SeaTurtle Sports' Favorite Fresh Summer Treat Ideas

May 27 2015, 0 Comments

 

It’s that time of year. School is just about to let out, the days are getting longer, and it’s time for some fresh summer eats to compliment outdoor game play. The SeaTurtle Sports team has mastered both game play and delicious summer treats. Whether you want to fire up the grill for some juicy chicken or make a refreshing punch, below are some of SeaTurtle Sports’ favorite unique and healthy takes on summer classics.

Watermelon Mint Salad

Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • 6 cups cubed seedless watermelon
  • 2 tablespoons minced fresh mint
  • Lemon wedges, optional

Instructions

In a small bowl, whisk the lemon juice, oil and sugar. In a large bowl, combine watermelon and mint. Drizzle with lemon juice mixture; toss to coat. Serve with lemon wedges if desired. Yield: 8 servings.

Summer Fruit Punch

Ingredients

  • 2 cups diced stone fruit, (apricots, plums, peaches, nectarines)
  • 2 cups apricot juice
  • 3 cups sparkling water
  • 2 tablespoons of grenadine
  • 2 tablespoons of fresh squeezed lime juice

 

Instructions

 

Combine diced fruit, apricot juice, grenadine, lime juice, and seltzer. Divide among 4 ice-filled glasses. Yield: 4 servings.

Spicy Honey-Glazed Chicken Breasts

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup honey
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon lemon juice
  • 8 skinless, boneless chicken breasts (about 4 pounds)
  • Salt
  • 1 pineapple peeled, cored and cut into 8 thick rings

 

 

Instructions

 

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.

Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well-marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

Meanwhile, grill the pineapple until well-marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken. Yield: 4 servings.