Jac o' lyn Murphy

Thursday, July 13, 2017

Fudgesicle Milk

We love chocolate milk around here and summer is no exception.
Hot July days become cooler and sweeter...
especially after we make Fudgesicle Milk.

Drop them in...

grab a gallon...
(ours is always ice cold Clover Sonoma)

pour it on...

give it a whirl...

and enjoy!

This easy, chocolatey, cream creation is
Ice Cream Money well spent.

Thank you to Clover Sonoma for providing the marvelous milk for this post and helping us celebrate a Summer of cLOVEr!

Tuesday, July 11, 2017

Tacos a la Playa

Nothing tastes better to me than a summer seaside taco!
There is something about the sun and sand,
 combined with the fresh and slightly spicy crunch of a taco.

Our closest beach doesn't have any restaurants close by so when we want 
tacos ala playa we bring our own.
My favorite way to do it is combine most of the ingredients before hand...
(I love to shred the veggies, chicken and cheese too, 
it's easy and  reminds me of high school when the surfers would talk about shredding the waves!)

then stuff our crunch shells once we are ready to eat.

Enjoy the view...

Tacos ala Playa
makes 8 tacos
1/2 small cabbage shredded
2 cups shredded cooked chicken
2 carrots peeled and shredded
5 radishes sliced or shredded
1 can of black beans drained and rinsed
Toss all above ingredients with:
Juice of 2-3 limes
1/4 cup olive oil
2 tsp. cumin
good pinch of kosher salt

Fill hard taco shells and top with shredded cheese (I like pepper jack), salsa, sliced jalapeƱos, guacamole and sour cream to your liking.

Monday, July 10, 2017

Zucchini Ribbon Salad with Chipotle Lemon Dressing

Nothing says summer vegetables like zucchini,
and nothing says fun like ribbons so I put them together in a quick, simple salad...

I think the easiest way to cut a zucchini into ribbons,
 is just to use an everyday peeler and go down the length of it...

The real surprise of this salad is the dressing.
Just 3 ingredients, fresh lemon juice, olive oil and Teriacha Chipotle Sauce.
The chipotle sauce is slightly sweet, a touch spicy 
and just the right amount of smoky flavor to give this recipe a kick.

It's perfect as a light lunch or a great side for all your BBQ adventures!

Zucchini Ribbon Salad with Chipotle Lemon Dressing
serves 4
2-3 large zucchinis cut into thin length-wise slices or ribbons
1/2 of a large shallot finely diced
3 fresh ears of corn with kernels cut off cob
4-5 torn basil leaves
for dressing whisk together:
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 Tablespoon Teriacha Chipotle Sauce (or similar chipotle sauce)
1 tsp kosher salt
Toss first 3 ingredients together in bowl with dressing.  Top with basil and serve.

Thank you Teriacha for providing me with your amazing sauces.  Looking forward to an amazing summer of grilling with you!

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