Espresso Martini

Kerrygold — which specializes in Irish dairy products many of which we've reviewed or offered as a FREEBIE on —  now offers Kerrygold Irish Cream Liqueur. It is a rich and velvety blend of natural Irish cream, real chocolate and oak-aged Irish whiskey. This liqueur was named award-World’s Best Cream Liqueur at the 2016 World Drink Awards. It is now available in most states. My favorite way to enjoy it is in this simple martini, is as a dessert rather than to start the night. Espresso Martini Ice cubes 1/2 ounce vodka 1 ounce espresso coffee 1 ounce Kerrygold Irish Cream Liqueur 1/2 ounce Dark chocolate, for garnish Fill a [...]

By | May 19th, 2017|Recipes, Starters|0 Comments

Marge Perry’s Green Shrimp

My friend Marge Perry's green shrimp are an ideal appetizer, as you can make them in advance. Before serving be sure to bring to room temperature. Or, serve as a main dish over rice or with pasta. - bonnie BonnieBOTB Follow @BonnieBOTB Green Shrimp 1/2 cup cilantro 1/2 cup basil 1/2 cup parsley 1 tablespoon rice vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 small jalapeno pepper (or to taste) 3 tablespoons extra virgin olive oil, divided 24 peeled shrimp (about 1 pound) 24 cherry tomatoes Combine the cilantro, basil, parsley, vinegar, salt, black pepper, jalapeño and 2 tablespoons of the oil in a blender and puree. Toss 1 [...]

By | May 9th, 2017|Recipes, Starters|0 Comments

Avgolemono Soup with Arugula from Power Greens Cookbook

This simple flavorful twist on a Greek classic is from this week's Guest Foodie — Dana Jacobi 's soon to be published book, The Power Greens Cookbook containing 140 dark, leafy greens recipes. - bonnie BonnieBOTB Follow @BonnieBOTB   How does lemon-sparked chicken and rice soup fit into a cookbook on leafy greens? By adding arugula. The combination is so perfect that I wish I had thought of it sooner. To save time, you can start with step 3, using store-bought chicken broth and cooked chicken breast. The result tastes milder but delivers all the comfort that makes this creamy soup a Greek classic. Avgolemono Soup with Arugula 6-ounce skinless [...]

By | March 29th, 2016|Recipes, Starters|0 Comments

Chilled Corn Soup from Gramery Tavern Cookbook

Earlier this month when I interviewed Michael Anthony, I requested a recipe from his “Gramercy Tavern Cookbook” to share. If you've ever dined at Gramercy Tavern — or the new Untitled — you know that your dish comes amazingly garnished, as in this recipe. If you don't have time for making the entire garnish, I suggest just use the seasoned tomatoes and radish — or just sprinkle it with cooked fresh corn kernels. - bonnie BonnieBOTB Follow @BonnieBOTB   "This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the [...]

By | September 10th, 2015|Recipes, Starters|0 Comments

Red Cat’s Quick Sauté of Zucchini with Toasted Almonds and Pecorino

Red Cat owner Jimmy Bradley shared this simple recipe for a quick sauté of zucchini from the restaurant's eponymous cookbook. Like all the food I've sampled at the restaurant, this dish lets the fresh vegetable shine. If you decide to double this recipe, be sure to use two skillets — as Red Cat never makes more than two servings in one pan at a time. - bonnie Follow @BonnieBOTB   Quick Sauté of Zucchini with Toasted Almonds and Pecorino 2 tablespoons extra virgin olive oil, plus more for serving 2 tablespoons sliced almonds 2 1/2 cups zucchini, sliced lengthwise 1/8th inch thick, then sliced again to resemble matchsticks (about 3-4 small [...]

By | July 27th, 2015|Recipes, Starters|0 Comments

Dutch Yellow Potatoes & Leek Soup

We've adapted this soup recipe from Melissa's new cookbook DYP's: the perfect everyday potato cookbook.  Take a chance before February 28, 2015, to win this cookbook and a bag of Dutch Yellow Potatoes in our FREEBIE section. Dutch Yellow Potatoes and Leek Soup 1 1/2 cups diced regular or Dutch Yellow Potatoes 2 tablespoons butter 2 leeks sliced lengthwise, then cut crosswise into 1-inch pieces 3/4 teaspoon sea salt 2 cups water 2 cups vegetable or chicken broth, plus additional for thinning White pepper, to taste 3 slices thick cut bacon, cooked and crumbled Place the potatoes in a bowl and cover with water to prevent discoloration. Set a large [...]

