With summer’s official arrival and the 4th of July coming up, happy summer times are here again, friends. Like the summer temps, summer food recipes are a hot topic of conversation.
I really look forward to picking, preparing, and plating traditional summer fare. I’ll put a new spin on an old favorite to spice the taste factor up a bit, but all in all I stay true to the original recipe.
Fresh is best for many summer food recipes.
The official unofficial fruit of summer.
Yes, a tomato is a fruit.
Stir in chopped bell pepper, onion, Kosher salt, fine black pepper and you’ve got a sweet summer treat.
Peel ’em up and pass the sugar.
When I can’t make it out to the local growers, it’s to the farm to market produce section at the local grocery store I go. There’s plenty of summer food recipes out there with an ingredients list of seasonings ready to enhance the flavor quotient.
Today I’m shining the summer food recipes spotlight on traditional and new traditional favorites sure to please.
Classic Macaroni Salad
1½ cup (12 ounces) dry elbow macaroni
½ cup mayonnaise (I use Duke’s)
1 Tbsp white wine vinegar
¼ cup milk
2 teaspoons sugar
½ teaspoon Kosher salt (or more to taste)
black pepper to taste
1 medium tomato, chopped
1 medium bell pepper, diced
¼ cup red onion, diced
1 whole green onion (green and white parts), sliced
1 cup whole kernel corn, drained
Cook the elbow macaroni in salted water according to directions on package. Drain cooked macaroni, rinse with cold water, and allow to completely cool.
Chop, slice, and dice the tomato, bell pepper, red onion, and green onion.
To prepare the dressing grab a medium mixing bowl. Add the mayonnaise, vinegar, milk, sugar, salt and pepper. Stir all together to incorporate and set aside.
Place macaroni in a large mixing bowl. Add the bell pepper, green onion, red onion, tomatoes, and corn.
Pour dressing over top and toss to evenly coat. Chill salad for at least 2 hours before serving.
Bread and butter pickles recipe from Recipe Girl. Click on over to the delicious Recipe Girl blog for the recipe details.
Layer tomatoes and onions in jar. Sprinkle the pepper and allspice into jar.
In a medium mixing bowl, whisk together the vinegar, sugar, honey, sea salt, and water to combine.
Pour vinegar-sugar-honey-sea salt-water mixture into jar covering the tomatoes and onions. Place lid on jar and seal tight. Give the jar a vigorous shake to incorporate the flavors and to thoroughly coat the tomatoes and onions.
Refrigerate for at least 4 hours before serving.
Firecrackers, chicken, and the summer soiree are part of the recipe for summer entertaining success.
Contrary to summer soiree belief, not everyone grills and barbecues.
Oppressive heat, inclement weather, building restrictions, personal taste preference- you get the idea.
If you’re not on board the grilling/barbecue train, this recipe for oven baked Firecracker Chicken from Jo Cooks has got your name written on it.
Who remembers cranking out homemade ice cream on a hot summer afternoon?
Dave the Builder and I both have done our fair share of cranking over the years of childhood. What complaints we had about having to crank were quickly diminished when the ice cream was ready.
When a good crop of peaches came in at the local orchard, my grandmother would peel and dice a bowl full of fresh peaches to add to the ice cream.
Talk about good!
In the spirit of summer, good memories, and great summer food recipes, this recipe for fresh peach ice cream from Southern Living is deliciously appropriate.
Fresh Peach Ice Cream
5 large egg yolks
½ cup sugar
2 cups whole milk
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
2 cups mashed peaches
1 ½ teaspoons vanilla extract
Whisk together the egg yolks and sugar in a large heavy saucepan. Whisk in the milks. Cook over medium-low, stirring constantly, 15 minutes or until the mixture coats the back of a spoon. Stir in the peaches and vanilla.
Cool completely (about 30 minutes); cover and chill at least 4 hours or up to 8 hours.
Pour the custard into the freezer container of a 2 ½ to 3-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a freezer-safe container; freeze 2 hours or until firm.
Summer simple suggestions in chic summer style for bedecking interior and exterior settings, entertaining, dishing up summer fare, and outdoor living it up easy peasy is greatly appreciated.
Southern, Northern, Eastern or Western Living- regardless of geographical location, summer living and loving decoristas have got the memo, and it’s all about keeping it summer simple and summer simple suggestions.
It’s kinda sorta tough to kick back, relax and savor the season when you notice heavy equipment sitting on the sidewalk in front of your house and you, the homeowner, have no earthly idea what it is doing there.
Seems our city water department has a little curb appeal water line improvement of their own in mind.
This does not make my summer simple suggestions list.
Progress isn’t always a pretty process, and the installation of a new water lines makes it difficult to achieve summer curb appeal style, but we forge on.
We trimmed the unattractive dead sago palm fronds and within a week new green growth emerged.
Here’s a trick in my simple summer suggestions repertoire for getting your Sago palm(s) summer curb appeal ready.
Sago Palm Care
Outdoor planted Sago palm care involves watering the plant regularly until it takes root.
I like the look and the drought tolerant aspect of the mature Sago palm.
Fertilize at least once a month beginning in spring to aid in active growth.
Covering the base of the plant with mulch will help to protect the roots from cold snaps.
In inclement winter weather or fall freeze, we cover the exposed Sago palm with a heavy duty extra large black trash bag to protect it.
If it’s not one thing, it’s this.
Cue The Rolling Stones, cause it’s shattered.
The lawn and garden guy’s super duper heavy duty weed eater took aim at a loose piece of exposed aggregate, obliterating the exterior glass panel of the patio French garden door.
One simply can’t patio pretty with ugly on parade.
Thank goodness for the friend who frequents our summer patio soirees that just so happens to own a local glass company.
It’s time once again to get your summer soiree on, and the ideas for fun in the sun or evening tiki torch, lantern or string light are flowing.
We’re working with what we’ve got in the front of the house, and if you are like us, you’re getting your porch, patio and deck hangin’ game plan down pat.
Comfortable, fun, relaxing, refreshing, simple, tasty and stylish as chic- this is my number one summer simple suggestions formula for a festive summer gathering.
If Ina Uses It
I read with interest an article listing the pros and cons of a charcoal grill.
The pros outnumber the cons, and personal preference trumps all however, the one pro of the charcoal grill worth mentioning is worth mentioning. Grilling on a charcoal grill ups the flavor quotient and gives great grilled flavor.
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done.
For the last 2 minutes of cooking time, place ½-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
Chippy, rusty, and charming- this vintage Hershey’s Milk Chocolate metal tray would make a great serving tray or decorative accent for the s’mores table.
Vintage ironstone and in the style of vintage table linens set a summer chic table.
A quick trip to an antique shop, garage sale or Goodwill store usually results in an ironstone serving piece find or two.
Vintage picnic wares and baskets bring memories to the table, and can be used for the actual purpose of food and beverage and/or as decorative accents.
Dave the Builder and I bought a vintage picnic table from a fellow antiques dealer with the express purpose of featuring it in a summer display at Hopefully Classic.
I used a vintage picnic basket filled with hydrangeas for a super easy, super cute centerpiece.
You can make quite the keep it summer simple statement with a collection of glass jars or melamine vegetable bowl and whatever flowers, greenery or veggies are growing fresh in your yard or garden.
No garden or flowers on the homestead?
Check out the floral department and produce section of your favorite grocery store.
Mini watermelons on a natural table runner of Pittosporum paired with Lemon Lime Nandina is summer simple and summer chic.
Ears of fresh corn with the husks slightly peeled back in order to expose the corn kernels grouped in threes and tied with woven ribbon of your color, pattern and texture choice or metallic twisted rope is another fresh centerpiece idea.
Bring the sugar, corn syrup, and ¼ cup water to a boil in a small saucepan. Remove from heat and cool. Puree the plums, cooled syrup, and lime juice in two batches, using a blender, until smooth. Stir the plum puree and yogurt together in a large mixing bowl.
