RSS Feed

Tag Archives: Cocktail Hour

Sunday Summary

Posted on

Monday:  Thankfully, I had today off.  I decided to take a trip to IKEA.  Am I the only one who finds that place overwhelming?  I was looking for some rectangular planters and they didn’t have them.  Of course that didn’t stop me from picking up a few bargains.  And when I say bargains you should know that I bought five items and my total bill was $8.91.

DSC_1861

I also made some Peach Iced Tea.  In case you’re wondering, the peach has currently replaced cherries in my house.  I got the recipe from Kelly Alexander’s book, Peaches.  Honestly, the tea flavor wasn’t very strong and neither was the peach flavor.

Tuesday:  I was home from work by 1:00 today.  I didn’t really accomplish too much, unless you count this ice cream.

DSC_1887

Peach Cobbler Ice Cream from Cooking Light:  Cool Whip, sweetened condensed milk, and peach schnapps?  Count me in.  Don’t forget the Bourbon-Caramel Sauce.

Wednesday:  I had to do some top-secret transcription this morning and then I was lucky enough to drive home in the pouring rain.  I did manage to snag this awesome tray at Williams-Sonoma, though.   On sale and another 20% off.

DSC_1862

And I made these Butter-Roasted Carrots from Cooking Light’s Pick Fresh Cookbook.

DSC_1902

Just roast in the oven for 15 minutes at 425.

Thursday:  Happy Independence Day!  Jake wanted me to make sure to pass along that the 4th of July is just the date.  And he recommends that you read the Declaration of Independence.

I recommend that you make your own Barbecue Potato Chips.

DSC_1874

I followed the recipe in Edible DIY by Lucy Baker.  I’ve made baked chips before and been unimpressed.   These were deep-fried, amazing, and worth every minute of prep, but it’s something I won’t repeat on a regular basis; frying in batches is time-consuming.  Still, two potatoes made a lot.  And I had some of the barbecue mixture leftover, so I coated a strip steak with it for Jake’s dinner.  I think the little bit of brown sugar in it made a nice caramelization resulting in a crust that Jake was over the moon about.

Friday:  Look what came today.

DSC_1863

That’s right.  I got a dehydrator with the Amazon card I won from Pioneer Woman.  Thanks again, PW.  I haven’t used it yet.  Honestly, I’m a little intimidated.  I’ll let you know how it goes.

Cooking Light’s Crave! is quickly becoming a Friday night fave.  Hmm, I feel like I’ve made this rhyme before.

Anyway, Apricot and Prosciutto Thin-Crust Pizza was a hit with my non-fruit-loving husband.  I suppose the prosciutto had a little something to do with it.

DSC_1916

Saturday:  Jake and I were going to go to the movies today.  He was unmotivated by my choice of the Lone Ranger and I was unmotivated by the extremely rainy weather.   We went to Costco instead.  I can’t help but think that the movie would have been cheaper.

Here’s the Drink of the Week:

DSC_1910

Cherry Pucker:  2 ounces cherry brandy, 1 ounce vodka, 1 ounce amaretto, and 2 ounces of cranberry juice.  I’m so happy I found something tasty to use up those little jars of cherry brandy leftover from my Brandied Cherries.

Sunday:  I made whoopie pies today.  What’s the occasion you ask.  Well, me, of course.  I love to celebrate me.  Today is my three-year anniversary at my job and I’m going to take treats to the office tomorrow.  I made the Classic Chocolate Whoopie and the Coconut Cream filling from Whoopie Pies by Sarah Billingsley and Amy Treadwell.

DSC_1928

They’re not so pretty once they’re wrapped up, but it is necessary to keep the obscene amount of filling that I put in there from oozing out.

Eat Well and Savor.

 

 

Crostini

Posted on

It just doesn’t get any easier than this.

DSC_1124

Which is good because I’m going to make this again in the summer when the tomatoes are fresh.  Actually, I wonder why I don’t make it all the time.

DSC_1125

Just mix the tomato, basil, capers, salt and pepper.   But if you’re like me and you’re out of capers then chop up some olives and voila.

Drizzle slices of bread with olive oil, spread some of the above mix on there, top with a slice of mozzarella, and add some more of the mix.

