Summer

Mom’s Margarita Wine Punch

by liz · May 4, 2020

Ever since I found a cake stand that doubles as a punch bowl, I’ve been excited to serve wine punch like my mom used to do back in the ’70s. I remember her as fabulous in her polyester pant suit, hair piled high, serving pretty punch in a gorgeous glass bowl at parties my parents sometimes threw. I love this Margarita Wine Punch because it tastes like a margarita, but is made with wine, my favorite drink.

She sent me this recipe so I could have a great punch at my party too; it’s great for Cinco de Mayo, outdoor summer events, or any weekend when you crave a frosty Mexican beverage.

Margarita Wine Punch Recipe

adapted from a Sunsest magazine recipe, from sometime in the late ’70s

In a punch bowl, stir together:

3 6-oz. cans thawed frozen concentrate for limeaid
1 12-oz. can thawed frozen concentrate for lemonade
2 bottles (75 ml.) cold dry white wine, such as Chablis or Chenin Blanc (total of 9 C. wine)
If desired tint with A DROP OR TWO of green food coloring.

Shortly before serving add an ice ring or ice cubes. This can be mixed in a large bowl and served in a pitcher (or pitchers).

If desired set out a bowl of salt and a bowl of lemon or lime wedges so guests can rub glass rims with citrus wedges and dip in salt before adding punch.

Makes 3 quarts.

You can use any amount of wine in this recipe, anywhere between 1 bottle and 2 bottles. This recipe has double the wine of the original recipe my mom used, as the lime-aid is very tart and needed cutting. Very dry wine works best.

Now all I need is a fabulous summer pantsuit!

Margarita Wine Punch

Author: Sunset Magazine

Recipe type: Drinks

Cuisine: Mexican

Prep time: 10 mins

Total time: 10 mins

Ingredients

3 6-oz. cans thawed frozen concentrate for limeaid
1 12-oz. can thawed frozen concentrate for lemonade
2 bottles (75 ml.) cold dry white wine, such as Chablis or Chenin Blanc (total of 9 C. wine)
If desired tint with A DROP OR TWO of green food coloring.

Instructions

In a punch bowl, stir ingredients together.
Shortly before serving add an ice ring or ice cubes. This can be mixed in a large bowl and served in a pitcher (or pitchers).
If desired set out a bowl of salt and a bowl of lemon or lime wedges so guests can rub glass rims with citrus wedges and dip in salt before adding punch.
Makes 3-4 quarts.

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Less Guilt Dessert: Coconut-Lime Tres Leches Cake

by liz · May 3, 2020

If you’re trying to cut calories and fat, you can always adapt dessert to be better for you! One of my favorites is this recipe for chocolate brownies with zucchini, and the other one that’s great for cookouts, birthday parties and even Cinco de Mayo, is this Coconut Lime Tres Leches Cake.

Coconut-Lime Tres Leches Cake

Recipe by El Mejor Nido

Ingredients for 12 servings:

1 box (18.25 ounces) white cake mix
3 limes
1 can (13.5 fluid ounces) light coconut milk
1 can (14 ounces) Sweetened Condensed Milk
2/3 cup (5 fluid-ounce can) Evaporated Fat Free Milk
1/3 cup light rum (or to taste)
2 cups light whipped topping, thawed, or 2 cups sweetened whipped cream
1/2 cup shredded or flaked coconut, lightly toasted (optional)

Directions:

PREPARE cake mix according to package directions using egg whites; fold in grated peel from 1 lime. Bake in 13 x 9-inch baking pan for duration listed on package. Meanwhile, prepare tres leches mixture.

COMBINE coconut milk, sweetened condensed milk, evaporated milk and grated peel from 1 lime in large bowl; stir well. When cake tests done, remove from oven and cool on wire rack for 10 minutes.

POKE holes in cake with a long-tined fork every ½ inch. Carefully pour milk mixture over cake, spooning any pooled mixture along the sides over the top of the cake. Cover and refrigerate for 4 hours or overnight.

CUT the cake; top with dollop of whipped topping. Grate peel from remaining lime over cake; sprinkle with toasted coconut (or to achieve look in picture, use round biscuit cutters to cut cake, transfer to serving plate, then add toppings).

