This sweet and tangy grapefruit cocktail has a crisp refreshing taste! This citrusy cocktail takes summer sipping to new heights!
Loving This Grapefruit Cocktail
Grapefruits remind me of diets. I grew up in the 70's and 80's and it seemed as though grapefruits were central to any diet fad that came our way. In fact, there is a diet called "the grapefruit diet" where you guessed it, you had a half a grapefruit before every meal.
I remember my mom was a fan of the Scarsdale Diet. I really don't know what it involved, but I do know it involved grapefruit and foods with zero flavor. See, when mom went on these diet kicks, she tended to take the whole family with her. Man, I hated grapefruit back then. It took me years to recover and give grapefruit a fighting a chance.
Strawberry Grapefruit Cocktail
I happened to overhear a friend at the gym describe this amazing cocktail she had while on vacation. All I got from the conversation was that it had vodka, strawberries, and grapefruit juice. I was intrigued, as I rarely think of using grapefruit juice in cocktails as it can be quite bitter. So I began experimenting. The first batch I made did not have enough vodka and it needed to be a lot sweeter.
The second batch was absolutely perfect! The key to this strawberry grapefruit cocktail is SYRUP! I use honey syrup in this Gold Rush Iced Tea Recipe and simple syrup in this Key Lime Vodka Collins Recipe. This syrup is extra special as it is made with strawberries (save the leftover syrup for this Strawberry Lemonade Bourbon Cocktail!) Strawberry syrup starts with equal parts sugar and water boiled and reduced until it becomes a thick syrup. I added a handful of chopped strawberries which intensifies the berry flavor much more than muddling fresh strawberries. As usual, adjust the quantity of vodka and juice to your liking. Serve up this summery sensation with fresh strawberries and enjoy!
If you are a fan of orange creamsicle then you will love this easy, no-bake dessert!
This icebox cake is creamy and sweet; it is a simple treat that everyone will love!
I'm proud to have partnered with Kroger to bring you this recipe.
Orange Creamsicle Ice Box Cake Brings Back Memories
This easy icebox cake reminds me of my ice cream truck days. My friends and I could be in a very serious game of hide and seek, but if we heard the ice cream truck (even from blocks away) everyone would immediately abandon their hiding places to run home to get money for ice cream.
The ice cream I purchased most often was an orange Creamsicle. Creamsicles were the best of both worlds; smooth ice cream and fruity popsicles! They were the perfect blend of orange/vanilla and fruit/cream. Each bit was so satisfying, I just loved them! Which is why I am pretty excited about this icebox cake.
About this Orange Creamsicle Ice Box Cake
This cake is so easy; it is such a great summertime treat! Graham crackers make up the "cake" while a creamy, orange custard is layered in between. The custard does require a little cooking, but aside from that, the only challenge will be to wait for the icebox cake to chill before you can dig in! I topped my Orange Creamsicle Cake with a homemade whipped topping (frozen whipped topping works just as well).
The method for making this icebox cake is simple and the ingredient list is short. What is even better is I was able to use Kroger store brand for each ingredient.
I used the Kroger Mobile App to purchase all of my ingredients, and guess what? You can do the same! The mobile app is so easy to use and it is so convenient too!
How To Use the Mobile App:
Download the Kroger mobile app from either the Google Play or the App store and set up your account.
There is a search bar at the top of your screen where you can search for individual ingredients and add them to your cart.
After you have filled up your cart, you can choose a store location for your pickup. You can also choose the date and time for pickup as well.
You can decide if you would like Kroger to substitute items for you if the item you selected is unavailable.
Enter your payment information and submit your order.
The Kroger Mobile App Best Features Are:
Start My Cart for pickup orders
Load digital coupons to your card
Start My List for easy in-store shopping
View the Weekly Ad
Find items in-store with the Aisle Locator
Track your Fuel Points
Manage your prescriptions
Schedule an appointment at your local Little Clinic
Buy gift cards
You can also save $5 off $50 or more when you download the Kroger app, load a special app-exclusive coupon and use it before August 1
This offer will only be available to new app download users.
$10 off a $50 purchase will be available to Dillons, Baker's, and Gerbes shoppers only.
Limit one per digital account. Limited to new app downloads only. We reserve the right to withdraw this offer at any time. Offer redemption expires August 1, 2018. Only valid on a purchase of $50 or more. Offer is non-transferrable. $50 purchase is after all discounts are applied and excludes Alcohol, Tobacco Products, Fuel, Money Orders, Western Union, Green Dot Cards, Money Paks, Taxes, Postage Stamps, Gift Cards/Certificates, Lottery, Promotional Tickets, CRV, Prescriptions and Customer Care Center Services. Exclusions apply; see store for a complete list. Void if reproduced, transferred or where taxed, prohibited or restricted by law. DO NOT DOUBLE. Must use Rewards card. Coupon only valid at Kroger Family of Stores.
