Smothered Chicken
This comforting smothered chicken features tender chicken breasts coated in a seasoned flour mixture, then fried to golden perfection and smothered in a rich, savory gravy. Topped with crispy bacon, it’s a hearty dish that pairs wonderfully with mashed potatoes for a satisfying summer recipe dinner.
Ingredients
- 5 strips thick-cut bacon
- 2 large boneless skinless chicken breasts
- 1/2 cup vegetable oil for frying
- Chicken Dredge:
- 1/2 cup all-purpose flour
- 1/4 cup plain or Italian breadcrumbs
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
- Gravy:
- 4 tablespoons butter
- 4 tablespoons flour
- 2.5 cups chicken broth (low sodium)
- 1 beef bouillon cube or 1 teaspoon beef Better Than Bouillon
- 1/3 cup half and half
- 1 teaspoon low sodium soy sauce or Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2-3 drops Kitchen Bouquet (optional)
Instructions
- Cook the Bacon: In a pan over medium-low heat, fry the bacon until crispy on both sides. Remove the bacon and reserve 2-4 tablespoons of clear bacon drippings. Set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2 thinner slices. Cover them with plastic wrap and pound them to about 3/4 inches thick using a meat tenderizer.
- Coat the Chicken: Pat the chicken dry and generously coat it in the flour mixture, ensuring every part is covered.
- Fry the Chicken: Heat the reserved bacon drippings and vegetable oil in a pan over medium-high heat. Once hot, add the chicken and fry for 4-5 minutes per side until golden. Set aside on a plate.
- Make the Gravy: In the same pan, melt butter over medium heat. Gradually whisk in the flour until a paste forms. Slowly add the chicken broth and half and half in small increments, whisking constantly.
- Season the Gravy: Add the beef bouillon, soy sauce, and seasonings. Bring to a gentle boil, then reduce to a simmer. Add Kitchen Bouquet for a darker color if desired.
- Finish the Dish: Return the chicken to the pan along with any juices. Chop the bacon and sprinkle it over the chicken. Cover partially and cook over low heat for 10-15 minutes until the chicken reaches an internal temperature of 165°F.
- Serve: Garnish with parsley and serve with mashed potatoes.
For a richer flavor, you can add a touch of Kitchen Bouquet to the gravy. Adjust the seasoning according to your taste preference.
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Calories: 450 | Servings: 4
Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
This colorful stuffed chicken dish combines the vibrant flavors of roasted red peppers, fresh spinach, and melty mozzarella cheese. Perfect for summer entertaining, it looks impressive but is surprisingly simple to prepare. The Italian seasoning and garlic add a Mediterranean flair that’s ideal for warm weather dining.
Ingredients
- 2 tbsp Avocado Oil
- 1 tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- 4 Boneless Skinless Chicken Breast Halves
- Salt & Pepper to taste
- 2 tbsp Butter
- 1 cup jarred Roasted Sweet Red Peppers
- 1 cup Baby Spinach, Chopped
- 4 slices Fresh Mozzarella
Instructions
- In a gallon ziplock bag, combine avocado oil, Italian seasoning, and garlic powder for the marinade. Add the chicken breasts, coat them by shaking the bag, remove excess air, and refrigerate for 1 to 12 hours.
- Heat a skillet with 2 tbsp of avocado oil over medium heat. Sear each chicken breast for 2-3 minutes on each side until a light crust forms. Set aside.
- In the same skillet, sauté butter, spinach, and roasted red peppers until the spinach wilts, about 5 minutes.
- Cut each cooled chicken breast 2/3 of the way through and stuff with the red pepper mixture and a slice of mozzarella. Season with salt and pepper. Secure with toothpicks if needed.
- Place the stuffed chicken breasts in a baking dish and bake at 375°F for 20-25 minutes or until the internal temperature reaches 165°F.
