What Are You Cooking On These Warm Days?

Or should I say, NOT cooking. I'm refuse to turn on my oven (Mabe's are not the best insulated ovens).

Last night we had a smoked salmon cold plate, thanks to Canuck Bob. I supplemented his great salmon with Mediterranean deviled eggs, kalamata olives, green olives, goat cheese, sliced green apple, and Milton's crackers.

Been grilling a lot of spiced shrimp, chill then stuff into halved avocados (sometimes with remnants of black bean and corn salad).

Making a lot of black bean and corn salad (add chopped green onion, chopped red pepper, minced serranos, and dress with a lime vinaigrette and cilantro). It keeps 3 or 4 days in the fridge. When we first moved here in 2008 there was no sweet corn, just the starchy field corn. Those 3-packs of sweet corn now sold locally are surprisingly sweet. Fresh, too....I don't even cook them, remove from cob and throw into the salad.

Now that mango season is in full force, I will start making mango gazpacho again.

What are you making.....I can use a few more cold or grilled dish ideas. Gracias in advance!

Whole wheat tortillas warmed on the stove, spread lightly with cream cheese. Add delimeat slices (or leftover meat, cheese or tuna, or any protein of your choice). Top with pickles, sliced olives, or veggies of choice. If you like some kick, add Frank’s Hot Sauce to mayonnaise, mix and smear that on your tortilla or use as a dipping sauce. I roll mine up, fold up one end and eat from the other.

In these temps., it's more pleasant to either warm things in the microwave or use a toaster oven, rather than crank up the big gas oven.
I've been making casseroles early in the day which provide several meals that do well being warmed in the microwave. On Saturdays, we get a chicken from David's on the Libramento and put the leftovers into large batches of thick soups.
We have also been buying some delicious prepared food from Martine at the Monday market. He's just inside the door on the left and his quiches and pot pies are the best! The chicken pot pies are stuffed with chicken as well as veggies. We're eating very well!!

I get quiches from Oui Oui in Ajijic. Their 6" size is enough for two when supplemented with a salad. I reheat in my outdoor gas grill...on the bun warmer rack. Works like a charm!

Yes a weekly take-away or delivered chicken is a lifesaver. Similar to Lady Otter, we put leftovers into flour tortillas and make into grilled quesadillas. El Torito carries Oso brand flour tortillas, some are flavored, we like the romero ones. Best about Oso brand: they come with wax paper separators...I freeze the bag and pull out singles with no sticking!

Also put leftover chicken over pre-washed pre-sanitized bagged Caesar salad kits. EZ PZ.

Cold cantaloupe and serrano ham.

I lived on a boat for many years. Part of the process of "learning the ropes" included mastering the manly art of sandwich-making during adverse weather, when cooking anything is impossible. Comes in handy....

Rosa Venus wrote:Cold cantaloupe and serrano ham.

Refreshing! Any place selling fresh sliced serrano? I've had mixed luck with the pre-packs.

Try Mi Ranchito Cremeria - 376 765 5108.

Ferret, where do you get your cottage cheese?
TIA, Heem

CAH tage….LOL

I prefer Lyncott which has the larger curds, and always available at Pancho´s in Riberas. They have 4% or lowfat 1%, but I always get the 4% as I have trouble maintaining my weight and it does taste better.
Dr C. Garcia is always ordering me to eat more "fat".  

ferret wrote:LOL!  That sounds like a Bostonian pronunciation.
I'm not a fan of Lyncott but do try both brands and choose for yourself. And, yes, BOTH brands are better in their full fat glory. Somehow more satiating on the tongue.

You are right about the taste. The difference between the curds drenched in cream or skim milk. The US Price brand is good too, probably owned by Lala, just like they own Borden´s and many other US dairy products providers.

Mexicans pronounce it that way, almost like the English speakers, but if you wanted to be a real Spanish purist it would go something like this…..koh.TAH.hay  
In Mexico, the Chrysler product Dodge is pronounced Dahg, but in Colombia, they say Dode.hay

I'm still learning the language. Now I will be able to screw up the pronunciation three ways. Thanks

Nah, I have to try saying it. The only way to learn. I'm used to receiving blank stares or outright laughter when trying. Keeps me humble and continuing to learn.

Heem wrote:I'm still learning the language. Now I will be able to screw up the pronunciation three ways. Thanks

Well I might as well really mess you up and instead of pronouncing it, do a translation and see where that gets you…….
"Queso de la casita"    

I made a large batch of basil-pecan pesto yesterday. YUM! Here's the recipe I use:

3 Cups fresh basil leaves, washed and patted dry
1 1/2 Cups pecans, lightly roasted and cooled
8 cloves garlic, roasted and cooled
3/4 Cup extra virgin olive oil
1/2 Cup fresh grated parmesan cheese
1/2 tsp sea salt
dash of pepper
1 Tbsp freshly grated lemon zest

After the pecans and garlic have cooled after roasting, combine everything in a blender and pulse till combined. Toss as is with a little al dente angel hair pasta. Keeps well in the fridge for a week, keeps well initially frozen in ice cube trays, then stored in a zip lock bag, for 3 months in the freezer.

Pesto is so versatile. Don't just use it for pasta! Mix a little pesto in with sour cream, Greek yogurt, cottage cheese, or even guacamole. You can also serve it over baked brie for a fancy appetizer your dinner guests will love.

Drizzle pesto over your favorite breakfast eggs to add a touch of herbs and cheese. Turn waffles or pancakes into savory breakfast fare by skipping the sugar and stirring some pesto into the batter instead.

Using pesto instead of tomato sauce adds an entirely different layer of flavor to homemade pizza. Remember that pesto is rich, so use it a bit more sparingly than you would the tomato sauce.

Mix pesto with mayonnaise or use as is on sandwich bread or flatbread. Make a pesto blend by mixing it with cream cheese and serving on toasted bagels.

Stir it into grain, rice, or chicken salads. Thinned with a little more oil or vinegar makes a quick vinaigrette for summer salads. Whisk into buttermilk for an Italian version of ranch dressing.

Put pesto on a baked potato.

YUM!

Deborah - Thanks for the lemon zest tip. My recipe is almost identical to yours except for that and I think it will kick the taste up a notch.

ordering in from fav resteruants sp, hardly cooking at all