Sunday, March 29, 2015
TexaSweet� Rio Star� Grapefruit Featuring Mistletoe Kiss Grapefruit Sparkler
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| Photograph provided by TexaSweet® |
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| Photograph provided by Deep Eddy |
Mistletoe Kiss Grapefruit Sparkler
a Weekend Gourmet Original
Ingredients:
- 2 cups Rio Star® grapefruit juice – approximately 3 grapefruit
- 1 bottle Moscato or other sweet white wine, chilled
- 1/2 cup Deep Eddy Grapefruit Vodka
- 1/3 cup raspberry syrup [NOTE: I used TBS]
- 20-ounce bottle citrus soda, regular or sugar-free [NOTE: I used Fresca]
- 1 cup raspberries, frozen
Directions:
Step 1: Juice the Rio Star® grapefruit, straining any seeds. Add the juice to the bottom of a clear glass pitcher. Add the Moscato, Deep Eddy vodka, raspberry syrup, and citrus soda. Stir well to completely combine.
Step 2: Add the frozen raspberries to the pitcher. They will float on top, keeping the sparkler chilled…and they provide a pop of fruit flavor to each glass as they thaw! Serve in holiday-themed wine glasses with sparkly sugared rims. Then, head under the mistletoe with a sparkler in hand…and wait for some holiday magic to happen!
This festive adults-only sparkler is refreshing and easy to drink! It’s sweetly tart and fizzy…perfect for holiday parties or weekend brunches all Winter long. Everyone who sampled this punch said it struck the perfect balance between sweet and tart…and it’s not an overly strong. The holidays are about fun…and this red grapefruit-infused sparkler surely fits the bill!
Disclosure: TexaSweet® sent me a box of Rio Star® grapefruits and other grapefruit promotional items to facilitate this feature. All opinions expressed are solely mine.
Thursday, March 26, 2015
Sauce It Up SundaySupper Featuring Amatriciana Sauce for Pasta
Its time for another fun #SundaySupper posting...and this week? Were getting saucy! Our host is Foodie Stuntman from Crazy Foodie Stunts. He challenged us to create a tasty sauce from scratch...it could be savory or sweet. When I saw this weeks theme, I knew exactly what I wanted to make immediately: homemade pasta sauce. I rarely take the time to make my own pasta sauce, so I tend to depend on Raos, my go-to jarred pasta sauce. However, I made Amatriciana sauce once and absolutely loved how it came out. Since this was several years ago during my pre-blogging days, I decided to make this amazing sauce again and share it with everyone. This ones addictive...and so easy to make!If youve never had Amatriciana sauce, youre in for a real treat, my friend. Its made with only a few simple ingredients, but it makes for a fabulous pasta topping. Canned San Marzano tomatoes, olive oil, pancetta or bacon, onion, garlic, red pepper flakes and a splash of white wine. Thats it...but oh boy, is it ever magical!! I like to let the simmer for about an hour to really get the flavors to combine and intensify, but thats all hands-off time. When youre ready to serve the sauce, simply toss with some pasta and top with some parmesan. Add a salad and some crusty bread and dinners good to go!
Amatriciana Sauce
Adapted from many sources, including Mario Batali
Ingredients:
- 28-ounce can San Marzano tomatoes
- 4 ounces pancetta or bacon (or guanciale)
- 1-2 tbs. olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, grated or finely chopped
- Generous pinch red pepper flakes
- 1/2 cup dry white wine
- Salt & pepper to taste
Directions:
Step 1: Add the olive oil to a Dutch over over med-high heat. Chop the bacon or pancetta into bite-sized pieces. [NOTE: freezing the meat for 30 minutes before chopping makes it much easier to cut!]. Brown the pancetta or bacon until well browned. Add the onion, garlic and red pepper flakes. Cook until translucent, about 10 minutes.
Step 2: Remove the tomatoes from the can, including the puree. Break the tomatoes up with your hands...or use an immersion blender to break them up. Add the white wine and deglaze the pan using a silicon spoonula. When most of the wine has evaporated, add the tomatoes. Bring to a boil, then reduce the heat until the sauce is simmering.
Step 3: Simmer the sauce for at least 30 minutes, but an hour or so is best if you have the time. This allows the flavors in the sauce to really intensify as it reduces. Taste for seasoning at the end, and add salt & pepper to taste. Some recipes call for adding a bit of chopped Italian parsley or basil at the end, but its not essential. To serve, cook 1/2 lb. of penne rigate per package directions. Toss the pasta with the sauce, place in a large serving bowl, and top with grated parmesan or pecorino romano.
