Don’t you just love summertime food? It seems like everything you eat just has sunshine radiating through it. We had our annual Memorial Day get together and everything tasted better because it came off of a grill or was eaten out in the sun. Here are 5 recipes that I will be trying while summer is in full bloom. What are some of your favorite summertime foods?
We find ourselves at a 5th week bonus post so I decided to share with you pictures from all of my escapades. Enjoy!
You know what . . . you should really enjoy what you eat. I think if we enjoyed what ate all of the time we would have a better relationship with food and by default a better understanding of food as well. I am sad to say that there has been things that I have eaten that were less than sub-par. I am slowly learning that if it isn’t enjoyable; I walk away. It saves a lot of calories to walk away from the less than stellar items. That is a bonus in my book.
But I am not actually here today to talk about your relationship with food or calorie consumption—I am here to tell you about the best things that I have eaten lately. Some I made at home and some I bought out but all of them had me savoring each bite and looking forward to the next “good” meal.
So here is your assignment for the rest of the month—Enjoy the Food You are Eating!!
- Chicken Pad Thai from Cooking Classy (Side Note: Tastes great even as left-overs 4-5 days later)
- Simple Lemony Chicken & Spring Veggie Soup from The Cozy Apron (Side Note: I added fresh asparagus as well)
- Homemade Hot Pockets from Happy Money Saver (Side Note: I inserted mine with pesto and fresh veggies. Nothing else and they were fantastic!)
- Otis Cafe in Otis, OR: This place is VERY small and you probably will have to wait but you should and without a doubt, try their German Potatoes. HEAVENLY!!
- Pacific Way Cafe in Gearhart, OR: I love that this place is not in one of the main coastal tourist towns. In fact you could completely miss it but I wouldn’t recommend it. They have wonderful calm chowder (seasoned the way I like) and a WONDERFUL Dungeness crab open-faced sandwich.
The post is a day late . . . what?
Okay, so I realized that I hadn’t yet published my post for Friday until right before midnight last night. But you have to understand what was going on.
I prepared for interviews and had one in Seattle yesterday evening. 🙂
I had a baby to take care of and even resorted to driving him around between the 11 and midnight hour so he would finally stop fighting the urge to just fall asleep. 😦
So how was everyone’s 4th of July weekend? We had a lot of fun just hanging out as a family and doing nothing in particular. I even had my 7 year old niece help me with taking pictures at the firework show we went to at Thanksgiving Point. I thought she did an excellent job!
What I did do was a lot of cooking. So here are 5 of the things that I made. I have attached the links to the original recipes that I worked from but below are pictures and helpful hints on how I made it.
- Line your pan with foil . . . really . . . it make cutting them a lot easier
- Don’t try cutting them 2 minutes after you take them out of the oven they are very gooey at first but will setup
- Make sure you really thaw your frozen hash browns and place them between paper towel to try and get the excess moisture out of them
- I used turkey sausage links that I cut in half length-wise
- I only used two cheeses because I couldn’t find bocconcini in a store close to me
- Make sure you use a mandolin to cut the potatoes so they are consistently the same width. The thinner the better.
- We had extra after dinner so the next morning we scrambled eggs, reheated the tarts, topped them with the eggs and salsa and it was a very hearty breakfast dish.
- Side note: To my American friends; don’t be afraid of the metric measurements. Consult the internet or your Betty Crocker Cookbook to see the conversions.
- I have a person living with me that has a sulfur allergy so we couldn’t use the kale. I substituted with red leaf and romaine lettuce.
- I also substituted goat cheese for the ricotta salata
- I made extra of the Rosemary Honeyed Almonds at the request of my mother. She has been snacking on them for a week but they need to be stored in an air tight container and when you have just finished coating them and they are soft, spread them out on a piece of parchment paper to cool so they won’t stick to your pan.
- Keep in mind that the sweeter the watermelon the less sugar you need to add and vice versa.
- We used sparkling water and the adults loved it but the kids wanted it sweeter and we could have used ginger ale for them.