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Lisa Hopkin's Summer Party Recipes


























Grilled Tilapia Taco Bar
Serves 4 to 6

Ingredients:
  • 4-6 ounce thick cut tilapia fillets
  • Goya Brand Adobo Seasoning with Cumin (Green Lid)
  • 1 cup of Orange Juice
  • ½ cup of Lime Juice
  • White Corn Taco Size Tortillas

Method:  
  1. Season fillets with adobo, then marinade in the orange and lime juice mixture. Let sit for 30 minutes to two hours in the refrigerator. 

  2. Place fillets on grill with medium heat. Sear 2-3 min, until fillet has changed color one quarter of way up from bottom. Turn over; close lid and cook 4-5 min, until internal temp reaches 130° F. Check by inserting thermometer halfway into thickest part of fish. Transfer to clean platter. let rest at least 2 min. Cut fillets into bite size pieces.

  3. To warm tortillas, grill 10 seconds on each side. 


For Lime Cream Topping
Ingredients:
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1½ Tablespoons lime juice
  • 1½ Tablespoons chopped cilantro

Method:  
  1. Combine mayonnaise, sour cream, cilantro, and lime juice in a small bowl. Season to taste with salt and pepper. 


Taco Bar Toppings:
  • Shredded red cabbage
  • Sliced avocado
  • Chopped red onion

And, you can also add traditional taco topping for another option:
  • Diced tomatoes
  • Shredded cheddar cheese
  • Shredded lettuce
  • Pico de gallo
  • Your favorite salsa

 

 





Grilled Lemon Pound Cake with Grilled Peaches 
Serves 8

Ingredients:

  • 1 loaf Sara Lee Lemon Pound Cake
  • 6 large ripe peaches
  • 1 stick of melted butter
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Smucker's Simply Sundae Caramel Sauce
  • ½ cup chopped pecans 

Method:
  1. Combine butter, cinnamon and nutmeg. Cut pound cake into 1 inch slices. Using a pastry brush, coat each side with the butter mixture. Grill each side on medium heat for 2 minutes, until each side is crispy and golden. 

  2. Cut peaches in half, removing the pits. Grill each side for 5 minutes on medium heat. Slice each half into 2 wedges. 

  3. Top pound cake with grilled peaches, whipped cream, caramel sauce, and pecans as desired.  

 

 





White Sangria Style Refresher 
Serves 4

Ingredients:

  • ½ cup apple juice
  • 1 quart white grape juice
  • 1 thinly sliced lemon
  • 1 thinly sliced lime
  • 1 apple, cored and cut into 6 to 8 wedges
  • 1 pear, cored and cut into 6 to 8 wedges
  • 1 pint raspberries or blackberries
  • Lemon lime soda

Method:
Combine all juices and fruits (except raspberries or blackberries) into a large pitcher.  Let sit for several hours in the refrigerator. Serve over ice in a large water goblet style glass, adding fruit with a spoon if necessary. Top off with lemon lime soda and raspberries or blackberries.


For more with Lisa Hopkins, President of the National Association for Catering and Events, visit www.nace.net.




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