Lucky Lemonade

Fresh Squeezed Lemonade

What makes it lucky? 3 ingredients! Can't get much luckier.

7 lemons (should end up with 1.5 cups of juice, pulp)
1 3/4 cups sugar
8 cups water

Squeeze those lemons and get rid of the seeds. If you can do that all at one time that will save you a ton of time. I didn't and it took for...ever. Not that it wasn't worth it - this is sooooo good, but still....

Side note, if you don't have a juicer/squeezer thingy not to worry - use a beater from the hand mixer...but the seeds present an issue. Update: got myself a juicer and ooooh the ease!

Take 1.5 cup (of your 8 cups) of water and boil. Add sugar and mix well. You want a syrup although it isn't very thick. This dissolves the sugar really well and makes the lemonade awesome.  Let it cool at least 20 minutes.

Mix the lemon juice, water and syrup.  Chill.  Enjoy.

That's all there is to it and it's the best darn lemonade. Summer or not it's so good. I tried some while it was still warm and was tempted to drink it all. So good.

Seemed like a lot of sugar to me but oh wow it was good. Might try with a little less but it was pretty fabulous so maybe just leave it alone. :)

Rueben Casserole

Rueben Casserole

Ingredients

1 pound pastrami or corned beef, chopped to bite size yumminess
1 cup sour cream
8 ounces (1/2 normal bottle) Thousand Island salad dressing, of your choice obviously
3/4 package rye bread (16 slices). Unseeded, unless your a fan
8 ounces shredded Swiss cheese
Two 14 ounce cans sauerkraut (or just one depending on your love of the kraut)
4 dill pickles, good sized if your a pickle lover 

Preheat oven to 350. Spray your 9x13 cake pan. 

Start by ripping up 14 of the 16 slices of rye bread and plop randomly in the cake pan until you've coated the bottom. This is your crust.

Layer pastrami/corned beef with sauerkraut. Two layers each.

Next mix the sour cream, Thousand Island dressing and pickles together. And pour evenly on top of the kraut.

Slap on the cheese. Top with the two remaining slices of bread - ripped up.

Bake 30 minutes.

Ooooohhh laaaa laaaa. That be good. Take some beano and enjoy! :0

Potato Salad

Potato Salad

4 good sized red potatoes (or other kinds if you prefer)
4 hard boiled eggs
6 chopped mini dill pickles (more or less depending on the size and your preference)
1/2 cup mayo
2 Tbsp mustard
3 sliced/chopped green onions

Hard boil your eggs - easy peasy - put room temperature eggs in a pan of water. Bring the water to a rolling boil and turn the burner off but leave the pot on the burner. Put a lid on the pan and let them sit for 12 minutes. Drain and cool. Chop them to bite sized pieces.

Meanwhile.... Boil your potatoes. I chop my potatoes into bite sized piece and then boil but however you want to do it is probably fine. Bring the potatoes to a boil and turn down to a simmer for about 20 minutes. Cool. (And chop up if you need to.)

Throw your potatoes, eggs, chopped dill pickles, mayo and mustard and green onions into a big bowl and mix well.

Throw it in the fridge after you sample some and try not to eat the whole thing in one sitting.

Good stuff.

Basil Pesto

Basil Pesto

What's better than green goopy food!? Looks tasty doesn't it!? Ha! It's pretty wonderful actually!

Ingredients
6 cups loose packed fresh basil leaves
1/2 cup pine nuts (or walnuts if you prefer - or maybe both!)
1-3 small cloves of garlic (to your taste)
1/2 cup good quality olive oil
1/4 tsp sea salt
2/3 cup fresh grated Parmesan cheese

Directions:
First step is cleaning those leaves! While you are cleaning stick the glass blender container in the freezer (not the whole blender - just the glass container). Update: I cut the leaves at the base so there is no stem left.

Clean and prep those leaves! Submerge basil leaves in cold water. Let them soak for 5 minutes then lift out and put in a colander. Don't dump. Lift. Drain the water and repeat the process. Drain that water and repeat the process one more time. Then lift the leaves out. Drain the water. And submerge one more time only for 15 minutes this time.  

Remove the blender container from the freezer and add the pine nuts, garlic and olive oil. Puree until chopped and creamy. Add salt.

Lift a bunch of basil leaves, shaking water off but it's ok to have some water on as it aids in the blending process. Puree. It took me a bit to get this going. Dunk the leaves under the liquid - take some leaves out if you got too many. Once under the liquid it will blend quickly. Continue until you have all of your leaves pureed. Original recipe says don't over-puree...not sure how you'd know but it should have just little bits of leaves but mostly liquidy.

