Summer Cocktails: Keepers From the Recipe Box

Have you ever had a day that a cocktail sounds pretty good at Happy Hour time. Me too. Today I am sharing some of my refreshing summer cocktails. Cheers!

If you have fresh mint growing like crazy in your garden, this drink is the one for you. It is so tasty and refreshing. You can find the recipe here:

https://thewanderlustkitchen.com/how-to-make-a-whiskey-smash/

Are you serving cocktails for a crowd? Here is a perfect Sangria that is perfect for a hot day, especially if you have a big crop of cucumbers from the garden. You can find the recipe here:

https://www.bhg.com/recipe/cucumber-sangria/?utm_source=pinterest.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20210708&utm_term=RU202715

Who doesn't love a fresh lemonade on a hot summer day in August? This drink combines fruits and mint for another summer drink to enjoy on the deck during Happy Hour. Here is the recipe:

https://www.honeyandlime.co/vodka-mint-lemonade-cocktail-summer-party-drink/

Of course, all these drinks can be just as delicious without liquor. Cheers!

Two Summer Recipe Favorites

 

I am always looking for a recipe to use with zucchini in the summer. I also love this cobb salad recipe. Bon Appetit!

Garden Pasta Pie

Ingredients:

1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves, minced

3 cups cooked linguine

¼ cup chopped fresh parsley

1 tablespoon fresh lemon juice

1 ½ teaspoon dried oregano

1 ½ teaspoon dried basil

¼ teaspoon pepper

1 cup part-skim ricotta cheese

¼ cup grated Parmesan cheese

1 large egg, lightly beaten

2 medium tomatoes, cored and sliced

1 ½ cups sliced zucchini

1 ½ oz. shredded part-skim mozzarella cheese

Directions:

Preheat over to 375 degrees. Spray 8 inch springform pan with nonstick cooking spray, set aside. In a small skillet, heat oil, add onion and garlic. Cook until onion is translucent. Transfer to a bowl and add cooked pasta, parsley, lemon juice, and ½ teaspoon each of oregano and basil. Add pepper and toss well.

In small bowl combine ricotta, 2 tablespoons Parmesan cheese and remaining oregano and basil, stir into pasta mixture and blend.

Place half the pasta mixture in the prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining pasta mixture. Top with remaining tomatoes and zucchini. Sprinkle with mozzarella and remaining Parmesan. 

Cover with foil and place on a baking sheet. Bake for 35 minutes. Remove foil, bake until golden, 5-10 minutes longer. Let stand 10 minutes before cutting.

6 servings

Mexican Shrimp Cobb Salad

For the Shrimp:

16 oz cooked large shrimp, peeled

 chili powder to taste

1 tbsp lime juice

salt to taste

For the Salad:

6 cups romaine lettuce, shredded

15 oz black beans, rinsed and drained

1 cup corn

2 tbsp red onion, divided

2 tbsp cilantro, chopped

juice of 1/2 lime

1 seedless cucumber, diced

2 cups diced tomatoes

1 ripe hass avocado, diced

1 cup reduced fat Sargento Mexican Blend shredded cheese

INSTRUCTIONS

1. Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

2. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

3. In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

4. Use dressing of choice.

Six servings.

Keepers From the Recipe Box: Favorite Summer Salads and a Refreshing Cocktail

 During hot weather I am always looking for salad recipes that don't heat up the kitchen and are refreshing to eat. Here are a few of my favorite salad recipes. I hope you try one.

My first favorite is Pineapple Cucumber Salad. When I looked at the ingredients I just didn't know how all those ingredients would go together. They do and it is so refreshing and delicious. Every time I have served it, it has been a huge hit. It pairs well with a grilled protein. 

For the full recipe go here: https://www.momontimeout.com/pineapple-cucumber-salad/

Pineapple Cucumber Lime Salad

Ingredients

• 1 pineapple chopped
• 1 English cucumber chopped
• 2 limes zested and juiced
• 1/3 cup cilantro roughly chopped
• salt and pepper optional

Instructions

• Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
• Season with salt and pepper if desired.
• Serve immediately or keep chilled until ready to serve.

Another salad recipe I just love it Mexican Shrimp Cobb Salad. What is not to like?

