RECIPE COURTESY OF GIADA DE LAURENTIIS
Let’s savor the last weeks of summer. One of the best summertime drinks, that has become so popular, is the Aperol Spritz. It’s a refreshing bubbly cocktail that is served in the Northern part of Italy and tastes like summertime. One of the best parts is the color is that of a beautiful Italian Riveria sunset. Bon Weekend!!
1 1/2 ounces Aperol
3 ounces prosecco
3/4 ounce sparkling water or club soda
1 orange slice, for garnish, optional
Fill a white wine glass halfway with ice. Add the Aperol, prosecco, and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired.
One of my favorite things to make when entertaining or when I have to bring something to a party or picnic is crab dip. Everyone always loves it, so when I saw this version, I knew I had to try it. I never made one with cheese before and it really is a game changer. The cheddar with the crab is a great combination!!! Bon Appetit!!!
adapted from cooking professionally
• 8-ounce package cream cheese or Neufchatel, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon white onion, grated
• 2 (6 ounce) cans lump crab meat
• 1 teaspoon all-purpose seasoning
• 1/2 teaspoon Worcestershire
• 1/2 lemon, juiced
• 2 tablespoons finely chopped Italian parsley
• a few drops of hot sauce, to taste• freshly ground black pepper to taste
• Sliced green onions, for garnish
Set your oven to 350 degrees F.
In a mixing bowl, cream together mayonnaise, sour cream, and cream cheese. Add all other ingredients and continue to mix until completely combined.
Spoon into a small baking dish.
Bake for 25 to 30 minutes until the cheese is starting to brown on the top and the dip is starting to boil. Serve with crackers (Ritz works well) and celery sticks.
The other day a friend was saying she is so disappointed that there are no places around us where you can get really good nachos. It seems like they used to be on every menu and now they are nowhere to be found. I started thinking about it and decided she was 100% right. I guess the only alternative would be for us is to perfect them at home. I found this sheet pan nacho recipe and it really sounded perfect. I altered the recipe to add the shredded lettuce but you really do not need it. It sometimes can tend to get soggy. Other than that I think this recipe is so easy and looks so good. It will definitely become a summer staple. The entire tray is filling enough for a meal on a hot day! Bon Appetit!
Adapted from Cooking Professionally
• 1 pound ground beef, cooked (can be made meatless as well)
12 ounces salted tortilla chips 1/2 cup cooked pinto beans, drained (either homemade or canned)
1/4 cup red salsa
1/4 cup chopped white onion
1/8 cup green onion
3 cups Oaxaca cheese, grated or shredded•
1/3 cup sour cream
1 Roma tomato, finely chopped
3 tablespoons cilantro, roughly chopped•
1 avocado, cubed or sliced
In a large skillet over medium-high heat, cook the ground beef until no pink remains. (If you are using the meat otherwise skip this step)
Begin by preheating the oven to 400 degrees F.Step 3
Lightly grease a rimmed baking sheet and layer with 3/4 of the tortilla chips, ground beef, beans, salsa, white onion, green onion, and 1 cup of the Oaxaca cheese.
Then, add the remaining chips to the top, and sprinkle with 2 cups of cheese.
Bake in the oven for 8-10 minutes, or until the cheese has melted.
Top with sour cream, tomatoes, cilantro, avocado, and whatever toppings you desire!
After this heatwave we can all use a little ice cream, especially to celebrate the 4th of July Holiday. I saw this recipe in a blog post last week and bookmarked it to share with you. This is so easy and fun for all the family to make together. You can also add any of your favorite mix-ins to the ice cream to make it even better! Some favorites are Oreos, crunchy cereal, brownies, peanut butter cups, etc. Bon Appetit!!!
Adapted from food network
One 14-ounce can sweeten condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
I have not done a fun cocktail in a while. I saw this recipe and I really wanted to try it. I love homemade lemonaid. Growing up, every summer, we always used to make Countrytime and my mom would serve it in these plastic green glasses decorated with painted lemons all over them filled to the brim with ice.
I cannot wait to fill up a glass and sit on my patio with my feet up reading a new book….Bottom’s Up!!!
• 4-5 fresh lemons, juiced and strained —about 1 cup juiced•
1/3 cup raw honey, plus more to taste•
4-5 cups filtered water•
12 ounces vodka, or
12 ounces per glass sparkling water (non alcoholic version),
• lemon slices, to garnish
• fresh thyme, rosemary, or mint, to garnish
Stir together lemon juice, honey, and 4 cups of filtered water. Adjust the lemonade to taste and refrigerate until ready to serve.Step 2
Fill your desired glass with ice. Add 1 1/2 ounces of vodka, followed by 2/3 cup of lemonade. Stir until combined. Add a splash of sparkling water and garnish as you please. If you are making this nonalcoholic substitute the vodka for all sparkling water.
This is the easiest yet most delicious dish you can make for dad (or yourself) this weekend. My kids have ordered this in a restaurant before and it is such a winner. I am certain that Dad will flip for this on his special day!!! Bon Appetit!
Adapted from Olivia’s Cuisine