Copycat Chocolate Chip Pizookie

 BJ's Restaurant and Brewhouse is famous
for their Pizookie cookie desserts ~ Other
popular restaurants also offer skillet cookies
~ Now you can make them at home. 😍

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

2 cups semisweet chocolate chips

mini 5 inch skillet(s)

vanilla ice cream

chocolate or caramel syrup (optional)

Method:

Preheat oven to 400*. Lightly grease 1 to 6 mini 5 inch cast iron skillets.*

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, beat together the sugars, butter and vanilla until well blended and creamy. Add the eggs, one at a time, beating after each addition to mix in.

Gradually mix in the flour until blended. Stir in the chocolate chips. Divide the dough evenly into 6 large balls. (a little more than 7 ounces each)

Pat the dough into the prepared skillets.** Bake for 20 to 25 minutes. Lightly cover with foil after 12 minutes to prevent over browning.

Serve warm with a scoop of ice cream. If desired, garnish with a drizzle chocolate or caramel sauce. (I use Torani syrup.)

*If you do not have a mini cast iron skillet, a mini non-stick skillet may be used instead. Lightly grease with butter and/or place a circle of parchment paper in the bottom. After the pizookie is baked, tranfer to a serving dish. If you are using a plastic spoon, you can serve the pizookie in the non-stick skillet. 

**If you do not need 6 cookies, bake how many you need and wrap the remaining dough balls in plastic wrap or ziploc freezer bags. Store the unused dough in the refrigerator or freezer.

Notes: I haven't met anyone who doesn't like a pizookie ~ One person can eat their own, but they are rich, so two people may decide to share one. 😍

Low Carb Spicy Grilled Chicken Skewers

These low carb grilled chicken skewers are
so flavorful, moist and quick to make.

Ingredients:

2 pounds boneless chicken breasts or thighs

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon turmeric

1/2 - 1 teaspoon crushed red chili peppers**

4 tablespoons lemon juice

1/4 cup + 2 tablespoons avocado oil

8 wooden skewers

Method:

Remove any excess fat from the chicken. Cut the meat against the grain into inch  wide strips. Set aside.

In a small bowl, stir or whisk togetherall of the spices. Stir in the juice and oil.

Add the chicken and marinade to a shallow dish or large zipper seal bag. Mix well to coat all of the chicken pieces. Allow to marinate for 30 minutes or overnight.

Soak the skewers in water for 30 minutes.

Heat charcoal or a gas grill to 400*.

Divide the chicken into 8 portions and thread onto the skewers.

Grill the skewers over indirect heat ~ If using a charcoal grill, move all of the coals to one side and cook the chicken on the side without the coals. Close the lid and cook for 8 to 9 minutes. Turn the skewers and cook for an additional 8 to 9 minutes. 

If using a gas grill, turn off the burners on one side of the grill and place the skewers on the side that is turned off. Close the lid and cook for 8 to 9 minutes. Turn the chicken and cook for an additional 8 to 9 minutes. 

Allow the chicken to rest for 5 minutes before serving. Makes 8 servings.

If following a low carb meal plan, serve on top of cauliflower rice, vegetables or a salad.

**Adjust the red pepper according to taste ~ 1/2 teaspoon adds a nice kick and 1 teaspoon is spicier. 🌶

Nutritional info per serving (with chicken thighs), approximately: 285.4 calories ~ 19.75 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 27.8 grams protein

Nutritional info per serving (with chicken breasts), approximately: 286.4 calories ~ 14.5 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 35.5 grams protein

Note: This simple recipe makes a perfectly flavored chicken. If the chicken is placed in the marinade the night before grilling, the flavor is enhanced and the meal prep is very quick!

Copycat Crumbl Honey Cornbread Cookies 🌽

If you like cornbread and corn muffins, you will
enjoy this giant cornbread cookie with a honey
frosting and honey drizzle. 🌽🐝

Cookie Ingredients:

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs 

1 tablespoon honey

1 teaspoon pure vanilla extract

1 3/4 cups flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

Frosting Ingredients:

1/2 cup salted butter, at room temperature

2 cups powdered sugar

2 tablespoons honey

1 teaspoon pure vanilla extract

additional honey for drizzle

Method:

In a large bowl, beat together the butter and sugars until well blended and fluffy. Add eggs one at a time, mixing to combine after each addition. Mix in the honey and vanilla.

