Boozy Strawberry Blueberry Cheesecake Popsicles and the Pursuit of Happiness
Like much of our country, these are very simple, and get a little more interesting when you add a few shots of alcohol. I used vodka for its neutral flavor, but my scientist friends tell me any liquor will work just the same. However, be sure to measure carefully, since too much or too little alcohol and/or sugar syrup will adversely affect the frozen texture.
I joked about our Founding Fathers being proud of this particular pursuit of happiness, but the more I think about it, I bet they would have been; especially that Ben Franklin guy. Dude liked to party. So, whether you make these on the 4th of July, or not, I really hope you give them a try soon. Enjoy!
Ingredients for 6 Boozy Strawberry Blueberry Cheesecake Popsicles:
For the simple syrup:
3/4 cup sugar
1/2 cup water
(This makes extra. Use it for lemonade and ice tea)
For the strawberry layer:
1 1/3 cup trimmed and quartered strawberries
1 1/2 tablespoon simple syrup
1 1/2 tablespoon vodka
For the cheesecake layer:
4 ounces (1/2 cup) room temp cream cheese
1 1/2 tablespoon simple syrup
1 tbsp vodka
For the blueberry layer:
1 1/3 cup trimmed and quartered blueberries
1 1/2 tablespoon simple syrup
1 1/2 tablespoon vodka
TSRI Sizzling Summer - Food, Activities, Travel and you!
TSRI is your resource for Summer fun! All summer long we are bringing you fabulous recipes, exciting travel destinations and family fun. Not to mention a lot of fantastic contests and giveaways!
Are you looking for activities to keep the family entertained this summer? We have awesome ideas for you. Recipes to spice up your menu? We have you covered. Exciting USA travel destinations? We are featuring 5 every week. Keep scrolling to check them all out.
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Southern Style Macaroni Salad
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Nana's Southern Style Macaroni Salad is the best ever macaroni salad of all time. It is creamy with the perfect crunch and a little tang. It is exactly what I think of whenever summer sides come to mind. This recipe is so easy you can whip it up in less than 30 minutes.
I shared stories of my mom with you last week and her Southern Style Potato Salad recipe which is so precious to me. This week I am sharing another of her famous recipes. Her southern style macaroni salad was on our table at every summer gathering, right next to that potato salad.
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Pickle Brine Chicken – I Need to Give You Props
And let’s face it; there aren’t a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged.
As you’ll see, I only let mine brine for about 2 hours which seemed to be enough. I’ve heard that you really only need about one hour per inch thickness of meat, and that rule of thumb seems to work for me. These breasts were tender, juicy, and flavorful.
So, the next time you have nothing left in the pickle jar but the juice, you now know what to do, and I don’t mean take up jogging. I hope you give this a try soon. Enjoy!
Ingredients for 2 breasts:
2 large boneless skinless chicken breast
olive oil to coat
salt and pepper to taste
For the brine:
1 tbsp brown sugar
2 tsp kosher salt
1 tsp freshly ground black pepper
pinch of cayenne
1 1/2 to 2 cups dill pickle juice
Best Ever Easy Lemon Bars
Easy Lemon Bars are my go-to lemon dessert recipe. These mouthwatering lemon bars are bright and vibrant, they are utterly delicious. The creamy texture and lemony flavor makes these a crowd favorite! Easy prep, easy cleanup and gone in a snap. My perfect ANYTIME bars. Truly the best lemon bars ever!
I am sure you may already know, but it is a rare occasion when I would turn away lemon. I love it more than chocolate. When I am not eating lemon, I am dreaming about it... my Lemon Love Pinterest board is loaded with inspiration for future recipes!
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Blackberry Almond Buckle – You May Want to Loosen Your Belt
I believe you’ll find my completely made-up explanation in the video a little more interesting, but regardless of the etymology, this blackberry buckle is no joke.
I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another. It seemed to work out nicely, although it did make things a little denser; which in this kind of thing isn’t necessarily a bad thing.
Same goes for the toasted nuts on top. Leave them off it you want, but I liked the crunch. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. Raspberries are a little too delicate; as are strawberries, and blueberries are barely berries to begin with. For me, it’s blackberries or bust. I really hope you give this a try soon. Enjoy!
