Strawberry Mojito Pitchers

Well, it’s September and I’m finally getting back to posting stuff. Living in a city where we only get a few months of warmth each year it seems as though we try to pack it all into a shortened time frame. There were weddings and parties, happy hours and out of town trips, coupled with trying to take our boat out any chance we could get. On top of all that, we bought another house, celebrated 5 years of marriage & I turned 30! All that equals zero time left for me to cook, let alone photograph my meals when I do, but here’s some iPhone pics to catch you up.

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Sissy & I out on the boat

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Girls weekend in Put-in-Bay, Ohio

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Hubby & I at a friend’s wedding

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One of many delicious dinner parties!

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Our new house!

My 30th birthday

My 30th birthday

Birthday party decor

Birthday party decor

One thing that I was able to make and perfect this summer was this delicious pitcher of Strawberry Mojitos! If you want to make it ahead, combine all ingredients except for the mint and strawberries until ready to serve. Enjoy!

Strawberry Mojito Pitchers

Strawberry Mojito Pitchers

  • juice of 4 limes
  • juice of 4 lemons
  • 1 bottle Bacardi Rum (750 ml)
  • 3/4 cup simple syrup (recipe below)
  • 1 bottle club soda (1L), plus more if desired
  • splash of orange juice or lemonade
  • several handfuls of fresh mint
  • fresh strawberries, quartered

To make the simple syrup, combine 1 cup water and 1 cup white sugar in a medium sauce pan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Combine all ingredients in a large pitcher, stir and serve!

Grilled Margherita Pizza

Grilled pizza seems to be all the rage nowadays, but I’ve never had the opportunity to try making it myself. I’ve heard from other people about either how easy it was to make or how much of a disaster it was. I decided to give it a go and hope for the best. I must say I was a little nervous when the dough first went on the grill, but boy was I really happy with the end result. I was lucky enough to have some fresh tomatoes from my father-in-law’s garden, but you can use whatever ingredients you have on hand. I also went with store bought dough to save on time (which I haven’t had much of lately), but if you’ve got the time you can make your own. Grilled Margherita Pizza

  • store bought or homemade dough
  • generous amount of olive oil
  • toppings of your choice

Preheat grill to 300 degrees. Divide dough into two portions. With a rolling pin on a lightly floured surface, roll each portion into two 1/4″ thick pizzas. Coat one side in olive oil and place directly on grill grates for about 5 minutes or until dough begins to rise. Once dough has risen, flip pizzas over and coat other side with olive oil. Cook for about 5 more minutes. Remove from heat and add toppings of your choice to each pizza. Add back to the grill until cheese begins to melt and the bottom crust has browned.

Zucchini Pizza Crust

Last Saturday we picked up our third bag from our farm share only to realize there was more zucchini in it. After making zucchini, banana and chocolate chip muffins, I thought to myself “what else can I do with all this zucchini?” Ding! That’s when I remembered seeing on Pinterest that there was influx of my friends posting cauliflower pizza crust recipes. Why couldn’t I do that with zucchini? Well you already know where I’m going with this. To me it was like the skies opened and all of lives problems were suddenly solved. Yes, it was that serious. A pizza. That was delicious? And healthy? And used up all of my zucchini? Who could really ask for more? Not me. That’s for sure. Oh, annnd my zucchini-hating husband tried a bite and said “That’s pretty good.” Hallelujah!

Zucchini Pizza Crust

  • large zucchini, shredded about 2 cups
  • 2 eggs
  • 1-1/2 cups shredded mozzarella cheese
  • handful of fresh torn basil or 2 teaspoons dried
  • salt and pepper
  • toppings of your choice
Preheat oven to 450 degrees. Toss the shredded zucchini with salt and let it sit in a colander for about ten minutes. Squeeze handfuls of zucchini to remove any excess water. To the drained zucchini add the eggs, cheese, salt and pepper, and mix well. Spread the ‘dough’ evenly into a well greased pie pan or parchment lined baking sheet and bake for 15 minutes or until the crust is browned on the edges. Remove from oven and add toppings. Bake for an additional 5 minutes.

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