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Summer Culinary Creations

The Wooden Skillet 
Erin Jensen
Waconia Resident, Erin Jensen is the founder and creator of The Wooden Skillet where she shares healthy, simple, real-food recipes for every day life!

Creamy Citrus Dressing + Grilled Pineapple Salad - A sweet and delicious dressing and summer salad!
Citrus Dressing
• 1/2 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lemon juice
• 1 Tablespoon unsweetened almond milk
• 1/4 cup loosely packed fresh parsley
• 3/4 cup olive oil
• 1 Tablespoon rice vinegar
• 1 Tablespoons minced shallots
• pinch of salt

• 4 slices pineapple
• 1 avocado, sliced
• 1 corn on the cob
• 1/2 cup pepitas
• 1 cup fresh blueberries
• 1 Tablespoon olive oil
• 2-3 cups fresh mixed greens

2 servings
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes

1. Combine Dressing ingredients in mason jar and combine with immersion blender.
2. Heat grill to medium high/high heat (ensure grates are clean).
3. Lightly brush pineapple with olive oil.
4.Sear pineapple on direct heat (directly over flame) for 2 minutes a side.
5. Cook corn on the cob over direct heat for 5 minutes a side.
6. Once seared, remove pineapple.
7. Once corn is slightly charred, remove and (once cooled) cut off the charred kernels from the cob.
8. Take 2 salad bowls and fill with mixed greens.
9. Add 2 slices of grilled pineapple and then continue to split the remaining salad ingredients (corn, pepitas, blueberries and avocado) between the two bowls.
10. Drizzle with as much dressing as desired.
11. Enjoy.

Grilled Cilantro Lime Chicken – a quick and delicious weeknight meal your whole family will love!
• 6 boneless chicken breasts or chicken thighs
• 1 cup roughly chopped and loosely packed fresh cilantro
• 1/2 cup olive oil (avocado oil would work too)
• 1/2 cup fresh lime juice
• 1 Tablespoon olive oil
• 3 teaspoons kosher salt

6 servings
prep time: 40 minutes
cook time: 15 minutes
total time: 55 minutes

1. Combine olive oil, lime juice, cilantro and salt in a bowl and stir to combine.
2. Place chicken in either a large plastic bag or storage container and pour marinade over top.
3. Use your hands and gently massage the marinade into the chicken so every crevice is covered.
4. Cover and place in the refrigerator for a max of 30 minutes.
5. Clean grill grates and preheat grill to medium-high heat (about 400 degrees).
6. Chicken Thighs: Grill chicken on direct heat (directly over flame) for 3-4 minutes per side (the bigger the thigh the longer you will need to cook it), flipping once. Remove from grill once the internal temp has reached 160/165.
7. Chicken Breasts: Place chicken on direct heat (directly over flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
8. Remove from grill and let rest at least 5 minutes; internal temp will continue to rise as it rests (up to 10 degrees).  Chicken is safe to eat when it reaches an internal temp of 165 at its thickest part.

-Kosher Salt: make sure you are using kosher salt and not table salt! Table salt will result in a much too salty flavor.
-Bone-In Chicken Thighs or Breasts: you can use bone-in chicken thighs or breasts, just adjust your cooking time accordingly, they will take longer because they are bone-in.
-Serving Suggestion: Serve with fresh guacamole for best result 

No Bake Raspberry Pie
A simple, refreshing and absolutely delicious summer dessert!

Pie Crust:
(NOTE: if you don’t have a springform pan you can make this using your own favorite pie crust or even just pie a pre-made pie crust and only make the filling)
• 65 Nilla wafers, finely crushed
• 6 Tablespoons unsalted butter

Pie Filling:
• 1 1/4 cup water, divided
• 6 (6 oz) containers of Driscoll’s raspberries
• 1/3 cup sugar
• 1 Teaspoon fresh lemon juice
• 3 Tablespoons cornstarch
• 1/3 cup sugar
• 1 pkg room temperature cream cheese (dairy-free works!)
Optional: whipped cream for topping

Pie Topping:
•Depending on how big your pie is, you will need 2-3 additional 6oz containers of Driscoll’s raspberries.

1 pie
prep time: 15 minutes
refrigeration time: 4 hours
cook time: 15 minutes
total time: 4 hours 30 minutes

1. Place crushed Nilla wafers in large mixing bowl.
2. Stir and bring to a boil and then reduce heat.
3.Use the back of a wooden spoon to smash raspberries.
4.In small mixing bowl, combine 1/4 cup cold water and cornstarch, whisk together.
5. Add cornstarch slurry to saucepan and stir constantly until it thickens (about 1-2 minutes).
6. Remove from heat and let cool.
7. Place cream cheese in mixing bowl and use a hand-mixer to whip.
8. Place remaining Pie Filling raspberries in a mixing bowl and pour raspberry sauce on top.
9. Gently fold raspberries in one or two times.
10. Take whipped cream cheese and gently spread over bottom of crust.
11. Pour raspberry mixture on top and gently spread evenly.
12. Place in refrigerator for 2 hours.
13. Remove and, if desired, cut your Pie Topping raspberries in half (carefully and with a sharp knife) and place in circles around the pie, overlapping each other as shown in pictures.
14. Cover with foil and place back in refrigerator, preferably overnight, but at least for an additional 2 hours.

Sweet Watermelon Mint Summer Spritzer
If you are looking for a fun, non-alcoholic alternative this summer, this light and refreshing mocktail is for you! 


• 4 cups Watermelon – you will want to get the juiciest, most ripe one you can find so that the juice is full bodied. Use the darkest meat.
• 4–6 Mint leaves
• 1 Lime
• 1 Tablespoon Club Soda
• Optional: Honey
• Optional: vodka (1/2 shot per drink)

1. Roughly chop up 2 -3 cups of dark watermelon meat; try to remove as many seeds as possible.
2. Add to blender along with 2-3 mint leaves.
3. Blend until fully liquid.
4. Taste and, if you want it to be sweeter, add a little bit of honey at a time until you have reached your desired sweetness.
5. optional: you can strain the watermelon at this point to ensure you just get straight juice, but you don’t have to.
6. Take cocktail glass and add 3 cubes of watermelon (about 1×1 inch) as well as several ice cubes.
7. Pour watermelon mixture over top, leaving about 1/2 inch or more at the top
8. Add a splash of club soda or other sparking water.
9. Garnish with additional mint leaves and a slice of lime.