Are there certain foods (or drinks) you can’t stay away from? I can’t stay away from ice cream, white chocolate, Nutella, anything cookies & cream-flavored, anything coffee-flavored… well, anything with SUGAR! (I mean, if we’re being honest…) pasta, pizza, potatoes, CHEESE!, bread (Hmm…this list is more extensive than I realized), and this peach iced tea. It’s real good. Like I forget how many glasses I’ve had. I am guzzling it like there’s no tomorrow. Good thing I didn’t add liquor to it! I’d probably be under the table right now inarticulately crooning Les Miserables songs or adding obscure movies I will never watch to my Netflix queue (Did you know there’s a documentary on Feng Shui on there? Who knew?)
The best thing about this recipe, other than the peachy flavor, is how easy it is. You’re basically making the tea and then adding homemade peach simple syrup to it. The longer the peach and mint flavors have time to coalesce in the refrigerator, the more flavorful they’ll be. Drink up!
Continue reading “peach iced tea with mint” →
I was recently told that it would be beneficial to my readers if I posted my July 4th recipes before the actual holiday so they could actually make them on the holiday. Sorry, first-time blogger here making first-time blogger mistakes. So for the week and a half we have left before the 4th, I will be posting more recipes than normal so I can get them all posted in time. I have been cooking up a storm much to Justin’s delight. Justin is my taste tester, a role he prizes (or at least pretends to [this is Justin, I love it, continue on]). He is also my editor, content consultant, dishwasher, and oftentimes, even my Amazon echo when I have a cooking question but have my hands covered in flour or oil or what have you. I shout all kinds of questions from the kitchen, which he graciously Googles for me.
“How many ounces are in a quart?” (32 ounces by the way)
“How can you tell when scallops are done?” (they should be white and non-transparent)
“Is this chicken supposed to be purple?!” (we were making coq au vin)
“How do you thicken whipped cream?” (put in refrigerator over night) Continue reading “pasta salad with marinated tomatoes” →
This delightful recipe tastes like summer itself! Instead of basil-based pasta, this pesto uses cilantro and mint. The pecan nuts give it a little bit of texture more than anything. The serrano pepper makes it a little bit spicy. We would recommend 1- 1 ½ pounds of chicken. Enjoy! Continue reading “cilantro-serrano pesto with grilled chicken with penne” →