Thirsty Thursday---Blackberry Mojito

This year my blackberry bush has exhibited super powers.
I'm picking about 1/2 pint of blackberries a day.
It's crazy, but really exciting.


I keep planning everything that I'm going to make with them, but
the first thing on my list was a Blackberry Mojito.



This mojito is so refreshing.  
Perfect for sweltering hot days.
(I think that it may be a little dangerous, though, you cannot taste the rum at all!!)



Blackberry Mojitos
(makes a large mojito)

10 blackberries
2 tablespoons sugar
8 mint leaves
2.5 ounces rum
6 ounces club soda
juice from 1/2 lime
lime slice and blackberries for garnish

In a tall glass muddle the blackberries, sugar, and mint leaves until well combined.  Add the rum, club soda, and the lime juice.  Add ice and stir to combine.

Garnish with a lime slice and blackberries.


Enjoy,

Chocolate Chip Oatmeal Cookies

When I was a little girl, my friend Laurie and I were completely inseparable.
We were always at her house or my house.
I LOVED being at her house and one of the reason's why--

Her mom, Karen, made the most wonderful, delicious
Oatmeal Chocolate Chip Cookies

These are kind of my "childhood cookies", 
my go-to cookies, and
my when I want something chocolatey kind of cookies.

(and in my mind, they might be kind of good for me because they have oatmeal in them)




Chocolate Chip Oatmeal Cookies

3/4 cup butter, softened to room temperature
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
2 extra-large eggs
2 teaspoons vanilla extract
2 cups flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon salt
1 cup bittersweet chocolate morsels
1 cup milk chocolate morsels

Preheat the oven to 350 degrees.  Beat the first butter and sugars at medium speed with an electric mixer until creamy.  Add the eggs and the vanilla.  Beat until well blended.

In another bowl, combine the flour, baking soda, and salt.   Gradually add this mixture to the butter-sugar mixture, beating well.  Stir in the oats and the chocolate morsels.

Using a small cookie scoop or spoon, drop onto a prepared baking sheet.  Bake at 350 degrees for 12 minutes.  Let cool on the baking sheet for 1-2 minutes and then transfer to a wire rack.




Enjoy,









I've linked up with

I Love My Garden




The following photos really excite me.

(I know, I know) I'm easily excitable.
But, look at what I picked today out of my little garden.

It really makes me happy.








 I know that my opinions will change when the weather is 105 with no rain in sight, 
but right now I'm lovin' it!!


 

Peanut Butter Pie

I realize that I make a lot of peanut butter desserts. 
 I really think that peanut butter one of the best foods ever!!!

It's kind of weird thing, these days--all of the peanut allergies.
I honestly did not know anyone that had a peanut allergy as a child.
So this peanut allergy thing is all new to me.
I seriously feel so sorry for anyone that is unable to enjoy the beauty that is--peanut butter.

But for those of you who can enjoy peanut butter,
I give you 
***Peanut Butter Pie***


I don't even think that I have to offer an explanation for this pie.
Only to say, it's amazing.




Peanut Butter Pie
(Souther Living)

1 1/4 cups graham cracker crumbs
1/3 cup dry-roasted peanuts, coarsely ground
2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons butter, melted
2/3 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups evaporated milk
2 egg yolks, beaten
1/2 cup peanut butter
1/2 cup peanut butter morsels
1 teaspoon vanilla extract
whipped cream

Preheat the oven to 350 degrees.  Combine the first three ingredients; stir in melted butter.  Firmly press crumb mixture into a lightly greased 9-inch pie plate.

Bake at 350 degrees for 8 minutes or until browned.  Set aside and cool.

Combine 2/3 cup granulated sugar, cornstarch, and salt in a heavy saucepan.  Gradually stir in evaporated milk.  Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.  Gradually stir about one-fourth of hot mixture, stirring constantly.  Cook, stirring constantly with a wire whisk, 3 minutes or until thickened.  Remove from heat.  Stir in peanut butter, morsels, and 1 teaspoon vanilla.  Stir until morsels melt.

