Summer Cooking Ideas

Running out of dinner ideas?  Are you in a “cooking funk?”  I feel that way sometimes…that’s when I find myself eating sweet potatoes and Brussels sprouts three nights in a row.

Here are some recipe ideas to get your creative juices flowing (and your stomach rumbling):

Roasted Beet Salad




Egg Strata with Turkey Sausage


Salmon on the Grill


Quinoa Salad with Chickpeas, Spinach & Pecans


Tomato Pie


Summer Squash Casserole


Peanut Butter Crispy Treats with Nutella


Peach & Blueberry Crisp


What are you making in your kitchen this summer?  I would love your ideas to bring some creativity to my kitchen.

Happy Cooking!

  1. Maury says:

    These look amazing!! You are my inspiration, Betsy!

  2. Chili T. says:

    you are missed! These recipes look divine…

    I’m fixin’ a New Orleans hometown batch o’ shrimp creole tomorrow night for some buddies. Here is the recipe from our favorite NOLA Plantation Cookbook — the recipe my mama and pops have been using since way-back-when. My only substitution is brown rice flour for the roux, canola or olive oil instead of the bacon grease :) , and brown rice instead of white.



    1/4 cup flour
    1/4 cup bacon grease
    2 cups chopped onions
    1/2 cup chopped green onions
    2 cloves garlic, minced
    1 cup chopped green pepper
    1 cup chopped celery, with leaves
    1 teaspoon thyme
    2 bay leaves
    3 teaspoons salt
    1/2 teaspoon pepper
    6 ounces tomato paste
    1 16-ounce can tomatoes, coarsely chopped, and liquid
    8 ounces tomato sauce
    1 cup stock (made from boiling shrimp heads and shells) or 1 cup water
    4 pounds peeled, deveined, raw shrimp
    1 teaspoon Tabasco
    1/2 cup chopped parsley
    1 tablespoon lemon juice
    2 cups cooked rice

    In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and sauté, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and sauté 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered fro 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Serve over rice.

    This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.

    Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.

  3. Betsy says:

    Yum! That sounds delicious, Chili T. I bet some Old Bay in there would be delish.

  4. David says:

    Tomato pie…!!!!!

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