With the 4th of July right around the corner, this is the perfect time to exchange recipes to have a few at our fingertips as we begin the celebrations. I want to thank Yvette Davis for inviting me to participate. At the end of the post, you can find links to all the other participating blogs for some great ideas! Cheers.
Too Loose JuiceI saw this recipe years ago in a food magazine. I tried it and, rest assured, it lives up to its name.
The juice for 12 lemons
1/2 cup powdered sugar
1 (750 ML) Sparkling wine or champagne
1/4 cup gin
6 lemon slices
6 Maraschino cherries
Mix fresh-squeezed lemon juice, powdered sugar, and gin until blended. Add in sparkling wine/champagne. Pour over ice and garnish glass with lemon slice and cherry. Serves 6.
SoCo Slush1 quart of Southern Comfort
1 frozen lemonade
1 frozen limeade
6 cans of Sprite
4 cups of water
In a large container, pour Southern Comfort, Sprite, lemonade and limeade. I always measured 2 cans of water in the lemonade and limeade containers. Mix well, then place in the freezer. Stir every 60-90 minutes until the drink gets a slush-y consistency. Serve.
If I'm not drinking in the comfort of my home, I always make sure to have a designated driver. These drinks sneak up on you and I've discovered it is always better to be safe than sorry.
New Orleans Style Red Beans and Rice
1 lb. Camelia Kidney Beans
1 bell pepper
1/4 cup shallots
1 teaspoon garlic
2 tablespoons celery
1 tablespoon parsley
1 stick butter
1 lb. smoked sausage
salt and pepper to taste
1/2 cup evaporated milk
Clean and wash dry beans, then place in a deep pot with 9-10 cups of water. Place on heat and bring to a boil. Add finely chopped seasoning--onion, bell pepper, shallots, garlic, celery, and parsley. Stir well and pour in evaporated milk. Lower fire to a low medium and cover. Check intermittently and stir. After two hours, remove cover, raise heat, and add 1 stick of butter. For the next 20 minutes, keep a watch on pot because fire is higher so the water can boil off quickly and beans can burn. Add in smoked sausage, cook 10 minutes more, then serve over steamed, white rice. Salt and pepper to taste.
New Orleans Style Barbeque Shrimp4 lbs of unpeeled jumbo shrimp
1 lb butter
1/2 cup olive oil
4 tablespoons Italian Seasoning
2 tablespoons chopped garlic
1 large onion, finely chopped
Salt, pepper, and cayenne pepper to taste
Saute onions in the olive oil until transparent, add sticks of butter and melt, blending in with the olive oil and onions. Add in shrimp and cook until shrimp turn pink. Mix in garlic right before removing shrimp from the fire. Transfer to a serving dish and sprinkle in Italian seasoning along with the salt and pepper. For added spice, use cayenne pepper. Slice French bread to dip into the sauce.
For more great recipes, check out the other sites!