There is something about the beach that absolutely melts away every care, every worry, and every pressing need. I am a beach person, and when I need to totally relax and rewind, the beach is the perfect place for me.
We are so fortunate to be close to the Mississippi Gulf Coast and the sugar-sand beaches of Alabama and Florida. I will jump at any chance to sit for a few days and listen to the sound of the waves and swim in the water. My perfect beach day is to go from pajamas to swimsuit, and back.
When we go to the beach, we really go. We will pack a picnic lunch and eat on the sand. My favorite time of day is about 6:30 to 7:30 in the evening. There is not a better way to spend an afternoon than watching the sunset and having some snacks and a cold beer. Most folks have headed in to get dressed and fight the crowds for dinner, but not me. I am happy with a cool drink and a beautiful sunset.
Our beach food is laid back as well. As far as feeding my family, we have a relaxed vibe with them as well. I can remember that my son ate cheese and crackers, fresh seasonal fruit, and gum for a whole week at the beach. He lived, and we did too. No fights to finish his green beans; I just let it go.
We eat a lot of cold pasta salads and a lot of sandwiches. I try not to do much cooking while I am at the beach, and when I cook, I keep it simple, quick, and easy. We can make it ahead and snack on it all day. I can prepare a few things before we leave and then pick-up items at the local farmers market or the seafood shop. We try to keep everything fresh and easy.
Don’t get me wrong, there are a lot of really great restaurants all along the Gulf, but, for me, those restaurants are for cold days or rainy days. If the sun is out, I want to be in my beach chair or in a kayak.
These are all a few of our favorite simple recipes.
Skyler’s Simple Chicken with Pasta
This recipe was given to me by one of my mom’s best friends. You can serve it cold, hot, or at room temperature. It’s easy to make ahead of time and the flavors only get better with a little time.
4 boneless skinless chicken breasts, cut in half or about 10 chicken tenders
1/2 stick butter
1 - 4-ounce jar capers, undrained
1 - 7.5-ounce jar of marinated artichoke hearts, undrained (My mom likes to use the grilled and marinated artichoke hearts that you can find at some grocery stores.)
1 box penne pasta
1 bag shredded Italian cheese
Juice of 1 lemon, about 2 tablespoons
Put chicken, capers, artichoke hearts, with their juices, and 1/2 stick butter in a casserole dish, cover loosely and bake at 400° for about 30 minutes until chicken is tender.
Shred or chop the chicken and combine with the juices in the pan. While chicken is cooking, boil about 2 cups uncooked penne pasta. When chicken is finished and shredded, toss pasta with chicken mixture and fold in shredded cheese. Add salt and pepper to taste and about one or two tablespoons fresh lemon juice.
Crab, Tomato, and Avocado Towers
1 8-ounce container jumbo lump crab meat, picked
1 8-ounce container crab claw meat, picked
2 tablespoons mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 1/2 teaspoons lemon zest
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 ripe avocados, diced
2 tablespoons fresh lemon juice
4 tomatoes, sliced into 1-inch-thick slices
In a medium bowl, combine crab meat, mayonnaise, dill, parsley, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
In a different bowl, combine avocado, lemon juice, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Set aside.
Use a 3 1/2-inch ring (I use an old plastic icing container with the bottom cut off to form a mold). On the center of a serving plate, gently press about 2 tablespoons of the avocado mixture in the bottom of a ring mold. Press about 2 tablespoons crab mixture into ring mold on top of avocado mixture. Top with 2-3 slices of tomatoes. Repeat with the remaining avocado crab mixture until all stacks have been formed. This should make about eight stacks. Carefully remove ring mold and serve immediately.
Garnish with micro lettuces or sprouts, if available.
West Indies Salad
When my children were little, we would put crab traps off of the pier at the beach where we stay. It was always exciting to go down in the morning to see what we “caught.” We caught all sorts of things in the trap: fish, an octopus and a tiny seahorse, one time. We always let everything go except the crabs.
We would cook and pick them, getting all the delicate crab meat to make this fresh West Indies salad. It is so delicious and can be made with any store-bought crab meat
if fresh crab is not available.
