Recipes That Celebrate Summer by Angela Guzman l Summer Recipes l Recipes for the Summer Season

Loaded Baked Potato Salad Recipe

INGREDIENTS: 4 pounds russet potatoes, 1-2 tablespoons of olive oil. 3 tablespoons apple cider vinegar, 1 cup mayonnaise (I use olive oil flavor), ¾ cup sour cream, 1 teaspoon kosher salt and freshly ground black pepper, 1 pound bacon, cooked, cooled and chopped, 6 green onions, chopped and 1½ cups medium cheddar cheese, shredded

DIRECTIONS: Preheat oven to 400 degrees F. / Place the cleaned potatoes on an aluminum foil lined baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil and cook for 50-60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins and cut the potatoes into 1 inch chunks and place in a large mixing bowl. / Sprinkle with the apple cider vinegar and let rest for 15-30 minutes. / Cook the bacon in a large skillet, drain and let cool. Crumble into bite-size pieces. / Mix the mayonnaise and sour cream in a small bowl and season with the kosher salt and pepper and then add to the potatoes. Stir in the bacon, green onion and cheddar cheese and season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving.

Recipe from FoodieCrush.com

Avocado Salsa

INGREDIENTS: 6 medium roma tomatoes (20 oz), seeded and diced, 1 cup chopped red onion, chopped, 1 large or 2 small jalapeños, seeded and chopped (1/4 cup. Leave seeds if you like heat), 3 medium avocados, semi-firm but ripe, peeled, cored and diced, 3 1/2 Tbsp olive oil, 3 Tbsp fresh lime juice, 1 clove garlic, finely minced, 1/2 tsp salt (more or less to taste as desired), 1/4 tsp freshly ground black pepper and 1/2 cup loosely packed cilantro leaves, chopped

DIRECTIONS: Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados. / In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Recipe from CookingClassy.com

Slow Cooker Chicken Gyros

INGREDIENTS: 1 lb boneless, skinless chicken breasts, 3 cloves garlic, minced, 1/4 cup fresh lemon juice, 1 onion, diced, 1/4 cup water, 1 tablespon olive oil, 2 Tablespoons red wine vinegar, 1 teaspoon oregano, 1/4 teaspoon allspice and 1 teaspoon lemon pepper

DIRECTIONS: Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. / Cook on HIGH for 3-4 hours or LOW 6-8 hours. / Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It’s very simple and adds so much to the chicken!).

Recipe from SixSistersStuff.com

Grilled Salmon Kebabs

INGREDIENTS: 2 tbsp chopped fresh oregano, 2 tsp sesame seeds, 1 tsp ground cumin, 1/4 tsp crushed red pepper flakes, 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces, 2 lemons, very thinly sliced into rounds, olive oil cooking spray, 1 tsp kosher salt and 16 bamboo skewers soaked in water 1 hour

DIRECTIONS: Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside. / Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture. / Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Recipe from SkinnyTaste.com

Strawberry Pecan Pretzel Salad

INGREDIENTS: 1 cup pretzels, crushed, ½ cup pecans, chopped, ¾ cup brown sugar, ¾ cup butter, melted, 2 cups strawberries, diced, 8 oz cream cheese, softened, ½ cup granulated sugar, 1 tsp vanilla and 8 oz whipped topping

DIRECTIONS: Mix together crushed pretzels, chopped pecans, brown sugar and melted butter. / Spread in a pan and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces. / Beat together softened cream cheese, granulated sugar and vanilla. / Fold in whipped topping. / Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.

Recipe from TheGunnySack.com