To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Calories: 350 | Servings: 4
Blooming Onion
A showstopping appetizer for summer gatherings, this blooming onion features a large onion cut to resemble a flower, coated in seasoned batter, and deep-fried to crispy perfection. Served with a zesty dipping sauce, it’s sure to impress your guests and satisfy those savory cravings.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons cream-style horseradish sauce
- 2 1/4 teaspoons ketchup
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
- 1 cup milk
- 1 egg
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground cumin
- 1 large onion
- 2 quarts vegetable oil for deep-frying
Instructions
- Make the dipping sauce by mixing mayonnaise, horseradish, ketchup, paprika, salt, black pepper, and cayenne pepper in a small bowl. Refrigerate until ready to use.
- In a large bowl, whisk together milk and egg.
- In a separate bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
- Prepare the onion by cutting 3/4 to 1 inch off the top and bottom, removing the skin, and coring out the center.
- Slice the onion vertically 3/4 of the way down, turn 90 degrees, and slice again. Repeat until you have 16 sections, being careful not to cut through the bottom.
- Spread the onion petals apart, dip in the milk mixture, then coat well with the flour mixture.
- Separate the petals again and sprinkle flour mixture between them.
- Dip the onion into the milk mixture and flour mixture once more. Refrigerate for at least 15 minutes.
- Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the onion right-side-up until golden brown, about 10 minutes.
- Drain the fried onion on a rack or paper towels. Open the center wide enough to fit the dipping sauce bowl and serve warm.
For a crispier texture, you can double dip the onion in the flour mixture before frying.
Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Calories: 320 | Servings: 4
Strawberry Pretzel Salad
This classic summer recipe dessert combines sweet, salty, and creamy elements for an irresistible treat. With a crunchy pretzel crust, smooth cream cheese layer, and fresh strawberry topping, it’s the perfect finale for any summer meal. The contrasting textures and flavors make it a crowd-pleaser at potlucks and family gatherings.
Ingredients
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages strawberry flavored Jell-O
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries
Instructions
- Preheat the oven to 400°F (200°C).
- Mix crushed pretzels, melted butter, and 3 tablespoons of sugar until well combined. Press the mixture into the bottom of a 9×13-inch baking dish.
- Bake the crust in the preheated oven for 8 to 10 minutes until set, then let it cool.
- In a large bowl, combine cream cheese and 1 cup of sugar. Beat with an electric mixer until smooth, then fold in the whipped topping. Spread this mixture over the cooled crust.
- Dissolve the strawberry Jell-O in boiling water. Stir in the still-frozen strawberries and let it set briefly. Pour this over the cream cheese layer and refrigerate until set, at least 2 hours.
- Serve and enjoy!
For a refreshing dessert, try using fresh strawberries when they are in season.
Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 2 hrs | Total Time: 2 hrs 30 mins | Calories: 320 | Servings: 12
Bacon Mushroom Swiss Cheese Meatloaf
This hearty meatloaf elevates a classic comfort food with the addition of savory bacon, earthy mushrooms, and melty Swiss cheese. Perfect for summer evenings when you want something substantial but don’t want to spend hours in the kitchen. The combination of flavors creates a moist, flavorful main dish that pairs well with seasonal vegetables.
Ingredients
- 12 ounces raw bacon, chopped and divided
- 1 small white onion, chopped
- 5 button mushrooms, chopped
- 1 ½ pounds extra-lean ground beef
- 1 egg
- ¼ cup evaporated milk
- 6 ounces Swiss cheese, shredded and divided
- ½ cup cornflake crumbs
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook 12 ounces of bacon until browned. Transfer to a paper-towel-lined plate, reserving 1 tablespoon. Discard excess bacon grease, leaving 1 tablespoon in the skillet. Add chopped onion and mushrooms to the skillet and cook until soft. Remove from heat.
- In a large bowl, combine ground beef, egg, and milk. Mix in the cooked onion, mushrooms, about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs until well combined. Shape the mixture into a loaf and place it in a meatloaf pan.
