Here is a fabulous tip from Susie Homemaker™. Use the colors of the seasons to create your delicious meals. The colors not only liven up the dish but truly make your lifestyle and home enjoyable.
If you like delicious and colorful foods try these recipes to jazz up your table and treat your taste buds. Let’s join Susie Homemaker™ in the kitchen for a variety of fabulous summer recipes that are hearty and delicious.
These recipes have a flare that you will not find anywhere, except here cooking with Susie Homemaker™ and her culinary expert Derek Coleman. Click here for a bio on Derek Coleman.
Watermelon Gazpacho
Gazpacho is a Spanish chilled soup, traditionally made with tomatoes. I have a version that I like to make with watermelon. It’s wonderfully easy to make and one of the best examples of raw, fresh, healthy, and delicious! 
Ingredients
1 seedless watermelon
1 cucumbers
2 red bell peppers
1 red onion
1 bunch of basil
1 lime
1 lemon
1/4 tsp cayenne pepper or
salt and pepper to taste
Preparation Instructions
Step 1: Start by halving your Watermelon and scooping large pieces into a blender. Fill and blend until you reach 6 cups
Step 2: Crush the walnuts, julienne the apples and grate the orange zest, be careful not to grind any of the white pith of the orange peel.
Step 3: Next, halve your lemon and lime and squeeze the juice from each into your blended watermelon. Add your Cayenne pepper and salt and pepper.
Step 4: Chill for about 20 min, and don’t worry because the acid in the lemon and lime not only makes it taste great, but it will help keep the fresh color of the watermelon.
Step 5: Next, peel and seed your cucumber, slice strips length wise and then dice into small cubes. Do the same with the Red bell pepper. Now, slice some red onion and fresh basil and you are ready to bring it all together.
Step 6: Place Cucumber, Red bell peppers, basil, and red onion in a small pile in the bottom of a bowl. Fill with your watermelon, and garnish on top.
Enjoy!
Yeilds 6 servings.
Crisp Fruit & Nut Salad
Here's a sweet and healthy salad to add to any meal. 
Ingredients
6 cups Arugula
1 cup Walnut
1 cup dried cranberry
2 apples (Green, Fugi, Galla, or, pink lady.)
1 orange
1 cup extra virgin olive oil
Dressing:
2.5 tbsp apple cider vinegar
salt
pepper
Preparation Instructions
Step 1: Wash and dry your Arugula, be gentle as it is a tender green.
Step 2: Crush the walnuts, julienne the apples and grate the orange zest, be careful not to grind any of the white pith of the orange peel.
Julienne: To cut into long thin match-size strips, approximately 1/8-inch wide and 2-inches long)
Zest: The thin outter layer of a citrus fruit peel that is used to add a zesty flavor to any dish.
Step 3: Soak your cranberry in water for about 10 min.
Step 4: Remove from water and add all of the ingredients into a large bowl and toss by hand.
Step 5: Prepare dressing.
1 cup extra virgin olive oil
2.5 tbsp apple cider vinegar
salt and pepper to taste
Shake in bottle and pour desired amount over salad.
Yields 4 servings.
Susie’s Homemade Burger and Fries
Everyone has asked Susie, “How do you make the ultimate juicy burger with great flavor?” Check out Susie’s recipe of an all time favorite food.
Ingredients
2.5 lb Chuck Beef (have the butcher grind it fresh)
1 tbsp Worcestershire sauce (2tbsp if you really enjoy Worcestershire sauce)
2 egg yolk
2 diced medium Shallots
2 minced garlic cloves
1 tsp chili powder
Toppings
4 thick slices of cheese (Swiss, Cheddar, or Pepper Jack)
1 head of butter lettuce
2 ripe vine Tomatoes sliced
1 red onion sliced
1 jar Sandwich pickle (Kosher Dill is my Favorite)
1 bag favorite Burger Buns (Onion rolls are also great)
4 peeled Russet Potatoes
1 tbsp extra virgin olive oil
Preparation Instructions
Step 1: Combine your chuck beef, Worcestershire sauce, egg yolks, shallots, garlic, and chili powder. Mix well and form with hands.
Step 2: Place a small indentation (not a hole) about the size of a half dollar in the center of the patty. This will keep the patty from forming into a more round shape.
Step 3: Salt and Pepper then grill your burgers to desired temp. You may also broil or pan sear, but the grill is by far the best. Add your cheese in last 2-3 minutes of cooking.
Step 4: Cut your peeled Russet potatoes into desired french fry size ¾ inch width, ½ inch height and the full length of the potato is best, but it is up to you. Soak your potatoes in cold water for 3 minutes, drain and re soak for another 3 minutes (this will remove most of the starch).
Step 5: Place potatoes in a zip lock bag and add your 1 tbsp of olive oil. Shake, Shake, Shake. Place the potatoes in a 350° oven for 20-25 minutes turning once. Salt and Pepper to taste.
Step 6: Add your lettuce, onion, tomato, pickle, and favorite mustard, ketchup, and mayonnaise.
Enjoy !!!
Yields 4 servings.
New York Steak Sandwich
Step aside Philadelphia! Susie Homemaker gives an old style New York Steak Sandwich a Susie style makeover.
Ingredients
16 oz NY strip steak
8 slices Sourdough bread (fresh from your baker)
2 green bell pepper
2 red bell pepper
8 oz or 8 slices of Swiss or Pepper Jack cheese
8 slices bacon
Preperation Instructions
Step 1: Place bacon strips into oven. Follow the heating instructions provided by packaging. When finished set aside for later.
Step 2: Salt and pepper your NY steak. Grill, broil, or pan sear your steak to desired temp. Set aside to rest while you prep the rest of your sandwich.
Step 3: Wash and dice your bell peppers. Add to sauté pan on high heat with 2 tsp of olive oil. Cook for 3-4 minutes and remove from heat. Set aside.
Step 4: Butter the outside layers of your sourdough bread. Add one slice of cheese as your first layer. Then slice your NY thin and place on top of your cheese. Next, take 2 pieces of bacon and crumble on to the top of your steak. Now, add a layer of the red and green bell peppers and a second piece of cheese . Finish with your top layer of buttered bread. The cheese on the bottom and top layer help hold the ingredients together.
Step 5: Place the sandwich in a fry pan on medium heat for about 3.5 min on each side. Watch to keep from burning.
Serve with favorite sandwich accompaniments.
Yields 4 servings.
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