Mix of the Month: Pre-Spring Fling!

In honor of Valentine's Day, February's Mix of the Month is a bright red, sweet cocktail that will send your head spinning! Make one for yourself or for a loved one, and it won't be long until you're coming back for more. Not in the lovey dovey mood? No problem! This cocktail is as versatile as it is easy to make. As February comes to a close and Spring starts blooming, I know you're itching to bring out those short sleeves and flip flops. You'll find hints of warm weather days in every sip of this mix, so kick your winter blues and get ready to ring in Spring with this super sweet, super sexy, red hot drink!

The Pre-Spring Fling

 

1 part light rum

1 part pineapple juice

1/2 part orange juice

1/4 part grenadine

Mix all ingredients above in a shaker with ice. Shake until frost begins to form, and strain mixture into a glass. Enjoy!

*Note: If desired, you may add sugar to the outer rim of the glass (whichever type of glass you prefer - I would suggest using a martini glass, but as my husband and I are in the process of moving, the wine glass was all I had!). The drink is already sweet in itself, but the sugar serves well for presentation purposes!

Thanks for coming back for another round of monthly mixes! Join me on Thursday, where I'll tell you all about my Goddaughter Lorelai's fabulous 1st birthday party. I'll also give you great tips on how to host a super fun birthday party for your little ones - so don't miss it!

 Cheers!

Date Night: Dinner and Dessert for Two!

Don't you love date nights? My husband and I always look forward to going out to eat at our favorite restaurants, and we try to take a few moments for ourselves at least once a week to spend some good, quality time together. That being said, it's no secret that dining out can be expensive. What if you could have the same restaurant "experience" - nice atmosphere (but better - no screaming kids or loud music!), great food and drinks, and fascinating conversation - all in your own home?

The recipes I'm going to share with you today are SUPER easy and, even better, they will absolutely blow your spouse or significant other away with their tasty goodness! Yet another plus? This way is so much cheaper than going out to eat, so you can put your wallet away and save that money for a trip to the beach...or wherever it is you like to vacation!

Let the cooking begin...

DINNER

Caramelized Scallops with Pickles

2 cups white vinegar

2 tsp curry powder

1/2 cup granulated sugar

1 large cucumber, sliced into thin rounds

1 lb scallops

3 tbs extra virgin olive oil

1 1/2 tsp salt

1 tsp pepper

1/2 cup creme fraiche

*MAKE AHEAD! The day before: In a bowl, mix together the vinegar, curry powder and granulated sugar. Stir until well blended, and add the sliced cucumbers. Cover the bowl tightly (plastic wrap works just fine) and place in the refrigerator overnight. 

In a small bowl, mix the olive oil, salt and pepper. Roll scallops in the olive oil blend and put aside. Heat a large skillet over high heat until very hot (you may place your hand over the base of the skillet and feel the heat as it warms - but be very careful!). Once hot, place scallops in the skillet and cook, 3-4 minutes per side (for smaller scallops, 2-3 minutes per side will suffice). As a note, once you place the scallops in the pan, try not to move them until you are ready to flip them to cook the other side. This will help ensure that they are evenly caramelized so they look nice and brown for your presentation.

Remove cucumbers from the refrigerator. Place a pickle on each plate and top with a small spoonful of creme fraiche. Place the scallop on top of the creme fraiche and serve immediately.

SIDE DISH

Asparagus with Pepperoncini Vinaigrette

3/4 tsp salt

1 bunch asparagus

5 pepperoncini, diced

1 tbs orange juice

2 tbs extra-virgin olive oil

In a large pot, boil 2 quarts of water salted with 1/4 cup of salt. Prepare an ice bath for the asparagus by combining 2 cups of water and 2 cups of ice in a large bowl. Once the water is boiling, cook the asparagus for 1 minute (spears should turn bright green). Drain the asparagus and place spears into the ice bath. Keep in ice bath for 5 minutes. Remove asparagus and set aside. 

To make the vinaigrette, combine the pepperoncini, orange juice, olive oil and salt to a small bowl and stir until well blended. Sprinkle mixture over the asparagus and serve.

*Want a nice wine pairing? Go for a "grassy" Sauvignon Blanc.

DESSERT

Chocolate Pot with Creme Fraiche

2 cups creme fraiche

8 ounces semi-sweet chocolate chips

*MAKE AHEAD! 3 hours before dinner: In a saucepan over medium heat, add creme fraiche. Stir as the creme fraiche comes to a simmer, taking care not to let it come to a boil. Reduce heat to low and add chocolate chips. Stir until the chocolate melts and becomes smooth (4-5 minutes). Remove from heat. Divide mixture into small coffee cups (the serving size should be about 2 oz). Cover the cups tightly and place in the refrigerator for at least 2 hours.

*Coffee with Bailey's tastes great with this dessert! Set up your coffee maker to brew and hit the "On" button as you sit down for dinner. You'll have hot, fresh coffee just in time for dessert!

