Sultry Texas Summer & Easy Meals with a Cherry Limeade or 2!

Bring on the ice & squeeze that lime! Regardless of what else you're drinking; Lime juice over ice can certainly help hold the heat off this Summer.


Only 2 Sisters from Texas could think of sitting outside on a patio to eat in 100+ heat in the middle of Summer.
















Returning home & family has been a Texas tonic for my Soul. The sister visit, much too brief. The Sonic drinks, hit the spot! All of it is good though, in fact is it downright well with my Soul!



















Of all the things I was certain of when we returned to Texas early this Summer; I was positive I'd experience the blazing Texas heat. Of course at the onset I doubt that anyone could have predicted how hot. We have already had 60 days of temperatures over 100*. Our garden efforts have been fizzling out one by one. The only things which have remained strong throughout this heat are the Peppers & my Herbs. I do have high hopes for some Winter Squash which are starting to show some promise for the Fall. I am hopeful cooler temperatures may be heading our direction before too long. While my sister & her kids were visiting we made several manditory stops to Sonic for Cherry Limeade drinks. If you are from the South you know of what I am talking about, nothing cools you down like a Route 66 Cherry Limeade from Sonic! I even took a photo of my sister snapping a shot of her Sonic drink to send send back home. Somethings are beyond words & only a photo will do! Driving back & forth across Central & South Texas we made many quick side trips through our beloved Sonic Drive In! We actually hit many rest stops along our trek across Texas as a result of those enormous Route 66 drinks but every ounce was worth it! While my sis was here visiting we visited Cascade Caverns (which I'd never seen), had some quality family time out in Uvalde, had more BBQ & Tex-Mex than her kids thought possible & made it an all around Texas pilgrimage for her kids making certain they never forget their Texas roots. There is no place like home or in our case, TEXAS!
With family visits & outdoor activities this Summer I have tried to maintain some easy go-to-meals which keep everyone fed & hot times in the kitchen to a minimum. I made this Southwest Soup in the Crockpot which made a filling, easy 1 dish meal.


Perky Peppers are some of the true garden survivors in the Texas heat right now.


Cherry Limeade Tutorial, Texas to Mexico version
You need, Sprite, Limes, Cherry Juice, Rose's Grenadine, *Cherries & lime to garnish & plenty of crushed ice!
~ Fill a 16 oz glass 3/4 full of crushed ice Pour 12 oz Sprite or 7-up over crushed ice. Add 1/4 cup Cherry, squeeze in juice of 1/2 lime & drop lime half into the drink.
Add the cherry juice & a dash of Rose's Grenadine, for exact color (about 1 tsp.) This does nicely with a quick shake in a cocktail shaker. Serve with straw. & garnish with Cherry or Strawberry. Makes 1~16oz drink. Pretend you are driving down a long stretch of highway & Crank that music up & let your hair down, Baby!




















Spicy Southwest Chicken Soup
1 1/4 lb. boneless skinless Chicken Breasts, cut into thin strips
2 tablespoons Olive Oil
2 14.5 oz. cans Chicken Broth
2 cups fresh or frozen corn
1 10 oz can Rotel tomatoes, undrained (use original or mild)
1 medium Onion, chopped
1 medium Red Bell Pepper, chopped
1 14.5 oz can of Black Beans, drained & rinsed
1 can (4 ounce size) Roasted Green Chilies, chopped
1 tsp. Thyme leaves, fresh or dried
1 1/2 teaspoon Seasoned Salt, optional
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
**Garnish: Avocado, Tomato, Cilantro, Cheese, Baked Tortilla Strips

In a large skillet, saute the chicken, onion & peppers in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving. Serve on the side & garnish with *Baked Corn Tortilla strips, shredded cheese, avocado, tomato & cilantro.

**To bake Corn Tortilla strips: Slice corn tortillas into 1/2 inch strips, place strips in a single layer on an ungreased baking sheet. Spray them with cooking spray, sprinkle with cumin, red pepper & toss to coat strips. Bake at 400 degrees for 8 to 10 minutes or until strips are crisped & lightly browned.
6 servings.