Super Refreshing Summer Iced Teas

Sipping on an iced tea on a sizzling hot summer day is so satisfying. Quench your thirst with these homemade super refreshing summer iced teas that are infused with loads of flavour! Click on the title of each to see the recipe.

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Blackberry Infused Earl Grey Iced Tea Latte

This beautiful vibrant delicious addition to your summer table has been pinned over 100 thousand times on Pinterest!

Iced Peach Green Tea

Iced peach green tea is refreshing, fruity, flavourful, and naturally sweetened. No weird syrups or added flavours–just fruit and iced green tea!

Iced Lavender London Fog Latte

Super refreshing, comforting and energizing – this Iced Lavender London Fog Latte Recipe will be your new favorite!

Bubble Tea

Find everything you need to know to make this creamy, delicious, and surprisingly simple Bubble Tea Recipe right at home.

Raspberry Iced Tea

Making iced tea from scratch is super simple and only takes a few ingredients. You can use fresh or frozen raspberries for this refreshing summer drink recipe.

Healthy Homemade Iced Tea

Made from only 3 ingredients, with NO refined sugar and NO artificial sweeteners! Under 50 calories per serving!

Thai Iced Tea

Thai iced tea is made up of a tea mix that’s steeped in hot water, then mixed traditionally with sweetened condensed milk and topped with crushed ice.

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Panzanella Salad with a Summer Twist

Panzanella salad with sweet cherry tomatoes, crunchy sourdough cubes, juicy mango, crisp cucumber and a delicious dressing is the perfect salad to enjoy today.

Panzanella salad originated from Italy and is traditionally made up of bread, tomatoes, basil and mozzarella cheese. To add a summer twist to it, I’ve added juicy mango. If you don’t like mango, try peaches, nectarines, blueberries, cherries, or watermelon. This recipe has all the traditional ingredients as well as mango, giving it a tropical summer taste to it and crunchy cucumber adding to the freshness.

Ingredients:

5 cups sourdough bread, stale, and cut into 1 inch cubes

2 Tbsp extra virgin olive oil

1/2 cup red onion, finely chopped

3 cups halved cherry tomatoes or 2-3 larger tomatoes chopped

1 cup chopped mango

3 cups chopped cucumber

6 ounces mozzarella cheese, cubed or torn

1/4 cup basil

1/4 cup parsley

Dressing:

1/2 cup olive oil

4 Tbsp red wine vinegar

2 tsp Dijon mustard

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 400 degrees Fahrenheit. Drizzle 2 Tbsp olive oil over cubed bread in a bowl and toss to coat. Spread bread cubes on a baking sheet and bake for 9-10 minutes or until toasted and edges are golden brown. Cool.

In the meantime, chop the tomatoes, cucumber, onion, mango, garlic, basil, parsley and cheese. Add the bread cubes.

Mix the dressing ingredients together and whisk well. Pour the dressing over the salad ingredients and toss well. Let the flavours marinate together for 30 minutes and then serve.

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Best Easy Whipped Coffee

This whipped coffee recipe has been popular for awhile now. If you’re looking for a great homemade iced coffee for the coming spring and summer months this is a good one. This cold coffee recipe originated in South Korea and is also called Dalgona coffee. With only three ingredients it’s easy and fast to make. I recommend using a stand mixer, but you can whisk it by hand also, it just takes longer and more energy (arm power) from you. This iced coffee recipe is something to treat yourself to.

Ingredients:

Serves 1, Prep time: 5 minutes (with a stand mixer)

1 Tbsp Instant coffee

1 Tbsp granulated sugar

1 Tbsp hot water

1 cup milk (dairy or other)

3-5 ice cubes

Cinnamon (optional)

Instructions:

Add the instant coffee, sugar and hot water to a bowl or stand mixer and stir to dissolve. Whip for about 3 minutes in the stand mixer until you get a thickened, whipped texture.

The coffee mixture will turn from a dark color to a lighter color as it is whipped:

Fill a glass with ice cubes and pour over your choice of milk and then add the whipped coffee topping. Sprinkle with cinnamon if you desire. Add a straw, stir and enjoy!

This ice coffee homemade recipe is something you’d think would only be in a specialty coffee shop, but is one that can easily be made from home. Enjoy!

