Respectfully, we needed a break from burgers and hotdogs

Somewhere between the 38th burger and the 17th hotdog of summer (break), I decided we needed intervention. Save for when you hit your limit!! Summer Sausage Skillet - blend together 1/2 cup mayo, 1/4 cup sour cream, a handful each of fresh basil and cilantro, 1 tbsp EVOO, salt and pepper to taste and juice from a whole lime. Place crema in the fridge until you’re ready to serve - you can buy frozen fire roasted corn and skip this step altogether but I wanted to grill a few ears myself and I just seasoned them with some salt, pepper, garlic powder and paprika. I pulled them once they had a good char - slice 1 package of smoked sausage into 1/2” pieces, as well as 2 zucchini (I went ahead and quartered the slices for quicker cooking) - heat a few tbsp of EVOO in a skillet (or Dutch oven) over medium and begin browning your sausage. Once they have good color on each side, remove from the skillet and set to the side - add 1/3 cup of red onion and cook for a few minutes until softened - stir in 1 each chopped red and orange bell pepper and cook until slightly tender - add zucchini to skillet, some garlic salt, @redmondrealsalt and pepper. Stir until fully incorporated and let cook for 5-7 minutes - stir in the grilled corn and return sausage to the skillet - top with fresh basil and cilantro - plate and drizzle crema over top of dish - serve immediately and over rice (we chose yellow) Bone Apple Teeth 😋 #summerdinner #summerrecipes #cookwithme #mealideas #DinnerIdeas