In a separate bowl, whisk together the flour, corn meal and baking powder.  Gradually add to the butter mixture. Mix just until combined, being careful not to overmix.

Refrigerate for 15 minutes or longer.

Preheat oven to 350*. Line two baking sheets with parchment paper.

Scoop 1/4 of a cup of dough and roll into balls. Place six balls on each of the prepared baking sheets.

Slightly flatten each ball with the palm of your hand. 

Bake for 14 minutes. Cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

For the frosting, beat the butter until fluffy. Slowly mix in the powdered sugar. Mix in the honey and vanilla.

Divide the frosting evenly between the 12 cookies. (Pipe or spread on top.) Drizzle the tops with a tiny amount of additional honey. Makes 1 dozen giant cookies.

Notes These cookies are delicious ~ not overly sweet and impressive.

Filipino Caldereta Beef Stew

Caidereta is a delicious, hearty stew with
a savory broth, tender beef, carrots, bell
peppers and potatoes that originates from
the Philippines. It typiccally is served with rice.

Ingredients:

1/3 cup olive or avocado oil

6 small red potatoes, 2 cups peeled and cut into 1 1/2 inch chunks

2 1/2 pounds chuck roast, cut into 1 1/2 to 2 inch cubes

2 cups water, divided

1/2 cup tomato sauce

1 tablespoon browning sauce**

1 tsp cornstarch

1 tablespoon garlic powder

1/2 to 1 teaspoon chili powder***

1/2 teaspoon salt

1/2 teaspoon black pepper

3 carrots, peeled and cut into 1/2 inch slices (about 1 1/2 cups)

1 orange bell pepper, cut into 1 1/2 inch chunks

1 red bell pepper, cut into 1 1/2 inch chunks

Cooked white rice

snipped parsley or cilantro leaves (optional garnish)

Method:

In a very large frying pan, or Dutch oven, heat the oil over medium heat. Add the potatoes and fry until golden brown. Remove the potatoes and set aside. 

Drain most of the oil from the pan. Add the beef and brown on all sides. Add one cup of the water. Bring to a simmer. Cover and cook for 45 minutes. Add the second cup of water. Cover and cook for 45 longer or until the meat is tender.

In a medium bowl, Stir together the tomato sauce, browning sauce, cornstarch, garlic powder, chili powder, salt and pepper. Add to the beef. Simmer uncovered, stirring occasionally for 30 minutes, or until the sauce thickens. 

Add the carrots and simmer for 5 minutes. Stir in the potatoes and continue to simmer for another 5 minutes. Stir in the bell peppers and cook to desired tenderness.

Serve with rice. If desired, garnish with parsley or cilantro. Makes 4 to 6 servings depending on the portion sizes.

**You can purchase a bottled sauce like "Kitchen Bouquet" or "Gravy Master". You can also make your own browning sauce. Here is the link to the recipe:  

https://carriekitchencreations.blogspot.com/2025/02/homemade-browning-sauce-substitute-for.html

***I used a 1/2 teaspoon of chili powder which helped provide a wonderful flavor. If you like a spicier dish, add more.

Notes: This recipe is my adaptation of this traditional Filipino stew. It is commonly made with beef, but it is sometimes made with, goat, pork or chicken and includes olives.

Vegan No Bake Peanut Butter (Or Almond Butter) Cups

These tasty & healthy little bites are
super aesy and quick to make! 

Ingredients:

1/2 cup creamy peanut butter (or almond butter)

1/4 cup honey 

1 cup old fashioned oats

1/4 cup vegan (or regular) semi sweet chocolate chips

32 additional chocolate chips (optional garnish)

Method:

Line 16 cups of a mini muffin pan with mini liners.**

In a medium bowl, stir together the nut butter and honey until well blended.

Stir in the oats and chocolate chips.

