Italian Cream Soda

It's too darn hot to cook. That doesn't mean though that you can't make something great from your kitchen. This isn't really much of a recipe but I'm addicted to these right now. I had one at a great Italian restaurant recently and I couldn't see why I wouldn't be able to make this at home. Italian cream sodas can be made with any flavored syrup. My favorite is raspberry. The cream with the raspberry flavor is an unbeatable combination. If you wanted to make this a little lighter, you can make an Italian Soda by simply omitting the cream.

This is a perfect summer drink. Refreshing, uncomplicated and simple to whip up - no cooking required!

Fill a glass with ice. Pour about a half an inch of syrup into the bottom of the dish. Use any flavor of Torani syrup you wish. (These can be found at most markets by coffees or teas.) Fill the glass with club soda and add a splash of cream (or half and half) on top. Stir and be transported to a refreshing oasis.

Comments

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste. Joe took one bite and said, "this tastes like something I would get at a restaurant." As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good." This was a revelation. Besides being all of the above, this is a healthy, low fat meal. Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4 6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4 cup bread crumbs (I used Italian seasoned breadcrumbs) 1 tablespoon prepared horseradish 1 tablespoon olive oil Heat oven to 400º F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...

Anniversary Trip 2010

Rome Wednesday/Thursday March 3-4 We start our journey at 9:30 in the morning at Grand Rapids airport. From there, it is off to Cincinnati, then to New York. At 5:00 pm we are in the skies en route to Rome. We land at 8am Roman time. After a short train ride, we arrive to our hotel, in the rain and check in. We change, freshen up and go out to explore the area near our hotel and grab lunch. We stop in a little deli which serves panini and made to order pizza. Gelato was also on my mind and oh...how to describe such creamy, rich decadence? It was pure heaven. We were in Piazza Barberini. Luckily, the rain stopped and we were free to roam Rome. Jet lag quickly set in for me. We found our way to the Pantheon and walked in. It was amazing. It still didn't quite sink into me yet that we were actually in Rome. We decide to head back to the hotel for a quick nap before we went out for dinner...

Dill Potato Salad

Every year I seem to fall in love with a new herb. I grow it, I use it as much as I can, and I wonder how I've never used it before. Although there has been torrential downpours just about everyday, I already know that I am going to be growing dill in my garden this spring. I'm in love with it ever since I made this potato salad. I want to put dill in everything. I love it's tangy savory-ness. It's a perfect herb - a perfect compliment to any dish. Dill, where have you been all my life? It's been way too long. Try this simplistic, French inspired potato salad and you too will fall dill-eriously in love with dill. Dill Potato Salad (Makes 4 side servings) 1 1/2 lbs Yukon Gold potatoes juice from 1/2 lemon 2 sprigs dill, chopped about 1/2 tsp garlic powder salt and pepper about 1 generous tbs mayo about 1 generous tsp Dijon mustard Boil potatoes in pot and drain. Cut potatoes into large cubes and trans...

Aisle Twelve

Search This Blog