Friday Recipe: Blackberry-Bourbon Lemonade

I was tooling around the internet looking for tasty drinks for the 4th cookouts. I found this Blackberry-Bourbon originally on the Better Homes and Gardens site but it was a video and I prefer my recipes to be in text. No, I don't know why. So I searched again and found Eat, Love, Drink and their recipe.

Let me tell you, the drink was delicious!

Makes 4 servings

• 2 c blackberries
• 2 c water
• juice from 3 lemons
• Brown sugar simple syrup: dissolve 1/2 c sugar in 1/2 c water
• 6 oz bourbon
• optional lemon wedges and mint for garnish

In the bottom of a pitcher (or pot, if you don’t have a good pitcher for this), dump the blackberries.  With a muddler (or a pestle, a ladel, or even a potato masher…I mean, who has a muddler?) lightly mush up the blackberries.  You want to get them juicy without totally destroying their shape.

Add the rest of the ingredients.  Stir.  Pour over ice.

Friday Recipe: Indian-Spiced Grilled Baby Squash

I planted my squash this week along with all my other veggies. I had started them in old, abandoned dresser drawers and waited about 2 weeks for them to sprout little tops. Then I transplanted them into the ground, watered, put up a fence to keep out wandering humans, curious puppies, and the ever-present bunnies that seem to congregate in my backyard.

But my garden had me wondering...with all these veggies, what will I make? Sure, the tomatoes will make delicious sauce (gravy) and soup, but what else? Seems everything can freeze (yeah!) but I found this yummy sounding recipe when I searched for healthy squash recipes. Which in hindsight seems redundant since squash is healthy.

Mind you, I haven't tried it, since my squash are but tiny bits of leaf poking from the ground. But it's first on my list of things to make once they (grow) ripen! 

Photo is theirs.

Indian-Spiced Grilled Baby Squash

 Ingredients

• 1 tablespoon olive oil
• 1 teaspoon grated peeled fresh ginger (I've mentioned, right, about being careful with the ginger? Strong!)
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander (which I now have thanks to last week!)
• 1/4 teaspoon ground cumin
• 1 pound baby pattypan squash, cut in half crosswise
• 1 medium red onion, cut into 1-inch pieces
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1 tablespoon thinly sliced fresh mint leaves

Preparation

1. Preheat grill.
2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Nutritional Information

Amount per serving

• Calories: 61
• Calories from fat: 53%
• Fat: 3.6g
• Saturated fat: 0.5g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.5g
• Protein: 1.7g
• Carbohydrate: 6.9g
• Fiber: 1.8g
• Cholesterol: 0.0mg
• Iron: 0.6mg
• Sodium: 299mg
• Calcium: 26mg

Friday Recipe: Chicken Kabobs

I was browsing for something else and came across this instead. Mind you, I haven't tried it but man, it sounds delicious! Plus I have to say, I like how All Recipes remade their site. More streamlined. Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs

Prep Time: 30 Minutes

Ready In: 30 Minutes Servings: 6

Ingredients:

For the skewers 1 (12 ounce) package al fresco® Chipotle Chorizo Chicken Sausage, sliced on the bias 1/2 inch thick 1 pound shrimp, deveined 1 cup pineapple, fresh, 1-inch chunks 1/2 large green pepper, cut into 1-inch chunks 1/2 large red pepper, cut into 1-inch pieces 1/2 large orange pepper, cut into 1-inch pieces 1 small zucchini, cut 1/2 diameter slices 2 tablespoons olive oil 1 lime rind grated - & reserved for final garnish   Lime Marinade 2 limes, fresh, juice both, grate one

1 jalapeno pepper, fresh, seeded and cut into chunks 5 cloves garlic, fresh 2 tablespoons olive oil 1/4 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons turbinado sugar   Saffron Couscous 2 tablespoons extra virgin olive oil 12 ounces Israeli couscous 1/2 cup white onion, diced 1/4 inch 1 teaspoon saffron 1/2 cup white wine 3 1/4 cups boiling water

Directions:

1.	Lime Marinade: Combine all ingredients in food processor. Puree until fine. Set aside.
2.	Saffron Couscous: Coat a medium sauce pan with olive oil and saute the Israeli couscous and white onion over medium heat for 3 minutes. Add the Saffron, saute for an additional 2 minutes. Lower the heat and add the white wine. Slowly add the boiling water. Cover and cook for 12 minutes or until couscous is light and fluffy.
3.	Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
4.	Assemble skewers; slide one piece al fresco Chipotle Chorizo Chicken Sausage onto skewer, followed by pineapple, green pepper, shrimp, orange pepper, zucchini, and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade, refrigerated for 1 hour.
5.	Grill over a medium high flame, use a pastry brush to baste skewers with any free lime marinade. Grill 5 - 7 minutes per side or until shrimp turn opaque in color.

Friday Recipe: Slow Cooker Pulled Pork

Have I posted this before? I love crock pot meals and I love pulled pork. Any recipe I make combining these two wonders of society is always delicious.

PrepTime
10 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 10 Min

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
   
2. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
   
3. Note: the actual length of time may vary according to individual slow cooker.
   
4. Drain well.
   
5. Stir in barbecue sauce.
   
6. Serve over hamburger buns.

Amount Per Serving Calories: 335 | Total Fat: 5g | Cholesterol: 49mg

Goals, fireworks, and food

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness."~Declaration of Independence

Friday I have a guest scheduled, so let's switch it up a bit and have a 4th of July recipe today...before the actual day if anyone wants to try it!

Zippy Summer Shrimp It's fun, fast, very summery, and goes with anything else you have on your holiday menu. If you like shrimp, I guarantee these will be a hit.

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min

Ingredients

• 1/3 cup extra-virgin olive oil


• 3 cloves garlic, sliced


• 1 teaspoon red pepper flakes


• 2 teaspoons paprika


• 2 pounds shell-on deveined jumbo shrimp


• 1/4 cup lemon juice


• 2 tablespoons chopped fresh basil


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper

Directions:

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.


2. Sprinkle the red pepper flakes and paprika into the oil.


3. Add the shrimp and toss to coat.


4. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.


5. Reduce heat to medium-low; add the basil and toss lightly.


6. Season with salt and pepper to serve.

Nutritional Information
Amount Per Serving Calories: 238 Total Fat: 13.9g Cholesterol: 230mg

Weekly goal:

• Stuff myself at my July 4th cookout with friends and family (and waterguns!)


• Enjoy fireworks


• Remember that this isn't just a day off, but a day to be glad we have the freedoms we do


• Finish The Devil's Pawn so I can get that off my checklist. We all know how I love my lists!

Patriotic-Sounding Place Names

Thirty-one places have “liberty” in their names. The most populous one as of April 1, 2010, was Liberty, Mo. (29,149). Iowa, with four, has more of these places than any other state: Libertyville, New Liberty, North Liberty and West Liberty.

Thirty-five places have “eagle” in their names. The most populous one is Eagle Pass, Texas, with a population of 26,248.

Eleven places have “independence” in their names. The most populous one is Independence, Mo., with a population of 116,830.

Nine places have “freedom” in their names. The most populous one is New Freedom, Pa., with a population of 4,464.

One place has “patriot” in its name. Patriot, Ind., has a population of 209.

Five places have “America” in their names. The most populous is American Fork, Utah, with a population of 26,263.

Friday Recipes: Grilled Pizza

More specifically, Grilled Zucchini Pizza. I know what you're thinking, I'm a pizza purist, too! But trust me...well trust me if you like pizza, zucchini, and firmly believe cheese makes everything better.

Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
Yield 10 zucchini pizzas

Ingredients
1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic
1/2 cup mozzarella cheese
1/2 (14 ounce) can pizza sauce

Directions

1. Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.


2. When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill.


3. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice.


4. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.


5. Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.
   
   Nutritional Information
   Amount Per Serving Calories: 114 Total Fat: 10.5g Cholesterol: 29mg

Friday Recipe: Steak

To be more specific, Marinated Flat Iron Steak. Why? Because I wanted a little different for the steak, saw this, and thought--effortless perfection! Or maybe my stomach growled. I can't be sure.

Prep Time:10 Min
Cook Time:10 Min
Ready In:6 Hrs 20 Min
Yield 6 servings

Ingredients
3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 pinch salt
1 1/2 pounds flat iron steak

Directions

1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt.


2. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.


3. Preheat an outdoor grill for medium-high heat and lightly oil grate.


4. Remove the steak from the marinade, shake off excess, and discard the remaining marinade.


5. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
   
   Nutritional Information
   Amount Per Serving Calories: 312 Total Fat: 19.8g Cholesterol: 77mg

Friday Recipe: BBQ

It's that weekend. The commerical (if not traditional) start to the summer holidays (here in the USA at least). It's also a weekend of BBQ. Delicious grilled food of all sorts that melts in your mouth (assuming the person in charge of the grill remembered they were and didn't wander off).

I've previously posted a to-die-for Amazing Whisky Grilled Baby Back Ribs as well as grilled veggies. I thought about the Grilled Bacon Jalapeno Wraps, but decided on chicken. Why? Because it's underrated. Everyone wants to try new, chicken is old, boring, blah.

Granted, I haven't tried this recipe, it's on my do-make list for this upcoming weekend, but look at the ingredients-nothing blah or boring there! I'd like to thank Ray for this recipe--my only drawback is the marinating time, but I suppose overnight is better than starting at 6AM!

Ray's Chicken
Prep Time:15 Min
Cook Time:15 Min
Ready In:8 Hrs 30 Min
Original Recipe Yield 6 servings

Ingredients
1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions
In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt.

Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Nutritional Information
Amount Per Serving Calories: 337 Total Fat: 16.2g Cholesterol: 67mg

Friday Recipe: BBQ Veggies

To go with the BBQ theme of May and Memorial Day, how to do up your veggies to go with last week's oh-so-delicious ribs. There are many ways, and I admit to not trying this one (yet) but veggies are important to every cookout. Fresh, grilled, whatever.

Prep Time:     Cook Time:     Ready In:
20 Min             5 Min           1 Hr 25 Min

Ingredients

• 1 small eggplant, cut into 3/4 inch thick slices
• 2 small red bell peppers, seeded and cut into wide strips
• 3 zucchinis, sliced
• 6 fresh mushrooms, stems removed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup coarsely chopped fresh basil
• 2 cloves garlic, peeled and minced

Directions

1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Friday Recipe: BBQ Ribs

From my all-time favorite foodie website, All Recipe, this is unbelivably delicious! It's worth ever ingredient, every moment cooking, and you really must savor every delicious bite.
Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Prep Time:     Cook Time:     Ready In:
20 Min            2 Hrs 40 Min    3 Hrs

Ingredients

• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chile pepper
• 2 1/4 tablespoons vegetable oil
• 1/2 cup minced onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chile pepper

Directions

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Nutritional Information:
Amount Per Serving  Calories: 1043 | Total Fat: 68.5g | Cholesterol: 234mg