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Avocado Banana Crepes

This simple recipe is fantastic! I just made them this morning and I’m still gorging on them as I type. I had an avocado that I needed to use up. Crepes are the go-to for any extra fruits and veggies.

INGREDIENTS


2 large eggs

1/4 teaspoon salt

1 cup  flour

1 1/4 cups (or more) milk 

Melted butter

1 Avocado

2 bananas

*Coconut Oil


INSTRUCTIONS

Mix eggs and salt in large bowl.Whisk in flour, then 1 1/4 cups milk.  Let stand 1 hour.

(Add more milk by tablespoonfuls to batter to thin if needed).

Heat skillet over medium-high heat. Add coconut oil.

Pour 1/3 cup batter into skillet and swirl to coat bottom evenly.

Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.


Topping!

Peel and slice your avocado and bananas.

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Add some coconut oil to your skillet…

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Fry to a slightly crispy outer texture…

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Add to your crepes and enjoy! (If you want it sweeter, go ahead and add sugar to the frying pan or sprinkle directly on the crepes).

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COCKTAILS, SHOTS AND SHOOTERS

At this point most of my readers are aware of my obsession with food. At least, the creation and ‘design’ process of a new recipe.

So today I’ve decided to travel off my well worn ‘food’ path and delve into beverages. Specifically, cocktails!

 

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USA Disclaimer

READ FIRST-

*Up=With Ice

 *Straight=No Ice

*You can chill the glass by adding ice and letting it sit.  (Empty the ice prior to adding the strained ingredients.)

*All of these recipes can and have been modified based on the bar, personal preference or bartender. 

*All glasses used can and have been determined based on preference of the bar, personal preference and bartender.

*All shot measurements can and have been modified based on the bar, personal preference and bartender.

-Basically…to each his/her own.


The Long Island Ice Tea

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Tall glass with ice

  • 1/2 oz Vodka
  • 1/2 oz Gin
  • 1/2 oz Rum
  • 1/2 oz Tequila
  • 1/2 oz Triple Sec
  • Sweet & Sour Mix
  • Splash of Coke
  • Lemon or Lime Squeeze

 

Apple Martini or Appletini

bebida-appletini


Chilled cocktail glass

To a shaker with ice add:

  • 2 oz Vodka
  • 3/4 oz Apple Pucker

Shake and strain into cocktail glass.

Add an apple slice garnish.


Cosmopolitan

cosmopolitan-cocktail-56-big


Chilled cocktail glass

To a shaker with ice add:

  • 1 oz Citron Vodka
  • 1/2 oz Triple Sec
  • Dash of Rose Lime Juice
  • Splash Cranberry Juice

Shake and strain into a chilled cocktail glass.

Garnish with lime


B 52 Shot

b52-shot.jpg


Shot glass or Shooter glass

1/3 Kahlua

1/3 Irish Creme (over a the back of a spoon to layer)

1/3 Grand Marnier (over the back of a spoon to layer)


 

Midori Sour Cocktail

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Chilled Cocktail Glass

To a shaker with ice add:

  • 2 oz Sweet & Sour Mix
  • 1 oz Melon Pucker

Shake and strain into chilled cocktail glass.

Add cherry garnish


Bahama Mama

bahama-mama


Tall glass with ice

  • 1 oz Light Rum
  • 1/2 oz Peach Schnapps
  • 1/2 part Orange Juice
  • 1/2 part Cranberry Juice

Garnish with Lemon, Orange and Cherry (not required to use all three)


Amaretto Sour 

24-sour


Chilled cocktail glass

To a shaker with ice add:

  • 1 oz Amaretto
  • 2 oz Sour Mix

Shake and strain into chilled cocktail glass

Garnish


Manhattan

manhattan-drink19.jpg


Rock glass with ice

  • Dash of Sweet Vermouth
  • 2 oz Whiskey (ie: Seagram’s 7)

Add cherry garnish


Black Russian

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Rock glass with ice

  • 1 1/2 oz Vodka
  • 1/2 oz Kahlua

Cherry Garnish


Margarita

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Salted cocktail glass (Rub rim with lime, dip in Kosher salt

To shaker with ice add:

  • 2 oz Margarita Mix
  • 1/2 oz Triple Sec
  • 1 oz Tequila

Strain into cocktail glass (can be served straight or up)

*up=ice

Lime Garnish


Blow Job

blow-job-shot.jpg


Shooter or Shot glass

Layer:

  • 1/2 Kahlua
  • Irish Creme (Float using the back of a spoon)
  • Top with Whipped Cream

