McClanahan food column 6-20-24: These summer recipes are ready for hot weather

As the weather heats up for the official start of summer, it seems like a great time to try new and delicious recipes that are perfect for summer.

There are still a few strawberries, and now peaches are coming in as well as blackberries and other wonderful foods that are best during the summer.

I also included a couple of entrée recipes, and the rib recipe can be easily made when it is raining outside or just too hot to cook out.

Give these recipes a try for a family dinner or a carry-in meal with friends.

Strawberry Lemon Blondies

Strawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!

Blondies:

n 1 cup unsalted butter, at room temperature

n 3/4 cup sugar

n 1 large egg

n 1/4 cup fresh squeezed lemon juice

n 2 1/4 cups all-purpose flour

n 1/2 teaspoon baking powder

n 1/2 teaspoon salt

n 1 cup diced fresh strawberries

Glaze:

n 1 cup powdered sugar, sifted measure out your sugar before sifting

n 1 tablespoon strawberry puree

You’ll need about two large strawberries, instructions below

Lemon juice, about 1 tablespoon, or just enough to thin the glaze to a spreadable consistency

Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.

Cream the butter and sugar until fluffy. Beat in the egg. When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's okay.

Whisk together the flour, baking powder and salt, and add to the wet ingredients, mixing until no more dry flour is present. Gently fold in the diced strawberries. Spread the mixture into your pan and spread it out as evenly as possible. The dough is thick, so take your time. Use a large offset spatula for this job.

Bake for 30 to 35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't overbake these, or they will dry out. Let cool on a rack.

Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.

Spread the glaze over the cooled blondies. Let the glaze set before slicing.

Notes: If you don't want to bother with the strawberry puree for the icing, just use lemon juice. I don't recommend using strawberry jam because it would be too sweet combined with the sugar.

Do a little test before glazing your blondies. Spoon a bit of glaze on the blondies and see how it does; if it soaks right in, it is too thin, you can add more sugar. If it's too thick, you can thin it down with more puree or lemon juice.

For a variation, try this with diced rhubarb, blueberries or raspberries. You could also use a combination of strawberries and rhubarb.

Source: www.theviewfromgreatisland.com

Oven BBQ Country-Style Ribs

Oven BBQ Country-Style Ribs are coated with a spice rub, cooked low and slow and basted which keeps them moist and tender.

n 6 pounds pork shoulder country-style ribs boneless

n 2 tablespoons 4-1-1 seasoning, see below

n 2 tablespoons brown sugar

n 2 cups BBQ sauce homemade or commercially prepared, divided

Arrange ribs in a single layer on a large rimmed baking sheet.

Mix seasoning and brown sugar in a small bowl. Rub on all sides of ribs. Let ribs come to room temperature for about one hour.

Roast uncovered at 250 degrees for three hours.

Remove pan and drain juice. Brush 1 cup of BBQ on all sides of ribs. Return to oven, uncovered, (250 degrees) for one hour.

Remove ribs from oven and turn the oven on broil. Brush 1/2 the remaining sauce of one side of the ribs. Place the ribs under the broiler until the sauce is baked on and starts to slightly caramelize, about 5 minutes.

Remove pan from oven. Flip the ribs over and repeat.

4-1-1 Seasoning

n 4 parts Kosher salt to 1 part ground black pepper to 1 part garlic powder (not garlic salt). Mix well and use as an all-purpose seasoning mix for meats, poultry and roasted vegetables. Add to soups and stews.

n 4 tablespoons kosher salt

n 1 tablespoon garlic powder

n 1 tablespoon ground black pepper

Stir all ingredients together. Use as an all-purpose seasoning.

Source: www.syrupandbiscuits.com

Rhubarbecue

This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat.

n 1-1/2 teaspoons salt

n 1-1/2 teaspoons paprika

n 1 teaspoon coarsely ground pepper

n 3 to 4 pounds boneless country-style pork ribs

Sauce:

n 3 cups sliced fresh or frozen rhubarb (about 7 stalks)

n 2 cups fresh strawberries, halved

n 2 to 3 tablespoons olive oil

n 1 medium onion, chopped

n 1 cup packed brown sugar

n 3/4 cup ketchup

n 1/2 cup red wine vinegar

n 1/2 cup bourbon

n 1/4 cup reduced-sodium soy sauce

n 1/4 cup honey

n 2 tablespoons Worcestershire sauce

n 2 teaspoons garlic powder

n 1 teaspoon crushed red pepper flakes

n 1 teaspoon coarsely ground pepper

Preheat oven to 325 degrees. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.

In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, eight to 10 minutes. Drain; return to pan. Mash until blended.

In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.

Add onion to same pan; cook and stir until tender, four to six minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about two hours. Bake, uncovered, until sauce is slightly thickened, 30 to 35 minutes.

Source: www.tasteofhome.com

Strawberry Kale Salad

This fresh, zingy salad is super easy and tastes so delicious. The sliced strawberries and fresh mint give it an extra-summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch.

n 1/2 cup olive oil

n 1/3 cup cider vinegar

n 1 teaspoon honey

n 1/4 teaspoon salt

n 1/8 teaspoon pepper

n 1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)

n 2 cups sliced fresh strawberries

n 3/4-pound bacon strips, cooked and crumbled

n 1/4 cup minced fresh mint

n 1 cup crumbled feta cheese

n 1/4 cup slivered almonds, toasted

For dressing, whisk together first 5 ingredients.

