In a quart ziplock fill 1/3 of the way up with blueberries.

Mash them and add the juice of two or three limes.  I also add the lime shells too.

Cover this with Bombay Sapphire Gin (about a pint or so)

Fill glass all the way to the top with ice, 1/3 strained gin mixture, and 2/3 diet sprite, club soda or tonic.

Garnish with lime or whole blueberries fresh or frozen.

This bag of goodness will travel well in a cooler for camping or make a gallon for the freezer at home.

20 large scallops
1/2 cup soy
juice of 1/2 lime
2T brown sugar
2T chopped cilantro plus another T for garnish
1/4 cup chopped onion
1 clove minced garlic
1T Sarachi chili sause
Wasabi (I use S&W in a squeeze tube)

In a large ziplock bag add all ingredients except wasabi. Marinate for 1/2 to 1 hour.

Drain liquid, but save. In hot pan sear scallops in butter about 2 to 4 minutes on each side. Don’t over cook. Plate scallops. Saute onions and then add the marinade to the pan. Reduce add another Tablespoon or two of butter to sauce.

Pour sauce over scallops add a pea size dot of wasabi to each scallop or serve on the side, sprinkle with additional cilantro and enjoy.

Stuffed Peppers

2 red and 2 green bell peppers
2 or 3 cups leftover taco meat (or brown any ground pork, beef or turkey)
1 1/2 cups cooked brown rice
1 cup chopped onion
15 oz. can of tomato sauce (or spaghetti sauce)
1T Worcester sauce
1 cup grated cheese (I used mozzarella, but cheddar, parmesan, feta, or any other will do.)

Cut bell pepper in half (long ways) scoop out seeds and membranes.  I then steamed them a bit, but if you like your peppers crispy, keep raw.

Saute onions in olive oil until soft, add all other ingredients.

Spoon into peppers and top with cheese.  Bake at 350 for 45 min.

In a saute pan I sauted some: onions, kale, asparagus, red pepper and mushrooms. I also had some specialty spicy sausage that I chopped up and added to the pot. I then added the left over pasta. Warmed it through. Served in a white bowl. Yummy!  Sorry no photo, but it was pretty too.

The original recipe came from Sunset magazine.  I’m sorry that I don’t have a picture of this stunning red drink in a frosted glass with frozen cranberries as a garnish, but hopefully you’ll take my word for it and that it is beautiful and oh so tasty.

A day or two before the party make the syrup and the mint tea.  The night before mix all the ingredients and refrigerate.  Two or three hours before super chill in the freezer.  Also freeze some cranberries for drink garnish and your glasses.

I always make a double and sometimes a triple batch.  Only once did I have leftovers and those I popped in the freezer and served the next weekend or get together. (I do have a picture of that.)

Mint Tea
Pour 4 cups of boiling water over fresh mint leaves, steep for 10 minutes, strain and cool.

Cranberry Syrup
In a saucepan bring 2 cups cranberries, 1 cup sugar, and 1 cup water to a boil, remove from heat, mash, strain, and cool. (Serve the mashed cranberries with your turkey dinner)

For One Pitcher (12 cocktails) Remember make at least two pitchers.
4 cups mint tea
1 1/2 cups cranberry syrup
3/4 cup Limoncello
1 1/2 cups vodka (Kettle One is my favorite)
1/3 cup lemon juice (it must be fresh squeezed)

When your guests arrive take the pitcher from the freezer.  Fill your shaker with ice and drink, shake and serve in a frozen glass with three to five frozen cranberries.  You could also garnish with a sprig of mint

Today I made fish and chirizo tacos, pico de gallo, cabbage slaw, cilantro Spanish rice, layered black bean salad and for dessert a plum raspberry pie. After a quick swim Rick and his dad had a rum and coke while Flora and I had Malibu rum and pineapple.  After dinner I combined the pico de gallo, cabbage, and bean salad for a different left over salad tomorrow.

Easy Yummy Tropical Drink

1 to 2 shots Malibu Coconut Rum
Pineapple Juice

I serve this over crushed ice in a tall glass.  It is tropical, easy and, oh so good.

Fish Chirizo Tacos

*  2 lb fish (red snapper, cod, or other white fish)

* Johnsonville Chirizo Brats (4)

* 1/2 cup olive oil

* 3 tbsp lime juice

* 2 tsp chili powder

* 1 1/2 tsp ground cumin

* 1 1/2 tsp ground coriander

* 1 1/2 tsp minced garlic

* Salt, to taste

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.  We cooked ours on a Trager wood pellet grill.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade.

Start the brats about 8 minutes before the fish.  Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

After grilling, I slice the brats and chunk up the fish.  I then serve with extra lime, cilantro, sour cream, avocado, cabbage slaw, pico de gallo, and salsa.

Layered Black Bean Salad

3 to 4 cucumbers seeded and cubed
juice of 3 limes
1 can of rinsed black beans
1 1/2 cups thawed frozen corn
1/2 cup chopped onion
1 cup chopped red pepper
1/2 t salt, pepper, and cumin

Layer the cucumber and toss with the juice of 2 limes.  Continue to lay the ingredients.  After the red pepper add the rest of the lime juice and sprinkle with the seasoning.  This is a great make ahead salad; it is good for pot lucks because it doesn’t have anything that will spoil right away.  If you don’t like the layered look it is nice tossed too.

Mexican Cabbage Slaw

*  2 cups fine-shredded green cabbage

* 2 tsp lime juice

* 2 tsp honey

* 2 tbsp minced red onion

* 2 tsp minced jalapeños

* 2 tsp chopped cilantro

* Salt, to taste

Preparation

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.  I love the sweet honey with the bite of the lime and jalapeno.

Pico de Gallo

2 cups chopped ripe tomatoes
3/4 cup chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)

Cilantro Spanish Rice

1 box of Zatarain’s New Orleans Spanish Rice
1 grated carrot
1/2 chopped onion
1/2 to 1 minced jalapeno pepper (optional)

Cook according to the package directions, but add the other ingredient.  This is a fragrant tasty side dish.  I usually make double to freeze for a quick after-school meal.

Plum Raspberry Pie

* 2 9″ pie crusts

* 3 tablespoons plus 1 cup sugar

* 1 3/4 teaspoons ground cinnamon, divided

* 4 tablespoons cornstarch

* 1/4 teaspoon ground nutmeg

* 1/8 teaspoon ground cloves

* 1/4 teaspoon salt

* 1 vanilla bean, split lengthwise

* 2  pounds plums, halved, pitted, each half cut into 4 wedges

* 2  cups raspberries

Preparation

Position rack in center of oven; preheat to 375°F.  Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and berries and toss to coat. Spoon filling into crust, mounding slightly in center.

Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.

Bake pie 50 minutes.  Cool completely on rack. Serve with vanilla ice cream.

On the way home from Portland, the kids and I stopped by Sally and Melanie’s house.  We picnicked at the beach, pampered ourselves with a pedicure, and then shopped for fresh seafood.  This is a perfect meal alfresco with lots of melted butter and napkins.  The meal was served with chewy sourdough bread and sauteed zucchini and onions.

Seafood Boil(per person) This will give you a feast, so if you aren’t that hungry, adjust or plan on using the leftovers to make a great chippino.

one new potato quartered or halved  (15 to 20 minutes)
1/2 onion
1 clove garlic
1t salt
one corn on the cob
1/2 Dungeness crab cleaned and cooked
1/8 pound of shrimp
1/4 pound of steamer clams
1/2 spicy Andelli sausage

optional/substitutions: artichokes, muscles, scallops, other crab, crawfish or lobster

Use your largest pot for this dinner.  Fill the pot 1/4 to 1/3 with salted water.  Start cooking the potatoes, garlic, and onion first.  (set timer for 13 minutes)Then add the rest of the dinner to the pot by working back.  If I have artichokes I start with those because they take about 40 to 50 minutes to cook.  If you are doing this for the first time, I would just stick to the regular menu and I would not omit anything.  The sausage and corn are a must in my opinon.

After 13 minutes add the corn.  Wait 2 to 3 minutes and add all the rest.  Bring back up to a boil and drain. 

While meal is boiling, prepare the melted butter.  I like mine with crushed garlic, a squeeze of lemon, and Thai chili sauce.  A salad works well as a side and I love sour dough bread with it.  If you are serving artichokes don’t forget the aloi sauce which is mayo, garlic, and lemon juice.

This is best sevved outside.  I spread newspapers in the middle of the table and just dump the whole pot minus the water onto the paper.  Then dig in.  For the crab you’ll need something to crack the shell.  Scissors work the best for me along with the pointy end of a crab leg.

I just returned from a sunny week at the lake.  Of course, I brought a full bar and drink making tools.  One day I made pitcher drinks for everyone on the dock. As you can see we had quite a crowd.  I mix the drink base up in camp in a gallon jug then bring it to the dock in a cooler with a bag of ice and any soda to give the cocktail some bubbles.  Add a straw and a garnish and you have a special camping cocktail for a large group.  I don’t have pictures of the drinks, because I wasn’t thinking about the blog and because they were sucked down so fast.

Bubbley Cosmo

Juice of 7 limes
32 oz of cranberry juice
1/2 liter of Ketel One Vodka (I think Absolut Kurant Vodka would be good too.)
Ginger Ale or Diet Sprite or both
Bag of Ice

Mix first three ingredients in your pitcher.  I use a large jar with a lid.  Pack your cooler with the drink base and the rest of your fixen’s:  cups, straws, and slices of lime.  Fill your cups all the way to the top with ice, add the drink base  to the 3/4 mark then top with your bubbly.  I used both, ginger ale and sprite.  You can’t go wrong with a pink icy drink on a hot dock.

Pitcher Mojitos
1 part lime juice
1 part Simple Syrup
1 part light Rum
Mint
Club Soda or seltzer
Bag of Ice

Muddle a big bunch of  mint and throw in the jar.  I used 8 limes, put the juice in the jar and then eye balled the rest of the parts.   This is your drink base.  Now pack your cooler with the drink base and the rest of your fixen’s:  cups, straws, and slices of lime and/or sprigs of mint.  Fill your cups all the way to the top with ice, add the drink base (I strain to keep the big clump of mint out) almost to the top then splash with your club soda or seltzer and garnish.

Pitcher Margaritas

1/2 can lime juice
1/2 can Simple Syrup
1 can Silver Tequilla
1/2 part Triple Sec or Cointreau
1 Corona
1 can of ginger ale
Bag of Ice

This is a great Margarita!  If you don’t want to mess with the limes use a large can of limeaide instead of the lime and simple syrup.  Mix this all in your pitcher.  Fill your cups all the way to the top with ice and pour.  Ole!

Refreshing Sparkling Orange

1 part orange juice (I squeeze mine fresh)
1 part Mandarin Orange Absolut Vodka
1/2 part Cointreau or Triple Sec
Diet sprite
Bag of Ice

Mix first three ingredients in your pitcher.  I use a large jar with a lid.  Pack your cooler with the drink base and the rest of your fixen’s:  cups, straws, and slices of orange.  Fill your cups all the way to the top with ice, add the drink base  to the 3/4 mark then top with your bubbly.  These are great anytime of the day.

After a week away at the Lake I made my way up to the garden to see what was going on up there.  In addition to knee-high weeds I had quite a harvest:  egg plant, zucchini, and tons of tomatoes.  I went to my favorite recipe site Epicurious.com and typed in those three ingredients, and a Ratatouille recipe by Julia Child popped up. Well the Julia Child movie is out so I thought I would try it. It was a bit labor intensive, but Rick loved it.  I also made a second dish of Rosemary Chicken Tortellini; just in case the other wasn’t edible.  I liked the Ratatouille, but loved the creamy chicken.  I had all the ingredients in the freezer and could whip this up in less than 20 minutes.

Julia Child’s Ratatouille

Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.

Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving. http://www.epicurious.com/recipes/food/views/Ratatouille-354344

Rosemary Chicken Tortillini

48 oz of fresh five cheese tortillini
12 oz Cibo Naturals Creamy Alfredo Sauce (from Costco)
1 pound of chicken breast cubed
1t chopped rosemary

Cook the tortelli, drain, and set a side. Cook the chicken until brown in oil and a dab of butter.  In the pasta pot pour the sauce and heat.  Then toss the pasta, chicken and rosemary.  This is so good, fast, and easy, but don’t look at what the calories are; that will just ruin it all.

This is a low calorie great meal to have on a hot day.  I love it for guests, because it is one that you can make ahead and makes a great impression.  Many that have eaten it, say it is their favorite.  I know it is one of my family’s favs.  I also serve this for my friends who don’t eat meat.  I marinate extra firm tofu in soy and grated ginger then I grill.  Some of my non-eating meat friends will eat shrimp, and that goes well too.  Don’t worry about the left overs.  I make a stir fry the next night and serve with rice, or the meat can freeze for a quick after-school dinner.  Tonight, we are having lime drops to compliment this yummy dinner.

Vietnamese Burritos

5 to 6 pounds of beef round tip steak cap sliced.  This is meat that is typically used for Carne Asada.

Marinade

1 medium chopped onion
1T Thai fish sauce (optional, but no more than this)
Juice of 2 limes
2 cups soy
1/3 brown sugar
2T hot chili sauce
½ bunch chopped cilantro
2 chopped cloves of garlic
Any salsa you want to get rid of
2 minced Thai chilies (optional)
1 to 2T grated ginger root (Tip: I keep my whole ginger root in the freezer uncovered and then grate what I need and put it back in the freezer.)

Combine in a large bowl or zip lock bags marinate 2 hours or overnight.

Toppings

Carrots cut into matchsticks
Julienne sweet peppers (I like a variety of colors)
Julienne seeded cucumbers
Green onions cut in ½ and separated
Pickled Ginger
Minced Serrano peppers
2 limes cut in eighths
Mung bean sprouts and/or lettuce
Cilantro and any other herb you like (basil or mint are good additions)
Peanut Sauce (I like House of Tsang, Bangkok Padang Peanut Sauce)

Spring Rolls Skins: Rinsed under warm water being careful not to rinse too long.  The skins will soften and do not stack once they are rinsed.

Drain and discard marinade.  Grill meat, let rest for 5 minutes, then slice in strips, and serve.  When I make the marinade, I usually cut all the veggies, so when guests arrive; all we have to do is grill the meat.  The veggies I put in individual bowls for easy passing when making your burrito.  Be sure not to over fill, because you will want all the goodies, but still want the wrapper to close.

Lime Drop

1 1/2 shots Kettle One Vodka
1/2 shot Cointreau
Juice of 1 lime
1+ shots of simple syrup

Shake over ice, serve in frozen sugar-rimmed glass.  These are soooo good and smooth.  I make them in double batches.

Pictures provided by Denise Danzer