We’re entertaining friends this weekend and will be busy before they arrive, so I don’t have a lot of prep time to get ready. What’s the perfect summer meal that’s super easy and doesn’t require lots of time in the kitchen? Here’s my solution:
(Adapted from Better Homes and Gardens)
 |
| Photo Credit: Cate Bogue |
1 8-oz. pkg. cream cheese, softened (I always use low or non-fat here)
1 TBSP lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus (which is one container of Sabra hummus)
1 cup chopped cucumber (I use hothouse or English – tastes so much better)
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (buy fresh and crumble it yourself)
1/3 cup sliced green onions
Pita chips, bagel chips and/or multigrain tortilla chips
 |
| Photo Credit: Cate Bogue |
In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish.
Evenly spread hummus on cream cheese layer.
 |
| Photo Credit: Cate Bogue |
Top with cucumber, tomato, olives, feta cheese, and green onions.
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.
Makes about 2-1/2 cups dip.
 |
| Photo Credit: Cate Bogue |
One of the great things about this meal is that you can place your pot directly on the grill and not heat up your kitchen. And I use peeled shrimp here, just because it’s so much easier to eat. But some feel that you lose flavor by doing it this way, so if you prefer, cook them with the shells on.
1 bag Crab Boil
1 TBSP Old Bay seasoning, or to taste
3 pounds new potatoes
2 (16 ounce) packages cooked kielbasa, turkey or andouille sausage, cut into 1 inch pieces (I like to cut and then brown the sausage prior to adding to the pot)
8 ears fresh corn, husks and silks removed, broken in half, if desired
4 pounds whole king crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined
2 bottles of beer
1-2 lemons, quartered
A few dashes of Tabasco (or hot sauce of choice), if desired
 |
| Photo Credit: Cate Bogue |
I’m actually browning turkey sausage AND andouille sausage as one of our group doesn’t eat pork. I’ll put the turkey smoked sausage IN the boil and serve the andouille on the side.
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
Heat a large pot of water along with 2 12 oz. bottles of beer over an outdoor cooker, or medium-high heat indoors. Add Crab Boil and Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10-12 minutes (make sure the potatoes are getting soft). Add the corn and crab; cook for another 5 minutes.
Then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a plate and some crab claw crackers and enjoy!
Some of our group enjoying our bounty of seafood! Working hard on those king crab claws!
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
1 package coleslaw mix
2 TBSP veganaise
1 TBSP lime juice
1 tsp salt
 |
| Photo Credit: Cate Bogue |
Mix all together just before serving – adjust veganaise, lime and salt to taste.
 |
| Photo Credit: Cate Bogue |
(Adapted from All Recipes)
 |
| (Photo Credit: AllRecipes) |
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
1 TBSP grated lime zest
 |
| Photo Credit: Cate Bogue |
You can make your own graham cracker crust for this pie, but Keebler makes a pretty good one.
 |
| Photo Credit: Cate Bogue |
Preheat oven to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 8-10 minutes, until pinhole bubbles burst on the surface of pie.
 |
| Photo Credit: Cate Bogue |
DO NOT BROWN! Let the pie rest 30 minutes. Chill pie thoroughly before serving. Serve topped with whipped cream (and lime slices as garnish if desired).
 |
| Photo Credit: Cate Bogue |
6 – 6 -12!
 |
| Photo Credit: Cate Bogue |
AND – the visit is centered around a golf tournament so I decided to put together a few “swag bags” for our guests! We’re in Atlanta, so most all of the items are from Georgia (or at least the South)!
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
Lastly, I’m fixing a breakfast casserole on Saturday morning that I had at my sister-in-law’s (Sarah’s) home recently. It’s super easy and was devoured in no time. She adapted it from Allrecipes.com.
THE DAY AFTER – BREAKFAST CASSEROLE
 |
| Photo Credit: All Recipes |
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella or monterey jack cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano
 |
| Photo Credit: Cate Bogue |
Place sausage in a large, deep skillet (unless using pre-cooked sausage). Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 325 degrees F. Lightly grease a 9×13 inch baking dish.
Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage.
 |
| Photo Credit: Cate Bogue |
In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
 |
| Photo Credit: Cate Bogue |
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
 |
| Photo Credit: Cate Bogue |