Elevate your summertime flavor with these easy, no-bake recipes! Ideal for those warm days when you want a delicious treat without all the work!
No-Bake Summer Recipes
Savory
Shrimp Cocktail — A spin on the traditional shrimp cocktail, this version calls for creamy, cool avocado and Cholula hot sauce (though we bet you could substitute with Crystal). It also happens to pair perfectly with frozen margaritas!
Ingredients:
- 10 jumbo shrimp, peeled, deveined, and steamed
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 1/4 cup Cholula hot sauce
- 1/4 cup olive oil
- salt and pepper, to taste
- 1/2 cup pico de gallo
- 1/2 avocado, cut into chunks
- 2 cilantro sprigs
- tortilla chips to serve
Recipe:
- Whisk together the lime juice, olive oil, ketchup, and hot sauce.
- Add salt, pepper, pico de gallo, avocado, and shrimp. Stir gently to combine.
- Garnish with cilantro and serve with tortilla chips.
Panzanella — This no-cook salad is full of texture and pairs well with a variety of main dishes. You can serve it at room temperature or chilled.
Ingredients:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Coarse salt and ground pepper
- 2 15-oz cans cannellini beans, drained and rinsed
- 3 cups cubed country bread
- 1 pound plum tomatoes cut into small pieces
- 1 English cucumber, thinly sliced
- 1/4 medium red onion, thinly sliced
- 4 ounces provolone cheese, diced
- 1/4 cup fresh basil leaves, torn
Recipe:
- Whisk together oil and vinegar; season with salt and pepper.
- Add all ingredients except basil and toss to combine. Cover and refrigerate for at least 2 hours (but no more than 8 hours).
- Stir in fresh basil just before serving.
Cantaloupe, Lime & Chili Soup — Complex flavors and a gorgeous color make this the most elegant dish on your summer menu. Plus, it only takes four ingredients!
Ingredients:
- 3-pound cantaloupe
- 3/4 teaspoon sambal oelek (Asian chili paste)
- 3 tablespoons fresh lime juice
- 1/4 teaspoon coarse salt
Recipe:
- Cut cantaloupe flesh into large chunks and puree with sambal oelek, lime juice, and salt until smooth.
- Refrigerate at least one hour until thoroughly chilled. Serve in a chilled bowl with more sambal oelek, to taste.
Sweet
No-Bake Peanut Butter Nutella Cookies — The recipe pretty much says it all. Yum!
Ingredients:
- 2 cups sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1/2 cup margarine
- 1 teaspoon vanilla
- 1/4 cup peanut butter
- 1/4 cup Nutella
- 3 cups quick oats
Recipe:
- Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat.
- Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate until chilled, and enjoy.
Ice Cream with Honey-Poached Apricots — Fruity and refreshing.
Ingredients:
- 1 pint vanilla ice cream
- 1 cup water
- 1/2 cup honey
- 2 strips peeled lemon zest
- 4 apricots, pitted and quartered
- 1/4 cup toasted coconut
Recipe:
- Bring water, honey, and lemon zest to a boil. Reduce to a simmer, add apricots and poach until fork tender, about 2-5 minutes.
- Drain apricots, reserving the syrup (remove lemon peels)
- Serve apricots with vanilla ice cream and top with syrup.
No-Bake Strawberry Tart — This elegant dessert is deceptively easy to make.
Ingredients:
- 32 Oreo cookies
- 1/2 stick melted butter
- 7 ounces milk chocolate
- 3.5 ounces bittersweet chocolate
- 7 ounces heavy cream
- 10 ounces fresh strawberries
- Chopped nuts (almonds, pistachios, etc), optional, for serving
Recipe:
- Place Oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon or fingers into the bottom and edges of a rectangular 5×14 inch tart pan. Freeze until you prepare the filling, just for few minutes.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
- Pour chocolate filling over Oreo crust, and top with fresh strawberries.
- Refrigerate for at least 2 hours or overnight before serving.
March Madness is here! If you’re hosting viewing parties in your 1st Lake home and feel overwhelmed with what to cook for your guests, start here! We’ve rounded up our favorite appetizer and snack recipes from New Orleans’ most celebrated chefs so you can add a little Louisiana to your football-watching party this weekend.
Creole Quesadillas from Chef John Folse
Now that crawfish are back in season, we can’t think of a better way to incorporate them into your game day offerings than in a melty, cheesy, and oh so spicy quesadilla. This recipe from Chef John Folse will certainly score you some big flavor points.
