Nothing is quite as refreshing on a hot summer day as a watermelon salad. For a simple and quick salad, follow the instructions below.
Ingredients:
1/2 large watermlon
4 oz. blueberries
4 oz. feta
1 cup lime juice
Instructions:
Add watermelon, blueberries, and feta into a large bowl. Toss with lime juice and serve cold.
Cherry yourself up with this no-bake cherry cream pie. This pie is very simple, but packs a punch with the best backyard BBQ flavors around.
Ingredients:
1 Food Club® graham cracker pie crust
1 can Food Club® sweetened condensed milk
1/3 cup lemon juice
1 cup Food Club® whipped topping
1 tsp. vanilla extract
1/2 tsp. almond extract
Large can of cherry pie filling
Instructions:
Mix sweetened condensed milk, lemon juice and whipped topping in a large bowl until smooth. Add vanilla and almond extract. Pour mixture into pie crust and smooth. Top with cherry pie filling. Chill for 2-4 hours and serve cold. Enjoy!
You’ll be wanting s’more of these tin-foil s’mores! Perfecly toast your marshmallows and melt your chocolate with this easy over-the-coals cooking method.
Ingredients:
8 Graham cracker sheets
8 Marshmallows
4 Chocolate bars
Directions:
Lay a 12inch x 18 inch sheet of foil on a flat surface. Place 4 graham crackers in a line and top with chocolate bars, marshmallows and top with remaining graham crackers. Cover with another 12inch x 18inch piece of foil and crimp the edges to seal.
Place on hot coals near flames for 4-5 minutes on each side. Enjoy!
Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons Culinary Tours Harissa Sauce, plus more for serving
¼ cup honey
1 teaspoon white vinegar
1 garlic clove minced
Culinary Tours Tunisian Olive Oil
¼ cup Cilantro, optional
Directions:
In a small saucepan add Culinary Tours Harissa Sauce, honey, vinegar and garlic. Bring to a boil over medium high heat. Whisk until sauce thickens enough to coat the back of a spoon. Heat grill over medium high heat. Brush chicken with Tunisian Olive Oil. Season with salt and pepper. Grill chicken 5 minutes on the first side. Flip chicken and cook another 4 minutes or until cooked through, and brush cooked side with glaze. Flip and cook a few seconds on the glaze side. Brush chicken with remaining glaze and serve topped with optional cilantro.
If you’re headed to the great outdoors and looking for a quick, easy and simply delicious campfire dinner, look no further. Try this lemon salmon!
Ingredients:
1 salmon fillet
1 tsp. olive oil
Salt and lemon pepper to taste
2-6 asparagus spears
1 lemon slice
Directions:
Lay one salmon fillet and asparagus spears on 12 inch x 12 inch foil sheet and top with olive oil, salt and lemon pepper, and lemon slice. Add another 12 inch x 12 inch foil sheet on top and secure with bottom foil sheet by folding together. Put on top of hot coals just outside of the high heat and flame zone.
Let cook for 25-30 minutes and flip halfway through. Once done, unwrap and enjoy!
Ingredients:
1 15.5 oz can chickpeas, drained and rinsed
1 garlic clove
1 lemon, juiced
1/2 cup tahini
2 tablespoons water
3/4 teaspoons salt
freshly ground pepper
¼ cup Culinary Tours Tunisian Olive oil, plus more for garnish
Optional zaatar for garnish
Pita bread and vegetables for serving
Directions:
In a food processor combine chickpeas, garlic lemon juice, tahini, salt and pepper and process
until smooth about 1 minute. With the machine running add olive oil and process until light and
creamy. garnish with more olive oil and optional zaatar. Serve with pita and vegetables.
(makes 2 cups)
Tell dad he rocks with this simple activity you can do with your kids in an afternoon.
Things you’ll need:
Rocks, washed and dried
Variety of paint
Paint brushes
Table cloth or protective sheet
Instructions:
Simply paint the rocks with items dad loves!
Mix up your ice cream float flavors at home with a variety of sodas. Enjoy the creamy tang of and orange float, extra vanilla with vanilla cream or the classic root beer float.
Ingredients:
1 scoop vanilla ice cream
1 cup flavored soda
Elevate dad’s favorite meal of the day by adding breakfast classics in-between two halves of a fresh doughnut.
Ingredients:
1 glazed doughnut
3 slices bacon
1 large egg
1 slice of cheddar
Directions:
In a medium skillet, cook bacon until crisp. Remove from pan. Crack a large egg into the skillet with the remaining bacon grease and cook to dad’s liking (scrambled, over easy, or sunny side up). Melt cheese slice over egg as it is nearly done. Slice a fresh doughnut in half and layer egg with cheese and bacon.
Serve with dad’s favorite drink and enjoy!
Make your favorite dessert in miniature form with this delicious doughnut hole recipe.
Ingredients:
5 cups vegetable oil
1 cup milk
1 large egg
2 cups flour
2 tbs. sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
Glaze recipe:
1 1/2 cups powdered sugar
3 1/2 tbp. milk
2 tsp. vanilla extract
Directions:
In a large stock pot or deep fryer, add oil and heat to 350 degrees.
In a small mixing bowl, mix the wet ingredients (milk, butter, eggs) together until combined. In a large mixing bowl, mix all dry ingredients (flour, sugar, baking powder and salt).
With a wooded spoon, slowly mix the wet ingredients into the dry ingredients until fully combined.
Once the oil has reached 350 degrees, drop 1-inch balls into hot oil for 2-3 minutes until golden brown. Remove them from the oil and place on a paper towel lined tray. Be sure to do this in small batches to avoid overcrowding.
While the doughnut holes are cooling, mix powdered sugar, milk and vanilla extract in a small bowl to make glaze. If it is too runny, add more powdered sugar. If you find it is too stiff, add more milk.
Once the doughnut holes have cooled, dip them evenly in the glaze and set on wax paper to set. Once set, enjoy!