Summer is still in full swing, here in Southern California! As a matter of fact, we’ve got a forecasted temp of 106 on Monday. I think I may melt. But, have no fear… I’ve got a couple of ideas for you to use on those crazy hot days where you don’t want to turn on the oven, or take too much time making dinner. Plus, there’s a song you’ll tap your toes to at the end :)
Pineapple Pico over Wild Alaskan Salmon with a Grilled Pineapple Steak
The first is a seafood dish. Yes, I said seafood. I’d sworn off of the stuff since I was very young because it tasted, well, like fish. And, I really never liked it. Keep in mind I was pretty much a freak of nature with this mindset, since I grew up on one of the most popular beach cities in the state. ;-) Anyhow, I’m starting to eat it because Kenny loves it. Anyway, my new daughter Kelsie spent this past summer in Alaska and she sent us some beautiful salmon that she had caught. What a treat! Kenny grilled it up with some butter, lemon, and a spice blend we made. Then he grilled some lovely pineapple “steaks” for a side. I topped the fish with my simple Pineapple Pico, and it was delicious!
Pineapple Pico
1½ cups fresh pineapple, in ½” cubes
1½ cups grape tomatoes, in quarters
⅓ cup green onion bulbs cut lengthwise, then crosswise
2½ cups jalapeños, diced
1 Tablespoon Pear Balsamic Vinegar
Mix well, let sit while fish and pineapple are grilling, and then spoon on top.
You can also use this on chicken.
Cutting large slices of pineapple makes it easy to turn them on the grill.
Now for the second Summer Shortcut… I love Italian flavor, and when it’s hot outside, I like to make a light, fresh Summer Bruschetta topping for my pasta, rather than a heavy, hot sauce. This blend is quite easy to make, and I served it over buttered gluten free spaghetti and sautéed oregano chicken, with steamed green beans.
Fresh Bruschetta is a lighter way to enjoy your pasta
Summer Bruschetta
3 firm hothouse tomatoes, diced
10 basil leaves, finely minced
⅓ jar Jeff’s Roasted Red Pepper Strips, minced
4 green onion tips, sliced
4 hearts of palm, cubed
2 teaspoons extra virgin olive oil
1 Tablespoon white balsamic vinegar
sea salt & pepper to taste
1 tub fresh mozzarella balls, drained well
Mix well, let sit 10 minutes, and serve over pasta and/or chicken. Top with fresh mozzarella cubes.
I hope you’ve enjoyed these ideas, and remember, I’d love to hear how YOU make your meals simple on hot days.
Here in So Cal, the end of summer has something fun to look forward to: The LA County Fair. Kenny, Cody, and I went to see Third Day and Mercy Me this week, and I thought I’d share one of Mercy Me’s songs… betcha can’t sit still to this one ;-)
(Everything after this yellow logo is nothing but advertising)
