I love shrimp any way it comes. Not only is it delicious, it’s so fast to cook! On a hot summer day, shrimp is a great option for supper because the oven will only need to be on a short amount of time!
I recently posted about making Honey-Drizzled Shrimp Tacos for our supper. I was attempting to replicate a recipe we’d enjoyed while on our recent vacation. My version was a little lighter, since I roasted the shrimp instead of frying it. I also skipped the extra aoli sauce. The results were still delicious! Here’s how I made our tacos:
I love Summer for so many reasons, but as you will see in my post today, I love the freshness that it brings in so many ways!
Fresh peaches!! Oh, how i love them! I was able to can 12 jars to enjoy during the winter months. You can find the method I use for canning in this post. You can make an incredible Peach Dump Cake with canned peaches (fresh or store bought)! Find the recipe here.
It’s going to be in the 90’s here all week! Ice cream would be a good option every day, but in the desire to keep it healthier, I made some Strawberry Coconut Yogurt Popsicles. They are cold, fruity and just sweet enough for a hot summer day!
Blending everything in the food processor made them smooth snd creamy with a little texture due to the sweet coconut addition. .
Last week while I was visiting my parents, my mom mentioned that she wanted to make up a recipe she’d found for Strawberry Preserves that uses no pectin. It’s a cooked jam and then it’s sealed with wax for preservation. She had saved the Oui Yogurt jars that are the perfect size for jams. She had a good plan and was excited about executing it! My sister sent her some lovely berries that were so flavorful and fresh.
Oh, how I have loved having all the fresh tomatoes this summer! There are a few things I crave when I know a fresh tomato is in the house; one is a BLT on sour dough bread. I took care of that craving a couple weeks ago. Another yummy dish is a Kentucky Hot Brown. If you’ve never had one, think of it as a BLT with turkey slices and cheese sauce added. It is heavenly! As you can imagine, however, it is a little on the fattening side.
~Enter Cooking Light… They have a lightened up version of this yummy Kentucky favorite, and it’s just as good as the more fattening version. Okay, even if you don’t have fresh tomatoes lying around, go buy a tomato somewhere and make this for supper! I had roasted a turkey breast a couple weeks ago and stored slices in the freezer marked, “Turkey Breast slices for Hot Browns.” So, this recipe was in the back of my head for a few weeks!
Sauce:
1 1/2 tablespoons butter 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon paprika 1/8 teaspoon black pepper 1 cup 2% reduced-fat milk 1/2 cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese 1/2 teaspoon Worcestershire sauce 1/8 teaspoon dry mustard
To prepare sauce, melt butter in a saucepan over medium heat; stir in flour, salt, paprika, and pepper. Cook the mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm.
Arrange toast on a large baking sheet. Arrange turkey evenly over toast. Drizzle sauce evenly over turkey; top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan. Broil for 7 minutes or until thoroughly heated and lightly browned. Serve immediately.
Kentucky Hot Brown
If you need a couple recipe suggestions for fresh tomatoes, here’s a recipe using Cherry Tomatoes. This ravioli is so delicious! Of course you can’t beat a good ol’ Tomato Sandwich on white bread, spread with mayo and Cheddar cheese slice! What is your favorite way to eat fresh tomatoes?
