THE PINK SHOE COOKBOOK

No Cook/Low Cook Recipes for Hot Summer Nights

thanks to everyone who sent me recipes!


Amy's Fabulous Black Bean Salad

1 can black beans, drained and rinsed
1 can sweet corn, rinsed
1 roma tomato, chopped small
1/2 vidalia onion, chopped small
1 clove garlic, minced
1 avocado, chopped small
1 jalapeno pepper*, seeded and diced (also may use jarred jalapeno)
Juice of one lemon or lime
2 Tbs. olive oil
1/4 cup red wine vinegar
sea salt or kosher salt to taste

Mix well and refrigerate for about 2 hours to marinate before serving -
Delicious served with Lime flavored tortilla chips
You may also mix about 2 cups of rice in this mixture, which is also yummy,
just compensate by adding 1 more lemon or lime and 2 Tbs. more red wine
vinegar.
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Jen's Asian Chicken Salad

2 cups deli creamy cole slaw
2 cups cubed cooked chicken
8 oz can pineapple tidbits, drained
¼ tsp ground ginger
10 oz bag mixed salad greens
1 cup fried chow mein noodles.

Combine coleslaw, chicken, pineapple and ginger and mix well. Arrange lettuce leaves on 4 salad plates. Spoon coleslaw mixture over lettuce and sprinkle with noodles. Serve immediately. 4 servings

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Brie Peach Sandwiches
(you can add meat if you want. Fresh shrimp is a fabulous addition)

1/2 cup peach preserves
2 peach, peeled and chopped
1 Tbsp. minced green onions
1 tsp. raspberry vinegar
dash red pepper flakes
1/2 cup mayonnaise
8 crusty french rolls
8 leaves butter lettuce
8 slices brie cheese

Combine peach preserves, chopped peach, green onions, vinegar, and red pepper flakes; stir and set aside. Makes enough for 8 sandwiches.
Assemble sandwiches with the peach mixture and remaining ingredients just before serving.

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Alison's Cool Shrimp Tacos

1-1/2 cups sour cream
2 cucumbers, peeled, seeded, and chopped
1.25 oz. pkg. taco seasoning mix OR 2 Tbsp. Homemade Taco Mix
3 green onions, minced
2 avocados, peeled and chopped
1 Tbsp. lemon juicedairy
1 lb. shelled devined cooked medium shrimp
12 taco shells
Torn butter lettuce leaves
1 cup chunky salsa
1 cup shredded Cojack cheese

In small bowl, combine sour cream, cucumber, half of the taco seasoning mix, green onions, avocados and lemon juice. In small bowl, toss remaining taco seasoning mix with the cooked shrimp and add to sour cream mixture.

Make tacos using shrimp mixture, taco shells, lettuce, salsa, and cheese.

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Cinnamon’s Microwaved Tilapia

3/4 pound of tilapia (or other white fish) fillets
1 clove of minced garlic
2 teaspoons of olive oil
sprinkle of salt and pepper
1/4 of a lemon with seeds removed
1 sprig of thyme per fillet, or 1 teaspoon of chopped basil, or 1 teaspoon of chopped tarragon


Place the tilapia fillets in the center of a glass casserole dish. Sprinkle the garlic over the fillets. Drizzle each fillet with a thin stream of olive oil and sprinkle lightly with salt and pepper. Flip the fish over and drizzle with more olive oil and sprinkle with salt and pepper. Sprinkle with the fresh herbs over the fish and give it a squeeze the lemon.

Cover the dish with parchment paper or an overturned plate, and place it in the middle of the microwave. If the fish is frozen, set it on high defrost for 4 minutes. Turn the fish over halfway through. Defrost in minute increments until the fish is defrosted.

Cook on high for 2 minutes. Flip the fish over and cook for 2 minutes more. The fish should be white on the outside and opaque in the center. Test the center of the thickest portion for doneness.

If the fish is close to finished, but not quite, cook a little longer, in 45-second increments.

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Sarah's Easy Rustic Spaghetti for two

5 firm plum tomatoes
1 bunch basil
1/2 cup pitted kalamata olives, sliced roughly
1/4 cup parmesan cheese, grated
1/4 cup olive oil
3/4 package linguini

Combine all ingredients in medium sized bowl and let sit at room temperature for 1-2 hours.
Cook linguini and combine. Salt and Pepper to taste. Serve immediately.