Here is a supercute recipe for patriotic strawberries for the upcoming memorial day! ♥
Simply dip in white icing (I got mine from Micheals crafty stores, they are in the baking /candy section, melt the discs according to package directions)..dip in white icing... then dip in blue sanding sugar. ♥
For italian sunday dinner this week, it's a great night for grilling.. why not have a healthy italian stuffed "skinny" burger! ♥
Ingredients:
1 lb lean ground turkey
Burger seasoning of choice (My favorite way to season burgers is with 1/2 packet of dry ranch dressing per 1 lb of ground turkey)
1/2 pint Grape tomatoes, quartered
4 oz fresh mozzarella
4 basil leaves
2 buns
*Note: The amounts for the filling ingredients are approximate. You can adjust more or less according to your own tastes.
Directions:
Season hamburger meat with your seasoning of choice, as you would normally make them.
Flatten into 4 patties, making the center thinner than the outer edge (this ensures it will cook more evenly and hold in your filling).
Top two patties with pieces of mozzarella, quartered grape tomatoes, and basil leaves. Take the remaining two patties and put on top of the filling to make a “sandwich” with the filling in the middle. Pinch together the edges to ensure that the filling does not fall out while grilling.
Grill on medium high heat for about 10 minutes on each side. Serve on a bun with desired condiments. enjoy! ♥
Here is a perfect drink on a sunny saturday! Sangria! ♥
1 bottle red wine (I used a cabernet)
1/2 cup rum (I used white rum)
1/2 cup sugar
12 ounces sparkling water
2 limes
2 lemons
2 oranges
1 cup sliced strawberries
Slice all the fruit ad add it to a pitcher, dump sugar over the fruit.
Add the wine and rum to the pitcher. Mix all the ingredients until the sugar dissolves. Refrigerate at least 4 hours before serving.
*If you don’t have time to refrigerate it, no worries. This step just lets the fruit absorb the wine and lets the fruit flavor the wine. When you are ready to serve it, add the sparkling water to the pitcher and pour over ice. enjoy! ♥
Friday fish recipe healthy grilled shrimp tacos! ♥
Servings: 4
Ingredients ♥
For the Salsa ♥
- 1 small shallot
- 1 jalapeno pepper, quartered and seeded
- 2 garlic cloves, peeled
- 1 tomato, seeded and chopped
- 1 avocado, peeled, seeded and cut into chunks
- 3/4 teaspoon salt
- 1 tablespoon fresh lime juice, from half a lime
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp ♥
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon salt
- Scant 1/8 teaspoon cayenne pepper
- 1-1/2 pounds large or extra large shrimp, peeled and de-veined
For Assembling ♥
- 8 - 10 six-inch corn or flour tortillas
- Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
- 2 limes, cut into wedges, for garnish
- Approximately 1 cup sour cream, for garnish
Instructions ♥
- Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
- Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.
- Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
- Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side. enjoy! ♥
Here is a perfect spring recipe, healthy and light for a great dinner, grilled pork chops and peaches..delicious! ♥
Ingredients ♥
- 4 small pork chops
- Garlic fresh about one clove crushed
- Salt and pepper
- 3 large peaches, halved and seeded
- 1 medium to large red onion, cut into circle bunches
- extra virgin olive oil
Directions ♥
- Season the pork chops with oil, garlic and salt and pepper. Grill the pork chops for 5 to 6 minutes on each side, or until no longer pink in the middle. Grilling time will vary depending on heat of the grill and thickness of the chop.
- Halve the peaches and lay them flesh side down on the grill…ideally over indirect heat. Lay the red onion circles slices over indirect heat as well. Grill each for 6 to 8 minutes, flipping the red onions once.
- Serve Grilled Pork Chops, Peaches and Red Onions enjoy! ♥
