Go ahead and indulge just a bit in these summertime favorites. Taste most refreshing when paired with some of our most favorites places to eat outside.
The Skinnygirl Margarita (only 100 calories): 2oz. of clear premium Tequila (count 1, 2 while you pour no need for measuring, Tiny splash of Orange Liquor, Juice of 4 fresh lime wedges
Fuzzy Navel: 3 oz Peach Schnapps, 3 oz orange juice, Combine and pour over ice in a highball glass
Watermelon Martini: salt as needed, white sugar as needed, 1 cup watermelon juice, 1/4 cup vodka, 1/4 cup watermelon schnapps, 2 tablespoons simple syrup, 1 lime, juiced
Top 10 Things to Take to a BBQ
No summer is complete without a traditional BBQ. Here are your picks for the classic dishes you hope to find.
20 finely crushed oreo cookies (about 40 halves) with the white filling removed
5 Tbsp melted butter
3/4 cup milk
1/4 creme de menthe (green colored, not clear)
2 Tbsp creme de cacao
1 small container of Cool Whip (or 1 cup of whipped, whipping cream)
Directions for Crust
Mix the crushed cookies with the melted butter and press along the bottoms and side of a glass 10 inch pie plate. Bake for 5 - 10 minutes at 425. Let the crust cool completely before putting in the freezer until completely chilled. And remember, if making a crust overwhelms you, use store bought chocolate oreo crust and chill it before adding the filling
Directions for the Filling
Using a 3 quart (or larger) pan, melt the marshmallows in milk over medium heat, stirring constantly to keep the expanding marshmallows from boiling over. Once the marshmallows are completely melted, remove pan from the stove, add the liqueurs, and mix well. Fold in the Cool Whip (or cream) and pour into the chilled pie shell. Freeze until firm (about 3 hours).
1 lb. or a couple of bunches of fresh asparagus, ends trimmed
1/3 cup white vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt
4 whole cloves
1/4 tsp celery seed
1 cinnamon stick
Steam or blanch asparagus in boiling water just until tender. Do not overcook. Plunge into ice water, drain and place in a shallow dish. Combine remaining ingredients in a small saucepan and cook over low heat until the sugar dissolves. Let cool. Pour over asparagus and marinate overnight. Remove from marinade at serving time.
Romaine and Fruit Salad with Citrus Poppy Seed Vinaigrette
1/4 cup Orange Juice
2 Tbsp White Wine Vinegar
2 Green Onions, chopped
1/3 cup Sugar
1/4 tsp Salt
1/3 cup Vegetable Oil
1 tsp Poppy Seeds
8 cups Romaine Lettuce
1 cup Honeydew Melon, cubed
1 cup Cantaloupe, cubed
1 cup Strawberries, hulled and halved
In a blender or food processor, combine orange juice, vinegar, onions, sugar and salt. Blend well. Add oil and blend again, add poppy seeds and blend to mix. Combine all ingredients and mix well.
Top Ten Places for Hot Dogs
Something about summer screams feed me a hot dog! Satisfy your craving with these special recipes from Chef Mario, reprinted from our July/August 2011 issue of Cary Living: