Food and I don't get along well when a camera is involved, so I have no pictures of what was one of the freshest, most refreshing, amazing light, cool summer meals I've made yet.
I'm not a chef. I can follow a recipe, and I get by on some pretty amazing standard meals, but I don't do much substituting, and I don't branch out a lot - after all, if I make a bad meal, we end up eating out, and we just don't have much extra cash for me to be throwing a ruined meal away and buying one somewhere else.
Chicken Salad. Sounds simple, is simple, and not something most people come running for. Let me explain why ours was so great:
Fresh Italian bread lightly toasted.
Fresh, home grown cucumbers picked that day sliced long-ways, lain gently on top of said toast.
Fresh chicken (not frozen), farm fresh eggs hard-boiled, home grown picked the day before fresh raw peas, and home grown picked the week before fresh carrots.
Add a little miracle whip, some salt and pepper, voila! A beautifully cool meal for a hot day.
I cooked the chicken in my Pampered Chef stoneware baker in the microwave. Sounds odd? It is, but it makes beautifully moist chicken in about 5 minutes, without heating up the house.
You boil some eggs (3 in our case).
You let the chicken and eggs cool - chop/shred the chicken, chop the eggs, chop the carrots, shell the peas, mix it all up.
Be prepared to have fresh watermelon outside that night - unless you decide there is no way you're setting out in 100 degree heat at 7:00 at night just so you can eat watermelon and watch your kids play in the pool (yes, we have watermelon for lunch today!).
Next culinary attempt? Avocado/Cucumber cold soup. It's my plan for Sunday.