If you are getting tired of the same old spaghetti, it may be time to try something different. Here I have for you a recipe for chicken spaghetti. I know a lot of chicken spaghetti recipes use white sauces and/or are baked. This recipe is not like that and it is much different from your normal spaghetti. This recipe does not really have a sauce, it is just spaghetti noodles mixed with chicken and tomatoes and then seasoned with various seasonings. If you find it a little dry, try tossing the noodles with a little olive oil.  Putting crumbled feta cheese on top is a must, it really adds to the flavor a great deal. I was a little cautious at first because I didn’t know how it would be with no sauce, but it turned out really fantastic. If you are looking to try a different type of spaghetti, give this recipe a shot. Enjoy.

Ingredients:
3/4lb angel hair pasta (cooked)
3 tablespoons olive oil
4 boneless skinless chicken breast halves (cut into strips)
2 tablespoons fresh garlic (chopped)
2 tablespoons dried basil
2 tablespoons Cajun-style blackened seasoning
salt and pepper (to taste)
10 roma tomatoes (diced)
2/3 cup crumbled feta cheese

Cooking Instructions:

Step 1: Heat olive oil in a large skillet, to medium-high heat. Add chicken pieces and fry until brown on the outside. Stir in basil, garlic, blackened seasoning, salt and pepper. Mix in tomatoes. Cook until tomatoes are semi soft and the chicken is fully cooked.
Step 2: Toss with noodles and top with crumbled feta cheese.
(Makes 5 Servings)

If you enjoy Mexican cuisine chances are you are familiar with Guacamole. Guacamole is made by mashing ripe avocados. Making guacamole at home is the only way to go; the stuff you will buy in the store is disappointing and most of the time, just flat out bad for you. The only real work here is the prep work which includes a lot of dicing. This recipe gets most of its spice from cilantro and cayenne pepper. You can adjust the mount of these ingredients depending on how spicy you want your guacamole to be. Guacamole makes a great dip to go with chips or it also goes great on tacos or other types of Mexican dishes. Enjoy.

Ingredients:
3 ripe avocados (peeled and pitted)
The juice of 1 lime
1 teaspoon salt
½ cup onion (diced)
3 tablespoons fresh cilantro (chopped)
2 roma tomatoes (diced)
1 teaspoon fresh garlic (minced)
1 pinch cayenne pepper

Cooking Instructions:

Step 1: In a medium bowl mash the avocados. Squeeze in or add lime juice. Add salt. Mix in onion cilantro, tomatoes and garlic. Mix in cayenne pepper.
Step 2: Refrigerate for 1 hour or serve immediately.
(Makes 4 Servings)

If you live in the United States, on the fourth of July you are probably excited about celebrating Independence Day. The fourth of July is a day filled with outdoor events, fun, fireworks and most importantly…food. The food can be a highly important part of the day. At times it can be hard to find good recipes to prepare for the outdoors. I will help you find these recipes. In this article I have posted a collection of great recipes for Independence Day. All of these recipes are easy to prepare and are perfect for bring to outdoor events such as picnics. If you are at home or at the beach or a campground, these recipes will work great. I have for you an assortment of sandwiches, burgers, cold salads and maybe even some brownies to bring? Just click the picture to go to the recipe you would like to view. Enjoy.

Recipes For The Grill-
Outdoor grilling is my favorite way to cook during the summer months. I love to experiment making different types of burgers, some with beef or chicken and different condiments for each. Here I have for you an assortment of different types of burgers. Some include; Chicken burgers, BBQ burgers, Southwest burgers and even a delicious Greek Burger. Don’t worry, if you’re not a huge fan of the burger I also have a recipe for grilled shrimp and Chinese BBQ pork on a stick.

Cold Salads-
Cold salad always makes a great side dish for outdoor events or parties. Here I have some of my favorite salads. BLT pasta salad, potato salad and fruit salad just to name a few. All of these recipes will be very easy to prepare.

Desserts-
…and what would a cookout be without dessert? If the fruit salad wasn’t enough here I have for you a couple delicious brownie recipes to pack along with you.

Two of my favorite summer treats are cold salads and a nice BLT sandwich. If you also enjoy these foods, you will love this dish. The dish is the ultimate combination of a BLT sandwich and a cold pasta salad. BLT pasta salad is rotini noodles with bacon, lettuce and tomato, tossed in a delicious sauce. The sauce is a combination of mayo, lemon juice, chicken flavored instant bouillon and sugar.  This salad is perfect for parties, picnics or other indoor and outdoor events. If possible, it is a good idea to add the lettuce just before serving so it is crispy. This recipe is very simple and can be prepared within a half hour. Enjoy.

