A Complete Summer Meal – From Appetizer to Dessert!

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With the temperatures outside heating up, eating overly hot & heavy foods can really slog you down. We’ve put together a meal that exemplifies both fresh & cool – from an extremely easy and quick-to-assemble appetizer to the tart & tangy, chilled dessert.

Appetizer: Caprese Sticks

“This is a great, easy finger appetizer. I came up with it because I love Caprese but it was difficult to serve at large parties. Putting the same ingredients on a toothpick yielded great results.”


Recipe by ALZ, courtesy AllRecipes.com


    1 pint cherry tomatoes, halved
    1 (.6 ounce) package fresh basil leaves
    1 (16 ounce) package small fresh mozzarella balls
    3 tablespoons olive oil
    Salt and pepper to taste



      Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean.
    Sprinkle with salt and pepper. Serve immediately.



Entree: Lime Chicken Soft Tacos

“I was given this recipe by my mom when I went away to college, and it has become all of my friends’ favorite!”

Recipe by Marissa Wright, courtesy AllRecipes.com


    1 1/2 pounds skinless, boneless chicken breast meat – cubed
    1/8 cup red wine vinegar

1/2 lime, juiced

    1 teaspoon white sugar
    1/2 teaspoon salt

1/2 teaspoon ground black pepper

    2 green onions, chopped
    2 cloves garlic, minced
    1 teaspoon dried oregano

10 (6 inch) flour tortillas

    1 tomato, diced
    1/4 cup shredded lettuce
    1/4 cup shredded Monterey Jack cheese

1/4 cup salsa




    Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.


    Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side.


    Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.




Dessert: Frozen Margarita Pie

“This pie is a refreshing end to a meal. It is always a big hit when served at gatherings. Enjoy!”


Recipe by Sandra Faust, courtesy AllRecipes.com



    1 cup finely crushed pretzels
    1/4 cup white sugar
    1/3 cup margarine, melted




    1 (14 ounce) can sweetened condensed milk
    1/3 cup frozen limeade concentrate, thawed
    2 tablespoons tequila
    1 tablespoon orange liqueur
    3 drops green food coloring, or as needed (optional)
    1 cup heavy whipping cream
    1 lime, sliced (optional)



    Preheat oven to 375 degrees F (190 degrees C).


    Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.


    Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.


    Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.


    Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.


    Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.


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