Temperatures are really high in the US right now - and very humid in Chicago, so we need to find ways to cope with the heat! I have found some great food and drink recipes that are perfect for a hot summer day. I hope you enjoy these and your weekend!
Pineapple Strawberry Cooler
Ingredients and Directions:
- 1 12-ounce can frozen pineapple juice concentrate, thawed
- 1 6-ounce can frozen limeade concentrate, thawed
- 4 cups cold water * 1 liter club soda, chilled
- Ice cubes
- Fresh strawberries (optional)
- Short (6-inch) wooden skewers
- Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs
In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.
Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.
Image and Recipe via
mom mag
Lime Sherbet Punch
Servings: 6-8 glasses
Ingredients and Directions
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.
Image and Recipe via
Paula Dean
ANTIPASTO KABOBS
Ingredients and Directions:
1 9 oz package of Three Cheese Tortellini ,(I used
Buitoni )cooked to package directions
1 can Medium or Large pitted Black Olives
1 5.75 oz jar Green Olives
2 12 oz containers of marinated mozzarella balls(usually found near the speciality cheeses)
30 slices of Salami, cut in half
60 pieces of pepperoni
1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade), I used Paul Newmans( he and my Dad used to race cars together)
60 Skewers How ever many you want to make. I had to cut mine in half
Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.
Drain the pasta.
Place one of each item onto the skewer using the pointy side.
Can be made a few hours in advance. Just cover tightly and place in the refrigerator.
Image and Recipe via the hungry housewife
Linguine with Avocado and Arugula Pesto
Ingredients and Directions:
1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
3 cloves garlic, peeled and smashed
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan (The original recipe called for 1 cup, but I wanted it to be light)
1/3 cup sliced almonds, toasted
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
- Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
- Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.
Makes 8 Servings
Grapesicles
Step 1: put grapes on stick
Step 2: freeze grapes
Step 3: eat
(step 2.5: dust with powered sugar (optional)
Happy Friday Everyone!!
-M
