Party Planning: Frozen Cocktails

This weekend N and I will host our fourth annual crawfish boil in our backyard.  It's a southern thing, for those of you grossed out by the thought of eating tiny crustaceans boiled in spices, and so much fun.  Let's just say that there will be lots of Shiner Bock consumed between the hours of 11am and midnight.

In addition to all the Shiner, I want to serve some frozen, summery cocktails and thanks to Pinterest, I have so many options.  Look, internet!

Peach Flip Coolers via Cook Au Vin

Source: cookauvin.blogspot.com via Haley on Pinterest

Tequila + Lime Sorbet = Margarita, via Real Simple

Source: realsimple.com via Haley on Pinterest

Riesling-Strawberry Slushies via With Style & Grace

Source: withstyle.me via Haley on Pinterest

Frozen Lemonade Mojito with Strawberry

Source: heatherross.squarespace.com via Haley on Pinterest

Has anyone made one of these?  Which one should I try (on a large scale)? 

Healthy Recipe Linkup!

Do not be alarmed - I am not turning Cardigan Junkie into a cooking blog.  I lack the skills.  However, my friend Danielle over at Elleinadspir is hosting a linkup party today and everyone involved is posting a healthy recipe.  Since I'm about a month into my new fitness regime (5 lbs down!) I've been eating better and wanted to share a really good, easy recipe that my sister taught me:

Zucchini Fries

 Image from Two Peas and Their Pod - similar recipe

Two Peas and Their Pod (Maria and Josh Lichty) / CC BY-NC-SA 3.0

- 2 large zucchini
- 3/4 cup Italian seasoned bread crumbs
- 1/4 cup parmesan cheese (like for pizza)
- 1 egg with a splash of milk (egg wash)

1. Preheat oven to 425, spray a cookie sheet with nonstick spray

2. Slice zucchini into long french fry-esque pieces

2. Mix bread crumbs and parmesan cheese in a small bowl and create a small bowl of egg wash

3. Dip zucchini pieces in the egg wash and then roll them into the crumb mixture

4. Arrange slices on the cookie sheet and bake for 20 minutes, turning them over halfway through

These are really great right out of the oven when they're crispy.  However, don't make more than you'll eat because they do not do reheat well the next day.  Enjoy!

Now, head over to Elleinadspir and check out all the other recipes or add one of your own!

Eat like a Texan: Taco Soup

I know I don't usually write about food, and this is not about to turn into a cooking blog of any kind, but I wanted to share the recipe I've got cooking right now.  Most every Texas kid I know grew up eating some kind of Taco Soup.  Our family's recipe is super easy and takes no talent and very little preparation to make.  It's definitely going to stay in the dinner rotation until I'm an old lady because it makes me feel like a kid every time I eat it.

1 - 1.25 lbs ground beef (I substitute ground turkey and it still tastes great)
1-2 green bell peppers, chopped
1 onion, chopped
1 can ranch style beans
1 can diced tomatoes (I use 2 if I'm using more meat)
1 can corn
1 can cream style corn
1 packet taco seasoning
Chili powder and cumin, if you like more spice
Grated cheddar cheese and sour cream (to garnish)

Brown the meat with the onion and bell peppers and drain the grease.  In a large pot, add all canned ingredients (don't drain them) and the taco seasoning and then dump in your meat mixture and stir.  Simmer for 30-45 minutes.  Serve topped with cheese and sour cream.

You can also make this in the crock pot if you cook your meat ahead of time.  Just combine everything and then cook on high for 4 hrs or low for about 7.  

This is certainly not health food, but there are far worse things you could be eating.  I like to eat the leftovers with tortilla chips like frito pie, since the soup is almost as thick as chili.

Enjoy!