This coupon is digital only and will ONLY BE AVAILABLE IN MOBILE APP and only available for new app downloads. It should be usable for both in-store and online shopping experiences. Discussed special category with coupon team and suggest using App Exclusive as category and flag on the coupon itself.
These easy vegetable kabobs are a must for any BBQ! Serve them up as a side dish or as a meal all on their own! They are as colorful as they are delicious!
Easy Vegetable Kabobs Are The Perfect Side
I'm fairly certain I consumed zero vegetables between the time I moved out of my mom's house and the time I had kids. Unless you count french fries and corn chips as vegetables....then I ate a LOT of vegetables.
I lived on carbs, dairy, protein, and beer. No wonder I packed on the "Freshman 15" during all 4 years of college. Sure I exercised, but not enough to counteract my poor diet choices.
It wasn't until I started cooking as a newlywed that I remembered that the food pyramid existed. I started incorporating vegetables into a few dishes, maybe adding a side salad here and there but I was never consistent. That all changed when my oldest was born. Suddenly it hit me that I was responsible for this tiny human's diet. If I didn't change my diet and lead by example, how could I ever expect her to have a healthy relationship with food? Vegetables have been a huge part of our families meals ever since.
About Vegetable Kabobs
These vegetable kabobs are such an easy side dish and a great way to incorporate a rainbow of veggies into your daily diet. Plus you can practically use any vegetable you have at home or that better suits your tastes. I used baby bella mushrooms, cherry tomatoes, zucchini, and yellow squash. Onion slices, bell peppers or mini peppers, or potatoes would be great additions or substitutions.
I marinated my vegetables in a simple oil and vinegar mixture then threaded them on wooden skewers. If you are using an outdoor grill, be sure to thoroughly soak your wooden skewers. These vegetable kabobs grill up quickly! They make an excellent partner to beef shish kabobs, as a side to grilled tilapia, grilled chicken or pork. They are perfect as a meal all on their own!
This Muffaletta Sandwich Pizza Recipe is so flavorful and simple. It gives the famous sandwich a run for its money!
I've decided that for Father's Day I'm going to make my husband a muffaletta pizza. We LOVE, LOVE, muffaletta sandwiches. I personally love everything about them. I love the tang of the olive salad paired with the mildness of the provolone cheese. And I will eat anything with salami! Yessirree, it's my kind of sandwich!
My husband is so wonderful about eating everything I make. He never complains, but if something isn't appealing, he'll kindly suggest I not make it again. Which is fair, I don't want to make food he hates! He's a great husband and a great dad, he deserves a good meal!
A few years ago, I made a Malaysian pizza for dinner. It sounded delicious. It had chicken tossed with a sweet, spicy sauce. The sauce was made up of peanut butter, brown sugar, soy sauce, red pepper flakes, and ginger. I admit it was a bit unusual but intriguing. And I love trying out new recipes.
I followed the recipe instructions exactly, but the final product looked nothing like the beatific picture in the magazine. It was like eating a chicken pizza coated in toffee! The sauce thickened and became brittle I could hardly cut the pizza into slices! I reluctantly served our pieces and set them on the table. We both silently stared at our plates, neither of us were eager to dig in. I went ahead and took the first bite and promptly ran to the garbage can to spit it out. I will always admit my failures and boy that was a big one. My husband was so relieved! For one, he didn't have to taste it(or eat it) and two he wouldn't have to be the one to admit how awful it was!
About muffaletta sandwich pizza
This recipe starts with store-bought pizza dough. I use a frozen dough, you can make a homemade dough if you choose. I have found one that tastes just as good as homemade which allows me to save so much time!
I made a very simple olive salad out of peppers, olives, and artichokes. If there is any leftover, toss it with pasta, add it to a salad or try this Muffaletta Hoagy Dip!
The meats are simple and easy to find; ham and hard salami are all you need, however, you could use mortadella, turkey or soppressata.
Fresh blackberries and mint make this fizz cocktail a summer's dream!
This crisp and refreshing cocktail is a keeper!
The Perfect Fizz Cocktail
A few years ago my husband and I had some work done on our back patio. We had been living in our current house for 3 years and the patio was a disaster. It consisted of uneven bricks that were crumbly and filled with weeds coming through. We spent a little bit of money to make it a usable and enjoyable space. That summer we used the patio all the time. We had endless bonfires and drinks with friends.
Sadly, that may have been the last time we fully enjoyed that space. Our lives got infinitely busier, but so did the lives of our friends. There just isn't enough time. We hardly have to time to eat dinner together let alone sit outside and relax.
Now that the all-consuming baseball season is coming to a close, I've decided that we will enter "patio season". The month of July will be all about the patio. We will eat dinner out there, have a stupid amount of bonfires and my husband and I will sit and enjoy cocktails whether we have friends to join us or not.
