YUP Jell-O shots! Although Jim and I are far past the Jell-O shot time of our life, it does not mean that we won’t make them, share them, and sit back and enjoy everyone else partaking in them!
I found this recipe on THE CHEW. You all know by now I am a serious foodie and I just love the show but I have to DVR it as I am at work during showtime. This particular day when I was watching it after work, Jim happened to be home and was with me watching as Daphne Oz made these. Jim said we should make some for an upcoming party that we were going to. I thought it would be fun to make and fun to serve as they look so darn adorable!
I will be honest Jim and I DID NOT try these but we know they pack a punch by watching the reactions from those who did! I think they are a little surprising as they look cute and SWEET but in fact they packed a PUNCH according to the MANY party going taste testers!
INGREDIENTS
3 ounce package of watermelon Jello
3/4 cup boiling water
3/4 cup tequila
1/2 cup triple sec
14 limes halved lengthwise with the flesh scooped out
2 tablespoons kosher salt
2 tablespoons sugar
zest of two limes
DIRECTIONS
Arrange the cleaned out lime halves in a mini muffin tin. Whisk together the jello mix and boiling water until the powder is dissolved. Mix the triple sec and tequila together. Combine with the Jello mixture. Pour into lime halves and put in the refrigerator to set about 6 hours. Mix salt, sugar and limes zest together. With a VERY SHARP knife cut the lime halves in half.
To serve, dip the lime wedges into the salt/sugar mixture and…
ENJOY,
.
These kabobs have a creamy spicy sauce and was so good with the grilled vegetables! After we took the chicken and veggies off the skewers, Jim promptly put everything in a wrap with a drizzle of the sauce and was LOVING life! So you can make these any way that makes you happy, in a wrap, maybe on a salad or as Robby and I ate it straight off the grill!
INGREDIENTS
3-4 boneless skinless chicken breasts, cut into bite size pieces
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 red onion, cut into bite size pieces
Or any vegetable you like zucchini, squash would be great!
Sauce
2 Tablespoon of Mayo
4 Tablespoon sour cream
1 teaspoon dijon mustard
1/2 sweet chili sauce
1/2 teaspoon sriracha
1 teaspoon honey
To make sauce, put all ingredients in a mason jar or bowl and mix well.
DIRECTIONS
Preheat grill to medium heat. Skewer veggies onto presoaked wooden skewers. Place chicken in a storage bag and add about half of the sauce. Let marinate for 15 minutes. Skewer chicken onto presoaked skewers. Grill chicken and veggies until cooked through. Ours took about ten minutes. I added the veggies to the grill about five minutes after I put the chicken on as they don’t take as long! Drizzle chicken with the reserved sauce.
Enjoy,
Slightly adapted from www.lecremedelacrumb.com
I cannot even begin to tell you how good these are. Mr. MCYM was eating them straight from the grill not even waiting for the balsamic dressing to go on! Robby does not even like asparagus but today that all changed. We had to wrestle Robby for the last of the asparagus! I promise it is just that good!
INGREDIENTS
1 bunch of asparagus with the bottoms trimmed
1/2 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon of lemon juice
1 cup Parmesan cheese
12 slices of Prosciutto, gently sliced in half
1 cup balsamic vinegar
DIRECTIONS
Add olive oil, garlic and lemon juice into a large Ziploc bag and mix. Add asparagus and let marinate for an hour or longer. To reduce the balsamic vinegar, place the vinegar in a small sauce pan over medium heat and reduce by half. This took me about ten minutes.
Just before grilling, take the asparagus out, place the Parmesan cheese into a pie plate. One by one roll the asparagus into the cheese and wrap each asparagus stalk with a half of a piece of prosciutto, leaving the top of the asparagus poking out. When they are all complete place these on the grill with the seam side down and grill for about five minutes turning and watching to be sure not to burn the prosciutto, but still getting it slightly crispy! When they are off the grill drizzle them with the reduced balsamic dressing.
Enjoy,
If you like Cannoli’s you are going to LOVE this cake because it tastes just like a Cannoli! This cake is a breeze to make and is sweet, but not TOO sweet! I had many taste testers for this recipe and everyone just loved it!
INGREDIENTS
1 box of white cake mix plus ingredients on box
1 14 ounce can of sweetened condensed milk*
1 1/2 cup of Ricotta cheese
1 1/2 cup Mascarpone cheese
1 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting
DIRECTIONS
Bake cake according to directions on box in a 13×9 pan. Allow cake to cool. Poke holes all over the top of cake using a toothpick. *RESERVE 1/2 CUP OF SWEETENED CONDENSED MILK SET ASIDE. Pour the rest of the sweetened condensed milk over cake, place cake in the refrigerator to absorb milk.
Combine Ricotta cheese, Mascarpone cheese and vanilla extract until smooth. Add powdered sugar and cinnamon mix until combined. Add reserved sweetened condensed milk, mix until combined. Once cake has absorbed the milk, spread the cannoli topping evenly over the top. Sprinkle with chocolate chips and dust with powdered sugar.
Enjoy,
RECIPE SOURCE: www.lifeloveandsugar.com
Over Memorial Day weekend Jim and I decided to take a drive (or THREE hour tour) to Perkins Cove in Ogunquit, Maine. We had a gorgeous day on a long holiday weekend! We decided to walk the Marginal Way which is one of New England’s only paved public shoreline walkways. This stretch is just over one mile with the most spectacular views you will ever see. After our walk we went to the Oarweed Restaurant in Perkins Cove. There were several shops and restaurants. This was a recommended by one of the adorable shop ladies from Unique’s & Antique’s) . The Oarweed Restaurant sits right on the marginal way walkway. It has indoor and outdoor seating with incredible views no matter where you sit, both in or out of the restaurant.
We started by splitting a cup of their fish chowder ($6.75), this was so rich and creamy and filled with large pieces of fish and lobster! We loved it so much we ordered a BOWL of it to go!
Jim ordered a hamburger ($7.00) I know…ordering a burger at a lobster restaurant while over looking the ocean… I will never understand, but it was cooked to his taste and was excellent!
I had the crab cakes with a spicy mayo sauce. This was a special that day and I did not write the price down, I think it was in the ten dollar range though. This dish was also very good, lots of crab but I have to say the star of the dish was the spicy mayo!
We did not get dessert, but look forward to going back again!
After our lunch we went to our favorite store in the entire cove! Unique’s & Antiques! I have been there prior to this trip and every time I go in I find so many fantastic items, everything from Christmas items, Halloween items, antiques, estate jewelry and the most gorgeous wreaths that the owner Rusty makes!
If you want him to make you a custom wreath he will happily do so! Make sure you come in early for the best selection of the ribbons!! This store is a must visit every time we go to the area!
I hope you take some time to enjoy this beautiful area in Ogunquit Maine!
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