HOT DOG ON A STICK LEMONADE

Hot Dog on a Stick Lemonade

With the 4th just about here it's time for backyard cook-out recipes. By the way this is great for a Cheese-on-a-Stick.
I found this several years ago with out any credit, but I think the original is from Top Secret.

Hot Dog on a Stick Muscle Beach Lemonade
1 Cup fresh-squeezed lemon juice (about 6 lemons)
7 Cups water
1 Cup granulated sugar

Combine the lemon juice with the water and sugar in an 2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.

Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.

Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass.

Makes 2 quarts, or 8 servings.

BUBBA GUMP SHRIMP CO® CAJUN SHRIMP

Bubba Gump Shrimp Company® Cajun Shrimp


If you don't have Bubba Gump's Pepper Cajun Seasoning on hand use any Cajun seasoning you happen to have. If you don't have the seasoning on hand I have included a recipe following the Cajun Shrimp recipe.

6 Shrimp, peeled, tail off
1 teaspoon Fresh garlic, minced
2 oz. Clarified butter
1/2 teaspoon Worcestershire Sauce
1 rounded teaspoon Bubba Gump Pepper Cajun seasoning
1 pinch Parsley, chopped
Lemon wedges
Garlic bread

In sauté pan, melt butter. Add shrimp, Cajun seasoning and Worcestershire sauce. Over medium heat, cook shrimp to medium rare, stirring often. Do not overcook. Garlic Bread- spread with butter and garlic until fully coated. Cook garlic bread until golden brown and cut diagonally into 2 pieces. Place in serving platter on each side. Pour shrimp into center of serving dish, garnishing with chopped parsley. Place a lemon wedge on top of shrimp.

Serves: 1-2

Cajun Seasoning

1 tablespoon salt
1 tablespoon garlic powder
1-1/4 tablespoon freshly ground black pepper
1-1/4 tablespoon cayenne pepper
1-1/2 teaspoon dried thyme
1-1/2 teaspoon dried oregano
1-1/4 tablespoons paprika
1-1/2 teaspoon onion powder
Mix together all ingredients. Store in a covered container.

APPLEBEE'S® TRIPLE CHOCOLATE MELTDOWN®

Applebee's® Triple Chocolate Meltdown®

Menu Description:
Triple Chocolate Meltdown®
A magnificently moist chocolate cake topped with both dark and white chocolate. Its fudge-filled center will erupt upon first bite! Served with vanilla ice cream and hot fudge.



White Chocolate Sauce:
1 cup finely chopped good-quality white chocolate
1 cup whipping cream


Chocolate Sauce:
1 cup finely chopped good-quality semi-sweet chocolate
1 cup whipping cream

Cakes:
16 ounces bittersweet or semisweet chocolate, chopped
1 1/2 cup sugar
6 large eggs
10 tablespoons unsalted butter, room temperature
1 1/2 cup cake flour, sifted

6 scoops Vanilla ice cream (1 scoop for each serving)

Extra butter for greasing ramekins

For White Chocolate Sauce:
Bring cream just to a simmer in small saucepan. Remove from heat.
Add white chocolate and whisk until melted. Chill until cool, whisking occasionally, about 30 minutes.

For Chocolate Sauce:
Bring cream just to a simmer in small saucepan. Remove from heat.
Add chocolate and whisk until melted. Chill until cool, whisking occasionally, about 30 minutes.


For cakes:
Preheat oven to 400 degrees F. Butter six 3/4-cup soufflé
Dishes or ramekins. Make sure dish is thoroughly buttered, no missed spots or your cake will not release from the baking dish.

Melt chocolate with butter in top of double boiler over simmering water, stirring until melted.
Cool 10 minutes.
Mix sugar, eggs and cooled butter chocolate mixture in processor, until well blended and smooth, about 15 seconds.
Add flour; process until smooth, about 10 seconds.
Divide batter among prepared dishes and place on baking sheet.

Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes. The centers will feel slightly soft to the touch.

Let cakes cool no more than 2-3 minutes, then invert carefully onto serving plate with chocolate sauce drizzled on plate. Add scoop of vanilla ice cream next to cake on serving plate.

IF cake is not releasing from dish run knife around sides of cakes.
Invert onto wide spatula and carefully slide onto chocolate drizzled serving plates.

Drizzle more chocolate sauce on top of cake and scoop of vanilla ice cream. Top with white chocolate sauce drizzled on cake only.

