Tomato, Corn, and Avocado Salad

Recipe courtesy of LaKi

• 10 ounces frozen corn, thawed completely
• 1 pint cherry or grape tomatoes, halved
• 2 scallions, thinly sliced
• 1 avocado, diced
• 2 tablespoons lime juice
• 1 tablespoon good quality olive oil
• kosher salt and coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

Summer Pizza

Recipe courtesy of smallbutfiesty

Ingredients

1. 4 tomatoes (about 2 pounds), seeded and chopped
2. 1 teaspoon salt
3. 1 small red onion, cut into thin slices
4. 10 ounces fresh mozzarella, cut into small cubes (about 2 cups)
5. 6 tablespoons chopped fresh basil
6. 1/4 teaspoon fresh-ground black pepper
7. 2 12-inch store-bought pizza shells, such as Boboli
8. 1/2 cup grated Parmesan
9. 2 tablespoons olive oil

Directions

1. Heat the oven to 450°. Put the tomatoes in a strainer set over a medium bowl. Toss with the salt and let drain for 15 minutes.
2. In a medium bowl, combine the drained tomatoes with the onion, mozzarella, basil, and pepper. Top each pizza shell with half of the tomato mixture.
3. Sprinkle the pizzas with the Parmesan and drizzle with the oil. Bake directly on the oven rack until the cheese just melts, about 8 minutes. 

Strawberry Spinach Salad

Recipe courtesy of JAM2000

1 lb. spinach - washed & torn

1 qt. strawberries, sliced

dressing:

1/2 c. sugar

1 1/2 tsp. finely chopped onion

1/4 tsp. Worcestershire sauce

1/4 tsp. paprika

1/4 c. cider vinegar

1/2 c. vegetable oil

2 Tbs. sesame seeds (optional)

1 Tbs. poppy seeds  (optional)

Blend first 5 ingredients slowly.  Then add oil while still blending.  Pour into container and add seeds.  Refrigerate dressing until ready to serve.  Pour dressing over salad right before serving.

Strawberry Margarita Pie

Recipe courtesy of suz5425

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tbsp. unsalted butter, melted

For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 tbsp. tequila
1/4 cup triple sec
3 tbsp. fresh lime juice
Zest of one lime
2 cups heavy cream

For garnish:
Fresh strawberries
Lime slices or wedges

Directions: 
To make the crust, preheat the oven to 350 degrees F.  Line the bottom of a 9-inch springform pan with parchment paper.  Butter the parchment, as well as the sides of the springform.  In a medium bowl combine the graham cracker crumbs and sugar.  Add the melted butter and toss with a fork until well combined.  Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust).  Bake in the preheated oven for 13-15 minutes.  Transfer to a wire rack to cool completely.  

To make the filling, combine the strawberries, sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor.  Process until completely smooth, scraping down the sides as needed.  Transfer to a large bowl.  In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form.  Add one third of the whipped cream to the puree and gently fold in with a rubber spatula.  Stir in the remaining cream.  

Pour the filling into the crust, cover, and freeze until firm at least overnight.  To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds.  Carefully remove the sides of the pan.  Before serving, garnish with fresh strawberries and lime slices as desired.  To serve, slice with a hot, dry sharp knife, wiping the blade between slices.

Spicy Not-Baked Beans (LizDP)

Ingredients

• 1 clove garlic, finely chopped
• 1 teaspoon to 1 tablespoon hot sauce, mild to spicy, eyeball it
• 1 teaspoon ground cumin, 1/3 palmful, eyeball it
• 2 lemons, juiced
• 1/3 cup extra-virgin olive oil, eyeball it
• 1 small red or green bell pepper, chopped
• 1/2 red onion, finely chopped
• 1/4 seedless cucumber, chopped
• 2 handfuls (1/3 to 1/2 cup) flat-leaf parsley, chopped
• 2 cans butter beans, rinsed and drained well. (I use half butter beans and half chic peas)
• Salt and pepper

Directions

Combine the garlic, hot sauce, cumin, lemon juice, and extra-virgin olive oil in a bowl then add the chopped vegetables, parsley, and beans. Toss salad to coat in dressing and season liberally with salt and pepper. Serve immediately or chill up to 3 days. 

Spanish Potato Salad (Ensalada Rusa)

Recipe courtesy of joogle

You may want to half this recipe.  It makes a lot!  I usually keep it in the fridge to eat over a few days.  Some people add chopped onion or chopped red pepper.