By | February 3rd, 2015|Recipes, Starters|0 Comments

Michele Scicolone’s Milanese Winter Squash Soup

Try this simple recipe from The Italian Vegetable Cookbook by Michele Scicolone (Houghton Mifflin Harcourt, 2014) for a yummy winter squash soup. And don't miss our interview with Michele later this month when she'll be our Guest Foodie. When testing, I baked the squash instead of first peeling and chopping it — as I was in the middle of the BIG MOVE (more about that to come) and had already packed most of my good tools. In doing so...  I discovered a much easier way to "peel" the squash!  To do the same, prick the whole squash in a few places with a sharp knife, bake at 350 degrees for [...]

By | January 6th, 2015|Recipes, Starters|1 Comment

The Wedding Weekend

On the eve of Thanksgiving, I’m giving thanks for my new family — one that has grown exponentially since Eric married Casey Brogdon at a 4-day wedding weekend last month in Lisbon, New Hampshire at Bishop Farm. And thanks that the wedding was everything they wanted it to be. I was responsible for the rehearsal dinner and day-after brunch; Casey’s mom and dad for everything else, with her dad handling the weekend food. First night, Casey's dad Bill served his famous Texas chili, to satiate the hungry slosh-ball players after their inaugural match...that’s a game of kickball where the players hold a beer in one hand and must refill from [...]

By | November 26th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

The Moscow Mule, from Storied Sips

Vodka's breakout cocktail was not the Martini but rather the Moscow Mule, according to Erica Deucy in her just published "Storied Sips, evocative cocktails for everyday escapes, with 40 recipes." It was the owner of Smirnoff who created it, not a bartender and — according to Erica —  the first time a cocktail was created as a marketing device. Here's her recipe, which at her book launch party was made using Regatta Ginger Beer and Russian Standard vodka and served in a copper mug. Moscow Mule 2 ounces vodka 1/2 ounce lime juice 6 ounces ginger beer Glass: lowball or copper mug Garnish: lime wedge Fill a lowball glass or [...]

By | November 12th, 2013|Recipes, Starters|0 Comments

Avocado Deviled Eggs

I met food blogger "Mimi Avocado" at Camp Blogaway earlier this summer. She offered to share this recipe with us. "I often just substitute avocado for the mayonnaise to save on calories, but we all know that mayonnaise makes everything GOOD!" wrote Mimi. For another version of deviled eggs, she suggests filling them with guacamole. Avocado Deviled Eggs 4 hard cooked eggs Half a large California avocado 1 T mayonnaise 2 t  spicy brown mustard 1/8 t  cayenne pepper (optional) Salt and pepper to taste Paprika for garnish (optional) Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Mash the avocado and add [...]

By | July 6th, 2013|Recipes, Starters|0 Comments

Italian Limonchello

Over this past Memorial Day weekend, I attended Camp Blogaway, the original bootcamp for food and recipe bloggers in Angeles Oaks, CA. I presented, as did my friend George Geary, who wrote, "I know how to throw a party with my limonchello."  And that he did. "I made a recipe that I received from my former tour guide that used to work with me in Italy. One warm night in Rome a group of us sat at a family owned trattoria.. After the feast of roasted vegetables, pastas and the like the son brought a bottle the syrupy golden lemon liquid to the table with little glasses for each of [...]

By | July 5th, 2013|Recipes, Starters|0 Comments

Bruce Aidells’ Baharat

When interviewing Bruce Aidells for our Guest Foodie post this week, he shared this recipe from his cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat. "In Arabic, baharat means “spices,” and the blend is used all over the Middle East, from Turkey to Iraq. There are many variations, depending on the country and family recipe. Although you can purchase Baharat from Middle Eastern specialty markets, you can easily make your own. If possible, grind the spices from whole seeds." Baharat 2 tablespoons freshly ground black pepper 2 tablespoons ground coriander 2 tablespoons dried oregano (I use Greek) 1 tablespoon dried mint 1 [...]

