We have a guest post from Alexandra Jacobs. We certainly would welcome her as a regular contributor to Where and What in the World. ~MDH
Food Connoisseurs Enjoy Summery Eats While in the Hamptons
By Alexandra Jacobs
On your summer trip to the Hamptons, do not forget to try some healthy dishes to help maintain energy levels while shopping or frolicking on the beach. The two recipes mentioned are good for all health conditions. A sugar substitute may be added for cancer patients or for diabetics. These recipes are sure winners for balcony dining at any Hamptons Home.
Grilled Chicken Breasts with Pickles Summer Squash and Red Onion
1. Four Chicken Breasts with the Skin On
2. One Tablespoon of Olive Oil
3. Two Summer Squash – Cut the Squash Into Quarters Length-wise and Then, Cut the Pieces in One-Fourth Inch Slices
4. One Small Red Onion – Cut in Half and Thinly Sliced
5. One Tablespoon of Champagne Vinegar – Add an Additional Two Teaspoon
6. Two Teaspoon Sugar — Plus One Tablespoon
Rub the chicken with olive olive oil. Season the chicken with salt and pepper. Grill the chicken until grilled four to five minutes on eat side. Ensure the meat is cooked through.
In a large sauté pan, pour and heat olive oil on medium to high heat. Saute the squash for two to three minutes. Add one tablespoon of vinegar to and two teaspoon of sugar. Then, sauté until the liquid evaporates. Remove the squash from the pan. Later, add two tablespoons of vinegar, one tablespoon of sugar and butter. Let the sauce simmer until it is thickened. Serve with sauce over the chicken and serve with grilled vegetables.
Seared Ginger Balsamic Vinegar Salmon with Hot and Sour Slaw
Hot and Sour Dressing:
1. One-Fourth Cup of Soy Sauce
2. Three Tablespoons of Sugar
3. Two Tablespoons of Chinese Black Vinegar
4. One-Fourth Teaspoon of Salt
Season the salmon fillets with salt and pepper. Heat two teaspoons of olive oil and sesame oil over high heat. Add ginger and red pepper flakes. Stir-fry for about 10 seconds. While maintaining high heat temperatures, add the diced red pepper. Then, add the broccoli slaw and toss. Then, add the rice wine. Stir the mixture and cover. For one to two minutes, cook the mixture over medium to high heat.
Add Hot and Sour dressing and toss. Transfer the mixture to a serving bowl. Heat another two teaspoons of oil in a 12-inch non-stick skillet over medium-heat until hot. Place the skin side up in the pan and sear the salmon until it is browned for approximately five to six minutes. Cook another five to six minutes until the fish flakes when touched with a knife.
Place the salmon filets on top of the slaw. Then, prepare the glaze. Combine the water, balsamic vinegar, ginger, lemon juice and stir to combine. Simmer until thick. This will take between one and one-half minutes to two minutes. Top the salmon with glaze and serve with rice.
Blueberry Ginger Bellini
1. One-Half Cup Bluberries
2. One Tablespoon Minced Ginger
3. One Tablespoon Sugar
4. One-Half Lemon – Juiced
5. Two Cups of Blueberry Juice
6. Two Cups of Sparkling Wine
Combine blueberries with ginger, lemon juice and sugar. Add the blueberry juice and let it sit for five minutes. Strain the pulp. Pour into four champagne flutes and top each with sparkling wine.
Alexandra is a travel enthusiast who loves to write about tourism, beaches, food, and the wonderful things in the world. She provides her own insights on vacationing to the blogosphere. If you would like to learn more about her, follow her @alexsjourneys or visit her blog alexsjourneys.wordpress.com.