Keep it simple when cooking in the hot weather

Hot, hot, hot! No one wants to cook in the heat. Thankfully, our kitchen is nice and cool. We really appreciate our new air conditioner, as we went many years without. Now we are still baking and cooking up a storm, but the chefs aren’t melting.

For cooking at home – inside or out – a simple menu is best. The light, fresh flavours from our “Taco Tuesday” came to mind. Roast pulled chicken, tossed with peppers, herbs and olive oil on a corn tortilla.

Cool down with a brownie fudge lasagna with vanilla ice cream: a sweet, tasty treat for a hot summer day. The great thing about this dessert is it can stay in the freezer and be on deck for those impromptu barbecues. Happy cooking.

Chicken Tostada

 

2 chicken breasts, pulled apart

1/4 red and green peppers, each julienned

1/8 red onion sliced

3 tbsp chopped parsley or cilantro

1 clove garlic

1 thumb ginger, grated

1/2 lemon, squeezed

3 tbsp olive oil

1/4 tsp sambal oelek

1/4 golden pineapple, diced

8 cherry tomatoes, cut in half

Salt and pepper to taste

1 cup cheddar

Corn tortillas or flour tortilla

In bowl place all ingredients and toss;

Place corn tortillas on a cookie sheet and top with the chicken mixture; top with cheddar, bake in oven at 375 F until the cheese has melted and the tortillas are crisp (This step can also be done in a BBQ set on low.);

Serve with salsa and sour cream if desired.

Ice Cream Lasagna

 

9×13 pan of your favourite brownie, baked

1/2 litre vanilla ice cream

Ganache

 

6 oz chocolate

1/4 cup whipping cream

1 tbsp butter

Strawberry jam

Melt chocolate, cream and butter in glass measuring cup in the microwave; allow to cool to room temperature;

Cut pan of brownies to fit a loaf pan. Line loaf pan with cellophane with large amount hanging over the edge. Lay first piece of brownie in the lined loaf pan;

Drizzle chocolate and spread over softened ice cream. Place another brownie, spread with jam, chocolate drizzle and ice cream. Cover over with the brownie;

Wrap plastic over the top of the brownie and place in freezer for 3 hours;

When ready to serve, allow to soften slightly and cut through with a hot knife. Drizzle with chocolate.

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