5 potatoes, peeled

6 hard boiled eggs (small dice)

3 cans of tuna (drained)

green olives (to taste)

frozen peas & carrots (10 oz package or less to taste)

salt & pepper

mayonnaise (to taste, between 1 and 2 cups)

1. Bring 8 cups of salted water to a boil in a medium saucepan over medium-high heat. Add the potatoes and cook 25 to 30 minutes, or until tender.
2. Bring 2 cups of water to a boil in a small saucepan and add peas & carrots.  Cook for just a short time (2-3 minutes).
3. Drain the vegetables and let cool to room temperature on a plate or cookie sheet. Cut the potatoes into ½-inch dice and the olives in half.
4. Toss the potatoes, peas & carrots,  olives and diced eggs in a large bowl. Season with the salt and pepper. Fold mayonnaise to taste. Fold in the tuna and refrigerate for about an hour. 

  

Spaghetti Puttanesca

Recipe courtesy of smallbutfiesty

Serves 6

• 1 pound spaghetti
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 to 1/2 teaspoon crushed red pepper
• 6 rinsed anchovies, (optional)
• 1 can (28 ounces) whole tomatoes, and their juice
• 2 tablespoons capers
• 1/2 cup chopped pitted kalamata olives

Directions

1. Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
3. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

Sangria

Recipe courtesy of mrs.marie.g

1 Jug of Carlo Rossi Sangria

1 Cup of Vodka

1 Cup of OJ

Any fruit you like. I use lemons/oranges/apples. It’s best if it sits for 6 hours or more.

Orecchiette with Sausage and Roasted Peppers

Recipe courtesy of wrysmyguy

INGREDIENTS

Serves 6.

• 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
• 2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
• Coarse salt and ground pepper
• 1 pound orecchiette or other short pasta
• 2 teaspoons olive oil
• 1 pound sweet Italian sausage, removed from casings
• 1 tablespoon butter, cut into small pieces
• 1/3 cup grated Parmesan cheese

DIRECTIONS

1. Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
2. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
3. Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
4. Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Monterey Jack Turkey Burgers

Recipe courtesy of Luvin*Livvy

10-ozs. ground turkey
2 tablespoons minced scallion
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 1/2-ozs. shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger rolls (2-ozs. each), split and toasted
1 medium tomato, cut into 4 slices

In large bowl, combine turkey, scallion, soy sauce, ketchup, garlic powder and pepper; mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties.

Cook bacon. Put aside.

Grill burgers....8 minutes on each side!

Mandarin Cooler Cupcakes

Recipe courtesy of Azureina

Ingredients:
Cake
• 1 box yellow cake mix
• 1 11-oz. can mandarin oranges with juice
• 4 eggs
• ½ cup oil

Topping
• 1 13-oz. package instant vanilla pudding
• 1 11-oz. can crushed pineapple with juice
• 8 oz. whipped topping
Directions for Cake:
1. Mix all ingredients at high speed for 3 minutes.
2. Bake as directed for cupcakes.
Directions for Topping:
1. Blend ingredients together in a big bowl.
2. Spread on cooled cupcakes and refrigerate until set.

Lemon Spaghetti

Recipe courtesy of Sweetpeonies07

Ingredients

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

The lemon juice, grated Parmesan, and basil can be adjusted to taste.  The basil doesn't have to be fresh either.  

Hawaiian Luau Chicken

Recipe courtesy of jimmysgirl82005

***Serve this together with Pineapple Kabobs and Teriyaki Fried Rice!***

1 package of McCormick's Grill Mates Hawaiian Luau Marinade
2 pounds chicken, salmon on pork
1/4 cup of olive oil 1/3 cup of white vinegar


Prepare marinade according to directions on package and chill in the fridge for at least 15 minutes.

Cook on grill for 20-25 minutes between 35o - 400 degrees.


Pineapple Kabobs


3/4 cup of pineapple chunks (fresh)
3/4 cup white onion chunks
3/4 cup red onion chunks
PAM Grill Spray


Slice pineapple, white onion and red pepper into cubes. Arrange on Kabob Skewer. Spray with PAM for Grilling, front and back. Arrange on grill pan and cook on grill for 30 minutes, turning kabobs every 5-7 minutes. Remove when grilled to a warm, golden color.


Teriyaki Fried Rice


1 Bag of Boil in Bag White or Brown Rice
1 Egg
2 TBSP of Olive oil
1/4 cup of chopped white onion
1/4 cup of Teriyaki Sauce
1 TBSP of Soy Sauce


Heat oil in pan, then add the onion. Brown lightly. Boil rice until done. When rice is complete, drain and add to pan. Add Teriyaki and Soy sauces. Stir until rice is coated. Crack egg and add to rice. Stir quickly until egg is fully cooked in the rice. Serve and Enjoy!

