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Friday, July 2, 2010

Light your fires! Wet your whistles!

It's time to kick off your holiday weekend........
Let the fireworks begin....

Here you go.....something to get you started!
A perfect summer menu--recipes included--from me to you....

Peached and Whiskied Iced Tea

the perfect summer cocktail!
  • 1 quart cold water
  • 6 black tea bags
  • 2 tablespoons sugar
  • 2 cups peach nectar
  • Your favorite whiskey (recommended: Jack Daniels)
  • Fresh peach slices, for garnish
  • Mint sprigs, for garnish

Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour.

Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig.

Seafood Nachos
SOOOOOO good....
  • 1 large (16-ounce) bag corn tortilla chips
  • 2 cups shredded sharp Cheddar
  • 2 cups shredded Pepper Jack cheese
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 8 ounces lump crabmeat, picked clean of shells, chopped
  • 1/2 pound cooked and tails removed, chopped
  • 1 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 2 cups grated Parmesan
  • Salt and freshly ground black pepper
  • Toppings:
  • 1 cup shredded iceberg
  • 1 cup chunky salsa
  • pickled jalapeno slices
  • Sour cream

Preheat the oven to 350 degrees

In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.

In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the seafood and saute for 3 minutes.

Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.

Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.

Grilled Fruit Kabobs


  • 3/4 cup pineapple juice
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon ground nutmeg
  • 2 cups fresh pineapple chunks
  • 16 fresh cherries (about 4 ounces)
  • 2 peaches, cut into wedges
  • 1 large banana, cut into chunks
  • Cream cheese, softened
  • Gingersnaps

Combine first 3 ingredients in a shallow dish.

Thread fruit on skewers, and place in juice mixture. Cover and chill 30 minutes.

Remove kabobs from marinade.

Grill, covered with grill lid, over low heat (under 300°) 3 minutes on each side or until lightly browned. Serve with cream cheese and gingersnaps.

Now, sit back and watch the FIREWORKS.....


tessierose said...

What time shall I arrive? Sounds wonderful, thanks for sharing!

Bonnie said...

YUMMY. Unfortunately I'm on my pre-op diet, which isn't too bad, but can't eat too much. Hope you have a wonderful weekend.