Kiwi Gin Cocktail

Spoiler Alert!

If you haven't seen Stranger Things you need to first, go watch it on Netflix now and second, skip to the bottom of the page for the coctail recipe inspired by the show and avoid the clever writing of my husband until you have finish season 1.

Barb, the moral compass of this hit Netflix show is a true friend who is always there for you. She'd support, love, and care about you. She's Nancy's voice of reason in this messed up world.

This cocktail not only tastes good, it will hydrate you as well.  Providing a delicate balance of flavors, it walks the fine line between this world and the Upside Down.

So in a world full of demogorgans we all need our friends. Especially those who will be by our side till the end. RIP, Barb!

The Barb - Kiwi Gin Cocktail

Ingredients
2 ounces gin (we prefer Hendrick's)
1 kiwi, peeled
2 oz coconut water


In a cocktail shaker, muddle the kiwi.  Add the gin, coconut water and fill with ice.  Shake vigorously.  Double strain the cocktail through a fine mesh sieve into an ice filled glass.  Makes 1 cocktail.



Note: We were not sponsored by Netflix or Stranger Things.  These are our own thoughts and creations.

Summer Seafood: Salmon

Here's the second of my favorite summer seafood recipes.  Not only is it summer filled with stone fruit and cucumbers but it also has a warm tropical taste from the toasted coconut rice.  While the salmon and salsa should be the hero of this dish I have to say for me it's the rice.  I LOVE IT!!  I really could eat this rice everyday and just by itself cause it's just that good.  So while I was going to write something funny and clever about this dish and or my life I think it's best to just get straight to the recipe, cause really I know that's why you are here.  Enjoy!

Salmon with Coconut Rice and Nectarine Cucumber Salsa

Ingredients
2 - 6 ounce salmon fillets 
2 tablespoons olive oil
1 cup cucumber, chopped
1 nectarine, chopped
1/2 cup red onion, diced
1 tablespoon fresh mint, chopped
1/2 lime, juiced

Preheat oven to 350 degrees.

Rinse and pat the salmon dry.  Season with salt and pepper and set aside.

In a medium mixing bowl combine the cucumber, nectarine, red onion, 1 tablespoon of mint and fresh squeezed lime juice.  Place the salsa in the refrigerator until the rest of the meal is done to keep cool and marinate the flavors together.

In a large cast iron heat the olive oil over medium high heat.  Carefully place the salmon in the pan skin side down.  Cook for about 5-7 minutes.  Gently turn the salmon over and cook for another 1-2 minutes.  Turn the salmon back over to the skin side and place it in the oven and bake for about 15 minutes.  Remove from the oven and allow to rest for 5 minutes.

Coconut Rice

Ingredients
1/2 cup unsweetened shredded coconut
1 cup water
1 - 13.5 ounce can coconut milk (I prefer low fat)
1/4 teaspoon salt
1-1/2 cup jasmine rice

Heat a small pan over medium heat, add the shredded coconut.  Stirring continuously, cook the coconut until toasted and slightly brown.  Pour into a small bowl to cool.

In a medium sauce pan bring the water, coconut milk and 1/4 teaspoon of salt to a boil.  Add the rice, stir to combine and reduce the heat to low.  Cover and simmer for about 25-30 minutes or until the liquid has absorbed.  Remove from the heat.  The coconut rice will be a bit stickier that your regular rice.  Fluff the rice with a fork.  Add the toasted coconut, stir to combine.  

Note: If you own a rice cooker, simply put all the ingredients into the rice cooker, stir to combine and let the rice cooker do the cooking for you!

Summer Seafood: Scallops

After a long run of boozy cocktail posts we are finally here to bring you some food to soak up all the alcohol.  Earlier this summer I had the chance to test out a few recipes during some much needed time off.  It felt so good to put away my dance shoes, break out my knives and pop open a bottle of wine to enjoy while I experimented with my favorite summer time food; seafood!  I really do think we ate clams at least twice in one week and scallops a few different ways including this recipe.  

This dish takes only about 35 minutes to make.  It's super easy and light which makes a perfect summer time meal.  The creamy herb sauce is SO good and makes the dish fresh and vibrant.  I know I'll be making these scallops again soon!

