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Wednesday, Nov. 26, 2014

Summertime Eating

Posted Saturday, July 23, 2011, at 4:52 PM

Hello, wow with the hot weather I have not been doing much cooking but I am ready to get in that kitchen and cook up a batch of something real good. Our garden is doing good except for the tomatoes, we have beautiful stalks but not much on them so Farmers Market on Sat morning has been my shopping place. Hope everyone stays safe in the heat and has a fantastic week ahead..

Rainbow Salad

This rainbow of colorful salad fix-in's stacks up to be an easy summer main dish salad. With a variety of fresh-tasting ingredients from our market refrigerator and freezer section, this one is super for entertaining.

1 cup plain lowfat yogurt
1/2 cup light mayonnaise
2 tablespoons chopped fresh chives
1 (10-ounce) package ranch salad dressing and seasoning mix
1 head romaine or iceberg lettuce, chopped
1 (12-ounce) package frozen corn, thawed
6 to 8 plum tomatoes, chopped
2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
1 (12-ounce) package frozen peas, thawed
2 cups shredded sharp Cheddar cheese

In a medium bowl, combine yogurt, mayonnaise, chives, and ranch seasoning; mix well, cover, and refrigerate.

In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill for at least 2 hours before serving.

Toss with dressing just before serving.

Strawberry Smoothie

3 cups fresh whole strawberries, sliced (2 cups sliced)
1 cup fat-free milk
1/3 cup low-fat plain yogurt
2 tsp honey (optional)
1/2 tsp vanilla extract (optional)

In a single layer on a plate, freeze the sliced strawberries for at least 1 hour (or overnight). Add the frozen strawberry slices to a blender container along with the milk, yogurt and, if using, the honey and vanilla. Cover and puree until smooth. Pour into 2 tall chilled glasses.

Note: Freeze any leftover smoothie in Popsicle molds for frozen treats anytime.

Fruit Salad with Marshmallows

here is a quick and easy summer recipe to try!

1 cup raspberries
1 cup blackberries
1 cup oranges
2 bananas
1 cup blueberries
1 cup strawberries
1 apple chopped
1 cup pineapple
2 cups whipping creamed, whipped
1 cup mini marshmallows
Coconut (optional)

Combine all fruit into a large bowl. Mix the whipping cream in a mixer and add 1 tsp vanilla and sugar to taste. Add the whipping cream and marshmallows to fruit and mix well. Enjoy

Make Ahead Refrigerator Salad

A lettuce salad that we can make ahead of time? Sure! Wanna know how we do that without the salad wilting? The trick is in the layers. The ingredients don't get mixed together till we toss the salad just before serving!

2 cups mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
1 medium-sized head iceberg lettuce, chopped
2 large red bell peppers, finely chopped
1 medium-sized onion, finely chopped
1 (9-ounce) package frozen green peas, thawed
3 celery stalks, finely chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (3-ounce) container real bacon bits

In a medium bowl, combine mayonnaise, sour cream, and garlic powder; mix well.

In a large glass bowl (see Note), layer half the lettuce then half the red peppers, onion, green peas, celery, mayonnaise mixture, and cheese.

Repeat layers then top with bacon bits. Cover and chill for at least 2 hours before serving (see Note).

Using a trifle dish or large glass bowl with straight sides allows us to see all the colorful layers of this salad.

This recipe came from Mr Food, it is almost like the one I have.

Blackberry Pie

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.



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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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