Divide the mixture evenly between the lined muffin cups. If desired, press two chocolate chips into the top of each peanut butter cup.

Refrigerate for 30 minutes. Makes 16 treats. Store in an airtight container.

If you do not have a mini muffin pan, a regular one may be used. Makes 8 regular sized treats.

Nutritional info per peanut butter cup, approximately: 107 calories ~ 6.3 grams fat ~ 10.6 grams carbs ~ 1.6 grams fiber ~ 33,23 grams net carbs ~ 4.73 grams sugar ~ 3 grams protein

Notes: So simple and so delicious! These can be made with or without the chocolate chips. (I think they are better with the chocolate.)

Kids and  adults will feel like they are eating "candy", but these peanut butter cups are a healthy snack, dessert and even can be enjoyed for breakfast with an apple or banana. 🍌🍎

Quick & Easy Pizza Bake

This quick and easy pizza bake is very tasty!

Ingredients:

1 (8 ounce) can crescent roll dough

1/4 - 1/3 cup marinara sauce

1 1/2 cups grated mozzarella

1/2 teaspoon Italian seasoning

16 slices thin pepperoni (optional)**

3 tablespoons butter, melted

1/3 cup finely grated parmesan, romano or asiago cheese

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Method:

Preheat oven to 400*.

Unroll the dough from the package. Lay flat on a baking sheet and use your fingers to join the dough together and smooth out the perforations.

Make 2 inch cuts, at matching intervals, on both of the long sides of the dough.

Twist the cut ends. Spread the sauce evenly on the center of the dough.

Cover the sauce with the cheese. Sprinkle the 1/2 teaspoon of Italian seasoning over the cheese.

If desired, add the pepperoni evenly on top of the filling ingredients.

Fold the twisted ends over the filling and press to seal on the sides. In a small bowl, stir the melted butter, cheese and garlic powder. Brush liberally on top of the folded dough. Sprinkle with a 1/2 teaspoon Italian seasoning.

Bake for 18 to 20 minutes. Allow to cool for 3 to 5 minutes before slicing. (I used a pizza cutter.) Cut into 6 portions. Serve with a salad. Makes 3 servings. To reheat leftovers, bake for 15 minutes at 325*.

**The pepperoni is optional and can be omitted. Customize according to your own taste and preferences ~ other possible additions include chopped onions, cooked sausage, chopped ham, sliced black olives, mushrooms, pickled jalapeno slices and more.

This easy pizza bake is so delicious ~ I reccomend doubling the recipe! 

Tender Braised Beef Chuck Roast

This is a tender beef in a rich and
flavorful gravy with vegetables.

Ingredients:

2 1/2 - 3 pound chuck roast

1 tablespoon avocado or olive oil

1 carrot, scrubbed and chopped

2 cups chopped celery (about 2 stalks)

1 cup chopped onion

4 cloves garlic, pressed or minced

1/4 cup tomato paste

5 ounces white wine

3 tablespoons (1 ounce) onion soup mix

5 ounces beef broth

7 ounces canned stewed tomatoes**

2 1/2 tablespoons brown sugar

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 bunch cilantro, rinsed and tied with kitchen twine

cilantro leaves, optional garnish

Method:

Gently rinse the beef and pat dry with paper towels.

Heat the oil in a large Dutch oven over medium heat. Add the roast and brown on all sides. Remove the roast and set aside.

Saute the carrot, celery and onion, in the same Dutch oven, until lightly browned. Add the garlic. Cook and stir for a minute or two until the garlic becomes fragrant.

Mix in the tomato paste. Stir in the wine, soup mix, broth,tomatoes, sugar, Worcestershire, salt and pepper. Bring to a simmer. (gentle occasional bubbles)

Add the roast and bundle of cilantro. Cover the pot and continue to simmer over low to medium-low heat for 2 1/2 hours or until the meat is tender, but not falling apart.

Remove the meat from the pot and set aside on a platter to rest for 15 minutes. Discard the cilantro bundle.

Bring the liquid and vegetables in the pot to a boil, stirring occasionally until reduce and thickened.

