Cheers! Starting with lemonade, these cocktails get some muddled strawberries and basil and a splash of lemon vodka. They’re sweet and fresh. Make one or these would be great as a pitcher batch to spike as desired.
I love love love the herbs in a cocktail. I’ve been adding our boatloads of mint to my water and to iced tea so the basil flavor was a welcome change.
Strawberry Lemonade & Basil Cocktails: Ingredients (for 2): ~6 strawberries, halved or quartered 1 teaspoon of sugar (or simple syrup) 3-4 basil leaves 2 cups lemonade 1-2 oz lemon vodka
Directions: Split the strawberries into 2 glasses and add a sprinkle of sugar (or simple syrup) and muddle a few times to crush them. Use a cocktail muddle or the handle of a spoon. Then add in the basil and gently muddle once or twice.
Pour in the lemonade and the vodka and stir well. Top off with ice and another strawberry or basil leaf to garnish. Add in ice and stir again. Cheers!
I loved this. I made it first and was too aggressive muddling the basil (thus, why they’re best done separately) and I wanted more strawberry. We had just gone strawberry picking so these were the best of the best BUT muddling would really bring even grocery store ones to life!
This couscous has chewy cranberries, fresh mint, and a citrus dressing. Side dishes are tricky to have energy for or coordination for, but this has just a few ingredients and is great made ahead of time – who doesn’t need a dinner head start?!
Turmeric Couscous Salad Ingredients (for 4): 1 cup Israeli couscous 1/2 cup dried cranberries 3/4 cup orange juice (mine was orange tangerine) 2 tablespoons olive oil 1 tablespoon turmeric fresh mint
Directions: Cook the couscous and allow it to cool.
Mix in the juice, olive oil, cranberries, turmeric, and fresh mint. Add a sprinkle of salt and pepper to taste. Chill until serving.
Add another splash of juice before serving, if needed.
We have so so much mint so I could have added even more. The orange juice dressing and the fresh mint are really the dominant flavors here.
This was nice for variety since the kids will eat any form of pasta anytime but the turmeric added a pop of color we don’t see all the time. One kid ate tons, one ate some without strong feelings either way but overall I’d say it’s a winner and something I’d make again. The sweetness goes well with sausages or grilled chicken or falafel, or would definitely be of interest at your next BBQ!
The Birthday Burger was such a winner. The bacon jam + homemade parmesan peppercorn dressing was a great combo. The jam is sweet and smokey and the parm peppercorn dressing is salty and creamy. Perfection I tell you.
Pickle de gallo wasn’t my idea, but it isn’t ever in my stores so I made my own and loved it with dill pickles with sweet pickles! Serve it with potato chips or tortilla chips or crackers, or on a taco! Your next BBQ definitely needs this dip.
Peanut Sesame Noodles were a re-do for one of our beloved dinners. It is so fast and adds great variety to pasta night! We eat them warm or cold and they are handy to have around for a quick meal.
Salmon Cakes over Lemon Risotto was my use for frozen not-the-best-salmon. These would work well for any fish, crab, or shrimp too.
The Little Girl: She’s coloring obsessed once again and happy for all the outside time. She can down a whole popsicle now and loved some couscous I made. July will mean the start of a dance class and we’re all excited for her to try it! She is into a toddler bed and truly mastered night time potty training.
The Big Guy: He’s done with 1st grade! The end of the year was a whirlwind. We had a last-day of school party that was so so fun. ~17 kids and ~13 parents came over for pizza, popsicles, and a bounce house. I cannot get over how much they learn in first grade. He loved reading, PE, recess, and library. Writing was his least fav. He’s enjoying some free time before summer day camps start in July. Food obsessions for him include hard boiled eggs, applesauce, ritz bits, and bubble gum.
I have no idea what July has in store for me. I have a couscous salad to share and then, who knows. Maybe a cocktail? Maybe tons of posts, maybe fewer. Stay tuned.
Goals: Year of nail polish! I got one in the very end of June but didn’t use it yet- maybe it’ll be the July one! More international food inspiration: I don’t think do. More soups/salads: we had salad bar – does that count? More apps: Yes! Pickle de Gallo and some phyllo cups with brie on an apps for dinner night. More fun drinks: nope Updating photos: Yes! Peanut Sesame Noodles got some updated pics! What I’m reading: Lots! I read & loved Black Cake – one of the best books of the year. Last Summer at the Golden Hotel was a fun summery read that isn’t a beach romance. I read Taste Makers: Seven Immigrant Women who Revolutionized Food in America which was pretty good, maybe better as audio? I read Beautiful World Where Are You and didn’t get the hype like others but it has such a following that others definitely love it. What I’m watching: Battle on the Beach for ocean rentals has been good What I’m listening to: I shake my fist at the patriarchy with Be There in Five podcast.
Happy Birthday Mr J! The birthday burger was belated and became doubled up with Father’s Day – our guy is such a trooper. We were all about the toppings this year – bacon jam and parmesan peppercorn dressing! These beauties had lots of melty cheese and brioche rolls.
Bacon jam is delicious and definitely worth it. In a pinch, 3 parts crumbled bacon finely chopped + 1 part apple cider vinegar + 1 part maple syrup is a great quick fix.
Burgers with Bacon Jam & Parmesan Peppercorn Dressing Ingredients: (for 4 burgers) 1 pound ground meat 4 tablespoons bacon jam (that’s ~1/3 of what the batch above makes) 2 tablespoons mayo 1 tablespoon sour cream 1-2 teaspoons milk 2 teaspoons grated Parmesan cheese 1/2 teaspoon black pepper sprinkle of salt sprinkle of garlic powder 4-6 slices of cheese 4 brioche buns arugula
Directions: Make the bacon jam ahead of time. Form the burger patties and preheat the grill. For the dressing, mix together the mayo, sour cream, some of the milk (adding more if needed later), parmesan cheese, pepper, salt, and garlic powder. Add remaining milk if you find it too thick (think: spreadable not quite like dressing). Cook the burgers to your preference – we did some ground beef, some ground pork. Top with lots of cheese and let that melt. Assemble the burgers with a smear of parmesan peppercorn dressing on each bun half, arugula, the burger and top with bacon jam.
Enjoy!
I loved this combo. The bacon jam is complex – sweet and a tiny tang and the coffee and red wine adds some serious depth. The parm peppercorn dressing is so much better than the jar. I liked making a small amount – and will do so again another time – it would be delightful on a turkey sandwich!
The Historical Timeline of the Birthday Burgers: 2021 it was a Waffle Breakfast Burger with ground sausage in the patty, maple aoli, and melted gouda. 2020 it was a BLT burger with ground bacon IN the burger and tomato jam 2019 it was a Manchego Burger with manchego, quince jam, and arugula 2018 it was a Garlic Lovers Burger with garlic butter, chips, garlic aoli and white cheddar. 2017 it was an Ultimate Mexican Burger with queso, guac, and beans. 2016 it was a Mac & Cheese Stuffed Burger topped with bacon, onions, and tomato. 2015 it was a Picnic Burger with slaw & potato sticks 2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll 2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach 2012 it was a Bacon Wrapped Burger – enough said 2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese
Pickle lovers unite! This idea is by Grillo’s Pickles, but I never see it sold in my stores so I made my own. Eat it like a dip, put it on a burger/dog and you’ll love it on a taco.
Pickle de Gallo Ingredients: (as dip for ~4) ~3/4 cup dill pickles (~4-5 spears) ~3/4 cup sweet pickles (mine were bread & butter chips) 1/2 cup tomatoes 1/4 white onion 2 cups baby arugula (or a bunch of cilantro or parsley) 3 tablespoons vegetable oil 1/2 cup pickle juice (some dill & some sweet)
Directions: Chop the pickles, tomatoes, onion, and greens/herbs.
Add it all to a bowl and stir in the oil and pickle juices. Stir well and refrigerate at least an hour.
Serve as dip or as a topping. Enjoy!
We put this on pulled pork tacos the first time and ate the rest with tortilla chips. I became obsessed and made it again serving it with crackers and another time with potato chips. It is so addicting. I love having bringing an offering that is vegetarian/dairy-free/gluten free (depending on your dipper) and fresh!
The mix of pickles is the key – it would be so strong with only dill pickles so definitely try it with both. I used greens for freshness (and once because cilantro is polarizing and I wasn’t sure if the group is into that). We all need more veggies, right?
It is flavorful and crunchy – make some and tell all the pickle puns. 😉