This is an original Meemo's Kitchen recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

OLIVE GARDEN® CHICKEN SCAMPI

Olive Garden® Chicken Scampi


Scampi Sauce
2 tablespoons butter
1 tablespoon chopped onion
4-6 cloves garlic, minced (about 2 tablespoons)
3/4 cup Chablis wine
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 teaspoon minced fresh parsley
1/2 cup heavy cream

8-10 ounces angel hair pasta, cooked, drained and rinsed

salt and pepper to taste
1/4 cup all-purpose flour
4-6 chicken tenderloins
2 tablespoons light olive oil

1/2 green bell pepper, cut into bite-size strips
1/2 red bell pepper, cut into bite-size strips
1/2 yellow bell pepper, cut into bite-size strips
1/2 chopped red onion


Garnish
2 teaspoons minced fresh parsley
freshly grated parmesan cheese

Scampi Sauce:
Melt butter in a pan over medium heat. Add chopped onions and sauté for 2 to 4 minutes or until the onions begin to brown. Do not let the butter brown. lower heat if it starts to brown. Add the minced garlic and sauté for 20-30 seconds. Garlic will become bitter if it begins to burn. Add the wine, salt, Italian seasoning, red pepper flakes, and black pepper. Bring mixture to a simmer and cook about 15minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.


Cook pasta in boiling water according to package directions. Drain pasta when done and rinse with cold water to stop pasta from cooking.

Add olive oil to large skillet or saute pan and preheat over medium heat.
Measure flour into large plastic food bag. Season flour with salt and pepper to taste. Add chicken tenderloins one at a time and shake with flour to coat. Cook coated chicken for 3 to 5 minutes each side or until golden brown.

Remove chicken and set aside. Add sliced peppers and chopped onions to the skillet. Saute vegetables for 4 to 6 minutes or until the vegetables are beginning to brown on the edges. Add chicken back into the skillet.

Divide the scampi sauce in half and pour it over the chicken and vegetables in skillet. Add pasta and toss to mix ingredients and continue to cook for 1-2 minutes or until the pasta is heated through.


To Serve:
Place equal amounts of pasta onto each serving plate. Add peppers and onions on the pasta. Arrange 2-3 chicken tenderloins onto the center of the pasta. Sprinkle each with about 1 teaspoon of fresh parsley and serve with freshly grated parmesan cheese.

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Jason at HOT SAUCE PLANET has offered Meemo's Kitchen viewers a 15% discount on the products found at his site. The discount is good until 06/30/10 with the code listed below.
There is a boat load of Hot Sauces, Barbeque Sauces, Steak Sauces, Bloody Mary mixes and more.
Check out the site, sign up for Hot News + Hot Deals! at the bottom of the home page and be sure to use the discount code below. (click read more)


Use the following code from 06/09/10-06/30/10

Code: meemo
Discount ends 6/30
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CLAIM JUMPER® LEMON BAR BRULEE WITH RASPBERRY SAUCE

Claim Jumper® Lemon Bar Brulee With Raspberry Sauce



Crust
1 cup all-purpose flour
1/4 cup white sugar

1/2 cup butter, softened

Filling
8 ounces cream cheese
1/3 cup white sugar
2 tablespoons lemon juice
1/2 cup heavy whipping cream, whipped

Lemon Curd
1 jar (11 oz size) lemon curd

Brulee Topping
1/3 cup brown sugar, packed

Fresh Raspberry Sauce
12 ounces frozen unsweetened raspberries, thawed
1/3 cup sugar, more as needed
1 cup water
1 1/2 tablespoon cornstarch


Preheat the oven to 350 degrees.

Crust:
In a medium bowl, stir together all-purpose flour and sugar.
Cut in butter until the mixture is crumbly. Press firmly into the bottom of
a 9x9 inch baking pan. Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.

Filling:
In a bowl, beat cream cheese, sugar and lemon juice. Whip cream, and fold into cream cheese mixture. Spread into pan over shortbread crust. Place in refrigerator until chilled throughout, approx. 30 minutes.

After cheesecake is set, top with lemon curd and smooth surface. Put back in the refrigerator until ready to serve.

Preheat broiler. Press brown sugar through strainer over lemon curd to cover completely and evenly. Watching closely, broil 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes, (watch closely as it doesn't take long and could burn).

Serve at room temperature with a drizzle of raspberry sauce on plate and a side of sweetened whipped cream.

Raspberry Sauce:
Puree raspberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh. Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium-high heat until thickened and clear.

Remove from heat and add more sugar if necessary and set aside to cool
slightly before serving or transfer topping to a nonmetallic container.
Cover and chill until ready to use.

