I Love Summer Recipes!

by Tina Schoonmaker

I just love the summer! It’s a great time for entertaining with friends and family. The only thing that I don’t like about it is spending a lot of time stuck in a hot kitchen.

I have some real great and fun food ideas that don’t take long at all to make and that truly taste great on any budget. Here are some of my family favorites:

 HOMEMADE SALSA * by Tina Schoonmaker

6 to 8 tomatoes, diced (use can of diced tomatoes use no more than 3)        

2 green pepper, diced

1 can of chopped green chilies

1 lg. onion

1 small jalapeno pepper, remove seeds and diced

1 can black olives

3 T. Vinegar 

3 T. oil (olive oil is best)

Salt and pepper to taste

1 tsp. sugar (opt)

Mix all ingredients together in food processor (don’t need too but it does save on time).  And chill over night or at least 1 hr. before serving (best if left over night). Great with chips or use as a condiment.

CUCUMBER SALAD * by Tina Schoonmaker

4 cumbers cut into cubs

8 radishes thinly sliced

¼ C. chopped red onion

1 pkg. feta cheese, crumbles Mediterranean style (4. oz size)

¼ C. kalamata pitted black olives (can use any kind but is best with the kalamata)

1/3 C. or ¼ C. Italian dressing (zesty is the best)

Mix all together and chill (best if chilled about 1hr before serving)

Fajitas- Mexican stir fry mix * by Tina Schoonmaker

*marinade*

1 garlic clove, minced (can use 2 tbsp. garlic powder)

2 tbsp. season salt

3 tbsp. ground cumin

1 tbsp. chili powder

1 tbsp.  Crushed red pepper

1 tbsp. black pepper

4 tbsp. of each oil and lemon juice

1 ½ or 2 lbs. of beef or chicken

Mix ingredients together and put into a sealable container, add the meat or chicken. Put container into fridge; shake the container once or twice to make sure that the meat is covered well. Leave in fridge no less then 2 hr. (Best if left over in the fridge overnight)

*Fajita*

3 to 4 Tbsp. oil

½ C. onion, sliced

½ C. red onion, sliced

½ C. green onion

1 C. red pepper, sliced        

1 C. green pepper, sliced

1 C. yellow pepper, sliced

(Save a lot of time cutting use pictsweet deluxe baby stir- fry 3 pepper with onion 28oz)

Quickly sauté’ vegetables in oil until lightly browned. Remove from pan and set aside.

Sauté meat with the marinade. Cook time for meat takes about 4min to 6min on each side. Pour back into pan the vegetables and mix together.

Spoon into warm flour tortillas.

(opts on different ways of serving)

with avocados peeled and sliced, salsa and sour cream.

Over rice.  Over pasta

TORTELLINI SALAD * by Tina Schoonmaker

 1 16oz bag of frozen cheese tortellini, follow instructions for cooking and drain.

1 can black olives, sliced

½ jar of green olives, sliced

1/3 to ¼ C. creamy Italian dressing

¼ C. green pepper, sliced

¼ C. red pepper, sliced

¼ C. onion, sliced

(To save on time use ¾ C.  Picksweet deluxe baby stir-fry 3 peppers with onion)

½ c. extra sharp cheddar cheese, bite size cubes (opt.)

Salt and pepper to taste

Mix all together in bowl and serve. (Best if it is chilled)

Join Today