Watermelon Mojitos

What a great spring or summer drink.  Refreshing and beautiful.  It is a Barefoot Contessa recipe, but I've added the mint-infused simple syrup.  Enjoy!

Ingredients:

Mint infused simple syrup:

• 20 fresh mint leaves
• 1 C. sugar
• 1 C. water

Mojitos:

• 6 C. of cubed watermelon
• 10 fresh mint leaves
• 1 ½ C. light rum
• ½ C. mint-infused simple syrup
• 3 limes, freshly squeezed

Directions:

1. Heat the water and sugar until it comes to a boil
2. Mix well and turn off the heat
3. Add the mint and cover
4. Let the mixture steep for at least 1 hour
5. In a food processer, add the seedless watermelon and the mint
6. Puree until fine
7. Pour the watermelon mixture through a strainer to remove the big pulpy pieces
8. In a large pitcher, mix the watermelon puree, rum, fresh lime juice, and mint-infused simple syrup
9. Serve over ice

 Tips and Tricks:

• Seedless watermelon is great for this recipe. 
• This is a drink best served in a short, shallow, clear glass.  The color of the drink is so pretty.  You will want to show it off.

Tofu Cacciatore

"This is a super-healthy, vegetarian version of an Italian favorite. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the wonderful flavor of the sauce. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Also, don't limit yourself to just tofu here. I made this for both vegetarians and meat eaters. Make the sauce as written, and then substitute half the amount of tofu with 4 boneless chicken breasts. Then I bake for about an hour, in separate dishes, of course."

Ingredients

• 2 lbs firm tofu
• 1 medium onions, thinly sliced
• 1 red bell peppers, thinly sliced
• 1 green bell peppers, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• crushed red pepper flakes (optional)
• 3 (14 1/2 ounce) cans diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup flour, for dredging
• grated parmesan cheese or romano cheese, for topping

Directions

1. To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3. Halfway through, you may dump the plate of water and flip the tofu block.
4. For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
5. For the cacciatore: Preheat oven to 350 degrees.
6. Coat a large, non-stick skillet with cooking spray, and heat over medium low.
7. Add onion and bell peppers and cook until softened, about 5-8 minutes.
8. Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
9. Next, add the diced tomatoes, and tomato paste.
10. Mix well and bring sauce mixture to a boil.
11. Reduce heat to low, and simmer the sauce covered for about 15 minutes.
12. While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
13. Mix flour with a good pinch of salt and pepper.
14. Spray a nonstick skillet with cooking spray, and place over medium low heat.
15. Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
16. Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
17. Watch that the pan doesn’t get too hot, and lower the heat if necessary.
18. This step needs to be done in two batches.
19. Be sure to re-coat the pan with spray for the second batch.
20. As the tofu slices are finished browning, place them in a baking dish in a single layer.
21. Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
22. Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
23. Serve hot.

Bourbon Peaches and Cream Popsicles

From Endless Summer

Makes 18-22 popsicles
· 1 cup ripe peaches, crushed
· ¼ cup bourbon
· ½ cup simple syrup, cooled (recipe follows)
· 2 cups plain yogurt
Instructions:
1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.

Simple Syrup
· ¼ cup water
· ¼ sugar
Instructions:
1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

A few notes:
· Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.
· If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.
· To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.
· Of course you can omit the bourbon completely for a simple Peaches and Cream Popsicle.

Fajita Seasoning Mix

Fajita Seasoning Mix 

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Mix all ingredients together.
To use:
Coat your meat and vegetables lightly with olive oil  - then coat with the dry mix to prepare for cooking.  Tip: for your fajitas shells  - dip them in water before you place them in the hot pan or grill, it acts like a steamer and keeps the shells soft.  (don’t use this tip if you microwave, use the oven etc).

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

 These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead.  Or ground turkey...

Ingredients

• 1/2 pound ground beef
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3 tablespoons finely chopped carrot
• 1-1/2 teaspoons all-purpose flour
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2/3 cup beef broth
• 1/3 cup frozen petite peas
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 3 cups mashed potatoes

Directions

• In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
• Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
• Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400° for 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.

 

Lemon Champagne Celebration Cupcakes

From Betty Crocker

Ingredients:

Cupcakes

1

  box Betty Crocker® SuperMoist® yellow cake mix

1/2

cup water

1/2

cup dry champagne

1/2

cup vegetable oil

3

  eggs

2

  teaspoons grated lemon peel 

Filling

1/4

cup lemon curd (from 10-oz jar)

1

  tablespoon sour cream 

Icing

2

  cups powdered sugar

2 

tablespoons butter, melted 

3 

tablespoons fresh lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
2. Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.
3. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.
4. In small bowl, mix lemon curd and sour cream until well blended. Set aside.
5. To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
6. In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.
7. To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

Makes 12 servings

Chocolate Frosting

Ingredients:

• 16 ounces good-quality chocolate (12 ounces semi-sweet, 4 ounces milk chocolate)
• 2 cups whipping cream
• ½ tsp. instant espresso powder

Instructions:

Put chocolate in a bowl that can be heated.
Put the whipping cream in a pot and heat to a low boil. Add the instant espresso powder and stir. Remove from the heat and pour the hot cream mixture over the chocolate. Let it sit for a minute, then whisk it together.
Put it in the freezer for a half-hour or in the fridge for 3 hours so it will become the right consistency to spread.

From Julia Louis-Dreyfus