MIMI'S CAFE® TURKEY PESTO CIABATTA

Mimi's Café Turkey Pesto Ciabatta



Pesto Mayonnaise
2 tablespoons prepared mayonnaise
1 tablespoon prepared pesto

Sandwich
1/2 Loaf ciabatta bread
1 Tablespoon margarine
2 Tablespoons pesto mayonnaise
6 Ounces Oven roasted turkey breasts, thinly sliced
2 Slices Mozzarella cheese
2 Pieces turkey bacon, cooked
1/4avocado, sliced and fanned
3 Slices red ripe tomato
1/4 Cup baby greens, washed, dried and chilled
1/2 Ounce balsamic dressing

Pesto Mayonnaise
Mix together prepared pesto with mayonnaise in a small bowl. Cover and chill until ready to use.

Sandwich
Split bread open and spread end to end with margarine. Grill to golden brown.

Layer thinly sliced turkey as you would for the sandwich in a shallow pie tin,and top with cooked turkey bacon and Mozzarella. Melt under broiler.

Spread each grilled ciabatta half with pesto mayo.

Place turkey, bacon and cheese on bottom half of ciabatta bread. Top with avocado, tomatoes and baby greens.

Drizzle greens with balsamic dressing. Cover with top piece of bread.

Cut on a triangle bias. Place one half on the plate with cut side out, the other half leaning on top, with cut side out.

MAX & ERMA® APPLE PECAN SALAD

Max & Erma Apple Pecan Salad

The Maple Vinaigrette recipe is not Max & Erma's. To add chicken grill chicken breast and slice. Add to salad.

Menu Description:
Apple PecanTossed in a maple vinaigrette, topped with apples, sweet & spicy pecans, dried cranberries, crumbled bleu cheese & a balsamic drizzle. Also available with chicken.

Max & Erma Apple Pecan Salad
4oz of Fresh Salad Greens
1 1/2oz Maple Vinaigrette Salad Dressing (recipe follows)
1/4 cup Bleu Cheese Crumbles
1/4 cup Craisins
1/4 cup Glazed Pecans
7 Slices Granny Smith Apple
1/2 oz Balsamic Dressing, drizzled on top
1 grilled chicken breast, sliced, optional

Combine all ingredients in bowl, except dressings. Add dressings as desired or stated above.

Maple Vinaigrette
2 tablespoons cider vinegar
1/4 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon minced garlic
2 tablespoons pure maple syrup
6 tablespoons Extra Virgin Olive Oil
freshly ground pepper, to taste

In small bowl whisk the vinegar, salt, lemon juice and garlic until salt is dissolved. Add the maple syrup and whisk to blend thoroughly. Add the olive oil and whisk until the ingredients are emulsified. Whisk in pepper and adjust seasonings.

BRIO TUSCAN GRILL® TOMATO AND MOZZARELLA BRUSCHETTA

Brio Tuscan Grill® Tomato and Mozzarella Bruschetta


6 halves Bruschetta Bread, prebaked
4 ounces Roma Tomatoes, diced
2 ounces Yellow Tomatoes, diced
1 tablespoon Basil, chopped
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Kosher Salt
Black pepper, freshly ground - to taste
1-2 tablespoons Red Onion, diced
3 balls Mozzarella di Bufala, cut into 1/8ths
1 drizzle Extra Virgin Olive Oil
2 tablespoons fresh basil, julienned
Black Pepper, freshly ground - to taste for garnish

Place bruschetta bread cheese side up on a sizzle pan and place in oven.
In a mixing bowl, combine tomatoes, basil, olive oil, salt, pepper and red onion.
Toss to combine.
Add mozzarella and toss gently.
Place bruschetta bread on a square plate points facing out.
Top with tomatoes.
Garnish with basil, olive oil, and black pepper.

T.G. I. FRIDAY® CHICKEN BRUSCHETTA PASTA

T.G.I. Friday® Chicken Bruschetta Pasta



Chicken Breasts:
Four 4 oz. chicken breasts (grill right before serving)
Season both sides of chicken breasts with salt and black pepper
Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F (recommended cooking on a seasoned grill)

Garlic Bread:
1 stick of butter (1/4 pound)
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
Melt butter in microwave and stir to combine seasonings
Drizzle your favorite bread with garlic butter and bake at 350 degrees until crispy and golden brown (approximately 4 minutes)

Pasta:
1 lb. angel hair pasta (can cook and chill ahead of time)
2 Tbsp. salt
Boil pasta in 1/2 gallon of water with salt until al dente
Drain and transfer to bowl
If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil

Tomato Salad:
(Step 1)
6-8 medium size Roma tomatoes
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
2 cloves of minced garlic
10 fresh basil leaves

Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl.
Wash, dry and cut basil leaves into thin strips.
Combine all ingredients and hold for 2 hours before use.


