A Winning Combo

 

A toast to summer at the lake

Black-Eyed Susan Cocktail

Cook's Notes:

Since I missed posting this popular Kentucky Derby recipe in May, I thought it was perfect for a lake summer toast in June. The cocktail combines everyday spirits with fruit juices for a refreshing drink.  

The recipe below makes one drink and was adapted from inspiried by charm blog site.

Ingredients: 

• 1 oz. vodka
• 1 oz. white rum or coconut rum
• 1/2 oz. tripe sec
• 2 oz. pineapple juice
• 2 oz. orange juice 
• Optional lime slice and a Luxardo cherry for garnish 

Directions: 

• Fill a glass about 3/4 full of ice.
• Add the ingredients and stir until well combined. 

BBQ Ham, Bacon, and Pineapple Quesadillas 

Cook's notes:  

The recipe makes 1-10-inch tortilla or 2- 6 or 8-inch tortillas

I used a panini maker, but a griddle works just as well. These sandwiches can be cut into smaller pieces and used as an appetizer. I used 2- 6-inch tortillas for this recipe. The recipe was adapted from closetcooking.com

Ingredients:

• 1- 10-inch tortilla or 2- 6 or 8-inch tortilla 
• 1/2 cup shredded cheddar or pepper jack cheese
• 1/3 cup thinly sliced deli ham, diced
• 3 slices of bacon, cooked and crumbled  
• 1/4 cup drained pineapple tidbits
• 2 tablespoons of your favorite BBQ sauce
• Optional 2 tablespoons jalapeno, sliced

Directions:

• Drain pineapple on a paper towel.
• Place the tortilla on a sheet of wax paper. On half of tortilla spread BBQ sauce. Add  pineapple, ham, bacon, jalapeno if using, and top with shredded cheese. 

• Heat the griddle or panini maker. Fold the top of the tortilla down over the filling ingredients.  
• Cook about 2-4 minutes a side. 

 

A Slice of Summer

 

Especially when enjoying a slice of summer-Strawberry Blueberry Cream Pie 

Cook's Notes: A slice of pure summer bliss with juicy strawberries and blueberries. Raspberries can be substituted for the strawberries. The cream filling is nestled in a crunchy cookie almond crust. YUM! YUM! Recipe from Star Tribune, July 13, 2017, by Beth Dooley. For the best taste, serve the same day it's made. 

Cookie Almond Crust Ingredients: 

• 2-1/2 cups finely crushed vanilla wafers
• 1 cup sliced almonds 
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 5 tablespoons melted butter
• 1 tablespoon sugar

Cookie Almond Crust Directions:

• Use a food processor to crush vanilla wafers. Add in cinnamon, sugar, almonds, and melted butter. Mix well. 
• Preheat oven to 375 degrees. Pat crumbs into a pie pan. Bake 6 minutes. Set aside to cool.

Cream Filling Ingredients:

• 1 cup heavy cream
• 1 cup plain Greek Yogurt
• 2 teaspoons vanilla 
•  1 tablespoon honey
• Assorted berries

Cream Filling Directions:

• In a medium bowl, whip the cream until it forms stiff peaks. On low speed, mix in yogurt, vanilla, and honey to taste. 
• Place filling in cooled crust. Arrange berries on top. Refrigerate until serving. 
  
  
  

Scrambled Egg Burrito with Avocado and Tomato

 

ARE YOU AWAKE FOR SOME HEALTHY EATS? 

Scrambled Egg Burrito with Avocado and Tomato

Cook's notes: The recipe makes 2 burritos.

Ingredients:

• 6 large eggs
• 1/3 cup milk
• 1/2 teaspoon each elote seasoning or cumin and parsley flakes 
• 1 tablespoon of butter 
• 1 tablespoon olive oil
• Optional 1 jalapeno pepper, deseeded and diced
• 1 clove garlic, minced
• 1/2 cup diced mushrooms 
• ¼ cup red onion or green onion, diced
• Cherry tomatoes, diced 
• 1/2 cup shredded cheese
• 2 flour or whole wheat tortillas
• ¼ cup salsa
• 1 avocado, sliced or diced
• Optional add in 1 cup crumbled cooked Italian sausage 

Directions:

• Whisk eggs, spices, and milk in a blender.
• Drizzle olive oil into a skillet over medium heat, add peppers, mushrooms, garlic, and onion, and saute about 2-3 minutes until just tender. Add in chopped tomatoes. Melt 1 tablespoon of butter in the same frying pan.
• Pour into the skillet the egg mixture with the vegetables, adding in the cheese. On medium-low heat, scramble the eggs just until set.
• Divide scrambled eggs across two flour tortillas. Top with salsa and avocado slices.
• Fold and serve warm.

