What girl can resist a pink drink–especially one in a pretty glass topped off with an orange slice? I can’t. That is why I was so excited when my boyfriend introduced me to Dirty Hoes–Hoegaardens, that is. Made from Lambic, a fruity Belgium beer, and Hoegaarden, this drink is light and refreshing. I suggest serving these beers at your next cookout, your guests will be tickled pink. Terrible joke.

Dirty Hoe
Serve in frosted pilsner glass.
1. Pour an ounce or two of raspberry or strawberry flavored Lambic in glass.
2. Slowly pour a bottle of Hoegaarden on top of the Lambic.
3. Top off with an orange slice.

Labor Day weekend means the kickoff for college football. Here is my favorite tailgate recipe, Buffalo Chicken Dip. Sure to be a “touchdown” at any tailgate. Seriously, am I cheesy or what?

Ingredients:
4 chicken breasts (roughly one lbs. of chicken boiled and shredded, pre-baked rotisserie chicken is the best)
12 oz. hot sauce
2 8 o.z blocks of reduced fat cream cheese
16 oz. blue cheese dressing (ranch dressing is good too)
10 oz.  shredded Cheddar & Monterrey Jack cheese

1. Lightly grease 13” by 9” pan and spread the pieces of chicken so it covers the entire pan.

2. Pour hot sauce over the chicken.

3. In a saucepan, melt cream cheese and dressing over low heat.  Stir for a few minutes until mixture is smooth. Pour the mixture over chicken and hot sauce. Make sure its evenly distributed across the pan.

4. Top off the mixture with the shredded cheese and bake in the oven at 375 degrees for about 20 minutes.

This spicy dip is delicious when it is served hot with tortilla chips and celery sticks.

With summer quickly coming to a close, it also means the end of fresh produce. This is a great recipe for all of those summer tomatoes and cucumbers growing in the garden.

Ingredients:
1 Green Pepper
1 Cucumber
1 Ripe Tomato ( I used several grape tomatoes)
3 Cups of  Uncooked Pasta Shells
1/2 Lime
1 cup of chopped Cilantro
Olive Oil
Salt and Pepper
1/4 cup of shredded Parmesan Cheese

1. Chop tomatoes, pepper, cucumber, and cilantro into small pieces. I like to season the vegetables with salt and pepper to bring out their flavor.

2. Cook and drain pasta. After draining the pasta, coat the bottom of the pot with olive oil, pour pasta back into the pot and mix. Add some salt, pepper, and Parmesan cheese. Let the pasta cool.

3. Combine the pasta and vegetables in a large serving bowl. Add more cheese and lime juice.

4. Chill in refrigerator and serve.

When I can’t convince anyone to make blueberry pancakes, my favorite Sunday breakfast is a mushroom and cheese omelette with thyme. Thyme is a easy-to-grow herb that loves hot weather, perfect if you, like me, forgets to water.

Ingredients:
3 to 4 eggs, I prefer a combination of 1 egg and 3 egg whites
1/4 cup of mushrooms, shiitake are good
1/4 cup of shreaded cheddar cheese
1 tablespoon of  fresh thyme
salt & pepper

1. Lightly cover a frying pan with cooking spray. Saute the mushrooms for about 2 minutes over medium heat, stirring occasionally.

2. Remove mushrooms. In a small bowl, mix the eggs and add the thyme. Salt and pepper to taste.

3. Pour the mixed eggs and thyme into the pan. Add cheese and mushrooms. Heat mixture until the eggs are gelled. Fold in half.

4. Serves two. Great with whole wheat toast and bacon.

I love Indian food, however; slicing onions makes my eyes water like you would not believe. Here is an easy, relatively painless recipe for Chicken Curry which I serve over brown rice. It is based on Mark Bittman’s recipe from the book, Quick and Easy Recipes from the New York Times. It goes great with asparagus.

Ingredients:

1 Tbsp of olive oil
2 jalapeno peppers
1 yellow onion
4 skinless, boneless, chicken breasts
1 cup of reduced-fat sour cream (regular sour cream works well too, but I don’t recommend using fat-free)
2 teaspoons of yellow curry powder
cilantro
salt and pepper

1. Place the onion in the freezer for five minutes before slicing. This really cuts down on eye irritation.

2. Slice and de-seed jalepeno peppers. Be extremely careful when slicing the peppers. I recommend wearing latex gloves and do not rub your eyes under any circumstance — I know this from experience.

3. Cut the onion into thin strips.

4. Over medium-high heat, pour the olive oil into a large pan. When the pan is hot, add the sliced onions and peppers. Salt and pepper to taste, stirring occasionally. Cook the mixture for approximately 5 minute, careful not to burn the onions.

5. Turn the heat to down to medium and add 1 teaspoon of the curry powder. Cook for another minute or two, stirring occasionally. While the mixture is cooking, wash the chicken, and season it with curry powder, salt, and pepper. Place the chicken in the pan, cooking it for approximately 2 to three minutes on each side. Move the partially cooked chicken to a plate.

6. Turn down the burner’s heat to medium-low and add sour cream.  Stir the ingredients until the curry thickens. Return the chicken to pan, cooking the chicken for a couple more minutes until the chicken is fully cooked.

7. Serve the curry over rice, adding cilantro as a garnish. Serves four.

What is summer without a refreshing glass of iced tea? Whether you are relaxing poolside or flirting with some cute lacrosse players, iced tea is a preppy, southern treat.

Here is a delish recipe for Minty Iced Tea:

• 4 tea bags ( I prefer Bigelow Plantation Mint Tea )
• 1 quart boiling water
• 2 cups of cold water
• handful of freshly cut mint, be sure to wash
• sugar – to taste
• ice

Directions:

1. Bring a quart of water to a boil. Pour boiling water into a tea pot. Place tea bags in the pot and brew for at least 10 minutes. Brew longer if you prefer strong tea.
2. Pour the tea into a large pitcher.
3. Add mint leaves and sugar to the tea. Stir in 2 cups cold water. Continue stirring tea until the sugar dissolves.
4. Serve the tea in a tall glass with plenty of ice.
5. Remember to smile!

It is hard to believe that the Fourth of July is right around the corner. If you are unable to leave town for the weekend and the country club is already booked, I suggest throwing a little soiree of your own.

4th of July Mojitos are sure to get any party started. All you need is a few ingredients and a little bit of creativity.

Ingredients: (Recipe makes one drink)

• mint leaves
• blueberries
• 1 strawberry
• 1 lime
• 1 teaspoon of powdered sugar
• 2 ounces of rum
• 2 ounces of club soda
• crushed ice

Instructions:

1. Place a few mint leaves  in a fancy glass and squeeze in some lime juice.

2. Add powdered sugar and mix or muddle the mint, lime juice and sugar together.

4. Add crushed ice and rum.

5. Pour in the club soda.

4. Add a few blueberries and a strawberry garnish.

5. Enjoy!