Cooking Light For Summer

Here in Texas, our sizzling summer heat wave has arrived, along with the sticky oppressing humidity. I'm amazed that many Texans love it and can't seem to get enough of the heat. Naturally, this heat makes me not up for heating up the kitchen, but then again I don't want to stand outdoors at the barbecue and cook either. Jerry and I would love to go on a picnic or to the Round Rock Express baseball games, but it's too hot.

"That beautiful season the Summer!

Filled was the air with a dreamy and magical light;

and the landscape

Lay as if new created in all the freshness of childhood."

Henry Wadsworth Longfellow

I recall one year in WA on the farm the lovely summer weather took a turn and we had over 100 degree days for about one week. Weather like that just doesn't happen on the west side of WA that is typical of what you would find in Eastern WA. Jerry and I actually went and purchased one of those above ground pools (6 ft x 4 ft) and spent most of the week floating around in it under the shade of one of our big pine trees. After the heat wave left, we took it down and gave it to some neighbors that had small children.

I listed some of my recipes for Lovely Summer Chicken/Turkey Salads that can be served as salads, on tossed greens, sandwiches, stuffed in tomatoes, etc.

Curried Chicken Salad

1/2 cup mayonnaise
3 Tbl. peach yogurt
2 tsp. curry powder (good quality)
4 tsp. water
3 cups cooked chicken breasts (can use rotisserie chicken)
1 1/2 cups sweet/crisp apple
4 stalks celery, including leafy part chopped
1/2 cup golden raisins
1/2 cup cashews, coarsely chopped
1 tsp. orange zest
4 scallions, chopped including green part
3 Tbl. Italian parsley, chopped
salt and freshly ground black pepper

Combine, mayonnaise, yogurt, curry, zest, water and mix well, season with salt and pepper. Fold in rest of ingredients. Serve on toast, rolls or mixed with greens.

This next recipe comes from a friend who found it in a S. Living magazine. Very easy and good.

Chicken Roll Ups - I would double this recipe and it makes good appetizers

1 (8 oz) container refrigerated crescent rolls
1 cup of your favorite chicken salad
2 Tbl. poppy seeds
1 egg whisked

Preheat oven to 375 degrees. Unroll the can of rolls and separate each portion forming 8 triangles. Spoon 2 Tbl. chicken salad on the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls seam side down on lightly greased baking sheet. Using a pastry brush lightly brush rolls with whisked egg and sprinkle rolls with some poppy seeds. Bake for 10 to 12 minutes or until golden. Remove to cooling rack.

Orange Cranberry Chicken Salad

4 cups cooked chicken, chopped
zest of 1 orange
2 cups celery, including leafy part
1 cup dried cranberries
1/2 cup pecans, chopped and lightly toasted
1 cup mayonnaise
1/2 cup sour cream
1/4 cup honey
1/2 cup red onion, minced (optional, I just happen to love onions)
salt and freshly ground black pepper
3 Tbl. Italian parsley, chopped

Mix mayonnaise, sour cream, zest, honey, salt and pepper, then fold in rest of ingredients.

Potato Salad - I've had this recipe for years, it comes from my mom's recipe stash

3 lbs. red potatoes
Knor vegetable soup mix (shaken and use 1/4 cup of mixture)
1/4 cup red wine vinegar
3 tsp. Dijon
zest of 1 lemon
juice of 1 lemon
1 cup mayonnaise
3 stalks of celery, chopped including leafy part
1/2 cup red onion, chopped finely
1/4 cup Italian parsley, chopped

Place potatoes into boiling salted water and cook about 30 minutes, until tender. Remove and cool then cut into large chunks. In large bowl, add vegetable soup mix and potatoes, mixing gently. In another bowl, add vinegar, mayonnaise, lemon juice, Dijon and whisk, season with salt and pepper. Gently mix in rest of ingredients and refrigerate until chilled.

