Salute to the Red, White and Blue

I truly can’t believe that my last half attempt at a post was in October of 2012. So depressing how fast time has flown on by…



 I do have to say though … so many wonderful things have been happening (my wedding, other people's weddings, home renovations, new job, vacations, honeymoon) that I can’t be too sad for too long.


Well, I figured the best way to jump back on this bandwagon is to start off with one of my favorite things on one of my favorite weekends…. 4th of July themed cocktails. I love me a good themed drink and this weekend offers a host of opportunities to consume one or ten. The only tricky part is that they need to be easy. When the BBQ is going, the sun is shining and the pool noodles are calling your name, the last thing you want to do is waste time in the kitchen mixing up a complicated cocktail. Here are my suggestions for deliciously simple and refreshing drinks to help you celebrate the land of country music, Step-Up movies, water parks and 64 oz beverages!

(My hubby and I made quite the sacrifice last night and painstakingly consumed all three concoctions to determine the best scenario for each… oh wait, it was awesome and patriotic and in the end a little messy but like I said, awesome.)

Red, White and Blueberry

Fun, fruity and fabulous, this combines the classic mojito with some berry and melon flare. The muddling adds a little extra work but we timed it out and it took only 2 minutes from counter to sip. We had the limes and watermelon precut and the simple syrup chilled and ready.

For boats, beaches, pools and all things water related.

For hanging out, picnicking, lounging or doing any other sort of leisurely activity that requires minimal effort.

You will need:

• About 8 mint leaves
• 2 ounces white rum 
• 3 lime wedges 
• Club soda 
• 1 oz blueberry simple syrup*
• Watermelon garnish**

In a tall glass, muddle the mint leaves and limes. Fill the glass with ice and add rum, top with club soda. Stir. Top with blueberry simple syrup and garnish.

*For the simple syrup, I loosely followed the All Recipes’ instructions for blueberry sauce.

Combine 1 cup water, 1 cup white sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix 1 cup blueberries in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes. Pull of heat and mash the berries with a potato masher. Strain liquid and refrigerate.

** Summer = fresh watermelon and this sweet treat adds the perfect garnish. Cut watermelon into small slices and make a cut ½ way through the tip so that they can adorn the edge of the glass. Sprinkle lightly with Kosher salt (if you haven’t tried this yet, I would highly recommend it. Your relationship with watermelon will never be the same again).

The Betsy Ross

These festive drinks can be premixed with ease and when ready to consume, all guests will need to do it pour over ice and adorn with the delightfully edible decoration. When timed, it took only 1 minute from “I would like a refill” to “here you go”. We had the garnish preassembled and the simple syrup chilled and ready.

For watching fireworks light up the night sky, sitting under the stars or around a campfire and listening to the sweet sounds of John Philip Sousa.

As a reward because you just drove over the state line into Wisconsin or Indiana, didn't get caught, and snagged yourself some pretty awesome things that you will get to blow up later.


You will need:

• 2 ounces vodka (Mine are generally made by me going “a little more, a little more, I guess that’s enough… so add however much you like in your drink.. I’m clearly not here to judge) 
• Club soda
  Ice 
• 1 oz strawberry simple syrup* 
• Star spangled garnish**

In a rocks glass (or my favorite, a stemless wine glass) combine ice, vodka and club soda, stir. Top off with strawberry simple syrup and garnish.

*For the simple syrup, I once again followed the All Recipes’ instructions.

Combine 1 cup water, 1 cup white sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix , 2 cups strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a container and refrigerate.

** Show off your flare for the festive with these themed fruit skewers. An easy peasy creation, all you have to do is line the spear with blueberries and top with a perfectly cut piece of pineapple. Want to make it functional? After assembled, line a cutting board or baking sheet with wax paper and toss your star spangled garnish in the freezer.

'Merica Mule

Really, the only thing similar about this drink and its Moscow Mule counterpart is the vodka... and that is clearly questionable.  Although, after several of these and you might be feeling like an @$$ so you'll have that going for you, which is nice.  This simple concoction can be whipped up in under a minute so get ready to get your 'Merica on!  We had the garnish preassembled and the simple syrup chilled and ready.

