Tuesday, June 21, 2011

Homemade Raspberry Tea

Making your own Raspberry Tea is easy!

Raspberry Tea

2 cups fresh raspberries
4 tea bag (plain regual tea)
5 cups boiling water
Ice cubes

Rinse off a cartoon of raspberries and put in a carafe.( I bought this cute one at the grocery store from rubbermaid) Pour boiled water over raspberries and place tea bags in. Cover and let stand 5 minutes. Remove tea bags; discard. Strain berries from tea; discard berries. Cool for several hours. If desired, chill. Serve over ice cubes.

In the photo you can see the raspberries and the tea bags reach a perfect length.

Here is the finished product. I filled the carafe with ice and it was fabulous!

Salami Olive Penne Salad

Salami Olive Penne Salad
1 2/3 cups penne
1 – 4 ½ oz. Can of sliced olives
1/3 cup thinly sliced red ion
2 oz. Thinly sliced salami, cut into strips
2 tbsp. Fresh shredded basil

Lemon Garlic Dressing
2 tbsp. Lemon juice
2 tbsp. Olive oil
2 tsp. Dried oregano
1 tsp. Dijon mustard
1 tsp. Granulated sugar
1 tsp. Lemon zest
1 clove garlic, minced
salt and pepper to taste
2 tbsp. Fresh shredded Parmesan cheese
Cook pasta as her box instructions. Rinse with cold water. Add next 4 ingredients and toss. In a separate bowl whisk dressing ingredients, except for cheese. Pour over salad. Toss and then sprinkle with cheese.
Yield: 4-6 servings

Sunday, June 12, 2011

Smoked Polynesian Pot Roast

Smoked Polynesian Pot Roast

3-1/2 to 4-1/2 pound pot roast
1/2 cup soy sauce
1/2 cup sherry
1 cup water
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon seasoned pepper
1 cup water

Fill water pan 3/4 full with liquid. Put meat in heavy duty plastic bag or glass baking dish. Combine all ingredients and pour over roast. Tightly close bag and turn to coat meat with marinade, or turn roast in dish and cover.

Refrigerate several hours or overnight, turning meat in marinade once or twice. To cook, lift pot roast from marinade and place on grill. Reserve marinade.

Smoke cook about 4 or 5 hours or until tender.

Meat will not fall from bone as braised pot roast would, but can easily be cut with sharp knife. Heat reserved marinade to boiling and serve as sauce with pot roast.

Serves 6 to 8

We just tried this!