School supplies are in! As a former teacher I just love school supplies. I stocked up because they can get picked over fast. Kroger has crayola crayons for $.29 for a 24 pack. I go through lots at home anyway so these are great to get.
We hit the middle of summer. No more holidays till September. Grilling is the best way to go. Lots of fresh produce on sale.
I love summer salads. Have a favorite? Here are some of my favorite summer meals.
Grilled Sausages with Potato Salad (I like potato salad with hard-boiled eggs, I think I have already posted my recipe)
Grilled Shrimp Kebabs with Korean Spinach salad:
8 oz. fresh or canned bean sprouts
1 (8 1/2 oz.) can water chestnuts, drained and sliced
5 slices bacon, fried
2/3 c. salad oil
1/3 c. sugar
1/3 c. catsup
1/3 c. white wine vinegar
2 tsp. Worcestershire sauce
Salt and pepper
2 hard-boiled eggs, sliced
Tear rinsed spinach into bite sized pieces. Combine spinach, sprouts and water chestnuts. Crumble bacon into salad. Cover and refrigerate. Combine oil, sugar, catsup, vinegar, onion and Worcestershire sauce. Stir and chill. Toss with salad.
Giambotta (Italian summer veggie stew)
- 4 tablespoon(s) olive oil, plus more for serving
- 2 large onions, roughly chopped
- 4 ounce(s) pepperoni, cut into 1/4-inch pieces
- 4 clove(s) garlic, roughly chopped
- 3 large carrots, cut into 2-inch pieces
- 1/2 medium head cabbage, cored and cut into 1-inch wedges, then halved crosswise
- 1 1/2 pound(s) tomatoes, roughly chopped
- 2 medium zucchini, cut into 1-inch pieces
- 1/2 pound green beans, trimmed
- 3 medium red potatoes
- Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
- Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
- Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
- Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.
- 1/4 cup peach jam
- 2 tablespoon balsamic vinegar
- 1/8 teaspoon cayenne pepper
- 24 chicken wings
- 1/4 cup lowfat sour cream
- 2 tablespoon fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 head butter lettuce, torn into pieces
- 1 cucumber thinly sliced
- Heat grill to medium-low. In a bowl, whisk together the jam, vinegar, cayenne and ¾ tsp salt. In a large bowl, toss the chicken wings with 2 Tbsp of the jam mixture.
- Grill the chicken, covered, turning occasionally, until cooked through, 25 to 28 minutes, basting with the remaining jam mixture during the last 8 minutes of cooking.
- Meanwhile, in a bowl, whisk together the sour cream, lemon juice, ½ tsp salt and ¼ tsp pepper; fold in the parsley.
- Divide the lettuce and cucumber among plates and drizzle with the sour cream dressing. Serve with the chicken wings.
Cooked pasta, garbanzo beans/kidney beans, peperincini, (olives if you like), pepperoni/salami/ham/chicken, artichoke hearts, celery, sun-dried tomatoes, red onion, caesar italian dressing
Sliders with sautéed zucchini and corn
When I make burgers, Hubby always says they are so good. Here is my secret: grilling seasoning. I buy (or make my own) McCormick’s grill mate Montreal seasoning. I mix a palmfull (about 2 Tbs) into 1.5 lbs ground beef and make small patties- sliders. That’s it. Slice zucchini into slices and cut kernels off corn. Saute in a little butter and olive oil.