Summer Recipes and Gratitude

It seems that every summer I wish it away. I dream of cooler days when I can once again wear a cozy sweater and make a big pot of hearty stew or chicken pot pie. I long for that chilly morning feeling when I enjoy my first cup of tea curled up under a blanket. I feel a bit guilty though and know I should be thankful for these days. Life is way to short to wish any of them away. I should be happy to have this time to enjoy some of the lazy days of summer with my dear family. I must also confess that I do not enjoy cooking as much during the summer months. I really love to make soups and hearty meals but not when it is 100 degrees outside. I realize that I am not having a grateful heart and am not thanking God for these days he has given me….these very warm days. I should be glad in all of them and try to make some great memories for my family. There….that’s my confession. I am now on the hunt for some quick and easy summer recipes to try. Here are a few that I have found. Happy summer everyone!! May we all be truly grateful for these days.
Anne

OPEN FACED CUCUMBER TEA SANDWICHES
1/2 SMALL CUCUMBER
4 OUNCES CREAM CHEESE (SOFTENED)
1 TEAS FINELY CHOPPED CHIVES OR GREEN ONION TOPS
SALT AND GROUND WHITE PEPPER
6 SLICES OF FIRM WHOLE-WHEAT BREAD
24 THIN SLICES UNPEELED CUCUMBER( I PREFER THE ENGLISH HOTHOUSE)

PEEL 1/2 SMALL CUCUMBER: CUT IT HALF LENGTHWISE AND DISCARD THE SEEDS. FINELY CHOP AND LET IT DRAIN.MIX CHOPPED CUCUMBER WITH CREAM CHEESE AND CHIVES.SEASON WITH SALT AND PEPPER. TRIM CRUSTS OFF BREAD SLICES.SPREAD ONE SIDE OF EACH SLICE WITH CREAM CHEESE MIX. CUT AND SLICE INTO QUARTERS. TOP EACH SQUARE WITH A CUCUMBER SLICE. ARRANGE ON PLATTER AND SERVE IMMEDIATELY.

Chicken Salad Pita Sandwiches
4 Pieces Pita Bread
2 CANS OF CHUNK CHICKEN, CHILLED
2/3 CUP MAYONNAISE
1/2 CUP CELERY
1/2 CUP GRATED CARROTS
SALT AND PEPPER
2 SMALL RIPE TOMATOES
1/2 SMALL CUCUMBER
2 CUPS ALFALFA SPROUTS(IF YOU LIKE SPROUTS!)

WARM PITA BREADS IN OVEN OR MICROWAVE. WRAP UP TO KEEP WARM WHILE YOU MIX ALL THE INGREDIENTS TOGETHER. EACH PITA IN HALF AND OPEN UP THE POCKETS. FILL THE WITH THE CHICKEN MIXTURE, TOMATOES, CUCUMBER SLICES AND SERVE IMMEDIATELY. TOP WITH SPROUTS IF YOU’D LIKE.

TOMATO AND MOZZARELLA SALAD
3 LARGE RIPE TOMATOES, SLICED
1 POUND OF MOZZARELLA CHEESE
1 CUP RED CHERRY TOMATOES OR PEAR SHAPED YELLOW TOMATOES
1/4 CUP FRESH BASIL LEAVES

OLIVE OIL DRESSING
1/2 CUP OLIVE OIL
3 TBS[ RED-WINE VINEGAR
SALT AND PEPPER

CUT LARGE TOMATOES ITO 1/4 INCH THICK SLICES, AND CUT MOZZARELLA INTO 1/4 INCH THICK SLICES, CUT CHERRY TOMATOES IN HALF. ON A SERVING PLATTER, ARRANGE ALTERNATING SLICES OF TOMATOES AND MOZZARELLA CHEESE AROUND THE EDGE OF PLATTER. PLACE THE CHERRY TOMATOES IN THE CENTER. COVER AND REFRIGERATE THE SALAD FOR 30 MINUTES. PREPARE DRESSING. COVER AND SHAKE THE DRESSING UNTIL MIXED. JUST BEFORE SERVING TEAR BASIL LEAVES INTO SLIVERS AND SPRINKLE THEM OVER THE TOMATO SALAD. DRIZZLE IT OVER THE SALAD, AND SERVE.



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