Travel Destinations & Culinary Adventures

Pink Lemonade Blueberry Splash

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Some of the best tasting recipes are simply made and cocktails are no different.

Made with Bacardi Limon Rum this boozy Pink Lemonade Blueberry Splash cocktail uses fruit that is in season and doesn’t require you to make fresh lemonade. Simply add citrus flavored rum over ice, fill the glass 3/4 of the way full with store bought pink lemonade, top with lemon seltzer water, a squeeze of lemon wedge and stir. I prefer to cut the citrus sour flavor with a teaspoon of sugar or Splenda. Then, garnish with a sprig of mint, a slice of lemon and you’re on your way to happy hour!

Here’s the recipe rundown quick list:

  • 1 travel sized bottle of Bacardi Limon Rum
  • 1 small bottle of store bought pink lemonade
  • 1 can of lemon seltzer water
  • 1 lemon
  • 1 tsp sugar or Splenda
  • ice
  • garnishes = sprig of mint, slice of lemon

Don’t forget to add a fancy Nancy straw. Now that’s one pretty drink. Pretty delightful that is…;-) Cheers!

If you’re not interested in adding alcohol and want to drink a poolside mocktail instead, simply add more lemonade or seltzer water in place of the rum.

Pink Lemonade Blueberry Splash

A big fan of seasonal blueberries? Try my take on a warm Vanilla Blueberry Sauce that goes great over lemon bars or ice cream. Still craving blueberries? Add them to fresh fruit to create a last minute picnic side Watermelon Blueberry Salad with Feta and Mint. 

Lone Star Turkey Chili with Sour Cream and Chives

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Looks yummy, doesn’t it?

When you’d rather get dinner on the table so you enjoy time with the family outside, this is your new go-to meal. Chili is not just a winter meal. It’s a versatile dish with many options for eating it: layered on top of a grilled hotdog, poured over bowtie pasta, inside an empanada or as the base of Frito pie.

I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.

My recipe gets its name from using Texas Jet Lone Star Chili Seasoning, a packet of spices brought home by my boyfriend after a trip to Houston. However, you can make your own chili seasoning with this Taste of Home recipe, if you need it.

Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).

Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.

Chives are super simple to grow as long as you provide them partial sun, maintain moist soil, and give them drainage.

This dinner recipe will serve about 6-8 bowls of chili. If cooking for two people, like me, you will have a couple days of leftovers available to pack for lunches or freeze for later use. By preparing Lone Star Turkey Chili with Sour Cream and Chives for dinner tonight, you’ll free yourself from worrying about future meals because you’ll have extra servings on-the-ready when you’re ready to heat and eat. Free up yourself from the confines of the kitchen this summer by making a big batch of this yummy, stovetop chili to feed your family for days!

(no affiliates in this post)

Lone Star Turkey Chili with Sour Cream and Chives

onedelightfullife.com
Chili is a hearty, make-ahead meal that helps keep dinnertime chaos-free for you and your family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, Soup
Cuisine American
Servings 6 -8 bowls

Ingredients
  

  • 2 cloves chopped garlic
  • 1 chopped white or yellow onion
  • 1 T butter
  • 1 pound ground turkey
  • 1.5 oz half a package Texas Jet Lone Star Chili Seasoning
  • 1 can tomato paste
  • 1 can chili-ready canned beans or pinto beans undrained
  • 1 can chili-ready diced canned tomatoes undrained
  • 1 cup water optional, if you think the chili is too thick

Instructions
 

  • In a large pot, melt butter and then add onions and garlic over medium heat. Stir continuously until garlic and onions are softened. Add in ground turkey and continue stirring until cooked thoroughly. Add the remaining ingredients and mix thoroughly. Cover the pot, reduce the heat to low, and allow the chili to simmer at least 30 minutes. Serve in bowls garnished with sour cream, cheddar cheese and chives.

Notes

Crank up the heat by adding a pinch of red pepper flake or sriracha while the chile is simmering.

Crockpot Buffalo Chicken Lettuce Wraps

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Sometimes you just have to give yourself a break…from the kitchen. Enter the crockpot!

Crock Pot Buffalo Chicken Lettuce Wraps, by SkinnyTaste.com, is a recipe that’s sat untouched in my old school recipe box for awhile now, but boy am I glad I used it this week. Have you ever had one of those incredibly busy weeks? I just talked to a mom who was busy trying to run a business, rush her kids to and from activities, and be a doting wife. She’s a superwoman! But, let’s be real. Moms like her, like you, need a break from hovering over a stove.

