It’s hard to decide which summer month is hottest in Louisiana, but August is usually in the running. When it’s this hot, there’s nothing better than a dip in the pool. Unless it’s a refreshing poolside drink, of course.
We’ve decided to combine the two best summer activities into one, with a list of recipes for some delicious poolside beverages. Read on to learn 4 simple recipes that will keep you cool by the pool!
Prep time: 10 mins
Everyone can get in on SkinnyMs.‘s non-alcoholic version of a drink so good, pop songs have been made about it:
Drinking plenty of water is a good idea in hot weather. Southern Living turns that bit of common sense into a stroke of brilliance by adding a few crisp, refreshing ingredients:
We’ll finish this list off with a simple cocktail recipe from Food & Wine that will help you settle into the warm summer evenings:
Find the perfect poolside for you at one of our properties, and enjoy the rest of the summer with 1st Lake!
How are you spending this year’s 4th of July? Hopefully, you’ll be taking advantage of the summertime: cookouts, pool parties, and hanging with friends in the park. If that list sounds similar to your Independence Day plans, this is the post for you!
We’ve put together a short list of 4th of July recipes to make use of for your 4th of July gathering. Read on for 4 recipes that will guarantee a happy (and full) crowd!
It’s hard to go wrong with chicken, especially if it’s part of a sandwich. This recipe from Good Housekeeping is sure to please as a main course:
Corn on the cob is a quick & easy favorite. Here is a simple recipe for a classic appetizer via Good Housekeeping.
There aren’t many things more American than a good ol’ slice of pie!
To conclude, our last recipe takes a tip from the folks south of the border. Guacamole is a simple, absolutely delicious addition to any gathering. We’re sure it’ll be gone soon after you place it on the table.
Now that you have a few great recipes for Independence Day, all that’s left for you to do is prepare and enjoy the great company!
Memorial Day weekend marks the beginning of summertime for many of us. We honor the lives of those who have fought for our freedom and spend time with friends and loved ones. It’s a time of picnics, pool parties and cookouts, all of which have something in common: great food!
To help you prepare, we’ve put together a list of simple recipes that will be easy winners for any Memorial Day gathering, whether you’re a host or just a participant. Read on for some delicious ideas that will help you spend less time in the kitchen and more time hanging out this Memorial Day weekend.
Grilled chicken is sure to satisfy, and this recipe by Closet Cooking is an easy-to-make, delicious centerpiece for your Memorial Day gathering.
There are few side-dishes that say summertime more than corn on the cob. Try this delicious recipe by Blissful Basil for a tasty twist on a classic recipe.
It’s not a real cookout if there’s no mac n’ cheese! This recipe for easy macaroni & cheese by Genius Kitchen requires only 30 minutes and serves 6.
This ingenious dessert by Family Fresh Meals takes just a few minutes to prepare. It’s also a relatively healthy option for a dessert dish.
We wish you a great Memorial Day weekend, and hope these recipes make your gathering delicious!
As the days get longer and the weather gets warmer, you may want to celebrate the end of your winter hibernation by inviting family and loved ones over for a weekend gathering. Or maybe you’ve been asked to help out a friend hosting a backyard cookout. While events like these are joyful, important elements of our social lives, they also take some planning, which can be stressful. We’re here to tell you it doesn’t have to be that way!
We’ve put together some basic tips for hosting a great get-together, as well as a few easy recipes for keeping large groups of people well-fed and satisfied.
1. Simple is Better
There’s no need to weigh down the atmosphere with painstaking details that – let’s be honest – only you will notice. Keeping food, decor, and expectations casual will let all your guests know that everyone is just there to have a good time.
2. Make Food in Advance
It’s a good idea to prepare as much food as you can before your guests arrive. You don’t want anyone waiting around with an empty stomach for too long. This will also give you time to adjust if an unforeseen problem arises.
3. Only Clean What’s Necessary
Cleanliness is a good thing, obviously. However, there’s no need to deep clean your home in places where your guests will not be spending any time. Give your attention to bathrooms, the kitchen, and your living room. But don’t sweat the small stuff: nobody will judge you if a throw pillow isn’t fluffed.
Here are two easy, crowd-pleasing recipes from CDKitchen, a great online resource for simple dishes.
3 pounds ground beef
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons dry onion flakes
2 large egg, beaten
2 cups breadcrumbs
2 cans (8 ounce size) tomato sauce
2 cans (8 ounce size) tomato sauce
4 tablespoons brown sugar
4 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
Preheat oven to 450 degrees F.
