Summer Peach Salsa Recipe

Courtesy of Mick Telkamp
Photo by Mick Telkamp

Hi Friends,

Spanish for “sauce,” salsa comes in many forms. Pico de gallo, an uncooked salsa made with tomatoes, onion and peppers, comes to mind quickly, but salsa can be made with a wide range of fruits and vegetables, including corn, mangoes, beans or tomatillos. At the peak of summer, tomatoes are plentiful in our garden, but another summer favorite can be used to make a sweet and spicy salsa of a different color. Fresh peach salsa adds spectacular flavor when used as a condiment on chicken, seafood or vegetables, but this blend of peaches, tomatoes, pepper, onion, and fresh herbs may quickly become your favorite chip dip in a season that is all too brief.

Select peaches and tomatoes at their peak of ripeness with vibrant flavor and firm flesh. Blanch carefully to remove the skin of the fresh produce without cooking the flesh, which will impact the texture of this fresh, delicious salsa.

Peach salsa

• 2 pounds peaches
• 1 pound tomatoes
• 1 red bell pepper, seeded and chopped
• 2 jalapeño seeded and chopped
• 1 medium yellow onion, diced
• 1/4 cup fresh basil, chopped
• 1 teaspoon kosher salt
• Juice of 1 lime

Instructions

1. In a large pot, blanch peaches and tomatoes for one minute and immediately transfer into a large bowl of ice water to cool.
   
   
2. Slough peels from tomatoes and peaches.
   
   
3. Dice peaches and tomatoes and place in a large bowl.
   
   
4. Add chopped bell pepper, jalapeno, onion, basil, salt and lime juice.
   
   
5. Toss to combine.
   
   
6. Cover and refrigerate at least one hour before serving,
   
   
7. Serve with tortilla chips or use as a condiment for fish, chicken or vegetables.

TIP: Peach salsa can be used as a condiment for chicken or seafood, but is all that with a bag of tortilla chips.

Fresh favorites team up in this sweet and spicy seasonal salsa; Bon Appétit....

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Dog Days of Summer: Cool Off Your Pup With Frozen Treats

Courtesy of Shannon Petrie

Hi Friends,

Keeping your pets active year-round is important, but that can be tough during the summer months when it’s just So. Darn. Hot. To help your dogs cool down on a scorching day, try these DIY frozen dog treats. They’re easy to make with only three ingredients, and they’ll keep your pup busy for, well, maybe a few minutes.

Easy to make with peanut butter, strawberries and blueberries for a PB&J theme, but you could make them with lots of different ingredients depending on your dog’s tastes: bananas, sweet potatoes, plain yogurt, chicken broth or veggies. Just be sure to steer clear of foods that are poisonous or otherwise unhealthy for dogs. Click here for the list from "The Humane Society".



What You'll Need:

• 1/4 cup strawberries (fresh or frozen)
• 1/4 cup blueberries (fresh or frozen)
• 1/3 cup natural, unsweetened peanut butter (Make sure your PB doesn't contain sugar substitute called xylitol, which is toxic to dogs)
• ice cube tray (For bonus cute points, use a silicone mold with paw print or dog bone-shaped cavities. Ingredient measurements may vary depending on the size of your tray.) blender

Combine the strawberries and blueberries in a blender and blend to a smoothie-like consistency. (You may need to add a tablespoon or two of water to get it thin enough.) Spoon the berry mixture into your ice cube tray, filling each cavity about halfway.



Fill each ice cube cavity the rest of the way with peanut butter.



Freeze for at least two hours, pop the treats out of the tray and let your pup enjoy! You can store extra treats in freezer-safe food containers in layers separated by wax or parchment paper.



Pretty much everyone loves PB&J -- even Fido. Take advantage these instructions and turn the schoolyard sandwich into a frozen summer treat...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Free Printable Summer Party Invitations

Courtesy of Manvi Drona-Hidalgo

Hi Friends,

Get friends in the mood for outdoorsy fun with creative glamping party invitations shaped like popsicles.

Click here to download the Free Printable Popsicle Summer Party Invitations

Have fun...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Outdoor Entertaining Tips for Summer

Courtesy of Chris Casson Madden

Hi Friends,

Summer is the time for outdoor entertaining. It wasn't so long ago that outdoor entertaining meant a picnic in the park with a drink cooler, paper plates and plastic forks. If entertaining at home, it meant throwing hamburgers on the backyard grill.

Thanks to today's growing trend of outdoor kitchens and rooms with all the comfort of interior spaces, backyard parties have become much more sophisticated. There are high-end grills that allow you to prepare food on a stovetop and exterior kitchen islands that create space for food prep and storage. Refrigerators, wet bars and sinks also are available for outdoor installation.

The secret is to bring your favorite indoor decor items outdoors and to have fun decorating with them. Think about how you want your space to look when planning an outdoor get-together:

Lay out the basic space:
Planning the space before the party is key. First, decide if guests will be seated at tables or will be eating while standing or seated in the nearest lawn chair. When I had my family over recently for a Sunday afternoon get-together, I pulled out some of my favorite Oriental rugs in smaller sizes that I had rolled up for the summer and created seating areas under shady trees for relaxed dining.