 All in all, these ingredients aren't the cheapest by any means, but this meal (including the drink pairings) can be made and enjoyed for about $40. How many restaurant meals can you say that about, if you're being honest? Dinner, a bottle of wine, dessert AND coffee...oh wait, AND tip? No way...

I hope you enjoy! If you have any questions, feel free to send them my way!

Cheers!

Football Fiesta: Taco Sliders!

The countdown to Superbowl weekend continues! In preparation for Sunday, I've got one final suggestion before kick-off.

Burgers. They're an American classic, right? Ketchup, mustard, pickles, onions and good ole American cheese all put together on a bun - YUM! These days, though, it has become quite popular to spice them up, cool them down, and fix them any which way you like - anything goes. In this case, that also goes for size!

I've already given you a guacamole dip (which, by the way, works as a really tasty topping to this next recipe!) and suggested some margaritas, so what better way to finish off this football fiesta than a tex-mex take on a classic? These miniature versions will melt in your mouth - and fit right in the palm of your hand. One of the reasons I love this recipe is that the flavor of the burgers is mild enough that it blends well with any topping...so there are millions of delicious combinations that you and your guests can enjoy! Set up a long table, fire up the grill (or, if you're like me, your grill pan) and put out all the fixings you can imagine. Your "Slider Bar" will be the hit of the party!

Taco Sliders

1 lb ground beef

1 package (1 1/4 oz) taco seasoning mix

Kraft Singles, Pepperjack flavor (or any flavor you'd like!), cut into 4 squares

Slider buns*

Any toppings you'd like!**

Mix ground beef and taco seasoning mix in a small bowl. Shape into 16 patties, about 2 inches wide each. Heat grill pan on medium high and, once hot, grill patties 4 minutes on each side. Place cheese on top of sliders and grill another 2 minutes. Remove sliders from grill and serve!

*If your grocer does not carry buns specifically for sliders, you can also use small dinner rolls. A loaf of Ciabatta bread is also a great alternative.

**When I made these, I used guacamole dip (see my last post for the recipe), sliced jalapenos, pico de gallo, salsa, sour cream and lettuce as toppings. However, my husband also used his favorite BBQ sauce, pickles, chopped onion, ketchup and mustard (not all on the same burger, thank goodness!) and found that these tasted really great, too!

If you'd rather make these sliders into burgers, follow the basic recipe above. Shape ground beef into 4 patties and grill 6 to 8 minutes on each side. Enjoy!

I hope everyone enjoys their weekend! If you end up using any of my recipes, drop back in and let me know how it went! May the best team win...:)

Cheers!

Super Bowl Sips and Dips!

The big day is approaching! Are you ready for the Super Bowl?

If there's one thing people love more than watching those crazy commercials, it's digging in to some great food during the game. Whether you're having a big party or just enjoying the game at home by yourself, I've got two fabulous and easy dips for you to enjoy!

Guacamole Dip

3 avocados, peeled, pitted and diced
1 tbs sour cream

2 (3 oz) packages cream cheese, softened

2 tbs salsa (I use Tostitos Chunky Salsa)

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

1/4 tsp onion powder

In a small bowl, mix the avocados, sour cream, cream cheese and salsa. Mix to desired consistency, then add salt, pepper, garlic salt and onion powder, stirring to blend completely. Cover and chill in your refrigerator for 1/2 hour before serving. 

*Serving tip: I love this dip with Tostitos "Hint of Lime" chips. While I don't particularly like these chips on their own, they go really well with this cool, creamy guacamole variation!

Artichoke Dip

1 can (8 oz) artichoke hearts, chopped

1 cup olive oil mayo

1/4 cup grated parmesan cheese

1/2 tbs garlic powder, or to taste

Preheat oven to 350 degrees. Mix all ingredients in a baking dish until blended, and place in preheated oven for 5 minutes, or until bubbly. 

*Serving tip: This dip goes well with pita chips or tortilla chips, but you can also use Ruffles or Wavy Lays.

Now that you've got some food ideas, you'll need some great drinks! For an easy, pre-made margarita (but very tasty - this is my favorite pre-made mix!) to go with your mexican-inspired guacamole dip, try Jose Cuervo's Golden Margarita mix (http://www.cuervo.com/products/golden-margaritas.aspx). 

If you're not a margarita person or you simply prefer beer on Superbowl Sunday, change it up with a Blue Moon Winter Sampler. You'll get 3 each of the original Blue Moon, Pale Moon, Winter Abbey Ale and, my personal favorite, the Spiced Amber Ale. Yum!

 

Check back in with me on Thursday, where I'll give you a recipe for Taco Sliders that are perfect for entertaining - and ridiculously delicious!

Cheers!

Party Plates: Football Food!

The time is here: the end of football season. The last playoff games before the BIG game. If you're having friends over to watch the remaining games of the season, here's a menu that will knock their socks off!

Sure, the staple for football fans may be wings - but why not switch that up? After you make these fabulous, fall-off-the-bone ribs, you may reconsider your typical game day grub. Just because it's winter doesn't mean you can't make delicious, tender ribs - without having to weather the cold.

