Tasty Thursday

Need a quick dinner for busy summer nights? Try this YUMMY recipe from Faster, I'm Starving: 100 Dishes in 25 Minutes or Less by Nancy Mills and Kevin Mills.

Shrimp Tortillas

2 scallions

2 ripe avocados

8 (8-inch) flour tortillas

1 pound cooked, peeled shrimp

2 cups grated mozzarella cheese

Salsa (optional)

Rince and trim the scallions and cut them into 1/4-inch pieces. Cut the avocados in half, remove and discard the pits and then remove the peel. Slice thinly.

Place 1 tortilla in a dry frying pan and heat over medium-high heat for a few seconds. Turn the tortilla over and quickly cover with 1/8 of the scallions, avocado slices, shrimp, and cheese. Cover with a lid and cook over medium-high heat for 30 to 45 seconds, or until the cheese melts. Be careful that the tortilla doesn't get overly crisp. Remove the lid and fold the tortilla in half so that it looks like a half-moon. Serve immediately with salsa, if using. Repeat the process until all the tortillas are cooked.

Serves 4

Tasty Thursday

It's time for some summer fun! Whip up this easy recipe from our children's activity book, Putting on a Party by Lori Bonner, for you and your kids—and the fun will just begin.

Purple Cows

Vanilla ice cream

Grape soda

Put a scoop of vanilla ice cream in a glass, then fill it up with grape soda and you're done!

NOTE: Use root beer or cola for Brown Cows.

Tasty Thursday

This mouthwatering recipe from Ivy Bake Shoppe Cookbook by Martha Wolf is perfect to take to your next summer BBQ. Enjoy!

Summer Pasta Medley

1 pound linguini noodles

1 cup snow peas, blanched for 1 minute

1 cup artichoke hearts, cut in half

1 cup green olives

1 red bell pepper, julienned

1 small zucchini, julienned

1 cup chopped parsley

Dressing

2 teaspoons Dijon mustard

1/2 teaspoon curry powder

3 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon garlic salt

1 teaspoon pepper

Cook the noodles according to package directions; let cool. Lightly toss together all of the vegetables. For the dressing, mix the Dijon mustard and remaining ingredients together until fully incorporated. Pour over vegetables and then add the pasta. Mix gently but thoroughly. Serve with sprigs of fresh parsley.

Makes 8 to 10 servings

Tasty Thursday

Break out the BBQ, it's grillin' time! Filled with tons of recipes, Fiesta on the Grill by Daniel Hoyer will have you cooking outside all summer. Try this amazing rub the next time you cook up some chicken and you'll be pleasantly surprised.

Island Spice Adobo

1/8 cup onion powder

1/8 cup granulated or powdered garlic

1 to 2 tablespoons cayenne pepper or 1 to 2 teaspoons powdered habañero chile (be careful, this stuff is hot!)

2 tablespoons mustard powder

1 tablespoon powdered ginger

1 tablespoon ground allspice

1/2 teaspoon ground coriander

1 teaspoon curry

1 tablespoon dry thyme, hand-rubbed fine

2 teaspoons dried orange peel, pulverized

1 teaspoon dried lime or lemon peel, pulverized

1/4 cup raw or brown sugar

2 teaspoons black pepper

1/2 cup kosher salt

Mix all ingredients together and store in a cool dry place out of the sunlight.

NOTE: This rub has most of the flavors of Jamaican jerk and can be used in place of the wet marinade; however, it does not contain the acids and Worcestershire sauce of the marinade and therefore will not tenderize the meat or give as intense a flavor.