Same goes for the toasted nuts on top. Leave them off it you want, but I liked the crunch. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. Raspberries are a little too delicate; as are strawberries, and blueberries are barely berries to begin with. For me, it’s blackberries or bust. I really hope you give this a try soon. Enjoy!
Ingredients for 8 Portions Blackberry Buckle
3 cups fresh blackberries
2 tbsp white sugar if your berries are sweet, 3 if they need some help
1 tsp vanilla extract
For the batter:
1 1/4 cups all purpose flour
3/4 cup white sugar
1/2 cup almond meal
2 tsp baking powder
1/4 tsp salt
pinch of cinnamon
1 cup milk
8 x 12 baking dish with 6 tbsp hot melted butter poured in.
- Bake at 350 degrees F. for about 1 hour
Best Ever Boston Baked Beans
Boston Baked Beans is our family favorite, with a recipe so easy it comes together in less than 10 minutes. The classic combination of molasses and maple syrup brings this recipe to an entirely new level. Ingredients are all tossed in a baking dish, mixed and baked. It's that easy!
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TSRI's Sizzling Summer 2014
TSRI is your resource for Summer fun! All summer long we are bringing you fabulous recipes, exciting travel destinations and family fun. Not to mention a lot of fantastic contests and giveaways! Make sure to check TSRISummer.com often.
To join in on the fun simply tag #TSRISUMMER on your Instagram, Facebook & Twitter photos showing us what you are up to. We will choose 1 winner each week for a $50 Amazon gift card.
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This is Only a Test
Please pardon this little experiment as we slowly doggy-paddle towards full 1080 HD video. I hear it's great, and all the cool kids are using it, so I figured what the hell. By the way, this is the Pacific Ocean, where it crashes into the ruins of the mysterious Sutro Baths. We think it may have been a sacred site for some long forgotten race of wealthy San Franciscans, but no one really knows for sure. Enjoy, and remember, this is only a test.
TSRI's Sizzling Summer Thank You $500 Cash Prize
We are celebrating here at TSRI's Sizzling Summer! We are so happy to have you all here for our 3rd annual summer celebration. Without you it wouldn't be possible.
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Yuba Noodle Salad – Do You Believe in Miracles?
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You can use any dressings/garnishes you like, but I prefer these flavors, since texturally this closely resembles those wide, flat, Asian-style noodles we’ve all picked up from the neighborhood take-out place. Of course, those come loaded with massive amounts of bad carbs, a million calories, and enough MSG to choke a panda.
But like pasta and noodles, tofu skin is very bland, so it’s really more about the texture, and being a “starchy” base for other ingredients, including non-vegan things like grilled chicken or shrimp. If you keep that in mind, I think you’ll really enjoy experimenting with this incredibly cool product. I hope you try this soon. Enjoy!
For 2 large portions Yuba Noodle Salad:
5 oz package yuba tofu skins, sliced into noodles
handful of carrot shavings
handful of thinly sliced cabbage
1/2 cup freshly torn cilantro leaves
1/4 sliced green onions
black sesame seeds
For the dressing (makes about 1 cup, about enough for 2 large salads):
2 tbsp smooth peanut butter
1 tbsp honey
1 tbsp fresh, finely grated ginger
1 tsp sambal chili sauce (or any hot ground chili sauce)
1/3 cup warm rice wine vinegar
1/2 cup vegetable oil
1 tsp soy sauce
1/2 tsp toasted sesame oil
Southern Style Potato Salad
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Nana's famous recipe of Southern Style Potato Salad is so good it is bound to become a tradition in your house too. Rich and creamy with bits of onion and egg really bring this classic over the top.
Every family gathering I can remember (at least since I was about 10) there was always my mom's potato salad and macaroni salad. I moved away more than 15 years ago and every time I went back home it was one of the things I asked her to make.
Funny thing is, as the story usually goes... The recipe was slightly adapted from her best friend of 30 years, Susie Q! We spent just about as much time at Susie Q's house as we did our own growing up and she is like a second mom to me. That makes the recipe even more special. So after all these years how did I finally get the recipe?
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Caramel Macchiato Milkshake
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6 ingredient Caramel Macchiato Milkshake is like a caramel coffee cloud that you can't get enough of! Caramel, coffee and vanilla all combined into one luscious shake. This simple recipe is one that is sure to be enjoyed over and over again. My whole family loved it and I am sure you will too!
