July CaS - a cool kick-off to summer

Our July CaS was a hit – the McBrides, Astolfos, Mascarins, Parrys and Simons all made an appearance. We celebrated the beginning of summer (although it was certainly cooler than past Julys) and also Rita’s upcoming dream trip, spending a month in Italy with her daughter, Laura. We’re so envious, Rita.

Sticking to a seasonal theme, our drink of the day was Strawberry Slush.
I hadn’t made this concoction for many years, but it used to be a standard fixture in my freezer. Keep it in a covered bowl and then help yourself to it after a hot day of working or playing outside. Deeee-lightful! This recipe makes a nice big batch – so make and store it in a large covered plastic bowl.

4 c. blended strawberries
1 container of frozen lemonade
3 c. water
2 c. rum
1 c. sugar

Combine all and freeze overnight, stirring occasionally – to make the “slush”.
Serve ½ and ½ with cold club soda. Provide straws.

We also served little Brie, Pecan and Grape Salsa Tartlets - easy peasy to make.

You’ll need a box (24) of tartlet cups (I use the Siljans brand that is sold at La Rose)

Pkg of Brie – cut into 24 ¾” pieces - use as much as you need.
½ c. crushed pecans or walnuts
Salsa:
¾ cup of red or green seedless grapes, quartered
1 tbsp balsamic vinegar
2 green onions minced
Salt/pepper to taste

1 tbsp fresh parsley, finely chopped

Combine salsa ingredients in a bowl and refrigerate for 2 hrs prior.

Prior to serving, preheat oven to 350.
Place all tartlet cups on a cookie sheet.
Into each tartlet cup, place a piece of brie and a ½ tsp of walnuts.
Bake until cheese is melted – approx 20 min.
Remove from oven and place a tsp of the grape salsa into each tartlet.
Sprinkle with minced parsley leaves and serve.

Finally, as a salute to Canada Day and Rita’s trip to Italy, we made Baby Boccacini and Grape Tomato Sticks
Very easy and a bright addition to the party table.

1 container of Baby Boccacini, drained (available at most grocery stores)
1 pint of cherry or grape tomatoes
1 tbsp virgin olive oil
1 or 2 cloves of minced garlic
1 tbsp finely chopped fresh basil leaves
Salt/pepper to taste
Party picks

Combine all food ingredients in non-metallic bowl. Allow to sit at room temp for 30 minutes.
Using a party pick, stick through one tomato and then one baby boccacini and place on a small platter, preferably with a rim, so that they are able to stand up.
Repeat using rest of tomatoes and cheese.

Optional – After the serving dish is full, try finely grating parmesan cheese over all. Very pretty. Looks like snow.

Tip: Tomatoes do not like the refrigerator, so you cannot make these ahead and stick in the fridge. You’ll need to plan to make them just prior to your guests’ arrival.
Combine ingredients, let them sit for a ½ hr while you go and get dressed or do any other last minutes chores and then return to make your sticks prior to guests’ arrival.

Cheers ~

Recipe for Meaty Nachos

Meaty Nachos

This Nachos recipe is two parts - the 1st part is making the meat mixture, which we usually do the night before. It’s really a recipe for Sloppy Joes, but they’re not that sloppy. The original recipe is from Looney Spoons, but I’ve adapted the recipe a bit. Here is my version –

Nachos Meat Mixture – also good for stuffing wraps and hamburger buns

1 lb of lean ground chicken or turkey (ground beef would work well too)
½ c chopped onions
2 cloves garlic, minced
½ c chopped celery
¼ c grated carrot
1 c mashed romano or pinto beans (or any canned beans you have on hand – use a ½ can drained)
1 c cooked brown or white rice (I never have cooked rice on hand, so I use a c. of oatmeal flakes)
1 c diced tomato (canned or fresh)
½ c salsa
2/3 c ketchup
½ c chopped green onions
2 jalapenos peppers, seeded & minced (I use jarred jalapenos)
2 tblsp white vinegar (or white wine vinegar)
1 tbsp Worcestshire sauce
1 tbsp brown sugar
1 ½ tsp chili powder
1 tsp EACH of ground cumin, and prepared mustard
½ tsp crushed red pepper flakes
¼ tsp black pepper

Use non stick pan or spray with non-stick spray. Add chicken, onions, garlic, celery and carrot. Cook over med-high heat until chicken is browned and no longer pink, about 8 mins. Stir often.
Break up any large chunks with fork. Drain off any fat.

Stir in remaining ingredients. Reduce heat to med-low. Cover and simmer for 10 min, stirring occasionally. If you have to leave mixture for any length of time, turn down to lowest setting, or it will burn.

You would probably not want to use this large a recipe just for nachos – we use about ½ for a meal and then save the other ½ for nachos the next day.


Nachos

Makes 2 pie plates of nachos

Nachos meat mixture
Bag of nacho chips
1 c. of salsa
1 c. of shredded cheddar
Sliced jalapenos – optional

Preheat over to 350

Place a layer of nacho chips at the bottom of each pie plate. Drop some of meat mixture over chips and also salsa. Sprinkle ½ cheese over this layer, then add more nacho chips. Repeat with meat, salsa and cheese. Add jalapenos, too, if using.

Pop in the oven for approx 10 min, until cheese is melted and before chips turn brown. Serve warm.

July Cinq a Sept

Just a reminder that our next Cinq a Sept is Friday, July 3rd.

Our featured cocktail will be seasonally strawberry based.

Hope to see you there.
Happy Canada Day!

J&B