“Summer should get a speeding ticket” ~ unknown

Summer is quickly coming to a close. *sigh*

I really hate to see it go! It’s been a very busy summer, as you can tell from my lack of posts, but it has been a great one!!

I do love the fall too but it means winter is just around the corner and I’m not much of a fan.

I think the part I dislike the most is the short days – I’m hoping our state decides to stop the time change so even if the days are cold they will not be so short!

If you are like me and want to grasp on to the little bit of summer we have left – here is a great recipe that has summer written all over it!

Summer Sangria

  • 1 (750 ml) bottle of dry rose wine
  • 1/2 cup elderflower liqueur
  • 2 sprigs of mint, divided
  • 1.5 cups cantaloupe, cubed, divided
  • 1.5 cups seedless watermelon, cubed, divided
  • 1.5 cups honeydew, cubed, divided
  • 1.5 cups club soda, chilled

In a large pitcher, combine the wine, liqueur, 1 sprig of mint and a cup each of the cantaloupe, watermelon and honeydew. Cover, chill for at least 8 hours.

Place the remaining melon cubes in a baking dish in a single layer, cover and freeze.

Remove the mint from the chilled mixture and discard.

Add in the other sprig of mint, club soda and frozen melon. Stir and serve immediately.

 


Enjoy!

-abp

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“Deep summer is when laziness finds respectability.” ~ Sam Keen

When I think of flavorful foods, I normally think rich, heavy, warm foods.

Maybe that has been my problem when it comes to not wanting more figure-friendly food.

Case in point, a lean pork tenderloin.

You have to have some thick, rich, heavy sauce to combat the plainness of it, right??

Well, guess what? You don’t!

Below is a way to spice up your grilled tenderloin without all the fat and calories!

It’s pretty too! Perfect for a summer meal on the patio. 🙂

Cantaloupe and Red Pepper Salsa

  • 1 cup finely chopped fresh cantaloupe
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt

Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour.

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“Everyone should have kids. They are the greatest joy in the world. But they are also terrorists. You’ll realize this as soon as they are born and they start using sleep deprivation to break you.” ~ Ray Romano

I have found that when I’m eating healthier, I have more energy and I’m not as sluggish.

I know, I know – everybody has always told me I would feel better the better I ate (my husband included) but now I can actually say I believe them…………as much as it pains me to say he was right.

Anyway – it’s good timing because we are living with a teething baby and sleep has been very limited. I’m a walking zombie and need all the help I can get!

Moroccan Chicken Salad Wraps

(adapted from Cooking Light)

  • 1 cup packed fresh spinach leaves
  • 1/2 cup packed fresh mint leaves
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 cup plain nonfat Greek yogurt
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 1 ½ cups of cooked boneless, skinless chicken (chopped)
  • 4 whole wheat wraps
  • 1/4 cup red bell pepper, chopped
  • 4 teaspoons pine nuts, toasted

Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken and nuts; toss.

Divide spinach mixture and chicken mixture evenly (or to your liking) among the wraps.

Roll up and eat. 🙂

*this recipe is for 2 servings – it can be easily doubled*

 

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Very different and very refreshing!

-abp

“Stressed spelled backwards is desserts. Coincidence? I think not!” ~ Author Unknown

After a great weekend with friends, football and food I pondered the busy weeks ahead of me, there is so much going on and well, I admit – I feel a little overwhelmed. I know it’s just my OCDness that kicks and makes me feel this way, so I am going to make a very concerted effort to not stress about all the details and just enjoy every minute of this busy time in my life! And I am going to start enjoying this time by making cookies!!!!

Chocolate Mint Dream Cookies

(adapted from Nestlé)

  • 2 cups all-purpose flour
  • 2/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels (I could not find these so I chopped up a cup of Andes Candies and added 2/3 cup milk chocolate chips)

Preheat oven to 325º and line baking sheets with parchment paper.

Cream butter and sugars in stand mixer until well combined.

Add eggs and vanilla, beat well.

In another bowl whisk together flour, baking soda, salt and cocoa powder.

Slowly add dry ingredients into mixer.

When well combined, stir in chocolate/mint pieces.

Scoop well rounded tablespoons of cookie mixture onto prepared baking sheets.

Bake for 11-13 minutes or until cookies are set.

Cool on sheet for a few minutes then transfer to wire rack to cool completely.

And so the cookie kick continues…….

abp