Summer is a time to kick back, and enjoy your own backyard or garden, a campfire under a starlit night or relax in a lawn chair beside a lake. It is the season when many of us like to take a break.
Try the following menu and snack ideas as we roll into Canada’s birthday weekend.
Strawberry lemonade
My daughter served this to me for Mother’s Day. It was easy, refreshing and a sensational summer beverage. You could add some spirits if desired.
Read Also
Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
Mix a pitcher of lemonade. Add ice and fresh sliced strawberries and let sit for 10 minutes before pouring.
Chicken and mushroom foil packet dinner
This is a great way to cook while camping or at the cottage. There are fewer dishes to wash and the ingredients are readily available and easy to take along. It’s a nice menu alternative to burgers and hotdogs. Serve with a fresh green salad and dressing and your menu is complete.
- 1 10 fl oz. can condensed cream of mushroom soup 284 mL
- 3/4 c. hot water, divided 175 mL
- 1 pkg. Stove Top Stuffing Mix for Chicken 120 g
- 4 small boneless skinless chicken breasts, 1/2 inch thick 450 g
- 1 1/2 c. fresh mushrooms, washed and sliced 375mL
- 1 1/2 c. frozen peas 375 mL
- 1/4 c. chopped yellow pepper 60 mL
- fresh, finely chopped dill greens
Preheat the grill or oven to 350 F (180 C). If cooking over a campfire, allow time for the fire to burn down to red hot coals. Put packets on about two inches of coals, not in the fire itself.
Pre-cut four squares of heavy duty foiL and grease the bottom.
Note: If you do not have heavy duty foil, use a double layer of regular foil.
In a mixing bowl, whisk the soup with two tbsp. (30 mL) of the water until no lumps remain and set aside.
Mix the stuffing mix, add the remaining amount of water and place a spoonful in the middle of each foil piece. Then layer with the chicken, followed by the vegetables and top with the soup mix. Season and sprinkle with dill.
Join the foil edges on top of the food and loosely roll together to seal in the heat. Place packets on a baking pan and roast for 30 to 35 minutes or until chicken is done (170 F). When the food is fully cooked, remove from the heat and allow five minutes to cool. Open the pack and serve with cranberries. Makes four servings.
If you want to add a side to the above chicken dish, place eight washed potatoes on a large piece of heavy duty foil, drizzle some water, oil or butter over the top and season with salt, pepper and seasoning salt.
Shake around to cover all sides of the potatoes, fold the foil to seal and bake for 30 minutes or until potatoes are tender. This can be cooked on the baking sheet over the grill as well.
Garnish potatoes with bacon bits, fresh parsley, sour cream, shredded cheese or a dab of butter.
Here’s another chicken variation that will appeal to your taste buds with the same roasting instructions.
Taco chicken foil packets
- 4 small boneless skinless chicken breasts
- 4 tsp. taco seasoning mix
- 2 to 3 large red potatoes peeled and thinly sliced
- 1 c. shredded cheese of your choice 250 mL
- 1/2 c. salsa 125 mL
- sour cream
- green onion garnish
Place an equal amount of sliced potatoes on the centre of each of four greased sheets of heavy-duty foil, salt and pepper the potatoes if desired, top with a piece of chicken on each and sprinkle with taco seasoning. Top each foil pack with cheese and salsa. Close foil loosely and fold to seal. Bake at 350 F (180 C) for approximately 30 to 35 minutes. Garnish with green onion and or sour cream if desired. Serves four. Source: All main course dishes adapted from www.kraftcanada.com.
Strawberry cheesecake tarts
Red, fresh fruit makes this a great choice for Canada Day. You can substitute other seasonal fruit if desired.
Bake 24 (three inch) frozen tart shells as per package instructions and let cool.
In a mixing bowl, combine one package of softened cream cheese, one (300 mL) can of sweetened condensed milk, 1/3 c. (75 mL) lemon juice and one tbsp.(15 mL) vanilla.
Whip together until creamy. Place a spoonful into each tart shell. Cool for approximately two hours. Just before serving, quarter strawberries and place on top of the creamed mixture.
Snack food
Every beach party, picnic or backyard coffee break requires a treat. This baked good is a hit with my family. Although this recipe has been around for years, with my aunt Alma Copeland publishing it in the past, I recently reintroduced it as a protein boosting snack for my daughter. She combined this cookie with Greek yogurt.
Pulse puree
- 1 c. lentils 250 mL
- 2 1/2 c. water 625 mL
Wash dry pulses, place in a pot and cover with water. Bring to a boil and then simmer for 40 to 50 minutes. Drain, reserving stock. Blend pulses, adding only enough stock to make a puree similar to canned pumpkin. Makes 1 1/2 (375 mL) to two cups (500 mL). It freezes well.
Lentil oatmeal chocolate chippers
- 1 c. brown sugar 250 mL
- 3/4 c. butter or margarine 175 mL
- 1 egg
- 1 1/2 tsp. vanilla 7 mL
- 3/4 c. lentil puree 175 mL
- 1 1/2 c. flour 375 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. baking soda 5 mL
- 2 c. rolled oats 500 mL
- 1 1/2 c. dark chocolate chips 375 mL
- 1 c. chopped pecans, or nut of your choice 250 mL
Preheat the oven to 375 F (190 C) and grease a cookie sheet.
In a mixing bowl, cream the sugar and butter, add the egg and mix until blended. Add the vanilla and puree.
Combine the flour, salt and soda in a separate bowl. Add flour and mix one-third at a time to the creamed mixture. Then add the oats, chocolate chips and nuts. Drop by the spoonful onto the cookie sheet about an inch apart and flatten slightly with your hand or a fork. Bake for 12 to 15 minutes. Makes 36 cookies. Source: Discover The Pulse Potential by the Saskatchewan Pulse Crop Development Board.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
