It’s July 1st. 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 4th 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.
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.






















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