Happy July 4th

My family and I are off for a long weekend with family to celebrate the 4th of July! Will be back Tuesday with fresh recipes and posts! Everyone have  blessed and safe holiday weekend!

Lemon Peppermint Sticks

 My boys love to go to Cracker Barrel. They always,always order pancakes.I think they like the hot maple syrup. Because at home they get the room temp, sugar free kind. But they really love when we come home with a bag of Bob's Peppermint Sticks from their candy section. Because it means that they can have peppermint lemonade.  All you do is roll a lemon on the counter until it is relatively soft. Then you cut and "x" at the top and insert a peppermint stick. You see, the sticks are porous and you can use it like a straw. The lemon juice and the peppermint mix and it tastes yummy. Not too lemony-sour. Not to pepperminty-hot. But a warning... they can get messy. My boys like to poke their peppermint stick all the way through the other side of the lemon. Lots of lemon juice and melting peppermint. oh, and make sure their fingers have no boo boos. Lemon juice in small cuts will make them cry. I promise!

Linking up to:
Wow Me Wednesday
Cast Party Wednesday
Two Maids A Baking
Full Plate Thursday

Chicken Panzanella

We love panzanella around here. If I made this bread salad every day, I do not think anyone in my family would complain. This recipe incorporates the bread salad and baked chicken drumsticks. It is a very light summer meal, inexpensive and quick to put together. You can add any herbs and spices to change the flavor combo. I just used garlic powder, sea salt and freshly ground pepper. You can also use chicken breasts or thighs. Really, it is a versatile and forgiving recipe. There are  tons of panzanella recipes out there, but this is the one that I use. Quick and easy.

Baked Chicken Panzanella


Ingredients


chicken:
12 skin-on organic chicken legs/drumsticks
1-2 T olive oil
garlic powder to taste
sea salt to taste
freshly ground pepper , to taste

panzanella (bread salad)
1 loaf italian bread
1/4 c olive oil
2 T red wine vinegar
1 garlic clove, minced
salt and pepper, to taste
1 medium red onion, diced
1 pint cherry or grape tomatoes, halved
Basil leaves (for garnish)


Preheat oven to 425*. Lightly grease a roasting pan. Coat the chicken with olive oil and sprinkle all sides with garlic powder, salt and pepper. Rub into the skin. Place on the roasting pan and roast for 35-45 minutes, turning halfway through, or until chicken is cooked through and the skin is crispy.

While the chicken is baking , cut the italian bread loaf into cubes and place in a large bowl. Add the onions and tomatoes and mix well to incorporate. In a medium bowl, combine the red wine vinegar, garlic, salt and pepper. With a whisk, slowly pour in the olive oil and whisk until emulsified. Pour over the bread salad and mix well. (If you like a wetter salad, double the ingredients to the dressing )

Place bread salad into a casserole dish and add the baked chicken on top. Sprinkle with fresh chopped basil, if desired.

Linking to:
Melt in Your Mouth Monday
Tuesdays at the Table
Tempt My Tummy Tuesdays
Tip Me Tuesday @Tip Junkie
Show Me What You've Got @ Not Just a Housewife
Anything Related @ All Thingz Related
Delectable Tuesday @Home Sweet Farm
Tasty Tuesday @Naptime Creations
Tasty Tuesdays @33 Shades of Green
Tasty Tuesdays @ Beauty & Bedlam

Grilled Summer Corn

Seriously, there is no other food that screams summer to me than fresh corn on the cob. Over the past few summers, this is the only way we eat corn on the cob. Grilled , shucks on, on a high grill. Slathered with honey butter, salt and pepper. Perfection!

Grilled Corn

1 dz ear of corn

water

Soak the corn in a tub of water for about two hours.

On High Heat ,grill the corn,husks on,for about 24 minutes(6 minutes on each side)

Shuck the corn when it cools enough to touch.Slather on butter,salt and spices and eat.

*when we soak the corn,the silks tend to plump and when grilled they come off super easy when you shuck the corn.There may be a few left to get off,but you really don't need to get the silks off before grilling.

