Summer Influencer Recipe Exchange
While most of us probably thought we’d be well through the COVID-19 pandemic by now, clearly we’re not. As unfortunate as the situation is, we’re taking it in stride and trying to remember that we’re all in this together. Many of us are still spending the majority of our time at home, and for us that means more time in the kitchen! Any time we can try something new and share a delicious recipe with those we love is a little reason to celebrate. Enter our Summer Influencer Recipe Exchange!
If you feel the same way, then you’re in luck! We’re here to help. We’ve been teaming up with some of our favorite local influencers on Instagram to bring you a delicious Summer Influencer Recipe Exchange. Below you’ll find the seven delicious recipes each of the influencers shared with Midwest Kitchens to try. We’ve been busy in the kitchen and we don’t hate it! Special thanks to Lacey Spallitta, Natalie Fieleke, Chioma Atanmo, Brianne Cunningham, Anna Huff, , Kallie Flexman and Kathryn Snellen for participating!
Tex-Mex Shakshuka – Mediterranean Breakfast by Chioma Atanmo
Ingredients for 2 servings:
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1/3 cup chopped onion
- 1 green bell pepper, diced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons chili powder (OR paprika)
- 1 can (14.5oz) diced or roasted tomatoes (SUBSTITUTE: 2 Roma tomato, diced)
- 1/2 can (7oz) tomato sauce, no-salt-added
- Pinch of sea salt & pepper
- 4 whole eggs
- For garnish: fresh chopped parsley OR cilantro
- Set oven to 400F/204C.
- Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
- Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
- Make 4 holes in the skillet and crack an egg inside each hole.
- Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
- Garnish with fresh chopped parsley and enjoy with whole grain toast.
Indoor S’mores by Brianna Cunningham
- 8 cups (13oz box) graham cracker cereal
- 6 cups miniature marshmallows – divided 5:1
- 1 1/2 cups chocolate chips
- 5 tbsp butter or margarine, cut into pieces
- 1/4 cup light corn syrup (optional)
- 1 tsp vanilla extract
- Grease 13x9x2in baking pan. Pour cereal into large bowl.
- Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract.
- Pour marshmallow mixture over cereal; stir until well coated. Add in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars.
Chicken Tequila Burgers with Chimichurri Sauce by Natalie Fieleke
- 2 cloves garlic, chopped
- ½-1 jalapeno pepper, seeded and chopped
- 2 chicken breasts (about 1 lb. total)
- 3-4 tbsp. cilantro
- Zest of ½ a lime
- 1 oz. tequila
- Dash of soy sauce
- Kosher salt and ground black pepper
- ½ cup panko bread crumbs
- Burger buns
- Sautéed bell pepper and onion
- 1 shallot roughly chopped
- 2 cups fresh cilantro, stems removed
- 1 clove garlic
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- 2 Tbl red wine vinegar
- 1 tsp salt
Pre-heat broilder. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeno, chicken, cilantro & lime zest in the bowl. Mix in the tequila, soy sauce, salt and pepper to taste, and panko bread crumbs. Mix until well blended.
Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through. Cook until brown on both sides. Check for doneness before serving. Serve on buns with sauteed bell pepper and onion, and lettuce as desired.
Grapefruit Margaritas by Kallie Flexman
- 1/4 cup grapefruit juice
- 1/4 cup lime juice
- 1 cup Good Tequila
- 1/4 cup Cointreau
- 1 tsp egg whites
- 1/4 cup simple syrup
- Optional: tajin for serving
Combine all ingredients in a blender and blend until well-combined. Serve over ice and sprinkle with tajin. Enjoy!
Homemade Guacamole by Anna Huff
- 3 Avocados
- 1 Tomato
- 1/2 cup chopped onion
- 1 tbsp minced garlic
- Lemon + Lime juice
- Halve avocados and mash in a bowl.
- Add in lemon & lime juice.
- Add in onion and garlic.
- Add in tomato
- Mix and serve!
Summer Orzo Salad by Kathryn Snellen
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 12 oz dried orzo pasta (about 2 cups)
- 1 (12oz) jar marinated artichoke hearts, drained and coarsely chopped
- 1 (12oz) jar roasted red peppers, drained and coarsely chopped
- 1/2 large English cucumber
- 1 small red onion, finely chopped
- 1 cup pitted Kalamata olives, coarsely chopped
- 1/2 cup loosely packed, coarsely chopped fresh parsley leaves
- 6 oz feta cheese, crumbled (about 1 1/2 cup)
- Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt and black pepper together in a large bowl; set aside.
- Add the orzo to the water and cook until al dente, 7 to 9 minutes or according to package directions. Drain and run briefly under cool water to cool orzo down. Then drain again.
- Add the orzo, artichoke hearts, peppers, cucumbers, red onion and olives to the bowl of dressing. Toss thoroughly to combine. Add the parsley and feta and toss again. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Taste and season with more salt and pepper as needed.
Make Ahead: The pasta salad can be made a day ahead and refrigerated overnight. Let sit at room temperature for 30min to take the chill off before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Grilled Veggie Summer Salad by Lacey Spallitta
- 2 cups Arugula
- 2 cups Corn (2 large corn on the cob)
- 1/2 Lemon, juice of
- 1 large or 2 small Zucchini
- 1/2 large Red Onion
Baking & Spices:
- 1 Salt and Pepper
Oils & Vinegars
- 2 tbsp Olive Oil
- 1 cup Feta Cheese
- Prepare the zucchini, corn, and onion: Slice fresh zucchini and red onion into thick slices. Clean corn on the cob. Drizzle all with olive oil and season with salt and pepper. Wrap corn cobs in foil. Heat an outdoor grill or grill pan over high heat. Grill the zucchini and onions until golden brown on both sides with grill marks. Grill Corn until tender.
- Assemble the salad: Cut zucchini and onions into bite sizes. Cut corn off cob then add all veggies into bowl, crumbled feta cheese (you can use DF Feta too) and fresh arugula.
- Dress simply with olive oil, lemon juice, salt and pepper and serve.
Note: This can be a side dish or add Grilled Chicken, steak or shrimp for an entree salad!