Sparkling Limeade

Sparkling limeade is a cooling bubbly delight.  You have lime and lemon juice combined with sugar, mint, and a touch of kosher salt. The fruit and mint need to be bruised in order to release their oils.  Everything is stirred together and put in the fridge for at least one hour.  Pour the mixture into some iced glasses and top with club soda.  Add a sprig of mint and you have a nice refreshing summer beverage.

Sparkling Limeade
From Bon Appetit

Ingredients:
4 lemons
5 limes
2 large handfuls of fresh mint
1/2 cup sugar
Pinch of kosher salt
1 (12-ounce) can club soda

Directions:
1. Cut 1 lemon and 1 lime into wedges and toss them into a pitcher.
2. Slice 3 lemons, and 4 limes in half.  Squeeze their juice and place in the pitcher.
3. Add the mint, sugar and pinch of salt.
4. Smash down on the citrus and mint with a wooden spoon, bruising them to release their oils.  Stir until the sugar is dissolved.
5. Chill limeade at least 1 hour, then pour into 4 frosty ice-filled glasses.
6. Open the club soda and top off each glass.  Garnish with mint sprigs.

Serves 4

Revised Green Chili Crustless Quiche

I have played around with the original recipe and came up with a new and improved version of my Green Chili Crustless Quiche.  I hope you like it.



Revised Green Chili Crustless Quiche

Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
5 large eggs
1 cup whole milk
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup diced green chili
1 (8 - ounce) package shredded Mexican cheese

Directions:
1. Melt the butter in a medium saucepan on medium.  Whisk in the flour and cook until bubbly.  Stir constantly.  Gradually add in the milk stirring occasionally until the sauce thickens.  Remove from heat and set aside for 15-20 minutes.
2. Preheat the oven to 375 degrees.
3. Butter a quiche pan or an 8-inch deep pie pan.  You can spray with cooking spray if you wish.
4. Combine the cottage cheese, salt, garlic powder, baking powder, ground cumin and cayenne pepper in a small bowl.
5. Beat the eggs in a large mixing bowl.  Slowly add in the cottage cheese mixture.  Slowly add in the milk/flour sauce.
6. Stir in the green chili and Mexican cheese.
7. Pour mixture into the prepared pan.  Bake for 35-40 minutes or until the top is lightly browned.  Insert a knife inserted into the center of the quiche.  It should come out clean.
8. Let rest for 15 minutes and serve.

Serves 6-8

The Right Onion

From  The Rising Spoon

Slow Cooker Cowboy Beans

Beans are a perfect side dish.  They go good with anything you cook.  This recipe is exceptionally delicious and very easy to make.  You use canned beans cooked in a sauce with ketchup, ground beef, bacon, brown sugar and some liquid smoke.   These beans can also be a meal by themselves. Serve them with some cornbread or biscuits.  What could be easier.

Slow Cooker Cowboy Beans
From Mom On Time Out
Ingredients

1 lb lean ground beef
12 oz bacon
1 med onion diced
16 oz can kidney beans drained and rinsed
16 oz can white beans drained and rinsed
32 oz pork 'n beans
1 cup ketchup
1/4 cup brown sugar
1 to 2 tbsp liquid smoke

Instructions

1. In a large skillet, brown ground beef. Drain and set aside.
2. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently.
3. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent.
4. Add ground beef and bacon mixture to a large 6 quart slow cooker.
5. Add pork 'n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke.
6, Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few tablespoons of water.
Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

Serves 12

Fajita Seasoning

I found a wonderful recipe for Fajita Seasoning.  Fajita seasoning is so easy to make and you probably have the ingredients in your spice rack.  Best of all, it is very budget friendly.  Enjoy this seasoning  with your favorite Fajita recipe.

Fajita Seasoning
From Culinary Hill
Ingredients
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
cayenne pepper to taste
salt to taste
Instructions
In a small bowl, stir chili powder, cumin, paprika, sugar, garlic powder, onion powder, and salt to taste (I like 1 teaspoon) and cayenne pepper to taste (I like 1/2 teaspoon, please use less or omit if you're sensitive to spice). Store in an airtight container.

