Today we have tips and recipes for cooking cool in the summer.
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In This Issue:
- Stay Cool: Use Appliances other Than the Range and Oven
- Stay Cool: Cook Corn and Kabobs Outside
- Stay Cool: Salads and Cooking Cool
- Summertime Salads
- Favorite Summer Cool Recipes
- Stay Cool: Tasty Cool Drinks!
Have a good week!
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Limit the use of the oven as much as possible. Try to cook food in the microwave, rice cooker or slow cooker.
Microwave Corn on the Cob
I cook corn on the cob in the microwave and it tastes great. Don't remove the husks before cooking. Just soak the corn on the cob in water for a couple minutes so that husks get wet. Then put up to three ears in the microwave and cook for 10 to 12 minutes. If you don't have a turntable in your microve you will want to rotate the corn yourself every three minutes of cooking. When the corn is done, carefully pull off and remove the husks. Then butter or salt to taste. Use a towel or hot pad when handling the corn out of the mircowave, it can be quite hot.
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Get into the habit of grilling outside. Grilled meat and vegetables taste fantastic when prepared well and you keep the heat outside.
Grilled Corn on the Cob
Pull husks away from corn but leave husks attached. Remove silks and then push the husks back over the corn. You can tie the end of the husks to keep them in place over the corn. Soak corn in cold water for 30 minutes. Then place on a preheated grill for 20 to 25 minutes on medium heat.
Chicken Teriyaki Kabobs
A tasty recipe to make outdoors.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup Teriyaki Marinade
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 small red onion, cut into 1/2-inch cubes
- 2 medium zucchini, cut into 1/2-inch slices
Combine the chicken and 3/4 cup Teriyaki Marinade into a ziplock bag or sealable container. Let sit in the refrigerator for 30 minutes. Then remove the chicken and discard the marinade. Sprinkle the pepper and garlic powder onto the chicken. Then put together your kababs, alternating ingredients. Grill for 10 minutes on each side or until chicken is thoroughly cooked. Use the remaining 1/4 cup Teriyaki Marinade to baste the kabobs as they cook.
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Eat meals that don't require a lot of cooking, like salads or burritos. Try these vegetable salad burritos.
Vegetable Salad Burritos
- 2 medium tomatoes, seeded and diced
- 1 medium cucumber, seeded and diced
- 1/2 medium green bell pepper, seeded and diced
Combine tomatoes, cucumber, bell pepper, celery, red onion, cilantro, and mayonnaise. Cover and chill until ready to make burritos. Right before serving, prepare avocado and stir into vegetable mixture. You can use a slotted spoon to drain off any liquid. Divide the mixture between the four tortillas and then cut each burrito in half to serve. Post your cool cooking or salad recipes: Click Here
Also check out these two articles...
By Arleen Kaptur
Summertime-the living is easy-or it should be ! Meals are lighter, and usually taken outdoors. Appetites are not receptive to hot, heavy food and cooking time should be at a minimum. So what's the solution - when you come home after a day's work, or time out with the family at the beach or the zoo? You want something quick, tasty, cool and refreshing, but it should satisfy those hunger pangs. Summertime salads - fit right into summertime activities and fun.
Read Article: Click Here
Summer recipe tips sent in by readers. What are your favorite summer cooler recipes?
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Make smoothies or juice from concentrate to stay cool.
Delicious Lime Smoothie:
- 1 cup milk
- 1 cup lime sherbet
- 1/4 cup limeade concentrate (not thawed or diluted)
Combine milk, sherbet, limeade concentrate in blender, cover and blend until smooth.
Ice Cube Tip
The next time you make lemonade make lemonade ice cubes. They help keep your lemonade cool and don't dilute the flavor.
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