The staff at R&R Pools is committed to making sure you experience all you can with your pool – that it is fun, relaxing, and worry free. We also know that you want to have fun around your pool. Thus the “Recipes for a Fun Fiesta!” was developed. We hope you sit back, relax and enjoy a little R&R. It is easier than you think!


Afterglow (Non-Alcoholic)

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1 part grenadine syrup
4 parts orange juice
4 parts pineapple juice

Mix. Serve over ice.


Blue Hawaiian (Alcoholic)


1 Part Blue Curacao
2 Parts Coconut Cream
2 Parts White Rum   {I use Malibu}
4 Parts Fresh Pineapple Juice
Broken Ice
Fresh Pineapple Pieces, to garnish

1.) Place all the ingredients, except the Pineapple pieces, in a cocktail mixer – shake until well mixed.
2.) Pour through the mixer’s sieve into serving glasses – garnish with Fresh Pineapple.

Serve ice-cold with a straw and/or a drink stirrer.



Grilled Shrimp

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• 1 Large shrimp ring (or 2 lbs of fresh shrimp)
• 3 cloves fresh garlic – need to mince
• 1 medium yellow onion – need to dice small
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoon Dijon mustard
• 2 teaspoon Kosher or Sea Salt (large coarse type)
• 1/2 teaspoon ground pepper
• 1/4 cup good olive oil
• 1 lemon, juiced

Combine all ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. You can skewer the shrimp but I like to just put them on the grill for about a minute and then flip them over for another minute then put them into a dish and serve.


Grilled Asparagus Wrapped in Prosciutto

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• Asparagus spears
• Prosciutto slices
• Balsamic vinegar
• Parmesan cheese

Wrap the asparagus ends with prosciutto slices then put on grill for about 3-5 minutes on medium heat.  Remove, place on a plate and put some Balsamic vinegar over them and then shred some fresh parmesan over top of them….delicious.


Roasted Garlic & Dijon Potato Salad

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• 2 lbs (1kg) red potatoes, skins on and scrubbed
• 1/2 cup (125mL) Compliments Balance Mayonnaise Style Dressing
• 1/4 cup (60mL) Compliments Whole Grain Dijon Prepared Mustard
• 1 tbsp (15mL) Sensations by Compliments Roasted Garlic Seasoning Paste
• 1 tbsp (15mL) capers, drained of juice
• 2 tbsp (30mL) sundried tomatoes in oil, drained and coarsely chopped
• 4 stalks of celery, finely diced Salt and pepper, to taste
• 2 tbsp (30mL) coarsely chopped Compliments Fresh Dill

1. In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 min., depending on size. They should be just fork tender; do not overcook. Drain and transfer to a large bowl.
2. Cut potatoes into 1-in. (2.5 cm) pieces and, while hot, add mayonnaise dressing, mustard, garlic paste, capers and sundried tomatoes. Mix gently to combine without breaking potatoes up too much.
3. Add celery, salt and pepper, and toss until just combined. Garnish with fresh dill and serve warm, or refrigerate and serve within 12 hours.


Twice Baked Potatoes

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• 6 large baking potatoes
• 4 tablespoons sour cream
• 3 to 4 tablespoons milk or half-and-half
• 1/4 cup butter, room temperature
• 2 tablespoons fresh chopped chives

Scrub potatoes; pat dry; pierce with a fork. Heat oven to 425°F.  Bake for about 50 minutes, or until the potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.
Beat potato with the sour cream, 3 tablespoons milk, and the butter. Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives. Cover and refrigerate until the next day or bake at 375° for about 10 to 15 minutes, or until lightly browned.
If the potatoes have been refrigerated, bake at 375° for 20 to 25 minutes, until hot and lightly browned. Serves 6.


Grilled Shish Kabobs

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• 2 1/2 lb. beef, cut in 2-inch squares
• 12 cherry tomatoes
• 12 mushrooms
• 12 sm. Onions
• 2 green peppers, cut in 1-inch squares
• 12 bacon squares
• 2 zucchini, cut in slices

• 1/3 c. soy sauce
• 3/4 c. salad oil
• 1/8 c. Worcestershire
• 1 tbsp. dry mustard
• 2 tsp. salt
• 1 tsp. parsley
• 1 1/2 tsp. ground pepper
• 1 crushed garlic clove
• 1/4 c. lemon juice
Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.

Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.


Grilled Pineapple

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• 1 fresh pineapple, peeled, cored, cut into 1/2″ slices
• 1/2 cup brown sugar
• 1 Tbsp. lime juice
• 1 Tbsp. lemon juice (or use all lime or all lemon juice)
• 2 Tbsp. honey
• 1/4 tsp. cinnamon
• 3 cups orange or lime sorbet (or any flavor)

Prepare and preheat grill. Combine brown sugar, juices, honey, and cinnamon in a small bowl until smooth. Spread this mixture on each side of each pineapple ring.
Grill pineapple 4-5″ from medium coals for 5-10 minutes, turning once, until sugar mixture melts and pineapple is heated and tender, brushing with any remaining brown sugar mixture. Top each slice with a small scoop of sorbet and serve immediately. Serves 8


Bacon Wrapped BBQ Corn

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4 ears fresh corn, husked
1/2 tsp (2mL) smoked paprika
1/4 tsp (1mL) each salt and pepper
8 sprigs Compliments Fresh Thyme
8 strips Compliments Fully Cooked Bacon, 50% Less Salt

1. Preheat grill to medium and soak 8 wooden toothpicks in water. Break ears of corn in half and season with paprika, salt and pepper.
2. Lay a sprig of thyme across each cob and wrap with a strip of bacon, securing the ends of the bacon with a toothpick.
3. Grill, turning occasionally, until bacon is crisp and the corn is fully cooked, 12 to 15 min. Serve hot.


We hope you enjoy these delicious recipes as much as we do! Enjoy the beautiful weather and have a safe and happy summer!

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