Inspire New Recipes for Summer 2021

Summer is a wonderful season with so many fun activities, warm weather, and delicious recipes. I love the sunshine, barbecues, pool parties, and spending time with loved ones. We are beginning to socialize more for this year's summer season--a difference from last year's summer activities. We're learning how to safely socialize, including grilling and eating outdoors at fun barbecues and picnics. 

In recent years, I have learned it's important to keep things simple while preparing summer meals. People love refreshing food during this time of the year, in comparison to heavy, hot meals in the winter. For summer meals, stick to classic grilled hamburgers, grilled chicken, salads, fresh fruit and vegetables, popsicles, etc. 

As you plan your final summer meals of the year, I recommend these five simple recipes I have been preparing this summer season. The dishes will please everyone at your summer meals. Who knows, you might even inspire someone else to try these recipes. 

Bon appetite! 

1. Summer Corn Salsa 

Summer corn salsa.

I love to eat vegetables during the summer season, especially fresh corn on the cob and bell peppers. So, when I saw this easy recipe for corn salsa in Trisha Yearwood's cookbook, Home Cooking with Trisha Yearwood, I knew I had to try it. 

When we make grilled chicken tacos (or regular beef tacos), we usually like to have chips with salsa (Pico de Gallo). This corn salsa was different--in a good way! It pairs corn with fresh tomatoes and bell peppers. It's delicious and perfect for summer fiestas! It's mouth-watering good and you can serve it at any type of party during the summer. 

• 

  Summer corn salsa. 

  1  15-oz. can yellow corn, drained
• 1  15-oz. can white corn, drained 
• 4 green onions, minced 
• 2 medium tomatoes, finely chopped
• 2 green and red bell peppers, seeded and chopped 
• 3 Tbsp. fresh lime juice
• 2 Tbsp. honey 
• 1 Tbsp. olive oil 
• 1/2 tsp. salt, to taste
• Tortilla chips, for dipping 

Mix the corn, green onions, tomatoes, bell peppers, lime juice, honey, olive oil, and salt in a medium bowl and chill in the refrigerator for at least one hour. Serve cold with your favorite tortilla chips. Yes, it's that easy! Enjoy! 

2. Macaroni Salad 

Macaroni salad (photo/Sugar Spun Run).

Every summer meal needs a refreshing side dish for the main course. For most people, this is either potato salad or macaroni salad. You can never go wrong with the classics. I have featured a potato salad recipe in previous years, so now it's time for macaroni salad to get its much-deserved spotlight. 

Made with macaroni pasta (of course), celery, red bell peppers, and onions, and coated in a mayonnaise-based dressing, this side dish (inspired by Sugar Spun Run) is guaranteed to be a hit at every summer barbecue. 

You can always substitute your own ingredients according to your preferences, which is the great thing about this dish. It's not a strict recipe. You can experiment with it. 

• 8 oz. elbow macaroni noodles
• 1/2 c. sweet gherkins pickles, finely diced
• 3/4 c. red bell pepper, finely diced
• 1/3 c. celery, thinly sliced (about 1-2 stalks)
• 1/3 c. red onion, finely diced
• 2 large hard-boiled eggs, finely diced
• 3/4 c. mayonnaise 
• 1/4 c. sour cream
• 2 Tbsp. sweet pickle juice
• 1 Tbsp. red wine vinegar (Substitute with apple cider vinegar, if easier)
• 1 Tbsp. granulated sugar 
• 2 tsp. Dijon mustard
• 1/4 tsp. salt, to taste
• 1/4 tsp. black pepper, to taste

Macaroni salad (photo/Sugar Spun Run).

Prepare the elbow macaroni noodles according to the instructions on the package. Drain and rinse the pasta with cold water, then drizzle with a teaspoon of olive oil and stir the noodles so they don't stick together. 

In a large mixing bowl, combine the macaroni noodles, sweet gherkins pickles, red bell pepper, celery, red onion, and hard-boiled eggs. Stir until well-combined, and then set aside.

To make the mayonnaise dressing, combine the mayonnaise, sour cream, pickle juice, red wine vinegar (or apple cider vinegar), sugar, Dijon mustard, salt, and pepper in a medium-sized bowl. Whisk until the ingredients are well combined. 

Pour the dressing over the macaroni mixture and toss until everything is well combined. Cover the bowl and chill in the refrigerator for at least one hour before serving cold. Enjoy! 

3. Grilled Bruschetta Chicken

Grilled bruschetta chicken.

I love eating grilled chicken during the summer season. It's delicious and easy to prepare for a dinner meal. Some of my favorite childhood memories involve my father grilling chicken, pork chops, and hamburgers on the grill while I was playing outside. 

