Zucchini Sticks with Sweet Onion Sauce
(kingarthurflour.com)

Dip:

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat.

Place the following in a small food processor or blender:

all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise.

Zucchini Fries:

scant 1/2 cup freshly grated Parmesan cheese
garlic powder and paprika, a little of each
panko bread crumbs
1 zucchini
egg
flour

Cut up zucchini into fries, no need to peel.  Dip into flour, then into egg, then into seasoning mixture.  Place on greased pan.

Bake at 425 for 10 minutes, then flip, and bake for 10 more minutes.

Favorite Taco Salad

Favorite Taco Salad
(from sixsistersstuff.com)

Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans or black beans
• 1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
• 1/2 cup water
• 1 head iceberg lettuce
• Tortilla chips
• Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. 
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice.

We have made this several times over the summer and it hits the spot every time.  All the kids like it, it isn't as spicy as other Mexican dishes due to the more sweet Catalina dressing.  Our new taco salad of choice.

Potato Salad recipe for summer

Perfect Potato Salad

(from melskitchencafe.com)

Dressing:

• 2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
• 2/3 cup buttermilk
• 1 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 1 1/2 teaspoons minced dried onions
• 1 1/2 teaspoons garlic salt
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 tablespoons yellow mustard

Salad:

• 5 pounds potatoes (I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture)
• 1 cup sliced olives (obviously fine without, too)
• 10 hard-boiled eggs*, diced

DIRECTIONS:
Simply combine all the ingredients in a blender or in a bowl and give it a whirl or whisk until all ingredients are combined.

For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

*For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

I only had 4 potatoes so I kind of just took my ingredients down several notches without thinking too hard or measuring and it all worked out and was delicious.  So that means this is a very fool-friendly recipe!  I also microwaved my potatoes and then peeled them.  Super fast this way!  Just make sure not to overcook!  The dressing is very tasty- it is an addictive potato salad that doesn't feel too heavy and seems healthy too.  I'll make it many times throughout the summer.

Zucchini Bread- of course!

Zucchini Bread
(from allrecipes.com)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil (I do 1/2 c. oil and 1/2 c. applesauce- you won't miss the oil!)
• 1 cup brown sugar
  1 cup white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (I use 3 cups and it's great!)
• 1 cup chopped walnuts (optional)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Such a great recipe- I think it is much healthier with the revisions I made and still tastes like a dessert.  I just wish my garden was growing a little bit more zucchini!  

What to do with all those cherry tomatoes!

• 
  
• Tomato Feta Salad
• (from allrecipes.com)
• 
  
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons minced fresh basil
• 1/2 teaspoon salt
• 1/2 cup coarsely chopped sweet onion
• 1 pound grape or cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 cup crumbled feta cheese

Directions

1. In a bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.

This was really tasty!  We have so many cherry tomatoes coming out of our garden right now.  I wish they'd come out at a more relaxed pace throughout the whole year...

Summer Corn Salad- something different from normal steamed corn!

Summer Corn Salad

from melskitchencafe.com

*Serves 4

6 ears of corn, shucked (I used frozen sweet corn I cooked as usual and drained)

1/2 cup finely diced red onion

1 cup cherry tomatoes, sliced in half (I used cut regular tomatoes)

3 tablespoons cider or red wine vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves (I skipped)

Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

I have never thought outside the box when it comes to corn.  I cook the bagged or canned corn in the microwave, add a little salt and butter, and call it good.  Well, this recipe is such a NICE change!  Great for summer, great for anytime.  I loved the tanginess.  I imagine it would taste even better with fresh corn but we just didn't have that available (waiting for it to be 4 for $1.)

Wraps and Chicken Salad- the Summer way to go!

Chicken Salad Wraps with Strawberries

from realmomkitchen.com)

• 4 cups chopped cooked chicken 
• 4 medium green onions, chopped 
• 1/4 -1/2 cup chopped walnuts 
• 1 cup creamy poppy seed dressing (Brianna's or Kraft or make your own)
• 1 (8-ounce) cup cream cheese spread (I use the reduced fat)
• 8 flour tortillas 
• lettuce or spinach leaves
• 1 1/2 -2 cups finely chopped strawberries 

1. Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed.
2. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.  Add chicken mixture and combine until well mixed,
3. Spread chicken mixture evenly over the surface of tortillas leaving top 1 inches of tortillas uncovered.
4. Press lettuce on top of chicken mixture .  Sprinkle strawberries over chicken.
5. Firmly roll up tortillas, beginning at bottom rolling toward the 1 inch tortilla that is uncovered.  As you roll some of the chicken mixture will squish toward the uncovered part of the tortilla, eventually covering it with the salad mixture to help seal the tortilla roll.
6. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Cut each roll in half on a diagonal.