Ingredients:
- 1 pound fresh crawfish tails
- ½ cup butter
- 1 cup sliced green onions
- 2 tbsps minced garlic
- ½ pound wild oyster mushrooms
- ½ pound sliced button mushrooms
- ½ pound Chanterelle mushrooms
- 1 tbsp fresh thyme leaves
- 2 tbsps chopped cilantro
- 1 cup diced Creole tomatoes
- ½ cup diced yellow bell pepper
- ½ cup diced red bell pepper
- 1 tbsp Creole seasoning
- salt and black pepper to taste
- hot sauce to taste
- 8 large tortilla shells
- 1 pound grated Monterey Jack cheese
Instructions:
Preheat oven to 375 degrees F. You may wish to substitute shrimp, crab, or even chicken if crawfish is unavailable in your area. In a large cast iron skillet, melt butter over medium-high heat. Add green onions, garlic, and mushrooms. Sauté 3-5 minutes or until mushrooms are wilted. Add crawfish, thyme, cilantro, tomatoes, and bell peppers. Continue to sauté until juices are rendered and liquids have almost completely evaporated approximately 10 minutes. Season to taste using Creole seasoning, salt, pepper, and hot sauce. Place the tortilla shells on a large cookie sheet and sprinkle with a small amount of Monterey Jack cheese. Top with a portion of the crawfish stuffing and more of the Monterey Jack cheese. Fold each tortilla in half and bake for 7-10 minutes or until the cheese is melted and the tortillas are slightly crisp but not over-browned.
Dooky Chase’s Shrimp Gumbo by Chef Leah Chase
The Queen of Creole Cooking, Leah Chase, shared her world-famous gumbo recipe with The Food Network so you can make your guests feel like they’re dining at Dooky Chase in your 1st Lake living room! The weather will be a little chilly this Sunday, and a big pot of gumbo is a great way to warm up the football crowd.
Ingredients:
- 1/2 cup peanut oil
- 4 tablespoons flour
- 1 cup chopped onions
- 1 pound small white shrimp (30/40), peeled and deveined
- 8 ounces Creole hot sausage, cut into bite-size pieces
- 8 ounces smoked sausage, cut into bite-size pieces
- 8 ounces beef stew meat, cubed
- 8 ounces smoked ham, cubed
- 6 chicken wings, cut in half
- 1 tablespoon file powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 2 dozen oysters, with their liquid
- 1/4 cup chopped parsley
- 3 cloves garlic, minced
- 1 teaspoon ground thyme
Instructions:
Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
Put the shrimp, sausages, stew meat, and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika, and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
Add the oysters, parsley, garlic, and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.
Bacon Wrapped Dates by Chef Emeril Lagasse
Bacon is always a crowd-pleaser in our book! Chef Emeril Lagasse’s Bacon Wrapped Dates are a tasty and perfectly-portioned appetizer to serve before the game begins. These individually served treats are the perfect blend of salty and sweet, and they’ll complement those commercial breaks nicely.
Ingredients:
- 24 Medjool dates
- 24 Marcona or whole roasted almonds
- 4 ounces honey goat cheese
- 12 slices of very thin bacon
Instructions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the dates lengthwise, on one side only, and remove the pit. Place an almond inside each date. Spoon about 1 teaspoon of goat cheese into the other side of the date and press both sides together to close.
Cut each slice of bacon in half. Wrap each date with a slice of bacon and secure it with a toothpick.
Transfer the dates to the parchment paper-lined baking sheet and bake for 10 minutes. Remove the baking sheet from the oven, take out the toothpick, and turn the dates over. Bake for another 10 minutes or until the bacon is crisp on both sides.
Remove from the oven and transfer to a paper towel-lined plate and let cool for 3 to 5 minutes before serving.
Cook Up Your Snacks in a 1st Lake Home
View a full list of our communities and find the right one for you today!
Fall is a perennial favorite for so many reasons. The weather cools down just a touch and fall festivals help everyone get in the spirit. There’s also nothing quite like pulling on a cozy sweater and sipping on a warm drink brimming with the flavors of fall. But you don’t have to hit Starbucks for that famous Pumpkin Spice Latte. Save some cash by taking the DIY route — the results are just as delicious!
Fall Drink Recipes
Pumpkin Spice Latte
This is a classic, of course. But instead of waiting in line at Starbucks, you can make your own at home with this recipe from the Food Network.
