and 2 tablespoons juice (from 1 orange), divided
3 tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 medium shallot, chopped
1 tbsp. white wine vinegar
1/4 c. toasted almonds, chopped
3 tbsp. fresh mint, chopped
Preheat oven to 425°F. Toss together carrots, leeks, 1/3 cup orange juice, and 1 tablespoon oil in a 2- to 3-quart baking dish. Season with salt and pepper. Cover with foil and bake 15 minutes.
Remove foil and continue baking until golden brown and tender, 30 to 35 minutes.
Whisk together shallot, vinegar, orange zest, and remaining 2 tablespoons each orange juice and oil in a bowl. Season with salt and pepper. Drizzle over carrots. Serve sprinkled with almonds and mint
Frozen Peanut Butter and Chocolate Terrine
15 Nutter Butter cookies, crushed (about 2 cups), divided
1 carton (16 ounces) mascarpone cheese
1 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 medium banana, sliced
1 cup semisweet chocolate chips, melted and cooled slightly
1 tablespoon baking cocoa
1 cup chunky peanut butter
Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies.
In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls.
To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top.
Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Test Kitchen tips
Homemade whipped cream can be substituted for whipped topping. Beat 1-3/4 cups heavy whipping cream with 2-3 tablespoons confectioners' sugar until soft peaks form.
Your melted chocolate should be fluid enough to stir smoothly into the mascarpone mixture, but not warm enough to melt it.
1 slice: 568 calories, 39g fat (18g saturated fat), 47mg cholesterol, 190mg sodium, 49g carbohydrate (38g sugars, 3g fiber), 10g protein.
Cucumber-Stuffed Cherry Tomatoes
24 cherry tomatoes
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.
1 stuffed tomato: 25 calories, 2g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 fat.
12 oz. orange juice
3 oz. light rum
2 tbsp. grenadine
lime slices, for garnish
Combine orange juice and rum. Set aside 1/3 of the mixture.
Pour 2/3 of the orange juice mixture into 2 ice-filled glasses. Set aside.
Mix reserved orange juice and rum with 2 tbsp. grenadine. Slowly pour into each glass so it settles on the bottom, creating an ombré effect.
Garnish with lime slices.
2 c. orange juice
1/2 c. tequila
1/4 c. lime juice
Lime wedge, for rimming glasses
Coarse salt, for rimming glasses
1 bottle champagne or prosecco
Orange and lime slices
In a pitcher, combine orange juice, tequila, and lime juice and stir to combine.
Rim glass rims with lime and dip in salt. Pour in orange juice mixture and top off with champagne.
Add sliced oranges and limes to glasses and serve.
Sparkling Ginger Lemonade (Non-alcoholic)
1 cup sugar
1 4-inch piece fresh ginger, peeled and cut into coins
1 1/3 c. fresh lemon juice (from about 6 lemons), plus wedges for garnish
1 L club soda, chilled
Heat the sugar and 1 cup water in a small saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved. Add the ginger and remove from the heat. Let steep 30 minutes, then strain into a pitcher, discarding the ginger. Stir in the lemon juice and chill at least 4 hours or until ready to serve.
Add the club soda to the pitcher and stir to combine. Pour into ice-filled glasses and garnish with lemon wedges.