Blueberry Sour Cream Vanilla Pancakes

Who doesn't love pancakes?  I could eat them morning, noon, and night.  These pancakes are light, fluffy, tender and delicious. The batter is made with rich buttermilk and sour cream with some vanilla extract.  Add flour, eggs, and other ingredients and mix.  I fry the pancakes in butter to get a nice crispy edge.  As the pancakes are cooking scatter some blueberries on top of the batter.  Flip and cook.  Delicious Blueberry pancakes are calling your name.

Blueberry Sour Cream Vanilla Pancakes


Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup sour cream
1/2 teaspoon vanilla extract
3 tablespoon butter, melted and cooled
2 cups fresh blueberries
butter for cooking the pancakes

Directions:
1. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.  In another bowl, whisk buttermilk, eggs, sour cream, vanilla extract and melted butter together.  Make a well in the center of the flour mixture and pour in the buttermilk mixture; gently stir until just combined.  Batter should remain lumpy with a few streaks of flour.
2. Heat 1 tablespoon of butter in a nonstick skillet over medium heat.
3. Using 1/4 cup measuring cup, pour batter in skillet.  Cook until the edges are set, and bubbles on surface are beginning to break.  Sprinkle blueberries on the pancakes.  Cook until golden brown.
4. Using a wide spatula, flip the pancakes and continue to cook until second side is golden brown.  Serve pancakes immediately.  Repeat with remaining batter, add butter as needed.  Be sure to wipe the skillet with a paper towel between uses.
Makes 14 pancakes.

Sweet Cucumber Salad

I  eat a lot of cucumbers  during the summer months.  They add a cool and refreshing element to any dish. I usually make salads that contain cucumbers.  This recipe is one I have made for years.  It is slightly sweet with a little kick to it.  A great side to your summer meals.

Sweet Cucumber Salad
From Our Best Bites

Ingredients
1–1/2 lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)
2 teaspoons kosher salt (if using table salt, use only 1 teaspoon)
1/2 cup rice vinegar, seasoned or regular
1/2 cup water
3 tablespoons sugar
1/4 tsp red pepper flakes (optional if you don’t want any heat.)
2 tablespoons minced red onion

Instructions
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!

Iced Peach Tea

Iced Tea is one of my favorite summer drinks.  I like to experiment with different flavors. This recipe uses fresh summer peaches.  The peaches are cooked until soft and then cooled.  I then puree the peaches and stir in some tea.  Pour over ice, and enjoy a nice refreshing beverage.


Iced Peach Tea

Ingredients:
2 ripe peaches sliced
4 cups water, divided
1 cup sugar
4 regular size tea bags

Directions:
1. Combine peaches, 1 cup water and sugar in a medium saucepan.  Bring to a boil and stir frequently.  Cook until the peaches are soft and sugar is dissolved.
2. Remove from heat and let the mixture cool.  When cooled puree the peaches with a immersion blender until smooth.  Set aside.
3. Bring 1 cup of water to a boil.  Remove from heat and add the tea bags.  Steep for 5 minutes.
4. Remove the tea bags. Pour into a pitcher.  Add the remaining 2 cups of water and the peach puree. Stir and place in the fridge until ready to serve.  Serve over ice.

Instant Pot Spanish Rice

When we eat Mexican Food, I like to have a side of rice or papitas. This recipe for Spanish Rice is very easy to make.  You just need rice, chicken broth, onion powder, salt and salsa.  Mix them together in the liner of the Instant Pot, lock the lid and select Rice setting.   When the rice is done, I let it do a natural release for about 5 minutes followed by a quick release.  Remove the lid, and fluff the rice with a fork and you are ready to eat.

Instant Pot Spanish Rice

Ingredients:
 1 cup long grain white rice
 1 1/4 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon salt
 1/2 cup mild salsa


Instructions:
1. Rinse rice under cold water.  Place in Instant Pot liner.  Add the chicken broth, onion powder, salt, and salsa.
2. Stir well.  Place the lid on the Instant Pot and lock.  Be sure the valve is on the seal setting.  Select rice setting.
3. When the Instant Pot is done, let it do a natural release for 5 minutes followed by a quick release.
4. Remove the lid and fluff rice with a fork.  Serve

Simple Syrup

Have you ever wanted to sweeten a nice cool refreshing drink only to find that the sugar is all at the bottom.  And your last swallow is a mouth full of sugar?  This is where simple syrup comes in.
Simple Syrup is equal parts of boiling water and sugar.  You stir the sugar into the boiling water and keep stirring until the sugar is dissolved.  I usually pour mine into a MasonJar and put it in the fridge.
I use this syrup to sweeten my Cold Brew and Iced Tea.

Simple Syrup

Ingredients:
1 cup water
1 cup sugar

Directions:
1. Bring water to a boil.  Once the water is boiling remove from heat.
2. Stir in the sugar and keep stirring until the sugar is dissolved.
3. Pour the Simple Syrup into a container and place in fridge until ready to use.

Makes about 1-1/2 cups

Creamy Cucumber Salad

I enjoy eating cucumbers especially in the summer.  They are tasty and crispy. So light and refreshing.  I usually just it them in a dressing with vinegar and spices but this recipe caught my eye.
The creamy dressing is basically sour cream with dill, spices, and a splash of vinegar.  Mix them together and coat cucumber slices with the dressing.
The original recipe called for half of a red onion sliced.  Being that the family doesn't like onions, I omitted them and added onion powder to the dressing.
You can serve this salad right away or chill.


Creamy Cucumber Salad
From Mom On Time Out Adapted Very Slightly by From My Southwest Kitchen

Ingredients
1  English cucumber thinly sliced, approximately 1/8 inch thick
1/2 cup sour cream
1 tablespoon dried dill
1 teaspoon onion powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp vinegar
Fresh Dill - optional
Instructions
1. In a small bowl, whisk together sour cream, dill,  onion powder, salt, pepper, and vinegar.
Thinly slice the cucumber.

2. Place the sliced cucumber  in a medium serving bowl and toss with the dressing. Check for seasoning and add additional salt and/or pepper if needed.

Refrigerate for up to 3 days or serve immediately. Garnish with  fresh dill if desired.

Serves 4

Mongolian Beef and Noodles

I did not know what to make for dinner the other night. Luckily, I found this tasty recipe for Mongolian Beef and Noodles.  Flank steak slices are marinated in soy sauce with brown sugar, ginger, sesame oil, garlic and red pepper flakes.  I added green bell pepper strips instead of the green onions called for in the recipe.
All of the ingredients are cooked and then a sauce and noodles are added.   Instead of using rice noodles, I used Ramen noodles.  I cooked the noodles until they were tender and saved the seasoning packet for another use.  I made sure all of the ingredients were coated with the sauce.
The result was a delicious healthy dinner enjoyed by the family.  I was repeatedly asked to make this dish again, which I will.


Mongolian Beef and Noodles
From Betty Crocker

Ingredients
12oz  flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh ginger root
2 teaspoons toasted sesame oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 cup carrots, cut into matchsticks
3 green onions, cut into 1-inch long slices on the diagonal
1/2 cup beef flavored broth
1 tablespoon cornstarch
1 tablespoon water
10oz uncooked wide rice noodles, cooked as directed on package
3 tablespoons thinly sliced green onions

Steps
1 Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
2 In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
3 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer  to plate.
4 Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
5 Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

HAPPY FOURTH OF JULY

Cucumber Mint Limeade

Tangy, refreshing, a taste of summer.  The combination of cucumber, mint, and limes makes a delicious and satisfying summer beverage.   A nice alternative to the standard lemonade and iced tea.  You start by liquifying a cucumber in a blender and then you make a simply syrup infused with mint.  Strain into a pitcher add the lime juice and water.  Stir and serve over ice.  That is all there is to it.  Enjoy.


Cucumber Mint Limeade

Ingredients:
1 English cucumber - peeled
4-1/2 cups water plus 1/4 cup for liquifying  the cucumber
1 cup sugar
1/4 cup fresh mint leaves
1 cup lime juice

Directions:
1. Slice cucumber and place slices in a blender.  Add 1/4 cup of water and blend on high until liquefied.
2. Strain through a sieve into a pitcher, pressing to extract juice.  Discard solids.
3. In a small saucepan, bring 1 cup of water to a boil.  Remove from heat and stir in sugar until dissolved.  Add the mint and let sit for 30 minutes.
4. Strain the syrup into the  pitcher with the cucumber.  Add the remaining 4-1/2 cups of water  and lime juice to the pitcher and stir.
5. Chill.  Serve.