strawberry

Boozy Red White and Blueberry Limoncello Popsicles

June 30, 2016 by rachelle 8 Comments

I just can’t stop.

Somebody send help because I’m totally addicted to popsicles. It’s been so dang hot here and the berries are everywhere and all up in my face! Farmer’s Market. Publix. The Teeter. They beg me to buy them, throw them into my Vitamix, and make popsicle magic with the gallons of cans of coconut milk currently residing in my pantry.

Just add booze.

Trust me. I know that boozing up my popsicles must come as a terrible shock.

Even though I’m late to the party, I couldn’t forget to come on and ride this red white and blue train because it’s 4th of July already! Whaaaaaat?!?!?!

And I know everyone is lamenting about where in tarnation did the time go, but seriously, where in tarnation did the time go?

I don’t know about you, but I’m so not about dwelling on time passing because that’s totally not my jam. I’m going to keep making popsicles and stuffing them in my face for as long as it makes me happy – even if this sickness turns into peppermint popsicles in December. I’ll own it.

So, I had all kinds of berries in my fridge (see above berry buying problem) and a big bottle of limoncello on hand, so that was enough to make dangerous boozy popsicle magic. Can you seriously complain about a cocktail and a popsicle all in one? I can’t. Have you met me? I’ll own that too.

I’m so glad we had this little talk. I don’t know about you, but I sure do feel better.

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

1/2 cup limoncello divided
1 pint fresh blueberries
1 pint fresh strawberries
1 can coconut milk full fat and I had about 1/3 cup leftover that I used in smoothies

Instructions

Add blueberries and 1/4 cup limoncello to a high speed blender or food processor and puree until smooth
Pour into popsicle molds 1/3 full
Rinse blender and add strawberries and remaining 1/4 cup limoncello and puree until smooth
Slowly pour coconut milk on top of blueberry popsicle layer to 2/3 full
Slowly pour the strawberry limoncello puree on top of the coconut milk layer to fill the molds
Cover, insert sticks, and freeze overnight

Note: Add 1 -2 tablespoons of agave to each of the fruit layers while pureeing if you have a sweet tooth or your fruit is not as sweet as you want it.

Note: If your pops don’t come out easily run them under some warm water for 15 seconds. If they are still stuck, run them under warm water for another 10 seconds or so.

P.S. Don’t get too aggressive while trying to remove your pops from the molds or you could end up somewhat frustrated

Have a safe and happy 4th, y’all!

Strawberry Kiwi Coconut Popsicles

June 22, 2016 by rachelle 17 Comments

It’s Popsicle Week 2016, yo!

These Strawberry Kiwi Coconut Pops are my second contribution to this party! I’m having so much fun with Popsicle Week, I’m kind of out of control over here. I had to buy a second popsicle mold. Thank you Amazon Prime for always having my back and making packages magically land on my porch in two days.

FULL DISCLOSURE: Amazon is not sponsoring this post. They just hold the key to my heart.

I digress. As usual. Anyhoo – Popsicle Week is the brain child of Billy from Wit & Vinegar. This is my first year at the party, but it’s the fourth year of celebrating summer with a week totally full of amazing popsicle recipes.

There are a ton of bloggers playing and the list is updated daily here.

Don’t forget to check out the Pinterest board and follow along at #popsicleweek on social media.

Now, before I forget again, let’s talk about these popsicles. These are totally easy to make and require only four ingredients. Strawberries, kiwi, some coconut milk, and agave. That’s it. Done and done! After a night in the freezer the’re ready for the party.

That’s what I’m talking about.

You don’t have to share. I won’t tell anyone.

Strawberry Kiwi Coconut Popsicles

Ingredients

16 ounces fresh strawberries cleaned and hulled
5 kiwi pealed and quartered
2 - 4 tablespoons agave
2 13.5 ounces full fat coconut milk

Instructions

Add strawberries and agave to food processor or blender and puree until smooth
Distribute strawberry puree evenly in popsicle mold
Transfer coconut milk to a pitcher or measuring cup and slowly pour ontop of strawberry puree
Rinse blender and puree kiwi - see notes
Spoon about 1 to 1.5 tablespoons of kiwi puree into the coconut milk
Cover and insert sticks
Freeze overnight
To serve, fill sink with hot water and set popsicle mold into the water for 15 seconds - careful not to go above the top edge
If pops don't easily slide out, dunk in the water again for another 5-10 seconds
Serve immediately or refreeze on a plate

Note: If you use a Vitamix or other high speed blender, take it easy if you want to see the kiwi seeds.