Ingredients:
1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
¼ cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

Cooking Instructions:

Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

Here is another fantastic summer grilling recipe. Not hamburgers or chicken, but this time… Grilled shrimp! Grilling shrimp is one of the best ways to cook it, the flavor is outstanding. This recipe is all about the marinade. The marinade has many ingredients but most importantly lemon juice, garlic, tomato paste, and hot pepper sauce. The shrimp is first marinated for a couple of hours, then put onto skewers and grilled. You will want to find at least large shrimp for this recipe, I went with jumbo. If using wood skewers, you will want to soak the skewers in water overnight so they don’t catch fire. This is a very simple and easy grilling recipe that will leave everyone wanting more. Enjoy.

Ingredients:
2lbs raw large shrimp (peeled and deveined, with tails attached)
1 cup olive oil
¼ cup fresh parsley (chopped)
The juice of 1 lemon
2 tablespoons hot pepper sauce
3 garlic cloves (minced)
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
Skewers

Cooking Instructions:

Step 1: In a medium bowl mix together olive oil, parsley, lemon juice, garlic, hot pepper sauce, tomato paste, oregano, salt and black pepper. Reserve a small amount of the marinade for basting while grilling. Pour the remaining marinade into a large sealable plastic bag and add shrimp tossing to coat. Place into the refrigerator and allow shrimp to marinade for 2 hours.
Step 2: After 2 hours, lightly grease and pre-heat your grill to medium low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade.

Step 3: Add shrimp to the grill and cook about 5 minutes per side or until opaque. While shrimp are cooking baste them frequently with the reserved marinade.
(Makes 6 Servings)

I have posted quite a few cake recipes on this blog but this banana cake has to be one of the best! If you are a fan of banana bread, you will love this cake. The cake is extremely moist and flavorful, and the cream cheese frosting tops it off nicely. I learned a little trick from this recipe as well, if you put the cake in the freezer right after it comes out of the oven, it will make the cake very moist. I highly recommend cooling the cake using this method. I topped the banana cake with chopped walnuts but other nuts would work as well if you prefer. The cake is baked at a low temp of 275 degrees. The oven times here are going to vary so it is important to keep an eye on this cake and check it from time to time with a toothpick. The original recipe called for 1 hour in the oven but it took about an hour and 15 minutes in my oven. This cake is so good it will be all gone in no time! Enjoy.

Ingredients:
1 ½ cups ripe bananas (mashed)
2 tablespoons lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter (softened)
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
Cream cheese frosting-
½ cup butter (softened)
1 (8 ounce) package cream cheese (softened)
1 teaspoon vanilla extract
3 ½ cups icing sugar
Walnuts (chopped, for garnish)

Cooking Instructions:

Step 1: Pre-heat the oven to 275 degrees. Grease 2, 8” round baking pans.
Step 2: In a small bowl mix mashed bananas and lemon juice. Set aside. In a medium bowl mix flour, baking soda and salt. Set aside. In a large bowl cream ¾ cups butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Step 3: Evenly pour batter into 2, 8” round baking pans. Bake for 1 hour to 1 hour and 30 minutes or until a toothpick comes out clean. Between those times keep checking on the cake with a toothpick to see if it’s done. When the cake is done take the baking pans and place them directly into the freezer for 45 minutes to cool.

Step 4: While cake is cooling, to make the frosting- In a bowl cream the butter and cream cheese until smooth.  Beat in vanilla extract. Add icing sugar a little at a time and beat on low until combined. Then beat on high until smooth.
Step 5: Remove the cake from the pans and lay out the bottom half on a plate. Spread it fully with frosting. Add the top half and cover the entire cake with frosting. Add chopped walnuts on top.
(Makes 14 Servings)

Chicken sandwiches are one of my top choices for summer. I love making them at home on the grill or ordering them from restaurants. This is perfect for outdoor grilling but as always, an indoor grill pan will work as well. I just seasoned the chicken breasts with salt and pepper but you can add any type of seasonings you choose. This sandwich consists of grilled chicken breasts topped with provolone cheese, caramelized onions, and sliced avocados. Seriously, could this get any better? The end result is delicious. If you enjoy chicken sandwiches, give this recipe a try for your next cook out. Enjoy.

Ingredients:
4 boneless skinless chicken breasts halves
1 ripe avocado (sliced)
1 tablespoon lemon juice
1 tablespoon butter
1 large Vidalia onion (sliced into rings)
salt and pepper
4 hamburger buns
mayonnaise (to taste)
4 slices provolone cheese

Cooking Instructions:

Step 1: In a bowl combine sliced avocado and lemon juice. Add water to cover. Set aside.
Step 2: In a skillet over medium high heat, heat butter and sauté onions until brown and caramelized. Set aside.

