If you live in Florida like me, it most likely feels like summer has been around for the last couple of months! Or if you’re a traditionalist and grew up in the Northern states, summer starts Memorial Day weekend. Technically summer doesn’t start until this Saturday June 20th, per the calendar! Anyway you slice it, it’s BBQ/ grilling season!

In honor of barbecue season, I have a few tips and tricks that I’d like to share with you but stay tuned…. I’ll have some fun stuff I’ll be sharing leading up to the July 4th holiday!

I serve ice cold watermelon with my homemade fruit dip (simple to make : a brick of Philadelphia cream cheese and a jar of marshmallow fluff blended together) and whatever other fresh fruit I happen to get in my produce co-op basket that week!

Watermelon and fresh corn on the cob are our families barbecue staples. Whether I serve it to my family of 5 or we have guests over that will be grilling for, I always make sure to serve icy cold watermelon wedges and buttery corn on the cob!

The way I prepare my fresh corn on the cob is by first husking the cob and making sure to remove all of the silk. I then proceed to put all of the (whole ears) corn into a large pot of tap water and add 2 tablespoons of sugar and 2 tablespoons of salt too. I boil it, covered, for about an hour. I serve hot with plenty of a salted butter!

I also serve my husband’s spicy baked beans. Not only are they delicious but I actually don’t have to make them. It’s one of the few things I enlist him to help with in the kitchen. He’s a great helper and cook, I’m just a control freak so I’m usually the one that does most of the cooking! I’m also a fan of serving pasta salad at my BBQs, so easy to make ahead! I love making pasta salad the day before so all of the flavors macerate together in the refrigerator. I’m happily sharing the recipe as my mom taught it to me but have no current photos (so out of character for me, I know!)

Rachel’s Pasta Salad

Ingredients :

  • 1 lb box rotini pasta, cooked per package directions
  • 1 cup Wish Bone Zesty Robust Italian dressing
  • pepperoni or salami, chopped into bit sized pieces
  • provolone cheese or other cheese, chopped into bit sized pieces
  • sliced black olives
  • bell peppers, cucumber and tomatoes and other fresh veggies to your preference, chopped into bit sized pieces
  • shredded parmesan cheese

Directions :

Cook your pasta per the package directions. Drain in a colander but do not run water over it, you want the starches to remain on the pasta so that the dressing adheres to it. Add all of your chopped and diced veggies, cheeses and meats; toss to coat thoroughly. Refrigerated overnight to maximize the Italian seasoning flavors!

Come back over the weekend and well discuss this topic further!

Rachel

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