The following is a guest post from momAgendaCOMM blogger Toni Patton.
With summer almost here, it comes with the need to change up the recipes we eat. Veggies are fresh, fruits are in full bloom it just makes you want to change up the menu. Whether you are grilling, cooking indoors or making a super tasty drink, summertime brings out an array of recipes both online and in my kitchen. Today, I am sharing a few with you that I’m sure you’ll love as much as we do!
One thing I love to have on hand for a snack during the summer is fresh salsa – my family (and even my picky kids) love it. This is a recipe I’ve been making for years.
- 4 cans petite diced tomatoes (or you can use fresh if you prefer)
- 2 green bell peppers
- 4 jalapeno’s (we seed ours to make it less spicy for the kids)
- 2 bunches cilantro
- 6 cloves garlic (we like garlic so we add more)
- 1 red onion
- 4 packets (8 come in one box) Sazon Goya: Con culantro y achiote seasoning
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- Salt and Pepper to taste
- Pour tomatoes into bowl (do not drain)
- Using food processor, process all the fresh veggies and add to tomatoes
- Once all veggies are added, pour Goya seasoning, oil, vinegar, salt and pepper over the veggies and mix well
- You can let sit to let flavors blend but I always eat it right then, what can I say I work up an appetite.
Next up is a HUGE thing we absolutely must have during the summers here in the south. I bet you already know where I am going with this….SWEET TEA. You can’t claim to be southern if you don’t have at least a gallon of sweet tea at all times in your fridge! So today, I am going to share my not–so–secret–but–oh–so–yummy sweet tea recipe:
- 2 Lipton Family Size Tea Bags, or generic equivalent (we use decaf)
- 1.5 cups sugar
- Add teabags into a 2 qt pot and fill with cold water
- Put pot on stovetop and turn to high, cook just until boiling, remove from heat.
- Let sit 5 minutes
- Pour sugar into 1 gallon tea pitcher
- Add tea to sugar (not tea bags), stir until sugar is dissolved
- Fill with cold water until almost to the top, stir.
- Serve in a glass full of ice
Add an extra tea bag if this one is too sweet for you and add flavors (lemon, peach, and raspberry) for a little extra something.
Last, but not least is a carb-filled wonder that is very easy, especially if you’re a family always on the go. It’s such a tasty recipe that is done in no time!
- 16 oz. thin spaghetti or angel hair pasta
- 1 Large can of canned chicken (drained)
- 1 can cream of mushroom soup (we use Campbell’s)
- 1/2 soup can of green enchilada sauce
- 1 (16 oz) Velveeta block
- Chop Velveeta cheese into cubes
- Cook spaghetti as instructed on box and drain.
- Add Velveeta, chicken, enchilada sauce and cream of mushroom soup to microwavable bowl.
- Heat until melted and stir every 30 seconds.
- When completely melted mix together.
- Pour over spaghetti and mix well.
- Serve and Enjoy
You can also melt mixture over low heat on stove but be sure to stand and stir constantly so it doesn’t stick and burn.
In the summer, I just don’t feel like spending a long time in the kitchen. I love having something cold to drink on hand and my kids like to snack so these are three recipes we use quite often.
What are some of your favorite recipes to make during the summer?