1 - 8-ounce container jumbo lump crab meat, picked throughly
About 2 tablespoons capers, drained (optional)
About 1/4 of a red onion thinly sliced or chopped
3 tablespoons fresh lemon juice or the juice of 1 large lemon
About 2 tablespoons good olive oil
1 tablespoon fresh chopped parsley
Salt and pepper to taste
Gently toss all ingredients and serve cold on top of the bed of lettuce or in a halved avocado.
Easy Beach Pasta Salad
I am not sure where I got this recipe but it is a family favorite and one that we normally enjoy for several days with a few additions or changes to the basic recipe.
You can use regular mozzarella cheese but to kick up the flavor and freshness, consider getting fresh mozzarella pearls from the grocery store and adding those.
3/4-pound angel hair pasta, cooked and drained and tossed with a little olive oil
1½ pounds seeded and diced tomatoes, about two or three, well-drained on paper towels
1/4-pound mozzarella, cubed in 1/4-inch cubes or one container of fresh mozzarella pearls
3 tablespoons freshly grated Parmesan cheese
3/4 cup fresh basil leaves, chopped
To make the dressing:
6 tablespoons good olive oil
2 tablespoons red wine vinegar
1 clove garlic, finely minced
Salt, pepper and Tony Chachere’s to taste
Mix all ingredients for dressing and set aside.
Gently toss all ingredients until well combined. Allowed to sit for about an hour for flavors to blend.
Can be served at room temperature or refrigerated. Feel free to add chopped grilled chicken, or green onions, or any other topping.
Sautéed Silver King Corn
No trip to the beach would be complete without picking up some Silver King corn along the way. I truly don’t understand the difference between Silver King and Silver Queen, but it seems like someone told me it was based on the size of the kernel. Both are sweet and delicious and are available during the summer.
We like to eat it fresh off the cob, and when fresh, you can cook it in the microwave for a few minutes per ear. Shuck the corn, wrap it in a damp paper towel and cook it about two minutes per ear.
Another great option with sweetcorn is the super easy sauté recipe.
2 tablespoons vegetable oil
1 jalapeño pepper, stemmed, seeded, and finely chopped (If spicy peppers are not your thing, please feel free to substitute mild banana pepper)
3 cups fresh corn kernels, about 6 ears
A pinch of salt
2 Tablespoons each: fresh chopped mint and basil
2 cloves garlic, finely minced
1 large sweet onion, thinly sliced or chopped
Heat oil in a large sauté pan and cook pepper, garlic, and onion until onion is tender and translucent. Add corn kernels and turn up the heat to high. Add salt and pepper to taste.
Once corn is browned all along the edges, turn off heat and mix in herbs. Adjust seasonings to taste. Serve warm.
If you have any leftovers, fold in a couple of tablespoons of mayonnaise and some Parmesan cheese or cotija cheese for a quick and easy corn dip.
Kats Jalapeno Chicken Salad
We try to keep our beach chicken salad pretty simple. I love this basic recipe but we kicked it up a notch with jalapenos. Also, I am a “texture girl” and like my chicken salad pretty well-chopped. No big chunks for me.
Also, I did not think using chicken tenders would make a difference, but somehow, I think it does. It seems to make a lighter salad. Feel free to substitute chicken breasts or a whole chicken if you would like.
6-8 chicken tenders, poached for about 10 minutes in salted water with a few bay leaves
¼ cup mayonnaise
1 stalk celery, I prefer the leafy inner section
¼ or about 2 tablespoons onion
¼ cup pickled jalapeno or 1 fresh, seeded
Salt, pepper, season salt to taste
Carefully pick the center tendon out of the cooked chicken tenders. Add to bowl of the food processor Pulse until chicken is thoroughly chopped. Put chopped chicken in a large bowl. Process the celery, jalapeno, and onion until thoroughly chopped. Mix chicken and vegetables, and ¼ cup mayo. Add additional mayo if needed. Season to taste. Store in the refrigerator until ready to serve.
Serve chicken salad on a croissant with baby lettuce or alfalfa sprouts, if available.
