Foods Of My Summer You Want To Cook or Order

This summer I cooked some great meals at some great meals from restaurants. 

For starters the food that I started to photograph actually started in the Spring. I really was not writing the recipes down after I would cook nor would I remember the dishes that I ate from the restaurants but I'll try.

I started off the Summer with the classic Mexican appetizer "Elote". The appetizer of side dish is boiled sweet corn, mayo, Mexican style chili powder (that has lime flavor), Parmesan cheese and fresh-squeezed lime juice.

  My breakfast meals are always a surprise. One morning and weekend I was on a mission to use all of the food that was in my fridge. I told myself that I wasn't going to order out or go anywhere outside of my place hungry. That morning I made self a 3 egg omelet with asparagus, red pepper, olive, onion, and cheddar cheese. It was a lot of ingredients because I didn't include meat so it was pretty filling.

This is the Chargrilled Mediterranean Shrimp Meal that my friend Candice of Candy Gyrl Fitness shared at Carson's Prime Steak & Famous Barbeque of Milwaukee. The meal consisted of the shrimped that had a blend of lemon, garlic, herbs, cracked pepper in an oil drizzle served with fresh coleslaw, fresh lemon pieces, and grilled vegetables and a starch.

For our vegetable we choose broccoli but the photo of it wasn't that amazing. But the double stuffed cheddar baked potato was so mouth water. We loved it and ate every last bit of it. So yummy.

I made this lemon butter and garlic sauteed seared scallop dish. I tossed it with roasted red peppers, green olives, and taglierini pasta. At first, I wanted to use a red sauce but I figured that the oil from the peppers and the seared scallops was enough and adding an additional sauce would be overpowering.

Still, on a seafood and taglierini pasta kick, I created another dish where I marinated jumbo shrimp in fresh lemon juice, salt, pepper and garlic for half an hour. I then seared the shrimp in olive oil while I boiled the taglierini. After both were done I set them aside to sauteed the portabella mushrooms, cherry tomato and asparagus in the pan that I sauteed the shrimp then added the taglierini pasta. So good:_)

The "Salmon Poke Bowl" at Screaming Tuna topped with caviar paired with wonton chips and avocado and fresh cucumber slices were very delicious.

After having the Salmon Poke I wanted more. One day I was in Fresh Thyme and they had freshly made mild and spicy poke! I was so stunned that I knew I had to create some type of Asian noodle dish with this so I did. I simply boiled rice noodles, cherry tomato, and avocado.

Day 2 of having the Salmon Poke from Fresh Thyme, I created a simple salad of mixed greens, tomato, feta cheese drizzled with balsamic vinegar and olive oil. 

The last dish that I created for the summer was simple and quick. Well, it wasn't that quick but it was quick enough. I created a mixed green salad topped with quinoa crusted and fried pork chops. I topped it off with feta cheese, avocado and drizzled with balsamic vinegar and olive oil. It wasn't that filling but was a nice snack.

There are a few more dishes that I had this Summer, but I will not overwhelm you just yet. I'll save it for the next post. If you love what you see so far please Share and Subscribe.

SL Thomas
SL Thomas is a professional cosmetologist, barber and beauty writer for independently-owned cosmetic brands. 

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