After the meat has finished resting, cut into large chunks. Return to the pot and if desired, garnish with cilanto leaves. Makes 4 servings.

**Stewed tomatoes can be purchased in a 14 ounce can. Use half of the can's tomatoes and liquid. Puree the remaining tomatoes and liquid. Save in the refrigerator or freezer to use in a recipe that calls for tomato sauce.

Notes: This tender and flavorful braised beef can be served with potatoes or rice and its nice enough to be served to company. To make more than 4 servings, simply choose a bigger roast, or as big as your pot can hold. 😃

 

The Best Buttermilk Blueberry Muffins 🫐

These moist, fruit filled muffins are perfect
for breakfast, brunch, a snack or tea. 🫐 

Ingredients:

2 1/4 cups blueberries

1 tablespoon flour

1 teaspoon sugar

2 1/2 cups + 2 tablespoons flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons butter, at room temperature

1 cup sugar

2/3 cup buttermilk

2 eggs

1/4 cup avocado oil

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 teaspoons lemon zest

sanding sugar (optional)

Method:

Rinse the blueberries. Pat dry and remove any stems. 

Preheat oven to 375*. Line regular sized muffin pans with 18 muffin liners and set aside.**

Mix together the 1 tablespoon of flour and 1 teaspoon of sugar in a small bowl. Gently stir in the blueberries to coat. Set aside.

In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.

In a large bowl, beat the butter and sugar for 3 minutes to make well combined and smooth.

In a 2 cup measuring cup, or small bowl, whisk together the buttermilk, eggs, oil and extracts. Add to the butter mixture. Mix on low, just until the ingredients are combined. Scrape down the sides of the bowl as needed.

Add the sifted ingredients and mix on low just until combined. (Be careful not to overmix.)

Add the lemon zest and blueberries to the batter. (leaving the extra flour in the bottom of the small bowl)

Use a 1/4 cup cookie or ice cream scoop to add the batter to the lined muffin cups. (The liners should be 3/4 full.) If desired, lightly sprinkle the tops with sanding sugar.

Bake for 15 to 20 minutes or until the tops are light golden brown and a toothpick inserted in the center of a muffin comes out clean.

Cool in the pans for 10 minutes before transferring to a wire rack to finish cooling.

Serve warm or at room temperature. Makes 1 1/2 dozen muffins.

**I prefer to use the paper liners, but the pans may be greased instead. Once the muffins have cooled completely, the liners easily are removed. If removed right away, while the muffins are still warm, some of the muffin will stick to the liner.

Notes:

To reheat, remove the liner and place the muffin/muffins in a 325* oven for 10 minutes.

My husband asked, "What did you do differently with these muffins? ~ They're excellent!" (The secret is the buttermilk and little bit of almond extract.) 😀

Copycat Crumbl Giant Cinnamon Churro Cookies

These giant cookies are amazingly good
and not overly sweet. They really do
taste like churros! 🩷

Ingredients:

Cookie Dough:

1/2 cup butter, at room temperature

1/2 cup butter flavored shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3 cups flour

4 teaspoons cornstarch

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

Cinnamon Sugar:

1/4 cup granulated sugar

1/2 teaspoon cinnamon

Frosting:

1 cup butter, room temperature

4 cups powdered sugar

1/4 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

Method:

In a large bowl beat together the butter and shortening for 2 minutes. Beat in the sugars until well blended and creamy. Mix in the eggs and vanilla.

In a separate bowl, sift together the flour, cornstarch, soda, baking powder and cinnamon. Gradually and the sifted ingredients to the butter mixture, mixing at low speed after each addition.

Cover and refrigerate for 30 minutes or overnight.

Preheat oven to 350*. Line 2 baking sheets with parchment paper and set aside.

Use a 1/4 cup ice cream or cookie scoop to make 12 large balls of dough.

Stir together the sugar and cinnamon in a small bowl. Roll the cookie dough balls in the cinnamon sugar. (Save the extra cinnamon sugar.) Place 6 balls spaced evenly onto each of the prepared baking sheets. 

Use your palm to press each ball into a thick disc. Bake for 12 to 15 minutes or the edges are lightly golden.

