All Things Summer!
Sorry for the delayed post! Hope
everyone had a great weekend—I did! Unfortunately, Eric had to work all weekend
(are you starting to see a trend here?), so I went to Lake Martin with some
good friends! It was a much needed relaxing, fun weekend. We cooked in every
meal, so I thought I would share a few (5) yummy summer recipes with you.
Mallory and Tatum were so nice to share with me their recipes—such great pals.
First and foremost: the perfect, fruity alcoholic beverage. Mallory came up
with this yummy concoction thanks to Tatum’s mom (of course we added more
alcohol than the original recipe). Can’t go wrong with fresh peaches and
strawberries! I have to say, I cracked up when I realized that she used Minute
Maid Frozen Pink Lemonade—you know the ones that all our moms had in the
freezer growing up. As a kid, I always remember my mom having those and the
Bacardi ones. Also, I have to say Mallory impressed me this weekend with her
guacamole recipe. Tatum and I cook often but Mallory…not so much! Tatum did a
really tasty summer salad and cooled us off with what I call “a little piece of
heaven” aka vanilla ice cream, Oreo's, and Cool Whip. I’m pretty sure
I caught Tatum licking the Pyrex Dish before I left. Lastly, I made a pasta salad
that is perfect for this hot weather. I have recently decided to call this
“Anna’s Pasta.” Anna, my niece loves this pasta salad, I always think of her
when I make it. Eric and I went up to Minnesota a few summers ago, I taught her
how to prepare it one night. Anytime either one of us make it, we have to send
each other a picture. This pasta salad has so many variations, but it’s so
simple and refreshing.
Peach Fuzz Buzz
Ingredients
12 FL oz. Minute Maid
Pink Lemonade (Frozen and Concentrated)
12 FL oz. Tito’s Vodka
1 peach (leave skin
on, pitted)
Ice
1 strawberry for
garnish
Instructions
Place pink lemonade, vodka (fill up the
empty pink lemonade container [12 oz.]), peach, and ice in blender.
Keep adding ice until
it’s at the consistency you desire.
Pour in a mason jar and add strawberry
for garnishment.
For the Love of Guacamole
Ingredients
3-4 avocados
1 red onion
½
medium-sized limes
Tomatoes (optional)
Secret ingredient—garlic salt
Instructions
Cut avocado length ways and remove pit. Scoop out insides of
avocado and place in bowl.
Chop up red onion and add to bowl. Also add
tomatoes here if desired.
Cut limes in half and add lime juice to taste. Depending on the lime,
you may need more than one lime, so get two just in case.
Sprinkle garlic salt to taste.
Stir all ingredients and enjoy some delicious guacamole paired with your
favorite tortilla chips!
*This recipe feeds roughly 5-6 people
Grilled Corn and Chickpea Salad
Ingredients
3 tablespoons extra-virgin olive oil
5 ears of corn, shucked
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon freshly ground pepper
1 14-ounce can chickpeas, drained
3 scallions, sliced
1 container cherry tomatoes, sliced
in half
½ cup chopped basil
½ cup chopped parsley
1 container crumbled feta
Instructions
Preheat
grill to medium-high heat. Brush 1 teaspoon oil over the corn and then grill
until charred all over (about 7 to 9 minutes). Cool and then cut kernels off
the cob.
Whisk
the remaining 2 teaspoons oil, lemon juice, and salt and pepper in a large
bowl. Stir in corn, chickpeas, tomatoes, basil, and parsley. Stir in about half
the feta, if desired. Transfer to a serving dish and top with the remaining
feta.
Cookies N' Cream "Cake"
Ingredients
1 - 16oz Cool Whip
1 - Container Vanilla
Ice Cream
1 - Package Oreos
Instructions
Bring cool whip and
ice cream to room temperature.
Mix Cool Whip and ice cream together.
Crush 2 sleeves of Oreos. Mix crushed Oreos with Cool Whip/ice cream mixture.
Spread onto 13x9
casserole dish.
Cover and freeze for 1
hour.
Remove from freezer,
crush 1 sleeve of Oreos and top. Cover and freeze for another 2 hours before
serving.
Anna’s
Pasta Salad
Ingredients
1 16 ounce tri-color uncooked pasta
1 16 ounce Lite Italian Salad Dressing
1 Cucumber
1 package of frozen Mukimame (shelled
Edamame)
1 package of Cherubs Tomatoes (Cherry Tomatoes)
1 red onion
Instructions
Bring a large pot of water to a boil.
Place pasta in the pot, cook for 8 to 10 minutes until done, and then drain.
In a large bowl, toss the cooked pasta
with the Italian dressing, cucumbers, tomatoes, Mukimame, and red onions. Cover
and refrigerate until serving. Side note—I don’t use the whole bottle
of dressing, and I save some dressing until right before serving.
Happy Eating!!!
Honored!! Looks so good!
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