A Cocktail Life: Welcome

Since I've been less than reliable thought I'd pimp my good friend Anita's new venture..... A Cocktail Life.  I know I need a steady influx of great drink ideas!  Today she is featuring a FABULOUS Not So Simple Syrup cocktail but looking back over her opening posts.... I'm a subscriber and you should be too!

Anyone with a philosophy like this is my kind of person!

A Cocktail Life: Welcome: A very warm welcome to all you friends, old and new.  If you know us from Hungry Couple then you've noted that we shake a mean cocktai...

17 Apart: Not So Simple Syrup Cocktail Recipe & #Giveaway

Tonight is your last opportunity to enter their giveaway so scoot on over to 17 Apart: Not So Simple Syrup Cocktail Recipe & Giveaway to enter AND get an awesome recipe for their Not So Simple Bees Knees :)

Yo Ho Ho & A Gaggle of Rum Recipes! {HAPPY NATIONAL RUM DAY!}

RUM COCKTAIL COMPILATION

So we meet again..... I wondered as I noticed the date if I'd even have any Rum recipes to gather as I've definitely been a Gin girl of late.... but fear not, there's still some pirate in me!  Enjoy one of these fabulous drinks to celebrate the day!

HAPPY NATIONAL RUM DAY!

 

The always classic.....

still an all time FAV!

Bramble Mojito

RUM COLLINS




NO BOO-ing here!
Dark & Stormy Death Punch
 

Doesn't need to be
complicated..... Meyer 25



& when we all need a quick ghetto fix....

Pirate's PUNCH!



if all else fails......

2012 Rum Compilation

 

CHEERS MATEY!





Happy National MOJITO Day! {A Collection of Mojito Recipes}



Lemon-Lime Mojito

Well, it's been a sad three months with the inability to find the time or motivation to do a post.... I've got a gazillion pictures of dinners, restaurants and drinks all waiting for me to reactivate and write a post or two.  Alas, I've not been able to do it. Busy with life and a few health issues have translated into a million excuses and no blogging. 

 
BUT NOT TODAY.
 


EVERYTHING can wait while I gather my Mojitos together and raise my figurative glass to celebrate my favorite-ist thing..... THE MOJITO!

and I will raise a literal glass later :)

 

 

Champagne Mojito

Limoncello Mojito

Cheers!
 


Blackberry Mojito

Mexican Mojito

 
 
 
 
 
 
 
 


Blue Mojito

Millionaire a/k/a Zacapa Mojito

Dragonberry Mojito

 
 
 
 
 

Key Lime Mojito

Elderflower Mojito

 


Good & Plenty Mojito

 
 
 
 
 
 
 
 
 
 
 
 
 
 

NOTE:  So, in gathering all my Mojitos I see that NO WHERE in the mix is the Classic Mojito.  LOL.  I promise that NEXT July 11th I will post the Classic Mojito...

 
 
 
 
 
 
 
 
 
 
 

Five for the 4th.... {Featured Five & Giveaway Reminder}

Thought I'd do a Special Red, White & Blue Featured Five this week....


So festive...
Short & sweet.... I'm on vacation after all.... 

Independance Punch
from Big Bears Wife

Flag Cake Pops from My Juice Cup

Fourth of July Whoopie Pies from
Gerry at Foodness Gracious!  

Red, White & Blue Sangria from Recipegirl

Super cute berries from Sisters Cafe

or Champagne Soaked berries
 instead byMinistry of Alcohol?

***ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

Oh YEAH! That was your one for Good luck I guess!!
But even LUCKIER is this reminder to YOU that this could be your lucky day!

LAST CHANCE TO ENTER JUNE GIVEAWAY!

Round THREE of my 12 THINGS I LOVE GIVEAWAY! 

An awesome hanging pewter measuring spoon set {a new one not this one from my wall LOL!} from Purple Dragonfly Boutique...  BUT WAIT.... that's not all!   When I told the girls at Purple Dragonfly about my giveaway they said they want to add a SURPRISE to the winner.... they are sweetening the pot!

