Honey Kiwi Strawberry Lemonade

We tend to be water and milk drinkers and that's about it, but there's something about summer that begs fruity, yummy, special drinks. Homemade strawberry lemonade has been a favorite for quite a few years now. However, it's definitely a special treat since it contains a fair amount of sugar. This past weekend, I was on a quest to make a lighter, honey sweetened version of lemonade. The results received six thumbs up and a request to definintely make it again. It's refreshing and delicious.

This could easily be adapted to whatever fruit combination you would like for your lemonade - peach/blueberry or strawberry/lime sound like good combinations to try!

Looks at this delicious, frosty drink!

Honey Kiwi Strawberry Lemonade

4 kiwis, peeled and quartered

3/4 c. fresh squeezed lemon juice

1/2 c. honey

2 c. water

2 c. ice

1 - 1/2 c. frozen strawberries (or whatever frozen fruit you like that will lend a little sweetness!)

Fresh mint, optional

Combine all ingredients in the blender and blend until pureed. Pour into 6, 8oz glasses and garnish with fruit and fresh mint if desired. I added just a few cubes of ice to each glass before pouring in the lemonade because I like my summer drinks very cold. 

I actually think some fresh mint blended into this would take it right over the top and I will be doing that next time! Hope you enjoy!

Backyard BBQ: Ribs

We enjoyed these ribs yesterday for Father's Day! I wish I could take credit for this delicious sauce - it was fabulous! I found the recipe on Food Network. I did change the cooking instructions to start with baking - I think it makes ribs more tender and you still have the wonderful grilled flavor from finishing on the grill. I would probably make these with baby backs next time...and there will be a next time! As I note, I did not use an entire can of chipotles - add them until you reach your desired heat level.



HONEY-CHIPOTLE PORK RIBS
(Cooking Method adapted - Recipe from foodnetwork.com)
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1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce
3 pounds country style pork ribs, bone in

In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.

Bake at 300 degrees for 2-3 hours. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. Some charring on the pork is delicious. Brush with some of the reserved sauce. Remove pork from heat and slather with remaining sauce or serve sauce alongside.

International Cuisine: Chrov Plov

My oldest two sons were born in Kazakhstan. We feel so blessed to have the chance to celebrate and explore another culture. And we truly love the country, people, and food (!) of Kazakhstan. March 22 marked the Kazakh New Year (Nauryz) and so we enjoyed celebrating with friends and eating some traditional dishes. This was one of my absolute favorites but I will be sharing four different recipes throughout the coming weeks - they were all delicious.

The recipes were adapted from Cooking for Kaz: Meals for Hope, Volume 2 - my mom and I both have recipes in the book as well as many other talented cooks (how is that for a shameless promo! :)). Please feel free to check it out - the fundraiser is put on by Two Hearts for Hope and all proceeds from the sales of the cookbook benefit orphans in Kazakhstan. And the cookbook features many different types of recipes in addition to several Kazakh recipes.



CHROV PLOV
adapted from Cooking for Kaz: Meals for Hope, Volume 2
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1 c. rice, uncooked
¼ c. almonds, chopped
2 T. currants
2 T. raisins
6 dried prunes
3 T. dates, chopped
4 T. butter
¼ c. dried apricots, cut into strips
1 T. honey
2 c. water

Soak dates, currant and prunes in warm water for 15 minutes. Remove and pat dry, mix with apricots and raisins. Melt the butter in a large skillet over high heat and add the fruit mixture and almonds. Reduce the heat to low and stir for four minutes. Stir in the honey, rice, and water. Raise heat to high and bring to a boil. Reduce to low, cover and simmer for 25 minutes, serve hot.

*I very successfully made this in my rice cooker by adding the sautéed fruit, almonds, butter, and honey to the rice and water in the cooker.