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How to Make Your Own Temporary Brick Grill
With just a few dollars worth of bricks, and a cast iron grate, you can reproduce the same basic grill I’m using. Besides, yours is going to look a hell of a lot cooler, and you can tell your hipster friends it was made from “reclaimed bricks.” Just be sure to use plain clay bricks. You certainly don’t want anything that’s been treated with chemicals and/or will explode. If you get these at a home improvement store, be sure to ask the guy. In fact, ask that guy’s boss.
Besides working beautifully, it’s temporary state is perfect for people who only grill two or three times a summer. Just set it this up in some back corner of the yard, and break it down when the weather turns. I hope you give this fun DIY project a try soon. Enjoy!
UPDATE: Apparently you don't want the ash from charcoal briquettes in your garden. However, the ash from natural wood charcoal is desirable, so there you go.
UPDATE: Apparently you don't want the ash from charcoal briquettes in your garden. However, the ash from natural wood charcoal is desirable, so there you go.
Best Ever Broccoli Salad
The Best Ever Broccoli Salad is a simple recipe combining broccoli, bacon, raisins, onion and nuts. They come together in the most amazing summer salad yet. The sweet and creamy dressing really makes this the perfect summer side that you won't be able to get enough of!
Several years ago we got together with Chad's relatives for a family reunion. A quaint gathering at my mother in law's house to spent time together and enjoy each others company while we ate and played.
Chad's family from California drove in and brought a few dishes with them. I remember the first time I saw it... Fresh broccoli with dressing, onions and pine nuts. I had never seen such a thing and dove right in. Oh it was a good thing I did. It was pure heaven. I asked his aunt Karen and his cousin Shelly what this divine creation was. Broccoli Salad! Who knew? Well after about 6 bowls I asked for the recipe.
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Phil Nails the Skewer Genome
A viewer named Phil shared this with me today. I hope you enjoy it as much as I did. Thanks, Phil!
Our Favorite Ice Pop Maker Giveaway {{Closed}}
WINNERS HAVE BEEN NOTIFIED! CHECK YOUR EMAIL.
We love ice pops. They are a consummate summer treat around here. We make at least 10 new creations each summer and one of the most asked questions on The Slow Roasted Italian is: Where did you get the ice pop molds that you use?
Our favorite is truly the Progressive International PLP-1 Freezer Pop Maker
. We have been using this model for 3 years and we love it. We have made ice pops, pudding pops and ice cream pops in these molds and they come out perfect every time. Read the comments on Amazon for great tips.Click here for Recipe»
Spinach & Leek Torta di Riso – Open Recipe, Insert Vegetables
I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.
So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
1 tbsp olive oil, plus more as needed
3 cups chopped leeks (2 large leeks, about 1 cup sautéed)
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed very dry
2 large eggs, beaten
3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top
1 generous teaspoon fine salt, or to taste
1/2 tsp freshly ground black pepper
pinch cayenne
pinch nutmeg
- 350 degrees F. for 35 - 40 minutes
Grilled Sausage-Stuffed Calamari – Squid Pro Quo
If you overstuff these, like I do every single time, they can burst open, sometimes violently. As you’ll see, the final results will still look great, and you do get to sneak a few tastes of the stuffing as you grill. So, be careful not to fill these too much, and/or wear your sunglasses while grilling these beauties.
I was so hungry when I finally finished this batch I forgot to serve these with lemon wedges, which adds a nice, bright note to the smoky, spicy meat. A few platters of these, some ice cold beer (provided by friends you just taught what quid pro quo means), and you’re basically summering in Spain. I hope you give these a try soon. Enjoy!
Ingredients for 16 to 18 stuffed squid:
1 1/2 pounds cleaned calamari (tell the fish guy to give you mostly tubes)
For the stuffing:
1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced red pepper
salt and pepper to taste
6 oz Italian or other spicy, garlicky sausage
1 large egg
1/4 cup chopped Italian parsley
1/8 tsp smoked paprika
4 ounces chopped tentacles (grilled the rest separately and eat!)
- serve with lemon wedges
*Note: grill these over a medium-hot coals, or close your cover to keep the heat down
Simple Stove Top Corn on the Cob
Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate corn on the cob, ready in a flash. I have been making corn this way since I could reach the stove. Trust me, this recipe is a keeper.