Pin this one! You’ll thank me later.

This recipe is as easy as dropping items in the crockpot, setting it on high for four hours, and walking away! Ah, I love the digital “ding!” of my crockpot’s timer when dinner is done and so will you.

For this savory recipe, you will need three chicken boneless, skinless chicken breasts, celery, onion, garlic, chicken broth, and Frank’s hot sauce. After the crockpot “dings!” you’ll want to remove the chicken and place it in a bowl so you can shred it using two forks. Afterward, add it back to the crockpot and add in Frank’s hot sauce, mix again, and turn to the warm setting.

When you’re ready to plate, simply tear large leaves of Bibb lettuce and put them face up on a plate. Pile a heap of buffalo chicken, shredded carrots, and sliced celery. A lover of bright colors, I also added thinly sliced red cabbage. Oh, and I like my lettuce wraps spicy so I drizzled more Frank’s hot sauce on top.

Add blue cheese or gorgonzola for added flavor richness.

Your family will thank you for this tasty, light dinner that was ready when they entered the door and you’ll thank yourself for not stressing out over another weeknight dinner fiasco. Just set it and forget it.

You can view SkinnyTaste’s recipe for Crock-Pot Buffalo Chicken Lettuce Wraps here. What would you like me to recipe test for the crockpot next? Leave a comment in the space below.

For more delicious recipes, visit One Delightful Life on Twitter for daily updates of scrumptious food.

Now, if you’ll excuse me. I’ve got to take a moment to add this recipe back to its recipe box for later use.

How to Make Basic Barbecue Sauce

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One condiment this Kansas girl is never without is barbecue sauce. Well, except that one time when the ribs were ready and yep, I was out of the liquid gold. Not one to run to the store for only one condiment, I decided to make my own sauce.

Since it’s summer I tend to use quite quite a bit more barbecue sauce on burgers, ribs, and even inside lettuce wraps. So, in case you’re like me, here’s How to Make Basic Barbecue Sauce when the bottle stuff just won’t do or you’re out of it. This recipe is ketchup based and is more of a Kansas City barbecue sauce.

Barbecue is a staple food group when you live in Kansas. We smoked this rack of ribs on our Traeger Tailgater low and slow adding barbecue sauce at the end of cooking.

Once you’ve combined all of the barbecue sauce ingredients using a whisk in a saucepan, turn the pan to low heat and simmer for about 15 minutes. Be sure to stir often. Remove the pan from the burner and allow to cool before pouring the barbecue sauce into a Bell jar and sealing it. Your sauce will keep for about two weeks in the refrigerator.

While there are many kinds of barbecue sauce varieties from Carolina style vinegar based to Kansas City style tomato based, I prefer the later on everything from smoked pulled pork and ribs to cheddar cheeseburgers. I’ve also included the links to a few of my recipes that use can this sauce. You might enjoy: Grilled Blooming Onion with Barbecue Sauce , Barbecue Chicken Spring Rolls, and Ultimate Summer Hot Dog Toppings List. 

Making your own sauce is incredibly simple and takes very little time. Give it a try! Do you have a summer grill recipe that you love to sauce up? Share it in the comments section below.

How to Make Basic Barbecue Sauce

onedelightfullife.com
This Kansas City style barbecue sauce is easy to make and better tasting than the bottled variety.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course condiment, sauce
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 c. ketchup
  • 3 T. dark brown sugar
  • 3 T. cider vinegar
  • 2 T worcestershire
  • 2 tsp salt
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions
 

  • Combine all ingredients in a small saucepan.
  • Stir the ingredients well on a low simmer until fully incorporated.
  • Simmer for about 15 minutes stirring often.
  • Remove from heat and allow to cool.
  • Pour sauce into glass jar and seal with a lid.
  • Refrigerate jarred sauce.

Notes

You can also use smoked paprika instead of regular paprika. Want a more Memphis style sauce, add more vinegar and molasses for sweetener.

Classic Fruit Popsicles Two Ways

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Affiliate Disclosure: As an Amazon Associate, I may earn commissions from qualifying purchases from Amazon.com. 

Nothing quite eases the scorching temperatures of summer like homemade popsicles grabbed from the freezer on a hot day. To welcome the warm season, I’ve created Classic Fruit Popsicles Two Ways: Honey Pineapple Citrus and Fresh Strawberry Kiwi. These recipes are easy for you to make and far healthier than ice cream.