Scallops with Creamy Herb Sauce and Israeli Couscous

Ingredients
6 large scallops, fresh or thawed if frozen
1 red bell pepper, chopped
1 large portabella mushroom, cubed
1 ear of corn, shucked and kernels removed
1-1/3 cups Israeli couscous
1-3/4 cups water or chicken broth
5 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1/4 cup creamy herb sauce (recipe below)

Preheat the oven to broil.

Pat the scallops dry with a paper towel.  Season the scallops with salt and pepper and set aside.

In a medium saucepan, heat 1 tablespoon of olive oil.  Add the couscous to the pan and saute for about five minutes, until lightly browned.  Add the water or chicken broth and bring to a boil then reduce heat to low, cover and simmer for about 20 minutes.  Remove from the heat, fluff the couscous with a fork and set aside.  

In a medium mixing bowl combine the bell pepper, mushrooms and corn and two tablespoons of olive oil.  Season with salt and pepper.  Spread the vegetables onto a foil lined baking sheet and broil in the oven for about 8-10 minutes, until done and slightly charred.  

While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pan or cast iron over medium high heat.  Add the butter and melt.  Carefully place the scallops in the pan and cook for about two minutes until browned.  Gently turn over the scallops and cook for one to two minutes more.  Immediately remove from the pan and place on a paper towel lined plate.


To serve, place about 3/4 cup of couscous onto each plate.  Divide the broiled vegetables between the two plates then carefully place the scallops on top finishing with a generous dollop of the creamy herb sauce.  Makes 2 servings.

Creamy Herb Sauce

Ingredients
1/4 cup cilantro, stems removed
1/2 cup parsley, stems removed
1/4 cup dill, stems removed
2 stalks green onion, trimmed
1 tablespoon olive oil
1/2 small lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons creme fraîche

Place all ingredients into a food processor and blend until smooth.  This sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Yes Way Vodka Rosé!

Yes, you read the title correctly.  Rosé vodka is a thing, or at least we are making it one!  Rosé wine is not only one of our favorite wines to drink (all year long!) but it is also one of the hottest summer trends thanks to the lovely ladies from Yes Way Rosé.  Their blush hued Instagram couldn't be any prettier and adding a clever accent aigu to their captions makes me want to pack up my things and move to Provence.  

Now while there is no real rosé in our pretty cocktail I promise wine drinkers and rosé lovers will not be disappointed!  Our quick infusion includes strawberries and cucumbers making it fruit forward, aromatic and fresh much like our beloved rosé wine.  It's delightful and smooth enough to sip on alone over ice and is the perfect compliment to a summer brunch on the patio mixed with sparkling wine.  You really can't go wrong however you choose to enjoy it.  Cheers!

Rosé Vodka

Ingredients
20 fresh very ripe strawberries, hulled and cut in half
1/2 large cucumber, peeled and sliced
2 cups vodka

In a quart size jar place all ingredients.  Stir to combine and refrigerate for 1-2 days, tasting after 1 day to ensure likeness of flavor.  If you infuse too long your cucumbers will turn to pickles which is super gross so be sure to check it after a day.  When infused to desired taste, strain vodka and discard the strawberries and cucumbers.  Store in an airtight jar for up to 1 month.

Rosé Vodka Cocktail

Ingredients
2 ounces rosé vodka
2 ounces sparkling wine
1/2 ounce simple syrup or St. Germaine (optional for those who like sweeter drinks)

In an ice filled glass pour in the vodka and top with the sparkling wine.  Add simple syrup or St. Germaine if desired.  Stir gently to combine.  Makes 1 cocktail.

Sip Bourbon...Always.

My sister recently asked me if I put bourbon in everything.  My reply was, "Yes, and you don't?"  I've been a whiskey/bourbon lover for as long as I can remember.  I eased into it slow with whiskey sours and now it's a staple in our household.  I've sipped on some really great complex ones and added our everyday favorite to just about everything from beer cocktails to barbecue sauce.  I often feel a bit of nostalgia when I'm enjoying a great bourbon.  It takes me back to some of the best memories with my hometown girlfriends and night caps with my husband.

