Today I am sharing some of my best summertime recipes. These are recipes that I am either always asked to bring, or have people ask me for my recipe the most. You could make them any time of the year, of course, but they just feel more summery to me.
Before we dive-in, I want to explain a little something about my approach to cooking. I don’t measure out everything and keep meticulous track. Cooking is an art, and once you have a few basic skills, it is all about experimenting and understanding your personal tastes. So not every recipe will have exact measures. Feel free to experiment as much as you want. You can even share how it went in the comments.
No Mayo Coleslaw
This is a recipe that gets devoured at cookouts. I have people asking me for the recipe nearly every time I bring it. Since there isn’t any mayonnaise, you don’t have to worry as much about it sitting out in the summer heat. Not that it will last long enough for that to be a problem.
Dressing
- One or two cloves of garlic, minced fine
- One hot chile, like serrano or cayenne, fine dice. Remove seeds and internal ribs to reduce heat.
- 1 – 2 Tablespoons Dijon Mustard
- 1 – 2 Tablespoons Vinegar (your choice. I like apple cider.)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 cup oil (your choice. I prefer avocado or REAL olive oil.)
Start by adding the mustard and vinegar to a bowl. Give that a whisk to combine. Then while whisking constantly, slowly pour the oil in a thin stream into the bowl. You should wind up with a beautiful emulsion we call dressing. Add all the other ingredients, stir together and set aside.
Slaw
- 6 cups of cabbage, shredded or thinly sliced
- One or Two carrots, grated
- 1/2 to one whole bell pepper, diced
- I bunch green onions, thinly sliced
- 2 Tablespoons Parsley, finely chopped
Add all slaw ingredients together in a large bowl, toss to combine. Pour dressing over and toss to coat. Tastes better if you let it sit for about an hour before serving.
There are many ways to change this slaw up to suit your personal tastes. Sometimes I add grated or sliced radish, or red onions instead of green. I have used red cabbage as well. Swapping the vinegar is a fun way to change the flavor, try balsamic or red wine.
Homemade Ranch Dip
This is a staple in my household. The kids love it. Their friends love it. This isn’t so much a recipe as a list of ingredients. You can really customize the flavors to make it your favorite. I usually make this by the quart.
Ingredients
- Sour Cream
- Mayonnaise
- Heavy Cream or Buttermilk
- Lemon juice or vinegar
- Salt
- Black Pepper
- Garlic, fresh or powder
- Onion, fresh or powder
- Dill, fresh or dried
- Parsley, fresh or dried
- Chives, fresh or dried
- Paprika
Instructions
The base of this dip is sour cream and mayonnaise. I like around a 3:1 ratio of sour cream to mayo. You can adjust this to suit your own tastes. Mix them together in a bowl, or mason jar.
I like a little acidity to balance all that creaminess. I will use either lemon juice or apple cider vinegar. I suggest starting with a small amount, like a teaspoon, and then tasting. If you think it needs more of that tang, add another teaspoon, taste again. This is the beauty of no recipe cooking. It makes you listen to your palate. When you like what you’ve got, stop!
Now it’s time to add the herbs, spices, salt and pepper. I use what I have on hand. Sometimes it is all dried ingredients, sometimes all fresh, sometimes a mix of both. All are good. The important thing to remember is that dried herbs and spices are more potent than their fresh counterparts. I would start with a small amount of dried herbs and spices, maybe 1/2 a teaspoon of each. Mix it all in and give it a taste. Think about what it is missing. Maybe the sweetness of dill? The pungency of garlic? The cool flavor of parsley? The earthiness of paprika? Add a little more of what you think is lacking, and taste again. Repeat this process until you like the flavor. Don’t add more than necessary, stop yourself once it tastes good enough.
Now you noticed I included heavy cream or buttermilk. I use this to thin out the dip if I want to make it more of a dressing. Heavy cream is rather neutral in flavor and will keep things on the creamy side. Buttermilk has that wonderful tang. Add a little at a time, if using, until you get to the consistency you like. Store covered in the refrigerator. It should last for a few weeks. Always check it for any mold or off smell. When in doubt, throw it out!
Fresh Salsa
Who doesn’t love the vibrant, crisp flavors of fresh salsa? It pairs well with almost everything, from your morning eggs, to tacos, to seafood, to pork rinds! This recipe is simple, and comes together quickly if you use a blender. I suggest chopping everything by hand if you want the best presentation. Make this and bring a bag of tortilla chips or pork rinds to your next summer party. It will disappear!
Ingredients
- One onion, diced. If you are using the blender, just cut it into chunks.