Mac ’n Cheese with Roasted Jalapenos & Bacon

Serve this rich dish as a side dish or appetizer. It was developed for Cabot Creamery Cooperative by sous chef Josh Rollins, The Pitcher Inn, Warren, VT. We've adapted it for you. Mac ’n Cheese with Roasted Jalapenos & Bacon 4 oz applewood-smoked bacon, diced 3/4 cup panko (Japanese-style) breadcrumbs 2 T unsalted butter 2 T unbleached all-purpose flour 2 cups whole milk, heated to just below simmer 12 oz Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Reserve Aged Cheddar, grated  (about 3 cups) Salt to taste 8 oz dry garganelli, penne or fusilli pasta 2 jalapeno peppers, roasted, peeled, seeded and diced Cook bacon in skillet until [...]

By | June 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

George Geary’s Taco Cheesecake

Taco Cheesecake What’s more versatile than tacos or cheesecakes as vehicles for bold flavors? I haven’t created a dessert taco yet but I am getting a good idea for one. Crust 1-1/2 cups tortilla chips, finely crushed 2 T unsalted butter, melted Filling Two 8-ounce packages cream cheese, softened 2 tsp granulated sugar 2 large eggs 6 oz shredded cheddar cheese 1 large roma tomato, seeded and diced, about 3/4 cup 1/2 cup packed, washed and chopped cilantro 1/2 cup diced onion 2 cloves garlic, minced 2 tsp taco seasoning 1 tsp hot pepper sauce Decoration 2 cups shredded lettuce Preheat oven to 325°F Crust: In a bowl, combine crushed chips and [...]

By | May 13th, 2013|Recipes, Starters, xyz misc|3 Comments

Dobel Tequila

Dobel Tequila — sourced, distilled and bottled in Jalisco, Mexico — is the world’s first multiaged tequila. It is blended and filtered to produce a clear liquid that is crisp and complex. Dobel is a blend of Reposado, Anejo and Extra Anejo, aged 12, 24, and 36 months, respectively,  each with a different taste.   - bonnie:  This is a tequila that you should enjoy neat, just poured into a glass sans ice. Yes it's that smooth. If — though — you want to use in a cocktail, here are two recipes that Dobel sent me that you might appreciate as they are simple to make. Each makes one drink! Pica [...]

By | April 17th, 2013|Food & Drinks, Recipes, Starters, xyz misc|0 Comments

Big Party Prep: Be Uber Organized

Prepping for on open house with 70+ guests for Eric's engagement party, I tried to do as much ahead as possible. Silly me, I am just realizing that I'm not as young as I used to be. I just can't stand on my feet as long as I used to. So...I got uber-organized, making lists and lists and lists of what needed to be done with setting the "stage" and the food— and then did as much ahead as possible. You can too. First, write down what needs to be done detailing the menu and what you need for serving it. From that master list, make a list of what [...]

By | April 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

Red Lentil Kale Soup

The recipe being demonstrated earlier this month on morning CBS TV piqued my interest. A chef from Whole Foods was preparing a delicious sounding low-fat soup with red lentils and kale. When she was done, she offered a taste to the hosts, who backed away as if repelled from her saying, "No thanks!" I laughed, as I couldn't wait to try it! In fact, I went off to the store to pick up the eponymous ingredients, then back on the cold winter's day to make a pot of this nutritious and quick-to-make soup. Kale had been called spinach on steroids because it's so packed with nutrients.  It's low in calories [...]

By | January 8th, 2013|Recipes, Starters|1 Comment

Turkish Kebab House’s Red Lentil Soup

This hearty Red Lentil Soup is served at the Turkish Kebab House, 1157 Campbell Ave., West Haven.  Manager Yavuz Demir provided Chef Seyfetin Caylan’s recipe to Stephen Fries, who kitchen-tested this recipe. Red Lentil Soup 1-pound package red lentils        1 medium carrot, shredded 2 medium onions, chopped 9 cups water, divided 3 tablespoons olive oil 1 tablespoon butter 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons dried mint 1 teaspoon salt 1 teaspoon pepper Lemon wedges Put lentils, carrot onions and 4 ½ cups water in a large pot; bring to a boil. Reduce heat to medium-low until lentils are cooked, about 30 minutes. Remove from heat; reserve. In a second [...]