These are so good!  The salad is better if it has some time in the refrigerator to blend all the flavors.  Of course, slice the strawberries in last minute so they don't go brown.  I love having easy, cold, quick dinners in the summer.  The strawberry and poppy seed dressing do add a lot to this chicken salad.  A keeper!

A nice summer wrap!

Roast Beef Coleslaw Wraps

• uncooked tortillas (my preference but use your favorite)
• coleslaw 
• coleslaw dressing (Kraft makes one)
• deli roast beef
• pickles, yellow peppers, onions (optional but recommended!)

Of course, cook your tortillas, then add roast beef, coleslaw with dressing, and any extras.  Enjoy!

I think these make a great, quick lunch or dinner!  Easy, fast, no oven....exactly what you're looking for in the HOT summer!  

I'm so happy I discovered you

Sweet and Salty Wraps
(from ourbestbites.com)

• fresh baby spinach, chopped
• cooked chicken (I put mine in the crockpot with some poppyseed dressing)
• feta cheese (I discovered this this year and love it!)
• crumbled cooked bacon (optional- I don't like bacon and skipped this, but imagine it could be good)
• craisins ( I skipped this too because I wasn't feelin' it but maybe next time)
• poppy seed dressing (you can use Brianna's or the recipe below which is easy and great!!)
• tortillas (I like the uncooked kind you cook at home but any you like will do!)

Combine all ingredients, place in tortilla, roll up and devour!  All the kids loved these, and this is my dream dinner!  Quick, easy, painless....yummy.  The saltiness of the feta goes excellently with the sweet dressing.  YUM.  We liked to dip them in additional dressing.  

Poppy Seed Dressing
Recipe from Our Best Bites


1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (I used about 1/4 cup yellow onion because that is what I had)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Poppy Seed Chicken Pasta Feta Salad
(a salad version of the above recipe)

• 16 ounces pasta- try the mini-size bowties!
• grilled or cooked chicken, chopped
• feta cheese, as much as you like
• chopped fresh spinach
• poppy seed dressing, about 1 cup or as much as desired

1. Combine all ingredients and enjoy!  Delicious.

Crab Pasta Salad- YUM

Crab Pasta Salad
(allrecipes.com)

• 2 cups uncooked medium shell pasta
• 1 1/2 cups imitation crabmeat, chopped
• 1 cup broccoli florets
• 1/2 cup diced green pepper
• 1/2 cup quartered cherry tomatoes
• 1/4 cup chopped green onions

DRESSING:

• 1/2 cup mayonnaise
• 1/4 cup creamy Italian salad dressing
• 1/4 cup grated Parmesan cheese

Directions:

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in crab, broccoli, green pepper, tomatoes and onions.
2. Combining dressing ingredients; pour over salad and toss gently to coat. Cover and refrigerate for 2-4 hours before serving.

I didn't have "Creamy Italian" dressing so I used the following easy recipe to make some. it was great!


 Creamy Italian Dressing

• 1 cup mayonnaise
• 1/2 small onion
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:


In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.


This was a great summer salad!  Even Russell, who professes to hate imitation crab, ate this happily and enjoyed it thoroughly!  I loved this dressing too.  A keeper!  Hurray for quick summer salads on hot days!

Bring on the summer salads!

Chicken and Craisin Salad

• 16 oz. bag bow tie pasta, or pasta of choice
• 2-3 chicken breasts~cooked, cooled & cubed (I used half a rotisserie chicken)
• 1/2 c. craisins
• 1 c. red grapes
• 3-4 green onions, chopped
• 1 c. chopped broccoli
• 3/4 c. sunflower seeds (optional)

creamy dressing:

• 1 c. mayonnaise
• 2/3 c. sugar
• 1/4 c. cider vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. ginger powder (I skipped)

Mix all dressing ingredients in a small bowl. Whisk them together & cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl. Toss together. Just before serving mix in sunflower seeds & dressing.

Yum. Nice change of pace from the Italian dressing pasta salad. This was yummy and addictive. The dressing is a little on the sweet side, so if you don't like that you can take down the sugar a bit. We loved it though! A great summer meal!

fancy food that was so fun-will make again!

