Summer Drink : Strawberry Ginger Cooler

Happy Friday! With the weekend beginning, I thought I would share with you the recipe for my new favorite summer drink, it's what I am calling a Strawberry Ginger Cooler. I could drink a pitcher of this by myself...seriously. I don't mean to seem full of myself or anything, it really is just that good. Give the recipe a try and see for yourself! Have a good weekend.










Strawberry Ginger Cooler

12 strawberries, hulled and quartered, plus a few more for garnish
5 thin cut lime slices
1 teaspoon fresh grated ginger (be sure to peel it first)
2 1/2 tablespoons granulated sugar
4  lemon balm leaves ( mint also works well)
3/4 cup lime italian soda (ginger ale would also work if you cannot find the soda)

In a cocktail shaker, muddle together the strawberries, lime slices, ginger, 3 lemon balm leaves, and the sugar until it becomes almost liquid or like a puree. Add in a cup of ice, and the italian soda. Shake well until chilled and combined. Pour into two glasses and garnish with the extra lime slices, lemon balm, and strawberries. Enjoy!

Summer Dinner Menu : Grilled Herb Crusted Lamb Chops, Roasted Vegetables, and Fruit Bars with Moscato

When it's 102 degrees outside I tend to want dinner to be as simple as possible, and I try not to use my oven. However, I  make an exception when it comes to roasting fresh picked vegetables. There is seriously nothing better in my opinion! It's also a great way to use any leftover vegetables in your fridge. We have a ton of zucchini from our garden that needed to be used, along with a few other vegetables from our local farmer's market so roasted veggies it was! In my house you have to make some sort of meat, otherwise it really isn't dinner, and my husband and kids end up eating a bowl of cereal a couple of hours later. So my youngest daughter has been begging me for months to make lamb chops, so on the hottest day of the year so far, I decided to grant her request. Go me. And of course the kids wanted to know what was for dessert, so I poured them some ginger ale in a fancy wine glass and placed a frozen fruit bar in it. Voila, instant dessert! For Allen and I, I used moscato, instead of ginger ale. The sweetness of the wine goes well with the strawberry fruit bars. The perfect treat for a warm evening. Enjoy your day, I have posted the recipes below.

Herb Crusted Lamb Chops

8 to 10 lamb chops
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove finely chopped
2 teaspoons olive oil

Combine rosemary, thyme, salt, pepper, and garlic in a small bowl. Sprinkle herb mixture over the chops and gently rub into each one. Heat a grill pan over medium high heat. Brush oil onto pan. Add the lamb chops and cook 3 minutes per side. Place on a platter and allow to rest for a couple of minutes.

Roasted Vegetables

Chop whatever vegetables you would like to use, and then drizzle with olive oil. Toss to coat, then sprinkle with salt and pepper. Roast in a 400 degree oven for about 15 to 20 minutes or until tender. For this dinner I used purple cauliflower, eggplant, zucchini, onion, and mushrooms.

Frozen Fruit Bars with Moscato

1 bottle moscato wine ( 1 can ginger ale for kids)
4 frozen fruit bars ( I used Outshine brand)

Place the fruit bars in wine glasses, then pour the moscato or ginger ale over the top. Serve.

Summer Cocktail : Sorbet with Prosecco

One of my new favorite things to do is make cocktails, and who doesn't love a good cocktail? Especially when it's 103 outside like it is today! So I decided to share with you one of my favorites, Sorbet with Prosecco. This recipe is simple, inexpensive, and so pretty! I made two drinks using prosecco and lemon balm in each one, but switching it up by changing the flavors of sorbet in each one. The colors are beautiful for summer, and this would be a great drink for an alfresco dinner party or even a baby shower. You could easily swap out the prosecco for ginger ale. By using a few of the same ingredients, you get more bang for your buck! Enjoy!



Sorbet with Prosecco

1 pint of raspberry sorbet ( I used Talenti Roman Raspberry)
1 pint of blood orange sorbet ( I used Ciao Bella brand)
1 bottle of prosecco, chilled ( I used Fancy Pants brand)
2 sprigs of lemon balm ( I used some from my garden, but you can easily use mint or thyme)


Place two of your favorite glasses in the freezer for a few minutes to get nice and cold. Once chilled place two scoops of sorbet in each glass, I used raspberry for one glass, and blood orange for the other. Pour in the prosecco almost to the top of the glass. Then add a sprig of the lemon balm and drink up.

Vanilla Bean Pavlova topped with Lemon Whipped Cream and Berries

Well it is safe to say that Oklahoma is no longer in a drought! We have gotten so much rain that flooding has become an issue, and unfortunately it is raining again today.  So we are spending the fourth day of the kid's summer break inside......again. I think it's safe to say the kids and I are becoming restless. They want to be playing outside or swimming in the pool, and I want to be outside working in the garden or well...swimming in the pool. At least the girls like to bake, so we got in the kitchen this morning and made pavlova. They helped with the berries while I worked on everything else. I experimented with a recipe I had by adding some vanilla bean paste. So glad I did that! They turned out so well, and I think I found another dessert to serve at our annual Memorial Day party....if it doesn't rain! Give them a try, and let me know what you think.












Vanilla Bean Pavlova topped with Lemon Whipped Cream and Berries

4 large egg whites
1/8 teaspoon sea salt flakes
1/2 teaspoon distilled white vinegar
1 1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 teaspoon water
1 teaspoon vanilla bean paste or seeds from one vanilla bean
1 cup fresh hulled chopped strawberries
1/2 cup fresh blueberries

Lemon Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar
1 lemon zested and juiced


First place the berries in a medium size bowl. Add in 1/4 cup sugar, 1 teaspoon pure vanilla extract, and the teaspoon of water. Stir and set aside to allow berries to create juice.

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Combine egg whites, sea salt, and vinegar together in the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form. Combine the 1 cup of sugar with the cornstarch in a small bowl. Add the sugar mixture to the egg whites in two parts, being sure each one in completely incorporated. Add in the vanilla bean paste or bean and beat until stiff peaks form. Spoon the meringue in 6 large spoonfuls onto the baking sheet, using the back of your spoon, spread them into a circle. Using the same spoon, make a small indention in the center of each one. Bake for 10 minutes, then decrease the heat to 200 degrees and bake for an additional 25 to 30 minutes. Turn off the oven and open the oven door halfway, allowing them to cool down. While the meringues are cooling, make the whipped cream. Combine the cream, sugar, lemon juice and zest in a bowl or the bowl of a stand mixer. Whip together until stiff peaks form. Place the meringues on dessert plates and top with the whipped cream and berries. Serve.

Spring Cocktail : Strawberry Citrus Lillet Spritzer

For me, the arrival of spring means the season for entertaining is here. Our family living in a smaller home means most of our entertaining occurs during the spring and summer, so we can have our get togethers outdoors. There is plenty of space for entertaining in our backyard. With Mother's Day right around the corner I created a drink that would be perfect for a Mother's Day lunch. It's girly, pretty, and I used fresh strawberries to incorporate some seasonal flavors. Enjoy!







Strawberry Citrus Lillet Spritzer
adapted from Katie Lee's  Endless Summer cookbook

10 fresh strawberries, hulled (more for garnish)
1 orange slice
1/4 teaspoon granulated sugar
1/2 cup Lillet Blanc
1/2 cup lemon Italian Soda ( I use Whole Foods brand)

Fill two glasses with ice. Place the ten strawberries, the orange slice, and the sugar in a cocktail shaker and muddle until the strawberries are broken and juicy. Add in the Lillet, fill the shaker with ice, and shake until cold. Divide the mixture between the glasses, and then top with the italian soda. Garnish each glass with three of the strawberries, then serve.