Let's make a PITCHER OF COCKTAILS

Let's make this recipe for what seems to be a delightfully refreshing cocktail from the Charleston Academy of Domestic Pursuits

A PITCHER OF COCKTAILS

INGREDIENTS

1  1/2 cups Tequila

1 cup citrus juice (mixture of freshly squeezed lime, orange, lemon & tangerine juices)

3/4 cup (or more) soda water

Ice cubes

1.  Combine all the ingredients in a pitcher and stir.

2.  Pour into cocktail glasses and serve over ice.

Photo from food52.com

What's for Dinner - Mississippi Pot Roast

Mississippi Pot Roast

1  2-3lb beef roast
1  packet of dry Ranch dressing mix
1  packet of dry Au Jus mix
1  stick of butter 
4-6  Peperonchini peppers (basically a whole banana pepper or mild pepper out of the jar)
Place roast in crock pot. Dump everything on top. Put on lid and let cook for 6-8 hours on low. DO NOT ADD WATER. 

A hearty dinner with a side of mashed garlic potatoes and a loaded fresh salad.

Photo from www.tablefortwoblog.com

What's for dinner .... New Mexico Frito Pie

From the New Mexico Beef Council recipe file. This is a favorite New Mexico meal, very yummy. This is made with New Mexico red chile which if you've never used it before will find it simple enough to make but you may or may not be able to find the dry ingredient in a store near you so you can order it online at Diaz Farms, Made in New Mexico or Chimayo Chile Bros.. I like Chimayo Dried Red Chile best. I had never heard of Frito Pie before I lived in New Mexico but I quickly became a fan. You'll find that kids will love it too. 

If you aren't familiar with New Mexican Cuisine, read this wiki.

New Mexico Frito Pie

Serves 8 people

Recipe
2 cup(s) pinto beans, picked through and rinsed
6 cup(s) water
1/2 teaspoon(s) salt
1 pound(s) ground beef (96% lean)
1 small onion
1 large clove garlic chopped
2 tablespoon(s) olive oil
16 ounce(s) Red Chile puree (see recipe here)

16 ounce(s) can of beef broth
2 tablespoon(s) flour
2 tablespoon(s) butter
Side dish
Bag of Fritos (or crushed corn chips)
diced tomato
shredded lettuce
shredded cheese

Beans: In a Crock Pot add 6 cups of water, salt and beans. Cook beans on high for approximately 6 hours.

Chile:
1. When beans are almost done, heat large nonstick skillet over medium heat, add olive oil, onions and garlic.
2. Saute’ until onions are clear.
3. Heat butter and flour until browned, combine with onions and garlic. Add chile and broth. Let simmer for ~20 minutes.
4. In a large nonstick skillet over medium heat add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings and add to chile mixture and let continue to simmer.
5. When the beans are done add the chile mixture.
6. To serve, sprinkle Fritos in the bottom of a bowl, add chile beans, diced tomatoes, shredded lettuce and shredded cheese and Enjoy!

www.roadfood.com

What's for Dinner ... Southern Soul Brunswick Stew

One of my absolute favorites! When I lived in Charleston I would always order Brunswick Stew if it were on the menu. This recipe came from Garden & Gun by way of Southern Soul Barbeque in St. Simons, GA ... comfort food!

Don't be afraid to make this meal serving 15 - 18 because if freezes well.

Southern Soul Brunswick Stew

Yield: 15–18 servings

Ingredients:
½ lb. salted butter
3 cups (2 large) finely diced sweet onions
2 tbsp. minced garlic
2 tsp. cayenne pepper
1 tbsp. freshly ground black pepper
1 tbsp. sea salt
¼ cup high-quality Worcestershire sauce
½ cup North Carolina vinegar barbecue sauce (make ahead)
1 cup sweet mustard-based barbecue sauce
3 lbs. meat (preferably smoked) ... pork, chicken or your choice
2 quarts crushed fresh tomatoes or high-quality canned tomatoes
2 cups coarsely chopped fresh tomatoes
1 quart fresh shucked sweet yellow or white corn (frozen in a pinch)
1 quart fresh baby butter beans (frozen in a pinch)
2 quarts homemade chicken stock
10 - 15 shakes of Texas Pete Hot Sauce or your favorite hot sauce (optional, taste first)

Preparation:
In a good-size cast-iron Dutch oven or stockpot, melt butter over medium-high heat. Add diced onions, then garlic, and sweat until translucent, about 15 minutes. Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes. Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.