For eating various meats that are cooked outside... whether they are smoked, grilled or on a stick over an open flame. Time to BBQ like a boss!

For a pick-up softball game, Frisbee, jarts or bags game (I should say anything that is mildly athletic and by that I mean activities that require you to not be in the seated position).


You will need:

• UV Blue 
• Ice
• 1 oz pear simple syrup* 
• Raspberry garnish**

Fill a rocks glass to the top with ice.  Pour in the UV Blue (its really all about how big you want this celebration to be) and top with the simple syrup.  Stir.  Add the raspberry garnish.  You'll be whistling "Oh Say Can You See.." in no time!

* For the simple syrup, I simply follow the ratios from earlier.

Combine 1 cup water, 1 cup white sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix , 1 pear (peeled and cut into bite sized pieces) into saucepan and bring to a boil; boil on high for 10 minutes. Reduce heat to medium-low and simmer until the pear is mushy and sauce is thick, about 10 minutes. Strain liquid into a container (I really had to use my spatula to get the juices out) and refrigerate.

** For the raspberries, simply wash and skewer.  For an added bonus (the leftovers were simply devoured later as a sweet treat), mix up a small bath of plain simple syrup (clearly I'm forming an addiction) using 1/4 cup sugar and 1/4 cup water.  Stir in a saucepan on high till the sugar dissolves and the water is clear.  Place the skewers into a deep dish and pour the syrup over.  Freeze for at least an hour, at best overnight.  The syrup becomes thick and coats the raspberries so they have a crispy shine.  It is much simpler than trying to candy coat them.  I simply don't have the patients.  

CHEERS! To a Happy 4th of July and an explosion of festiveness!

Grilled Ballpark Nachos

My apologies for the delay!! Time is flying by a little too fast and since I have been so consumed with using my new grill and hillbilly sunbathing out in the backyard, I haven't had a chance to share what I've been up to.  

All I have to say is that The Weber truly is the most beautiful thing we own.  Sorry leather Macy's couch and Kohler shower head,  no offense.... but that amazing piece of grilling glory let's me cook everything outside.  I can't even convey how great it is to not have to turn on my oven (woohoo... it's been about 3 weeks now) because it has this magical way of turning my entire kitchen into the Amazon.  Oh, not in a fun, exotic way but in the I-didn't-think-I-could-sweat-this-much-while-standing-still, I-think-I-need-to-take-a-shower-before-eating, kinda way.  So, let phase one of the outdoor grilling recap begin... 

Since Trader Joe's only sells certain items in bulk (I only wanted 2 jalapenos but managed to walk away with 10), I needed to come up with something to do with all of the leftovers and grilled jalapenos seemed like the BEST option.  After washing, de-seeding and slicing the penos in half, I threw them on the top rack of the grill for a couple minutes each side.  

After pulling them off and allowing them to cool a little, I filled the inside with some Merkts Cheese (please don't judge me because I put spreadable cheese on everything).  The only trouble with this process is that putting the cheese in the jalapeno is similar to putting peanut butter in celery.  Slippery little suckers.  So, make sure you scrape the knife sideways, otherwise, it will just keep gliding out.  Once the penos are stuffed, I top them off with some tortillas chips (one full chip will do but I've also used the crunched up bits in the bottom of the bag).  The chips not only function as a handle but they make these grilled jalapenos taste just like the ballpark nachos that we love so much.

And while I cherish processed nacho cheese (really, I do), I am far more excited about using Merkts because it comes from the refrigerated side of the store, which just seems way more natural.  Right?!  Cheese should be refrigerated?!  Don't get me started, I just can't wrap my head around those Velveeta types.  Oh, I eat it and I love it, I just don't understand it!  Anyway... add a little Miller Lite and you would think you were literally at the ballpark... minus the losing or the ridiculously expensive beers.    

The Weber

I would have to say that this experience is on the same level as the birth of your first child. The emotions that rush through you when you bring home and unwrap that little bundle of joy. Eagerly watching the maturation as time passes on; as winters fade away to springs and summers to fall. The overwhelming feeling of unconditional love that washes over you when, at first glance, you realize you can love something THIS much. You know what I'm talking about... those feelings you get when you purchase your very first Weber Gas Grill.

