With July coming to an end, it’s the perfect time to spend a day at the beach. Have the kids put on their swimsuits, grab any toys they want, pack some snacks, and we’re off for a day of fun. The day is enjoyed by all. The kids get to boogie board and jump through the waves. Even the oldest kids in the group have fun building a sand castle. The grown-ups get to divide their time between cooling off (i.e. being lifeguards) and reading on a blanket in the sun.

The ride home is fairly quiet, as the four kids are tired from all the fun. Everyone needs to take a shower when we arrive home, and everyone is hungry. After eating chips, fried dough, and assorted beach food, what is needed is a quick and healthy dinner. Something that works for most of the group is lettuce wraps, named for my oldest who is particularly fond of them, just like he is with free online games.

I introduced my kids to lettuce wraps a year or two ago and got a raised eyebrow to the suggestion. “No bread or sub rolls?” they asked. Since that time, they have begun to enjoy creating their own combinations. While one parent overseees the shower-taking process, the other easily can handle the prep work for dinner. The best suggestion I have for this meal is to offer a variety of fillings, so that everyone can find something that they like.

Big Jake’s Lettuce Wraps

2 hearts of romaine lettuce

2 lbs. boneless chicken breast

extra virgin olive oil

1 sweet onion, sliced

8 mushrooms, washed and sliced

4 oz. gorgonzola cheese

8 oz. cheddar cheese, shredded

8 oz. can water chestnuts

1/2 lb. shredded carrots

2 tomatoes, diced

barbecue sauce*

Rinse lettuce leaves and place on paper towels to dry.

Broil or grill chicken breasts. Cool and dice into bite-sized pieces. While chicken is cooking, heat a frying pan over medium-high heat. Place enough olive oil in pan to coat bottom. Add onions and mushrooms, cooking until tender.

Place lettuce leaves on a plate. Put chicken, mushrooms and onions, gorgonzola, cheddar, water chestnuts, carrots, and tomato each in separate bowls. Give each diner a plate and a lettuce leaf. Have them place their desired fillings in the center of the leaf, leaving enough room at the edges so the leaf can be folded or rolled. Top with barbecue sauce, if desired.

CAUTION! These wraps can be very messy. Have lots of napkins or forks available.

Serves 6 very hungry beach-goers.

*You can substitute whatever sauce pleases your diners, such as hoisin or salsa.

Coleslaw is one of those crazy dishes that has about a thousand different variations. Some people make it with mayo. Some with vinegar. Sometimes it is sweet. Sometimes it is sour.

My coleslaw is more of a combination recipe, and it has the bite of Chesapeake flavoring (like you are eating crabs out on the back porch or cooking fish and chips).

1 ½ lb. green cabbage, quartered, cored and shredded

5 tablespoons cider or malt vinegar

1 teaspoon Old Bay Seasoning, plus more for additional seasoning

2/3 cup mayonnaise

1 small onion, grated (optional)

2 medium carrots, grated

1 tablespoon sugar

In a large mixing bowl, toss the cabbage with the vinegar and Old Bay. Grate the carrots and onion directly into the bowl. Add the mayonnaise and toss well. Add sugar and remix. Sprinkle with more Old Bay to match your taste preferences.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.

The girls’ sleepover was a huge success the other night.  My friend arrived at 6:00, and we enjoyed a yummy dinner of salad on my deck.  It could have been a very leisurely dinner, except that a downpour arrived at the end of the meal, quickening our return to the house.

After our hasty retreat, it was time to make some beverages for our evening.  Being that it was a warm summer evening, lemonade seemed like the beverage of choice.  Of course, we’re both adults and neither of us needed to drive, so something with a little more kick seemed appropriate.  Thus, we created our own lemonade recipe.

Between our lemonade, espinaca, and great conversation, the night rushed by.  Before we knew it, Wednesday had ended, and we were a few hours into Thursday.  There had been many good stories, some that made us laugh and some that made us blush.  Definitely a successful girls’ night!

Ladies’ Lemonade

ice

raspberry vodka

lemonade (made according to directions and chilled)

marachino cherries

Put enough ice into a highball glass to fill it halfway.  Pour 3 ounces of raspberry vodka into the glass.  Add enough lemonade to fill the glass.  Place one or two cherries (and a little juice) into the glass.  Stir well.  Enjoy!