Blackberry Bourbon Fizz Cocktail To Refresh
This bourbon cocktail is the type of cocktail that you would sip on a patio. It is fresh tasting, crisp and delicious. Plump, sweet blackberries and combined with fresh mint leaves, lime juice, and bourbon then poured over ice and topped with fizzy club soda. Each component brings an invigorating taste to your lips. I used Bulleit bourbon, but use your favorite of course. This is a great drink for entertaining, it is easy and can be made quickly!
This grilled corn recipe is mouthwatering! Corn is grilled until browned then coated in a simple herbed topping. It is the best way to eat corn on the cob!
The best-grilled corn recipe!
When our kids were little, one of our favorite musical artists was Farmer Jason. He sang silly, yet catchy little songs about life on the farm. Most of his songs seemed to have repetitive lyrics. "Get Up, Up, Up", "He's a Hog, Hog, Hog" etc. One of our favorites was "Corny Corn", which was literally only about eating corn. It went something like this: "Let's get eating that corny corn, let's get eating that corn". It was catchy and annoying all at the same time.
Every time I serve corn on the cob, my husband sings that song. The first time he did that, it was funny. But by the 240th time, the humor was all lost. I can practically time the exact moment he will start singing that song. Somewhere between the corn being lifted off the plate but before his first bite is when the song makes its appearance. I chuckle politely, but I silently wonder if he'll ever tire of hearing himself sing that song.
One thing for sure is he will never tire of eating corn and neither will I! Grilled corn can be so delicious! Grilling brings out the natural sweetness to corn. You can top corn with anything or leave it plain or with simply butter and salt.
About This Grilled Corn Recipe:
Some people leave the husk on the corn and some pull it back it during grilling. If you do this, be sure to soak the corn for at least 20 minutes prior to grilling. I did not keep this husks on.
The corn will take about 20 minutes to grill, be sure to turn it every 5 minutes or so.
The mayo mixture can be adjusted to suit your tastes. Almost any blend of herbs and or spices can be used!
Soft white cake and tequila infused key lime curd make these key lime cupcakes outstanding!
White chocolate buttercream balances out all that tangy citrus!
Key Lime Cupcakes Are Special
I feel a little guilty, I completely stole the thunder from my girls this past Father's Day. They were set on making a cake for my husband when I suggested they make a pie instead. My husband has always been a lover of key lime pie so I figured this is what the girls should bake up as his special treat.
Then I started craving buttercream and somehow I convinced the girls that we needed to make my husband cupcakes, specifically key lime cupcakes with tequila and key lime curd. They reluctantly agreed. They knew they had lost creative control over this dessert project but since they love cake and frosting as much as I do, they were willing to give up that control and become honorary taste testers instead.
The girls did not make dessert on their own as per their original plan, but after trying these cupcakes, they were pleased nonetheless. These key lime cupcakes might be one of the best cupcake recipes I have ever made.
About Key Lime Cupcakes
The base for these key lime cupcakes is a simple white cake batter that I used for these Candy Land Cupcakes. It is a solid recipe that can handle any frosting or any add-in (as you can see with these Blueberry Cupcakes) or even a splash of tequila. Once the cupcakes have cooled, I filled them with a tequila-infused key lime curd which is mouth-puckeringly delicious! The buttercream is straightforward as well, the only doctoring I did to the recipe was to add melted and cooled white chocolate. I felt the white chocolate added a good balance to the key lime curd.
Notes about the recipe:
It is important to keep the egg yolks out of your egg whites and beat them until stiff peaks form. Very, very carefully fold the egg whites into your batter and do NOT OVERMIX. The cupcakes will not be as light and fluffy if you overmix.
Fill the cupcake liner only 3/4 full; the cupcakes will rise.
Be sure the cupcakes have cooled completely before adding the lime curd and be sure the lime curd has had time to set up properly before filling the cupcakes.
I made a white chocolate ganache to add to my buttercream, it is smoother and creamier than plain old melted white chocolate and will be easier to incorporate into your buttercream.
Black bean, corn, and avocado salad also has a touch of mango for a sweet and savory side dish that completes ever gathering!
Black Bean, Corn, and Avocado Salad Will Go With Anything!
My family and I had a 4th of July tradition. We would spend all day at a local waterpark. This particular park has a large recirculating pool, water slides and a small amusement park attached to it all. We would swim all day, ride the rides, then feast on our packed picnic dinner.
Dinner was always fried chicken, biscuits, gravy, mashed potatoes and ultra cheesy mac and cheese. It was all so good and so bad all at the same time. Our fingers and lips would both be greasy, but no one cared! July 5th we'd go back to our normal way of eating, but for the holiday day, we were going to go for broke on our diets.
