Summer Entertaing Tips

Enjoy the summer with these tips and links:

Lighten up your summer menus. When planning menus keep food safety in mind.

Shop your local farmer’s market for fresh produce.

Have plenty of beverages and include bottled water to keep your guests hydrated.

In the mood for some new dishes to serve your guests with? Try QVC's melamine dishes.

Supply shade for your guests, whether a tent or an umbrella, give them a chance to get out of the sun.

Consider having an old fashion ice cream social.

Visit about.com for Ball jar entertaining ideas.

Free table plans with DYI

Tipsy Melon

Looking for a refreshing dessert item. This is strictly adult. It is not your usual dessert

What You Need	Directions
watermelon rum knife funnel	To begin, cut a small hole in the watermelon with your knife .Cut deep enough (down to the pink flesh) into the melon and is big enough to hold a funnel. Next, insert the funnel and begin slowly pouring in the rum, the rum needs time to absorb. Pour until the rum will no longer absorb into the fruit. Let it rest in the refrigerate over night

Other choices are vodka and tequila

I'm Back and Have a Good Internet Connection

See you tomorrow with a great recipe for leftover roasted corn.

Panzanella

Want a perfect salad to go with your grilled meat? This is an Italian bread salad, it is quick to make and requires no cooking. If there's an ingredient you don't like, feel free to substitute it with something else or leave it out.

What You Need

Directions

1 large loaf Italian bread cubed into bite size pieces  1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 6 to 8 leaves basil, chiffonad 3 ripe tomatoes, peeled, seeded, and cubed 1 small sweet red onion  sliced and  separated into rings Half a cucumber, sliced into bite size pieces canned tuna fish, drained and crumbled (see list below for additional options) 3 cloves garlic, minced Salt and pepper to taste Optional  items  olives, mozarella,  capers, and anchovies

In a serving bowl stir together the bread, tomatoes,  cucumber,  garlic,onions,  oil, vinegar, basil, salt and pepper to taste until the salad is combined well. Mix in the remaining ingredients and season to taste. Let the salad stand for  about twenty minutes to give the bread time to absorb some flavor, and serve.

Where Quick and Easy Is Heading

Summer is upon us and I think we can never have enough cool menus to serve unexpected company or even our family. We will sneak in some grill items to accent our cold items.

When shopping for ingredients don’t forget to grab a bunch of sunflowers to add to your summer fun. Hope everyone had a great Memorial weekend and stayed safe.

What You Need	Directions
1-1/2 lb. cooked thinly sliced deli roast beef, cut into strips or leftover roast beef 5 cups baby spinach leaves 1-1/2 cups sliced on the bias celery  thinly sliced red onions 1/2 tsp. salt 1/8 tsp. pepper German salad dressing	Slice celery and onions. Make German salad dressing (can be made ahead of time.)  Add celery, onions and beef to greens. Pour dressing around the bowl and work ingredients into dressing to coat.
Dressing 1 tablespoon powdered sugar 2 teaspoons Worcestershire sauce 2 teaspoons ketchup 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon prepared dijon mustard salt and pepper to taste Put ingredients in a jar and shake to combine, pour over greens and beef just before serving..	Tip: If you pour your dressing around the bowl, and move the greens into the dressing, you will not over dress your salad.

Memorial Day

Everyone please have a safe and happy Memorial Day weekend. Stop and remember those that have fallen and those that are still fighting for our freedom.

I will resume posting again on Tuesday.

Tomato Mozzarella Salad

Pefect to accompany a platter of cold cuts or a grilled steak.

What You Need	Directions
3 pounds tomatoes, cut into 1 1/2-inch chunks  heirloom if you can find them. 8 ounces mozzarella cheese, cut into 1/2-inch chunks Chiffonade 1 cup approximately  loosely packed fresh basil leaves, 3 tablespoon extra-virgin olive oil 3/4 teaspoon sea salt 1/4 teaspoon ground black pepper ½ teaspoon reduced balsamic vinegar 2 teaspoons olive oil	In large bowl, toss the tomatoes, mozzarella, basil, oil, salt,  pepper until evenly mixed. Drizzle the balsamic reduction over the tomatoes and cheese and serve.

The balsamic reduction can be made way ahead and has addition uses. To make the balsamic reduction:
Place the vinegar in a heavy-bottomed, non-reactive pot.  Heat on low, at a light simmer.  Turn the heat to low and reduce until syrupy 1/3 to ½ cup.
The vinegar will thicken as it cools.
This will keep in a cool place for months.

Grilled Corn

Love corn, try this the next time you are grilling!

What You Need

Directions

8 ears fresh sweet corn, remove the silk but keep the husks attached. Cold water, as needed 1/2 cup sour cream 3 tablespoons butter, melted Juice of 1 lime 2 tablespoons whole milk Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmesan cheese (optional sprinkle with chili powder)

Pull the husks up to cover the ears of corn, and place the corn in a large bowl or pot. Cover the corn with cold water, and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour or as long as 4 hours. Gombine the sour cream, melted butter, lime juice, milk, salt, and pepper,  in a small bowl, and set it aside. Preheat a grill to medium-high. Put the rack  about 4-inches away from the coals. Remove the corn from the water but do not remove the husks. Lay the corn on the grill and cook, turning it frequently, about 15 to 20 minutes. Remove the corn from the grill and allow it to cool slightly. Pull the husks back to form a handle, and brush the ears evenly with the sour cream mixture. Roll the ear of corn in the cheese, coating it on all sides. Serve immediately.

Glassware on the patio

Entertaining on the patio? Use Ball or Mason jars instead of everyday glasses or plastic cups. The jars will show off your beverage, keeps it colder longer and  won’t blow away. Plus you are contributing to keeping the planet green.

Shrimp Pasta Salad

This makes a great cold salad, something a little different to add to the menu.

What Ingredients You Need	Directions
2 cups small shell pasta, cooked 1 1/2 pounds cooked shelled shrimp, halved 1/2 cup celery, thinly sliced 1/2 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1/2 cup chopped seeded peeled cucumber 1/2 small red onion, finely chopped 1/4 cup chopped black olives 1/4 cup mayonnaise 1 tablespoon white wine vinegar	Cook pasta in boiling salted water as directed on package. Rinse under cold water. Drain. In a large bowl, toss pasta in with shrimp, celery, green and red bell peppers, cucumber, olives and red onion. Mix mayo and vinegar. Pour over pasta mixture and mix well. Cover. Refrigerate 2 hours. Just before serving, sprinkle with chopped parsley and reserved shrimp.