Over the Top Watermelon Slushie

 It is time to sing my love for this ruby-red fruit. Watermelon.  It simply screams summer my friends!   This is ridiculously easy.  Everyone will ask about it.  It takes zero effort other than cutting up watermelon and freezing it for a few hours.

This is adapted from the minimalist bakers blog.

COCONUT LIME WATERMELON SLUSHIE

 

Prep time

4 hours

Total time

4 hours

 

Super simple, 3-ingredient watermelon slushie with coconut milk and lime juice. The perfect refreshing, naturally sweetened summer treat!

Author: Minimalist Baker

Recipe type: Beverage, Dessert

Cuisine: Vegan, Gluten-Free

Serves: 2

Ingredients

WATERMELON JUICE

• 1 small seedless watermelon, cubed

WATERMELON SLUSHIE

• 4 cups frozen watermelon (~3/4 of 1 small seedless watermelon)
• 2 limes, juiced
• 1/3 cup (80 ml) light coconut milk
• 1/2 cup (120 ml) watermelon juice (plus more to ease blending)

Some like to add 1 tsp sea salt but I DO NOT

Instructions

1. Halve 1 small, ripe, seedless watermelon and scoop out rounded Tablespoon amounts (or cube with a knife). Arrange on a parchment-lined baking sheet. or just throw in a bowl. Freeze until firm - about 3-4 hours.
2. In the meantime, halve another small seedless watermelon and add the fruit (leaving the rind behind) to a blender. Blend on high, adding a touch of water if needed (I didn't), until completely smooth and pureed.
3. OPTIONAL: Drape a large, thin dish towel over a mixing bowl and pour over juice. Then gather corners, lift up and squeeze the juice out leaving the pulp behind - there shouldn't be much, but this makes the juice extra smooth. Transfer to a mason jar, cover, and refrigerate - should keep for 3-4 days, or more.
4. Once watermelon is frozen, add ~ 4 cups frozen watermelon (I found this was about three-quarters of one small watermelon), coconut milk, lime juice, and watermelon juice to a blender and blend on low until creamy and smooth. You will need to scrape down the sides and blend on low to encourage it along. If it has trouble blending, add a bit more watermelon juice, but not too much or it will become too thin.
5. Once the slushie is blended and smooth, taste and adjust flavor as needed. Add more coconut milk for creaminess, lime for brightness, a pinch of salt to enhance sweetness, or 1 Tbsp sweetener of choice to sweeten. Blend and sample again - repeat as needed.
6. Serve in empty watermelon rinds or chilled serving glasses and garnish with a lime wedge.
7. This recipe serves 4 . Best when fresh! TIP: Freeze leftovers in Popsicle molds.

Rice Pudding

Today Quincy got her braces put on.  This could only mean one thing, rice pudding was on order.

EVERYONE at our house loves this except for Heston which is a first for any food EVER.

INGREDIENTS:

• 3/4 cup Arborio rice, rinsed
• 6 cups whole milk
• 1/2 vanilla bean, split and scraped or 1-2 teaspoons pure vanilla extract
• 1/2 cup sugar
• Pinch of salt
• 1/4 cup heavy cream

DIRECTIONS:

1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).

I like to add in a bit of chocolate pudding, or a few berries, or a shake of cinnamon and sugar.

The Dip

Need a quick appetizer - you need this dip
Need something to feed hungry crowd of teenagers - you need this dip
Need something different than sandwiches for lunches - you need this dip made and separated into smaller sized portions.     There are many a dip out there in the world, but this has been deemed THE DIP.   Say it and we know what you mean. Deliscious was.  Tastiness. A meal but not a meal.   Serve with tortilla chips and everyone will be happy.   The End.


Ingredients :
I chopped up Onion
1 brick of cream cheese, cut into chunks
1 jar roasted red peppers, drained and chopped
( if I don’t have this I roast a red pepper quick in the oven on broil.   Let it cook and peel the charred skin off)
1 can Hornel Chili with beans ( * trust me on this.   It looks and sounds totally disgusting but it works and this dip is so good)

A bunch of shredded pepper jack cheese on the top.  


Put in oven at 350 and leave until all melted and bubbly.
Everyone asks for this recipe

Grandmas Chocolate Pudding

Chocolate pudding is not taken lightly on 3 Blanchard Road.   Having a hard day? You must need some pudding.  Getting new braces?  Pudding coming up!  A special friend needs a treat delivered?  We are quick to whip up a batch. It is very easy, and the effort is minimal for the reward. Store bought pudding will be a thing of the past once this has been tried..
Recipe comes from My Grandma MacKinlay and brings the best memories.   ~ warm chocolate pudding with a scoop of coffee ice cream at grandmas condo in Calgary on Brandy Lane.

INGREDIENTS:

• 1/4 cup packed light brown sugar
• 3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 3/4 cups whole milk
• 1/4 cup heavy cream
• 1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
• 1/2 teaspoon vanilla extract

DIRECTIONS:

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form ( because that’s gross ). Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream…or not.

***this is super rich.   A little goes a long way!

Bushels of Brussel Sprouts Please

Growing up I thought brussel sprouts were used as a form
Of punishment.   Be rude - you must eat a brussel sprout.   Disobey - you must eat a few brussel sprouts . . .    My thoughts however have changed, I now quite like them.  And I am glad to report that my children actually like them. ( OKAY, not all of the girls but a few).   Here’s how we cook them:

These Honey Balsamic Roasted Brussels Sprouts are not only beyond easy to prepare, but I guarantee they will be gone in no time so make plenty!

Servings: 4

Ingredients

• 1 1/2 lbs brussels sprouts
• 3 tbsp olive oil separated
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp balsamic vinegar
• 2 tsp honey - even a little less

1. Preheat oven to 425°F.
2. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
3. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
4. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
5. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
6. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Grandma Maccine’s Hawaiian Salad

There is always a large smile from the table when this  fruit salad appears.   The smile is from Dad (Heston), it was his favorite from growing up in Calgary at 239 Lake Moraine Place. 



1 can of sliced mandarin oranges, drained
1 cup small marshmallows
1 cup of seedless grapes, sliced
1 cup of pineapple tidbits, drained
1 cup coconut
1 cup sour cream


Mix all ingredients together and let stand for 24 bourse in the fridge.

You can add sliced bananas when you are ready to serve

Conference Chicken Nuggets

Conference weekend is a weekend full of finger foods.  It’s a feast that lasts many hours . . . It goes on and on!  Aren’t we lucky?   We all look forward to this weekend for so many reasons.    One finger food that comes out each and every time is homemade chicken nuggets.   ( Conference nugget as MacKinlay once called them). Of course we eat them at times other than General Conference weekend,   but for the last 19 years these have been present thru Conference. This recipe has been adapted from the Mel’s  Kitchen Cafe Blog. 

• INGREDIENTS -
• 2-3 thick slices whole wheat bread (for about 1 cup of crumbs)
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup freshly grated Parmesan/ Romanocheese
• 1 tablespoon olive oil
• 2 egg whites
• 1 tablespoon water
• 4 large (about 2 pounds) boneless, skinless chicken breasts, cut into 1-inch or so sized pieces

DIRECTIONS:

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
2. In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs on to the prepared cookie sheet and place in the preheated oven for 8-10 mins (until starting to golden)
3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the prebaked  bread crumb mixture to coat evenly.
4. Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces). Serve immediately.