For all of you whiskey skeptics, I assure you this cocktail is totally approachable and while it looks fancy it took me less than five minutes to make.  I promise you will feel like you just sat down at a super swanky bar where a mixologist wowed you with their flare.  However, in reality YOU are the swanky mixologist who just whipped up an impressive cocktail for either yourself after putting your kids to bed or for an impromptu summer gathering.  Either way I say it's a win and come on, strawberries are looking amazing right now so why not put them to good use.  Happy Sipping!

Strawberry Sage Bourbon Cocktail

Ingredients
3 ounces bourbon
2 fresh strawberries chopped
2 sage leaves

In a cocktail shaker add the strawberries and sage leaves and muddle.  Add the bourbon and fill with ice.  Shake vigorously.  Strain into a coupe or and ice filled glass.  Garnish with sage leaf if desired. Makes 1 cocktail.

Summer Bourbon Sangria

I know it's been months since we've posted but we are finally back with a summer cocktail that you can make in under two minutes!  This past spring was packed full of travels including work, a family reunion, a wedding, and an unforgettable girls trip.  While I loved every minute of being busy I was super thankful for having the past three weeks off to get back to the kitchen and be creative.  

I am a true summer lover.  It's a time for me to slow down, reset and relax.  The days are longer and I enjoy nothing more than sipping on an uncomplicated yet beautiful cocktail while soaking in the few extra hours of sunlight.

This sangria was created with leftover wine.  I know, I can barely believe I just said that and I feel weird about it, but I'm so glad that it happened.  Most sangria recipes require time, chopping lots of fruit and refrigerating overnight.   This one however requires about two minutes of your time, packs a punch and if you don't have fruit you'll be fine without it.  Besides, wine is made from grapes and that's a fruit right?  So go make sangria, enjoy the sun setting after 8pm, take a deep breath and relax a little.  We all deserve it.  Cheers!

Summer Bourbon Sangria

Ingredients
2 ounces bourbon 
4 ounces red wine (we prefer Tempranillo or Garnacha)
Fruit (strawberries, raspberries, peaches, cherries...whatever you have)
Lime (optional)

In an ice filled glass pour in the bourbon and red wine.  Stir to combine and garnish with fruit and lime if desired.  Makes 1 cocktail.

Cocktails for "The League"

Super Bowl is more than just a football game for my husband and his friends.  It is the day that one of the lucky members of their Fantasy Football team is presented with their version of the Shiva.  The League fans, this post is for you.  

Their Fantasy Football winner is awarded a Championship Belt.  Yes, I said belt as in WWE with the winner's name engraved on it and all.  Football season is no longer a Sunday of enjoying a game or two, sipping on a bloody mary and relaxing.  It is now all about making trades, checking the waiver wire, setting your line up, watching the RedZone Channel, checking your points, and stressing over a player who you put on your bench who you shouldn't have because he's scoring more points than everyone else on your team that you are currently playing (insert Ruxin's voice).  

After all of that you know you need this cocktail! It's spicy yet refreshing and will have you screaming SHIVA-KAMINI-blah-blah-blah-blah! (I have no idea what her full name is or what they are saying.)  

Will we be enjoying this delicious cocktail on Sunday?  Well that's up to our hosts, the Commissioner of the league and his wife to decide.  To see what we're sipping and snacking on this Super Bowl follow us on Instagram, not My Face by Taco Corp.  

Cucumber Jalapeno Cocktail

Ingredients

2 ounces vodka

2 slices cucumber, quartered

1-2 slices red jalapenos

1/2 ounce fresh meyer lemon juice

Agave nectar

Soda water

In a cocktail shaker, muddle the cucumber and jalapeno.  Add in the vodka, meyer lemon juice and a squirt of agave nectar.  Add ice and shake vigorously until chilled.  Double strain the cocktail into an ice filled cocktail glass and top with soda water.  Garnish with a cucumber slice and red jalapeno if desired.  Makes 1 cocktail.

Need to make this in a batch for your party?  To make this an easy, no fuss cocktail for your Super Bowl guest simply infuse your vodka the day or two before using the recipe below.