Pour the mixture into popsicle molds, leaving about ½ inch at the top, as the mixture will expand when it freezes. Follow popsicle mold manufacturer’s instructions and freeze until solid, about 4 hours.
“Art is not what you see, but what you make others see.”
– Edgar Degas
Give Peas A Chance Garden Marker
The framed 1960’s supermarket ad for Del Monte Sweet Peas captures the essence of Sasha’s flea-market chic home decor, and fancifully pays homage to Pop Art Icon Andy Warhol’s Campbell’s Soup I: Green Pea.
The aforementioned School Days peas and the I remember it as if it were yesterday red tomato-green lettuce leaves- navy blue background Ann Page Mayonnaise label serves memory and a craving for a spring Easter comfort food classic.
This comfort food recipe for pea salad is uncomplicated, styled for a classic taste, and quick to please.
I liken it to the creature comforts of home through art and interior design and memories of the walks down the aisles of A & P hand in hand with my darling Mother.
I’ve learned so much from both.
English Pea Salad
2 large hard-boiled eggs
1 yellow bell pepper
2 oz. Cheddar cheese
½ c. mayonnaise
½ c. sour cream
3 tbsp. dried basil
2 tbsp. finely chopped red onion
2 tsp. chopped pimiento
1 tsp. Apple-Cider Vinegar
1 tsp. sugar
1 tsp. soul-food seasoning or seasoned salt
1 tsp. granulated garlic
½ tsp. Freshly ground pepper
2 dash Hot sauce
60 oz. early peas (such as Le Sueur)
In a large bowl, combine all the ingredients except the peas, mixing well. Stir in the peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.
With spring and Easter right around the corner, I thought I would include this two peas in a pod recipe for Sweet Pea and Ricotta Tart from Good Housekeeping.
Sweet Pea and Ricotta Tart
1 ¼ cup all-purpose flour
¼ tsp. salt
5 Tablespoons cold butter
3 Tablespoons trans-fat free vegetable shortening
2 teaspoons olive oil
1 medium leek, chopped
2 cups fresh or frozen (thawed) peas
1 Tablespoon fresh lemon juice
¾ cup ricotta
4 oz. cream cheese, softened
¼ cup grated Pecorino cheese
½ teaspoon grated lemon zest
½ cup microsprouts or microgreens
Make the Crust:
In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs.
Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Preheat oven to 400 degrees F. Roll pie crust into a 12″ circle and fit into a 9″ pie plate. Trim excess dough, leaving 1″ overhang; tuck overhang under and crimp edges.
Line dough with large sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven; let cool completely on wire rack.
In a 10″ skillet, heat oil on medium heat. Add leek and ¼ teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.
In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.
In between Thanksgiving menu plans and the long holiday weekend Christmas is coming preparations, Thanksgiving tastes, tips, this, that, observations, recipes of need to know info have caught my eye and piqued my interest.
In this holiday season, it seems many long time home decor bloggers are currently embracing the less is more quality over quantity aspect of holiday decorating, present company included.
The if one looks good then umpteen will look fantastic approach to decorating is one way to go, but without balance or cohesiveness present this is a difficult look to pull off.
Failure teaches a valuable lesson- one I learned rather quickly in my early interior decorating days.
Remember the 1980s?
I don’t miss the decade of excess in any shape, form, or what were we thinking fashion.
I much prefer understated with a twist; a visual curve ball of sorts.
Have you planned what you’re cooking for Thanksgiving yet?
Delicious has a place set at the Thanksgiving table, and new traditional recipes are always of interest.
Cooked in a ranch butter sauce and topped with crispy onions and bacon,thisBacon Ranch Green Beans recipe from Dinner at the Zoo puts a spin on the green bean casserole of holiday table tradition.
The first holiday decorating and entertaining oops of many (because what would the holidays be without some kind of snafu) involves a breakdown in china pattern communication between me and my brother.
Presently in recipe development mode, Southern pecan sweet potatoes wrapped in puff pastry will make a culinary debut as the new holiday side dish.
Also new to the holiday menu is a spice rub with the herbs, spices and flavors of fall-autumn-the holidays-Louisiana-home.
