The KNKX staff is sharing favorite summer food and drink recipes with Sustainers this month as a special thank you for your ongoing support.
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Check out our recommendations below:
Ingredients (based on a regular-sized pitcher):
5 large bags of Lipton's black tea
1 Cup Sugar
Water
Directions:
Add tea bags (take off the tags first) to a pot, add about 1-2 cups of water and set to boil. Once it's brought to a boil turn off the stove and let it sit for 10-15 minutes. The longer it sits the stronger it is.
While it's still hot, but not boiling add to the pitcher, add 1 cup of sugar and mix well until sugar is dissolved. Then add enough cold water to fill the pitcher. You can add more or less water and make it as sweet as you want. It's very easy to customize.
Put it in the fridge to get cold/add ice and enjoy!
Ingredients:
1 head iceberg lettuce, shredded
1/2 cup canola oil or olive oil
1/4 cup rice vinegar or white distilled vinegar or apple cider vinegar
1/2 teaspoon sugar
16 ounces salsa
1 cup finely shredded, white Mexican cheese (Queso Blanco)
8 ounces frozen peas, thawed
2 ripe tomatoes, diced
1 bunch green onions, finely chopped
1 head jalapeno, seeded and finely chopped (You can add shredded carrots, or chopped cucumber, or whatever raw veggie you like.)
1 bag tortilla chips
2 cups shredded cheddar or Monterey Jack cheese
2 cups guacamole (purchased or homemade)
2 cups finely shredded, cooked chicken
2 cans refried beans
2 tablespoons grated Romano/Parmesan cheese
Directions:
Mix lettuce, peas, jalapenos, green onions, tomatoes and other veggies in a large bowl with white cheese and chicken.
In a separate bowl, mix oil, rice vinegar and sugar to create a vinaigrette dressing.
Add a small amount of vinaigrette, no more than 1/4 cup to the salad mixture. You are not really “dressing” this, just holding it together and adding a bit of flavor). Mix again to coat very lightly with vinaigrette.
Warm refried beans in the microwave or on top of the stove.
On the bottom of a large plate, place a hearty layer of tortilla chips. Warm refried beans and layer evenly over chips. Top with cheddar or jack cheese and run under the broiler to melt.
Top melted cheese with guacamole spread evenly, and then a cup of salsa. A true Topopo is presented with the salad on top of the nacho base in a pyramid. (You remember: the whole volcano thing).
Begin piling your salad mixture on top of the nachos to cover completely, gradually adding less and less as you build upwards to form a pyramid. Dust the top of the volcano with the grated Romano/Parmesan. Serve with additional salsa on the side.
Directions:
- One of Sour (1 oz of juice from fresh squeezed limes).
- Two of Sweet (2 oz Sugar and Water mix (traditional way), or substitute Mango Nectar(Jumex or Langers for my personal twist).
- Three of Strong (3 oz. of Barbados Dark Rum of your choice) Eclipse or Black Barrel by Mount Gay or Plantation are my go-to varieties which you can find in the USA.
- Four of Weak (Best served with 4 oz. crushed ice or a combination of water and ice. You can experiment with the amount of ice or water to suit your taste or you can also add some soda water to add some fizz after you shake it).
Add Angostura bitters to taste (we use a lot, like 5 to 10 dashes).
Shake the cocktail shaker until well mixed and very cold.
Pour with the ice into glasses (no umbrella necessary, or lime on the rim since there is plenty of lime in the mixed drink, and this amount pours two smaller tumblers not full pint glasses).
Grate Nutmeg on the top.