CLICK HERE TO ENTER!

You mean you can Just EAT them? {Strawberry Recipe Round Up}

Champagne Mojito

I see a strawberry and I think.... hmmmmm, what kind of drink can I make? like for instance a Champagne Mojito :) 


Carla over at Chocolately Moosey on the other hand spends a whole week celebrating National Strawberry Week and tops it off with an AWESOME round up of the best of the best.... and yes a few of mine slipped in there <3


Go check her round up out!

Thanks for including me!  XXOO

THIRSTY THURSDAY {Fruit & Flowers Sparkler}

Meet my Thursday.... this is my daughter's Middle School Orchestra.  It was a field trip today.  I try not to miss because I know these days are coming to an end but this one was pretty hellish.  We had to be at the school at 7 a.m. so we could travel WITH the Chorus AND the Band to visit and perform at 4 Elementary Schools in the area.  Two school buses packed full, a U-haul full of instruments & music stands and about 80 kids all told in 90 degree heat.  Unloading, slepping, watching them perform, packing up, riding in the bus to the next school and then doing it all over {and over again}.  Don't get me wrong the kids were AWESOME.  Well mannered, helpful and performed incredibly but I'm an OLD WOMAN and I am whooped {and Rebecca forgot the flask!}.  

So, I'm THIRSTY.  But it's all good because it's Thirsty Thursday and I'm enjoying a lovely cool cocktail.  I'm calling it the Fruit & Flower Sparkler and it is YUMMY AND REFRESHING.

HERE'S WHAT YOU NEED:

1 & 1/2 ounces St. Germaine Elderflower Liqueur
1 & 1/2 ounces pomegranate juice
4 fresh strawberries sliced
4-5 ounces Brut Champagne


HERE'S WHAT YOU DO:
Add everything but the Champagne in your processor {I used my Magic Bullet of course} and puree then add to glass, fill with ice and top with Champagne.


AHHHHH, it's Friday soon but this will hold you over :)


p.s. have you gotten a Magic Bullet yet?  You deserve one.... summers here.... frozen drinks in a snap ~

Do you Fondue? I do! {A Duo of Cheese Fondue Recipes}

I'm not certain about many things in life but I am certain I do not fondue enough!  It's such a great way to gather and enjoy your family and friends.  I remember Ruthie would break out her 1970's olive green enamel fondue pot and it was a party at the dinner table.... we just did oil and little pieces of beef but it was SO much fun.


Shortly after we were married, David bought me my first fondue pot and a cookbook to go with it, Fondue by Rick Rodgers, and I remember having our friends, Chris & Melissa, over and we would laugh as we read Rick's funny little descriptions and sliced and diced everything together and of course, drank plenty of wine.


Over the years I am sad to say that my pot has gotten very dusty and my fondue has been limited to The Melting Pot but I vow to change that.... and now that we've found our new fondue friends in Ormond, the Miltons, I hope to stay true to my word.

The Menu

Classic Swiss Three Cheese Fondue

Mexican Fondue with Chorizo

Lot's of bread, apples & veggies for dipping

Chicken, Shrimp & Porterhouse Steak with Mojo cooking style broth

Chocolate Fondue with cream puffs, pound cake, bananas and strawberries

Who doesn't love a good TV Dinner? {Salisbury Steak Recipe}

thanks www.brandland.com

I LOVE Salisbury Steak.  Of course I'm always visualizing the Salisbury steak of yesteryear that came with mashed potatoes and corn in my Swanson's TV Dinner.  Those things were special when I was growing up.  We only got to have them when my Mom & Dad were going out... and I do miss them.  Periodically I will attempt to recreate them.  They always turn out like Meatloaf or Burgers.   Discussing this conundrum with MaryAnn amongst our Daily Minutia she bragged that SHE had the technique for the "Best Ever Salisbury Steaks," I was VERY excited and next thing you know I had her signed up to write a guest blog.... 