Julia's Marinated Steak on the Grill (this marinade can also be used with lamb cut into 1-inch pieces and used for kabobs)

4 Porterhouse Steaks
Marinade
1/2 cup olive oil
2 Tbl. red wine vinegar
1/4 cup fresh lemon juice
1 shallot, minced
1/2 tsp. oregano
1 Tbl. Worcestershire sauce
6 cloves garlic, crushed
salt and freshly ground black pepper
Butter
2 Tbl. Italian parsley, chopped
4 Tbl. butter, softened

Place steaks in large baking dish. Mix marinade ingredients together and pour over steaks. Cover and refrigerate for 2 hours, turning occasionally. Remove from frig 20 minutes before grilling and let stand at room temperature. Place steaks on hot grill and season with salt and freshly ground black pepper. Cook to desired doneness and remove to platter, add slice of parsley butter on each steak. Mix parsley and butter together.

Julia's Cool Crab Salad

6 ears fresh corn, cut off cobs
1 1/2 lbs. lump crab meat
8 pieces of thick cut bacon, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
2 cups teardrop tomatoes, halved
1/4 cup fresh basil, chopped
zest of 1 lemon
juice of 2 lemons
1 tsp. Dijon
1 tsp. honey
canola oil, to taste
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped

In a bowl, add Dijon, zest, honey, lemon juice, salt, pepper and whisk in canola oil to taste. Taste and adjust seasonings. In a bowl, add remaining ingredients and pour over dressing, gently mixing.

Turkey Apricot Salad

3 cups cooked turkey, chopped
4 stalks celery, chopped including leafy part
1/2 tsp. dried sage
1/4 cup mayonnaise
1/4 cup peach yogurt
4 Tbl. dried moist apricots, chopped
4 scallions, chopped including green part
1/4 cup golden raisins
1 Tbl. apricot jam
salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and chopped

In a large bowl, add jam, mayonnaise, yogurt, sage and mix well. Add rest of ingredients, season with salt and pepper.

Zippy Taco Salad - my dad loves taco salads so I try to come up with different variations when my parents visit

1 head crisp romaine lettuce, chopped
4 cups cooked chicken or turkey, chopped
2 cups tomatoes, chopped
3 ripe, firm avocados, seeded, peeled and chopped (add fresh lemon juice to prevent browning)
1 red onion, halved and thinly sliced
1/2 cup sliced black olives
1 red bell pepper, chopped
1 cup tortilla chips, lightly crushed (optional)
1 (15 oz.) can red kidney beans, rinsed
3 fresh ears corn, sliced off
2 cups shredded Sharp cheddar and Jack cheese
1/3 cup fresh cilantro, chopped
Dressing
1 cup sour cream
2 Tbl. chipotle in Adobo sauce, minced
1 tsp. cumin
1 tsp. chili powder
juice of 1 lime
zest of 1 lime
salt and freshly ground black pepper

On a large platter, layer ingredients except chips. In a bowl, whisk together dressing ingredients, taste and adjust seasonings. Drizzle dressing over salad and add crushed tortilla chips if desired.

Anacortes Pizza Burgers (I don't recall the name, but there was a little burger place located in Anacortes on Commercial Avenue years.... ago that served wonderful pizza burgers when I was a kid, and they inspired me to make my own)

2 lbs. ground beef or ground turkey (of course they used ground beef)
2 Tbl. Italian seasonings
1/4 cup fresh basil, chopped
salt and freshly ground black pepper
8 slices of fresh Mozzarella cheese
1 cup sliced mushrooms
1/4 cup black olives, sliced
1 1/4 cups Pizza sauce, warmed
1 green pepper, sliced thinly
1 red onion, sliced thinly
2 garlic cloves, minced
8 hamburger buns (good quality)

In a small saucepan, add pizza sauce and warm, set aside. In a large saute pan, add some olive oil and cook garlic until softened, remove. In a bowl, add beef or turkey, cooked garlic, chopped basil, season with salt, pepper, 1/4 cup Pizza sauce and Italian seasonings, mix well and form into patties. In the same saute pan add more oil, heat and add mushrooms, cook until browned, remove to side, add onions, cook until soft, remove to side, add green pepper and cook for 2 minutes, remove to side.  Heat outdoor grill and cook patties. Place a little of the mushrooms, olives, green peppers, and onions on cooked burgers, add sliced cheese and melt. Brush buns with butter and warm on grill, spread pizza sauce on both sides of buns, add burgers and place on platter to serve. Serve sliced tomatoes, and lettuce alongside.

Julia's Turkey Burgers Thai Style

2 lbs. ground turkey
1/2 cup fresh cilantro, chopped
3 tsp. Thai curry paste
zest of 1 lime
juice of 1 small lime
salt and freshly ground black pepper
1/2 cup cashews, chopped
4 scallions, chopped finely including green part
1 tsp. fresh ginger, peeled and grated
Accompaniments
Hamburger buns (good quality)
Ruby red tomatoes, sliced thinly
Green leaf lettuce
Topping
1/2 cup mayonnaise
1/4 cup mango chutney (or your favorite type)
2 tsp. Thai curry paste
zest of 1 lime
3 Tbl. cilantro, chopped finely

In a large bowl, add ground turkey and all ingredients for burgers, mix and form into patties. Brush buns with melted butter. Make topping, by stirring all ingredients together and set aside.  Heat grill and cook burgers until done. Warm buns on grill. Place buns on a platter; add topping to each bun, tomatoes and lettuce, top with cooked burger and top bun.

Julia's Tortellini Pasta Salad

1 large package fresh cheese tortellini
2 cups salami, sliced in strips
1/2 cup pine nuts, lightly toasted
1/4 cup fresh Parmesan cheese, grated
1/2 cup Kalamata olives, pitted
1 cup artichokes, sliced
1/2 red onion, chopped
2 tsp. garlic, minced
1/4 cup Italian parsley, chopped
1 red bell pepper, sliced
1/2 green bell pepper, sliced
Dressing
red wine vinegar
canola oil
salt and freshly ground black pepper
grainy mustard

Cook tortellini in boiling salted water until al dente. Drain well, refresh in ice water, drain again, and add to large bowl. Add other ingredients. Whisk dressing to your taste, I like more vinegar than oil taste and pour over salad and gently mix. Place in refrigerator until chilled.

Julia's Cool and Creamy Frozen Peanut Butter Pie

1 (9-inch) graham cracker pie crust or you can use chocolate
1 quart French vanilla ice cream, softened
1 cup heavy whipping cream whipped
1/4 cup peanut butter
1/2 cup peanut butter
1/4 cup peanuts, chopped
Chocolate fudge sauce (for topping)

Prepare homemade crust or store bought crust. Add 1/4 cup peanut butter to bottom of crust. In a large bowl, mix ice cream with 1/2 cup peanut butter and mix well. Spoon into crust and spread evenly. Cover with plastic wrap and freeze 2 hours. Just before serving, whip heavy cream in a bowl with a little powdered sugar to stiff peaks. Remove pie from freezer and top with fudge sauce, add whipped cream on top and fluff it around the pie. Add chopped peanuts on top with a wispy drizzle of chocolate sauce. Slice and serve. Place any leftovers covered in freezer.

Julia's Grilled Pineapple

16 slices fresh pineapple, peeled and sliced into 1/2-inch thick slices
2 large lemons, juiced and zested
4 (8 oz) containers, mascarpone cheese
1/4 heaping cup honey
1/4 cup hazelnuts, chopped

Preheat outdoor grill and lightly oil grate. Place the nuts into small pan and lightly toast. Remove and set aside. In a small bowl, mix the mascarpone, lemon juice, lemon zest and honey until well combined.  Grill the pineapple until brown grill marks show, about 3 minutes per side. Place 2 slices of pineapple on each serving plate with a spoonful of mascarpone cheese and sprinkling of hazelnuts.

Bon Appetit

"I love you Lord my strength. The Lord is my rock, my fortress, and

my deliverer, my God, my mountain where I seek refuge, my shield

and the horn of my salvation, my stronghold. I called to the Lord,

who is worthy of praise, and I was saved from my enemies."

Psalm 18:1-3