Ideas for a quick and easy summer supper...?!
I am at a loss as to what to cook for supper!. It is sweltering hot (I'm in the hot and muggy south), so I don't want something that is very heavy or that will keep me slaving over the stove for a while!. I need to go to the grocery store, so I can pick up some ingredients while I am there!. I don't really want a salad- my husband isn't big on salads as a meal!. I was thinking about a pasta dish, wrap, sandwich, etc!. Any ideas!? Recipes are helpful but not necessary!.Www@FoodAQ@Com
Answers:
Get a precooked whole chicken from the store and make chicken wraps and fill it will all the stuff you love!. I would also suggest something like a chicken salad!.Www@FoodAQ@Com
you could make a cold soup :)
Quick Classic Gazpacho
INGREDIENTS:
2 (14!.5 ounce) cans diced
tomatoes (I use Hunt's Petite
Diced)
1/2 cup water
2 tablespoons extra-virgin olive
oil
1 seedless cucumber, cut into
1/4-inch dice
1 small yellow bell pepper,
seeded and cut into 1/4-inch
dice 1 small onion, cut into 1/4-inch
dice
2 medium garlic cloves, minced
1 small jalapeno pepper,
seeded and minced (optional)
2 tablespoons sherry vinegar
2 tablespoons chopped fresh
parsley, basil or cilantro
Salt and freshly ground black
pepper
DIRECTIONS:
1!. Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed!. Transfer to a medium bowl, along with remaining ingredients!. Season with salt and pepper to taste!. Refrigerate until ready to serve!. (Can be made several hours before serving!.)
Black Bean Soup
INGREDIENTS:
1/4 cup mild salsa
1 (15 ounce) can black beans,
rinsed and drained
2 cups water 1 cup cherry tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon white sugar
DIRECTIONS:
1!. Strain salsa through a strainer and discard pieces left in strainer!. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use!.
2!. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree!.
3!. Stir in reserved black beans and refrigerate until ready to serve!.Www@FoodAQ@Com
Quick Classic Gazpacho
INGREDIENTS:
2 (14!.5 ounce) cans diced
tomatoes (I use Hunt's Petite
Diced)
1/2 cup water
2 tablespoons extra-virgin olive
oil
1 seedless cucumber, cut into
1/4-inch dice
1 small yellow bell pepper,
seeded and cut into 1/4-inch
dice 1 small onion, cut into 1/4-inch
dice
2 medium garlic cloves, minced
1 small jalapeno pepper,
seeded and minced (optional)
2 tablespoons sherry vinegar
2 tablespoons chopped fresh
parsley, basil or cilantro
Salt and freshly ground black
pepper
DIRECTIONS:
1!. Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed!. Transfer to a medium bowl, along with remaining ingredients!. Season with salt and pepper to taste!. Refrigerate until ready to serve!. (Can be made several hours before serving!.)
Black Bean Soup
INGREDIENTS:
1/4 cup mild salsa
1 (15 ounce) can black beans,
rinsed and drained
2 cups water 1 cup cherry tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon white sugar
DIRECTIONS:
1!. Strain salsa through a strainer and discard pieces left in strainer!. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use!.
2!. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree!.
3!. Stir in reserved black beans and refrigerate until ready to serve!.Www@FoodAQ@Com
Fish tacos are super easy and light
I would buy some tilapia!. sprinkle with salt and pepper, grill 3 minutes on each side!. wrap in corn tortillas!. you can top with anything you like!. I prefer a light corn, black bean and avocado salsa
1 cup corn kernals
1 can black beans, rinsed and drained
1 medium avocado, diced
1 medium jalapeno, diced with seeds and ribs removed
1 teaspoon kosher salt (any salt will do)
2 tablespoons fresh lime juice
1 teaspoon black pepper!.
mix and top tacos!.
you can also top with shredded cabbage, sour cream or cheese!.
:)Www@FoodAQ@Com
I would buy some tilapia!. sprinkle with salt and pepper, grill 3 minutes on each side!. wrap in corn tortillas!. you can top with anything you like!. I prefer a light corn, black bean and avocado salsa
1 cup corn kernals
1 can black beans, rinsed and drained
1 medium avocado, diced
1 medium jalapeno, diced with seeds and ribs removed
1 teaspoon kosher salt (any salt will do)
2 tablespoons fresh lime juice
1 teaspoon black pepper!.
mix and top tacos!.
you can also top with shredded cabbage, sour cream or cheese!.
:)Www@FoodAQ@Com
We used to make two summer soups that even my three picky-eater brothers loved!. An easy one is to take a bag of frozen peas (fresh peas work too), add a can of condensed milk (NOT sweetened), some butter, salt and pepper and about another can or two of water (use the empty milk can and swish it out with water)!. Bring to a boil and serve!.
We also did a similar thing with fresh (or frozen) green beans, wax beans, sliced up a carrot and potato or two!. Then add your canned milk, butter, salt & pepper!. Then boil till veggies are tender--the smaller you cut the potatoes and carrots, the quicker it will be ready!. I don't really like green beans but I loved this!Www@FoodAQ@Com
We also did a similar thing with fresh (or frozen) green beans, wax beans, sliced up a carrot and potato or two!. Then add your canned milk, butter, salt & pepper!. Then boil till veggies are tender--the smaller you cut the potatoes and carrots, the quicker it will be ready!. I don't really like green beans but I loved this!Www@FoodAQ@Com
Here's one of my favorite dishes!. Just pour about half a bottle of italian salad dressing over some chicken breasts & bake! It's super easy and delicious!. For more flavor, marinate the chicken in the fridge for a couple of hours ahead of time, but this isn't necessary!. The thin-sliced chicken breasts work the best in my opinion!.Pair with some green beans, baked potatoes, or carrots & you're good to go!Www@FoodAQ@Com
My husband and I like to do what I call a cocktail party dinner!. I get fresh veggies and dip, a block of cheese, crackers and either a beef stick or thick sliced deli meats that can be cut to fit a cracker (or you could do a shrimp cocktail)!. It's easy, light, good for you and it doesn't heat up the kitchen!.Www@FoodAQ@Com
We like Taco Salad for dinner in the summer:
1 iceberg lettuce, shredded
1 can pinto or chili beans, drained
2-3 cut-up tomatoes
1/4-1/2 cut up onion
1 small jar salsa or 1-2 c!. FRESH salsa
chopped fresh cilantro
8 oz!. shredded cheese
sliced avocado
black olives (optional)
3-4 handfuls crunched up tortilla chips
Toss all together well and serve !.!.!.!.
I usually have a fruit salad with it tooWww@FoodAQ@Com
1 iceberg lettuce, shredded
1 can pinto or chili beans, drained
2-3 cut-up tomatoes
1/4-1/2 cut up onion
1 small jar salsa or 1-2 c!. FRESH salsa
chopped fresh cilantro
8 oz!. shredded cheese
sliced avocado
black olives (optional)
3-4 handfuls crunched up tortilla chips
Toss all together well and serve !.!.!.!.
I usually have a fruit salad with it tooWww@FoodAQ@Com
pick up a rotissierie chicken at your local deli!. make some macaroni and some green beans to go along with it!.Www@FoodAQ@Com
Fish is good in the heat!. Here are a couple of recipes that take 30-40 minutes!.
---------------------------------
Fresh Pacific Cod Fish with Crawfish Bayou Sauce
Nonstick cooking spray
4 (7 to 9-ounce) fresh Pacific cod fillets (ling, rock, true cod)
Salt and freshly ground pepper
1 tablespoon butter
1/3 cup chopped green onions
1 teaspoon chopped garlic
1 tablespoon Creole seasoning
3/4 cup heavy cream
3/4 cup crawfish, cooked (can substitute cooked shrimp)
Chopped fresh parsley leaves, for garnish
Preheat a grill or grill pan and spray with cooking spray!. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey!.
Meanwhile, make sauce: melt butter in a large skillet over medium-high heat!. Stir in green onions, garlic, and Creole seasoning!. Add cream and lower heat to medium!. Stir until mixture is reduced by half, about 5 minutes!. Add crawfish and stir for about 30 seconds or until just heated through!. Season with salt and pepper, to taste!.
To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish!. Garnish with parsley!.
======================================!.!.!.
Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
1 pound asparagus, tough ends trimmed
1 1/4 teaspoons salt, divided
3/4 teaspoon ground white pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 (4-ounce) trout fillets
1 (14!.5-ounce) can diced tomatoes, drained
1/4 cup capers, drained
2 tablespoons garlic, thinly sliced
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary leaves
Preheat the oven to 425 degrees F!.
Set a large 4-quart Dutch oven 3/4 filled with water over high heat!. Bring the water to a boil and add the asparagus!. Cook until the asparagus is tender, about 3 minutes!. Remove the asparagus from the Dutch oven and place immediately into ice water to cool!. Remove from the ice water and place on a sheet pan!. Season the asparagus with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper and drizzle with 1 tablespoon of the olive oil!. Place in the oven for 3 minutes to re-warm once the fish has been removed from the oven!.
Season the fish fillets on both sides with the remaining salt and pepper and lay in a 11 by 7 1/2-inch casserole dish!. Add the tomatoes, capers, garlic, lemon juice, lemon zest, rosemary and remaining olive oil to the casserole and place in the oven!. Cook the fish until the flesh is lightly golden and flaky, about 10 minutes!.
To serve the fish, divide the asparagus between 4 entree plates and lay a piece of fish with the tomatoes, capers, garlic and rosemary over the asparagus!. Serve immediately!.
======================================!.!.!.Www@FoodAQ@Com
---------------------------------
Fresh Pacific Cod Fish with Crawfish Bayou Sauce
Nonstick cooking spray
4 (7 to 9-ounce) fresh Pacific cod fillets (ling, rock, true cod)
Salt and freshly ground pepper
1 tablespoon butter
1/3 cup chopped green onions
1 teaspoon chopped garlic
1 tablespoon Creole seasoning
3/4 cup heavy cream
3/4 cup crawfish, cooked (can substitute cooked shrimp)
Chopped fresh parsley leaves, for garnish
Preheat a grill or grill pan and spray with cooking spray!. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey!.
