Emeril's Strawberry Lemonade

Despite the fact that my kids still have three weeks left of school, it is definitely starting to feel like summer here in the DC area!  The past few days have been HOT, HOT, HOT, with the thermometer up near 100 degrees and 100% humidity.  With heat and humidity like that it doesn't take much to sweat like a pig, with even a quick trip down to the mailbox making me drip like I just ran a marathon.  Although we don't usually have sugary drinks in the house, I am a sucker for fresh cold lemonade on sweltering days like this.     Since my family has a slight obsession with strawberry or raspberry lemonade when we order drinks at restaurants, I was intrigued when  I saw this recipe over at the  Food Network.  The reviews on it were good, so I wasn't too surprised when my family fell in love with the cold, tangy sweet drink, which they drank up in the blink of an eye.  Stay cool!   

 Click here for printable recipe. 

The ingredients:


2 cups  water
1 cup sugar
1 Tbs. grated lemon peel (don't worry it gets strained out)
1 cup fresh lemon juice (from about 6 lemons)
1 pint strawberries, hulled and halved (about 2 cups)
2 cups  sparkling water or club soda, chilled
mint sprigs, whole strawberries and/or lemon slices for serving (optional)

Directions: 

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher. 

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. 

(NOTE:  I opted to strain the strawberries in a fine mesh sieve before adding it to the lemon juice, since  I knew my kids wouldn't like the strawberry seeds in their lemonade.)

Stir well to combine and refrigerate until well chilled. 

Add the sparkling water and stir well.

Pour over glasses filled with ice and serve, garnished with mint, lemon slices,  and strawberries. 
Enjoy! 

Source:  Food Network

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Here are some of our other favorite strawberry recipes:   (Fresh Strawberry Pie, Strawberry Cheesecake Bars, Fresh Strawberry Frosting,  Strawberry Cheesecake Pancakes, and plenty of homemade strawberry jam!)


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Pineapple-Coconut Watergate Cake

I have no idea why someone named this tropical tasting, cool and creamy dessert such a politically loaded name as  "Watergate", but no matter....the only scandal that you'll have to worry about when you make this cake is who gets the last piece! 

Click here for printable recipe. 

The ingredients:***(note:  instead of Cool Whip, I used 1 cup of whipped whipping cream combined with about 1/3 cup sugar)

1 yellow cake mix, prepared and baked as directed on box
1 pkg. (8-ounces) cream cheese, at room temperature
3 cups milk, divided
2 pkg. (3-ounces each) instant pudding (I used vanilla, but it's more traditional to use pistachio pudding)
1 container (8-ounces) Cool Whip, thawed
1 can (20-ounces) crushed pineapple, drained
1 cup coconut, toasted** (see note below)

Directions:  Bake cake as directed on package.  Set aside and allow to cool completely.  Beat cream cheese and 1/2 cup milk in large bowl until smooth.  Add pudding mixes and remaining 2-1/2 cups milk.  Whip until smooth.  Fold in Cool Whip.  Pour over cooled cake and smooth out.  Top with drained crushed pineapple and toasted coconut.  Refrigerate 2-3 hours or until topping is set.  Serve cold.  Enjoy! 

**NOTE:  You can toast the coconut in a dry skillet over medium heat for around 5 minutes, or until lightly browned  or darker if you like. 

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Grilled Bruschetta Chicken

I don’t know about the rest of the country, but the weather has been positively diabolical this spring here in the DC area.  It was totally frigid last week, even snowing a little one day, then on Monday it was nearly 90°.  Tuesday it was in the 50’s and rainy.  Wednesday sunny and gorgeous.  Hot or cold…which one will win?  It’s like the Republicans and Democrats duking it out on the federal budget.   I don’t pretend to know much about politics or weather, but one thing I know is that grilled chicken will reign victorious in our house any day of the week…rain or shine.  Democrats, Independents, and Republicans will all agree that this  bruschetta topping  on perfectly tender grilled chicken is the sure-fire answer to world peace.  Or at least to dinner-time peace.  Enjoy! 

Recipe Source:  Kraft foods website

Click here for printable recipe. 

The ingredients:

4 small boneless, skinless chicken breast halves
1/2 cup + 2 Tbs.  sun-dried tomato salad dressing, divided
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
1 tomato, finely chopped


Directions:  Marinate chicken in 1/2 cup sun-dried tomato salad dressing for 20+ minutes. 

In a small bowl, mix together the cheese, chopped basil, chopped tomato, and 2 tablespoons sun-dried tomato salad dressing.  Set aside. 


Grill chicken and just before removing from heat, place the tomato/cheese mixture on top of each chicken breast. 

Heat until cheese is just melted.  Serve immediately.  Makes 4 servings. 

Enjoy!

Strawberry Cheesecake Bars

Cheesecake + strawberry sauce.  How can you go wrong with that combination?  These easy-to-make bars were as pretty, with their pink swirls, as they were tasty.  If you're looking for an impressive dessert to serve guests, then look no further...this recipe from Our Best Bites cookbook fits the bill perfectly!   Enjoy! 

Click here for printable page. 

