Champagne Soaked Strawberries

 

I promised you a few days ago Champagne Soaked Strawberries. I love making these they are so much fun. The berries turn a bright red while soaking in the champagne, they also become really juicy!

What I love about these is when you bite down on the strawberry, the champagne bubbles burst on your tongue. It is like having a little party on your tongue!

Pick your berries, wash, and thoroughly dry them.

 

Using a clean recycled jar, place berries in the jar and pour the champagne over them. Make sure the jar you chose, you could get your fingers down in it to get the berries out. Do not waste champagne that is left over in the jar… have an early cocktail!

Soak berries in champagne for at least twelve hours in the refrigerator, twenty-four hours would be best but I understand those of you who cannot wait! *smile*

After the allotted time remove berries pat dry then dip them in Betty Crocker Rich and Cream Vanilla frosting. ** Make sure the frosting is at room temperature otherwise the frosting will not stick**

Sprinkle frosted berries with either nonpareils or colored sugar. I prefer the colored sugar, I think the nonpareils are too crunchy.

Serve on dish or in little mini muffin tin liners.  

I would also suggest that if you are not going to serve immediately; place them in the coldest part of your refrigerator.

You can try using chocolate frosting. I have never tried it, but have not doubt they would be just as yummy!

Cheesy Zucchini Rice Casserole

Cheesy Zucchini Rice Casserole

 

 
I love summer squash and plant some every year. The problem with growing your own is it doesn’t take much for it to go a little wild, and you have an over abundance of fruit.
 
One way I like to use summer squash is in a CheesyZucchini Rice Casserole.  Yes, the name says zucchini, but you can use any summer squash you prefer. I like to use Zephyrs, which are a cross between yellow squash and zucchini.
 
This recipe is not hard to make, just a bit involved with multiple steps. In total, it takes about two hours to make. Please don’t let that prevent you from making this fabulous dish. I have tried to use short cuts when making this before, and I can tell you from experience you don’t want to do it.The squash turns out mushy with short cuts, the long way it is fairly firm.

 
The recipe calls for long grain rice, I use a combination of white and brown for variation. You can use either white or brown; it is a matter of preference.  
 
Ingredients:
 
 1 1/2 cups long-grain rice
 
3 cupsreduced-sodium chicken broth
 
4 cups diced zucchini,and/or summer squash (about 1 pound)
 
2 red or greenbell peppers, chopped
 
1 large onion,diced (I use purple to give the dish more color)
 
1 1/2 cupslow-fat milk
 
3 tablespoons all-purpose flour
 
2 cups shredded Kraft Mexican blend cheese, divided
 
2 tablespoons crushed red pepper
 
8 ounces Chorizo sausage, casings removed
 
4 ouncesreduced-fat cream cheese
 
1/4 cup chopped jalapeños
 
Directions:

 
Preheat oven to375°F.
 
Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
 
Whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened,3 to 4 minutes. Reduce heat to low add 1 1/2 cups cheese and crushed red peppers, cook, stirring, until the cheese is melted. Set aside.
 
Heat oil in alarge skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
 
When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
 
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes.Let stand for about 10 minutes before serving.

Sorbet, or Ice Cream Float?

The Fourth of July is a week away, are you having the family and neighbors over a BBQ? What are you going to serve for dessert? How about sorbet?

I love sorbet in the summer time when it is ninety plus and the humidity is just as high. On days like those it almost too hot for even ice cream!

What is sorbet, you ask? It is usually a combination of water, sugar and pureed fruit. This is super simple; you can get little hands to help you.

I have an electric one-quart ice cream maker I use to make our sorbet. Do not worry if you don’t have one, you don’t need it! All you need is a freezer and a banking pan.

There are three sorbet recipes; I am going to share with you today. The strawberry is the only one that does not contain alcohol, so please keep this in mind if you are serving to the underage crowd.

The most elegant of the three is a champagne sorbet! It contains a few strawberries, which we all know strawberries and champagne are like peanut butter and jelly. They pair each other perfectly.

 Like the idea of strawberries and champagne? Check back in the few days for champagne soaked strawberries!

For those of you who prefer beer and ice cream floats, to champagne and sorbet, I have the perfect recipe for you at the bottom of the page!

 

So let’s get started!

Strawberry Sorbet

Ingredients:

2/3 cup water

2/3 cup sugar

2 lbs strawberries (about 5 cups)

2 tbsp lemon juice

Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.

Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.

 

While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree.

 

Refrigerate puree until syrup has chilled – about 1 hour.

Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3-4 hours.

Blueberry Sorbet

This recipe calls for less sugar than most recipes. You can use either fresh or frozen fruit. Personally I like using fresh blueberries since they are in season right now.