Shirley’s Chicken Salad
Years ago, I worked with one of the sweetest ladies in the world named Shirley Stribling. She was always quick to share a smile and a recipe. At that time, I had never tasted chicken salad with grapes or fruit in it. Her chicken salad was amazing and I have always considered it to be one of the best recipes. Shirley passed away several years ago, but whenever I make this recipe, I can still see her sweet smile and sparkling eyes.
5 to 6 boneless skinless chicken breasts, boiled with a bay leaf and a pinch of salt for about 10 minutes
1/2 cup slivered almonds, slightly toasted
1 can pineapple tidbits, mashed into small pieces, juice reserved
1 cup red or green grapes, cut in half
½- 1 cup mayonnaise
Once the chicken has cooked and cooled, finely shred. Use some pineapple juice and mix with the mayonnaise to form a thick dressing, toss with chicken and the remaining ingredients. Chill and serve with crackers. Feel free to add salt, pepper, or curry powder to your taste.
Roasted Cauliflower Summer Salad
This is just delicious and super easy. You can serve it warm, room temperature, or cold. It is great any way you choose.
2 - 12-ounce bags cauliflower, chopped’ or two heads of cauliflower cut in a small florets
1 cup grape tomatoes, halved
1/2 cup Kalamata olives, sliced
1 jar marinated artichoke hearts, drained
2 tablespoons capers, drained
1/4 cup fresh Parmesan cheese grated
1/4 cup fresh basil leaves, chopped
olive oil
salt and pepper, paprika to taste
red pepper flakes, optional
*Optional: Can of anchovies, drained
Preheat oven to 475°. Place chopped cauliflower in a large bowl and toss with about 1 tablespoon of olive oil. Season with salt, pepper, and paprika. Spread cauliflower out on one or two baking sheets. Roast for about 10 to 15 minutes until cauliflower is browned and cooked through. Add cauliflower to a large serving bowl and mix with other ingredients. Season with salt and pepper and red pepper flakes and additional olive oil. Top with a few anchovy filets if desired.
Tomato Pie with Fresh Basil
1 pie crust, thawed (store bought is fine)
3 large tomatoes, sliced
1 cup shredded mozzarella cheese
½ cup mayonnaise
1 tsp. garlic salt
1-2 Tlbs. fresh chopped basil, more for garnish
Sprinkle tomatoes with a little salt and allow to drain on paper towels for a few minutes. Mix cheese, mayonnaise, garlic salt and basil until thoroughly combined. Spread on bottom of pie crust. Top with sliced tomatoes. Bake in a preheated 400-degree oven for 20-25 minutes until crust is golden brown. Allow to cool for 10 minutes before cutting and serving.
Gammie’s Sandcastle Cake
Years ago, my mom bought a Bundt cake pan that was in the shape of a Sandcastle. This is her signature desert and it makes the perfect beach dessert. You can serve alone or with fresh strawberries and whipped cream.
You can decorate it with coarse granulated brown sugar for the “sand,” little cocktail flags, and decorative sea shells for additional effect. It is always a hit.
1 box Duncan Hines butter cake mix
1 cup sour cream
1 cup oil
4 eggs
¼ cup sugar
½ teaspoon vanilla
Mix all ingredients together for about four minutes with electric beaters. Grease the sandcastle Bundt pan. (It is essential that you grease it very well and we have always used Baker Joy with great results.)
Bake for about 45 minutes to 1 hour at 350° Cool for about 15 minutes and then gently remove from the pan. Decorate with beach themed items.
Grape Salad
I can always remember my mother making this cool light dessert or salad with fresh crunchy green grapes. Perfect after a hot day at the beach.
1-pound medium sized firm green grapes, washed, dried, and plucked from the stem
Approximately 1/2 cup Greek yogurt or sour cream
Approximately 3 tablespoons coarse granulated brown sugar or demerara cane sugar
Toss all the ingredients together and chill for several hours until ready to serve. You can also freeze grapes for a frostier option.
Orange Beach Sunset
A few weeks ago, I got in trouble because my mom gave me the recipe that I used in our neighborhood cocktail contest. I changed a few things and renamed it. She took great offense! This is her version of the cocktail and she serves it at the beach.
1 liter club soda, chilled
1 cup Amaretto, chilled (more or less to taste)
1 cup orange juice, chilled (more or less to taste)
Serve over ice or iced cold.
