~ veev strawberry lemondrop~

The Strawberry Lemondrop:

-2oz Veev

-1oz Sour mix

-1oz Strawberry Purée 

Shake all ingredients over ice and pour into a chilled, sugar-rimmed martini glass. Garnish with a strawberry or lemon. 

~spicy lime grilled chicken ~

what you need: 

• 1/3 cup vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon grated lime zest
• 2 cloves crushed garlic
• 1 1/2 teaspoons fresh oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

what to do: 

1. In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Help Native Americans in South Dakota -- Indiegogo

Help Native Americans in South Dakota -- Indiegogo

~frozen lemonade pie~

what you need: 

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the Filling:

2-12oz whipped topping (thawed)

1-14oz can sweetened condensed milk (chilled)

1 6-ounce can frozen lemonade concentrate (do not thaw)

Directions

Preheat the oven to 350 degrees. 

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. 

Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. 

In another bowl, stir together the condensed milk and frozen lemonade. 

Gently fold the lemonade mixture into the whipped cream. 

Pour the filling into the crust; freeze overnight.

Place whipped topping on top of pie and garnish with lemon peel or lemon candies.

Let the pie come to room temperature for 10 minutes before cu

lemon garlic chicken w/ creamed corn

what you need
2 tablespoons extra-virgin olive oil
4 skin-on chicken drumsticks (about 1 pound)
4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
Salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
2 tablespoons chopped fresh chives

what to do:
Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.

~~Tomato-Cucumber Guacamole~~

What you need:

2 medium tomatoes, coarsely chopped or 1 pint cherry or grape tomatoes, halved

2 medium cucumbers peeled and coarsely chopped

2 Hass avocados, coarsely chopped

1/4 Cup red onion, chopped

3 Tablespoons fresh lime juice

1 Teaspoon lime zest

1/2 Teaspoon ground cumin

**I add jalapeno's because I love them** 

What to do: 

In a medium bowl, gently toss tomatoes, cucumbers, avocados, onion, juice, zest and cumin.

Season to taste with salt and pepper.

~ BBQ Chinese Chicken Lettuce Wraps~

This recipe is stolen from Rachel Ray :) 

What you need:

2 cups, 4 handfuls, fresh shiitake mushrooms (optional - my man HATES mushrooms) 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders2 tablespoons light colored oil, such as vegetable oil or peanut oilCoarse salt and coarse black pepper3 cloves garlic, chopped1 inch ginger root, finely chopped or grated, optional1 orange, zested1/2 red bell pepper, diced small1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped3 scallions, chopped3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market1/2 large head iceberg lettuce, core removed, head quarteredWedges of navel orange -- platter garnish

What to do: 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.Preheat a large skillet or wok to high.Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.