Pepper-Mint Limeade

With a long weekend approaching, I decided to look up some new recipes. I came across a pepper-mint limeade recipe I when I saw "Limeade" all I could think of was the Doumar's limeades from back home (757 bias!!!). **FYI - Doumar's is home of the ORIGINAL, hand rolled waffle cone.


So, I decided what better way to live up a long weekend than with LIMEADES!!! Here's the recipe, followed by how I burned my eyes in the process.

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Pepper-Mint Limeade

Ingredients
- 4 limes, juiced
- 1 cup white sugar
- 2 sprigs fresh mint
- 1/2 gallon water
- 1 fresh jalapeno pepper, sliced

Directions
- In a large pitcher, stir together the lime juice and sugar until dissolved
- Stir in mint sprigs, and mash with a wooden spoon to release some of the oils
- Pour in water, and mix well
- Mix in jalapeno slices
- Put a lid on the pitcher, and refrigerate 8 hours, or overnight.

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Now here's how I executed the simple recipe:

Juice 4 limes: I cut the limes in half, and once I tried hand squeezing the first half I realized I need to invest in a juicer. Anyways, I proceeded to hand-juice all 4 limes...my hand still is a little cramped.

Add the mint: We had fresh mint leaves from our CSA pick-ups (YAY!!!) so I "did the mohito" (minus the booty dancing) and crushed them up in the pitcher with my wooden spoon.

Adding the jalapenos: I sliced up the jalapenos, but I took the seeds out since I didn't want those in my drink.

Then I let it marinate in the fridge, washed my hands, and moved onto dinner.

And then it happened....

I went to wipe my eye, and realized not all the jalapeno juice was off my hands. So my eyes felt like this:

Gross, I know - but it explains the best how it felt

I raced to the bathroom in pain, and since I didn't have an eye shower (think back to high school science class) I just kept rinsing my eye by splashing water into it. Now, if you don't me...I wear contacts. Which means, I need to take my lens out quick - WITH MY JALAPENO INFESTED HANDS! So I suck it up, pop it out quick (hurting like H.E.L.L) and continued rinsing my eye out. Once my eye felt HALFWAY decent, I rewashed my hands a few more times. I didn't even TRY taking out my other contact lens, which means I felt like a pirate. One contact in, one contact out. Not very fun.

By the time I went to bed, and took out my other lens, the jalapeno infestation had died down some - but not completely, so my OTHER eye stung a little when taking it out.

This morning I had to put my contacts BACK in (don't worry - I threw last night's away and used new ones). I figured after a shower my hands would be fine.

W.R.O.N.G. My eyes stung as the lens went in, so I popped it back out and researched the internet.

"How to get jalapeno juice off your hands" is what I typed into google. The answer? USE GLOVES WHEN CUTTING JALAPENOS! Ugh. Good to know that NOW! So I used lemon juice, then dish washing soap, then covered my hands with contact solution while I put in my contacts. It worked enough that I am able to see at work right now (didn't work enough to where I'm still scared to touch any part of my face for fear of jalapeno-inflammation!).

Before I went to work, I did try the limeade. Whew - that thing has a kick harder than when I was still breaking boards in Karate class! I'm gonna take out the jalapenos once I get home, and add some more water - hopefully that'll be less powerful. But for those who like hot stuff - YOU WOULD LOVE THIS! For those that don't (like me) - use MAYBE half a jalapeno.

Lesson learned: When dealing with jalapenos, ALWAYS, ALWAYS, ALWAYS wear gloves (unless you're a masochist).

There ya go, and happy 4th! This weekend I am going to try my first TRIFLE(!!) and it'll be awfully patriotic.

Enjoy! - apes -

Chicken and Veggies (with Eggplant)

So I decided to try out the eggplant we got at our veggie pickup this week.

I marinated some chicken in Mrs. Dash marinade (pretty much the best stuff around!) and let Mr. George Foreman do my grilling.

While Mr. Foreman was busy doing the "man work" I got to work with my veggies and saute pan.

I threw some olive oil in the pan and went threw the fridge to gather some veggies. Bell Peppers, Onions, Onion Scapes (from last week's CSA), Basil Leaves (last week's CSA), and of course, Eggplant. I only used a little eggplant since I wasn't sure I'd like it. I let the veggies get soft and then served them with the chicken.

The eggplant didn't really taste like anything, it fit with the rest of the vegetables, so it worked out great!

Enjoy! - apes -

MY CSA trip

Each week when we get our vegetables from the CSA program, Roomster usually picks them up. But this week, It was MY TURN!

Once I figure out where the pick-up location was (a sketchy white van in the parking lot of a dog park). I grabbed our bag for our veggies and started collecting.

This week we got the same herbs and veggies as the weeks before - but this time we got EGGPLANT as well! I've never had it, so I was interested to try it.

I would also like to note there was a BAGPIPER! Yes, like this...

Needless to say, it was quite interesting!

Enjoy! - apes -

Chicken and Bok Choy Stir-Fry

Roomster and I are trying to figure out recipes for our CSA vegetables that we aren't sure what to use them for.....first up: Bok Choy (Pac Choi, etc). My friend Tim gave me a recipe, but it had multiple parts to it, and lots more ingredients than this blog is used to (sorry Tim, but thanks!). So I hunted around myself, and found the following:

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Chicken and Bok Choy Stir-Fry

Ingredients
- 1 cup long-grain white rice (we used Jasmine Rice)
- 1 tablespoon canola oil (we used vegetable oil)
- 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper
- 4 heads baby bok choy, quartered lengthwise (we used 2 heads)
- 1/4 cup low-sodium soy sauce
- 1/4 cup store-bought barbecue sauce
- 4 scallions, thinly sliced (we used scapes - also from CSA)

Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Season the chicken with ¼ teaspoon each salt and pepper and cook in skillet, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
- Transfer chicken to a plate.
- Add the bok choy and ¼ cup water to the skillet.
- Cover and cook until the bok choy is just tender, 3 to 4 minutes.
- In a small bowl, combine the soy sauce, barbecue sauce, and scallions.
- Add the sauce to the skillet and bring to a boil.
- Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes.
- Serve with the rice.