This sauce is simple, but its off-the-hook good! The slow simmer produces a complex flavor profile, with a nice smokiness from the bacon. Each bite has sweet onions and pieces of smoky bacon, and the ridges in the penne rigate help the flavorful sauce adhere to the pasta. I love this dish as is, but Michael likes a little bit more protein. I added some grilled chicken breast to his serving, and he was perfect. Ive read that Amatriciana sauce is good with seafood, so a skewer of grilled shrimp might also be a nice pairing with this pasta dish.
Wait until you see the variety of sweet and savory sauces that my fellow #SundaySupper contributors are sharing today. Im sure youll find several new recipes to add to your collection, so click on the links below to go see their offerings! Join the #SundaySupper conversation on Twitter later today. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Also...be sure to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Savory Sauces
- Port Wine and Fig Sauce from A Kitchen Hoors Adventures
- Jalepeno Cranberry Sauce from Hot Mommas Kitchen Chaos
- Homemade Steak Sauce from Juanitas Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-Ds Books and Cooks
- Homemade Guiltless Alfredo Sauce from Mommas Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alidas Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sues Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniels Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. As Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bears Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbis Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Janes Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
Monday, March 23, 2015
Wendys Favorite Things for September
Welcome to the first installment of a new monthly feature that I’m really excited about: Wendy’s Favorite Things. As a food writer, I receive samples of many culinary products and gadgets to try out in my kitchen. Each month, I’m going to share my favorites product finds with you! These are the products that I tried and loved…ones that I know you’ll enjoy trying too. Shall we get started?
1) Noosa Yoghurt. This Aussie-style yoghurt is so thick and creamy that it can stand in as dessert! The unique texture comes from being blended with honey. The honey makes the yoghurt velvety smooth and gives it a touch of sweetness. Each container has a whopping 17 grams of protein, and comes in nine different flavors. When you’re ready to serve, simply give it a good stir to incorporate the fruit or honey into the yoghurt. I especially enjoyed the blueberry flavor topped with a handful of new fiber-and-protein packed Kashi Go Lean Vanilla Graham Clusters cereal for breakfast. It filled me up for hours and tasted amazing! My other favorite flavor is the lemon…I crumbled a sheet of graham crackers on top, and it tasted like a guilt-free lemon icebox pie. Noosa yoghurt can be found at grocers around the country, including Target.2) Zilk’s Hummus. This creamy hummus is made right up the road from me in Austin, Texas. It comes in a wide variety of the big-flavor options like Hatch Green Chile and Spinach & Artichoke. It’s perfect with pita chips for a healthy after-work snack, or as a spread on a healthy sandwich. I went crazy for the tangy Balsamic & Garlic! Zilks foods makes more than hummus, though. They also offer queso, fresh salsa and a delicious ready-made Greek tzatziki.
3) POM Juice Blends. I’m a huge fan of POM Wonderful pomegranate juice, so imagine my excitement when I recently tried their new trio of tropical-inspired juice blends! The flavors in the collection are POM-Coconut, POM Hula (pineapple) and POM Mango. All three are refreshing and delicious, but I went absolutely (coco)nuts for the POM Coconut. It contains 30% pomegranate juice and 60% coconut water, and each bottle is only 140 calories. It’s sweet and tangy…with a subtle coconut flavor on the finish. As the weather turns cooler this Fall, this will be the perfect way to reminisce about Summer.
My favorite flavor in my sampler pack was the addictive Blueberry Blitz. It was hearty and filling, with a double shot of blueberries: dried blueberries plus sweet and creamy yogurt-covered blueberries! It was just sweet enough to satisfy, but it had enough fiber to keep me filled up and fueled all the way until lunchtime.
