Try saying Arnold Palmer three times fast!  For some reason I have a really hard time saying it.  I can barely type it correctly.

I just happen to love iced tea and lemonade, and they are terrific mixed together, which is what you would call an “Arnold Palmer.”  To take it one step further, add a little limoncello (a lemon-flavored liqueur) and gin, and you get a fantastic summer cocktail.

I first discovered this cocktail while reading Bon Appetit magazine, but changed mine just a tiny bit. I have been a loyal subscriber for years, even though most of the recipes are too complicated for me to want take the time to make. This one, which they named “Leland Palmer,” was not too complicated though.  You can click here if you’d like to know how it got that name.

These are super easy to make, as are most of the recipes I post, and I think you can hardly taste the alcohol.

We had a few friends over this past weekend for a Housewarming/BBQ, and served this drink, Pulled-Pork BBQ, and those fun yellow cake pops in the picture, among other things.  For a “how-to” on the cake pops, click here.

Arnold Palmers with a Twist

Serves 6-8

Ingredients:

1/2 cup honey
1/2 cup hot water
3 cups freshly brewed jasmine tea, chilled
3/4 cup gin
3/4 cup limoncello
1 cup fresh lemon juice
1 cup club soda, chilled
lemon slices for garnish (optional)

Method:

1.  In a small bowl or measuring cup, stir the honey and 1/2 cup hot water until honey dissolves.  Cool completely.

2.  In a large pitcher, stir together: honey water, jasmine tea, gin, limoncello, and lemon juice.  (If making ahead of time, keep mixture refrigerated.)  Just before serving, stir in club soda.

3.  Divide among ice filled glasses and garnish with lemon slices if desired.

Tips and Thoughts:

I have always used jasmine tea because it is one of my favorites, but I’m sure you could easily substitute black tea (not brewed too strongly) or green tea for a delicate flavor.

It is best to add the club soda right before serving to preserve the bubbles

Source: Slightly adapted from Bon Appetit

Pulled-pork:  another summertime treat!  (Also known as BBQ.)  I think there is a little debate on this, but in my book, BBQ refers to Pulled Pork with BBQ sauce on it.  I know you can barbecue just about any meat, but I call them barbecued chicken, barbecued ribs, etc.  BBQ is pulled pork with sauce, so from here on out you will know what I mean.

I love to eat slow-cooked BBQ from the grill or smoker, but sometimes I just don’t want to put all the time and effort into making it that way, so I use my crockpot.  It is super easy to make, but still requires a tiny bit of planning, so be sure to give yourself a little time to do the prep.

BBQ is just not BBQ without coleslaw.  It’s also terrific served with hush puppies, and if you don’t know what those are, you are really missing out.  We’ll save those for a future post as I’m still trying to find the perfect recipe.

Coleslaw can be a tricky thing sometimes.  I got this “recipe” from my mom who got it from her mom, except I add a pinch of celery seed.  The exact quantities of ingredients vary every time we make it, but you have to taste it and decide if it needs a little more of this or a little more of that.  If it is too vinegary for you, you can add some sugar.  If it is too sweet, then add a touch of vinegar.  It all comes down to personal preference.  I like mine a little more on the vinegary side to complement the sweetness of the BBQ sauce.  You just have to remember all the ingredients are approximations.

Growing up, I preferred my coleslaw on the side, as I liked everything very separate on my plate.  But, as an adult, I like my coleslaw served on top of the BBQ in my sandwich.  I think the flavors complement each other perfectly!

Crockpot Pulled-Pork BBQ Sandwiches
Serves: 6

Ingredients:

1 boneless pork butt or shoulder roast (4-5 pounds)
Wet Rub (see recipe below)
1/2 cup water
Barbecue Sauce (your favorite)
Sandwich or Hamburger Buns

Wet Rub:

3 garlic cloves, minced (about 1 1/2 Tbsp)
1/2 cup whole-grain mustard
1/3 cup packed brown sugar
2 Tbsp coarse salt
2 Tbsp freshly ground black pepper
2 tsp paprika (preferably smoked)
1 tsp cayenne pepper

Coleslaw:

1 (16 ounce) package coleslaw mix
1/4 cup mayo
1/4 cup milk (or buttermilk)
1/4 cup cider vinegar
1/8 tsp celery seeds
1-2 Tbsp sugar
salt and pepper to taste

Method:

1.  To make Wet Rub:  Stir together all ingredients in a small bowl to form a paste.

2.  Trim pork of excess fat.  Spread wet rub evenly over pork and refrigerate for at least an hour or up to overnight.

3.  In a large skillet, over medium high heat, sear pork roast on each side until browned. It is optional, but for maximum flavor, pour any extra rub paste into the pan with the roast as it sears.  Transfer to a crockpot.  Deglaze pan with 1/2 cup water, stirring up any browned bits, and add to crock pot.  Cook on high until done and meat pulls apart easily, about 4-6 hours.  (Mine often cooks quickly in my crock pot and I turn it down to low, about half way through the cooking process.)

4.  When meat is done, transfer to a large bowl.  Remove any large pieces of fat and pull apart into shreds.  Drain any extra liquid from the crockpot and discard, or use to make your own sauce.  Combine shredded pork with your favorite sauce and keep warm until ready to serve.  Refrigerate any leftovers.