Back ground:  MaryAnn is my BFF, we met at the lunch table in 8th grade [maybe 9th] and no matter how many miles have been between us over the years we've remained inseparable. Everyone should have a BFF like her.
I love MaryAnn.  I love MaryAnn ALMOST as much as I love Salisbury Steak. 

My BFF a/k/a maker of the
BEST EVER SALISBURY STEAK

And that's A LOT.  

So, as promised she wrote a blog and I was saving this for a day when I was way too weary to write my own blog.  Today is THAT day.
Enough introduction..... here's my BFFs Blog....

BEST EVER SALISBURY STEAK RECIPE 

I usually make a lot of this, because it freezes really well, and is great as leftovers… tonight I used 6 pounds of ground meat!  Here are the basic ingredients for 1 pound of meat.

1 pound ground beef

1/3 cup dry bread crumbs

Parsley

Salt

Pepper
1 egg

1 large thinly sliced onion (I use Videlia or any sweet onion)

1 can of sliced mushrooms

1 box College Inn Beef broth

My BFF's BSP {Shepherd's Pie Recipe}

Shepherd's Pie a la MaryAnn

There are days when you just need that comfort food, nothin' fancy, nothin' particularly healthy just plain old yummy.  Today is one of those days.  Not to digress but every article I read about blogging says YUMMY is a huge No-No and to lose it from your vocabulary IMMEDIATELY.  But I cannot stop.  So, I guess I'm destined to fail.... but I'll go down in a burst of yumminess,  that I can assure you.  


Back to business, My BFF shared her BSP {Best Shepherd's Pie} with me..... and it was so flippin' yummy, I'm sharing it with you.  I'm hoping if we suck up sufficiently that NEXT she'll share her Chocolate Cake recipe, but in the meanwhile....


BEST SHEPHERD'S PIE
HERE'S WHAT YOU NEED:
for the top
· 2 pounds potatoes, such as russet, peeled and cubed
· 2 tablespoons butter
· 1 large egg yolk
· 1/2 cup cream, for a lighter version or as I like to say.... to miss the                 whole point of comfort food.... substitute vegetable or chicken broth
· Salt and ground black pepper
for the bottom· 2 pounds ground beef or ground turkey
· 3-4 carrots, peeled and chopped {I cheated and used the pre-cut crinkle ones}

The "Best" says Mar

· 1 onion, chopped finely
· 4 tablespoons butter
· 4 tablespoons all-purpose flour
· 2 cup beef stock 
· 2 TBSP Worcestershire
· 1/2 38. oz. can Hanover brand but green beans {MaryAnn says they are THE BEST and I most concede they are quite yum and better than that they were a buck less than DelMonte}
· 1 teaspoon each kosher salt & pepper
· 2 tablespoons chopped fresh parsley leaves


HERE'S WHAT YOU DO:
for the top

• Boil potatoes in salted water until tender, about 12 minutes. 
• Drain potatoes and pour them into a bowl with the butter. 
• Combine egg yolk and cream. 
• Add the cream mixture into potatoes and mash until potatoes are almost smooth. {I do this all in my Kitchen Aid rather than mash}

for the bottom

• While potatoes boil, preheat a large skillet over medium high heat. Add beef or turkey. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.  
• Add chopped carrot and onion to the meat. Cook veggies with meat 8-10 minutes, stirring frequently. 
• In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in green beans.
• Preheat broiler to low. 
• Fill a rectangular casserole or 9 x 13 with meat and vegetable mixture 
• {I used a throwaway tin pan because I wanted to be done with dishes}; Spoon potatoes over meat evenly. 
• Broil 6 to 8 inches from the heat until potatoes are evenly browned {about 5-7 minutes}. 
• Top casserole dish with chopped parsley and serve. 

