The IRS Cocktail

It's Tax Day! Errr... It's Tax Day. Are you among those who are breathing a sigh of relief that forms have been submitted? Or are you doing some nail biting over deadlines and monies owed?

In our household, we have 3 businesses between the two of us, so it's always an interesting time trying to keep things organized so our accountant doesn't want to wring our necks by the time April 15 rolls around. {We're not always successful. Sorry Michele!} To tell you the truth, just the thought of all the forms and numbers and calculations is enough to make me break out in hives. Math has never been a friend of mine.

Unless Cole becomes a childhood entrepreneur, 3 businesses to file for is plenty to keep track of for now, thank you very much.

Hopefully, your filing was straightforward and today is just another April day. But, whether you're awaiting a refund check or writing one to Uncle Sam, one thing's certain: You can probably go for a cocktail.

My friends at Blue Chair Bay Rum sent over a little "tax relief" in a bottle last week, and I got to work creating the perfect cocktail to celebrate your fiscal responsibility: The IRS Cocktail.

Immediate Rummy Satistfaction

Mango nectar, fresh squeezed citrus and Blue Chair Bay Coconut Rum come together to create a cocktail that tastes like a little ray of tropical sunshine.

Maybe you're wishing you could run away to paradise, or perhaps you're already booking your island vacation with that refund check in mind. Either way, one sip of this drink and "taxing" thoughts will be the last thing on your mind!

Enter to win your own bottle of Blue Chair Bay Rum below! {Must be 21 years of age or older.}

a Rafflecopter giveaway

The IRS Cocktail

1 ounce mango nectar
2 ounces fresh squeezed orange juice
Squeeze of fresh lime juice
1 1/2 ounces Blue Chair Bay Coconut Rum

1. Pour all ingredients into a cocktail shaker; top with ice.

2. Shake vigorously & strain into a glass. Garnish with a slice of orange if desired.

Contest listed at Contest Heat.

White Chocolate Chai Tea

Hi Guys! Since I will be having my very own "labor day" all too soon, I took the weekend off from blog cooking, had a little fun and tended to neglected odds and ends. {Like finally going to Buy Buy Baby to look at baby things. Yikes. More on that another time.}That means that I totally forgot to announce the Lindt Excellence Chocolate Gift Box giveaway winner!

a Rafflecopter giveaway

Congrats to Danielle M.! You've got some major yumminess coming your way!

If you didn't win, don't be sad. There's always next time. But in the meantime, why don't you sip away your blues with a nice cup of White Chocolate Chai Tea?

I posted this recipe long, long ago and it seems to have faded into obscurity though it most certainly deserves the spotlight. With everyone in a frenzy about pumpkin spice lattes and what-have-you, I thought I'd reblog this oldie but goody for those of you who, like me, aren't particularly into the pumpkin beverage obsession. {Fear not, I do plan on sharing some pumpkin recipes... as soon as the temps come out of the 90's. Ugh, Florida.}

I admitted a while back that I much prefer chai anything over pumpkin spiced this-and-that. That's just how it is. Judge away. I usually keep this little tidbit to myself for the most part {like it's controversial or something} because you Pumpkin Spice nuts are a crazy lot when it comes to defending the PSL.

Call me crazy, but chai is also full of warm, spicy goodness. It even shares some of the same flavors as the illustrious pumpkin spice -- cinnamon & ginger, to be exact. For whatever reason, it makes my taste buds happy and makes me think of fall as much as the "other" spice blend.

This chai tea is even more scrumptious thanks to the healthy dose of creamy white Lindt chocolate that melts away into the hot beverage. So good. Even better when it's not 100 degrees outside. I may pack this in a thermos and drive north.

Now that Labor Day has passed and everyone seems to be in a Fall-minded mode, there's no better time to bust out this simple beverage and "spice" things up. Don't worry, pumpkin will have it's turn, too. ;)

White Chocolate Chai Tea
from Lindt USA
Yield: 4 servings

2 cups water
2 chai tea bags {I use Twinings French Vanilla Chai}
2 cups milk of your choice
1 (3.5 oz) Bar Lindt White Chocolate, chopped or 3.5 oz of white chocolate chips
1 teaspoon vanilla extract

1. Bring water to a boil a saucepan (or microwave-safe container).
2. Add tea bags, remove from heat and allow to steep for five minutes. Discard tea bags.
3. Using a saucepan or microwave, heat the milk until steaming.
4. Place chocolate in a small bowl and pour ¼ of steaming milk over chocolate - stir until chocolate is melted and smooth.
5. Add the chocolate mixture into the hot milk; pour in chai and vanilla extract and stir.

