Adults Only Orange Pops

Being a grownup is hard work.

After a long day of adulting even we adults need a treat sometimes.

1 - 2 c. prepared orange juice

4 - 6  oz. Vodka

Combine orange juice, vodka in a medium jar, screw lid on jar and shake for a few seconds. 

Pour into popsicle molds and place in freezer for a few hr. or until frozen.

Serves 4 - 8.

Thai Beef

This is perfect for a weeknight meal or anytime.

1 lb. beef strips

1 - 2 T. oil

1/4 tsp. each: salt, pepper

Pinch red pepper flakes

1 T. each:  honey, seseme oil, lime juice

1- 2 tsp. corn starch

1/4 - 1/3 c. water

1/8 tsp. each:  ground ginger, dried basil 

1 - 2  T. low sodium soy sauce

1 clove garlic crushed, chopped

1 c. each: chpped onion, chopped bell pepper, sliced mushrooms, sliced celery, broccoli, sliced carrots

Cut lime in half, set aside.

Peel, crush and chop garlic.

In a bowl combine: beef, salt, black pepper, red pepper flakes,  ginger, seseme oil, garlic, honey, soy sauce, dried basil. 

Squeeze some lime juice into the bowl.

Stir to coat beef and let marinate in refrigerator for a few hours or overnight.

Remove beef from refrigerator and let it set out for a few minutes.

Peel, rinse chop onion and place into a clean bowl.

Rinse, seed, chop pepper, add to the bowl with onion.

Rinse, slice mushrooms, add to the vegetable bowl.

Rinse, cut ends from, chop broccoli, carrots, celery, add to bowl, set aside.

Preheat saute pan over medium high heat, reduce heat to medium and add oil.

 Add beef to pan and stir fry for 6 - 8 min or until done.

Remove beef from pan and place into a clean bowl. 

Add vegetable to pan and cook for 6 -  8 min.

Add beef back to the pan and cook for a couple of minutes more. 

In a clean measuring cup combine: 

corn starch, water and stir to mix.

Fresh meat and vegetables to the sides of the pan to form a well in the center. Pour in constarch mixture, stir, cover pan with lid and cook for a couple of minutes or until sauce is reduced. 

Serve with cooked rice or noodles. 

Serves 4. 

Lemon Rice Soup

This is my version of a diner classic.

This is perfect for a Michigan May, where the weather can't make up its mind what it wants to be.

1 - 2 lemons juiced

2 eggs beaten

8 c. low sodium chicken broth

Nonstick cooking spray

2 - 3 each: carrots, celery chopped

1 onion, chopped

2 cloves garlic, crushed, chopped

2 - 3 c. cooked chicken chopped

2 c. rice

1/4 tsp. each: salt, pepper

1/4 - 1/2 tsp. each: oregano, dried parsley.

Rinse, cut ends from, chop celery and carrot, set aside.

Peel, rinse chop onion, set aside.

Peel, chop garlic, set aside.

Chop cooked chicken into a clean bowl, set aside.

 Cut lemon in half, set aside.

Preheat stove to medium high heat.

Lower heat to medium, spray nonstick spray in pan. 

Add onion, carrots, celery, salt, pepper, dried parsley, dried oregano, garlic to pan and saute for a few minutes.

Add chicken broth to pot and cook for 15 -  20 min.

Add uncooked rice and cook for 10 minures more.

While soup is cooking, squeeze lemon juice into beaten eggs.

Ladle some of the broth into egg mixture.

Lower heat to medium low.

While adding eggs slowly to broth, stir and cook soup for a few minutes more.

Serves 4.

Watermelon Salsa

This is refreshing alternative to tomato salsa.

It's perfect for Cinco de Mayo,  summer or anytime.

2 c. watermelon

1c. chopped bell pepper

1 c. chopped onions

1/4 tsp. each: pepper, salt

1/8 tsp. red pepper flakes

1 tsp. lime juice (to taste)

2 tsp. cilantro (chopped)

Cut lime in half, set aside.

Seed, chop watermelon and place into a clean bowl.

Seed, rinse, chop peppers, place into bowl.

Peel, rinse, chop onions, garlic, add to bowl.

Add salt, pepper, red pepper flakes, cilantro to salsa. 

Squeeze some of the lime over salsa. Toss to mix.

Let chill in refrigerator until ready to serve.

Makes 8 servings.