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It’s blueberry season here in Maine and we take full advantage of it. While at camp or on a hike we love taking a break and finding wild blueberries to snack on. We also have a great blueberry farm just around the corner from our house that offers high bush berries, which are great for my knees and easy for Caroline to pick. Last Friday we went for the first round of blueberries, we’ll head back again this week, and brought home 3 quarts of blueberries. Since my husband only likes them fresh, I don’t bother getting mass amounts since we go back a few times so keep the supply of fresh berries high for him. Luckily, Caroline and I like blueberries any way we can get them.

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Last month my mom was visiting and we hit our favorite local ice cream stand. My daughter has been on a kick with trying every flavor there. She is not like her parents who always get the same flavor, every single time for the many years we’ve gone! So, last time we were there either she or my mom chose Maine Blueberry. Caroline loved it and asked if we could make some at home. Never one to let her down I accepted the easy challenge and told her as soon as blueberries were ready to harvest, she’d have ice cream. We picked on Friday and by Saturday morning ice cream was made!

This was such an easy and fun recipe to make with my daughter. There aren’t a lot of ingredients to get bogged down with, the process is easy and the wait time is minimal. Plus, she loved watching the berries turn purple. The finished product is also pretty gorgeous as well.

BlueberryCollage

Blueberry Ice Cream

Ingredients

  • 4 cups fresh blueberries
  • 2 cups granulated sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • pinch of salt

In a blender, puree blueberries. Add blueberry puree and sugar to a medium-sized saucepan and simmer until sugar has dissolved, stirring occasionally, about 1 to 2 minutes.

Remove from heat and refrigerate until cooled or overnight.

Add cream, milk, and salt to cooled puree and stir well. Add to ice cream maker and follow manufacturer’s directions.

The Way to His Heart

 

Tequila Watermelon Refresco

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This summer has been our busiest yet. Every time I think things will slow down and we can enjoy those “lazy days of summer” more things get added to our schedule! The good thing is we’ve been catching up with family and friends. That means lots of entertaining and with entertaining comes delicious beverages and this delicious refresco is definitely one of them! Since we are part of the “adults with kids” crowed now I always set a little bit of the punch aside before adding any alcohol that way they can leave us alone and wont keep asking for a sip.¬† I also omit any kind of soda I am using as well.

So, sit back and relax when you can and enjoy some of this summer sunshine before it’s gone. With this hectic pace we’ve been setting, sometimes just a few sips of this on my back deck after the kids have gone to bed is all I need to relax and recharge.

Tequila Watermelon Refresco

 Ingredients

  • 5 1/2 cups chopped seedless watermelon
  • 3/4 cup tequila
  • 6 Tbsp Triple Sec (orange-flavored liqueur)
  • 5 Tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 1/4 cups club soda, chilled
  • 6 lime wedges

Process watermelon in a blender until smooth. Pour the puree into a sieve over a large bowl and extract as much liquid as possible, discarding the solids. Pour 3 cups of the watermelon liquid into a pitcher and combine with tequila, Triple Sec, lime juice, and salt and stir. Gently pour in the club soda and serve over ice with lime wedges.

Serves 6 (about 1 cup)

Nutritional Information

Per serving: 138 Calories, 0.2g Fat, 1g Protein, 13g Carbohydrate, 0g Fiber, 0mg Cholesterol, 119mg Sodium, 12mg Calcium

Source: Cooking Light June 2014

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We’re in the thick of summer now which means sprinklers, pools, lakes, and the ocean. It also means it’s watermelon time! As a kid, most summer memories were the best but there is something to be said of satisfying your sweet tooth and quench for thirst with a few bites of watermelon. Having sticky hands afterwards and the sides of your mouth, along with your shirt, stained red from the drops of delicious juice. Since my daughter loves anything on a stick I thought I’d try these watermelon lime popsicles. Who am I to deny her a delicious frozen treat? These are so easy to make and worth the few minutes it takes to prepare. Since it is a frozen dessert item, it feels so indulgent, but it still qualifies as healthy since it’s a fruit item with wholesome ingredients! While we don’t often have leftover watermelon, this is a great way to use up some of the leftover watermelon you have after a fun filled weekend!

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Watermelon Lime Popsicles

Ingredients

  • 4 cups cubed watermelon
  • 2 Tbsp freshly-squeezed lime juice
  • 2 Tbsp agave nectar (or honey)

Add watermelon, lime juice, and agave to a blender and puree until smooth. Pour mixture into popsicle molds and freeze until solid.

Yields 8 to 10 popsicles

Source: Kiwi Magazine June/July 2014

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This summer OXO is showing you that they have #WhatAGrillWants and I’ve been chosen to share with you some of their great products that are perfect for grilling this summer! I tried all of the products and really liked using each and every one of them. Time and time again I’ve been impressed with the quality of OXO products. I’ve included a little review for each, but I’m highlighting the products that I used to make a wonderful salad dressing. I was originally going to make a corn salsa since I was eager to use the OXO Corn Stripper, but once I got inspiration for a Grilled Corn Salad dressing it was all over. This interesting dressing will peek your curiosity and your palate! The corn adds a creaminess without ever having to add buttermilk or mayonnaise. Grilling the corn heightens the sweet factor while the shallots give it a full bodied flavor.

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The package included:

  • Bladed Meat Tenderizer ~ which is now the only way I’ll be tenderizing meat! This tenderizer fit easily into my hand and allowed for a solid grip. The blades easily punctured the toughest of meat and it was a breeze to clean!
  • Silicone Basting Brush ~ I didn’t realize that I could like one basting brush over another, but the center bristles actually hold the sauce until it reaches your meat. No more dripping all over the grill and once you set it down the angled head keeps the bristles off of the countertop!
  • 16″ Tongs ~ These were easy to use and turn the meat. The extra length kept me far away from the smoke and flames, which is important since I’m an accident waiting to happen. We had no problem turning heavy items like a big roast or corn on the cob with them.

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  • Corn Stripper ~ This was the tool I was most looking forward to trying out. Between recipes that call for corn kernals and guests that don’t want to eat corn on the cob, I really wanted to see how this worked and was pleased with the results. The corn stripper easily removed the kernals from the cob. The kernals were intact and were removed in seconds. I liked that you could see just how much you had collected in the stripper since it is marked, but the bottom has an opening, for removal, that caused some kernals to escape while in use. Overall though, it was so worth it!

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  • Little Salad Dressing Shaker ~ This is my new best friend. The dressing shaker is marked with measurements so you can easily make and serve with it. I’ve made salad dressings and some barbecue sauces and they all pour very nicely out of it. What’s best, is it is airtight and leakproof so you know your dressing will stay fresh in your refrigerator or wont leak all over your cooler when you’re on the go!

OXO provided me with these tools as part of their #WhatAGrillWants campaign, but as always the opinions expressed here are solely my own.

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Grilled Corn Dressing

Ingredients

  • 2 ears corn
  • 2 Tbsp shallot, roughly chopped (about 1/2 a whole shallot)
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • 3/4 cup olive oil
  • salt and pepper to taste

Shuck corn and grill until done. Remove the kernals from the cob. This will yield approximately 1 cup of kernals.

Place the corn, shallot, vinegar, and sugar in a blender, pulse until almost smooth. While the blender is on, slowly add the olive oil until the desired consistency is reached. Add salt and pepper to taste.

Adapted from Mostly Foodstuffs