Thursday, May 26, 2011

Lemberry Strawmonade

Oh the simple joys of summer. Nothing makes house cleaning easier than a nice cool glass of strawberry lemonade. Well I guess it doesn’t really make scrubbing toilets easier, but it sure tastes good as your wiping the sweat from your brow. Don’t ya’ll wish your husband brought it to you too with that pretty little strawberry sitting on the lip of the glass?

Me too.

We should all treat ourselves more often and make our beverages with a little fruit garnish.

This recipe is SO simple, I’d slap my forehead for not thinking of it earlier.
All you need is that pretty can of Country Time Pink Lemonade mix.
Next time I’m going to use frozen lemonade concentrate.
And the time after that I’ll try Simply Limeade.
mmmmmm I’ll bet that’s good.

Let’s get started.

Isn’t this picture beautiful?!
Pour a carton of strawberries into the blender.
Oh, I did take the stems off. Duh.
I also added about 1/2 cup water to give the berries a little liquid to swim around in.

Isn’t this picture so NOT as beautiful?! I’m practicing, my friends.
Blend it up.
The Country Time Pink Lemonade jar says to use two capfuls of powder for one gallon of drink, so I decided I’ll add the powder in the blender, less stirring – right?
Plus, the kid in me likes blending stuff in the blender, it’s like a science experiment.
(hehee, see the soap recipe)

So, add your lemonade powder and blend.

Pour the delicious mixture into your prettiest plastic pitcher. Break out the glass one for company.
Fill the pitcher to the 1 gallon mark with water!


Serve, and taste test!

ENJOY!

I’m thinking this would make a great adult beverage over the summer too if you felt like adding some rum or vodka. Just sayin’.

~Peace, Love, and Lemonade Ya’ll!

Print Print Save Save

Lemberry Strawmonade

Yield: 1 gallon

Ingredients:

1 pound strawberries, cleaned and de-stemmed
2 capfuls of pink lemonade mix
1 gallon water

Directions:

Blend strawberries in blender with 1/2 cup water until smooth. Add powdered mix in blender. Blend again. Add to large pitcher and add 1 gallon water. Enjoy!

Thursday, May 26, 2011

Stuffed Squash

I had big plans with my garden. I was going to put up green beans, pickles, squash, tomatoes, carrots.
The squash has been the only plant to yield enough to can and now I’m sick of it.

I’ve also discovered if I really wanted to can green beans, I’d need an acre, not 6 plants.

Truth be told, I really do love squash, I’m just a little overwhelmed by it at the moment.

Which is why, when a friend gave me a delivery of their accidental Patty Pan Squash, I was delighted to see something other than my  green Italian variety.

I decided to make a stuffed squash, and the little Patty Pans are, well, like a pan! Perfect for holding a little scoop of spinach and cheese.

*Note # 1 – I forgot the egg and it was fine. Don’t be like me.

*Note #2 – if you have extra, serve the filling by itself, delicious, as long as it’s without egg
*Note #3 – can you tell I’m easy? I’m a very “make it do” sort of girl.

Print Print Save Save

Stuffed Patty Pan Squash

Ingredients:

4-5 Patty Pan squash (although I'm sure any variety would do)
2 T butter
1 T olive oil
2 cloves minced garlic
1 tsp soy sauce
1 bunch of fresh spinach, washed and chopped
salt/pepper
1 dash cayenne pepper
1 egg (this can be omitted if need be)
1/4 cup cheese (parmesan or swiss or gruyere or jack, whatever you got)

Directions:

First, preheat your oven to 375 degrees.
Next, fill a pot with water, and boil your squash for 5 minutes to soften them.
Drain water and allow squash to cool (which I didn't - all was fine).
Then, slice a small piece off the bottom to help the squash stand on their own, which I didn't.
Cut about 1/2 off the top, and dig out the insides. Save innards for your compost pile.
Next, melt butter and oil and oil and butter in a skillet over medium high heat.
Add your garlic and saute until fragrant.
Add the spinach and soy sauce, and saute until your spinach is tender, 3-4 minutes.
Season with salt, pepper, and cayenne. Or no cayenne.
Stir in the egg and cheese, stir quickly since it will melt ~ and then stick to your pan!
Spoon the mixture into your squash, sprinkle a little squash on top.
Place in a baking dish, and bake for 30 minutes or until squash is tender, and the filling is set.