Oven-baked ribs

1 rack baby back ribs

1 tablespoon Season-All

2 cups of your favorite BBQ sauce

Pre-heat your oven to 350 degrees. Season both sides of ribs with Season-All and place on a cookie sheet lined with foil. Place ribs in 350 degree oven for 10 minutes per side (20 minutes total). Remove from the oven and baste with BBQ sauce. Place back in the 350 degree oven for 10 minutes per side (20 minutes total). Remove the ribs.

With the tops of the ribs facing up, baste with the remaining BBQ sauce. Cover with a "tent" of aluminum foil, ensuring that all sides are properly sealed. Turn the oven temperature down to 250 degrees.

Place ribs in 250 degree oven for 2 1/2 hours. Once done, open up the tent of foil (carefully!) and test the ribs with a fork. They should fall easily from the bone. YUM!!

*Want an easy side to pair with your ribs? Try this slow cooker macaroni and cheese recipe!

Spicy Slow Cooker Mac & Cheese

3 cups cubed pepper jack Velveeta cheese

2 1/2 cups milk

1 large egg, beaten

1 teaspoon salt

8 oz elbow macaroni, cooked al dente

Combine cheese, milk, egg and salt in a slow cooker (4 qt or larger). Cover and cook on high 1 hour.
Add macaroni and stir. Cover and cook on low 4 hours.
Note: If you prefer your mac and cheese on the milder side, substitute the pepper jack with original Velveeta!

I hope you enjoy both of these super savory, delicious recipes - and the game! Stay tuned for more game day recipes, including homemade guacamole and artichoke dip - coming up next!

Cheers!

Mix of the Month: The Cranberry-Orange Mimosa

Happy 2012, everyone!

It's a new year. You've made resolutions, set goals, and promised yourself that you're going to start this year off right. After all, you've got to start it off right to end it that way!

It seems only natural that January's featured cocktail recipe includes champagne, seeing how we all started our year off toasting with glasses full of it! Allow me to introduce January's Mix of the Month: the Cranberry-Orange Mimosa. This morning-time drink is refreshing and sweet, and only requires three easy ingredients. It's also super easy to make kid-friendly! Here's what you'll need:

Cranberry-Orange Mimosas

 2 parts Brut Champagne or Sparkling Wine

1 part light cranberry juice cocktail

1 part orange juice

Tip: If you're only making these mimosas for a couple people, your grocer should sell champagne or sparkling wine in packs of 4 small bottles. This way, you don't have to open an entire bottle to make a couple of these drinks for you and your spouse or a friend. 

Want to make it kid-friendly? Simply replace the champagne/sparkling wine with sparkling grape juice!

Cheers to the New Year! Enjoy :)

Mix of the Month: The (Georgia) Peach Margarita

With summer right around the corner, there's nothing better than getting outside and enjoying the sunny weather with a fruity, refreshing drink in hand. Whether you like them frozen, on the rocks, or however the bartender's serving them, ice cold margaritas are perfect for kicking back on the deck or relaxing poolside. In the first installment of a monthly feature I'm calling "Mix of the Month," I'm taking this popular staple and giving it a twist that I know you'll love.

The (Georgia) Peach Margarita

This southern style drink is light, refreshing and easy to make! And, with the addition of homemade peach puree, you can drink something you know is super fresh while supporting your local farmers. To make your own homemade peach puree (and if you live in Georgia, you should - peaches are in season right now!), pick up some ripe peaches from your local grocery store. The amount you'll need will depend on how many of these tasty concoctions you'll want to make; two peaches will make enough peach puree for approximately 4 margaritas. Peel, pit and chop the peaches. Toss the peels and the pits and put the fruit pieces in the blender, blending until smooth. Strain the puree mixture into a measuring cup. Voila! It's that simple. Now, it's time to mix up those margaritas!

1 1/2 oz Silver Tequila

2 oz Limeade

1 oz Peach Puree (recipe above)

1/2 oz Triple Sec

1/2 oz Peach Schnapps

*Slice of lime for garnish

*Sugar for rimming the glass

 *optional

Pour all ingredients (except sugar) into shaker with ice. Shake until frost forms on the outside of the shaker.

If desired, run a slice of lime across the top of a margarita glass. Dip the outside rim in sugar.

Strain shaker into margarita glasses and enjoy! This recipe will make 2 margaritas.

If you prefer your margaritas frozen, just add the above ingredients plus crushed ice into a blender and mix together for a sweet, frosty version (you should add the same amount of crushed ice as you have liquid in the blender).

Looking for a great summer drink without the "kick"? No problem! For a super easy, super light, "designated driver" version of this month's featured cocktail, pick up a box of Crystal Light's "Peach Tea." Whether you're making it by the glass or by the pitcher, all you'll need to do is add water!

I hope these margaritas leave you feeling "peachy"! Please feel free to leave me any comments/suggestions, and stay tuned for more!

Cheers!