This House of Love


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An Ode to Trader Joe’s Watermelon-Cucumber Juice

I’m a foodie to the nth degree, and when I find a new product I fall in love with – especially from super affordable Trader Joe’s – I want to shout it from the rooftops!

Instead, to avoid my neighbors trying to commit me, I hit up a Facebook group made for uber loyal TJ’s Moms like me. I posted about the juice that I had found and spontaneously mixed with some rosé on a hard day of Momming. The response was tremendous! People from all over the country chimed in about their favorite ways to use this insanely delicious nectar.

So, I drew some inspiration from my fellow TJ fanatics. I am dedicating a post to the three most delicious Watermelon Cucumber juice recipes I could come up with based on the group members’ awesome ideas. We’ve got a delicious drink, a fresh appetizer (yes, an app!), and a perfect summer-time dessert. Thanks again for the inspiration, ladies, and be sure to follow along for more!

 

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Super Summer Spritzer  – The perfect drink to serve at a summer BBQ!

  • 2 cups chardonnay of your choice
  • 2 cups of rose of your choice
  • 2 cups TJ’s Watermelon Cucumber Juice*
  • 1 cup lime flavored sparkling water
  • juice yielded from half a lime
  • chopped watermelon
  • 1 cup frozen blueberries

Mix non-carbonated liquid ingredients well then stir in sparkling water. Layer fruit and ice in glasses prepared to serve, then pour in liquid. Do not muddle. Serve immediately and enjoy!

*If you prefer a sweeter drink, add more juice! Also, if you prefer different wines, a prosecco would work lovely. Moscato (or those that are inherently sweeter) may make the drink too sweet… unless you don’t believe in such a thing!

 

 

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Sweet ‘n’ Spicy Summer Gazpacho – The perfect sweet, savory, and spicy kickstart to any meal!

Topped with a delicious basil oil:

  • 1/2 cup packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Blend ingredients and set aside – don’t forget! This stuff makes the dish!

Gazpacho Ingredients:

  • 1 1/2 pounds coarsely chopped cored tomatoes
  • 1 pound coarsely chopped seedless watermelon
  • 3 cups large-dice crustless day-old sourdough
  • 1 1/2 cup TJ’s Watermelon & Cucumber juice
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 medium red onion, coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons kosher salt, and more as needed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon TJ’s Chili Lime Seasoning

Mix ingredients and allow them to sit for about fifteen minutes. Then, toss them in a blender incrementally until desired consistency. Top with basil oil. Serve cold!*

*Recommended serving: rim bowl with Trader Joe’s chili lime seasoning to ensure everyone will be licking their bowls clean!

 

 

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Homemade Watermelon Jell-O – Incredibly simple, yet very elegant*

  • 1 3/4 cups Watermelon Cucumber Juice, divided into two containers (1/4 cup and 1 1/2 cups)
  • 1/4 cup boiled water
  • 1 tablespoon unflavored gelatin
  • Chunks of diced watermelon (optional)

*Serving suggestion includes basil leaves and whipped cream

(“Blooming” directions taken from Detoxinista.com)

To begin, you’ll want to “bloom” the gelatin in a bit of cool or room-temperature fruit juice, to ensure a smooth and even end result. In a medium mixing bowl, sprinkle the tablespoon of gelatin over 1/4 cup of the fruit juice and whisk well until the mixture starts to thicken.

Once the mixture is nice and thick, pour the 1/4 cup of hot (just boiled) water over it, and whisk well to dissolve evenly. When the mixture is smooth, add in the remaining 1 1/2 cups of fruit juice, and mix well to combine.

Pour the mixture into small, single serving containers and place in the fridge to set for at least 2 hours. Top with two basil leaves and whipped cream, serve to the most delighted eaters ever!


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The Best Gift to Give this Summer (I promise).

It’s the end of the school year and the summer holidays are approaching. You  know what that means, right? All the amazing Pinterest-y Moms will be at it full force. They’ve designed insane end-of-the-school-year presents like hand crafted paperweights made from real unicorn hairs. And that’s just so not me.

Im the one who loves to get creative, but really… I don’t have much time. So, this year – because my daughter’s teachers worked themselves into the ground with what sounded like a thousand three year olds all day every day, and put up with my neurotic antics all year long, I decided to encourage them to “‘Taco’ Load Off.” Yep, that’s right. As a way to celebrate the end of the school year, I am gifting my daughter’s preschool teacher a Taco Tuesday, complete with margaritas (alcohol optional).

The whole process took me one trip to Target and a few EBay purchases (because free shipping and buying in larger bulk, so I can make MANY of these awesome gifts over the summer!). Each gift cost me about $30 and did I mention it includes homemade taco seasoning?? Read below for the full list of items included (seasoning recipe, too), as well as links to score them!!

