Cool Meals For Hot Days

August 21, 2010 at 10:45 pm | Posted in Uncategorized | 15 Comments
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It’s been hot in Denver. OK, everyone in unison, Johnny Carson style “how hot is it?“. 

“It’s hotter than Billy Heck”. I have no idea what that means, it’s just something my mom says. Kind of like that saying my friend Vickie uses, “Drunker than Cooter Brown”. 

It’s so hot that Billy Heck doesn’t even want to get drunker than Cooter Brown and drinks iced tea instead. Our poor air conditioner runs practically non-stop to keep the house a decent temperature.

It’s so hot that even I haven’t done much cooking. But it’s a dry heat.  Well, so is my oven, so I’ve not turned it on.

So here’s just a few things I’ve tinkered around with in the kitchen over the last week.

This is one of my favorite little snacks and ended up being our dinner one evening. Simply purchase a chunk of your favorite smoked salmon, slice up some good quality cheddar cheese, lay out a couple of varieties of crackers, mix up some horseradish cream sauce and you’ve got a flavor packed combination. 

You’ll always find a package of Naan bread in my freezer, After thawing,  I topped it with some chopped fresh tomatoes, chopped pepperoncini, crumbled goat cheese, fresh slivers of basil and some sliced oil packed sun-dried tomatoes. I suppose I could have put it out on the driveway to cook,  but opted to turn on the broiler briefly to get everything nice and toasty.

Served alongside the horseradish smeared cracker, cheese and salmon I was in snack heaven.

A note about that cheddar cheese I used for the salmon snack. This Tillamook Vintage Aged White Cheddar is in my humble opinion delicious. If you ever run across it, grab a package. It goes perfectly with one of my favorite snacks, cheddar cheese with apples.

One evening was this fabulous Mark Bittman scallop and plum ceviche.  Delicious, simple, fresh and appreciated the lime juice cooking the scallops rather than heat.  Love his suggestion of tarragon and the only heat required here is a splash of cayenne pepper.    Take a look at his video for the recipe.

One morning, I boiled up some tomato flavored pasta. Meanwhile, I placed some slivered yellow bell pepper, chopped onion, pepperoni, broccoli and some black olives in a bowl. Drained the pasta and while it was still piping hot poured it into the bowl.  Tossed it good, covered and placed it in the refrigerator. That evening we had cold pasta salad topped with some grated parmesan.

Snack Food…

It’s What’s Been For Dinner.



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  1. I think that apple slicer is neat! Also I love naan.

    I was in Denver just last week passing through so I may have missed the hot weather. I love Colorado!

    • I love that apple slicer. It’s Pampered Chef. Christine, it was cooler last week, in the 80’s. Thanks for stopping by and the comment.

  2. Looks to me like you’ve been eating excellent meals without much cooking. Your pictures are very good.

  3. Who the heck is Billy Heck? lol

    Its been hot here too, so I just keep firing up the grills outside. Like you, I don’t think our oven has been on in over a week.

    • I’ll have to ask my mom who the heck Billy Heck is, it’s her doggone goofy saying. 🙂

  4. What a delicious assortment of great foods for hot weather. I agree with you about Tillamook Vintage White Cheddar. It’s our favorite. And naan bread is such a easy and tasty base for a pizza. I would be happy with any of these suggestions for dinner.

    • Thanks Cathy! We did a side trip out of wine country and did visit Tillamook when we were out there. So glad we did and what wonderful ice cream they have!

  5. I’m sorry to say that at this point I’d trade places with you. I know you’re not liking the heat, but I’m sitting here in Seattle enduring crummy, raining weather. We need to share. I’ll take some of your heat, and you can have some of my rain.

    From the looks of it, you’re eating well, heat or not. Mouthwatering dishes you’ve made!

    • Kristie, I’ll trade you for a week! 😉

  6. Love the salmon plate and the great tip on Tillamook white cheddar (we always get the Tillamook extra sharp – it’s good, too). Also can’t leave out the scallop and plum ceviche – that sounds really refreshing. We don’t have a/c up here since the nights get so cold, but the hot afternoons are taken outdoors on the shady patio. We eat like this all through July and part of August, because the oven is a no-no.

    One last thing. I googled Billy Heck and he is hot. 😀

    • And he’s probably going to wonder about all the foodies checking out his site. LMAO!

    • LOLOL – I googled Billy Heck and got the same guy! TOOOOOOOOOO funny.

  7. You are cooking like I am lately–low effort but lots of flavor. 😉

  8. That’s a delicious assortment of minimumprep food. I must get me one of those apple slicer/corer.

  9. don’t you just love crazy sayings like that. Who knows where they came from?

    It is so hot and humid here right now…I want all of this refreshing food.

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