So far it's finally out of freezing temperatures here in Kansas. We are enjoying a 5 day stretch of low 60's and 70's. I'm so excited, because that means spring is on the way and Clay gets to break in our new Weber grill. Oh, how I love the smell of sunshine, charcoal and cut grass. And guess what? I am so blessed that we live in one of the older housing developments here at the Big Red One and because of that I have the privilege of using a vintage clothesline. I even got to hang out Ayden's blankies on the clothesline yesterday afternoon.
We've got a lot of fun grilling recipes to do this weekend. Tonight we are enjoying a Cooking Light recipe "Cilantro Lime Chicken & Avocado Salsa" served along side a nice heap of saffron rice and black beans. It has a super simple 3 minute marinade which consists of cilantro, lime juice & olive oil on the chicken and the salsa comes together in mere minutes. The saffron rice is the only thing that needs to be started ahead of the grill.
Tomorrow night we're hosting a grill & game night with some of the guys in Clay's company and their families. So far on the menu: Our Best Bites Baby Back Ribs, some BBQ chicken, baked beans (Bush's) and Chris' Lemon Cake otherwise known as Le Quatre Quarts with Creme du Citron. Chris is also talking me into making lemonade and I'm not talking about thawing a can from the freezer section or mixing up some Country Time powder. Last summer, Chris & I discovered a fresh squeezed lemonade that would rival any Chick-fil-a's $8.00 per gallon lemonade. Once again this recipe is from the wonderful ladies at Our Best Bites.com (Thanks Kate & Sara.).
Fresh-Squeezed Lemonade
We've got a lot of fun grilling recipes to do this weekend. Tonight we are enjoying a Cooking Light recipe "Cilantro Lime Chicken & Avocado Salsa" served along side a nice heap of saffron rice and black beans. It has a super simple 3 minute marinade which consists of cilantro, lime juice & olive oil on the chicken and the salsa comes together in mere minutes. The saffron rice is the only thing that needs to be started ahead of the grill.
Tomorrow night we're hosting a grill & game night with some of the guys in Clay's company and their families. So far on the menu: Our Best Bites Baby Back Ribs, some BBQ chicken, baked beans (Bush's) and Chris' Lemon Cake otherwise known as Le Quatre Quarts with Creme du Citron. Chris is also talking me into making lemonade and I'm not talking about thawing a can from the freezer section or mixing up some Country Time powder. Last summer, Chris & I discovered a fresh squeezed lemonade that would rival any Chick-fil-a's $8.00 per gallon lemonade. Once again this recipe is from the wonderful ladies at Our Best Bites.com (Thanks Kate & Sara.).
Fresh-Squeezed Lemonade
Recipe by Our Best Bites
2 c. sugar
1 c. fresh lemon juice (about 5-6 large lemons)
1/4 c. fresh lime juice
1/2 c. loosely packed fresh mint leaves (optional)
8 1/2-10 1/2 c. water, divided
Ice cubes
Combine 2 1/2 c. water and sugar in a medium saucepan over medium heat. Stir until sugar has dissolved and then simmer 5 minutes. Remove from heat and cool about 20 minutes. Add lemon and lime juices to the sugar syrup. If desired, place mint leaves in a lidded pitcher or large, lidded storage bowl. Pour lemon-lime mixture into container. If not using mint, refrigerate. If using mint, allow to stand 1 hour and then strain mixture and store until ready to serve.
When ready to serve, mix lemonade base with 6-8 c. cold water. Start with 6 c. and then adjust according to your taste. 6 c. will be very sweet, 8 c. will border on watery. But I promise, however you like it, it will be delicious!
No comments:
Post a Comment