Pour filling into the pre baked crust.  Cover and chill the pie three hours or until firm.  Store in the refrigerator.

Serve with whipped cream.


Enjoy,

 








I've linked up with 

Fake Friends in my Garden

Our fruit and vegetable garden is growing spectacularly this year. 
 We already are harvesting tomatoes, peppers, strawberries, and herbs. 



 We have an enormous amount of blackberries on the vine and figs on our new little tree.


We are definitely reaping the rewards of the garden already,

BUT

the problem is---

so are the birds.

The birds are eating everything that they can manage to get their beaks on!!

I find at least one tomato a day with the tell-tale signs of birds.

SO---

We decided to play dirty.
We invited a few friends from the local garden store over to scare these birds away.

I am definitely an animal lover and would NEVER harm an animal in any way, 
but I am taking extreme pleasure in our new way of getting rid of the birds.

Meet Bobby the Cobra



and

Bessie the Owl



Bobby is a blow-up cobra/snake that should be moved everyday 
and 
Bessie is a motion activated owl.

Hopefully, these friends will help with our little problem.

They are definitely giving this girl a run for her money, if nothing else---







You can see more of this year's garden here and here.


  I've linked up with


Kitchen Container Potager + Outdoor Extravaganza Link Party

Pretty Penmanship

There is almost nothing that I admire more than very pretty penmanship
 (not counting charity, humanity, and the like). 

I just simply adore pretty words. 

 I love to do/practice/appreciate calligraphy, but I am not a professional in the least. 
 It is truly ART. 








 1, 2, 3, 4, 5


So much fun.  So pretty.

What an inspiration.

 

Barbecue Shrimp

Barbecue shrimp is definitely one of my all-time favorite foods. 
I first had it in New Orleans at a restaurant named 

This is where barbecue shrimp began.
I was so confused when my plate arrived, because
the thing about barbecue shrimp is that it is not barbecued at all.

So I fell deeply in love and decided to make it my goal (several years ago) to copy this recipe and make it my own and maybe just a little bit better (if I do say so myself).  

WARNING!!!WARNING!!!WARNING!!!


Now before you go read any more of this post, I had to place a warning.
If you choose to bypass this warning, just beware---

This recipe is dangerous.
And by dangerous, I mean it has a lot of butter.
Like, Paula Deen butter.

But, it is oh, so good.

So I guess that you've made your decision and are going to keep going forward.




Barbecue Shrimp


2 cups Worcestershire sauce
3 tablespoons creole seasoning
3 tablespoons cracked pepper
3 tablespoons ground pepper
6 garlic cloves, minced
2 4-inch long stalks of rosemary
2 pounds large shrimp, peels left on
4 lemons, cut in half
1 cup water
3 sticks of butter, cut into small pieces

In a large, heavy pot add the Worcestershire sauce, creole seasoning, cracked pepper, ground pepper, garlic, and rosemary.  Stir to combine.  Pour in the shrimp.  Turn on the heat to bring the mixture to a boil.  Squeeze the lemons into the mixture and then drop in.  Add the water.  Allow the mixture to boil until the shrimp turn pink (approximately 6-8 minutes).



Turn off the heat and add the butter.  Stir until all of the butter is melted.




Pour into a large bowl and serve with crusty french bread for dipping the sauce.



Enjoy,
 






I've linked up with 

Happy Mother's Day, Mom

Since I can't be there with you this Mother's Day,
these are for you. 






1, 2, 3

 
Hope you have a wonderful day!!! 









 Love,

 

Chicken and Sausage Jambalaya


 

When I think of comfort food, jambalaya is always one of those dishes that pops into my mind. 
I like it with chicken, sausage, shrimp, or ham.

The most basic recipe, though, is chicken and sausage. 
Anyway you make it though, it's delicious and satisfying. 

 When I make jambalaya, I prefer mine cajun vs. creole. 
 (This means less tomato. )
 Now, don't get me wrong, but I am a huge tomato fan, just not in my rice dishes.