Chicken and Sun dried Tomato Bruschetta
(from oneshetwoshe.com)

Ingredients:

• 2 skinless boneless chicken breast halves
• 1 1/4 cups of Italian dressing, divided
• 1/3 cup feta cheese
• 8 sun dried tomatoes, without oil chopped (mine were in oil and it tasted great!)
• 1 loaf foccacia bread cut into 1/2 inch thick slices
• 1/4 cup olive oil (I skipped this step)

Directions

1. Place the chicken in a bowl with 1 cup of the dressing. Marinate for at least three hours. (I just threw one chicken breast in the crock pot with some of the dressing and cooked for a few hours).
2. Cook the chicken. After the chicken has cooled a little, either shred it or cut it.
3. Add chopped sun dried tomatoes, torn up spinach, feta and the rest of the dressing. Mix together.
4. Cut up the bread and drizzle with olive oil. Broil until lightly toasted. Add the chicken mixture to the bread and serve!

This is something I fell in love with! So did Russell, and 1 out of 4 kids liked it. Sure, not a hit there, but the oldest has the most mature taste buds, and she liked it. I loved the contrast of flavors, and the dressing was excellent. This could be served as a dip as well. You can pretty much use as much of each ingredient (spinach, cheese, tomatoes, etc) as you like.

Broccoli Cauliflower Salad

Broccoli and Cauliflower Salad

• 1 head broccoli, chopped into bite-size pieces
• 1 head cauliflower, chopped
• 1/2 red onion, diced
• 1/2 c. sugar (or more or less to taste)
• 2 c. mayo
• 3 t. apple cider vinegar
• 1 c. shredded mozzarella cheese
• bacon, cooked and crumbled (I skip for my personal preference)
  

1. Combine veggies.
2. Mix mayo, sugar, and vinegar. Pour as much as you'd like over the veggies, stir.
3. Add cheese and gently stir.

This is my mom's great salad she's been making this summer. I made the mistake of making this recipe using a bag of frozen cauliflower/broccoli mix and no, I do not recommend anything but fresh, crisp veggies!

Red Fresh Salsa

• 2 cans of mexican style stewed tomatoes (regular work too)
  
• Juice of 1 lime (a lime is better than lime juice concentrate, but if it's all you have it does just fine)
  
• 1 t. of sugar
  
• 1/2 tsp cumin
• 1 tsp salt
• 1/2 bunch of green onions
• 1 clove garlic (I use 1/4 t garlic powder usually)
  
• 1/2 bunch of cilantro leaves (I skip)
  
• 1/2 jalapeno for medium or for mild add a can of green chilis (optional)

Blend in blender. Eat!

Strawberry Froyo

Frozen Strawberry Yogurt
(allrecipes.com)

• 2 cups fat-free plain yogurt
• 2 cups pureed fresh strawberries
• 1 (14 ounce) can fat free sweetened condensed milk
• 1 cup fat-free milk (or whatever you have)
  
• 3 teaspoons vanilla extract

1. In a large bowl, combine all ingredients.
   
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
3. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving.
   
4. Remove from the freezer 30-45 minutes before serving.

So delicious! I can't believe how this can be so healthy. High in calcium, fat-free, and a little serving of fruit in there too! Such a great treat for the summer. Such a great treat for ice-cream/froyo lovers! It's nice to make a healthy version of ice cream now and then. I'm lovin' my ice-cream maker!

Black-Eyed peas and Corn Salsa

Black-Eyed Peas and Corn Salsa

• 1 15 oz can black-eyed peas, drained and rinsed
  
• 1 15 oz can whole kernel corn, drained
• 4-5 roma tomatoes, diced
• 1 bunch fresh cilantro, chopped (I skip- don't like it!)
  
• 1 bunch green onions, cut into small pieces (I diced some yellow onion- all I had)
• 1-2 medium avocadoes, diced
• 1 packet Good Seasons Italian dressing, mixed according to package directions. (this brand is best)
  

Mix all together with dressing. Add avocado just before serving. Refrigerate several hours before serving. (though I ate mine right away and it was great, but I bet flavors would mingle best this way)
Serve with tortilla chips or over a salad.

Yum! This is another one stolen from my ward cookbook, but what can I say? I'm making this again, so it's going into my tried and true file, aka my blog.