Note: I had a bit of coconut milk leftover

P.S. Don’t forget to enter the giveaway!

Strawberry Key Lime Margarita Greek Yogurt Ice Pops + 50 Summer Cookout Recipes

May 25, 2016 by rachelle 21 Comments

Strawberry Key Lime Margarita Greek Yogurt Ice Pops + 50 Summer Cookout Recipes

Hi, y’all! I’ve missed you! My personal and professional lives got totally busy and complicated and I had to take some much needed time to make some decisions. While I love this here website and all you fine and wonderful friends, I’ve been thinking for some time about cutting back on my twice weekly posting. Seriously, I don’t know how some of you with full time jobs manage to keep up with posting multiple times a week. My hat is off to all of y’all.

So, I’m coming at you on a Wednesday with some boozy popsicles to announce that I’m going to be posting only one time a week at least for the duration of the summer. I may also boycott all social media, but that’s a radical decision that has yet to be made.

While I’ve said that I’ve been contemplating this decision for a while, it was this post from my friend, Annie that was really the turning point and helped me realize that I need to stop and smell the roses or take a moment to enjoy a sangria on the patio with my husband. Or pet a puppy. Or enjoy a boozy popsicle just because I happen to have an abundance of tequila and strawberries.

So let’s get this summer season kicked off right now with some Strawberry Key Lime Margarita Ice Pops! We combined some strawberries, key limes, Greek yogurt, and of course, tequila and poured it all into an ice pop mold for a tangy, boozy, tasty, treat to beat the summer heat. Not that we’ve had much of that around the Carolinas lately, but it’s on the way. Trust me.

Not only are we having some delicious boozy frozen treats on this fine Wednesday morning, I’ve got a bonus for you! The Memorial Day holiday is upon us and that means the unofficial start of summer is next week, so it’s officially barbecue season ’round these parts! In celebration, I’ve teamed up with several fellow bloggers to bring you 50+ recipe ideas for a smashing summer shindig. See all the recipes for our Great Blogger BBQ below!

Appetizers

Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
Crab, Bacon & Guacamole Crostinis by That Square Plate

Cocktails and Drinks

Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace

Strawberry Key Lime Margarita Greek Yogurt Ice Pops

Ingredients

1/2 pint fresh strawberries hulled and
2 key limes juice and zest, plus one sliced thin to add to ice pop mold, optional
1/4 cup tequila
2 cups plain Greek yogurt
1/4 - 1/3 cup sugar according to taste and how sweet your strawberries are

Instructions

Combine all ingredients in a food processor and blend until combined
Pour into ice pop molds according to manufacturer's instructions (mine made 10)
I added a slice of key lime to each ice pop mold, but this is totally optional
Freeze overnight
Transfer frozen ice pops in mold to a bowl of 1 inch hot water for a few seconds to loosen up the pops for easy removal

Update: I updated the recipe to include sugar which was accidentally omitted.

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

May 9, 2016 by rachelle 26 Comments

I was given an opportunity to try The Produce Box free and all opinions are my own. Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Did y’all have a wonderful weekend and Mother’s Day? We certainly did, which is why I’m a little late to the party this week. Speaking of parties, we are rolling out this week in style with a double boozy strawberry and goat cheese salad. Now, I know a strawberry and goat cheese salad isn’t the most original idea on the planet and there are many delicious recipes out there.

So I added my own boozy style and twist to an old classic. I took some of NoDa Brewing Company’s CAVU Blonde Ale and brined a couple of chicken breasts. I chose CAVU because it’s a delicious summery beer with tropical fruit and citrus notes that makes it the perfect complement to a chicken and strawberry salad with limoncello dressing. Trust me.

Trivia tip: CAVU is a flight term that means Ceiling and Visibility Unlimited and one of the brewery owners is an experienced pilot. How cool is that?!?!

Next I grabbed a bottle of limoncello and whipped up a perfect dressing to finish off this salad. Again. Trust me. I’m not exactly sure what in tarnation made me put limoncello in salad dressing, but the angels started singing. Ok. Maybe I hit the bottle and imagined the angels, but either way it’s a game changer.

Of course, I’m always inspired by beer and all things boozy, but this time the salad inspiration came from some beautiful strawberries and everything else fell into place. As a member of the Charlotte Food Bloggers, I was lucky enough to receive a free trial from the kind people at The Produce Box. The Produce Box is delivers fresh local produce and specialty items, such as meats, cheeses, and breads all over North Carolina.

