Your Go-To Summer Menu: 5 Amazing Recipes!!!

Need great recipes for the summertime weather? These 5 easy recipes are going to end up in your dinner rotation this summer, for sure! I hope you enjoy!

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0:00 Hey y’all
0:14 Crockpot Stuffed Peppers https://www.mandyinthemaking.com/recipes/crockpot-stuffed-peppers
4:07 No Mayo Potato Salad https://www.mandyinthemaking.com/recipes/no-mayo-potato-salad
9:03 Chicken Sausage and Veggies https://lovetobeinthekitchen.com/2020/04/16/chicken-sausage-and-vegetable-skillet/
15:56 Mediterranean Orzo Salad https://www.saltandlavender.com/mediterranean-orzo-salad/
18:46 Salsa Ranch Chicken Wraps https://www.thriftyfrugalmom.com/recipe-salsa-ranch-chicken-wraps/#recipe

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#summerrecipes #summerfood #mandyinthemaking

there are just certain meals that you want to make in the summertime you don’t really make them that much the rest of the year but the summertime it just screams for these meals I’ve got five recipes for you today that are perfect for summer hey y’all I’m Mandy and this is Mandy in the making I don’t know about you but we love stuffed peppers but usually you have to do it in the oven and heat up your whole kitchen this recipe is crock poot stuffed peppers so easy so simple you’ll love it bonus you don’t have to precook your meat it’s going to go raw in into the stuffed peppers I went ahead and cooked up a cup of white rice earlier which makes three cups cooked just in case you didn’t know if you wanted to make this even healthier you could do one cup of uncooked quinoa in place of that so I just wanted to throw that out there this is pepper jack cheese I think I probably should have gotten one or two more bell peppers because some of these are kind of small this is a pound and a half of ground chicken that’s just how it came from butcher box so I’m not going to use the entire thing we only need about a pound so I’m going to save the other half and cook that up for some lunch tomorrow I’m going to slice the tops off I want to slice as little as possible off of the top just so that I have enough room to stuff these really well and then I’m going to go through and just cut out the ribs and seeds there we go now to this large bowl I have one pound of ground chicken you could definitely use lean ground beef or turkey if you wanted to to this I’m going to add one can of black beans that I drained and rinsed we’re going to add a can of fire roasted diced tomatoes we we are going to leave their juice in the recipe listed several different spices to use I’m just going to use taco seasoning because all the spices that it talked about are right in here so I’m using just about a tablespoon and a half or so at this point we’re going to add our three cups of cooked rice if you are using quinoa it’s one cup of uncooked quinoa I like how that just came out in a little blob and then we’re also going to add in about half of this cheese I’ve got about a cup and a half of pepper jack cheese that I already shredded We’ll add in about a half of that now and let’s mix this all together I was just thinking oh I should taste this before I put it in no Mandy don’t do that it has raw chicken in it let’s not taste it before we put it in we’re just going to trust that it’s great this is done let me grab my crock pot I’ve got a half a cup of water we’re just going to put this in the bottom this will help steam our Peppers soften the peppers and we’re going to take each pepper and we’re going to stuff it with the mixture and place it into the crock pot I had that extra half pound of ground chicken so I’ve added that in here I’m going to add a little more taco seasoning and this will be great for quesadilla fillings or we could even do tacos tomorrow night if we wanted to or tomorrow afternoon we’re not going to waste any of it okay it’s been 3 hours my crock pot just went over to warm I am going to test and make sure that the inside of my peppers have reached 165° we have no problems folks they’re good we’re going to take the remaining pepper jack cheese that we had from earlier and just sprinkle it over the top and put the lid back on it and let that melt down and then it’s going to be time to eat how about a stuffed pepper how about it so you can serve this with salsa with sour cream hot sauce oh yes I like the TexMex flavors there yeah got to kick it up a little Notch here I think I’m going to grab me some salsa but yeah yeah it’s really good it’s light it’s very light yeah going to pair great with a salad yeah with our salad yeah so little contrasting flavors there and textures and stuff well I’m glad you like it all right I’m going to dig in I’m going to go grab some salsa though y’all I mean just look how pretty that is it just looks so good and then right here next to this salad and my Clemson cup go Tigers as I’m eating this it’s delicious by the way I’m doing mine with salsa Stephen said you know what would have taken it over the top is if I would have instead of just doing plain white rice in there either making the cilantro lime rice and adding it in there or the Mexican style rice that I make both of those recipes I’ll try and remember and Link those below if you’ve never tried them they’re both great that would have added an extra level of flavor but these are very good this is a winner if you were making a potato salad to take to an outdoor function this is the one you’ll want to take because it has no mayo it’s Tangy and delicious you’ve got to try it so I feel like potato salad is definitely a summer staple and a lot of times it’s hard to make it if you’re going to an outdoor thing because it’s got mayonnaise in it and you don’t want it to be outside heating up because mayo and the Sun not a good combination so when I found this no mayo potato salad I thought we would give it a try the ingredients sound wonderful so I’m excited let’s get started okay I really love this because we are going to boil our red potatoes whole and then we will cut them afterwards these have already been washed these are ready to go I’m dropping them all over the place I am cutting the original recipe in half so I’m doing about a pound and a half of red potatoes