Healthy Berry Yogurt Smoothie  

Cook's Notes: A super simple 6-ingredient Healthy Berry Yogurt Smoothie recipe. Protein-packed to keep you full throughout the day. A perfect on-the-go breakfast full of vitamins and nutrients, and a great way to sneak in some greens!

Ingredients:

• 1 cup frozen berries (I used raspberries, strawberries, and blueberries)
• 1 /2 cup plain Greek Yogurt
• 1/2 - 1 cup torn baby spinach leaves 
• 1/3 cup ripe avocado chunks
• 1-2 tablespoons chia seeds
• 1 cup coconut water
• Optional: add your favorite protein powder
• Optional 1 frozen small banana, diced 
• Garnishes as shown in the photo

Directions: 

• Combine all ingredients in a blender and blend until smooth. Add additional coconut water if it's too thick for you. Add any garnish if desired. Coconut flakes also taste good on this one!

Chicken Salad with Grapes, Pecans and Croissant Croutons

 

• "Let us live like flowers, wild and beautiful and drenched in sun." ―Ellen Everett

Will you spring for this salad?

Chicken Salad with Grapes. Pecans and Croissant Croutons

A fresh and flavorful salad made with chicken chunks, sweet grapes, toasted pecans, crisp romaine, and spinach tossed with a tangy honey mustard dressing. The salad is topped with buttery croissant croutons for the perfect crunch. The recipe was adapted from twopeasandtheirpod. The flavors and textures make this fresh chicken salad a must-try. The salad ingredients can easily be increased to match the number of servings needed. The salad was paired with a strawberry-rhubarb muffin. That recipe was previously posted. 
Cook's Notes: If making this salad for 2 people, and you don't want to purchase a whole rotisserie chicken, they sell cooked chicken cutlets in the deli that work well in this salad. A store-bought honey mustard dressing was used for this salad.
Salad Ingredients:

• 4 cups Romaine lettuce and 2 cups baby spinach leaves
• 2 cups cooked chicken pieces (2 inch)
• 1-1/2 cups chopped celery
• 1-1/2 cups small red grapes
• 1 cup toasted pecans
• 1/2 cup diced red onions
• honey mustard dressing

Croissant Croutons

• 1 large croissant

Directions:

• Make croutons ahead. Let the croissant dry out slightly for a few hours. Cut into 2-inch pieces. In a small bowl, whisk together 1/3 cup olive oil with 1 teaspoon Italian seasoning and ½ teaspoon garlic powder. Add croissant pieces and dredge in oil mixture. Place on a baking sheet and toast at 350 degrees for 8-10 minutes until golden brown and crisp. Stir once halfway through the baking process.
• Toss salad ingredients mixed with honey mustard dressing. Top with toasted croutons.
  

Strawberry Rhubarb Muffins

 

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make a delicious ice cream topping, cakes, pies and muffins.

Rhubarb Strawberry Muffins with Streusel Topping: Easy Spring Recipe
Cook's Notes: 
Rhubarb Strawberry Muffins are soft, tender, bakery-style muffins loaded with fresh strawberries and tart rhubarb, topped with a buttery cinnamon streusel. They are the perfect easy spring recipe for a brunch or your everyday tea or coffee break. The recipe makes 12 muffins and was adapted from delicioussavors.com

Muffin Ingredients

• 1-1/4 cups rhubarb, cut into 1/4-inch pieces (about 2–3 stalks)
• 1-1/4 cups fresh strawberries, washed, hulled, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 1 cup plus 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Streusel Topping Ingredients: 

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar, packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter, cold, cut into small pieces

Directions;

• In a medium bowl, combine Streusel Topping Ingredients: 1/4 cup flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Cut in cold butter until the mixture is crumbly and coarse or pulse this mixture once in a food processor. Place streusel topping in the freezer for 20 minutes while mixing up the batter.  

• Preheat oven to 400 degrees and prepare a muffin pan with paper or silicone liners.
• In a small bowl, toss together strawberries, rhubarb, and 1 tablespoon granulated sugar. Set aside.
• In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt.
• In a medium bowl, whisk eggs until smooth. Add melted butter, milk, vanilla extract, and whisk until combined.
• Add egg mixture to flour mixture and stir until just combined. The batter will be lumpy.
• Drain the strawberry-rhubarb mixture through a fine mesh strainer. Gently fold fruit into the batter.
• Fill muffin cups to the top with batter. Recrumble the topping, and add on top of  muffin using 1 tablespoon of streusel topping.
• Bake 18 minutes or until muffin centers spring back when lightly pressed.
• Cool on a rack for several minutes before removing from the pan.

• Cool completely and store in an airtight container up to 4 days.