 It was so exciting unpacking and assembling this brazen little beauty.  I didn't realized I was so amped about up this thing until I was asked, "are you still talking about grills?" Yes, as a matter of fact I am!  I'm in awe, and possibly obsessed, by the amount of food possibilities that seem to have opened up by having a gas grill. Up until this point, our house was an all-charcoal-house and I became seriously reluctant every time I realized that if I wanted to grill something, I had to get the coals, heat them up, wait 30 minutes, blah, blah, blah, work, work, work...Ugh, so much time wasted!!

But the Weber, oh the Weber, with your beautiful, individual electronic ignition and your 3 stainless steel burners with 38,000 BTU-per-hour input... AMAZING!!

We thought we would welcome the lovely new addition to our family by coming up with an entire dinner menu that can be done via grilling. Below, is what we came up with and I have to say, it was a mighty fine way to inaugurate The Weber (yes, capital T, The. If The Ohio State can do it, so can my grill!).

For the salad portion, we started off with a little Grilled Romaine with a Blue Cheese and Bacon Vinaigrette. Instead of cooking the bacon in a pan, we cooked it on the grill (need to get those porcelain-enameled Flavorizer® bars seasoned somehow, right?).  Next, we grilled the fattiest thing we could think of, some good ol' fashioned burgers. Normally, I go for the lean beef or even a turkey/chicken mix but for the sake of those Flavorizer® bars, I bit the bullet and got the 75/25 ground beef.  We didn't put anything fancy on them, just a little ketchup, mustard and Merkts Cheese. 

For dessert, we followed this recipe and whipped up some AMAZINGLY delicious Grilled Peaches. Granted, we had to veer away from the "everything on the grill" philosophy for a moment... but it was well worth it.   You know, it's well balanced meals like these that let you know that summer is on its way :)  So, all I have to say is... let the grilling adventures begin!!     

Pig Candy and Coffee Can Ice Cream

I decided it would be so much fun to whip up some coffee can ice cream, like I did back when I was 10 and in Girl Scouts.  Although, why they chose to give us a device that sounds like freight trains crashing into cars that are crashing into windows (it is that freakin' loud) makes no sense to me.

I wanted to jazz it up a bit and make it more tasty than blah old vanilla.  So, what to do?  What to do?

I have been intrigued by this "bacon ice cream" phenomenon and wanted to try it out.  So, I figured I would whip up some Pig Candy (oh, what is this you say?  Why, Pig Candy is the only way one can make bacon even more delicious than it already is.  Preposterous?  Absolutely not, you bake brown sugar onto bacon to make it salty, sweet and extra crunchy!  See?!  Bacon just got better!) and mix that in with ice cream.  When I asked my lovely boyfriend for ice cream flavor suggestions, he shouted "Maple Syrup Ice Cream!" and I realized by the look in his eye that I would have to make him some Maple Syrup Ice Cream... with Pig Candy Bacon.  Look at us compromising!!

First, the Pig Candy.  I followed this recipe from Mommy's Kitchen and made sure I loaded on the brown sugar.  Next, onto the ice cream.  You will need:

• 1 pint Heavy Whipping Cream 
• 1 pint Light Cream 
• 2 Tbs Maple Syrup (we used the real stuff because when my man wants syrup, he gets syrup)  
• Salt 
• Ice
• Small Coffee Can 
• Large Coffee Can 
• Old T-Shirt
• Duct Tape 

I know I said that I was going to use things already in the house but I was feeling a bit nostalgic and needed to channel my inner Scout, so I actually ran to the store to pick up some of these items.  This recipe is almost as easy to make as the Pig Candy.  All you have to do is combine both creams and the maple syrup into the small coffee can and seal the top with duct tape.  Place the small coffee can into the large coffee can and fill the gap with ice and salt.  Seal the lid of the large coffee can with duct tape, then wrap the t-shirt around the outside can, once again secure with duct tape (this way you won't freeze your hands off because if you've ever made a martini -not taught in Girl Scouts, weird - you know, ice makes metal COLD).   Then...

