New Favorite Thing: Agua Fresca

You may remember a previous post where I gave a recipe for cucumber, lime and mint agua fresca? Well, now I've found another: watermelon agua fresca. OH MY GOSH it's so delicious! I can't even tell you... you just have to try it. I like both of the recipes equally, so you should try them both. I just (literally about 4 minutes ago) made the watermelon agua fresca and am sipping it happily right now. Talk about refreshing!

So, here is the recipe, courtesy of the "Yummy Supper" blog:

Watermelon Agua Fresca with Fresh Mint and Lime

Ingredients:

4 cups watermelon puree ( approximately 1 medium watermelon)
1/4 cup fresh lime juice (approximately 4-5 juicy limes)

1/3 cup chopped mint leaves

1/4 cup, plus 2 teaspoons sugar

1/2 cup water

Make a simple syrup. Combine 1/4 cup sugar and 1/4 cup water in a sauce pan. Heat until sugar has dissolved. Let cool. (Note: The simple syrup you don't use for this recipe can be refrigerated and and put to other uses in cocktails or to sweeten your iced coffee or tea.)

Next, Cut off watermelon rind and dice into large pieces. Place approximately 2 cups of watermelon flesh into your blender. Using a spoon, push down the watermelon chunks until they release a bunch of juice (this released liquid will help make the blending easier). Blend thoroughly. Do another batch until you have yielded 4 cups of pureed watermelon.

Juice limes and add lime juice to blender. Coarsely chop mint leaves. Crush mint with 2 teaspoons of sugar. Use a mortar and pestle if you have one, otherwise use a wooden spoon in a bowl to pulverize the mint and sugar. When you are done, you will have a well-integrated mint/sugar paste. Add paste into the blender.

Blend pureed watermelon and lime juice with the sugary mint). Add 2-3 tablespoons simple syrup. How much simple syrup you use will depend on the natural sugar content of your watermelon and your own personal preference for sweetness.

Served chilled. Always give the punch a stir before serving to integrate the ingredients.

P.S. If you want to transform this punch into a cocktail, I suggest adding 2 tablespoons rum to every cup of punch.

Hello lover.

If you're on the fence about this and just don't know if you'll like it... make it. It's the most refreshing, tasty, tangy, beverage that I've had all summer. Enjoy!

~ Mari

What To Do With Purple Hull Peas:

Remember how I asked for purple hull pea recipes in my last post? Well, I didn't get any responses (it's ok... I doubt anyone knew what to do with them)... so I made one up! (as a side note, I did find one recipe on the world wide interweb that called for "fat back." I did NOT make that recipe.) I hulled the little buggers and they looked a lot like black eyed peas... so I made a three- bean salsa that came out pretty dang good, I must say! You'd like to know how to make it, you say? Wish granted:

Three Bean Salsa

1.5 cups cooked purple hull peas or black eyed peas (to cook, just boil in salted water until tender)

1 can black beans

1 can white beans

1 large red bell pepper, cored and diced

1.5 cups frozen corn, cooked (according to package directions)

1 container salsa

3 tomatoes, diced

juice (and zest) of one lime

1 small handful of cilantro

Salt, to taste

Smoked paprika, to taste

Ground red pepper, to taste

Chili Powder, to taste

Onion powder, to taste (you can use a fresh onion, but raw onions are rough on my tummy... so I stay away)

Drain the canned beans and combine everything in a large bowl until it tastes how you want it to! It doesn't get much more simple than that! (Note: use half of the lime zest first and then taste it. If it's perfect, don't add the rest of the zest - it might be too overpowering, depending on the size of your lime)

Purple Hull Peas
(no longer in the shell)



Those are my preferred bean brands.



Spices!

Mix it all up and enjoy!

Ryan and I ate the heck out of this stuff! I used it as a side dish with some baked grouper and we also ate it with some blue corn chips (Frito-Lay brand, of course). But, I think it would be great with tacos or quesadillas or... well... in a spoon!

Hope you enjoy it!

~ Mari

No Campfire Required

Smore's are the quintessential summer dessert. Images of campfires and flaming marshmallows come to mind... and then that yummy flavor of crispy and sweet graham crackers with gooey warm chocolate and crunchy/fluffy marshmallows... it's pretty delicious. So, when my mom emailed me this recipe, I got quite excited: Smore's... no campfire required!

