Friday, September 8, 2017

Fresh Squeezed Lemonade



One of my favorite things about going to the state fair is getting a glass of fresh squeezed lemonade. What I hated about it is that they would charge $5 a glass. Not such a big deal when I am buying it for just me but when your whole family wants one then it gets way too expensive. I figured out how to make my own by the glass. It just seemed to much work squeezing lemons to make it by the pitcher when not everyone wanted one when I did. 

The only problem is that I can't drink the concentrate any more. It is to sweet and thick for me. 

Ingredients

1 medium lemon
1/8 cup of simple syrup
ice
12 ounce glass

Directions

Fill glass with ice. Squeeze one medium lemon into glass. If your lemon is small squeeze 1 1/2 lemons. Then add simple syrup and fill the rest with cold water. Stir with straw and enjoy. 

Super easy and refreshing.


Friday, August 25, 2017

Passion fruit Mojito



Mojitos are one of my favorite cocktails. It took me a long time to figure out just the right measurements for each drink and now I am adding new flavors. I found this passion fruit puree at cash and carry and now I add it to many different cocktails, ice cream, and even smoothies. 

I made this drink on vacation and they were  a huge hit. I think this fruit is a good addition to a mojito because it is sweet and tart just like the original. 

I'm sorry to say this puree is not easy to find but you can order it on line I believe. 

Ingredients  (per 1 cocktail, double for 2 or triple for 3)

1 1/2 ounce White Rum
1 1/2 Lime
Club Soda
8 Mint Leaves
1/2 ounce Simple Syrup
ice
1/4 ounce Passion fruit puree


Directions

In a shaker add 1/2 lime and 5 mint leaves. Muddle and squeeze lime juice out. Then add rum, squeeze 1 lime, simple syrup, and passion fruit puree. 

In a glass add 3 mint leaves torn up. then fill with ice 3/4 of the glass. Shake ingredients in shaker and pour over ice 3/4 of the way. Top with club soda. stir with straw and serve. 

Let me know what you think.


Monday, August 21, 2017

Chinese BBQ Pork






Every time we went out for Chinese food we had to start with Barbecue Pork. I'm not sure when my step mom Sue decided to find a recipe and how long ago she started making it but it has become a tradition to have it at all our holiday functions and vacation in Sun Lakes. We all look forward to it. The only bad part is that it is so good that I no longer like ordering it at restaurants. I recently made it myself and needed to share it on my blog because it is so good and easy that all of you should be able to enjoy it. 

Ingredients

1 pound pork tenderloin
1/2 teaspoon of salt
1/4 teaspoon 5 spice seasoning
1/4 pepper
1 teaspoon cooking sherry or rice wine
2 Tablespoon soy sauce
3 tablespoon hoisen sauce
1/2 teaspoon red food coloring

Directions 

Mix all ingredients and add to the large plastic zip lock bag. After trimming the pork tenderloin add it to bag and marinate for 2 hours or over night. 

Preheat oven to 350 degrees. Bake for approximately 25 minutes. I believe I baked mine for 30 minutes because I like mine a bit over done. The temperature should read at least 145 degrees but I like it a little dry because I dip it into ketchup, hot mustard and sesame seeds. I think my temp read 160 degrees. 

My step mom made it with cooking sherry I tried rice wine because I had it and it seemed to be exactly the same. It is up to you. The red food coloring is just for the coloring but doesn't change the taste so it is up to you. 

Try it and let me know what you think. 


Thursday, February 23, 2017

Blood Orange Margarita



This time of year is great if you love margaritas because oranges and limes are every where and they are cheap. Blood oranges are a bit sweeter and add a wonderful color to the drink. I already add fresh orange juice to every margarita because it adds the perfect amount of sweetness without making it too sweet. 

If you are out shopping get a few blood oranges and try this lovely drink. You could also add it to a lemon drop or mojito. They aren't around for long so this is the time to give it a try.

Ingredients

3 ounces Tequila
Juice of 1 lime
1 ounce triple sec
Juice of one blood orange
salt for rim (optional)

Directions

fill shaker half way with ice. Add all 4 ingredients. Rim glass with salt fill half way with ice. Shake drink and pour in glass. Enjoy


Sunday, January 22, 2017

Chicken Wings



I am a huge fan of wings but find to often that they are soggy. I loathe soggy wings and wont eat them. My favorite place to get wings was a place in NYC called The Kinsale tavern on the Upper East Side. Their sauce was always spicy and sweet and always crispy. 

I have tried making my own several times and failed every time. I deep fried once and it was just too much work and seemed like such a waste of oil. I was on Pinterest and found this recipe that guaranteed them to be crispy and baked. I figured what them hell I will give them a try. 

I have to say it is not a quick recipe but the turnout is so great that I don't mind. I got this recipe from fifteen spatulas. I changed the sauce to what I feel is the best substitute to The Kinsale but I follow her cooking instructions. My only frustration with this way of cooking is that they do stick to the pan but like I said the outcome is too good to care. 

Ingredients

2 lbs Chicken wings
salt 
3 tablespoons Franks hot sauce
2 tablespoons butter
1 tablespoon honey

Directions

Preheat oven to 450 degrees

Heat up a big pot of boiling water. Add salt to water before adding chicken. You want it to taste like salt water. 

Add chicken wings to water and boil for about 7-8 minutes. remove and add them to wire rack to let them dry. Dry each wing with paper towel the best that you can. Then place them on sheet pan lined with parchment paper. 

Bake for about 25-30 minutes on one side. I usually bake 30 minutes. Then flip and bake another 5 minutes sometimes I do 10. during that time add hot sauce, butter and honey to small sauce pan. Heat until melted and combined. 

toss sauce and wings in a bowl just until covered. I don't like overdoing it with sauce. 

Serve immediately and enjoy. Let me know what you think.