By | January 8th, 2013|Recipes, Starters|0 Comments

Barefoot Sparkler

Consider serving this blend of pomegranate and lime juices with sparkling wine at your holiday gathering. This recipe is courtesy of Barefoot Bubbly Brut Cuvee. Barefoot Sparkler 1.5 ounces pomegranate juice 1/2-ounce lime juice 1/4-ounce simple syrup (equal parts sugar and water) 3 ounces sparking wine Lime Twist garnish Combine juices and syrup in cocktail shaker along with ice; shake in order to chill the contents. Strain into chilled champagne flute and top with sparking wine. Garnish with a lime twist for a festive decoration! - bonnie: This bubbly is a bargain for the $10 per bottle price. Try it on its own - it's dry and crisp with the [...]

By | December 24th, 2012|Recipes, Starters|0 Comments

Stanley Dry’s Fried Pies

AVERY ISLAND, La. -- Stanley Dry doesn't remember the kind of fried pies his great-aunt Sallie Warnock -- or Miss Sallie, as she was known -- made him decades ago when he was growing up on Warnock Ranch between Coleman and Valera, near Abilene. But he recalls that they were plump with fruit, flaky and delicious -- and something he wanted to make himself in the future. These days, Dry is filling his fried pies with a purée of persimmons, figs, apricots, peaches, apples and any other fruit of his liking. They're so popular that when he's catering certain events at Marsh House here, he can't leave them off his [...]

By | November 6th, 2012|Recipes, Starters|0 Comments

Curried Sweet Potato Apple Soup

As the chill of autumn settles in, nothing hits the spot like a warm bowl of Curried Sweet Potato Apple Soup! This spiced and naturally sweet soup made with nutrient-packed sweet potatoes is a hearty and healthy way to welcome the changing weather. CURRIED SWEET POTATO APPLE SOUP 2 large (about 1 pound) sweet potatoes 1 large (about 8 ounces) tart apple (such as fuji, honeycrisp, or gala) 1 tablespoon olive oil 1 large onion, coarsely chopped (about 2 cups) 2 to 3 tablespoons curry powder 14 to 14-1/2 ounce can vegetable broth (about 1-3/4 cups) 1-3/4 cups unsweetened apple juice 3/4 teaspoon salt 6-ounce container plain low-fat yogurt 3/4 [...]

By | October 22nd, 2012|Recipes, Starters|0 Comments

Baba Ghanouge

This Mediterranean classic — courtesy of Alwadi Al Akdar — is easy to make at home. Baba Ghanouge 3 medium eggplants ½ cup tahini ½ cup plain yogurt Juice of 3 lemons, more or less to taste Salt to taste Pomegranate seeds, to garnish Extra-virgin olive oil, to drizzle Pita bread Char the eggplants on an open flame for about 15 minutes, or bake in a 400°F oven for about 30 minutes, or until very soft. Let cool slightly, cut each in half lengthwise, and spoon out the pulp. Discard the skin. Chop the pulp into very small pieces and combine in a bowl with tahini, yogurt, lemon juice and [...]

By | October 16th, 2012|Recipes, Starters|0 Comments

Blazin’ Hot Bacon Dip

With tailgating season in full swing, here's a Blazin’ Hot Bacon Dip, complements of Smithfield bacon that you can make in just 10 minutes! Blazin’ Hot Bacon Dip 1/2 lb. bacon, cooked crisp and crumbled 8 oz cream cheese 10-oz. can of diced tomatoes with green chilies, drained 2 limes, juiced 1/2 chipotle pepper in adobo sauce, chopped 1 bunch cilantro, roughly chopped Salt and pepper to taste Place cream cheese, tomatoes, lime juice, chipotle pepper, cilantro, salt and pepper in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and [...]

