Blackberry Peach Sparkling Soda

I search for a new refreshing drink every time the weather heats up.  Usually they involve blackberries.  This year I combined it with another favorite ~ peach juice.  The simple syrup takes about 20 minutes to make.

Blackberry Peach Sparkling Soda

1/4 cup blackberry peach simple syrup (recipe below)
1 cup sparkling water ~ I used Perrier
ice


Blackberry Peach Simple Syrup

1/2 cup sugar
2 cups peach nectar (juice)
1 cup blackberries (I used frozen since they release more juice)

Stir and combine the peach juice and sugar.  Add in the blackberries and heat over medium heat until the berries release their juice which will be about 20 minutes.  Let cool down and strain out the berries.

In a tall glass, add in the blackberry peach syrup, ice and sparkling water. 

Yogurt Chicken

Savory and moist chicken that makes you forget the gray skies outside threatening another round of rain and makes you glad that you made this for dinner.  So easy to make and I used a non-stick aluminum foil at the bottom of the pan for a no mess clean up.

Yogurt Chicken

2-3 chicken breasts (I used bone-in)
1/2 cup plain yogurt (you can use Greek if you want a it tangy)
1/4 cup Parmesan, grated
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp parsley
1/4 tsp paprika

Rinse and pat dry the chicken breasts before placing in the non-stick lined pan.  In a small bowl, combine the remaining ingredients.  Brush evenly over the chicken breasts.  Place in the oven for an hour at 350°.

Grilled Italian Potatoes

This is a tasty side for the grill that you can make along side whatever meat you choose to grill.  My picture would have looked a little bit better but I had a tong mishap and my foil packet ended up upside down.  Darn tongs.  

Grilled Italian Potatoes

4-5 medium potatoes, peeled and sliced
1/2 medium onion, peeled and chopped (optional)
salt and freshly ground pepper to taste
1/4 tsp oregano

2 slices Prosciutto, cut into small strips

1/2 cup Parmesan cheese
1 tsp water

Take a 12" piece of heavy duty aluminum foil and place shiny side down.  Layer sliced potatoes, onion, seasonings, prosciutto and Parmesan.  Wrap the foil up into a package and steam bake on the grill or in your oven.

Servings: 4

Frozen Strawberry Mascarpone Pie

This pie is a great dessert for your long holiday weekend.  It's easy to make and it's one of those desserts that you can make as sweet as you want by adjusting the amount of sugar you use in the strawberry sauce.  I chose to make mine not so overly sweet.  Plus it was a way to use up the rest of my container of Mascarpone that I used for the Cardamom waffles that I made. Tip ~ to get the pie crust to release from the pan, run a warm cloth on the bottom and sides for a minute before removing slices.  

Frozen Strawberry Mascarpone Pie

Crust ~

4 tbsp butter, melted

1 cup graham cracker crumbs

1/2 tsp cinnamon

Melt butter in a small saucepan.  Stir in graham cracker crumbs and cinnamon.  Pat into a greased pie pan to form a crust.  Bake for 10 minutes at 350°.  Let cool.

Filling ~

1/3 cup whipping cream

1/2 cup Mascarpone

1/3 cup powdered sugar

1 cup strawberry sauce 

Whip the whipping cream until soft peaks form.  Add in Mascarpone and powdered sugar.  Beat again until combined.  Add in the strawberry sauce.  Pour into the cooled pie crust and freeze for at least 4 hours before serving.  

Cardamom Waffles

Torrential rains yesterday meant the thought of going outside seem very unappealing.  Time for a little plate of sunshine for brunch with fresh strawberry sauce and a crispy waffle.  

Cardamom Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp sugar
1 tsp vanilla
2 large eggs, separated
3 tbsp butter, melted and cooled
1/2 cup room temperature mascarpone or sour cream
1 1/44 cup milk

Sift all dry ingredients into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter, mascarpone and vanilla into dry ingredients.  Gently fold in the egg whites.

Bake per your waffle makers instructions.

Makes 7 waffles

Dr Pepper Shredded Pork Chops

It was supposed to start raining/storming early today so I decided to try making the recipe for shredded pork chops that I tried a few weeks ago but with Dr Pepper this time.  It was as good as I expected it to be.  I did happen to have some Dr Pepper BBQ Sauce on hand ~ Dr Pepper BBQ Sauce recipe to top it with.  Double win.

Dr Pepper Shredded Pork Chops

3-4 pork chops

1 cup Dr Pepper

2 tbsp dark brown sugar

1/4 cup ketchup

1/4 cup onion, minced

1 clove garlic, minced

1/8 tsp crushed red pepper flakes

Salt and freshly ground pepper

Place pork chops at the bottom of your crock pot.  Season with salt and pepper.  In a bowl, mix together the remaining ingredients.  Pour over the top of the pork chops.  Cook on medium heat for 4 hours and then turn down to low for 3-4 hours.

Italian Au Gratin Potatoes

Nothing like a lot of rain and wind, some good music and a Sunday afternoon with no Wild hockey game to send me into the kitchen to make some comfort food.  I had cleaned my refrigerator and found 3 packages of Fontina cheese so I needed to make something with at least one package.  I also had some Prosciutto in the freezer so I took that out and used it to make this dish.

Italian Au Gratin Potatoes

7 medium sized potatoes, peeled and sliced
2 oz prosciutto cubed, cooked and drained
4 tbsp butter
4 tbsp flour
2 1/2 cups milk
1/4 cup onion, minced
2 garlic cloves, minced
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp paprika
1/4 tsp crushed red pepper flakes
2 tsp Italian seasonings
8 oz Fontina cheese, grated
1 cup Parmesan cheese, grated


In a medium saucepan, melt the butter.  Stir in the flour and allow to cook for a couple minutes.  Stir in the garlic and cook for another minute.  Gradually stir in milk, allowing to thicken and then stir some more in.  Add in spices and then the cheese and allow to melt completely.  In a greased casserole dish, layer the potatoes, onions and prosciutto in 3 layers.  Pour cheese mixture over potatoes.  Place in the over for an hour (depending on the thickness of the potatoes at 350°.  Remove from the oven, top with an additional 1/4 cup shaved Parmesan and bake for another 10 minutes.