I love corn. I love corn so much that Chad calls me an honorary Iowan. So true! I am pretty sure if I lived in Iowa I would eat corn non stop. Have you ever had Iowa corn? Straight off the truck? OH MY WORD!!! I could eat it right off the stalk. I actually had the honor of visiting Iowa during the sweet corn festival several years ago. Let's just say I ate my fair share of corn. I may have even eaten enough corn to feed most of the city of Phoenix.
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Spicy Coconut & Cashew Tuna Tartare – Big "Willi's" Style
I tried to stay as close to the recipe as possible, with the one exception. They use lots of thinly sliced jalapeños, but I wanted a little more heat, I so went with minced Serrano chilies instead. While they are hotter, I missed the texture and flavor of the milder rings, so I recommend using those instead. I also will recommend that you toast the cashews, which will make them even sweeter and richer tasting.
Regarding the tuna, I used a frozen piece of “Sushi Grade” yellowfin (aka Ahi). It may surprise you to learn that virtually all the sushi you eat, including that sashimi you love so much, has been sliced from recently thawed fish. Not only does this ensure freshness, as the fish is frozen just after being caught, but this also kills potentially dangerous parasites.
It’s the irrational fear of having one’s brain eaten alive that prevents many from enjoying this tasty raw treat, but if you use the tuna we’re recommending, you should be fine. Also, for maximum enjoyment, be sure to keep everything ice cold, and only toss right before serving. This is not something to make ahead and let sit in the fridge. I hope you give this unique tuna tartare recipe a try soon. Enjoy!
Ingredients for 4 portions:
8 oz frozen "Sushi Grade" Yellowfin tuna (aka Ahi), diced, kept ice cold)
2 tbsp chopped cashews
2 tbsp sliced red onions
2 tsp grated fresh ginger
1 lime, juiced, plus more to taste
salt to taste
2 tbsp thinly sliced fresh jalapeño rings or 1 tbsp minced serrano pepper
1/4 cup coconut milk, or more to taste
1 tbsp torn cilantro leaves
dried red chili flakes to garnish
Taro chip, optional (you can also use fried wonton chips, or sweet potato chips)
$500 SUMMER GETAWAY VISA GIVEAWAY
SUMMER CELEBRATION
ENTER TO WIN A $500 VISA GIFTCARD FOR YOUR SUMMER GETAWAY
Everyone wants to getaway. The kids are out of school, temperatures are soaring and nothing could be better than escaping to a fun destination.
What is on your summer itinerary? Are you heading to Disneyland, taking a family camping trip, or jetting off to Bora Bora? How about a staycation at a fabulous local resort?
Where ever you would like to go, this fabulous prize will help get you there!
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What is on your summer itinerary? Are you heading to Disneyland, taking a family camping trip, or jetting off to Bora Bora? How about a staycation at a fabulous local resort?
Where ever you would like to go, this fabulous prize will help get you there!
The Best Ever Southern Peach Cobbler
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The Best Ever Southern Peach Cobbler is the simple recipe of your dreams. Fresh sweet peaches baked in a spiced sugar mixture and topped with the most amazing cobbler topping. Sprinkled with sugar for a caramelized topping it is heaven on a plate.
Living in Southwestern Florida for so many years I developed an appreciation for many Southern things (not really the south, but a lot of Southern exposure). One of which is Southern desserts such as pies, crisps, and cobblers. None have stuck with me quite as much as this recipe that my friend Mary shared with me, long after I moved to Arizona.
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Coconut Oil Coffee?
My friends at Allrecipes.com posted this very intriguing video for what they’re calling “Coconut Oil Coffee.” As some of you may know, I’ve recently admitted to having a coconut oil and coconut milk obsession, so I really want to try this, but before I do, I thought I’d find out if any of you have tried this strange brew yet. Well, have you? If so, I’d love to hear what you thought. I’ll probably try it anyway, but thought it’d be fun get some of your opinions first. Thanks in advance!
Mancakes! A Father’s Day Brunch Classic
I realize Father’s Day Brunch isn’t actually a thing, but just in case it becomes a great tradition someday, I figured I’d get this into the search engines nice and early. Plus, I really wanted to call them “mancakes.”
As far as the texture goes, these were surprisingly tender, and fairly light for corn pancakes. My only regret is not cooking extra bacon to top these with. So, why not surprise the man in your life, and whip up a batch of these soon? Enjoy!
Ingredients for about 12 Mancakes:
8 oz bacon
1/2 cup thinly sliced green onions
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tbsp baking powder
pinch freshly ground black pepper
pinch cayenne
3/4 tsp salt
2 large eggs, beaten
2 tbsp melted butter
1 tablespoon sugar
1 1/3 cups milk
2 oz grated sharp cheddar (about 1/2 cup)
serve with warm maple syrup spiked with chipotle to taste
Summer Berry Sangria
A sweet sparkling sangria loaded with luscious summer berries is the consummate summer cocktail. This recipe is so easy you will be making it all summer long.
Sitting in the back yard on a hot summers day, sipping away on a sweet Summer Berry Sangria while you enjoy your loved ones. I can hardly think of a better summer moment. Chad and I really enjoy gatherings with our family and friends: the kids running around in the back yard while I man the grill.
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Savory Ricotta Tart – Thin to Win
I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat, but things like pepper and cayenne are totally optional.
As I alluded to in the video, I usually do this as a pie, which comes out about twice as thick, but I wanted to try it in tart-form and the pan I used was clearly too large. Next time I’ll simply double the ingredients, and add about 10 or 15 minutes to the cooking time, and I recommend you do the same.
Keep this humble pie in mind when the “way too many vegetables” part of summer rolls around. This could be a great base for using up leftover veggies in a very fritatta-like way. I hope you give it a try soon. Enjoy!
Ingredients for 6 thin portions:
1/2 cup panko breadcrumbs, toasted in some olive oil
olive oil to coat pan
2 large eggs
1/2 tsp salt
1/4 tsp freshly ground black pepper
cayenne or other hot peppers to taste
1/4 cup fresh chopped or torn basil
1 tbsp chopped Italian parsley
tiny pinch nutmeg
1 1/2 cups ricotta cheese
1 oz finely greated Parmigiano-Reggiano cheese (about 1/2 cup if the real stuff, otherwise 1/4 cup packed of the fake “stuff”)
*Bake at 325 for about 20 to 25 minutes, or until set.
Nikon Camera Giveaway. One for you, one for a Friend!
TSRI's Sizzling Summer continues with a "Clickin' Summer Giveaway"! I can't think of a better way to capture the fun memories you will be making this summer, than with a fabulous Nikon D3200 Camera. How about 2? YES! ONE for YOU and ONE for a FRIEND! You read that right - 2 free cameras!
Nikon D3200 24.2 MP CMOS Digital SLR
with 18-55mm f/3.5-5.6 AF-S DX VR NIKKOR Zoom Lens (Black)
Now you'll be able to take pictures of each other....or capture sweet summer memories of your family.
It's easy to enter. Don't have an instagram account? No worries...go ahead and set one up. They are free.
Top 10 All Time Summer Recipes
Summer is all about family, friends, fun and food. We really try to spend as much time making memories with family and friends as we possibly can, and that usually revolves around food. Last summer we took a lot of really fun trips. We took a 3 day trip to Sedona, had a week long family vacation in New Orleans and traveled to Florida to visit my side of the family.
When we are not traveling during the summer, cook-outs are on the calendar. Whether we are getting together with our whole group of close friends, planning a casual Labor Day gathering or inviting the in-laws over to grill with us we truly enjoy it all throughout the summer.
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Chorizo & Chicken Skewers – Make Some For Your Buddy
Impale a few slices of this famously delicious, Spanish sausage in between your chunks of chicken, and as it grills, it will splatter its spicy, smoky fat all over its much blander skewermate, and once again, you and grilled chicken will be good buddies...just like Eddie Murphy and Nick Nolte.
That reference will make a lot more sense once you watch the beginning of the video. Anyway, this is nothing more than a suggestion to help cure grilled chicken fatigue, and as usual, I expect you to tailor this concept to your own strange and exotic tastes. I hope you give this a try soon. Enjoy!
Ingredients for 4 Skewers:
8 oz chorizo sausage, cut in 16 pieces
2 large chicken breasts, cut in 10 pieces each
1/2 red onion
1 red bell pepper
salt and pepper to taste
1 tsp smoked paprika
cayenne to taste
1 tbsp sherry vinegar
1 tbsp olive oil
2 tsp minced fresh oregano
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