It took about 20 minutes of constantly moving the container around before all the liquid transformed itself into delicious ice cream.  After a couple scoops, a garnish of Pig Candy and a sprinkling of the baked bits of brown sugar that was stuck onto the aluminum foil from the bacon (I waste nothing that is stuck to aluminum foil; not cheese, not crispy brown sugar, NOTHING)...

Although I had to run to the store, this whole thing cost me under $15 ($15 because a thing of 'real maple syrup' costs $10... outrageous Canada, outrageous).  Luckily, I save coffee cans because I think I will use them for other projects (or I'm too lazy to pick up the garbage next to the garbage can) so those were free.  I bought 1/4 lb of bacon from the deli counter at our produce place (it's way cheaper that way and I can buy the exact amount I actually need) and it cost $0.98, plus the two creams came out to $3.00.

Soooooooo good!!  I do know that if I was still  in Girl Scouts, this would have gotten me a patch.  I want my patch!

Fight the Heat, Have a Digestif

Apparently, Tom Skilling has it out for us Chicagoans.  First, he pelts us with THE record-breaking-national-news-making Snowpalooza of 2011.  Now, he is at it again with an excessive/intense level heat and thunderstorm warning.  Come on Skills, this is outrageous!!  I mean, don’t get me wrong, I am a HUGE fan of sweating, particularly when I am standing still or simply sitting motionless in a chair.  The only thing that would make it decidedly more relaxing is extra humidity.  So, bring on the rain.  I love living in Chicago, mostly because I get to constantly complain about the weather. However, this is crossing a line.  Let me put it this way, it is so hot that my normally hyperactive spaz of a dog did this when I asked if he wanted to go outside.  

Then, to compound this "excessive heat" matter even further, there came the age old dilemma, what to have for my after dinner snack/cocktail?  I'm a big supporter of the after dinner drink (which, up until this point, I always called an aperitif.  However, Google has informed me that I am incorrect and what I am really referring to is a digestif. Ahhh I now have to take back all the times I acted snooty in a French restaurant...  Shame.  I was told an aperitif is a drink you have with or as an appetizer.  You really do learn something new everyday) and I usually go with a “straight-up” liquor, like whiskey or bourbon.  A great digestif (sounds fancy, right?) for fall and winter but the thought of drinking something that “warms” my throat and stomach makes me want to faint.  As a snack, the usual go-to is Western Mix from Blain’s Farm and Fleet (yes, you read that correctly but don’t you judge me till you tried it) which is a mix of salty corn nuts, sesame sticks, some other kind of nuts and some indistinguishable tidbits (whatever it is, it's delicious) in a savory spicy flavor but again, I had issues with the firey throat thing.  No thank you.  To end this heat induced predicament, I had to come up with something that sounded refreshing and satisfied my cravings for an after dinner snack and cocktail.  Get ready because I think I’ve discovered a doozy… 

Watermelon and Lemon Sherbert with Chilled Patron and Lime Salt

BAM!  It is perfect because it is all cold, so very deliciously ice cold.  You have a super summer treat with the watermelon, throw in a salty component and then top it off with Patron (who doesn’t love Patron?!?!  Ok, even if you’re not a huge Patron fan, I strongly encourage you to whip up a batch of the watermelon and lemon sherbert), honestly, it works on all levels.  I found the Watermelon Sherbert recipe at Better Home and Gardens and just added the juice from half a lemon to each serving.  It is an extremely easy recipe (despite me hacking at it like a drunken pirate, which resulted in watermelon juice covering ¾ of my kitchen) and I was told that I have to make this again. 

I put the Patron in the freezer for several hours to make sure it was nice and cold and I think the only thing I should have done differently was put the shot glasses in there as well.  I wanted everything to be ice-tastic and I feel like frosted shot glasses would have been the proverbial cherry on top.    

For the lime salt, I combined 2 Tbs Kosher salt and the zest from 1 lime into a coffee grinder.  It made it a nice powder, which allowed for more coverage on the edge of the shot glass.  I juiced ½ a lime and mixed it all together.  I then placed it in a saucepan and let the mixture simmer on low to evaporate the moisture.  Make sure you keep stirring to prevent the salt from burning or sticking.  It will take a little bit but in the end, the salt should have the consistency of partially wet sand.  Once it is cool, use lime juice to rim the shot glasses and then dip them in the lime salt. (Tip: You only need a little bit of lime salt to get a lot of flavor!! Since it is ground up, the mixture is pretty dense and it might be way too over bearing if you lick off a lot at one time.  I speak from teary eyed experience.)  