Tuesday, May 17, 2011

The Ragin’ Cajun Meatloaf

So. You hate meatloaf huh? I did. I felt like the cat on the Sheba commercial. It was like poor man’s pate. That’s: pah-tay, I don’t know how to make an accent on pate, or where it would go.

After I made said ragin’ cajun meatloaf, I became a changed woman! I always like things hot (or I tend to make things hotter), so the heat was great. I do love me some honey, so the glaze on top is ketchup and honey. That part I always did like on a meatloaf, the carmelized, slightly crunchy ketchup topping. That alone would cause me to go back for more.

~Ooh, which reminds me, I toured Round Rock Honey this weekend (be sure to get you some “honey from the Rock”), so I’ll share those pics with ya’ll later, too. Lucky for me, I was able to score the FOUR XL bee suit. I’m 5’4″ people. My friend nicknamed me “Stay Puff.” It was pretty awesome. But hey, I was safe.

Got your bayou blues on?

Ok, first, I was excited because it was another recipe where I needed to break OUT the food processor! WOOOHOOOO. Yes, it weighs as much as a small child, but MAN is she powerful! LOVE it!

Someone, quick, how do you say “delicious” in Cajun??!!
Have a great night ya’ll!
~Peace, Love, and Zydeco Ya’ll!

Print Print Save Save

The Ragin' Cajun Meatloaf

Ingredients:

2 pounds ground beef (or, I used 1# beef, 1# turkey)
1 pound ground pork (or, I used up the leftover pork sausage in the freezer)
3 bell peppers (I found red, orange, and yellow, any will do)
5 stalks celery
a LOT of garlic: 9-10 cloves
3 eggs
6 T butter
2 c breadcrumbs, at least
1 tsp. nutmeg
1 tsp. black pepper
1 tsp. cayenne (yeeeah, that's what I'm talkin' about)
1 T Worcestershire
1/2 c milk
2 cups ketchup
2 T honey
MORE hot sauce, if you'd like 😉 (nobody threaten me with more hot sauce)

Directions:

First, throw all your veggies in there! Go crazy! Or, patiently chop celery, bell pepper, garlic into a fine mince. Truth be told, even in the food processor, you want to "pulse" them to avoid turning to mush. And we all know, nobody likes a mushy meatloaf.

Next, brown your butter slightly. Add veggies and garlic. Add a good pinch of salt too, 1 T.
Cook for a few minutes, over medium high, add Worcestershire, black pepper, cayenne pepper, and nutmeg. This is where I also add a few good shakes of hot sauce.

Then, add in 1/2 c of ketchup. Stir a few minutes longer. Remove from heat.
Cool mixture for a few minutes, add 1/2 cup of milk. Stir well.
Now, add 1-2 cups of bread crumbs (my veggies were very moist, so I added about 2 1/2 cups) until your mixture forms a thick paste.

In a large bowl, whisk your eggs and add to the meat mixture. THEN, begins the gross wonderful process of adding the veggie mixture to the meat mixture and combining. You know, squishing all that meat through your fingers (freezing fingers) to combine evenly.

Cover a pan with foil (and recycle it after!). Form the meat into a, well - a loaf! About 6-8 inches wide, 1 1/2 inches tall. This, ladies, makes a hungry man's meatloaf! I froze half.

In a small bowl, mix 1 cup ketchup with 2 T of honey. Mop this sauce over the top of your meat loafy beauty. Bake at 400 for 40-50 minutes. When it finished, I also stuck it with the meat thermometer, and yup, it read 180. Perfect!