5 Summer Recipes to make right now

May 24, 2024

Spring and summer are some of my favorite times to cook. I love anything on the grill, salads, and lighter recipes on warm, summer nights. We cook a few recipes often that I wanted to share with you guys. They are easy (like just a few steps) and could also be great for entertaining. Let me know if you guys make any! I would love to see if you make any 🙂 

Manny’s Carne Asada

We had our first BBQ of the season last week and he used this marinade. Sometimes he makes it totally from scratch, but this one is fast and easy. Plus he adds his own flare to it! If you want his mom’s rice recipe, you can find it here.


  •  5 lbs of skirt steak (arrachera), charcoal steak, cleaned and tenderized in the machine
  •  1 bottle of Goya Mojo Criollo
  •  3 TBSP of Soy Sauce
  •  1/2 cup of Orange Juice
  •  5 limes, squeezed
  • 1 Mexican beer
  •  3 TBSP cumin
  •  3 TBSP garlic powder
  •  Salt and pepper to taste
  •  1 bunch cilantro
  •  1 onion, sliced


  1. Combine all ingredients and whisk
  2. Taste and ensure there’s enough citrus taste. You want citrus to marinade the beef properly
  3. Cut meat into 4-5 inch pieces and place in marinade
  4. Marinade for at least 2 hours, but not more than 12 (it’ll get mushy)
  5. Grill on high heat on a grill or pan for 3 mins each side, ensuring crust forms
  6. Let sit for a few minutes, and then slice into smaller pieces to fit into tacos
  7. Enjoy!

Pico de Gallo

This is Manny’s speciality. It’s way better than store bought pico! It is requested at every party we have.


  • 2 Roma tomatoes
  • 1 red onion
  • 2 jalapenos
  • handful of cilantro
  • 1 lime
  • salt to taste
  • 1/2 tsp of a garlic powder


  1. Dice tomatoes, onions, jalepenos and cilantro. Mix together.
  2. Add juice from the lime, salt, and garlic. You can add more lime juice if you would like.
  3. Let is sit in the fridge from 1- 2 hours. (this is key! it makes all the difference) I wouldn’t make it overnight, it can get soggy and watered down.

Summer Grilled Pizza

Have you ever said to yourself in the summer, “no, I will not turn on the stove on a 90 degree day because it’s just too hot out”? That happens to me so much! In Chicago a few weeks ago, it was blazing hot for a few days and there was no way we were cooking inside. I decided to make a pizza on the grill. Simple, but you can make it what you want. Meatless, no sauce, etc. Great for a light, summer meal.

I got all my ingredients from Mariano’s, but I know Trader Joe’s carries very similar ingredients. After one failed attempt (I couldn’t lift the pizza on the grill without all the toppings sliding off!), there is one key I learned on grilling it.

grilled pizza in the summer


  • 1 ball pizza dough (about 1 pound), store-bought.
  • 16 oz. San Marzano tomatoes
  • Cheese such as torn mozzarella (Mariano’s has delicious housemade mozzarella!), grated Asiago or Parmesan
  • Toppings such as herbs, thinly sliced vegetables, pepperoni and salami, prosciutto, chopped greens such as kale or green peppers
  • Olive oil
  • Tongs for grilling


  1. Heat the grill: My grills get to 600°F with the lid on. Aim for at least 550°F. Direct heat is best. Every grill is different so keep an eye on the heat.
  2. Prep your dough: It should be stretched or rolled out into a thin circle. (I don’t own rolling pin, so I use a wine bottle. Works just the same!)
  3. Brush the dough with olive oil on the side you will place down onto the grill
  4. Grill one side of the pizza (this is absolute key! I didn’t do this the first time and the toppings slid right off). Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on.
  5. Top the pizza. Spread on a thin layer of sauce or tomatoes, cheese, and toppings. It shouldn’t be too heavily loaded, or the pizza won’t cook well.
  6. Cook the pizza with lid on for 3 to 5 minutes. The edges should be crisp and well-done, and the cheese should melted.
  7. Drag the pizza off with the spatula or tongs and let cool.
  8. Enjoy!

Easy Summer Pasta Salad

I love the premade pasta salad from Aldi, but I like to add a protein more veggies! It’s great cold and perfect for a summer lunch or dinner.

Serves: 4-6 people


  • 1 box of Aldi pasta salad
  • 1 tsp of garlic powder
  • 1 small cooked chicken breast (I like mine in the air fryer with Mrs. Dash seasoning)
  • 1 medium zucchini, diced
  • 1 medium zucchini, diced
  • 2 sweet peppers, chopped
  • 4 oz cherry tomatoes, chopped
  • 1 small red onion – optional
  • 1⁄2-3⁄4 cup Italian salad dressing (to taste)
  • 2 tbsp. Kraft Olive Oil Mayo
  • Sprinkle feta cheese
  • McCormick Salad Supreme Seasoning (I buy this in bulk and put it on every salad. I’m obsessed)
  • salt and pepper


  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes or until al dente.
  3. While pasta is cooking, dice and chop your veggies.
  4. Saute the peppers and zucchini in olive oil with seasonings (salt, pepper, garlic, olive oil)
  5. Drain and pour pasta into a large dish.
  6. Stir in peppers, zucchini, cucumber, and tomatoes.
  7. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat.
  8. Top with feta and McCormick Seasoning.
  9. Cover and chill until ready to serve. I prefer at least 30 minutes chilled, but it’s ready in 15 minutes or so.
  10. Enjoy!

Manny’s Shrimp Tacos

Find the full recipe here!

As always you can find me here on Instagram!

Until next time,


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