7 cups cold water
1 cup sugar
1/3 cup sweetened condensed milk
Directions:
Thoroughly wash the limes and cut into thin slices. Place them in a blender or food processor. Add six cups of cold water and 1 cup of sugar. Blend on high until the lime slices are pulverized (at least 30 seconds).
Place a mesh strainer over the mouth of the pitcher. Carefully pour the blended lime mixture through the strainer. Discard the pulp. Then add the sweetened condensed milk to the pitcher. Mix well and refrigerate for a few hours. Serve and enjoy with lots of ice.
Note: Pick limes with thin skin. Thin skin makes for juicier limes. And if your limeade is bitter add a little more sweetened condensed milk.
2 cups fresh (or frozen) cherries, pitted and chopped
1/4 cup almonds, sliced
Topping:
1/2 cup all-purpose flour
3 tbsp sugar
4 tbsp cold butter
1/4 cup almonds, sliced
Preheat oven to 350°. Grease muffins tins with cooking spray or fill muffin tins with liners. Set aside.
Muffin Batter:
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs(this takes a while but it’s worth it). In a separate bowl, beat the egg, sour cream, milk and extracts until smooth; stir into dry ingredients just until moistened (batter will be thick). Then, fold in the cherries and sliced almonds. Set aside.
Topping:
Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside.
Fill greased muffin cups 3/4 full with batter. Sprinkle with topping. Bake at 350° for 27-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 18-20 muffins.
I liked these muffins right from the oven but I think they were even better the next day. Store in an airtight container. Enjoy!
Note: If you buy your spices and nuts in the Ethnic/Hispanic food aisle in the grocery store, they are almost always much cheaper. I only paid 75¢ for the sliced almonds for this recipe and the extracts where half the price of the store brand.
Slice the chicken breasts in strips (fajita style). Coat with onion powder, chili powder, garlic powder and s/p. Add a little butter (or coconut oil or olive oil) to a skillet over medium heat. Toss in the chicken strips to cook through, 5-8 minutes. Set chicken aside.
Toss the brown rice, corn, black beans and salsa (plus hot sauce if you like things spicy) together. Set aside.
Chop the cilantro. Set aside.
This next part is key. Heat the tortillas in the microwave for 30 seconds or so. Then one at a time place the tortillas on a damp dish towel to assemble each burrito. Layer the chicken, rice mixture, cilantro and cheese. Wrap up in foil. Freeze up to 3 months.
To reheat: unwrap and place on a microwave safe plate. Cover with a damp paper towel. Microwave for 2-3 minutes. Slice in half and serve with salsa and sour cream.
Guys, folks, y’all whatever you prefer to be called, I am over winter.
We have been sick at our house for the better part of 2 months. Sinus pressure and tissues galore.
And in case you are over it too, just console yourself with this picture of my precious nieces from last Saturday.
They were just chilling out on the big ottoman while most of my siblings and their spouses cleaned out my mom’s attic. Fun times.
Also note that Cora has her hand in MacKendrick’s mouth. They are going to be best buds. Or not.
Shortly after this Cora (1 month) kicked Mac (3 months) in the head and all the fun and games were over at least as far as Mac was concerned.
Back to all the sickness: because we have been laying around a lot nursing ourselves back to health we have been binge watching TV.
Two shows I can’t seem to get enough of are New Tricks and Behind the Mask.
New Tricks is an older quirky BBC show about retired police detectives. The narrative is hilarious and the characters are full of, well, character.
The other show is an original documentary on mascots which I know sounds strange, but I am so intrigued by these people (who are sometimes very shy) that put on a show in front of 1000’s on a regular basis. The psychology of anonymously performing “behind the mask” is fascinating to me.
Hulu has already produced another season. And its just as great as the first.
On Wednesday this week I was in need of some retail therapy.
Nothing clears my head like a stroll around Target or perusing the aisles of Goodwill for treasures.
I picked up this new to me jean vest and brand new rose gold metallic sandals last week for a grand total of $10.
Then Saturday, with the help of my sister Nancee Lee, I stenciled a wall at a home I have been working on for the past 6 months or so. LOVE how it turned out.
I also finished up a simple kitchen remodel on Thursday evening with a client. It turned out great and that granite is just gorgeous in person.
It was so tasty. I used chicken tenders to cut the baking time down. Dinner was on the table in under 30 minutes.
Can’t beat that for a scratch made meal.
Note: Use paper plates for the chicken breading “dipping stations.” Makes for less clean up.
For a low calorie option I served the chicken parmesan over these zucchini fritters. They are SO good. I think kids would even eat these.
Although I am never opposed to pasta. Pasta is my love language. Also chocolate and good leather bags. So basically I really like food and have expensive tastes in handbags.
Zucchini Fritters- Damn Delicious
Thanks for reading, have a great week, and don’t forget to get an entry in for the It’s All About The Pants Giveaway. Two winners randomly selected tomorrow.