Heat heavy bottom sauce pan under medium-low flame.
Add 2 Tbsp. olive oil, heat oil for 20 seconds.
Add any remaining garlic butter from bread to sauce pan.
Saute in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown discard and start over).
Increase heat and add tomato salad and stir.


Add 1/2 cup of plain tomato sauce to pan and bring to a boil.
Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta).
Transfer to a service platter or plate individually.
Garnish with balsamic glaze.

Balsamic Glaze:
1 cup of balsamic vinegar
1 Tbsp. of sugar
Bring to a boil in small pan and turn down flame to a simmer.
Reduce by 75% until sauce turns to a thick syrup, hold at room temp.

To serve:
Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.
Slice 5 fresh basil leaves into thin strips and garnish pasta.

PAULA DEEN'S GOOEY BUTTER CAKE

Paula Deen's Gooey Butter Cake

This is more of a bar ccokie than a cake. Paula sells her cakes for $29.00 (+shipping) baked in a round pan, but her original recipe calls for a 9"x13" pan. I opted to try the chocolate chip variation and made a few changes. I used mini chocolate chips. I also added an extra 1/2 mini chocolate chips and mixed this into the cake layer. Since I used a yellow cake mix I expected it would look more like chocolate chip "cookie-ish". It didn't.

There are several variations following the recipe.
Source: The Lady and Sons Just Desserts
FYI, you can get The Lady and Sons Set, which wasn't available when I picked up my copy.



Chocolate chip gooey butter cake just out of the oven

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares.





VARIATIONS
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

RED LOBSTER® PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS

Red Lobster Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops




Source: Michael LaDuke Senior Executive Chef for Red Lobster
24 each 26-30 count peeled shrimp
24 each scallops
4 each Bamboo skewers (soaked in water for 10 - 15 minutes) for shrimp
4 each two-prong metal skewer for scallops
Olive Oil
24 slicesof Bacon
Salt and pepper to taste
Peach Bourbon BBQ sauce (see below)

Peach Bourbon BBQ Sauce
2 cups of your favorite BBQ sauce
1/4 cup ripe fresh or frozen peaches (peeled, seeded and chopped), or substitute peach preserves
2 1/2 Tbsp Bourbon


Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.

Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.

Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper

Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.

Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.

Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.

Peach Bourbon BBQ Sauce:

Combine all ingredients in a small sauce pan.

Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.

Cool and blend in a food processor or blender until smooth.

HARDEE'S® HAWAIIAN CHICKEN SANDWICH

Hardee's Hawaiian Chicken Sandwich or Carl's Jr's Teriyaki Chicken Sandwich. Same sandwich same company.


4 skinless boneless chicken breast
1 Cup teriyaki marinade (Kikkomans or Lawry's is best)

4 pineapple slice
1/2 cup Kikkoman Teriyaki Glaze, or your favorite
4 lettuce leaves
8 slices tomato
8 red onion rings
4 Slices Swiss cheese
¼ cup mayonnaise
4 whole wheat hamburger buns


Slightly flatten each chicken by wrappingchicken breast in plastic wrap and flatten with a meat mallet to even thickness. Marinate the flattened chicken fillets in the teriyaki marinade for at least 1 hour.


Preheat a barbecue.

Place chicken on grill, brush with teriyaki glaze chicken for 5-8 minutes. Turn chicken and brush with teriyaki glaze and cook 5-8 more minutes or until done. Just before removing chicken from grill add 1 Swiss cheese slice to each breast. Remove from grill.

Brush pineapple slices with teriyaki marinade and grill 3-5 minutes on each side.

Toast buns,using a hot griddle or skillet over medium high heat on stove or toast on barbeque.

Assemble the Hawaiian Chicken sandwiches
For each sandwich
On bottom bun spread 2 teaspoons mayonnaise (use more or less to match your taste).
Add lettuce leaf
Place 1-2 slices tomato on top of the lettuce
Add 1-2 red onion rings
Put the chicken breast on onion rings
Top chicken breast with pineapple ring
Add top bun.

Makes 4 sandwiches.

