Strawberry Lychee Punch
- 3 small strawberries, hulled
- 1/4 ounce Simple Syrup
- 1 canned lychee plus 1/4 ounce syrup
- 2 ounces light rum
- 1/2 ounce fresh lime juice
- Ice
DIRECTION
- In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup.
- Add the rum, lime juice and ice, shake well and pour into a red wine glass.
Full recipe here.
Watermelon Caprese Salad
- 1 pint cherry tomatoes, larger ones halved
- About 2 cups of watermelon cut into 3/4-inch cubes
- 8 ounces bocconcini, halved
- 8-10 large basil leaves
- 3/4-1 teaspoon kosher salt
- 1 tablespoon balsamic vinegar, or to taste
- 2 tablespoons extra-virgin olive oil, or to taste
DIRECTION
- Add the tomatoes, watermelon, bocconcini, and basil to a large mixing bowl.
- Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat.
- Season to taste.
Full recipe here.
Elote Grilled Mexican Corn
- 6 ears of corn, shucked and fibers removed
- 1 tbsp mayonaise
- 2 tbsp sour cream
- 1/2 cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)
- 1 tsp chili powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup cilantro, chopped
- 1 lime, cut into 6 wedges
DIRECTION
- Heat grill over medium heat and spray rack with non-stick cooking spray.
- Grill corn, turning frequently (so they don’t burn), until the corn is slightly browned and heated through. (about 8-10 minutes)
- Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.
- In another small bowl combine the chili powder, salt and pepper.
- Slater the hot grilled corn with mayo/sour cream mixture (use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.
- Serve with a lime wedge.
Full recipe here.
Lipton Classic Onion Dip
^ Judge away but who doesn’t love this classic? Talk about a trip down memory lane. Serve it with some ruffle potato chips, obv.
DIRECTION
- 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
- 1 container (16 oz.) sour cream
Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
DIRECTION
- Build a charcoal fire or heat a gas grill.
- Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
- Slice the buns in half crosswise and toast the halves cut side down on the grill.
- Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
Full recipe here.
Frozen Chocolate-Dipped Bananas
- Up to 6 ripe bananas
- Popsicle sticks
- 4 ounces heavy cream
- 8 ounces dark chocolate
DIRECTION
1. Peel the bananas, slice them in half crosswise, and insert a popsicle stick into the center of each half. Arrange the bananas on a cookie sheet lined with wax paper and place them in the freezer to chill.
2. Chop the dark chocolate into a large, shallow bowl. In a small pot, combine the heavy cream with 1 teaspoon of ground cinnamon and bring to a simmer. Pour the hot cream mixture over the dark chocolate and let it sit for one minute before whisking vigorously into a ganache.
3. Take your bananas out of the freezer and coat them in the ganache. Cover each banana in peanuts by dipping and pressing. Set the banana back on the wax paper-lined and freeze for two hours.
Full recipe here.
YUM to all of them!!!