Step 3: Heat an outdoor grill or indoor grill pan. Season chicken breasts with salt and pepper. Place on your grill and cook chicken until no longer pink inside (about 5 minutes on each side). Place hamburgers buns on the grill and lightly toast them.
Step 4: Spread buns with mayonnaise and then stack on the chicken breast, onions, cheese and avocado slices.
(Makes 4 Sandwiches)

If you decided to give my recipe for chicken fajitas a try, chances are you will love these pork fajitas as well. Fajitas are one of my favorite Mexican foods, and they are so easy to make. The prep work might seem like kind of a hassle but it’s worth it. This recipe uses fajita seasoning as well as fresh garlic and ground cumin for most of the flavor. I used boneless pork chops but pork tenderloin will work as well. I sliced the pork and fried it in the pan but you could also leave it whole, season it, grill it and then slice it. The possibilities for condiments are nearly endless. Personally, I served this with shredded cheddar cheese, pico de gallo, and lettuce. Enjoy.

Ingredients:
1lb boneless pork chops or tenderloin (cut into thing strips)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 green bell peppers (sliced)
1 onion (sliced)
3 garlic cloves (minced)
1 teaspoon cumin
2 teaspoons fajita seasoning
The juice of 1 lime
8 flour tortillas (warmed)
Optional Condiments-
Pico de Gallo
Tomato
Lettuce
Shredded cheese

Cooking Instructions:

Step 1: In a bowl mix pork slices, oil, salt, pepper, fajita seasoning, garlic, and cumin. Mix well to coat pork. Cover and refrigerate for 1 hour.
Step 2: In a large pan heat a little oil. Add pork mixture and stir fry constantly for 2-3 minutes. Add bell peppers and onions. Stir fry for 4 minutes. Add lime juice and cook for 2 more minutes until vegetables are tender and pork is fully cooked.
Step 3: Add ¾ cup of meat mixture to each warmed tortilla, add condiments (if desired) and serve.
(Makes 4 Servings)

Here is another hamburger recipe from the Food Network magazine I tried. The burger looked really good as it was and the only change I made was using iceberg lettuce instead of watercress. I was really excited to make burgers this week because I finally got a new grill! The highlight of these burgers is the avocado relish. The avocado relish is basically a combination of avocados, jalapeño peppers, onions, cilantro and lime juice. These burgers are great with a thick slice of tomato and for the cheese- you can either use slices of Monterey jack or cheddar. This is just another one of my great summer recipes. This will make 2 large burgers or you could get more depending on the size of your patties. Enjoy.

Ingredients:
1lb ground beef chuck
1 tomato (sliced)
2 slices Monterey jack or cheddar cheese
lettuce (torn)
salt and pepper (to taste)
canola oil (for brushing)
Hamburger buns
Avocado relish-
2 avocados (chopped)
½ of a small onion (diced)
1 jalapeño pepper (minced)
3 tablespoons cilantro (chopped)
The juice of 1 lime
Salt and pepper (to taste)

Cooking Instructions:

Step 1: Shape ground chuck into patties (no more than ¾” thick). Make a depression in the center of each patty with your thumb so the burgers won’t bulge. Heat an outdoor grill or indoor grill pan to high heat. Brush each patty with canola oil and season with salt and pepper. Place patties on the grill and grill burgers until they are fully cooked. Right before the burgers are done top each patty with a slice of cheese and allow it to melt. Remove patties from grill.

Step 2: To make avocado relish – in a medium bowl combine avocados, onion, jalapeño pepper, cilantro. Squeeze the juice of 1 lime onto the mixture tossing to coat. Season with salt and pepper.
Step 3: To assemble burgers- place a patty on the bottom of a hamburger bun. Top with a slice of tomato, lettuce and avocado relish. Cover with the top half of the bun.  

This is a very simple and quick summer side dish – fruit salad. Fruit salad is very popular and if you go to almost any party or event, you will be sure to find a large bowl of fruit salad. This dish is perfect for those who are looking to make something for a graduation party. I have tried a few different fruit salad recipes but this one is by far the best. The sauce which is a mixture of instant vanilla pudding mix, water and pineapple juice really makes the dish. The only work that’s really involved is dicing all of the fruits. This dish is also very versatile; you could use a lot of different fruits such as blueberries and kiwis. You can also use different types of nuts if you prefer something other than pecans.  The process is very simple. Some of the diced fruits are placed in a bowl and then coated with lemon juice. The rest of the fruits and the pecans are added and then coated with the pudding mixture. The salad is then chilled and ready to serve. Enjoy.

Ingredients:
2 medium bananas (sliced or diced)
2 medium apples (diced)
The juice of 1 lemon
1 (20 ounce) can pineapple tidbits (with juice reserved)
2 cups strawberries (sliced)
2 cups grapes
¼ cup pecans (chopped)
1 (1 ½ ounce) box sugar free instant vanilla pudding mix
½ cup water

Cooking Instructions:

Step 1: In a large mixing bowl combine apples, bananas and lemon juice. Toss to coat. Add pineapple, strawberries, grapes and pecans.

Step 2: In a small bowl whisk vanilla pudding mix with water and reserved pineapple juice until smooth.
Step 3: Add pudding mixture to fruit and mix gently until thoroughly coated. Refrigerate until you are ready to serve.
(Makes 10 Servings)