Here is the whole recipe: https://www.skinnytaste.com/mexican-shrimp-cobb-salad#more

Mexican Shrimp Cobb Salad

INGREDIENTS

For the Shrimp:

• 16 oz cooked large shrimp, peeled
• chipotle chili powder to taste
• 1 tbsp lime juice
• salt to taste

For the Salad:

• 6 cups romaine lettuce, shredded
• 15 oz black beans, rinsed and drained
• 1 cup grilled corn kernels, I used Trader Joe's frozen roasted corn
• 2 tbsp red onion, divided
• 2 tbsp cilantro, chopped
• juice of 1/2 lime
• 1 seedless cucumber, diced
• 2 cups diced tomatoes
• 1 ripe hass avocado, diced
• 1 cup reduced fat Sargento Mexican Blend shredded cheese

We all need a refreshing cocktail. Here is White Cucumber Sangria.... so yummy and refreshing.

Here is the recipe:https://www.bhg.com/recipe/cucumber-sangria/

Ingredients

Ingredient Checklist

• 1 small honeydew melon
• 1 seedless cucumber, thinly sliced 
• 1 lime, thinly sliced 
• 12 fresh mint leaves
• ¼ cup lime juice
• ¼ cup honey
• 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled
• 1 1 liter bottle carbonated water, chilled
• Fresh mint sprigs and/or leaves (optional)

Directions

Instructions Checklist

• Step 1

  Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

• Step 2

  To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

Keepers From the Recipe Box

I collect cookbooks and recipes. I still have a recipe box with all my favorites written on recipe cards. I also have many of Mom's recipes in that box. Pinterest has provided an excellent tool for me to organize recipes I find online. 

At the top of my blog I have a page that links you to favorite recipes. I haven't updated this for awhile, so that is my goal now is to add more recent recipes. 

I love the combination of lemon and chicken and am always using for a recipe that combines both. This  recipe was a big hit. It has been added to my keeper list. 

https://everydayannie.com/2010/04/15/lemon-chicken/

Another recent recipe I really loved was Sunny Anderson's Spring Goddess Salad. I watched her make it on The Kitchen and tried it right after. It is delicious and makes lots of extra dressing for another dish.

 https://www.foodnetwork.com/recipes/sunny-anderson/spring-goddess-salad-recipe-1946696?soc=sharepin

The last recipe was a favorite at a birthday party for a friend in March. It is called Lemon Lush and it is really easy and and delicious. 

https://spaceshipsandlaserbeams.com/lemon-lush/

Stay tuned. I will be sharing more of my favorite recipes. 

Sibling Assignment #200: Apple Bundt Cake Recipe Revised

Carol gave sibling assignment #200. "Since we all enjoy spending time in the kitchen, it is time share some of our creativity.  Share your own variation of an already published recipe that is a good fall offering. Share the recipe, share why you made the changes you did, and your critique of the dish you created.  Share photos as well." Sister Carol's is here and brother Bill's is here.

When my neighbor Jane gave us a bag of apples I quickly searched for an apple cake recipe to use the apples and to serve for Sunday dinner. I love the blog Sally's Baking Addiction so I was pleased when I found the recipe below there. There were a few changes I made in the recipe. The first change I made was replacing stevia with the white sugar. I couldn't find my vanilla so I used almond extract. All I had was vanilla yogurt, and it worked great. I also added some bourban to the recipe.

I didn't make the glaze. That was the hardest part because the glaze sounded so yummy. I did heavy whipped cream with stevia and bourban added. Even though it was a cake, I think I made it a bit more healthy. I added my changes below in yellow. If you are looking for delicious baking recipes, check out the link above.

(p.s. I found my vanilla later in the refrigerator... go figure.)

Glazed Apple Bundt Cake

yield: SERVES 10-12

prep time: 30 MINUTES

cook time: 1 HOUR

total time: 1 HOUR, 30 MINUTES PLUS COOLING

Tender and moist homemade apple bundt cake smothered in a buttery brown sugar glaze. Your new favorite cake for the crisp fall weather.