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Seriously Good Greek Salad

This seriously good Greek salad recipe is super easy to throw together. Crunchy cucumbers, sweet bell peppers, flavorful cherry tomatoes, crisp red onion, kalamata olives, and tangy feta cheese all combined in a homemade lemony garlic dressing. You really just dump everything into a bowl , add the dressing, and toss.

Because the ingredients are sturdy, this Greek salad is one of those great make ahead dishes. There is no lettuce in it that will get soggy, and you can adjust the amounts according to your taste. If you don’t like red onion, don’t add as much. If you don’t like olives, skip them.

Prep time: 15 minutes

Ingredients:

1 cup red onion, sliced or chopped

4 cups bell peppers; your choice of color(I used red and orange)

1 cup cherry tomatoes, halved

2 cups cucumbers, cut into chunks

1 cup Feta cheese, crumbled (I buy the Feta in brine- more flavourful)

1/4 cup pitted kalamata olives

Add prepared vegetables and crumbled cheese(reserving 1/4 cup cheese to sprinkle on top) to a bowl. Mix dressing ingredients together in a separate bowl.

Dressing:

*6 Tbsp olive oil

*2 Tbsp freshly squeezed lemon juice

*1 tsp coarsely ground oregano. If using finely ground, use only 1/4 tsp or more to taste.

*1 garlic clove, minced

*Salt and pepper to taste

Pour dressing over top and toss to combine. Add reserved crumbled cheese on top. Enjoy!

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Spring Dinner

Baked Salmon, New Potatoes and Spring Asparagus

Enjoy this delicious spring dinner of a baked salmon platter with new potatoes and spring asparagus. This is served cold or at room temperature. The salmon is baked with a delicious marinade on top and then served together with the vegetables drizzled with a vinaigrette. This spring recipe is always a hit with my family!

Serves 4.

Ingredients:

* 1 Fresh salmon portion, (I used Canadian Atlantic salmon) big enough to feed 4(I used a 0.033kg salmon portion in the photos)

* 2 Lbs new potatoes, scrubbed clean and partially peeled

* 1.5-2Lbs asparagus, washed, with the tough, fibrous ends snapped off

Salmon Marinade:

* Zest of 2 lemons

* 1/8 cup olive oil

* 1/8 cup Dijon mustard

* 2 cloves minced garlic

* 1 tsp salt

* 1/2 freshly ground pepper

Vinaigrette:

* 1/4 cup white wine vinegar

* 1 tsp Dijon mustard

* 1/2 cup olive oil

* Salt and pepper to taste

Prepare the marinade by whisking all the marinade ingredients together.

Line a cookie sheet with nonstick aluminum foil. Place salmon on top and spread the marinade over the salmon.

Let the marinade sit on top of the salmon for 15 minutes and then bake in the middle of the oven at 500 degrees Fahrenheit for 12 – 15 minutes.

Potatoes:

After cleaning and partially peeling the potatoes, steam them for about 20 minutes until soft, but not so soft that they fall apart when you poke them with a fork. Set aside to cool at room temperature.

Asparagus:

After washing the asparagus and snapping off the tough end portions, steam them until tender, about 10-15 minutes. Set the asparagus aside on a plate to cool at room temperature.

Once the salmon and vegetables have cooled(about 30 minutes), arrange on a platter and place in the refrigerator until you are ready to eat.

Vinaigrette:

Whisk all the vinaigrette ingredients together and set aside until you are ready to eat. When you are ready to eat, whisk the vinaigrette again and pour over the potatoes, asparagus and salmon(pour most of it over the vegetables). Enjoy!

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St. Patrick’s Day Food Ideas: Dairy Free Shamrock Shake

This dairy free creamy minty vanilla milkshake is a great St. Patrick’s Day Shamrock Shake tradition! We use a vanilla bean coconut base frozen dessert in place of ice cream and with the mint flavouring, it doesn’t really taste any different than a regular milkshake. For the whipped cream, we also use a coconut based whipped topping. We’ve also used canned coconut cream (not canned coconut milk-there is a big difference in the whipping component) in the past and that whips up nicely as well.

