Sick.

Chicken soup for dinner.

Basil Limeade Slushies

I'm thinking these could be an alternative to this, but I haven't made them yet.

8 cups ice
4 cups water
3 cups fresh lime juice
3 cups lightly packed basil leaves, plus basil sprigs for garnish
1 1/2 cups sugar
1 1/2 cups soda water

In a blender, working in batches, blend the ice with the water, lime juice, basil leaves and sugar until slushy. Pour the limeade into chilled glasses. Top each with 2 TBS soda water, garnish with basil sprigs.

Sounds yummy...anyone else try these first-let me know! (Leslie-i bet you could sub some cherry flavoring in there) :)

Mixed-Berry Dutch Baby

This is what I made for breakfast this morning...oh yum. So good.

3 large eggs
1/2 tsp finely grated lemon zest
1/3 cup sugar
Pinch of salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups raspberries
2 cups blackberries (I used blueberries and strawberries here)
4 TBS unsalted butter
Confectioners' sugar for dusting

Preheat oven to 425 degrees and heat a 10-in cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of raspberries and blackberries (I equally divided raspberries, strawberries and blueberries to make 2 cups!)

Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Cut into wedges and serve with remaining berries. Dust with confectioners' sugar.

Chili Mac

• 1 1/2 lbs ground beef
• 1 large onion
• 1 large green pepper
• 28 oz can crushed tomatoes
• 27 oz can of kidney beans, drained
• 1/2 cup water
• 4 TBS chili powder
• 1 tsp salt
• 2 cups uncooked elbow macaroni

1. Combine beef, onion, and green pepper in a large pot. Cook at medium temp until meat is browned. Drain fat (if you want).
2. Add tomatoes, water, chili powder, salt. Turn up heat to boil.
3. Add macaroni and beans. Cover pan and simmer at medium-low heat for 10-15 minutes; stir often.
4. Test macaroni for doneness. It should be a little softer than al dente.