DSC_1121

Bake for eight minutes at 375 or maybe a little longer if your cheese is too stubborn to melt.

DSC_1126

We actually had these for dinner.  Literally.  Nothing else.

This recipe is from the Betty Crocker’s Cookbook Bridal Edition.  It’s the one from 2001.  I was no where near being a bride at that point, but I sure did pick that up for myself.

Eat Well and Savor.

Pina Colada

Posted on

Because nothing says Happy St. Patrick’s Day like an island drink.

DSC_1118

This version came from Classic 1000 Cocktails by Robert Cross.   Frankly, the measurements were a little too much math for me.  2 2/3 msr of pineapple juice?  2 msr is 1.8 ounces.  Have I said enough?

DSC_1119

Hey now.  It’s a little more festive.  The second batch I actually put in the blender with some ice and followed the recipe on the back of the cream of coconut bottle.

2 ounces cream of coconut

2 ounces pineapple juice

1 1/4 ounce rum

1 cup crushed ice.

But if you really mean business you can multiply that all by four and throw it in the blender.  Don’t forget the green food coloring.

Eat Well and Savor.

Fried Calamari

Posted on

Here’s yet another not-low-calorie recipe that was pre vacation and will not be repeated for a while . . . although I did recently purchase a new skimmer (which for some reason I thought was actually called a spider), so there may be some deep-frying again some day.

For now, we can just enjoy the beautiful pictures.

DSC_0948

Fried calamari is our go-to appetizer if it’s on the menu, no matter how it’s prepared.  Shockingly, this is the first time I have made it at home.   I have worked with squid one other time, but it wasn’t fried; however, both recipes were compliments of Giada and Everyday Italian.

DSC_0939

It’s hard to believe that these little critters fry up so nicely.

DSC_0941

After a little swim in some 350 degree oil they’re ready for my plate.

DSC_0944

Totally worth the effort.

In other news:  I had my hair colored today at Van Michael in Buckhead.  The lady that sat down after me drove all the way from Augusta for her appointment.  Uh, that’s about 2.5 hours.  I can’t really judge:  when I lived in PA I used to go six hours back to Columbus for my favorite salon.  Of course I used the excuse of visiting my family, but still.

Eat Well and Savor.

 

 

The Classic Retro Cheese Ball

Posted on

So I have this great cheese ball plate and I found myself looking for a great cheese ball recipe.  Of course I scoured the Internet and asked a couple of friends.  Then it occurred to me that I actually have a book about cheese.  That really shouldn’t surprise any of us.  It’s Hallie Harron’s Cheese Hors d’Oeurves.

DSC_0854

How can you resist this happy guy?

DSC_0856

Love those boots.

Inside is smoked gouda and cream cheese.  Need I say more?

Eat Well and Savor.

Roasted Red Pepper Hummus

Posted on

I admit it.  That two-pound tub of hummus from Costco just wasn’t enough.

No, I didn’t add fluorescent food coloring.  That’s what you get when you use jarred red peppers.

I have to give a solid C+ to this recipe from Ellie Krieger and Comfort Food Fix.  It’s just your everyday hummus with red pepper recipe.  It was edible, but nothing stood out.

The costar today is Lemon-Dill Pita Chips.  Even though I didn’t use the dill, they are worth a repeat.

That’s all for today, folks.

 

Ginger Shrimp Skewers

Posted on

Here’s a nice light snack straight from the pages of Diabetic Living and Better Homes and Gardens.  Why, you ask, do I have a Diabetic Living cookbook?  Seriously, have you been paying attention?  I have no control when it comes to picking up a new cookbook, especially one that is $3.99 at the checkout.  This particular impulse buy was back in 2007, so I don’t really remember it.  I’m sure I was lured in by the promise of healthy snacks and pictures of smoothies on the cover.  Somehow I’m always looking for a low-calorie smoothie recipe, yet I never seem to get around to making them.

Anyway, back to the shrimp.

These babies were soaked in a marinade that’s primarily orange and ginger.  Then just steam the pea pods and thread it on the skewer with the mandarin orange.  This is what I like to refer to as assembling food; even if you can’t cook, you can do it.

Jake approved of the shrimp themselves, but I had a suspicious amount of pea pods and oranges on my plate.

Eat Well and Savor.