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I made the rice, and put the sauce together, but Roomster did all the skillet work. She even put in a tiny bit of our CSA-fresh garlic in the mix.

Dinner on the stove!

It made a bunch (we both had enough left over for lunch the next day) and tasted great!

Needless to say, we FINALLY got rid of some of our Bok Choy...just in time to get more next week!

**This week we also got 3 tiny pears from a pear tree that's over 100 years old!!! They are miniature though, about the size of a clementine orange!

Enjoy! - apes -

Baby Sister Graduates!!!

My baby sister graduated from high school this past week...CONGRATS c/o 2010!! She joined the ranks of her older sisters and donned her sweet green robe and skipped across stage to steal her diploma.

Afterwards, we partied (mandatory)! I of COURSE wanted to bring a fun dish to share. So this is what I put together for her:

Here's an up close pic so you get the FULL MONTY view:

That's right...I made a bouquet of chocolate graduation caps!!! Looks super hard, eh? THINK AGAIN!!!

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Chocolate Graduation Caps

Ingredients

- Reese Cups

- Chocolate Squares (I used Russel Stover individual wrapped squares)

- Lollipop Sticks (I used BBQ Skewers)

- Chocolate to melt (you can use chocolate chips just fine)

- Decorative gel

- Airheads Extremes Rainbow Berry Sweetly Sour Belts (you can also try Twizzler pull-n-peels)

- Wax Paper

Directions

- Keep the Reese's and the Choc Square in the freezer till you are ready to unwrap them

- Unwrap the Reese's and put on wax paper to get to room temp.

- Once at room temp, stick in the skewer (or lollipop stick)

- Put aside

- Unwrap the choc squares, and lay on wax paper

- Melt some chocolate chips to use as a glue

- Cut out the colors you want to use from the Sour Belts

- Using the melted chocolate, glue the sour belt to the chocolate square (making it look like a tassel)

- Top off the cap with a drop of decorative gel (or glue a mini m&m - be creative)

- Once the tops are dry, use melted chocolate to glue the top of the cap to the cap (the choc square to the Reese)

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Since my sister's party was a beach theme, I used an ice bucket filled with sand as the "lollipop holder". At first I was worried that no one would eat them because they were so pretty, but I was WRONG!! After everyone ate the main food, then demolished the graduation caps!!!

These were SUPER easy, and something I would make again - MUCH easier and more fun than those Oreo balls!

Enjoy! - apes -

Leftovers for breakfast....WRAPPED UP!

Last night Alex came over and we had chicken tacos. WITH ALL THE FIXINGS! What's ALL the fixings? How about...

- Marinated Chicken Breast
- Cheese
- Lettuce
- Tomatoes
- Taco Sauce (the green kind)
- Cucumbers (actually, very tasty!)
- Sour Cream
- Salsa
- Soft Taco Shells
- Hard Taco Shells

Since we ate the majority of the fixings with the tacos, we didn't have a lot left over.

BUT WE DID HAVE ENOUGH FOR A BREAKFAST BURRITO (with a few things I had in my fridge).

Here's what I did...

- Dice baby red potatoes, throw on the stove
- Add onions
- Add eggs
- Add cheese

Once done, I prepared the burrito...

- Soft shell taco, heated
- Spread on salsa
- Put in egg/potato/cheese/onion mix
- Top with 2 slices of bacon (yes, I use the microwaveable kind when I'm lazy)
- Wrap and EAT IT UP!

It was easy, and a perfect way to use the leftovers. I also dipped mine in Sour Cream.

Enjoy! - apes -

Chocolate - Banana Cream Pie

My friend Kevin is moving back home to Charleston, SC. While it totally sucks, it means I now have an inexpensive vacation spot down there!!

He came over and we had a few people over for dinner and goodbyes. He made his AWESOME pasta salad we all L.O.V.E. (we use it to carb load before races too!). I'll post that super-easy-you-don't-even-need-to-write-it-down-recipe in the near future.

Anyways....I made dessert....and picked out a Banana Cream Pie recipe (in honor of his love for chocolate. And bananas).

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Chocolate - Banana Cream Pie

Ingredients

- 1 large banana, sliced
- 1 reduced-fat graham cracker crumb crust (6 oz)
- 2 cups fat-free (skim) milk
- 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
- 1 box (6-serving size) chocolate instant pudding and pie filling mix
- 1/2 cup reduced-fat whipped topping, thawed
- Additional banana slices, if desired
- Chocolate shavings, if desired

Directions

- Arrange banana slices over bottom of crust; set aside.
- In medium bowl, beat milk, yogurt and pudding mix with electric mixer on low speed 1 to 2 minutes or until smooth and thickened.

- Pour over banana slices in crust.

- Refrigerate about 2 hours, until set.
- To serve, top each serving with 1 tablespoon whipped topping. Garnish with additional banana slices and chocolate shavings.

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Ok, obv this is the recipe pic, and not my personal pic.

I didn't put chocolate shavings or extra bananas in it. BUT when I make it again I am DEF putting 2 (or maybe 3) layers of bananas on the bottom. Mostly because I love bananas, and partially because I only had a few of them in my piece...I WANT ONE WITH EACH BITE!

It was rather tasty, and I am sure I will be making it again. I mean come on...

Chocolate + Bananas = a little slice of heaven!!!

Enjoy! - apes -