Drink of the Month
Bourbon Mint Iced Tea
Summer is almost HERE - enjoy it!
INGREDIENTS:
4 parts freshly brewed and chilled black tea
2 parts bourbon - Maker’s Mark recommended
1 part simple syrup
1/4 parts fresh lemon juice
Mint and lemon wedge garnish
INSTRUCTIONS
Muddle mint with simple syrup. In a highball glass, pour bourbon, chilled black tea, muddle simple syrup and lemon juice over ice.
Stir and garnish with a fresh mint sprig and lemon wedge.
Appetizer of the Month
Deviled Cucumbers
Ingredients
12 mini cucumbers, each 2 to 3 inches long
3 ounces cream cheese, at room temperature
1 ounce smoked salmon, coarsely chopped
2 tablespoons sour cream
Freshly ground black pepper
1 tablespoon drained capers in brine, coarsely chopped
2 tablespoons chopped fresh chives
Directions
- Halve the cucumbers lengthwise. Use a small metal measuring spoon to hollow out about half of each cucumber piece, creating a divot on one side for filling. Pat the cut sides dry.
- Combine the cream cheese, smoked salmon and sour cream in a food processor and season with a few grinds of pepper. Process to make a smooth filling. Add the capers and 1 tablespoon of the chives and pulse just to combine.
- Transfer the filling to a disposable piping bag or resealable plastic bag and cut about 1/4 inch off the tip or corner. Pipe the filling into the cavities of the cucumbers. Sprinkle with the remaining chives.
Meal of the Month
Chicken Caesar Wrap
Classy and EASY!
- Cooked chicken: You can use rotisserie chicken, grilled chicken, or something like leftover lemon chicken from dinner the night prior.
- Romaine lettuce: Fresh chopped lettuce is best but if in a rush the pre-chopped and rinsed option in a bag will work okay.
- Parmesan cheese: Romano cheese would be a good substitute.
- Burrito-sized tortillas: Whole wheat or white options work well. You could even use another variety such as low carb or spinach. Just be sure to use the large tortillas here, not taco size or you won’t be able to fit much filling.
- Grape tomatoes and avocado: These are add-ins that are upgrades and not traditional, with that said they are optional but do add great flavor.
And for the homemade Caesar dressing, you’ll need:
- Plain Greek yogurt: You can use any variety from whole to fat free, just be sure it’s plain.
- Mayonnaise: Regular or light varieties work here.
- Olive oil: This adds some extra richness to the dressing.
- Anchovies: I like the flavor of fresh mashed anchovy fillets, but if you don’t want to mess with it the anchovy paste from a tube will do fine.
- Lemon juice: Fresh squeezed is recommended.
- Worcestershire sauce: This just add a hint of depth to the dressing.
- Dijon mustard: If you don’t have dijon mustard on hand you can replace with yellow mustard or omit.
- Garlic: Fresh minced is best but bottled will work as well.
Let's Make It!
For the dressing: Whisk all dressing ingredients together. Season with salt and pepper to taste.
For the wraps: To a large mixing bowl add cooked chicken, lettuce, tomatoes and parmesan cheese. Drizzle dressing over and use tongs to toss and evenly coat.
Add avocado and gently toss to evenly distribute.
Layer salad mixture over tortillas in row in the center then wrap (you can also tuck ends in before wrapping so filling doesn’t fall out the end).
Cut wraps in half to serve.