This is an original Meemo's Kitchen recipe. Please link to the recipe on this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

SNAPPLE® LEMON ICED TEA

Snapple® Lemon Iced Tea


This recipe is similar to the Snapple Raspberry Iced Tea recipe. Both recipes call for the unusual step of steeping the tea for 1 hour. Generally if you steep tea too long it becomes bitter. Well, I went searching to find out why it doesn't get bitter in these recipes. I found the site Cooking for Engineers. The recipe, by Michael Chu, is very similar to this recipe and uses the same unusal long steep time. The lack of bitterness, according to Mr Chu, was due to using only 2 tea bags in 2 quarts of water. Whatever the reason this recipes works! Make your own Lemon Iced Tea, and drink all you want because it won't cost anywhere near what you would pay for a bottle of Snapple from your grocery store.


2 quarts (8 cups) water
2 Lipton tea bags (standard size)
3/4 cup granulated sugar
1/3 cup bottled lemon juice

Bring water to boil in saucepan. Turn off heat, add tea
bags, cover saucepan and let it steep for 1-2 hours.
Pour the sugar
into a 2 quart pitcher, then add the tea. Stir to disolve sugar.
Add the lemon juice.
Cover and chill.

Makes 2 quarts.

OAK ALLEY PLANTATION SWEET MINT ICED TEA

Oak Alley Plantation Sweet Mint Iced Tea
Source: Oak Alley Plantation Cooking



6 cups cold water
6 sprigs fresh mint
2 family-size tea bags (Lipton's)
1/2 cup sugar
2 teaspoons fresh lemon juice
crushed ice

Garnish
fresh mint sprig

Bring water to a boil in a saucepan. Add mint sprigs and continue to boil for 3 minutes.

Strain the mixture, remove 1 cup of strained mixture and add sugar. Stir to disolve.

Pour remaining mint mixture into a 2 quart pitcher.

Add the tea bags and steep for 5-10 minutes. Remove and discard tea bags.

Add the 1 cup of mint/sugar water to the pitcher.

Add lemon juice to tea.
Serve cooled tea over ice.
Garnish with sprig of fresh mint.

STARBUCKS® PASSION TEA LEMONADE

Starbucks® Passion Tea Lemonade


3 or 4 Tazo Passion Tea bags
3 cups cold water
1 can (12 ounces) frozen lemonade concentrate
1 teaspoon orange extract
Simple Syrup* Recipe follows

Bring water to boiling in saucepan. Remove from heat. Add tea bags and steep for 5 -15* minutes, to desired strength.

Add lemonade concentrate and orange extract, stir. Pour into 2 quart pitcher and add water to tea to fill pitcher.

Chill at least 2-4 hours. Serve over ice.

*When serving you can add 3 ounces simple syrup to each 12 ounce glass of Passion Tea Lemonade and stir. Starbucks adds their classic syrup to this recipe. This will make your drink sweeter and closer to Starbuck's

Simple Syrup
Makes about 1 1/2 cups

1 cup sugar
1 cup water

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.


Make Ahead
The syrup can be refrigerated in a glass jar for up to 1 month.


This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

NOTE: SEE ANONYMOUS' 07-20 REVIEW. She suggests steeping for the full 15 minutes. Comments from 10-2010 also recommend the longer steeping time or an extra tea bag. Read the comments for extra help with this recipe.

ICED GREEN TEA

Iced Green Tea



12 cups water
1/4 cup sugar
3 inches fresh ginger, peeled and thinly sliced
12 to 16 green tea bags
Strawberries
Limes, quartered
Orange peel strips
Ice cubes

Place strawberries, quartered limes, and orange peel curls onto a long bamboo skewer to create a fruit-laced swizzle stick sure to cause a stir inside your iced tea pitcher.

In a large saucepan combine water, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat. Let water cool 2-3 minutes to 160 degrees. Add tea bags; let stand, covered, for 3-5 minutes. Remove tea bags. Strain ginger from tea; discard ginger.

Transfer tea to a 2-gallon pitcher or punch bowl. Cover; cool to room temperature. Refrigerate to chill.

Meanwhile, on a 12-inch wooden skewer alternate strawberries, lime quarters, and orange peel strips. Place the skewer inside the pitcher or punch bowl as a decorative swizzle stick. Serve tea in glasses over ice cubes.

Makes 12 servings.

ROYAL HAWAIIAN HOTEL PINEAPPLE ICED TEA

Royal Hawaiian Hotel's Pineapple Iced Tea

2 quarts cold water
15 orange pekoe tea bags
4 fresh mint sprig
1/3 cup sugar
juice from 3 lemons
1/3 cup pineapple juice

Garnish
pineapple wedges

Bring 1 quart of cold water to a boil in a saucepan. Remove from heat; let water sit briefly, no more than 1 minute to cool slightly (this is to prevent bitter tea) and add tea bags.

Let tea steep 5-15 minutes, or to desired strength.

Remove and discard tea bags then pour tea into a pitcher containing 4 mint springs, sugar and 1 quart cold water.

Stir to dissolve sugar.

Cool mixture.

Remove mint before chilling for several hours or overnight. Stir in Pineapple juice.

Serve over ice in tall glasses.

Garnish each glass with a pineapple wedge.

15% DISCOUNT AT HOT SAUCE PLANET

Jason at HOT SAUCE PLANET has offered Meemo's Kitchen viewers a 15% discount on the products found at his site. The discount is good until 06/30/10 with the code listed below.
There is a boat load of Hot Sauces, Barbeque Sauces, Steak Sauces, Bloody Mary mixes and more.
Check out the site, sign up for Hot News + Hot Deals! at the bottom of the home page and be sure to use the discount code below. (click read more)


Use the following code from 06/09/10-06/30/10

Code: meemo
Discount ends 6/30
HOTSAUCEPLANET.COM

MCDONALD'S SWEET TEA

June is National Iced Tea Month!
McDonald's Sweet Tea


I don't do sweet with iced tea. I drink it "straight", tea, water and ice. Wild Berry Zinger, Lipton Orange Pekoe, or Bigelow's Constant Comment cold brewed. A good batch of tea has wonderful flavor that would be lost with the heavy sweetness of Southern-style sweet tea. That said, for those who have never had sweet tea, be forwarned it is very sweet and in my opinion sweet is the only noticable taste.

You will have extra simple syrup. Store in a covered container in the refrigerator for 1 week.

Simple Syrup
2 cups sugar
1 cup water

Mix together water and sugar in a saucepan, stirring to disolve the syrup. Bring to a boil, reduce heat, and stir until thickened. Turn off heat, and cool to room temperature.

Tea
6 cups water
3 family sized or 9 regular Lipton tea bags

sprig mint
lemon wedge

Bring water to a boil in saucepan. Once water reaches boil remove saucepan from heat and let water sit about 1 minute. Add tea bags and steep 5-15 minutes, until tea is brewed to your taste. Let tea cool to room temperature.
Add 1 cup simple syrup to the tea and stir to mix well. Fill a tall glass with ice. Pour tea-syrup mixture over ice, garnish with mint sprig, or lemon wedge if desired.

BUFFALO WILD WINGS BUFFALITO

Buffalo Wild Wings Buffalito



Makes 1
1 6 inch flour tortilla
2 ounces grilled chicken (diced) (optional)
2 ounces chili (pre-heated) (optional)
2 ounces mozzarella cheese (shredded) (optional)
1 ounce cheddar cheese (shredded)
1 teaspoon Buffalo Wild Wings sauce
2 ounces shredded lettuce
1 teaspoon sour cream
1 ounce diced tomato
1/2 ounce diced onion
8 jalapeno slices (optional)

Place open face tortilla on a microwave tray.

Place chicken and/or chili and/or mozzarella cheese down middle of tortilla in a line.

Portion line of choice of sauce evenly down middle of the tortilla.

Evenly sprinkle 1 oz of cheese onto the tortilla over chicken and/or
chili.

Place tortilla in the microwave for 10 seconds.

Sprinkle lettuce down middle of the tortilla. Portion line of sour cream down middle of the tortilla atop lettuce.

Sprinkle diced tomatoes down middle of the tortilla. Top with diced onions and jalapeno slices.

Fold the tortilla in half, press lightly to ensure even thickness.

BIN 36 APPLE SALAD

Bin 36 Apple Salad
Chicago IL

Dressing:
1 Cup Creme Fraiche (or substitute Sour Cream)
2 Tablespoons Prepared Horseradish
¼ cup Apple Cider Vinaigre
½ Tablespoons Dijon mustard
2 Tablespoons Cold Water
salt, white pepper to taste

Salad:
2 Apples, sliced
1 stalk of celery, sliced on the bias
2 heads of Belgium endive, sliced across the leave
4 leaves of roamain hearts, sliced on the bias
4 oz. Creamy gorgonzola, crumbled
2 oz. Toasted pistachio nuts

Whisk all dressing ingredients together. Toss all salad ingedients together in a large bowl, gently fold in the dressing, and serve immediately. You may wish to garnish your individual plate with a leaf of butter lettuce and garnish the top of the salad with chopped chives.