let’s just fill this with some water okay I covered them about 2 in above the potatoes let’s turn this on high and bring these to a bowl we’re going to let them boil for about 15 minutes okay we are waiting on our potatoes to boil while I do that I’m going to slice some red onion I’m only using about a quar of The Red Onion now that that is sliced we are going to chop up some fresh parsley we only need about a tablespoon for this recipe so I may have grabbed a little too much okay I’m going to set that to the side I’m going to put this in a little baggie and put it in the fridge since I grabbed too much for sure I also have some fresh dill here I’m going to take it off of the stem and it also calls for fresh basil I could not find any at my grocery store so I’m just going to be using dried basil so I’ll just use about half of the amount that it tells me to we need about a tablespoon of this fresh dill as well if you have fresh basil you’ll use about a tablespoon I have the dried so I’m going to use about a half a tablespoon okay that’s our herbs we will save that until later okay this is starting to boil we’re going to add about half a teaspoon or so of salt I’m not going to measure I’m just going to add some salt to this water okay it’s been about 15 minutes let’s check these and make sure they’re fork tender they are oh yeah so let’s drain them now you could just wait for them to start cooling but I am going to run a little bit of cold water over them just to help that out just a little bit cuz we need to get them cool enough to the touch they don’t have to be cold by any means but we need to be able to cut them in half okay so these are definitely still warm but they are cool enough to the touch it says to half them but I’m going to quarter some of the larger ones and then we’re just going to add them over to this bowl while our potatoes are still hot we are going to drizzle them with about a tablespoon and a half of this white wine vinegar and let’s do another half now I’m just going to go ahead and stir these up just a little bit and we’re going to let that white wine vinegar absorb and let these cool a little bit longer we are going to finish up our potato salad so now let’s mix together our dressing that’s going to be poured over okay in this small bowl I’m going to add about A4 cup of olive oil we need one more tablespoon of this white wine vinegar a teaspoon of Deon mustard and a little bit of salt and pepper okay let’s just whisk that together all right our potatoes have cooled well mostly they’re still a little warm and that’s okay but they’re definitely not hot we’re going to add add this dressing over the top and then we’re just going to toss it gently now this can be served warm or you can serve it cool obviously we’ll put it in the refrigerator for now and then you know any leftovers will go in the refrigerator the recipe says it actually tastes better the second day now to this we’re going to add our sliced onions toss that around and then lastly our fresh herbs there’s a bad spot on that potato let’s cut that off fixed it Okay so we’ve got our Dill our pars and our basil and that’s just going to go over top I’m going to toss it all together and put the lid on this and put it in the fridge it’ll only be in the fridge for 20 30 minutes but y’all this smells divine all right well let’s first of all I want to get in this chicken but I’m going to I’m going to try these potatoes first okay come on come on get some of this onion all right here we go wow man man that is amazing you don’t miss the Mayo no I am pleasantly surprised there is a lot of flavor on this and it’s like a very light bright citrusy flavor mhm and then you’ve got these herbs that are just lifting it up even more M that is delicious well I’m so happy a favorite summer Staple in our house is either a Kil basa or chicken sausage and veggie Skillet you can definitely do it in the air fryer too the one I’m going to show you today I did on the stove top but it is so good and so easy we are having some chicken sausage and vegetables all together in one Skillet we’re going to season it really well it’s going to be a great summer dish and then I’m going to serve it with a side of rice peof very simple dinner let’s get started I recently bought a three pack of chicken sausages from Sam’s this is the mozzarella and artichoke maybe sundried tomato I’m not sure that’s what type this is it’s not a spicy blend and here are all the vegetables that I’ve got I’ve got two red potatoes a red bell pepper an orange bell pepper some red onion some spices some garlic zucchini and we’re just going to do a very simple boxed rice peelo I’m getting started on the rice peof first because it has to be it has to simmer on the for like 25 minutes so let’s get the water [Music] going okay the first thing we need to do is cook these potatoes or put these in the skillet and cook them for like 10 to 15 minutes so while they’re cooking I will chop up the rest of the veggies let’s take these over there okay I’ve got our large Skillet here I’m heating it to medium high I’m going to put in a couple of tablespoons of olive oil and I’m also going to put in 1 tbspoon of butter we’re going to let that heat up and then we will add our potatoes and some seasonings in so I’m having a problem remembering to hit record on the new camera that I got but I just chopped up our chicken sausage while I was waiting on our olive oil and our butter to come to temperature okay this is nice and hot so let’s add in our potatoes and we’re going to season them with some garlic powder some salt and some [Music] pepper we’re just going to cook these until they are pretty tender so maybe for like 10 to 15 minutes we’ll come over here and stir them every so often and while these are cooking I’m going to finish chopping up everything else [Music] okay these have been cooking for almost 10 minutes they’re getting pretty tender I’m going to give them just a couple more minutes I’ve been turning them every ever so often in just a minute what I’m going to do is take a slotted spoon and just remove all of these out and put them over here in this bowl and then we will put our chicken sausage in and just Brown that up so I’ve got these in there in a single layer