Allow to cool for 10 minutes on the baking sheets before transferring to a wire rack to finish cooling. Cool completely before frosting.

Beat the butter in a large bowl for 3 minutes. Sift the powdered sugar over the butter. Mix on low speed until blended in.

Add the brown sugar, vanilla and cinnamon. Beat until all of the ingredients are light and fluffy. 

Use a pastry bag and large piping tip to pipe icing circles on top of each cookie.** Sprinkle a pinch or two of the leftover cinnamon sugar over each frosted cookie.

Makes 12 Giant cookies. Store in an airtight container with waxed paper between layers of cookies. Serve at room temperature.

**If you do not have a pastry bag and piping tip, put the frosting in a zipper seal bag and cut a tiny tip off of one corner. Use to pipe the frosting onto each cookie.

Notes: These giant cookies are impressive! One cookie makes a nice gift that people are happy to recieve. Definitely big enough to share ~ I wouldn't eat an entire cookie in one sitting, but some may want to. 😀

Best Chipotle Honey Chicken Copycat Recipe

Even though Chipotle Honey Chicken is not
offered at the restaurants year round, you can
enjoy it at home whenever you want to.  

Ingredients:

3 tablespoons chopped chipotle peppers in adobo sauce

2 cloves garlic, minced

1 teaspoon dried oregano leaves

6 tablespoons red wine vinegar

1 tablespoon lime juice

1/2 teaspoon cumin

2 teaspoons chili powder

2 tablespoons honey

2/3 cup avocado oil

3/4 teaspoon pink Himalyan or sea salt

1/2 teaspoon black pepper

1 1/2 to 2 pounds boneless skinless chicken breasts**

4 to 6 lime wedges (optional garnish)

Method:

In a medium bowl, whisk together all of the ingredients except for the chicken. 

Place the chicken in a large zipper seal bag or shallow dish. Add the whisked ingredients and make certain all side of the chicken are coated with the marinade. Seal or cover and refrigerate for 2 hours or overnight to allow the flavors to absorb.

Preheat indoor or outdoor grill to medium-high heat (375* to 395*). Spray or brush the grill with avocado oil.

Remove the chicken from the marinade and place on the grill. (Save the marinade.) Sprinkle with a pinch of salt. Grill for 8 minutes per side or until the chicken is fully cooked to an internal temperature of 165*.

Transfer the chicken to a platter and allow to rest for 5 minutes. (This will help the chicken be juicier. 

Cut the chicken into bite sized pieces. Transfer to a skillet over medium high heat. Add 1/3 cup of the saved marinade and cook for a few a couple of minutes.

Serve over rice with salsa, avocado, corn, chips and a lime wedge. Or use in tacos, burritos, tostadas, salads or wraps. Makes 4 to 6 servings.

**Chicken thighs may be substituted for chicken breasts.

Notes: When our nephew visits, I like to test recipes on him. He worked at and managed a Chipotle restaurant for over 6 years, so I especially appreciate his input on Chipotle copycat recipes. He said this dish looks like the restaurant version and thatI definitely got the flavor right! 

Delicious Chipotle Chicken served with
chips, peach salsa, avocado and honey
& cream corn on the cob.

Here are the links to the recipes for the corn and salsa:

Instant Pot Honey & Cream Corn On The Cob 🌽

https://carriekitchencreations.blogspot.com/2025/08/instant-pot-honey-cream-corn-on-cob.html

Trader Joe's Chipotle Fresh Peach Salsa ~ Copycat Recipe 🍑🌶🥒

https://carriekitchencreations.blogspot.com/2025/08/trader-joes-chipotle-fresh-peach-salsa.html

Other Chipotle Copycat Recipes:

Low Carb Copycat Chipotle Restaurant Chicken 🌶 (Air Fryer & Oven Methods)

https://carriekitchencreations.blogspot.com/2025/07/low-carb-copycat-chipotle-restaurant.html

Low Carb Chipotle Copycat Beef Barbacoa (Cuban Shredded Beef) ~ Slow Cooker Or Instant Pot Methods

https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-slow-cooker-or-instant.html

Instant Pot Honey & Cream Corn On The Cob 🌽

Fresh & Sweet ~ My family loved this corn on the
 cob and said it was the best they ever tasted! 🌽

Ingredients:

1 cup water

1 cup heavy cream*

3 tablespoons honey

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon black pepper**

6 mini fresh or frozen pieces corn on the cob or 4 shucked ears of corn

Method:

Add all of the ingredients, except for the corn, to an instant pot. Set the controls to saute. Stir and heat until the butter is melted.

