September 21, 2016

End of Summer Orange Pineapple Punch

It's the last day of summer but here in Louisiana it hasn't cooled down a bit! In fact today it is 95 degrees outside and feels like July! My girls love playing outside, even in this killer heat, so I always bring along drinks to keep them cool and hydrated. This punch recipe is their favorite and I make it a lot for play dates. I switch it up and sometimes add lemonade or cranberry juice too. Be sure not to add the ginger ale until right before serving to it will be fizzy not flat!

Happy last day of summer 2016!


Ingredients:



  • 12 ounce frozen orange juice concentrate
  • 12 ounce frozen pineapple juice concentrate
  • 9 cups water
  • 2 liters of ginger ale
  • orange, sliced for garnish


  • Directions:

    1. Combine the pineapple juice and orange juice in a large pitcher and add water. 
    2. Stir well until combined. 
    3. Refrigerate until ready to serve or add ice.
    4. Right before serving, stir in the ginger ale. 
    5. Add slices of orange in the pitcher and as garnish on glasses. 
    6. Serve immediately.


    Three ingredients are all you need for this kid friendly punch!
    Combine the pineapple juice and orange juice in a large pitcher or beverage container and add water. 
    Stir well until combined. 
    Refrigerate until ready to serve or add ice.
    Right before serving, stir in the ginger ale and add slices of orange.
    Ava gives this punch a thumbs up!
    I served this at our last play date and everyone, from toddlers to adults, gulped it down!
    It's fun to play outside but remember to always keep the kiddos hydrated! 
    This punch is an easy recipe to take along on play dates, parties, and car rides.



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    September 19, 2016

    Timesaving Tips with Swiffer & Febreze and Slow Cooker Chicken and Rice Soup

    School is back in session and fall is almost here. That means it's a great time to get your home refreshed before the holidays. Tackle those organization projects and give your home a mini makeover! 
    Be sure to check out my recipe and giveaway below. 

    As a busy Mama with two young girls, whenever I can save time and energy with something, I do it!
    I have two products I wanted to share with y'all today that not only save me time but help me to relax and enjoy my favorite fall season! 

    Febreze Air Effects and Fabric Refresh

    If you have kids, or pets, or heck husbands with stinky socks {or all three like me} then you know how handy air fresheners and fabric refreshers are. I love Febreze sprays for a quick spritz to eliminates those stinky smells all over the house! 

    Swiffer WetJet

    Where has this product been my whole life?!
    The new Swiffer WetJet mop for wood floors is easy to use and cleans my grimy floors in minutes {with no streaks}! No more mop buckets, water, spills, and messes!
    Talk about a time saver!

    Speaking of timesavers- how about a timesaving recipe? 
    Scroll down for my Chicken and Rice Soup recipe cooking in the slow cooker. This 'fix it and forget it' soup is perfect for those days when you don't want to have to slave over the stove at the end of the day and make dinner. Slow cookers are great timesavers-  and some even say lifesavers!
    With all the time I saved with Swiffer and Febreze products, I actually have time to read and relax at home instead of cleaning and cooking all day! What a welcome change!
    Happy Fall Y'all!

    Enter to win!

    Scroll down to enter to win a Swiffer and Febreze Gift Pack!


    Ingredients: 


    • 1 1/2 lbs boneless skinless chicken thighs
    • 1 1/2 cups uncooked brown rice
    • 1 large yellow onion, diced
    • 8oz pkg mushrooms, chopped
    • 2 stalks of celery, chopped
    • 2 cups carrots, chopped
    • 4 cloves garlic, minced
    • 2 bay leaves
    • 2 teaspoons dried parsley
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon ground sage
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon salt
    • 7 cups chicken broth, plus more if needed to thin soup

    Directions:


    1. Add all ingredients except for the broth to a large slow cooker.
    2. Pour broth over the top. 
    3. Stir to combine.
    4. Cover and cook on low for 6-8 hours. 
    5. Remove bay leaves and discard.  
    6. Remove chicken thighs, shred or dice, and mix back into the soup in the slow cooker.
    7. If the soup is too thick add more broth as needed.
    8. Scoop into bowls and serve warm.

