It's 106 degrees outside. You need a refreshing adult beverage that isn't a margarita. You need a black berry crush! This recipe is for single servings but you can adapt it to make a pitcher for a gathering. (put your Vodka in the freezer...)
4 black berries
1 tablespoon lemon juice
1 tablespoon simple syrup *see below
1 shot glass of vodka (give or take, your choice)
Seltzer water
Ice
In a large glass, combine berries, lemon juice and simple syrup. Crush berries lightly with a fork to release their juices. Add Vodka and ice. Pour enough seltzer to make a full glass. Give a quick stir to mix everything together. Toss in a straw and enjoy!
* simple syrup is an easy sweetener... bring 2 cups of sugar and 2 cups of water to a boil over medium-high heat until sugar is dissolved. Let cool before adding to any drink to sweeten. Stores for up to 1 month in a closed container. Also perfect for making Sweet Tea.
Thanks Martha Stewart Living for always including a cocktail suggestion!
Saturday, June 18, 2011
Tuesday, June 14, 2011
Savory Sausage, Onion and Spinach Turnovers
As my husband said when he first bit into these little yummy meat pies...This isn't terrible! In fact it's really not terrible. Please keep this recipe. I'm not being nice, I mean this is really good...
1 Tablespoon Olive Oil
2/3 cup chopped red potatoes
1/3 cup sliced red peppers
1/3 cup chopped yellow onion
1/2 ground Italian turkey sausage or 2 links, casings removed, sliced into small disks
3 cups rinsed and chopped spinach
2 tablespoons fresh basil, finely chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 package refrigerator pie dough
2 tablespoons water
1 egg white, lightly beaten
3 tablespoons Parmesan cheese
Preheat oven to 400 degrees.
1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes, onion and peppers and saute until onions begin to brown, about 4 minutes.
3. Add sausage and stir to crumble as it browns.
4. Add spinach and stir until wilted.
5. Add basil, salt, red pepper flakes and stir until well mixed.
Set aside deliciousness...
1. Roll out 1 sheet of pie dough (most boxes come with 2 sheets)
2. Cut dough disk in half.
3. Spoon filling onto half of the pie halves
4. Brush the edges with egg whites and fold dough over matching the edges as best as possible.
5. Press fork tine along edges to seal the turnovers.
6. Repeat with remaining mixture and dough, making 4 turnovers
7. Brush tops with egg whites and sprinkle on cheese.
Bake at 400 degrees for 18 minutes or until golden brown.
1 Tablespoon Olive Oil
2/3 cup chopped red potatoes
1/3 cup sliced red peppers
1/3 cup chopped yellow onion
1/2 ground Italian turkey sausage or 2 links, casings removed, sliced into small disks
3 cups rinsed and chopped spinach
2 tablespoons fresh basil, finely chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 package refrigerator pie dough
2 tablespoons water
1 egg white, lightly beaten
3 tablespoons Parmesan cheese
Preheat oven to 400 degrees.
1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes, onion and peppers and saute until onions begin to brown, about 4 minutes.
3. Add sausage and stir to crumble as it browns.
4. Add spinach and stir until wilted.
5. Add basil, salt, red pepper flakes and stir until well mixed.
Set aside deliciousness...
1. Roll out 1 sheet of pie dough (most boxes come with 2 sheets)
2. Cut dough disk in half.
3. Spoon filling onto half of the pie halves
4. Brush the edges with egg whites and fold dough over matching the edges as best as possible.
5. Press fork tine along edges to seal the turnovers.
6. Repeat with remaining mixture and dough, making 4 turnovers
7. Brush tops with egg whites and sprinkle on cheese.
Bake at 400 degrees for 18 minutes or until golden brown.
Sunday, June 12, 2011
Grown-Up Sloppy Joes
The recipe called for cremini mushrooms, but I happened to have porcini mushrooms on hand and it was still very delicious. You could use artisan rolls and up the ante on the grown-up flavors even more.
1 tablespoon olive oil
12 oz ground sirloin
8 oz chopped cremini mushrooms (fresh or dried and reconstituted)
1 cup finely chopped onions (use shallots for a sweeter flavor)
3 cloves garlic, finely chopped
1/2 cup tomato paste
1 tablespoon fresh oregano, dried would be fine but will lack to umph of fresh
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (I used brown sugar because I dislike molasses)
1/4 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon hot sauce
1. Heat a large nonstick skillet over medium-high heat. Add oil to coat pan.
2. Add beef and brown until cooked through, about 4 minutes, breaking up large chunks as it cooks
3. Add mushrooms, onions and garlic, saute until onions are soft.
4. Add tomato paste and mix well.
5. Add remaining ingredients and cook until mushrooms are tender.
**Recipe Courtesy of CookingLight.com**
1 tablespoon olive oil
12 oz ground sirloin
8 oz chopped cremini mushrooms (fresh or dried and reconstituted)
1 cup finely chopped onions (use shallots for a sweeter flavor)
3 cloves garlic, finely chopped
1/2 cup tomato paste
1 tablespoon fresh oregano, dried would be fine but will lack to umph of fresh
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (I used brown sugar because I dislike molasses)
1/4 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon hot sauce
1. Heat a large nonstick skillet over medium-high heat. Add oil to coat pan.
2. Add beef and brown until cooked through, about 4 minutes, breaking up large chunks as it cooks
3. Add mushrooms, onions and garlic, saute until onions are soft.
4. Add tomato paste and mix well.
5. Add remaining ingredients and cook until mushrooms are tender.
**Recipe Courtesy of CookingLight.com**