Meanwhile, make sauce: melt butter in a large skillet over medium-high heat!. Stir in green onions, garlic, and Creole seasoning!. Add cream and lower heat to medium!. Stir until mixture is reduced by half, about 5 minutes!. Add crawfish and stir for about 30 seconds or until just heated through!. Season with salt and pepper, to taste!.
To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish!. Garnish with parsley!.
======================================!.!.!.
Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
1 pound asparagus, tough ends trimmed
1 1/4 teaspoons salt, divided
3/4 teaspoon ground white pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 (4-ounce) trout fillets
1 (14!.5-ounce) can diced tomatoes, drained
1/4 cup capers, drained
2 tablespoons garlic, thinly sliced
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary leaves
Preheat the oven to 425 degrees F!.
Set a large 4-quart Dutch oven 3/4 filled with water over high heat!. Bring the water to a boil and add the asparagus!. Cook until the asparagus is tender, about 3 minutes!. Remove the asparagus from the Dutch oven and place immediately into ice water to cool!. Remove from the ice water and place on a sheet pan!. Season the asparagus with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper and drizzle with 1 tablespoon of the olive oil!. Place in the oven for 3 minutes to re-warm once the fish has been removed from the oven!.
Season the fish fillets on both sides with the remaining salt and pepper and lay in a 11 by 7 1/2-inch casserole dish!. Add the tomatoes, capers, garlic, lemon juice, lemon zest, rosemary and remaining olive oil to the casserole and place in the oven!. Cook the fish until the flesh is lightly golden and flaky, about 10 minutes!.
To serve the fish, divide the asparagus between 4 entree plates and lay a piece of fish with the tomatoes, capers, garlic and rosemary over the asparagus!. Serve immediately!.
======================================!.!.!.Www@FoodAQ@Com
SUMMER LIME CHICKEN BREAST STIR-FRY
BROCCOLI
Ingredients for the lime chicken breast:
4 boneless and skinless chicken breasts - each 1/2 pound
1/3 c olive oil
Juice of three limes
4 cloves of garlic, peeled and minced
3 tsp fresh cilantro, chopped
1/2 tsp each of salt and freshly ground black pepper
6 yellow peppers
6 red peppers
6 orange peppers
Ingredients for the stir-fry:
4 c fresh broccoli
1/4 c chopped walnuts
1 1/2 tsp sesame oil
1/2 tsp chili oil
1 tsp sodium soy sauce
Garlic powder
Mix all ingredients for the lime marinade together in a medium bowl!. Add 1/3 cup olive oil, the juice of three limes, garlic, fresh cilantro, and salt and pepper!.
Lay boneless chicken breasts between 2 sheet wax paper!. Using a wooden mallet, pound each chicken breast gently to tenderize meat!. Place chicken breasts in lime marinade for a minimum of two hours - keep covered and chilled!. (If you need to prepare dish in advance, you can marinate breasts overnight!.) Cook chicken breast on grill pan, or in broiler for about 5 minutes on each side or until cooked just through!.
In a wok over high heat, add sesame oil and chili oil and a dash of garlic powder!. When oil is hot, lower heat to medium and toss in chopped walnuts and chopped fresh broccoli!. Stir occasionally, cooking for four more minutes!. Add low sodium soy sauce and cover and cook for one more minute!.
Serve lime marinated chicken breasts and broccoli with broiled red, yellow and orange peppers!.Www@FoodAQ@Com
BROCCOLI
Ingredients for the lime chicken breast:
4 boneless and skinless chicken breasts - each 1/2 pound
1/3 c olive oil
Juice of three limes
4 cloves of garlic, peeled and minced
3 tsp fresh cilantro, chopped
1/2 tsp each of salt and freshly ground black pepper
6 yellow peppers
6 red peppers
6 orange peppers
Ingredients for the stir-fry:
4 c fresh broccoli
1/4 c chopped walnuts
1 1/2 tsp sesame oil
1/2 tsp chili oil
1 tsp sodium soy sauce
Garlic powder
Mix all ingredients for the lime marinade together in a medium bowl!. Add 1/3 cup olive oil, the juice of three limes, garlic, fresh cilantro, and salt and pepper!.
Lay boneless chicken breasts between 2 sheet wax paper!. Using a wooden mallet, pound each chicken breast gently to tenderize meat!. Place chicken breasts in lime marinade for a minimum of two hours - keep covered and chilled!. (If you need to prepare dish in advance, you can marinate breasts overnight!.) Cook chicken breast on grill pan, or in broiler for about 5 minutes on each side or until cooked just through!.
In a wok over high heat, add sesame oil and chili oil and a dash of garlic powder!. When oil is hot, lower heat to medium and toss in chopped walnuts and chopped fresh broccoli!. Stir occasionally, cooking for four more minutes!. Add low sodium soy sauce and cover and cook for one more minute!.
Serve lime marinated chicken breasts and broccoli with broiled red, yellow and orange peppers!.Www@FoodAQ@Com