Remember when I said I was up to my eyeballs in strawberries?!?!?! I ordered some in my produce box then my garden exploded with strawberries! I certainly had enough to share, but I was on a mission to keep the birds from making a habit of dining on my berries! There were many shenanigans happening over here from pounding on the windows, to garden hoses, to running and hand waving. Needless to say, expect a few more strawberry dishes. I’ll also be sharing another recipe later this week from The Produce Box contents.

I’ve got to go watch Dancing With the Stars now, so I hope y’all have a fantastic week!

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Ingredients

2 Chicken Breasts
1 16 ounce can of beer - I used NoDa Brewing Company's CAVU Blonde Ale because it has fruit and citris notes to complement the chicken and the salad
2 cups strawberries hulled and quartered
1 avocado removed from shell, pitted, and sliced
1/2-3/4 cup sliced almonds toasted
4 ounces goat cheese crumbled
1 teaspoon olive oil
a few pinches salt
a few pinches pepper
a few pinches garlic powder
6-8 cups arugula

For the Dressing

1/2 small shallot diced
4 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon poppyseeds
3 tablespoons Limoncello
1/2 teaspoon garlic powder
3/4 cup olive oil
salt and pepper to taste

Instructions

Combine chicken and beer in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
Remove chicken from the beer brine and transfer to a parchment lined baking sheet
Discard beer brine - sadly, you can't drink it now
Sprinkle chicken with olive oil, salt and pepper
Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
While chicken is cooking, prepare the salad
In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
Top with chicken and almonds
Serve with dressing

Full Disclosure: NoDa Brewing Company did not sponsor this post. I just really love them and their beer!

Strawberry Lime Frozen Margarita

May 2, 2016 by rachelle 24 Comments

Strawberry Lime Frozen Margarita

I think Mondays deserve booze.

I find it hard to believe that I’m alone with this opinion. Who’s with me? Strawberry Lime Frozen Margaritas for breakfast, anyone? No judgments here.

It’s the week of Cinco de Mayo and while I’ve shared Mexican Street Corn and Shrimp Tacos with Avocado Salsa, life just isn’t complete until we’ve had a few cocktails. I’m up to my eyeballs over here in strawberries, so I decided that when life gives you strawberries, Strawberry Lime Frozen Margaritas are the way to go.

And I’m totally not joking about the amount of strawberries I have. I planted one tiny little strawberry plant last year in my garden and now it’s taken over one of my raised beds. I have so many that I even stopped fighting the birds for them! Needless to say, I have a lot of strawberry posts in the pipeline. I hope y’all like strawberries!

I’m keeping things short today. Because….tequila and Game of Thrones. ‘Nuff said.

Have a great week, y’all!

Strawberry Lime Frozen Margarita

Ingredients

1 cup fresh strawberries hulled and quartered
6 ounces tequila
2 ounces triple sec
3 small limes juiced plus one lime sliced for garnish
4 ounces simple syrup
3 cups ice
sugar for coating glass rim
margarita salt for coating glass rim

Instructions

Combine strawberries, tequila, triple sec, juice of 3 small limes, simple syrup, and ice in a blender and puree until combined and slushy
Coat rims of glasses with sliced lime
Combine sugar and margarita salt on a small plate
Dip rims of glasses in sugar and margarita salt combination
Fill glasses with frozen strawberry lime margarita and garnish with lime slices

This recipe made 4 margaritas

Champagne Peach Berry Cherry Cobbler Cake Thing

July 2, 2015 by rachelle 27 Comments

Is it a cake or is it a cobbler? Beats me, but it sure is delicious!

I can tell you that my cherry obsession is on fire. And we’re back to cooking with booze.

I just can’t help myself. I’m totally and ridiculously out of control over here.

They’re just so dang gorgeous and delicious! I’ve been stocking up on all this summer fruit and putting it in everything. I’m still doing the crazy lady thing with the cherries at the grocery and I’m a lunatic at the farmer’s market. Maybe I need an intervention.

Or I just need more booze. You just can’t go wrong with champagne and strawberries, right? And cake?

I totally didn’t plan this red, white, and blue theme because umm….I’m not that organized. There you have it. The ugly truth.

So here we are with a red, white, and blue dessert of undetermined origin and name just before Independence Day. That’s interesting. I wanted to make a cobbler, but with a vanilla cake topping rather than biscuit or oatmeal crisp.

What happened is kind of a boozy fruity upside down vanilla cake business.

Just in time for the holiday. I love it when a no plan comes together.

