Had this refreshing cocktail at a friends house and they were nice enough to share w/me, so i am sharing with you!
3 1/2 cups of water
1 1/2 cups of bourbon
1 12oz can frozen lemonade concentrate, thawed and undiluted
1 12oz can frozen limeade concentrate, thawed and undiluted
1/2 tsp of peppermint extract
Garnish: fresh mint sprigs
Stir together first 5 ingredients. server over crushed ice and garnish if desired. makes 8 1/2 cups
CHEERS!
Saturday, June 19, 2010
Berries w/Mascarpone!
I do not have a sweet tooth BUT this was awesome!
Ingredients:
1/2 cup whipping cream
1 8oz container of mascarpone cheese
3/4 cup powdered sugar
1 tsp vanilla extract
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint of gooseberries (couldnt find these)
Beat whipping cream with an electric mixer until firm peaks form and add mascrapone, powdered sugar and vanilla, beating until combined. serve over berries. Makes 8-10 servings
Ingredients:
1/2 cup whipping cream
1 8oz container of mascarpone cheese
3/4 cup powdered sugar
1 tsp vanilla extract
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint of gooseberries (couldnt find these)
Beat whipping cream with an electric mixer until firm peaks form and add mascrapone, powdered sugar and vanilla, beating until combined. serve over berries. Makes 8-10 servings
Thai Chicken Curry w/Jasmine rice
I always went out to eat and ordered dishes like this one and thought they were great and must have been so hard to make BUT then I tried this recipe and realized.......I can do that too!
Ingredients:
1 can of light coconut milk (14 1/2 oz can)
1 Tbsp of green curry paste
1 Tbsp fish sauce
1 Tbsp sugar
2 tsp cornstarch
3/4 C chicken broth
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 pkg frozen stirfry veggies thawed
3 cups of cooked jasmine rice
Place 1 cup of the coconut milk in a large skillet and stir in curry paste, bring to a simmer and cook for one minute. add the remaining coconut milk, the fish sauce and sugar. stir cornstarch into the chicken broth and add to the skillet.
Bring all of the above to a simmer and add chicken. cook until the chicken is cooked thru. add the thawed veggies and heat thru. Serve over the jasmine rice.
Ingredients:
1 can of light coconut milk (14 1/2 oz can)
1 Tbsp of green curry paste
1 Tbsp fish sauce
1 Tbsp sugar
2 tsp cornstarch
3/4 C chicken broth
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 pkg frozen stirfry veggies thawed
3 cups of cooked jasmine rice
Place 1 cup of the coconut milk in a large skillet and stir in curry paste, bring to a simmer and cook for one minute. add the remaining coconut milk, the fish sauce and sugar. stir cornstarch into the chicken broth and add to the skillet.
Bring all of the above to a simmer and add chicken. cook until the chicken is cooked thru. add the thawed veggies and heat thru. Serve over the jasmine rice.
Friday, June 18, 2010
Jerk Pork Tenderloin
This marinade is a little time consuming but well worth it! I have made it several times now and its easier and less time consuming each time.
Ingredients:
1/4 cup canola oil
2 scallions thickly sliced
2 garlic cloves
2 scotch bonnet or habenaro chiles stemmed and seeded ( i used jalapenos because i couldnt find habanero at the time)
1 tbsp low sodium soy sauce
1 tbsp fresh lime juice
1 tbsp light brown sugar
2 tsp ground allspice
1 tsp freshly ground black pepper
1 tsp thyme leaves (i used fresh)
1/4 tsp freshly grated nutmeg (i did not use fresh)
1 inch pc of fresh ginger
2 pork tenderloins (14oz each) you could also use chicken or beef this works well with all in my opinion.
salt to taste
could be served w/pineapple-jicama salsa
*In a blender combine 3 tablespoons of the oil w/the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer marinade to a resealable plastic bag. Add pork, turning to coat. Seal the bag, pressing out air adn refrigerate for 4 to 8 hrs.
Light grill or preheat grill pan. Remove pork from the bag. Brush w/remaining 1 tbsp of oil and season generously with salt (I omit this step, I usually never salt due to most things having a little or alot of sodium naturally and it is usually not missed) . Grill the pork over moderately low heat turning a few times during the process and until a meat thermometer goes to 135 degrees. Cooking times depends on the cook and the grill. Could be 20 mins could be 35 mins. Let the meat rest 5-10 mins, serve with pineapple-jicama salsa. I also served w/a small side of steamed asparagus.