You get the idea.
I tried the spice rub out on boneless, skinless chicken breasts last week.
Dave the Builder gave the spice blend 5 out of 5 forks.
I on the other hand thought the rub a tad too hot with pepper, and readjusted the amount from 1 Tablespoon to 1 teaspoon.
You can add to, but you can’t take away from. There’s the rub.
Taste of the Holidays Spice Rub
2 Tablespoon minced onion
2 Tablespoon dried thyme
2 Tablespoon brown sugar
1 Tablespoon cinnamon
1 Tablespoon dried parsley flakes
2 teaspoons ground cloves
2 teaspoons ground nutmeg
2 teaspoons paprika
1 teaspoon black pepper
2 bay leaves
In a small mixing bowl, combine all ingredients together. Store spice rub in an airtight container.
Begin by patting each chicken breast or the pork tenderloin dry with a paper towel. Coat meat with the Taste of the Holidays Spice Rub. Lightly drizzle olive oil over tops of each chicken breast or the pork tenderloin.
For Chicken Breasts: Bake uncovered in a preheated 350° oven for 35-45 minutes or until a meat thermometer registers 165°F.
For Pork Tenderloin of approximately 1½-pounds: Roast uncovered in a preheated 425° oven for 20 to 35 minutes or until the internal temperature registers between 150º -160°F. Let the tenderloin rest for 5 to 10 minutes before serving.
The return of high school, college and NFL football signals it time for Rah! Rah! Rah! Times in Roaring Good Taste tailgating ideas and recipes.
The football nation is gearing up for another season of supporting the home team under Friday night lights, at stadiums filled to crowd capacity with all on eyes on the scoreboard Saturdays and NFL Sundays.
Rah! Rah! Rah! Times In Roaring Good Taste
Gathering with several thousand of your closest football fan friends for Rah! Rah! Rah! good times in roaring good taste to roast, toast, grill and gab before the game has become an event almost as exciting as the game itself.
Seasonal flowers, natural or spray painted branches, magnolia leaves or seasonal stems paired with vintage or in the style of vintage trophy or champagne bucket vases make impressive centerpiece presentations.
Recipes for potato salad vary in ingredients and styles, serving warm or cold is in the palate preference of the fork or spoon holder, and to add mustard or not add mustard is a whole nother potato salad issue.
I came across Doris Day’s recipe for German Potato Salad, and thought it would make a great addition to this post.
Doris Day’s German Potato Salad
6 medium-sized potatoes
1 large stalk of celery, chopped in small pieces
3-4 scallions (white part only), thinly sliced
4 slices lean bacon, cut in small strips
2/3 cup water
½ cup cider (or wine) vinegar
Salt and freshly ground pepper to taste
Cook potatoes in their skins until tender. Cool slightly, peel and slice into a large bowl. Add celery and scallions. Fry bacon in saucepan until crisp. Add water and vinegar. Pour over potato-celery-scallion mixture, toss lightly.
Cover and marinate thoroughly (several hours or overnight) before serving. Serves 4.
In a small pot, combine the sugar and 1 cup of water. Bring to a simmer over medium heat, and simmer until the sugar is dissolved. Remove from heat and cool completely.
Remove the skins from 2 of the peaches, reserving the third. Cut an “X” in the bottom of each one, and place them in a pot of boiling water for about 30 seconds. Transfer the peaches to an ice bath, and peel when cool enough to handle. Slice each peeled peach in half and remove the pits. Cut peaches into cubes, place them in the blender or food processor, and puree until liquified.
In a large pitcher, combine the pureed peaches, the cooled simple syrup, the sparkling water, the lemon juice and the vodka. Stir to combine. Add ice and stir again.
Cut the remaining peach into thin slices. Stir a few of the slices into the lemonade and use the others to garnish the glasses.
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1 cup buttermilk
Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.
Preheat oven to 350°. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2-inch round cutter, and place on parchment paper-lined baking sheets. Bake at 350° for 20 to 22 minutes or until golden brown.
Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.