By | September 28th, 2012|Recipes, Starters|1 Comment

Avocado Breakfast Burrito

Hurried mornings leaving you with no time for breakfast? Think again! Wrapped in a warm flour tortilla, filled with a ham and cheese scramble and freshly sliced avocados, this breakfast wrap is the perfect grab-and-go meal. Courtesy of Avocados from Mexico. Avocado Breakfast Burrito 6 large eggs Salt Freshly ground black pepper 1 tablespoon butter 4 (8-inch) flour tortillas, warmed* 4 slices ham (about 4 ounces) 4 slices sharp cheddar cheese (about 4 ounces) 1 fully-ripened avocado, halved, pitted, peeled and sliced 1/4 cup salsa In bowl, beat eggs with salt and pepper to taste. In large skillet over medium heat, melt butter; add eggs; cook and stir until set. [...]

By | August 29th, 2012|Entrees, Recipes, Starters|0 Comments

Creative Uses for Hummus

Tribe Hummus  offers these simple suggestions for using hummus. Hummus Dressing – Salad dressing can get boring quickly. Try mixing 2 tbsp. of  Classic Hummus with extra virgin olive oil and lemon juice.  Sprinkle with some fresh cracked pepper. Hummus Deviled Eggs – Instead of using mayo in your deviled egg filling mixture, use  Spicy Red Pepper Hummus providing a flavor-filled treat with fewer fat calories. Stuffed Chicken with Hummus – For a fun twist on dinner, stuff your chicken cutlets with  Roasted Garlic Hummus and fresh spinach. Vegetarian? Substitute eggplant for the chicken! Hummus Veggie Burger – Frozen veggie burgers make an easy weeknight dinner. For an added kick, [...]

By | August 20th, 2012|Entrees, Recipes, Starters|0 Comments

Bucatini with Brussels Sprouts, from Corkbuzz

The Tasting Table agrees with me as to their favorite Corkbuzz dish: the buttery bowl of bucatini with Brussels sprouts and chile oil. They like it with a glass of Trimbach Riesling Reserve with it -- which is why they the recipe doesn't contain the chile oil .... at least according to sommelier/owner Laura Maniec. "Chef Hayan drizzles chili oil at end as garnish... We left them off recipe for the purpose of pairing with the Trimbach but if you love the heat, just pair with a slightly sweet German Riesling," explained Laura. Here's the adapted recipe from Hayan Yi, Corkbuzz Wine Studio from their site that takes about 25 [...]

By | April 25th, 2012|Entrees, Recipes, Starters, xyz misc|1 Comment

Mad Men’s Old Fashioned Cocktail

Even if you don't watch Mad Men, you've heard about the hot series based on life in the '60s and Don Draper, it's lead character. The series is so hot that clothing styles and the cuisine and cocktails of that era have returned to fashion. The Old Fashion — the  classic cocktail made using Four Roses bourbon — is featured in the new Mad, Mad, Mad, Mad Sixties Cookbook by Rick Rodgers. According to Rick, "It's called an Old-Fashioned because it is the original cocktail recipes: whiskey, sugar and bitters." Serve his Old-Fashioned to friends while watching Don Draper and gang on Sunday evenings. Will Betty trim down? Will she [...]

By | April 22nd, 2012|Recipes, Starters, xyz misc|0 Comments

Lost Boys Cocktail

Just attended a "Destination DC's 2012 New York Media Reception," where I met Derek Brown, owner of the Columbia Room in Washington, D.C. He was serving a  cocktail, made with Bowmore Single Malt Scotch —that was well blended,  not too sweet. I asked Derek for the recipe to share. I also took a photo so the two bitters he used, so it might be easier to find them! Lost Boys Cocktail 8-10 oz. Rocks Glass 2 oz Smoky Scotch 1/2 oz Honey Syrup (made with 2 parts honey, 1 part water) Dash Xocolatl Mole Bitters Dash Orange Bitters 2 Orange Peels (2" x 3/4") Combine ingredients in mixing glass with [...]

