Summer's Here Recipes

I just read an article about summers as an adult.  It suggested as adults we take back the child-like adventures, if even for an hour.  Things do not need to make sense, they just have to bring a smile to your face.  Reclaim some youthful summer magic this year!

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Grilled Chicken Burgers


Prep Time: 35 min

Cook Time: 25 min

Additional Time: 20 min

 Total Time: 1 hr, 20 min


cooking spray

1 med onion, chopped

2 tsp. minced garlic

2 med carrots, chopped

1 med red bell pepper, chopped

1 med tomato, seeded and chopped

1 c. fresh sliced mushrooms

2 lb ground chicken

1/2 c. fresh breadcrumbs

1 lg egg

1 T. seafood seasoning (such as Old Bay®)

salt and black pepper to taste


Lightly spray a skillet with cooking spray and heat over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add carrots, bell pepper, tomato, and mushrooms; cook and stir until tender, 5 to 7 minutes. Remove from the heat and let cool completely, about 20 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Mix ground chicken and cooled vegetables together in a large bowl. Add breadcrumbs, egg, seafood seasoning, salt, and pepper; mix until well combined. Form mixture into eight patties.

Cook on the preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F.

Note: Serve on lightly toasted brioche bun with tomato slice, spinach, favorite cheese, red onion, ranch dressing, etc.


Rhubarb Wild Rice Pilaf


Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Yield: 6 servings


1/4 c. almonds

2 T. olive oil

1 c. chopped sweet onion

2 cloves garlic, minced

2 c. chopped rhubarb

1/2 c. white wine

1/2 c. golden raisins

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper

2 T. honey

1 T. low-sodium soy sauce

1 c. cooked wild rice

1 c. cooked long-grain white rice


Preheat oven to 400°F. Spread almonds onto a baking sheet.

Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.

Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.

Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.

Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

Note: You can substitute apple juice for the white wine.


Tuna Macaroni Salad


Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Servings 8



1 16 oz box elbow pasta

4  12 oz cans tuna, in water, drained

1/4 c. sliced bread and butter pickles, rough chopped

2 hard-boiled eggs, rough chopped

1 c. celery, diced

1/2 c. red onion, diced

1 red bell pepper chopped

3/4 c. frozen petite peas, thawed

1 c. fresh parsley, chopped


1-1/2 c. mayonnaise

1/4 c. sour cream

1/4 c. whole milk, more as needed

juice and zest of 2 lemons

1 T. Dijon mustard

1-1/2 tsp.salt

1 tsp. black pepper

1/2 tsp. paprika

1 tsp. apple cider vinegar

1/2 tsp. dried dill

1/2 tsp. garlic powder

Garnish (optional):

3/4 c. red chopped onions, diced

1/2 c. celery, diced

1/4 c. bread and butter pickles, sliced

1/2 c. parsley, chopped

3 hard-boiled eggs, chopped

1 zest of lemon

1/4 c. peas

1/2 c. red pepper


Cook the elbow pasta according to box directions, in well-salted water. Drain and rinse with cold water. Cool to room temperature.

To a large mixing bowl add all the salad ingredients.

In a small mixing bowl, whisk together all the dressing ingredients. Pour over salad and toss together until everything is well coated.

Chill for 6 hours or overnight. If the dressing is too thick, add milk, a tablespoon at a time, until you reach desired consistency.

Spread out salad onto a serving platter. Top with garnish and serve!


Hummingbird Cake


Prep: 40 min.

Bake: 25 min. + cooling

Makes: 14 servings



2 c. mashed ripe bananas

1-1/2 c. canola oil

3 lg eggs, room temperature

1 can (8 oz) unsweetened crushed pineapple, undrained

1-1/2 tsp.vanilla extract

3 c. all-purpose flour

2 c. sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

1 c. chopped walnuts

Pineapple frosting:

1/4 c. shortening

2 T. butter, softened

1 tsp. grated lemon zest

1/4 tsp. salt

6 c. confectioners’ sugar

1/2 c. unsweetened pineapple juice

2 tsp. half-and-half cream

Chopped walnuts, optional


In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.

Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.


Deep frying on the stove top 101

Watermelon Cupcakes


Prep: 30 min.

 Bake: 20 min. + cooling

Makes: 2 dozen


1 pkg white cake mix (regular size)

1 c. lemon-lime soda

3 lg egg whites, room temperature

1/4 c. canola oil

1 pkg (3 oz) watermelon gelatin

2 drops watermelon oil, optional


2 c. butter, softened

6 c. confectioners’ sugar

1 pkg (3 oz) watermelon gelatin

5 to 6 T. lemon-lime soda

15 drops red food coloring

3 T. miniature semisweet chocolate chips


Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and, if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a large bowl, combine butter, confectioners’ sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.


Vintage Lemonade


Prep Time: 45 min

Cook Time: 20 min

Total Time: 1 hr 5 min

Yield: 4 servings


5 lemons

1-1/4 c. white sugar

5 c. water


Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.

Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.

Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.

Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.


Creole Shrimp Caesar Salad with Cheesy Croutons


Yield: 4 servings

Prep time: 30 min

Total time: 40 min


For the salad:

2 T. extra virgin olive oil

1 lb. extra-jumbo shrimp, peeled, deveined

1-1/2 tsp.creole seasoning

3/4 c. mayonnaise

3 anchovy fillets or 1 1/2 tsp. anchovy paste

2 cloves garlic, crushed

2 T. fresh lemon juice

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

2 oz. Parmesan, grated (about 1/2 c.), plus more, shaved, for serving

salt and black pepper

1 head romaine lettuce, chopped

For cheesy croutons:

8 oz. sourdough bread, torn

1/4 c. extra virgin olive oil

salt and pepper

1 oz. Parmesan, grated


Make Cheesy Croutons: Preheat oven to 375°F. Toss together bread, olive oil, kosher salt and freshly ground black pepper on a rimmed baking sheet. Bake, tossing a few times, until golden brown, 15 to 20 minutes.

Cool 2 minutes then toss with 1 oz. grated Parmesan. Cool completely. (Makes 4 1/2 cups.)

Make shrimp and salad: Heat oil in a medium skillet over medium heat. Season shrimp with creole seasoning. Cook, turning once, until just cooked through, 4 to 5 minutes; transfer to a plate.

Combine mayonnaise, anchovies, garlic, lemon juice, mustard, Worcestershire, and grated Parmesan in a food processor. Process until smooth and well combined, about 1 minute. Season with salt and pepper.

Toss together dressing and romaine in a bowl. Top with Cheesy Croutons, shrimp, and shaved Parmesan.


Party Animal Snack Mix


Prep/Total Time: 5 min.


Air-popped popcorn

Pastel mini marshmallows

Chocolate-covered raisins

Salted peanuts

Frosted and plain animal crackers

Pretzel squares


Combine all ingredients. Store in an airtight container.


Quote of the Week:

“Some old-fashioned things, like fresh air and sunshine, are hard to beat.”

~ Laura Ingalls Wilder


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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