Mexican Mojito:
In wine glass
4 ice cubes
1/3 glass Pancho Villa Silver Tequila
1/2 glass Diet Coke
5 fresh torn basil leaves
1/2 lime, squeeze juice into glass, then drop it in and let it settle on bottom of glass
Take a sip and say "Ole!"
Fried Green Maters
4 green tomatoes from Gpa's tomato plant, chop loosely
Heat sunflower oil in skillet, add lemon pepper, then add green tomatoes, sprinkle with parmesan cheese, corn starch, bread crumbs, and more lemon pepper. Stir/fry until crispy.
Abbie's "In A Pinch" Remoulade Sauce
Mix to taste:
Organic Mayo
Horseradish deli mustard
Tabasco sauce
Cayenne Pepper
Recommend dipping Green Maters in the Remoulade Sauce.
-- Post From My iPhone
Sunday, October 17, 2010
Friday, October 01, 2010
Miche & Mimosa AND Miche & Martini Parties
I am madly in love with Miche Bag lately. My girlfriend Heather & her husband Sean are my Miche Bag folks. So I threw 2 back to back parties last weekend.
My fave is the big bag with the Allie, Laney, or Drew as my big bag shell.
Heather & Sean's Miche Bag Site.
-
Here are some recipes from the parties:
----------------------------
St. Germain Mimosa
1 oz St. Germain Elderflower Liqueur
1 oz Pink or Red Grapefruit Juice
5 oz Champagne or Dry Sparkling Wine
*Serve chilled in champagne flute or wine glass
----------------------------1 oz St. Germain Elderflower Liqueur
1 oz Pink or Red Grapefruit Juice
5 oz Champagne or Dry Sparkling Wine
*Serve chilled in champagne flute or wine glass
Pineapple Mimosa
2 oz Pineapple Juice
2 oz Orange Juice
3 oz Champagne or Dry Sparkling Wine
*Serve chilled in champagne flute or wine glass, garnish with slice of strawberry or pineapple
----------------------------2 oz Pineapple Juice
2 oz Orange Juice
3 oz Champagne or Dry Sparkling Wine
*Serve chilled in champagne flute or wine glass, garnish with slice of strawberry or pineapple
Virgin Mimosa
4oz Orange Juice (or any other blend of citrus juices, etc)
3oz Sparkling Cider
Serve chilled in champagne flute or wine glass (*can also substitute Sprite, Tonic Water, Seltzer Water, etc)
----------------------------4oz Orange Juice (or any other blend of citrus juices, etc)
3oz Sparkling Cider
Serve chilled in champagne flute or wine glass (*can also substitute Sprite, Tonic Water, Seltzer Water, etc)
Kick Some Booty Salsa
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice) - get brand name cans, not generic (tastes better)
1 can diced tomates (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like)
juice of 1 lime (some zest is nice too)
3-4 Tablespoons Cumin
A few dashes Worcestershire Sauce
Salt and Pepper to taste
Instructions:
Wear plastic gloves while coring and de-seeding the jalepenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor).
Then add lime juice, cumin, salt, pepper, to taste.
This freezes well. Caution: will get hotter while sitting in fridge so do not over-spice it.
*Abbie likes to save the juices drained from the cans and use for Ratatouille or Spaghetti sauce later on.
*If you save your fancy Tequila or liquor bottles (clean them first), then you can put the salsa in one of those and give as a gift to friend/neighbor.
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice) - get brand name cans, not generic (tastes better)
1 can diced tomates (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like)
juice of 1 lime (some zest is nice too)
3-4 Tablespoons Cumin
A few dashes Worcestershire Sauce
Salt and Pepper to taste
Instructions:
Wear plastic gloves while coring and de-seeding the jalepenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor).
Then add lime juice, cumin, salt, pepper, to taste.
This freezes well. Caution: will get hotter while sitting in fridge so do not over-spice it.
