With Memorial Day just around the corner and summer not far away, most of us are probably starting to think about the holidays and wonderful warm weather when we can get by with little clothing and light summer meals. Along with warm weather come visions of beach picnics, backyard barbecues and family outings, and nights listening to music under the stars in an outdoor amphitheater. Turning these visions into reality requires some thought and also some physical exertion to produce the food that traditionally accompanies summer activities.

The most successful events are usually those that have been well planned and organized, but this does not mean that an impromptu event cannot be carried out successfully. At the same time, a well-planned event doesn’t necessarily mean it has to be complicated. Quite the opposite is usually true and simplicity can be the key to successful entertainment in most cases. Simple does not mean boring or simple. Simplicity itself can often be quite elegant and some of the tastiest food often made with the least amount of fuss. Simplicity means your party will be enjoyable for everyone involved, including the host and hostess. Simplicity means that dining and entertaining are accomplished with a minimum number of steps. Hopefully, by the time you finish reading this article, you’ll get some tips and ideas on how to keep your party food prep to a minimum, but still tasty, elegant, and enjoyable.

The 4th of July is the biggest holiday of the summer season and when some of us think of Independence Day, we think of the All-American picnic of fried chicken, potato salad and apple pie. While fried chicken, potato salad, and apple pie are foods that most people usually enjoy, the thought of standing in front of a hot stove on the morning of July 4 can often be overwhelming and going shopping chicken at a fast food restaurant. The place can be less than nice. What follows is a variation on traditional fried chicken.

The recipe included here for Hawaiian chicken starts out similar to fried chicken, but a minimal amount of time is spent frying it as it only needs to brown on the stove top. The rest of the cooking is done in the oven and this can be done the day or the night before and the chicken can be reheated in a matter of minutes either in the microwave or conventional oven. Good accompaniments to this dish are corn on the cob that should just be in season and/or red, white and blue potato salad, homemade cookies and of course, apple pie or homemade ice cream. One of the nice things about the following recipe is that it is easy to make in large batches and can be stored in the refrigerator for a day or two until ready to use.

HAWAIIAN CHICKEN

(4 – 6 servings)

1 whole fried chicken

1 cup of flour

1/3 cup of salad oil

1 teaspoon salt

Yes. Pepper

against sugar

2 tablespoons cornstarch

C. cider vinegar

1 tablespoon. soy sauce

Yes. Ground ginger

1 chicken stock cube

1 large green bell pepper, cut into circles

1 can (1 lb., 4 oz.) sliced ​​pineapple

Preheat oven to 350 degrees F. Wash, pat dry, and coat chicken with flour. Heat oil in a large skillet until sizzling. Brown chicken on all sides and remove until golden brown in a shallow roasting pan, placing pieces skin side up. Sprinkle with salt and pepper, if desired.

To make the sauce, drain the pineapple and pour in the syrup or juice in a 2-cup measure. Add enough water to make 1 cup. In a medium saucepan, combine the sugar, runny pineapple cornstarch, vinegar, soy sauce, ginger, and bouillon cube. Boil stirring constantly; boil for 2 minutes and then over the chicken. Bake uncovered, 30 minutes. Add the pineapple slices and green bell pepper circles. Bake for an additional 30 minutes or until chicken is tender.

Individual pieces of chicken may be substituted. If using breasts, reduce cooking time to about 30 minutes total. The legs and thighs will take the designated amount of time in the recipe above.

If grilling is more your style, you can keep it simple. Try spicing up your burger by tossing the meat with a packet of onion soup mix, or marinating chicken parts or ribs in garlic-fortified balsamic salad dressing. You can use up your small amounts of leftover salad dressing by enhancing it with wine, molasses, soy sauce, or lemon juice. The flavors will almost always blend together and enhance the flavor of your food.

The easiest way to grill is to use the indirect method. This way, you can put the food on to cook and do other things while the meat cooks. You don’t have to stand on the coals and this reduces the chance of food burning. To use the indirect method, you need a barbecue with a lid. If you’re using a two-sided gas grill, light one side, let it burn on high heat, and then place the food on the unlit side. If there is too much food for one layer, just stack the food in two layers. Of course, if there is more than one layer of food, it will take longer to cook, and it would be a good idea to change the top layer to the bottom one, halfway through the cooking time.

The indirect method works well for foods like chicken, ribs, or roasts. For cooking steaks, hamburgers, or hot dogs, the old-fashioned method of cooking them directly on the heat source is still the fastest and best. You don’t want your steaks to be well done and therefore need to be watched.

If your gathering is impromptu, the simplest thing to do would be to buy your prepared food at a nearby market or deli. Fortunately today, there are several chain markets that specialize in excellent prepared food that is ideal for parties. Whatever your method of preparing food for your summer activities, remember to try to keep it as simple as possible so you too can enjoy the occasion.