Watermelon Frojito

I got this recipe from Hungry Girl. It's a good one:)

Place mint leaves, Splenda, and lime wedges in a glass. Muddle the mixture.

1 shot of rum.

3/4 cup watermelon

Add 1 cup crushed ice with the watermelon and rum to a blender.

Recipe:

3/4 cup watermelon chunks, seedless or seeds removed
1 shot rum
1 lime, cut into wedges
3-4 mint leaves
2 no-calorie sweetener packets (like Splenda or Truvia)
1 cup crushed ice or 5-7 ice cubes

Place the mint leaves, half the lime wedges, and the sweetener in a tall glass. Squeeze the juice from the remaining lime wedges into the glass and discard those wedges. Crush and "muddle" the mixture until the juice has been released from the lime wedges, the mint leaves are thoroughly bruised, and the sweetener has dissolved. Set aside.

Place the watermelon, rum, and ice in a blender, and blend until smooth. Pour into the glass with the lime-mint mixture and stir well.

Drink up and be refreshed:)


Stop over at "Designs by Gollum" for this weeks Foodie Friday Event

Oven Roasted Tomatoes

Oven Roasted Tomatoes with Pasta

six Roma tomatoes (two servings)

1 tablespoon olive oil

2 teaspoons sugar

2 garlic cloves, finely diced

salt and pepper

pasta, cooked

frozen Langostinos (mini Lobster tails), thawed

fresh basil

Preheat oven to 375 degrees. Cut tomatoes in half. Place in a cast iron pan. Add everything except the Langostinos and basil, toss to coat. Bake for 15 minutes, remove from oven and crush the tomatoes with a potato masher. Put back into oven for 25 minutes more. Remove from oven and toss with Langostinos and pasta. Add basil.

Roasted Tomato Frittata

4 Roma tomatoes

1 tablespoon olive oil

2 garlic cloves, finely diced

yellow and orange small peppers, sliced into rings

salt and pepper

pasta, cooked

6 eggs, beaten

1/4 cup heavy cream

2 tablespoons each fresh basil, thyme, and rosemary, chopped

1 cup cheddar cheese

1/2 cup chihuahua cheese

Preheat oven to 375 degrees. Cut tomatoes in half. Add garlic,oil, salt and pepper. Place in a cast iron pan. Bake for 15 minutes. Remove from oven and crush the tomatoes with a potato masher and add pepper rings. Put back into oven for 25 minutes more. Remove from oven and place on top of stove, toss with pasta. In a small bowl beat eggs and add cream. Pour on top of tomatoes and pasta. Cook on stove till set. Sprinkle both cheeses on top. Put back into oven for 15 minutes. Let cool for 5 minutes before serving.



I would like to thank Happier than a Pig in Mud for sharing her Oven Roasted Tomatoes and Garlic with Pasta recipe on last weeks Foodie Friday. I liked it so much I made the Frittata also:) Stop over at Designs by Gollum for this weeks Foodie Friday event.

Baked Garlic Shrimp

Recipe:

2 lbs colossal shrimp, peeled and deveined, leave tail on

1 stick butter

5 cloves fresh garlic, pressed

1/8 cup olive oil

1 lemon, juice of

fresh parsley, chopped

Preheat oven to 375 degrees. In a small saucepan melt butter on medium heat. Add the garlic and lightly saute. Squeeze in the juice of the lemon. Whisk in the olive oil.

Put shrimp in a foil pan, pour butter over and sprinkle with parsley. Put foil on top and put in the oven for 20-25 minutes. Remove from oven and serve. Ladle butter from pan into small dishes for dipping.

I'll be joining Michael Lee West over at "Designs by Gollum" for Foodie Friday. Hope you stop by for some good eats:)

Strawberry Scones

Ready for the oven
The house smelled so good.

Strawberry Scones
2 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut into cubes
1 cup diced fresh strawberries
1 tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream, extra for brushing on top
sanding sugar

• Preheat oven to 400 degrees. In a large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has course crumbs. Gently add strawberries and the lemon zest. Make a well in the center of the mixture and set aside.



• In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. gently stir until moistened.



• Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet. Pat dough into a 3/4 inch-thick circle. Cut circle into wedges and separate each slightly.



• Brush wedges with cream and sprinkle with sanding sugar. Bake 16-20 minutes until golden brown. Makes 8-12 scones.

Packaged and ready for a meeting at work:) I brought these to work yesterday. Everyone enjoyed them. I served the scones with Lemon Curd. Of course we all had tea:)
I'll be joining Michael Lee West over at "Designs by Gollum". She is hosting this weeks Foodie Friday event. Stop by for some good eats:)

~ Have a wonderful Memorial Day ~

Black Pepper Crusted Prime Rib

Recipe:

1 (3 1/2-pound) beef rib roast, de-boned* and tied

1 jar peeled whole garlic cloves

1 packet Italian dressing mix

about 1 cup cracked black peppercorns

Preheat oven to 350 degrees.

Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.

Place roast in the oven and cook for 2 - 3 hours, depending on how you like it. I cooked mine for 3 hours for medium or 160 degrees. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness. Let rest for 10 minutes before carving. The drippings make fabulous gravy.
*Cook's note: Have butcher remove ribs from roast and tie it.

Recipe courtesy Sandra Lee ~ Food Network

I'll be joining Michael Lee West over at "Designs by Gollum". She is hosting this weeks Foodie Friday event. Stop by for some good eats:)

An American in Paris Martini

Sit back, relax and enjoy:)

Recipe:

Equal parts of Ciroc vodka and Chambord shaken until ice cold and topped with Champagne, garnished with a blackberry:)

I'll be joining Michael Lee West over at "Designs by Gollum". She is hosting this weeks Foodie Friday event.

Cornmeal Thyme Cookies

This recipe is from the Martha Stewart's Cookies cookbook. She writes....Thyme serves as a savory counterpoint to these sweet, soft, and chewy tea cookies. Cornmeal and dried currants add additional texture and flavor.

Ingredients:
1 3/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants (I didn't use, couldn't find them)
1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

Preheat oven to 350 degrees. Whisk together flour, cornmeal, baking soda, and salt in a bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs one at a time. Reduce speed to low; mix in flour mixture until just combined. Mix in currants and thyme.

Drop rounded tablespoons (I used teaspoons) of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until pale golden, 10 to 12 minutes. Transfer cookies on parchment to wire racks; let cool. Cookies can be store in airtight containers at room temperature up to 3 days. Makes about 3 dozen. (I got 5 dozen)

Have you read the book yet?........still reading, it's wonderful:)

I'll be joining Michael Lee West over at "Designs by Gollum" she is hosting this weeks Foodie Friday event:)

Happy Mother's Day!