*Abbie likes to save the juices drained from the cans and use for Ratatouille or Spaghetti sauce later on.
*If you save your fancy Tequila or liquor bottles (clean them first), then you can put the salsa in one of those and give as a gift to friend/neighbor.
----------------------------
Layered Athenian Cheese Spread
Ingredients:
2 pkgs (8 oz each) Cream Cheese softened
2 pkgs (4 oz each) crumbled Feta Cheese
1 garlic clove pressed
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 jar (7 oz) sweet roasted red peppers, drained, patted dry
1/3 cup cup whole natural almonds, chopped
Instructions:
In medium sized mixing bowl, combine cream cheese & feta. Press garlic over cheese mixture, mix well. Stir in spinach. Chop red peppers. Line a small mixing bowl with plastic wrap. Divide cheese mixture in half. Press half of cheese mixture into small bowl, top with red peppers. Spread remaining cheese mixture over red peppers. Cover. Refrigerate several hours to allow flavors to blend. To Serve: invert cheese mixture from small bowl onto serving plate. Remove plastic wrap. Chop Almonds and press them onto the top of the molded cheese. Serve with toasted French bread or assorted crackers.
----------------------------------
Cosmo-Not Martini (Virgin)
compliments of MartiniArt.com - click link above.
This one REALLY tastes like it has alcohol in it, but it is alcohol-free. DELISH!
----------------------------------
Gimlet Martini
4 oz Vodka
1 oz Key Lime Juice
Garnish with Lime wedge
----------------------------------
Gin Martini
4 oz Gin
2 oz Dirty Sue Olive Juice
Garnish with olives on a toothpick
----------------------------------
Chocolate Martini
4 oz ChocoVine Wine
1 oz half n half
1 dark chocolate pomegranate ball
In shaker, add about 2 inches of crushed ice. Pour in Chocovine and cream. Shake vigorously.
place chocolate ball into into bottom of martini glass. Pour chocolate mixture over it.
----------------------------------
Cosmopolitan Martini (from MartiniArt.com)
4 ounces of chilled/freezing vodka.
1 ounce of chilled Cointreau.
1 ounce of Absolut Citron vodka.
2 orange rind twists.
2 very, very thin orange slices.
1 lime cut in half.
3 ounces of cranberry juice.
1 ounce of pomegranate juice.
2 ounces of Naked orange juice.
4 drops of Amaretto.
MIXING: Fill a glass shaker 1/2 full with cracked ice. pour your vodkas and cranberry juice.
Give the shaker a good ten or fifteen shakes.
Add your Cointreau, pomegranate juice and orange juice. Squeeze in the juice of half a lime. Another twenty (thirty if you are up to it) shakes.
Strain your beautiful cocktail into two frozen cosmo or martini glasses. Each drink gets 2 drops of Amaretto. Gently float a slice of orange on top of each drink. On top of each orange, delicately lay a rind twist.
Easy Brunch Egg Bake
Ingredients:
12 Eggs
1 cup Milk (I prefer half n half or cream personally)
1/2 pound bacon, browned and crumbled
1/2 polish sausage chopped
1/4 cup tbsp chopped onion (or 1/2 small bag of frozen pearl onions is nice too)
1/2 cup chopped green and red bell peppers (roasted canned peppers will also work)
1 chopped poblano/pablano (however you spell it) pepper
1 cup cheese grated (any cheese you like)
a few leaves of fresh Basil or Spinach, torn up and sprinkled into mixture
1/2 tsp each of Salt and Pepper
Instructions:
In large mixing bowl, Beat eggs.
Add remaining ingredients and stir with spoon
Pour mixture into a greased 9x13inch pan. Chill overnight in fridge (optional) or just Bake at 350 degrees for 40-45 mins, or until top is lightly brown.
*You may wish to wear plastic gloves while coring and de-seeding the pablano... also, my husband says he likes to eat this with some Tabasco sauce on top. Recipe may be halved if needed. Can also substitute other veggies or meats to whatever you prefer in your egg bake, should still work but recommend meats be cooked or cured prior to baking.
