I think the days following January 1st should have a disclaimer that reads “Don’t operate any heavy machinery today”. Ugh. The excitement level has dropped about 20 notches, our wallets are a lighter, our tummies heavier (or mine anyway) – back to work, back to reality, back to winter in New England (or in whatever area of the world you’re in – although summer’s just starting for you other side of the world’ers – jealous)
BUT on the bright side, it’s a brand new year! So many opportunities & new experiences to get excited about – so while the letdown is inevitable, my mind is turning to all the great new things that 2013 will bring. As Anne of Green Gables always used to say “Tomorrow is fresh, with no mistakes in it”, and a new year is just the same (minus the mistake already made of eating Five Guys for dinner last night – BAD idea – even my forgiving stretchy pants are feeling a little snug today)
I know NYE is already a thing of the past, but I have to share a delicious cocktail concoction that I made to ring in the new year. A combination of Pomegranate juice, Domaine de Canton (ginger liquor) and a few other goodies, topped with a splash of bubbly – the perfect libation to end a nearly perfect 2012!
Ginger Pomegranate Sparkler
*yields about 8-10 6oz servings
1 cup Pomegranate Juice
(You could also use cranberry juice or a cran/pomegranate mixture)
1 cup Domaine de Canton (ginger liquor)
Juice of 1 large lime or 2 small ones
1 cup triple sec
1/2 cup brandy
1) In a glass pitcher, combine all ingredients except the Prosecco and let chill for at least 2 hours, up to overnight.
2) Once mixture has chilled to your liking, fill 1/2 a champagne flute with the Pom/Ginger mixture and top the rest off with Prosecco. Feel free to adjust the juice to prosecco ratio, putting more or less of each. But the 1/2 and 1/2 combination will yield about 10 servings (if served in champagne flutes, which usually hold about 6 ounces).
Yum. A bit on the boozy side yes, but New Year’s eve is special and deserves a stiff cocktail that’s pink and has bubbles 🙂
What a week (and a couple days) – lots of beer, lots of great new recipes to add to the list. Let’s check out what the beer scoop was:
And what better way to end beer week than with a cocktail made with beer? I’m pretty sure there is no better way. This is a play on those delicious Blueberry Beergaritas that we made a few months ago – oh boy were they good. But this Beergarita is straight and to the point – no frills – no fruits – just tequila and beer working together in perfect harmony, with a few other friends along to help 🙂
Beergaritas, plain and simple
(yields 4 drinks)
3/4 cup (4 shots) of your favorite tequila
3/4 cup skinny limeade
3/4 cup orange juice
2 – 12oz. bottles of light beer
(preferably a Corona style)
INGREDIENTS FOR LIMEADE
1/2 cup splenda (or truvia)
1.5 cups water
1 cup fresh lime juice
1) To make limeade: in a large saucepan, combine water and splenda until splenda is dissolved (won’t take long). Remove from heat and let cool before adding the lime juice in. You can freeze it for ‘frozen’ beergaritas – I personally like mine on the rocks 🙂
2) Combine tequila, limeade, OJ and a couple ice cubes in a cocktail shaker and shake a couple times until they’re completely mixed. Pour into a pitcher and then add the beer before serving. You can always adjust the beer taste as you see fit.
Hope you guys enjoyed beer week – and that you enjoy your weekend even more!
I know, I know – it’s goat cheese week and I’m posting a recipe for Skinny Frozen Mudslides. But I had a REALLY good reason for cheating on goat cheese tonight: my cousin Krissy is in town from Atlanta and heading down to the cape tomorrow for a couple weeks of R&R (jealous).
The Cape is a special place for us, filled with childhood mems of the summers we spent there. When we were little, fun at the Cape meant bike riding, spending so much time in the ocean that our skin pruned, and the occasional french braid fest (except Krissy was the only one with a bowl cut, so she could never get a braid in her hair – pretty sure she’s still bitter about it) Then we started to grow up, and once we all turned 21 we realized “MAN there are some tasty drinks that pair quite well with the smell of salt water and sand between your toes!”.
One drink in particular – frozen mudslides. It’s like dessert in a cup – drunk through a straw – and there’s vodka in it. Be still my heart. However, indulging in one or two of these cocktails will probably wipe out your entire caloric intake for a day – between the ice cream, the vodka, the baileys, the chocolate syrup, the kahlua (ohhhhh I’m getting the shakes, I want one right now!)
So to start Krissy’s vaca off right, I concocted what I believe to be a ‘skinny’ frozen mudslide – and not to throw rose petals at myself or anything, but damn. It was gooood.
*yields 2 mudslides
1/2 cup fat free vanilla frozen yogurt
1 cup fat free milk
2 shots vodka
2 tbsp. sugar free chocolate syrup
2 tbsp. Bailey’s Irish Cream Flavored coffee creamer
(can be found in the refrigerated section at the grocery store – near the milk)
1/2 tbsp. MAXWELL HOUSE International Latte MOCHA powder
(powder only – can be found in your grocer’s coffee section)
(about 1 full tray)
1) Take 2 – 160z. plastic cups (I think mudslides taste better in plastic cups – classy I know) and line them with the chocolate syrup (you could also just add the syrup to the mixture before you blend it, or at the top, but I think this just makes the cup look pretty 🙂
2) Combine all other ingredients in a blender and blend until all the ice is crushed. You can always add more ice too if it’s not your desired thickness.
There you have it – one of the best summer-time drinks of all time, without the all the guilt.
And If I have done my calculations correctly, each drink is only 7 weight watchers points, which I know still seems like a lot for just one drink, but compared to a whopping TWENTY NINE points for a ‘Non-skinny’ mudslide, well I’d say it’s quite an improvement!
So I hope you enjoyed the ‘skinny frozen mudslide’ sidetrack – back to goat cheese next time! Promise!
This Thirsty Thursday is a special one – the 2011 Stanley Cup Champions, the Boston Bruins are playing their first playoff game of the 2012 season in Boston against the Washington Capitals (no need to hyperlink the competition)! Can they do it again? I sure think so!
Dave is a ginormous bruins fan – I think his first words may have been Cam Neely – or maybe 2nd and 3rd words. So last year was really special for he and his family, and me being a fan-by-marriage (or dating at that point). There’s nothing greater than seeing a person relish in such joy for a team that they’ve loved and stuck by for years and years of disappointing losing seasons.
So tonight, while Dave was at his hockey game, I cheered the Bruins on from the couch (obviously flipping back and forth to Real Housewives during intermission). For kicks, I googled “Boston Bruin Cocktails” and found an article from last June in Boston.com and it featured a bunch of restaurants and bars throughout the city that were celebrating the Stanley Cup win with special cocktails honoring the Bruins. The “Stanley Cup”, featured at Met Back Bay looked particularly interesting to me – and while it listed the ingredients that it consisted of, it did not give the ratio of each, so I was on my own to produce the perfect libation.
And what better to serve with a manly cocktail? A manly pizza! We LOOOOVE making pizza – it’s a once a week meal (sometimes twice) and while we’re usually pretty boring with our selections, tonight I really wanted to shake it up, so I decided that Mexican pizza was going to be the flavor of the night.
Oooh. I want these right now….
Boston Bruins ‘Stanley Cup’
1.5 oz (1 shot) Vodka
3 oz. (2 shots) White Cranberry Juice
1.5 oz (1 shot) Domaine de Canton (ginger liquor)
Juice of 1 lime
1) Add vodka, white cranberry juice, Domaine de Canton and juice of 1 lime to a cocktail shaker with a couple of ice cubes. Shake for about a minute, until foamy.
2) Serve in a chilled glass (perhaps a manly pint glass vs. a girly martini glass).
1 Ball of pizza dough (HIGHLY recommend this kind – it makes a delicious pizza)
1 cup of pizza sauce
2 cups of black beans
1 cup corn
1 lb 99% fat free chicken tenders
2 garlic cloves, minced
1 tbsp chili powder
1 tbsp cumin
juice of 1 lime
Salt and Pepper to taste
2 cups (or so) pizza cheese (mexican blend recommended)
1) Preheat oven to 500 degrees
2) Roll out pizza dough and place on pizza stone (*note – if you don’t have a pizza stone, GET ONE – it will change your life – or maybe just your pizza)
3) Take 1 cup pizza sauce and 1 cup of black beans and puree in a food processor til’ combined. Season with salt and pepper. Set aside.
4) Chop chicken tenders into small pieces (1/2″-1″) and cook over medium heat in a sauce pan with minced garlic until cooked through.
5) To the cooked chicken, add the other cup of black beans, cup of corn, cumin, chili powder, and juice of 1 lime. Season with salt and pepper. Cook until all the spices have combined (about 5 minutes or so).
6) Spread the pizza sauce over the dough. Then add the chicken/black bean/corn mixture to the top of the sauce. The sprinkle the cheese over the top.
7) Cook for about 10 minutes or until you’ve reached desired level of golden-bubbliness.
Even though I had to indulge in this meal alone, it was so delicious. The Stanley Cup is a light and refreshing drink, reminiscent of a cosmo, but the Domaine de Canton gives it a little more zip – and you know I love zip! And the Mexican Pizza, while I am not a horn tooter – SO GOOD! Like a delicious taco on a pizza. The mixture of the black beans with the pizza sauce just really punches up the flavor of a plain old pizza sauce and mixes so well with the other ingredients.
Dave prides himself on being ‘better’ at making pizza then me, and when he got home at midnight for his hockey game and shoveled 2 pieces down, I felt like I had done him proud 🙂
So cheers to pizza, the ‘stanley cup’ and to the Bruins who won 1-0 in overtime! Wooooo!
“Laaaaaaaaaaaaaaid back, with my mind on my money and my money on my mind” – Anyone? Snoop Dog? Circa 1995? Is this thing on?
I don’t know about you guys, but I think Thursday night is a great time to try out a new drink.
While out with some gal friends on Wednesday night, I had the most delicious drink called the “Marie Antoinette” which was so tasty (tasty enough to lose your head over – in the guillotine – like Marie Antoinette – guess it’s not funny if you have to explain it eh?) that I tried to recreate it in my very own kitchen. Dave and I got a juicer for our wedding that I have just been dying to use, so this was the perfect opportunity to sip’ on some gin and freshly sqeezed ‘juice’ if you will – grapefruit juice that is!
I usually feel as though my mixology is never quite up to par with what a professional bartender would produce, but I gotta say, this tasted pretty good – so good that I think I had a few too many and was feeling pretty glad that tomorrow is Friday. Ooof.
1.5 oz (1 Shot) Gin
1 oz (1/2 Shot, give or take) St. Germain
1.5 oz freshly squeezed grapefruit juice
Splash of Orange Juice
Splash of Champagne (or Fresca if you want to add some carbonation, but non-alcoholic carbonation)
1) Add gin, st. germain, grapefruit juice and orange juice to a cocktail shaker with ice and shake for 10 seconds until foamy
2) Pour mixture into a martini glass and top off with a splash of champagne (or Fresca).
Enjoy! (but beware :))