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Easy Summer Recipes for the Grill and the Kitchen

Easy Summer Recipes for the Grill and the Kitchen

Last updated on: July 13, 2026 at 6:15 pm by Beverly R. Green

Easy Summer Recipes for the Grill and the Kitchen 2026-07-13T18:15:59-04:00 Beverly R. Green

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Hot Weather Recipes

Hot weather recipes /B. Green

It’s hot! And it’s your turn to feed the fam. Here are some easy and satisfying summer meal recipes to mix and match for family get-togethers or covered-dish crowds.

Recipes for the Grill

CORN ON THE COB ON THE GRILL

You will need:

Shucked corn on the cob

Butter

Garlic and herb seasoning

Foil

Sprinkle the garlic and herb seasoning on 1 cob of corn, place it on a piece of aluminum foil, add 2 or three nice pats of butter, roll it all up and throw it on the grill or even into the campfire. It doesn’t take long: about 10-ish minutes, or a little more if you want some char on your corn. Yum!

The Best BABY BACK RIBS You’ll Ever Eat

You will need:

Baby back ribs that are still in the slab, not too fat

Your choice of seasoning

12 ounces of beer (I use Black and Tan)

Rosemary

Foil roasting pan

Foil

Cut each [thawed] slab of ribs in half and rub with a good oil

Season as you like (I use Flavor Glow) and wrap and place in the fridge until ready to grill

Get your coals hot and place the slab/s directly on the grill for 10 minutes(ish) with the grill top closed

After 10 minutes, turn the slab and close the lid again for 10 more minutes

Remove the slab/s to a foil roaster pan and pour about 12 ounces of beer over the ribs and into the pan

Sprinkle lightly with rosemary (dried or fresh; don’t overdo it)

Cover the pan tightly with foil and return the covered pan to the grill

Bake in the pan with grill top down for 30 minutes or until they are done to your liking

Ribs recipe /B. Green

*Grills are different. I prefer charcoal, but this is not necessary. Just be sure your meat is cooked before serving it. We like ours “falling off the bone,” so I usually grill them for 40 instead of 30 minutes. If you want barbecue sauce, you may add that, as well.

HOBO STEW

You will need:

Hamburger patty

Thinly sliced potato

Thinly sliced carrot

Thinly sliced onion

Sliced bell pepper and mushrooms if you like

Salt and pepper to taste

I also like a dash of Worcestershire sauce.

Wrap everything in a foil packet and seal it well. Put the whole packet on the grill or on the coals of your campfire (not the hottest part) for 30-40 minutes. So much fun on a camping trip! Let everyone assemble their own!

PORK TENDERLOIN

This is amazing on the grill!

You will need:

One pork tenderloin

Whole fresh garlic cloves

Fresh parsley

Foil

This should be made with a plain tenderloin, not a marinated one.

Rinse and pat the tenderloin dry.

Salt and pepper it, or season as desired.

With a sharp knife, cut slits about ½” to ¾” deep all over the meat. Into each slit, push a garlic clove and some parsley (must be fresh, not dried)

Wrap and seal the tenderloin

Put on the grill or in the oven at 350. Time will vary according to the size of the tenderloin.

FANCY RECIPE BAKED BEANS

You will need:

6 slices of bacon, fried crisp and crumbled

½ – 1 cup diced onions

½ cup diced bell pepper

Sliced smoked beef sausage (as much as you want)

½ cup brown sugar

1 can original Rotel

½ bottle of beer (I use Black and Tan)

2 cans drained kidney beans

1 can drained black beans

½ cup barbecue sauce

Bean recipe /B. Green

(You don’t have to, but it’s really good to brown those onions and peppers in the bacon grease before you add them to the rest of the ingredients; not necessary, but goooooooood.)

Throw it all in a foil baking pan and stir it well. Then move to the grill uncovered until it has a good simmer on. That smoke is a chef’s kiss!

Cover and simmer for an additional 20 minutes.

You can serve this as a side or as a main dish (all you need with it is some sourdough bread). This recipe can become soup if you add a little beef stock and/or the rest of that bottle of beer.

Corn, beans, ribs on the grill/B. Green

Recipes for the Kitchen

PASTA SALAD (BASIC RECIPE)

You will need:

About a pound of cooked, fun-shaped pasta (like radiatore)

Diced onions (I like red just for the color)

Diced bell peppers (yellow for the color)

1 can of fire-roasted, diced tomatoes

Sliced sweet banana pepper rings or pepperoncini

Your favorite Italian dressing

Cook the pasta al dente, drain it, then throw the rest together and mix it carefully. Maybe garnish it with a little fresh parsley. Easy-peasy … and delicious!

CHICKEN SALAD (BASIC RECIPE)

You will need:

3 large boneless, skinless chicken breasts

Chicken stock

½ cup Mayonnaise

3 nice stalks of minced, crisp celery

4 green onions, sliced thin

1 packet dry Ranch dressing

Salt and pepper

Slow cook your chicken breasts in ½ cup (crockpot) to 1 cup (simmered on stove top) chicken stock. Cook them until the meat pulls apart with a fork.

