Today was an off and on rainy day on the lake, so a perfect one to kick back on the covered deck with a cocktail and relax with a good book or just enjoy the scenery and the sounds of the refreshing summer rain! We were so glad to see this fun photo pop up in our Instagram DMs at just the right time, so we requested the recipe. It just so happens we borrowed 2 ingredients from a neighbor with a well-stocked bar, and now it’s evening and here we are making our own, thanks to readers Tamara & Michael Sansbury.

INGREDIENTS
1 oz Jamaican rum
1 oz rhum Agricole
1/2 oz dry curaçao
1/2 oz orgeat syrup (an almond cocktail syrup that you can buy at most fine liquor stores or if you are super fancy, make your own at home - see recipe below)
1 oz fresh lime
fresh mint sprigs to garnish

INSTRUCTIONS
​Shake, strain, drink, repeat! 🍹🍹

Drink responsibly and enjoy! CHEERS!

~~~~~~~~~~~

​ORGEAT SYRUP
​from liquor.com

​INGREDIENTS
2 cups blanched almonds
1 1/2 cups sugar
1 1/4 cups water
1 oz brandy
1/2 t orange flower water (or rose water)
​
​INSTRUCTIONS
• Pulse almonds in a food processor until finely ground. Set aside.
• Combine the sugar and water in a pot over medium heat and stir until sugar dissolves. Boil the syrup for 3 minutes, then add the ground almonds.
• Turn the heat to low and simmer for another 3 minutes, then slowly increase the temp to medium-high. Just before it starts to boil, remove it from
the heat and cover.
• Let covered nut mixture infuse for 3-8 hours. Strain it through about 2 layers of cheesecloth, discarding the ground almonds for another use.
• Stir brandy & orange flower water into syrup
• Use a cocktail funnel to pour orgeat into a jar. Seal and store in the fridge for about 2 weeks.

​DIRECTIONS

• Crack eggs and put contents in a microwave safe bowl.
• Mix with a fork then add milk.
• Continue to mix all together.
• Place bowl and contents in microwave and cook for about 3 and a half minutes (depending on your microwave setting) or until no longer runny.
• Place eggs in a tortilla.
• Top with shredded cheese mix and spinach leaves.

Add your choice of bacon, deli meat, or breakfast sausage for a little more protein. A couple of slices of avocado, to top it off, makes this burrito fast, wholesome and packs enough energy to get you through a hectic morning.

ENJOY  ...and see ya Lakeside!  

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​
​Updated 04/2020

If you are a "breakfast hater" - and have been looking for something nutritious that can help fuel a great day, and get the metabolism moving., then experiment with avocado toast.  
 
There are tons of variations of this concoction across Pinterest but after many trials, an ultimate breakfast emerged, the Everything Avocado Toast.  It's the perfect morning breakfast full of whole grains, healthy fats and protein.  ​

Start out with two slices of a favorite bread. (we prefer sprouted breads, try Aldi). Toast each slice in the toaster (or in the oven if you don't own a toaster). 

While the bread is toasting, cut up an avocado and start frying the eggs. Put a little olive oil or coconut oil in a frying pan and cook the eggs to taste. Try them sunny side up. The runny yolk adds even more flavor.  ​​Once the bread is toasted, add the avocado slices and top each piece of toast with an egg.  
 

Everything Avocado Toast

Ingredients: 
2 slices of bread (any type or brand)
1 small avocado
2 eggs
​seasoning mixture (see below) 
Cilantro 

Seasoning Mixture
1t dried minced garlic 
1t dried minced onion 
1t chia seeds 
Sea salt 
Black pepper

Directions:
1. Toast two slices of bread 
2. Slice the avocado 
3. Fry two eggs 
4. Top toasted bread with avocado and fried egg
5. Sprinkle with season mixture 
6. Garnish with cilantro
​7. EAT!

Have you jumped on the avocado toast band wagon yet? Leave us a comment and let us know what you think about this recipe or if you have a variation we should all try?  

​Recipe and photos provided by Haley May

​Updated 03/2020

There are quite a few holiday traditions in our household, some that are purposely done and others, like this one...just happen year after year. When the luscious Thanksgiving leftovers have lost their luster,  we find another way to continue enjoying the turkey! This recipe is sure to hit the spot! Enjoy!

Ingredients:

• 2 cups of smoked turkey, coarsely chopped
• 2 small onions, chopped
• 2 poblano peppers, chopped
• 2 (16 oz) cans of navy beans, drained & washed
• 1 tablespoon of canola oil
• 16 oz of Italian chicken sausage, casing removed
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of dried oregano leaves
• 1/4 teaspoon of fresh ground pepper
• 1 (14.5 oz) can of reduced-sodium chicken broth
• 1 cup of 2% milk
• 1 cup of shredded cheddar cheese
• 1 bundle of fresh cilantro

Steps:
1. Chop the turkey, onion, and peppers. Drain beans. Preheat a large stockpot on medium high for 2-3 minutes. Place oil in pot, then add peppers and onions, cook and stir 2-3 minutes or until tender. 

2. Reduce heat to medium. Remove casing from sausage and add sausage to the pot. Cook 5-6 minutes, stirring to crumble or until sausage has browned.

3. Stir in cumin, chili powder, oregano, pepper, beans, and broth; bring to a boil. Reduce heat to low, cook and stir for another 10-15 minutes or until thickened. 

4. Stir in turkey and milk; cook 2-3 minutes to blend flavors. 

5. Top with shredded cheddar, cilantro and serve! 

This Apple Cider Margarita is perfectly festive for a fall night. It has a wonderful taste, and is a great way to savor the last few days of fall! 

Apple Cider Margarita Recipe:

• 1 ounce Grand Marnier
• 1 1/2 ounces gold tequila
• 5 ounces sweet apple cider
• orange or apple slices
• cinnamon, cane sugar and coarse white sugar for rimming the glass
• cinnamon sticks for garnish

Combine the Grand Marnier, tequila and apple cider in a shaker. Next, in a small bowl, prepare the rim mixture by combining the cinnamon and sugars together. Dip the rim of each glass in a bowl of water, then press the rims into the sugar mixture to cling. Carefully place ice into the glasses, and pour the combined beverage, from the shaker, into the glasses over the ice.  Garnish with an apple slice and/or cinnamon stick. Enjoy lakeside by a warm fire! 

As seen in our October issue, here is the recipe for a favorite Fall dip!
​

• 8 oz of cream cheese
• 16 oz bar of cheese
• 1 lb of chorizo
• 1/4 cup of 2% milk
• 1/2 teaspoon of garlic salt
• 1 can of mexicorn
• 2 cans of rotel
• scoops or crusty bread for dipping 

​Steps:
1. Cut cheese into small cubes and set aside. 
2. Remove chorizo from casing and brown in a skillet. Drain well. 
3. Reduce to medium heat, adding cheeses, milk, and garlic salt.
5. Cook and stir 8-10 minutes or until well blended. 
4. Drain corn and rotel, adding both to the mixture. 
5. Cook 5 minutes and serve from skillet. 
​6. Enjoy!