Serve it with some corn bread or biscuits!

www.tncp.net

What's for Dinner ... one skillet white bean and sausage stew

This looks fabulous and I love white beans. This recipe is from a new blog I found called Eat.Drink.Smile ... make sure you rinse the beans well.

One skillet white bean and sausage stew

Yields 6 servings. Adapted from Bon Appetit.

2 Tbsp olive oil

13 oz turkey smoked sausage, sliced into 1/4 - 1/2 inch thick medallions

1 large onion, sliced

4 cloves of garlic, minced

2 sprigs of fresh thyme

2 15-oz cans of Great Northern beans, rinsed

2 cups low-sodium chicken broth

Kosher salt

Freshly ground pepper

Smoked paprika

5 oz baby spinach (about 10 cups)

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprigs. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt, pepper, and smoked paprika. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Fold sausage into stew. Divide stew among bowls and serve.

Friday Cocktails ... Cranberry Whiskey Cocktail

I'm always up for a good cocktail at the end of the work-a-week. I came across this recipe recently and I have to say it's pretty good. The recipe originally called for Crown Royal Whiskey but I think any smooth tasting whiskey that you like will do well. I like Pendleton Whiskey generally but I recently tasted Bulliet Whiskey and thought it was very good.

Relax this weekend with this cocktail and enjoy!

Cranberry Whiskey Cocktail 

1 oz. whiskey
1 oz. ginger ale
1 oz. cranberry juice
Fresh Cranberries for garnish

Fill a cocktail shaker with ice, add whiskey, ginger ale and cranberry juice then give it a good stir. Add fresh ice to a cocktail glass or a whiskey ball if you have one, and strain the mix into the glass. Add a few fresh cranberries for garnish. 

Photo from http://www.kleinworthco.com/

What's for dinner ... Carolina Crab Cakes

I found this recipe on Dorothea Frank's website and thought I'd try it. It's pretty simple and and quick. Served with a nice salad and a white wine, it's a light meal reminiscent of summer days. Days I am longing for as I suffer this awful cold.

Carolina Crab Cakes

• 1 pound fresh crabmeat, picked through
• 2/3 cup vegetable or canola oil
• 1 cup corn flakes, crushed
• 2 tablespoons Dijon mustard
• 1 small red pepper, finely chopped
• 2 large eggs
• 1/4 cup chopped celery
• 1/4 cup bread crumbs
• 1/4 cup chopped onion
• 1/4 cup minced fresh dill
• salt and pepper to taste

Preheat oven to 350 degrees.

Heat small amount of oil in large skillet. Add celery, red pepper and onion to pan. Cook until soft, not brown. Remove from pan and let cool.

Add crabmeat, dill, mustard and corn flakes to the vegetables.

In separate bowl, beat eggs and then add to crabmeat mixture. Mixture should be moist. If needed, add another egg. Shape the mixture into balls and then flatten.

Heat the remaining oil in the skillet over medium heat. Cook crab cakes until golden brown, about 3 minutes on each side. Remove and place on baking sheet. 

Place in oven and bake for 8-10 minutes.

Serves 4.

Please don't add the sugar!

I read the labels when I'm at the market and I just can't believe how many food products have added sugar unnecessarily.

So, I've embarked on a no added sugar adventure. If the food has added sugar, I just won't purchase it. If the food naturally has sugar such as fruit does, then that is fine and I can have it.

I've already eliminated soda pop and sugary drinks as well as most junk foods and I purchase organic exclusively when found. My teen son is also traveling this road for the promise of a clean complexion and good natural health so I'll have a partner to help me toe the line.

We know this will be hard so we've planned for one cheat day per month, the 15th.

Wish us luck!

This is the only sugar in my home at present. Read about organic coconut sugar.

Coconut Sugar may be slightly healthier than common sugar cane but it is still sugar and my plan is to not add sugar to anything. Looks like this can only be used for our cheat day.

Another cocktail to try ... a Horse's Neck

Next drink to try is a  Horse's Neck because why wouldn't you want to try a drink called a horse's neck.

In a shaker, add 2 oz or so of a nice whiskey. I like Pendleton, it has a nice smoothness that I enjoy. Add some ginger ale, and a dash of Angostura bitters. Give it a good shake, pour into an ice filled Collins glass and add a long strip of lemon peal. Drink off the top ... don't use a straw.

Photo from Google Images

So what the heck are Angostura bitters anyway? Well according to Angostura, these bitters have a long history dating back to 1824 and the recipe has been kept a secret since then. Well, maybe the people that work for the company know, but most likely they are sworn to keep the secret. Somehow, I keep conjuring pirates when I think of Angostura bitter and the employees of the company where the bitters are processed "keeping the code." Maybe because it's distilled in Trinidad. Made from a secret mix of roots, berries, herbs and plants, it melds flavors and enhances not only cocktails but foods as well.

Photo from examiner.com 

Checking the Code

Photo from pirates.wikia.com

"There's the Code to consider."
"The Code? You're pirates. Hang the Code, and hang the rules! They're more like guidelines anyway."

―Joshamee Gibbs and Elizabeth Swann^[src]

Check out more in Food and Drink

Chicken Tomatillo Soup

Oh, I just love this soup. Perfect in any weather for dinner or lunch. I think you might like it too!

Tomatillos are usually a warm weather, summer/early autumn fruits but you can get them off season. You can also grow Tomatillos in beds or in containers. There are so many recipes for Tomatillo.

 #GrowYourOwn 

Tomatillo's are ripe when they are firm, green, shiny and still in their husks and how wonderful that they are filled with all the good things that are good for us ... Vitamins C and K, niacin, potassium and fiber.

Fill your slow cooker with the following:

(I always suggest using organic ingredients if you can, especially for the chicken)

2 pounds of diced tomatillos,
2 chicken quarters,
1 1/2 cups of dried Peruvian (Peruano) beans, 

1 sliced jalapeño,
1 diced onion,
2 cloves of peeled garlic,
and a teaspoon of salt.
Cover with water, about 4 cups,
Set it to cook on low for the day about 8 hours.

This pot will morph into delicious, sweet and tangy broth with the tenderest of beans and soft tastes of chicken. You'll just have to fill a bowl, dip some pieces of tortilla or cut a good chunk of rustic bread and a pour a glass of wine ... and enjoy!

Snacking

Since my son was just a toddler, he referred to this snack as a 'special' and now that he is a teenager, I can't think of anything else to call it. Sometimes, I'll refer to it as a large 'special' which would then include at least two cheeses, some roasted peppers, olives and maybe, another meat. Today I  prepared a regular 'special', it's what both he and I love to snack on when he arrives from school.

