Strawberry Basil Bourbon Smash – juicy strawberries and fresh basil are the perfect pair in this bourbon cocktail recipe!
This week flew by. The month flew by actually. How is May almost over?!
My kids’ last day of school is next week and I’m gonna be real honest with you, I have no clue where they’re going to school next year. Like, I don’t even know what state they’re to go to school in. That’s where my life is right now.
So the end of the school year is exciting because you know I love summer and all the fun that comes along with it but it’s also super stressful because… I really just need someone to figure out my entire life for me so I don’t have to make any more decisions.
How was the weekend? I stuck to my plan of dog park and not leaving the house again except to get a Lunchable yesterday because for whatever reason, I couldn’t stop thinking about stacking crackers, turkey, and processed cheese on top of each other.
Judge me if you must.
I did make marshmallows, though. Also had a full-on meltdown in front of my neighbors when I realized my kid had used all the cocoa powder and all I wanted was chocolate marshmallows. I’m a fun friend to have.
I have had the weirdest caprese craving recently. It’s weird because, guys, I don’t even like tomatoes. That’s a lie. I like cooked tomatoes but the texture of fresh tomatoes makes me squirm. Ugh. But I’m craving them. Like crazy! I needed a caprese salad in my life so badly when my car was in the shop that I ordered pizza from the only place I could find a caprese salad on the menu. I didn’t even want the pizza, just the salad.
I ate the pizza anyway. Obviously.
(Mostly because 1/3 of the pizza was covered in tomatoes, mozzarella, and pesto. What is wrong with me?)
I made these Caprese Chicken Bites using the new I Can’t Believe It’s Not Butter®. They’ve reformulated it so it has 40% fewer calories and 70% less saturated fat than butter. It’s made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. And it’s the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients
I love doing posts for I Can’t Believe It’s Not Butter® because it gives me an excuse to talk about that one time, before I had 3 kids and a husband that deploys every other year, that I traveled to New York City for the first time to participate in a blogger bake-off with them.
These little bites are absolutely delicious. You’ve got the juice chicken, fresh tomatoes, fresh basil, and then you make a super simple but super delicious sauce with the I Can’t Believe It’s Not Butter® and some fresh lemon juice and zest. So good. And who doesn’t love little snacks on toothpicks?
Keep I Can’t Believe It’s Not Butter® in mind for all your holiday spreading, topping, sautéing, cooking or baking. Just one bite and you’ll Believe! Check out the website for more information and leave a product review if you’ve already tried the new I Can’t Believe It’s Not Butter®!
With summer basically upon us, has your drink of choice changed?
I was all about the wine during fall and winter but now I want nothing but homemade fruity cocktails! And the occasional strawberry ale when I’m feeling too lazy to mix something up.
I’ve been obsessed with pineapple lately too. It’s so bad that when my store is out of the sliced fresh stuff (I’m lazy, remember?), I’ll buy the canned pineapple and put it on my salads. It’s really weird because I’ve never been a fan of pineapple.
Whatever, we’re going with it.
I made this cocktail over the weekend after a hike and a Target trip with all three kids. You just need a cocktail after that. Even if it’s only 1 pm.
For these guys, you make a syrup with water, sugar, and pineapple juice. And then you steep fresh basil leaves in the syrup. I know, pineapple and basil? But it works! I typically find pineapple juice waaaay too sweet but with the basil and then the gin, it was great. Perfect (kiddie) poolside drink!
Bring sugar, pineapple juice, and water to a boil in a medium saucepan, stirring until sugar is dissolved. Remove from heat and add basil leaves. Allow to steep for 10 minutes. Pour through a wire mesh strainer (into a cup) and use the back of a spoon to press all the liquid out of the basil. Cool completely before proceeding.
To make the cocktail:
Fill a 2-quart pitcher with ice. Stir in 1 cup of the syrup you just made, the gin, and lemon juice. Stir to combine. Right before serving, stir in the sparkling water.