Coconut-Lime Tres Leches Cake

Author: Meals.com

Recipe type: Dessert

Prep time: 15 mins

Total time: 15 mins

Serves: 12 servings

With the end of summer heat kicking up and Hispanic heritage month (September) just around the corner, this makes this the perfect less-guilt dessert for Labor Day weekend's cookouts and celebrations. Especially if you love tres leches cake!

Ingredients

1 box (18.25 ounces) white cake mix
3 limes
1 can (13.5 fluid ounces) light coconut milk
1 can (14 ounces) Sweetened Condensed Milk
⅔ cup (5 fluid-ounce can) Evaporated Fat Free Milk
⅓ cup light rum (or to taste)
2 cups light whipped topping, thawed, or 2 cups sweetened whipped cream
½ cup shredded or flaked coconut, lightly toasted (optional)

Instructions

PREPARE cake mix according to package directions using egg whites; fold in grated peel from 1 lime. Bake in 13 x 9-inch baking pan for duration listed on package. Meanwhile, prepare tres leches mixture.
COMBINE coconut milk, sweetened condensed milk, evaporated milk and grated peel from 1 lime in large bowl; stir well. When cake tests done, remove from oven and cool on wire rack for 10 minutes.
POKE holes in cake with a long-tined fork every ½ inch. Carefully pour milk mixture over cake, spooning any pooled mixture along the sides over the top of the cake. Cover and refrigerate for 4 hours or overnight.
CUT the cake; top with dollop of whipped topping. Grate peel from remaining lime over cake; sprinkle with toasted coconut (or to achieve look in picture, use round biscuit cutters to cut cake, transfer to serving plate, then add toppings).

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10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

by liz · Jun 15, 2018

Zesty BBQ Ribs recipe – photo courtesy of Meals.com

Summer is grilling time! If you aren’t as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year. Well, we’ve got 10 summer grilling tips to get you heated up and in the swing of summer.

Gas grills burn cleaner than charcoal grills, but give food a less smoky taste.
Grilling is a great way to eat healthy (because grilled vegetables taste so good!) as long as you pick lean meats to grill.
Make sure to preheat your grill 10-15 minutes before cooking, to get it to the right temperature and clean the grill.
Cooking on high heat caramelizes the food on the outside, boosting flavors on the inside.
Wet & dry rubs are a quick way to season meat and vegetables; marinades can be done the night before.
Apply BBQ sauce after grilling or near the end of the grilling time. The sugar in the sauce can burn more quickly, charring the meat on the outside too soon.
Try to turn the food as little as possible; keep the food on one side to get seared, turning it only once. If the outside is seared well and the inside isn’t done, consider lowering the heat or moving the food to the top shelf.
Follow the FDA’s guidelines to safe cooking temperatures for meats.
Pull food off the grill just before it’s done and let it rest for 5-10 minutes under foil; it will continue cooking and marinate in its own juices.
If you want to cut fat off the meat, do it after cooking. Fat helps the meat retain juices during cooking and it will taste better.

Zesty BBQ Ribs (recipe courtesy of Meals.com)

Ingredients for 8 servings:

RIBS

2 racks (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons instant coffee
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon baking cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE

2 tablespoons canola oil
2 tablespoons chopped onion
2 cups ketchup
1 1/2 cups apple cider vinegar
3/4 cup packed brown sugar
1 1/2 tablespoons chicken bouillon
3 tablespoons Dijon mustard
2 teaspoons chili powder
2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS: FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE: HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

Zesty BBQ Ribs Recipe

Author: Meals.com

Recipe type: Main

Prep time: 15 mins

Cook time: 5 hours

Total time: 5 hours 15 mins

Serves: 8 servings

Summer is grilling time! If you aren't as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year.

Ingredients

RIBS
2 racks (about 4 pounds total) baby back ribs
2½ teaspoons packed brown sugar
1¼ teaspoons instant coffee
1¼ teaspoons sea or kosher salt
1¼ teaspoons garlic powder
1¼ teaspoons ground coriander
¾ teaspoon freshly ground black pepper
¼ teaspoon baking cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1½ cups dry red wine
BBQ SAUCE
2 tablespoons canola oil
2 tablespoons chopped onion
2 cups ketchup
1½ cups apple cider vinegar
¾ cup packed brown sugar
1½ tablespoons chicken bouillon
3 tablespoons Dijon mustard
2 teaspoons chili powder
2 teaspoons chipotle adobo sauce

Instructions

FOR RIBS:
FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.
PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.
FOR BBQ SAUCE:
HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.
Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

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Late Summer Fruit Tart with Yogurt & Nuts

by liz · Jun 14, 2018

I know the first the day of Autumn has officially come and gone, but the weather around here hasn’t gotten the message. It’s still unseasonably hot and sticky, and the garden is still producing summer vegetables like crazy.

