Kate from Hastings says her Margarita Chicken Salad makes a great summertime supper. Todd from Coldwater likes to experiment with different kinds of soup. This recipe for Summer Carrot Soup is one of his favorites. Peg from Lake City sent in her recipe for Shells and Shrimp Salad that […]
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Kate from Hastings says her Margarita Chicken Salad makes a great summertime supper.
Todd from Coldwater likes to experiment with different kinds of soup. This recipe for Summer Carrot Soup is one of his favorites.
Peg from Lake City sent in her recipe for Shells and Shrimp Salad that was in a family cookbook that she received as a wedding present.
Here are their summer recipes:
MARGARITA CHICKEN SALAD
4 skinless, boneless chicken breasts
1 1/2 c margarita drink mix without alcohol
1 t ground cumin
1 t finely shredded lime peel
1/2 c mayonnaise
2 T lime juice
1/8 t cayenne pepper
4 medium tomatoes, sliced
2 medium avocados, halved, seeded, peeled and sliced
1/2 red onion, sliced
Black pepper
DIRECTIONS: Place chicken in a plastic zip-style bag. In a bowl, combine margarita mix, cumin and lime peel. Pour over chicken and refrigerate for at least two hours, tuning once or twice. Drain and grill for 12 to 15 minutes, turning once until chicken is no longer pink inside. Mix together mayonnaise, lime juice and cayenne pepper. Dice chicken and add to mixture, tossing to coat. To serve, line four salad plates with tomato slices, Top with chicken, avocado slices and red onion. Sprinkle with pepper.
SUMMER CARROT SOUP
3 c diced carrots
1/4 c slivered scallions
1 stalk celery, chopped
1 t snipped fresh dill
3 c chicken broth
Salt and pepper to taste
1/2 c sour cream
3 T snipped fresh chives
DIRECTIONS: In a large saucepan, cook carrots, scallions, celery and dill in the chicken broth until vegetables are tender. Set aside to cool, adding salt and pepper. Puree in a food processor or blender. Pour into a glass container and refrigerate at least 2 hours. To serve, top each bowl of soup with a dollop of sour cream and sprinkle with chives.
SHELLS AND SHRIMP SALAD
8 oz shell macaroni pasta
2 c medium-sized cooked shrimp, shelled
2 tomatoes, diced
2 c torn fresh spinach
1 c sliced cauliflower
1/2 c sliced radishes
1/4 c sliced green onions
2 T olive oil
2 T lemon juice
1 T Dijon mustard
1/4 t thyme
1/4 t lemon pepper seasoning
DIRECTIONS: Prepare shell macaroni according to package instructions. Rinse and drain. Pour into a large bowl. Combine gently with shrimp, tomatoes, spinach, cauliflower, radishes and green onions. In a smaller bowl, whisk together olive oil, lemon juice, Dijon mustard, thyme and lemon pepper seasoning. Add to shrimp and vegetables, tossing gently to coat. Cover and refrigerate until thoroughly chilled. Toss gently once again before serving.
From a reader:
Dear Lynn,
I’m looking for a really good recipe for either Peach Pie or Peach Cobbler.
Melissa from Clinton
Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.
