Jean’s Cuisines - Summer Issue 2026

“Come and Get it” Quick Summer Meals 

I always try to keep a few easy options on hand for our hungry crew when summer days run long or I forget to thaw something for dinner. It takes a little prep ahead of time, but it’s worth it. I often brown two or three pounds of hamburger instead of one or slow-cook extra meat for pasta dishes, tacos, or BBQ sandwiches. I also pre-marinate chicken and steaks using a simple Italian dressing or one of our favorites from The Big Sky Bounty Cookbook—a mix of brown sugar, butter, soy sauce, and red pepper flakes. 

I freeze the extras and pair them with quick sides like Caesar salad, pasta salad, or potatoes. We often use the Blackstone or grill during the summer, and these prepped meals can be ready in under an hour. Many times, I’ll cook extra burgers or grilled chicken, then freeze them so they only need reheating and toppings. It’s become especially handy for our adult kids when they stop by needing something quick before heading out again. 

One of our favorite parts of dinner is dessert. Our daughter is always trying new recipes or adding to old favorites. We hope you enjoy these quick and easy recipes for busy summer nights. 

Smash Burgers and Caesar Salad

Time: 25 minutes 
Serves: 4–6 

Ingredients:

1–2 lbs ground meat-beef, elk or deer (fresh or thawed)
Salt and pepper 
Hamburger Buns
Cheese slices (optional)

Caesar salad kit or romaine, dressing, parmesan 

Directions:

Heat grill or Blackstone to medium-high. Mix ingredients into the meat, roll in a ball, place on a hot surface, smash thin-use wax paper between the burger and smashing plate or spray it with a cooking spray. Season, cook 2–3 minutes per side. Add cheese if desired. Serve with a Caesar salad on the side.

“BL Double T” Sandwich

Time: 20 minutes 
Serves: 4–6 

Ingredients:

Bacon
Bread-Sourdough, country white and croissants are a few options
Lettuce, tomato
Turkey slices
Mayo (optional)
Avocado slices (optional) 

Directions:

Cook bacon. Drain grease. Toast bread basted with a smidge of butter. Layer all ingredients, serve and enjoy! 

Katie’s Biscoff Cheesecake

Time: 45–50 min + chill 
Serves: 10-12

Ingredients:

2 cups crushed Biscoff cookies
½ cup melted butter
16 oz cream cheese
¾ cup sugar
1 cup Biscoff spread
1 tsp vanilla
2 eggs
½ cup heavy cream 

Directions:

Mix crumbs and butter, press into pan. Beat cream cheese and sugar. Add Biscoff, vanilla, eggs, and cream. Pour into the crust. Decorate top with Biscoff cookies and drizzle with caramel sauce. Bake 325°F for 45–50 min. Chill completely.

“Round ‘em Up” Tacos with fresh Pico de Gallo

Time: 30 min
Serves: 4–6

Ingredients:

1 lb ground beef or sliced steak
Taco seasoning
Tortillas
Fresh Pico de Gallo
Lettuce, cheese, sour cream, cilantro garnish

Directions:

Brown meat (or reheat pre-cooked). Add seasoning and a splash of water to keep it moist. Warm tortillas. Assemble with fresh toppings.

Pico de Gallo Ingredients:

4–5 ripe tomatoes, diced
½ small onion (or 1/4 large), diced
1–2 jalapeños, seeded and diced (leave seeds for heat)
¼–½ cup fresh cilantro, chopped
Juice of 1–2 limes
1 garlic glove-minced
½–1 tsp salt (to taste) 

Pico de Gallo Directions:

Dice tomatoes and drain off a little excess juice if they’re too watery. Leave the tomatoes a little chunky so it’s salsa-like. Add onion, jalapeño, garlic and cilantro. Squeeze fresh lime juice over the top. Sprinkle in salt. Stir and let sit 5–10 minutes to bring the flavor together.

Back Porch BBQ Pork Sandwiches

Time: 20 minutes (using pre-cooked pork) 
Serves: 8-12 

Ingredients:

Shredded pork (pre-cooked, frozen/thawed)
Hamburger Buns
BBQ sauce (optional)
Grated cheese, pickles, fried onions (optional ‘fixin’s) 

Directions:

Pork Roast (1 ½-2 lb)-place in a slow cooker, cover in salt and pepper. Add 3-4 cups lemon-lime soda or beer, a couple tablespoons of apple cider vinegar and slow cook for 6-8 hours or until it’s easy to shred. Add your choice of BBQ sauce after shredding and let sit to absorb any other juices. Cool then freeze in desired portions. 

Reheat pork in a skillet or crockpot. Toast buns on Blackstone with a butter basting. BBQ Sauce. Assemble with your choice of fixings.