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Category Archives: Beverages

St. Patrick’s Day Recipes – NYT Cooking

St. Patrick’s Day is right around the corner, and if you are looking for some great ideas of what to make this year or want something different beyond the usual corned beef and cabbage, New York Times Cooking has put together an excellent collection of recipes that cover everything you might need. From soda bread to side dishes to desserts and drinks, you will find it all. Check it out.

On a side note, I haven’t been around lately because I have been fighting a terrible cold for 2 weeks now. The cold has pretty much sapped all my strength and leaves me coughing quite a bit. When this has been combined with a heavy workload I have had recently, I have little time for blogging. I am hoping to kick the cold this week as it seems to be waning, and then I can get back to posting recipes. Please bear with me a little bit while I get my strength back. Thanks!

 

Source: St. Patrick’s Day Recipes – NYT Cooking

 

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29 Christmas Cocktails to Get You Through Holiday Drama | Bon Appetit

Okay, you have your Christmas menu planned, but what about drinks? You can certainly go with the standby basics of beer, wine, and soda, but why not try something a little bit different and extraordinary this year for your guests and yourself? Bon Appetit has put together 29 Christmas cocktails ideas, with all kinds of beverages and punch that are perfect for parties or just to relax with after dinner or after wrapping all the presents. Check it out!

 

Source: 29 Christmas Cocktails to Get You Through Holiday Drama | Bon Appetit

 
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Posted by on December 24, 2016 in Beverages, Cooking, Cooking Websites, Holidays

 

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The 101 Recipes You Need to Know How to Cook | Bon Appetit

Every home cook has some basic recipes that they turn to all of the time for weeknight meals, special Sunday suppers or dinner parties. There are some classics and basic recipes that you learn along the way that you can always rely on when you want to turn out a great meal. Bon Appetit has put together 101 of the basic classic recipes, with everything from appetizers to desserts and everything in between so that you can have recipes to fall back on, learn and use when you want them. Check it out!

Source: The 101 Recipes You Need to Know How to Cook | Bon Appetit

 

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Keep it Easy -Simple Breaded Pork Cutlets and Plum Iced Tea

Even though it seems like summer is starting to wind down we are still getting warm and humid weather here. This means I may not have the energy to spend as much time in the kitchen as I might under other circumstances so I want to make dinner as easy as possible. Of course, it can get a little tiring to have boneless chicken, hamburgers or sandwiches for dinner all of the time, so you want to add a little something different to repertoire in the kitchen. So what about pork? I may not seem to give pork a lot of love in the recipes I make, but I really do like it. However, a lot of times when we think about pork we think about pulled pork or pork roasts that take a long time in the kitchen, something you don’t want right now. One of the great things about pork is that you can very often find good deals on it so you can get a variety of pork chops, a pork loin roast or even pork tenderloin for pretty good prices and they are much more versatile than you might think. Pork takes to sauces, herbs and breading very nicely and if you can get a boneless pork loin roast on sale you can cut your own boneless chops from it, as thick as you like, and have a quick and easy meal and then freeze the rest. That is what I did recently when I made this recipe from Pierre Franey from New York Times Cooking for some basic breaded pork cutlets.

Breaded Pork Cutlets

8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat

1 teaspoon ground cumin

1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried, or other herbs of your choice

Salt and freshly ground pepper to taste

1 egg, beaten

4 tablespoons water

2 cups fresh bread crumbs

4 tablespoons olive oil

4 lemon wedges

Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten the pork slices without breaking the meat. The meat should be about 1/4-inch thick when you are done.

Combine the cumin, rosemary (or other herbs), salt and pepper in a small bowl. Blend the spices well. Season the pork cutlets on both sides with the spice mixture.

Beat the egg together with the water and place the egg mixture in a large flat dish. Coat the cutlets with the egg mixture, allow any excess to drip off and then dip the pork cutlets into the bread crumbs.

Place the pork cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere well to each cutlet.

Heat the olive oil in a large nonstick skillet and cook the pork cutlets over medium heat, about 3 to 4 minutes on each side until the cutlets are golden brown and cooked through. Serve the cutlets with the lemon wedges.

It’s a pretty basic recipe that you may not need to think much about. The great thing is that you can use things you always have on hand to make a quick dinner. I opted not to use rosemary since we’re not big fans of it in our house and went with thyme instead, but you can use any of your favorite fresh herbs and I think it will turn out well. I made this with a simple side dish of rice and some broccoli and we had a meal in under 30 minutes.

Since the weather has been so warm, what better thing to have with your meal than a nice refreshing beverage the whole family can enjoy? We’re big iced tea drinkers around here and I usually just make some standard iced tea using tea bags and water, but since we have also had some great summer fruit around here lately, I decided to make use of that as well and incorporate it into the tea. I used this recipe from Bon Appetit for an easy plum tea that was delicious.

Plum Iced Tea

8 black tea bags

3 large sprigs lemon verbena or mint, plus more for serving

1 cup sugar

4 large red plums, cut into thin wedges

2 tablespoons fresh lemon juice

Combine the tea bags, 3 lemon verbena sprigs or mint sprigs and 8 cups of cold water in a large pitcher. Cover the pitcher and chill it for at least 8 hours and up to 12 hours.

 

Meanwhile, bring the sugar and 1 cup of water to a boil in a medium saucepan. Add the plums and reduce the heat; simmer the mixture for about 10 minutes. Remove the saucepan from the heat and let the plums steep for 30 minutes. Strain the plum syrup into a small bowl and stir in the lemon juice. Cover and chill the plum syrup until it is cold, at least 30 minutes.

 

Remove the tea bags and lemon verbena sprigs or mint sprigs from the tea pitcher and stir in ¾ of a cup of the plum syrup and 4 cups of ice. Serve the tea in ice-filled glasses garnished with more lemon verbena or mint.
The taste of the tea was great and something a little different if you are accustomed to just having your standard iced tea or even make peach iced tea. The syrup was perfect and I used mint because finding lemon verbena around here would be next to impossible. It was a very refreshing drink that is great for the summer.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 
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Posted by on August 27, 2016 in Beverages, Cooking, Dinner, Fruit, Pork, Uncategorized

 

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Put Some Zing in Your Shrimp – Bloody Mary Shrimp

I just got back from a great vacation in the Outer Banks with my brothers and sisters, nieces and nephews. We had a lot of fun, spent times by the pool, had some great local beer and craft beers and even got to try out a couple of new recipes along the way. One thing that we enjoyed during the trip was having Bloody Marys by the pool in the morning. If you like a Bloody Mary then you love the taste of tomato juice, spices and vodka over ice. We used a Bloody Mary mix called Zing Zang, which has some great flavor and a spicy kick to it that made the drinks fantastic. My brother and I got to thinking since the Zing Zang was so good, I bet it would taste great on some of the fresh local shrimp from one of the nearby fish stores. We headed down to Whalebone Seafood where we got a few pounds of fresh shrimp (and some great fresh clams as well) and then set about finding a recipe for the shrimp. We came upon this one from AllRecipes.com for Bloody Mary Shrimp and gave it a try.

Bloody Mary Shrimp

2 pounds cooked medium shrimp, shelled and deveined

1 (32 ounce) bottle bottled Bloody Mary mix (such as Zing Zang), or as needed

1 jalapeno pepper, seeded and finely chopped

1 large sweet onion, finely chopped

1 cup finely chopped jicama

4 limes, juiced

2 tablespoons Worcestershire sauce

1 avocado, peeled and chopped, or more to taste

In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice, and Worcestershire sauce until all of the ingredients are thoroughly mixed. Cover and chill the mixture for at least 3 hours to allow flavors to blend (overnight is even better if you can). Gently stir in the avocado, then chill the mixture for 1 more hour before serving.

Man this is so simple and you get such great flavor from the dish. I have to admit, having super fresh shrimp really made this recipe standout for me, but I think it could be just as good with any cooked shrimp that you can get for yourself. The dish had great combinations of the sweetness of the shrimp with the spice of the Zing Zang and jalapeno and the addition of the lime juice was just perfect. We couldn’t find any jicama down where we were so we left it out, but I can see where it would add some really nice crunch to round out the dish. We served this as a side dish to go along with the steaks we were having that night but it would be great for any type of appetizer before a meal or as the main dish for your dinner when you want a cold meal. I could see serving this with just a side salad and some crusty bread and you are good to go. You could really spice things up and add a little vodka to the dish as well to get the full Bloody Mary experience, though we left it out since the kids were having some too. Overall it was a great dish to make.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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48 Memorial Day Dessert Ideas – Bon Appétit

What makes a great barbecue besides family, fun and food on the grill? An awesome dessert of course. There are all kinds of great dessert options you can try that go beyond the standard fruit salad or store-bought pie. Bon Appetit has 48 Memorial Day desserts for you to try, but these desserts are great for any summer get-together. Check it out and give them a try!

Source: 48 Memorial Day Dessert Ideas – Bon Appétit

 

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Date Night Dinners – Pictures – Chowhound

While I have been out of the dating scene for a very long time, there are occasions when you are dating where you want to be able to invite someone over to share a meal and relax. Dating can be stressful and nerve-wracking enough, but when you then have to decide on something to cook that you know you can pull off well it can make things even worse. Chowhound looks to help you with all of that with these 46 different recipes to cover everything that you need to make a nice meal that is creative but without a lot of stress to impress your date. These meals are great not just for those dating, but for married couples that want a nice meal or just when you are having a friend over for a meal. Check it out!

Source: Date Night Dinners – Pictures – Chowhound

 

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