Cucumber Jalapeno Infused Vodka

Ingredients

1 cucumber, peeled and sliced

2-3 small red jalapenos

1-750ml bottle of vodka

Pour all ingredients into a large airtight container or jar.  Cover and allow to infuse in a dark and cool place for up to two days.  Strain and discard the cucumber and jalapenos.  Store the vodka in the refrigerator for up to one month in an airtight container.

Cast Iron Chicken

It's January, the holidays are over and we're back to the grind. With busy days of work, tyring to keep New Year's resolutions, and reinventing ourselves we still need to find time to make dinner.  I hope you are ready, because I'm about to make it super easy for you.  May I introduce you to my lovely cast iron?  She's (yes, I think it's a female) amazing!  I can't tell you how many great dishes I have made in my cast iron, from the perfect steak to savory scones, roasted veggies, and even brownies.  However, this chicken may take the cake.  

I am not a chicken lover by any means.  I rarely, almost never order it out and I'm super picky when buying it which is why I'm quite partial to Mary's Organic Chicken.  Oh, and those of you being skeptical and judgy over purchasing organic chicken, I promise it won't break your bank.  Besides, knowing where my meat comes from is really important to me.  

I'm a dry chicken hater and this could be the farthest from it.  The basting process, which is super easy, keeps the chicken moist along with a quick sear and finishing in the oven.  When cooking the chicken completely on the stove top you have a pretty good chance of drying out your meat and over cooking.  

I suggest paring this chicken with roasted root vegetables such as carrots, parsnips or a delightful mashed potato.  Well, and of course you should pair it with this great wine from my favorite, Club W.  This Gewürztraminer, unlike chardonnay, is light, floral and fragrant making it a wonderful complement to the sage and butter chicken.  

Cast Iron Chicken with Sage

Ingredients
4 whole chicken legs
2 tablespoons olive oil
4 tablespoons butter
4-6 sprigs fresh sage (or other fresh herb)
Salt and pepper to taste

Preheat the oven to 350 degrees.

Generously season the chicken legs with salt and pepper.  Set aside.

Heat a large cast iron pan over medium high heat.  Add the olive oil and heat until fragrant, about 30 seconds to 1 minute.  Add the butter.  When the butter is about halfway melted add the sage sprigs and stir to infuse the oil and butter.  Add the chicken legs and allow to cook for about 2 minutes.  Using a spoon, carefully baste the chicken with the sage infused olive oil and butter.  Cook for another 5 minutes until browned.  Turn the chicken over and cook until browned, about 5 minutes, and basting in between.  Turn the chicken back over and baste one last time.  

Place the cast iron pan in the oven and bake the chicken for 15-20 minutes.  Remove from the oven and serve immediately.  Makes 4 servings.

***We were not paid to advertise or review Mary's Organic Chicken or Club W.  These are simply our own opinions.

Gettin' Fizzy Wit It

How are you going to ring in 2016 this year?  Will you be at a swanky party sipping on the finest champagne,  spending it with your best friends trying to forget 2015 or with family (and your kiddos) sipping on something strong while Romper Room 2015 is happening in the basement?  Whatever the case may be we've come up with a few champagne cocktails to help you celebrate.

Happy New Year!

Ginger Sage Champagne Cocktail

Ingredients
1/2 ounce honey ginger syrup
4-6 ounces champagne
1/2 inch fresh ginger piece
1 fresh sage leaf

In a champagne flute pour in the honey ginger simple syrup. Top with champagne.  Garnish with fresh ginger and sage leaf.  Makes 1 cocktail.

Honey Ginger Simple Syrup
Ingredients
1/2 cup water
1/2 cup honey
1/4 cup fresh ginger, peeled, roughly chopped and slightly smashed

In a small sauce pan, heat the water and honey until the honey has dissolved.  Turn off the heat.  Add the ginger, cover and allow to steep for 30 minutes.  Strain through a fine mesh sieve and discard the ginger pieces.  Store in an airtight container in the refrigerator for up to 1 month.