Jager Bomb

jagerbomb-main.jpg


Rock glass

Shot glass

  • Put Jagermeister into shot glass
  • Fill rock glass partially with Red Bull
  • Drop shot into rock glass

White Russian

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Rock glass with ice

  • 1 1/2 oz Vodka
  • 1/2 Kahlua

Top with cream


Tequila Sunrise

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Tall glass with ice

  • 1 oz Tequila
  • Fill glass with Orange Juice
  • Splash Grenadine (Float using the back of a spoon)

Garnish with orange and cherry

 


Jolly Rancher

jolly-rancher-cocktail

Rock Glass

*This drink can be straight or up

To a shaker with ice add:

  • 3/4 oz Apple Pucker
  • 3/4 oz Peach Schnapps
  • Splash of Cranberry Juice

Shake and strain into rocks glass


Vodka Martini

picture 13307


Chilled cocktail glass

To a shaker with ice add:

  • Dash of Dry Vermouth
  • 2 oz Vodka

Stir the ingredients with a spoon within the shaker

Strain into chilled cocktail glass

Twist lemon, rub rim of glass with the lemon and drop into glass

Olive garnish


Mai Tai

MM-Cocktail-Guide-MaiTai-590x375.jpg


Tall glass with ice

  • 1 oz Light Rum
  • 1/2 oz Triple Sec
  • 1/2 oz Amaretto
  • Dash Grenadine
  • Equal Parts Orange Juice and Pineapple Juice
  • Splash of Dark Rum

Cherry and/or Pineapple Garnish


 

Sex On The Beach

sex-on-the-beach.png


Tall glass with ice

  • 1 oz Vodka (Some prefer 1.5 oz)
  • 1/2 oz Peach Schnapps
  • Two Parts Orange Juice (Some say 2 oz)
  • Two Parts Cranberry Juice (Some say 2 oz)

Garnish with cherry and orange slice


These are just some of the fun party favors that can be used at your next gathering. For a whole lot more, here’s a great site to visit: 1001 Cocktails

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Enjoy!

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Peppered Pineapple Pork Chops

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INGREDIENTS


  • 6-8 Chops
  • 7-8 Sweet Peppers
  • 1 Large Pineapple
  • Seasoning

 

TOOLS


  • Veggie Knife
  • Large Glass Baking Dish

 

Preheat oven to 400

Peel, slice and add first layer of pineapple.

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Chop and add 1/2 of the sweet peppers.

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Layer on your pork chops. 

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Continue layering. Add more pineapple and sweet peppers.  Sprinkle with your favorite seasonings.15966183_1386030371431406_9034298656562141496_n

Bake at 425 for 1.15 hours. 

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Enjoy! 

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Chobani Cookie Cups

 

These tart little appetizers are perfect for Super Bowl Sunday. Combing chocolate, strawberry, cookies, peanut butter and Chobani yogurt….they pack quite the kick. And they honestly don’t take that long to make.

What you will need:

  • 1 Cup Chobani Vanilla Yogurt
  • 1/2 Cup Peanut Butter
  • 1 TSP Cocoa Powder
  • Chocolate Chip Cookie Dough (chilled)
  • Fresh Strawberries
  • Mini-Cupcake Tin

The yogurt needs to be Chobani. The reason for this, is consistency. Chobani yogurt is thicker. Most yogurts are watery and have more of a ‘globule’ feel. The problem with watery yogurt comes in to play, when the cookie cups grow soggy. So avoid that.


 

Begin with preparing your cookie dough. You can make the dough or buy ready made dough, either will work, but make sure it’s been chilled.

Start by filling a mini cupcake tin with cookie dough. Grease the tin if your cookie recipe requires it.

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Bake  according to cookie recipe. Do not over cook. Towards the end, push down gently on each ‘muffin’ shaped cookie. This creates a slight pit.

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While the cookie cups are baking, prepare the topping. 1/2 cup of peanut-butter, 1 cup of Chobani Vanilla Yogurt, 1 tsp. cocoa powder. 

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I used a NutriBullet to mix, but mixing with a spatula will work just fine. If you decide to use a NutriBullet, know that it will be quite thick, but do not add anything else. Thick is KEY!1382339_1090153571019089_2298197039919357125_n

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With the filling is done, you can now prepare your cookie cups. Let them cool upside down, then put them in their serving dishes.

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Fill each cookie cup with the Chobani mix. 

 

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Then add the final touch! Strawberries…

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This is honestly, one of my favorites. They appear to be so complicated, and yet they’re very simple. My family loves them and it never takes them long to finish off a batch. As always, feel free to modify. I could certainly envision this recipe with oatmeal raisin cookies and a blueberry topping. Check here for more  Chobani recipes.