By | April 3rd, 2012|Recipes, Starters, xyz misc|0 Comments

Food and Film

As one might guess, Film Movement, a company dedicated to distributing the best award-winning films from the world’s top film festivals, loves learning about different cultures. But that doesn’t mean only movies… Each month, Film Movement releases a new film on DVD to its club members to own, and pairs it with a special delicious recipe via a monthly newsletter. January's recipe of Algerian Spiced Potato Cakes goes with that month's film selection of  Free Men directed by Ismaël Ferroukhi. It's  from "North African Cooking : Exotic Delights from Morocco, Tunisia, Algeria and Egypt" by Hilaire Walden, In German-occupied Paris, a young unemployed Algerian named Younes (played by break-out star, [...]

By | February 26th, 2012|Other happenings, Recipes, Starters, xyz misc|1 Comment

Avocado Dipping Sauce

Use this quick and easy sauce as a dip for Superbowl Sunday. Serve with fresh veggies (carrot, celery, tomato, jicama, fennel, bell peppers), fresh or fried shrimp, Buffalo wings, seasoned fries or chips made from regular or sweet potatoes, taro or other vegetables. You can make the sauce up to 4 hours ahead of time, and refrigerated in an airtight container until ready to serve. Hass Avocado Dipping Sauce 2 ripe, fresh Hass avocados, peeled and seeded 1 cup low fat sour cream 2 T (or to taste) lime juice Zest from 2 limes, optional Salt, to taste Place avocados, sour cream, lime juice and zest in the work bowl [...]

By | January 30th, 2012|Recipes, Starters|1 Comment


Eric's personal recommendation for using Godiva Chocolate Infused Vodka in a cocktail: Chocolatini 1/2-ounce Godiva Chocolate Infused Vodka 1 1/4 ounces Kahlúa 1 1/4 ounces dark crème de cocoa Shake all ingredients, with ice, in a cocktail shaker. Strain into a chilled martini glass. Optional decadence - as in photo - garnish with a truffle!

By | July 13th, 2011|Recipes, Starters|0 Comments

Hearts of Palm at Jerry’s Restaurant

It’s rare for a side dish to be so exceptional that it becomes the standout of the meal, let alone a restaurant; but Chef Bridget Burns at Jerry’s in Winnetka serves a Hearts of Palm Salad so innovative that it takes center stage. With only eight ingredients, Chef Burns is able to create an wonderfully easy, gourmet addition to her menu. The salad is warm, including browned hearts of palm blended with chopped anchovies, fresh garlic, leeks, chili flakes, all topped with shaved parmesan cheese. Jerry’s is known though for their seasonal menus, so you might want to act fast if this new dish is definitely one you don’t want [...]

Coffee 2.0

Is an espresso just too much liquid for you? Seems the five-hour energy craze has taken over from the 8-minute ab craze and coffee is being left in the dust. That is, until a new hero emerged, taking on the convenience of weird vitamin-infused superliquids and giving coffee another chance. Welcome to Coffee 2.0 Java Juice is a 100% liquid, organic, gluten, coffee concentrate. Oh yes, we've gone through the looking glass. Single-serve, no mess, no cleanup, no machines. No chemicals or additives, zero fat and sugar-free. Java Juice is made in the USA from organic Arabica beans. And they're even 'greeny'; Java Juice contains no chemicals or preservatives and [...]

By | March 15th, 2011|Food & Drinks, Recipes, Starters, xyz misc|1 Comment

Tequila Cocktails for Fat Tuesday Celebration

On March 8th, Bourbon Street (NoLA )will overflow with booze and beads as Americans celebrate “Fat Tuesday.” If you can't make it to the French Quarter, get a taste of the Big Easy with these festive cocktails. The Big Easy Refreshing, yet potent, this simple drink has the flavors and energy of Mardi Gras. ½ cup ice 2 parts 1800 tequila 2 parts champagne 1 part cranberry Juice In a shaker, combine tequila, passion fruit syrup, and lime juice. Shake well and pour mixture into a glass of ice. Top with champagne and stir. Garnish with mint leaves. Agave Jazz Julep Inspired by kitchens in the Deep South and a [...]

