Taylor’s Summer Frittata
- 1 summer squash – thinly sliced
- 1 zucchini – thinly sliced, 1 small onion – chopped, 1 cup shredded Mozzarella Cheese
- 1 medium tomato sliced, ¼ cup crumbled feta cheese, 4 eggs
- 1 cup milk (fat free), 2 tablespoons of basil minced,1 clove garlic minced
- ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup shredded Parmesan Cheese
Combine squash, zucchini and onion cover and microwave high for 7 to 10 mins. until tender – drain well. Transfer to 9 inch pie plate (coated with cooking spray). Top with mozzarella, tomato and feta cheese.
In a large bowl, whisk eggs, milk, basil, garlic, salt and pepper – pour over the mozzarella and tomatoes. Sprinkle with Parmesan cheese. Bake uncovered at 375 degrees for 45 to 50 minutes until knife comes out clean. Let stand for 10 minutes before serving.
Jane’s Spinach & Pear Salad
- 1 bag of Baby Spinach – cleaned, washed & dried
- 2 Bosc Pears – peeled and sliced
- Shaved Parmesan Cheese – to taste
- 2 Tablespoons Balsamic Vinegar
- 1 Teaspoon of Whole Grain Mustard
- ½ Cup Extra Virgin Olive Oil
- 1 teaspoon sugar
- 1 teaspoon salt
- Freshly cracked Black Pepper
In a large salad bowl place Baby Spinach, sliced pears and shaved Parmesan – toss with dressing and serve.
Julie’s Grilled Chicken & Creamy Corn
- 2Tbsp. olive oil
- 1 tsp. smoked paprika
- 3 fresh ears of sweet corn
- 4 skinless, boneless chicken breast halves
- 1/3 cup sour cream
- 1/4 cup shredded fresh basil
In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turn once.
Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil.
Erica’s Grilling Secrets—If you love grilling – this is good!
Other than a nice steak I love to grill my corn on the cob and potatoes on the grill as well. Cut the potatoes into squares and place on foil. Add some butter/margarine, salt and pepper, or whatever seasoning you like. Wrap up and grill until potatoes are soft. The butter and seasonings melt into the potato and give it a great taste. I also love to do Corn on the Cob this way as well. Again, the butter and seasonings are grilled into the cob which gives it a taste that in my opinion beats any other way of cooking corn on the cob.
Easy Summer Drink Ideas
Karen’s Sparkling Summer Margarita
- 2 Cans of Sprite
- 2 bottles of Corona
- 1 can of frozen Limeade
- 1 can of Tequila
Mix ingredients and pour over a pitcher of ice & serve.
Kim’s Special Lemonade
- 1 cup of water
- 1 cucumber, sliced
- 6 lemons, juiced
- 1/2 cup white sugar
Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.