Slow Cooker French Dip Sandwiches

I have used this recipe for years to make french dip sandwiches. I love using the crockpot for this recipe. So easy to just dump in the ingredients and have a great , saucy french dip by dinnertime. I serve the au jus in small cups on the side, and I love to watch my 5 year old dunk his sandwich in the sauce. He actually ate a sandwich and a half this go round! Easy weeknight meal you and your family will enjoy. 

Slow Cooker French Dip Sandwiches

3-4 lb	beef round tip roast or chuck roast
1 can(s)	beer 1 can beef consomme
1 pkg	dry onion soup mix
	provolone cheese sandwich rolls

 Trim fat from roast. Put roast  and sliced onions in a  crock pot and sprinkle with soup
mix. Pour beer and beef consomme over top. Cook on low for about 8 hours.Pull
apart or thinly slice the meat and fill sandwiches .Top the meat with provolone cheese. Place sandwiches in a broiler for a few minutes to melt the cheese. Serve the au jus on the side to dip the sandwiches.

Jalapeno Cream Cheese Pinwheels

This is an appetizer that I made this weekend to share with friends. So easy to make with three ingredients. These little pinwheels are great for cookouts and football games as well. (translation: good with beer) I doubled  the recipe yesterday and by the time we were ready to head out the door, there were only about 20 left. My kids and hubby ate most of them before I could get them out the door. They are that good! I used reduced fat cream cheese and reduced fat crescent rolls and they turned out awesome. I will definitely be making these again.

Jalapeno Cream Cheese Pinwheels

Ingredients

1 8oz block cream cheese, softened

1 3 oz can sliced jalapenos, chopped small )or more for hotter pinwheels)

2 cans reduced fat crescent roll dough

Directions

Preheat oven to 375

Prepare a lightly greased cookie sheet
Mix the softened cream cheese and  jalapenos  together in a bowl until blended.
Seperate 2 cans of dough into 4 long rectangles and firmly press perforations together to seal.
Spread the cheese mixture evenly over the four rectangles.Starting at the short side, roll up each rectangle then pinch edges to seal. Cut each roll into 8 slices. Place cut side down on the baking sheet. Bake for 12-15 mins or until lightly golden brown. Immediately remove from baking sheet. Cool 3-4 mins. Serve warm.


Linky parties this week:
Under the Table & Dreaming
Mingle Monday
Melt in Your Mouth Monday

Old Fashioned Southern Potato Salad

Everyone has their ideal of what potato salad should taste like. I have tasted dozens of them over the years, and in my opinion, the only recipe that works is this one. I like my potato salad to have a tang to it. So vinegar has to be an ingredient. If it isn't, then don't call it potato salad. This is an old southern recipe that I make from Easter to Harvest. I have even turned a few non-potato-salad eaters into "Liz, can you please make potato salad for this weekend" potato salad eaters. It is a staple on our spring and summer table. You can lighten it up by using low fat mayo, which I do on occasion. But if you want the real , full fat, full flavor version, I suggest Duke's Mayo, which I cannot find up north. I stock up when I go home to NC to last me in between visits. But any mayo would work.

* I grew up watching my nana make this salad , and  when she adds the relish, she always pours about half a tespoon or so of the juice in the pickle jar in with the salad and mixes it up with the  other ingredients. She also does the same with her tuna salad and her chicken salad. I am not sure it makes a big difference, but since she does it, I do it too.

Old Fashioned Southern Potato Salad

* 6 cups cooked, diced potatoes ( I use yukon gold, they seem to hold up better)
* 1 cup diced celery
* 1/2 cup onion
* 4 chopped  boiled eggs
* 1/4 cup chopped  jarred pickle relish
* 1 1/2 cups mayonnaise (I use Duke's brand)
* 2 tablespoons mustard
* 1 teaspoon salt
* 2 tablespoons vinegar
* 1 tablespoon sugar

1. Combine all ingredients in a large bowl, being careful not to mash the potatoes.
2. Chill for a few hours before serving

Monkey Bread

Can't get any better than sweet bread with cinnamon sugar for a yummy breakfast! One of my family's favorites!


