Left Overs Magic

It's summer (Captain Obvious, I know) and that means there's a good chance your grill has been fired up quite a bit.  I know mine has.

And then there is the garden, of course.

Fresh vegetables and fruit overflow off of the kitchen counter and onto baskets on the floor of the kitchen.

I love grilled vegetables.  You know the zucchini, squash, onion, tomatoes.  All of it.  Straight off the grill.  Which often leads to lots and lots of left overs.

Here's a meatless option to enjoying those veggies the night or the next day or the day after they were roasted on the grill.

Here's what you'll need...

Assortment of mixed veggies
Hummus (here)
Pita
Olive Oil

Toast up those pitas on the skillet with just a touch of olive oil.  Coat the pita with hummus and and pile with those grilled vegetables straight off the grill or from the refrigerator.

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Refreshing Berry Salad with Mint + a Giveaway

One of my dear friends shared a variation of this recipe with me earlier this summer.  This is quite possibly the easiest and coolest (literally) fruit salad ever.  The mint mixed with cold berries is so refreshing.  This time I just used strawberries and blueberries, but really any fruit will taste wonderful.  If you do choose to use banana make sure to stir that in right before serving the dish.  The bananas will be brown and mushy.

I know you will enjoy this simple, healthy recipe.

Here's what you'll need...

1 Pint Strawberries

1 Half Pint Blueberries

1 Lime

2 Tablespoons Fresh Mint

2 Tablespoons Honey

It's really simple from here.  Cut up all the fruit and add to a bowl.  Combine the juice of 1 lime, honey, and mint together.  Let those flavors combine and then pour over your berries or fruit.  Cool for at least an hour just to let it all come together. 

There you have it.  A refreshing berry salad with mint.


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Citrus Spa Water

The days are not quite hot here in Oklahoma, but the humidity has been miserable the last couple of days.  Having lived in Oklahoma the majority of my life I'm rather used to this, but there's still something to be said for a nice, cold, refreshing drink.

Here's what you'll need:
1 Grapefruit
1 Lemon
1 Lime
Mint Leaves
Spritzer Water

Cut your fruit into slices and add them to a pitcher.  Top the fruit with mint leaves and then poor over the spritzer water.  Stick in the fridge for an hour.  Make sure to not let it sit overnight.  The rinds will make the water a little bitter.

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Mocktail Mondays ~ Strawberry Fizz

I'm learning that mocktails are pretty simple. Pretty much you can just take any fruit juice or combination of fruit juices and add some ginger ale or 7Up and viola. You have a mocktail. Having the courage to try new combinations can be tricky.  Think about it. More often than not, when going to your favorite restaurant you can easily find yourself recycling the same dishes. Or maybe that's just me...

Here's a combination that I decided to try. You know what? I like it. A lot.

Here's what you'll need:
Strawberry Daiquiri mix for the frozen section
Ginger Ale
Strawberries to garnish

Mix the daiquiri mix with a slightly frozen ginger ale.  Add a strawberry to garnish and there you have it: a strawberry fizz.

I hope you are enjoying trying these new drinks.  They are great for summer entertaining.  Make sure to come back next Monday!

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Mocktail Mondays ~ Creamy Peach Fizz

There are few things that signal summertime more than peaches.  As a child, my great-uncle owned a peach orchard.  I always stayed at least a week with my grandparents and during that week we make our way to the orchard where we picked up the overripes.

These trips were followed by hours of pealing, cutting, and freeze bushels of peaches.  

There's two things my grandma is known for: her strawberry milkshakes and creamy peach smoothies.

While I love grandma's version, I think I like my version of the Creamy Peach Fizz better.  Here's how you make it.

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Summer Mocktail ~ Summer Sunrise

There are few things prettier than a drink in a beautiful glass.  But let's face facts.  Drinking may be popular, but it's not always the best choice.  Personally, I don't drink alcohol, but that doesn't mean that I can't enjoy a mixed beverage.

Over the next weeks, you'll find a new mixed drink recipe--a MOCKTAIL recipe--right here on Mondays.

I hope that you enjoy these recipes because you can rest assure I did and do and will continue to and...well, you get the picture.

Summer Sunrise
Makes about 5 servings

This particular drink would be

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Beautiful Irresistible Zucchini Bread

As the garden slows down, there is one vegetable that seems to kick into high gear...or at least that's what has happened in our garden.  Needless to say, I have an over abundance of huge zucchinis.  As our foods start to transition away from light, cool, crisp dishes to warm, hearty, thick dishes it becomes necessary to find new uses for these creamy vegetables.  I do hate to see them go to waste.

Zucchini bread has all of the sights and smells of fall making it the perfect transition bakery item.

Here's what you'll need: 
2 cups shredded zucchini (drained)
3 eggs
1 3/4 cup of sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 tablespoons vanilla
1 cups nuts (I used pecans)

Combine all the ingredients and mix thoroughly.  Pour into 2 loaf pans and bake off at 350 degrees for 50-55 minutes.  Check the back to make sure it has set.  Allow the bread to come to room temperature before removing from the loaf pan.

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Old Fashion Shrimp Boil

If you follow All My Love for All My Days on Facebook or Twitter you may have noticed that I've become somewhat obsessed with nautical anything.  You won't find me making any apologies.  Why would I?  Classical colors.  Fun stripes.  And the ocean...lots of the ocean.

My grandmother always serves boiled shrimp for our Christmas Eve dinner and they are always wonderful.  But it was on the shore of Pensacola Beach that I experiences the true beauty of a colossal shrimp.  And wow, oh wow!  Amazing.

I'm certain that recreating that recipe would be impossible for me mostly because truly fresh shrimp isn't quite as possible as I'd like living in middle America.

Here's the recipe I came up with and it was quite good, if I do say so myself.

Click the image to download.

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The Perfect Hummus

My obsession with hummus began when I was working with Freedom for the Heart Ministries.  My boss made some excellent hummus and subsequently taught me how to make it.  (I blame my addiction to Diet Coke on her too.)

Hummus is always a great choice for a party or even just for dinner because it's a base.  After you make the basic recipe almost anything can be added to it to enhance the taste.

So here's what you need for a traditional hummus dip.

Start with 2 cans of chickpeas, 2 tablespoons of tahini, 2 cloves of garlic (I like garlic so I used 3), 2 teaspoons of salt, and pepper to taste.  Start with 1 cup of olive oil, but you might need more.  Try to use as little as necessary because that's where the bulk of the calories come in.  The oil helps with consistency.

In a food professor combine all the dry ingredients.  Slowly start adding in the olive oil, but watch the consistency.  You want the ingredients to stick together and blend.

Serve with colorful veggies, pita, or pita chips...so delicious.

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Warm You Up Potato Soup

There are few things better than soup on cold days.  And potato soup is always a standard, but sometimes it might seem slightly unimaginative.  That can only mean one thing.  It's time to warm it up with a few unexpected additions.

Here ya go...

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