Individual Smore's Cups and Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs

1 cup butter or margarine, melted

16 snack size Hershey bars

4 1/2 cups miniature marshmallows

Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Place cupcake liners in muffin tin. Press the dough into the bottom of each slot (should be 1/8 or ¼ inch thick). Take the rest of the dough and press into the bottom of an ungreased 8x8” pan.

Bake muffin tin for 10-15 minutes and the 8x8” pan 18-20 minutes or until set. Break the hershey’s bars in half and immediately put one in each of the cupcake liners. Once the 8x8” pan is out of the oven, do the same. Let stand 3 to 5 minutes or until chocolate begins to melt. (You can stick them back in the oven for 1-2 minutes if it isn’t melting)

Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars/cups tightly covered.

Mise en Place

You can take out your frustration on the
graham crackers by pounding them
into oblivion...

After you add the butter to the dry mixture

Press the dough into the bottom of the cupcake liners

Press the dough into the baking pan

All baked!

Add the chocolate...

Nice and melty!

Do the same with the large pan

Add the marshmallows!

Ta-dah! :)

So, there you have it! The most yummy of smore's... and you don't have to be outside in the woods to eat them! Now, as a VERY IMPORTANT side note, do NOT stop watching them when they're under the broiler. I repeat: DO NOT take your eyes off of them. Why? This, my friends, is why:

Is it the surface of the moon? Nope. It's a lovely lava field of flame-broiled mini marshmallows. Don't do this. You'll be sad. Remember: only YOU can prevent marshmallow fires. :)
 
~ Mari

Goat Cheese & Parsley Potato Salad

I shan't tell a lie - I'm not a fan of potato salad. Actually, I'm just not a fan of the regular potato salad that shows up at most picnics and summer events. German potato salad is delicious, as is loaded baked potato salad. But, I was feeling a little adventurous, so I thought I would put my own little spin on tater salad.

Goat Cheese & Parsley Potato Salad

28 oz. Yukon Gold potatoes (2-bite size)

2 pinches kosher salt

2/3 cup reduced fat sour cream

1 Tbsp. mustard

1/4 cup creamy goat cheese

salt & pepper to taste

dried dill to taste

1 tsp. cayenne pepper

2 Tbsp. extra virgin olive oil

1.5 Tbsp. fresh parsley, chopped

1 tsp. fresh oregano, chopped

First, wash the potatoes and put them in a large sauce pot. Next, sprinkle some kosher salt over them.

Next, cover the potatoes with just enough water so that none of them are peeking out.

Put the cover on the potatoes and let them boil for about 15 minutes (until you can pierce the largest potato with a fork and it goes in like it would into chilled butter).

Now, mix the sour cream, mustard, and goat cheese in a bowl with a whisk. Then add the spices and taste the mixture. Remember that the cayenne pepper will intensify as it sits in the fridge, so put a little less than you actually want. Then add the olive oil and whisk that in.

Once the potatoes are done, drain them and allow them to cool. Slice them in half (or quarters, depending on their size).

Put the potatoes into the bowl with the sour cream mixture.

Now, stir it up with a large spoon - being careful not to smoosh the potatoes too much.

Now, chop the herbs!

Sprinkle the fresh herbs over the potatoes and stir a few times.

Next, cover the bowl with saran wrap and stick it in the fridge for a few hours (this allows the flavors to soak into the taters!). All that's left to do now is eat it! (Take it out about 30-45 minutes before you want to eat it if you want it a little creamier.)

I served it with a seared pork chop and warm apple slaw (courtesy of Ellie Krieger). Delish! It has a nice creaminess to it and a unique tang from the cayenne. The parsley and oregano add a great freshness and texture to it. I hope you like it as much as Ryan and I did!

~ Mari

Late Summer Update

After all those years of watching my mom and dad garden and do yard-work, I realized how much I didn't want to have any part in that world. The world of spiny plants, yellow jacket attacks, and rushing inside to take a shower to get the ticks off. Yeah. Not really appealing, right?

Wrong. Ok - so, the actual act of gardening isn't a super fun time, but the result of all that hard work is quite magnificent. Especially when you can eat the things you grow!

I started a little herb garden next to the garage. At first, I was dissapointed with my thumb and it's ability to grow healthy plants (the leaves were a little yellow and they were growing pretty slowly), but after a month, the garden is doing quite well!

