The Perfect Margarita
The Perfect Margarita. This drink is for the record books! The Perfect Margarita is made with Blackberries, Simple Syrup, Tequila, Orange Juice, and Lime Juice!
Shake~ Strain over Fresh ice
Garnish: blackberries and orange wheel
+ 4 Blackberries
+ 1/2 oz. (15ml) Simple Syrup
+ 1 Mini Tequila Bottle
+ 3 oz. (90ml) Orange Juice
+ 1/2 oz. (15ml) Lime Juice
Recipe found here: The Perfect Margarita. THE best adult beverage site there is!
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Creamy Three-Cheese Spaghetti
12 oz. spaghetti
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
Freshly ground black pepper
2 tbsp. chopped fresh parsley
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.
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Raspberry Lemon Pound Cake
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. (1 stick) Butter, softened
4 oz. cream cheese, softened
1 tsp. grated lemon zest
3 large eggs, room temperature
2 tsp. vanilla extract
1 (6-oz.) container raspberries
1/2 c. confectioners’ sugar
5 tbsp. heavy cream
1 tbsp. seedless raspberry jam
Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour 8 1⁄2″-x-4 1⁄2″ loaf pan.
In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. Fold in raspberries with a spatula.
Transfer batter to a prepared loaf pan and smooth top. Bake until a toothpick inserted into center comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Cool for 10 minutes on wire rack. Loosen side with a small knife and invert onto rack. Let cool.
Make the Glaze: Meanwhile, in a blender, purée confectioners’ sugar, cream and jam, scraping down the sides as needed. Drizzle glaze over cooled cake and serve.
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Cherry Cream Cheese Coffee Cake
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.
For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator. Yield: 8-10 servings.
Recipe found here: Cherry Cream Cheese Coffee Cake
Posted in breakfast, desserts, Recipe of the Day, snack food | Tagged breakfast, cherries, dessert, Recipe of the Day, snack food | Leave a Comment »
Cherry Cake (British)
1 cup glacé cherries
1 cup self-raising flour
3/4 cup softened butter, plus extra for greasing
3/4 cup sugar
1 lemon, finely grated zest only
1/4 cup ground almonds
3 large free-range eggs
For the decoration
3/4 cup powdered sugar
1 lemon, juice only
2 tablespoons flaked almonds, toasted
5 glacé cherries, quartered
Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
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Strawberry Passion Daiquiri Cocktail
The Strawberry Passion Daiquiri Cocktail is the culmination of a many years of daiquiri science. This cocktail combines all of the delicious elements of rum and strawberry into a drink that basically slams your face off with alcoholic flavor. Get down and sexy with one of these immediately!
If you want to make this drink, combines all the below ingredients in a blender and pour it into a glass. Pretty simple stuff.
+ Muddled Strawberries
+ Strawberry Daiquiri Mix
+ Light Rum
+ Passion Fruit Rum
+ Welch’s Passion Fruit Juice
+ Lime Juice
Strawberry Passion Daiquiri Cocktail. A GREAT site for drinks.
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Thai Chicken Stir-Fry
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice
In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Yield: 4 servings.
Recipe found here: Thai Chicken Stir-Fry
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