Grilled Corn

Recipe courtesy of beachbrat
Corn on the cob - shucked - as many as neededMayo
Cayenne pepper
Parmesan cheese

Take corn and spread mayo on it, I just use a butter knife, you don't need a lot.  Then sprinkle with cayenne and parmesan.  Wrap in foil separately and throw them on the grill for about 15 mins (the time depends on how you like your corn (we like it crunchy).  Unwrap and service.  For the kids we leave out the cayenne pepper.

Grilled Chicken Thighs and Roasted Tomatoes

Recipe courtesy of LaKi

Ingredients
Chicken:

• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Tomatoes:

• 2 cups grape tomatoes
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Prepare grill.

2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.

3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

4. Preheat oven to 425°.

5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.

Ginger Rogers

Recipe courtesy of wrysmyguy

• 8-12 mint leaves
• ½ oz. ginger syrup (recipe below)
• 1 ½ oz. gin
• ½ oz. fresh lime juice
• Ginger ale
• Lime wedge for garnish

1. Put mint leaves in a glass, cover with syrup, and muddle lightly until the mint begins to release its aroma.
2. Fill a glass with ice; add gin and lime juice and top with ginger ale.
3. Using a bar spoon, stir the drink from the bottom up to mix. Garnish with lime wedge.

Ginger Syrup

• 2 ounces ginger, thinly sliced
• 1 cup sugar
• 1 ½ cup water
• 1 ½ tsp. whole black peppercorns

1. Combine ginger, sugar, water, and peppercorns in a medium saucepan over medium heat.
2. Bring to a simmer, stirring until sugar dissolves. Continue simmering for 30-40 minutes or until syrup smells very gingery.
3. Remove from heat and cool.
4. Strain syrup through a sieve, transfer to a bottle, and refrigerate for up to two weeks.

Fresh Fruit Trifle

Recipe courtesy of melbride2005

Use whatever fruit you want!

serves around 15 or so

• 1 (5 ounce) package instant vanilla pudding mix (I use sugar free/fat free)
• 3 cups cold milk (I use skim)
• 1 (9 inch) angel food cake (or pound cake), cut in cubes
• 4 bananas, sliced
• 1 package strawberries
• 1 pint blueberries 
• 1 (12 ounce) container frozen whipped topping (I use fat free), thawed

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and blueberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Feta Orzo Salad

Recipe courtesy of Atsbride

1/4 Cup Red Wine

2 Tbsp Lemon Juice

1 Tsp Honey

1/2 Cup Olive Oil

6 Cups Chicken Stock/Broth

1 Box Orzo

2 Cups Cherry Tomatoes

1 7 oz. Container Feta Cheese

1 Cup Chopped Green Onion

1/2 Cup Toasted Pine Nuts

1 Cup Chopped Basil

Wisk 1st 4 Ingredients together and season with salt and pepper.

Boil chicken stock/broth and add the orzo.  Cook and drain.

Mix tomatoes, feta, basil and green onions into the orzo.

Add the vinaigrette and toss.

Add toasted pine nuts and toss.

Let salad stand at room temp and serve when ready.

Corn, Avocado and Tomato Relish

Recipe courtesy of LisaD

1 bag frozen corn kernels, thawed
2 pints grape tomatoes, halved
2 avocadoes (Haas) - dicedOlive oil
Juice of 2 limes
Cilantro Salt and Pepper, to taste

Combine the bag of frozen corn, halved tomatoes, and diced avocado in a serving dish.  In a separate small bowl, whisk together 1/2 c of olive oil, lime juice, and chopped cilantro (a handful?) and pour over the salad.  Season to taste with salt and pepper.

Chili-Rubbed Skirt Steak

Recipe courtesy of suz&mark

2 teaspoons chili powder
1 teaspoon light brown sugar
1/2 teaspoon dried oreganosalt and pepper
1 1/4 to 1 1/2 lbs beef skirt steak cut into pieces
1 1/2 teaspoons olive oil

In a small bowl, combine the first 4 ingredients to make a rub.  Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.  Then just grill to the doneness that you like!

This is a great sauce to go with it:

Creamy Chili Dressing

1/4 cup reduced fat sour cream
2 tablespoons light mayo
2 tablespoons lemon juice1 teaspoon chili powder

Combine all ingredients.  Also a very good dressing over romaine lettuce leaves.