----------------------------------Ingredients:
12 Eggs
1 cup Milk (I prefer half n half or cream personally)
1/2 pound bacon, browned and crumbled
1/2 polish sausage chopped
1/4 cup tbsp chopped onion (or 1/2 small bag of frozen pearl onions is nice too)
1/2 cup chopped green and red bell peppers (roasted canned peppers will also work)
1 chopped poblano/pablano (however you spell it) pepper
1 cup cheese grated (any cheese you like)
a few leaves of fresh Basil or Spinach, torn up and sprinkled into mixture
1/2 tsp each of Salt and Pepper
Instructions:
In large mixing bowl, Beat eggs.
Add remaining ingredients and stir with spoon
Pour mixture into a greased 9x13inch pan. Chill overnight in fridge (optional) or just Bake at 350 degrees for 40-45 mins, or until top is lightly brown.
*You may wish to wear plastic gloves while coring and de-seeding the pablano... also, my husband says he likes to eat this with some Tabasco sauce on top. Recipe may be halved if needed. Can also substitute other veggies or meats to whatever you prefer in your egg bake, should still work but recommend meats be cooked or cured prior to baking.
Layered Athenian Cheese Spread
Ingredients:
2 pkgs (8 oz each) Cream Cheese softened
2 pkgs (4 oz each) crumbled Feta Cheese
1 garlic clove pressed
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 jar (7 oz) sweet roasted red peppers, drained, patted dry
1/3 cup cup whole natural almonds, chopped
Instructions:
In medium sized mixing bowl, combine cream cheese & feta. Press garlic over cheese mixture, mix well. Stir in spinach. Chop red peppers. Line a small mixing bowl with plastic wrap. Divide cheese mixture in half. Press half of cheese mixture into small bowl, top with red peppers. Spread remaining cheese mixture over red peppers. Cover. Refrigerate several hours to allow flavors to blend. To Serve: invert cheese mixture from small bowl onto serving plate. Remove plastic wrap. Chop Almonds and press them onto the top of the molded cheese. Serve with toasted French bread or assorted crackers.
----------------------------------
Cosmo-Not Martini (Virgin)
compliments of MartiniArt.com - click link above.
This one REALLY tastes like it has alcohol in it, but it is alcohol-free. DELISH!
----------------------------------
Gimlet Martini
4 oz Vodka
1 oz Key Lime Juice
Garnish with Lime wedge
----------------------------------
Gin Martini
4 oz Gin
2 oz Dirty Sue Olive Juice
Garnish with olives on a toothpick
----------------------------------
Chocolate Martini
4 oz ChocoVine Wine
1 oz half n half
1 dark chocolate pomegranate ball
In shaker, add about 2 inches of crushed ice. Pour in Chocovine and cream. Shake vigorously.
place chocolate ball into into bottom of martini glass. Pour chocolate mixture over it.
----------------------------------
Cosmopolitan Martini (from MartiniArt.com)
4 ounces of chilled/freezing vodka.
1 ounce of chilled Cointreau.
1 ounce of Absolut Citron vodka.
2 orange rind twists.
2 very, very thin orange slices.
1 lime cut in half.
3 ounces of cranberry juice.
1 ounce of pomegranate juice.
2 ounces of Naked orange juice.
4 drops of Amaretto.
MIXING: Fill a glass shaker 1/2 full with cracked ice. pour your vodkas and cranberry juice.
Give the shaker a good ten or fifteen shakes.
Add your Cointreau, pomegranate juice and orange juice. Squeeze in the juice of half a lime. Another twenty (thirty if you are up to it) shakes.
Strain your beautiful cocktail into two frozen cosmo or martini glasses. Each drink gets 2 drops of Amaretto. Gently float a slice of orange on top of each drink. On top of each orange, delicately lay a rind twist.
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