Summer Drinks

June Bug

        ingredients

• 3
  cups ginger ale
• 4
  T. grenadine
• 4
  T. orange juice
• 3
  scoops orange sherbet
  
  
  directions
  Blend together ginger ale, grenadine, orange juice, and sherbet. Pour into ice-filled cocktail glasses. (To make a version with alcohol, add 1/2 white rum.)

Watermelon Martinis

        ingredients

• 5
  cups watermelon cubes (rind and seeds removed)
• 3/4
  cup lemon vodka
• 6
  Tbsp. lime juice
• 3
  Tbsp. Cointreau or triple sec
• 3
  Tbsp. sugar
  
  
  directions

  1.Place watermelon in blender. Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.

  2.For two martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, two tablespoons of lime juice, one tablespoon each of Cointreau and sugar to the blender with three to six ice cubes. Cover; blend until slushy. Makes 6 large martinis.

Image and Recipe Credit: http://www.bhg.com

Chicken Chili

ingredients

• 12 oz. skinless, boneless chicken breast halves, chopped
• 1 large onion, chopped
• 1-1/2 tsp. chili powder
• 1-1/2 tsp. ground ginger
• 1/4 tsp. cayenne pepper
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 1 14-oz. can unsweetened coconut milk
• 1 Tbsp. peanut butter
• 1 15- to 19-oz. can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 Tbsp. chopped fresh basil
• Hot cooked jasmine rice
• Fresh basil and sliced jalapeños (optional)

directions

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.

Image and Recipe Credit: http://www.bhg.com

French Toast

ingredients

• 2
  eggs
• 3
  tablespoons milk
• 4
  slices day-old bread
• 1/2
  cup finely chopped peanuts

            
             directions

BEAT eggs and milk in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides.

COAT large nonstick skillet with cooking spray; heat over medium heat until hot. PLACE 2 bread slices in skillet. COOK over medium to medium-low heat until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Adjust heat as necessary so that peanuts do not burn.

CLEAN skillet. REPEAT to cook remaining bread.

Sprinkle with powdered sugar; serve with spreadable fruit, fresh fruit or fruit syrup.

Image and Recipe Credit:  http://www.bhg.com