St. Patricks Day

St. Patrick’s crafts and food.

Jalapeño Orange Lime Soda

~ lindy

 

Jalapeño Orange Lime Soda

 

Flavored Simple Syrup 
*
*1/2 cup Water
*1/2 cup Granulated Sugar
*4 Limes, Juiced
*Zest Peel of all 4 Limes
*1 Orange, Juiced
*Zest Peel of 1 Orange
*1-2 Jalapeño, sliced  (use seeds for heat if desired)
*1 Jalapeño, sliced for garnish (optional)
*Chilled Lemon lime Soda
*
In a small sauce pan simmer 2-3 minutes on medium heat adding the above ingredients (except for the lime Juice, orange juice and lemon lime soda) until sugar has dissolved.  Remove sauce pan from stove and strain fruit peels and jalapenos and allow flavored simple syrup to cool at room temperature and add lime and orange juice, then refrigerate  until ready to serve with lime soda.
*
Note:  We made shoot glass size drinks adding about a teaspoon of the flavored simple syrup or make to your taste.  Fill the rest of the glass with chilled Lemon Lime Soda and garnish with a Jalapeno, Orange or Lime slice and etc…
*
Recipe adapted from Keep it Simple Sweetie
*
Note:  Your juice will be a little more orange than the drink pictured.
   
 

            

 

 

Enjoy!

 

Lindy

Bacon and Kale Potato Soup

~ lindy

 

Bacon and Kale Potato Soup Crock-pot Style

First Option:  I cooked the potatoes, carrots in water filed stock pot on medium heat boiled until slightly tender and drain off water.
 
Then in a sauté pan on medium heat sauté the onions 1-2 minutes and adding the garlic the last minute.  Then add the kale to the sautéed onions and garlic, warm until barely wilting, combine with all the rest of the soup ingredients.  Now pour all the soup ingredients in a crock-pot with liner added using a twist tie to close.  Place liner with soup ingredients in a sealable plastic container with lid and refrigerated overnight until the ready to heat and serve. (When ready place crock-pot liner with soup into the crock-pot and cook on low for 2-3 hours.)  
 
*Note that you can place and cook all of the ingredients in a crock pot at once on low for 6 hours.

Second Option:  Add 1/2 cup chopped, sautéed green cabbage and 1 washed, cleaned Leek, chopped for a more Irish type soup.
*4 medium Russets Potatoes, diced (We used Yukon Gold and Red Pontiac Potatoes)
*4 Celery Stalks, diced
*4 medium Carrots, diced
*2 cups chopped Kale, wilted
*1/2 Onion, minced
*2 Cloves Garlic, minced or pressed
*12 pieces cooked Bacon, chopped
*32 ounces Chicken Broth, more if needed
*Sea Salt and Ground Pepper
*1/2 cup Whipping Cream OR (1 cup 1 percent Milk and using a emulsion blender, blend 1 heaping cup cooked potato soup mixture and re-added  to soup as thickener)
Toppings/garnish
*Freshly grated Monterey Jack, Pepper Jack, Cheddar Cheese or cheese of choice
*Chopped Green Onions
In a crock-pot with liner, set on low, add all the above ingredients and cook 6 hours or until potatoes are tender or (See the above for first option for cooking the vegetables before putting in crock-pot.)
   

    

 
 
Enjoy!
Lindy