A few sprigs of woody-piney rosemary highlight a pitcher of regular spiked lemonade with the enchanting scent of the forest. Steep rosemary in lemonade spiked with gin to make this gorgeous beverage. It's a simple, straightforward crowd-pleaser that's low on kitchen time and still high on the wow factor. Serve garnished with sliced lemon and a rosemary sprig to use as a stirrer.
- 1 (12-ounce) can stewed tomatoes with juice
- 4 to 6 cloves garlic
- 3 whole fresh jalapenos
- 1 whole medium white onion
- 2 to 3 tablespoons chopped fresh cilantro
- 4 to 6 fresh Roma tomatoes
- salt and pepper
- 1/2 lime, juiced
- Tortilla chips
• 1 teaspoon honey
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/3 cup confectioners' sugar
• 12 fresh mint leaves, chopped
Makes about 2 dozen wings
1/2 cup salt
2 lbs chicken wings, wingtips removed
2 tsp corn starch
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp sugar
1 tsp paprika
1/2 tsp black pepper
For barbecue sauce:
1 8-oz. can of tomato sauce
1/3 cup molasses
1/4 cup red wine vinegar
1 garlic clove, minced or pressed
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp salt
Pre-heat your propane grill on medium-low. Place chicken wings in a bowl with salt and 4 cups of cold water. Allow to brine in the refrigerator for 30 min. In the meantime make rub by mixing the rest of the ingredients and set aside. Make the barbecue sauce by mixing all of the ingredients and bringing it to a boil. Lower the heat and simmer for 10 minutes and set aside. Drain chicken wings and dry with a paper towel. Toss with the dry rub in a separate bowl until evenly coated. Grill wings on medium-low heat for about 15 minutes per side until browned and crunchy. Then place in a large bowl and add half of the barbecue sauce, making sure it is coated evenly. Bring back to the grill and grill on each side until caramelized and slightly charred, about 2 minutes per side.
If you prefer more barbecue sauce, toss the wings back in the bowl and add the rest of the sauce. Otherwise serve as is.
8 cups of apples, cut in small 1/2 pieces.
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg)
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)
Start by cutting up apples into small 1/2 in bits. Mix apples with flour, cinnamon, sugar, and nutmeg. Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. A wide mouth mason jar ring cuts the perfect sized circle. Line each cup of your muffin tin with a tiny pie crust. Gently fill the crusts with your apple mixture You should be able to fill until slightly mounded. and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. Recipe makes 24 mini pies.