Monkey Bread

SERVES 12 , 1 tube pan

3 (8 ounce) cans buttermilk biscuits
1 cup sugar
2 teaspoons cinnamon
1/2 cup margarine
1 cup brown sugar
1/2 cup chopped pecans (optional)

Cut each biscuit in fourths .
Shake biscuits in bag with sugar and cinnamon.
Layer biscuits into greased tube pan.
Sprinkle with nuts.
Melt margarine and brown sugar and boil 1 minute.
Pour over biscuits.
Bake for 35 to 40 minutes at 350 degrees.
Let stand 10 minutes .

Happy Father's Day, Daddy

Daddy,
Many years ago a little girl was placed in your arms. You were given the hard job of being a father to a very strong willed,determined child. A little girl who would break your heart many times over. Unintentionally, but it happened. A little girl who would one day grow up and lose her way. You watched. You waited. You never , ever faltered in your love,in your willingness to lead her  in the right direction.Even when she didn't deserve it.It must have been difficult dealing with such a girl. A girl who thought of no consequences to her actions. A girl who walked that fence of right and wrong too many times. A girl that I am sure kept you up at night. Worrying. Praying.

Daddy, that little girl grew up. I am now a wife and a mother . And so many years later I know I am one of the lucky ones. I have a daddy that is intentional.A daddy that loves me beyond the realm of rational thought.A daddy that sacrifices to give me what I need. A daddy that stands proud at the woman that I have become. And daddy, all those years you talked to me, all those years you whispered love, character, morality, and respect in my ear. I was listening. I was taking notes. You made me who I am today. I am a better daughter, a better wife and a better mother because of you.
On this day, I want you to know that you are loved . Even if we are far apart, I think of you every day. I see you in Landon, Caysen and Rylan. I recognize you in the goodness and the love that comes out in their little personalities every day. I recognize that I am working to make them great men. Great fathers. Just like you, daddy. Happy Father's Day.

Elizabeth Dawn

Chicken Tortilla Lasagna

It seems like I have an endless collection of mexican inspired  dishes. My kids like the flavors of mexican and southwest style food, and , for the most part, it is one of the cheapest genres of food to make. I can usually use 1.5lb of ground meat or a few chicken breasts, and we have enchiladas, tacos or burritoes.  And with a  family of 6 ( two of them being teenage boys) I tend to cook large portions of food. I love this recipe because it uses  very little ingredients and it makes a casserole type dish that feeds everyone, usually with leftovers the next day for me. I always make extra chicken at the beginning of the week and shred it for quick meals. (chicken salad, enchiladas etc for lunches) and keep it in a large ziploc in the refrigerator.I love the tortillas subbed  for the lasagna noodles, and the cumin and chili powder gives it a nice flavor. I serve this with a side of rice and a salad with cumin ranch dressing.

Mexican Tortilla Lasagna


ingredients:
olive oil
4 cups cooked, shredded chicken
2 T chili powder
2 tsp ground cumin
1 can (15oz) black beans, drained and rinsed
1 1/2 to 2 cups medium heat salsa 
1 cup frozen corn kernels
8-10 flour tortillas
2- 2 1/2 cups shredded cheddar cheese ( or any cheese you prefer)
sour cream (optional)
diced onion (optional) 


Directions:


Heat oven to 425 degrees.
In a large bowl, add the shredded chicken, cumin, chili powder and salsa. Stir to combine. Add extra salsa if chicken seems a bit dry. Add in the beans and corn and mix well.


In a lightly greased casserole dish ( I use a shallow 9 x 13 ) lay tortillas in an even layer . Add half of the meat mixture. Top with another layer of tortilla and then half of cheese. Repeat once, ending with a layer of cheese. Bake for 15-20 minutes, or until heated through and cheese has melted. Serve with sour cream, extra salsa, avocado  and/or onions.

