Tag Archives: raspberry

One Peppery Punch

It’s been a long week. Period. The end. No elaboration needed, right? It’s Friday, for God’s Sake!

What better way to end my week than to craft my version of one restaurant’s signature drink. So here’s to whatever bugged you this week, have a drink on me. 

Shopping List:

 1 package fresh raspberries

1 teaspoon honey

1/4 cup grapefruit juice

a pinch of freshly ground pepper


1. In a small bowl mix the raspberries with 2 Tablespoons of sugar. Mash it all together until it starts to get all drippy and syrupy. Yum. By the way, this concoction is fantastic on its own, so go ahead and sneak a spoonful.

2. Fill half of a cocktail shaker with ice cubes. Pour the juice, 1-2 ounces of vodka (this depends what kind of week you’ve had), 2 Tablespoons of the raspberry mixture, the pepper and the honey over the ice. As a side note, it’s best to fill your shaker in this order as opposed to the reverse because the honey will just freeze if it sits on the ice directly. I know this because that was what I did with the first one. Shake vigorously–get that aggression out!

3. Strain the ice out and pour the drink into a fun glass, not a sippy cup.

This makes 1 cocktail, but there will plenty of leftover raspberries to make at least 4 or 5 more, so have fun with it.


Tart Pops: Raspberries and Greek Yogurt

That is one Tart Pop!

Giant raspberries seem to have flooded the stalls at the farmer’s market lately. Although I am happy to shovel this fruit into my mouth by the handful, or toss them in a salad for pizzazz, this time I tried out a recipe from Everyday Food for a popsicle that I couldn’t resist.

Ok, I admit it I have been making fresh fruit popsicles all summer. And that is no thanks to my intoxicating purchase of a Zuko Duo Quick Pop Maker at the beginning of the summer. Yes, this machine is close to $40 to make two darn pops, but it does it in 7 minutes flat! Ok, for those of you who were not lured into this crazy purchase, I made these popsicles the old-fashioned way– with Dixie cups.

 Shopping List:

1 cup fresh raspberries

3/4 cup sugar

1 6-oz. container non-fat Greek yogurt

1/4 cup light sour cream


8 5-ounce Dixie cups

8 popsicle or cookie-pop sticks

plastic wrap


1. In a small saucepan on high heat combine the berries and a 1/4 cup of the sugar. Let this come to a boil and simmer for about 3 minutes on high, until they become syrupy. Then, remove from heat and transfer to a separate dish (I recommend a glass measuring cup) and refrigerate for 30 minutes to cool the mixture.

Here are my syrupy raspberries.

2. Meanwhile, in a medium bowl combine the yogurt, sour cream, half and half and remaining sugar. Whisk until the sugar is dissolved. This mixture does not need to be totally smooth, in fact, I left mine a little lumpy because I like the variety of flavors it adds to a lick.

3. Arrange the Dixie cups in a 8×8 inch baking pan and fill the cups by alternating between the raspberry and yogurt mixtures, leaving about a 1/2-inch at the top of each cup. Using a small knife, swirl the mixtures together with an upward figure 8. I don’t think I swirled enough, but they still were devoured by two kids after summer camp in about 10 minutes flat.

aren't they so cute lined up in these neat rows? makes you wanna eat em up!

4. Lay a piece of plastic wrap over the top of the dish and cut slits over the center of each cup. Then, insert the popsicle sticks. Place the pan in the freezer and freeze for 6 hours. To eat, peel away the cup. Once these are frozen, you can store them in a zippered freezer bag in the freezer for 3 months.   

Adapted from Everyday Food

Grilled Raspberry Balsamic Chicken with Orange Carmelized Yams

Grilled Raspberry Balsamic Chicken, in this photo I used boneless skinless thighs

I am always looking for meals that can do double duty…you know they can morph into a new meal done in a different way for the next night’s dinner. It seems no one wants to eat leftovers, but if you transform them into a different dish entirely it can save a tired mom a lot of headaches come witching hour.

So when I’m meal planning I tend to think not just about dinner tonight, but what I can add to it for tomorrow’s meal. And I don’t mean just tossing it in a salad. For example, this chicken dish morphs beautifully into a Lazy Lasagna which you can even pop in the freezer if you want.

This one is super easy too! You can literally spend 5 minutes prepping stuff and toss it on the grill and it’ll be ready to go. As you’re doing clean-up after the meal that’s when you can become super-mom and save the day tomorrow! I’ve also added the recipe for some Orange Carmelized Yams that you can make in the microwave, so there’s an entire dinner for this week.

Raspberry Balsamic Chicken Shopping List:

1.5 pounds boneless, skinless chicken breasts

1/3 cup balsamic vinegar

2 tablespoons raspberry seedless jam (apricot, strawberry and grape work fine too)

2 cloves garlic, crushed

2 teaspoons dry rosemary


1/4 cup raspberry jelly

1/4 cup balsamic

1/4 cup diced red onion

1 tablespoon dijon mustard

1 teaspoon dry rosemary

1 teaspoon salt

Carmelized Yams Shopping List:

1 12-ounce package precut yams [The orange flesh ones are yams (although Trader Joe’s labels them as sweet potatoes) 🙂 Any shape will do. I bought spears, and then cut them in half…I think they’re more kid friendly if they are smaller bites.]

1/3 cup orange juice

1/3 cup brown sugar

2 tablespoons butter

Instructions for both:

1.Heads up: You will need to marinate this  for one hour or overnight. To make the marinade, just simply place the chicken in a gallon-sized Ziploc bag and pour 1/3 cup Balsamic vinegar, 2 teaspoons rosemary, and the garlic on top. Zip it up and mush it all around so it’s all covered. Then let it marinate in the refrigerator as time allows.

2.When it’s done marinating, heat your barbecue to high heat for about 10 minutes. Then, place the chicken on the oiled grates.

3. Let it cook (untouched)  for 5-7 minutes. make sure to close the lid too. Then flip the chicken and cook another 5-7 minutes on the other side.

4. Meanwhile, melt the jam in a small microwaveable bowl in the microwave for 1 minute on HIGH or until it’s very syrupy.

5. Then, add the remaining SAUCE ingredients to the jam and stir. Set this aside and use it to baste the chicken the last few minutes it is on the grill.

6. Meanwhile, in a medium size microwaveable bowl (preferably one with a lid), melt the 2 tablespoons of butter for 30 seconds on high.

7. To the melted butter stir in the orange juice and brown sugar. It will start to get lumpy if you use cold juice, that’s okay, it won’t change the taste.

8. Toss the yams in the juice mixture to coat all the pieces. Then cover it and microwave it for 7 minutes on HIGH.