Archive for the ‘Salads’ Category

End-of-Summer Party Recipes

Tuesday, July 26th, 2016

Go all out for the last month of summer with backyard parties, by soaking up the sun, and while you’re at it, enjoy delicious food and refreshing beverages. Here are are a few recipes for satisfying yourself and your guests up until the very last day of summer.

Good Food, Friends, Times Sign

Get started with a cool dip that is good with crackers or chips. This homemade French Onion Dip is just the right hors d’oeuvre to snack on throughout a party.

Full flavor and color are important in any dish, but during the summertime especially to complement the fun and festive atmosphere of a pool party, barbecue or campfire. Caribbean Jerk Chicken with Coconut Rice is a perfectly light meal to serve during the dog days of summer, and its presentation is beautiful. Make it ahead of your summer soiree to bring the most flavor out of the chicken.

Go green with a food that has taken the nutritional world by storm. These Avocado Chicken Salad Lettuce Wraps put a spin on classic chicken salad; a delicious spin, that is. You can also use a tortilla wrap or spread it between two slices of your favorite bread to enjoy with friends.

Mason Jar Beverage DispenserWash it all down with fruity, ice cold drinks for all of your guests. Tropical Sangria is chock full of colorful, juicy fruits, while the Peach Iced Tea only uses a few ingredients and can be enjoyed by all ages.

Don’t forget about dessert! We are loving this No-Bake Oreo Cheesecake that is perfect for serving during a barbecue or as the cake for a summertime birthday party.

Oreos

Let us know which recipe(s) you try, and you can always find more beverage, salad and Oreo recipes throughout our blog for your summertime entertaining needs.

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Rotini Pasta Salad Recipe

Tuesday, June 28th, 2016

Fresh vegetables, full flavor and an instant snack, side dish or meal: the Rotini Pasta Salad is the complete summer package! Take it on the go or leave it in the fridge for a quick and easy weekday meal you don’t have to cook in a hot oven.

Pasta

What you’ll need:

  • 1 box (16 oz) rotini or fusilli pasta
  • 1 red bell pepper, chopped
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 8 oz cheddar cheese, cubed
  • 3/4 cup Italian salad dressing

Directions:

  1. In a large pot on the stove, boil water and cook pasta per directions on box. Drain, pour pasta in a large bowl and cover. Refrigerate for at least 1 hour.
  2. Take the pasta out of the refrigerator and uncover, add red pepper, cucumber, tomatoes and cheese. Combine well with a wooden spoon until ingredients are evenly distributed throughout.
  3. Add Italian salad dressing and mix, coating all the contents evenly. Refrigerate until serving or serve immediately – enjoy!

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Shrimp on the Grill

Tuesday, May 10th, 2016

This shrimp recipe is simple yet so flavorful you will want to add it to every meal! Since we are heading into the middle of barbecue month, the following directions are for marinated shrimp cooked on the grill. Once finished, serve over rice, pasta, salad or leave on the skewers as hors d’oeuvres!

What you’ll need:

  • 1 cup olive oil
  • Grilled Shrimp1/4 cup chopped fresh parsley
  • 1/2 cup lemon juice
  • 2 tablespoons hot pepper sauce
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled, deveined with tails attached

Directions:

  1. In a mixing bowl, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve a half a cup for basting later.
  2. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
  3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Gently pour lemon juice over the skewered shrimp, ensuring to coat both sides. Discard marinade.
  4. Lightly oil grill grate. Cook shrimp for about 4 minutes per side, until opaque, basting with reserved marinade. Serve and enjoy!


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