Backyard Barbecue Bean Salad™

Summer is a perfect time for outdoor barbecues and get togethers. 

This recipe is perfect for a party or anytime.

1 can each: cannelloni beans, northern beans

1 c. chopped onions

1/4 c. olive oil

1/2 tsp. red wine vinegar

1/8 - 1/4 tsp. each: salt, pepper

1 clove crushed and chopped garlic

Open and drain cans of beans, place into bowl. 

Peel, rinse, chop onions, add to beans.

Peel, rinse, crush and chop garlic.

In a cup: combine: oil, vinegar, salt, pepper, garlic. Mix well with a fork. 

Pour mixture over beans and toss to coat.

Place beans in refrigerator to chill until ready to serve.  

Serves 6 - 8.

Shrimp Tostadas™

This is perfect for summer or anytime. I've used a grill pan, but this is also great on the outdoor grill as well.

1 - 1 1/2 lb shrimp approx

1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 T. tequila (optional)
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, shrimp, lime juice, sauce. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lover heat to medium and add some of the oil. Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid. Pour beans into bowl. add oil, heat on microwave for 1 to 3 min or until warm. Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some beans onto tortilla. Spoon some shrimp onto tortillas. Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Stoplight Spaghetti Salad™

 I call this stoplight salad because the colors in the salad remind me of a stoplight. This is perfect for a Detroit Grand Prix watching party, summer get togethers or anytime. 

1 package uncooked spaghetti

4 qrt. water

1 each: chopped yellow peppers, cucumbers

1 - 2 Roma tomatoes chopped

1/3 c. olive oil

1 T. fresh lemon juice

Lemon zest

1 - 2 cloves chopped, crushed fresh garlic

1/4 tsp. pepper

1/2 tsp. salt divided

Pinch red pepper flakes

1/2 - 1 tsp. dried or fresh: parsley

1/4 tsp. oregano

Cook spaghetti, water and 1/2 of the salt according to package directions. Drain spaghetti in a colander and place in large bowl.

Rinse chop and seed if needed vegetables, add to the bowl with spaghetti.

Rinse and chop herbs.

Peel, rinse, crush and chop garlic, set aside.

Zest and juice lemon, set aside.

In a cup combine: oil, lemon juice, lemon zest, herbs, garlic, remainder of salt, pepper, red pepper flakes. Mix with a clean fork. Pour over spaghetti salad. Toss to coat. 

Place in refrigerator to chill until ready to serve. 

Serves 6 - 8.