From the moment I bought my Koji ice pop molds at Target ($9.99), nostalgia set in on the drive home. Less fattening than ice cream desserts and fun to make, the popsicle is on trend again. Maybe it’s because you control the flavors! You can add any ingredient to your juice base from vegetables to fruit. Some people even add fresh herbs. Why not? A citrus basil ice pop might sounds delicious.

You can easily make my Honey Pineapple Citrus Popsicles using frozen chunks of Dole Fruit-n-Spice Honey Lime Pineapple Chunks (leftover from a smoothie experiment last week), fresh lime juice, clover honey, Stevia, and grapefruit juice. You’ll want to use more Stevia than I did to cut the tangy citrus flavor from the grapefruit. Preparing these cool pops is as simple as dumping the ingredients in a blender or Cuisinart and blending it until smooth even to pour.

Honey Pineapple Citrus Popsicle Recipe: Yields 3-4 popsicles

  • 1 c. Dole Fruit-n-Spice Honey Lime Pineapple Chunks
  • 1 c. grapefruit juice
  • Juice of 1/2 lime
  • 1 tsp clover honey
  • 2 tsp Stevia

Fill each popsicle well 3/4 of the way full to leave room for expansion as the fruit mixture freezes. Place your popsicle molds in the freezer for 30 minutes. Then, remove the popsicles from the freezer and gently insert the popsicle sticks. Place them back in the freezer and allow these sweet treats to harden. When you’re ready to eat one, simply run warm water on the outside of the popsicle mold until you’re able to wiggle the popsicle free to devour it.

Use the same instructions to make Fresh Strawberry Kiwi Popsicles except you will instead blend cranberry/grape juice cocktail, sliced strawberries and kiwi, and Stevia until smooth. I used less added sugar in this recipe because the fruit and juice already were sweeteners.

Fresh Strawberry Kiwi Popsicle Recipe: Yield 3-4 popsicles

  • 1 c. cranberry/grape cocktail juice
  • 1 c. sliced fresh strawberries
  • 2 peeled and sliced fresh kiwi
  • 1/4 tsp Stevia

What are your fondest memories of summer? I remember learning how to swim at the community pool, riding my yellow Schwinn bicycle (banana seat included) with abandon, and running back and forth to my neighborhood friends’ house to play.

Take a moment to enjoy the simple pleasures of summer while cooling off from the hot temperatures with one of these fruit popsicles, a sure-win with your kids and adult kiddos too!

Need to buy popsicle molds and can’t make it to Target today, I also recommend this comparable set via Amazon.

 

Berry Rum Smash with Lime Cocktail

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Determined to create a cocktail that I could use to raise a glass in honor of those who served during Memorial Day, I created Berry Rum Smash with Lime Cocktail, a blender drink topped with carbonated soda. It’s a refreshing drink that is prepared with aged rum, berries, lime juice, and lemon-lime soda.

A liter of Cruzan Aged Rum cost me $14.99, a value!

I love a cocktail that stretches my creativity. This recipe requires you to use a blender to make a smooth juice from fresh blueberries, pitted sweet cherries, lime juice, aged rum (you can use silver rum), the juice of half of a lime, and Stevia for sweetness. After blending the above ingredients on high until the pulp of the fruit is minimal, pour it into a glass filled with crushed ice.

You can find these festive straws and garnish picks for $1 at Target. (not an affiliate)

After pouring the berry mixture into the glass of crushed ice, top the glass with lemon-lime soda water until filled. That’s it! It’s a fruity, cool drink to serve to guests at your next outdoor deck party or just because you want to delight in a new cocktail made from your home bar.

Cheers, my dears!

Berry Rum Smash with Lime Cocktail

onedelightfullife.com
This refreshing cocktail doubles down on berries, aged rum, lime juice, and lemon-lime soda.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course cocktail, Drinks
Cuisine American
Servings 2 glasses

Ingredients
  

  • 1 1/2 oz. aged rum I used Cruzan
  • 2 tsp Stevia
  • 1/2 c. pitted sweet cherries
  • 1 c. fresh blueberries reserve a few for garnish
  • Juice of 1/2 lime
  • crushed ice
  • 1 can lemon lime sode

Instructions
 

  • Blend all of the ingredients except the ice in a blender on high until very smooth.
  • Fill a glass with crushed ice.
  • Pour berry mixture into glass.
  • Top with lemon lime soda until full
  • Garnish with blueberries and a lime wedge.

Notes

You can use frozen fruit for this blended cocktail. Add 1 tsp of honey for added sweetness.

 

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