Dinner without heating up the kitchen?!
Dinner without heating up the kitchen?
It's almost 95° outside and almost 90° inside. What would be a good and easy meal idea and recipe for dinner without heating up the kitchen too bad?
Additional Details2 weeks ago
*we don't have an a/c!!!
Answers:
2 weeks ago
*we don't have an a/c!!!
order pizza=)
PBJ and Ramen Noodles cooked in the microwave
Do you have a microwave? Feel for ya with not A/C.
Here are some no-cook menus~
http://www.foodnetwork.com/food/et_sl_no...
how about a big appetizer thing like with lots of different cheeses and crackers and dips (finger foods). You could also just make sandwiches.Then for dessert bring out a big helping of icecream! Good luck :).
We only have a window a/c in the bedroom. It will be 95°F-100°F tommorrow so I feel your pain.
Pizza delivery
anything on the BBQ grill.
Garden salad Add some pre cooked chicken from the supermarket.
Microwave dinner.
A quick saute of shrimp or scallops should not heat things up much.
Antipasto
Ice cream sounds like a great dinner to me.
BBQ. Find some shade and cook outside. I cook everything on the BBQ, meat, veggies, side dishes, deserts. sliced pineapple cooked for 3 mins a side and served with vanilla bean ice cream is an awesome desert when its hot out.
Spaghetti or some other type of pasta only requires a burner, which does not heat up the house too much - otherwise i say go with sandwiches
Sandwiches, Salad w/ cold cuts, and Fruit Salads (for added nutrition). Or invest in a George Foreman Grill; it doesn't give off a lot of heat and it cooks burgers, or whatever you like in minutes.
m2cents.. ;)
) A big green salad with any good vegetables you have around, and shredded cheese. Any leftover meat such as chicken, steak or taco meat. If you don't have any leftovers, use either tuna salad, crabmeat salad or cook two or three diced chicken breasts in the microwave. So you have a big salad with cheese and meat in it, some fruit on the side, and ice cream for dessert.
Tuna sandwiches and fruit salad - use maple syrup or yogurt as a dressing on cut-up fruit
Scrambled eggs with cheese on toast.
Good luck, I feel for you!
Salad with cold boneless buffalo wings on it, madddd gooood
Sandwiches or maybe order pizza or take-out.
SEASIDE SALAD
1 pkg. Kraft Macaroni and Cheese Dinner
1 (10 oz.) pkg. frozen peas, cooked and drained
1 (7 oz.) can tuna, drained and flaked
1 c. chopped celery
1 c. mayonnaise or salad dressing
1/4 c. drained pickle relish
2 tbsp. finely chopped onion
2 tbsp. chopped pimento
Dash of salt
Prepare Kraft dinner as directed on package. Add remaining ingredients, mix lightly, chill and serve. Makes 6-8 servings. Great for warm summer days!
SUMMER'S HARVEST SALAD
7 ounces macaroni, * see note
1 cup fresh broccoli, flowerets
6 ounces shrimp, cooked
1 small tomato, chopped
1 cup spinach leaves, thinly sliced
1/3 cup red onion, sliced
1/2 cup Italian salad dressing
2 teaspoons salad supreme seasoning
1/2 teaspoon salt
1 dash cayenne pepper
1 boiled egg, grated
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings.
ADRIATIC SUMMER SALAD
4 tomatoes, sliced
1 red onion, thinly sliced
4 oz. mozzarella cheese, sliced or shredded
1/2 c. coarsely chopped fresh basil
1/3 c. olive oil
1 tbsp. lemon juice
2 tbsp. red wine vinegar
1 tbsp. minced parsley
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Dijon mustard
1/2 c. sliced ripe olives
Arrange 1/2 of tomatoes, onion and cheese in shallow dish. Sprinkle with 1/4 cup basil. Top with remaining tomatoes, onion and cheese.
In small bowl combine: oil, lemon, vinegar, parsley, garlic, salt, pepper and mustard. Stir or mix until blended. Pour over tomatoes. Sprinkle remaining basil over top of salad. Cover. Refrigerate 1 hour. Toss. 6 servings.
EASY CORN ON THE GRILL
2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste
Husk corn and rinse. Heat grill to 350F.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top.
Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time).
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
GRILLED POTATOES
6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used.
Meanwhile, light the grill on high setting. Spray or wipe grates with oil to prevent sticking.
Scrub potatoes, remove eyes, leaving skin on. Slice potatoes 3/8 of an inch thick (coin shaped disks).
Dip sliced potatoes into oil and turn to coat well. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks. Drizzle small amounts of the oil mixture on top as they cook. Turn potatoes over and repeat on the other side.
Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges.
Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes. Sprinkle with parsley and sea salt, to taste. Serve.
Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat.
FOIL GRILLED HAM ROLLS
2 cups cubed ham
3/4 lb grated Cheddar cheese
1 Vidalia onion, chopped
1 4 oz can green jalapenos, chopped
1/4 cup chopped gherkins
1 8 oz can tomato juice
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
6 crusty round rolls
In a medium bowl, combine all ingredients (except bread rolls).
Slice the tops off the rolls and remove scoop out the bread from the inside. Set aside. Fill the rolls with the ham mixture.
Replace the tops on the rolls and wrap each one in aluminum foil.
Bake over hot coals or in covered grill (about 275F) for 1 hour.
GRILLED VEGETABLE KABOBS
2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.
Serving Size: 8
yeah its hot in toledo too, i also have no a/c so im making bbq chicken on the grill, maybe with a baked potatoe good luck,they say tomorrow will be cooler.
Unless you work evenings, try cooking in the evening after it has cooled down. Make your casserole or side and even meat the day before. Some of this can be used microwaved the next day and some can be frozen for later use. Do this for about 2 weeks and you will find that you have plenty of options right in your freezer. Make sure you lable and date your frozen treasures!
How about tuna salad or just a toss salad