Anybody know of a quick, easy, and delicious summer meal?

Answer 1

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 2

One of my favorite recipes in summer is Creamed Cucumbers. Remember the saying "cool as a cucumber"?! It definitely hold true for those hot, summer days!

When we make creamed cucumbers, we usually do stuff by taste, not measurements. But here are the rough estimates:

3-5 ripe cucumbers
1 cup of white vinegar
1 to 1 & 1/2 cup sour cream
Fresh or dried dill to taste (About 6 heaping tablespoons)
Salt to taste

Peel and slice the cucumbers into thin slices. Place in a large mixing bowl.

In a seperate large bowl, mix together the vinegar and sour cream. (If it's too vinegar-y, add more sour cream) until you get a smooth, creamy mixture. Add the salt and dill, mix well. Pour the mixture over the cucumbers and refrigerate until ready to eat (an hour would be the ideal).

Be sure there is enough of the sour cream/vinegar mixture to keep the cucumbers moist. It doesn't have to cover the cucumbers, but you should be able to see the creamy mixture in the bowl!

Enjoy!

Answer 3

Something that is a weird combination I've found it to take some roll up bread or pita and spread a thin layer of chicken salad (which you can buy all made in the store to avoid cooking chicken!) Then buy one of those salads all made in a bag, and spread it all over on top of the chicken salad. Top with some italian dressing, and roll up. SO good. It sounds weird, but it's just a nice tasting combo. Serve it alone, or with some pasta salad on the side, or even just chips.

Answer 4

Grilled Corn on the Cob

4 to 6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Peel husks back, but do not remove. Using a stiff brush or your fingers,
remove silk from corn. Pull husks back up around corn. In a large saucepan or
container, cover corn (husks on) with cold water. Soak for at least 1 hour.
Drain, shaking corn to remove excess water. Cover corn as much as possible
with husks. If necessary, tie the tips of the husks together with wet kitchen
string.

Grill corn (with husks) on an uncovered grill directly over medium-hot coals
about 25 minutes or till tender, turning several times. Carefully remove the
husks and strings.

Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and
thyme. Heat on the grill or stovetop till margarine is melted. Brush mixture
over the corn before serving. Makes 4 to 6 side-dish servings.

Answer 5

Chicken Salad! Cook a whole chicken (it doesn't matter if it's baked or boiled) and then de-bone it into a bowl. Add about a 2/3 of a cup of mayonaise to it. Add 2 cups of halved grapes, a cup of sliced almonds, and a small can of drained pineapple. Eat it with rolls or on bread. It's sooo good, quick, easy and no cooking!

Answer 6

This is one of my favorite meals

HAM PASTA SALAD
Yield: 8 servings

1 box uncooked spiral pasta
Ham, cut into julienne strips
2 carrots
2 tomatoes
1 cucumber
1 head lettuce
1 bell pepper
1 bottle Parmesan Italian dressing

1). Cook pasta according to directions on box.
2). Chop carrots, tomatoes, cucumber, lettuce, and bell pepper.
3). Place vegetables and ham in large serving bowl.
4). Drain pasta and chill in iced water.
5). When chilled, put pasta in bowl. Mix evenly.
6). Drizzle evenly the Italian dressing over salad.

Answer 7

8 oz. rotini pasta, uncooked
1 lb. boneless skinless chicken breast, cut into chunks
1/2 cup Italian salad dressing, divided
2 cups broccoli florets (1 inch)
1 small red onion, thinly sliced
1 large red pepper, chopped
1 large yellow pepper, chopped
1 Tbsp. fresh parsley, chopped
1/4 cup Parmesan Cheese

Cook pasta as directed on package; drain well and set aside.

MEANWHILE...

Cook and stir chicken with 1/4 cup of the dressing in a medium skillet over medium-high heat for 4 min. or until no longer pink.
For more flavor you can marinate in dressing for an hour.

Add broccoli, onions, peppers and parsley; cook until tender, stirring occasionally.

Toss chicken mixture with pasta and remaining dressing. Sprinkle with 4 Tbs. cheese.

Answer 8

Buy a caesar salad kit. Grill some chicken breasts. Slice the chicken and put on top of the salad. Very quick, easy, and healthy!

Answer 9

I would go with the great American past-time of grilling! Hamburgers... chicken... ribs... hot dogs.. it's all good - and it's quick (if you use the right charcoal). Do corn on the cob on the grill too, that's really good. Don't forget the potato salad, pasta salad, coleslaw, and beans!

Answer 10

chilled soups, fruit salads as appetizers before marinating drained, canned pineapple slices in a little teriyaki sauce. Grill until lightly browned. Serve with grilled burgers or grilled chicken. it's yummy. =D