Serve hot in tea glasses or mugs.

Blackberry-Sage Lemonade

Remember when I mentioned that I am a little paranoid in the kitchen when it comes to raw meat and potential hazards? Well, over the weekend I discovered that fondue-style cooking is not the ideal preparation of a meal for a gal like me.

My parents-in-law celebrated their 45th wedding anniversary {!} and made reservations for a family dinner at a popular fondue spot. {I'm sure you know the one.} Honestly, few things sound better to me than a vat of melted cheese with assorted dippers, followed by a cauldron of melted chocolate for dessert.

What I didn't think through, however, was the entree portion of the dining experience. I mean, don't get me wrong, the process is so much fun -- sitting around a table skewering bite-sized pieces of yummy food and cooking together over chatter and, in our case, family antics. But the moment the raw meat and seafood arrived at the table, the neurotic part of me was challenged to a battle between sense of adventure and utter repugnance.

Most people wouldn't give it a second thought: Stab the meat, plop it in the simmering pot, cook and enjoy.

But clearly, I'm not that simple. Suddenly I found myself obsessing over what my skewers had touched, whether or not they'd been sufficiently boiled in the hot liquid and paying close attention to the distance between my cooked foods and my non-cooked foods. {Which, by the way, you could probably seat me at a 10-foot-long table and they'd still never seem far enough away from one another.}

On my end of the table sat some of my favorite people on the face of this planet: Steve's 90-something grandma, great aunt and great uncle. {Yes, they are ALL in their 90's! Amazing genes.} We were tasked with sharing one pot of bubbling broth to cook our food. This would have been more than fine except for the fact that, when you are a nonagenarian, your reflexes and memory are not what they used to be at times. So harpooning small pieces of meat with a sharp skewer, putting your hand near an open heat source and remembering which piece you put in and how long you're supposed to cook it can easily become a three-ring circus. {In all fairness, they did a pretty good job considering except for a few times when I'm pretty sure Uncle Mike ate raw meat. No harm, no foul.}

The problem was not with them but more so with the fact that since I'm not a red meat eater, the majority of my meal was shrimp. And shrimp cooks much faster than the hunks of filet the rest of my fondue cohorts were eating. Plus, it has way less bacterial juiciness happening than a fresh cut of beef, let's say. So, as I would nearly be done cooking my shrimp to temperature, they would all be adding RAW meat to the tub.

I'm sorry, but how is this considered sanitary?! Haha... I have to laugh at myself.

The point is, I spent more time worrying about things like salmonella and food poisoning than anything else. Except for when dessert came around -- then all bets were off. ;) I have a feeling my father-in-law was having the same thoughts on the other end of the table as he and I are similar when it comes to our finicky nature with food safety.

On the plus side, we had a wonderful time in every other way. AND I came away from dinner with inspiration for a new beverage: Blackberry-Sage Lemonade.

Since I haven't been able to enjoy any cocktails for the past {almost} 5 months, I've been super creative with fun things to drink, as is evident by all the mocktails I've been sharing lately. Isn't it great that it's going hand in hand with the rise in summertime temps?

I mean, tell me you don't want to sip on this on a sunny day.

Blend this up in a wink and enjoy a cool glass -- no neuroses necessary. ;)

Blackberry-Sage Lemonade
Inspired by The Melting Pot Restaurant
1/4 cup water
1/4 cup sugar
3-4 lemons, juiced {about 1/2 cup fresh lemon juice}
6 oz. container of blackberries {save some for garnish if desired}
2-3 cups water
Fresh sage leaves

1. Make simple syrup: Combine water and sugar in a saucepan. Bring to a boil over high heat; allow to simmer for about 1 minute or until the sugar has dissolved completely. Remove from heat and allow to cool.

2. Add lemon juice, blackberries and cooled simple syrup to a blender. Process until smooth.

3. Pour through a fine mesh strainer into a pitcher or glass container. Add about 2-3 cups of water depending on how diluted you'd like your beverage.

4. Place 4 or 5 fresh sage leaves in each glass and muddle slightly to release some of the fragrance. Top with ice and fill with lemonade. Garnish with a few blackberries if desired.

*I tend to like my lemonade more on the tart side than than the sweet side. You can make and add more simple syrup if you'd like it sweeter.

BlogHer Food 2014 + The Miami Mocktail



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Where do I begin?! As I mentioned in Friday's post, I spent my weekend at the BlogHer Food conference which took place in balmy {that's the polite way to say it was very humid} downtown Miami.

BlogHer Food is the second large-scale food blog conference I've ever attended, and I couldn't wait to see how it compared to Food Blog Forum... especially because, having been held at the Happiest Place on Earth, it was a tough act to follow!

Some of the festivities began on Thursday night, but I decided to relax and get settled in -- room service, terrycloth robe and Grey's Anatomy -- and rest up for the busy weekend ahead. So far so good! My mom & my aunt were my roomies as they were having their own "staycation" over the weekend. Our suite was lovely with a beautiful city view!

After an early wake-up on Friday morning, I headed down to the ballroom level to check in. Five minutes in, I had a whole bag of swag! A walk around the sponsor tables loaded me up with even more goodies {which I dropped back off at the room, thank goodness}, and soon it was time for breakfast and the opening sessions.



What I learned was this: I was way too amped up to learn much of anything. ;) So, Plan B kicked into effect rather quickly -- Socialize! {And snack on samples!}




Borrowed from Hip Foodie Mom's Instagram feed.

Adorable sea salts from South Walton.

A little early morning cheese tasting with Kerrygold USA!



Can't get enough Brownie Brittle!

Though it was hard for me to focus, I did manage to soak in some good information that afternoon about seeking the "Next Steps in a Food Career." It was probably my favorite session, mainly because JL Fields {JL Goes Vegan} and Meseidy Rivera {The Noshery} were a hoot, but also because they shared a lot of information along with the knowledgeable Carrie Forrest {Carrie on Vegan} & Jeanette Chen {Jeanette's Healthy Living} on the steps I should be taking to turn my passion into a "real job."

{Wordy} Side Note: Currently, I blog part time and though I dream of making my full living from this wonderful little project, a lot of hard work and serious business savvy goes into it! My biggest takeaway? Learning how to balance whether or not a job is "worth it" to take. I have a hard time saying "no", and I hate to turn down opportunities, especially if I like the person or brand who approaches me. But sometimes, the time it would take to work on a project isn't worth the amount I'm making from it -- mostly because I take quality very seriously and try very hard not to throw something together without it earning my own stamp of approval {which can be very hard to attain!}. Though it seems like everything is fun and games around here {and a lot of it is!}, it also takes time, effort, work and patience to put together what I want The Kitchen Prep to stand for. I'll be sharing a more in-depth post very soon that will explain what goes into creating a post & maintaining a blog, in case you were ever curious!


Terrible picture... but that's him! Hi David!

I also got to hear David Lebovitz' keynote address, which I enjoyed because he's super honest and funny! I was thisclose to picking up his book and waiting in line to have it signed, but in the end, I got lured over to the food that was set out and just looked on from afar as he signed away. Can you blame me?

Though I got a lot from the great speakers in the conference, I think I learned the most from speaking with other bloggers who have or are experiencing the same pitfalls and victories that I experience on a daily basis. Not to mention, the girls who I connected with during this conference were just plain awesome, and we had so much FUN!

A special shout out to the lovely & talented:

• Melissa of Hungry Food Love
• Allie of Baking a Moment
• Alice of Hip Foodie Mom
• Connie of Urban Bakes
• Abby of The Frosted Vegan
• Karis of Karis' Kitchen
• April of Food 'n Focus
• Ngoc of San Jose Food Blog
• Jocelyn of Grandbaby Cakes
• Shaina of Take a Bite Out of Boca
• Katie of Ruffles & Truffles
• Brandie of Spoon & Saucer
• Katie of The Hill Country Cook

If you haven't checked out their blogs, take some time to head over there... they are women with hearts as beautiful as their food photography & writing talents!

That evening a group of us headed to the swanky Epic Hotel for a party hosted by Duda Farm Fresh Foods and CrunchPak.

Even though I can't enjoy a real cocktail at the moment, I still got to toast to a day of amazing experiences with a bright and delicious mocktail made by a very sweet bartender! As we squeezed past girls in tight dresses waiting on the never ending cab line at the end of the night with bags of pre-cut apples and celery coupons in hand, I realized that I love my foodie life and wouldn't give it up for all the flat abs and stilettos in the world! ;)

I'll be sharing more about Day 2 in a later post!

.................................................................................................

So, obviously, there were no cocktails for me this weekend despite all the wonderful cocktail receptions and boozy offerings throughout the weekend. Being the only one without a fruity drink in your hand can make you feel a little left out. But not if you concoct your own creation...

Inspired by the flavors of a mojito, this Miami Mocktail contains all the things that make libations fun to sip -- minus the booze!

One thing I find in a lot of mocktails is that they're too sweet without any kick. Adding a dash of coconut balsamic vinegar to this "faux-jito" gave it just enough edge to balance out the sweetness of the mint simple syrup and citrus juices. The muddled grapefruit gives just a touch of bitterness and my newest find thanks to BlogHer Food -- Cascade Ice Sparkling Water -- lends some effervesce with a hint of Citrus Twist flavor.

With a mocktail like this, you won't feel like you're missing out on anything. Except maybe a hangover. And nobody wants one of those!

The Miami Mocktail
Makes 2 mocktails

10 mint leaves, divided
1 lime, halved; one half divided into 4 wedges, the other half juiced
1 grapefruit, halved; one half divided into 4 wedges, the other half juiced
2 teaspoons coconut balsamic vinegar, divided
4 teaspoons mint simple syrup {see below for recipe}
Cascade Ice Sparkling Water in Organic Citrus Twist

1. Divide mint leaves among two highball glasses. Add 2 lime wedges and 2 grapefruit wedges to each glass. With a muddler or the handle of a wooden spoon, smoosh together the fruit and mint to release the oils from the mint and citrus.

2. Add a teaspoon of balsamic {or more to taste} and 2 teaspoons of mint simple syrup to each glass and stir. Fill glass with ice.

3. Pour half of the grapefruit & lime juice from the remaining halves into each glass. Top with sparkling water and garnish with mint.

For Simple Syrup:

Bring 1/4 cup water & 1/4 cup sugar to a boil in a pot over high heat. Boil for a minute until sugar is completely dissolved, then remove from heat. Throw in a handful of mint sprigs and allow to steep until the syrup is cooled. Store in an airtight container in the fridge.

Sweet Potato, Fontina and Pecorino Flatbread & a {Bourbon} Cocktail!

I consider myself a pretty reasonable person.

And then college football season starts and that goes out the window.

I spent SEVEN very long {but lovely} hours watching college football last Saturday. Well, the football-watching accounted for only about 4 of those hours. But we had to get there {3 hours} early to make sure we were able to secure tables & chairs at this place because it gets packed, fast.

See? Complete loss of reasonableness. 

Had my Gators lost at the end of that long stretch {on my birthday, no less}... we may have had a slight problem. 

Luckily, that wasn't the case and all was right with the world.

Now, football food.

I wish they would have had something like this where we watched the game.

You're in luck because I'm sharing the recipes for this Sweet Potato, Fontina & Pecorino Flatbread with Rosemary and Honey AND an Apple Pie Bourbon Sweet Tea Cocktail over on Palm Beach Lately today.

The only reasonable thing to do would be to click here and check it out so you can make it next game day! ;)

Go Gators! 

Watermelon Lemonade

 Sometimes I get a little overenthusiastic when it comes to pretty fruit.

{And other produce, too, apparently.}

I mentioned a while back that Steve and I shop for produce at a ridiculously inexpensive, itty bitty local store. I've found that, due to the dramatically lower cost of shopping there, I tend to toss things into my basket as if I'm picking fruits and veggies out of my own {non-existent} garden for free.

That causes even more produce picking over-zealousness.

About a week ago, we went on our routine excursion to the produce store and I couldn't help but pick up a lovely watermelon to bring home. It just looked so... summery.

What's interesting is that I can't remember the last time I purposely bought a watermelon. Oddly, watermelon has never been one of my favorite things.  

I tend to refrain from sharing this with people because the reaction I get is usually the same as when I admit that I'm not a fan of horses. Or birds. Or that I married a man who hates chocolate. I call it the "What is wrong with you??" face.

Different strokes for different folks, y'all.

Anyway, something came over me and I just knew that I must have this watermelon. As soon as I got it in the door, I sliced it open and started cutting it into bite-sized cubes to have ready to munch on during the week.

{Because, of course, I suddenly became watermelon's biggest fan. It only took 31 years.}

I filled up a LARGE bowl... and still had the other half of the watermelon staring at me with no particular purpose.

Hm.

This unassumingly "small" watermelon seemed to have multiplied before my very eyes. Luckily, a friend dropped by right as I was solving my watermelon dilemma, so I cut her a quarter of it and wrapped up the other quarter in plastic wrap.

After a few days of it being banished to the back of the refrigerator, I broke down and decided it wasn't going to use itself.

That's how this lemonade happened.

Is there anything in the world summerier {we're making that an official word, 'kay?} than Watermelon Lemonade? I think not. Sweet, tart, refreshing... it's pure perfection.

You know what else would go well with this? Mint. I just didn't add any to mine because I didn't have any on hand. But if you happen to think your lemonade-making through before actually starting it {unlike me}, you should definitely try it with mint and tell me what you think.

I also think this would make great popsicles. And an even better cocktail. I gave you the idea, so I promise I won't judge if you sneak a little vodka in there when nobody's looking.

So now, watermelon and I are besties. And so are you and I because why wouldn't you love me after I share such a great idea with you? :)

Cheers to the last bit of summer, friends!

Watermelon Lemonade

1/4 cup sugar
1/4 cup water
1/2 cup fresh squeezed lemon juice {3-4 lemons}
2 to 2 1/2 cups seedless watermelon, diced
2 cups water

1. In a small saucepan over high heat, stir together sugar and water. Bring to a boil, then reduce heat and simmer for about 3 minutes. Remove from heat and let cool.

2. Strain fresh squeezed lemon juice into a pitcher using a fine mesh strainer.

3. In a blender, puree watermelon until smooth. Strain watermelon puree into the pitcher using strainer, a small batch at a time making sure to press down on pulp to release all the juice.

4. Add 3 tablespoons to 1/4 cup cooled simple syrup {depending on how sweet your watermelon is and how tart you like your lemonade} and water to pitcher. Stir to combine.

5. Pour over ice and enjoy. {Serving with a pretty straw doesn't hurt, either!

Brunch Week: Pineapple-Basil Tea

What's not to love about brunch?

It's late enough in the day that it doesn't require an early wake-up {I'm not a morning person}, and early enough that you don't have to feel guilty about spending a few hours nibbling and chatting with friends.

It allows for larger portions since you're combining two meals of the day. {Right?}

It makes drinking champagne or vodka before noon perfectly acceptable behavior.

It combines the best of breakfast and lunch with room for indulgences that don't usually appear until after dinner.

In short: Brunch rocks.

And this week, as we gear up for the culminating brunch event of the spring -- Mother's Day -- I'll be sharing a whole collection of brunch recipes compiled by a talented group of food bloggers who love brunch as much as I do. {Hi gals!}

But the Brunch Bonanza doesn't just stop there. {Because what fun would that be?}

We're also going to be giving you an opportunity to win some absolutely fantastic prizes {20 of them, to be exact!} from the best sponsors. Ever.

These generous folks have put together some must-have items that are perfect for getting your brunch on at home!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet). In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win). AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don't miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

 

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob's Red Mill one lucky winner will receive:

A Bob's Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob's Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:  

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

      

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

So cool, right?

You know what else is cool?

This refreshing Pineapple-Basil Tea.

I love pineapple anything. The sweet, tropical flavor just screams "relaxation" to me. Paired with herbal, fragrant basil and robust black tea, it's heaven in a glass. And the perfect beverage for a leisurely brunch with friends or family. It's an unexpected twist on a brunch staple, and the perfect thing to sip on while enjoying all of your favorite dishes.

Make sure to check out the other scrumptious recipes shared today by the lovely ladies of Brunch Week, and check back this week for many more brunch ideas!

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Don't forget to try your luck on winning one of the giveaway prize packs... if you could choose, which would you want to win?

Ready to enter?? GOOD LUCK!

a Rafflecopter giveaway
Disclosure: I was not compensated for this post, but am among a group of bloggers to receive free products and promotional items from a few of the sponsors mentioned above. As always, all opinions are my own!

Pineapple-Basil Tea
Adapted from Southern Living

For Pineapple Syrup:
1 cup water
1 1/2 cups sugar
2 cups fresh pineapple, chopped

For Tea:
3 cups water + 6 cups cold water
8 black tea bags
1/4 cup fresh basil, chopped


1. In a medium saucepan, combine water, sugar, and chopped pineapple and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, stirring occasionally.

2. Pour the pineapple mixture into the blender and process until smooth. {You may want to cool it slightly as hot liquids can be dangerous to blend at high speeds!} Pour the mixture through a fine mesh strainer into a pitcher, pressing on the pulp.

3. Meanwhile, bring 3 cups of water to a boil. Add the teabags and boil for about a minute, then remove from heat and allow to steep, about 10 minutes. Toss the teabags after steeping. {Or, check out these 10 cool things you can do with used tea bags!}

4. Add the tea to the pitcher containing the pineapple mixture, along with the chopped basil* and 6 cups of cold water. Stir well to combine. Refrigerate to chill.

Serve over ice and garnish with pineapple slices if desired.

*I found that I wasn't a big fan of the little floating basil leaves while I was sipping, so it might be a good idea to serve this tea with a straw. :) Alternatively, you can infuse the tea with the flavor of the basil leaves by adding it to the water while the tea is steeping, then straining out the leaves before pouring it in the pineapple mixture. This way, you have the flavor of basil without the floating particles!

Vanilla-Rosemary Lemonade

I'm getting to do something this coming weekend that I've been wanting to do for years: Host a Kentucky Derby party.

Why have I always had a fascination for this grand Southern tradition, you ask?

I couldn't even begin to tell you.

It's actually sort of ironic since I have an unnatural apprehension when it comes to horses. {I know, weird. I'm also not a fan of birds.}

I've certainly never had a great experience with Derby, either.

One year, Steve and I decided to watch the race. Though we're not really horse race kind of folks, we figured we had nothing to lose... it is known as "The Fastest Two Minutes in Sports", after all.  We could handle two minutes of an event we had no real interest in.

As it turns out, the horse I decided to root for, Eight Belles {the first filly to win a trio of important races... girl power!}, collapsed and was put down within minutes of coming in second at the Derby. I was horrified! {And I vowed never to root for any other horse lest I jinx them into an untimely death.}

And yet, every year around this time, I find myself yearning to don a big, ridiculous hat and sip a Mint Julep out of a silver cup.

Call me crazy.

Anyway, this year I'm giving in to my Derby desires.

I'm going all out -- adorable Derby evites from Paperless Post, a request for guests to come in Derby-appropriate attire, a hat contest, and a full Southern menu! {As well as few other surprises I can't share in case any of the guests are reading this!}

I'd like to say I'll be sharing all of the fabulous dishes I'll be making with you, but the truth is, party planning -- though one of my very favorite things to do -- overwhelms me, and I don't want to pressure myself by promising to share recipes and not being able to deliver. {Though, if I am able to stick to my timeline this week and all goes as planned, I will most definitely document any recipes you shouldn't live without.}

If you want to take a peek at how things are coming along this week, I'll be sharing snippets on my Instagram and Facebook accounts, so feel free to join me pre-meltdown... I mean, pre-party. ;)

Meanwhile, I'm sharing a recipe for Vanilla-Rosemary Lemonade...a gorgeous beverage for any party and a good alternative to juleps for those who don't care for bourbon. {Unlike me.}

Lemonade already conjures images in my mind of lazy afternoons, porch swings, and beautiful plantation homes, so it just made sense to make this drink for an occasion that's steeped in Southern tradition. Plus, with most of your spring herb gardens in full bloom {Totally jealous. I'm a natural plant killer.}, you'll need some recipes that use up all of that rosemary.

Grab a glass and place your bets... this here's a guaranteed winner.

Vanilla-Rosemary Lemonade

from Southern Living

1 1/2 cups sugar
1 vanilla bean, split
3 sprigs fresh rosemary
3 cups water
3 cups fresh lemon juice {18-20 lemons} OR 7.5 ounces thawed frozen lemon juice

Garnish: Lemon Slices, Rosemary Sprigs

1. Combine sugar, vanilla bean, rosemary and water in a saucepan. Bring to a boil over medium heat, then reduce heat slightly and let simmer for 5-7 minutes.

2. Remove from heat and let steep until slightly cooled, 10-15 minutes, pressing on the solids from time to time.

3. In a large pitcher, pour lemon juice and syrup mixture, straining with a fine mesh sieve. Discard solids. Mix well.

4. Cover and refrigerate for 3 hours or until cold.

5. Stir and serve over ice.

Garnish with lemon and rosemary sprigs if desired.

Makes 6 cups.

A Colorful Tribute to Lilly Pulitzer

       

Some things inspire you at first glance.

For me, my first encounter with a Lilly Pulitzer dress left a lasting impression and budding love for the colorful prints that have become the iconic party and play clothes of the Palm Beach crowd.

Despite growing up just minutes from Palm Beach, I didn't actually discover Lilly until high school. I'm not sure how I managed to overlook the splashy, citrus-colored patterns in which many girls and women around me were proudly clad. A Lilly girl isn't exactly a wallflower -- "Lillys" are made to stand out in a crowd.

Regardless of my former obliviousness, my newfound awareness of the dresses made it difficult not to notice them everywhere around me. Once she caught my eye, there was no denying it... I was smitten. And like any high school girl, my "awakening" meant just one thing: I had to have one.

I bought my very first Lilly dress at a clearance sale at a boutique on the island -- the only way I could afford one. I treasured that thing like it was priceless. I still have it in my closet today.

My very first Lilly.

It wasn't my favorite print, by any means. The fabric was a bright lime green, with punchy little animals in whites and citrons parading all over the simple a-line cut, Lilly's trademark signature cleverly hidden among the swirls like a preppy version of "Where's Waldo". {Come to think of it, I'm pretty sure it might have been a piece from the kids collection that was big enough to fit me.}



But still, I was just happy to have a Lilly of my own. It meant something to me. Like I was initiated into some exclusive pink & green society. Like suddenly I'd be invited to sip pink lemonade at a Palm Beach garden party. {Certainly, that wasn't the case. But if nothing else, it made it easy for my family to find me amidst the church crowd.}

From that moment on, I decided that slowly but surely, I'd grow my Lilly collection. Though my purchases gradually progressed to more classic pieces, I still find myself mesmerized by the whimsical, and even humorous prints that make the Lilly brand both vivacious and distinctive. There's something special about all the little details that go into a Lilly.

Inner hem lace detail of one of my Lillys.

When I heard about the passing of Lilly Pulitzer Rousseau this weekend, I felt like I had lost someone dear to me. It's a phenomenon that happens when you feel a connection to someone you've never met. Sure, we empathize with the loss of any individual out of respect and human connectedness.

Lilly Pulitzer, 1963.
Photograph by me, image from Essentially Lilly.

But sometimes, the feelings run deeper. An admiration... a fondness. Something that elicits a feeling of kinship.

Maybe it was Lilly's creativity. Her ingenuity. Her streak of entrepreneurship. Maybe it was her  irreverence in a world where things are expected to be "just so". The challenge in her prints to live life like the party it's meant to be.

Photo taken of page in my Lilly Pulitzer agenda

Whatever the reason I felt such a bond, my heart was deeply saddened. Perhaps it's a natural consequence of wearing someone's name like an emblem for so many years.

Photo taken of page in my Lilly Pulitzer agenda.

There's no denying that Lilly left her colorful mark on the world... on me, on my closet, on the header of this very blog. {I sent a picture of a Lilly print sketch from my agenda as inspiration to the graphic designer.} She's the reason for the "Prep" in The Kitchen Prep. And though she is no longer with us, I have no doubt in my mind that her vibrant legacy will continue to live on for many years to come.

A toast to Lilly.

May we each live to inspire those around us as you have.

Deepest sympathy & prayers to her family and friends.

Tropical Fruit Bellinis
Adapted from Essentially Lilly: A Colorful Guide to Entertaining

1 mango, peeled & chopped
1 peach, peeled & chopped
1/2 cup guava nectar
1/2 cup apricot nectar
1 bottle Prosecco or other sparkling beverage {seltzer water or ginger ale for an alcohol-free version}

Sugar for rims, optional*
Lime for garnish, optional

1. Combine fruit and nectars in a blender. Puree until smooth.

2. Pour 1/4 cup puree into each champagne glass. Top with Prosecco or sparkling beverage and stir gently.

3. Garnish with lime.

To sugar rims: Pour about 1/4 cup juice {or water} on a shallow plate. On another plate, sprinkle about 1/4 cup granulated sugar. Dip tops of glasses into the juice, shake to remove excess liquid, then dip into sugar.

Note: The fruit puree can be made ahead. Just prepare, cover, and refrigerate until ready to use.