Do you have big plans for the holiday weekend? I’m not sure yet what we’re going to do. Every year our neighbors spend a college fund on fireworks and we can see a fantastic show without ever leaving our yard. How fun and convenient is that?

Champagne Peach Berry Cherry Cobbler Cake Thing

Ingredients

For the Fruit

1 pound of cherries I used Ranier, rinsed, pitted, and stems removed
3 peaches pitted, pealed, and cut into 1 inch pieces
1 pint blueberries rinsed
2 pints strawberries stems removed, larger ones cut in half
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cup champagne prosecco, or sparkling wine

For the Cake

2 sticks butter room temperature
1 1/2 cups sugar
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs room temperature
3 large egg yolks room temperature
2 tablespoons vanilla bean paste
1 cup buttermilk

Instructions

Reserve a combination of a few berries and/or cherries for garnish if desired
Combine cherries, peaches, blueberries, strawberries, sugar, cornstarch, and champagne (or other sparkling wine) in a Dutch oven, bring to a boil, reduce heat to medium-low and simmer until thick and syrupy - about 25 minutes.
Preheat oven to 350
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add vanilla to butter/sugar mixture, beat until combined
Add eggs to butter/sugar mixture one at a time, incorporating each before adding the next
Alternately add the flour mixture and buttermilk, starting and finishing with flour
Transfer fruit mixture to a large baking dish coated with cooking spray
Using a spoon, drop large blobs of cake batter on top of the fruit
Bake at 350 for about 30 minutes, or until cake is golden brown and a toothpick stuck in the center comes out clean.
Cool on a wire rack
Top with whipped cream and garnish with some reserved berries if desired
Serve warm or at room temperature

Cake part of recipe adapted from Martha

P.S. If you plan to make this unnamed dessert and take some pics – make sure you take your pics quickly or this will happen. Happy Independence Day, y’all!

Dark Chocolate Covered Strawberries

May 14, 2015 by rachelle 28 Comments

I made some chocolate covered strawberries for my mom on Mother’s Day. I’m a firm believer that homemade gifts are the best. Don’t get me wrong. I totally appreciate any gift that I’m given. It’s just that there’s a lot to be said for the thought that goes into a homemade gift.

Even if it’s something simple.

Like a handful of strawberries and a couple of bags of chocolate.

Even if you step it up and get jumbo ones.

There’s no need to be complicated. Just melt some chocolate and decorate some strawberries.

It’s ok if you get a little sloppy or heavy handed and some turn out a bit on the ugly side. It adds character and makes it obvious that you didn’t buy them at a grocery or a high end bakery. Your mom will still love them.

You totally don’t have to wait for a holiday or a special occasion. Even though that’s what I did here.

Just do it because you love your mom. I promise you it will make her day.

This isn’t a recipe post as much as a reminder that sometimes the simplest and uncomplicated things in life are the best. I’m keeping things short and simple today, but I realized that more people are reading this little website than just my mom and Jennifer, so I have updated my about page. You can go check it out if you’re looking for more to read.

Cheers and have a great weekend!

Dark Chocolate Covered Strawberries

Ingredients

12 or so jumbo straberries
1 12 oz bag chocolate chips I used Hershey's Special Dark because my mom loves dark
6 oz white chocolate chips
3 tablespoons vegetable shortening

Instructions

Rinse and completely dry strawberries. I let them dry overnight. If there is any water or soft bruised spots it will totally jack up your chocolate coating process
Melt shortening and dark or whatever type of chocolate according to package directions
Line a baking sheet with wax paper
Holding strawberries by the stem, dip each in chocolate and set on prepared baking sheet
Chill in fridge for at least 30 minutes
Melt 1 tablespoon shortening and white chocolate according to package directions
Using a fork, dip it into the melted white chocolate and sling it back and forth across the chocolate coated strawberries
Chill another 30 minutes minimum

strawberry

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

Instructions

Strawberry Kiwi Coconut Popsicles

Ingredients

Instructions

Appetizers

Cocktails and Drinks

Entrées

Side Dishes

Desserts

Strawberry Key Lime Margarita Greek Yogurt Ice Pops

Ingredients

Instructions

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Ingredients

For the Dressing

Instructions

Strawberry Lime Frozen Margarita

Ingredients

Instructions

Champagne Peach Berry Cherry Cobbler Cake Thing

Ingredients

For the Fruit

For the Cake

Instructions

Dark Chocolate Covered Strawberries

Ingredients

Instructions

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