Kitchen

[phoenixbrd]

@ThinkingOutLoud   I love salad wraps.  I steamed collard greens and fill the wrap with grated carrots, red bell peppers, avocado, sometimes a bit of sweet potato or quinoa, what ever is on hand.  They look so beautiful when you slice them in half...pretty tasty too!

[Meowingkitty]

Gosh, if I waited for summer to be over before I cooked many things I would be eating salads from April to October. I cook anything anytime. Chicken pot pie, beef stroganoff in a crockpot, burgers, egg salad, hot dogs, spaghetti, etc. 

[piperbay]

Probably in the minority here but I like to have a hot supper even in the summer.  I use the crock pot and rice cooker and keep on counter and the kitchen does not get hot.

[Sooner]

Grain based or rice based salads with tomatoes, cucumbers, olives, meats, cheeses, etc.  Can last a few days in the fridge.

Pasta salads.

Cook a chicken (or two!) roast, Instant Pot, or simmer, and take off the meat.  It is SO good served cold with some sliced carrots, pickles, olives and crackers or filled in pita pockets.

Cold soups like gazpacho, or pasta dishes with jarred pasta--easy microwave dishes.  

Amy's Mexican dinners topped with salsa.

Fresh fruit, cheese, and meat platters with pickles and some chips.  

Tuna salad, sardines (which I LOVE) and things served room temp. along with a kidney bean or green pea salad.

[JeanLouiseFinch]

@QVCkitty1 There is a monthly "what's cooking" thread in this forum that you may want to check out.  

The house temperature is consistent so I cook the same way year round, except for maybe soup in the fall and winter, but I don't make it very often anymore.

I eat a tossed salad or a combination of keto friendly yogurt, keto granola, and some berries very often for lunch. I eat a hard boiled egg everyday, some days two depending on what else is on the day's plan.  If I make steak or chicken breasts for dinner one night, I'll make extra to put on a salad for dinner another night.  Grilled pork chops and Buffalo wings are also favorites.  We also like grilled or oven-roasted veggies.  I put my Ninja Foodi Grill to good use, haven't fired up our Weber gas grill in over a year and half.  I can usually get dinner pulled together in under 30 minutes so the house isn't getting hot.

[Dusty1]

This is my favorite. It is so pretty & so good.

Chicken Pasta Salad

(Strawberry/Blueberry/Red Onion)

8oz uncooked spiral shaped pasta

¼ C diced red onion

1 C fresh quartered strawberries

½ C fresh blueberries

1 C fresh cubed pineapple

1 C creamy poppy seed salad dressing (I like Marzetti’s)

Fresh spinach leaves

Toasted pecans, for garnish (I like honey roasted almonds)

Prepare pasta as package directs; rinse under cold water & drain well.

Toss pasta with next 6 ingredients.

Serve salad over a bed of fresh spinach & garnish with toasted pecans.

Serves 6.

[Dusty1]

Here is another favorite.

Ravioli with Lemon, Peas & Pancetta

2 oz thinly sliced pancetta (8 to 10 slices) (I used bacon)

2 10 oz packages spinach-ricotta ravioli

6 T unsalted butter

2 t finely grated lemon zest+1 t lemon juice

1 C frozen peas, thawed

¼ C grated pecorino-romano cheese, plus more for topping ( I used Parmesan)

Freshly ground pepper

Chopped fresh basil, for topping

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning until browned & crisp, 8-10 minutes. Remove to a paper towel lined plate & wipe out the skillet.

Add the ravioli to the boiling water & cook as the label directs. Reserve ½ C cooking water, then drain gently.

Combine the butter, the lemon zest & lemon juice in the reserved skillet over medium heat. Add the peas, ravioli & ¼ C of the reserved cooking water; toss to coat. Stir in the pecorino & toss. Season with salt & pepper. Add more cooking water 1 T at a time, to loosen.

Divide the ravioli among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta & scatter over the ravioli. Top with basil.

[QVCkitty1]

---

@Dusty1 wrote:

Here is another favorite.

Ravioli with Lemon, Peas & Pancetta

2 oz thinly sliced pancetta (8 to 10 slices) (I used bacon)

2 10 oz packages spinach-ricotta ravioli

6 T unsalted butter

2 t finely grated lemon zest+1 t lemon juice

1 C frozen peas, thawed

¼ C grated pecorino-romano cheese, plus more for topping ( I used Parmesan)

Freshly ground pepper

Chopped fresh basil, for topping

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning until browned & crisp, 8-10 minutes. Remove to a paper towel lined plate & wipe out the skillet.

Add the ravioli to the boiling water & cook as the label directs. Reserve ½ C cooking water, then drain gently.

Combine the butter, the lemon zest & lemon juice in the reserved skillet over medium heat. Add the peas, ravioli & ¼ C of the reserved cooking water; toss to coat. Stir in the pecorino & toss. Season with salt & pepper. Add more cooking water 1 T at a time, to loosen.

Divide the ravioli among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta & scatter over the ravioli. Top with basil.

---

@Dusty1 , I will try this for sure. 😋

[CatsyCline]

i get stuck in a rut too. love eggplant parm from scratch but i bake the slices and only do it on a cool dry day with the windows open. We have had NO cool dry days in  August this year.

For sliced chicken or for Chicken Salad,  I do Chix breast in Slo-Cooker.  It doesn't dry out as long as you watch the temp. My slo-cooker has a flat rectangular crock and runs warmer than some so just around 2.5 hours is good.

2-3 lbs (or more)  Chix, some seasonings, chix broth (or veg or beef) to cover 1/2 way... Italian seasoning, bit of soy sauce, 2 T brown sugar.   make a bed in cooker with some chopped shallots, clove or 2 garlic,  couple carrot sticks and celery.  

You can brown first or just place in cooker as is.  Cook on Low about 2-3  hours (adjust for weight) or to 165.  i make a light gravy with the cooking liquid. i use cornstarch.

[jannabelle1]

I've been relying on my Air Fryer a lot lately, even though it's a small one. I don't always plan a meal....we eat what we're hungry for and foods that don't require a lot of preparation or cooking in the summer. Today was frozen shrimp from Sam's (in the air fryer), pea salad (I made this morning), raspberry jello, sliced fresh tomatoes and garlic toast (the frozen kind in the box) browned in the air fryer.

Tomorrow will be BLTs, french fries (air fryer), and leftover pea salad.

Nothing fancy - everything is easy...and DH is easy to please!