EAT=LOVE=TOO HOT TO COOK recipe contest & Sarah Mayberry’s Make-Believe Wedding
Food=love in my books…usually. Alas, today is my first day back in the office after my trip to RWA14. I had a fabulous time in San Antonio, but I must admit, I forgot to set up a blog for today.
Plus, it’s just too dang hot to cook in my part of California right now. 100-degrees F. predicted every day this week. We’re living on tomato sandwiches and salads. Do you have any great suggestions? I’ll send you this awesome Tule Publishing Tote Bag if your cool summer recipe wins.
But luckily, today is the release day of my friend Sarah Mayberry‘s fabulous book, Make-Believe Wedding.
For two days only, you can buy this book for the new-release price of 99¢. Click HERE to buy.
If you haven’t read Sarah Mayberry, you don’t know what you’re missing. I love her writing and her beautifully developed stories.
Make-Believe Wedding is the final installment in The Great Wedding Giveaway series. I’ve enjoyed every book so far, and this one tops the 9-tier wedding cake.
Also, I’m happy to announce the winner of the free download of DEATHBLOW is Cris Mattingly. Congrats, Cris.
Happy reading!
DEB
18 Replies to “EAT=LOVE=TOO HOT TO COOK recipe contest & Sarah Mayberry’s Make-Believe Wedding”
I like making a shrimp pasta salad. Elbow mac with the small salad shrimp. I add green onions and ranch dressing. I serve it with fresh tomatoes from our garden, so yummy. We are having it on Friday for dinner.
Sounds yummy, Shari. I only need to buy shrimp. Ummm…..
Chicken Waldorf Sandwiches
Waldorf salad contains chopped chicken, apples, and walnuts in a mayonnaise dressing. This sandwich takes the salad and puts it between two pieces of raisin bread. Yum.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4-6 servings
Ingredients:
2 (12-ounce) cans chicken, drained, or 2 cup shredded cooked chicken
1-2 chopped unpeeled Granny Smith apples
1 cup chopped celery
1/2 cup chopped walnuts
1/2 cup mayonnaise
2 Tbsp. plain yogurt
2 Tbsp. honey mustard
1 tsp. lemon juice
1/8 tsp. salt
8 slices raisin bread
leaf lettuce
Preparation:
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
My mouth is watering. Canned chicken. Brilliant idea. I will pick some up at costco. Honestly, NEVER thought to use raisin bread. Yummy!!
Chicken Caprese Wraps
4 Large Flour Tortillas
8 Slices Roasted Chicken Cold Cut
1 cup shredded Mozzarella Cheese
1/2 chopped Basil
2 Roma Tomatoes, cored and sliced
4 leafs Romaine Lettuce
1/4 Sour Cream
1/4 cup Italian Dressing
1. Mix sour cream and Italian dressing together in a small dish. Spread on tortillas.
2. Layer lettuce, tomatoes, basil, chicken, and cheese.
3. Roll up tightly and ENJOY!
Nice one, Christina. I LOVE caprese salad. I bet these would make a cool appetizer if I cut the roll-ups in sections and secured with a toothpick. Can’t wait to try them. Also love the idea of not heating up any pans to prepare.
Thanks!
If it is to hot to cook inside I put the grill under the shade and cook outside. My favorite is what the kids call chicken surprise. You take chicken dice it into cubes and add different marinades. Some the kids love the most are buffalo, pineapple, pineapple & mint, orange & lemon, teriyaki, and rosemary & thyme. Wrap in foil and cook on the grill for about 30 mins.
I have NOT tried that, Cris. But I will. Last night we did our potatoes with onion and green pepper that way. Sliced and add a pat of butter and salt and pepper and it was fabulous. Next time, I’ll chicken. Thanks.
perdue makes some chicken called “grilled and ready.” easy to use in salads, wraps, etc… and there are several flavor options, too.
Denise, I don’t know “Perdue”. A brand in your area? Probably on par with our Foster Farms. I’ve bought the already cooked–super easy and convenient, but a little pricy. Not bad for just hubby and me, but too much when the whole family shows up. LOL. I’m cheap.
A fun way to eat your salads in summer is in a wrap. You can add in your protein of choice.
Excellent point, Mary. I love the uncooked tortillas I get at Costco. But when I don’t have them, I like the veggie tortillas. Sounds like a good idea for today, in fact.
When I don’t want to cook (as we have our air conditioning on, so I cook a fair bit during the summer months too), or if we’re going on a picnic, we take cold brown beans, bologna, deli ham, cubed cheese, potato salad, and buns for everyone (and Caesar salad for me). Hits the spot every time.
Laney4
Why don’t I think of picnics more often? Probably because it’s been soooo darn hot lately. But this would be a great way to enjoy our pool area. Get wet then have a picnic until you warmed up and need to get wet again. By ‘cold brown beans’, do you mean baked beans? I’ve never eaten them cold. Might be good. I make a spicy bean salad that is very tasty. Same principle.
Christina, you’re the winner. Contact me with your mailing addy, please. Congrats, and thanks for this great recipe.
