Refreshing Lime Granita
This dessert reminds me of the crushed ice treats I used to get as a child at my grandparents’ – but much, much more elevated.
The temperatures have once again risen here in Toronto, and there is nothing better to cool you down than a cool refreshing granita.
Granitas are simply an Italian ice dessert and can be made using any flavour. I chose lime, because I love the taste of citrus on a hot summer day.
This dessert is perfect for those summer parties. Its cool, refreshing and takes little effort (just a little bit of planning beforehand!) This is so much easier than ice cream, and much more impressive!
This dessert reminds me of the crushed ice treats I used to get as a child at my grandparents’ – but much, much more elevated.
To be honest, I was looking to make ice cream, but I don’t have an ice cream maker, and even though you don’t technically need one, I decided against the ice cream because, well, calories and summer bodies. So…granita it is!!!
This recipe has significantly less sugar and absolutely no cream involved, yet, possibly even more refreshing! Best of all, you can easily add a shot of vodka, white rum, tequila or gin (pick your poison) for n even more special events!
Refreshing Lime Granita
Lime Granitas are perfect for hot summer days
Serves: 4
Prep time:
Cook time:
Freeze time:
- 1 cup water
- 1/3 cup sugar
- juice and zest from 2 limes
- 1 large egg white
- Combine water and sugar and warm on the stove until the sugar is dissolved (to create a simple syrup). Set aside and let cool.
- Add the juice and zest from all 3 limes to the simple syrup. Set aside.
- Wisk the egg white until stiff peaks have formed increasing the speed slowly (approximately 5 minutes).
- add the simple syrup lime juice mixture to the beated egg white and continue wisking for 2-3 minutes. (Note: the ingredients will not completely blend well – don’t be alarmed.)
- Pour into a freezer friendly container or loaf pan, cover and freeze for 3 hours.
- After 3 hours, remove from the freezer and crush the frozen mixture using a fork. Repeat again prior to serving.
Shredded Beef Tacos
If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week. Oh, if only every day could be Tuesday….
If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week. Oh, if only every day could be Tuesday….
And it can!
A few weeks ago, I posted my recipe for slow cooker beef short rib gnocchi, and I got to thinking, this recipe is so easy, what else can I make with this.
When the weather gets hot and humid, as it has been for the past few days here in Toronto, there are two things I do not want to be doing:
1) Slaving away in a hot kitchen; and
2) Eating a hot, overly filling meal.
This shredded beef taco recipe is not only light, but the slow cooker does most of the work for you – you don’t even have to be at home, much less in the kitchen!
This is perfect to serve you guests when entertaining for dinner in your backyard! It’s a great alternative to barbequing when its too hot be in front of the grill. Simply set up a station and let you guests fill their tacos to their liking! (even those fussy eaters will be pleased!
Shredded Beef Short Rib Tacos
Serves: 2
Prep time:
Cook time:
- 5 lbs bone in beef short ribs
- ½ onion
- 3 garlic cloves
- 1 cup tomato sauce
- 1 can beef gravy
- 6 dashes worchester sauce
- ½ teaspoon thyme
- Salt and black pepper to taste
- 6 taco shell of you choice (I used soft corn shells)
- 2 plum tomatoes, diced
- 2-3 jalapeños, sliced
- 6 leaves green leaf lettuce, shredded
- Instructions:
- Add all the ingredients (excluding the gnocchi) to a slow cooker and let cook for 8 hours.
- Once meat is finished cooking, shred the short ribs using 2 forks
- place taco shells in the oven for 2 minutes or until lightly crispy around the edges (or to your own liking)
- on your plate, fill taco shells with shredded beef short ribs, tomatoes, red onion, lettuce and jalapeños
Drunken Tequila Lime Chicken
As summer has officially begun, it marks the start of grilling season.
I am always looking for different recipes to try and this one definitely beats the typical barbecue sauce chicken that most of us gravitate towards, only because it’s easy and doesn’t require much thinking.
As summer has officially begun, it marks the start of grilling season.
I am always looking for different recipes to try and this one definitely beats the typical barbecue sauce chicken that most of us gravitate towards, only because it’s easy and doesn’t require much thinking.
Since most of my summer entertaining includes drinks of some sort, I thought why not add that to the meal.
I decided to go with tequila as I seem to have a fascination with margaritas lately.
Tequila, paired with limes, add a great, bright flavor to the chicken which screams summer. I also used some peppers for a little bit of heat, because that’s how the Mister likes it, but you can forgo that if you’re not a fan of pepper.
I decided to use chicken breasts for this recipe only because I could use the left overs for salads and take them to work. (So much easier that trying to eat a drumstick at my desk!)
This recipe can be done either on the bbq or in the oven. Of course the day I decided to make this it rained the entire day. I decided to go ahead and make it in my cast iron grill and finished cooking it in the oven.
Drunken Tequila Lime Chicken
Makes: 4 Chicken Breasts
Prep time:
Cook time:
- 4 boneless chicken breasts
- 2 shots tequila
- juice of 1 lime
- rind (grated) of 1 lime
- 1/2 teaspoon chilli flakes
- salt and pepper to taste
- combine all the ingredients and let the chicken marinate overnight
- lightly grease a cast iron grill and turn heat on to medium high
- pre-heat oven to 350 degrees
- sear each side for 4-5 minutes
- put the cast iron skillet with the chicken in the oven and let cook for 20-25 minutes
Delicious Short Rib Gnocchi
This is the perfect recipe for those busy nights. Not only is it the tastiest recipe for gnocchi I’ve used to date, but best of all, the slow cooker does most of the work for you!
Sometimes, all you need is a good comfort meal – regardless of the season.
This is the perfect recipe for those busy nights. Sometimes all you need is a dish that satisfies after a hard day at work. Not only is it the tastiest recipe for gnocchi I’ve used to date, but best of all, the slow cooker does most of the work for you!
The soft pillows of potato-y goodness that is gnocchi absorbs the flavourful short ribs perfectly – definitely a match made in heaven.
I love this recipe, not just because I love short ribs, but because I love using the slow cooker. It takes so little prep time and everything cooks while you’re out working or doing whatever the day brings. After a hard day at work, you come home to a hot, freshly cooked meal. Now all you have to do is boil the gnocchi – which takes all of 10 minutes, and dinner is served. What can be easier than that?!
Slow Cooker Beef Short Rib Gnocchi
Serves: 2
Prep time:
Cook time:
- 5 lbs bone in beef short ribs
- ½ onion
- 3 garlic cloves
- 1 cup tomato sauce
- 1 can beef gravy
- 6 dashes worchester sauce
- ½ teaspoon thyme
- Salt and black pepper to taste
- 1 package gnocchi
- Add all the ingredients (excluding the gnocchi) to a slow cooker and let cook for 8 hours.
- Once meat is finished cooking, shred the short ribs using 2 forks
- Follow your favourite gnocchi cooking instructions
- Add a meat and some gravy to a skillet and gently saute with gnocchi
- Top with black pepper and shredded parmesan if desired
