Spotlight on Summer: Won't Heat up the Kitchen

The last two weeks, I've shared recipes that were cool and creamy, picnic fare and quick cooking.  For the series finale, I'm sharing recipes that won't heat up the kitchen.  Click the words in bold to go to the page with the recipe.

Grilled Peppered Steak:  This is my favorite way to cook steak and the only recipe I have that's cooked on the grill.  The steak is seasoned with a dry rub before grilling.  The dry rub infuses the meat with flavor which intensifies during cooking.      

Barbecue Chicken:  This recipe takes five hours to cook, but it won't heat up the kitchen. The secret is to cook the chicken and barbecue sauce in the crock-pot.

Chicken a la King:  This crock-pot version takes longer to cook, but it's still easier than the traditional recipe.  The chicken and peas don't have to be cooked; the onion, celery and green pepper don't have to be sauteed; the sauce doesn't have to be cooked and thickened.  If you want to serve it with rice, you'll need to cook it separately, but that doesn't take long and won't heat up the kitchen.

French Dip Sandwiches:  This crock-pot recipe takes all day to cook, but it's worth the wait!  An advantage to crock-pot cooking is you can use cheaper cuts of meat; they'll get tender during the cooking process.

Coleslaw:  Coleslaw is a great warm weather side since it's served cold.  If you want to save time, forget about grating the cabbage and use a package of coleslaw mix instead.

Pickled Beets:  This recipe only uses three ingredients and, since it starts with a can of sliced beets, you don't have to cook or peel beets.  You do have to turn on the stove, but just long enough to dissolve sugar in the vinegar.  The beets are a great summer dish because they're served cold straight from the fridge.

Corn-on-the-Cob:  There's no vegetable I look forward to in the summer more than corn!  My mom always cooked fresh corn in a pot of boiling water, but I cook it in the microwave.  Not only is it quicker, the corn retains more flavor than when boiled in a pot of water.  

Microwave Brownies:  These brownies are great when you want something sweet, but don't want to heat up or spend a lot of time in the kitchen.  The brownies can be cooked and cooled in less time than it takes to make something from a mix!

© Margaret's Morsels

Grilled to Perfection

Every spring when gas grills start appearing in stores, my husband and I discuss whether or not we should buy one.  We know, thanks to friends with gas grills, how good food is when cooked outdoors.  However, neither one of us grew up in families that grilled so we're not sure we'd use a grill enough to justify the expense.


Although we don't own a gas grill, we do have a George Foreman electric countertop grill.  Unlike a gas grill, it has a slope so fat drains from the food.  It's also a contact grill so food cooks on the top and bottom at the same time, eliminating the need to turn food over.

My George Foreman grill.

One of my favorite recipes to grill is Grilled Peppered Steaks.  Although I cook it on my George Foreman grill, it can be cooked on a gas or charcoal grill.


When it comes to grilling steaks, choose ones that are 1 to 1 1/2-inches thick.  Thinner steaks can dry out during the grilling time.  Four steaks that are good for grilling are:

• Rib-eye:  A rib steak with the bone removed that's tender, juicy and flavorful.

• T-Bone:  This tender steak, named for its shape, has a T shaped bone with meat on each side.  The larger side is strip steak; the smaller side is tenderloin.

• Porterhouse:  A huge T-bone, except it has a larger tenderloin. It is one of the most expensive steaks.

• New York Strip:  A tender and flavorful cut of meat known in some parts of the country as strip loin, shell steak or Kansas City steak.

I always use New York strip steak.

Remove the steaks from the refrigerator 30 to 60 minutes before you're ready to cook.  Room temperature meat cooks more evenly and browns better than cold meat.  While the meat is coming to room temperature, combine the ingredients for the dry rub.

A dry rub is a combination of spices, seasonings and herbs that is put on the meat before it's cooked.  The rub infuses the meat with flavor which intensifies during cooking.  The rub for this recipe consists of three ingredients:  onion salt, garlic salt and freshly ground black pepper.  Don't substitute preground pepper; freshly ground pepper adds a lot more flavor.

If you don't have a peppermill, you can still use freshly ground pepper.  Put the peppercorns on a cutting board and crush them using the edge of a skillet.  Or, use a mortar and pestle to crush the peppercorns.

My husband crushing the peppercorns with a skillet.

Thoroughly coat the steaks, including any meat on the ends and sides, with the rub.

The dry rub on the steaks.

Place the steaks on the grill and cook, turning once on a gas or charcoal grill, until they reach the desired doneness.  Medium-rare has a very pink center and is slightly brown toward the exterior.  Medium has a center that is light pink and the outer portion is brown.  Medium-well has meat that is light pink surrounding the center.  Well done is uniformly brown throughout.

Every fall when gas grills go on clearance, my husband and I discuss whether or not to buy one while they're on sale.  We always decide it's too late in the year to be of much use and agree to discuss it again in the spring.  Until we buy one, I'll continue to use my George Foreman grill.  I can use it in the comfort of an air conditioned house and don't have to worry about rain or bugs.  Given the comforts of grilling indoors, it makes me wonder why we want a gas grill in the first place!

Grilled Peppered Steaks

2 Servings

1 1/2 to 2 tsp. freshly ground black pepper

1 tsp. onion salt

1 tsp. garlic salt

2 (1/2 lb.) steaks

Combine the first 3 ingredients in a small bowl.  Rub onto both sides of the steaks, including meat on the ends and sides.  Grill covered until meat reaches the desired doneness.

If the steaks are larger than 1/2 pound, make 1 1/2 batches of the rub (I double it).

© Margaret's Morsels