A Bloody Good Sangria for your Halloween Festivities! {Blackberry Lychee Sangria with Eyeballs!}

Blackberry Lychee Sangria with Eyeballs

Boo!

I adore Halloween and this is one of my favorite Halloween Cocktails.... that said, remove the eyeballs and it's a great Sangria for any time of year :)






What You Need
 1 (750-ml) bottle red wine {I prefer a Shiraz-Cabernet Blend for a dark spiciness}
1/4 cup Blackberry Not So Simple Syrup
1/4 cup orange juice
1/4 cup Triple Sec
1 can Lychees* reserve syrup
1 dozen or so maraschino cherries
1 (750-ml) bottle sparkling water, chilled
optional:  dry ice

 What You Do

Combine everything but the sparkling water and Lychees in a large glass pitcher. Cover and chill completely, 1 to 2 hours.

Open the Lychee can and stuff each Lychee with a maraschino cherry where the pit once was, if the cherries are too large tear in half so as to not tear the lychee. Store in their juice in a covered container until ready to serve.

When ready to serve, add the sparkling water, lychee eyeballs and syrup.

If you are extra spookilicious.... add a small piece of dry ice to the pitcher [make sure it's not too full or it'll bubble over] to make it a smokey, bubbly brew!

DOUBLE BOO!

*Lychees are found in the canned fruit section of most Asian Markets, they are peeled, pitted and in a light syrup.

One of Those Days Best Served with a Blackberry Sage Whiskey {or Gin} Fizz!

I'm going to keep this short & sweet, I've been chasing my tail for a month.... I cannot believe a week has gone by since I saw this drink post and I haven't shouted from the rooftops.... this drink is ME.  Heather at Girlichef channeled some serious Young Grasshopper and I.  LOVE.  IT.  I promise you Blackberry in the winning basket of this giveaway!  GO! WIN! You need this drink..... well, hell, Heather's channeling, I'm projecting.... I need this drink.

Thinking Outside of the Box

Strawberry Yogurt Popsicles

Lemon Cream Soda

Let me just say all these great bloggers trying our product, taking their time to create mind blowing recipes and share them has been like CHRISTMAS for me!  I get so excited as I wonder what the next awesome recipe idea will be..... and Jen over at Juanitas Cocina did not disappoint!  Please check out her crazy Not So Simple yumminess at her site and while your there enter to win a gift basket from me! 

Thanks again Jen! XXOO

Not So Simple Syrup {Pin It Party}

Shout to Lauren at
Hey Hey Designs for
the new ME <3

I've alluded to my new project but I haven't done my official.... HEY LOOK WHAT I'M DOING post.  A lot is cooking over here and I saw this Pin It Party over at the Lean Green Bean and thought I'd use it as the motivation to gather myself together and do my launch post and maybe gather a Pin or two!

It's not secret I am in love with mixology. Well, my passion for the cocktail and never-ending propensity for invention led me to start Not So Simple Syrup. What started with infusing syrups for my own cocktails, evolved to perfecting them and sharing with friends or as treats at catering events. About a year ago I really set out to create all natural syrups that would make amazing mixed drinks as well as iced teas and non-alcoholic beverages that could be sold at my favorite stores.

I naturally asked my catering partner-in-crime, Barbie, to come along on the journey. It's been one big learning experience but like everyone has kept telling me.... "if it was easy EVERYONE would do it!"  It's not easy, I have made it through the labyrinth of the Florida Department of Agriculture.... the FDA.... lab testing, bottling research, design, blood, sweat and tears.

Where are we today?  We are a small, local maker of simple syrups that spend our days and nights looking for ways to help you transform your own drink creations. We use the highest quality ingredients, are permitted by the Florida Department of Agriculture as manufacturers and bottlers and work out of a commercial kitchen in Winter Park Florida. I personally test every batch individually, so you can trust every bottle of Not So Simple Syrup. And I'd like to share the few posts I have so far to celebrate our first orders shipping this week.  

And starting next Tuesday [which just happens to be my BIRTHDAY!] the first of my Blogger reviews and GIVEAWAYS will be posted.... so keep an eye out!

17 Apart

Hungry Couple NYC

That Skinny Chick Can Bake

Katherine Martinelli

Cookistry

Juanita's Cocina

Girlichef

& I keep you posted as the list grows!

In the meanwhile check out these cocktails...

Sparkling Not So Simple Sangria a great recipe
using Not So Simple Syrup to transform your Sangria
FABULOUS SANGRIA!

Not So Simple Strawberry Limonaide was what I
dubbed the Official drink of Summer 2013.
You should consider it for your 2014! [or what
the heck.... happy hour tonight!

