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Kiwi Margarita Freezer Pops

Mini Kiwi Margarita Popscicles | Rimmed with salt and a lime, these easy popsicles are the best boozy way to cool down on hot summer months.

Get ready for hot summer days with this cool, refreshing treat!  This non-alcoholic margarita masterpiece is suitable for all ages and will be a crowd pleaser for sure.  With only a few ingredients and some simple gadgets, it’s a breeze to create!  Put this frozen favorite at the top of your list and enjoy it year after year.

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If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Mini Kiwi Margarita Popscicles | Rimmed with salt and a lime, these easy popsicles are the best boozy way to cool down on hot summer months.

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Kiwi Margarita Freezer Pops

Making your own popsicles has never been easier…or cuter! These quick and simple kiwi-margarita pops bring together the fun look of bright green kiwi with the delicious flavors of margarita mix. Topped with a salt-kissed lime, these popsicles can be prepped in 5 minutes or less, and ready to lick in about 3 hours.

  • Prep Time: 5
  • Total Time: 5

Ingredients

  • 1 1/2 cups margarita mixer
  • 4 kiwis, peeled and cored
  • 1 lime, sliced thin
  • 2 Tbsp coarse sea salt

Instructions

In a blender, puree margarita mixer and kiwi’s together. Pour puree into prepared yogurt containers. With a Good Cook vegetable knife, slice a thin strip in the center of four lime slices, then press a wooden ice-cream spoon halfway through the center of each lime slice. Gently set a lime slice on top of the puree in each yogurt container, so half the wooden spoon is sticking inside the puree, and the other half is sticking out of the yogurt container. Sprinkle the top of the lime with coarse salt. Transfer carefully to a freezer, freeze until firm, about 3-5 hours. Remove from yogurt containers to serve.

Nutrition

  • Serving Size: 4

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Mini Barbecue Hasselback Potatoes

Can we talk about hot dogs for a minute?

I realize that I’m here to share a recipe with you for the most poppable little potatoes you’ll ever eat, but first I have a hot dog story to share. I promise to tie it all together, k?

When I was little my mom worked in the mornings and my dad worked in the evenings. My dad was in charge of lunch, which was kind of awesome during summer vacation.

He was always grilling hamburgers and hot dogs and I was a kid so I was totally down with that menu. He also made a pan of cornbread every. single. day. Every day. Always. Cornbread. Lots of it.

Anyway, one of the ways he would make lunch special without adding much extra work to his life, was to cut the hot dogs like these little hasselback potatoes and then cook them on a hot griddle.
BBQ Hasselback Potatoes

You guys. Those hot dogs were the most amazing things of my life. I’m not sure why I haven’t eaten on since I was a kid, because man, they were good. They would spread apart and the edges would get all crispy and amazing. I liked to dip mine in a bit of mustard. I think I’ll make some for my kids today!

Those hot dogs were just plain fun, exactly the same way these potatoes are fun! The way they fan out adds a little interest and gets kids excited to try them. But the real kicker? The barbecue seasoning. If you’re a barbecue potato chip lover, you will go nuts for these potatoes! The flavor is spot on and the edges get crispy while the insides stay nice and fluffy. I’m pretty obsessed with these and could eat them all summer long.

These roast up pretty quickly, in just about 25 minutes. I like to use fresh from the farmers’ market new potatoes for this recipe. Those little potatoes are so perfect this time of year and they’re pretty easy to find. Of course, larger potatoes work just as well. You’ll need to adjust your roasting time accordingly.

BBQ Hasselback Potatoes

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Mini Barbecue Hasselback Potatoes

These roasted potatoes are bursting with barbecue flavor!

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4

Ingredients

  • 1 pound new potatoes
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder

Instructions

Preheat oven to 400 degrees. Wash and dry the potatoes. Cut slits into each potato stopping short of cutting all the way through. Space the slits about ⅛ inch apart. Add the potatoes to a large bowl and coat with olive oil. In a small bowl, stir together the chili powder, brown sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and toss gently to coat. Bake the potatoes with the slits facing up for 25 minutes or until the potatoes are tender and soft. Serve hot.

Find more delicious recipes from Karly at Buns In My Oven.

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