The 4th is just a week away and we no longer spend the day at the pool and we no longer munch on fried food. A baked chicken will replace fried chicken, Caprese Quinoa, Fresh Spinach and Pesto Orzo Salad, and this Black Bean, Corn, and Avocado Salad will replace all the sides we used to indulge in!
About Black Bean, Corn and Avocado Salad
This is a very versatile side dish and it is super speedy to throw together. I toss together black beans, canned corn, fresh mangos and fresh avocados along with a basic honey lime vinaigrette. The flavors are perfect counterparts! A few things to consider when making this recipe:
The best way to pick the perfect mango or avocado is by touch. You want to be able to lightly press the fruit. If it presses too easily, it is too ripe. A hard fruit isn't ready to be eaten.
Garbanzo beans would be a great substitution for the black beans.
Grilled corn (leftover is even better) would be absolutely delicious in this recipe!
You could even bulk up this salad by adding quinoa or wild rice!
This salad is best when consumed immediately; the avocados have a tendency to get a little mushy over time.
A good iced tea recipe is a must during these summer months!
This adult version is a take on the gold rush cocktail and boy is it good!
The BEST Iced Tea Recipe!
I don't know why sun tea was a big thing with my sisters when I was growing up. They seemed to be forever setting out pitchers of water with tea bags on the patio. After 24 hours we would we would sip on the earthy, sun-kissed Lipton tea. My sisters raved about it while I quietly rolled my eyes. It was just tea after all.
I finally understood the whole tea thing when I became an adult and realized that tea was one amazing beverage. You could mix it with almost anything and it is good hot or cold. A year ago I shared this Iced Mint Pomegranate Green Tea (still awesome) and a year before that I tried out this Blackberry Basil Iced Tea Recipe. Both were flavorful and both were refreshing.
About This Gold Rush Iced Tea Recipe
Fruit is a natural flavor enhancer for iced tea but so is booze. This iced tea recipe is based on a Gold Rush Cocktail which is a variation of a whiskey sour, except it is made with bourbon, lemon juice, and honey syrup (in place of simple syrup). Individually, each one of those ingredients will make any iced tea taste great, but to use all three makes your iced tea taste like a home run.
I do use lemonade in place of straight lemon juice as it adds another dimension to the iced tea, plus it plays on the sweetness from the honey syrup. Speaking of honey syrup, this is nothing more than water and honey that has been boiled together and reduced to concentrate the flavor of the honey. Straight honey will not dissolve as it is too thick to put into the cold liquid, so I would definitely recommend the honey syrup. And I would add, you should make extra honey syrup because I am confident that one pitcher of this iced tea recipe will not be enough for you and your friends!
I eat A LOT of salads! For one thing, it is my favorite (easy) way to pack vegetables into my diet and secondly, salads are easy meals that often require little cooking, which is just what I want on these hot summer days.
At its core, a Panzanella salad traditionally consists of stale bread, fresh tomatoes, basil and oil and vinegar. For this to be a filling, hearty, dinner salad I included blackened steak, avocados, cherry tomatoes, arugula and of course, blue cheese.
About Black and Blue Steak
This recipe was inspired by a trip I took to Colorado with the Ohio Beef Council. While in Denver, we had the opportunity to meet with the National Cattleman's Beef Association where we picked up grilling tips from their chefs, learned about beef's nutrition (Calorie-for-calorie, beef is one of the most naturally nutrient-rich foods), its sustainability, and about production. But the most intriguing part of the whole trip was getting up close and personal with the ranchers.
I feel so fortunate to be able to see the stories behind the food I eat. Ranchers, whether they are raising cows or working on feeding cows, are a passionate bunch who love the animals and love what they do. They are committed to us, the consumer to deliver the best beef and at an affordable price. Ranching is a lifelong commitment that takes complete dedication, but if you asked any rancher yourself, they would say it is worth all the work. In Ohio, the beef community includes more than just farmers! Small business owners, community leaders, animal caretakers nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef.
And now, on to a few grilling tips:
The average serving of beef per person is 1 pound.
Ideal cuts of beef for the grill are tenderloin, strip steak, sirloin, flank, ribeye and filets.
Grill your burgers to 160 degrees and your steaks to 145 degrees (for medium rare). Allow your beef to rest for 5 minutes before serving.
Use a good, calibrated meat thermometer to check for temperature, that really is the best way to check for doneness.
Salting your steak adds flavor, but can pull moisture from your beef during grilling
While grilling your steaks, only flip them once. You'll know your steaks are ready to be flipped when you are able to lift them up off the grate without pulling.
Looking to be named the Grill Master this summer? Be confident in your skills when following handy these beef grilling guidelines
I hope these tips help you as make this black and blue steak salad! The method is simple, the ingredient list is short, but the meal is outstanding!