August is a great time for entertaining and grilling! Our team has put together our favorite summer recipes!
Vickie’s Watermelon Margarita
½ cup white sugar
3 strips orange zest
2 cups cubed seeded watermelon
¾ cup white tequila
¼ cup lime juice
Salt or sugar for rimming glasses
1 lime, cut into wedges (optional)
2 cups crushed ice, or as needed
- Bring ½ cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely.
- Place watermelon in a blender or food processor. Pulse until pureed.
- Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice.
- Place a small amount of salt or sugar into saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.
- Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve. Enjoy!
Katie’s Jalapeno Roll Ups
2 – 8oz. pkg. cream cheese (room temperature)
1 jar dried beef, chopped
2-3 tbsp. diced jalapenos (more if you like it hot)
1 pkg. larger flour tortilla shells
- Mix by hand, all ingredients except the shells.
- Spread out evenly on as many tortillas as it takes.
- Roll up like jelly rolls or cinnamon rolls.
- Place rolls in large plastic container, side by side, making sure paper towels are in the bottom and on top of rolls to collect moisture. Secure lid on and place in fridge overnight so flavors can develop.
- When ready to serve, take out and slice in 1” thick slices, eating the end pieces as you go, since they usually aren’t full of filling and not presentable for serving. Arrange on platter, standing up, but leaning on each other at a 45° angle…Enjoy!!
Stacie’s Sausage Rotel Dip
1 lb. sausage
2 – 8oz. pkgs. cream cheese
1 – 10oz. can Rotel, with liquid drained out
- Brown sausage in skillet; drain excess grease.
- Add cream cheese and cook over medium heat until melted.
- Add Rotel and mix well.
- Serve warm with chips.
Sharon and Dr. Charles Norman’s Black Bean & Corn Salsa
2 – 15½ oz. cans Black Beans, rinsed and drained
2 large Tomatoes, seeded and chipped
½ cup “Medium” Salsa (any brand)
2 tbsp. fresh Cilantro or Parsley (optional)
1 tsp. Salt
1 tbsp. Red Wine Vinegar
1 – 14½ oz. can Yellow Corn, rinsed and drained
3 Green Onions, sliced
Juice of 1 Fresh Lime
1 tbsp. Extra Virgin Olive Oil
½ tsp. Pepper
1 Avocado, cut into chunks
With the exception of the avocado, combine all ingredients in a glass bowl: black beans, tomatoes, medium salsa, cilantro, salt, red wine vinegar, yellow corn, green onions, lime juice, extra virgin olive oil, and pepper. Toss, cover and refrigerate. Just prior to serving, add avocado and gently toss mixture. May be served with corn chips, or as a chilled salad. Tastes best when prepared the day ahead.
Lisa’s Onion-Roasted Potatoes
1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup olive oil
- Preheat oven to 425°. Combine all ingredients into a Ziplock bag to mix. Place in a 13 x 9 baking or roasting pan.
- Bake, stirring occasionally, until potatoes are tender and golden brown, about 35 minutes.
Mandy’s Summertime Orzo and Chicken
¾ cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cut into 1” pieces
1 medium cucumber, chopped
1 small red onion, chopped
¼ cup fresh parsley, minced
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. salt
¼ tsp. pepper
¼ cup crumbled feta cheese
- Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
- In a large bowl, combine the cucumber, onion, parsley and chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese.
Zora’s Tomato Zucchini Casserole
1½ cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
½ tsp. dried oregano
½ tsp. driel basil
2 cloves garlic, minced
Salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tbsp. finely chopped onion
¾ cup fine bread crumbs
- Preheat oven to 375°. Lightly butter a 9 x 9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Chandler & Dr. Matt Norman’s BBQ Wings
Chicken Wings (whole portion, not just drumstick)
Chicken Spice Rub (Your choice)
BBQ Sauce (Your choice, standard Kraft BBQ Sauce is good)
Red Pepper Flakes
Apple Cider Vinegar
- Rub the chicken wings with olive oil and the spice rub in a bowl. Once they are coated, place the wings in a ziploc bag for at least 4 No more than overnight.
- Set your grill on low heat and place the wings all in the same direction and same side. Cook for 10 minutes and flip.
- Mix BBQ sauce, vinegar and red pepper to the desired thickness (thinner is better, so add more vinegar). Place on a burner and let simmer while the wings cook.
- Continue to flip the wings every 10 minutes for a total of 50 minutes. Then dip each of the wings into your sauce and grill for an additional 10 minutes.
- Place on a platter and enjoy with a good cornbread and slaw!
Michelle’s Margarita Cupcakes
- One Box White or Vanilla Cake Mix
- 1 1/3 Cups Premade Margarita Mix (the kind with tequila already included)
- 2 TBSP Vegetable Oil
- 3 Egg Whites
- 1½ TBSP Lime Zest
- 1 cup confectioners’ sugar
- 1 1/2 tablespoon water (may need slightly more)
- 1 1/2 tablespoon Tequila (if you want to skip the tequila, just replace it with water and a few drops of lime juice)
- 8 oz. Cream Cheese – softened
- 1 Cup Butter – softened
- 5 Cups Powdered Sugar
- 3 TBSP Lime Juice
- Green Food Coloring (optional)
- ½ cup crystal sugar sprinkles
- ¼ – ½ tsp salt – mix the sugar and salt together
- Preheat oven as directed on cake mix. Prepare your cupcake pan with liners.
2. Combine cake mix, margarita mix, egg whites, oil and lime zest, stirring until well mixed. Beat with an electric mixer on medium speed for two minutes.
3. Spoon batter into your lined cupcake pan, filling each liner approximately 2/3 of the way full.
4. Bake according to package directions, typically about 18-25 minutes or until a toothpick inserted into the center comes out clean.
Combine powdered sugar, water and tequila and stir well to create your glaze. You may need slightly more water to thin out the glaze so that you can brush it on to your cupcakes. Once your cupcakes have been removed from the oven and cooled for approx 5-10 minutes, brush a layer of glaze over the top of each. Allow them to cool completely.
Combine butter and cream cheese in a bowl and mix with mixer until light and fluffy.
Add in your lime juice and green food coloring until desired shade is reached (remember it will lighten slightly when you add your powdered sugar).
Add in your powdered sugar, one cup at a time, until the desired consistency has been reached (could be slightly less or more than five cups).
Frost each cupcake as desired. You can pipe on a ring of frosting and sprinkle with sugar and salt mixture, then finish frosting your cupcake, or frost your entire cupcake and sprinkle the sugar and salt mixture on top.
Due to the cream cheese in the frosting, it’s best to store these in the refrigerator.