Summer recipes?

Discussion in 'Cooking' started by jennyopenny, Jun 2, 2011.

  1. jennyopenny

    jennyopenny Mouseketeer

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    I am in need of yummy, Summer recipes. Things that won't heat up the house. I am good on grilling and crockpot things~thinking more along cold, asian salads??? Things along that line.
    Any good recipes?
    Thanks! :banana:
     
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  3. ugadog99

    ugadog99 <font color=blue>Has been waiting patiently for a

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    I was just going to post a similar thread. It's so very, very hot here. I would love ideas for this awfully hot weather: salads, sandwiches, etc.
     
  4. lovesmurfs

    lovesmurfs DIS Veteran

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    I'll make up a whole bag of boneless chicken breasts on Sunday and cut it up for use in salads through the week. Here's my favorite that I add chicken to:

     
  5. lovesmurfs

    lovesmurfs DIS Veteran

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    Here's another salad that I add chicken to:

     
  6. MSSANDRA

    MSSANDRA DIS Veteran

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    I use this pasta salad all the time with good results

    Cook and cool 1 lb bow-tie pasta (other types will work too)

    Mix 1 pack dry hidden valley ranch dressing with about 1/4 -1/2 cup mayo

    Chop 1 onion & 1 red or orange sweet pepper

    Add 16oz shredded cheese

    mix all and chill.....

    To make a complete meal you may add diced ham as well.
     
  7. hearts8701

    hearts8701 DIS Veteran

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    Beef and Mushroom Sloppy Joes
    YIELD: 4 servings (serving size: 1 sandwich)
    TOTAL: 20 MINUTES

    Ingredients
    1 tablespoon olive oil
    12 ounces ground sirloin
    2 (8-ounce) packages presliced cremini mushrooms
    1 cup prechopped onion
    3 garlic cloves, minced
    1/2 cup no-salt-added tomato paste
    1 tablespoon minced fresh oregano
    2 tablespoons red wine vinegar
    2 tablespoons Worcestershire sauce
    1 tablespoon molasses
    1/4 teaspoon salt
    3/4 teaspoon freshly ground black pepper
    1/2 teaspoon hot sauce
    4 (2-ounce) Kaiser rolls or hamburger buns, toasted

    Preparation
    1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
    2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.
     
  8. lovesmurfs

    lovesmurfs DIS Veteran

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    The other 2 recipes are from my Allrecipes Box. This one is from my mother-in-law and is pretty general -- more as a look/eyeball deal:

    I think 4 boneless skinless work with this, but again, I eyeball it and generally add more of everything.
     
  9. jennyopenny

    jennyopenny Mouseketeer

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    Thanks Guys~keep posting!
    It is hot, hot here. Trying to get a jump on Summer meal planning.
     
  10. Marionnette

    Marionnette <font color=deeppink>Wishing On A Star<br><font co

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    Cashew-Avocado Chicken Salad
    http://allrecipes.com/Recipe/Cashew-Avocado-Chicken-Salad/Detail.aspx
    Good by itself or in a pita pocket

    Cinnamon-Curry Tuna Salad
    http://allrecipes.com/Recipe/Cinnamon-Curry-Tuna-Salad/Detail.aspx
    Not something everyone will like but if you are an adventurous eater, it's really good.

    Pear and Bleu Cheese Salad
    http://allrecipes.com/Recipe/Pear-and-Blue-Cheese-Salad-2/Detail.aspx
    Cool and tangy. I add crumbled bacon, grilled chicken and/or dried cranberries to make it more filling.
     
  11. luvmy3

    luvmy3 <font color=green>When I drink I find its easier t

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    I just made an Asian Chicken salad tonight. Its very simple and quick.
    I marinate the chicken in Kikkoman's Toasted Sesame marinade for 30 minutes then grill. Slice and serve over salad.

    ramen Noodles (Oriental flavor)
    1/2 cup slivered almonds
    Break up the noodles and toast them with the almonds until golden brown.
    Head of Napa Cabbage(or you could use a pkg of pre-cut cole slaw mix)
    julienne carrots
    thin slices shallots

    To make dressing:
    1/2 cup canola oil
    3 Tbsp apple cider vinegar
    1 Tbsp soy sauce
    2 Tbsp sugar
    1 packet of ramen seasoning
    1/2 tsp black pepper (I leave this out)

    Mix all together until the sugar and seasoning is fully disolved. Pour over salad just before serving.
     
