IN THE KITCHEN â—½ TIPS
I’ve been trying some random new recipes and just enjoying pretty food that looks great, and tastes even greater. I think creating in the kitchen is one of my favorite past times, for sure. I love sharing these recipes with you, in hopes that you try one too! Summer is just starting, so let’s enjoy all the fun of picnic food, breakfast bowls, and more!
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The Fruit Bowl
I see these at restaurant, fruit bowls, but I’ve never actually made one at home. This one is a winner and one that will be on repeat all summer long!
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1 c fat free milk (or 2%)
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1 c frozen unsweetened strawberries
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½ c frozen unsweetened raspberries (or berry mix)
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3 T sugar
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1 c ice cubes
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Sliced fresh strawberries and raspberries
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Pumpkin seeds
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Sliced almonds
Place the milk, frozen berries and sugar in a blender and process til smooth. Add the ice and process til smooth. Divide this mixture between serving bowls (for us, it made two)
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Top with the fresh berries, seeds and almonds. It’s SO GOOD. (We enjoyed this with a slice of banana walnut bread for a FULL breakfast!)
Banana Walnut Bread
There are tons of banana bread recipes out there, and most all that I’ve tried are good. This one is no exception and comes out perfectly baked and delicious.
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½ c shortening
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1 c sugar
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2 large eggs
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1 c mashed ripe bananas (2-3 medium)
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1 T 2% milk
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2 c flour
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1 t baking soda
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¼ t salt
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½ cup chopped walnuts
In a large bowl cream the shortening and sugar til light and fluffy. Add eggs one at a time, beating well after each. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture until just moist. Fold in nuts.
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Pour in a greased 9X5 loaf pan. Bake at 325 for 65-70 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Enjoy!
The Cuban
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This is one of my favorite sandwiches. Somehow the combo of ingredients just tastes so good.
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Shaved ham from the deli
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Swiss cheese
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Large pickle slices
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Mustard
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Bread
Just those four ingredients taste so good piled on bread for a sandwich – use whatever bread you love the most!
Italian Sliders
We had these on our Easter table and they were so easy for a crowd and for families with kids, because they are totally customizable, when all the toppings are served on the side.
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Hawaiian sweet rolls
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Ham
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Salami
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Pepperoni
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Provolone cheese
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Italian dressing
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Black olives
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Pepperoncini
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Shredded lettuce
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Tomato
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Red onion
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Thinly sliced cucumbers
We assembled the sandwiches with just the meat and cheese and then set all the toppings and dressings in pretty bowls on the table. This allowed everyone to make their creations as they liked!
Sweet Black Tacos
Maybe one of my favorite tacos to make and to eat.
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1 lb sweet potatoes peeled and cut into 1-inch cubes
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1 T olive oil
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Kosher salt and black pepper
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1 c canned black beans, rinsed and drained
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1 T chili powder
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4-6 corn tortillas
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1 T chopped cilantro
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Diced avocado
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Red onion
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Fresh lime juice
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Shredded cheddar
WHICH ONE WILL YOU TRY? COMMENT BELOW! CHECK OUT OUR OTHER STORIES ON THE TIPS PAGE.
Preheat oven to 425. Line baking sheet with parchment paper or foil. Toss the potatoes with the oil and season with salt and pepper, generously. Arrange in a single layer on the sheet and bake 35-40 minutes tossing once or twice, til tender and starting to brown.
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In small pan, combine beans with chili powder over medium heat for about 4 minutes.
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Warm the tortillas and place on two plates. Divide potatoes between them, top with the beans, garnish with all the toppings and serve.
Pesto Chicken Croissants
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The easiest sandwich ever, and one of my favorites!
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2 cups rotisserie chicken (I buy the white meat only already shredded in the deli)
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½ c prepared pesto
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1/3 c plain greek yogurt (or mayo)
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½ c finely chopped celery
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½ c chopped cucumber
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¼ t kosher salt
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Mini croissants, split open
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Baby arugula
Combine the chicken, pesto, yogurt (mayo), celery, cukes and salt in a bowl and stir til chicken is well coated.
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Fill the croissants with the chicken salad and top with arugula.
Loaded Potato
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Truly a meal that’s easy, filling, and oh so easy. You could even make it and enjoy it outside in your backyard as the evening cools down, or in front of the television watching a movie.
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Large russet potatoes (one for each person)
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Butter
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Salt and pepper
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Cooked brisket (already cooked from the store)
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Charro beans (canned and flavored from the store)
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Grated cheddar
Bake the potatoes in the oven or microwave until fork tender. Open and add butter, salt and pepper. While they are cooking, heat the brisket and beans, and grate the cheese.
Top the potatoes with the brisket, then the beans, then the cheese (I added red onion to mine).