Our Favorite Hamburger Recipes – Photo Gallery | SAVEUR.
There is nothing at all like a good burger and with the warm weather a burger makes a great meal to make outdoors or indoors. To try some different burger options, check out this article from Saveur Magazine with several different, new and tasty burger options. Check it out!
24 Summer Recipes Everyone Should Know How to Cook – Bon Appétit.
There are plenty of classic summer recipes that people are always looking for when you are having a cookout, barbecue, picnic, outdoor party or just want to make a classic for yourself and your family. Bon Appetit has put together 24 summer classic recipes for you to use during the warm weather or really anytime of year. Check it out!
12 Easy Smoothies for Hot Days — Recipes from The Kitchn | The Kitchn.
Smoothies can be a quick and refreshing snack, breakfast or lunch any time, but particularly during the hot summer months where you may not feel like making anything for breakfast or lunch and just want some cool that is easy to make. The Kitchn has put together 12 easy smoothie recipes for you that are perfect for you and your family during the summer. Check it out!
16 Sunday Dinner Ideas for Summer – Bon Appétit.
Sunday suppers can be as detailed or as simple as you want it but you can get the option of doing a nice Sunday dinner even when the weather is warm and it may not seem like you want a big project. Here are 16 great summer Sunday dinner ideas from Bon Appetit that can help to give you the inspiration to have a great Sunday meal. Check it out!
Easy Vacation Recipes For Beach Houses, Lake Escapes, and More – Bon Appétit.
Since I am on vacation myself, this seems like the perfect link to post from Bon Appetit. You can try out these easy vacation recipes if you are renting a house somewhere this summer and make use of all that is local to have it coming out tasty and fresh. Check out the recipes!
When you are looking for something quick to make on these hot summer days and may even want to stay away from the meat for a dinner or for lunch, beans can be a great alternative for you. They can provide you with plenty of protein, vitamins and fiber and taste great in salads or as a taco or wrap. I decided to do this myself for lunch a few weeks ago and then brought it back as a dinner meal when we were looking for something quick and easy one night. All the ingredients can be things that you might normally have on hand in your pantry or refrigerator so you can have this ready to go in just minutes.
Black Bean and Corn Tacos
1 15 ounce can black beans, drained and rinsed (or 1 cup of cooked black beans)
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
1 cup frozen corn kernels, thawed
2 teaspoons ground cumin
1/2 cup onion, sliced thin
2 green onions, sliced thin
Corn or flour tortillas
Spinach leaves, for topping
Thinly sliced radishes, for topping
Sliced avocado or guacamole, for topping
Grated cheese (your choice) for topping
Sour cream, for topping
Diced tomatoes or salsa, for topping
Place the black beans and the cumin together in a small bowl and lightly mash the beans. Add 2 teaspoons of the olive oil along with the lime juice and mix together until well blended. In a saucepan set over medium heat, heat 1 teaspoon of the olive oil until it is shimmering. Add the sliced onion and saute the onion until it is tender, about 3 to 4 minutes. Add the corn kernels and the bean mixture to the onions and heat until the corn and beans are completely warmed through and fragrant, about 3 to 4 minutes. In a separate skillet, warm the remaining olive oil over medium heat. Warm the tortillas individually for about 1 minute per side. Remove the tortillas to a separate plate and place the bean and corn mixture in a separate bowl, sprinkling the beans mixture with the sliced green onions. Place any toppings you like on the table as well so people can assemble their own tacos to their specific liking.
You can really add anything you like to this dish to truly make it your own. Personally, I had tomato, avocado and radishes on mine while Sean put cheese on his and Michelle put sour cream and cheese on hers. The spinach was a nice touch as well. I actually have had this for lunch a number of times and they pack pretty well just as wraps if you didn’t want to cook the tortillas and just wanted to pack them up for a lunch on the go. you could certainly used dried beans that you have soaked and cooked beforehand in place of the canned, but the canned were convenient to use for my purposes and you can really make these with any type of beans you like, maybe throw in some chili peppers or hot sauce if you want some heat or any other type of vegetable you might like.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
There are few things better than when tomatoes are in season. Getting a really fresh tomato from the local farmer’s market can be a treat all of its own and there are lots of different varieties that you get to choose from this time of year. Around here in my area, the tomatoes get very reasonable in price so you can load up and make all kinds of different things with them. They are great to use to make your own tomato sauce, perfect for a Margherita pizza, ideal for any type of BLT that you might want to make, you can dice them up for some panzanella salad, just have them in a nice salad or even just eat them alone as a sandwich all of their own. I decided to take a few tomatoes that I had and make use of this really easy recipe from Food Republic for a very simple tomato tart.
Simple Tomato Tart
4 ripe tomatoes
2 tablespoons Dijon mustard
1 package puff pastry, thawed
2 teaspoons fresh thyme leaves, chopped
1 tablespoon butter
Salt
1/4 cup balsamic vinegar
Preheat the oven to 400 degrees. Slice the tomatoes in 1/4-inch slices and salt the tomatoes heavily. This so as much excess water as possible comes out of the tomatoes and this will help keep the tart from getting soggy. Leave the salted tomatoes aside for 10 minutes. After the 10 minutes have passed. use paper towels to wipe off the extra salt on the tomatoes and pat the tomatoes dry to pick up any excess moisture that may be left.
Arrange the thawed puff pastry in a pie plate or a baking dish. Make sure to add a little bit of butter into the dish before laying the puff pastry down in the dish to prevent the pastry dough from sticking to the dish. Spread the Dijon mustard evenly over the pastry dough. Add 1 teaspoon of the chopped thyme leaves and then arrange the tomatoes on top of the Dijon mustard and the thyme leaves. Add the other teaspoon of the chopped thyme leaves over the tomatoes. Drizzle the balsamic vinegar over the top of the tomatoes. Garnish the tart with a few sprigs of thyme.
