Let's just put it out there. It is too hot to cook, and almost too hot to eat! (Well, that last part isn't true....but raising your fork to your mouth when our Southern weather is about as sticky and nasty as it gets can be a chore.)
You're using electricity faster than a 3 year old eats Cheerios, and three showers a day is the norm. There's only one solution: SALAD FOR DINNER!
But here's the rub....How do you get inventive, and stay healthy, as well as entertain beautifully, when your apron strings are doing their best to keep perspiration from gently dripping off your glowing brow? My solution is go BIG on flavor, use fruit, and let herbs be the star.
If you can push the button on your food processor, blanch a vegetable, and otherwise saute some cute little chunks of chicken, you're nearly all the way there. Actually, if you want to buy pre-cooked chicken strips, that would work JUST AS WELL! The point is you can present a meal with flavor, substance and nutrition.
There. You just created your own cool version of #blingcuisine. Now where is the nearest swimming pool???
RECIPE: Parsley Rosemary Pesto Chicken and Raspberry Salad
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.