Thanks for stopping by!

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Where did all the people go?

Somewhere between the rich and the poor, there was once a group of humans known as the middle. They were the balance between the other two, often feeding both.  But still …there was a balance. And as a general rule, they would fly their children off to faraway states. Occasionally   they took long trips traveling the country while their  children boxed it out in the backseat of the family station wagon. Think…Chevy Chase.

Education was largely coveted and revered. It wasn’t ruled by the ‘pay me for the ignorant ramblings’ group up on Capital Hill. You know….the arseholes who blather on and on about bill changes, policies, test scores and blah blah …vomit.

The government didn’t parent the children…or attempt to drug them in hopes of bringing  up those highly prized  test scores…(Ironically, creating a generation bent on substance addiction, because their little brains no longer produce what they need…without a damn drug).   The teachers having paid for and attended college, were presumed to already know what the hell they were doing…so it was a non-issue. Play was a given. Recess gave teachers a much needed time out, while the children got to run and stretch their little legs.

Guns were for cops, the free folk and the assorted bad guys. Problems between kids however, were solved with a boxing match behind the school. Zero bullets required, and  the children lived to see round two the following morning.

Food was actually …food. It could be easily pronounced. Human immune systems were pretty  decent…mainly because antibiotics…worked. They worked because people were not being fed antibiotic loaded meat. Antibiotic resistance, was almost unheard of. Actually….people didn’t take antibiotics for every little NAMBY PAMBY BOOHOO illness! Docs didn’t pass out drugs like candy, in hopes of competing with the madness of today’s giant clinics.

There was no excuse for bad behavior. A brat was a brat. They weren’t drugged and told it wasn’t their fault. They weren’t given free run out of pity for their mental conditions. (Which oddly enough… have grown exponentially with the growth of Big Pharma, single family homes, increased divorce rates, the need of some parents to work multiple jobs….ironically…to be able to afford the daycare…so they can work multiple jobs...which …probably contributes to the increased divorce rate...go figure).

People actually had decent paying jobs, paid by companies who actually built decent products. Of course, this also meant that stuff held up better. Oak was oak…not prefabricated half plastic/ half wood shavings….well….garbage. Dressers and tables were built to last. Unlike the Walmart specials of today with cardboard backing. Workers now are  being paid less or entirely outsourced, in order to build product quicker for the all consuming American public….. just to see it fall apart. At which point, a phone call is usually made to the company…and surprise surprise…the operator is located somewhere on a faraway continent and you have no idea ...I mean none...as to what they are saying. Of course, it would be NON PC of me, if I didn’t finish that sentence with….”It’s not their fault, they just needed a job” and “It’s the lazy Americans fault for not being willing to work for 3$ a day”…oh and “We surely can’t blame the CEO’s…because who doesn’t need a swimming pool in their living room?”

I’m sure I was going somewhere with this…oh right…..

Where did all the people go?

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Photo by homefreekids.com

 

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Photo by homefreekids.com
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Photo by homefreekids.com
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Photo by homefreekids.com
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Photo by homefreekids.com
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Photo by homefreekids
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Photo by homefreekids.com

 

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Photo by homefreekids.com

 

 

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Vegetarian Tofu with Bok Choy and Portabella

As I walked through the market this morning, I was oddly pulled toward the tofu. Seriously…I HAD to have it! And I’m not even a big tofu eater. I am however a huge veggie eater. So naturally, it stands to reason that every now and then, I’ll throw in the assorted vegetarian recipe.

Today’s recipe (and I just got through eating it….fabulous), is Vegetarian Tofu with Bok Choy and Portabella  (Which BTW: Websters Dictionary spells both ways…Portobella or Portabella, or considers one version to be the variant of the other ).

What you will need:

Tofu

Bok Choy

Green Onions

Cocktail Onions

Olive Oil

Portabella Mushrooms

Balsamic Vinegar

Italian Seasoning

Garlic Salts

Navy Beans (optional)

And if your feeling frisky ~ a glass of red wine….


 

Start by cubing your tofu. In the past if any holiday was near, I’d shape the tofu to fit. One year instead of cubing, I cut heart shapes. It’s up to you.

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Then prepare your veggies for sauteing.

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And using two different skillets, saute both the tofu and the veggies in balsamic vinegar and olive oil. This would be the time to add your seasonings. I’m rather fond of garlic and I add it to everything. But add what you want. I also added some cocktail onions to the tofu skillet.

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And an assorted mixture of seasoning to the veggies….

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Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….

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And serve with a side of Old Navy beans…

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Don’t forget the wine!

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As always, feel free to modify….the flavor is in the taste buds of the beholder.