I’ve been craving a fresh and simple breakfast lately, and dreaming of fruit tarts. Berries have one of the highest concentrations of vitamins and anti-oxidants of all the fruits; strawberries, along with almonds, are even featured on the clean-eating detox diet that I love!

And making the crust with crushed nuts only ramps up the nutrition as well as making it gluten-free. You can use any nut you like — almonds, cashews and hazelnuts are my favorite. Delicious and healthy, you can indulge in this delicious fruit tart and still call it breakfast.

Extra thanks to the lovely and talented Toki Lee for helping with a summer fruit tart photoshoot!

Check out this Greek Yogurt Fruit Tart recipe by Sally’s Baking Addiction for a delicious fruit tart recipe with Greek yogurt and a nut crust. I love how simple and pretty it is — you’ll be addicted too!

Late Summer Fruit Tart - Liz Dodder photography

Late Summer Fruit Tart - Toki Lee photography

Bacon Backyard BBQ for Independence Day

by liz · Jun 13, 2018

What’s the one ingredient that can make every one of your backyard BBQ dishes shine? That will kick up the flavors and make everyone come back for more?? Bacon, that’s what.

1. Figs wrapped in bacon with balsamic glaze. For an amazing starter, take some fresh figs and wrap them with bacon. Bake in the oven at 350 or until the bacon is cooked. Drizzle with balsamic glaze (or balsamic reduction). Your guests will gobble them up. Pair the figs with a light, Santa Barbara county rosé.

2. Of course you should add bacon to your burgers! and I like to stuff mine with chopped kale and feta cheese as well – get the recipe here. (And if you like this idea, check out our Green Jalapeño Margarita recipe!)

3&4. Smoky baked beans and roasted Brussels Sprouts also taste better with bacon, so sprinkle chopped bacon in after cooking or place bacon strips across the top.

5. And for dessert, just put chopped bacon right on top of a regular ol’ chocolate eclair pastry, or add it to ice cream. Bacon makes everything taste better! Along with the rosé of course…

Extra thanks to the lovely and talented Toki Lee for helping with a bacon dish photoshoot!

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Cooking Light Recipe Makeover: Low Fat Piña Colada

by liz · Jun 12, 2018

Written by Liz –

The June issue of Cooking Light features a recipe makeover for that refreshing summertime treat: Low Fat Piña Coladas, shown above (photos by Randy Mayor, recipe and content by Cooking Light). They use Carnation evaporated milk to help lower fat but keep the creamy flavor:

“You’ll like our way of losing almost all the sat fat while keeping the delicious coconutty goodness. Freezing the pineapple adds a velvety texture and keeps the cocktail frozen longer. The riper the pineapple, the more concentrated the flavor will be.”

Sounds good to us! Excerpt below is from June 2012 issue of Cooking Light.

Lighter Piña Coladas

Nothing says “escape” like a creamy, ice-cold piña colada: cocktail in hand, feet in the sand, music in the background (hopefully not that dreadful piña colada song, the last #1 hit of the 1970s, unless it’s a guilty pleasure). Unfortunately, nothing says “better head to the gym” like a piña colada, too: 425 calories, 8 grams of saturated fat, most of which comes from the mysterious goo known as cream of coconut. We’ll show you how we kept the vacation-worthy flavor while slashing fat and calories. At just 158 calories, it’s all pleasure, no guilt.

Tip #1: Homemade Coconut Milk

We make our own infused coconut milk to replace heavy, sugary cream of coconut. This cuts 176 calories and 8 grams of sat fat per drink. Save day-of prep time by doing this step (step 1) the night before.

Tip #2: Fresh Pineapple

Pineapple peaks in summer; it’s sweet, slightly tart, and juicy. Sub fresh fruit for some of the canned juice and save 44 calories per drink. A splash of juice adds more acidity.

