Food. Life. Travel

Al Fresco Dinner Party: Recipes

 

Classic Mojito

The perfect combination of white rum, mint, lime and club soda.  A refreshing drink on a hot day!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 drinks

Ingredients

  • 4 ounces simple syrup *
  • 2 tsp sugar
  • 12 mint leaves
  • 3 ounces white rum (I use Havana Club)
  • ice (to fill the cup)
  • club soda (chilled, enough to fill the glass)
  • 1 lime (sliced in half)

Instructions

  1. Split the simple syrup, sugar and mint leaves evenly between the two glasses. Either using a muddle or the back of a wooden spoon, begin to crush the mint with the syrup in order to release the flavours. Add the rum and squeeze in half a lime (per glass). Stir and add ice. Fill up the glass to the top with club soda. 


Recipe Notes

  • simple syrup is 1:1 ratio of water and sugar. Bring the ingredients to a slight boil so that the sugar melts. Cool to room temperature prior to serving. Can triple the batch and leave in the fridge for one week. You can also add more syrup if you prefer a sweet cocktail.
  • all ingredients are doubled for two drinks. You must split the ingredients for one cocktail. Unless you roll like that, then go ahead 😉 

No Churn Roasted Strawberry Mascarpone Ice Cream

This no churn recipe combines the creaminess of mascarpone cheese and the sweetness of roasted strawberries

Servings 2 pints

Ingredients

Rosemary Syrup Infusion

  • 1 cup white wine
  • 2 tbsp honey
  • 1 cup water
  • 1/4 cup sugar
  • 1/2 vanilla bean (optional - dump the whole bean in)
  • 1 pint strawberries (sliced lengthwise, roughly)

No Churn Strawberry Ice Cream

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 can sweetened condensed milk (14 ounces - full fat!!)
  • 1 cup mascarpone cheese (softened)
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • strawberry mixture

Instructions

Making the strawberries

  1. Bring all the ingredients (except for the strawberries) to a boil on high till the mixture is reduced by 1/2. Place the strawberries in an ovenproof dish and pour the liquid on top. Place in a preheated oven (350 F) and bake for 30 minutes or until fragrant. Remove and let cool. 


Ice Cream

  1. In a stand mixer add the heavy cream, sugar and vanilla and whip on high till it forms stiff peaks. Add the condensed milk and mascarpone cheese. Mix until combined. Add the lemon juice and zest. Finally, fold in the strawberry mixture. Transfer to a freezer-safe airtight container and let it freeze for 6 hours. Thaw at room temperature for 15 minutes 


Chili Lime Chicken Tacos

Chili lime chicken, sour cream, queso fresco and coleslaw all served on a corn tortilla. 

Servings 4 servings

Ingredients

  • 1 pound chicken breasts pounded to 1/2 inch thickness
  • Chili Lime Rub
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1-4-1/2 teaspoon chipotle chili powder optional for more heat
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon brown sugar
  • 5 limes fresh-squeezed lime juice (about 10 tablespoons)
  • Lime zest from 1 lime
  • 8 small corn tortillas
  • sour cream
  • queso fresco
  • coleslaw mix

Instructions

  1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.


  2. Heat a large non-stick skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. 


    Cook for approximately 5-7 more minutes (depending on the thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

    Alternatively, you can also barbeque the chicken over medium-high heat until it is cooked through. 


  3. Slice the chicken in strips, garnish with extra fresh lime juice if desired, and assemble with preferred toppings on the corn tortillas. Serve immediately. 

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