Sex on The Beach Drink Recipe

I just finished reading this awesome book, Beyond Me by Jennifer Probst.  It is one of the books in the Sex on the Beach Series.  (full review tomorrow)

Beyond-Me-with-tagline-200x300

The Sex on the Beach Series

sex on the beach series

This series releases tomorrow. I can’t wait to read the other two books Before You by Jenna Bennet and and Between Us by Jen McLaughlin.  They are next on my TBR.

Three separate novellas. Three different authors.

I thought it would only be right to get in the mood for this series with a drink.  Here is the recipe for a Sex on the Beach Cocktail.

Enjoy!

sexonthebeach drinkIngredients

1 1/2 oz vodka

1/2 oz peach schnapps

2 oz cranberry juice

2 oz orange juice

Add vodka and peach schnapps to a highball glass over ice.   Fill with equal measures of cranberry and orange juice.  Stir!

Garnish with a slice of orange.

From My Kitchen ~ Shrimp Creole Recipe

By now, most of you know that I love to cook.  I also love the flavors of the Caribbean.  Today’s recipe is Shrimp Creole Cuban style.  This shrimp dish has Haitian and French influences too.  I serve it with white rice and my favorite vegetables.  When I made it last, I added fried plantains, another family favorite.  It is a quick and delicious dish to make.  Your family will love it!

shrimp

Shrimp Creole (Cuban style)

Ingredients 

2 tablespoons butter

2 tablespoons olive oil

3 garlic cloves, minced

1/4 chopped celery

1/4 cup chopped onion (I prefer yellow onions)

2 large tomatoes, peeled, seeded and chopped

a pinch of red pepper flakes (or more if you like it hot)

1 tablespoon freshly chopped flat leaf parsley

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 1/2 pounds medium raw shrimp, peeled and deveined

1/2 pound scallops

1/4 cup white wine

Directions

1.  In a large saute pan, melt the butter and the olive oil over low heat.

2.  Add the celery, onion, garlic, tomato, pepper flakes, parsley, sugar, salt and black pepper.

3.  Cover and raise the heat to medium low, simmer for 3-5 minutes or until the onion and the celery are tender.

4.  Add the scallops and stir, cover. Cook for about 2 minutes

5.  Add the shrimp, stir and cover.  Cook for about 3 more minutes.    (Shrimp cooks fast)

6.  Add the wine and stir until the liquid comes back to a simmer.

7.  Serve over white rice and with your favorite vegetable sides.

Enjoy!

¡Buen Provecho!

~Susi

When life gives you Key Limes…. Recipe

My visit to Homestead, Florida recently led me to a famous fruit stand, Robert is Here.  If you have never been there, you must go there for their fresh fruits and their shakes.  Their shakes are amazingly delicious.  While you wait for your shake to be made, browse the store.  They sell locally grown fruits and vegetables.  They also have salsas, dressings, nuts and even sunflowers.

So what did I buy?  I bought key limes.  You see my younger son and husband are huge key lime pie fans.  In fact, they are always in search of the perfect key lime pie.  I decided that I would make it for them.

When life gives you Key Limes… make Key Lime pie.

Here are my Key Limes and my mouthwatering pie! Recipe follows.

It is an easy pie to make!

keylime 1

keylime 4Ingredients

For the filling:

3 large egg yolks

1 (14 oz.) can of sweetened condensed milk

1/2 cup fresh squeezed key lime juice

3  teaspoons grated lime zestkeylime 2

1/2 cup heavy cream

1 9 inch graham cracker crust (Make your own or store bought)

Directions

1. Preheat oven to 350 degrees F.

2. In a bowl, whisk together sweetened condensed milk and egg yolks. Slowly stir in the lime juice, lime zest, and cream .  Stir together and pour into your pie crust.

3. Bake for 30 minutes.keylime 3

4. Remove pie from oven and allow to cool. Once cooled, keep in the refrigerator until ready to top with whipped cream.

5.  Top with whipped cream to taste and a slice of keylime.

Whipped Cream Topping

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

  1. In a large bowl or mixer. I use my KA. Whip cream until stiff peaks are just about to form.
  2. Beat in vanilla and sugar until peaks form.
  3. Pour whipped cream into a pastry bag with your tip of choice.

To be honest, my key lime pie was pretty darn good.  My family loved it!

The key to a delicious key lime, use fresh key limes.

Enjoy!

~Susi

Grammy Night Bites – Recipe – Mini Manchego Tarts

I love watching the Grammy awards each year.  One quick and easy recipe anyone can make and enjoy while watching this star studded event is called  Mini Manchego Tarts.  Trust me, you will love them.

I just made my first batch.  These are samples.  Yummy!!

romesco 4

First you have to make the Romesco Dip.

romesco 1

Quick and easy, follow these steps.

Pulse together 1 cup of roasted red peppers, 3 garlic cloves, a pinch or more of red pepper flakes, 1 teaspoon of red wine vinegar, 1/3 cup of toasted almonds and 1/3 cup of olive oil in a food processor until everything is combined and finely chopped.  That’s it!    (Keep in the refrigerator if not using right away)

For the Machego Tarts:

Purchase  mini phyllo dough shells from your market (frozen food section)   

1. Preheat oven to 350 degrees F.

2. Place shells on a baking sheet. Spoon in Romesco dip into phyllo dough shell.romesco 2

3. Top with a cube of/or shredded manchego cheese.

4. Bake until cheese melts. (about 7 minutes)

5. Top with chopped parsley.

Enjoy!