5.  To make coleslaw, combine all ingredients, except coleslaw mix in a small bowl until evenly combined.  Toss with coleslaw mix and refrigerate several hours to allow flavors to meld.  (If coleslaw gets too watery, just drain off some of the liquid.)

6.  To serve, make pulled-pork sandwiches and top with coleslaw (or serve on the side).

Wet rub adapted from Martha Stewart

I started making this salad last summer, and it is now one of my family’s favorite quick weeknight dinners.  It is healthy, full of vegetables, and perfect for summer time, when you don’t want to spend a lot of time cooking over a hot stove and want to put something together easily.

Healthy Shrimp and Veggie Salad
Serves: 4

Ingredients:

4 slices bacon (I prefer uncured bacon), cooked and chopped into bits
1 pound large shrimp, peeled and deveined
1/2 tsp paprika
salt and pepper to taste
2 1/2 Tbsp fresh lemon juice
zest from 1 lemon
2 1/2 Tbsp olive oil, divided
1/2 tsp whole-grain Dijon mustard
1 (10 oz) package romaine salad lettuce
2 cups cherry or grape tomatoes, halved
1 cup carrots, diced
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, sliced

Method:

1.  In a medium bowl, toss shrimp with paprika and a pinch of salt and pepper.  Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high.  Add shrimp to pan, and cook about 2 minutes per side or until done.

2.  While shrimp cooks, whisk together lemon juice, lemon zest, remaining 1 1/2 Tbsp olive oil, Dijon mustard, and a pinch of salt to taste, in a large bowl.  Add lettuce, carrots, tomatoes, and corn, and toss to coat.

3.  Divide lettuce mixture among 4 plates.  Top evenly with shrimp, and serve with bacon bits and avocado slices.

Source: Adapted from “Shrimp Cobb Salad” Cooking Light, May 2011

Tips and Thoughts:

If you can’t eat shrimp or just aren’t in the mood, you can easily substitute chicken.  Cut 2 chicken breasts into bit sized pieces.  Toss with the paprika and lightly season with salt and pepper.  Cook in a skillet until done.  To make things even faster, grab a store-bought rotisserie chicken and shred it or chop it into bite sized pieces.

To save time, you can purchase pre-shredded carrots.  If you don’t have frozen corn, then canned corn will also work.

I have been wanting to share this recipe for a while, but haven’t since it has been locked up in storage for the past four months during my move.  Plus, it wasn’t quite berry season yet.  Now is the perfect time!

This is one of my favorite go-to desserts for summertime.  It’s so simple and delicious and really highlights the season’s best berries.

I normally use raspberries, but found some plump and juicy blackberries and decided to try it with those instead.  Either can be used and both are delicious!

The buttermilk in the batter makes the cake tender and the sugar sprinkled on top before baking makes for a surprise light crunch.

First, prepare your cake batter.

Pour it into a buttered and floured cake pan and smooth the top.

Now, if you have one around, grab a cute littler helper like this to assist you in sprinkling the batter with berries:

She loves to help!

Bake and allow to cool in the pan for a few minutes.

Serve and enjoy!

I’ve tried this recipe with both raspberries and blackberries, but I’m sure other fresh berries, such as blueberries, would work as well.

Berry Buttermilk Cake
Serves: 8

Ingredients:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick (4 Tbsp) unsalted butter, softened
2/3 cup sugar, plus extra for sprinkling (about 2 Tbsp)
1/2 tsp vanilla extract
1 large egg
1/2 cup buttermilk, well-shaken
1 cup fresh berries, such as raspberries or blackberries

Method:

1.  Preheat oven to 400 degrees.  Butter and flour a 9-inch round cake pan.

2.  In a small bowl, whisk together flour, baking powder, baking soda, and salt.

3.  Using a mixer, beat the butter and 2/3 cup sugar at medium-high speed until light and fluffy.  Add vanilla, and egg and beat until well incorporated and batter is smooth.

4.  At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing until just combined. (You may need to finish mixing gently by hand to ensure that you don’t have any clumps around the side or bottom of the bowl.)  Do not over mix.

5.  Pour batter into cake pan and smooth top.  Scatter berries evenly and sprinkle top with additional sugar (about 2 Tbsp) until evenly distributed.

6.  Bake until cake is golden brown, and a toothpick inserted into center of cake comes out clean, about 20-25 minutes.  Cool in pan 10 minutes, then turn out onto a rack and cool to warm.  Flip back over onto serving plate.  Serve when cool, and refrigerate any remaining cake.

Source: Adapted slightly from Gourmet Magazine, June 2009

Tips and Thoughts:

I have tried both fresh and frozen berries in this cake and get the best results from fresh berries.

If you don’t have buttermilk on hand, you can make your own using white vinegar or lemon juice.  Place 1/2 Tablespoon of vinegar or juice in a liquid measuring cup.  Full measuring cup to 1/2 cup line with milk.   Stir and allow to stand for a few minutes before using.

I’ve been lazy in the past and just used cooking spray with flour to prepare my pan.  I have found that if you take the time to use real flour and butter to prepare your pan, you will have better results.

Serve with more fresh berries and a little whipped cream or sprinkling of powdered sugar.