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Taco Tuesday in a Tin Basket

wire basket (or container of your choosing)

1 gift card ($15-20 towards a store that would have fresh items such as meat, lettuce, taco shells)

1 seasoning shaker – taco seasoning recipe/shopping list below

2 plastic margarita glasses

1 cilantro growing kit

2 ready made mini-bottles of margarita (includes tequila)

1 50 mL bottle of tequila (optional)

 

Taco Seasoning (Auntie Sam Style)

4 tablespoons cumin

4teaspoons paprika

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons cayenne pepper

1 teaspoon chili powder

1 teaspoon black pepper

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Wrapping this beauty up doesn’t have to be fancy – the important thing is that you’re giving someone tequila and tacos – how could you go wrong? I’d say a simple cellophane wrapper and a cute gift tag is all you need! A cute play on words like “Taco Load Off” or a phrase like “Taco Break!” will help tie everything together. Happy gifting(and summer)! Be sure to follow along for more summer fun, travel tips, recipes, and more!

 

 

 

 

 

 

 


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Fresh is Best

I recently found myself amidst a very stale routine. After spending the day doing various errands or going to classes with my son, I would pick up my daughter from school and allow her to plop onto the couch the second we got home. She would remain there for quite some time while I tended to her brother, cooked dinner, and waited for Daddy to get home. Of course, she’d take bathroom breaks and occasional toy breaks, but television had become her main source of entertainment.

Then, at the beginning of May, I ran through my daughter’s school papers and noticed that the monthly lessons would be devoted to learning about and growing plants. After her first day of garden-centric lessons, I watched her large eyes glow while she regaled me with what she had learned at school that day. She was physically within the confines of her car seat, but in her mind she was tending to a beautiful garden with her newly green thumb.

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So, instead of heading home to our big, old couch, we went straight to a local hardware store to buy some seeds and plants.  Charlotte picked out pots and apparatus galore – she was thinking big. I soon realized I’d have to hit up the internet for more kid-friendly gardening solutions than our tiny, local hardware store. On to Amazon and E-bay! Before I knew it, my pre-school aged daughter was planning dinners she’d make with the foods she wanted to grow. We went a little crazy, and decided we’d have to upgrade some of our plans. I ended up buying her (and I) early birthday presents: matching kitchen knives (okay, so NOT matching, but in her almost four year old mind, she’s got legit knives now: Mommy’s Knives // Kids’ Knives ). For anyone who has a little one that’s interested in cooking, these ^ kids’ knives are a MUST. #mommyisinheaven

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Since then, our new daily post-school routine has been to go outside and water. Then we harvest the freshest ingredients right off of the vine, and bring them inside to include them in our dinner. For now, we’re only working with homegrown herbs. But, soon enough, Charlotte will see the fruits of her labor (or mostly veggies, rather), and have tons of healthy, fresh foods to choose from every afternoon. Quite obviously, a much healthier habit than gluing her tush to the couch and her eyes to the TV.

With that said, the first recipe we’re sharing from our garden is a delicious, light take on Eggplant Parmesan. The tomatoes and basil were harvested from our backyard, but the organic eggplant and mozzarella were both sourced locally.

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Ingredients (serves 2)

1 eggplant (sliced into steaks around 1/4″ thick)

1 1/2 cups of grape tomatoes, sliced in quarters

1/2 white onion, thinly sliced

1 ball of high moisture mozzarella, thinly sliced

1/4 cup white wine

4 cloves of garlic, minced

White wine vinegar

Olive oil

1 sprig of lemon basil

Italian seasonings (either prepared mix, or dry oregano/thyme/basil/sage mixture)

Salt & Pepper

Directions

Mince garlic. Slice eggplant into steaks, toss in olive oil & white wine vinegar to coat. Add as much salt and pepper as you prefer, as well as half the garlic. Chop tomatoes and onions, toss in a bag with olive oil, white wine, dry oregano, second half of garlic, and salt/pepper. Allow both mixtures to marinade in the refrigerator (quickest meal prep ever)!

When you’re ready to bake, lay eggplant steaks in single layer on a roasting pan. Bake them in the oven at 450 for 25 minutes, then take them out and top them with the tomato/onion mixture and (one to) two slices of mozzarella cheese. Lower the oven temperature to 425 and make for twenty more minutes, or until the cheese is brown and bubbly. To serve, place one steak on top of the other, top with basil leaves, and enjoy!

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Get in my Belly

I hate meal prep, and rarely do it, but last night found me an abundance of unused, sliced veggies. Thus, the most amazing, easiest, accidental meal prep ever:

 

1 organic zucchini (sliced into coins)

2 tbsps of bacon bits (or a couple strips cut up)

A handful of baby spinach (whole leaves)

 

Toss with olive oil, white whine vinegar, salt and pepper to taste. Finally, sprinkle it with Parmesan cheese and throw it in the oven for about 40 minutes (or less for less char) at 425. The whole plate has about 200 calories, and it’s as easy and painless as the recipe makes it seem. Not to mention I threw what I couldn’t finish into some TJ’s pizsa sauce so my veggie-phobic children wouldn’t know they were – gasp – eating something healthy. Enjoy!