PINEAPPLE-JICAMA SALSA
Ingredients
2 tbsp finely chopped red onions
1 tbsp lime juice (fresh adds alot)
1 1/4 lbs peeled pineapple cut into 1/2 inch cubes (2-3 cups)
2 tbsp fresh pineapple juice that can be squeezed from the rind.
5 oz jicama peeled and diced
3 tbsp chopped fresh cilantro
1 tbsp light brown sugar
1 jalapeno seeded and finely chopped ( i never de-seed, we likethe heat)
1 scallion thinly sliced
*In a bowl combine the red onion w/lime juice and let stand 10 mins. Add the all remaining ingredients toss and serve w/pork
Hope you find time to try and enjoy! Excellent for Fathers Day coming up!
Ingredients:
1/4 cup canola oil
2 scallions thickly sliced
2 garlic cloves
2 scotch bonnet or habenaro chiles stemmed and seeded ( i used jalapenos because i couldnt find habanero at the time)
1 tbsp low sodium soy sauce
1 tbsp fresh lime juice
1 tbsp light brown sugar
2 tsp ground allspice
1 tsp freshly ground black pepper
1 tsp thyme leaves (i used fresh)
1/4 tsp freshly grated nutmeg (i did not use fresh)
1 inch pc of fresh ginger
2 pork tenderloins (14oz each) you could also use chicken or beef this works well with all in my opinion.
salt to taste
could be served w/pineapple-jicama salsa
*In a blender combine 3 tablespoons of the oil w/the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer marinade to a resealable plastic bag. Add pork, turning to coat. Seal the bag, pressing out air adn refrigerate for 4 to 8 hrs.
Light grill or preheat grill pan. Remove pork from the bag. Brush w/remaining 1 tbsp of oil and season generously with salt (I omit this step, I usually never salt due to most things having a little or alot of sodium naturally and it is usually not missed) . Grill the pork over moderately low heat turning a few times during the process and until a meat thermometer goes to 135 degrees. Cooking times depends on the cook and the grill. Could be 20 mins could be 35 mins. Let the meat rest 5-10 mins, serve with pineapple-jicama salsa. I also served w/a small side of steamed asparagus.
PINEAPPLE-JICAMA SALSA
Ingredients
2 tbsp finely chopped red onions
1 tbsp lime juice (fresh adds alot)
1 1/4 lbs peeled pineapple cut into 1/2 inch cubes (2-3 cups)
2 tbsp fresh pineapple juice that can be squeezed from the rind.
5 oz jicama peeled and diced
3 tbsp chopped fresh cilantro
1 tbsp light brown sugar
1 jalapeno seeded and finely chopped ( i never de-seed, we likethe heat)
1 scallion thinly sliced
*In a bowl combine the red onion w/lime juice and let stand 10 mins. Add the all remaining ingredients toss and serve w/pork
Hope you find time to try and enjoy! Excellent for Fathers Day coming up!
First Blog!
Okay so I finally got the time to start this blog!!! YAY. Now we'll see how this works and cant wait to customize this. Any advice welcome!
I created this to share some of the great recipes I have found and tried out. I am hoping this will also help me to keep track of them. I rarely cook the same thing twice. I am always searching for new, fun and flavorful recipes. Usually those with alot of spice. I find adding jalapenos to everything is GREAT! I also prefer the healther versions and am a fan of fresh ginger, evoo and curry powder/paste.......everything with tons of flavor! I hope all who read and use enjoy!
Please excuse the generic background of the blog! I hope to familarize myself with it over the next few days and will post some recipes tonight!
HAPPY NATIONAL FLIP FLOP DAY!
I created this to share some of the great recipes I have found and tried out. I am hoping this will also help me to keep track of them. I rarely cook the same thing twice. I am always searching for new, fun and flavorful recipes. Usually those with alot of spice. I find adding jalapenos to everything is GREAT! I also prefer the healther versions and am a fan of fresh ginger, evoo and curry powder/paste.......everything with tons of flavor! I hope all who read and use enjoy!
Please excuse the generic background of the blog! I hope to familarize myself with it over the next few days and will post some recipes tonight!
HAPPY NATIONAL FLIP FLOP DAY!
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