Strawberry Mint Mojitos

It’s Wednesday and time for another cocktail recipe. I usually stay in the kitchen and pass the bartending duties off to someone else, but recently I have traded in my wooden spoon for a cocktail stirrer. And the latest drink I’ve made are these strawberry mint mojitos.

We have been having some amazing and warm weather here on the West Coast. To celebrate the summer-like temperatures, I made fresh strawberry and mint mojitos. They are so refreshing and cool, perfect for a hot summer evening outside.

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Grilled Skirt Steak with Cilantro Chimichurri Sauce

Food possesses a magical quality. It can take us to far away places and let us learn about cultures that we might not get to actually visit or experience. This grilled skirt steak with cilantro chimichurri sauce can transport you online casino to South America for a fun and festive barbecue.
Grilled meats are a staple in Argentine cuisine and are often accompanied with chimichurri sauce. I put my own spin on the traditional parsley and oregano chimichurri and made a cilantro version.
With steaks sizzling on the grill and sangria glasses clanking, my backyard was transformed into a vibrant argentine barbecue. If I only knew a good tango partner, then my night would have been complete!
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Guacamole with Black Beans

Guacamole is one of my favorite dips – it’s creamy, packed with spicy flavor, and is always a crowd favorite. This guacamole with black beans is a new twist on the classic version. The black beans add a chewy bite to the creamy dip, plus add flavor, and give this healthy dip some added protein.

Whether you are making this dip for the big game or simply preparing it for an easy appetizer, this dip is a winner. The bright lime juice, fragrant cilantro, and spicy jalapeño are perfect mixed in with the the ripe avocados and black beans.

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Salmon Burgers and Homemade Tartar Sauce

I swear I am not totally burger obsessed! First the black bean burgers and now these salmon burgers and homemade tartar sauce. I wasn’t even paying attention and bought an eight pack of burger buns! Actually, I’m glad the lifeless buns were sitting on my kitchen counter. They inspired me to use the salmon I had in my freezer and make these burgers. I paired them with my award winning tartar sauce – it really did win an award in my culinary school class! While exploring the foods of Great Britain, I made fish and chips and this tartar sauce.

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Sweet and Sour Chicken and Vegetables

This easy sweet and sour chicken and vegetables skillet dish is a snap to make on a busy weeknight. And that is exactly what I did…

I had just finished planting a few vegetables in my garden and I hadn’t planned anything for dinner. With dirt on my clothes and I’m almost certain I had flecks of potting soil in my hair, I was in no shape to go to the grocery store to pick up anything.

Luckily I had just been the farmers market on Tuesday and had some fresh vegetables on hand. No sprouts yet in my own garden. With a few canned products, chicken in the fridge, and some staple pantry items, I was able to create this super quick and healthy dinner.

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Chili Lime Black Bean Burgers

I have made this chili lime black bean burgers recipe several times before. Using canned beans makes it super quick and easy, but this time I found some fresh black beans from the farmers market that I wanted to try. I have given measurements and instructions for both canned and dried beans. I made extra black beans and then measured out the amount for the burgers after they were cooked. I love having extra beans in the refrigerator for a quick lunch or snack.
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Earl Grey Tea Infused Chocolate Ice Cream

After making three batches of Italian buttercream last week, I had quite a few egg yolks left over. With cream and milk also in my refrigerator, homemade ice cream was the obvious choice, and Earl Grey Tea infused chocolate ice cream seemed to be the perfect idea.

For three months, I was in charge of making desserts for the restaurant at culinary school. I made banana ice cream and cherry ice cream every week. After this experience, I never wanted to make it again! With all the ingredients perfectly lined up, I took it as a sign and felt like I had to once again return to my role as ice cream maker.

I start by making a simple ice cream base (milk, cream, and sugar), then add coco powder and infuse the mixture with Earl Grey tea. The tea adds a light and refreshing citrus flavor that brings out the chocolate.

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By |February 21st, 2012|Dessert, Summer Recipes|10 Comments
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