I have mint, basil, sage, oregano, parsley and... sunflowers (just for color). I've been using herbs from my OWN garden and am quite proud of myself. :)

Here was my other project - the front flower bed. The rose bushes don't look so hot and they will probably be gone (by way of Ryan and a big shovel) by the fall, but they shall stay there for now. I planted some Gerber Daisies, Pink Vinca, Lantana, and a Butterfly bush. It looks so much better now that we've mulched it and planted a few things!

And there's the front porch - where I sit and watch the hummingbirds guard their feeder. :) I cannot tell you how GLAD I am that it's starting to cool off here. Yahoo!

Thanks for looking!

~ Mari

Fruity Curried Chicken Salad

I love chicken salad as much as the next person, but it's just downright bad for you. All that chicken swimming in mayo makes my cholesterol shiver in its little saturated fat booties. So, I wanted to make a healthy chicken salad with flavor out the wazoo (its a technical culinary term). Here it be:

Fruity Curried Chicken Salad

1 large boneless chicken breast, chopped into 1 inch x 1 inch pieces

8 cups water

1 chicken boullion cube

2 Tbsp. madras curry powder

1 Tbsp. olive oil mayo

1/2 cup - 3/4 cup fat free greek yogurt (I used Fage brand)

1 cup green grapes

1 ripe mango

1/2 cup toasted walnuts, roughly chopped

1 tsp. allspice

1.5 - 2 Tbsp. madras curry powder

salt and pepper to taste

Bring the water to a boil in a large sauce pot. Add the chicken bouillon cube and the curry powder. Wait until the cube has dissolved in the water and add the chicken. Boil the chicken for 5-10 minutes. Remove the chicken from the water and set aside to cool. While the chicken is cooling, slice the grapes in half and dice the mango. Put the chicken into a large mixing bowl and add the mayo and yogurt. Stir until all of the chicken is coated. Next, add the rest of the ingredients. Mix until it looks like the curry powder is evenly distributed. And there you have it!

I spread mine on homemade bread and ate it for lunch - delish! Enjoy!

~ Mari

Summer Watermelon & Feta Salad

So, I can't claim this recipe as my own, but I do think it warrants sharing. Last year, Ryan and I had a romantic dinner at one of my favorite restaurants in Atlanta - Kyma. It's a fantastic Greek restaurant in Buckhead. And this salad is what they served us first...YUM.



First, get a watermelon. I found this cute little seedless "personal watermelon" at Kroger that worked perfectly! There's always soooo much left over when I use a big watermelon. Thanks, watermelon farmers, for growing creepy little hybridized watermelons! Haha.

Slice that little guy up and put the pieces into a bowl. Then grab an onion.

Sliver it as thinly as possible.

Then crumble some Feta cheese (I used fat free) and chop some fresh mint. Put those on top of the watermelon along with the slivered onion. Next, drizzle the salad with balsamic vinegar and extra virgin olive oil.

Now, toss!

The perfect summer lunch: avocado, ham, and arugula panini with watermelon & feta salad. I'm a happy camper.

Yeah... it was good. Not gonna lie. The sweetness of the watermelon balances the saltiness of the feta cheese. Then the mint and onion add a freshness that really pleases the palette. Se delicious and refreshing! Thanks, Kyma! :)

~ Mari

Blueberry-Peach Pocket Pies

We had an abundance of fresh blueberries in the fridge, so I thought I would use them in these cute little pocket pies (I got the idea from this month's Fine Cooking). They were ridiculously easy because I just happen to keep frozen pie dough around. It's a good idea to make more than you need (I usually do by accident anyway) when you do make pie dough so you don't have to make it every time you need it.

Basically, all I did was mix fresh blueberries, roughly chopped peaches, about 1/4 cup granulated sugar, a splash of vanilla extract, and some ground cinnamon in a bowl. Then I rolled out the pie dough into circles, put a blob of the blueberry mixture into the middle, and folded the sides up all around it.

Then I took the leftover blueberry mixture and cooked it down (with a little water) and made a sauce.

Then I strained the sauce (to get all the peelings and stuff out).

Mmmmm... deep purple goodness...

After the pies cooled, I drizzled the sauce on them and put a dollop of fresh whipped cream (just say NO to Redi-Whip if you can!). DELISH!

Yummers! I loved it because it wasn't too sweet - it was just the perfect balance of sweetness and tartness.

Enjoy!

~ Mari