Champagne Margarita

Ingredients
2 ounces resposado tequila
1/2 ounce Grand Marnier
1/8 ounce agave nectar
3/4 ounce fresh lime juice
1 ounce champagne
Lime wheel

In a cocktail shaker, pour in the tequila, Grand Marnier, agave nectar and lime juice.  Fill the shaker with ice and shake vigorously.  Pour into a martini glass or champagne coup.  Top with the champagne and garnish with a lime wheel.  Makes 1 cocktail.

Bourbon Vanilla Champagne Cocktail

Ingredients
2 ounces bourbon
3/4 ounce Vanilla syrup
lemon wedge
1/2-1 ounce champagne

In a rocks glass or a stemless wine glass add a couple of ice cubes or a large whiskey ice ball.  Pour in the bourbon and vanilla bean simply syrup and stir.  Top with the champagne and squeeze in the lemon wedge.  Makes 1 cocktail.

Vanilla Simple Syrup
Ingredients
 1/2 cup water
1/2 cup sugar
1 vanilla bean

In a small sauce pan, heat the water and sugar until the sugar dissolves.  Turn off the heat.  Cut the vanilla bean in half length wise and scrape the beans into the syrup.  Drop the bean pod into the syrup.  Cover and steep for 30 minutes.  Strain the syrup through a fine mesh sieve and discard the vanilla bean pod.  Store in an airtight container in the refrigerator for up to 1 month.

Wine Not??

We hope everyone had a wonderful Christmas and Santa was good to you all!  However, if you were a bit underwhelmed by the gifts you received there is still time to make your season bright.  Enter, Club W!

 It's no secret that I'm a wine lover and ordering wine online has been one of the best things that has happened to me this year.  It's like Christmas at your door step every month!

The wine departments at my local grocery/liquor stores were beginning to look a bit monotonous.  While I do have one or two go to wines for dinner parties or a night in with Netflix, I'm always on the look out for something interesting and yummy.  Yes, I said yummy.

Club W is a super affordable (about $13 a bottle) wine club that delivers wonderful easy (sometimes too easy) drinking wines.  The palate test is spot on and so are the wines they recommend for you.  I'm three shipments in and I have yet to be disappointed!  I also love that there is no commitment and if you need a break (but who really needs a break from wine) you can skip a shipment.

Club W is not just for experienced wine drinkers, but is perfect for those of you who are just getting into wine as well.  Not only are the super cute cards they send with your shipment informative with tasting notes and the story of the winemaker, but it also includes a pairing recipe.  This may be my favorite part.  I love pairing wine with food and even more, I love pairing recipes from some of my favorite chefs and bloggers.

Their wines are so versatile that Greg and I have enjoyed our Club W wines on a Tuesday night with dinner and even on our anniversary to end a wonderful evening out in Malibu.  Currently they are offering a sparkling wine pack for you to ring in your New Year.  I made sure all three of these bubblies were in our shipment this month.  We popped the Au-Delà on Christmas Day, a sparkling dry red, and it was perfect for some drinking while we prepped dinner.

Ok my fellow wine lovers, what are you waiting for??  End this year on a merry and bright note.  Go to Club W now and or use my code to get a bottle for free in your first shipment!

Note: If you are living in one of those U.S. states that don't allow alcohol to be shipped to it, go to www.freethegrapes.org to support a change.

***We were not paid to review or feature Club W.  These are simply our opinions.

Holiday Apple Crisp

With the rush of the holiday season upon us, I thought it would be best to keep it simple here on the blog.  Warm apple crisp is like the mac n' cheese of desserts for me.  A perfect simple comfort food.  The recipe is easy to make and even easier to enjoy.  I promise if you close your eyes while taking your first bite you will be transported to the Braverman's amazing backyard (for all you Parenthood fans) sitting under the cafe lights around that beautiful wood table.   Or, maybe just your own family table at home for the holidays where Grandma made dessert just like this.

Holiday Apple Crisp

Ingredients

4 large granny smith apples, peeled, cored and chopped

1/2 lemon, juiced

1-1/2 tablespoons ground cinnamon

2 tablespoons turbinado sugar

1-1/2 cups rolled oats

1/2 cup brown sugar

1/2 cup flour

1/2 teaspoon ground clove

1/2 teaspoon ground ginger

1/2 cup plus 1 teaspoon coconut oil, liquid form

Vanilla ice cream

Preheat the oven to 375 degrees.

