Need spring/summer fun time recipes

[panda08]

Hi everyone-

It's been a while since anyone has posted in here.  I personally loved all the past recipes that were posted here.  I'm looking for some fun, easy, light recipes to have over this summer.  Something i can serve at a BBQ or get together!  Im also in need of a good banana bread recipe.  Anyone have any ideas???  Please post them:)

Have a great weekend!

[fashionista]

I agree, I need some new recipes. I am in a rut and bored! I will let anyone know if I find any on my quest to be excited about cooking again. I had  a disaster last week trying a new recipe that I promise I WON'T share.

[KellyLoftice]

How about these:

Brussel sprouts ( don't gag yet ):  I get the ones in the produce section, trim and clean, then boil them in equal parts Wishbone Italian Salad Dressing and water, making sure to cover all the sprouts.  Boil for a few minutes then turn the heat off and let them sit while you do other things.  When you can get back to them, drain them and put them in the fridge.  They make wonderful little pickle type things, and easy healthy things to grab when you have to have a bite of something.  I keep some around all the time.


Banana bread ( I don't like banana bread, but this is a wonderful recipe passed down through three generations:
Banana Peanut Bread-
1/2C butter                            1/2 tsp salt
1/2C granulated sugar             1/2 tsp baking soda
1/2C brown sugar                    2 mashed bananas
2 eggs                                   3/4 C chunky peanut butter
2C all purpose flour                 1/2C more chopped nuts

Cream butter and sugars.  Add eggs.  Combine dry ingredients and add alternately with mashed bananas into sugar mixture.  Add peanut butter and chopped nuts.  Pour into 5 x 9 loaf pan and let it sit at room temp for about 20 min.  Preheat oven to 325.  Bake for an hour or until you get a clean toothpick test.

Banana Nut Bread-
Same as above with these changes:
only 1 1/2 C white sugar (no brown)
add 1/2 C buttermilk
remove peanut butter

Personally, I prefer the Peanut Butter - and can justify it because of the added protein


Quickie buffet dinner:
1 lb ground beef
1 Can tomato soup
1 can Rotel tomatos (with peppers)
1 can Ranch Style Beans ( This is a specific brand.  There are barbecue-ish spices in them)
Brown the beef, add everything else and make a chili. Cook it down to almost no liquid.  In the meantime, chop lettuce, tomato, onion, grate cheese.
To serve in a buffet:
Provide traditional Fritos in a large bowl.  Get your plate, put a handful of Fritos on it, ladle some chile, cheese, lettuce, tomato, onion.  If you like, provide guacamole, jalapenos, hot sauce, lemon juice sprayer.

The end result is a giant crispy taco that you make.  Huge favorite for large families and parties.

Need more?  I gottem

Kelly

[fashionista]

I am so trying brussel sprouts as soon as I hit my farmers market this weekend. I'm a weirdo and LOVE them, even without the "help". I am definitely making the quickie buffet dinner next week. I'll let ya know how both go. Thanks for the help and the inspiration. You can keep 'em coming, always looking for new fun things to make!

[Diva Linda]

Asparagus can be done about the same way as the brussel sprouts I believe.    I had some a few days ago at a Paula Deen Buffet in Tunica, Miss.  It was a wonderful lunch but my very favorite thing was the asparagus.  Her recipe on line is a little more elaborate but I am pretty sure this was just asparagus and Italian dressing. 

[panda08]

These all sound amazing, and yes Kelly- I love brussel sprouts!  Who would have thought after all these years!  I will have to try these out!  Asparagus is my second fav. veggie, lima beans come first:)  My mom tried instilling good eating habits when i was growing up, veggies and milk at meal times definitely stuck!

I will have to try some of these recipes and see how they turn out.  Keep em comin!

Have a great weekend all!

[fashionista]

I tried the brussel sprouts and even threw in some baby carrots. Mmmmmm....very good. Nice thing to snack on. I think I'm waiting til next week to do the "big taco" , decided this week as a clean out the cupboards week instead but looking forward to it. Thanks Kelly.

[KellyLoftice]

I am glad you like it !  Being a "grazer", they come in handy when my hand goes into the fridge.

Do you like guacamole and pico do gallo?  If so, I will detail my recipes with instructions.  These won a blue ribbon at the Texas State Fair.  Do you like Strawberry Shortcake?  I make a six layer cake that won Best of Show at the Memphis MidSouth Fair ( five states participating).  That cake even got me an article, with picture, in the local paper!

Having coordinated the church cookbook, I have tons of recipes from lots of different sources.

Always wanting to share,
Kelly

[marie80503]

Kelly, yes please, send them.

Marie

[KellyLoftice]

For the guacamole:

Only use the black nubby avacados as they have more flavor and a better texture. To test for softness, hold the entire avacado in your palm and squeeze gently.  If it is soft all over, it is ready.
To get the most meat out, slice all the way around vertically, and split it open.
Hold the half avacado in one hand and insert your opposite thumb between the skin and the meat.  Run your thumb around until the half pops out of the skin, keeping in mind that it only works everytime when you have a TV camera around. Cut out things that don't look appetizing.

In a bowl that will hold however many avacados you are using (I usually use four),  add half a finely diced white or yellow onion, three tbsp lemon juice, and two or three shakes from the Tabasco bottle (optional). With your pastry blender, mush all of that up until it is just slightly lumpy.  Add to that a chopped and drained ripe tomato.  Salt and pepper to taste.  Stir and let sit in fridge while you make everything else.

Everything else: 
Pico de gallo
Carefully pick the leaves off one bunch cilantro - not Italian parsley, not Chinese parsley- cilantro.
Chop with a very sharp knife so you will cut and not bruise the leaves.  The  chopped pieces  should be about 1/4" to 1/2" square.
Add the remainder of the chopped onion and a very drained chopped tomato.  I have found the Roma tomatos are less "liquidy" and are easy to handle.
To that, add 1 tsp sugar, 1 tsp white vinegar.  Stir and put in fridge.

Nachos
These are embarrassingly easy but soooo good.
One can Frito bean dip ( regular or hot )
Round nacho chips
Sharp cheddar cheese slices
Jalapeno slices

On the chip, spread about 2 tsp bean dip (not too much because you don't want the chip soggy).
Place a thin square of cheese on top.
Then the jalapeno on top of that.
Cook in the broiler( electric or gas ) until slightly dark around the edges and the cheese is melted.

NOW ----
Onto the nacho put a spoonful of guacamole and sprinkle a spoonful of pico de gallo.  Open wide and chew.