Happy Friday! It’s the Friday before a long weekend, which means we really have to celebrate. I wanted to post a festive drink for Memorial Day weekend, but when I was searching Pinterest for ideas most of them involved some sort of layering. A glass filled up part-way with a red drink layer, followed by a white layer then a blue layer. Definitely festive, but way more complicated than I wanted. It’s a holiday weekend! You don’t want to be stuck inside making multiple components for a cocktail!

So I decided to stick with one color. The blue can be livened up with some red berries on top and it looks so refreshing. Oh, and it’s delicious. To get the blue color I used blue curacao. If you’ve never used blue curacao liquor before all you need to know is that it’s VERY blue and tastes like orange. Even though this drink is just blue and red (if you include the berry garnish) I still decided to call them Red, White and Blue Cocktails because they are perfect for both Memorial Day and 4th of July.

I’m a big fan of vodka lemonade drinks so I thought it would pair well with the citrus of the blue curacao. Throw it all in your blender with some ice cubes and you have a slushie vodka lemonade cocktail perfect for sitting out by the pool or playing lawn games in your backyard.

Now this is definitely a simple drink so feel free to jazz it up by using flavored lemonade or throwing frozen berries (make sure they’re blue!) into the blender.

If you want to make these without alcohol you could try using a blue sports drink, like Gatorade, instead of the vodka and blue curacao. This weekend I’ll be relaxing with friends and family – and having this festive vodka lemonade on repeat. What are you doing this Memorial Day Weekend?

4th of July Lemonade Slushie Cocktails

 

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Yield: 1 drink

Ingredients

• 1 ounce vodka
• 1 ounce blue curacao
• 5 ounces lemonade
• 1 teaspoon lime juice
• 9 ice cubes
• Blackberries and raspberries, for garnish

Directions

1. Put the vodka, blue curacao, lemonade and ice in a blender. Blend until smooth. Garnish with the blackberries and raspberries.

Notes

To make these without alcohol, substitute the vodka and blue curacao for a blue sports drink, like Gatorade.

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You know those foods that remind you of your childhood? The ones that when you eat them they’re associated with such strong memories from being a kid that you can’t help but be transported back to those moments? Sometimes it’s something classic like spaghetti and meatballs. Other times it’s something generational like Dunkaroos.

I’ve always been obsessed with food so I’m not sure if my volume of food memories is normal or not, but one food that will always remind me of being a kid is cantaloupe. Yes, cantaloupe. I know it is a strange pick for a food memory, but my brother and I loved cantaloupe growing up. My dad and Babu wouldn’t melon-ball it; instead we would get thick wedges of the cantaloupe with the rind still on ready to be scooped out bite by bite.

Babu used to tell me that her father would halve a cantaloupe, scoop out the seeds, then use it as a cereal bowl. He would pour in his cereal and milk then scrape pieces of cantaloupe up with each bite. My brother and I always thought this would make a super weird breakfast and I still don’t know if I can wrap my head around the combination. This, on the other hand, is a perfect cantaloupe combination.

These Melon Prosciutto Mozzarella Skewers have quickly become my favorite easy party appetizer for spring and summer. Each skewer has a sweet cantaloupe ball, a delicate piece of prosciutto, a fresh basil leaf and a soft ball of mozzarella. You can eat them in one bite and they don’t even need a sauce or dressing. These skewers are also incredibly simple and can be made ahead so it’s one less thing to worry about when you’re entertaining. I place them right on the serving platter when I’m skewering them and then cover with plastic wrap so they’re all ready to go.

The recipe below makes 15 skewers. I usually plan on 3-4 pieces per person, but it depends on how many other appetizers you plan on having. Since Matt and I love eating the leftovers I typically make more and put them in a plastic container so if I need to put out more during the party I can. Fresh and light, these Melon Prosciutto Mozzarella Skewers are a refreshing summer bite!

Melon Prosciutto Mozzarella Skewers

 

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Yield: 15 skewers

Ingredients

• ½ large ripe cantaloupe
• 2 slices prosciutto
• Basil leaves, washed and dried (about 6-8 leaves, depending on how big they are)
• 15 mini mozzarella balls (ciliegine size)
• Toothpicks

Directions

1. Wash the outside of the cantaloupe. Using a large sharp knife, cut the cantaloupe in half. Use a spoon to scrape out the seeds. Use a melon baller to scoop balls of cantaloupe out of the melon flesh. Set aside.
2. To make the skewers: place a melon ball on a cutting board or platter. Tear off a small piece of prosciutto and place on top of the melon ball. If the basil leaf is small place it on top of the prosciutto. If the leaf is bigger you can gently tear it in quarters then place a quarter piece of it on the prosciutto. Place the mini mozzarella ball on top and while holding it in place, skewer the whole thing from mozz ball right down through the cantaloupe with a toothpick. Repeat until you have your desired amount. I usually plan on 3-4 pieces per person, but it depends on how many other appetizers you are planning on having.

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These are the grilled asparagus from the Grilled Steak with Creamy Gorgonzola Sauce dish, but they have been kicked up a notch. The chimichurri sauce is olive oil, parsley, garlic, lime juice, oregano, salt and pepper pureed together in a blender. Super simple and nicely concentrated with fresh flavors.

It’s also delicious over grilled steaks and breakfast tacos, but today we are drizzling it over grilled asparagus. Maybe even doing a little dunking and swiping action, too, because it’s so good you will want every last drop.

Matt and I love asparagus so I’m always brainstorming for ideas to jazz it up while still keeping it healthy and quick to make.

I highly recommend making all three dishes from this week together – the Hawaiian BBQ Slow Cooker Pulled Pork, the Asian Pineapple Slaw, and this Grilled Asparagus with Chimichurri. When the Hawaiian sauce mixes with the slaw and the chimichurri it is the definition of complete magic! Enjoy and happy Friday!

Grilled Asparagus with Chimichurri

 

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Yield: 4 servings

Ingredients

for the chimichurri

• ¼ cup olive oil
• 2 tablespoons packed fresh parsley leaves
• 1 clove garlic
• 1 tablespoon lime juice
• ½ teaspoon dried oregano
• ⅛ teaspoon salt
• Pinch of ground black pepper

for the asparagus

• 1 pound asparagus
• 1 tablespoon olive oil
• Salt and pepper

Directions

for the chimichurri

1. Combine all the ingredients except the asparagus in a blender. Blend until smooth, about 1 minute. Set aside.

for the grilled asparagus

1. Remove and discard the woody ends of the asparagus. If you lightly bend the asparagus stalk it will snap at a natural spot where the thick stem ends. Drizzle the asparagus with the olive oil then toss to coat. Season with the salt and pepper. I usually do about 5-6 grinds each of our salt and pepper grinders (they are small).
2. Heat your grill or grill pan so it’s at medium-high heat. Grill the asparagus for 5 minutes, tossing/turning once while grilling. If your asparagus stalks are very thin you may only need 3 minutes, if the stalks are thick you may need longer than the 5 minutes. If you are using a grill not a grill pan I would suggest using a grill grid or basket so the asparagus doesn’t slip through the grill grates and adding about 5 minutes of grilling time. Top with the chimichurri.

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Lauren Uncategorized 0 Comments

Ta-da! Here is the slaw I referred to in Monday’s Hawaiian BBQ Slow Cooker Pulled Pork recipe. It’s an Asian Pineapple Slaw to be specific and, yes, it is definitely as delicious as it sounds.

It probably has the shortest and easiest directions of any post here on Lemon & Mocha. “Add all the ingredients to a medium mixing bowl. Stir well to combine. Season with salt and pepper to taste.” That’s it!

Two of the ingredients are reduced sodium soy sauce and sesame oil to bring in the Asian flavor profile, but the fresh pineapple and agave syrup sweeten it up. Add some lime zest to give it some citrus zing (and a bunch of other ingredients that aren’t as exciting so I won’t mention them here) and you have a bright and crunchy veggie side dish.

I have actually only ever made this slaw when I’m serving the Hawaiian BBQ Slow Cooker Pulled Pork, but it would taste great with chicken burgers or teriyaki grilled salmon. And probably a whole lot of other things, but those are the two dishes I think I will pair it with next. Enjoy!

Asian Pineapple Slaw

 

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Yield: 6 servings

Ingredients

• 3 cups shredded red cabbage, packed
• 1 carrot, peeled and grated
• 1 cup diced fresh pineapple
• 2 scallions, sliced
• 3 tablespoons apple cider vinegar
• 1 ½ tablespoons reduced sodium soy sauce
• 2 teaspoons agave syrup
• 2 teaspoons sesame oil
• Zest from ½ lime
• Salt and pepper to taste

Directions

1. Add all the ingredients to a medium mixing bowl. Stir well to combine. Season with salt and pepper to taste.

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Lauren Uncategorized 0 Comments

Oftentimes I will make a dish that’s really good, but because I have so many different recipes that I want to try I won’t make the dish again for a year or more. This is not one of those times. Even though I’m like a squirrel when it comes to recipes and meal ideas, constantly getting distracted by the next delicious thing, there are a few recipes out there that get our attention so much they end up on our exclusive rotation. This Hawaiian Barbecue Slow Cooker Pulled Pork is on that short list.

It’s savory, succulent and sweet. The savory umami-ness of the pork comes from the soy sauce and rich beef broth. The pork is slow cooked with lots of liquid ingredients making it incredibly moist and tender. I love when pork has a little sweetness to it and we get that with the pineapple juice, brown sugar and ketchup.

My favorite part about the pork is the thick sauce that gets drizzled on top. After combining the pineapple mixture you pour half over the pork while it cooks, while the other half gets cooked down separately on the stovetop along with some garlic and ginger to make a concentrated savory-sweet explosion of a sauce.

Other than being lick-your-fingers delicious, the other reason this Hawaiian Barbecue Slow Cooker Pulled Pork made the list is because it’s very easy to make (hello, slow cooker!) and other than the pork and pineapple juice I always have everything already in my kitchen. Sometimes Matt and I will eat the BBQ pulled pork with the Hawaiian rolls, like in these photos, but usually we will just eat it with the Asian Pineapple Slaw and Grilled Asparagus with Chimichurri sides I’m going to share later this week as our attempt to keep it “low-carb”.

We usually get a few nights out of it and then freeze the rest. If you don’t eat pork, I’ve made this with boneless skinless chicken breasts before and it tasted really good. Not as good as the pork, because it’s pork vs a chicken breast, but still good. If you really want to get into the island mood, pair this dish with the Pineapple Mojitos from last week!

Hawaiian Barbecue Slow Cooker Pulled Pork

 

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Yield: 6 servings

Ingredients

for the dry rub

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger

for the pulled pork and sauce

• 1 6-ounce can pineapple juice
• ⅓ cup beef broth
• ⅔ cup ketchup
• ⅓ cup brown sugar
• 3 tablespoons soy sauce
• 3 tablespoons hot sauce
• ½ medium onion, chopped
• 1 carrot, peeled and chopped
• 2 ½ pounds boneless pork shoulder or pork butt
• 2 teaspoons canola oil
• 1 clove garlic, minced
• 1 ½ teaspoons grated ginger
• King Hawaiian rolls for serving, if desired

Directions

for the dry rub

1. In a small bowl, mix together the brown sugar, paprika, salt, black pepper and ground ginger. Set aside.

for the pulled pork and sauce

1. In a medium bowl, whisk together the pineapple juice, beef broth, ketchup, brown sugar, soy sauce and hot sauce. Set aside.
2. Place the chopped onion and carrots in the bottom of the slow cooker. Coat the pork completely with the dry rub and continue to rub it into the pork until it has all been used up. Place the pork on top of the onion and carrots. Pour half of the pineapple juice mixture over the pork. Cover the remaining reserved half and place in the fridge. Cover and slow cook the pork on low for 7-8 hours.
3. Remove the pork from the slow cooker and place on a large cutting board. The meat should be falling apart. Shred the pork using two forks. Place the pork in a serving bowl or storage container and add a few tablespoons of liquid from the slow cooker, stirring to combine.
4. Heat the canola oil in a small saucepan over medium heat. Add the minced garlic and grated ginger and sauté for about 2 minutes. Add the other half of the pineapple mixture and stir to combine. Bring to a boil then reduce to low and let simmer for 10 minutes. Remove from the heat and serve drizzled over the pulled pork.

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