Grease a 1-1/2 quart baking dish with 1 teaspoon of coconut oil.  Set aside.

In a large mixing bowl, mix the apples, lemon juice, ground cinnamon and turbinado sugar.  Pour the apple mixture into the prepared baking dish.

In a separate mixing bowl, combine the rolled oats, brown sugar, flour, clove, and ginger.  Pour in the 1/2 cup of coconut oil.  Stir well until the mixture is combined and the oats are covered in the coconut oil.  Pour the crumble topping over the apples.

Bake in the oven for 45-55 minutes, until the crumble has browned and the apples are bubbling.  Remove from the oven and allow to rest for 15 minutes.  Serve warm with ice cream.  Makes 6-8 servings.

A Thankful Appetizer

What are you thankful for this holiday season?  Your family, friends, the wine glass in your hand, or a  gold turkey on your apron?  Yes, I'm apron obsessed.  I love to feel pretty (and protected from grease) while chopping and cooking in my kitchen.  Also, I couldn't pass up a Target clearance item like this! Besides, my pretty and festive apron made a great backdrop for our simple-to-make Thanksgiving appetizer.

This crostini couldn't be any easier to make and can be prepped a day in advance.  The peppery spice from the rosemary and delicious roasted red peppers gives a wonderful fall (into winter) take on a classic bruschetta.  You are bound to wow your guests with the vibrant colors and for those of you who are anxious for Christmas (and forgot about Thanksgiving) it's the perfect color scheme.

Rosemary Roasted Red Pepper Bruschetta Crostini

Ingredients
1 teaspoon fresh rosemary, chopped
1-2 cloves garlic, minced
1-1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 12-ounce jar roasted red peppers, drained and diced
1/2 cup red onion, diced
1/2 cup cherry tomatoes, diced
4 ounces goat cheese, room temperature
1 baguette, warmed and sliced

In a small bowl mix together the olive oil, rosemary, garlic, salt, pepper and red pepper flakes.  Set aside.

Combine the roasted red peppers, red onion and tomatoes in a medium bowl.  Pour in the olive oil mixture and stir to combine.

Refrigerate for 30 minutes or overnight to combine all the flavors.  Spread the goat cheese on the warmed sliced baguette, top with the bruschetta and serve.  Makes about 12-15 crostinis.

Oatmeal For Breakfast

We all need something to look forward to in the morning to help us get out of bed especially as the temperatures are dropping and winter nears.  Well, unless you live here in Los Angeles where we will be getting a bit of a heat wave this weekend.  Sorry, I had to say it.  I am freezing in this 60 degree weather and excited to see 80 degrees in the forecast.  Yes, after living here for 12 years, 70 degrees is cold to me!  OK, enough bragging about the California sun and back to getting out of bed for this oatmeal breakfast.  

If you haven't tried persimmons yet you seriously need to!  I love them because they are sweet like a pear and crisp like an apple.  I prefer Fuyu persimmons which I used for this oatmeal recipe.  They look like a round tomato and can be eaten while still firm.  Their beautiful orange color brightens this warm oatmeal sweetened with brown sugar and topped with a coconut milk drizzle.  Yep, I'd get out of bed for this breakfast and you should too!

Brown Sugar Persimmon Oatmeal

Ingredients
2 cups water
dash of salt
1 cup rolled oats
1/3 cup pecans, chopped
2-3 Fuyu persimmons, peeled and chopped
1/4 cup brown sugar
1/4 teaspoon cinnamon
2-4 tablespoons coconut milk

Preheat the oven to 350 degrees.

On a small baking sheet roast the pecans in the oven for about 7-10 minutes.  Remove from the oven and set aside.

In a medium sauce pan, bring the water and salt to a boil.  Add the rolled oats and reduce the heat to low.  Cook for about 15 minutes, until the water has absorbed and the oats are soft.  Turn off the heat and add the persimmons, brown sugar and cinnamon.  Stir well to combine.  Distribute the oatmeal evenly into 2 bowls, top with the roasted pecans and drizzle the coconut milk on top.  Makes 2 large servings or 4 small servings.