Bake the tart in the oven for 45 minutes or until the pastry has achieved a deep caramel color. Take the tart out of the oven just before the edges of the tart begin to char and not sooner. Allow the tart to coll for 15 minutes before serving or allow it to cool at room temperature and serve when you are ready.
I loved the simplicity of this dish and you really get the deep flavor of the tomatoes that have been roasted in the balsamic vinegar and the Dijon mustard adds just a hint of flavor to the dish. This is a great side dish to make to go along with any type of meal you might serve in the summer or to go along with a barbecue. you could certainly use this as a dish to bring to any summer party you might attend as well. I’ll be making this one again as the summer goes on.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
When the weather is hot and muggy, one of the easiest things you can do of course is order a pizza. Sure, I do it just like everyone else does, but making your own pizza can be quick and easy and you can control all of the ingredients so you can make the type of pizza that you really enjoy. If you don’t want to turn the oven on, you can just as easily make one on the grill using a pizza stone. I cam across this very simple recipe last week at My Baking Addiction for a quick and easy barbecue chicken pizza that you can put together very easily using leftover chicken and a store-bought pizza crust to have a great tasting pizza for the family in under 20 minutes.
Barbecue Chicken Pizza
1 store-bought pizza crust or homemade pizza crust (such as Food Processor Pizza Dough)
1/2 cup of your favorite barbecue sauce (or homemade barbecue sauce)
1 cup cooked and shredded chicken
1/2 cup thinly sliced red onion
1 bell pepper (any color), seeded, cored and sliced thin
1 3/4 cups Monterey Jack shredded cheese or mozzarella cheese
Place a pizza stone in the oven and preheat the oven to 475 degrees. Allow the pizza stone to heat for 30 minutes. Allow the pizza dough to come to room temperature and stretch the dough into the shape that you wish. Alternatively, place the pizza dough onto a foil-lined or oiled baking sheet.
Spread the barbecue sauce onto the pizza crust, leaving about a 1/2-inch border around the edge of the pizza. Add the shredded chicken, red onion, and bell pepper on top of the barbecue sauce. Top the pizza with the shredded cheese.
Bake the pizza in the oven for 12 to 15 minutes or until the cheese is melted and the pizza crust is a deep golden brown. Cut the pizza into squares or slices and serve.
I also added a couple of dashes of some mesquite seasoning to the pizza to give it some extra kick and barbecue flavor. I really liked the mix of the barbecue sauce with the red onion and the peppers ( I used red pepper because that is what I had on hand) and this was a very easy pizza to put together using some the leftover chicken I had. you could also make use of rotisserie chicken this way or even some leftover pulled pork if you happen to have any and I think it would be great.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Summertime and ice cream just go hand in hand, though some people will tell you that ice cream is pretty much perfect any time of the year. I am not a huge ice cream eater myself but I do appreciate it every now and then and Michelle and Sean both love it, so I decided to make a simple and easy treat of some homemade ice cream sandwiches. The recipe is from Bon Appetit and when I first saw the picture of their finished product and how easy it was to make these I knew I would have to give it a try. They take a little time, but if you start them in the morning you can have your own ice cream sandwiches for dessert that same night.
Homemade Ice Cream Sandwiches
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) butter, room temperature
1/2 cup sugar
1 tablespoon light corn syrup
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon sour cream
1 pint ice cream (any flavor)
Whisk the flour, cocoa powder, baking soda and kosher salt together in a medium bowl. Using an electric mixer, beat the butter, sugar and corn syrup together in another medium bowl until the mixture is light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until they are well combined.
Reduce the mixer speed to low and add the dry ingredients; mix the ingredients until they are just combined. Mix in the sour cream. Form the dough into a 3/4-inch square and wrap it tightly with plastic wrap. Chill the dough in the refrigerator until it is firm, about 2 to 3 hours.
Preheat the oven to 350 degrees. Roll out the dough between 2 sheets of parchment paper to about 1/8-inch thickness. Transfer the dough (still between the sheets of parchment paper) to a large baking sheet and chill the dough again in the refrigerator until it is firm, at least for about 30 minutes. Remove the top sheet of the parchment paper. If the dough is well chilled the top sheet will remove very easily. Trim the dough into a 14-inch by 10-inch rectangle. Bake the dough until it is dry and just set at the edges, about 8 to 10 minutes. Transfer the baking sheet to a wire rack and let the dough cool completely.
Trim the cookie to a 12-inch by 9-inch rectangle, then cut the cookie into twelve 3-inch squares. Scoop some ice cream into a medium bowl and mix it until it is just softened, about 2 to 3 minutes. Turn 6 cookies bottom side up. Dividing the ice cream evenly, scoop the ice cream on top of the cookie and press down on it lightly. top the ice cream with the remaining cookies, pressing down gently. Place the ice cream sandwiches on a parchment paper-lined baking sheet and freeze them until they are firm, at least 4 hours. Cut the sandwiches in half diagonally to make triangles, if you wish. Wrap the sandwiches in parchment, if desired, and freeze them until you are ready to serve them.
They are very easy to make and I can tell you that the dough smells and tastes just like what you get if you bought an ice cream sandwich from a store or the ice cream man. The best part is that you can make them with any type of ice cream that you like, so you can really vary them to suit your particular liking or your family’s and make them in different flavors if you wish. I cut them small to make smaller sandwiches, just he right bite-size snack that we could all enjoy. Of course you could always make them completely homemade and make your own ice cream to put inside them, but any of your favorite flavors work just as well.They are very easy to make and worth the wait, so I would certainly make these again.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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