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Summer Recipes

Strawberry Goat Cheese Bruschetta

  • Serves: 12 slices
  • Prep time: 10 minutes
  • Cook Time: 15 minutes
  • Ingredients

    • 1/2 cup balsamic vinegar
    • 12 slices Italian bread
    • 1 tablespoon olive oil
    • 1 pound strawberries, washed and diced
    • 2 teaspoons fresh thyme leaves, plus more for serving
    • 1 cup goat cheese, room temperature
    • salt and freshly ground pepper to taste


    1. Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
    2. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
    3. Combine strawberries and thyme in a small bowl and set aside.
    4. Grill bread on the preheated grill until browned, about 3 minutes per side.
    5. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme

    Note: You can toast the bread under the broiler instead of on a grill if needed.

    Luscious Slush Punch


    • 2 1/2 cups white sugar
    • 6 cups water
    • 2 (3 ounce) packages strawberry flavored Jell-O® mix
    • 1 (46 fluid ounce) can pineapple juice
    • 2/3 cup lemon juice
    • 1 quart orange juice
    • 2 (2 liter) bottles lemon-lime flavored carbonated beverage


    1. Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
    2. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

    Green Beans with Cherry Tomatoes

    • Serves: 6
    • Prep time: 5 minutes
    • Cook Time: 15 minutes


    • 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
    • 1 1/2 cups water
    • 1/4 cup butter
    • 1 tablespoon sugar
    • 3/4 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 1/2 teaspoons chopped fresh basil
    • 2 cups cherry tomato halves


    1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
    2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

    Bourbon-Mango Pulled Pork Sandwiches

    • Serves: 10
    • Prep time: 20 minutes
    • Cook Time: 6 minutes


    • 2 mangos
    • 1 (4 pound) pork shoulder roast
    • 2 tablespoons ground black pepper
    • 1 teaspoon kosher salt
    • 1 teaspoon chipotle chile powder
    • 1/4 cup balsamic vinegar
    • 2 cups water
    • 1 teaspoon chipotle chile powder
    • 2 teaspoons honey
    • 1 (1.5 fluid ounce) jigger bourbon whiskey
    • 2 (12 ounce) bottles barbeque sauce


    1. Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
    2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
    3. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
    4. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

    Blue Cheese and Pear Tartlets

    • Serves: 15
    • Prep time: 10 minutes
    • Cook Time: 25 minutes


    • 4 ounces blue cheese, crumbled
    • 1 ripe pear - peeled, cored, and chopped
    • 2 tablespoons light cream
    • ground black pepper to taste
    • 1 (2.1 ounce) package mini phyllo tart shells


    1. Pre-bake phyllo shells according to package directions. Set aside to cool.
    2. Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
    3. Bake at 350 degrees for 15 minutes. Serve warm.

    Double Chocolate Frozen Fudge Pops

    • Serves: 8
    • Prep time: 10 minutes
    • Cook Time: 5 minutes


    • 1/2 cup white sugar
    • 2 tablespoons cornstarch
    • 2 tablespoons cocoa powder
    • 2 1/2 cups whole milk
    • 1 teaspoon vanilla extract
    • 1 tablespoon butter
    • 1/4 cup miniature semisweet chocolate chips


    1. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
    2. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.