Summertime in Florida is in full swing and with all the summer activities seniors can do, one of those is to cook delicious food without heating up the kitchen.
If you live in Florida you know it’s just too darn hot to cook anything!
What do you do?
Here are some recipes that are perfect to help beat the summer heat!
How about a wonderful salad, here’s an easy broccoli crunch salad; the best part is . . . NO HEAT REQUIRED!
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BROCCOLI CRUNCH SALAD
For the dressing:
⅔ cup mayonnaise
1 ½ tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 garlic clove, minced (optional)
½ teaspoon superfine sugar (granulated is fine)
½ teaspoon salt
¼ teaspoon cracked black pepper
For the salad:
2 heads broccoli, cut into bite-sized florets you can also trim, peel and cube the stems or reserve for another use at another time
5 rashers cooked bacon, chopped
½ cup chopped and dry roasted cashews
⅓ cup Zante currants
¼ cup diced red onions, optional
1 green onion, thinly sliced
- Place all dressing ingredients into a small mixing bowl and whisk together.
- Place broccoli florets into a large mixing bowl and top with dressing. Fold together until fully combined.
- Add remaining ingredients and fold together. Adjust seasonings. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.
4. Give salad a good toss before serving.
Doesn’t that sound real good?
Please if you make it, bring some by our office so I can test it out for you and make sure you did it correctly!!
Let’s get some & have some Hawaiian-style crispy garlic butter shrimp!
HAWAIIAN STYLE CRISPY GARLIC BUTTER SHRIMP
1 cup flour
3 tablespoons smoked paprika, divided
1 tablespoon garlic powder
2 teaspoons cumin
1 teaspoon onion powder
24 jumbo shrimp, deveined and cleaned with shells and tails intact swimming legs removed, optional
4 tablespoons vegetable oil, divided
4 tablespoons salted butter
5 garlic cloves, minced
2 green onion, thinly sliced
salt and pepper to taste
2 cups chopped pineapple for serving
4 cups steamed white rice for serving
- In a shallow bowl combine flour, 2 tablespoons paprika, garlic powder, cumin, and onion powder and whisk together.
- Lightly season shrimp with salt and pepper on both sides. Carefully dredge each shrimp in flour mixture until fully coated. Shake off any excess coating so each shrimp is only covered in a thin layer of flour mixture.
- Place shrimp onto a baking sheet lined with a cooling rack.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil.
- Add half shrimp into the hot skillet and pan-fry for about 2 minutes on each side.
- Transfer back onto the cooling rack, add remaining oil to the skillet and repeat with remaining shrimp.
- Once all shrimp has been pan-fried and placed back onto the cooling rack, clean the skillet.
- Place cleaned skillet back over medium-high heat and melt butter. Add remaining tablespoon paprika and garlic to melted butter and saute for 30 seconds. Add all shrimp back to the skillet and toss together until all shrimp is well coated. Saute for 2 to 4 minutes or until all shrimp has just cooked through. Lightly season with salt and pepper.
- To serve: Place a bed of rice onto a plate or platter with some bite-sized chunks of pineapple. Pour crispy, garlic-butter shrimp and any excess butter over rice and pineapple and finish with green onions. Serve.
Here’s another great salad for the vegetarians out there:
ULTIMATE CAPRESE SALAD
1 pint mixed cherry tomatoes, halved
7 tablespoons (or more) extra-virgin olive oil, divided
Flaky sea salt
2 pounds mixed medium and large tomatoes, cut into thin slices and/or wedges
8 ounces mozzarella, room temperature, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted country bread (for serving)
- Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
- Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand for 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
- Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
Now that you have all the recipes, please make them and drop some by the office for the taste tester.
I’m ALWAYS happy to accommodate and help out in any way I possibly can. See you soon!!