This is my single favorite Mojito ever
and my most viral pin ever....
The Champagne Mojito!
It doesn't call for Not So Simple Syrup in this post
but made with Strawberry NSSS kicks it
OVER THE TOP!

This Citrus Sparkler was our New Years Eve
Cocktail this year.  A. MAY. ZING.

Hope you'll check out my new stuff!
NOT SO SIMPLE SYRUP
Available online for now but
working our way into stores near YOU!

CHEERS TO LINDSAY FOR INVITING US OVER!!!

Sparkling Not So Simple Strawberry Limonaide



Sparkling Not So Simple Strawberry Limonaide

I know I should be taking more time on my posts and staging my pictures and such but it's just not where I am at right now.

 

When I find a moment to enjoy a cocktail, there's no time for staging.  These are my real life moments.  I need a drink dammit ;-)

 

And bottom line, I'm afraid I'll lose these awesome recipes if I don't start chronicling better....

 

This drink was what I VERY late in the season dubbed my official drink of Summertime 2013. I only had the recipe in a comment on my Facebook Instagram post. 

It was only a matter of time before it was

gobbled up by my endless ramblings

never to be found again....

 

But now it's safe.  And you really should try it. 

 

I. LOVE. THIS. DRINK.

 

and you will too....

  

What You Need:

• 1.5 ounce Limoncello
• 1.0 ounce Strawberry Not So Simple Syrup
• A couple lemon slices
• 3 ounces Brut Champagne
• A couple strawberries for garnish

 

What You Do:

• Lightly muddle your Syrup with a couple lemon slices
• Add Limoncello
• Pack your glass with ice
• Top with Brut Champagne

Insert Straw into drink, butt into lounge chair.... AHHHH

 

 

 

 

 

 

 

Sparkling Not So Simple Sangria Flora

Sparkling Not So Simple Sangria Flora

Shuffling through  Instagram on Sunday I came across St. Germaine's Sangria Flora .... It looked lovely.

Fact: nothing is nicer than a lovely glass of Sangria on a lovely afternoon.

I headed to my bar and came up with a variation of their recipe to suit my mood and pantry and to cut the alcohol I enlisted the help of my "Not So Simple Syrup" and seltzer.  It was as lovely as I imagined and so I had to share with YOU!

What you need:

• 1 bottle chilled Chardonnay or other dry white wine 
• 1/4 cup St. Germaine Elderflower Liquer
• 1/4 cup lemon or berry Not So Simple Syrup 
• 1 cup halved seedless grapes
• 1-2 pluots (or the stone fruit of your liking), pitted and sliced
• 1 cup chilled sparkling water

What You Do:

1. Pour the wine into a pitcher.

2. Stir in the St. Germaine, Not So Simple Syrup and the fruit. 

3. If time allows chill for a few hours (which I acknowledge is not always the case).  Right before serving, add the sparkling water to the pitcher, then pour the sangria into glasses packed with ice.

CHEERS!

My Trifle By Vi (Vi-Shape recipe)

Trifle By Vi

 A couple months ago I was approached by ViSalus and asked if I wanted to try their product, Vi-Shape, and come up with a recipe. I know quite a few folks who swear by Body by Vi and with my recent dieting I thought this was actually a perfect match for me.... 

My first step was just trying a basic shake to see what I was working with and I have to say it was really tasty. Significantly better than most of the other shakes I've tried. 

In fact, I was so impressed I can see this product in part of my normal life as a healthy tasty quick breakfast or as a component in a great snack!  But I digress, after tasting it I decided to go the dessert/snack route but what I ended up with could be just about any meal depending on your portion size.  It's modeled after a super yummy Trifle I made recently (which I promise to share soon) it's light, crisp and has great textures. 

Let's Celebrate with some Brisket!

Comic from Menopause Maniac

NO CRYING AT CHEZ WEBB!

8.... yes, EIGHT. Ocho. Huit. Acht. Otto. 形. Pounds LOST!

WOOT WOOT!

Not sure if it's the 100% no cheat Paleo week or the 31 miles I walked over the last 7 days but I'll take it! 

David too and he's Crossfitting so the 8 is really huge because the muscle developement always slows the weightloss.... best part is he stopped sniveling for a cheat day :) He likes the number 8!

13 days left in our committment to 100% Paleo.... can't wait to see what the end game is now that we've purged the top layer of sludge from our bodies.

Braised Beef Brisket with
Czar Heidi Salad

Let's Celebrate Paleo Style.

Want some Brisket?  Super Yummy.  Super Simple.  Even a Caveman could do it.... LOL.  Sorry.