 

Ingredients:

8 cups fresh blueberries

1/2 cup water

1 tablespoon lemon juice

2/3 cup granulated sugar

1 tablespoon vodka

 

Blend the blueberries, water, and lemon juice on high until the mixture is smooth. Transfer the berries and juice to a large saucepan and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. Discard the berry solids, and mix the puree with the vodka. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

 

Champagne Sorbet

 

This recipe came from About.com French Food webpage. I used a bottle champagne left over from Christmas. We did not particularly care for the champagne so I used it… figure it was better to use something we didn’t like that I had on hand before spending the money for champagne we did like.

 

 This recipe took extra dry champagne and made it sweet and wonderful. You do not have to use the lemon juice in the recipe.

 

This is elegant sorbet could be used year round for marking special events.

 

Ingredients:

2 cups Champagne

1 1/4 cups granulated sugar

1/2 cup sparkling water

2 tablespoons lemon juice

1 teaspoon lemon zest (optional)

8 fresh strawberries (optional)

In medium saucepan over medium heat, bring the champagne, sugar, and sparkling water to a simmer. Lower the heat slightly, and continue simmering the champagne for about 8 minutes, until the sugar has dissolved.

Remove from the heat and cool the mixture to room temperature. Add the lemon juice and lemon zest, if using, and stir the mixture thoroughly. Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve garnished with strawberries, if desired.

Stout Beer Mini Ice Cream Floats

I found this recipe on Betty Crocker’s webpage… who knew Betty like alcohol!

 

1 cup premium vanilla ice cream

1/2 cup stout draught beer (from 14.9-oz can)

3 tablespoons chocolate-flavor syrup

 

Using small ice cream scoop (about 1 tablespoon each), place 2 small scoops in each of 8 shot glasses. Slowly pour about 1 tablespoon beer into each glass.

Drizzle each with about 1 teaspoon syrup. Serve immediately with small spoons.

Grilled Corn Salad with Black Beans & Rice

Well did you think I fell of the internet and the face of the earth? Sorry I have been gone for so long, the past three weeks have been a bit crazy here at my house. Kids finished school with all the glee that can only come from knowing the next two months they don’t have to deal with any schoolwork. My dad and stepmother came for visit and to top it off my washing machine and air conditioner broke! Lucky for me, all that has been resolved but my washing machine… I am waiting for the warranty repairman to come fix it!

I am not sure where in the world you are at, but I hope you are not having the strange weather we have been having here in North Carolina. It has not been to blistering hot, that you do not want eat in the evenings. But when it does, you can guarantee we will be making today’s recipe. Grilled Corn Salad with Black Beans & Rice, from the 1997 Eating Well magazine.

This wonderful summer meal is low fat, heart healthy, high fiber, low cholesterol, high potassium, gluten free and vegan… whew! Just because it is all these things does not mean it is lacking in taste! For those of you who have to have meat, you can throw in some grilled boneless skinless chicken breasts.

Ingredients

 2/3 cup short-grain brown rice

1 15-ounce can black beans, rinsed

3 large ears corn, husked

2 medium red onions, cut into 3/8-inch-thick slices

1 green bell pepper, cored and quartered lengthwise

1 small ripe avocado

1/2 cup hot tomato salsa, preferably chipotle

1/4 cup orange juice

1/3 cup lime juice

3 tablespoons chopped fresh cilantro

1 tablespoon canola oil

3/4 teaspoon ground cumin

Salt & freshly ground pepper, to taste

Baked tortilla chips, (optional)

Directions

Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.

Meanwhile, preheat grill.

Oil a grill rack or basket. Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.

Cut kernels from cobs and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.

Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.

Summer cocktails

Summer cocktails are cool and refreshing ways to beat the heat. Whether you are making these for a outdoor party or just hang out by the pool. These fruit inspired drinks will burst on your taste buds!

The Mop n Glow

7up

Margarita or Sour mix

Top shelf vodka.  I like Absolute or Grey Goose.

Directions:

In an average 16 Oz pint glass, fill 1/3 with ice.  Slow pour the vodka over the ice to chill.  Add about 2 Oz of your choice mix.  Fill the rest with 7up.  Has a similar taste to a vodka tonic, but more limey.

 

Orange Splash

Recipe from Shane Bachelor of Bar Twenty3, Nashville.

2 ounce(s) Absolut Citron vodka

1 ounce(s) Cointreau or triple sec

1 splash(es) fresh lime juice

1 splash(es) orange juice

Sugar, for garnish

Orange slice, for garnish

Directions:

Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange slice.

 

Pomegranate Daiquiris

From O Magazine

3 1/2 cup(s) pomegranate juice

1 1/2 cup(s) plain or raspberry-flavored light rum

1 cup(s) cassis or cranberry liqueur

1/3 cup(s) fresh lime juice

Ice cubes

Pomegranate seeds, frozen green grapes, or kiwi slices, for garnish

Directions:

Combine pomegranate juice, rum, cassis, and lime juice in a large pitcher. Cover and refrigerate until cold, at least 4 hours or up to 1 week ahead.

In a blender, combine 1 1/2 cups juice mixture and 1 cup ice cubes. Blend until slushy. Pour into large martini or wine glasses; garnish as desired. Repeat with remaining juice.

 

Napa Sour

MAKES ONE DRINK

2 oz. whiskey
1 oz. lemon juice
1/2 oz. tarragon infused simple syrup
1 egg white
1/2 oz. Napa Cabernet
Maraschino cherry, for garnish
Orange slice, for garnish 

Directions:

Shake all ingredients but the wine and strain over ice into a sour glass. Top with the cabernet and garnish with the cherry and orange slice.

 

 

Strawberry Moonshine Julep

2 large ripe strawberries, washed, hulled and cut into ¼–inch pieces
2 tsp. sugar
3 leaves fresh mint
2 oz. moonshine or white whiskey, like Original Moonshine
½ oz. lemon juice
Sprig of mint, for garnish

Directions:

 Combine cut strawberries, sugar, mint leaves in a cocktail shaker. Stir and let stand until strawberries are macerated, up to 10 minutes. Add moonshine, lemon juice, and ice to fill the shaker, and shake vigorously for an additional minute. Pour out contents into mason jars, adding more ice as needed. Garnish with a sprig of mint.

Kiss My Grits!

If you have ever seen movie “My Cousin Vinny” you understand about the South and grits. When my husband and I got married, he would not touch oatmeal or grits with a ten-foot pole.  When he tried oatmeal about five years ago, I had to swear that I would not tell his mom he liked it… and ate it.

About six months ago, I made cheesy grits for me, for breakfast. Curiosities got the better of him and well let’s just say, I lost my breakfast. He told me the grits were so good, he wanted them for breakfast every morning. Yeah, I will get right on that honey.

Since he works out of town and can’t always have a home cooked meal.  I had won a few gift cards off DealDash.com for restaurants, one of those being for Cracker Barrel.

Well since, he liked my grits he decided to have some at Cracker Barrel and could not understand why they tasted so different. I had to explain the concept of butter, salt, pepper and cheese.

To me grits are like potatoes, there are many ways to fix them.  

I tried the following recipe on the kids and they loved it… well after my daughter found she was eating grits, mysteriously she was full.  

This would be good either as a side dish to grilled chicken and corn on the cob or by itself.

This will make four servings if you wish to eat it as a meal. I promise you will be full, to the point you feel stuffed.

I did not have any bacon, but I did have left over drippings in the refrigerator. I would say I used almost a ¼ cup (4 Tablespoons) of bacon grease.

I also did not use any salt. You can add it if you prefer, but I don’t think it needs any

Ingredients:

2 bacon slices, chopped

2 (14 1/2-oz.) cans chicken broth

1 cup uncooked quick-cooking grits

1 medium tomato, cored, seeded and chopped

10 ounce can of Rotel tomatoes and green chiles

1 cup (4 oz.) shredded Cheddar cheese

 

Directions:

Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.

Gradually add chicken broth to hot drippings in pan; bring to a boil.

Stir in grits, tomatoes, and Rotel; return to a boil, stirring often.

 Reduce heat, and simmer, stirring often, 15 to 20 minutes.

Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.

Paella de Marisco

Paella is a traditional dish from Spain. It has many variations that use seafood, pork, and chicken. The version below is the Paella de Marisco. Which is a seafood only Paella.   

The recipe calls for 14 ounces of mixed frozen seafood. You want a combination of shrimp, scallops, muscles, and clams if you can find it. If not, you can use just shrimp but you will not get the combination of the other flavors.

1 tbsp olive oil 

1 onion, chopped

1 red pepper, chopped

1 tsp each hot smoked paprika and dried thyme

10 ounces paella or medium grain rice, such as risotto  

3 tbsp dry sherry or white wine (optional)

14 ounce can chopped tomatoes with garlic

½ cup frozen green peas

3 ½ cups chicken stock

14 ounce bag frozen seafood mix

Juice ½  lemon  , other half cut into wedges

Handful flat-leaf  parsley  , roughly chopped

Heat the oil in a large frying pan. Add the onion and red pepper soften for 5 mins.

Stir in the paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if using.

Once it has evaporated, stir in the tomatoes, peas and stock.

Season and cook, uncovered, for about 15 mins, stirring now occasionally until rice is almost tender and still surrounded with some liquid.

Stir the frozen seafood into the pan and cover with a lid.

 Simmer for 5 mins, or until the prawns are cooked through and the rice is tender.

 Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.