Summer Cooking ~ Julie Lence

 

It’s July 1^st.  Sunshine… warm temps… Can you believe we’re halfway through the year? And getting ready to celebrate our nation’s independence? For me, oftentimes New Year’s Day and January feel like ages ago. Other times, I feel as though I just put away Christmas. Either way, I’m all for pleasant weather, morning walks with the pup, and cooking outside; I’m not a fan of cooking in a hot kitchen and can’t imagine how pioneer women cooked over an open fire those scorching months of summer, especially wearing those long dresses and numerous un-mentionables. But they did, and if they were lucky, they sometimes escaped the kitchen’s heat for a picnic, or for social celebrations in town. What might one find in those picnic baskets or box lunches?  A variety of cold meats such as roast beef and ham, sandwiches made with thick slices of bread, and tinned sardines were popular. Pickles, stuffed eggs (our version of deviled eggs using the yolk, mustard, cayenne, vinegar, and butter), and baked beans were also found beneath the lid. And don’t forget jam tarts or puddings for dessert and lemonade to drink. An over-abundance of food, just like at many of today’s 4^th of July celebrations. Check out a few quick recipes below to combat the heat of the kitchen.

 

Turkey Apple Panini

Ingredients:

4 slices of hearty bread

2 tbsp butter softened

¼ cup apple butter

4 oz sharp cheddar cheese thinly sliced

1 apple thinly sliced

½ pound sliced deli turkey

 

Directions:

Pre-heat the panini maker.

Spread the butter evenly on one side of each slice of the bread.

Place one slice of the bread on the preheated panini maker, buttered side of bread down.

Working quickly, spread apple butter evenly on that piece of bread.

Add the cheese, then the apples.

Layer the turkey evenly

Top with more apples and then cheese.

Add apple butter to the other side of the remaining piece of buttered bread.

Place that piece of bread on top of the sandwich.

Close the panini lid and press the sandwiches together.

Cook for 3-5 minutes until the bread is crispy and browned. Serve warm.

 

 

Cheese Tortellini Pasta Salad

Ingredients:

20 ounces Three Cheese Tortellini

10 ounces Mini Pepperonis

1 cup cherry tomatoes, halved

6 ounces Whole Medium Black Olives, pitted

1 cup Banana Pepper Rings

2 cups Italian Dressing (Bottled)

5 ounces Shredded Parmesan Cheese

 

Directions:

  Cook tortellini pasta according to package directions. Drain and rinse. Set aside to cool.

  Mix the pepperoni, tomatoes, olives and banana peppers in a large bowl. Toss with cooled

  tortellini. Gently stir in the Italian dressing and cheese until all ingredients are evenly coated.

  Refrigerate for 1-2 hours before serving. Serve cold.

 

 

Hawaiian Grilled Chicken

Ingredients:

1 ½ pounds boneless skinless chicken thighs

1 cup soy sauce

1 cup packed brown sugar

1 cup canned pineapple juice

4 cloves garlic, chopped

1 tablespoon minced fresh ginger

Directions:

Place the chicken thighs in a bowl or large resealable plastic bag to get ready for marinating.

Mix the soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar dissolves completely, creating a rich marinade.

Pour the marinade over the chicken, seal it up, and refrigerate for at least 4 hours or overnight to let the flavors soak in deeply. This step is crucial for authentic Hawaiian Style Teriyaki Chicken taste.

Remove the chicken from the marinade but save the liquid for later use.

In a medium saucepan, simmer the marinade for 5-10 minutes until it thickens slightly, turning it into a glossy sauce.

Preheat your grill, place the chicken on it, and brush on the cooked marinade while grilling for added flavor; cook for about 5-6 minutes per side until the internal temperature hits 165°F.

Wrap the chicken in foil and let it rest for 5-10 minutes to keep it juicy.

Serve chicken whole or sliced, with extra hot teriyaki sauce on top for a finishing touch.