Add the corn to the liquid. Close the lid and seal.

Pressure cook on high for 2 minutes. Allow the pot to rest for 5 minutes to naturally release pressure. If needed, use the handle of a wooden spoon to release any remaining pressure. Carefully open the lid. Use tongs to remove the corn from the pot.

Makes 4 to 6 servings. Cut the kernals off of any leftover corn cobs. Store in some of the lquid from the pot. Reheat on the stovetop or microwave.

*Canned coconut milk or unsweetened almond milk may be substituted for the cream.

**1/8 teaspoon of cayenne pepper, 1/2 teaspoon garlic powder or 1 teaspoon of chopped fresh herbs (such as parsley, cilantro. basil or thyme may be substituted for the black pepper.

Notes:

My husband loves corn on the cob ~ even when we purchase "sweet corn" it typically does not have the flavor or sweetness he is hoping for. 😢 He was so very happy with how the corn tasted when cooked this way! 🥰

Trader Joe's Chipotle Fresh Peach Salsa ~ Copycat Recipe 🍑🌶🥒

 

This chipotle peach salsa is fresh and flavorful!

Ingredients:

4 yellow peaches

1 or 2 cloves of garlic 

2 teaspoons of adobo sauce (from a can of chipotle peppers in adobo sauce)

1/4 teaspoon cumin

4 tablespoons lime juice (about 2 limes)

3 tablespoons lemon juice (about 1 lemon)

3/4 teaspoon pink Himalayan or sea salt

2 Roma tomatoes

1 jalapeno pepper

3/4 cup finely diced red onion (about 1/2 of 1 large onion)

1/2 cup chopped cilantro leaves

Method:

Place the peaches in a bowl and cover with hot tap water. Set aside to soak.

In a small bowl, whisk together the garlic, adobo sauce, cumin, juices and salt. Set aside.

Remove one peach from the water. Slice the peach in half from top to bottom on both sides. Twist the halves to loosen one half from the other. Cut each half in half. Remove the pit. Use a knife to peel away the skin from each peach quarter. Cut into small bite sized pieces and place in a large bowl. Repeat with the remaining peaches.

Slice the tomatoes in half and remove the seeds. Cut the tomatoes into small bite sized pieces and add to the peaches.

Cut open the jalapeno and remove the seeds. Finely dice. Add the jalapeno, onion and cilantro to the peaches.

Drizzle the juice mixture over all of the ingredients and stir to combine.

Chill for 15 minutes or overnight before serving. Makes about 5 to 6 cups of salsa. Serve with chips or as a side accompaniament.

Notes: 

The store bought salsa is good, but this homemade version is even better!

This salsa is great with chips and a perfect accompaniament to Mexican dishes such as tacos, fajitas and tostadas. It also pairs well with chicken, pork and seafood dishes.

Sonic Restaurant Strawberry Limeade Soda ~ Copycat Recipe

After my husband took one sip of this soda,
his eyes opened wide and he said, "This
tastes just like Sonic's Strawberry Limeade!

Ingredients Per Serving:

ice

1/4 cup strawberry syrup

1 cup (8 ounces) Sprite

Optional Garnishes:

lime slices

strawberry

Method:

Fill a glass with ice. 

Add 1/4 cup of strawberry syrup and 1 cup of Sprite. 

Add a straw and stir.

If desired, add lime slices to the soda and slide a strawberry on the rim of the glass.

Makes 1 serving.

Strawberry Syrup:

Ingredients:

8 ounces (1/2 pound) strawberries

2 cups water

3/4 cup sugar

Method:

Wash the strawberries. Remove the stems and hulls. Cut each strawberry in 4 pieces and place in a saucepan. 