Baking Tips:

• Cut rhubarb and strawberries into uniform 1/4-inch pieces for even distribution throughout the batter.
• Do not overmix the batter; lumps are normal and keep the muffins tender.
• Cold butter is essential for a crumbly, bakery-style streusel topping.
• Store in an airtight container at room temperature up to 4 days or freeze up to 3 months.

Fire Up the BBQ

 

BBQ Bacon Bourbon Chicken Skewers

Cook's Notes: There's nothing like a grilled meal that screams "summertime."

BBQ Bacon Bourbon Chicken Skewers are beyond delicious with tender chunks of spice-rubbed chicken breast, smoky bacon, and veggies. They were grilled to perfection, brushed with a super-easy Bourbon BBQ Sauce. The skewers were served with crispy smashed potatoes, grilled corn, cornbread with green chiles and cheese, and a slice of watermelon

The recipe, adapted from Chris Scheuer, serves four and makes five skewers. Any veggies would work with the chicken and bacon. I used mushrooms, mini peppers, and red onion chunks.  

Ingredients

• 6 slices thick-cut smoky bacon, cut into 3-inch pieces
• 1 pound boneless chicken breast 
• 1 large red onion, cut into 1-inch pieces
• Mini peppers, red and yellow, diced in half
• Button mushrooms 
• 1 tablespoon extra virgin olive oil
• Yukon Gold potatoes

For the rub:

• 1 teaspoon sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin or elote seasoning
• 1/2 teaspoon ground coriander

For the sauce:

• 1 cup barbecue sauce e.g. I used Sweet Baby Ray's
• 1-1/2 tablespoons bourbon
• 1 tablespoon soy sauce

Directions: 

• Soak skewers in water for one hour. 
• Prepare the spice rub by combining all ingredients in a small bowl. Set aside.
• Combine barbecue sauce, bourbon, and soy sauce in a small bowl. Stir well to combine. Set aside.
• Cut chicken into 1-inch chunks and transfer to a medium-sized bowl. Drizzle chicken with the olive oil and stir well. Sprinkle the rub over the chicken and toss to coat.
• Cut the bacon up into 3-inch pieces. In a small fry pan, cook for 3 minutes. The bacon will be undercooked but still pliable to thread onto a skewer.   
• Thread (in a pattern) the bacon, chicken chunks,  peppers, and red onion onto skewers, starting and ending with the bacon.
• Spray the grill well and heat to medium-high heat. Grill the skewers for approximately 8-10 minutes, rotating every couple of minutes, or until they are lightly browned and the chicken is cooked through.
• Another alternative is to place skewers on foil, brush with sauce, and grill about 16 minutes, turning twice.  
• Remove to a clean platter, cover with foil, and let rest for 5 minutes before serving. Serve with any remaining barbecue sauce.

Smashed Potatoes 

Cook's Notes: I recommend using small Yukon gold potatoes because they are easy to smash and their size makes them ideal for getting that perfect balance of crispy edges and tender centers. I used Yukon potatoes that were 3 inches in diameter, so 2-3 potatoes per serving. The recipe was adapted from twopeasandtheirpod  

Directions: 

• Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 25 minutes. 
• Drain and let cool for 5 minutes. Preheat oven to 425 degrees. 
• Place potatoes on a greased baking sheet. Use the bottom of a juice glass or jar to gently press the potatoes until they are smashed but still intact. 
• Drizzle potatoes with olive oil, salt, and pepper and 1/2 cup grated Parmesan cheese. Bake until crispy, 25-30 minutes. 
• Grate more Parmesan cheese over potatoes and cook for 3 minutes more.  
• Serve immediately. 

A brownie ice cream special is a must for your BBQ dinner. 

Cook's Notes: I am convinced brownies, or for that matter, anything with chocolate, can definitely lift one's spirits. This simple recipe is a winner. It's chocolaty and decadent, so indulging in a small piece is all you'll need to brighten your day.😊

Espresso powder amps up the rich, chocolate flavor of many desserts, including cakes, brownies, and cookies, without leaving a strong coffee taste. The recipe is from Taste of Home Magazine. Paper flags were purchased at Michaels in the baking section.  I chose to skip frosting the brownies since serving them with ice cream. A dusting of powdered sugar was all they needed. 

Cooking Tip: If using espresso chips, omit espresso powder from the ingredient list.  

Espresso Brownie Ingredients:

• 1 cup of sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup softened butter
• 3/4 cup flour
• 1/3 cup Hershey's Dark baking cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon espresso powder
• 1/2 cup chopped nuts
• 1/2 cup semi-sweet, bittersweet chocolate chips or espresso chips
• Optional: Add 1 tablespoon Kahlua to the brownie batter. 

