I have really been off my cooking game this summer. It’s just been so darn hot. The last thing I want to do at the end of the day is slave over a hot stove or have the oven heat the house up any more. You know?!
Honey grilled the chicken while I made the sides. It was light, simple, and everyone enjoyed it! Besides, summer was practically made for veggies like corn and tomatoes.
Roasted Tomatoes
Barefoot Contessa Back to Basics
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 ½ tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 ½ teaspoons kosher Salt
½ teaspoon freshly ground black pepper
10 large fresh basil leaves, julienned
Preheat the oven to 450 degrees (make sure it’s clean!). Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Top with basil. Serve warm or at room temperature.
Confetti Corn
Barefoot Contessa Back to Basics
2 tablespoons good olive oil (I cut back on the oil to only 1tbsp)
½ cup chopped red onion
1 small orange bell pepper, ½-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley
Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
With school on the horizon, I’ve already started trying to prepare myself to get back into the swing of good meals and early bed times. Where did the time go?! And, speaking of school, I am astonished by all of your stories of tough times with teachers. I am saddened that it is so common. On the very bright side, we had the opportunity to meet his fourth grade teacher already and I feel confident for a great year ahead!!!!
xoxo
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This looks delish Amanda, I love anything with corn! I wanted to tell you, thanks to your blog my husband & I celebrated our 6 th wedding anniversary last night a JCT Kitchen and it was soooo good! From the fried green tomatoes to shrimp & grits it tasted great. We topped it off with some ice cream Sammie’s, oh boy they were perfect!
I am right there with ya girlfriend. It is just too hot to heat up the oven!!
Those tomatoes sound delicious! I am trying to prepare for the “Fall” / school schedule as well… I always feel like we have to jump in the fire with both feet after summer!
It’s been way too hot to cook. My new favorite meal is dip! Kids are even into it. Have you made Ina’s go to app yet? Figs with Roquefort. I did and they were a hit and soooooo easy! Highly recommend for cocktails on the porch. Or alongside a salad.
I love confetti corn…a great side for everything. My older grands start on Aug 12th and my Margaret starts on the 13th in Bham. I am praying that they all have a great year. Glad to hear you are pleased with J’s new teacher. Hoping this year will more than make up for the turmoil last year!!
I need to try both of these they look great and perfect for summer. Can’t go wrong with her recipes!
Loving the new blog look.
Cheers!
Looks so yummy!