I do guarantee one thing though, small sips of Patron followed by some outrageously refreshing Watermelon and Lemon Sherbert will be a welcome addition to your HOT summer nights.  

Summer, Summer, Summertime

Que Will Smith and D.J. Jazzy Jeff...  Now that we're starting to get in the mood, its time to gather the rest of my summer essentials.

For some reason (and you can call me crazy, I don't care) after I go swimming, I instantly crave a sandwich and when I'm sitting in the sun, I CRAAAAVE (hopefully the three extra A's make you aware of its intensity) lemonade. It's just how it is.  I can't fight it so a-sandwich-and-a-lemonading I will go.

The lemonade is a pretty simple find but my challenge is how to keep it from getting watered down in the hot summer sun.  If there is one thing that makes me fly into an uncontrollable rage, it is a watered down drink.  Kidding... but it isn't ideal.  I had an idea to create "lemon ice cubes," ones that would keep a drink cold but not dilute it.  For this, I sliced up some lemons, rinsed each slice in water and laid them out on a plate...

I sprinkled some of the slices with granulated sugar and then popped the whole plate in the freezer for a couple hours. When I pulled them out, they were ice cold and pure lemony perfection.  Then, I used the frozen lemons as ice cubes and placed the sugared slice on the rim of the glass (you know, to make it a little more sassy).  Side note: I'm pretty sure the sugared lemon slices would be an outstanding addition to a lemon drop shot or a lemoncello.  Haven't done it yet, but you bet your bottom I'm going to soon.

It worked out really well (although, I recommend popping the lemonade in the fridge first and using the frozen lemons to keep the drink cold, because they were not that successful in making it cold) and doesn't it look absolutely refreshing?!?!  Oh, and I know this goes without saying but it also makes for a SUPER delightful vodka and lemonade.  Duh.

Now, onto the sandwich...  I tried this little gem while I was out to lunch with my friend at Pret A Manger and had to replicate it.  It is a Balsamic Vinegar Chicken and Avocado Sandwich and it is one of the best sandwiches I've had in a long time.

All you need is:
* A Hearty Bread (I used Healthy Multi-Grain from Trader Joe's)
* Boneless Skinless Chicken Breast
* Balsamic Vinegar
* Wisconsin Swiss Cheese
* Avocado
* Lettuce

Slice chicken breast in half and tenderize, so that the cutlet is fairly thin.  Place chicken on grill for several minutes a side.  Before flipping, drizzle on desired amount of Balsamic Vinegar.  Toast bread and cheese, then  top with sliced avocado, lettuce and chicken.  (I let the chicken cool for a bit so it was room temperature and not hot.  Hot chicken on a hot day just doesn't seem that appealing.  Side note: I also had this sandwich later and used the leftover chicken straight from the fridge.  Both were delicious.)  Drizzle over some additional Balsamic to taste (I don't know about you but I love this stuff) and enjoy.

Now its time to go sit in my kiddie pool and have a delicious chicken sandwich with a super cooool glass of lemonade!!

One Mom's Garbage...

If I had to put a number on it, about 70% of the furniture in my apartment was acquired because my parents or another family member was throwing it out, 19% is stuff I borrowed from my parents for a party and then failed to give it back, 10% were garbage picked “treasures” and then 1% was purchased off of Craigslist.   I’m not lying!!  Ok, wait, I did lie.  I have one couch that was purchased from CostPlus World Market.  You can reconfigure the math but I hope you get the full mental picture that I live in a Salvation Army store.   On one hand, this is awesome because almost everything I “inherited” was free, but on the other, some looks a little worn.   I decided a fun summer project would be to redo the outdoor furniture so my yard can be a little more HGTV and a little less “apartment hobo.”  (Which is a real term for an apartment yard that consists of concrete, weeds, a paint-peeling deck and an “eclectic” grouping of old yard furniture.)  If you check out the before, you’ll notice that both the table and couch had the lovely dull sheen of weather beaten wood that can only be accomplished by sitting in the Chicago sun and rain for an entire decade. 