  

  one "complete", one half way there
  waiting on the potatoes

      THANKS MAR! XXOO

Shhhhh, it's a secret recipe {Oven Pork Ribs Recipe}

These ribs are definitely one of my old standbys... I don't even know where the original recipe came from I've been making them so long but they have never let me down.... not once.




WHAT YOU'LL NEED:

• 4 lbs pork loin back ribs
• 3/4 cup light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon granulated garlic 

WHAT YOU DO:

• Preheat oven to 300 degrees f.
• Mix together the sugar and spices to make the rub.
• Apply rub to ribs on all sides

Lay ribs on two layers of foil, membrane side up and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2 1/2 hours.

• Remove from oven, they are ready to go when you are, leave foil sealed until serving. 
• No other sauce needed in my family's opinion.

OMG. BEST. RIBS. EVER.

p.s. Sometimes I will make an extra rack or two and use the leftovers for a risotto later in the week. If you decide to do that de bone the ribs the first night and store in an airtight container in the liquid that will be in the foil to keep the meat moist and yummy until you use.

A Girl With A Pan, Just ONE Pan {Pork "Saltimbocca" with Roasted Onions and Potatoes}

I do truly heart Bon Appetit, they offer me a lot of inspiration.  And they've been doing "one pan dishes" lately that I'm really loving come Thursday night.... because, I'm really tired by Thursday but we still need to eat and I really don't like to waste my eating out time on a Thursday when we are all grouchy and tired.... I like to do that on the weekend when it can be fun.  So, tonight we tried BA's Pork "Saltimbocca" with Roasted Onions and Potatoes.... as always I modified to use what I had handy [shhhhh, I've still not gone grocery shopping....]


HERE'S WHAT YOU NEED:

• 4 pork chops [bone in]
• 1 1/2 cups dry white wine
• 2 onions, cut into 1/2-inch-thick slices
• 3 tablespoons olive oil, divided
• Kosher salt and ground black pepper
• 1 potato per person, cut into 1/2-inch-thick rounds [I used a combo of red and Russet because that's what I had]
• 1/4 cup fresh tarragon [I left whole and did not chop]
• 1 8 oz package of white mushrooms [still on sale at Aldi's so my Dad is inundating me with them!]
• 4-5 slices of ham slice into 1 inch ribbons [I didn't have prosciutto]

HERE'S WHAT YOU DO:

• Preheat oven to 450°. Line a large rimmed baking sheet with parchment or wax paper. Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.
  
  
• 

  Place sliced onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and tarragon in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.
• 

  Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Lightly toss mushrooms in olive oil and add to pan.  Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with several ham ribbons, folded over. Place pork on baking sheet atop potatoes and onions. Roast until cooked through, about 15 minutes. Let rest for 5–10 minutes.
• 

  Divide onions, potatoes, mushrooms and pork among plates.  ENJOY!

A little Big Easy on Fat Tuesday {Jambalaya & King's Bread Recipes}

We are celebrating a quiet version of Mardi Gras here in the Webb house.... no parade, no flashing, no beads but we will enjoy some good old fashioned NOLA cuisine.... Jambalaya with Kings Bread for dessert..... from what I've read, traditionally, people ate king "cakes" between Epiphany and Mardi Gras [= Fat Tuesday... TODAY!], but the custom later became the Friday after Mardi Gras [this Friday coming up]. So, I thought I'd make mine early in case you want to try it later on this week.