For the meatloaf, combine the ground beef, salt, pepper, and onion flakes until just mixed. Add the beaten egg and breadcrumbs and mix well. Gently mix in the tomato sauce. Shape the meat into small oval loaves and place in a single layer in a baking dish (not touching each other if possible). Place the baking dish in the oven and bake for 20 minutes at 450 degrees F. Drain off excess grease.
For the sauce, combine the tomato sauce, brown sugar, parsley, and Worcestershire sauce until well blended. Pour the sauce over the meatloaves in the baking dish and bake for 5 more minutes or until meatloaves are cooked through. Serve hot or cold.
3 cups hot water
12 ears corn on the cob, shucked
Place a rack in the bottom of an 18-quart roaster oven. Add the water. Cover and heat to 400 degrees F for 20 minutes. Place the shucked corn on the rack. Cover, and let the corn cook for 25-30 minutes or until tender. To keep the corn warm during serving, reduce the roaster oven temp to 300 degrees F.
4 potato, cut into cubes
2 onion, cut into cubes
1 bay leaf
1 piece (1 inch size) finely chopped ginger
4 green chiles, sliced lengthwise
1/2 teaspoon panch phoron
1/2 teaspoon red chili powder
2 chopped tomato
1/2 teaspoon turmeric powder
2 whole red chiles
salt, to taste
1/2 teaspoon sugar
2 bunches chopped cilantro
2 cups water
For seasoning: Heat oil. Add panch phoron, bay leaf and whole red chili. Fry for 30 seconds. Add potato and onion. Fry for a few minutes. Add salt, turmeric powder and red chili powder. Fry for a few minutes. Add chopped tomatoes, salt and sugar. Fry for few minutes. Add water and cook till potatoes are cooked properly and gravy just thickens. Remove from heat. Garnish with chopped cilantro leaves and serve with roti, puri or paratha.
This Sunday, February 4, is the big game, and although we wish the Saints were suiting up to play, we know the matchup between New England and Philadelphia will be an exciting one! If you’re hosting a game day viewing party in your 1st Lake home and feel overwhelmed with what to cook for your guests, start here! We’ve rounded up our favorite appetizer and snack recipes from New Orleans’ most celebrated chefs so you can add a little Louisiana to your football watching party this weekend.
Now that crawfish are back in season, we can’t think of a better way to incorporate them into your game day offerings than in a melty, cheesy, and oh so spicy quesadilla. This recipe from Chef John Folse will certainly score you some big flavor points.
Preheat oven to 375 degrees F. You may wish to substitute shrimp, crab or even chicken if crawfish is unavailable in your area. In a large cast iron skillet, melt butter over medium-high heat. Add green onions, garlic, and mushrooms. Sauté 3-5 minutes or until mushrooms are wilted. Add crawfish, thyme, cilantro, tomatoes and bell peppers. Continue to sauté until juices are rendered and liquids have almost completely evaporated approximately 10 minutes. Season to taste using Creole seasoning, salt, pepper and hot sauce. Place the tortilla shells on a large cookie sheet and sprinkle with a small amount of Monterey Jack cheese. Top with a portion of the crawfish stuffing and more of the Monterey Jack cheese. Fold each tortilla in half and bake 7-10 minutes or until cheese is melted and tortillas are slightly crisp but not over-browned.
The Queen of Creole Cooking, Leah Chase, shared her world famous gumbo recipe with The Food Network so you can make your guests feel like they’re dining at Dooky Chase in your 1st Lake living room! The weather will be a little chilly this Sunday, and a big pot of gumbo is a great way to warm up the football crowd.
Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika, and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
Add the oysters, parsley, garlic, and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.
Bacon is always a crowd pleaser in our book! Chef Emeril Lagasse’s Bacon Wrapped Dates are a tasty and perfectly-portioned appetizer to serve before the game begins. These individually served treats are the perfect blend of salty and sweet, and they’ll complement those commercial breaks nicely.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the dates lengthwise, on one side only, and remove the pit. Place an almond inside each date. Spoon about 1 teaspoon of goat cheese into the other side of the date and press both sides together to close.
Cut each slice of bacon in half. Wrap each date with a slice of bacon and secure it with a toothpick.
Transfer the dates to the parchment paper lined baking sheet and bake for 10 minutes. Remove the baking sheet from the oven, take out the toothpick and turn the dates over. Bake for another 10 minutes or until the bacon is crisp on both sides.
Remove from the oven and transfer to a paper towel-lined plate and let cool for 3 to 5 minutes before serving.