Linky Parties this week:
Melt in Your Mouth Monday
Motivate Me Monday
Making the World Cuter Monday
Made by You Monday
Sharing Monday
Make Something Monday
Mangia Monday
Mingle Monday
Tasty Tuesdays
Strictly Homemade Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
What's Cooking Wednesday
These Chicks Cooked (Wednesday)
Cast Party Wednesday

Vanilla Cupcakes with Lemon- Raspberry Cream Cheese Frosting

I have a confession to make. I hate baking. Detest it. If I could get away with buying cakes, cupcakes and cookies from a bakery all the time, you better believe I would. I have a few cookie recipes that I bake that I don't mind , simply because they are easy. But making cupcakes and cakes ...nope. Not my thing.I hate measuring exact ingredients, cleaning up flour and sugar and not to mention I am not disciplined enough to not open the oven door and check on whatever I am making about a bazillion times while it is baking :( My husband was fiddling through the kitchen today looking for something sweet and asked if I could make cupcakes. *CRINGE* . But I sucked it up and made these vanilla cupcakes with lemon raspberry cream cheese frosting. Easy to whip together , and they are almost gone already. It is great to be able to use raspberry preserves, which I always have in the refrigerator. I use seeded preserves. I like the seeds. Probably in the minority there, but I don't mind the little seeds in my teeth. You can, of course use seedless preserves. Happy Weekend everyone!

Vanilla Cupcakes

Ingredients:

• 2 1/4 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 1/4 cup granulated sugar
• 3 eggs, room temperature
• 1 1/4 cups milk ( i use vanilla almond milk)
• 1 tablespoon vanilla

Directions:

1. Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners. 
2. In a mixing bowl  combine flour, baking powder and salt. Set aside.
3. In the bowl of your stand mixer , add butter and beat on medium speed until fluffy.
4. Add sugar to the butter and beat on medium speed  until combined.
5. Add eggs one at a time and beat on medium speed after each addition until well-blended.
6. In a small bowl , combine the milk and vanilla.
7. Add flour mixture and milk mixture to the mixing bowl, beating well between each addition. Start and end with the flour mixture.
8. Divide batter among liners .
9. Bake 15-18 minutes. 
10. Cool on a wire rack before frosting.

Raspberry Lemon Cream Cheese Frosting

• 1 stick (1/2 cup) unsalted butter, softened
• 2 cups (16 ounces) cream cheese, softened
• ¼ cup raspberry preserves
• 4 cups sifted confectioner’s sugar
• ½ tablespoon lemon juice

Directions: In a mixing bowl, cream together butter and cream cheese with an electric mixer on medium speed until smooth (about 3 minutes).  Scrape down the bowl.  Add preserves and beat until incorporated.  Turn mixer to low and add sifted confectioner’s sugar 1 cup at a time.

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Picnic Macaroni Salad

This is  a repost from last year. I have had three people email me about this recipe this week alone, so I thought I would share it with my newer readers. It is a great summer recipe.

We were invited to a party last night and my husband asked me to fix a side dish. Since I knew they were having hot dogs and hamburgers, I decided to make a macaroni salad. I always  get nervous when I make food for people.I  am always fearful that they might think my food is gross and I will leave with as much food as I came with. thankfully, last night I came home with an empty bowl.This salad is so easy to make. It is a sweet salad, but tastes so good when it is cold and the flavors have melded for a few hours. I do not think it is as good right after making it. So plan ahead and refrigerate it for awhile before serving it. I promise it gets better as it sits. You can add and omit as well. Although I would leave in the celery and onion. I leave out the peppers if I do not have any, just as long as I have the onion, celery and egg. And it is kid friendly as well. I think  they like it because it has such a sweet taste too it. As we left the party last night, I received a few compliments on it. I hope you do as well.

PICNIC MACARONI SALAD

• 1 box uncooked macaroni
•  4 hard boiled eggs, chopped 
• 1/2 cup  celery, chopped
• 1/2 cup  onion, chopped
• 1/4 cup red pepper, chopped
•  1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup white vinegar
• 1/3 cup sugar

Directions : Cook and drain macaroni. Cool. Add eggs, celery, peppers and onion. Mix mayonnaise, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Chill well .

Grilled Tequila Lime Chicken

As  you have probably figured out by now, we grill often in the warmer months. It is so easy to marinate chicken, beef or seafood during the afternoon and grill it after  a  long day. This a simple marinade that  uses ingredients that I usually have on hand. I used large chicken tenders for this recipe (12 count) and it worked perfect. I have used chicken thighs and shrimp before and it has been wonderful with both. I have also left out the tequila (once) when there was none here, and it still turned out so yummy. Why not make a few extra pieces of chicken to toss on a salad or add to brown rice and black beans for a tasty lunch the next day.