Add the water and bring to a boil. Allow to simmer (low boil) for 15 minutes. Strain and save the liquid. Discard the berries and seeds. 

Return the strawberry liquid to the saucepan. Stir in the sugar and simmer for 5 minutes. Cool and then pour into a glass jar or container. Store covered in the refrigerator for up to 2 weeks. Makes 1 1/2 cups of syrup ~ enough for 6 sodas.

Notes: I had never tasted the original Sonic Strawberry Limeade, but my husband had and he was impressed with this copycat version. It definitely is a pretty, tasty and refreshing drink!

Vegan Citrus, Vegetable & Avocado Salad

This salad is incredibly delicous,
fresh, healthy & satisfying!!!

Ingredients:

1/4 cup fresh Mandarin juice

3 tablespoons fresh orange juice*

2 tablespoons fresh lime juice*

1 tablespoon olive oil

1/2 teaspoon pink Himalayan or sea salt

1/4 teaspoon black pepper

3 cups small cauliflower florets

1 avocado, finely chopped

1/2 cup seedless Mandarin orange segments (1 or 2 Mandarins)

1/2 cup seedless orange segments, cut in half (about 1/2 of 1 large orange)

1/2 cup peeled & diced English cucumber

1/4 cup finely diced red onion

2 tablespoons fresh chopped cilantro

2 tablespoon toasted pepitas (pumkin seeds) optional

Method:

Add the juices, oil, salt and pepper to a small bowl or jar. Whisk or shake to blend. Set aside.

Bring a saucepan of of water to a boil. Add the cauliflower florets and blanche for 1 minute. Transfer to a colander. Rinse with cold water and allow to drain.

Add the cauliflower, avocado, oranges, cucumber, onion and cilantro. Pour the juice mixture over all of the vegetables. Gently toss to coat. 

Refigerate for 30 to 60 minutes. Divide into 1 1/2 cup portions. If desired, garnish each portion with a 1/2 tablespoon (1 1/2 teaspoons) of pepitas. Makes 5 cups (4 servings).

*When I purchase bags of limes, oranges and lemons, I zest and juice the fruits. I freeze individual 1 teaspoon & 1 tablespoon portions of the zest in little condiment containers for restaurants. I make ice cubes from the juices that I transfer to freezer bags and store in the freezer. It is convenient and quick to always have juice and zest available. 😀

Notes:

This nutritious & delicious salad is a great side dish or appetizer served with tortilla chips.

If you are not adhering to a vegan diet, it also can be used as an accompaniment for fish, chicken or pork.

For a vegitarian main dish, crumbled cojita or feta cheese may be added.

Italian Balsamic Strawberry Mocktail (Or Spiked) 🍓

Pretty, Tasty & Refreshing!

Ingredients:

2 cups strawberries, cleaned, stemmed and quartered

3 tablespoons sugar

2 tablespoons balsamic vinegar

8 fresh small basil leaves

crushed ice**

16 ounces soda water

Optional Garnish:

2 whole strawberries, stems removed

Method:

Add the strawberries to a small bowl. Sprinkle the sugar over the berries. Add the vinegar and stir to mix and evenly coat the berries. Set aside.

To assemble to cocktails, choose two 10 to 12 ounce highball glasses. Add 2 heaping tablespoons of the balsamic strawberries to each glass.** Add 1 tablespoon of the balsamic syrup from the bottom of the bowl to each glass.

Add 4 basil leaves to each glass. Use a pestle or the handle of a wooden spoon to "muddle" (mash) the strawberries and basil thoroughly together.

Top with ice and soda water. If desired, cut a slit in the bottom of each strawberry and slide onto each glass for a garnish. Makes 2 mocktails

*Cubed ice may be substituted for the crushed ice.

**Save the remaining balsamic strawberies to make additional beverages or as a topping for yogurt, ice cream or topping for other desserts.

Notes:

For a spiked cocktail, add 2 ounces of white rum or vodka to beverage. 

This simple drink is light and very refreshing ~ It is similar to a mojito and just as tasty!