Enjoy these summer recipes

Recipes courtesy of Simone Leonard and Allrecipes.com

Sweet And Spicy Baked Beans
• 1 large can Busch’s vegetarian (or your preference) baked beans
• 1/4 cup kidney beans
• 1 small white onion
• 2 tablespoons honey Dijon mustard
• 2 to 4 strips of beef or pork bacon cut into small pieces.
• Salt
• Pepper
• 1/2 pound ground beef
• 1/4 cup brown sugar
• Onion powder
• Garlic powder
• Parsley
• Cayenne pepper
        • •
Season ground beef with salt, pepper, parsley, onion and garlic powders and one half of diced onion, or to your liking.
In a skillet, cook ground beef until the meat has reached an internal temperature of 160 F. In a separate skillet, fry the bacon until the bacon is crispy and then cut into small pieces. In a medium saucepan, combine baked beans and ground beef and stir. Gradually add the brown sugar and stir until brown sugar is dissolved.
Add the 2 tablespoons of honey Dijon mustard and stir until the mustard is dissolved in the beans. Add the bacon and sprinkle the beans with a pinch of cayenne pepper.
Chop the remaining half onion into small chunks and add to beans.
Continue to stir beans and simmer for 30 minutes, adding the listed seasonings to taste. After 30 minutes, move beans to a serving bowl and serve hot.

Honey Mustard Pork Chops
• Pack of 4 pork shoulder chops
• 2 tablespoons of natural honey
• 4 tablespoons of honey Dijon mustard
• 1/4 cup virgin olive oil
• 1 teaspoon Worcestershire sauce
• Onion powder
• Garlic powder
• Pepper
• Parsley
        • •
In a mixing bowl or blender, combine the honey, Dijon mustard, olive oil, Worcestershire sauce, a dash of pepper, onion and garlic powders.  Set aside.
Season pork chops on both sides with pepper, parsley, onion and garlic powders.
Cut small slits into both sides of pork chops.  Place seasoned pork chops in a large zip-close bag and evenly pour the honey mustard sauce over the four pork chops.
Close the bag and let it marinate in your refrigerator for at least one hour. After marinating, grill pork chops to an internal temperature of 160 F and serve immediately.

Grilled Tilapia With Mango Salsa
(Mango can be substituted with pineapple, strawberries or peaches)
• 4 tilapia fillets
• 1 1/2 tablespoons grated orange zest
• 1/4 cup fresh orange juice
• ¼ cup olive oil
• Salt and pepper to taste
• 1 mango, peeled, seeded and diced
• 1 small red onion, finely chopped
• 1 avocado, peeled, pitted and diced
• 3 roma tomatoes, peeled, seeded and chopped
• 1 lime, zested and juiced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon minced fresh ginger root
• 1/4 cup chopped fresh cilantro
• 1 teaspoon kosher salt
        • •
In a zip-close bag, combine the olive oil, orange zest, orange juice, salt and pepper. Rinse the fish fillets and pat them dry. Place them into the zip-close bag and marinate in the refrigerator for 30 minutes.
For the salsa, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and place inside the refrigerator for at least 30 minutes.  
Grill the tilapia for five minutes on each side, remove from grill and top with prepared mango salsa. Goes great with grilled corn and rum infused plantains.

Rum Infused Plantains (Green Banana)
• 2 plantains
• 2 tablespoons brown sugar
• 1/4 cup orange juice
• 1/4 cup of rum (your preference)
• Nutmeg
• Salt
        • •
Pre-heat your oven to 350 F. Add 1/3 stick of butter to a baking dish and place in the oven until the butter has melted, then remove. Slice two plantains that are beginning to ripen, which will be yellow and brown, in half and lengthwise. Set aside.
In the baking dish with melted butter combine and mix the brown sugar, orange juice, rum, and a pinch of salt.
Add the plantains to your baking dish and give them a “wash” in your rum mixture.
Once washed, sprinkle plantains on one side with nutmeg and cover with foil and place in a 350 F oven for 10 minutes. After 10 minutes flip over plantains, sprinkle with nutmeg and cook for an additional 10 minutes uncovered. Plantains are done when fork tender.

Easy peach cobbler
• 1 cup flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1 stick butter
• 1 cup milk
• 1 can halved peaches
        • •
Preheat oven to 375 F. Melt butter in casserole dish and remove from oven once melted.
Combine flour, sugar, baking powder and milk and stir until blended. Arrange peaches in melted butter and pour batter over fruit. Bake for 30-45 minutes in oven or until golden
brown. Let sit for 15 minutes and serve.
For a firmer crust, increase oven temperature to 400 F for 10 minutes.