You are correct. I am not in fact Jimmy.

As of this writing we are a couple of days ahead of the 4th of July, and the last I saw him he was headed toward the Market St. bridge bound and determined to get us fireworks one way or another. Hopefully I don’t need bail money by the time you read this.

Also as of this writing it is hotter than the devil’s front porch. I’m writing Thursday the 2nd, which is supposed to be the worst day of it. My sister lives in Georgia and it’s hotter here than it is there. It shouldn’t be hotter here than it is in Georgia. And not even north Georgia. She’s the final stop in middle Georgia before you hit south Georgia.

Even though the weather is supposed to break this weekend, there is still plenty of summer ahead and I while I do have central air, my HVAC system is a little dated and sometime struggles to keep up with the heat when it gets really hot.

That usually leads to me refusing to make any sort of dinner that requires the stove or oven. The air fryer is OK, but that’s where it ends.

That has led me to search our recipes that will make everyone in the family happy, but isn’t forcing everyone to eat salads and sandwiches every day. Though I make really amazing salads and sandwiches, so I wouldn’t mind so much.

So here are couple of recipes to get through the hot weather without turning on the oven and turning your home into an oven.

Both of these recipes I found on the Delish website.

Bruschetta Chicken Stuffed Avocados

Ingredients:
• 3 avocados, halved and pits removed
• Juice of 1/2 lemon
• 2 cups rotisserie chicken
• 2 large tomatoes, diced
• 1/4 red onion, finely chopped
• 1 Tbsp. extra-virgin olive oil
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Balsamic glaze, for garnish
• Thinly sliced basil, for garnish

Directions

Remove skin from avocados then squeeze lemon juice all over to prevent browning.

In a large bowl mix together chicken, tomatoes, red onion, oil, and red pepper flakes and season with salt and pepper

Spoon mixture into avocados then drizzle with balsamic glaze and garnish with basil to serve

Chopped Sandwich

Yes, I know this is a sandwich, but look at the picture of this sandwich! It isn’t exactly PB&J on Wonderbread. It looks amazing!

Ingredients:
• 1 Roma tomato, sliced
• 1/2 small red onion, thinly sliced (about 1/2 c.)
• 4 oz. Black Forest or capicola ham, sliced
• 4 oz. provolone, sliced
• 2 oz. genoa salami
• 2 oz. hot soppressata or pepperoni
• 1 cup shredded romaine
• 1/3 cup sliced roasted red peppers
• 1/4 cup sliced drained peperoncini
• 1/3 cup mayonnaise
• 3 Tbsp. store-bought or homemade pesto
• 2 Tbsp. red wine vinegar
• 1/2 tsp. onion powder
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 2 (10″) ciabatta rolls, halved, toasted

Directions:

On a large cutting board, chop tomato, onion, ham, provolone, salami, soppressata, lettuce, red peppers, and peperoncini with a sharp knife, tossing as you go, until bite-sized pieces form.

In a large bowl, combine mayonnaise, pesto, vinegar, onion powder, and Italian seasoning; season with salt and pepper and stir to combine. Add chopped ham mixture and toss with a spatula or spoon until coated.

Distribute chopped mixture between rolls. Cut each roll in half to serve.

Hopefully these will help keep you fed while also keeping cool this summer. I also think the chopped sandwich would be great to take a long to the beach, or lake, or boat, or even to your next potluck!

Enjoy, stay safe and cool!