So, when I found this recipe for grilled bruschetta chicken in Joanna Gaines's cookbook, Magnolia Table Vol. 2, I knew I had to try it. The dish features juicy, savory grilled chicken topped with tomatoes, feta cheese, and other delicious ingredients. This is the perfect main course for a summer meal. 

• 6 Roma tomatoes (about 1  1/2 pounds total), diced
• 1/2 c. crumbled feta cheese
• 1/4 c. fresh basil leaves, chopped
• 1 tsp. Greek or Italian seasoning
• 3 Tbsp. olive oil
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1/2 tsp. dried oregano
• 1/2 tsp. salt, to taste
• 1/2 tsp. black pepper, to taste

Heat a grill or grill pan to medium-high heat. In a medium-sized bowl, combine the tomatoes, feta cheese, basil leaves, Greek or Italian seasoning, and 1 1/2 tablespoons of olive oil. Stir to mix. Set the bruschetta mixture aside to let the flavors meld. 

Pat the chicken breasts dry with paper towels and place them on a sheet pan. In a small bowl, mix together the oregano, salt, and pepper. Sprinkle evenly over the chicken and drizzle the remaining 1 1/2 tablespoons of olive oil on top. Use your hands to rub the mixture into the chicken breasts, coating well. 

Grill the chicken until a thermometer inserted in the thickest part of the meat registers 165 degrees Fahrenheit. This should take about 8 to 12 minutes, and you will want to turn the chicken halfway through the grilling time. Once cooked through, set the chicken aside for about 2 to 3 minutes. 

Serve the grilled chicken hot with the bruschetta mixture spooned on top. Enjoy!

Grilled bruschetta chicken.

4. Veggie Pizza 

Veggie pizza.

Veggie pizza has been a staple party food in my family for as long as I can remember. When I was in high school, it was my signature dish to bring to class parties. Everyone loved this crescent roll veggie pizza, and that hasn't changed. It's always a huge hit at parties. 

I love this simple snack that can also work as a main course. It's a cold pizza with vegetables, cream cheese, sour cream, and a delicious ranch seasoning dip. It's perfect for a hot summer day! 

• 2 pkg. Pillsbury refrigerated crescent rolls
• 1 pkg. (8 oz.) cream cheese, room temperature 
• 16 oz. container sour cream
• 1 packet Hidden Valley Ranch Seasoning Mix
• 1 large head broccoli, chopped
• 1 small bag of petite carrots, chopped 
• 8 oz. finely shredded cheddar cheese 

Preheat your oven to 350 degrees. Unroll the crescent roll dough and separate it along the pre-cut vertical lines. Line parchment paper over a round pizza sheet. Lay the dough down in separate pieces. Bake for 10 to 12 minutes, or until the crescent roll pizza crust is golden brown. Remove from the oven and set aside to cool.

In a small bowl, mix the cream cheese, sour cream, and seasoning mix until well combined. Spread evenly over the pizza crust pieces. Add the chopped broccoli, carrots, and shredded cheddar cheese. Press the vegetables lightly into the cream cheese mixture. Chill in the refrigerator for at least 2 hours before serving. Enjoy! 

Veggie pizza.

5. Strawberry Lemonade Popsicles

Strawberry lemonade popsicles.

Popsicles are a great summer dessert and treat. They're simple and refreshing on a hot summer day. We have been experiencing several hot days in the Midwest, so a popsicle is the perfect treat for days when we don't want to eat anything else. 

Luckily, you can make popsicles at home. You can make them with three simple ingredients (including fresh strawberries). Everyone (especially children) will love these sweet popsicles. It's like drinking a glass of strawberry lemonade. So sweet and refreshing! 

• 4-5 c. fresh strawberries, washed and chopped
• Juice of 5 lemons (or 10 Tbsp. of lemon juice)
• 1/4 c. honey 
• 1/2 c. water
• Popsicle sticks
• Popsicle molds, plastic cups, or ice cube trays

Strawberry lemonade popsicles.

Add the fresh strawberries, lemon juice, and honey to a blender. Pulse until the strawberries are in tiny chunks. If the mixture is liquid enough, you won't need to add any water. However, you can add about 1/2 cup of water to loosen up the mixture so you can easily pour it into the molds. 

Pour the mixture into your Popsicle molds. You can also use plastic cups or ice cube trays, whichever is convenient for you. Stick the popsicle sticks into the prepared popsicles. Freeze until the popsicles are frozen solid. Then, gently remove the popsicles from the mold while using the popsicle sticks. Start licking and enjoying the cold, sweet, and refreshing treat this summer. 

---

These dishes have been some of my favorites to prepare this summer season. They're classic and pair well with other dishes. In addition to being delicious, they're also easy to prepare, which is what we need most during the summer season. We would rather spend time relaxing than cooking all day in the kitchen. These recipes will always hit "the sweet spot" in ways you need most. 

-KJL-