Pineapple Strawberry Spa Water

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This is so simple! So easy! And so refreshing! Every time I opened my refrigerator to this instead of plain ole' water, my heart sings. I think I will be making up another batch of this water for tomorrow's Mother's Day Celebration - Pool Side with my kids!


Pineapple Strawberry Spa Water
recipe found at Spa Water Blog

1 Cored Organic Pineapple
1 (large) carton Strawberries
fresh mint leaves or slices of cucumbers
Ice and water

Wash and slice fruit. Layer ice, fruit and mint leaves in a large beverage server or pitcher to store in your refrigerator. Fill beverage server with water. Serve water in wine glasses and garnish with a slice of pineapple.

OLD WORLD FRENCH DUCK RECIPE

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Ingredients

• 1 1/2 pounds Jersey Royal potatoes (smallish, white taters), or other small boiling potatoes, sliced in thirds
• 1/2 pound sugar snap peas
• 7 scallions, trimmed and cut in thirds
• 1 teaspoon fresh thyme
• 1 tablespoon olive oil, plus 1 teaspoon
• 2 duck legs, thighs attached
• Herbes de Provence
• Salt and pepper

Procedure1.  Preheatthe oven to 400 degrees F.2.  Preparethe vegetables by slicing the potatoes and scallions into thirds. In a roastingpan, toss together the potatoes with the fresh thyme, 1 scant tablespoon olive oil,and salt and pepper. Put into the oven to begin softening.3.  Meanwhile,prepare the duck. Trim the duck of any excess fat, and reserve. Rub both ducklegs with 1 teaspoon of olive oil total, just to give it a light coating. 4.  Sprinklethe duck liberally on both sides with herbes de Provence, and season well withsalt and pepper.5.  Heata sauté pan on medium-high heat, and add in the reserved duck fat so that itbegins to render. Place the duck legs skin side down into the hot pan, and searjust about 4 minutes until the skin is nice and golden. Flip the duck, and searanother minute.6.  Openthe oven, and toss the scallions and sugar snap peas in with the potatoes,coating the green vegetables with the seasoned potato oil. Place the duck legsskin side up on the bed of vegetables, and roast for 30-35 minutes, or justuntil the juices run clear. Garnish with stems of fresh thyme.

WILD RICE STUFFED FRENCH GOOSE RECIPE

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Ingredients

• 1 (12 pound) fresh goose
• salt to taste
• 4 cups wild rice, cooked
• 2/3 cup chopped toasted hazelnuts
• 2 Granny Smith apples - peeled, cored and chopped
• 1/2 cup chopped onion
• 2 teaspoons ground savory
• 3 tablespoons chopped fresh parsley
• freshly ground black pepper
• 1 1/2 tablespoons all-purpose flour
• 4 cups water

Procedure1.   Mix together the cooked rice, nuts,apples, onion, and herbs. Season to taste with salt and pepper.2.   Remove the neck, heart, and gizzardfrom the goose. Wash the bird inside and out. Pat dry. Fill the cavity of thegoose with the stuffing, skewer closed, and lace string around the skewers.Truss the bird.3.   Roast in a preheated 325 degree F(165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as itaccumulates. Turn, and roast another 1 1/2 hours. When done, the juices shouldrun clear when the bird is pricked where the thigh attaches to the body. Removetrussing strings and skewers before carving.4.   While the goose is roasting, placethe neck, heart, and gizzard in a saucepan with water. Let simmer gently,partially covered, for several hours, until reduced to slightly less than 2cups. Season the broth to taste with salt. 

MARINATED TOP ROUND STEAK

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Ingredients

• 1/4 cup canola oil
• 2 tablespoons red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon Dijon or Creole mustard or similar
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried leaf oregano
• dash red pepper flakes
• 1 1/2 to 2 pounds top round steak 

Procedure1.   Combine the oil, vinegar, soy sauce,Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed redpepper. 2.   Put the steak in a large foodstorage bag and pour the marinade over. Turn to coat the steak,seal the bag, and refrigerate for 6 to 12 hours.3.   Broil the steak 2 to 3 inches fromthe heat for about 6 to 9 minutes on each side, depending on thickness.

CROCK POT COQ AU VIN

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Ingredients

• 10 ounces sliced mushroom (about 3 3/4 cups)
• 16 ounces frozen whole small white onion
• 1 sprig fresh rosemary leaves
• 2 lb. skinless, chicken thighs, cut into 1-inch strips
• 1/4 cup cornstarch
• 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
• 1 cup Burgundy or other dry red wine (drink it quickly, then add another to the recipe)
• Hot mashed or oven-roasted potato

Procedure1.   Place the mushrooms, onions,rosemary and chicken into a 3 1/2-quart slow cooker.2.   Stir the cornstarch, soup and winein a small bowl. Pour over the chicken and vegetables.3.   Cover and cook on LOW for 8 to 9hours (Alternatively, cook on HIGH for 4 to 5 hours….but the preferred way islonger, slower). 4.   Remove and discard the rosemary. 5.   Serve the chicken mixture with themashed potatoes.

MARINATED FLANK STEAK FOR GRILL

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Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine OR Burgundy OR red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 2 pounds flank steak
• Sea salt
• Freshly ground pepper
 

Procedure1.   Score the surface of the steak with1/4 inch deep knife cuts, about an inch apart, across the grain of the meat.Combine the marinade ingredients. Place steak and marinade ingredients in alarge freezer bag. Coat the steak well with the marinade. Seal the bag andplace in a bowl. Chill and marinate for at least 2 hours and up to overnight.2.   Using olive oil soaked onto a papertowel, coat the grill rack of your grill with olive oil. Preheat the grill withhigh, direct heat. The grill is hot enough when you hold your hand about aninch over it and you can only hold it there for about a second. 3.   Take the steak out of the marinadebag and sprinkle generously on all sides with coarse salt and freshly groundpepper. The salt and pepper will help form a savory crust on the steak. Placesteak on the hot grill. If you are using a gas grill, cover the grill. Grillfor 4-6 minutes on each side. Half way through grilling on each side, turn thesteak 90° so that you get more grill marks. 4.   When the steak has cooked to yourpreference, remove from the grill and place on a cuttingboard. Cover with aluminum foil to hold in the heat and to keep the steak fromdrying out, and let rest for 10 minutes.5.   Make very thin slices, against thegrain, and at a slight diagonal so that the slices are wide.

WARNING:  Flanksteak is best eaten medium rare; well done will make it too tough.

WINTER SHORT RIBS FOR OVEN

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Ingredients

• 4 lbs. short ribs of beef
• 4 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 tbsp. bacon drippings or olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1/2 cup parsley, chopped
• 3 tbsp. brown sugar
• 3 tbsp. cider vinegar
• 1/2 tsp. dry mustard
• 1/2 cup of mild BBQ sauce
• 2 tsp. Worcestershire sauce
• 1 1/2 cups beef broth
• 8-12 pearl onions, peeled
• 8-12 baby carrots, chopped 
 

Procedure1.   Use a cast iron or other heavy wideskillet or pan that is also oven-proof.2.   Remove any membranes (or silverskin)from short ribs.3.   Combine flour, salt, and pepper andrub into the ribs.4.   Brown ribs in bacon fat or olive oilin a large skillet, turning them as they brown. Add chopped onions, garlic andparsley.5.   When browned, pour off all but asmall portion of the drippings remaining in pan. Add remaining ingredientsexcept the pearl onions and carrots.6.   Bring the sauce to a boil, thencover the pan and transfer to a preheated 325°F oven and bake for 90 minutes.Add onions and carrots, reduce heat to 250°F.7.   Maintain a temperature of 250-300°Funtil tender, basting occasionally with beef broth as needed.