This basil lemonade is perfect for a hot summer day!

quick and easy to make.

 

 

You’ll need some lemons, but maybe not this many, I was making two kinds of lemonade here. I’ll post the strawberry recipe next.

 

 

You’ll need juice from a few lemons depending on the size and juiciness. 

 

 

They say local honey is good for you and helps with allergies.

 

 

zest one lemon, or part of a lemon.

 

 

into a blender add lemon juice,

 

 

honey,

 

 

basil,

 

 

water,

 

 

ice cubes and lemon zest. Blend until basil is smooth.

 

 

serve and garnish with lemon slice and basil sprig. 

 

 

 

 

Fresh Basil Lemonade

ingredients

 

1/4 cup lemon juice

1 cup water

1 cup ice

4 table spoons raw honey

1 tablespoon minced basil

a couple basil sprigs  and lemon slices for garnish

 

In a blender, blend lemon juice, honey, water, ice and minced basil together. Serve garnished with lemon slice and basil sprig.

 

 

About  month ago I saw caprese salad appetizers like this and added it to my “Things to make list” that I try to keep in my head.

 

 

 

I finally made them even though I don’t have the mozzarella balls.

 

 

I cut the cheese into small pieces

 

 

and them cut them in half again so I’d have enough for all the tomatoes.

 

 

I tried cheese first, the basil, then tomato.

 

 

Then I tried Tomato first, then basil, then Cheese.

 

 

I couldn’t decide which way was better so I did some each way. 

 

 

I made them ahead without dressing so there wouldn’t be extra wilting.

 

 

Before tucking them in the fridge I had to see if they were any good. They were. Four or five later I had to rearrange the plate so it didn’t look so empty on one side.

 

Caprese Salad

ingredients

• cherry tomatoes
• mozzarella cheese balls or cut into small pieces
• Basil leaves
• Balsamic vinaigrette dressing
• toothpicks

Place a tomato, a basil leaf, and a piece of cheese onto each tooth pick until you run out of some ingredient.  Arrange onto a plate and drizzle with balsamic vinaigrette dressing right before eating.

 

Two bite Kale Basil Frittatas are perfect appetizers or general munching.

 

 

I started out following a recipe but strayed so far I think this is completely my own recipe now. And I can’t remember where I saw the inspirational recipe so don’t ask.

 

 

In a bowl, add ricotta, chopped kale, chopped mushrooms, eggs,

 

 

salt and pepper,

 

 

and what was left of the parmesan cheese. Next time I think I’ll put less parmesan and some other kinds of cheese too.

 

 

If you remember you have lots of basil in the garden, go get some and add a couple fistsfull too.

 

 

In greased mini muffin tins place a slice of pepperoni or salami on the bottom of each one. This really helps them come out of the pan later. I did not invent this idea, I completely borrowed it.

 

 

Spoon the filling in to about 3/4 full.

 

 

Bake at 375 for, uh, I have no idea. Let me think about this for a minute. Well if they’re getting brown around the edges you should take them out and if you stick something in them and it comes out sticky you should leave them in a bit more.

How ‘bout we say bake for 25 minutes one way or the other?

 

 

Let cool a little and serve.

 

Two-bite Kale Basil Frittatas

ingredients

• 3 eggs
• 1/2 cup parmesan or mix of other cheese
• 1 cup ricotta drained
• 1/2 cup cooked chopped kale
• 1 cup fresh basil chopped
• 1/2 cup mushrooms cooked and chopped
• salt and pepper to taste
• pepperoni, 1 slice for each muffin

Mix all but the pepperoni together. In greased mini muffin pans place one slice of pepperoni on the bottom of each muffin cup. Spoon in filling to about 3/4 full. Bake at 375 for 25minutes or until lightly brown.

 

Corn and basil tart. Relatively simple to make. Very tasty and a perfect use for a bunch of basil.

Good as breakfast, good as lunch, good even as left overs.

 

 

 

These are the left over “too hot jalapeño poppers”, these poppers were so hot you’d better call the fire department first. Note to self, if you leave all of the seeds and the white stuff in there they just might be kinda hot. And if you’re sorta wimpy like me about hot stuff anyway this is not a good idea.

 

I took one bite and had tears running down my face and my nose started to run. I set it down I had to, there was no way I could continue. After a few big drinks of water and staring at the uneaten popper.

I took another bite and it seemed hotter than the first!

So I gave up.

Ya, know how often you touch your face, or itch your nose without realizing it?  Yeah, I did. I rubbed my eye and of course I’d forgotten to wash my hands first! So now my eye was burning! I tried water on a napkin, it didn’t do much.

I didn’t think I really wanted to put soap in my already burning eye, that just sounded like it would make matters even worse.

Then I remembered Mama once saying she’d read something about using tooth paste to wash off jalapeños. I just happened to have one of those sample size toothpaste they give you at the dentist. I was pretty desperate and ready to try anything.

 

 

It worked. I don’t know what it does but it worked.

Now that you know the history of the jalapeños I can get back to the recipe. 

 

 

 

I like to chop up everything first. Red bell peppers are so pretty.

 

 

 

Sharp cheddar has got to be my favorite cheese.

 

 

 

 

 

 

Chop up a bunch of basil.

 

 

 

In a bowl beat eggs.

 

 

 

Add milk or half and half,

 

 

 

Whatever amount of parmesan you have. I had just a few crumbs. 

 

 

 

Dump in corn,

 

 

 

basil, jalapeños, peppers, and cheese.

 

 

 

 

Season with salt and pepper

 

 

to taste.

 

 

Stir together.

 

 

Pour into prepared unbaked pie shell.

 

 

 

spread it out evenly. 

Just pretend this is an actual tart pan and not a cake pan.

 

 

 

Bake at 350 for 35-40 minutes or until set.

 

 

 

 

Remove sides of pan, garnish with fresh basil and pepper slices

 

 

and serve.

 

 

Corn and basil tart

adapted from Better homes and gardens

Ingredients

• 1 unbaked pastry shell
• 4 eggs
• 1 cup half-and-half or milk
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/2 cup shredded cheddar cheese
• 1/4 cup parmesan or whatever little amount you have on hand
• 1/2 cup coarsely snipped fresh basil
• 1/8 cup chopped red bell pepper
• 1 small jalapeño chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
•   sliced bell pepper and basil (optional)

Directions
  in medium bowl whisk together  eggs and half-and-half. Stir in corn, basil, pepper, jalapeños, cheese, salt and pepper. Pour into pastry shell. Bake at 350 for 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve.