Sparkling Rosemary Limeade
makes eight 5-ounce servings — or more, depending on dilution
- 1 cup lime juice (from about 6 limes)
- 3/4 cup sugar
- Peel of 2 limes
- Two 4-inch sprigs fresh rosemary, plus more to serve
- 4 to 6 cups chilled sparkling water
- Stir the lime juice with the sugar in a small saucepan and bring to a simmer over medium heat. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved.
- Add the lime peel and the rosemary sprigs. Simmer for another minute, then turn off the heat.
- Cover and refrigerate overnight.
- Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.
- Serve over ice with a small sprig of rosemary muddled into the drink.
Marinated Roasted Vegetable Antipasto
- 1 eggplant, trimmed and cut into 1/4-inch slices
- 2 zucchini, cut lengthwise into 1/4-inch slices
- 1 red bell pepper, roasted and cut into wide strips
- 1 yellow bell pepper, roasted and cut into wide strips
- 1 small fennel bulb, cut lengthwise into 1/8-inch slices
- 1/4 cup extra virgin olive oil
- 6 large garlic cloves, sliced thin
- 2 teaspoons fresh parsley, minced
- 2 tablespoon Italian seasoning
- 1/2 cup black olives, diced and pitted
- 1/4 cup white wine vinegar
- salt and pepper, to taste
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
- When vegetables are cool enough to handle begin layering using a spring form pan that has a sheet of parchment paper on the bottom. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
- Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste.
- Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
- Cover with plastic wrap and let chill at least 4 hours or overnight. Release pan and use the parchment to carefully slide onto a serving platter.
Nutrition Information (serves 6): 150 calories, 10g fat, 125mg sodium, 5.5g fiber, 3g protein.
Tip: don’t get scared by the fat content of this recipe, the fat is mostly monounsaturated and polyunsaturated fats which is good for the heart.
I’ve made this recipe a number of time. The last time I tweaked it a little bit with the spices and such but I always love this dish! It combines practically all of my favorite things :)
2 Large Boneless Skinless Chicken Breasts, cut in half8 Ounces Goat Herbed Cheese3 Stalks Green Onions, Diced1 Cup Shredded Spinach1 Tablespoon Olive Oil1 Teaspoon Dried Basil1/2 Teaspoon Salt1/2 Teaspoon Pepper
Preheat the oven to 375 degrees Fahrenheit. In a large bowl, mix together the goat cheese, green onions, spinach, olive oil, basil, salt and pepper until well blended. Set aside.
Take one of the chicken breast halves and, using a sharp small knife, cut a pocket in the middle layer of the breast, making sure not to cut through to the outer layers. Repeat this process with all of the breast halves.
Stuff each breast with the spinach mixture, and place them on a well-greased casserole pan. Spread the leftover spinach mixture on top of the chicken breasts and then cover the casserole pan with either a glass lid or tin foil.
Bake for 45 minutes to an hour, or until the chicken reaches a temperature of at least 170 degrees Fahrenheit.
Thank you ADVENTURES IN COOKING !