THANK YOU ALL for the cool summer dining tips. I’ve heard from readers who don’t post that they really enjoyed all the comments. You are great! Thanks so much. I’m out of book bags, but I’d love to send you all bookmarks, if you’re interested. Some of you have them, but email me at debsalonen@gmail if you’re interested.
Deb
Yay! Thank you! Glad you liked it! Basil is my favorite summer herb.
Mine, too. Sometimes, I just nibble on a leaf from the garden.
So, email your mailing addy so I can send you the bag. It’s very cool–both C.J. Carmichael and I took turns showing it off at RWA.
But luckily, today is the release day of my friend Sarah Mayberry‘s fabulous book, Make-Believe Wedding.
I like making a shrimp pasta salad. Elbow mac with the small salad shrimp. I add green onions and ranch dressing. I serve it with fresh tomatoes from our garden, so yummy. We are having it on Friday for dinner.
Sounds yummy, Shari. I only need to buy shrimp. Ummm…..
Chicken Waldorf Sandwiches
Waldorf salad contains chopped chicken, apples, and walnuts in a mayonnaise dressing. This sandwich takes the salad and puts it between two pieces of raisin bread. Yum.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4-6 servings
Ingredients:
2 (12-ounce) cans chicken, drained, or 2 cup shredded cooked chicken
1-2 chopped unpeeled Granny Smith apples
1 cup chopped celery
1/2 cup chopped walnuts
1/2 cup mayonnaise
2 Tbsp. plain yogurt
2 Tbsp. honey mustard
1 tsp. lemon juice
1/8 tsp. salt
8 slices raisin bread
leaf lettuce
Preparation:
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
My mouth is watering. Canned chicken. Brilliant idea. I will pick some up at costco. Honestly, NEVER thought to use raisin bread. Yummy!!
Chicken Caprese Wraps
4 Large Flour Tortillas
8 Slices Roasted Chicken Cold Cut
1 cup shredded Mozzarella Cheese
1/2 chopped Basil
2 Roma Tomatoes, cored and sliced
4 leafs Romaine Lettuce
1/4 Sour Cream
1/4 cup Italian Dressing
1. Mix sour cream and Italian dressing together in a small dish. Spread on tortillas.
2. Layer lettuce, tomatoes, basil, chicken, and cheese.
3. Roll up tightly and ENJOY!
Nice one, Christina. I LOVE caprese salad. I bet these would make a cool appetizer if I cut the roll-ups in sections and secured with a toothpick. Can’t wait to try them. Also love the idea of not heating up any pans to prepare.
Thanks!
If it is to hot to cook inside I put the grill under the shade and cook outside. My favorite is what the kids call chicken surprise. You take chicken dice it into cubes and add different marinades. Some the kids love the most are buffalo, pineapple, pineapple & mint, orange & lemon, teriyaki, and rosemary & thyme. Wrap in foil and cook on the grill for about 30 mins.
I have NOT tried that, Cris. But I will. Last night we did our potatoes with onion and green pepper that way. Sliced and add a pat of butter and salt and pepper and it was fabulous. Next time, I’ll chicken. Thanks.
perdue makes some chicken called “grilled and ready.” easy to use in salads, wraps, etc… and there are several flavor options, too.
Denise, I don’t know “Perdue”. A brand in your area? Probably on par with our Foster Farms. I’ve bought the already cooked–super easy and convenient, but a little pricy. Not bad for just hubby and me, but too much when the whole family shows up. LOL. I’m cheap.
A fun way to eat your salads in summer is in a wrap. You can add in your protein of choice.
Excellent point, Mary. I love the uncooked tortillas I get at Costco. But when I don’t have them, I like the veggie tortillas. Sounds like a good idea for today, in fact.
When I don’t want to cook (as we have our air conditioning on, so I cook a fair bit during the summer months too), or if we’re going on a picnic, we take cold brown beans, bologna, deli ham, cubed cheese, potato salad, and buns for everyone (and Caesar salad for me). Hits the spot every time.
Laney4
Why don’t I think of picnics more often? Probably because it’s been soooo darn hot lately. But this would be a great way to enjoy our pool area. Get wet then have a picnic until you warmed up and need to get wet again. By ‘cold brown beans’, do you mean baked beans? I’ve never eaten them cold. Might be good. I make a spicy bean salad that is very tasty. Same principle.
Christina, you’re the winner. Contact me with your mailing addy, please. Congrats, and thanks for this great recipe.
THANK YOU ALL for the cool summer dining tips. I’ve heard from readers who don’t post that they really enjoyed all the comments. You are great! Thanks so much. I’m out of book bags, but I’d love to send you all bookmarks, if you’re interested. Some of you have them, but email me at debsalonen@gmail if you’re interested.
Deb
Yay! Thank you! Glad you liked it! Basil is my favorite summer herb.
Mine, too. Sometimes, I just nibble on a leaf from the garden.
So, email your mailing addy so I can send you the bag. It’s very cool–both C.J. Carmichael and I took turns showing it off at RWA.