Basil Mint Mojitos

I love my kids. And after a long sweltering day of riding CTA, picnicking in a tick-infested park, one destroyed iPhone case and and a full-blown WWF style 4-year-old death match, I love them just a smidgen more with a refreshing cocktail in hand.

Basil Mint Mojitos, Baby.

Mufasa's got a sweet little herb garden going and I am reaping the benefits. As if I needed an excuse to make this drink, the mint has been taking over. Turns out the basil needed a bit of a trim as well. 

Basil Mint Mojitos

2 sprigs mint, torn into pieces
2 sprigs basil, torn into pieces
2 lime wedges
1.5 ounce basil infused simple syrup*
1.5 ounces rum
Club soda

1. Place mint, basil, lime, and basil infused simple syrup in a glass. Muddle well. A dedicated muddler works well here but so did the blunt end of my meat mallet. Use what you have. No need to get fancy.
2. Pour in rum and stir. Add ice cubes and top off glass with club soda. Stir well and garnish with additional limes, basil leaves and/or mint.

*To make the basil infused simple syrup, combine 1 cup water and 1 cup sugar in a pot. Bring to a boil, stirring until sugar dissolves. Remove from heat, add 3-4 sprigs basil to the syrup, cover, and let sit for a few hours or overnight. Remove and discard basil. Pour syrup into airtight container and refrigerate until ready to use.

Sip long and sip hard. School doesn't start again until late August.

Tex Mex Chicken Soup

I've already talked a lot about Roo's oral delay and textural sensitivities. Thankfully his tolerance to anything bready, beany, mushy, gushy, or slippery is improving but we are still no where near stew territory. He's more of a single ingredient kind of guy. That is why I love recipes that can be easily deconstructed to suit his needs, but still end up looking and tasting like real, actual grown-up meals when they're put together. Like this...

Tex-Mex Chicken Soup
adapted from Cooking Light (June 2012)

2 tbsp. olive oil
1 cup red onion, chopped
3 cloves garlic, minced
4 mini sweet peppers, red, yellow, or orange, chopped
1 jalapeño, seeded and minced
1 tbsp. smoked paprika
2 tsp. crushed red pepper (reduce to 1 tsp. if sharing with spice-averse guests)
1/2 tsp. salt
1/2 tsp. black pepper
3 cups cooked, shredded chicken
2 cups corn kernels (fresh or frozen)
4 cups chicken broth
2 tomatoes, chopped
1 15-ounce can black beans, drained and rinsed
1/4 cup cilantro, chopped
1/2 cup queso fresco, crumbled
1 lime, cut into wedges
tortilla chips

1. Heat a Dutch oven or other large pot over medium-high heat. Add the oil, onion, garlic, peppers, and jalapeño. Saute for a 3 minutes. Add paprika, crushed red pepper, salt, and pepper. Cook for 30 seconds.
2. Add the chicken, corn, broth, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve with cilantro, queso fresco, lime wedges, and tortilla chips. 

Then, make deconstructed plates for the kiddos using the ingredients on hand. Everybody wins.

Fizzy Strawberry Limeade for Kids and Adults

It was hot here this weekend. Flip flops sticking to asphalt hot.

Mufasa and Bean braved NATO Summit public transportation security enhancements and 90 degree temps to go to the Cubs vs. White Sox game.

Meanwhile, Looly, Roo, and I lazed by the kiddie pool relishing our first sips of summer.

Strawberry Limeade

1 pint strawberries, washed and hulled
1 cup lime juice, freshly squeezed
1/4-1/2 cup agave nectar depending on desired level of sweetness
Sparkling water or for the adult version, sparkling wine
Lots of ice cubes

Place strawberries, lime juice, and agave nectar in a blender and process until smooth. Pour a few tablespoons into the bottom of each glass. Fill glass 2/3 of the way with your choice of sparkling water or for you thrill-seekers, sparkling wine. Stir gently. Drop in several ice cubes and garnish away with lime wedges and fresh berry slices.