Summer Cooking

With the temperatures soaring in mid-summer we tend to lose our desire to cook big meals indoors. The barbecue becomes the center for summer cooking. This is a good thing as it gets my honey engaged in meal preparation and cooking. Something he has never really had a penchant for….but is willing to give it his best.

Below I share two great “no oven” summer delights to satisfy the whole family on a hot summer’s evening whether at the cottage, on your boat, exploring your province on your RV or just at home and looking for something easy and delicious.

MARINATED GRILLED CHICKEN

2 – 4 boneless chicken breasts or 4 – 8 boneless skinless chicken thighs (More if needed)

1/3 to 1/2 cup extra virgin olive oil

3 tbsp fresh squeezed lemon juice

3 tbsp Bragg’s Liquid Aminos or Soy sauce (your preference)

2 tbsp Balsamic Vinegar

1/4 cup coconut sugar (or brown sugar)

1 tbsp Worcestershire sauce

3 fresh garlic cloves, minced (you could use 1/2 tsp garlic powder but fresh garlic is better…in my opinion)

1 1/2 tsp Himalayan salt and 1 tsp black pepper

Mix all ingredients together . Pierce chicken with a fork. Pour in a large ziploc bag or glass storage container with lid. Add chicken and let marinate at least half and hour….I prefer to marinate them in the refrigerator all day.

Brush grill with oil before heating. Preheat grill and cook chicken as per your desired level….approximately 8 – 10 minutes per side.

Serve along side the delicious summer salad below.

Here is a “no cooking required” super easy to make, tasty summer salad using the fruits of the season. Serve it along side the marinated grilled chicken and you have a great summer night dinner.

BOCCONCINI, TOMATO AND PEACH ON ARUGULA (all of my ingredients are organic whenever possible)

3 summer ripe tomatoes (heirloom are a great option)

1 peach, pitted and cut into thin wedges

1 juicy plum, pitted and cut into wedges

6 – 8 slices of prosciutto, diced or torn into small pieces

6 handfuls of Arugula (or as much as you require for the number of guests)

1/2 cup fresh mint leaves, chopped

200 g. Bocconcini, coarsely chopped

1/4 cup extra virgin olive oil

2 tbsp of red wine vinegar

2 tsp honey

2 tsp Dijon mustard

Arrange tomato, peach, plum, prosciutto, arugula, mint and cheese on a serving platter or large bowl.

Combine oil, vinegar, honey and mustard in a jar. Shake vigorously. Season with salt and pepper as per your tastes. Drizzle over salad.

Serve.

Enjoy this super easy summer dinner out on your back deck, patio or porch. It is the perfect summer meal without turning your oven on.

Enjoy!

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