NAKANO Seasoned Rice Vinegar GIVEAWAY!

I am doing a NAKANO seasoned rice vinegar giveaway prize package over on my family blog.   I hope you will come over and enter to win.

The prize package includes a $25 visa card, a NAKANO seasoned rice vinegar and a coupon booklet with coupons and recipes.

Enter Here

Summer Pasta

Note:    Who can be hungry when it is so hot?  Apparently my guys.    I just don't know how.  This 105 heat has zapped all my energy and appetite, but they keep saying, "What's for lunch/supper?"     I put together a bunch of salads tonight and put them in the refrigerator so that I know the boys aren't starving, but so I don't have to actually cook.      My guys love pasta salad so I made this one up to put with the tuna salad and ham salad.    If you need me I'll be standing in front of the freezer!

Summer Pasta

Ingredients

2 packets italian dressing mix
1/2 c. vinegar
6 Tablespoons water
1 c. oil
16 oz. garden rotini pasta (cooked)
1 c. mozzarella cheese (shredded)



Directions

Mix dressing according to package using vinegar, water and oil. In a large bowl combine dressing, pasta, and cheese, and onion. Chill.

Cheesy Broiled Fish

Note:    I found this recipe on a blog and wrote it down.   I wish I could remember which blog I found it on so I could give them credit.     If you know where it comes from please let me know!!    My guys love fish and this is delicious and so quick.   


Cheesy Broiled Fish

Ingredients
2 pounds fresh fish (we like tilapia)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese (fresh or from a Kraft jar)

1/4 cup butter,softened
3 tablespoons mayonnaise
1/4 teaspoon salt

dash of hot sauce

Directions
Preheat oven on broil.   Place fish in a single layer on a broiler pan lined with parchment paper.  Brush lemon juice over the fish.   Broil on high for 4-6 minutes or until fish flakes easily.   While fish is cooking, combine Parmesan cheese, butter, mayonnaise, salt, and hot sauce if desired in a small bowl. When fish is done, spread cheese mixture over the tops of the fish and broil for an additional 30 seconds or until cheese is brown and bubbly.

TMTT: Fruit Tea Punch

Note:   Baby, it's HOT outside!!    It is 101 in the shade and that isn't even including the heat index.     The weathermen are eating popsicles while telling people to stay inside and drink lots of water.     We are all babying our air conditioners and running fans in every room to help keep the air moving.     This fruit tea punch just sounded sooooo good.     Why?    Because it is served really COLD!
Fruit Tea Punch

Ingredients
Pineapple Juice
Pineapple Orange Banana Juice
1/2 cup lemon juice
2-3 cups of sugar
fresh pot of fresh steeped tea
2 liter ginger ale

Ingredients
While the fresh pot of tea is still pot, add the sugar and stir to completely dissolve.     Allow the tea to cool to at least room temperature.     Add the fruit juices and lemon juices.     Put in the freezer until slushy.    Put the ginger ale in the freezer at the same time so it will become slushy as well.      Open slightly before freezing so it won't explode!     When you are ready to serve mix in your serving container.    You mix 3/4 fruit juice to 1/4 ginger ale.     

It makes a lot, but won't last long on these hot August days!

Join me over at Tempt My Tummy Tuesday for more heat beating recipes.