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.

16105802_1396070783760698_6313065485669827972_n

Add some coconut oil to your skillet…

16142997_1396071123760664_1537844193375913518_n

Fry to a slightly crispy outer texture…

16143133_1396071400427303_3206139720022990169_n

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).

16114247_1396070247094085_7173261573435353794_n

 

 

Advertisements

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!

 

f7471

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

db358f41308543927a9e9548c93c2415


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

2b8171e90de88cb5280deab4f17b7ba5.jpg

 


 

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

CocktailHighlight.png


Rock glass with ice

  • 1 1/2 oz Vodka
  • 1/2 oz Kahlua

Cherry Garnish


Margarita

cc3b3mo-hacer-un-coctel-margarita1


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

white-russian-720x720-recipe


Rock glass with ice

  • 1 1/2 oz Vodka
  • 1/2 Kahlua

Top with cream


Tequila Sunrise

KC0604H_Tequila-Sunrise_s4x3.jpg


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

logo.png

Enjoy!

Peppered Pineapple Pork Chops

15965575_1386006808100429_8078582050308705587_n

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.

15977670_1386029754764801_5240515471660613402_n

Chop and add 1/2 of the sweet peppers.

15977453_1386030048098105_5010007598372515592_n

Layer on your pork chops. 

15941290_1386030191431424_3548369857186764821_n

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

Bake at 425 for 1.15 hours. 

16003266_1386058304761946_640833727295003164_n

Enjoy! 

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.

12670276_1090153647685748_1626094134217657125_n

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.

12644881_1090153561019090_720055523460690923_n

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. 

12654274_1090153591019087_7449426629894984858_n

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

12643022_1090153527685760_1586636238203232373_n

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

12651078_1090153504352429_281639543452419003_n12647237_1090153544352425_2157045535006117780_n

Fill each cookie cup with the Chobani mix. 

 

12654171_1090153447685768_3170847438681487313_n.jpg

Then add the final touch! Strawberries…

12644740_1090153451019101_2477801927197082146_n

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!

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.

12493876_1082468411787605_2084299670120770643_o

Then prepare your veggies for sauteing.

12471762_1082468601787586_2553761854838483475_o

12484820_1082468771787569_6359349360289092227_o

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.

12469540_1082469731787473_4252323197905590454_o

And an assorted mixture of seasoning to the veggies….

12466163_1082469118454201_1795963915424189414_o

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

12493947_1082469421787504_4856441702592962014_o

And serve with a side of Old Navy beans…

12484688_1082470158454097_3058741166210383454_o

12401986_1082469961787450_1518213718857365948_o

Don’t forget the wine!

12492021_1081916161842830_9007412279556382233_o

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

Peppercorn Garlic Rub Loin

 


Start with a heavily rubbed pork loin. Garlic, Vinegar, Oil, Salt and Peppercorn

12419172_1078552758845837_7609690980252027941_o

Slice the loin into 2 inch thick bits….

1269314_1078552958845817_862881236485454190_o

Add cocktail onions and vinegar soaked cauliflower, carrots and peppers…

12465869_1078553118845801_1054880668820919104_o

Sautee in olive oil ….

Serve with a simple garnish: Bok Choy, Tomato, Small Green Onion, Capers and Pimento…

12484618_1078564155511364_7627302382137710594_o

12484804_1078574822176964_8951431989630039414_o

12495963_1078575035510276_8473170837736288265_o

12466039_1078576138843499_7365342816598284379_o

Simmering Chicken Marinade and a Veggie Side: All-In-One

Marinade always seems to taste better, the deeper it penetrates the food. So it stands to reason, simmering helps to permeate every little poultry pore, when it comes to chicken.

Step 1: Add chicken bits (legs, thighs, etc…), to a large pot. 

12295232_1053639034670543_3974915901428410755_n

Step 2: Add some pepper blend…

12243377_1053639748003805_5974621432003811012_n

Step 3: Toss in some turmeric…

12289602_1053639448003835_493294103538934507_n

Step 4: How about some whole sweet peppers?

12249699_1053640001337113_6902276346338393383_n

Step 5: Maybe a touch of garlic…

12278708_1053640264670420_2905458903597029910_n

Step 6: We’re on a roll! Pop in some capers…

12249930_1053640538003726_8281668575813706800_n

Step 7: And my favorite…Apple Cider Vinegar…

12289562_1053640774670369_886719327702213833_n

Allow the marinade to simmer, and prepare the vegetables….

12246897_1053651364669310_7222418623847643909_n

Parsnips, Sprouts and Red Onion! Mmmm…..

Simmer the veggies in a separate pot…

11998899_1053658524668594_6242274477811350914_n

After thoroughly simmering the chicken bits, drain the fluid, keeping the sweet peppers and tiny bits. Throw it all in a roaster…don’t forget to put the rack in, for proper drainage….

10984031_1053659124668534_2946965173238649366_n

Then add your simmered veggies.

11219442_1053659881335125_6940573912981725247_n

Drizzle some teriyaki ….

12250146_1053670314667415_7881809097607365715_n

Set to 350 and bake till chicken is done. (Keep a lid on the roaster, for optimum juiciness).

12289697_1053678037999976_3460365297697473318_n

And go nuts! I’m not gonna lie…this meal was fabulous!

 

 

Baking with a Convection Oven

We recently purchased a convection oven and just for the sheer blissful hell  of it, I thought I’d bake a cake…

12295407_1053677811333332_1264742966253808538_n

Yes…that’s a lovely dripping marshmallow topping…..

And here’s the steps… in pictures…..

11201833_1053619954672451_8610286644489157480_n12279232_1053623231338790_8943665726456298164_n

12239602_1053635821337531_8774072750097248215_n

12239719_1053635868004193_3323326641289198177_n

12250150_1053642498003530_2170831081811709040_n

12295380_1053644968003283_2972817609937111649_n

12279210_1053644538003326_5282270596211775740_n

12239559_1053661608001619_5990297004676626054_n

12250174_1053669474667499_6586563355160552771_n

12295407_1053677811333332_1264742966253808538_n

 

Calamari Wontons

Calamari Wontons: Perfect for fall days, when the beach is a thing of the past…

Using sweet, spice and a touch bitter….the taste buds simply explode.


Ingredients:


  • Calamari
  • Feta Cheese
  • Kale
  • Butter
  • Coconut Oil
  • Bok Choy
  • Daikon (optional)

Start by preparing the Calamari. Thaw and dice.

12196062_1050189338348846_5288302639599889806_n

And prepare the Kale,Bok Choy,  Daikon and Feta….by dicing. I find a cheese grater is fabulous for Daikon.

12235090_1050240778343702_9201308801265571583_n

Using melted butter, coat and smooth out the wonton wraps.

12227775_1050241748343605_6202047003891100885_n

Spreading out one of the wraps, add a pinch of the veggies, cheese and Calamari….

12249878_1050242295010217_3134421260521168910_n

Using the butter to seal the edges, gently fold the wonton….

12249753_1050243218343458_2799404757422032058_n

Place on an oiled cookie sheet (I prefer coconut oil)…

11036029_1050250908342689_2130726664790079688_n

Bake at 350 for 10-12 minutes….

12234847_1050257541675359_9194951893483891381_n

And serve with : Parsnips, Red Onions and  Sweet Peppers

11049506_1050236415010805_4106288755923843850_n 12243477_1050236521677461_5863378187781064997_n

12249711_1050239208343859_8620808764188572753_n


As always, feel free to modify…