Cheers! I made these pineapple mojitos because we always have plenty of mint and love pineapple. There are a few touches to customize these.
Pineapple Mojito Ingredients: (for 1-2 cocktails) pineapple simple syrup (make ahead: 1/2 cup sugar + 1/2 cup water) 1/2 cup pineapple mint 1 cup pineapple juice/lemonade/tonic/soda water 1 shot white rum
Directions: Prep and chill the simple syrup: boil the sugar and water to dissolve the sugar. Add in most of the pineapple and chill. In a glass, muddle together the mint, pineapple from the simple syrup, and a few mint leaves.
In a cocktail shaker, shake together ice, a few mint leaves, the remaining pineapple chunks, and juice (if using tonic/soda water, add after). Pour into the glass.
Enjoy! Cheers! Top off with more ice, or a splash of juice, or a splash of water to taste.
These are sweet but refreshing from the mint. I’m excited to use the leftover pineapple simple syrup as my sweetener for ice green tea.
Happy birthday burger Mr J! We gave a caesar salad twist to a chicken burger. It was a fun one!
Chicken Caesar Salad Burger Ingredients: (makes 4) 4 brioche rolls 1 pound ground chicken 1 teaspoon anchovy paste (optional) 1/4 cup tablespoons creamy caesar dressing 1/4 cup shaved parmesan 1 head of romaine washed & chopped or 1 bag of your favorite lettuce
Directions: Preheat the grill (or a griddle works well for these delicate-ish patties).
Mix together the ground chicken, anchovy paste, 1-2 tablespoons caesar dressing, and half of the parmesan cheese. Form into patties and generously salt and pepper each side.
Grill to fully cooked. While the burger cooks, mix up lettuce, dressing, parmesan, and pepper. Spread the remaining caesar dressing onto the buns, then add the burger and top with the remaining parmesan and some salad and more salad on the side.
Enjoy!
A quick way would be to dress your burger with parm & creamy caesar dressing. If you’re skipping anchovy paste, you may want more dressing but be careful with the patties. They do get crumbly to grill on a grate. Starting them on foil might help the patties stay together enough to then flip to finish cooking on the grates. We cooked them on a griddle and they stayed together.
Our littlest loved it and said it was “sooo good”. Our oldest wished for a regular burger but ate it. I have a running list of other burgers I haven’t made yet but earmark a few favorite ideas to save for these. Of course my award-winning Parisian Burger https://thethreebiterule.com/parisian-burger/ is an all-time fav.
The Historical Timeline of the Birthday Burgers: 2022 was a Bacon Jam and Parmesan Peppercorn burger was all about the toppings. 2021 was a Waffle Breakfast Burger with ground sausage in the patty, maple aoli, and melted gouda. 2020 was a BLT burger with ground bacon IN the burger and tomato jam 2019 was a Manchego Burger with manchego, quince jam, and arugula 2018 was a Garlic Lovers Burger with garlic butter, chips, garlic aoli and white cheddar. 2017 was an Ultimate Mexican Burger with queso, guac, and beans. 2016 was a Mac & Cheese Stuffed Burger topped with bacon, onions, and tomato. 2015 was a Picnic Burger with slaw & potato sticks 2014 was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll 2013 was a Vermont Burger with maple mayo, cheddar, bacon, and spinach 2012 was a Bacon Wrapped Burger – enough said 2011 was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese
These waffles were breakfast-for-dinner after some busy weekends where these didn’t make the timing. I love the peaches and pecan flavor in and on the waffles. Waffles are also ideal to make ahead and toast/bake when serving!
Peach Pecan Waffles Ingredients: (serves ~4) waffle mix & required ingredients (for 3-4 waffles) 1 can/jar cling peaches (chopped and juice reserved) 1/3 cup pecans whipped cream
Directions: Preheat the waffle iron. Then, mix the waffle batter substituting half the water needed for the juice from the peaches. Cook the waffles according to your iron’s instructions – mine instructs to fill, flip, and cook for 4 minutes. Before closing the waffle iron, sprinkle in about 1 tablespoon of pecans per waffle and save some of the pecans for topping.
When the waffles are cooked, top with peaches, pecans, whipped cream, or as you like them. Enjoy!
For dinner, we ended up with adults having 3/4 of a whole waffle and kids having 1/2 a waffle. In the morning we always seem to want less. We had bacon and the kids went for all the toppings on the side. I make these savory waffles all the time and freeze them for on-the-go breakfast options since they don’t need syrup/dip/sauce.
May is full – we come to life when spring is here. We’re back full-swing into baseball (see what I did there?) and we were kept on our toes for our first dance recital (haha, I can’t stop!).
In the kitchen, I was obsessed with these taco beans and they’ll be on repeat for sure.
I made a dairy-free lasagna because I’ve somehow become the go-to person for recipes accommodating dietary restrictions for my volunteerism at Lasagna Love and this option is so cheap and easy without unfamiliar ingredients.
We went with lots of toppings on Sesame Noodle Bowls as a new way to see pulled pork.
Again with the beans, what can I say…these Greek Beans were a fun dish and good alternative to a lettuce-based salad.
I have been thrilled to have comfortable weather and get outside more. Work has been very busy with reunion. We got to see Thomas’ art at the school art show. I wish some of these cool school events fell in March or April too. There’s a culture night, fun run, parent-teacher conferences, a book fair, and so many end of the year festivities. I’m off for a girls weekend and cannot wait. June will bring a special birthday burger!
The big kid: He had a field trip (and did not get carsick…winning!), and several more birthday parties, and baseball. He took an after school class for building with all different materials. He’s thoroughly into Plants versus Zombies. He followed along with NBA playoffs and it really makes me love the juxtaposition of imaginary play seeming so cute and little with a mature knowledge of pro basketball player names.
The little one: Her dance recital was so cute! She loved the rehearsal and did so great. Then the recital night came and she was so worried – tears! – and I was shocked. We watched the video clips I had from the night before, talked about what it would be like, and made a plan that we’d get ready and go but if she decided not to do it, we’d just clap for her class. She was all set when we got there. They were very long nights, but she loved it and wears the ballet costume regularly. The tap one was tight and harder to get on so we haven’t played in that one.
Goals: Year of workwear! I got a 3/4 length sleeve shirt which helps bridge the spring workwear gap. Working all weekend for Reunion at work was a good reminder of what other clothes I’m looking for! Salads or side-dishes: Greek bean salad! prep ahead bfasts or lunches for weekdays: I made some savory waffles and they’re one of my fav on-the-go breakfasts. During a busy week at work I had quiche ready which was so helpful. Monthly dates: We didn’t really make this happen. Declutter/cleaning: I bagged up lots of tiny 18 month shorts and 2T swimsuits. Workouts as a routine: Yes! I did a Sweat & Sculpt series that has been great. What I’m reading: I read Coronation Year which was only ok, especially after how amazing I thought her book ‘The Gown’ was. I enjoyed a memoir Fatty Fatty Boom Boom by Rabia Chaudry. The best one I read was The Measure by Nikki Erlick.
I took our love for beans, especially pizza beans, and gave them a taco twist. They were such a hit – especially with our littlest eater. The toppings and customization make it easy for a win.
Taco Beans: Ingredients: (serves 4) 2, 15-oz cans of seasoned black beans (or see alternative below) 1 cup corn 1/2 chicken breast (optional) 1 avocado cilantro cheese pickled onions any condiments: salsa, hot sauce, salsa con queso, sour cream chips
Directions: Warm the beans through, over low heat for ~10 minutes. (Alternative if using plain canned beans: drain, rinse, and add to a pot with 1/2 cup veggie broth and a sprinkle of cumin, chili powder, and salt to taste). While beans are cooking, slice the avocado, chop cilantro, and prepare all the toppings Assemble bowls with beans and any toppings, as you wish. Enjoy!
Mr. J and I went with almost all the toppings, but the kids loved their beans with cheese, avocado, sour cream, and salsa.