Lavender Simple Syrup + Lavender Lemonade

I love summers, and not just because I'm a teacher and it's my recharge time. I love it because the sun is warm, the days are long, and the drinks are refreshing! This is no exception, and just might be my new go-to recipe.  Lavender lemonade is divine - combining the tartness of the lemon, sweetness of sugar, and fresh taste of the lavender.  We have lavender growing in our backyard, so it works out perfectly for me to make this all I want in the spring and summer time!

You might think that adding the lavender sounds weird... and that's ok, nobody's perfect!

Just kidding.

Mostly.

Lavender Simple Syrup

1 Cup Water
3/4 Cup Sugar
3+ Tablespoons dried (or fresh) Lavender flowers

Combine these in a nice saucepan over medium/high heat and stir constantly for about 10-15 minutes.  It should boil softly for a few minutes before you turn off the heat.

Strain out the flowers.

Pour contents into a jar you can seal tight.

Once the liquid cools, place your sealed jar in the fridge and use as desired. I'd probably only keep it about a week in the fridge.

Enjoy!

Lavender Lemonade

Ok, we're just going to make the easy version this time! 

Lemonade

Lavender Simple Syrup

Combine about 2 Tablespoons Simple Syrup with 1 Cup Lemonade in a tall glass filled with ice.  That's it! This recipe is best with a very tart store-bought lemonade (I used Simply Lemonade).  

Now, you could go all fancy pants and make your own lemonade - squeezing your own lemons and all... but I wasn't feeling so inspired (or so inclined to spend so much more money).

Shrimp and Cheesy Grits [and Feta Bacon Salad]

A few years ago, while on my honeymoon with my husband, we had the most delicious shrimp and grits at a little restaurant on the ocean.  This is not a copycat, just a similar southern favorite. Get ready to wear the stretchy pants after dinner because I promise that there will be lots of fat in this dish - delicious, delicious fatty foods. (Consume in moderation)

Ingredients:

1 Cups uncooked Grits
3 Cups Water
Salt/Pepper/Butter to taste
2 Cups Shredded Cheddar (optional)


16oz. Bacon
1/2 Vidalia Onion
1 Green Pepper
1 lb. Peeled/Deveined Shrimp


Start by chopping up a half of your vidalia onion and one green pepper. Set aside (believe me, if you don't do this now you'll end up calling for help from your husband because you didn't budget your time right... oh wait, that was me.)

Fry up a pound of bacon - I like it crispy, but cook it however you like it.

Start your grits while the bacon is frying.  Whatever brand grits you have should have instructions on it... but in case it doesn't: Boil 3C Water, Add 1C grits after it starts to boil. Cook stirring constantly for 10-15 minutes.  Add desired butter/salt/pepper (you can go all Paula Dean on these grits like we did, or just add a tiny bit of butter - your choice) ** When your grits are done, stir in 2 Cups cheddar cheese if you want cheesy grits **

Keep watching that bacon!

Once the bacon is cooked, chop it up!

In the bacon grease, cook the onion and pepper.

Once the onions/peppers are getting soft, add in your shrimp - cooking about 3-4 minutes a side for larger shrimp.

You're ready to serve: Cheese grits on bottom, a little chopped bacon next, peppers/onions, shrimp on top!

Keep reading if you would like to know how to make MY FAVORITE SALAD EVER!

Feta Bacon Salad

1 8-oz package Feta Cheese (I LOVE FETA... and would err on the side of lots)
Bacon, crumbled (However much or little you want, but do yourself a favor and use real bacon, bacon bits do NOT count)
1 package Spinach

Dressing:
1/2 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
3 Tablespoons White Sugar

Mix salad ingredients and dressing ingredients separately.  You may or may not need all of the dressing.

Just mix it and enjoy! Seriously delicious!

Derek's rating: 9/10! Yay, and yum!

Mother's Day Part 2 - Ham//Cheddar//Mushroom Quiche

Ham, Cheddar, Mushroom Quiche

4 Eggs

1 1/2 Cup Milk

1 Cup Diced Ham

1 Cup Shredded Sharp Cheddar

1 Cup Sliced Mushrooms

1 Box Jiffy Pie Crust

Quiche is SO easy to make, and quite delicious too.  And inexpensive! Triple threat, for sure!

Make your boxed pie crust and try your best (I struggled) to make it look pretty in your pie dish. Pre-bake according to directions.

Spread your Ham, Cheddar, and Mushrooms on the bottom, evenly.

Mix your milk and eggs.  Then, pour into pie dish.

Bake at 350 degrees for 40-50 minutes (or until set).

Enjoy!

Mother's Day Part 1 - Cinnamon Raisin Scones

Cinnamon Raisin Scones (heavy on raisins, light on cinnamon)

2 Cups Flour
1/3 Cup Dark Brown Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Kosher Salt
Cinnamon to taste
1 Stick cold butter, cubed
1/2 Cup Golden Raisins
1/2 Cup cold milk

Combine Dry ingredients.

Add butter with a pastry cutter (or in my case because I don't have one, a stiff whisk). You know you're done mixing in the butter when the dough is very crumb-y and the butter pieces are about the size of peas.

Add your raisins.

Add your milk and mix. Do not knead.

Place dough (in the shape of a disk) on a lightly floured cutting board.

Cut into quarters, and then cut each quarter in half again until you have 8 scones.

Bake at 450 Degrees and bake about 17 minutes.

Pulled Pork Tacos

Originally I was only going to have this as the recipe indicates - on a roll with cabbage slaw. After having it once this way (which was quite tasty) I noticed that the pork wasn't at all like a bbq flavor: just a nice pork.  Perfect for tacos!

The next night we had the leftover pork on corn tortillas with avocados, cilantro, lime, sour cream, and hot sauce.

Delicious.

Derek's rating: 10/10

Cheesy Bacon Stuffed Mushrooms

These are delicious and are totally worth the nasty mess that comes about whenever one makes bacon. YUM! 

Cheesy Bacon Stuffed Mushroms

2 Packages Whole Mushrooms (I think in total there were 30)

1 Package Cream Cheese

1/2 Lb Bacon, Cooked and Crumbled

3 or 4 Green onions, thinly sliced

Start cooking your bacon however you like it - I like mine nice and crispy! However, DON'T throw away your bacon grease just yet!

Pull out the stems from the mushrooms and place the mushrooms (cap on bottom) on a baking sheet.

Take those mushroom stems and chop them very finely. Saute them in the bacon grease! 

Mix together the cream cheese, green onions, bacon, and sauteed caps (drain the grease first).

Fill your mushrooms with this mixture.

Bake at 350 for 18 minutes.

Enjoy, and you're welcome.

Thai Iced Coffee

A brief history:
D and I had an amazing meal at this little Thai place on our honeymoon... and Thai Iced Tea and Thai Iced Coffee were on the menu.  Of course, I had to know what they both tasted like.  So we got both. Ummm... delicious! The Thai Iced Coffee is easier to make (and acquire the ingredients to).  So, that's the one I've been making.

Thai Iced Coffee

12 Cups [STRONG] Coffee
1 Really Small Can Sweetened Condensed Milk*
*(OR Heavy Cream and desired amount of sugar/sweetener)
1 or 2 Teaspoons Cardamon (I used 2)


Before brewing coffee, mix the Cardamon in with your coffee grounds.

Brew coffee.

Combine the hot coffee in a pitcher (that can handle the heat - I have an ancient tupperware one that works wonderfully) with the Sweetened Condensed Milk OR Cream/Sugar.

Let cool in the fridge.

If you're anything like me you'll want it before it gets ice cold.  Sooo... grab some ice and pour it over!

Enjoy.