Ingredients:

APPLE BUNDT CAKE

• 3 cups (375g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 and 1/4 cups (300ml) canola or vegetable oil (I used olive oil)
• 1/2 cup (120g) plain yogurt or sour cream, at room temperature (I used vanilla yogurt)
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar ( I used stevia)
• 3 large eggs, at room temperature
• 1 Tablespoon pure vanilla extract (yes, 1 full Tablespoon) ( I used almond extract)
• 3 medium apples, peeled and chopped into small chunks (about 3 cups) (I left peelings on the apples)
• I added three tablespoons bourbon because I didn't have rum.
• I added a cup of  chopped pecans

I didn't make the glaze but whipped heavy cream and added stevia and bourbon to taste

I didnBROWN SUGAR GLAZE

• 1 cup (190g) packed light or dark brown sugar
• 1/4 cup (60g) unsalted butter
• 1/2 cup (120ml) heavy cream
• 1/2 cup (62g) confectioners' sugar, sifted

Directions:

1. Preheat oven to 325°F (163°C). Spray a 10-12 cup bundt pan with nonstick spray. Set aside.
2. In a large bowl, toss the flour, baking soda, cinnamon, nutmeg, and salt together until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid overmixing. Using a rubber spatula, carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake.
3. Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.
4. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve. As it cools, however, you may prepare the brown sugar glaze. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Allow to boil for 1 minute (without stirring), then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the confectioners' sugar. Allow glaze to cool and slightly thicken for at least 5 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
5. I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

Make ahead tip: Cake freezes well up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

The Shed Notebook: Comfort Food

Usually on Sunday we hold family dinner . Today we thought we were going to be gone, Bill thought at one point he might be picking up The Deke, so we didn't plan it. We also had just had a wonderful time connecting with family Friday night.
Today I felt like comfort food. I have always liked Tuna Casserole, but have tried a variety of versions of the recipe to see if ones were better than others. Today I found a winner on Pineterest.
I liked that part of the cheese was blended with melted butter and bread crumbs on top. The mixure for the casserole was easy to prepare, and the recipe give an alternative to using cream soup.
It hit the spot.  You can tell by the pan that is looking pretty empty!
If you feel like preparing an easy recipe that falls in that comfort food category, try it. You can find it here.

Ten Things I Love About My Mother

 Today is my mom's birthday. I wish I could be with her today, but I know she will have a lovely day without me. It is only fitting I share ten things I love about my mother today.

1. She is always finding little articles or cartoons she thinks I will like and cuts them out. She either mails them to me or keeps them in a dish on the TV until I come to visit.

2. She taught me the proper way to make a bed...even though I still can't get it she is a very patient teacher.

3. She knows how to make a fruitcake how fruitcake should be made. Her brandy soaked Christmas tradition is the best.

4. She has determination. She has modeled this character trait as long as I can remember. If a dust bunny needs to be picked up, a spill on the floor needs to be wiped, a fan needs to be dusted, plants need to be watered, a load of clothes needs to be folded, a batch of cookies needs to be prepared it doesn't matter if she hurts or is tired... it gets done.

5. She is an amazing gardener. She creates healthy compost, weeds to perfection, waters just as it should be done, deadheads like a champion, and knows when to pinch back, cut back, and harvest at just the right time and she has taught me much.

6.She knows how to cook. Mom is an old school chef. She used basic ingredients, traditional flavorings and spices, and recipes she has used for years. Nobody else has mastered meatloaf, swiss steak, potato salad, orange rolls, or navy bean soup quite like my mom.

7. She loves her family unconditionally.

8. She continues to be a learner. No internet, googling, or smartphoning for my mom. She still gets out encyclopedias, paper maps, and books from her reference collection to find out facts or reteach us something we forgot.

9.She loves to have a good time. Whether it is shopping for sales with her daughters, going out to dinner with her children, going to the theater, a basketball game, a high school concert, a tour at a winery, meeting up with high school friends, talking over the fence to a neighbor, a church tea, or a Community Concert... she loves a good time.

10. She supports good causes. She believes in giving back whether it is donation to the library in memory of a friend, clothes to the woman's center, support for breast cancer research, March of Dimes, time working for Habitat for Humanity, the Sixth Street Theater,

or providing canned food for Cosette's food drive at school.

 She has purchased cookie dough, raffle tickets, attended dinners, and made donations to support her granddaughters and their school endeavors. She is generous for good causes.

Happy Birthday Mom!  Thanks for all you have taught me. Often I am a slow learner so I know you aren't done yet.