There is no better way to invite guests over for a summer get together that is different and way better than the usual barbequed foods like hamburgers, hot dogs, etc. Try the hot and cold recipes below to enjoy with your family or guests for lunch or dinner. Both are delicious, healthy, and easy to make! Next week, I will have additional summer fun recipes to share as well.
Chef Salad on a Stick
Ingredients
4 hardboiled eggs
1/2 English cucumber
2 oz. deli ham, thick cut
2 oz. deli turkey breast, thick cut
2 oz. deli roast beef, thick cut
8 oz. Swiss cheese block
1 head red leaf lettuce
16 grape tomatoes
8 large green olives
8 12-inch skewers
Ranch dressing
Directions
Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1/2-inch thick.
Cut the ham, turkey and roast beef slices lengthwise into 1-inch-wide strips. Roll each strip up into a pinwheel.
Cut the Swiss cheese block into 16 squares.
Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.
Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.
Cheesy Zucchini Casserole
Ingredients
2 1/2 lb. zucchini, sliced into ¼-inch thick rounds
1 red bell pepper, seeded and diced
1/2 yellow onion, chopped
3 tbsp. olive oil
1 1/4 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 c. heavy cream
2 large eggs
8 oz. sharp cheddar cheese
3 cloves garlic, chopped
1/2 c. grated parmesan
1/3 c. chopped fresh parsley
1 1/2 c. panko or breadcrumbs
1/4 c. butter, melted, plus more for the pan
Directions
Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for 30 minutes, until the zucchini is slightly softened and has released its liquid. Drain the mixture through a colander. Once cool enough to touch, press gently with paper towels to press out and soak up any extra moisture.
In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, ¼ cup of the parmesan cheese and all but 2 tablespoons of parsley (reserve this for later). Gently mix in the drained zucchini mixture. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
Reduce the oven temperature to 350˚. In a small bowl, combine the panko and melted butter. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle all over the top of the casserole. Bake for 35-40 minutes, until the top is lightly golden brown, the edges are bubbly and the center is set. (If the topping is browning to quickly, cover loosely with a piece of foil.) Let rest for 10 minutes, then serve.
Source of Information: Various Google Searches
Until Next Week, Stay Safe and Well!