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7 Perfect Recipes Inspired by Jacksonville to Cook this Summer

A Story By

There are so many things to do and see in Jacksonville, but sometimes the weekend calls for relaxing at home with a homemade meal. Sometimes that’s the best way to spend it!

If you’re thinking about cooping up for the weekend – we totally recommend hitting up Kroger’s new delivery in Jacksonville! It’s a completely new way to order groceries with same-day delivery options and a refrigerated truck so you know your ice cream won’t melt and your groceries stay fresh.

Scroll to the bottom for a chance to win $100 of free groceries from Kroger!

Make the most out of your staycation

  • Log onto Kroger.com or download the app and set up an account (Opt in for emails for discounts and coupons if you love a great deal!).
  • Enter your location and check out the selection. It’s great to just browse around and get a feel for the options, look at what’s on sale and see if anything pops out and looks like it’s going to hit the spot. Kroger’s website makes it easy to shop savings, look at their weekly ad and even clip digital coupons! It’s so much better than jotting down a long list of items and then searching the store, heading home and realizing you forgot an ingredient (We’ve all been there). This is your weekend to take it easy, so let eliminate as many chores as possible, keep your shoes in the corner and keep the bed head rocking.
  • Once you’ve got a great recipe ready and are getting hungry, it’s time to order some grub! It’s the easy part – just put your card on file and hit deliver! Kroger has delivery times as low as an hour, so you won’t have to wait long to get cooking.
  • This is the part where you pop open and bottle of wine (you don’t have to drive anywhere, remember?) and chill out while your groceries are collected for you. Bing, Bam, Boom.

If you’re feeling overwhelmed with food possibilities, check out these 100% weekend approved easy-to-make meals we love:

Garlic Butter Noodles with Mayport Shrimp

This easy-to-make recipe hits all the spots for the perfect night in. Serve with buttered ciabatta! 

  • 8 ounces fettuccine
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups baby arugula
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season shrimp with salt and pepper, to taste; set aside.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  5. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
  6. Serve immediately, garnished with parsley, if desired.
Southern Chili

This delicious chili with a southern flair is perfect for a catching a Jags game or simply enjoying on a rainy night. 

  • Ground Beef
  • Chili Powder
  • Chili Peppers in Adobo Sauce
  • Celery
  • Onion
  • Garlic
  • Salt and Pepper
  • Concentrated Tomato Paste
  • Crushed Tomatoes
  • BBQ Sauce
  • Spicy (Hot) BBQ Sauce
  • Beer
  • Beef Stock
  • Worcestershire Sauce
  • Balsamic Vinegar
  • Honey
  • Dark Red Kidney Beans
  • Black Beans
 
  • In an extra-large stockpot or cast iron skillet, brown ground beef.
  • Add chopped vegetables, except garlic, and cook until meats are cooked through and vegetables are tender.
  • Lower heat to medium. 
  • Add chili powder, tomatoes, tomato paste, and BBQ sauces to the pot, mixing well. Chop chili peppers and add sauce and half peppers (all for extra spicy). Scrape any bits from the bottom of the pot. Cook for about 15 minutes stirring often.
  • Stir in beer, beef broth, minced garlic, Worcestershire, vinegar, and honey. Stir to blend ingredients.
  • Simmer for about 1.5 hours stirring frequently allowing chili flavors to marry. If sauce gets too thick, add water in 1/4 cup amounts.
  • Add beans and cook another 30 minutes, stirring frequently. Taste for seasoning and adjust.
  • Serve with garnishes and extras – sour cream, scallions, grated cheese, hot sauce, jalapeños, hot cornbread.
Summer Blackberry Pie

Blackberries grow wild around Jacksonville in the summer. Either have a fun day picking or grab some from the store for this decadent treat. 

FOR THE CRUST

  • 1 ½ cups all
  • purpose flour
  • 1 cup white whole wheat flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ¾ cup cold, unsalted butter, cut into cubes (1 ½ sticks or 12 tablespoons )
  • 5-6 tablespoons ice-cold water REMAINING INGREDIENTS
  • 6 cups about 30 ounces fresh blackberries
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch 
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon milk or water

Preheat oven to 350 degrees F.
Make the pie crust: Place the all purpose flour, white whole wheat flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade.  Pulse a few times to combine.
Add the cold butter and pulse 10-12 times, until the butter pieces are the size of small peas.
Add 5 tablespoons of the ice-cold water and pulse until the dough comes together into a rough ball. If needed, add more water, a teaspoon at a time, to help the dough come together.
Turn the dough out onto a lightly floured work surface and cut it in half. Form each half into a round disk. Refrigerate one disk.
Use a rolling pin to roll the second dough disk out into a circle that is 12 inches in diameter. Turn the dough a quarter turn with each roll as you roll it out. Place dough circle into a 9×2-inch pie dish. (Gently wrap dough around the rolling pin to transfer it.) Gently smooth the dough out into the pie dish. Place in the refrigerator while you prepare the pie filling.
Make the blackberry pie filling: If using fresh blackberries, wash the blackberries and lay them out on a clean towel; gently pat dry. 
Place blackberries in a large bowl. Add the sugar, cornstarch, lemon zest and vanilla and stir until well combined. Transfer to the pie dish with the rolled out pie crust. Set aside.
Roll out the top pie crust: Place the second dough disk onto a lightly floured work surface. Roll it out into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips. Using every other strip from the circle, arrange half of the dough strips going one direction across the top of the pie, leaving a little bit of space in between each strip. Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave.
Trim off excess dough around the edge of the pie. Fold the edge over, towards the inside, and crimp with your fingers or a fork. (If you do not wish to make a lattice-top pie, you can simply put the full second pie crust on top of the pie and then cut slits in the top for steam vents. Or cut the second pie crust into desired shapes using a cookie cutter and arrange the shapes on top of the pie filling.)
In a small bowl, beat the egg and the 1 tablespoon milk or water. Lightly brush the top pie crust with the egg mixture. (You won’t use all of the egg mixture.)
Bake pie for 50-60 minutes, until filling is bubbly and crust is light golden brown. Begin checking on the pie at 30 minutes and cover crust edges with pieces of foil as needed to prevent over-browning (you may use pie crust shields in place of the foil).
Let pie cool for at least 2 hours at room temperature before slicing and serving.

Hurricane

Summertime is hurricane season in Jacksonville and when the weather gets dark we like to bunker down with a nice cocktail. 

  • 2 ounces light rum
  • 2 ounces dark rum
  • 3 ounces Passion Fruit juice (or juice blend)
  • 3 ounces orange juice
  • Juice of half a lime
  • 2 tablespoons grenadine syrup
  • Orange slices and maraschino cherries for garnish, if desired
  • Ice cubes
  • 1 Fill cocktail glass(es) with ice. Squeeze the lime over the ice.
  • 2 Stir remaining ingredients together in a mixing glass.
  • 3 Pour into cocktail glass.
  • 4 Garnish with and orange slice and a cherry, if desired.
Blackened Snapper

Snapper is in season in Jacksonville only June-August so make this awesome and healthy recipe during peak season.

FOR THE SEASONING

1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne pepper (optional, for spice)
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
FOR THE FISH:
2 [8-10 ounce] red snapper filets
2 tbsp avocado oil
1 lemon, cut into wedges (for serving)
fresh parsley (optional for garnish)

Make the seasoning mixture:
In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.
Cook the Fish:
Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 filets.)
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
When very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
Flip the fish onto the skin side press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).

Photo from the Shek Sandwhiches and Subs
Camel Rider Sandwich

This sandwich hails from Jacksonville and is a must for anyone calling themselves a local! If you haven’t tried it, it’s a true taste of the city!

4 whole wheat pita bread
1/2 cup mayonnaise
1/2 pound ham
1/2 pound salami
1/2 pound bologna
4 slices American cheese
1/2 head iceberg lettuce, chopped
1 medium tomato, sliced
Oil and vinegar dressing

Cut a piece of pita bread in half making two pockets. Coat the inside of each pocket with mayonnaise.
Add ham, salami, bologna, cheese, lettuce and tomato.
Drizzle with oil and vinegar dressing.

Pulled Pork Sandwiches

Pulled pork is a popular North Florida BBQ, hailing from South Georgia influences. Slap a butter pickle on your bun and you got a Jacksonville institution. 

1 cup bbq sauce, plus more to serve
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup apple cider vinegar
1 teaspoon liquid smoke
1 medium yellow onion, chopped
4 cloves garlic, minced
1 (4 to 5-pound) pork shoulder

FOR THE SPICE MIXTURE:
1/4 cup dark brown sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon cayenne powder

In the bowl of a slow cooker, whisk together the bbq sauce, chicken stock, apple cider vinegar, and liquid smoke. Add in the onions and garlic and stir to combine.
Combine all of the spices in a small bowl and rub all around the pork, including inside any folds in the meat. There should not be any remaining spices when finished.
Place the pork in the slow cooker, cover, and cook on low until easily shredded with a fork, about 10 hours. Remove the pork from the slow cooker and shred.
Ladle over some of the juices from the slow cooker. Top with extra bbq sauce and toss.
Serve on toasted brioche buns with coleslaw, if desired.

When you’re delivery arrives, it will come refrigerated in a cool (literally) Kroger truck! Kroger is one of the only food delivery services to offer this and it goes a long way! (We know because we’ve may have gotten a bag of ice delivered and found it on our porch in a puddle…)

So now that you’re ready and gearing up for your relaxing weekend, we’d like to offer you the chance to have us foot the bill! Enter the link below and you could have the chance to win $100 worth of groceries!

Amber Lake

Amber Lake

Amber is a City Manager for UNATION and author of the Stuff to Do in Jacksonville City Guide. For more insight on the best events and things to do in the Jacksonville area, download the UNATION app and follow @StufftoDoinJacksonville on InstagramFacebook, and YouTube.

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