If you’re anywhere near the southern Ontario region, you know the weather’s been heating up, and it’s going to be a HOT weekend, as well!
No one likes to heat up the kitchen by cooking in the summer temperatures, so, what do you put on your fork to keep things cool?
Grilling is always popular, it’s pretty much a summer staple, right? Burgers, chicken, sausages, kebabs, corn… those are all fairly traditional foods to cook on the BBQ. Have you ever tried pizza? We have, and it was excellent! I’ve found a link that will help you get started.
Salads are always popular, and when the temperatures rise, sometimes the appetites disappear, so it’s important to have light meals. With the warmer weather, produce becomes cheaper and more available, so it’s easy to keep all your favourites on-hand. Make sure to rotate your produce, wash everything well, and eat plenty for all those nutrients and vitamins. I love adding fruit of some sort to my green salads. Strawberries, blueberries and peaches are excellent in any garden fresh salad, with a little raspberry vinaigrette. Pinterest offers all kinds of make-your-own vinaigrette recipes.
In my house, my kids love it when I make my seafood pasta salad, and I’m sharing my recipe:
Seafood Pasta Salad
2-3 cups cooked shell pasta, cooked to al dente, and chilled
2-3 tablespoons your choice mayo (salad dressing kind is our favourite)
1 can flaked crabmeat, drained
1 package imitation crab, cut into bite-sized chunks
I also make a huge bowl of potato salad… my kids aren’t huge fans of it, but my mother always made it, and it’s always been my favourite summer meal. She often served it will all kinds of summer fixin’s, loads of various fresh vegetables, washed, trimmed and cut. Devilled eggs, pickles, olives, and sometimes, cheeses. I’m also sharing the recipe for it:
Several large potatoes, washed, peeled, cut into large chunks, boiled and cooled
4-6 hard boiled eggs, cooled, shelled and cut into chunks
1/2-3/4 cup of your favourite mayo (I often substitute half the amount with sour cream)
radishes, washed and sliced (about a 1/4 cup)
green onions, washed, sliced (about a 1/4 cup)
celery, washed and sliced (about 1/2 cup)
cayenne pepper, about 1/2 tsp
S&P, to taste
And a little trick I picked up from my mother, she always added some “pickle juice” to it, about one tablespoon of the liquid your pickles are sitting in.
Once combined, sprinkle a little more cayenne pepper over the surface of the salad to make it look pretty 🙂 My own little twist on this salad: adding crumbled bacon. All of a sudden, menfolk love it.
And it wouldn’t be a food post on Smores and Sundresses if I didn’t mention the crockpot, right? Of course not!
The crockpot is your summer friend because it does not add a lot of extra heat to your kitchen, and you CAN cook a complete meal in one. Stews and casseroles can all be done in the crockpot. Meatballs for meatball subs are perfect, and chicken and potatoes are also excellent choices.