Finally add the Parmesan cheese and blend again.

If using later put in a jar and drizzle with olive oil. Good in the fridge a few days and a few months in the freezer.

Enjoy!

Spaghetti Pie

Spaghetti Pie

A friend asked if I'd ever had spaghetti pie. I'd never heard of it. Well she raved so I looked it up and gave it a shot. I wasn't overwhelmed but might try again with some tweaks. For one, from the picture you can see that it didn't hold its shape - it was supposed to - the noodles should have been a crust. Well, I think the noodles should have been dried after cooking - too much water left on them after draining caused it to run. So, I made that update but haven't tried the recipe again so I'm not sure if something else needs to be done as well or not.

6-8 oz cooked spaghetti, completely drained to the point of being dry
2 Tbsp olive oil
2 eggs, well beaten
1/2 cup (2 oz) shredded Parmesan cheese
3/4 cup (3 oz) shredded mozzarella
6-12 oz ricotta (could substitute cottage cheese) (I like ricotta so I went heavy)
1 package Italian sausage, cooked and crumbled
1 cup sauce (or however much you like - I don't think 1 cup is enough). Use the Homemade Tomato Sauce recipe.

Toss noodles with olive oil. Add beaten eggs and Parmesan until well mixed. Dump into greased 10 inch deep dish pie pan. Smooth out so it's even...this is your crust.

Spoon ricotta over the crust. 

Decide if you want your sausage as part of your sauce or separate. If separate, add sausage on top of ricotta and top with sauce. If together, add your sausage sauce on top of ricotta.

Bake in your preheated 350 degree oven for 25 minutes.

Top with 1/2 of your mozzarella, and bake 5 more minutes. Top with the other half of mozzarella and let sit about 10 minutes before serving.

Enjoy!

Cream of Mushroom Wild Rice Oink Soup

Cream of Mushroom Wild Rice Oink Soup

This is another creamy soup made in the slow cooker. Creamy soups require a few steps so you have ingredients for the soup and then ingredients with steps for then making it creamy.

Initial Ingredients:
2 1/2 cups water
3 Tbsp butter
1 pound pork stew meat (cubes of pork)
4 cups chicken broth
3 clove garlic, crushed
1 cup long grain Minnesota wild rice
16 oz white button mushrooms (sliced and cubed)
8 oz portobello mushrooms (sliced and cubed)

Throw it all in the slow cooker on low for 6 hours. You can cut your mushrooms however you want them. I sliced them and then cubed the slices so they are small pieces. You can also use whichever kind of mushrooms you want/like.

Ingredients to make it creamy:
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup half and half

Melt butter and stir in flour. Add milk and half and half and stir until thickens. Temper the milk mixture with the soup broth to ensure you don't curdle the milk. Once tempered pour into the soup. This is a thickens the next day type soup. It won't thicken right away but it's still tasty.  Great the next day. 

Enjoy!

Crock Pot Creamy Broccoli Potato Soup

Crock Pot Creamy Broccoli Potato Soup

2.5 steps but they are super easy steps. Steps 2 and 3 you do at the same time but separately, thus them being called Steps 2 and 2.5.

Ingredients for Step 1 (note more for Step 2 and 2.5)

2 Tbsp butter
1 chopped onion
5 cloves chopped garlic
2 cups shredded or cubed potatoes (frozen or fresh your choice)
3-4 chopped broccoli heads (and stems)
3 1/2 cups chicken broth

Throw it all in the crock pot and set on low for 6 hours.

Ingredients for Step 2

1 package of bacon. Turkey or pork your choice.

Fry chopped bacon. And add to crock pot soup made in step 1.

Ingredients for Step 2.5

3 Tbsp butter
3 Tbsp flour
1 cup milk
1 cup half and half

Melt butter then add flour on low heat. Slowly add milk and half and half. Simmer until thickens.

Add big spoonfuls of crock pot mix to the flour saucepan until the flour mix has been tempered (you are slowly bringing the flour mix up to be the same temperature as the broth/veggie mixture to avoid curdling the milk). Pour the Step 2 flour mix into the Step 1 broth/veggie mix. Mix well. I added on more tablespoon of flour as I like a really thick soup (if you do this sprinkle the flour don't just dump it) and mix well. 

Let crock pot simmer on low for 10 more minutes.

If you wish you may add cheeses of your choice. Sharp cheddar with muenster recommended. Yum!

Enjoy!