    Dice up all your veggies or save even more time by 
    buying pre-chopped veggies at the grocery store. 
    Any mushrooms will work for this recipe but my favorite are meaty Baby Bellas.
    Originally I planned on using wild rice for this soup but when my store was out I decided to use brown rice. I love how it turned out!
    I am a fan of rich dark meat so in most of my soups I use boneless, skinless chicken thighs.
    You could easily substitute chicken breasts.
    Add all your ingredients to a large slow cooker.
    I cover with chicken broth. I used almost two boxes. 
    Stir well to combine. 
    Cover and cook on low for about 8 hours. 
    Remove bay leaves and discard.  
    Remove chicken thighs, shred or dice, and mix back into the soup.
    If the soup is too thick add more broth.
    Scoop into bowls and serve warm. 
    a Rafflecopter giveaway


    This review was made possible by iConnect Influencer Management, Febreze and Swiffer was compensated for my participation in this campaign, but all opinions are 100% mine.


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    September 18, 2016

    Cheeseburger Mini Pies

    Happy National Cheeseburger Day! 
    To celebrate I made these adorable and downright delicious Cheeseburger Mini Pies from Paula Deen's son, Jamie's recipe. This recipe is a fun take on a classic cheeseburger patty but baked in puff pastry dough instead of served on a traditional bun. It's just as tasty as the original -or maybe even better!

    Ingredients:

    Makes 5 burger pies
    • 1 pound lean ground beef
    • 1/2 cup sweet onions, preferably Vidalia onion
      1 tablespoon steak seasoning (recommended: Montreal)
    • 1 tablespoon steak seasoning sauce (recommended: Dale's Steak Seasoning Sauce)
    • 5 slices Cheddar cheese
    • 1 sheet frozen puff pastry dough, thawed for 20 minutes
    • 1 egg yolk

    Directions:

    1. Preheat the oven to 375 degrees.
    2. Mix the ground beef, onion, steak seasoning, and seasoning sauce together (using your hands is the most efficient way to do this).
    3.  Form into 5 small flat patties. 
    4. Cook the hamburgers to medium-well. 
    5. Top each burger with a slice of cheese and remove from heat.
    6. Roll the puff pastry sheet to flatten slightly. 
    7. Cut it into 5 rectangles.
    8. Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of the edges to seal. 
    9. Place on an ungreased baking sheet, pinched side down.
    10. Whisk together the egg yolk and 1 teaspoon water to make an egg wash. 
    11. Brush each wrapped pastry with the egg wash. 
    12. Bake for about 15 minutes, until the puff pastry is nice and brown.
    13. Serve warm with a side of fries and baked beans.
    Recipe courtesy of Paula Deen, 2007

    Mix the ground beef, onion, steak seasoning, and seasoning sauce together. 
    The easiest way is with your hands.
    Some of my favorite seasonings {and the Deen family's too} are Dale's Seasoning Sauce and Montreal Steak seasoning blend. 
     Form into 5 small flat patties. 
    For the burgers I like to use a grill pan but you can also use a skillet or outside grill. 
    Cook the hamburgers to medium-well.
    Top each burger with a slice of cheese.
    Remove from heat.
    Roll the slightly thawed puff pastry sheet to flatten slightly.
    Cut it into 5 rectangles.
     
    Cover each burger with a piece of puff pastry and wrap it around the bottom.
    Pinch all of the edges to seal. 
    Place on an ungreased baking sheet, pinched side down.
    Whisk together the egg yolk and 1 teaspoon water to make an egg wash. 
    Brush each wrapped pastry with the egg wash. 
     
    Bake for about 15 minutes, until the puff pastry is nice and brown.
    Serve warm with a side of fries and baked beans.
    Hope you enjoy these Cheeseburger Mini Pies on National Cheeseburger Day
     {or any day for that matter}! 



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