5) Harvest Snaps. What do you get when you combine the nutrition of snap peas and the crunch of chips? These addictive little bites! Made with all-natural freeze-dried peas or lentils, they’re a healthy way to conquer your craving for something crunchy. I’m not a huge pea fan, but I simply couldn’t get enough of the Lightly Salted Snapea Crisps! They come in a lentil variety as well, and they feature six fun flavors like Wasabi Ranch and Black Pepper. Each serving averages 120 calories, 6 grams of fat and 3 grams of healthy fiber. Theyre also gluten free and prepared with non-GMO sunflower oil. That means this is a snack that you dont have to feel the least bit guilty about eating!6) Mama Francesca Parmesan. This line of shelf-stable aged parmesan comes in a wide variety of flavors, making it a great pasta topper for a busy weeknight. So far, weve tried the Fiero (with Parmesan and Red Pepper) and the Aromatico (Parmesan, Basil & Oregano). Every variety is bursting with robust flavor, but my favorite is the Aromatico. It brings a perfect herbal punch to simple pasta dishes. Michael loved the fiery burst of heat from the Fiero. Next up on our to-try list is the Pungent, which is a mixture of garlic and parmesan cheese.
7) Kuhn Rikon Ratchet Grinder. This is hands down the best kitchen gadget that Ive discovered this year! I had a chance to try out this ergonomic grinder during our Julia Child cooking class at Sur la Table last month, and I was immediately hooked. This handy gadget retails for about $20 and allows you to effortlessly add freshly ground pepper, salt or spices to your dishes. I was thrilled when Kuhn Rikon offered to send me a snazzy red ratchet grinder for my kitchen. Unlike traditional grinders, this one requires only a simple back-and-forth motion that puts out a perfect amount of ground pepper. I’m a convert!
8) Wholly Guacamoles Avocado Ranch 100-Calorie Minis. I am in love with these amazing portion-controlled ranch flavored packs of all-natural guacamole! If you love avocado and ranch, youll go nuts for this creamy concoction too. Theyre portion and calorie controlled, and they taste fantastic. Each individual mini container contains 100 calories, 9 grams of fat and 3 grams of fiber. These little babies are so versatile! I love to use them to top burgers and spread on bread for an excellent mayo replacement. It also makes an excellent portion-controlled healthy snack when paired with baked tortilla chips. If youre not into ranch (for shame!), you can also get these 100-calorie minis in Classic Guacamole. There you have it…my favorite new food and kitchen items for this month! I hope you found something new to try out in your kitchen…make sure to leave a Comment if you give one of these products a try. Come back next month to find out what other fun, new products I’ve been trying out in my kitchen.
Disclosure: The products featured in this article sent me samples of their products to facilitate inclusion. I received no other compensation, and all opinions expressed are solely my own.
Friday, March 20, 2015
Linguini with Lemon Cream Sauce Lemon Pepper Shrimp Featuring California Lemons from Limoneira
One of my favorite cooking ingredients is lemon…there’s just something about lemons that works so well in a wide range of recipes! They bring a tart finish to mild seafood, a sunny brightness to veggies, and they cut through the sugary sweetness in all sorts of baked goods. Along with garlic, you’ll never find my kitchen without a couple of lemons waiting to be used! Limoneira, a California-based agribusiness, recently sent me a huge box of lemons in three varieties: California yellow lemons, Meyer lemons, and Variegated Pink lemons – striped on the outside and pretty pink flesh on the the inside! They sent the lemons in conjunction with their new Unleash the Power of Lemons campaign. 
The goal of the campaign is to show how lemons can be used in a variety of ways: forhealth, beauty, cleaning, and food and drink. According to Limoneiras COO Alex Teague, “Lemons are one of the most versatile items in the produce department.” I have to agree! When I cook with lemons, I always put the rinds in the disposal afterward to freshen and clean the inside. But…my favorite thing to do with lemons is use them to create fantastic food and drinks! A few weeks ago, I shared my recipe for delicious Sugar-Free Strawberry Meyer Lemonade using some of the Meyer lemons that I received. The lemonade was perfectly tart-sweet and very refreshing on a warm Texas evening. I also used some of the California yellow lemons to create a fantastic quick pasta dish for our dinner: Linguini with Lemon Cream Sauce & Lemon Pepper Shrimp. By using lemon in both the pasta and the shrimp, its sunny brightness was able to shine through in every bite.
To make this recipe weeknight-friendly, I used Buitoni refrigerated quick-cook pasta and easy-peel shrimp. The sauce came together while the water for the pasta came to a boil. Then, while the pasta cooked, I gave my seasoned shrimp a quick sear in a hot pan. This dish took about 45 minutes to make, start to finish…including the time it took to peel the shrimp. Although cream sauces can be very rich, I opted to use half and half. My sauce was rich and creamy, with less fat and calories than if I had used cream.