Have a look at my recipes!


~~~ Sharing is always appreciated and your comments make my day.

Hey Frangelico, meet me after dinner!!

Sofia has been at it again! This time she sent me a wonderful bottle of Frangelico. I was pleased to learn that Frangelico, in conjunction with celebrity Chocolatier MarieBelle, is set to unveil a limited edition truffle for the holiday season. The indulgent truffle, made with Frangelico Hazelnut Liqueur, will feature a special design and proceeds will benefit pet charity Bide-A-Wee. The charitable confections, featuring adorable puppy and kitten logos, will be available in addition to the traditional Frangelico truffles.

I wanted to learn a bit more about this liqueur, one that made a home in my Dad's liquor cabinet for years but one that I had never really embraced before this time. "Frangelico is produced in the Piedmont region of northern Italy, its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. The Frangelico bottle is an immediate reminder of this distinctive history; shaped like a monk’s habit, with a traditional rope belt around its waist. To make Frangelico, local Piedmont hazelnuts are roasted and infused in a solution of water and alcohol. A number of natural extracts – including cocoa and vanilla - are blended with the hazelnut infusion and hazelnut distillate to create the Frangelico concentrate. The mixture is then left to mature in vats for 6 to 8 weeks. The resulting liqueur is pale gold in color, a rich texture, and a pronounced hazelnut flavor with hints of vanilla and dark chocolate. As a classic liqueur, it’s perfect after a meal - either with coffee or in coffee, or pour it over ice in a chunky tumbler." ~ Manga Bene Pasta

Piedmont is a large mountainous region in the northwest corner of Italy, ringed on three sides by the Alps, and also contains one of the country’s most famous lakes. It’s justifiably well-known for its wines and is the region which gave birth to the Slow Food movement. And although it didn’t last long, Piedmont was also home to the first capital of a unified Italy in 1861.

The confections will be available at the MarieBelle chocolate boutique in NYC and online at www.mariebelle.com and the truffles will be on sale beginning November 2012 through January 2013.

It's a winner!!

 As you might already know, Bide-A-Wee is a humane organization that provides shelter, care and compassion to homeless animals. During the 2012 / 2013 holiday season, a portion of the proceeds from the Frangelico Charity truffle will benefit the Bide-A-Wee organization.

   

I enjoyed this liqueur a good deal. It has a nice taste of Hazelnut and chocolate and I think it would make a very fine after dinner drink during the holidays or really, anytime.

Here is a nice cocktail recipe you can try for yourself::

Frangelico Truffle Cocktail

1 oz Frangelico

1 oz SKYY vodka

3/4 oz of espresso

Shake with ice and serve in a cocktail or martini glass.

Dust with chocolate shavings

For those who may not have espresso on a regular basis, you can try this simpler recipe that is really delicious!

Frangelico on the Rocks

- 2 oz Frangelico® Hazelnut Liqueur

- 2 oz Citrus Vodka 

Add both ingredients in a shaker, shake and strain into a sugar rimmed glass filled with ice. Garnish with a sugar covered lemon wedge. 

Enjoy!!!!!!!!!!!!

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Baked Parmesan Tomatoes ... Delicious!

From Eating Well Magazine

This is absolutely delicious and less than 100 calories per serving. A perfect side to a burger, or just as a great toaster oven treat. 

INGREDIENTS
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese (I used Loccatelli Brand, my favorite!)
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste ( I used Red pepper flakes to give it a hint of heat)
4 teaspoons extra-virgin olive oil

PREPARATION
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

~Maria

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When life give you lemons .... what are you going to do?

Photo source Unknown

Lemons have been used since around the 1st century. It's thought they originated in Asia but no one seems to be sure. At least Wikipedia isn't sure.  In the Americas, lemon seeds arrived with Columbus through Hispaniola but know knows, maybe the seeds found their way with Don Juan de Oñate y Salazar into Mexico and up into the southwest. Anyway ...
Then, someones mama got to working in the kitchen and discovered lemonade.

Photo source Internet Images

...and over the years, we've found, there isn't a better way to cool down by the pool or in the yard than with an ice cold glass of homemade Lemonade and no, I'm not going to tell you to spike it.
This is the recipe, I've been using for some time now. I like it a bit tart but if you like it sweet, you can adjust the sugar.

My Homemade Lemonade

Ingredients
1 1/4 cups sugar
1/2 cup boiling water
5 cups cold water

1 1/2 cups fresh squeezed lemon juice

Grated rind of one lemon
Prepare
Stir the sugar and the boiling water together to make a simple syrup.
Add lemon juice, cold water and the lemon rind. 

This should make about 8 glasses of Lemonade

Refrigerate until it's ice cold.

Serve over ice in a tall glass. Drop in a fresh strawberry slice if you have it on hand and garnish the rim with a slice of lemon.

OR, for the kids and when you are having guests ...

Photo source Internet Images

Pour the prepared Lemonade into as many Mason Jars as it will take, drop two slices of lemon (cut in very thin rounds because it will look pretty) into each jar. Cap tightly and put in the freezer until the lemonade is almost slushy. Fill a large bucket with ice, and place the jars into the ice to keep chilled.

The kids and the adults will love to have their own jar full of icy cold Lemonade.

**You can make additional pitchers for refills.

Enjoy!!

~Maria

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The Rums not gone! Ready up for memorial day weekend ...

Image source unknown

We're sliding into Memorial day weekend, the official start of summer. With the nice weather we've been having I started my summer a few weeks ago. If I could have summer 12 months of the year, I'd be a happy lady.

So to start off this weekend, I have another cocktail recipe for you. This time it is compliments of Flor de Cana,  (Spanish for "sugarcane flower"). If you are a regular reader of my blog, you'll know this is the rum I was asked to review and write about.

A note from Sofia

The rum arrived just in time to celebrate my nephews college graduation. The request of the day was for a classic mojito since the weather was perfect, the music just right and the Ladies & Gents delighted.

We made the cocktails in quantity by using a bit of math with recipe below.

My first impression of this rum was that it was flavorful and smooth. Expecting the harshness noticed with many rums currently on the market, I was pleased with Flor de Cana's easiness. My sister and I declared it a 'Ladies Rum' though ALL of the Gents imbibing declared it to be a hit! 
All thumbs up for Flor de Cana 7 Year Rum!!!!

My sister enjoying herself.

Flor de Cana has been in production since 1890 by Compania Licorera de Nicaragua and they have one of the largest stocks of aged rum in the world.Using only 100% natural ingredients, they never add accelerants to speed the aging. Of course I couldn't be happier to hear that since I am opposed to the use of anything I have no idea about, namely accelerants in my cocktails. If it doesn't sound natural, I don't need it.

Bronze Medal winner in the 'San Francisco World Spirits Competition 2011' and received a "Excellent, highly Recommended rating in the 'Ultimate Cocktails, Spirits & Wine Blast New York 2010' among several other awards.

Try this traditional Mojito. It is the recipe we used and enjoyed!

Classic Mojito

1 1/2 oz Flor de Cana 7 Year Rum

1Tbs superfine sugar

Lime Wedges

4 Sprigs of fresh mint

Club soda

Muddle superfine sugar and lime in a mixing glass. 

Muddle mint leaves,* 

Slap the mint leaves in your hand and add it to the mixing glass (This brings out the flavor from the veins better and does not cause any harshness or vegetal flavors)

Add Flor de Cana and ice.

Using a cocktail shaker, give it a good shake.

Strain into a tall glass with more ice and top with club soda.

Garnish with a sprig of mint.

*If you do muddle, please do it gently so you don't end up with bits and pieces or 'green' flavors which can ruin your drink.

Now, feel some island flavor and quick ... cha-cha away from the bar !!!