I’m just going to let them Brown up for 2 to 3 minutes and then we will add in our other veggies and get those really tender as well here’s the pack of chicken sausage that we got and we are using this one tonight the mozzarella and roasted garlic with artichoke chicken sausage they also have the honey habanero and montere jack cheese and the Gudda and pear with Savory spices so this is our first one out of this pack we really enjoy chicken sausage just having it on hand because it makes for really quick and easy dinners it’s been a few minutes let’s go ahead and add in all of our good veggies I’ve got both of our bell peppers our zucchini and our red onion I’m going to wait for the garlic I’ll put it in towards the very end you just don’t want it to burn we’ll cook this for probably 5 to 7 minutes just until all of our veggies are tender I am going to turn the heat back up just a little bit I had turned it down to about medium so let’s Crank that back up up and we will do some more seasoning at the end now that our veggies are pretty tender I’m going to add in our garlic I’ve got about two and 1 half cloves cuz one of them was really small let’s sauté this for like 30 seconds to a minute I’ve got some Italian seasoning and some everything seasoning it’s this right here from Flavor good it just says on the recipe to use salt and pepper but I thought this would be great let’s go ahead and season this and let’s add our potatoes back in just going to let this kind of sit here warm through and about 2 or 3 minutes we’ll be ready to eat [Music] well this smells amazing looks delicious look at all the spices on there mm all those herbs man oh [Music] man man yeah man those spices and herbs are perfect together the potatoes are amazing yeah they are delicious good I’m glad all of the spices that you have in there I mean you you definitely get the garlic put that garlic in there with that yeah I also put some garlic powder in there before you came in so m not not much spice Just a Touch of Spice not much just enough um very rich in flavor there’s no blandness at all with this this is uh very flavorful a lot of the aromatic herbs that you have in there are coming through it’s really good well I’m glad you like it sweetie mhm enjoy I’m with the guys on this one this one is delicious it’s got so much flavor packed in there but yet it’s still light in a way it’s not too heavy this is a really great summer meal my favorite pasta is orzo and this Mediterranean orzo salad is the perfect side dish for summertime I definitely don’t need all of this onion I just need just a little bit just enough for about two tablespoons of chopped [Music] onion I think I’m just going to use about half of this cucumber as well [Music] I’ve got some calamada olives here and it says to roughly chop them but I bought the kind that’s already been pitted and they’re already hav so I don’t think I’m going to chop those anymore just going to chop up a little bit of this fresh parsley and then we’re done I’m just going to cook my orzo pasta according to pack directions I’ve got a cup of pasta this will cook for like or boil for like 8 to 10 minutes and then we will drain it and rinse it to cool it [Music] down I’m going to start adding in my veggies I’ve got my cucumbers and my tomatoes I’ve also got my red onion my calamada olives fresh chopped [Music] parsley now I’m going to add in some crumbles of feta [Music] cheese adding in a little bit of dried oregano about a/4 a teaspoon some salt and pepper a couple of tablespoons of olive oil and a couple of tablespoons of red wine [Music] vinegar before I put this in the fridge I do want to taste it just to see if the seasonings are right or if we need some more vinegar you know I want a little more cake I’m add a little more vinegar this is really good it’s a great light option I can see me making this salad for like Fourth of July get together this summer it’s a really good one last but certainly not least are these salsa ranch chicken wraps I have a feeling is going to be delicious I’m going to put this flour tortilla here on this plate plate and just top it with some of our shredded chicken now you’re going to just top it with a little bit of ranch which this is brand new I need to open it about a tablespoon of ranch okay and then a tablespoon of salsa you can add shredded cheese at this point I’m just going to use what I have on hand which is this sliced kobby Jack but the recipe says that the trick is to the seasoning is adding basil dried basil which sounds interesting but we’re going to go with it and she said to go liberal with the basil and then also to add a little bit of garlic powder now I’m going to top it with my cheese I’m going to use one slice but I’m just going to half it you have to do the sound or it doesn’t count and I’m just folding it kind of rolling it seams side down we’ll leave it like that now let’s go over to our Skillet okay so I’ve got my Skillet on medium heat I could probably turn it down just a little bit I just put a tablespoon of butter in here here and we are going to place our tortilla in seam side down and we’re just going to Brown it on both sides so I’m going to leave it here for just a couple of minutes and then we’ll flip it and pay closer attention than I did I left some of the butter paper on there I was like what is that in my pan yeah it was the butter paper so there’s that and all we’re really doing is just kind of crisping it up on the outside and melting that cheese a little bit on the inside and then it’s going to be time to eat our taste tester has tapped out it’s just me y’all this looks so good if you don’t make anything else that I made today make this oh my gosh this is my new favorite lunch so I took some first of all Cole came and ate half of it and he said it is the best wrap he’s ever had he took a bite he was like then I took some to Steven I said just take a bite he said that is so good it reminded him of a quesadilla and it totally does it’s got that ranch in there though so it’s a little bit different but y’all got to make that if you are looking for more recipes that won’t heat up your kitchen be sure to check out this video right here I appreciate you being here and I will see you next time bye y’all