Tip #3: Gold Rum

We opted for the darker variety, with its hints of caramel and molasses, which better complement the creamy coconut and tart pineapple.

Piña Colada Recipe for Success

Freezing the pineapple adds a velvety texture and keeps the cocktail frozen longer. The riper the pineapple, the more concentrated the flavor will be. Get the recipe here.

Links:

Related better-for-you frozen cocktail recipes:

Green Jalapeño Margarita

Frosty Strawberry Margaritas

Chinese Inspiration: Shanghai Steamed Black Cod with Summer Vegetables

by liz · Jun 10, 2018

Written by Liz –

Eating out is probably my very favorite thing to do. I love to pick out a new restaurant, then go check out its neighborhood and decor, imagining myself living nearby and becoming a regular, noting coffee shops on the corner I might frequent in the morning and places to find new wines after work. I always ask the server what the chef recommends – after all, he is the expert. She is the one who knows what’s fresh, what’s done best in her kitchen.

I especially love small, family owned, neighborhood Chinese joints, where you can find dishes so authentic you could only dream of recreating them at home. On a recent visit to one such place, I promptly asked “What should I eat?” Chef sent several dishes: all traditional Chinese slightly tweaked to accommodate local ingredients and Chef’s recent culinary obsessions. My favorites were the Szechuan Lamb Loin in Traditional Orange Peel Sauce and the Braised Fresh Black Cod with Szechuan Chili Sauce. Chef gallantly shared his black cod recipe with me, which was 3 pages long and included ingredients I couldn’t pronounce! I immediately set about making a simpler version that’s also easy to cook (based on Chris’ fish packets recipe).

I love Szechuan cooking: really spicy but also a sweet or cooling element to balance it. In this recipe, you can adjust the amount of red pepper flakes to get just the right level of spice that you will love. Gourmet Chinese food at home! Also a great fish recipe if you’re eating fish on Friday.

Shanghai Steamed Black Cod with Summer Vegetables

Ingredients for 4 servings:

4 tablespoons sesame oil, divided
6 cloves garlic, chopped
Grated peel and juice from 1 Mandarin orange or tangerine
1/4 cup chicken stock
1/4 cup MAGGI Seasoning Sauce
1/4 cup sake or dry white wine
1 bunch green onions, half bunch sliced thinly lengthwise and other half diced for garnish
4 quarter-sized slices fresh ginger, finely chopped
1 tablespoon packed light brown sugar
1 to 3 teaspoons red pepper flakes
2 teaspoons ground cinnamon
4 (4 to 5 ounces each) about 1-inch-thick Alaskan or Black Cod fish fillets (can use other white fish such as wild halibut, red snapper, orange roughy or talapia)
1 bunch thin asparagus spears, cut on diagonal into 2-inch pieces (about 2 1/2 cups total)
2 zucchini, sliced into 1/4-inch circles (about 1 1/2 cups total)
Heavy-duty foil
2 tablespoons toasted sesame seeds for garnish

Directions:

PREHEAT oven to 450° F.

HEAT 1 tablespoon sesame oil in large skillet over medium heat. Add garlic; cook, stirring frequently, for about 4 minutes or until brown.

COMBINE remaining 3 tablespoons sesame oil, browned garlic, orange juice and grated peel, chicken stock, seasoning sauce, sake, thinly sliced green onions, ginger, brown sugar, chili flakes and cinnamon in large bowl. Mix well, as shown above.

ARRANGE four 12 x 13-inch pieces of foil on work surface. Divide asparagus and zucchini evenly down center of each foil sheet. Place one fish fillet over vegetables.

FOLD up foil sides to create small foil bowl. Pour about one-quarter cup of the sauce over fish and vegetables for each packet. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly roll pan or rimmed baking sheet.

BAKE for 17 to 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate. Top with sauce, diced green onions and toasted sesame seeds. (This is also great served over rice.)

Cook’s Tip:

Fish packets are also great on the grill! Preheat grill to medium. Place packets on grill; cover and cook over indirect heat for 20 minutes or until fish is opaque in center and vegetables are crisp-tender. Remove from grill and open carefully.

Links:

More fish recipes:

No Mess Summer Fish Packets with Pesto

Lemon-Dill Salmon recipe