~~~

Now, if you are concerned with calories, you can try the

Skinny Cocktail

1 oz Flor de Cana 7 Year Rum

2 oz White Cranberry Juice

1/2 the juice of a fresh lemon

Mix it up, add ice, serve in a highball glass, garnish with a half strawberry.

Total 93 Calories - How could you go wrong!

Find out where you can get Flor de Cana rum on their websites store locator. Of course you must be a legal age to enter the site. You can also follow them on twitter @flordecana ...

And if you are interested in more recipes for your summer parties with 

Flor de Cana, go to their website and click on cocktails. I'll be experimenting some more since I like to tweak recipes to my liking. As I do, I'll let you know.

Now go on ... have a great holiday weekend!

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Yo Ho Ho and a bottle of Rum ... Fun in the sun!

Spiked Lemonade Sweet TeaPhoto: Jennifer Davick; Styling: Lydia DeGaris Pursell

Back when I first started my blog it was kind of different from what it is now and I remember a dear friend saying to me "Do you realize you have more cocktail recipes than you have food recipes?" I hadn't realized it but she was right, I did have more imbibing going on back then and maybe I'm thinking "nothing wrong with imbibing, I should continue that."
Well, she'll probably roll her eyes when she reads here that I've been contacted by a 'spirits' company and asked to review some recipes for a new brand of rum. I'll tell you all about it in coming stories. I'm hoping I'll receive the samples in time for the second party of the summer coming up this weekend ... my nephew's graduation! Fun in the sun ....

Source: Unknown/Internet

Try this recipe for Spiked Lemonade Sweet Tea. It appeared in Southern Living magazine's May 2011 issue and is really delicious. Makes for a wonderful backyard drink.

Ingredients

3 cups water

2 family-size tea bags 

1 cup loosely packed fresh mint leaves (from your garden?)

1/2 cup sugar 

4 cups cold water

1/2 (12-oz.) can frozen lemonade concentrate, thawed (or fresh, yum!)

1 cup bourbon or spiced dark rum

Garnishes: fresh sugarcane, fresh pineapple slices 

Preparation

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.

2. Discard tea bags and mint. Stir in sugar until dissolved. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Stir in bourbon or spiced dark rum just before serving. Serve over ice. Garnish, if desired. of course!!!

Southern Living

MAY 2011

... and, use a beautiful Collins glass! If you have the time, chill it first!

SL May 2011 Issue

Here are just a few past stories, some with recipes, that have something to do with imbibing.

Summer cocktails

Derby time! Do you have a pick?

2012 Drink to try … with Pendleton Whisky

Wine, wine, wine!!!!

Need I say more ….

Whiskey Dijon BBQ Sauce


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Summer cocktails

Photo from Garden & Gun Margaret Houston

Summer is just around the corner! Time for me to pick my summer drink and this year I an reaching back to an earlier time and I'll order up a cool Planter's Punch.

Many would like to take credit for concocting the drink but it seems Charleston holds right to ownership, even though the cocktail has a long history. I think I'll allow my Charleston this nod even though ownership may belong elsewhere.