By | March 8th, 2011|Recipes, Starters, xyz misc|0 Comments

Hot Toddy

Quick, easy and delicious is this hot toddy recipe, made with cranberry juice, apple cider and... tequila. It's sure to cure anyone’s winter blues. Hot Cran-Apple Toddy 3 ounces apple cider, warmed until hot 1 1/2 ounces tequila 1 ounce cranberry juice 1/2 ounce triple sec Cinnamon stick for garnish Combine the cider, tequila, cranberry juice and triple sec. Garnish with a cinnamon stick. Makes 1 serving. Measuring note A tablespoon is equivalent to 1/2 ounce - Photo and recipe courtesy of Dobel Tequila

By | February 21st, 2011|Recipes, Starters|0 Comments

Express (aka Quick!) Golden Portuguese Bean Soup

A quick nutritious soup! Golden Portuguese Bean Soup Cook 1 pound thinly sliced chorizo, linguiça, or other garlic sausage in a 4-qt saucepan over medium-high heat until lightly browned. Add 1 minced large onion and cook until softened, about 5 minutes. Add 6 cups water, 1 peeled, seeded and diced butternut squash, 2 peeled and diced sweet potatoes, 4 peeled and diced carrots, 1/2 t cracked pepper, 1/4 – 1/2 t salt and, if desired, a pinch of red pepper flakes. Bring to a boil, reduce heat, cover and simmer for 20 minutes or more. Add 1 rinsed and drained can of cannellini beans and 1 shredded small head of [...]

By | January 6th, 2011|Recipes, Starters|3 Comments

Cheesburger Cocktail?

What's better than a sandwich? A sandwich cocktail of course! Who said the days of the liquid lunch went out the door with the sixties? Flor de Cana rum looks to bring it back with the utmost in sandwich drinks to get you plastered. In celebration of National Sandwich Day this past November 3 (You didn't know there was a National Sandwich Day? Shame on you!), Flor de Caña rum created some of the most unique concoctions imaginable with the help of some of the finest mixologists behind the bar. Their attempts to liquefy three iconic lunchtime favorites into sandwich libations was a large success, so we now bring you [...]

Express (aka Quick!) Chicken Tortilla Soup

A very express (aka quick!) recipe  for Chicken Tortilla Soup. Chicken Tortilla Soup Combine 32-ounce chicken broth, 12-ounces cubed chicken, 1 c favorite salsa, 2 c corn, 1 can rinsed and drained black beans, 1/2 t chili powder and 1/4 t cumin in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Season to taste with salt and pepper. Serve garnished with tortilla chips and chopped fresh cilantro. Makes 3 to 4 servings.

By | December 5th, 2010|Recipes, Starters|1 Comment

Express (aka Quick!) Entrees Using Peanut Butter

Looking  for delicious recipes that you can get on the table in under 15 minutes with little fuss, and big flavors. What follows are Peanut Butter (PB) recipes adapted from Express Lane Cooking®, my daily syndicated column. These originally posted on this site with our review of Santa Cruz Dark Roasted Peanut Butter. Give ‘em a try—and let me know what you think. Chicken Satay: Stir together 1/3 cup peanut butter, 2 T soy sauce, 2 T white or rice vinegar, 1 T lime juice, 2 minced cloves garlic, 1/2 t sesame oil and 1/4 t crushed red pepper flakes. Blend in 3 T hot water or broth. Add 1 [...]

By | December 2nd, 2010|Entrees, Recipes, Starters|0 Comments

Express (aka Quick!) Soup Recipes

Here are a few recipes for you, adapted from my Express Lane Cooking® column recipes. Each one uses a 32-ounce container, preferably Swanson Organic Chicken Broth. These originally posted when we featured Swanson Organic Chicken Broth Bangkok Chicken & Rice Soup Toss 3/4-pound chicken breasts cut into strips with 2 teaspoons curry powder. In a 4-quart saucepan, combine the 32-ounce container chicken broth, 12- to 14-ounce can lite coconut milk, 3/4 cup water, 1 teaspoon sugar, 1/2 teaspoon curry powder, 1/4 teaspoon ground or 1 chunk of crushed fresh ginger and 1 teaspoon lime zest. Bring to a boil, stir in 3/4 cup regular or jasmine rice, reduce heat, and [...]

By | November 26th, 2010|Entrees, Recipes, Starters|0 Comments