~Susi

Dinner for Prostitutes? Recipe for Cuban-Style Rice

Cuban-Style Rice Recipe

eggs and rice 2

When I was growing up, my Cuban grandmother always referred to this simple meal of fried eggs and rice as dinner for prostitutes.  I guess what she meant was that this was their dinner since it was inexpensive and was what they could afford.   I always found her comment amusing and since I didn’t care to eat fried eggs and rice, I never thought much of it.  As an adult, I have heard several other people of Cuban descent call it the same.  I laugh each time and remember my grandmother.

Recently, I reviewed a cookbook filled with recipes from Spain.  While browsing the cookbook, I found the famous fried eggs and rice by another name, “Cuban Style Rice.” I learned that this recipe is actually popular in the Canary Islands and Catalonia.  My grandfather, her husband, was from the Canary Islands, funny, right?

Here is the recipe. It is actually a substantial supper dish popular in many cultures.

I made this recipe the other night for my family.  It was a bit different from the regular fried eggs and rice.  I smiled as I prepared this dish because I knew my grandmother was smiling back down on me.

Try it for yourself.  Enjoy!

~Susi

Ingredients

3 garlic cloves

1/2 cup of olive oil

1 1/2 cups of long grain rice

1 Tablespoon butter

4 large eggs

salt and paprika

Tomato Sauce (on the side)

2 Tablespoons olive oil

1 onion chopped

2 garlic cloves, finely chopped

1 12 oz can of tomatoes

4 thyme or oregano sprigs

ground black pepper

Directions

1.  Make the tomato sauce first.  Heat the oil in the pan, add the onion and garlic and fry gently, stirring until soft.  Stir in the tomatoes and thyme and oregano.  Simmer for about 5 minutes.  Add the seasoning to taste.  Remove the herbs and keep warm.

2.  Cook your rice.  I used a rice cooker/steamer.  Follow your own rice guidelines.  Add the 2 whole garlic cloves to the rice.  Cook until rice is done and all liquid has been absorbed.

3.  Heat a pan with the olive oil and gently fry one chopped garlic clove,  Add the rice, stir, season well, then turn off the heat and cover the pan.

4.  Add 4 tablespoons of olive oil to the pan and fry the eggs over a medium-high heat, until the edges turn golden.  Season to taste with salt and paprika.  Serve the rice surrounded by the tomato sauce and top with the fried egg.

Review of Tapas and Spanish Cookbook (Best Ever Recipes)

Tapas & Spanish by Pepita Aris

tapas and spanish

Create a menu in traditional Spanish style with these inspiring recipes for tapas, fish and shellfish, rice, pasta and delicious desserts.

One of my best friends gave me this stunning cookbook as a gift. 

My Review

Tapas & Spanish is filled with truly delicious Spanish recipes from every part of Spain.  The recipes are easy to follow and are accompanied by stunning photographs.

One family favorite at my house is the Chicken with lemon and Garlic.  While it is listed as a tapas dish, I make it in large quantities and my family devours it.

Honestly, I haven’t made a recipe from this cookbook that my family hasn’t liked.

If you are looking for a Spanish cookbook, check this book out.  Add it to your cookbook collection today!

Get cooking!

¡Buen provecho!

I gave this book 5 delicious stars!

~Susi

Stress Free Appetizers & Pinot Grigio

Here are two appetizer recipes for informal entertaining with friends. They are quick and easy and everyone will love them.  I just made them and they were a hit.

Peach/Black Bean Salsa Scoops

peacch salsa

peach salsa 2

Ingredients 

1 cup diced peaches (cut into small pieces)

1 can black beans (rinsed)

2 tablespoons minced red onion

1 minced red garlic clove

salt and pepper to taste

1 bag of Tostitos tortilla scoops or any other brand you like.  (scoops are easy to fill)

1.  Mix all of the ingredients into a bowl.  Cover with plastic wrap and refrigerate until ready to serve.

2.  Spoon salsa mixture into tortilla scoops and serve.

Quick and easy and very delicious!

Crispy Chickpeas

chickpea

Ingredients

1 can chickpeas, rinsed, drained and dried

1/4 cup olive oil

Smoked paprika

Garlic salt

1.  Start with dry chickpeas so they will crunch up.

2.  Heat oil in the skillet over medium-high heat.  Add half the chickpeas to pan and fry. Stir them until golden brown.

3.  Using a slotted spoon, remove and place on a paper towel lined plate.

4.  Repeat with the remaining chickpeas.

5.  Season chickpeas with the smoked paprika and garlic salt.

Enjoy!

pinot Ecco Domani

Pair these appetizers with your favorite Pinot Grigio and you are good to go.

I chose Ecco Domani 2012. It was a perfect pairing for these light appetizers.  Light bodied, fruity and smooth.

Cheers!