MAGGIANO'S LITTLE ITALY STUFFED MUSHROOMS

Maggiano's Little Italy Stuffed Mushrooms


1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
paprika, to coat
12 large mushrooms
1/2 teaspoon minced garlic
2 ounces extra virgin olive oil
6 cups fresh spinach
1/2 lb whole unsalted butter, softened
1 cup Fontina cheese, grated
1 1/2 cups Japanese-style bread crumbs

Remove stems from mushrooms and place in large mixing bowls. Coat with 1 oz of extra virgin olive oil and salt and pepper to taste. Place on a baking tray with gills up and roast in oven from 15 minutes. Remove allow to slightly cool then turn over to allow juice to drain.

In a sauté pan add 1 oz of olive oil and fresh minced garlic. With medium heat allow for garlic to slightly brown. Add fresh spinach and salt and pepper to taste. Then, begin to stir spinach until it reduces in volume remove from heat drain and cool. Lay spinach out on cutting board and lightly chop.

In a large mixing bowl add half pound of softened butter, salt, pepper, oregano, granulated garlic, basil, parsley and the Japanese bread crumbs. Mix by hand until toughly mixed together. Then form into 1 oz disc.

Using a separate mixing bowl, add in cooked spinach and fontina cheese mix together. Then place 1 to 2 oz of the spinach fontina mixture into each mushroom cap. Top with the gratin butter mix, sprinkle with paprika . At this point either keep cold until future use or bake in oven at 350 until golden brown.

Garnish with fresh lemon.

CARINO'S ITALIAN FIVE MEAT TUSCAN PASTA

Carinos Five Meat Tuscan Pasta


2 Tablespoons Olive Oil
2 teaspoons Garlic, Fresh Chopped
1/2 cup Italian Sausage, Cooked and Sliced 1/4"
1/2 cup Ham, Diced
1/2 cup Bacon, Chopped 1/4"
1/4 cup Pepperoni, Chopped
1/4 cup Green Bell Peppers, Diced 1/2"
1/4 cup Yellow Onions, Diced 1/2"
Salt and Pepper to taste
2 1/2 cups Meat Sauce
20 ounces Bowtie Pasta
1/4 cup Asiago Cheese, Shredded
1/4 cup Parmesan Cheese, Shredded

Grill Italian sausage until done. Cool and slice into 1/4” pieces.

Add olive oil to a large sauté pan at medium heat. Once oil is heated, add garlic, sausage, ham, bacon, pepperoni, green bell peppers, yellow onions, salt and pepper. Sauté until bacon is cooked, peppers and onions are soft.

Add meat sauce to sauté pan.

Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.

Place Five Meat Tuscan Pasta into designated serving plateware, garnish with Asiago and Parmesan cheeses and enjoy!

DAIRY QUEEN HEATH BAR BLIZZARD

Dairy Queen Heath Bar Blizzard



Heath bar and ice cream, what's not to like.
ready to post
Makes 2 servings

1 Heath Bar
1/2-3/4 cup Heath Bits
5 Cups vanilla ice cream
1/3 Cup milk
1 Rounded Tablespoon Hershey's Hot Fudge Topping

Break the candy bar into small pieces using a meat mallet or slamming wrapped candy onto the kitchen counter.  Don't break the Heath Bar into very small pieces, that's what the Heath Bits will do, you are breaking the bar into small pieces for the larger chunks you want in your Blizzard.

Add the ice cream, milk and fudge topping into blender and process about 20-30 seconds.
Add the Heath Bits and the broken Heath Bar and blend at low speed for 5-10 seconds or 2-3 pulses.
 
If you would like your blizzard thicker, place in freezer about 10 minutes or until it reaches desired consistency.

BENNIGAN'S® BUFFALO CHCKEN SANDWICH

Bennigan's Buffalo Chicken Sandwich




1/2 Cup all-purpose flour
1/2 Teaspoon salt
1/2 Cup whole milk
1 boneless-skinned chicken breast halves
1 hamburger bun
1 leaf green leaf lettuce
2 Slices tomato
2 red onion rings
2 Tablespoon Frank's Red Hot Sauce
1 Tablespoon butter, melted
vegetable oil for frying

Optional
1 slice American cheese
2 slices bacon cooked

Bleu cheese salad dressing - for serving

Preheat the oil to 350 degrees F in a deep fryer .

Mix flour and salt together in a medium bowl. Pour the milk into
another medium bowl.

