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Summer site-friendly recipes:

Try out these recipes for your Bayside Summer Nights picnic dinner!

Chunky Cheesecake Brownies

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  • Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  • Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  • Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

 

Banh Mi
A Vietnamese sandwich

Ingredients

  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 1/4 cup white sugar
  • 1/4 cup carrot, cut into 1/16-inch-thick matchsticks
  • 1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
  • 1/4 cup thinly sliced white onion
  • 1 skinless, boneless chicken breast half
  • garlic salt to taste
  • ground black pepper to taste
  • 1 (12 inch) French baguette
  • 4 tablespoons mayonnaise
  • 1/4 cup thinly sliced cucumber
  • 1 tablespoon fresh cilantro leaves
  • 1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
  • 1 wedge lime

Directions

  • Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  • Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.

While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.

  • Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  • Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  • To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

 

Bayside Summer Nights California Club Wrap

Change up your picnic sandwich routine with a Wrap… that won’t have soggy bread by the time you’re settled in and watching the concert!

Ingredients

  • Chipotle Dressing:
  • 1/2 cup plain Greek yogurt
  • 2 chipotle chilies and fresh garlic, finely chopped
  • Wraps:
  • 2 large spinach tortillas
  • 1/2 cup shredded lettuce, or to taste
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 Haas avocado - peeled, pitted, and diced
  • 4 slices cooked bacon, chopped
  • 1 red onion, finely chopped
  • 1 tomato, chopped
  • 2 cooked chicken breasts, cut into strips (we recommend grilling at home!)

Directions

  • Whisk Greek yogurt, garlic, and chipotle chiles together in a bowl.
  • Cook tortillas in the microwave until warm and pliable, about 30 seconds.

Spread 1 tablespoon chipotle dressing down the center of each tortilla. Place all ingredients equally divided in the center of each tortilla. Fold tortilla to overlap the filling.

Summer Pasta Salad with Homemade Dressing

 Ingredients

  • 1 (8 ounce) package uncooked tri-color rotini pasta
  • 6 ounces pepperoni sausage, diced
  • 6 ounces provolone cheese, cubed
  • 1 small cucumber, diced
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper
  • 1 (6 ounce) can pitted black olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves fresh garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
  • In a large bowl, mix cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
  • In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
  • Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours 
 
 
Recipes adapted from allrecipes.com; pictures credit All Recipes, 2016.

 

 

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