Dress the tables:
Use paper for cocktail napkins only; for dining, use cloth napkins. Arrange silverware in inviting "take-one" containers like planters or cachepots. To add color to the table, invest in mix-and-match china pieces in colorful hues.

Centerpieces can be as simple as small containers of Gerbera daisies or impatiens, along with greenery, or even bowls of summer fruit or veggies. I like to use a row of glass canning jars to hold cut flowers from my garden.

Choose food suitable for outdoors:
Place buffet tables in shady areas because direct sunlight will cause even the freshest salad to wilt and dairy-based dishes to curdle. Foods that contain lots of oil or gelatin also don't do well in direct heat; be sure to cover them with waxed paper or old-fashioned netting baskets. A good choice for buffet fare is dishes that serve well at room temperature, like vinegar-based salads, grilled kebabs, beans and noodle dishes.

Light up the night:
If your gathering will last into the evening, add a little romance with lighting. Strands of small, clear lights look wonderful woven through trees, shrubs and fences and they are available in lots of different shapes and styles.

Candles are my favorite source of party lighting; they can be placed as groupings on tabletops in small jars or holders. Consider the citronella variety if insects are a concern. Hurricane lanterns, another lighting option, will stay lit even if it becomes breezy and they can double as centerpieces.

You may also opt for gas- or oil-filled tiki torches in either rattan or metal styles that can be placed in different spots in the outdoor space, creating "rooms" and separate areas or walkways.

Make children feel welcome:
If young ones will be a part of the festivities, plan creative ways to keep them entertained. A table just for the kids is a good idea; cover it with white butcher paper and have crayons available so they can draw to their hearts' content.

Plan ahead, and keep it simple, so you can enjoy your summer gathering as much as your guests will.

TGIS (Thank Goodness It's Summer)...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Happy 4th of July!

Happy 4th Friends,

I live a wonderful, prosperous life here in America. Unfortunately, there were times my mind was closed but fortunately, enlightened, as well. I have felt the pain of loss, and the exuberance of winning. I have had relationships go bad, and have started up wonderful new ones. I am an American, and thankful every day that I was born into the abundance that is America.

How fortunate am I to have the medium available to me to be able to express this to you, as well as, receive messages from friends and loved ones, in the peace and tranquility that America is today. We are truly blessed.

Happy Birthday America. I for one, am proud to say I Am An American.

Enjoy this Independence Day in the warmth of home, the love of family and the company of good friends...

Have a good one from your friends at Interior Desgin!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Courtesy of Robin Bashinsky
Recipe by Cooking Light
Photo: Jennifer Causey; Styling: Lindsey Lower

Happy 4th Friends,

Here's a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies. (Cost for 4: $1.12)

Ingredients

• 12 ounces trimmed green beans
• 1/4 cup water
• 1 tablespoon butter or olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Step 1: Place green beans in a large skillet; pour in 1/4 cup water.
  
  
• Step 2: Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
  
  
• Step 3: Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
  
  
• Step 4: Sprinkle beans with salt and pepper.
  
  
• Step 5: 3 Ways to Riff: • Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. • You can also try with carrot chunks, butternut squash cubes, or halved Brussels sprouts; just double the cook time and add more water if the pan dries out. • Cook tender leafy greens (spinach, baby kale, Swiss chard, or mustard greens) this way; just use a Dutch oven or other large pot with a lid.

Bon Appétit...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Baked Macaroni and Cheese Recipe

Courtesy of thecountrycontessa.com
Recipe courtesy of Rachel Ballard

Happy 4th Friends,

Baked macaroni and cheese doesn’t have to be complicated with layers of ingredients to be the soul-warming food you crave. This version has pleased crowds, small families, kids and picky eaters alike–give it a try and you’ll see why.

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 335 kcal

Ingredients

• 1 1/2 cups elbow macaroni shells or cavatappi
• 3 tablespoons butter or margarine
• 3 tablespoons all purpose flour
• 2 cups milk not skim
• 1/2 teaspoon each salt and pepper
• 2 cups of shredded cheese I like sharp cheddar and Swiss

Instructions

1. Preheat oven to 350 degrees.
   
   
2. Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
   
   
3. While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it's done.
   
   
4. Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
   
   
5. Add the milk and whisk to remove any lumps and add the salt and pepper.
   
   
6. Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
   
   
7. Stir in the cheese and whisk until smooth and melted. Turn off the heat.
   
   
8. When the pasta is almost done but still firm, drain it and add to the sauce.
   
   
9. Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8x8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.

Recipe Notes

The thinner the dish, the less the bake time. I used a cast iron skillet and mine was done in 25 minutes. A thicker dish like a 2 quart casserole will take 40 minutes.

A traditional mac and cheese you can bake with your favorite cheeses, veggies or meats for a one-dish wonder.

Bon Appétit...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne