Southern Fattoush

I LOVE fattoush salad!  It's a Mediterranean style salad with cucumbers, greens, tomatoes, toasted pita, and simple dressing.  I've never made a regular fattoush, but when I saw this recipe, I just had to make it.  This was a delicious and heartier version with the addition of beans.  Now I want to make a regular fattoush (with some heartier elements like beans)!

 {Southern Fattoush}

 {So colorful!}

 {Adding the dressing}

 {Dressed salad}

 {Add pita chips}

 {Southern Fattoush served with Honey Lemon Garlic Chicken (which is coming next week or also would be great with Middle Eastern Garlic Chicken, Blackened Chicken, or even just a steak}

One year ago:  Jamaican Rice and Beans
Two years ago: Basil Steamed Corn

Southern Fattoush
adapted from CookingLight

Dressing:
4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon paprika
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
Salad:
2 (6-inch) pitas, torn into bite-sized pieces
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1 bag romaine salad blend
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black beans, rinsed and drained

1. Preheat oven to 400.
2. To prepare dressing, combine first eight ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. 
3. Arrange torn pita in a single layer on a baking sheet, and bake for 7 minutes, stirring after 4 minutes, or until crispy. Cool completely. Reserve 1/2 cup toasted pita. 
4. Combine tomato and remaining ingredients in a large bowl. 
5. Add remaining toasted pita and dressing to bowl; toss well to coat. 
6. Top evenly with reserved 1/2 cup toasted pita. 
7. Serve immediately.

Did you notice something a bit different?  I've hit the two year mark of recipes!  Isn't that exciting?!  Before I know it, I'll have to put three, four and five years up!  Love how this little blog is growing!

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Peach Raspberry Mint Julep

Originally posted on HerKentucky!

We all know what's right around the corner--the Kentucky Derby!  One race tradition is to have the famed Mint Julep!  According to The Kentucky Derby Museum, the Mint Julep has been sold at the Derby since 1938.  Mint Juleps are traditionally served in silver or pewter cups, but this recipe is too beautiful to place in anything but a Mason jar! 

{Peach Raspberry Mint Julep}

Traditional mint juleps are just simple syrup, bourbon, mint and ice, but I wanted something a little different this year.  I was speaking with a bartender, and they made some suggestions that I had to try!  For instance, using honey instead of simple syrup and adding some fruit.  At the last minute, I decided to pour some sparkling cider in this drink which gives this a light, crisp finish.  Watch out though!  Those peaches pack a bourbon punch!

{I used Woodford Reserve Double Oaked Bourbon (seriously delicious, and I am not a bourbon drinker!)}

{Peaches soaked in bourbon overnight}

{Muddle fruit and mint together to release and mingle the flavors}

Peach Raspberry Mint Julep

Serves 8

Prep time: 10 minutes

Stand time: 1 day

Assembly time: 10 minutes

2 peaches, cut into bite-sized chunks

1 cup Woodford Reserve Double Oaked Bourbon (or whichever bourbon you prefer)**

1 pint raspberries

1 package mint leaves

8 tablespoons KY Proud honey, divided (one for each drink)

Ice

1 liter sparkling cider

1. The day before your event, mix peaches and bourbon together and allow to set overnight.
2. Place a few peach chunks, a couple of raspberries, 1 tablespoon of honey, and 4-5 mint leaves in each glass.
3. Take a spoon and muddle the fruit together.
4. Add 1 oz of bourbon to each glass.
5. Top with ice.
6. Pour cider over ice.
7. Stir drink with a spoon.
8. Serve!

**Bourbon is a form of alcohol so please be responsible while consuming any beverage containing it.**

To say that this was delicious was an understatement!  I can see making this beyond just for the KY Derby, during those hot summer days, when we have fresh peaches (we used peaches that we froze from last year) and mint that we planted. 

Have you ever had a mint julep?

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