What you need:
1 large flat beef brisket
2 tbsp kosher salt,
2 tbsp granulated garlic
1 tbsp onion powder
3 tbsp olive oil
1 & 1/2 cups beef stock
1 & 1/2 beer of your choice [whatever you like because you need to drink the other half!]****





Braised Beef Brisket

What you do:
Remove the brisket from the refrigerator 2 hours before cooking and rub it down with the Salt, garlic & onion powder.

Ready to cook? preheat the oven to 325 degrees.

Heat your pan [I used my large Le Creuset Enamel Dutch Oven] with olive oil and wait a minute. Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown, approximately 10 minutes total.

Add beer and beef stock and bring to a boil over high heat [liquid should come just to the top of brisket; add more stock if needed]. Cover pan tightly and braise in oven for 4 hours.

It will be fall apart fabulous.  ENJOY!

****NOTE:  We ALL know that beer is so NOT Paleo.... use all stock if you don't want that minor infraction I was willing to live with it although I did not drink and donated that other half of a beer to the pot :)


 

Crap What's for Dinner? {Kitchen Sink Chicken Soup Paleo Style}

Bike Week at Iron Horse

It's been one of those weeks.

It's Bike Week here in Daytona/Ormond and that means everything is a chore, the congestion is just crazy.  Add a half a Million bikers to a relatively small town and BOOM!  We all try to put our best smiles on and deal but 10 days is a long time to have a big party happening in your world.... a world that still has work, soccer practice, basketball practice, dentist appointments..... you get the idea. 

But the reason we smile is it is a huge influx into our local economy on all levels.... even our little scouts make a piece of that pie.  Yup, my eleven year old gets an eyeful every night I'm sure as his Troop runs a bike parking lot next to the world famous Iron Horse Saloon. 
Sounds like a weird thing for them to do but they make enough money to support every scout going to summer camp[s] and then some.  It's a very generous thing that the Kangaroo Gas Station allows them to use their property.  And so my little man is a bike parking lot attendant.  Which means his Dad is with him.  Which means our entire house is upside down trying to stay on a diet, get everyone where they need to be....

I know, I know, SUCK IT UP.



Kitchen Sink Chicken Soup Paleo Style

& I generally do....
because from chaos
comes great things....
like this recipe for Paleo
Kitchen Sink Chicken Soup...

Note: this recipe made a vat... dinner for 6, plus a bowl delivered to a sick friend Plus leftovers for lunch for at least 5 servings.  Cut in half for a family of 4.

The only "required" ingredients:
3- 48 ounce Chicken Broth
1 & 1/2 TBSP Herbs de Provence
2 stalks of celery whole
1/2 medium onion chopped
kosher salt to taste [I used 1 tsp]

Add-ins:
4 chicken breasts
12 turkey mini-meatballs, quartered
4-5 mushrooms sliced
big handful green beans ends trimmed, cut in half
big handful wax beans ends trimmed, cut in half
3 carrots chopped
1 red pepper chopped
2 big handfuls spinach, stem and all
1/4 cup shredded Parmesan

What you Do:
Bring broth to a boil with breasts in it and reduce to low and simmer 20 minutes.  Remove breasts to a cutting board to cool slightly. Skim the pot to remove the chicken gunk.... lol, not sure what the term is for that white stuff that remains once you boil chicken.  I actually use a mesh strainer to clear the broth instead of just a spoon.  Works really well.

Add everything else to the pot and resume a boil, boil for a couple minutes before returning to a simmer.  Cut chicken into bite size pieces and return to pot.  Allow to simmer while you take a 1.69 mile brisk walk or 45 minutes.... whichever you prefer :)

Remove the celery stalks and discard and enjoy!

Note:  I think the celery is very important to the chicken soup taste but my family doesn't really like to eat the cooked celery so leaving it whole makes it easy to fish out, we get the awesome sweet flavor it gives the broth without eating braised celery.... you could chop and leave in :)

Remember LOOK TWICE! [sorry, a  Bike Week thing]

 

Best Baked Chicken You Will Ever Have {Paleo Dinner: Baked Chicken Thighs with Shallots & Garlic and a Lovely Czar Heidi Salad}

Baked Chicken Thighs with Shallots & Garlic

I found this simple dinner fix while scouring the net for Paleo recipes on a site called Food Lovers Kitchen.... it was so flavorful, best baked chicken I've ever had. Seriously. Even Evil-Chicken-Hater-Old-Guy had a second piece....


