I hope you’ve been enjoying your summer!
We’ve got a roundup of awesome summer recipes from myself and the bluebird chic ambassadors–so if you’ve been looking for a new summer treat, we’ve got you covered!
DISCLAIMER: Some of these recipes may look TOO GOOD NOT TO TRY!
Sausage, Zucchini, Tomato Frittata
From Maryam Salassi of Hi + Hello Photo
What you’ll need:
- 1 pound pork sausage (I made my own by mixing 1 pound of ground pork with 1tbsp cinnamon and 1 tbsp rubbed sage with a dash of salt and pepper)
- 1 Zucchini, sliced about 1/4 inch thick
- 2 Tomatoes, sliced
- 12 large eggs, slightly beaten with a bit of salt and pepper, and garlic powder
Instructions:
- Preheat the oven to 350 degrees F.
- Gather your ingredients, then brown the sausage in an ovenproof skillet.
- When the sausage starts to get crispy, pour over the eggs and use your spatula to mix the eggs and sausage.
- Once the eggs start to set, after about 4 minutes, layer on the zucchini and tomatoes, alternating between the two as you make a circle.
- Transfer the skillet to the oven and bake about 25 minutes until the center is firm.
Maryam says,
In summer I love to make frittatas to pair with salads for a light lunch or dinner when the weather heats up. This one was fairly simple to make and got a thumbs up from my husband AND my six-year-old! I love to serve this with a salad. For a simple salad that gets rave reviews, start with a bag of romaine lettuce and add crumbled goat cheese, pistachios, avocado and toss with a homemade dressing.
Strawberry Pecan Pretzel Salad
From Melissa of Melissa Klein Photography
Website | Instagram | Facebook
What you’ll need:
- 1 cup pretzels, crushed
- 1/2 cup pecans, chopped
- 3/4 cup brown sugar
- 3/4 cup butter, melted
- 2 cups strawberries, diced
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 8 oz whipped topping
Instructions:
Melissa says,
This is a fantastic and EASY recipe that I originally found on The Gunny Sack. It’s always a hit and perfect for summer get-togethers. In fact this in-process shot is all I managed to snap before my family ate it all!
Lemon-Limeade + Raspberry Lemondae
From Marie-Pierre of Pretty Please
What You’ll Need:
- 8 limes
- 6 lemons
- 8 cups water
- 1 3/4 cups sugar
Raspberry Lemonade:
- 1 1/4 cups sugar
- 400g. frozen raspberries
- 11 lemons
- 11 1/4 cups water
Instructions:
Lemon- Lime:
- In a small saucepan, mix 1 cup of water and 1 3/4 sugar.
- Bring to boil and stir until the sugar dissolves.
- Let cool down to room temperature and then refrigerate until it’s cold.
- Juice 6 lemons and 8 limes and add the cold syrup and 7 additional cups of cold water.
- Stir.
- Add some lemon and lime slices to your lemonade.
- In a small saucepan, mix 1 1/4 cups of water with 1 1/4 cups sugar
- Bring to boil while stirring.
- Let cool down to room temperature and then refrigerate until cold.
- In a blender, mix 400g frozen raspberries with the juice of 11 lemons.
- Add water as needed.
- Add the syrup and the rest of the water and stir.
Marie-Pierre says,
These two lemonade alternatives were the perfect refreshments for my daughter’s “golden birthday” celebration. We served them in glass jars with gold straws to match our party theme.
Easy Summer Eaton Mess
From Anna of Anna Bowkis Photography
Website | Instagram | Facebook
What you’ll need:
- 3 large egg whites
- 7/8 c of golden castor sugar
- mixed berries
- double cream or mascarpone
- fresh mint
- icing sugar to dust
Instructions:
- Pre heat oven to 150c
- For the meringue place the egg whites in a large clean bowl and whisk them until they form stiff peaks (it’s very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
- Now start to whisk in the 175g sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 20 cm in diameter.
- Using the tip of a skewer, make little swirls in the meringue. Pop it in the oven, then immediately turn down the heat to 140°C , gas mark 1 and leave it for 1 hour.
- Then turn the heat right off but leave the Pavlova inside the oven until it’s completely cold
- In the meantime prepare your fruit, I like to use raspberries, blueberries and strawberries. English strawberries are the sweetest strawberries you can find. Why not take the kids and go strawberry and fruit picking!
- Once the meringue has completely cooled, grab your serving dish and break the meringue into large chunks.
- Place the mixed fruit on top and add large dollops of cream.
- Finish of with a sprinkling of icing sugar and some mint leaves !
Anna says,
I like to serve mine with a glass of sparkling wine topped with a raspberry and mint leaf!
Juicy Grilled Beef Burger
From Leah Farquharson of Bluebird Chic
What you’ll need:
- 2 pounds 85% lean grass fed organic beef
- 1/3 c. finely diced sweet onion
- 1 tsp. granulated garlic
- 1-1/2 tsp. worcestershire sauce
- 1 tsp. low sodium soy sauce
- 1 tsp. A1 steak sauce
- 1-1/4 tsp. fine sea salt
Instructions:
- Combine all of the ingredients in a stainless steel mixing bowl and knead them together until everything is completely combined.
- Form into 6-8 burgers and place them in a glass baking dish or tray.
- Marinate in the refrigerator for 4-6 hours.
- Prepare and heat your grill and cook through, making sure not to overcook them.
- Serve on bakery buns with slices of sharp aged cheddar cheese, lettuce, tomato, and bread and butter pickles.
Leah says,
Our family is completely smitten with grilling. We consider it a few moments to slow down and transition from our work and school day into our evening chill time together. Actually, since we live in the Miami area, we get to grill all year round, but we won’t tease you with that. Instead I’ll get on with sharing our favorite recipe for juicy beef burgers.
Watermelon + Cucumber Smoothie
From Kim Hoover of Apple of Our Eye Photography
Website | Instagram | Facebook
What you’ll need:
- 1 English cucumber, peeled and chopped
- 1/2 cup low-fat plain yogurt
- 2 tablespoon honey
- 1/2 seedless watermelon, cubed (frozen or not)
- 1 tablespoon lime juice (optional)
Instructions:
- Add the cucumber, yogurt, honey, some of the watermelon and lime juice (optional) into the blender and blend until smooth.
- You may need to turn off the blender occasionally to push the larger pieces back down with a large spoon, and slowly add the remaining watermelon to help consistency.
- Garnish with any remaining cucumber and watermelon slices and serve.
Kim says,
Ever buy a watermelon for the family and only end up using half of it? Why not cube it, freeze it and use it for later? Here’s a perfect (healthy) refreshing summer recipe to cool off with and use up that remaining half of watermelon. The best part? The kids love it!
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