Pineapple Coconut Water Fruit Slushies

drinks | June 17, 2016 | By

 

It’s been a scorching summer so far! The average temperature here in Georgia has been around 90°, and the heat will only rise as the summer forges  on.  One thing that we tend to have on hand in our house are popsicles because it’s just a quick way for the kids to cool off after being outside.
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The problem is….those popsicles have a ton of sugar.  So, we’ve come up with a better alternative!  Homemade Fruit Slushies!!!!!

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It only has two ingredients: frozen fruit and pineapple coconut water. You can use regular coconut water as well, but I found that the one infused with pineapple adds a more tropical touch.  You can also add a little agave or stevia if you want a tad more sweetness.  It really all depends on the fruit that you use.  Strawberries and mangos don’t really require any additional sugar, but the blueberries may. 🙂

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You can also use fresh fruit as well!  We recently went strawberry picking, and I would have LOVED to use our harvest.  However, the kids pretty much inhaled them before I could blink. sigh…

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Either way, this slushie is absolutely delicious, and will help make these steamy summer days a little more tolerable.  (Sidebar…..I think I’ll make the “Adult Version” of these slushies next time I have a dinner party. 😉

Faith, Family, Food…    In that order

latest faviconBon appétit,

Pineapple Coconut Water Fruit Slushies
A refreshing summer drink to help cool off....yet healthy enough so there's no guilt.
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Ingredients
  1. •1 cup pineapple coconut water
  2. •1/2 cup frozen fruit of your choice (mangos, strawberries, blueberries, cherries, etc.)
  3. •Natural sweetener like agave or stevia (optional)
Instructions
  1. In a high-speed blender, combine the coconut water and frozen fruit.
  2. Blend until incorporated. You may want to add some crushed ice if it's not "slushy" enough.
  3. Taste to see if the slushy is sweet enough to your liking. If not, add some natural sweetener.
  4. Serve immediately.
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Caprese Stuffed Portabellos with Prosciutto and Red Wine Glaze

Summer vacation has arrived!  Which is why we recently took a mini vacation in the mountains just for a quick getaway.  It was really serene, and we did a lot of family bonding.  The only problem is that I think I  pretty much ate the equivalent of a medium sized pig all by myself.  All we grilled were brats, hotdogs, ribs, burgers, eggs, bacon, sausage, and boy did we pay for it afterwards!  Actually, it was more so me that felt really weighted down and heavy, and I honestly didn’t want to eat anything for a few days.  Even Chef Fresh said that all he wanted was salad.  It blew my mind because he is the truest definition of a carnivore. 🙂

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But Chef Jess (the butcher) protested since this meant that she would not be picking the main dish for a few days.  She finally agreed after a little coaxing.  Ok… A LOT of coaxing. lol  With her onboard, all we needed to do was brainstorm what could make.  The thing is…we wanted something just a little hardier than a salad.  That was the inspiration for this particular dish.  We’re calling it Meatless Monday Caprese stuffed Portabellos with Prosciutto.

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Portabello mushrooms are so hearty that they are steak-like in texture.  Together we thought about how to stuff them.  In the past, we have packed them with lump crab meat, but we wanted something different this time.  Chef Fresh suggested tomatoes and mozzarella, and Chef Jess decided to add prosciutto for a smoky flavor.  Garlic butter, basil and red onions round it out.  I added my red wine glaze sauce that I use for so many recipes because I thought it would give the dish some edge. 😉

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That’s it!  Brush on the garlic butter, fill with cheese, onions, and fresh basil.

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Grill over a hot fire, and wait patiently. 🙂

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Don’t overcook the portabellos because they’ll be to mushy, and you want them to retain that meaty texture.

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 The red wine glaze drizzled on top was the perfect punch of flavor!  It adds some tangy sweetness that melds well with the smoky and garlicky mushroom and prosciutto flavors. 

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This is honestly a perfect Meatless Monday dish that can be eaten as a main dish, or in combination with a salad or other grilled veggie… ANYDAY of the week.  We actually made this two days in a row because it’s super easy and really rewarding.

Caprese Stuffed Portabellos with Prosciutto with Red Wine Glaze

The stuffing possibilities are endless.  I’m sure my Young Chefs will experiment during their school vacation.  I’ll be sure to share…as always. 🙂

 

Faith, Family, Food…    In that order

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Bon appétit,

 

 

 

 

 

 

 

 

Caprese Stuffed Portabellos with Prosciutto and Red Wine Glaze
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Ingredients
  1. Garlic butter
  2. •3 tablespoons butter
  3. •3 cloves garlic, minced
  4. •2 tablespoons freshly chopped parsley
  5. •pinch of salt and pepper
Mushrooms
  1. •4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  2. •1 large Fresh mozzarella cheese ball, sliced
  3. •1 cup or cherry tomatoes, sliced
  4. •4 slices Prosciutto, thinly sliced
  5. •fresh basil, shredded (You'll need some to garnish also)
Balsamic Glaze
  1. •¼ cup red wine vinegar
  2. •2 teaspoons brown sugar
  3. •2 tablespoons soy sauce
Instructions
  1. Preheat grill on high heat.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is aromatic. Brush each mushroom with garlic butter and place them on an aluminum foil lined baking tray.
  3. Fill each mushroom with the mozzarella slices, tomatoes, red onion, basil, and prosciutto. Grill until mushrooms are tender (BUT NOT OVER DONE), and cheese has melted.
  4. To serve, top with the basil, drizzle with the glaze and sprinkle with salt to taste.
For the Red Wine Glaze
  1. Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.
Notes
  1. This can honestly be a main dish or a side. Perfect for a "meatless Monday!"
Together Three Chef http://togetherthreechef.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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