  12. Mas17

    Mas17 Mouseketeer

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    Cajun Pasta Salad


    Broil boneless, skinless chicken breasts, with cajun seasoning already on them.
    Boil 2 packages of multi-color Rotini (drain & put olive oil on the pasta so it doesn't stick)
    Cut several stalks of celery and several carrots (depending upon how well your family likes these veggies)
    You can also put in one bunch on green onion (again, depending on your family)
    Cut the chicken into bite size pieces
    Combine.....put on more Olive Oil, several spoons of Mayo (I use Miracle Whip), and add more cajun spices (basically to taste) and mix well.
    Put in fridge

    I make it without any veggies but you can add anything you want to it.

    Enjoy!!
     
  13. An_Island_Girl

    An_Island_Girl DIS Veteran

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    My daughter who loves broccoli asks for this salad year round...

    Broccoli Sunshine Salad (Betty Crocker recipe)

    1/2 cup mayonnaise or salad dressing
    1 tablespoon sugar
    2 tablespoons cider vinegar
    3 cups broccoli flowerets (1/2 lb)
    1/3 cup raisins
    1/4 cup shredded Cheddar cheese (1 oz)
    4 slices bacon, crisply cooked and crumbled (1/4 cup)
    2 tablespoons chopped red onion
    *We add sunflower seeds
     
  14. ugadog99

    ugadog99 <font color=blue>Has been waiting patiently for a

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    Any ideas for summery sandwiches?
     
  15. dex08

    dex08 DIS Veteran

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    This is one of DH's favorite summer recipies. We found it in Rachael Ray's magazine and it's so good with fresh, sweet Jersey corn! Who knew raw corn was so sweet?!

    http://www.rachaelraymag.com/recipe...cipe-search/lunch-recipes/summer-shrimp-rolls

    Summer Shrimp Rolls

    INGREDIENTS:


    • 1-1/2 teaspoons extra-virgin olive oil
    • 1 pound large shrimp—peeled, deveined and chopped
    • 3/4 cup fresh corn kernels (from about 2 ears)
    • 1/4 cup mayonnaise
    • 1/4 cup pesto (see recipe finder)
    • 2 tablespoons fresh lemon juice
    • 1/2 red bell pepper, cut into 1/2-inch cubes
    • 3 scallions, thinly sliced
    • Salt and pepper
    • 4 hot dog buns

    DIRECTIONS:


    1. In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
    2. In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.
     
  16. lovesmurfs

    lovesmurfs DIS Veteran

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    Veggies! I slice eggplant and zucchini long ways, marinate in Italian dressing and grill (red/green peppers too). Yum!

    The chicken salad I posted above makes great sandwiches / pitas.
     
  17. cjlvsccm

    cjlvsccm DIS Veteran

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  18. fall08CP

    fall08CP Cheesehead

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    From Jenna @ EatLiveRun.com

    Black Bean, Quinoa and Citrus Salad
    serves 6-8

    Ingredients:
    for the salad:

    2 15-oz cans black beans, drained and rinsed

    1/2 red onion, minced

    2 large grapefruits, divided into segments and chopped

    1 large red bell pepper, diced

    3 ears fresh corn, kernels chopped off’

    1 cup uncooked quinoa

    1 large (ripe but firm) avocado, diced

    1 small bunch cilantro, minced

    for the dressing:

    juice of 3 limes

    2 tsp cumin

    3 T extra virgin olive oil

    1/4 tsp sea salt

    Directions:

    Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

    Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

    In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.

    Salad will keep in sealed tupperware containers for up to five days in the fridge.
     
  19. lovesmurfs

    lovesmurfs DIS Veteran

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    That sounds wonderful!!! Dumb question -- do you cook the corn?
     
  20. jennyopenny

    jennyopenny Mouseketeer

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    That does look fantastic!! :yay:
     
  21. njcarita

    njcarita <font color=red>BL II - Red Team<br> <font color=t

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    been living on hummus/cucumber/roasted red repper sandwiches.... yummy..
     

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