Pool Party Menu

Strawberry Lemonade

Ingredients:

  • 1 cup sugar
  • 2 cups boiling water
  • ½ pound fresh strawberries, quartered
  • 12 cups cubed watermelon
  • 1 can, frozen lemonade concentrate, thawed
  • 3 tablespoons lemon juice
  • Ice cubes

Directions:

Dissolve sugar in boiling water. Place strawberries and watermelon in batched in blender, mix until well blended. Pour fruit through a mesh strainer. Put into a large pitcher. Stir in the lemonade concentrate, lemon juice, and sugar water. Pour over ice and serve.

Barbecued Chicken Pizzas

Ingredients:

  • 2 boneless skinless chicken breast halves
  • ¼ teaspoon pepper
  • 1 cup barbecue sauce, divided
  • 1 tube refrigerated pizza crust
  • 2 teaspoons olive oil
  • 2 cups shredded Gouda cheese
  • 1 small red onion, halved and thinly sliced
  • ¼ minced fresh cilantro

Directions:

  1. Sprinkle chicken with pepper. Place on an oiled grilled rack over medium heat. Grill, covered until internal temperature reads 165 degrees. Baste frequently. Cool slightly. Cut into cubes.
  2. Divide dough in half. Place dough onto a heavy well-greased sheet of foil. Press each portion of dough into a rectangle. Brush with oil. Put on grill without foil. Grill, covered, until bottom is lightly browned.
  3. Remover from grill. Spread grilled sides with remaining sauce. Top with cheese, chicken, and onion. Grill until cheese is melted. Sprinkle with cilantro.

Corn Pops

Ingredients:

  • 8 ears of sweet corn, husks, removed
  • 2 tablespoons canola oil
  • 1 ½ cups mayonnaise
  • 1 ½ teaspoons garlic power
  • ¼ teaspoon freshly ground pepper
  • 24 corncob holders
  • 2 cups crumbled feta cheese
  • 2 tablespoons seafood seasoning
  • ¼ cup cilantro
  • Lime wedges

Directions:

  1. Brush all sides of corn with oil. Grill, covered, over medium heat. Turn and grill until lightly brown and tender. Remove from grill and cool.
  2. In a small bowl, mix mayonnaise, garlic powder, and pepper. Cut each ear of corn into thirds. Insert a holder into each piece of corn. Spread the mixture on the corn. Sprinkle with cheese, seafood seasoning and cilantro. Serve with lime.

Pomegranate Splash Salad

Ingredients:

  • 4 cups fresh baby spinach
  • 4 cups spring mix salad
  • ¾ cup crumbled feta cheese
  • ¾ cup pomegranate seeds
  • ¾ fresh and frozen raspberries
  • 1/3 pine nuts, toasted

Cranberry Vinaigrette

  • ½ cup thawed cranberry juice concentrate
  • 3 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • Dash salt

Ingredients:

In a large bowl, mix the salad ingredients. In a small bowl, mix the vinaigrette ingredients. Serve on salad.

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