The recipe below is from the Peninsula Grill ... with an added twist I picked up from Robert F. Moss's blog. Seems when I was living in Charleston, I failed to know that Grand Marnier was a favorite 'shooter' among the locals. Understandable since at my age, I doubt I'd be found doing shooters in public (in private? that's a whole 'nother story). 

Have you picked your summer drink?

Charleston  Planter's Punch
1 ½ oz. Myers’s Rum
¾ oz. freshly squeezed orange juice
¾ oz. pineapple juice
dash of grenadine

--For an interesting twist add a dash of  Grand Marnier 

Shake well and serve over ice in a Collins glass. Garnish with an orange slice and cherry.

PLANTER'S PUNCH

This recipe I give to thee,

Dear brother in the heat.

Take two of sour (lime let it be)

To one and a half of sweet,

Of Old Jamaica pour three strong,

And add four parts of weak.

Then mix and drink. I do no wrong —

I know whereof I speak.

~From the August 8, 1908 edition of The New York Times

~Maria

Whiskey Dijon BBQ Sauce

I'm gonna try this BBQ Sauce from Eating Well. Sounds great and they are suggesting it be used skirt steak but I think it can be a great sauce for any type of meat. It's grillin' time!!!

1/2 cup reduced-sodium beef or chicken broth
3 tablespoons whiskey (Pendleton or Jack will work)
3 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme

Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.

Can’t go wrong with Whiskey and Wine …

Sooooo … I was browsing recipes on the Pioneer Woman's website. Now I don’t really buy into the whole Pioneer Woman perfect life thing because I know living on a working ranch is NOT easy … there is no way to spend a day on the ranch taking perfect pictures while preparing wonderful recipes, homeschooling the kids, trying out new gadgets, setting up giveaways, writing witty blog posts, prepping for a cooking show and whatever else the Pioneer Woman’s blog represents BUT she does have some decent recipes.  {{Well, who knows (grumble, grumble) may she can do it all}} I know I couldn't, the ranch I lived at kept me pretty busy, and pretty dusty plus there seemed to always be something to get done to keep things running  ... but I digress.
Sooooo … I was browsing recipes on the Pioneer Woman's website and I found this recipe she posted last year for Pasta with Whiskey, Wine, and Mushrooms … I like Pasta. I like Mushroom. I always enjoy Wine and I do like some Whiskey so how can I go wrong. Got this on the kitchen agenda for this weekend. I still have to go buy the pasta and mushrooms.

Recipe: Pasta with Whiskey, Wine, and Mushrooms

Prep Time: 5 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 8
Ingredients

• 24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
• 2 Tablespoons Olive Oil
• Kosher Salt
• Black Pepper
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Large Onion, Peeled And Sliced
• 1 cup Dry White Wine
• 3/4 cups Whiskey (Jack Daniels Is Good) I like Jack but I’d also suggest trying Pendleton Whiskey
• 1/2 cup Chicken Broth
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 12 ounces, weight Mostaciolli, Cooked Al Dente

Preparation Instructions

Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and sauté for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

Yummy salad recipe

I love this recipe from Southern Lady Magazine, probably because I really, really like pomegranates. They say hmmmm … they say pomegranates are very good for you. I just think they taste good and they certainly make the salad look pretty. I like pretty food. I think the prettier the food, the better it is for you. ‘Cause when you surround yourself with pretty, well you just become pretty … you are what you eat after all.

Spinach Salad with Pomegranate Vinaigrette

Makes 4 servings
1 (6-ounce) bag baby spinach
1 cup matchstick carrots
1/2 cup broccoli sprouts
1/2 cup thinly sliced red onion
3 tangerines, sectioned
1/3 cup pomegranate arils
Pomegranate Vinaigrette (recipe follows)
1. In a medium bowl, combine baby spinach, carrots, broccoli sprouts, and red onion.
2. Divide spinach mixture evenly among 4 salad plates. Top each salad with tangerine sections and pomegranate arils. Drizzle with Pomegranate Vinaigrette just before serving.

Pomegranate Vinaigrette

Makes about 1 cup
1/2 cup fresh pomegranate juice
2 tablespoons pomegranate-infused balsamic vinegar*
1 teaspoon honey
1 tablespoon minced shallot
1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 tablespoons extra light olive oil
1. In a small bowl, combine pomegranate juice, vinegar, and honey, whisking until honey dissolves. Add shallot, salt, and pepper, whisking to combine well. Gradually add olive oil, whisking to combine.
*You may substitute white balsamic vinegar for pomegranate-infused balsamic vinegar.