Ingredients:

Serves 1 large Shamrock shake or 2 smaller sized milkshakes

  • 2 1/4 cups dairy free vanilla ice cream or frozen dessert
  • 1 1/4 cup almond milk(or dairy free milk of your choice)
  • ½ tsp peppermint extract
  • 4-5 drops green food coloring
  • dairy free whipped topping of your choice
  • rainbow candy strip
  • optional: chocolate sauce

Blend all together in a blender and top with dairy free whipped cream and a candy rainbow strip. I sometimes also add chocolate sauce to the bottom of the glass.

Enjoy this St. Patrick’s Day treat with a delicious meal of St. Patrick’s Day Slow Cooker Irish Stew and Irish Freckle Bread.

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St. Patrick’s Day Food Ideas: Irish Freckle Bread

Are you looking for St. Patrick’s Day food ideas? Irish Freckle bread is a fun addition and a great St. Patrick’s Day recipe. It’s referred to as freckle bread because of the raisins or currants that are sprinkled throughout.

(This makes one very large loaf)☘️

Prep time:15 minutes

Dough rising time: 40 minutes

Baking time:40 minutes

Preheat oven to 375 degrees F.(after the dough has risen-see below)

For this recipe you will need:

hot water

2 Tbsp instant yeast

1 cup unbleached white flour + 4 1/2 cups unbleached white flour

1/3 cup maple syrup or honey

2 slightly beaten eggs

1 Tbsp Real Salt (or regular salt)

1/4 cup olive oil(or other type of cooking oil)

3/4 cup golden raisins (note: I have a child who doesn’t like raisins, so I have at times substituted cooked bacon and cooked onion for the raisins and currants)

1/2 cup dried currants

1 cup grated carrots

In a stand mixer or by hand mix thoroughly:

2 cups hot water

2 Tbsp instant yeast 

1 cup unbleached white flour

1/3 cup maple syrup or honey

Then add:

2 slightly beaten eggs

1 Tbsp Real Salt

1/4 cup olive oil(or other type of cooking oil)

3/4 cup golden raisins (note: I have a child who doesn’t like raisins, so I have at times substituted cooked bacon and cooked onion for the raisins and currants)

1/2 cup dried currants

1 cup grated carrots

Add 4 – 4 1/2 cups flour to the mixture to very slightly clean the sides of the bowl. If you add too much, it will be too dry- so just slowly add it at the last until the dough starts to pull away from the sides of the bowl as it is mixing. The dough should be sticky. Knead 5 minutes.

Shape into one free formed loaf or place in a large loaf pan. Put dough in a well oiled large bowl or loaf pan and set in a warm place with a damp tea towel over it to rise.

The dough after kneading and before rising:

It takes about 30-45 minutes in a warm place to rise to double in size:

If you’re making a free formed loaf, after the dough has risen, place it on a well oiled cookie sheet. I find it easiest to just put my well oiled cookie sheet on top of the bowl that the dough has risen in and then turn it all upside down and let the dough fall out onto the cookie sheet. I then shape the dough how I like it and put it in the oven.

Turn on the oven to 375 F. Bake for 30-35 minutes in the center of the oven. Enjoy!☘️. Enjoy this Irish Freckle bread with Slow Cooker Irish Stew and a Shamrock shake to complete your St. Patrick’s Day meal.

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Warmly,

St. Patrick’s Day Food Ideas: Shamrock Shake

This creamy minty vanilla shake is a great St. Patrick’s Day Shamrock shake tradition and is easy to make!

Ingredients:

Serves 1 large shamrock shake or 2 smaller sized milkshakes

  • 2 1/2 cups vanilla ice cream
  • 1 cup milk
  • ½ tsp peppermint extract
  • 4-5 drops of green food coloring
  • Whipped cream and a candy rainbow strip
  • optional: chocolate sauce

Blend all together in a blender and top with whipped cream and a candy rainbow strip. I also added some chocolate sauce to the bottom of the milkshake glass.

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Warmly,

St. Patrick’s Day Food Ideas: Slow Cooker Irish Stew

Are you looking for St. Patrick’s food ideas? This slow cooker Irish stew is a great St. Patrick’s Day recipe. Irish stew is traditionally made with lamb or mutton but beef is great too if you can’t find lamb stewing meat in the grocery store.

Slow Cooker Irish Stew:

2 Tbsp cooking oil

2 Lb. mutton, lamb or beef chuck stew meat, cubed into 1″ pieces

1 tsp salt

1/2 tsp Freshly ground black pepper

1/2 head of cabbage, chopped into 2 inch chunks(don’t use/cut through root end)

1 onion, chopped

2-3 medium carrots, peeled and cut into coins

2 stalks celery, chopped into 1 inch pieces

2 cloves garlic, minced

3 medium russet potatoes, peeled and cut into large chunks

4 cups low-sodium beef broth

1 can (28 oz-796 ml)diced tomatoes

fresh thyme

1/2 cup cornstarch mixed with 1/2 cup cold water

Freshly chopped parsley, for serving

  1. In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, about 10 minutes. Transfer meat to slow cooker and add remainder of ingredients .
  2. Cook in your slow cooker on high for 4 hours or low for 6-8 hours.
  3. Add the cornstarch and water to the stew to thicken 1 hour before serving.
  4. Garnish with parsley before serving and serve with Irish Freckle Bread and a Shamrock Shake.
Slow Cooker Irish Stew and Irish Freckle Bread

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Warmly,

Millionaire Shortbread Recipe

These delicious Millionaire shortbread bars(also known as caramel shortbread squares), have a crumbly shortbread cookie-like crust, a soft slightly chewy caramel center and a rich chocolate ganache topping. Millionaire means rich and that’s what these are-decadently rich. They are VERY good and VERY addictive.

We have a dairy allergy in our family so we minimized the dairy by showing what we used as a replacement in parentheses. We couldn’t get rid of all the butter as the shortbread crust would have been too crumbly and the caramel does not set up properly with a dairy substitute.

Ingredients

Shortbread:

• 1 ¼ cups unsalted butter softened(or 1/2 cup vegan margarine and 3/4 cup unsalted butter)

• ½ cup granulated sugar

• 1 egg yolk

• ½ tsp vanilla extract

• 2 ½ cups all-purpose flour

• ¼ tsp salt

Caramel:

• 1 cup unsalted butter

• 1 cup brown sugar

• ¼ cup light corn syrup

• 14 oz sweetened condensed milk( we used 10 oz sweetened condensed milk)

• 1 tsp vanilla

• ¼ tsp salt

Chocolate Ganache

• 1/2 cup heavy whipping cream (or ½ cup almond milk)

• 1 1/4 cups semi sweet chocolate chips(1 1/4 cups dairy free chocolate chips)

• ½ tsp vanilla

Instructions

Make the Shortbread Crust:

• Preheat oven to 350 degrees F.

• Line a 9×13” baking pan with parchment paper and grease.

• In the bowl of a stand mixer or in a large bowl with a hand-held mixer, cream together the butter and sugar until light and fluffy (about 1 minute).

• Add egg yolk and vanilla and beat until combined.

• Add flour and salt and beat until the mixture comes together into large crumbs.

• Press the mixture into the prepared pan in an even layer and gently poke the top all over with a fork.

• Bake in preheated oven for 20-25 minutes, until the sides are lightly golden brown.

• Remove from the oven and set on a wire rack to cool while you make the caramel.

Make the caramel:

• Put butter, brown sugar, corn syrup, condensed milk and salt in a 4-quart saucepan.

• Cook over medium-low heat until the caramel reaches 225-235 degrees F on a thermometer, stirring frequently This takes about 30-40 minutes. Don’t rush it.

• The caramel is almost done when it becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.

• When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

• Immediately pour over cooled shortbread.

• Place bars in the refrigerator or outside on a cold day to cool and for the caramel to set. Chill for about 30-60 minutes.

Make the chocolate ganache:

  • Once the caramel is firm, make the chocolate ganache.
  • In a small saucepan, heat the heavy cream over medium heat until it just begins to bubbles around the edges, but does not boil.
  • Reduce heat to low, add chocolate chips and whisk until the mixture is smooth and glossy.
  • Remove from heat, add vanilla and whisk to combine.
  • Pour over firm caramel and let sit at room temperature or in the refrigerator until the chocolate is set (1-2 hours). 

  • Cut into squares and serve at room temperature.

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Thanks so much for stopping by!

Warmly,