Grilled Tequila Lime Chicken

Ingredients
4 boneless skinless chicken breasts (or tenders)
3 tablespoons olive oil
2 tablespoons green onions, minced
1 garlic cloves, minced
4 tablespoons fresh lime juice
1/2 cup tequila
1 tablespoon chili powder
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin
salt and pepper, to taste

Directions
Combine all ingredients except chicken in a large zipper bag. Shake to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours.
Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear.

Linking up to these parties this week:

It's A Keeper Thursday @ Everyday Tastes
Hookin' Up with the House of Hepworth's
Making it with Allie
Full Plate Thursday @ Miz Helen's Country Cottage
Recipe Swap Thursday @ Prairie Story
Simply Creative @ 365 Days to Simplicity

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Tropical Strawberry Popsicles

Here is another popsicle recipe for the summer. This recipe uses yogurt and fruit, so it is a bit heavier than an ice pop. It is a great way to use up those last strawberries and bananas that are about to go bad. I really like to have one of these as a snack in between meals.

Tropical Strawberry Popsicles

Ingredients

2 cups frozen strawberries

1 frozen banana

1/2 cup strawberry-banana or vanilla  yogurt

1 package unflavored gelatin

1 cup water

1/4 cup sugar

Mix water, sugar, and gelatin, & heat in saucepan over low heat until gelatin & sugar are well dissolved, about 5 minutes or less.

Add strawberries, sliced frozen banana, yogurt, & the gelatin mixture to a blender, & blend until smooth.

Fill popsicle molds about 80% full. Freeze for about 4 hours, or until frozen through.

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Amazing Meatball Sub Sandwiches

I know you are thinking there really is no reason for a meatball sub recipe . Just throw a few meatballs, sauce and cheese on bread and you have yourself a sandwich. Nope. These meatball sandwiches are the best I have ever eaten. Hands down. And it is the cream cheese  that makes them oh so good. Yes, I realize that it sounds a bit gross to add cream cheese and mayo to a meatball sub. TRUST ME PEOPLE! You will never look at a meatball sub again. I make these for get togethers with friends and  for the hubs and kids to eat . You seriously cannot go wrong with these sammies. I put frozen meatballs in the recipe, but when I have lots of free time (yeah right!) I make homemade meatballs and sauce. I do find that the Classico brand spaghetti sauces taste the very best (if you are using canned) , but that is just my opinion. Serve with baked potato wedges and a salad. Quick, cheap and oh so good.
* there will more than likely be more mayo/cream cheese sauce than you will use for the sandwiches. I save it and use it for a vegetable dip the next day for lunch . So good!

Amazing Meatball Subs

2 footlong sandwiches

2 (1 lb) packages frozen meatballs, italian style

6-8 hoagie rolls

1 (28 ounce) jar spaghetti sauce

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1/4 teaspoon black pepper

1 tablespoon italian seasoning

1 dash garlic powder

2 cups shredded mozzarella cheese

In a large pot combine frozen meatballs and spaghetti sauce.

Heat over medium until meatballs are heated throughout.

Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.

Spread cream cheese mixture on insides of each sandwiches' tops and bottoms.

Preheat oven to 350°F.

When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.

Put sandwich tops on and place on a foil-lined baking sheet.

Bake about 10-15 minutes or until cheese is melted.

Strawberry Breakfast Kabobs

Definitely not going to insult anyone's intelligence by adding a recipe for these. ;) Sometimes my kids like me to change up breakfast. No cereal, no eggs, no pancakes. Just something fun. These fit into that category. Just strawberries and doughnut holes. I add a container of yogurt for them to dip their strawberries in and breakfast is done.

Lemon Bars

My boys love lemon bars.I used to buy the boxed mix at the store,but found myself stocking up and having no room for the boxes.For some reason it never occured to me that I could make them easier and more economically at home.Since lemons are super expensive at the moment , I use bottled lemon juice that I buy in bulk at Sam's Club.I whip these up for an easy ,summery dessert on weeknights.They disappear pretty quickly. *If you have a lemon,zest it and use the zest in the filling for a super lemony taste.