But dinner before dessert.... starting with what I've made into "my" Jambalaya.... was originally inspired by our favorite Cajun, Emirel... I make it all the time, it's really an awesome rendition, if I do say so myself.  
HERE'S WHAT YOU WILL NEED:

• 1 lb medium shrimp, peeled and deveined 
• 4 boneless chicken breasts cubed
• 8 links Aidell's Andouille Sausage sliced and then quartered
• 2 TBSP olive oil
• 1 medium sized onion chopped
• 1 medium sized red bell pepper chopped
• 3 stalks celery chopped
• 1 TBSP minced garlic
• 1 48 oz. Pomi chopped tomatoes
• 3 bay leaves
• 2 TBSP Worcestershire sauce
• 6 cups chicken stock
• • 2 tsp paprika
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
• Start rice cooking in rice steamer, I use Jasmine for this, but whatever you like works.
• 
  
• In a bowl combine shrimp, chicken, sausage and ALL the spices and work in seasoning well. Set aside.  In a large saucepan heat oil over medium high heat with chopped onion, pepper and celery, saute until soft, approximately 3-5 minutes. Add garlic, tomatoes, bay leaves, and Worcestershire. Stir in  broth. Reduce heat to medium and simmer about 15 minutes. Add shrimp, chicken and sausage mixture. Cook until meat is done, about 20 minutes more. 



Serve over rice.... FABULOUS!

A couple notes:  To include rice IN the Jambalaya, add your rice when you add the broth [use 1 & 3/4 c. for this recipe as is] and cook for 25 minutes instead of 15.  I've done it both ways but I like it over because the rice absorbs ALL the juice and I like it more like sauce.  If you are wanting leftovers do the rice separate, it'll freeze better.  My recipe serves 8-10 but we like leftovers and it freezes well if you don't add the rice... but feel free to cut in half.  Finally, if you don't like spice leave out the cayenne, if you do.... double it!

On to my Kings Cake :)  I found a zillion recipes with a billion different approaches and decided to work from one I found on the Food Network and tweaked it in what I think ended up to be all the right ways :)

HERE'S WHAT YOU WILL NEED:
For the Cake:

• 1/3 C. milk
• 1 package active dry yeast
• 2 1/2 cups bread flour
• 2 large egg yolks, plus 2 eggs
• 3 TBS granulated sugar
• Finely grated zest of 1 orange
• 1 tsp salt
• 1/2 tsp nutmeg
• 1 1/2 sticks unsalted butter, melted and cooled 
• For the Filling:
• 1/4 cup bourbon
• 1 & 1/2 cup packed brown sugar
• 1 & 1/2 cup pecans, chopped
• 1 teaspoon MADAGASCAR Vanilla
• 1 teaspoon cinnamon
• Finely grated zest of 1 orange
• 1/4 teaspoon salt
• 1 dry bean or plastic King Cake baby [I found a plastic baby in the Baby Shower section of my party store]
• For the Glaze:
• 1/2 cup confectioners' sugar
• Purple, green and gold sanding sugar, for decorating

NOTE:  The original recipe called to use your food processor; I don't have a big one so I used my kitchen aid.  My results were good as described below but you could substitute word "pulse in processor" instead of using a mixer if you prefer.

So, heat the milk in a saucepan until scalding.... steam, no bubbles; transfer to your mixing bowl, add the yeast and mix on medium to combine [I used the regular "beater" attachment at this time]. Add 1/2 cup flour and the 2 egg yolks; mix. Lift the blender out, remove beater and knock off excess. Then pour the remaining 2 cups flour evenly over the yeast mixture; DO NOT MIX. Cover bowl with a towel and set aside for 90 minutes.

Now, using your dough hook attachment.  Add the 2 whole eggs, granulated sugar, orange zest, salt and nutmeg to the bowl; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 2 hours. Turn the dough out onto a clean surface IT WILL BE STICKY & GREASY and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate  overnight [or 8 hours].

Make the filling:

heat the bourbon in a small saucepan over medium heat, simmer to cook off alcohol for a minute or two. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom... make sure you add the baby or you'll be tucking him in after the fact like me! Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment or wax paper lined baking sheet; tuck one end into the other to form a ring. Cover loosely with a towel and set aside in a warm place about 2 hours, it should grown a size and a half.

Preheat the oven to 350 degrees. Bake the bread until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze:

Mix 3 tablespoons water with the confectioners' sugar; brush  glaze over the cake. Sprinkle with bands of colored sugar.


ENJOY!