- Bake in the preheated oven for 1 hour. Drain excess fat, then sprinkle the remaining 2 ounces of Swiss cheese and the reserved 1 tablespoon of bacon on top. Bake for an additional 5 minutes, or until the cheese is melted.
For added flavor, you can mix in some herbs or spices like garlic powder or dried parsley into the meatloaf mixture before baking.
Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Calories: 450 | Servings: 6
Sweet & Spicy Pepper-Jelly Deviled Eggs
These elevated deviled eggs bring a sweet and spicy twist to a classic summer recipe appetizer. The addition of pepper jelly adds a unique flavor dimension, while crispy bacon crumbles provide a savory contrast. Perfect for picnics, potlucks, or as a starter for your summer dinner party, these eggs are as beautiful as they are delicious.
Ingredients
- 8 large hard-boiled eggs, peeled and halved lengthwise
- 1/3 cup mayonnaise
- 1 teaspoon red pepper jelly
- 1/4 teaspoon dry mustard
- Pinch of cayenne pepper
- Pinch of salt
- 2 to 3 tablespoons red pepper jelly
- 2 slices beef bacon, cooked and crumbled
Instructions
- In a medium bowl, remove the egg yolks and mash them well with a fork.
- Stir in mayonnaise, 1 teaspoon of red pepper jelly, dry mustard, cayenne pepper, and salt until the mixture is smooth.
- Spoon the egg yolk filling into the egg white halves.
- Top each filled egg with about 1/2 teaspoon of red pepper jelly and sprinkle with crumbled bacon.
For a twist, you can add a sprinkle of paprika or chopped chives on top for extra flavor.
Prep Time: 15 mins | Total Time: 15 mins | Calories: 120 | Servings: 8
Mediterranean Ground Beef Stir-Fry
This quick and colorful stir-fry brings Mediterranean flavors to your summer table. Combining lean ground beef with fresh vegetables like zucchini, bell peppers, and tomatoes creates a light yet satisfying meal. The herbs and red wine vinegar add brightness that’s perfect for warm weather dining, and it can be served over pasta or enjoyed on its own.
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, deseeded and diced
- 1/2 lb lean ground beef
- 4 garlic cloves, minced
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 medium red onion, sliced
- 2 medium zucchini, sliced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon red wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Hot cooked spaghetti (optional)
Instructions
- In a nonstick skillet, cook the ground beef, minced garlic, 1/4 teaspoon salt, and pepper in 1 teaspoon of oil over medium heat until the meat is no longer pink. Drain the excess fat. Remove the beef from the skillet and keep it warm.
- In the same skillet, sauté the sliced onion in the remaining oil for 2 minutes. Add the sliced zucchini and red pepper; cook and stir for 4-6 minutes or until the vegetables are crisp-tender.
- Stir in the diced tomatoes, red wine vinegar, basil, thyme, and the remaining salt. Add the cooked beef mixture back into the skillet; heat through.
- Serve the beef and vegetable mixture over hot cooked spaghetti if desired.
You can customize this dish by adding your favorite vegetables like mushrooms or carrots. For a spicy kick, consider adding a pinch of red pepper flakes.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Calories: 250 | Servings: 4
Big Mac Wraps
Enjoy all the flavors of the famous burger in a lighter, fresher format perfect for summer. These Big Mac wraps feature seasoned ground beef, fresh vegetables, and the iconic special sauce wrapped in a soft tortilla. They’re quick to prepare, portable for picnics or pool parties, and satisfy those fast-food cravings without the heaviness.
Ingredients
- Big Mac Sauce:
- 1/2 cup mayonnaise
- 1/4 cup finely diced dill pickles
- 1 tbsp mustard
- 3 tbsp ketchup
- 1/2 tsp paprika
- Wraps:
- 1 onion, diced (divided use)
- 1 pound ground beef
- 4 soft taco size tortillas
- 1/2 cup lettuce, shredded
- 1/2 cup dill pickles, sliced
- 1/2 cup shredded cheddar cheese
Instructions
- In a bowl, whisk together mayonnaise, finely diced dill pickles, mustard, ketchup, and paprika to make the Big Mac sauce. Refrigerate until needed.
