Frozen Pink Lemonade

Ingredients

  • ¾ cup water
  • ¾ cup sugar
  • 1 ½ cups water
  • 1 cup fresh lemon juice (practically took a whole 2 lb. bag of lemons to get that 1 cup of lemon juice)
  • 2 teaspoons grenadine

Directions

  1. In a large saucepan, add the ¾ cup water and sugar to it. Bring the mixture to a simmer, stirring so the sugar gets dissolved. Once simmering, take the saucepan off the heat and let the mixture cool until it’s room temp. Add the remaining ingredients to the saucepan, stirring to combine. Pour into a shallow baking dish and place it in the freezer, scraping the mixture with a fork every 2 hours for 4 to 6 hours or until the entire mixture is frozen.
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This really does taste like pink lemonade in a granita form ! It’s tart but you still get some sweetness. This is something kids and adults alike will love to eat on a hot day.

We got this recipe from a Food Network magazine.

We weren’t paid in any form to promote Food Network magazine.

Take care everybody !

Kimchi Slaw

Ingredients

  • 1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
  • 2 cups thinly sliced scallions
  • 2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
  • ½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
  • 1 tablespoon unseasoned rice vinegar

Directions

  1. Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.

Kimchi Base Sauce

Ingredients

  • 6 garlic cloves
  • 1 ¾ cups (14 oz.) water
  • 1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
  • ½ cup granulated sugar
  • ¼ cup table salt
  • 1 tablespoon freshly ground black pepper

Directions

  1. Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
  2. In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
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This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.

We got this recipe from the cookbook “the South’s Best Butts”.

We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.

Take care everybody !

Sautéed Corn

Ingredients

  • 1 Tbsp. unsalted butter
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced scallion whites
  • 1/2 tsp. mustard seed
  • 1/4 tsp. turmeric
  • 4 cups fresh or frozen corn kernels (we used frozen corn kernels)
  • 1/4 cup sliced scallion greens
  • Sugar and salt to taste (we used sugar and table salt)

Directions

  1.  Add the butter to a large nonstick skillet, setting the skillet over medium-high heat. Once the butter’s melted, add in the following ingredients: bell pepper, scallion whites, mustard seeds, and the turmeric. Stir constantly for 2-3 minutes or until the scallion whites and the bell pepper have softened.
  2. Mix the corn into the skillet mixture, turning the heat down to medium and putting the lid on the skillet afterwards. Let the corn cook for 5 minutes or until it’s tender, stirring in the scallion greens next. Season with sugar and salt and serve immediately.

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This is a nice quick-cooking side dish that is a little more subtle with its flavors, making it easier to pair with more dishes.

Recipe source unknown.

Take care everybody !

Horseradish Mayonnaise

Ingredients

  • 2/3 cup mayonnaise
  • 1/3 cup prepared or freshly grated horseradish (or as much as you can handle) (we used 1/3 cup of prepared horseradish)
  • ½ teaspoon grated fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • Coarse salt (sea or kosher) and freshly ground black pepper to taste (we used kosher salt)

Directions

  1. Take a small mixing bowl out (2-cup capacity is all that’s needed) and whisk all the ingredients together until combined. Place the horseradish mayonnaise in a container, cover and let it sit in the refrigerator until ready to be used.
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We got a new gas grill today ! Breaking in the grill, we decided to do a basic burger so we could get acquainted and used the horseradish mayonnaise on the burger.

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You can taste the horseradish in the sauce but it’s not nearly as strong as we thought it would be. It’s really nice having the flavor of the lemon come through.

We got this recipe from “Barbecue Sauces Rubs And Marinades”.

We weren’t paid in any form to promote “Barbecue Sauces Rubs And Marinades”.

Take care everybody !

Blackberry Crumble Bars

Ingredients

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 ¼ cups unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • ¾ tsp. baking soda
  • 1 (13-oz.) jar blackberry preserves (The original recipe used Bonne Maman brand but all we could find was Wal-Mart’s Great Value that was in an 18-oz. jar. We just scooped out what seemed like 13-oz.)
  • 1 ½ cups blackberries, sliced lengthwise
  • 1 Tbsp. lemon zest

Directions

  1. Preheat your oven to 350 degrees. Take a 13 x 9-inch baking pan out and spray the inside of it using baking spray with flour.
  2. Take a large bowl out and add to it the oats, flour, butter, brown sugar and baking soda. Using a mixer set to medium speed, blend the ingredients in the large bowl together just until combined. Take two-thirds of the oat crumble mixture and press it into the bottom of the baking pan.
  3. Stick the pan in the oven for 20 minutes. Take it out of the oven and let it rest for 5 minutes. Take the blackberry preserves and spread them out across the crust, topping with blackberries and lemon zest afterwards (we put the lemon zest onto the preserves and then added on the blackberries). Sprinkle the remaining crumble mixture over the blackberries and stick the pan back in the oven to cook for another 20 minutes. Let the dessert cool completely in the pan. Slice into bars and store in an airtight container (we placed ours in the fridge afterwards).

Makes about 16 bars.

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Mommy loves blackberries. We have some woods behind our house that blackberries grow in and they’re ripe for picking around the time of her birthday (unfortunately blackberries aren’t ready to be picked yet so we used blackberries from the store). Once we came across this recipe, we knew we had to try it out and we’re so happy that we did ! There’s a nice contrast of texture between the filling and crumble mixture. The blackberry and lemon were a nice pairing of flavors. That little bit of lemon zest was a wonderful touch to the blackberry filling. A complimentary flavor that brought some brightness to the sweetness of the filling. This was a delicious dessert !

Recipe source unknown.

We weren’t paid in any form to promote Bon Maman, Wal-Mart or Great Value.

Take care everybody !