Now that summer is here and the weather is warm, it's the perfect time to not only enjoy a cold glass of iced tea, but to make your own sun tea, too. I've found myself drinking a lot of iced tea over the past few years (it probably has something to do with parental sleep deprivation). I usually buy bottles of Tejava tea, which I love because it's unsweeted and has a good strong tea flavor.
I decided to try making my own and maybe save a little money in the process. I remember my mom making sun tea way back when, and thought I'd give it a try. The results were really fantastic, so I thought I'd share them here. It's really easy to do, really inexpensive, and the kids actually had fun helping make it.
A two-quart sealable glass jar.
Four to six black tea bags
Sprigs of fresh mint (optional)
Place tea bags and mint (if using) in a clean glass jar. Fill the jar with water and seal.
These marinated and grilled short ribs are the perfect thing for a summer backyard BBQ. They only take a few minutes to make and cook (outside of the marinating time), and the sweet-salty soy sauce-based Hawaiian marinade delivers a taste of the islands without having to get on a plane.
You can serve these short ribs in classic Hawaiian plate lunch style, accompanied by two scoops of rice and macaroni salad, but we opted to be a little healthier and make an island-style sesame-cabbage slaw that has added texture from crumbled dry instant ramen noodles.
You'll want to get Hawaiian-style—also called Maui- or flanken-style—short ribs, which are cut in thin strips across the bone. These don't need to be marinated all that long, and only need to be grilled a few minutes on each side. The marinade works great with chicken or pork, too.
Few things signify that summer is finally here as much as the easy availability of fresh and juicy stone fruits like peaches, nectarines, and apricots. Now that we're seeing delicious peaches at the farmers' market and in the produce section of the supermarket, why not make a fantastic dessert like peach crumble? This recipe is a summertime staple in our house, especially when my mom brings over a load of peaches fresh off the tree in her front yard.
Fruit crumbles don't look as pretty and require less work than pies, but are just as delicious. Born out of the need for rationing flour and sugar during World War II, crumbles, in their basic form, involve a fruit filling covered with a crumbly flour, sugar, and butter topping. It's something that's easy enough for the kids to help make, too. They love to mix up the crumble topping and spread it on top of the fruit filling.
When the weather warms up, one of the things we often cool off with are aguas frescas, those refreshing traditional Mexican-style drinks made from various kinds of fruit. You don't have to go to your local taqueria to get them, either—they're inexpensive and really easy to make at home. Kids love them, and they're a healthy alternative to sodas and other soft drinks.
We often make aguas frescas with melons like cantaloupe or watermelon; whatever we happen to have on hand. It's a great way to use up all that watermelon that's been sitting in the refrigerator, which is what we made out latest batch out of. You can use other fruits, like strawberries and even pineapple, but melon is an economical choice and a delicious one, too.
Memorial Day Weekend, that traditional kick-off to summer is coming up! Since it's traditional to have a BBQ in the backyard, we've put together a selection of our most popular family-friendly grilling recipes, along with a few great sides and warm weather treats. So fire up the grill, cook up a feast, and enjoy the weekend!
I know some people who say that pizza is one of those dishes that's always better when you dine out. I respectfully disagree! While that might be true for topping-laden old-school American pizza, we've been successfully making some pretty wonderful Italian-style pizzas right here at home. Unfortunately, we lack a wood-burning pizza oven in the backyard (someday…), but we get some good results in a regular home oven with a little preparation and a few tricks.
As for tomatoes, I often use good quality canned plum tomatoes pureed with a little olive oil, salt, pepper, and a clove of garlic. If I have really good fresh tomatoes, I'll often just slice them thinly or puree them on their own. We're really looking forward to later on this summer when we can go and grab some fresh tomatoes straight out of the garden!
The refigerated pizza dough sold by Trader Joe's is actually very good, and we use it all the time, especially if we want to make pizza on the spur of the moment. Making your own pizza crust isn't all that challenging, though, so if you have the time, go for it! The results are usually quite good, and you can even freeze extra dough to use later.
Whenever we get Chinese take-out, my kids love to order cashew chicken. Like many Chinese-American restaurant staples, cashew chicken is actually easy to make at home, and requires only a couple special ingredients, which you should be able to find in the Asian foods aisle of your local supermarket. Accompany this with stir-fried green beans and steamed brown rice for a healthy weeknight meal.
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
This Mother's Day, why not make an old school dessert for Mom—pineapple upside down cake. Pineapple upside down cake is really old school, dating back to the 1920s when canned pineapple from was introduced to the US market by the Hawaiian Pineapple Company, which would eventually become Dole Foods.
Featuring moist and light cake topped with sweet pineapple and a caramelized brown sugar topping, it's no wonder this dessert has been popular for nearly a century. In our recipe, we use fresh pineapple, but you can substitute canned if you don't want to mess around with cutting up and trimming a fresh one. It's equally good with both.
Cinco de Mayo is coming up, so why not make a classic Mexican recipe for dinner? Pozole, a hearty soup based on nixtamalized corn, also known as hominy, is considered one of Mexico's national dishes. Usually you'll encounter it in its red form with red chiles and pork, but I think the green version is just a delicious.
Instead of using dried red chiles to flavor the broth, this green pozole feautures tomatillos, jalapeños, and ground toasted pumpkin seeds. This is definitely not a throw-it-together-after-work recipe. It's slow food at its best, and you can use even use your slow cooker if you like. While you can make this with canned hominy and it will still be delicious, definitely try to prepare it using the real deal, which comes dried. You need to cook it slowly for hours, but the texture and flavor are superior.
It's fun for each diner to customize their bowls of pozole: add crisp lettuce and radishes, creamy avocado, crushed tortilla chips, tart lime juice, Mexican oregano, sliced jalapeños, and spicy ground red chile.