Watermelon Margarita Recipe
Ingredients
4 Cups of Watermelon, cubed
4 Cups of Ice
1 Cup of Tequila
1 Cup of Triple Sec
1 Lime, Juiced
Directions
1.) Using a blender puree Watermelon and Ice.
2.) Add in Lime Juice, Tequila, and Triple Sec. Blend again to mix all ingredients together
3.) Pour into a pitcher and chill until ready to serve
**You can also slice limes to add to glasses for garnishing
***Can also take lime around the edge of your glass and dip rim of glass in salt or sugar
Frozen Rose Cocktail
No Bake Strawberry Cheesecake Bites
No Bake Strawberry Cheesecake Bites
Summer Berry Trifle
Ingredients
1 Fresh Angel Food Cake, cubed into bite size pieces
1 Pint Blueberries
1 Container of Strawberries, sliced
1 Vanilla Pudding Mix, prepared according to package
1 Container of Cool Whip
Directions
1.) Prepare vanilla pudding according to package and place in fridge to set
2.) Slice strawberries and cut angel food cake into bite size pieces
3.) Begin layering Trifle with angel food cake, pudding, cool whip, strawberries and blueberries. Repeat layering until you end with Cool Whip on top. Then create design with fruit on top
Red White and Blue Fruit Cookies
Ingredients
1 Package Store Bought Sugar Cookie Dough
1 Container Cool Whip
1 8 oz. Block of Cream Cheese
1/4 Cup Powdered Sugar
2 tsp. Vanilla Extract
2 Cups Fruit of Choice (I used a mix of Strawberries, Blueberries, and Raspberries)
Directions
1.) Bake Sugar Cookies according to package and let cool
2.) Mix together Cream Cheese, Cool Whip, Powdered Sugar, and Vanilla using a hand mixer
3.) Spread Icing on the Cookies and Decorate with Fruit of Choice
Cinco de Mayo is another fun excuse to throw a party and make some festive food and drinks! Here are some of my favorite recipes that I make all summer long for parties!
Mango Salsa Recipe
Ingredients
2 Mangos
1 Red Pepper
1 Green Pepper
2 Jalapenos
1 Small Red Onion
1 Small Bunch of Cilantro
Juice of 1 Lime
Pinch of Salt
Directions
1.) Chop mangos, red pepper, green pepper, jalapenos, red onion, and cilantro
2.) Mix all together in a medium bowl
3.) Juice the lime over the salsa mixture and add salt
4.) Mix and Enjoy
**You can eat right away but I always refrigerate for at least an hour before serving
Margarita Cheesecake Bites
You know I love a good party and a reason to entertain. Just because we are at home in quarantine doesn’t mean you still can’t throw a little party at home. In our house tonight we are having a video game party with homemade pizza and appetizers! The kids love it! I have been trying out new recipes lately and here are a few of my favorite party food recipes!
Plus a party at home especially in quarantine is not complete without a fun cocktail and dessert! Check out my single serve Prosecco Pink Lemonade drink! For dessert we are going to have an ice cream bar! The kids love making their own sundaes!
Mexican Corn Salad
Ingredients
1 Bag of frozen Sweet Corn
1 Small Red Onion, diced
1 Red Pepper, diced
2-3 Jalapeno’s, diced
1 Bunch of Cilantro, chopped
1/2 cup of Queso Fresco Cheese, crumbled
2 TBSP. Olive Oil
Dressing
3 TBSP. Sour Cream
2 TBSP. Mayo
Juice of 1 Lime
1/2 tsp Cumin
1/2 tsp. Paprika
1/2 tsp. Chipotle Chili Powder
1/2 tsp. Salt
Directions
1.) Heat Olive Oil in a skillet over medium heat. Add corn and cook until golden brown (you can also grill corn cobs) about 10 minutes
2.) Chop Red Onion, Red Pepper, Jalapenos and Cilantro. Add to a medium bowl and add Corn and Queso Fresco Cheese
3.) In a separate bowl mix all dressing ingredients together. Whisk until creamy
4.) Pour dressing over corn mixture and mix all ingredients together
5.) Top with additional crumbled Queso Fresco
6.) Place in fridge until ready to serve (you can serve hot or cold)
**Serve as a side dish when you grill out or would be great served as corn salsa with chips
Prosecco Lemonade Punch
Ingredients
1 Can of Frozen Pink Lemonade
1 2 Liter Bottle of Sprite Zero
1-2 Bottles of Champagne (I used 2 Bottles of Prosecco)
1 Bag of Frozen Strawberries (they add flavor and act as ice)
**To make an individual glass of this punch follow this recipe
1/2 Can of Sprite
1/2 Cup of Pink Lemonade (Ready to serve juice)
1 Cup of Prosecco
Handful of strawberries
Arancini (Rice Balls)
Recipe from Joanna Gaines
I have been trying out some new side dish recipes that will go great with summer picnics and grilling! I made this creamy sweet corn with pancetta that was inspired from a recipe in Giada De Laurentiis Giada’s Italy cookbook. (Here is a link for her cookbook, you will love it) This side dish was a huge hit in our house. I changed a few ingredients.
Creamy Corn with Pancetta
Inspired by Giada De Laurentiis recipe from Giada’s Italy
Ingredients
2 Tablespoons Olive Oil
1/4 pound Pancetta, diced
1 Onion, chopped
1 tsp. Red Pepper Flakes
1 Bag of Frozen Corn (I used golden and white corn mix)
1 Container of Mascarpone Cheese
1 Cup of Parmesan Cheese
Handful of Basil, Chopped
Salt and Pepper to taste
Directions
1.) In a large skillet heat Olive Oil and then add Pancetta. Stir and cook until crispy
2.) Add in Onion and cook until softened, about 5 minutes
3.) Add in Corn, Red Pepper Flakes, Salt and Pepper, Mascarpone Cheese, and Parmesan Cheese. Stir until creamy
4.) Remove from heat and add in Basil
Greek Salad Recipe
Ingredients
1 Cucumber, diced
1 Container Cherry Tomatoes
1/2 of a small Red Onion
1/4 Cup of Pine Nuts, toasted
1/2 Cup of Feta Cheese
Vinaigrette Dressing
1/2 Cup of Olive Oil
1/4 Cup of Red Wine Vinegar
1 TBSP. Oregano
1 Clove of Garlic, minced
1 tsp. Dry Mustard
Salt and Pepper to Taste
Directions
1.) Dice Cucumber, Tomatoes and Red Onion. Place in a medium bowl
2.) In a toaster oven toast Pine Nuts until golden brown
3.) Mix all vinaigrette ingredients together and whisk until combined
4.) Add Pine Nuts, Feta Cheese, and Vinaigrette to veggies and mix until combined
Chicken Piccata
Ingredients
4 Boneless/Skinless Chicken Breasts
1 Cup of Flour
1 Stick of Butter
4 TBSP Olive Oil
1 Lemon
1 Cup Chicken Broth
1/4 Cup of Capers
Salt and Pepper
Directions
1.) Flatten Chicken Breasts and cut in half. Season with Salt and Pepper
2.) In a flat dish add Flour, Salt, and Pepper
3.) Dredge Chicken in Flour
4.) In a medium skillet heat Butter and Olive Oil. Once it starts to sizzle add Chicken
5.) Cook Chicken on each side until golden brown
6.) Remove Chicken to baking dish
7.) In your skillet mix pan drippings with Chicken Broth, juice from Lemon, and Capers
8.) Bring to a boil (you can add a TBSP of flour and whisk into sauce if you want to thicken it up)
9.) Pour sauce over Chicken and Bake at 350 Degrees for 20 minutes
Lemon Artichoke Orzo
Ingredients
1 Package of Orzo Pasta
1 small Onion, diced
1 can of Artichokes, diced
1/4 Cup of Prosciutto, chopped (or you can use Pancetta or Bacon)
1 Cup of Spinach, Chopped
1 Garlic Clove, minced
1 Lemon, Zest and Juiced
4 TBSP Olive Oil
Salt and Pepper to taste
1/2 Cup of Crumbled Feta Cheese
Directions
1.) Bring a pot of water to a boil and cook Orzo according to package (You can also cook in chicken broth for more flavor)
2.) Chop Onion, Prosciutto, Artichokes, Spinach and Garlic
3.) In a medium skillet heat Olive Oil and add Onions, cook until translucent, about 2-3 minutes
4.) Add in Garlic, Prosciutto, and Artichokes. Cook another 2-3 minutes. Add Spinach
5.) Zest Lemon over skillet, and then add the juice of the lemon.
6.) Mix in cooked Orzo, stir until all ingredients are combined. Turn off heat
7.) Place in serving bowl and sprinkle with Feta Cheese
**Can be served warm or cold
Spring has sprung and Easter is just a few weeks away so it is the perfect time for a table refresh! We were in need of some new plates and I found these blue gingham and floral plates that will be great all through the summer! They are durable will be a great addition to your entertaining!
I took my spring tablescape and updated a few pieces to create a simple look for Easter! I have everything linked below and the prices are amazing!
Spring Tablescape
Easter Tablescape
Fettuccine Alfredo Recipe
Ingredients
1 Box of Fettuccine Noodles
1 Stick of Butter
1/2 Cup Heavy Cream
2 Cups Parmesan Cheese
Salt and Pepper to taste
Directions
1.) Cook Pasta according to package
2.) In saucepan over medium heat melt Butter and add Heavy Cream
3.) Bring to simmer and add in Parmesan Cheese, stir until melted, remove from heat
4.) Add cooked Fettuccine Noodles and Salt and Pepper
5.) Mix together and top with Parmesan Cheese
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