Wrap chicken breast in plastic wrap and using a meat mallet lightly flatten the breast slightly to fit the bun.

Dip the chicken in milk , then in the flour, be sure to coat entire surface of the chicken. Coat chicken pieces a second time by dipping in milk then into the flour. Let the chicken sit in the refrigerator for 10 to 15 minutes.


Fry chicken breast in the hot oil for 8-12 minutes or until it is golden brown. Drain on paper towels.


Mix Hot suace and melted butter.

Place cooked and drained chicken in a container with a lid. Add the hot sauce and butter mixture to the container. Cover with lid and gently shake to coat the chicken with the Hot sauce.

In a hot skillet of griddle toast buns.

To assemble you Buffalo Chicken Sandwich
*If you are using cheese, place slice on chicken while still warm to melt, you may also want to place in microwave to melt. 10-15 seconds should just about do it.

Stack:
Bottom bun
Lettuce
Tomato
Onion rings
Hot sauce coated chicken
*Bacon (if using)
*cheese (if using)
Top bun

Serve with bleu cheese dressing on the side.

WILD OATS CRUNCHY CHICKEN SALAD

Wild Oats Crunchy Chicken Salad



2 chicken breasts skinned, cooked and cubed
1 cup plain lowfat yogurt
2/3 cup mayonnaise
1 Tablespoon chopped fresh dill or 1 teaspoon dry dill weed
1 cup organic celery, chopped
1/4 cup organic red onion, finely chopped
4 oz. slivered almonds
Salt and pepper, to taste


Mix all ingredients together in a large bowl.
Cover and chill in the refrigerator for at least three hours.
Serve on a bed of lettuce or on bagels or whole wheat buns.
Top with organic lettuce, tomato and cheese, if desired.

BRAVO! CUCINA ITALIANA SICILIAN CHICKEN SALAD

Bravo! Cucina Italiana Sicilian Chicken Salad



1 3/4 cups Grilled Chicken, shredded
1/2 cup diced celery
2 tablespoons diced yellow onion
1/4 cup toasted pine nuts
2 tablespoons currants
1/2 cup mayonnaise (use more or less for your taste)
1 tablespoon parsley, chopped
salt and pepper to taste
1-2 tablespoons lemon juice

Combine all ingredients. Serve on a bed of lettuce or on your favorite bread as a sandwich.

PAULA DEEN'S LEMON BASIL CHICKEN SALAD

Paula Deen's Lemon Basil Chicken Salad


From Food Network
Yield: 2 to 4 servings

4 cups diced cooked chicken
1 rib minced celery
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill

CHICK-FIL-A® CHICKEN SALAD SANDWICH

Chick-Fil-A® Chicken Salad Sandwich




2 cups poached chicken breasts, diced
1/2 cup mayonnaise (use more or less to match your taste)
1/3 cup celery, minced
1/4 cup sweet pickle relish
2 tablespoons onion, finely minced (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Leaf lettuce
2 slices wheat bread lightly toasted
1 tablespoon butter, softened
Poach chicken breasts:

Place cleaned boneless, skinless chicken breast into saucepan with 1/3 cup water. Bring water just to a boil and turn heat down to simmer. Cover and simmer chicken 15-20 minutes. To avoid tough chicken try not to let the water boil once you've turn the heat down to simmer. Place chicken in covered container and refrigerate to cool. Dice chicken after it has cooled.

Place diced chicken in bowl with mayonnaise, celery, onion, sweet pickle relish, salt and pepper. Mix to combine.

Spread butter on one side of each slice of bread and toast in hot skillet or griddle. Place desired amount of chicken salad on bottom slice of bread. Add lettuce leaf and place top slice of bread on lettuce. Cut sandwich in half and serve.

WHOLE FOODS MARKET TARRAGON CHICKEN SALAD SANDWICHES

Whole Foods Tarragon Chicken Salad Sandwiches






From Whole Foods
Makes 6 sandwiches

Crunchy celery, almonds and onions combine with chicken in smooth mayonnaise and tangy mustard for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken, removing the skin and bones of course. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.

1 1/4 pounds boneless, skinless chicken breast halves (about 3)
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon ground black pepper
12 slices seeded rye or whole wheat bread
6 romaine lettuce leaves
2 tomatoes, sliced

Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)

In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture. Arrange 6 slices of bread on a work surface. Divide the chicken salad equally among the bread slices. Top each with a lettuce leaf, slice of tomato and second slice of bread. Cut sandwiches in half and serve.