Summer Sipping Made Simple

While you can most often find me with a bottle of good wine I am definitely a lover of a simple yet strong, well made cocktail.  And when I say simple I really do mean no more than 4-5 ingredients; one kind of booze, fresh fruit, herb/citrus and a mixer such as soda water.  I don't know about you but I would much rather be spending more time on my patio sipping my cocktails than in my kitchen making them.  My #happyhour obsession I have going on in my Instagram is what inspired these cocktails below.  

As America's favorite holiday, July 4th, approaching this weekend I think we can all agree that simple and fresh cocktails will be the perfect companion to our backyard barbecues before we all head off to see the fireworks.

Have a wonderful and safe holiday weekend.  Cheers!

Pineapple Mint Mule

Ingredients
2/3 cups pineapple, cubed
8 mint leaves, slapped and torn in half
4 ounces vodka (I use Tito's Homemade Vodka)
Ginger beer (I use Reed's Ginger Beer)
Ice

In a cocktail shaker add the pineapple, mint leaves and vodka.  Muddle until the pineapple is broken up.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail into two glasses and top with the ginger beer.  Add more ice if needed.  Makes 2 servings.










Boozy Blackberry Vanilla Milkshake


Ingredients
20 fresh blackberries, plus 2-4 for garnish
4 scoops vanilla ice cream
4 ounces vodka (I use Tito's Homemade Vodka)

Place all ingredients into a blender and blend until smooth.  Pour the milkshake into two glasses and garnish with fresh blackberries if desired.  Makes 2 servings.

Watermelon Coconut Lime Spritzer

Ingredients

1 cup watermelon, cubed
1 ounce lime juice
8 ounces coconut water
4 ounces vodka (I use Tito's Homemade Vodka)
soda water
2 lime wedges
Ice

Place the watermelon, lime juice, coconut water and vodka into a blender.  Blend until liquefied.   Fill two glasses with ice and pour cocktails in, divided evenly.  Top with soda water and a lime wedge.  Makes 2 servings.




Mango Mint Vodka Mojito

Ingredients
2/3 cups mango
2 ounce lime juice
10 mint leaves, slapped and torn in half
1-2 teaspoon agave nectar
4 ounces vodka (I use Tito's Homemade Vodka)
soda water
2 lime wedges
Ice

In a cocktail shaker add the mango, lime juice, mint leaves, agave nectar and vodka.  Muddle until the mango has broken up a bit.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail, divided evenly into two glasses.  Top with soda water and garnish with a lime wedge.  Makes 2 servings.

#cantcook, #help!

One of my oldest and dearest friends from my hometown Hershey, Pa has been cracking me up via her Instagram posts on her CSA (Community Supported Agriculture) boxes.  Amy's pictures of her weekly vegetables are amazing, which is to be expected since she's a photographer (check out her website here).  However, it's her hashtags that have me laughing out loud!  She often claims she's #juicing her veggies because she #cantcook or making veggie bouquets, pictured below, as #methodstoavoidcooking.  However, my all time favorites are #nowonderimnotmarried and #help.  Well Amy, I'm here to #help!  

Photography credit: Moonrise Rebel

I have created a simple and delicious recipe using 3 of the 6 items from her box.  Now, it does require turning on the oven, but I promise it's not as difficult as you think.  Besides prepping your vegetables for juicing is pretty much the same for making this salad.  Oh and the honey glazed roasted beets are like eating candy.  I know you can't pass that one up, Amy!  

Collard Green Salad over Honey Glazed Red Beets and Burrata Cheese

Ingredients
3-4 small to medium red beets
1 tablespoon honey
1 cup collard greens, tough stems removed and chopped
1/4 cup shredded carrots
1/2 cup spinach, chopped
2 - 2 ounce fresh burrata balls, sliced
3 tablespoons olive oil
1-1/2 teaspoons apple cider vinegar
1/2 teaspoon whole grain Dijon mustard
Salt and pepper to taste

In a small bowl whisk together 2 tablespoons of olive oil, the apple cider vinegar and Dijon mustard.  Season with salt and pepper, whisk to combine and set aside.

In a small mixing bowl place the collard greens in and pour the dressing over top.  Toss to coat.  Massage the greens for 1-2 minutes.  This breaks up the greens a bit making them easier to eat and digest.  Cover and refrigerate for 2 hours or overnight to marinate.  The salad can be stored in the refrigerator for up to 3 days.

Preheat the oven to 375 degrees.

Using a vegetable peeler, carefully peel the skin from the beets.  Cut the beets into 3/4 inch slices.  Place the sliced beets on a parchment paper lined baking sheet.  Brush the beets with 1 tablespoon of olive oil and season with salt and pepper.  Bake in the oven for 40 minutes turning them over halfway through.  Drizzle with the honey and bake for another 10 minutes.  Remove the beets from the oven and allow to cool to room temperature.

Remove the collard greens from the refrigerator.  Add the chopped spinach and shredded carrots to the collard greens and toss to combine.  

Assembling the salad:
Place the honey glazed beets on a medium plate or platter.  Place the sliced burrata on top of the beets and then top with the collard green salad.  Makes 2 large servings or 4 small servings.

 Notes: Amy receives her CSA box from Spiral Path Farms and I receive mine from Farm Fresh To You.

Amped Up Quesadilla

This amped up quesadilla came about one afternoon while I was in search of something more interesting than a salad or sandwich for lunch.  While this blog and my Instagram may give the appearance that my husband and I have extravagant meals all the time, we are actually quite boring when it comes to lunch.  Especially during the week.

My old faithful; kale, Brussels sprouts, cabbage, whatever veggies are in the fridge, pumpkin seeds and black olives don't always call my name everyday around noon.  So last week I raided our overflowing cheese drawer (yes, I have a cheese obsession) and went searching for something that would excite my palate and keep me full through the afternoon.  Well, at least until cocktail hour which is always accompanied by a snack.

The asparagus and spinach needed to be used up so in they went along with the creamy blue and brie cheeses.  Lucky for me my husband is a Mexican food fanatic so we always have tortillas on hand and usually the burrito size ones at that.  Toasted in the pan with a bit of butter I was able to sit down within 10 minutes to a lovely, non-boring lunch!

Blue and Brie Cheese Quesadilla with Asparagus and Spinach

Ingredients
1 large burrito size tortilla
4-6 slices double cream brie cheese
4-6 slices blue cheese (I use Castello soft blue triple creme)
4 asparagus spears (or 6 if they are thin), sliced lengthwise then cut into 1-2 inch pieces
1/2 cup fresh spinach, chopped
Butter or olive oil for the pan

In a large pan or skillet melt a small pat of butter (or a bit of olive oil) over medium heat.  Place the tortilla in the pan.  On one half of the tortilla place half of the blue cheese and brie cheese.  Place the asparagus and spinach on top and then the remaining half of the cheeses.  Fold over the other side of the tortilla covering the cheeses and vegetables.  Cook for about 4-5 minutes until golden brown.  Flip the quesadilla and cook on the other side for another 3-4 minutes, until golden brown and the cheeses have melted.  Remove the quesadilla from the pan and allow to cool for a few minutes then cut into quarters and serve.  Makes 1 serving.