The ingredients:
1 package (16-ounces) Pecan Sandies cookies, divided
1-1/2 Tbs. butter, melted
11 ounces cream cheese, softened (not low-fat)
2 eggs
2/3 cup sugar
pinch salt
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
1-1/4 cups strawberry ice cream topping or pie filling (plus more for drizzling over the finished bars, if desired)

Directions:
Preheat oven to 375 degrees.  Spray a 9x13-inch baking dish with nonstick cooking spray.  In a food processor, process all but six of the Pecan Sandies.  Mix with melted butter and lightly press onto the bottom of the pan.  Set aside. 

In a large bowl, combine the cream cheese, eggs, sugar, salt, vanilla, almond extract, and sour cream.  Beat on high for 4-5 minutes. 

Spread half of the cheesecake batter over the Pecan Sandie crust. Pour 3/4 cups of the strawberry ice cream topping over the cheesecake batter.

NOTE:  Don't worry--It doesn't need to look pretty.

Spread remaining cheesecake batter over the strawberry layer and then spoon the 1/2 cup strawberry ice cream topping over the batter. 

Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife. 

Bake for 25-35 minutes or until center is jiggly, but not liquid.  While baking process remaining 6 cookies.  During the last 10 minutes of baking, sprinkle the cookies on top of the cheesecake.  Chill for at least 8 hours and cut into squares.

 

If desired, drizzle remaining strawberry sauce over the individual squares.  Enjoy!

 

Pulled Chicken and Slaw Sliders

This super easy new sandwich recipe is one I found in an insert to one of those annoying free newspapers that clutter up my driveway.  Usually they go straight into the recycling bin, but that particular day I decided to look and see if there were any good coupons in there.   And lo and behold, I discovered this little sandwich treasure!      They were quite simple to make and got the thumb's up from everyone in the family -- from the 5-year-old picky eater all the way to Daddy.  :)  I wasn't sure that my kids would go for the coleslaw topping, but the dill pickle flavor ended up making it quite a hit!

Click here for printable recipe.  

The ingredients:

SLAW:

1/2 cup mayonnaise
2 Tbs. dill pickle juice (from a jar of pickles)
2 Tbs. cider vinegar
2 Tbs. sugar
1/2 tsp. salt
Pepper to taste
1 (16-oz) package shredded coleslaw mix (shredded cabbage)
1/2 cup green onion

CHICKEN:

1 cup favorite BBQ sauce
3 Tbs. cider vinegar (we left this out completely)
3 cups roughly shredded rotisserie chicken

1 pkg. (12) mini-hamburger buns (I used 8 regular-sized hamburger buns)


DIRECTIONS:  To prepare slaw, in a large bowl whisk all ingredients together, except coleslaw mix and green onion.  Add coleslaw and green onions and toss to coat.  Refrigerate until ready to serve.

To prepare chicken, combine BBQ sauce, vinegar, and chicken in a glass bowl.  Microwave about 3-minutes or until thoroughly blended.

To serve, place chicken mixture on bun bottoms. 

Spoon slaw on top of chicken. 

Place remaining bun halves on top.

Makes 12 sliders or 8 standard size sandwiches.  Enjoy!

Avocado Chicken Pitas

Crazy nights are pretty frequent around here, so I'm always on the hunt for easy, but filling meals to try.   This simple meal had it all--it was easy, healthy, and filling--and  was perfect served with a fruit smoothie.  The little kids picked off the tomatoes, but otherwise really enjoyed these as much as the adults and older kids! 
 

 Click here for printable recipe.

The ingredients:

4 whole pita breads
2 Tbs. olive oil
1 medium ripe avocado, peeled and pitted
1 Tbs. lemon juice
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. hot pepper sauce
3/4 lb. cooked rotisserie chicken, skin removed and cut into strips
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese

Directions:  Brush one side of each pita bread with oil.  Place on an ungreased baking sheet.  Bake at 350 degrees for 12-15 minutes or until browned and crisp.  Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder, and hot pepper sauce.  Spread over pitas.  Layer with chicken, tomato, and cheese.  Bake for 5-6 minutes or until cheese in melted.  Makes 4 servings Enjoy! 

 

Southwestern Sandwiches

I used to think that as soon as the craziness of the school year ended, that I'd have all this time to cook and blog again. Well, reality has shown itself in an entirely different light and besides barely being able to scrounge together a respectable meal every night, the few new recipes I've tried have mostly turned out to be duds not worthy of posting here. This one, however, is the exception. It came together quickly and was enjoyed by the whole family. The younger kids enjoyed it without the avocados and tomatoes, but I thought they rounded off the sandwiches perfectly. Hope your summer is going well!

Click here for printable recipe.

The ingredients:
1 can (4.25-oz) chopped olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions
8 slices Italian bread (or whatever kind you prefer)
1 lb. thinly sliced ham or turkey
2 medium tomatoes
2 ripe avocados, pitted, peeled, and sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese

Directions: In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 tablespoons.

Add the mayo, sour cream, and onions to the remaining olive mixture.

Place bread on ungreased baking sheet;

spread 1 tablespoon mayonnaise mixture on each slice.

Top with meat,

then tomatoes.

Spread with another tablespoon of mayonnaise mix.

Top with avocados

and cheeses.

Sprinkle with reserved olive mixture.

Bake at 350 degrees for 15 minutes or until heated through.
Makes 8 servings. Enjoy!