The last time I technically wrote on here, it was sub-zero temperatures and my toes were frozen. I had just ordered a new parka so my nose would hopefully no longer have icicles forming on the inside (seriously).
But now–oh now. It’s summer!
There is beauty in every season, but there is something extra special about the flavors that can be found in summer, yes? Peach juice running down your arm, corn silks stuck in your teeth, watermelon seeds flying out of your mouth, and that oh-so-perfect texture of the inner seeds of fresh green beans popping inside of your mouth.
So I’d like to share with you a few new favorites that I’ve discovered in this most wonderful season for food.
First things first–this quesadilla is pretty much life-changing. (It was inspired by leftovers from this amazing new loaded baked potato salad that gets an honorable mention.) Full confession: this past week, I had one for lunch four out of five days because they are easy to prep, quick to make, and do a great job of filling you up!
Bacon, Chive, & Cheddar Quesadilla
You’ll need the following. Just eyeball it all.
Wheat flour tortillas
Center-cut bacon, cooked and crumbled
Shredded Cheddar Cheese
I prepare the bacon and chives in advance and keep them in the fridge until I’m ready to make my quesadilla. Then I throw all the ingredients in between two flour tortillas and pop it in the microwave for about 1:30. Fancy, I know. But trust me–it’s delish. 😉
P.S.–If you’ve never made bacon in the oven, you should really do yourself a favor and try it at least once. Just preheat the oven to 400° and lay the bacon on a foil-lined baking sheet that has been sprayed with cooking spray. Bake on a lower rack for 15-ish minutes, depending on the thickness of your bacon, and use tongs to transfer it to a paper-towel lined plate. Voila–throw the foil away.
Originally from a Kroger advertisement
2 C. seedless watermelon, diced (be kind to yourself and get this already partially cut up)
1 C. cucumber, diced and seeded
2 TBSP. sweet red onion, finely minced
1 TBSP. cilantro, finely chopped
1 TBSP. fresh spearmint, finely chopped
1 TBSP. lime juice
1/4 tsp. hot sauce (our preference = Tabasco)
1/2 tsp. salt
Combine all ingredients, mixing gently to ensure all ingredients are well incorporated. Chill covered for 1 hour.
Makes 3 cups.
Throw that on top of your bacon, chive, & cheddar quesadilla and thank me later. Careful–your tastebuds might explode with happiness. It’s really good with just chips, too.
Peanut Butter Pie
originally found on cincyshopper.com
24 Oreo cookies turned into crumbs via a food processor
4 TBSP butter, melted
1 C. peanut butter (creamy)
8 oz. cream cheese, softened
1 C. powdered sugar
8 oz. Cool Whip, thawed (+ another tub just to eat or add on top)
Preheat oven to 350°. Place cookies in food processor and pulse until ground into small, fine crumbs. Add melted butter and stir with a fork to combine. Press into a pie pan and bake 7 minutes or until set. Allow to cool completely.
Combine peanut butter and cream cheese and beat until combined. Add powdered sugar and beat until smooth. Add in whipped topping and blend until completely incorporated. Pour into cooled crust and smooth the top with a spatula. Chill before serving.
Serves…8? If they all want just a bite.
So, in between your drum corps shows, VBS’s, pool parties, and late muggy nights with friends this summer, I hope you’ll find time to get your hands a little juicy and make your tastebuds smile.