Linguini with Lemon Cream Sauce & Lemon Pepper Shrimp
Inspired by Martha Stewart Living
Step 1: Bring a pot of salted water to boil. While the water is boiling, make the sauce. Heat a large non-stick pan over med-high heat. Add 1 tbs. olive oil and 1 finely chopped shallot. Cook, stirring occasionally, for 4-5 minutes. Reduce heat to medium and add the zest of one lemon and 1 cup half and half. Bring to a boil and cook for 8 minutes, until slightly thickened. Add the juice of one lemon and stir. Reduce heat to med-low.
Step 2: When the water comes to a boil, add an 8-ounce package of refrigerated linguini. Cook for 2-3 minutes, until tender. While the pasta cooks, add 3-4 basil leaves cut in a chiffonade and 1 cup chopped baby tomatoes. I used sweet mini San Marzano tomatoes, which I love. Drain the cooked pasta and add to the cream sauce. Toss to combine the ingredients and turn off the stove.
Step 3: While the pasta rests, quickly remove the shells from 1 lb. easy-peel jumbo shrimp (10-15 count). Rinse well and pat dry, then sprinkle liberally with lemon pepper seasoning and add 1tbs. Worcestershire sauce. Toss to combine and set aside while you prep the rest of the dish. [Note: I used Sugar and Salt Free Lemon & Cracked Pepper seasoning from Chef Paul Prudhomme’s Cajun Magic line.] Heat 1 tbs. olive oil in a large non-stick skillet over med-high heat. Add shrimp in a single layer. Sprinkle with salt to taste and squeeze half a Limoneira yellow lemon over the shrimp as they cook. Sear shrimp on both sides for approximately 2 minutes, until cooked through.
Step 4: To serve the pasta, use tongs to place some of the pasta on a warmed plate. Top each serving with some of the seared shrimp. Just before serving, sprinkle a bit of parmesan reggiano on top. Garlic bread and a simple tossed salad are the perfect accompaniments to this pasta dish.
This pasta was very good…the lemon flavor really shines through thanks to being prominently featured in both the pasta and the shrimp. The shrimp were quite spicy from the robust Cajun Magic Lemon & Cracked Pepper spice blend, but we thought the spice level paired perfectly with the cream sauce. We loved the hint of sweetness from the San Marzano tomatoes and the herbal freshness of the basil. We liked the texture that the half and half gave the cream sauce, but feel free to use heavy cream if you really want to indulge. We loved the lemons that Lemoneira sent so much that I’m going to be featuring them next month in a very special Lemon Week spotlight. If you love lemons as much as I do, you won’t want to miss this event!
Disclosure: Lemoneira sent me a box of assorted lemons to facilitate this recipe feature. Chef Paul Prudhomme Magic Seasonings also provided me with the seasoning used in this recipe. However, the opinions expressed are my own.
Tuesday, March 17, 2015
Homemade Liqueur and Infused Spirits Review and Giveaway Featuring Blueberry Balsamic Liqueur
Because this liqueur is made with a combination of vodka and red wine, its a bit lower in alcohol than most liqueurs. I found Schlosss step-by-step directions in the book a snap to follow. The prep work to assemble the liqueur literally took less than 10 minutes, but you do need to allow 7 days for it to properly tincture. Thats all hands-off time, so all you have to do after the initial prep is be patient. After a week, youll be rewarded with a gorgeous purple liqueur that smells and tastes like sweet wild blueberries, with a back note of aged balsamic! Come see just how easy it is to make your own homemade liqueur.
Blueberry Balsamic Liqueur
from Homemade Liqueurs and Infused Spirits
Ingredients:- 2 pints fresh blueberries OR 1.5 lbs. frozen blueberries, thawed
- 2 cups simple syrup [2 cups sugar + 2 cups water microwaved until the sugar melts into the water.]
- 2 1/4 cups vodka
- 1 cup fruity red wine (Merlot or Cabernet)
- 1/4 cup aged balsamic vinegar
Step 1: Muddle the blueberries and simple syrup with a wooden spoon in a half-gallon jar. [NOTE: I used a half-gallon Ball canning jar.] Stir in the vodka, wine, and balsamic.
- Create a signature cocktail with your favorite flavors, perfect for adding a personal touch to a wedding or party
- Use your own homegrown fruits, vegetables, and herbs to make it really personal!
- Have ready-made creative housewarming or hostess gifts on hand anytime.