Directions:

• Line an 8 x 8 glass pan with greased foil. Make sure the edges of the foil extend over the sides.

• Preheat oven to 350 degrees.
• In a large bowl, beat sugar, eggs, and vanilla for 3 minutes to increase the volume. Beat in butter with Kahlua if using, mix well.
• In another bowl, whisk the flour, salt, cocoa, espresso powder, and baking powder. Add to the butter/egg mixture and mix well
• Fold in nuts and chips and pour into the prepared pan. Bake for 25 minutes, or until a toothpick comes out clean from the center.
• Cool brownies in the pan for 10 minutes, then use foil edges to lift brownies out and place on a wire rack. Since the brownies were served with ice cream, I skipped the frosting and dusted the brownies with powdered sugar. BUT for future reference, here is the frosting recipe. 

Frosting Ingredients:

• 1/4 cup butter
• 1 cup semisweet or bittersweet chocolate chips (I used bittersweet as a contrast to brownie batter)
• 1 cup of sugar
• 1/2 cup milk
• 2-1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons Kahlua 

Frosting Directions:

• In a saucepan, add milk, sugar, butter, and chips.
• Over medium heat, bring to a boil, stirring frequently. Reduce the heat and simmer for 3 minutes
• Remove the pan from the stove, and stir in powdered sugar and vanilla. Use a mixer and beat until smooth in the saucepan. Add more milk if necessary for the correct consistency.
• Add in Kahlua if using. Mix until smooth.

Memorial Weekend Cooking

The first observance of Memorial Day was held on May 30, 1868, to honor soldiers killed in the Civil War. Today, Memorial Day is celebrated on the last Monday in May to honor all Americans who have given their lives during wartime. The event became a federal holiday in 1971.   

There are many ways, large and small, to pay tribute on this day to those who lost their lives and those missing in action: displaying a flag, writing a letter or contacting a family who has a missing service member or who has lost a loved one, attending a Memorial Day service/ceremony or parade in your area, and visiting a grave site. Be sure to check your newspapers for other events being held in your area.

                                        Red, White, and Blue Mixed Berry Salad

Cook's Notes: A light, flavorful salad that is perfect for your Memorial Day celebrations as a main lunch entree or dinner side. It's jam-packed with fruit, greens, candied pecans, diced cooked chicken, and cheese crumbles. It's totally customizable to your tastes. Only a bit of dressing was drizzled on the salad in the photo, so the ingredients were more visible. The ingredients for the salad are listed, with quantities depending on the number of servings required.

Salad Ingredients:

• Mixed greens
• Cooked chicken slices
• Raspberries, blackberries, strawberries
• Mandarin oranges
• Sliced pears
• Cheese or feta crumbles
• Candied pecans or walnuts

Salad Directions:

• Grill chicken or bake chicken ahead as well as the candied pecans.
• Mix up salad ingredients and drizzle with Balsamic Vinaigrette.

Balsamic Vinaigrette Ingredients:

• 4 tablespoons good-quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• 1/2 teaspoon fine-grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Balsamic Vinaigrette Directions:

• Add all ingredients to a blender and mix well. Place dressing in a small covered jar and refrigerate until ready to serve.
• When ready to serve, shake the balsamic vinaigrette and add salt and pepper to taste.

Candied Walnuts or Pecans
Ingredients:

• 1 cup walnut halves or chopped walnuts
• 1 tablespoon salted butter
• 1/3 cup dark brown sugar

Directions:

• Heat a medium nonstick skillet over medium heat.
• Add the walnuts, butter, and brown sugar, and let them melt, stirring constantly with a spatula to coat the walnuts. Turn off the heat once the walnuts are coated and the butter and sugar are fully melted.
• Pour the walnuts onto a piece of parchment paper in one single layer, separating them to prevent them from drying clumped together.
• Allow to dry before putting in an airtight container.

STRAWBERRY MARGARITA SLURPE

Ingredients:

• 2 cups strawberry margarita mix
  
• 1 cup club soda
• 2 cups crushed ice
• Tequila 

OPTIONAL, but really makes it a party drink

• lime slices and fresh strawberries for garnish
• Sugar sprinkles
• 1 teaspoon corn syrup

Directions:

• Prepare glasses. Using your finger or a small paint brush just for food, brush corn syrup along the rim of the glass. Dip glasses in sprinkles and set aside.
• Combine margarita mix and crushed ice in a blender, and blend until the desired consistency. Add club soda and pulse just to combine.
• Pour into prepared glasses. For adults only, top with a shot of tequila. Garnish with fruit and enjoy.

Appetizers

shrimp served in small cups or shot glasses with sprigs of parsley 

fruit and cheese plate

Charcuterie Cups

Charcuterie Board