Jambalaya is a one-pot dish that is very versatile and can be made so many ways.

This recipe is a family recipe, altered through the years.
I've tweaked it and made it my own.

We usually like things pretty spicy, so adjust the seasonings accordingly.



Chicken and Sausage Jambalaya
(Serves 6-8)


2 pounds chicken breast tenderloins
1 pounds sausage (I use Down Home, regular & hot, cut into slices)
2 tablespoons butter
1 yellow onions, diced
1 bell peppers, diced
4 celery stalks, diced
1 poblano pepper, seeded and diced
1 jalapeño pepper, seeded and diced
4 cloves garlic, minced
1 cans original Rotel tomatoes
2 tablespoons Creole seasoning (I used Tony's)
1 teaspoons dried oregano
2 bay leaves
4 cups chicken broth 
2 1/2  cups rice


In a large pot cook chicken until done.  Remove from water, reserving stock.  Shred the chicken into bite size pieces.  

Meanwhile, in another large pot brown sausage.  Remove, reserving fat.  Add the butter and melt.  Add the onions, bell peppers, celery, poblano pepper, and jalapeño pepper and sauté.  Cook for approximately 5 minutes.  Add garlic and continue to cook for another 3-4 minutes.  Add the Rotel tomatoes.  

Add the chicken and sausage back to the pot.  Add the Creole seasoning, oregano, and bay leaves.  Stir well to combine.

Add the chicken broth and increase the heat to bring to a boil.  Add the rice.  Stir and reduce the heat to simmer.  Cover and cook for 40 minutes or until the rice has absorbed all of the water.

Pour the jambalaya out of the pot because it will continue to cook.

Serve immediately or pour into a casserole dish to serve later.



Enjoy,








A New Sofa



I'm on the hunt--for a new couch, that is. 
 I currently have a camel back couch that I adore. 




 It's from Century Furniture and it's eleven years old.
It's been a good couch, but I think that it's time for something new.

Here are a few of the ideas that I've found.  
It's so hard to choose.


I think these are gorgeous.  
I love the legs.
 



I really love the clean lines.





I love the idea of a chaise in front of my windows to my backyard.





Beautiful curves.





I like all of this.  
So pretty.



1, 2, 3, 4, 5

Which is your favorite?



Pineapple Margaritas

One of my sweet co-workers pointed out the other day that whenever she is on pinterest that she always notices that all of the cocktail recipes that she see are my pins. I told her that I can't help it if I enjoy a nice cocktail and bottle of wine  every once in a while.  

So one of my cocktail pins that I recently found was for a 

Pineapple Margarita

I liked everything about this one.  
Pineapple + Grand Marnier+ tequilla= winner



Pineapple Margarita
(slightly adapted from Confessions of a Foodie Bride)



1 1/2 cup sugar
3 cups water
1 cup fresh squeezed lime juice (~8-12 limes)
9 oz tequila
8 oz orange liqueur (I used Grand Marnier)
12 oz pineapple juice
Salt or sugar, for rim (optional)
Lime wedges, for serving (optional)


Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool.   You can keep the additional syrup in the refrigerator for a few weeks.

Add the tequila, orange liqueur,  pineapple juice, lime juice, and 8 ounces of the syrup to the pitcher.

To serve-- add 6 ounces to a cocktail shaker loaded with ice.  Shake until chilled. Serve in salt- or sugar-rimmed glasses.



Enjoy,
 

Sponsor Love--Kendal Blanchard {Stella & Dot}



I am so excited to announce the first LouLou Sucre sponsor. 





I met Kendal a few months ago and we bonded over our love of jewelry.  
Kendal hosts a great party and who doesn't just love Stella & Dot jewelry. 

I'm so excited to have her as a part of LouLou Sucre and I'm also glad to share some of the gorgeous summer collection.

Here are some of my favorites.
I absolutely love the bright colors.








You can see the entire summer collection here.
It's absolutely gorgeous.




Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover