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Recipes

Boozy Lemonade Ice Pops

A few months ago I shared a post with a couple of Spring Spritzer recipes. In one of the recipes I used Elderflower Liqueur, it was the first time I used it and it was so good! It was light and refreshing and not too sweet. I don’t like super sweet drinks of any kind and I loved the ones I made up for that post. Needless to say, I wanted to find a way to use it for entertaining that would be fun and refreshing this summer. Since adult ice pops are all the rage right now, I created this yummy boozy lemonade ice pop recipe for you.

I like the idea of making them ahead of time so when you have friends over for a last minute boat ride or bonfire this summer, you have something refreshing ready to offer them. I found the zipzicle bags really reasonably priced on Amazon, 100 for $13. The drink has vodka, Elderflower liqueur and lemonade. I used Country Time Lemonade. I think it is the best! For the complete recipe use the following:

Pour Country Time Drink Mix level with 2-quart line inside the cap and add cold water and ice to make 2 quarts (8 cups). After I mixed the lemonade, I then I dumped out two cups of the lemonade and set aside. I then replaced that same amount with the following portions. This made it so it froze but also had a better taste.

Add 1 1/2 cups of Tito’s Vodka or your choice

Add 1/2 cup of Elderflower Liqueur

Mix together and using a funnel to pour to the line on each zipzicle. Seal the zipzicle and place upright in freezer for 18-24 hours. When ready to serve, serve immediately or place in a cooler or bucket of ice.

We enjoyed these recently sitting around the pool. Our friends loved them. I am sure I’ll come up with some other easy recipes to use your zipzicles! They are fun and make entertaining easy for the summer! Enjoy!

June 4, 2018 by She Bakes The Heat

Recipes

Baked French Toast Casserole

I hosted a Ladies Brunch recently and my friend Kim brought this Baked French Toast Casserole for dessert. The delicious smell came through the house before we even saw her come in! Needless to say, it was a hit and I had to get the recipe and share it with you. You can make it with or without pecans. I love that I can use the eggs from my chickens and this syrup is my favorite! This weekend my son is having a bunch of his friends over and I’ll be whipping it up for them for breakfast.

Baked French Toast Casserole

Ingredients

1 loaf French Bread 13 - 16 ounces
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt

Praline Topping

1/2 pound butter (2 sticks)
1 cup light brown sugar packed
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Cut French Bread into 1 inch slices.
Arrange slices in 2 overlapping rows in a generously buttered 9 x 13 baking dish.
Combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly.
Cover bread evenly with mixture. Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
Combine all praline topping ingredients and blend well.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden and serve with maple syrup.

May 18, 2018 by She Bakes The Heat

Recipes

How To Build A Poke Bowl

The Poke Bowl is becoming more mainstream and is pronounced “Po-kay” not “po-key” or poke you in the eye kind of poke! LOL! The origin is Hawaiian and it means to slice or cut. I always love to learn about different cultures of foods. The first time I had a Poke bowl was in Vail, Colorado a couple of years ago. It was amazing! The traditional way to make them is with fresh raw fish such as tuna or salmon. However sometimes it is hard to find fresh raw fish in my neck of the woods so I resort to the non-traditional way with a different foundation of other proteins. I have made a few of my own and I want to share with you how to build a poke bowl and the four main ingredients.

May 7, 2018 by She Bakes The Heat

Recipes

Easy Frittata Muffins

I love having my chickens because I get fresh eggs often. I am one of those people that eats eggs all the time for breakfast! Today I am sharing one of my favorite egg recipes, easy frittata muffins. This easy frittata muffin recipe is great because of the health benefits, efficiency and it’s adjustable to each of your family member’s likes!

My body needs protein so I can sustain throughout my busy mornings, and this egg recipe is perfect for that! I am working hard to eat more protein and fewer carbohydrates. This is a great way to get around it! Portion control is also really important to me. This is such a great recipe because it is not one large frittata, instead it is several small ones. This recipe makes a dozen frittata muffins so I use 2-6 muffin pans for this recipe. My favorite are the ones I purchased from Williams Sonoma last year. I don’t use the paper cups I just grease the pans. You have to grease the pans or it will be a little tricky getting them out and I think it makes for a better frittata to leave the paper cups behind. I recently used this recipe for my Ladies Brunch a few weeks ago. It was the perfect amount of food for my guests considering we had something sweet and some veggies to go along with it.

The problem is I sometimes don’t have the time to make eggs every morning. I love this idea because I can make up these easy frittata muffins ahead of time, put them in the refrigerator and pull one out for lunch or a snack as well as breakfast. The best way to do this is on a day when you have some extra time such as a Sunday afternoon. Make up the recipe, see below, and put in the refrigerator what you do not eat. I eat one to two at a time and they are very filling!

The best thing about this easy frittata muffin recipe is I can change the ingredients to suit my mood or anyone else in the family. Our family has different tastes so I can make some of these with meat, some meatless and some with or without cheese. This way everyone is happy. Some days I personally like to have a little sausage with my eggs and other days I like to have veggies and cheese. When I had my Ladies Brunch, some of my friends preferred the vegetarian ones while I loved the sausage ones.

I hope you make and enjoy! Mixing it up is my motto so if you try your own variation I’d love to hear all about it!

Easy Frittata Muffins

Ingredients

12 Fresh Eggs
1/2 Cup Roasted Red Peppers
1/2 Cup Mushrooms
1/2 Cup Ground Sausage
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Shredded Cheddar Cheese

Instructions

Cook veggies in skillet until done.
Add sausage in skillet and cook completely.
Place veggies and sausage mixture in the bottom of a sprayed muffin pan.
Mix eggs and cheese together, add desired salt and pepper.
Pour egg and cheese mixture over veggie and sausage mixture, fill muffin pan 3/4 full.
Bake for 20-25 minutes at 350 degrees.

May 1, 2018 by She Bakes The Heat

Recipes

Gluten Free Almond Chicken Recipe

I used to eat a gluten and dairy free diet for years. At that time, I did it for medical reasons and then in the last five years I have gotten away from it. I just started up again and it is actually super easy and I feel so much better. It seems I have better digestion and lose a few pounds when I eat gluten free. My body doesn’t require complete elimination of gluten to feel good, just the obvious such as breads, cereals & crackers. I pulled out this old recipe I used to make and wanted to share it with you.

I used my food processor to chop up the almonds, you can one at Sur La Table. If you use a Vitamix you may end up with mush or almond butter. Believe me, I have tried this approach and it doesn’t work! lol! If you don’t have a food processor, it’s no problem. Chopping finely is just as easy and you don’t have to clean your food processor afterwards. I also like to make smaller pieces like chicken strips. They make for easy dipping in sauces such as a honey mustard or BBQ sauce.

I made my own salad dressing. Anyone can do it. Just mix a 3:1 ratio of avocado oil and lemon juice and add salt and pepper. Shake well and pour. This salad that I made has mixed greens, tomatoes, mozzarella cheese and red onions. It is one of my favorites.

It is super simple (that is a huge priority) and tastes really good! Give it a try and I would love to know what you think.

Almond Chicken

This is a gluten-free version. If you would like to use gluten, you can substitute 1/4 cup of the almonds with bread crumbs to add a little extra breading to the chicken.

Ingredients

1 cup Almonds, sliced
1 teaspoon Garlic powder
1/2 teaspoon Paprika
1/2 teaspoon Oregano, dried
1/2 teaspoon Thyme, dried
1/2 teaspoon Salt
1 Egg, beaten
4 small Chicken breast

Instructions

Preheat oven to 375 degrees F.
Combine first 5 ingredients in a food processor. Pulse until the almonds are chopped fairly small.
Pour the almond mixture into a shallow bowl.
Pour the beaten egg into a shallow bowl.
Salt the front and back of each piece of chicken.
Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
Place the chicken on a non-stick baking sheet or one lined with parchment paper.
Drizzle or spray avocado oil over top of chicken to help make crispy.
Bake for 22-25 minutes and remove from oven.
Let rest for 3 minutes to let juices redistribute.
Serve hot.

April 9, 2018 by She Bakes The Heat

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