3 of Our Favorite Easy and Out-of-the-Box Summer Recipes

This post was in partnership with Lee Kum Kee but all of the opinions within are those of The Everymom editorial board.

I am most definitely a fan of summer cooking. For some reason, the whole process just seems more casual and relaxed. Who doesn’t love how quick and easy cooking can be when you can throw something on the grill for 10 minutes and voila, dinner is ready. Easy summer dinners are basically life-saving in the middle of a pandemic when you are working from home, have no childcare, and often don’t even think about dinner until it’s 15 minutes away.

Relying on simple, quick recipes has become a necessary habit these last few months, but what I never want to sacrifice during mealtime is flavor. My husband and I love eating a variety of foods and cuisines, and we have two young kids who largely eat whatever we do—minus the heat. Sometimes, it can feel hard to come up with new, exciting recipes for the whole family when you’re omitting any sort of spicy flavor. I’ve come to lean on brands that I can find easily in my regular grocery store, like Lee Kum Kee, to upgrade our favorite rotation of easy grilling meals with a flavorful twist.

Lee Kum Kee has such a wide range of pantry staples and must-have grilling sauces that the brand has found a permanent corner in our pantry. These sauces and condiments truly make it so easy for busy families like mine to create quick and delicious recipes at home. Lee Kum Kee Panda Brand Oyster Flavored Sauce is the one I reach for the most, given how delicious and versatile it is. Just a tablespoon or two of this all-purpose seasoning sauce ups the wow factor on dips, marinades, stir-frys, burgers, roasted vegetables, and more. It seriously has such a depth of flavor that the food tastes as if you’ve been cooking all day (spoiler alert: I never do).

I used to be so intimidated by using things like oyster sauce in recipes, but I’m glad I gave it a shot. At a time when we’re trying to maximize and enjoy at-home cooking, having a new go-to staple like Lee Kum Kee Panda Brand Oyster Flavored Sauce, the number one oyster sauce in the U.S.,  has proven so beneficial. We’re not missing our regular restaurant and takeout meals as much as I thought we would. And I’m able to still get the kids to try new foods and flavors from the comfort and safety of our own home.

Read on for three of our favorite, easy summer recipes, including the Thai Chicken Meatballs that my kids love! Fun Fact: Lee Kum Kee created the first oyster sauce and has been a pantry staple in restaurants and households all over the world for over a century. 

 

1. Bacon & Pineapple Chicken Kebabs

 

Ingredients: 

Directions: 

  • Cut the chicken into pieces and then place in a bowl along with the Lee Kum Kee Panda Brand Oyster Flavored Sauce, cover and marinate for 30 minutes in the fridge
  • In the meantime, cook the bacon pieces in a pan for 3 minutes per side until almost crispy then take it out and let cool
  • Cut up the pineapple into chunks
  • Skewer the chicken pieces, bacon, and pineapple chunks and then grill kebabs for 5-7 minutes on each side, rotating often
  • When the chicken is cooked through, take the kebabs off the grill and let them cool
  • Serve with more Lee Kum Kee Panda Brand Oyster Flavored Sauce for topping

 

 

2. Thai Chicken Meatballs

Ingredients:

For the meatballs:

  • 1 lb of ground chicken (or turkey)
  • 1/2 cup of panko breadcrumbs
  • 2 tablespoons Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 1 1/2 tablespoon of Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1-inch piece of ginger, grated
  • 2-3 gloves of garlic, grated
  • 1/4 cup of onion, grated or finely minced
  • handful of basil (Thai basil if you can find it), minced
  • salt and pepper to taste

For the sauce:

  • 1/3 cup of Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 2 tablespoons of Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1/2-inch piece of ginger, grated
  • 1-2 cloves of garlic, grated
  • handful of basil (Thai basil if you can find it), minced
  • 2 tablespoons sugar
  • juice from 1/2 lime

Directions:

  • Preheat oven to 400 (or preheat the grill)
  • In a large bowl, combine all the ingredients for the meatballs and combine it all gently with your hands
  • Form into golf ball-sized balls and place on a baking sheet covered in parchment paper (or a greased cast iron skillet if you’re cooking on the grill)
  • Bake for 15 minutes or so, until the inside is completely cooked
  • In a small saucepan, heat some oil and add in ginger and garlic and cook, stirring, for about 30 seconds until everything is fragrant
  • Add in soy sauce, oyster sauce, and sugar, and stir it all together until it thickens
  • Add in basil
  • Pour the sauce over the meatballs until coated and serve with grilled vegetables, rice, or in lettuce wraps

 

3. Sweet Potato Burgers

Source: Lee Kum Kee

Ingredients: 

For the burgers: 

  • 1/2 cup roasted and mashed sweet potato
  • olive oil, for drizzle
  • 1 can black beans, drained and rinsed
  • 1/2 cup corn
  • 1 red bell pepper, finely diced
  • spinach, for topping
  • sesame buns
  • 2 slides red onion, for topping

For the seasoning:

Directions: 

  • Preheat oven to 425°F. Peel and chop sweet potatoes, then place on a greased baking sheet
  • Drizzle with a little olive oil and roast for 40 minutes until soft and cooked through
  • Let cool and place potatoes into a bowl and roughly mash. Drain and rinse the black beans and add to the bowl with potatoes
  • Add in the corn, diced red pepper, bread crumbs, garlic powder, onion powder, black pepper, paprika, coriander, salt, and Lee Kum Kee Panda Brand Oyster Flavored sauce. Mix well using your hands, form into burger sized patties and set aside
  • Grill the burgers for 3-5 minutes on each side until crispy, then set aside
  • Place spinach on the bun, followed by the burger patty, and a few slices of red onion. Feel free to add any other toppings you desire

 

This post was in partnership with Lee Kum Kee but all of the opinions within are those of The Everymom editorial board.

 

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