Watermelon Lemonade

We have been enjoying these on the lake for the past few weeks.  A great way for kids and adults to brave this summer's heat.  Just don't forget to leave out the vodka for the little ones! 

For more cold drinks, check out Lindaraxa

Serves 8

Ingredients

2 lemons, quartered

1 cup fresh mint leaves

1/2 cup packed light-brown sugar

1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks

1 cup vodka (optional)

Directions

1.Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.

2.In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.

Martha Stewart

Light 'N Lovely...Peach Smoothie

The term smoothie is fairly new to me.  In my day, these frosted concoctions were called shakes or frosties and they were fairly simple and uncomplicated, unlike the ones they serve today.  Perhaps because we were thinner in a world of smaller portions and real food we were not as concerned with what we put in our mouths!

Weight was always a concern and one of the things I remember about going to Weight Watchers (even though I was not THAT fat) was the peach shakes we were allowed ocassionally.  These were made out of frozen skim milk, peaches and Equal or that other pink sugar substitute.  That was it, but they tasted divine, particularly when it was hot and muggy.

I had a couple of peaches sitting in my counter begging to be made into a smoothie and I thought I would share with you my 2011 version of the Weight Watcher's Peach Shake

Ingredients

2 small ripe Georgia peaches

1 Yoplait peach yogurt

1/2 cup 2% milk

1 cup of ice

Pour everything into a blender and turn it on!

I did not use any sugar or artificial sweetener as the peaches were very ripe and there was enough in the yogurt.

Yields 1 very large serving or 2 regular servings

Margaritas

This is the famous Margarita recipe from Rick Bayless Frontera Grill.  Fair Warning: It is strong but goes down easily!

Pair one of these with either Skirt Steak Tacos or Chicken Enchiladas and you've got yourself a Cinco de Mayo celebration.

It's important to get a good brand of silver tequila.  No skimping on this!

Makes 4 generous drinks


Ingredients

1 cup tequila, preferably a young silver or reposado 100% agave tequila–look for widely distributed ones like El Tesoro, Cuervo Tradicional, and Herradura, or search out the distinctive small production tequilas like Chamucos or Suave Patria

1/2 cup Cointreau or other orange liqueur

1/3 cup fresh lime juice, plus a little extra for moistening the rim of the glasses

A little sugar if necessary

About 1/3 cup coarse (Kosher) salt for crusting the rim of the glasses

About 3 cups medium ice cubes


Directions

In a small pitcher, combine the tequila, orange liqueur and lime. Taste and decide if you think the mixture needs to be a little sweeter or a little tangier (keep in mind that it will taste a little tangier once it’s been shaken). Add a bit more lime or a touch of sugar, if necessary.

Spread out the salt onto a small plate. Moisten the rim of four 6-ounce martini glasses with a little lime juice (if you have a cut lime, even an already-squeezed one, moisten the rims by running it around them). One by one, turn the glasses over and dip them lightly in the salt, creating a thin, even crust all around the rim.

Pour half of the margarita mixture into a cocktail shaker, add half of the ice cubes. Shake vigorously for about 15 seconds (this is important to achieve the perfect strength–some of the ice needs to melt into the margarita–and the right degree of frostiness). Strain into the prepared glasses, then repeat with the remaining margarita mixture. Relax and enjoy.



MARGARITA FOR ONE


Servings: 1

Ingredients



1-1/2 oz. silver tequila

1 oz. Cointreau

1/2 oz. fresh lime juice

splash simple syrup

salt rim


Directions


Combine all ingredients in an ice-filled cocktail shaker. Shake until cold and strain into a chilled salt-rimmed glass.

Recipe from the Cooking Channel

Campari Orange Spritzer

I don't know about you, but in this heat, even the thought of alcohol makes me perspire.  I like to break the  end of the work portion of my day with a cocktail and my drink of choice is vodka on the rocks with a twist, year round.  Yet, the last couple of weeks not even a mojito seems to strike my fancy.  Alcohol, no matter how you take it, warms you up, as in warm and fuzzy feeling!  I think it's time to make a radical switch into something lighter and this spritzer is going to be my choice, at least until we get under 90 degrees!.

Although Campari is not too popular in this country, it is quite the thing in the South of Europe.  A more simple way to enjoy it is with soda and lots of ice. That's good enough for me!


Ingredients


Ice cubes

1/4 cup Campari

1/2 cup freshly squeezed orange juice

1 1/2 cups sparkling water (recommended: San Pelligrino)

Orange slice, halved


Directions

Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.

Sunday Brunch - Blood Orange Mimosas

If you are entertaining houseguests for the weekend, you want to keep the cooking to a minimum.  That doesn't mean starving your guests, it means planning ahead and getting organized

By the time it comes to Sunday morning, I'm pretty exhausted so whatever i am going to serve is going to be pretty simple.  I already impressed them with Saturday's dinner! Combining two meals in one, such as breakfast and lunch is the answer...hello brunch.  Prepare a pot of coffee the night before and leave a box with some cinammon buns or bagels by the pot so your guests can serve themselves when they wake up.   Plan brunch for around 11:00 - 12: 00.  and you are done until dinner, which hopefully, will be a simple BBQ.

Menu

Lemon Yogurt Berry Swirl with Homemade Granola

Smoked Ham, Gruyere and Caramelized Onion Frittata

Blood Orange Mimosas

Serves 4-6

Ingredients

1 bottle Prosecco
1 1/2 cups fresh blood orange juice
1 tablespoon super-fine granulated sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)

Directions

Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.