Shred them well!

Add mayonnaise to make the consistency you like.

Fold in the celery, onion, and dressing

Salt and pepper to taste. A little crushed red pepper can give a nice little kick.

Serve with croissants, crackers, bagels, or just scoop onto lettuce leaves for lettuce wraps!

GINGER ALE AND SHERBET

This is just exactly what it says. If you’re hot, a “shake” of sherbet (especially lime, pineapple, or margarita if you can find it) is the perfect (really, perfect) drink.

GREEN EGGS

This is a lovely and satisfying summer brunch for two, but you can expand it for more.

You will need:

4 large eggs

Basil leaves

Spinach leaves

Parsley leaves

Green onions- sliced thin

Green pepper-chopped small

Shredded cheddar cheese

Salt and pepper to taste

Salsa

Butter–REAL butter, please

Melt about a tablespoon of butter in a small skillet while you beat the rest of the ingredients together (in the amounts you like–or leave out what you don’t like) MINUS THE SALSA

Cook low and slow until you can flip it over in the skillet.

Serve with salsa on top as a garnish.

If you have some nice ham slices, by all means, serve it with a slice of ham, and you get … GREEN EGGS AND HAM!

Okay, so if you’re more mature than I am, have it with mimosas.

ANGELED EGGS (‘cause I ain’t gonna eat anything deviled)

You will need:

Hard-cooked eggs

Minced onion

Mayonnaise

Horseradish sauce

Dill pickle relish

Salt and pepper to taste

Peel your hard-cooked eggs and cut them into 2 equal-sized pieces

Remove the yolks to another bowl

Mash up the yolks with a spoon

Stir into the yolks onions, mayo, horseradish, dill relish, salt and pepper–mix it until it’s smooth

Then pipe or spoon the mixture back into the hollowed egg whites

Garnish with fresh parsley or chives and a sprinkle of paprika

HERSHEY PIE

4 ingredients:

Prepared graham cracker crust

1 tub of Cool Whip

1 stick of butter (real butter)

6 Hershey bars, plain or almond

In a pot over low heat on the stove, melt the stick of butter

Break up the Hershey bars and stir until they melt

Remove from the stove and fold in ¾ tub of Cool Whip–combine them well

Pour into the Graham cracker crust

Cover and refrigerate for at least 3 hours, but overnight is best

Use the rest of the Cool Whip for topping

BANANA PUDDING: (the good, ol’ Southern recipe)

Although it takes the stove to do this, it is a great summer favorite. I know, I know, it’s easier to make banana-flavored instant pudding and add some graham crackers, Cool Whip, and sliced bananas, but the real deal is infinitely superior, so maybe for a special occasion …

You will need:

2 cups of milk

½ cup sugar (stevia works just fine)

1 tsp. Vanilla extract

2 eggs–separate the yolks and whites

2-3 tbsp. flour

2 nice-sized bananas

Carefully whisk together and begin heating in a pot, but do not boil:

Milk, sugar, vanilla

Whisk continuously as you add egg yolks a little at a time, but do not boil:

When hot, whisk in flour. Whisk it well to keep out lumps, but do not boil:

(This is a basic custard recipe that can be used by itself, or with a dash of cinnamon, or berries, or chocolate, or …)

Line a small casserole dish with vanilla wafers.

Slice one banana over the wafers.

Pour ½ the custard over the banana.

Slice the other banana and cover with the rest of the custard.

Set aside and heat the oven to 450.

For your meringue, whip the egg whites and a tsp. of sugar until they are stiff and form peaks. Spoon over the top of the custard. Bake at 450 until the meringue is golden (just watch it and don’t let it burn). It won’t take long.

If you are not going to make the meringue, just spoon Cool Whip over the top after the custard cools. You can cook up your egg whites in the morning for a healthy breakfast.

Y’all, I got three marriage proposals the last time I made this, and I was old!

TUNA SALAD (basic recipe)

You will need:

One can of tuna packed in water

2 hard-cooked eggs, diced small

¼ cup onion, diced small

1 tbsp. dill pickle relish

Mayonnaise

Combine the top 4 ingredients

Mix in mayo until you have the consistency you like.

This is perfect served on toast with cheese melted on top

On bread or croissants

On crackers

On lettuce leaves for a wrap

On a spoon standing at the kitchen counter

AMISH HAMBURGER RELISH (for canning)

This is a recipe for all those green tomatoes you have coming in from the garden. Can’t fry ’em all!

2 quarts green tomatoes, cut into chunks

3 green peppers

3 sweet red peppers

5 large white onions

Put all the above through a food grinder and then stir in 3 tablespoons of salt. Let stand for 10 minutes.

Then add:

2 tbsp. celery seed

1 tbsp. turmeric

3 tbsp. ground allspice

3 cups apple cider vinegar

3 cups sugar

Heat to a boil. Remove from heat and let stand 10 minutes. Heat again and seal in sterilized jars according to your canning procedures.

Have awesome dinners! If you don’t see what you want here, go back to Eight Recipes for Warm Weather Events.

God is great! God is good! And we thank Him for our food! God bless you!

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