After my six stage process (for each piece mind you) of sanding, staining, staining again, polyurethaning (not really a verb but it should be because it’s definitely an action), sanding and polyurethaning one last freaking time, I was finally finished.  Here is how they turned out…

Even though I spent a good majority of my time in the garage cursing and sweating, I was so happy with how everything turned out.  Plus, it only cost me (ha, I say me but I really mean the boyfriend because he bought it for me) $30 for the stain, sandpaper and Poly.  Not too shabby.  And since I am a firm believer in “Whaaat?!  You’re selling 20 blue Mason Jars for $10 ?! I have no idea where I will use them but I will take them!” my little centerpiece only cost me around $10. ($1.50 for the jars, $6 for the flowers and $2 for the Citronella candle.  Everything else seen is stuff I had from a different yard sale purchase and I don’t remember how much I paid for them.)  LOVE IT! 

Now, I will leave you so I can make myself a shandy and hang out on my new deck furniture!!

The Beer Garita Senor

With summer quickly approaching (I use the word ‘quickly’ loosely because it is the middle of May and I wore my down-coat and scarf last weekend, however, this is Chicago and we could be in a hot box
tomorrow), I've spent my afternoons day dreamin' of the perfect cocktail to enjoy outside, in a hammock, on a boat...etc, etc.  While any cocktail will be enjoyable, I've come to the conclusion that the "perfect" summer thirst quencher needs to fulfill a certain criteria.  It needs to be:

1. Deliciously refreshing - One day in the near future it will be 91 degrees outside with 80% humidity.  A gentle breeze will be a faint memory as you try to remember a day when the wind caused the rain to come in sideways.  Oh, and there won’t be a single cloud in the sky.

2. Easy to make - Let's face it, the heat will affect my brain in such a way that the thought of standing around, measuring out liquors I can't pronounce (what is Curacao anyway? no idea) will be too complicated a task. 

3. Reasonably priced - I'll definitely need to make enough to last me a whole three months.   Being on a teacher's schedule, I'm allowed several days throughout the summer where I drink before noon, just because I can.  It’s not alcoholism, it’s celebrating freedom from teenage tyrants.  Don't judge me!!  Anyway...  

My drink of choice this summer is what I am now calling The Beer Garita Senor. 

The recipe is as follows:

·     Premixed Jose Cuervo/Sauza Margarita Mix (around $15 for 1.75ml)

·     Coronitas (7oz Coronas that I found at Binny's - $5.99 a six pack)

·     Ice

·     Salt if desired  

Salt rim (which I didn't do here - sad face) of mini fish bowl (I found these suckers in the candle isle at the dollar store by my house - oh how I heart thee Dollar Tree) and fill with ice. Pour in Margarita Mix (it’s up to your discretion, I'm not here to tell you how much is too much :) but you usually want to aim around a 2:1 ratio of margarita to beer.)  Open Coronita and place it into the fish bowl upside down (flip quickly!) *Sidenotes: Coronita will have to pressurize, so it will empty about half way...just want to make sure there is enough room in the fishbowl - I may have freaked out when I first did this.  Also, the Coronita will literally be sitting in your drink, so I washed off the bottles beforehand.*  And I'm done.  In order to prove that this concoction meets all of the summer time cocktail requirements I: 

1. Drank it - It is probably the most refreshing thing I've ever had in my life… Second to the cups of water I guzzled while attempting to run the Chicago Half Marathon… so on that scale, you can see it’s pretty refreshing.      

2. I may or may not have asked a certain someone to time me while I made them.  It took me exactly 2 mins and 16 second to make three (although, I did not salt the rim).  He was annoyed at having to do this but got over it when I handed him The Beer Garita Senor to make up for it. 

3.  Coronita - $1, Margarita - about $1.50 per serving X 2 servings = $4  Ole!

I'm all about the proof people!! 

Have a happy summer AMIGOS!  If you have the desire to drink one at 11:30 on a Wednesday this July, call me :)