Keep cool with fresh fruit tacos

Summer finally has arrived, and, at long last, we can plan those patio or backyard gatherings without worry of a blizzard. This week and last have been filled with graduation parties, some back to back. It is fun to be outdoors, even if it is just to talk over the fence and get caught up on the news in the neighborhood.

I thought I might pick up some new recipes to pass along to you, but, no luck. The gatherings I attended were serving the old standbys – burgers, hot dogs, and brats, along with potato salad and baked beans. You can’t go wrong with burgers and potato salad! Everything was delicious.

I don’t know if you noticed or not, but I have been gone for a while, enjoying a cruise to Alaska, a birthday gift from my family. The food was plentiful and constant, and I managed to gain 5 pounds in 10 days, but the recipes were not available and mostly were buffet-type, with a beautiful array of fresh fruit at every meal.

So, this being the perfect season for summer parties, this recipe is perfect for an afternoon gathering: fresh, cool fruit of your choice, wrapped in a crisp flour tortilla.

This is called, simply:

Fresh fruit tacos

2 fresh apples, unpeeled

2 kiwis, peeled

2 pears, peeled

2 peaches, peeled

1 cup strawberries

1 banana, peeled

1 orange, peeled

1 cup grapes

12 (6-inch) flour tortillas

Chop or slice all fruit except grapes, adding other fruit of your choice, into chunks and toss with about 2 tablespoons of orange juice and a little cinnamon and sugar. Spray each tortilla with a little nonstick spray and saute until slightly crisp. Add a little oil or butter as needed. Sprinkle with more cinnamon-sugar mix.

Fill each tortilla with fruit and serve with a dollop of whipped cream.

Skillet franks and fried potatoes

Makes 4 servings

3 tablespoons vegetable oil, divided

4 quarter-pound beef or sausage dinner franks

3 cups chopped, cooked, red potatoes

1 cup chopped onion

1 cup chopped seeded green or red bell pepper

3 tablespoons chopped, red parsley

1 teaspoon dried sage

Salt and pepper to taste

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Score franks and add to skillet, cook until browned. Transfer to plate and set aside.

Add remaining 2 tablespoons of oil to skillet; add potatoes, onions, and bell pepper. Stir for 12 to 14 minutes, until potatoes are golden brown. Stir in sage, salt and pepper.

Return franks to skillet; push down into potato mixture.

Cook about 5 minutes until heated through.

Easy crispy garlic chicken

Makes 4 servings

1 envelope Lipton savory herb with garlic soup mix

1/3 cup real mayonnaise

1/4 cup grated Parmesan

6 boneless, skinless, chicken breast halves

2 tablespoons plain dry bread crumbs

Preheat oven to 400 degrees. In medium-size bowl, combine soup mix, mayonnaise and cheese; set aside.

Arrange chicken on baking sheet. Evenly top chicken with soup mixture. Sprinkle with bread crumbs.

Bake uncovered for 20 minutes, or until chicken is thoroughly cooked.

Blackberry-glazed pork chops

Makes 6 servings

6 pork loin or rib chops, about 3/4-inch thick

1 cup blackberry or grape jam (or jam of your choice, sugar-free is fine)

3/4 cup ketchup

1/4 cup steak sauce

1 teaspoon dry mustard

1 clove garlic, minced

Preheat broiler. Broil pork chops 3 to 5 minutes; turn, broil 5 minutes longer.

Meanwhile, in small saucepan, combine remaining ingredients. Heat to boiling; simmer over low heat for 10 minutes. Set aside 1 cup of sauce for serving. Brush pork with remaining sauce. Continue broiling, turning, and brushing with sauce, 5 to 10 minutes.

Serve reserved sauce with pork chops.

Pork meatballs with sauerkraut

Makes 4 to 6 servings

1 1/4 pounds lean ground pork

3/4 cup dry bread crumbs

1 egg, lightly beaten

2 tablespoons milk

2 teaspoons caraway seeds, divided in half

1/2 teaspoon Worcestershire sauce

Salt and pepper

1 package (32 ounces) sauerkraut, drained, squeezed dry and snipped

1/2 cup chopped onion

6 slices bacon, cooked and crumbled

Combine ground pork, bread crumbs, eggs, milk, 1 teaspoon caraway seeds, salt, Worcestershire, and pepper in a large bowl. Shape mixture into 2-inch balls. Brown meatballs in a large nonstick skillet over medium heat.

Combine sauerkraut, onion, and bacon and remaining 1 teaspoon of caraway seeds in slow cooker. Place meatballs over sauerkraut mixture.

Cover and cook on low 6 to 8 hours.

Creamy taco mac

1 1/2 pounds ground turkey

8 ounces dry macaroni

1 small onion, chopped

1 clove garlic, minced

1 (14-ounce) can diced tomatoes, drained

4 tablespoons taco seasoning

3 ounces cream cheese

1/2 cup sour cream

Salt and pepper

Shredded cheddar cheese

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or saute pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3 to 5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Peanut butter pancakes

Servings: 12

1 cup flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup creamy peanut butter

2 tablespoons sugar

2 tablespoons vegetable oil

1 large egg

1 cup milk

2 tablespoons milk

In large bowl, mix together flour, baking powder and salt. Set aside.

In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk. Pour the milk mixture into the flour mixture, stirring just until blended. Lightly coat griddle or skillet with oil and heat it over medium-high heat.

Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.

Extra pancakes can be frozen between layers of waxed paper and reheated in the microwave for 35 seconds, flipping halfway through.

Jiffy jambalaya

Prep time: 30 minutes

Ready in: 30 minutes

Servings: 6

1 medium onion, chopped

1/2 cup chopped green pepper

2 tablespoons vegetable oil

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices

1 (28-ounce) can diced tomatoes, not drained

1/2 cup water

1 tablespoon sugar

1 teaspoon paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

3 drops hot pepper sauce

1 1/2 cups uncooked instant rice

In a skillet, saute onion and green pepper in oil until tender. Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.

Tip of the week

If your pasta sticks together after cooking, toss them briefly in hot running water. Drain them thoroughly, as excess water will dilute the sauce.