what are your best summer recipes? I need to find good meals for a hard w orking Man...... nothing hot.?

Answer 1

Sicilian Pasta Salad Piccata

Makes 8 servings

Ingredients:

2 cups rotini pasta, uncooked
1 pound chicken breasts, boneless and skinned
1/2 cup dry white wine
1/2 cup water
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cups thinly sliced sweet red pepper, cut in 2-inch lengths
1/2 cup chopped fresh parsley
1/2 cup sliced green onion
2 tablespoons capers

Preparation:

Cook pasta according to package directions, drain. Rinse with cold water to cool quickly. Drain well.

In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done. Discard liquid. Set chicken aside to cool. Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers. Mix thoroughly. Cover and refrigerate.

Pork Oriental Salad

Makes 6 servings

Ingredients:

1 pound pork tenderloin

Marinade:

2 tablespoons brown sugar
1 1/2 tablespoons soy sauce,
2 tablespoons sherry, optional
1 tablespoon Hoisin sauce

Dressing:

1 tablespoon extra virgin olive oil
1 tablespoon peanut oil
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root, grated
1 dash Tabasco sauce, optional

Salad:

6 ounces vermicelli
1 cup carrots, julienned
1 cup pea pods
4 green onions, sliced, tops included
1 tablespoon toasted sesame seeds

Preparation:

Marinade:

Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, soy sauce, sherry and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Place in refrigerator to marinate for up to 1 hour, turning bag occasionally.

Dressing:

Combine oils, sugar, soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill.

Salad:

Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl and pour the dressing over vermicelli mixture. Add the green onions. Set aside while preparing pork.

Pork:

Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5 to 7 minutes. Drain and add to the salad mixture. Mix the salad well.

Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.

Chicken Ginger Salad

Makes 4 servings

Ingredients:

4 cups cooked chicken, diced
1 15 ounce can of artichoke hearts
1 7 ounce can baby corn
1 tablespoon fresh ginger, julienned
sesame oil
1 tablespoon soy sauce
mayonnaise, enough to moisten
salt and pepper to taste
lemon juice
1 tablespoon shredded fresh basil
1 head Bibb lettuce
2 roma tomatoes cut into wedges

Preparation:

Drain and rinse artichoke hearts and corn. Quarter artichoke hearts and cut the corn into smaller pieces. Set aside. Peel ginger and julienne into matchstick size pieces. Put ginger in a small dish and toss with a little sesame oil.

Toss chicken, artichoke hearts, corn, ginger, mayonnaise and soy sauce together with salt and pepper. Test for taste and add a squeeze of lemon juice and garnish with basil. Serve over a platter of lettuce and place tomatoes around the edges.

Answer 2

Get a 1 pound 1/2 inch thick slice of ham steak with the bone in it. (They sell them usually by the other ham products or the lunchmeat.) Thaw it in the fridge. In a small bowl, mix together 1 Tbsp dijon mustard, 1 Tbsp apricot preserves, and 1 Tbsp honey. (I know it might sound gross, but my husband loves this recipe!) Fire up the grill and set it at a medium heat. Throw the ham steack on the grill WITH THE LID OPEN for 4 minutes. Flip it, brush half of the mixture on it, and close the lid. In 4 minutes, flip it again, cover that side with the rest of the mixture, and close the lid. Take it off in 4 minutes and serve! Tastes great with corn on the cob and a baked potato!

Answer 3

mac salad very good side dish.
2 cups uncooked shell macaroni..cook and cool
2 ripe tomatoes-chopped
1 green onion-chopped
1/2 green pepper-chopped
1/4 cucumber-chopped
mix and add sauce
1/2 cup sugar
1/2cup salad oil
1/4 vinegar
1 tsp salt
1/4 tsp pepper
1 1/2 tsp paprika
mix everything put in fridge for 5 hours better if 24 ...goes grest with crispy chicken -cold ...yummy

Answer 4

Mustard-Grilled Pork Recipe from Smithfield Lean Generation Pork. Ingredients: four boneless beef chops, three/four-inch thick one million-one million/two cups diced plum tomatoes one million/four cup chopped recent basil one million/four tsp. cayenne eight solar-dried tomatoes in oil, tired, chopped two Tbs. Dijon-variety mustard one million Tbs. honey one million tsp. minced garlic Preparation: Have a fuel grill heating or get ready a mattress of ash-blanketed coals. Meanwhile, mix the diced plum tomatoes in a medium bowl with the solar-dried tomatoes, chopped basil and cayenne. Set apart. In a small bowl, mix mustard, honey and garlic. Place chops on a medium-scorching grill grid and cook dinner three mins. Brush the mustard combine at the most sensible, flip chops and brush on extra mustard blend. Grill three mins, flip chops and brush with extra mustard combine. Cook a pair mins extra, turning and combing till chops are performed, however nonetheless wet. Serve with the 2-tomato blend. Yield: four servings, Grilling: eight mins

Answer 5

Game Day Football Sub

2 (16 oz. each) loaves frozen Italian bread

1/2 cup mayonnaise

3 tablespoons prepared mustard

2 teaspoons prepared horseradish (optional)

8 oz. thinly sliced cheddar cheese

8 oz. thinly sliced Fontina cheese

8 oz. thinly sliced salami

8 oz. thinly sliced turkey

8 oz. thinly sliced ham

Leaf lettuce

Sliced onions

Sliced tomatoes

Thaw frozen bread in refrigerator overnight or at room temperature. On a lightly floured board, knead loaves together; form into ball with one smooth side. Cover and let rest 15 minutes.

Spray Football Pan with vegetable pan spray. Place bread in pan, smooth side down; let raise

1-1/2 to 2 hours or until doubled. Preheat oven to 350. Bake 25 to 30 minutes or until browned. Cool 5 minutes; remove from pan and cool completely.

Split; spread with mayonnaise and mustard. Place cheese and meat in overlapping slices on bottom half of bread.

Add lettuce, tomatoes and onions and top half of bread; press lightly and wrap in plastic wrap or foil.

May be refrigerated up to 6 hours before serving.

To serve, slice in 1 to 1-1/2 in. slices.


Baked Beer Burgers
2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided

Preheat oven to 400°F.

Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste with remaining 1/4 cup beer. Continue baking for an additional 10 to 15 minutes, until well done


Black Forest Beef Sandwiches
3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions
Watercress

In bowl combine applesauce, horseradish and sliced green onions; set aside.

Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper.

For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress.

* Partially freeze flank steak to make slicing easier.

Makes 4 servings.

Answer 6

Pasta Salids.....with yummy cold veggies all fresh, olives, artichoke hearts maranated...Vinegar and olive oil dressing..its yummy...

Strawberry shortcake for desert....-nodsnods-

My husband loves it..

Answer 7

turkey sandwiches, and then my favorite cereal and fruit

hope this helps