For a Summer-inspired sparkling cooler that really showcased my sweet-tart liqueur, I simply combined 1/3 cup of my homemade blueberry balsamic liqueur with 12 ounces of Cascade Ice Wild Berry zero calorie sparkling water. The two simple ingredients were poured over ice cubes in a tall glass, and everything was given a stir with a straw. Easy peasy, and the flavors played perfectly with each other. Even better? I was able to put my drink creation together in a snap, making this perfect for al fresco Summer dinners or pool parties. Make sure to use a clear glass for this drink to show off its gorgeous shade of deep purple! 
Now...who wants to get in their kitchen and make some homemade liqueur of their own?!?!?!? One lucky reader is going to receive their very own copy of this fantastic cookbook. To enter, simply leave a comment telling me your ideal liqueur flavor. Ill accept entries until Tuesday, May 6th at 1159 p.m., and Ill notify the winner via e-mail the following day. Good luck!
a Rafflecopter giveaway
Disclosure: I received a review copy of Homemade Liqueurs and Infused Spirits to facilitate this feature. The cocktail recipe suggestion is a creation of The Weekend Gourmet. All opinions expressed are solely my own.
Disclosure: I received a review copy of Homemade Liqueurs and Infused Spirits to facilitate this feature. The cocktail recipe suggestion is a creation of The Weekend Gourmet. All opinions expressed are solely my own.
Saturday, March 14, 2015
My Favorite Workout Tunes Staying Hydrated with Crystal Light Drink Mixes PlatinumPoints CollectiveBias
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Ive been a fan of Crystal Light drink mixes for years! They contain no sugar, and they come in a wide variety of yummy fruit flavors. Ive always got one or two of their convenient on-the-go powdered drink mix packets in my purse...and a bottle of the liquid drops at my desk. Both varieties are great for making flavorful low calorie drinks -- especially after a workout! I recently started back at the gym, so I understand the importance of staying hydrated during and after working out. Water is the best way to stay hydrated, but sometimes the taste of plain water gets a bit...boring. Enter Crystal Light! I simply add a few drops to a bottle of water, and I get all the benefits of water...along with a burst of yummy no-calorie flavor. Most of the time, I purchase my Crystal Light from the Drink Mixes aisle at the Walmart nearest my office. They offer a good selection of both liquid and powdered flavor packs, which I love to combine to create customized flavored waters! I especially love tropical flavors. My current post-workout favorite combines equal amounts of Tropical Coconut and Mango Passionfruit Crystal Light liquid in a 16-ounce bottle of water. Its sweetly tart, with a perfect coconut background flavor...and the vibrant orange color is gorgeous too!
All I need are some of my favorite tunes and a bottle of this Crystal Light-infused water -- and Im ready to hit the treadmill! I love tunes that make me want to move and help the 30-45 minutes on the treadmill speed by. Some of my favorite current workout tunes include the following:
- Love On Top: Beyonce
- Dance Apocalyptic: Janelle Monae
- Send Your Love: Sting
- Get Lucky: Daft Punk feat. Pharrell Williams
- Maps: Maroon 5
- Time Bomb: Kylie Minogue
- Love Never Felt So Good: Michael Jackson
- Dead Mans Party: Oingo Boingo
- Discotheque: U2
- All Thats Left: Miranda Lambert
Wednesday, March 11, 2015
The Palm Restaurant Introduces Their New Modern Power Lunch
My friend and I looked over the extensive lunch menu and agreed that everything sounded delicious...how would we ever decide?!?!? The menu includes classic items like Jumbo Lump Crabcakes and new menu items like Filet Mignon Medallions and a Nova Scotia Lobster BLT. They even offer some great wine-by-the-glass and martini specials! We opted for two courses each and a shared dessert. Since neither of us had eaten at The Palm before, we selected a combination of classic and new menu items to try. I opted for the Beefsteak Capri Salad for my appetizer and the Jumbo Lump Crabcakes for my entree. The salad featured two stacks of perfectly ripe beefsteak tomato, fresh basil, imported creamy mozzarella di bufala, and a drizzle of olive oil. Just before eating, I drizzled a bit of balsamic over the top of my salad. The Crabcakes were served with a fantastic chipotle tarter sauce that reminded me of a spicy Cajun remoulade sauce and a sweet-and-spicy mango salsa. All three components worked together perfectly, and the portion size was perfect for lunch.
Disclosure: The Palm Restaurant provided a complimentary lunch for me and a guest to facilitate this post. However, all opinions expressed are my own.
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