- 1 cup milk
- 2 tablespoons pure pumpkin puree
- 1 tablespoon sugar
- 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
- 1/4 teaspoon pure vanilla extract
- 1/4 cup hot espresso or strong brewed coffee
- Sweetened whipped cream, for serving
Directions
- Combine the milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla in a medium microwave-safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
- Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
Spiced Hot Chocolate
Hot chocolate is a go-to drink for cold weather, but you can also add a taste of autumn during the fall months. Try this recipe for Spiced Hot Chocolate and enjoy while you watch the leaves change color.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 Tbsp vanilla sugar (use store-bought or see recipe below)
- 1 Tbsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ancho chile powder
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ½ fresh vanilla bean
- 2 cups granulated sugar
Directions
- Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
- To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly sealed jar.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod, and seeds together and store in an airtight container for at least 1 week before using.
Pumpkin Smoothie
This Whole Foods recipe is perfect for when you’re craving autumn flavors but the weather is still warm!
Ingredients
- 1 cup pumpkin purée
- 1 large ripe banana
- 1 cup unsweetened soymilk or coconut milk beverage
- 1 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- 1 1/4 teaspoon pumpkin pie spice
- 5 ice cubes
Directions
- Combine all ingredients in a blender and blend until smooth. Pour into 2 glasses and serve.
Make These Recipes and More in Your New Home at 1st Lake!
Get more great recipe ideas by checking out all of our Cooking Tips on our blog, and contact us today for more information about our residential communities!
Fall and winter bring a host of healthy dining pitfalls. Just ask Halloween, Thanksgiving, and Christmas. It’s hard not to enjoy all the decadent foods available. And people don’t have time to cook with busy schedules during the holidays.
Fortunately, if you live in the Metairie, Kenner, and River Ridge areas, there are plenty of healthy dining options. Unsure of what to order? No matter which restaurant you choose, nutritionists suggest making small, healthy dining decisions. Like swapping standard sides for a healthier pick like vegetables. Or choosing entrees that are steamed, trading white rice for brown, and skipping empty calories like bread.
Healthy Dining Options
Mediterranean & International
Pan-Asian
Seafood
Light Bites
Related Posts: Baton Rouge Restaurants, Kenner Restaurants, New Orleans Mardi Gras King Cake Guide, Metairie Restaurants
If you’ve got a summer soiree to attend, chances are you’ll want to bring a side dish. Check out three of our favorites below, perfect for potlucks, a 4th of July barbecue, a Labor Day Weekend cookout, or any other summertime event.
Potluck Summertime Side Dishes
Coleslaw with Apple and Yogurt Dressing
Skip all that mayo in favor of healthful, nonfat Greek yogurt. Green apple adds a sweet, tart note. Pro tip: make the dressing and cabbage mix ahead of time and store in separate bowls, then mix together when you’re ready to serve.
Ingredients
- 8 cups mixed shredded red and green cabbage
- 1 12-oz. bag broccoli slaw mix
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced scallions (about 4)
- 1 cup nonfat Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons distilled white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated garlic
- Kosher salt, freshly ground pepper
- 1 green apple
Recipe
- Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl, and toss to mix.
- In a medium bowl, whisk the yogurt, mayonnaise, vinegar, lemon juice, and garlic until smooth. Season to taste with salt and pepper.
- Last, cut the apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing and toss to evenly coat.
Grilled Corn & Cheddar Quinoa
Quinoa is a complete protein that pairs well with just about any meat or seafood you can think of. This version from How Sweet It Is has subtle Tex-Mex flavors, but you could swap for a milder cheese like Mozzarella.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 4 ears of grilled, sweet corn
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 4 ounces cheddar cheese, freshly grated
- 1/4 cup fresh cilantro, chopped
Recipe
- Preheat the grill on high. Shuck the ears of corn, brush with olive oil, and season with about a half teaspoon of salt and pepper. Wrap each ear in aluminum foil and grill for about 5 minutes each “side,” rotating corn about 5 times throughout the grilling process. Cool, and remove kernels.
- Meanwhile, add quinoa and chicken stock to a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 15-18 minutes. Once done, immediately stir in butter, cheddar and remaining salt and pepper. Add in corn and stir to combine. Top with fresh cilantro and serve.
Antipasto Skewers
There’s a “recipe” for this brilliant idea from A Pretty Life in the Suburbs below, but we think you could add just about anything to the skewer that suits your fancy — prosciutto, black olives, and Buffalo mozzarella would all be great contenders.
Ingredients
- Olives – I used Kalamata Olives and Feta Stuffed Green Olives
- Salami
- Artichoke Hearts
- Cherry Tomatoes
- Cheese (cheddar, feta, or mozzarella)
- Three Cheese Tortellini
- Italian Salad Dressing
Recipe
- Cook tortellini according to package directions, pour on Italian salad dressing and marinate for a few hours (it’s OK to marinate overnight).
- Skewer the ingredients in what order suits your fancy.
- Enjoy!