Lemon Bars

For Base
2 cups sifted flour
1/2 cup powdered sugar
1 cup butter

For top
4 large eggs , lightly beaten
2 cups white sugar
1/3 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
rind of one fresh lemon (optional)

BASE: mix the butter into the flour and sugar.
Mix with hands(or pastry blender) until the butter is cut in.
Press into a 13 x 9 x 2-inch pan.
Bake at 350° for 20-25 minutes or until lightly browned.
Filling:
Beat together eggs, sugar and lemon juice in an electric mixture.
Sift together flour and baking powder.
Stir into egg mixture.
Pour over baked, cooled crust.
Bake at 350° for 25 minutes.
Cool and sprinkle with powdered sugar.
Cut into bars.

Kidtastic Grilled Chicken Legs

My boys are in love with these chicken legs. And I am in love with the ease of preperation, cost (chicken legs are cheap!) and taste. I double the recipe for 8 pieces. There is a sweetness to them from the sugar that kids love!

Kidtastic Grilled Chicken Legs
8 chicken legs
2 tsp sugar
2 tsp seasoning salt
2 tsp paprika
2 tsp fresh ground pepper
2 tsp garlic powder
2-3 T olive oil

In a medium bowl, mix together all ingredients except the chicken. Place the chicken in a glass dish and pour the marinade over top. Cover and refrigerate for 4 hours. Take out of refrigerator about 30 minutes before grilling to come to room temperature. Grill chicken until done.

Honey Ginger Baked Chicken

These baked chicken breasts are super easy to prepare and are super tasty. I use these as a base for chicken salad ( I always bake more for next day lunches) and for chicken soups. I love the flavor that the honey and the dijon  give the sauce. You can add more garlic to the recipe if that is your thing. I try not to overpower my kids with garlic. The cayenne pepper is optional, although I add it and the sauce is mild enough for my 5 yr old and 7 yr old to eat. 

Honey Ginger Baked Chicken

4 large boneless, skinless chicken breasts

2 T honey ( I use local alfalfa honey)

1 T dijon mustard

4 T water

1 T fresh ground gingerroot (or 2 tsp ground ginger )

3 cloves garlic, minced

salt and pepper , to taste

1/2 tsp cayenne pepper 

1.Preheat oven to 350*

2.Place chicken breasts in a casserole dish 

3.In a medium bowl, add the honey, dijon mustard, water, ginger and garlic. Whisk until fully incorporated.

4.Pour sauce over the chicken.

5.Season the chicken with salt and pepper ( I am liberal with s&p in this dish)

6.Bake for 60 minutes, or until chicken is cooked through.

7. Drizzle some of the sauce over each piece of chicken and serve .

Turkey Pesto Meatballs

I bookmarked these turkey pesto meatballs from Bree over at Baked Bree . Absolutely lovely blog with incredible recipes and incredible pictures. Tell her I sent you! Anyway, Bree blogged that her kids loved these meatballs and the ingredients intrigued me, so I made a batch this week. Wow, was she right. Every single one of my kids raved about these meatballs and every single kid ate every bit of their dinner. I made rotini noodles and added a bit of my homemade marinara sauce , then put the meatballs on top. I must admit, these are so easy to make and so good. I will be making them again and again. When ground turkey goes on sale, I will make and freeze . Thank you Bree, for a fabulous recipe.

Turkey Pesto Meatballs
Baked Bree

2 pounds ground turkey breast

1 1/2 cups bread crumbs

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1/2 cup pesto sauce

1/3 cup grated Parmesan cheese

2 eggs whites

Mix everything in a bowl and combine well.  Roll mixtures into balls.  I use an ice cream scoop to make them all the same size.  I put them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray.

Bake the meatballs at 375 degrees for about 20-25 minutes.

