amazing summer recipes.

i am in need of easy & delicious summer recipes.

anyone got any?

i mean...really yummy stuff. :thumbup:

THANK YOU!

In the summer I could eat tomato's and mozzarella everyday and be perfectly content. Drizzle of olive oil, dash or italian seasoning. So good. Now I want it.

I also love pasta salad in summer. I'm gonna make some tonight, I just decided, lol!

Oh I love pasta salad. Yum.

LeeAndra's Special Potato Salad
1 bag (7-10 lbs.) Russet potatoes
mayo
container of mixed diced celery & onion
8 slices bacon
salt 'n' pepper

Peel, dice, and cook potatoes. Cook and crumble bacon.

Rinse potatoes in cold water. Add to ginormous bowl. Add celery, onion, and bacon. Add mayo (likely at least half a jar) and salt & pepper to taste. Let sit in fridge 2-4 hours.

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LeeAndra's Special Chix Salad
as much chicken as you think you'll need (duh!)
mayo
sour cream
dried dillweed (or fresh)
diced onion (optional)
salt & pepper (optional)

Cook and dice/shred chicken. Add to big bowl. Add equal parts sour cream and mayo: enough to coat chix and make that squishy sound when stirred. Sprinkle in dill. Taste. Continue to tweak ingredients until is slightly sweet, but not too sweet and not too mayonnaise-y. Add optional ingredients if desired. Let sit in fridge 2-4 hours.

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Can you tell I cook by taste and sight rather than measurements?! *lol*

lol!! yes, la. i am the same way! thank you for participating! :thumbup:

Here's 2 recipes I'm putting in my recipe Jack album...

Basil Chicken Salad

3 cups chopped rotisserie chicken breast
½ cup light mayonnaise
¼ cup chopped fresh basil
¼ cup finely chopped pecans
1 Tbsp Dijon mustard
¼ cup shredded fresh parmesan cheese
¼ tsp freshly ground pepper

Combine all ingredients in a large bowl, stirring well to coat. Cover and chill.

Serves: 6


Summer Pasta Salad

1 lb (non-tubular) pasta, cooked
3 regular tomatoes or 5 Roma tomatoes, peeled, seeded and thinly sliced
1 cup fresh basil, thinly sliced
2 cups fresh spinach, thinly sliced
¼ cup olive oil
7-8 cloves of garlic, thinly sliced
2 Tbsp lemon juice
2 tsp sea salt, or to taste
1 cup grated fresh pecorino romano cheese

In a large bowl, combine all ingredients. Cover and chill at least 2 hours. Serve cold or at room temperature.

The first one I got from a Weight Watchers cookbook, but the second one is based off of a dish I tried in CT - I'm still tweaking the measurements of the ingredients on that one.

Bok Choy Salad

Salad:
1 bunch bok choy, chopped up
1/2 bunch green onions, chopped up

Topping:
1/2 c. sesame seeds
1/2 c. margarine
3-4 tbsp. sugar
2-4 oz. sliced almonds
2 pkgs. Top Raman, crushed (remove seasoning packet - save for later or discard)

Dressing:
1/2 c. olive oil
1/2 c. sugar
1/3 c. red wine vinegar
2 tbsp. soy sauce

Directions:
Chop bok choy & green onions. Rinse and dry. Refrigerate.
In a large pan, melt margarine. Add almonds, sesame seeds, crushed top ramen, and sugar. Lightly brown. Take off heat. Cool.
Prepare dressing.
Once noodle, almond mixture is cool, top the salad with it and add dressing. Toss and serve.

Add grilled chicken as an extra.