- 2 -3 cloves garlic, minced. Just leave them whole if blending.
- 2 – 3 Jalapenos, diced fine. Cut them into chunks if blending. Remove seeds and veins to r educe heat.
- 2-3 Serrano Peppers. Same as for Jalapenos.
- One Bunch Cilantro, finely chopped. Rough chop if blending.
- One Teaspoon salt
- Juice of 4 Limes
Instructions
If chopping all ingredients: Add everything to a bowl. Stir to combine. Test for salt. Store in a sealed container in refrigerator. Should be good for about a week.
If blending: Place all ingredients in your blender and blend until everything is combined and rather homogeneous. Store in sealed containers in refrigerator. Should last about a week. It will separate and need stirred before serving. Blending it will make it way more liquid-y, like the salsa at a restaurant.
Guacamole
Another insta-hit at parties. The cool, creamy, spicy nature of this guacamole goes great with chips, pork rinds, tacos, burgers, eggs, fish, you name it! A lot of people have told me they are amazed that I went through all the trouble of making it. My secret is that it really is not difficult to make at all. You only need a knife, a bowl, a potato masher, and a few minutes of taking out those pent-up aggressions!
Ingredients
- 6 Ripe Avocados
- 2 Tomatoes
- 4 Limes
- 2 – 3 Jalapenos
- 2 – 3 Serrano Peppers
- 1 Onion, half if large
- 1 Bunch Cilantro
- 1 Teaspoon Salt
Instructions
Slice avocados and remove pits. Scoop out flesh with a spoon and add to large bowl. Dice the tomatoes, onion, cilantro, and peppers. Remember to remove the seeds and veins from the peppers if you want less heat. Add all of it to the bowl. Add your salt and lime juice. Grab your masher and mash everything until smooth. Taste for salt and serve. Store in a sealed container in the refrigerator. It should last for about a week.
You can also roast the peppers or tomatoes ahead of time if you like that roasted flavor. If your guac turns a little brown on the top, just stir it in. I like to put a little extra lime juice on the top of I know I am storing it for a bit.
The next couple of recipes I have are great for when you want to bring something, but want it to be a little unusual, or more of a snack-y type thing.
Buttery Rosemary Mixed Nuts
This one is so simple, yet delicious. Great when you’re having drinks and playing cards or watching the game. They pair equally well with beer or cocktails. If you can manage it, serve them warm. There is something magical about the sensory experience.
Ingredients
- One Container Mixed Nuts
- Fresh Rosemary. Really makes all the difference, don’t use dried here.
- One Stick Unsalted Butter
- Black Pepper
Instructions
Pull the leaves off of a sprig or two of rosemary and chop them fine. Heat a large skillet over medium heat. Melt the stick of butter, add the rosemary and cook until fragrant. Add your nuts and black pepper. Stir to coat the nuts with the butter. Continue stirring until the nuts begin to brown. Take off heat and serve.
If you are using unsalted nuts, you can use either salted butter, or just add salt to taste. Or none at all if that is your preference!
Chocolate Bacon Popcorn
Yeah, you read that right. The triumvirate: Chocolate, Bacon, and Popcorn all together. Don’t use microwave popcorn for this, or ever again actually. That stuff is terrible for you! Learn to pop your own. If you want a tutorial, leave a comment and let me know.
This has been my go-to snack for many parties. Although I don’t recommend ever cooking while inebriated, I have made this while intoxicated. Perhaps more than once. It is that easy, and delicious. Intoxication not required for enjoyment, but it is a popular snack at those kinds of parties. Since I remember this recipe through a less than sober lens, amounts matter even less than normal. Please don’t be as stupid as I am, make this while sober.
Ingredients
- Popped Popcorn. The amount depends on how many people you are feeding.
- Bacon. One standard pack. Diced and fried. Keep it in its grease.
- One stick of butter, melted. You can melt it with the bacon bits pan if you want.
- Dark Chocolate Chips. Probably about one cup, melted.
Instructions
Add the popcorn, bacon bits with grease, and melted butter in a large bowl and mix to combine. You probably are not going to need salt. Drizzle the melted chocolate over the top. Mix gently to cover some of the popcorn. Serve it and let your fingers be coated in chocolatey bacon goodness.
Other variations: ditch the chocolate all together. Add some blue cheese crumbles instead. Or melt chocolate and peanut butter chips. The sky is just about the limit here.
And there you have it! Some of my best, crowd-pleasing summery recipes! I hope you have as much success with them as I have. As always, please reach out to me in the comments if you have any questions, or just to let me know if you tried any of my recipes. Thanks for being a part of this community!