Shirley Temple Popsicles

When I was a little girl, there was a seafood restaurant in the town we lived in called Neptune's Galley. I have no idea if that restaurant is still in business or not, but I remember it vividly. There was a huge statue of Neptune on the roof of the building and it was dark and nautical on the inside. I have to admit, I do not remember the food that was served there. I remember first being introduced to Shirley Temple's! At the time , my favorite movie just happened to be Shirley Temple in The Little Princess. And my daddy knew that and ordered me a Shirley Temple to drink...and the rest is history. I think I requested that drink at every restaurant  we ate in for the next five years after that! Cold , bubbly sprite, grenandine and a cherry on top. Oh , how I loved getting that pink-tinted drink brought to me. I felt so grown up! Flash forward 20 years. My boys and I were at Red Robin and I introduced them to Shirley Temple's. Ummm, they were not impressed. I guess it is a  girl thing. They ended up with root beer floats. But I was determined to get them to like them! So last week I set out to make Shirley Temple Popsicles. At first I tried with just Sprite and maraschino juice. Eh. Then I added cherries  to the mix. Still not right. So  after a few trial and errors, I added   fresh orange juice , sprite, cherries and cherry juice. Perfect. And the boys ate them all. So here is to nostalgia. And Shirley Temple!

Shirley Temple Popsicles

2 cups Sprite or 7-Up soda
scant 1/2 cup fresh orange juice ( it took about 3 medium oranges to get the juice I needed)
grenadine ( I find this in the aisle with the margarita mix, etc)
maraschino cherries

In a large mixing cup,combine the soda and the orange juice .Set aside.
Fill popsicle molds with marachino cherries . (Mine were smaller molds, so I used 3 cherries in each mold)
Add about a teaspoon of grenadine to each mold.( you could use the cherry juice in the bottle of cherries, if there is enough, in place of the grenadine)
Add the soda/oj mixture to each mold, about 2/3 full. Don't fill to the to the top of the molds. It will expand after freezing .
Place tops on popsicle molds and freeze.

Grilled Coconut Cilantro Shrimp with Honey-Lime Glaze

Shrimp are one of my favorite foods to eat. They cook in a hurry, they are mild enough for my children to eat, and they are good for you. In moderation, of course. Which is an issue for me , because I could eat cold cooked shrimp with cocktail sauce at every meal. I try to always keep a bag of frozen shrimp in the freezer for fast meals. I can add them to the crockpot with cut up sausage for a gumbo or skewer them for the grill, which is what I did for this recipe. If you are a reader of my blog, than you know that  this week I am using up staples in my pantry that I have duplicates of. I found three cans of coconut milk tucked in the back of the cabinet so I set out on a search for a recipe that incorporated coconut milk into a shrimp recipe. I found this recipe at Tasty Kitchen . One of my favorite recipe sites ! (thank you, Pioneer Woman) . I had all of the ingredients on hand, so I decided to make the recipe. I let the shrimp marinate in the coconut milk mixture for a few hours, covered in the refrigerator. Then the hubs grilled them up and glazed them with the honey-lime glaze. The flavor was very good, although a bit subtle. I thought I would be able to taste more of the layer of flavor after a few hours of marinating in the coconut milk, but I could barely taste it. But the glaze was tasty and I overall liked the finished dish. I will make it again, only next time I will use larger shrimp and add a bit more glaze at the end. It was a really  good weeknight meal. 

Grilled Coconut Cilantro Shrimp with Honey-Lime Glaze

Melanie @Tasty Kitchen

Ingredients

• 1 can(13.5 Oz. Can) Coconut Milk
• 1/4 cupCilantro
• 4 clovesGarlic, Peeled
• 1/2 teaspoonSalt
• 1-1/2 poundShrimp, Shelled And Deveined
• 1/3 cupHoney
• 1 wholeLime, Juiced
• 1/4 teaspoonCayenne Pepper

Preparation Instructions

Pour coconut milk into a food processor with the cilantro, garlic, and salt. Pulse for about 20 seconds. Place shrimp in a dish and pour coconut mixture over top. Let sit in mixture for 20 minutes. (longer if you desire. )

For the glaze, in a separate bowl combine honey, lime juice, and cayenne. Whisk until mixed well. Set aside.

Heat grill to medium heat. Place shrimp on skewers and grill over medium heat, basting with the glaze. Reserve some of the glaze for basting right before serving. Grill for approximately 5 minutes or until shrimp is firm to touch.

