#summerdinner

Chickpea Salad :) 

Perfect as a side dish for a summer meal. It is light and fresh!

Ingredients:

1. 2 tablespoons of olive oil

2. 1 bag of frozen spinach 

3. Zest of 1 lemon

4. 1 tablespoon of fresh lemon juice.

5. 2 tsp of crushed garlic.

6. Dash of salt and pepper

7. 1 can of chickpeas 

8. 1 teaspoon of chopped parsley 

Method:

1. Cook the frozen spinach following the directions on the package (you want it to be wilted).

2. Drain the spinach and then put it in a large mixing bowl.

3. Add the olive oil, garlic, chickpeas, lemon zest, and parsley. 

4. Mix the salad together and then top with salt and pepper.

The slow cooker makes it easy to make these tender and tasty BBQ ribs for dinner in the summer.

Ingredients: 3 lbs pork baby back ribs. 1 cup BBQ sauce. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Mix together BBQ sauce, brown sugar, apple cider vinegar, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Cut the ribs into smaller sections to fit into the slow cooker. Coat the ribs with the sauce mixture, ensuring they are well covered. Place the ribs in the slow cooker, standing them up on the sides if necessary. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone. Once cooked, remove the ribs from the slow cooker and place them on a baking sheet. Brush the ribs with additional BBQ sauce and broil in the oven for 5-10 minutes until caramelized. Serve hot, garnished with chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

For seafood lovers, these Shrimp Boats are a great summer dinner because they are full of fresh flavors. Toasty baguettes with grilled shrimp inside and colorful vegetables on top make a delicious and filling meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1/2 tsp paprika. Salt and pepper to taste. 4 small baguettes, halved lengthwise. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 avocado, diced. 1 lime, cut into wedges.

Instructions: Warm the grill up to a medium-high level. Mix minced garlic, paprika, salt, and pepper with olive oil in a bowl. Set the bowl aside. Grill shrimp for two to three minutes on each side, or until they are pink and fully cooked. Also, lightly toast the baguettes that have been cut in half on the grill. To put it together, put grilled shrimp on top of shredded lettuce on each half of a baguette. Add diced avocado, red onion, cilantro, and tomato slices on top. Before you serve the shrimp boats, squeeze lime wedges over them.

Prep Time: 15 minutes

Cook Time: 6 minutes

The slow cooker makes it easy to make these tender and tasty BBQ ribs for dinner in the summer.

Ingredients: 3 lbs pork baby back ribs. 1 cup BBQ sauce. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Mix together BBQ sauce, brown sugar, apple cider vinegar, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Cut the ribs into smaller sections to fit into the slow cooker. Coat the ribs with the sauce mixture, ensuring they are well covered. Place the ribs in the slow cooker, standing them up on the sides if necessary. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone. Once cooked, remove the ribs from the slow cooker and place them on a baking sheet. Brush the ribs with additional BBQ sauce and broil in the oven for 5-10 minutes until caramelized. Serve hot, garnished with chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes