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Thirsty Thursday: Watermelon Cucumber Mojitos

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This post was compensated with products from NOW Foods, however what I whip up and opinions regarding the products are 100% my own.

There is nothing better than a cocktail you can make with things you already have on hand. There is also nothing better than a giveaway!

With summer here, there are three things I always have on hand: watermelon for the kids, cucumbers for the kids, and mint because it  has so many uses this time of year. I was looking through Pinterest, and noticed there are so many recipes for salads combining these three ingredients, I thought why not a cocktail.

The two best things about this drink (besides the watermelon, cucumber, mint combo) is that is can be made both virgin and traditional, and instead of using sugar for the muddling, I used NOW Foods Organic Agave Nectar. This dissolves a lot better and actually tastes a lot better too.

Watermelon Cucumber Mojitos (makes one)
1/4 cup watermelon chunks
4 slices cucumber
3 or 4 mint leaves
2 tsp NOW Real Foods Organic Agave Nectar
1 tbsp lemon juice (or juice of a lemon wedge)
1 shot of white rum (optional)
ice

In a small glass, add ice and set aside to chill.

In a large glass or cocktail shaker, muddle together melon, cucumber, mint, and agave.

 

Strain the melon mixture well to remove seeds, flesh, skins, and mint leaves.

Pour this mixture into glass with the ice. Top with the optional rum, and lemon juice. Stir and garnish with melon, cucumber, and mint.

Serve immediately.

NOW (see what I did there?) it is the moment you have all been waiting for! I have published a few recipes this week with all of the wonderful things you can do with NOW Foods, and honestly know I will be adding their healthy ingredients as a regular part of my every day cooking. To enter the giveaway, all you have to do is comment below and tell me what is the FIRST thing you will make when YOU WIN $130 in NOW Foods Products?

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For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

 

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

Thirsty Thursday: Pineapple Banana Smoothies

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My regular readers know, I love television. I have always watched too much. I reference it constantly, and if it is funny, I’ll watch it. One of my favorite shows growing up was The Golden Girls. Maybe I’m an old soul, or maybe it is because the show was hysterical, or maybe because my grandma watched it, or maybe in the 80’s the show was at the height of popularity, but I was so obsessed with these four women in their golden years. When you think about it, The Golden Girls was pretty groundbreaking for its time. Perhaps I knew that even as an eight year old.

 

Even now, I love that show. (I have passed my love for The Golden Girls onto many. Including my friend Sara.) If you’re lucky, you can still catch re-runs of The Golden Girls in the morning. So, I thought I would create the perfect smoothie to enjoy while watching  The Golden Girls. It is delicious and is the same shade as Rose’s hair.

 

 

The Golden Girls Smoothie (makes 2)
2 cups chopped  fresh pineapple
1 large banana peeled and sliced
1 cup vanilla yogurt
2 tsp honey
2 cups ice
In a blender, put the ingredients and blend until smooth. Pour in glasses, and enjoy while watching re-runs of your favorite show.

For last week’s Thirsty Thursday CLICK HERE. For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

 

Want to read more about all things domestic with a touch of humor? Become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

 

Thirsty Thursday: Watermelon Slushies

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Summer Vacation is officially here! While we have set up a nice little routine for each day, with a few things to do so we aren’t bored, it is a loose schedule around here. We have been soaking up every single bit of summer. In fact, I don’t think there has been one day of June where my little one hasn’t had her bathing suit on, even if it has been to run in the sprinklers. As for me, I dozed off with the kids yesterday after a morning spent playing outside and it reminded me of when they were just little babies snuggled up on my chest. I wasn’t passing that moment by, so we all napped instead of chores. It’s summertime!

With watermelon so plentiful this time of year, my little guys are always asking for it when we walk to the market, and I happily oblige. With the weather getting hot, it is a refreshing treat, but blended up with plenty of ice and some lemon, it is a perfect THIRSTY THURSDAY treat on a super hot summer day.

 

Watermelon Slushies (makes one large slushy or three kid sized slushies)
2 cups watermelon cubed
1/3 cup fresh squeezed lemon juice (about 2 medium lemons)
1 lemon zested
2 TBS sugar
2 cups ice

 

In a blender, add all the ingredients, and blend until desired consistency.

 

This drink is best enjoyed after a day in the sunshine! For those that are so inclined, a shot of Bicardi Limon or even Absolut Citron might give this treat an adult zing.

If you like summertime slushies or blended drinks, try this recipe orange cranberry coolers. Or for all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

Want to read more about all things domestic with a touch of humor? Become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Breaking Some Rules: Lemon Blueberry Layer Cake

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There are two rules that I break all of the time.

1.) Don’t head to the supermarket when hungry.
2.) Don’t be pinning things and surfing for recipes when hungry.

The other day I broke rule number two, when I saw an awesome recipe from Sally’s Baking Addiction for Lemon Blueberry Layer Cake. For those that don’t know I LOVE the combination of lemon and berries you can tell by my recipes for lemon blueberry cookies and fresh pink lemonade. Looking at recipes while hungry, led to me breaking rule number one.

However, if being wrong creates this delicious cake, I don’t want to be right.

There are two other rules that I break all of the time too.

3.) Don’t adapt baking recipes as it is a delicate balance.
4.) Give a cake ample time to cool before frosting.

Ok, I’m a rebel, what can I say. I adapted the recipe and I waited as long as I could, but we just couldn’t wait anymore!!

Lemon Blueberry Layer Cake (adapted from Sally’s Baking Addiction)

CAKE
3 cups all purpose flour + 1 Tbs reserved
1 Tbs baking powder
1/2 tsp salt
1 cup unsalted butter room temperature
1 1/4 cups granulated sugar
1/2 cup light brown sugar packed
4 eggs
1 Tbs (yes a tablespoon) of pure vanilla extract
1 cup buttermilk
3 or 4 lemons zested and juiced (should yield about 1/2 – 3/4 cup of juice)
2 cups fresh blueberries

Preheat oven to 350 degrees.

Grease and flour two 9 inch round cake pans set aside.

In a large bowl, sift together 3 cups flour, baking powder and salt and set aside. In another bowl, toss together blueberries and reserved flour and set aside. (NOTE: this will keep the blueberries from sinking into the bottom of a cake, my mom taught me this trick and it can be done with raisins and chocolate chips in breads and cakes too.)

With a stand mixer or large mixing bowl with hand beaters, cream together butter and sugars until well blended. Then, add eggs, vanilla, and mix until incorporated.

Next, add slowly add the flour mixture and mix until just combine. (NOTE: don’t over mix it is ok if you can still see some flour in the mixture.)

Then, add buttermilk, zest, and lemon juice and mix until incorporated.

Next, using a spatula carefully fold in blueberries.

Finally, pour mixture dividing evenly between two cake pans and bake 26 – 30 minutes or until a toothpick inserted comes out clean.

Remove cake from oven, and cool slightly for about 7 minutes in the pan. Then remove from pan let cake cool on a cooling rack about 1 hour. (NOTE: The cake should be cool to the touch before frosting, but if it is still a little warm because you cannot wait anymore that is fine too).

FROSTING
1 16 oz can Betty Crocker Vanilla frosting
2 tsp pure vanilla extract
1 lemon zested and juiced.

In a small bowl, whisk together ingredients.

When cakes are cooled, put one cake on a plate and put half the frosting in the middle of the cake and spread out with a spatula letting it fall over sides. Top with second cake, and add the rest of the frosting to the top and spread out and fall over sides. Garnish with blueberries.

Now, go break some rules, you little rebel you!

You know you want to.

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Thirsty Thursday: Flavored Waters

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Oh YEAH! Yesterday was deliciously warm, dare I say summer like. Instead of bundling up for soccer practice we  wore shorts and the kids were actually sweaty. It.Was.Awesome!
Now that we will be outside more and exercising more, we have all been drinking more water around here.

I have to be honest though, after my morning cup of tea and a few glasses of water, by lunch I’m adding lemon. Water all day just seems a little bland. The self proclaimed Queen of Thirsty Thursday needs a little more zing! You know?

Then, I was thinking to when my sister and I go for our yearly SISTER DAY at the spa and how much I love the SPA WATER there. It is just water infused with just a hint of fresh fruit, veggies, or herbs. I decided to make some flavors of my own, and let me tell you, this is almost as relaxing as a cocktail as it makes me feel like I am back at the spa. Also, there are the added bonuses of no hangover, it is healthy, and no one is judging me for drinking it before 5:00 p.m.

 

I made three flavors: Minty Cucumber Lemon, Citrus, and Mixed Berry Mint these waters are perfect for making ahead and having to grab out of the fridge all day to stay healthy and hydrated!

 

Minty Cucumber Lemon Flavored Water (Makes one water bottle worth)
4 or 5 slices of cucumber
4 slices of lemon
5 sprigs of fresh mint
cold water
ice (optional)

 

In a large water bottle or mason jar, add cucumber, lemon and mint and add just enough water to cover. (NOTE: This will help to infuse a small portion of the water and then topping off with more water later will help to dilute as there won’t be such a strong flavor, and will also taste fresher.) Store in the refrigerator. When ready to drink or take with you add ice and fill to the top with water.

 

Citrus Water
4 slices of lemon
4 slices of orange
3 slices of lime (optional)
cold water
ice (optional)

 

In a large water bottle or mason jar, add lemon, orange, and lime. Then, add just enough water to cover. (NOTE: This will help to infuse a small portion of the water and then topping off with more water later will help to dilute as there won’t be such a strong flavor, and will also taste fresher.) Store in the refrigerator. When ready to drink or take with you add ice and fill to the top with water.

 

Mixed Berry Mint Water
2 Strawberries cut in half
4 or 5 raspberries
4 or 5 blueberries
4 fresh mint springs
cold water
ice (optional)

 

In a large water bottle or mason jar, add berries and mint. Then, add just enough water to cover. (NOTE: This will help to infuse a small portion of the water and then topping off with more water later will help to dilute as there won’t be such a strong flavor, and will also taste fresher.) Store in the refrigerator. When ready to drink or take with you add ice and fill to the top with water.

 

What flavors of what do you think you could come up with?

 

If you love all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Versatile Valentine’s Treat: Red Berry Sauce

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I love when I can make one recipe, but use it for a bunch of different things. My favorite example of this kind of recipe is a roasted chicken. You can use it for so many different things: eat it right out of the oven, put on top of a garden salad, make chicken salad, make tacos, have a sandwich, stir it into soup. The possibilities are endless. It’s a wonder we all don’t keep one in our refrigerator at all times.

I am starting to think Red Berry Sauce is going to be ranking right up there with a roast chicken as a pretty versatile recipe.

 

This wonderful smooth sauce could be used to top pound cake, ice cream, pancakes, french toast, or even be used to make a neat cocktail (come back for ThirstyThursday to see that recipe). So far it has been a nice alternative to chocolate, and is a gorgeous shade of red which is perfect for the upcoming Valentine’s Day.

Red Berry Sauce

1 pint fresh strawberries hulled and sliced
6 oz fresh raspberries
1/2 cup granulated sugar
1/2 cup water
1 tsp fresh lemon zest

 

In a sauce pan over medium heat add sugar and water and stir until sugar is completely dissolved. This should take about 1-2 minutes. Stir in berries and lemon zest. Bring to a slight simmer. Lower heat, and cover pan with a tight fitting lid. Cook on low for 3 – 5 minutes. Remove mixture from heat and let cool for 10-15 minutes.

 

When mixture is cooled, pour into a blender. Blend on medium speed for about 1 minute until berries until berries are completely broken down. Finally, pour mixture through a fine strainer.

 

You can eat right away or store in an airtight container and refrigerate for 3 or 4 days.

 

I poured ours with homemade pound cake with whipped cream.

 

Later this week I will be sharing a cocktail made with this treat!

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Thirsty Thursday: Plum and Rum Cocktail

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HAPPY THIRSTY THURSDAY!

I was thinking with the three day weekend coming up there are few things that are better than a three day weekend, but I’ve decided this cocktail is almost as good.

 

To me, the unofficial end to summer means a few things: festivals, relaxing, last visit to the splash pad, one last bon fire with the kids, and stone fruit. This time of year we are buying up plums, nectarines, peaches and cherries and eating them up any way we can before they are officially out of season.

 

I thought something with plums would be delicious. So, I came up with a little something.

Plum and Rum Cocktail
1 medium sized ripe plum sliced
1 Tbs extra fine sugar
2 oz of light lemon rum (I used Bacardi Limon)
5 oz tonic water or club soda
Ice

Fill a cocktail glass with ice and set aside.Then, in a shaker muddle together sugar and plum until plum is completely mashed. Then add the rum and ice and shake for about 1 minute until well incorporated.

 

Strain into cocktail glass.

 

Finish with tonic water.

 

Enjoy the end of summer with this wonderful cocktail!

 

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LINKING UP AT SERENITY NOW FOR WEEKEND BLOG READING!

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Thirsty Thursday: Nectarine Green Iced Tea

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End of summer is upon us, so this installment of THIRSTY THURSDAY will feature one of mine and the kids favorite fruits: nectarines.

 

I have mentioned before that I am a tea drinker, but in the summer I don’t do hot beverages. I can often be see with an Arnold Palmer in my hand in the summer, but instead of mixing iced tea with lemonade  I thought it might be fun to add a different fruit. Also, I instead of black tea, I used my favorite Green Tea.

 

This recipe is great because the tea is decaffeinated so the kids can have a few sips. Also, it is refreshing and is a great way to celebrate the end of summer.

 

Nectarine Green Iced Tea
4 Green Tea Bags
4 cups hot water
2 cups cold water
1 cup simple syrup (1 cup sugar and 1 cup water simmered on stove until sugar dissolves then cooled)
1 large or 2 medium nectarines pureed

In a large pitcher add ice and nectarine puree. Then, in a separate container steep tea bags in the hot water for about 4 or 5 minutes.

 

When the tea is done, add the tea, cold water and simple syrup to the ice and puree mixture and mix thoroughly.

 

Garnish with slices of nectarine and serve.

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Vinegar Berry Wash Works, Thanks Again Pinterest

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I’m a pinner. I have been pinning on Pinterest for over a year, and I am always amazed at the wonderful things on there. If you’d like to see all the wonderful things I pin, you can follow me HERE.

One of the things I pinned awhile back was the vinegar berry wash that has been going around, and I am happy to report it really does work. Supposedly, the vinegar helps to kill any existing mold spores to help keep fruit fresh longer.

The berries that are in season right now definitely stay fresh longer after I do this trick. I think I am going to start doing it with all the fruit I buy instead of just rinsing in water.

 

I have never been one of those people that preps my fruits and veggies when I get home from the store. By the time I meal plan, make a list, get the kids ready, go to the store, come home, unload it all I typically collapse and I want to call for take out.
However, my kids are of the age where they can get into the crisper in the fridge or reach the fruit bowl on the counter for a snack, but not old enough to wash anything themselves without adult supervision. Therefore, the next day when I have sufficiently rested from the previous day’s excursion, I am ready to be in the kitchen again and wash some fruits and veggies.
To wash berries (and any other fruit really). Fill up a large bowl or your sink with a combination of 1 part vinegar to 10 parts water. Put the berries or other fruit in the mixture and swish it around for a few minutes.
Drain the the fruit.
Then, make sure to let it dry completely. Also, for strawberries I hull them or cut off their green tops.
Then I put everything in containers and back in the fridge ready to eat.
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Thirsty Thursday: Orange Cranberry Coolers

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HAPPY THIRSTY THURSDAY!
We only have a few weeks of summer left, so I know that my carefree mornings with the kids are very soon going to come to a close. Once school starts, I know there will be quick breakfasts and running out the door, so I thought I would try and take advantage of these mornings with fun breakfasts and taking some extra time for a treat.
The kids LOVE slushies. I have to say though I am a little skeptical of store bought slushies. So, I have decided to make my own with juice. I have done all kinds this summer, watermelon juice coolers, orange juice coolers, fruit punch coolers, but I think their favorite is orange cranberry coolers.
This is a simple recipe and a great combination of flavors. In fact, my Mom would often put together orange and cranberry juice for us when we would feel a cold coming on.
Orange Cranberry Coolers
1 cup fresh squeezed orange juice
1 cup cranberry juice (Ocean Spray 100% Cranberry Juice)
Ice
Add ice to the blender (about 1 or 2 cups). Next, add juices.
Finally, pule blend until desired consistency.
Serve!
For an adult version of this drink perhaps a smidge of vodka would be in order.
If you like this recipe and would like to read more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook here.

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