Baked Chicken Thighs with Shallots & Garlic

What you Need [serves 6]:
1  Shallot, peeled and sliced paper thin
3 clove Garlic, crushed into a paste
8 Chicken Thighs, bone-in, skin-on
Sea Salt and Pepper, to taste

 
What You Do:
Preheat oven to bake at 425°F;
Rinse chicken thighs and place on a broiler pan;
Pat thighs dry with a paper towel;
Using your finger gently separate skin from thigh to create a pocket on top [be careful not to remove it completely from the corners];
Place shallots and garlic I used a butter knife to "spread" the garlic under the skin;
Sprinkle the skin with sea salt and fresh ground pepper;
Bake for 40–45 minutes, or until juices run clear.

I served with my version of a Caesar salad [sans croutons] which is at the bottom of THIS POST called the Czar Heidi Salad.

Bon Appetit!

 

Always Buy Weird Things.... You Just Never Know [Paleo Chayote and Beef Soup]

Chayote Squash

During last week's grocery shopping trip I saw these little squash called Chayote.... they were 2 for $1.49 so I decided to grab a couple.  I love doing that.  I then come home and google to find out what I have.  It's a fun little surprise! So, at Specialty Produce online found a bunch of nifty info about the Chayote and some links including one to Eating Out Loud which had a non-Paleo yummy looking soup..... I edited as necessary and came up with a most yummy Paleo Chayote and Beef soup.

What you need:

1 tablespoons olive oil

2 lb. cubed beef
2 medium tomatoes quartered
2 chayote, large dice - skin on
1 small onion, chopped

3-4 Baby Bella mushrooms, chopped

1/2 sweet potato, peeled and cubed

handful of baby carrots chopped

handful of spinach, de-stemmed
8 cups chicken stock
2 bay leaf
1/2 tsp. smoked paprika
1 tablespoon flour
1/2 tsp. ground pepper

 

Paleo Chayote & Beef Soup

 

What You Do:

Heat a large pot over medium heat and add oil.  

Sprinkle beef with ground black pepper. 

Place into pot and brown on all sides. 

While meat is cooking, add bay leaf and the whole tomatoes. 

Once meat browned, approximately 5 minutes

add everything else. 

Bring to a boil then reduce to a simmer

and cook at least 1 hour until veggies tender.

ENJOY!

p.s. This made a big pot..... l

unch for the week

a/k/a a good 6-8 servings.

Feliz National Margarita Day! {Ghettorita Recipe replay with bonus track: PIRATE'S PUNCH!}

Ghettorita or Pirates Punch?

To celebrate the day....
please enjoy

this recipe

for the Ghettorita....

 

respectfully

called the

Rustyrita

around these parts...

  

 

  

ALL you need is equal parts.....

 

• Tequila
• Limeaid [frozen]
• Sprite and
• beer....

[to make it extra easy.... use the large limeade as your measuring cup and then one can sprite and 1 bottle beer per limeade container]

Stir up a pitcher and serve in a Wine Glass, Mason Jar or old Campbell's Soup Can..... it's all good... OLE!

Now.... as promised your bonus track!

PREFER RUM?
PICTURE YOURSELF DRINKING PIRATE'S PUNCH
 [featured in the foreground of the Rustyrita picture above]
1 Large can frozen limeade
1 can Malibu coconut rum
1 Can Captain Morgan
Fill blender with ice
Blend then add 2 Corona
[or Landshark if you are me ;P]
 
All I can say is never mind OLE! say ARG!



 

The Japanese Chef in Me {Michael Chang's Miso Soup}

MISO SOUP

 One Year Ago:
We love Miso soup.
David has asked me for years to try making it.
I asked one of my Facebook friends, Michael Chang of The Chef In Me, if he had a good recipe and he was quick to provide.

Two weeks Ago.
We love Miso Soup.
I comb back through Michael's page until I find his note to me with recipe.
I comb Amazon.com for all my ingredients. I order.
They arrive.
I cook.

WE LOVE THIS MISO SOUP.
That's it.
So good.

Try it.

What you need:
1 gallon water
a piece of konbu (dry seaweed)
1 cup of miso
1 TBSP Hon-dashi (Japanese fish soup stock)
1 TBSP mirin (sweet rice wine)
1 tsp of sake.
1/4 cup wakame (salted dry seaweed)
tofu cubes (I used whole pkg = 1 lb?)
2-3 scallions chopped, green and white parts



MISO SOUP

WHAT YOU DO:
In large stock pot add 1 gallon water and a piece of konbu and bring it to broil. Once boiling add 1 cup of miso, use a whisk to dissolve.  Then add Hon-dashi, mirin and sake. Remove the Konbu.  Add wakame, tofu cubes and scallions and simmer for at least 30 minutes for tofu to absorb the flavors.

