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Our favorite summer recipes

June 14, 2021

Two image collage. The photo on the left is of a tray of barbecued food. The food photo on the right is of tacos.

Nothing says Summer in Dallas-Fort Worth quite like a cookout with friends and family on a sunny afternoon. As you start preparing the menu for your next get together, consider this list of our favorite summer recipes from Riverside Homebuilders

If you try one, tag us in the pictures on social media like Facebook, Twitter and Instagram or use the hashtag #RiversideRecipes.

Watergate Salad - Misty E.

1 Box (3.4 oz) Pistachio Pudding Mix
1 Can (20 oz) Crushed Pineapple
1 Cup Mini Marshmallows
½ Cup Chopped Pecans
½ Cup Toasted Coconut
8oz Whipped Topping

Instructions: In a large bowl, combine pudding mix, crushed pineapple (undrained), mini marshmallows, chopped pecans and toasted coconut. Stir in whipped topping and refrigerate until ready to serve. 

Cowboy Coleslaw - Hulon B.

4-5 Jalapenos
3 Bundles Green Onion
1 Bundle Cilantro
1 Bag Pepper Jack Cheese
1/2 Bottle Zesty Italian Dressing
2 Bags Coleslaw Mix
To taste - Garlic Salt, Garlic Powder, Morton Nature’s Seasons Seasoning Blend
To texture - Mayo

Instructions: Chop jalapenos, green onions, cilantro. In a large mixing bowl, combine with pepper jack cheese, dressing, and coleslaw mix. Add mayo to achieve desired texture. Season with garlic salt, garlic powder, and Nature’s Seasons to taste.

Jerk Chicken with Pineapple Black Bean Salsa - Brad G.

4 Cups Rice

For the Pineapple Black Bean Salsa
2 Cups Pineapple Tidbits
1 Can (15 oz) Black Beans, Drained and Rinsed
1/3 Cup Red Onion, Diced
1/2 Cup Cilantro, Coarsely Chopped
1 Lime
1 Pinch Crushed Red Pepper, Optional
1/4 Teaspoon Salt, Or to Taste

For the Jerk Chicken
2 Boneless Skinless Chicken Breasts
1 Tablespoon Jerk Seasoning
1 Tablespoon Cooking Oil

Instructions: Start by cooking the rice. If you plan on packing this for meal prep, transfer it to containers and refrigerate while you finish the rest of the recipe.
Coarsely chop the pineapple and cilantro, and dice the red onion. In a large bowl, mix the pineapple, rinsed black beans, red onion, and cilantro. Squeeze half the lime over the ingredients and add salt and red pepper flakes to taste.
Next, pat the chicken dry and pound each breast into an even thickness with a rolling pin or mallet. Sprinkle the jerk seasoning and rub it into the surface. In a large skillet or over the grill cook chicken until browned on both sides and cooked through (about seven minutes each side). Once cooked, cut chicken into 1/2 inch wide strips.
To serve, place about a cup of cooked rice on a plate or in a meal prep container with a cup of pineapple black bean salsa and a few strips of jerk chicken. Squeeze fresh lime over the chicken before eating.

Low-Carb Fish Tostadas - Stacy P.

Ingredients (per serving):
4 Tablespoons Coconut Oil, Divided
1 Low-Carb Tortilla
4 Ounces White Fish (Cod, Mahi Mahi, Halibut, etc.)
2 Tablespoons Low-Carb Greek Yogurt
Chipotles in Adobo Sauce, To Taste
Red Cabbage, Shredded
1 Teaspoon Red Onion, Diced
1/2 Avocado
1 Teaspoon Taco Seasoning
1 Teaspoon Lime Juice (Fresh)

Instructions: In a small skillet, heat two tablespoons of coconut oil on medium until hot. Cook low-carb tortilla for one minute, then flip and cook for one more minute. Remove tortilla from skillet and set aside to cool.
Add taco seasoning to both sides of your chosen fish and add to a small skillet with two tablespoons of coconut oil. Sear until browned and flaky.
In a medium bowl, combine chipotles in adobo and Greek yogurt to taste. Then, layer sauce on a tortilla with fish, cabbage, avocado, red onion and fresh lime juice.

Cowboy Caviar - Hulon B.

1/2 Cup Olive Oil
1/2 Cup Vegetable Oil
1/2 Cup Apple Cider Vinegar
1/2 Cup White Sugar, Optional
1 Can (14 oz) Pinto Beans, Drained and Rinsed
1 Can (14 oz) Black Eyed Peas, Drained and Rinsed
1 Can (11 oz) Shoepeg Corn, Drained
1 Red Onion
2 Stalks of Celery
1 Red Bell Pepper
1/2 Cup Cilantro, Chopped
2 Avocados

Instructions: In a medium saucepan, combine olive oil, vegetable oil, apple cider vinegar, and sugar. Bring to a boil. Remove from heat and cool to room temperature.
Chop onion, celery, bell pepper and cilantro. Combine in a large bowl with pinto beans, black-eyed peas, and corn.
Pour cooled oil mixture over the contents of the bowl. Add avocados with each spoonful or mix in the bowl when serving.
To store, cover with plastic wrap and refrigerate, stirring occasionally for up to 24 hours.

For more information about Riverside Homebuilders and available homes in DFW, contact us online, call (817) 601-6230 or text (254) 735-3033. 

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3045 Lackland Road Fort Worth, TX 76116
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