Jalapeno Popper Dip

We love appetizers  at our house.  I usually prepare them on the weekends and we can eat them most of the afternoon. One of my favorites is Jalapeno Popper Dip. I take this to pool parties and to friend's houses and never have any left over. It is very creamy and has a pop of heat with the jalapenos. I serve Frito's with the dip, but everyone ends up dipping pretzels, bread cubes, carrots, celery. I have also used it as a spread on roast beef sandwiches and it was awsesome.This picture does not show the breadcrumbs and parmesan on the top. I snapped a picture before we headed to a party and I added both when we arrived . That way, the bread crumbs didn't get soggy.

Jalapeno Popper Dip

2 (8oz)packages cream cheese, softened

1 cup mayonnaise

1 (4oz) can chopped green chilies,drained

2oz can diced jalapeno peppers, drained

1 cup grated parmesan cheese

1/2 cup bread crumbs

Stir together the softened cream cheese and mayonnaise until smooth. Stir in the chilies and jalapenos.Pour into a oven safe dish.Top with parmesan cheese and breadcrumbs.Bake in a 350. degree oven for 15-20 minutes, or until hot and bubbly.

Ravioli with Peppers

This recipe came from one of my allrecipe cookbooks.I have made it a few times and love it.The boys like the ravioli and they eat the peppers too!It is a quick meal if you use frozen ravioli . Great for hurried evenings when you need something on the table fast. 

Ravioli and Peppers

SERVES 2 -4
1 lb cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Chili Lime Chicken Skewers

Yet another recipe for the grill. I told you we grill often in the warmer months. This chicken is so good. I was so impatient  while they were cooking.The smell alone made me swoon. I threaded the chicken on skewers without  veggies, which is rare for me. I usually add a pepper or onion. But honestly, I didn't want to bother, knowing the chicken would be flavorful. I served them with grilled herbed potatoes and a fresh salad using greens from the garden. *note - I  marinated the chicken for about 5 hours and it was perfect.

Chili Lime Chicken Skewers
adapted from allrecipes.com

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 2 garlic cloves, minced
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Blueberries & Cream Cookies

This is one of my favorite cookies. I love the sweetness of the dried blueberries. It pairs so well with white chocolate chips. I make these for lunches and to take to the park with the boys. You can use all kinds of different flavors. Dried banana and milk chocolate chips, dried cranberries and white chocolate. But my favorite is the blueberry.


Blueberries & Cream Cookies

Ingredients

3/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dried blueberries
1 cup white chocolate chips

Preheat oven to 375.

Mix all wet ingredients in one bowl. Mix all dry (except blueberries and white chocolate chips) in a separate bowl. Add dry ingredients to wet ingredients and then gently stir in the dried blueberries and chocolate chips.

Roll into balls and place on ungreased cookie sheets. 

Bake at 375 for 10-12 minutes, or until the tops start to turn golden. Cool on a wire rack.

Homemade Strawberry Freezer Jam

It is finally strawberry season! Thank goodness , because I can't stomach the light green and pink strawberries that have no taste that I find in stores most of the year. Fortunately for me, I live close to about half a dozen strawberry farms . I have made strawberry freezer jam every year since I was a young bride. My nana , my mom  and her sisters always made it and we always had a jar ready  for  toast in the mornings throughout the winter. I use it up so fast around here, I make double and triple batches just to make sure there are jars left for the colder months. We use the jam on toast, waffles, pancakes and peanut butter and jelly sandwiches. But I also add  a tablespoon or two to cream cheese , marshmallow fluff or whipped cream, to make a dip for the boys to dip graham crackers or apples in. My 5 year old will not eat a bowl of vanilla ice cream without a dollop or two spooned over his bowl. The recipe is on the sure-jell box and I have always made it as written. I know it seems like sugar overload, but fruit tends to loose  sweetness when frozen, so  4 cups really is needed for the sweetness of it. Also, if you use less sugar, it screws up the sugar/pectin ratio of the jam , and it will not set up right. If the amount of sugar scares you, look for low sugar pectin at the store. I have seen it on the shelf right beside the regular pectin.* the sure jell  recipe says to use the plastic containers, but I reuse glass jelly jars year after year.


Homemade Strawberry Freezer Jam

 Ingredients

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)

4 cups  sugar, measured into separate bowl

3/4 cup water

1 box  SURE.JELL Fruit Pectin

Directions 

1 RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

 

2

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.) 

3

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator.