Peach Lemonade

It's Spring....which in Florida, means it's Summer!!!!

Spring/Summer heat requires time in the sun and cool drinks.

Lemonade is all time favorite of just about anyone, but if you're like me you just might get the urge to switch things up a bit by adding another flavor into the mix!!

I love the idea of making a special drink that a group of people can all enjoy but I don't love setting aside the extra time to make something up!!

This drink is quick, easy, refreshing, and has that fresh squeezed taste that you just won't get from store bought or lemonade concentrate. 

Ingredients: 

1 1/2 cups fresh squeezed lemon juice 

1/2 cup sugar

5 cups water

3 peaches

First, you're gonna need some lemons!!

If you are using an electric juicer like I did you're going to need about six nice sized lemons.

If you are using a hand squeezer, you might need more. 

The electric juicer is able to get a lot more juice out of each lemon.

Pour the lemon juice into a large drink pitcher along with the sugar and water.

Stir until the sugar is well mixed in and dissolved. 

Peel three peaches and remove the seed and the tough part of the fruit around the seed. 

Cut into slices and place in a blender.

Blend until completely pureed.

Pour the peach puree through a sieve or anything else you have on hand that will strain out any remaining large pieces of fruit, and into a bowl. 

Add the peach puree into the pitcher and stir until completely blended. 

Chill for about an hour or until cold and serve over ice.

Now go sit in a rocking chair and sip your lemonade.

Dijon Lime Chicken

In this house, we love citrus and we love mustard. 

Even saying that out loud sounds weird together but in reality it is uniquely wonderful.

This recipe combines two flavors that are not only great on their own but together when on that boring chicken you have in sitting in your fridge. 

Ingredients: 

2 (4 oz.) Boneless, skinless chicken breasts 

3 Tablespoons honey dijon mustard 

1 teaspoon minced garlic

Zest and juice of 1/2 a lime
1/2 teaspoon dried parsley

Salt 

Pepper  

Preheat oven to 350 degrees. 

Pat chicken dry with a paper towel.

Place a piece of plastic wrap on the counter. Place chicken on the plastic and then cover with another piece of wrap. Use a heavy utensil to beat the chicken until they are about an inch thick. 

Season with salt and pepper.

In a medium sized bowl, combine mustard, garlic, lime juice, lime zest, and parsley.

Place chicken in the mixture and toss to coat.

Place chicken in a greased baking dish.
Sprinkle some extra parsley on top.

Bake for 30 minutes or until chicken is thoroughly cooked.

Baked Zucchini Chips

I love the flavor of zucchini, but I don't always love how soggy it can get when it's cooked. 

This recipe has the flavor and the crunch!!

These chips are extremely easy to make and won't make you feel guilty about snacking. Just beware, you're not going to feel like sharing, so get everyone else out of the house!!

Now usually I am not a fan of posting recipes that require using a special kitchen tool, but for this recipe there are two things that are completely necessary; a mandolin slicer and time. 

Your going to need this slicer to get those super thin slices of zucchini that are necessary for that crunch! Don't worry, you can pick one up at a pretty reasonable price http://www.bedbathandbeyond.com/store/product/mandolin-slicer/1010496373. 

These are also going to take a while to bake but they are worth it and the prep is super fast!!

Ingredients: 

1 large zucchini

Olive oil cooking spray 

Salt

Chili Powder

Garlic Powder 

*Makes a small bowl of chips

Preheat oven to 225 degrees. 

You want your chips to cook on a low temp for a long time.

Use a mandolin slicer to thinly slice the zucchini.

I don't recommend trying to cut the zucchini with a knife. In order to cut them thinly enough to make chips, it would be far too dangerous for your precious fingers and thick slices = soggy chips. 

Use the "thin slices" attachment for your mandolin. 

Place zucchini slices on paper towels.

Place another paper towel on top of the slices and then place something heavy on top to get as much water out of the zucchini as possible (to achieve ultimate crisp factor). 

The uses of a biology book are endless. 

Leave the heavy object on the slices for a few minutes and remove. 

Line cookie sheets with parchment paper and lightly spray with olive oil spray (if you don't use olive oil spray, I highly recommend it).

Place the slices on the cookie sheets and lightly spray the tops. 

For these I used my favorite spices, but the great part about these chips is that they are completely customizable!

I sprinkled salt, chili powder, and garlic powder on top of the slices.

Make sure to use a light hand when seasoning, because they shrink up when cooking and become more potent. 

I wish I had more than two cookie sheets, so I could make more chips!

Place in the oven for about two hours or until browned. 

I know, I know it's a long time, but again...worth it!

Keep an eye on them for about the last half hour because every oven is different and yours may be done before the two hours is up.

Remove from the oven and eat immediately! 

Now, these chips are best if eaten right out of the oven but to be honest, you won't have to worry about a method of preserving leftovers...because there won't be any!

Shamrock Shimmy Cocktail

I'm not a beer fan, therefore this St. Patrick's Day I have opted not to participate in the green beer tradition.

The green cocktail is where it's at, and guess what....there is no food coloring involved!!

All you need for this recipe is a couple of simple ingredients and a glass.

Ingredients: 

Vodka 

Sprite

Lime Sherbet

Lime Juice

Scoop a spoonful of sherbet into a glass.

Everyone prefers their drink a little differently but I used an ounce of vodka,

Pour the vodka over the sherbet.

Fill the rest of the glass to the brim with Sprite, and watch it fizzle!!

Squeeze in a splash of lime juice and garnish with a few slivers of lime peel.

Oh yeah...and drink!

Green Recipes For St. Patrick's Day

Hi everyone!!!

It's seems like it's been forever since I've posted a "Tasty Sunday" recipe, and that's because it has been forever!

Well I've been busy.

Busy thinking of recipes to share with you!

To make up for my neglect I have decided to give you guys three recipes this Sunday, and because St. Patrick's Day is just around the corner, they all have a green theme.

Now I have to say, when it comes to clothes green is not my color so on St. Patrick's Day I go for the green food!

So here you go....a green drink, appetizer, and entree.

The Shamrock Shimmy Cocktail

If you're tired of having green beer every St. Patrick's Day, this is a great way to shake things up. This drink has a great lime flavor with a little fizzle!

Baked Zucchini Chips

Not only is this recipe great for the holiday, but they will become a new addiction! These are an extremely tasty snack without the guilt that comes with fried potato chips. Just be careful, they disappear in a blink of an eye. 

Dijon Lime Chicken 

If you're looking for a new recipe to bring some life to the same old boring chicken..here it is. This unique blend of flavors may just become your new St. Patrick's Day tradition.