Celebrate Summer

  • Written by All materials courtesy of Jose Cuervo / Magic Bullet

When the sun starts to sizzle, your taste buds crave something cold, delicious and citrus-flavored.


Golden Sunset

Makes 4 to 6 drinks

2 c. Jose Cuervo Golden Margarita

2 scoops orange sherbet

1 c. champagne

1 splash grenadine

Place margarita, sherbet and champagne in a cocktail shaker and mix. Pour and garnish with a splash of grenadine.


Mexi-Marinated Steak

Serves 4 to 6

2 pounds flank or skirt steak

3/4 c. Jose Cuervo Golden Margarita

1/4 c. olive oil

1 Tbsp. Montreal steak seasoning

1 to 2 tsp. hot sauce

1/4 c. chopped fresh cilantro or 1 tsp. dried

Mix all ingredients in 1 gallon resealable storage bag and refrigerate at least 12 hours. Remove steak, shake off excess seasoning and grill 5 to 7 minutes per side; test for doneness. Accompany with flour tortillas and favorite fajita sides.


Serve Up Summer Fun

  • Written by Family Features
Summer entertaining should be fun and easy. Whether it’s a backyard cookout, a lakeside picnic or an after baseball party, it’s about celebrating good times with friends and family, and not worrying about what to serve.


Black Bean and Corn Scoops

1 bag Tostitos Scoops Tortilla Chips

1 cup Tostitos All Natural Salsa

2 c. frozen sweet corn, thawed

1/2 cup canned black beans (rinsed thoroughly)

1 bunch green onions, diced

1/2 avocado, sliced

Juice of half a lime

1/4 c. cilantro, chopped

Combine all ingredients, except chips, in glass bowl and toss well. Refrigerate 30 minutes to an hour to meld flavors. Spoon into chips and place on serving dish.


Mango Salsa Chutney

1 bag Tostitos Hint of Lime Tortilla Chips

1/4 jar Tostitos All Natural Salsa

2 mangos, chopped

1 red Bermuda onion, chopped

2 jalapeños, finely chopped, seeds extracted

1 handful cilantro

Juice of one to two limes

Combine all ingredients, except tortilla chips, and mix in large bowl. Serve immediately with tortilla chips.


All materials courtesy of Tostitos

Chill out with cool watermelon treats

  • Written by Family Features
There’s nothing quite like juicy, fresh watermelon to cool you off on a hot summer day.

Whether you want to give the kids a refreshing, healthy snack or wow guests with a watermelon showpiece at a backyard barbecue, these recipes serve up great taste and good nutrition all summer long.

For more tasty ways to make a summer splash, visit


Watermelon Beach Party

1 watermelon — can be seeded or seedless

Cutting board

Kitchen and paring knives

Pencil or thin marker

Large bowl and spoon or ice cream scoop

Blue gelatin

Small plastic container

Small beach themed items

Gummy fish

Using an oblong seedless watermelon, cut a 1/4-inch slice off the bottom to provide a stable base.

Draw lines in a wave design with a sharp pencil or thin marker approximately one half of the way up and all the way around the watermelon.

Scoop out the flesh with an ice cream scoop or a large spoon, and reserve for salad.

Chill gelatin in a small plastic container to make a pool of "water" and place in the watermelon bowl. Fill in around the "water" with fruit salad cut into fun shapes and balls.

Arrange toys toward the edge of the watermelon bowl. Garnish sides with drink umbrellas and plastic palm tree swizzle sticks, and add gummy fish to complete the scene.


How to choose a watermelon

• Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

• The watermelon should be heavy for its size.

• The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.


Skewered Shrimp & Black Bean-Lemon Rice

  • Written by Family Features


Skewered Shrimp with Black Bean-Lemon Rice

Serves 4


3/4 c. Pompeian Extra Virgin Olive Oil

1/4 c. Pompeian Red Wine Vinegar

3 Tbsp. lemon juice

2 medium garlic cloves, minced

1 1/2 tsp. salt

3/4 tsp. coarsely ground black pepper



24 large raw, headless, peeled shrimp, with tails on (about 1 pound)

24 whole green onions, trimmed to 6 inches in length

24 cherry tomatoes

2 poblano chili peppers, seeded and cut into 24 pieces

8 12-inch bamboo skewers, soaked in water



3 c. hot cooked brown rice

15 ounces canned black beans, rinsed and drained

1/4 c. chopped cilantro

3 tsp. grated lemon zest


Whisk marinade ingredients in small bowl. Reserve 1/2 c. mixture in separate bowl and set aside. Place shrimp in a resealable plastic bag, pour marinade over shrimp, seal tightly and coat well. Refrigerate 30 minutes, turning frequently.

Remove shrimp from marinade (reserving marinade). Place shrimp on skewers, alternating with tomatoes, chilies and onions (folded in half).

Preheat grill on high heat. Brush skewers with reserved marinade and cook 4 to 5 minutes on each side or until shrimp are opaque in center.

Place remaining marinade in a small saucepan on the grill to heat slightly. Toss rice with black beans, cilantro and lemon zest.

To serve: Top rice with skewers and spoon remaining marinade over skewers.

(Family Features) For more of Chef Stellino’s recipes, as well as how-to videos, visit and "Like" Pompeian on Facebook at