To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.

Source: tasteofhome.com

Zucchini Onion Pie

During the summer season when zucchini are plentiful, this is a good and different way to use large amounts.

n 3 large eggs

n 1 cup grated Parmesan cheese

n 1/2 cup canola oil

n 1 tablespoon minced fresh parsley

n 1 garlic clove, minced

n 1/4 teaspoon salt

n 1/8 teaspoon pepper

n 3 cups sliced zucchini

n 1 cup biscuit/baking mix

n 1 small onion, chopped

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-inch deep-dish pie plate. Bake at 350 degrees for 25 to 35 minutes or until lightly browned.

Source: www.tasteofhome.com

Easy Strawberry Lemonade Freezer Pie

Three simple ingredients mixed together and spread into a graham cracker crust make magic while your freezer does all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like.

n 1 container (23.2 ounces) frozen sweetened sliced strawberries, thawed (2-1/2 cups thawed)

n 1 package (3.4 ounces) instant lemon pudding mix

n 1 carton (8 ounces) frozen whipped topping, thawed

n 1 graham cracker crust (9 inches)

n Optional: Additional whipped topping and fresh strawberries

In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about five minutes. Fold in whipped topping. Spread into crust.

Freeze at least eight hours or overnight. Let stand for five to 10 minutes before serving. If desired, serve with additional whipped topping and fresh strawberries.

Source: www.tasteofhome.com

World’s Best Kale Salad

n 1/2 cup olive oil

n 3 tablespoons lime juice

n 2 tablespoons honey

n 1/4 teaspoon salt

n 1/8 teaspoon pepper

n 1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)

n 1/2 cup sliced almonds, toasted

n 1/2 cup dried cranberries

n 1/2 cup shredded Parmesan cheese

n 1/2 cup crumbled blue cheese

In a small bowl, whisk the first five ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.

Source: www.tasteofhome.com

Blackberry Pretzel Dessert

This blackberry pretzel dessert is an easy and delicious version of the popular strawberry recipe. A delicious sweet and salty dessert the whole family will love.

Pretzel Crust:

n 2 1/2 cups coarsely crushed pretzels

n 2/3 cup brown sugar

n 2 tablespoon all-purpose flour

n 2 teaspoons vanilla extract

n 3/4 cup butter, melted

Blackberry Topping:

n 3 cups fresh blackberries

n 1/4 cup granulated sugar

n 1 tablespoon lemon juice

n 1 tablespoon cornstarch

Cream Cheese Mixture:

n 8 ounces cream cheese, room temperature

n 8 ounces extra creamy whipped topping, thawed

n 1 cup powdered sugar

Preheat the oven to 375 degrees and lightly spray a 9-inch-by-13-inch baking dish with a non-stick cooking spray.

Pretzel Crust: Using a food processor or a large plastic bag, add pretzels and crush into small pieces.

In a large bowl, add coarsely crushed pretzels, brown sugar, flour and vanilla. Stir. Melt butter and add to the pretzel mixture. Stir to combine.

Spread the pretzel mixture into the prepared baking dish. Press into an even layer, reserving 1/2 cup of the pretzel mixture to use for the topping.

Bake for 10 minutes then remove and let cool completely.

Blackberry Topping: In a medium saucepan, add blackberries, sugar, lemon juice and cornstarch. Stir. Heat over medium heat until the blackberries have thickened. Remove from heat and let cool.

Cream Cheese Mixture: In a medium bowl, using an electric mixer, beat cream cheese for two to three minutes until light and fluffy. Add powdered sugar and beat until combined. Next, add the whipped topping and mix just until combined.

Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over the pretzel layer. Spoon the blackberry filling on top of the cream cheese mixture. Sprinkle reserved pretzel mixture on top of the blackberry topping. Cover with plastic wrap or aluminum foil and refrigerate for four hours or overnight.

Source: www.greatgrubdelicioustreats.com

Peach and Burrata Salad

n 10 fresh raspberries

n 1/2 cup orange juice

n 1/3 cup extra virgin olive oil

n 3 tablespoons champagne vinegar

n 1/2 teaspoon grated orange zest

Salad:

n 3 medium peaches, halved

n 4 cups cubed ciabatta bread

n 1 tablespoon extra-virgin olive oil

n 1/4 teaspoon salt

n 6 cups fresh arugula

n 8 ounces burrata cheese, torn into bite-sized pieces

n 1/2 cup salted shelled pistachios

n 1/3 cup thinly sliced fresh basil

In a small bowl, crush raspberries. Whisk in next four ingredients.

Grill peaches, covered, over medium heat until light grill lines appear, three to four minutes on each side. Remove to a cutting board. Cut into slices.

Arrange ciabatta in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat. Broil 3to 4 inches from the heat until golden brown, three to five minutes, stirring once.

In a large bowl, toss arugula with half the vinaigrette; arrange on a large serving platter. Top with peaches, burrata, croutons, pistachios and basil. Drizzle with remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Source: www.tasteofhome.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.