- In a medium skillet, cook and crumble ground beef and half of the diced yellow onion until the beef is thoroughly cooked and onions are soft. Season with salt and pepper to taste. Drain any excess grease if needed. Transfer the beef to a bowl.
- Lay the soft taco size tortillas on a clean surface. On each tortilla, add shredded lettuce, sliced dill pickles, cooked beef mixture, the remaining diced onions, shredded cheddar cheese, and the prepared Big Mac sauce.
- Fold the tortillas to form wraps and serve.
For a vegetarian option, substitute the ground beef with plant-based meat alternatives.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Calories: 550 | Servings: 4
Garlic Parmesan Roasted Brussels Sprouts
Transform Brussels sprouts into a crave-worthy summer recipe side dish with this simple roasting method. The combination of garlic, parmesan cheese, and crispy breadcrumbs creates a flavorful coating that caramelizes beautifully in the oven. Even Brussels sprouts skeptics will be won over by these crispy, savory bites.
Ingredients
- 1 lb (500g) Brussels sprouts
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1/3 cup (30g) parmesan, finely grated
- ⅓ cup panko breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the brussels sprouts by trimming the base, cutting them in half, and removing any loose outer leaves.
- Place the brussels sprouts in a bowl, drizzle with olive oil, and gently toss to coat.
- Sprinkle garlic, salt, pepper, parmesan, and breadcrumbs over the brussels sprouts.
- Toss everything together until the brussels sprouts are evenly coated, then spread them out on a baking tray with the cut side facing down.
- Roast in the oven for 20 minutes, then flip the brussels sprouts and roast for an additional 10 minutes, or until the outer leaves are crispy and golden brown.
- Transfer the roasted brussels sprouts to a warm serving bowl. Scrape any loose parmesan breadcrumbs from the tray and sprinkle them over the brussels sprouts before serving.
For extra flavor, you can add a sprinkle of lemon zest or a dash of balsamic vinegar before serving.
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Calories: 150 | Servings: 4
Roasted Carrots with Whipped Ricotta & Chili Butter
Elevate simple carrots into an elegant summer side dish with this restaurant-worthy recipe. Sweet roasted carrots are paired with creamy whipped ricotta and finished with a drizzle of spicy chili butter. The combination of flavors and textures creates a sophisticated dish that’s surprisingly easy to prepare and perfect for summer entertaining.
Ingredients
- 2 bunches carrots, tops trimmed and cleaned
- 2 tablespoons extra-virgin olive oil
- Kosher salt as needed
- Freshly ground black pepper as needed
- 6 tablespoons unsalted butter, cut into ½” cubes
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon paprika
- 1 cup whole milk ricotta cheese
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 400ºF (200ºC). If the carrots are large, cut them in half lengthwise. Place the carrots on a sheet pan in a single layer, drizzle with olive oil, and season with salt and pepper. Roast the carrots until tender and slightly browned, around 25 minutes.
- In a small saucepan over medium heat, melt the butter. Add the crushed red pepper flakes and paprika, then reduce the heat to medium-low. Simmer until the butter is fragrant, about 1 minute.
- Strain the butter through a fine mesh strainer and set it aside.
- In a food processor or mixing bowl, combine the ricotta and maple syrup. Blend until smooth, about 1 minute.
- Spread the ricotta on a serving dish, arrange the roasted carrots on top. Drizzle the chili butter over the carrots and finish with a sprinkle of salt and pepper. Serve warm.
For an extra kick, add a squeeze of fresh lemon juice to the chili butter before drizzling over the carrots.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Calories: 220 | Servings: 4
Embrace the Flavors of Summer Recipes
These 10 recipes showcase the versatility and vibrancy of summer cooking. From hearty mains to fresh sides and sweet treats, there’s something for every occasion and palate. As the temperatures rise, let these dishes bring sunshine to your table and joy to your summer gatherings. Which recipe will you try first?