I then refrigerated and put 2 servings in crock pot each morning on low to enjoy for lunch..... YUM!

Did I mention WE LOVE MISO SOUP?
Well, we do.
And I make awesome Miso..... Thanks Michael for teaching me how <3

p.s. be sure and check out Michael's Page on Facebook

Happy Mardi Gras! {Jambalaya & King's Bread Recipes}

Tomorrow is Fat Tuesday, and of course, this being America, it will be followed by Even Fatter Wednesday, Obese Thursday and Fat-Ass Friday. --Jay Leno

Just popping by to remind you to get your

Jambalaya simmering and King Bread baking....

Jambalaya a la Grasshopper

King's Bread

 

 

 

 

 

Happy Thirsty Thursday! GINSANITY CHAPTER X: You can never sparkle too much {Elderflower Citrus Sparkler}

Elderflower Sparkler

Happy New Year.  LOL.  I don't think I ever said that.  I am cautiously optimistic for 2013. 
Happy Thirsty Thursday... 1st one for the year.
Even though I'm on a diet for another 15 lbs [at least]I still enjoy my special cocktail treats.  This one was very special indeed, combining all of my favorite things and looking SOOOOOO pretty.

What is it? I called it an Elderflower Sparkler.  It was sweet & citrus-y with a hint of pine needles.... Florida at Christmas :)

WHAT YOU NEED:

3 slices/rounds each of orange, lemon & lime

1 & 1/2 ounce lemon OR Orange not so simple syrup

1 ounce gin

1 ounce St. Germaine

Ice

3 ounces Champagne {brut}

St~Germaine, Gin & Champagne
Can you go wrong?

WHAT YOU DO:

GENTLY Muddle 1 slice orange, lime and lemon with not so simple syrup in a shaker [do half of each flavor if you have them on hand!]. Add gin, St. Germaine and a little ice. Shake well and strain into glass.

Pack with ice and top with Champagne garnish with remaining fruit. Sip & Stir.  Repeat.

ENJOY [you are welcome]

Dark & Stormy Death Punch....

 

Dark & Stormy Death Punch

I made this for my Halloween soiree last year and EVERYONE loved it, both men & women.  It's a loose rendition of the Dark & Stormy but much more affordable when providing for a gaggle of 'weeners.

WHAT YOU NEED:
1/2 cup sugar
1 cup fresh lime juice
750 ml bottle dark or spiced rum
2 liter bottles ginger ale




Dark & Stormy Death Punch

WHAT YOU DO:
In a pitcher, stir the sugar into the lime juice until dissolved; add the rum and refrigerate until chilled, about 1 hour.

In your vat, pour in the lime-rum mixture; add the ginger ale, stir gently and serve in ice-filled glasses.

If you want to get really ghoulish.... get a can of Lychees, I had to go to a Chinese grocery for them last year, and stuff the lychees with maraschino cherries and freeze them... great eye ball ice cubes!

Happy Halloween!!!

NOTE:  the top picture is with Captain Morgan, very tasty but not nearly as creepy as the Myers Rum version I did last year in the vat..... I will be using Myer's for Halloween!


 

The Pumpkin Boycott {Featured Non-Pumpkin 5}

OK, I'm boycotting pumpkin posts.... so here is my FEATURED 5 NON-PUMPKIN edition :)

Although if I wasn't boycotting Pumpkin I would say that you absolutely MUST go to the Hungry Couple and check out her Pumpkin Risotto.... but that would only be if I wasn't boycotting Pumpkin. Which I am.

So, who wins my non-pumpkin love this week?

I love all of you but I'm loving a little extra on.....


Kita from Pass the Sushi
& her Chicken Pad Thai

Laura @ WyldeThyme 
& her Sausage & Potatoes



Kayle @ The Cooking Actress
& her Waffle Iron Hashbrowns!



David Lebovitz
& his Char Siu Ribs



Anita from the Hungry Couple
& her Creamy Parmesan Corn
I'm forgiving the pumpkin in the background LOL

& of course ONE FOR GOOD LUCK!



 

 

 

Alex & Lori at Intoxicology101
and the CIDER JACK COCKTAIL


**ALL PHOTO CREDITS TO THE POST REFERENCED, HUGE

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

Housekeeping:
I owe you a giveaway :(
& I owe SUSAN.... my FABU FAN a shout
& congrats on winning September's
supercalifragilisticexpialidocious
giveaway last month! CONGRATS &
Thanks for sticking with me <3

& last but never least congrats to Eileen
at The Joy of Caking and her awesome new cookbook
In the Sweet Of It.... Can't wait for mine to arrive!