We can’t believe it’s already that time of year when summer feels like it’s winding down. Labor Day is right around the corner, and I’m in full-on crunch mode trying to juggle work while squeezing in as much family time as possible before everyone’s schedules start pulling us in different directions. It’s that tricky balance of getting things done for kids heading back to school and soaking up these last few weeks of summer. Can you relate?
This year especially, I’ve been really focusing on how to make the most of our family time—whether we’re chilling at home cooking up something delicious, or heading out for a round of pickle ball or golf. I will say, the weather in Bend is pretty amazing even into late September-early October, so we know we’ve got a little more time to enjoy the outdoors. But, there’s just something about this transition period that makes everything feel more precious.
The Perfect Transition Menu: Summer Nachos
So, let’s talk about the menu—because if there’s one thing we know how to do, it’s make nachos into a full-on meal! Must, say, I’m really thankful for the Malibu Farm “Sunrise to Sunset” cookbook. And honestly, in our house, nachos are practically a love language. We’ve been all about keeping that summer vibe alive, so we decided to load them up with fresh summer corn. A little tip in the recipe and I have to say- its a very good one! We all loved this twist!!
But here’s the thing—this recipe is super versatile. As the Malibu Farm founder says (and I totally agree), you can easily swap out the corn for black beans when you’re feeling like something a bit heartier as we head into fall and winter. It’s all about adapting to the seasons, but for now, we’re sticking with the corn. It’s the perfect way to hold on to that summer feeling for a little bit longer.
Summer Nachos Recipe
serves 4
Ingredients
- 4 cups blue (or any color) tortilla chips
- 2 cups grilled corn (if you are going the route with beans – 2 cups cooked black beans, drained)
- cheesy cheese sauce (recipe follows), warm
- 2 cups shredded three-cheese blend (Monterey Jack, Colby, and Cheddar cheeses)
- 1 cup salsa
- 1/2 cup sour cream or creme fraiche
- 2 tablespoons chopped green onions (scallions)
- 4 cups chopped fresh kale (optional)
Cheesy Cheese Sauce: makes 1 1/2 cups
- 2 tablespoons salted butter
- 1/3 cup diced onion
- 1/3 cup diced green bell pepper
- 1/3 cup diced red bell pepper
- 1 jalapeno or serrano chile pepper
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1 cup shredded jalapeno Jack cheese
- 1 teaspoon salt, or to taste
Heat the butter in a small skillet over medium heat until melted. Add the onion, bell peppers, jalapeño, and 1 tablespoon of water. Saute the vegetables for about 5 minutes or until they are translucent and soft. We do not want to brown them.
Add the whole milk and bring to a gentle simmer. Meanwhile, combine the cornstarch with 2 tablespoons of water in a small bowl and whisk until no clumps appear. Whisk the cornstarch mixture into the skillet, and continue to stir until the sauce begins to thicken.
Remove the skillet from the heat and stir in the jalapeño Jack cheese until you have a smooth sauce. Add salt to taste, and use while still warm.
Instructions
- Preheat the oven to 400 degrees.
- Grill your corn till lightly blackened and remove/wait to cool before cutting it off the cob.
- In a skillet or other ovenproof serving dish, layer the chips with the corn and cheese sauce. Finish with a layer of the shredded three-cheese blend. Bake in the preheated oven, or place under the broiler for a few minutes, until the cheese is melted and brown and crispy on the top.
- Remove the nachos from the oven and garnish with the salsa, sour cream, green onions, and kale, if desired. Ready, set, serve! You deserve this cheesy, gooey mess!
What I love most about this dish is that it’s one of those meals where everyone can gather around, throw on their favorite toppings, and just dig in. It’s casual, it’s fun, and it’s exactly the kind of dish that is perfect for a relaxed and casual evening. Plus, it’s the ultimate comfort food!!
Family Favorite Dessert
Now, let’s move on to dessert … because you know we can’t wrap up a meal without something sweet! Key Lime Pie is a family fave, especially during the summer. It’s that perfect mix of tart and sweet that just hits the spot. And, full disclosure, we swear by the Barefoot Contessa’s recipe. Ina Garten gets it right, every single time.
Frosé & Brews for the Boys
For drinks, we’re keeping things simple yet satisfying with a couple of options that really hit the spot during these warm days.
First up, we’ve got Frosé, the ultimate summer sip. I am Frosé’s biggest fan! Who could ever turn down an adult slushy? Of course, we’ve got to cater to everyone, so we’ll probably have a cooler full of beers on hand for the boys.
Frozen Rose Cocktail Recipe
serves 6
Ingredients
- 3/4 bottle (500 ml) rose wine
- 3 ounces vodka
- 2 cups frozen strawberries
- 3 ounces peach liqueur
- 1/2 cup agave nectar, or to taste
- 1/2 cup fresh grapefruit juice
- 1/2 cup fresh lemon juice
Instructions
- Combine the rosé, vodka, strawberries, peach liqueur (if using), agave, and grapefruit and lemon juices in a blender, and blend well.
- Add more ice if needed for a thicker, more slushy consitsency!
The Finishing Touch
While I’m in the kitchen, I always have music playing to keep things fun and to add a little flair to the everyday. Honestly, there’s nothing better than a spontaneous kitchen dance party while you’re prepping to impress your guests. And today, my guests are all the boys and, of course, Lucy—so we’re keeping things interesting! I stumbled upon this playlist on Spotify called “Cooking Dinner and Drinking Wine in the Summertime.” Hey, the playlist said it, not me—I’m just following instructions! But seriously, it’s all the feel-good classics that make you want to dance a little while you’re whipping up something special.
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So, as you’re getting ready to enjoy this end-of-summer feast, don’t forget to turn up the tunes, pour yourself a glass of something you love, and enjoy the process ☀️ Whether you’re serving up loaded nachos, indulging in key lime pie, or sipping on a slightly-too-melted Frosé, remember—it’s all about savoring the season and the company you’re enjoying it with!
And, when the night winds down, take a moment to linger a little longer, if you follow us on Instagram then you know it’s my new favorite mantra! The warm weather won’t last forever, but the memories you’re making will. So, here’s to enjoying every last bit of summer, embracing the transition to fall, and making your home the cozy haven you’ll want to retreat to when the cooler days set in. Cheers to that, and to you!
