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Joie de Vivre

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Today is the day to remember to live life with Joie de Vivre.  Step off the merry go round of the constant to do list and smell the roses.

Joie de Vivre quote

In the midst of this most busy summer (as I am trying to get the house “together” and the blog “together” and getting all those appointments in before the start of school) I am taking a moment to take a breath.  The key for me is that I need to remember that it doesn’t need to be a large chunk of time.  Just a few stolen minutes.  No technology please.  Surfing the web or Pinterest, while very enjoyable, has nothing to do with reconnecting and smelling the roses.

For my break today, roses on the kitchen table, a glass of lemonade and 15 minutes to reflect and take a breath.  It is so easy to race through life without a sideways glance.  Forward, forward, forward.  It is rather amazing how such a little act can transform a day.  It is what Joie de Vivre is for me.  The reminder to step off life’s treadmill and take a moment to enjoy this beautiful summer day.

It can be hard to take a moment to be quiet when it always seems there are many things which require our “immediate” attention.  It is amazing to realize how just a few minutes of stillness can refocus us.  Even five minutes can do wonders. If nothing else, I just close my eyes and breathe.  Biggest thing for me is to either turn my phone OFF or walk away from it entirely because if near me and on it is nearly irresistible.  Five minutes minimum and I feel like a new woman.  I usually take the time in the afternoon when my energy is lower anyway (that 3 o’clock slump is real for me).

Is there something you do to reconnect when there isn’t much time?  Meditation?  A cup of tea on the porch?  A short walk?

5 Layer Taco Dip

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taco-dip

Munchies rule.  Yes, rule.  I could easily eat hors d’oeuvres and appetizers for nearly every meal.  A cheese board or charcuterie sends me to the moon, and back for more.  This 5 layer taco dip is one of my favorites.  Is one of those standbys which is so easy to throw together on a whim just to make a Wednesday night feel special.  I won’t admit to eating it for lunch on occasion.  But you can think that if you like (wink).  Have a Happy Wednesday (or whatever day you get that taco dip craving).  Olé!

5 Layer Taco Dip
 
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This is an easy and flavorful dip which will make any day a fiesta!
Author:
Recipe type: Appetiser
Ingredients
  • 1 can Bean Dip
  • 1 container Sour Cream
  • 1 package Taco Seasoning
  • Shredded Cheddar
  • 1 Roma Tomato, chopped
  • 2 Green Onions, sliced thin
  • Tortilla Chips
Instructions
  1. Layer bean dip in bottom of shallow serving dish (I use a 8" round shallow bowl)
  2. Mix taco seasoning and sour cream together in a bowl
  3. Layer sour cream mixture over bean layer
  4. Sprinkle shredded cheese over sour cream layer
  5. Layer chopped tomatoes on top
  6. Finish with a smattering of green onions
  7. Serve with Tortilla Chips

 

Bing Cherry Martini

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Bing Cherry Martini

As a follow up to last week’s Wicked White Cherry Martini let me introduce it’s bright red cousin the Bing Cherry Martini. The ingredients may be the same but the taste is not.  This Cherry Martini has a deeper cherry flavor and instead of clear is bright red.  Very festive indeed.  The only think which varies is the technique.  The white version is assembled and served all together.  With the red version the cherries are marinated first bringing more of that cherry flavor (and vibrant red color) into the cocktail.

Bing Cherry Martini
 
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Bright with a vibrant cherry taste this recipe is sure to please on a hot summer evening! Makes 2 cocktails.
Author:
Recipe type: Drinks
Ingredients
  • 1.5 oz. Simple Syrup
  • Juice of 1 Lime
  • 6 Cherries, pitted and cut in half
  • 6 oz. Black Cherry Vodka (I use Effen)
  • Ice
Instructions
  1. Place half the sliced cherries in a mason jar with simple syrup and lime juice. Cover and shake gently. Place in refrigerator for at least 1 hour and up to 12 hours.
  2. Put ice and cold water in 2 martini glasses to chill.
  3. In a cocktail shaker combine contents of mason jar, black cherry vodka and ice.
  4. Shake, shake, shake until super cold.
  5. Dump out ice water from martini glasses.
  6. Strain cocktail into glasses, garnish with remaining cherries.
  7. Enjoy!

I use Effen vodka, cool bottle don’t you think?  I have also tried their salted caramel vodka (as delicious as it sounds) but still want to try the raspberry and the cucumber.  Just for the record I have no affiliation with Effen, just like the products!

Enjoy!

World Cup Chocolate Dipped Pretzels

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world cup dipped pretzels

Taking a moment to document some of the World Cup treats I made for the final weekend.  I wanted to share them because they can easily be done for any type of party.  These dipped pretzel rods are drizzled in the flag colors of the final four teams.  I’m going to point out something I’m sure you won’t miss.  Brazil is not included.  The pretzel rods didn’t turn out.  Seriously.  I know.  Some moisture must have gotten into the candy coating before I could drizzle it on pretzel rods and it was just a mess.  Just wasn’t meant to be.

World Cup dipped pretzels

I found that I really preferred to use almond bark type candy coating for the initial coat.  It ended up being much easier to work with than the Wilton Candy Melts.  However I love the candy melt colors and so that is what I used for the drizzles.  I found it to be too thick when melted to drizzle and so I added some canola oil to thin it out a bit.

World Cup dipped pretzels

This is as easy peasy as it gets.

  •  Melt almond bark (or candy coating).
  • Dip pretzels.
  • Pop onto a parchment (or Silpat) lined baking sheet and into the fridge to snap the coating.
  • When dry melt your color (s) of choice and drizzle away.  I melted to color coating in Wilton microwaveable disposable pastry bags.  Then I just clipped the tip and drizzled away.

I’m going to miss the World Cup.  It was a month long chance to watch soccer and hang out with the little guy.  Doesn’t get much better than that.

 

Easy Healthy Delicious Pizza Duo

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My little guy declared that he wanted to make dinner last week.  This was a bit surprising as in his 11 or so years on this planet he has never wanted to make much of anything.  Not only did he want to make dinner he had decided to make pizza from a recipe he found on YouTube.  I have to say I loved that he wanted to make us dinner and especially proud he went on YouTube to find something to make.  What an unexpected result of our new digital age that is.  He didn’t think to crack open one of the hundreds (not really) of cookbooks I own but to go online.  We watched the video and I took some notes.  As it was the dough recipe looked standard although I have my own recipe.  In my version I add honey for sweetness and a combination of whole wheat and white flour which not only adds some nutrients but also add some texture to the crust.  The sauce recipe from the video was unusable…a can of chopped up tomatoes and dried herbs.  No flavor at all.  We abandoned that “recipe” and decided that we would do our dough and then he would choose which toppings would go on one half and I would do the other.  His choice was tomato sauce and lots and lots of cheese and pepperoni.  With warmer weather on the horizon I thought I would do a lighter version with asparagus and ricotta on my half.  With some special toppings and the honey whole wheat dough recipe we were ready to roll.  Easy Healthy delicious pizza duo was on the way!

Honey Whole Wheat Pizza Dough
 
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Crunchy and delicious this pizza dough makes two pizza crusts. It can be made and prepared right away or made the day before and baked the next day. It is also fantastic when used for pizzas on the grill.
Author:
Recipe type: Main Course
Cuisine: Italian
Ingredients
  • 1 cup warm water (110-115 degrees)
  • 1 tsp. Honey
  • 1 Package Dry Active Yeast
  • 2 Cups All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1 TBLS. Olive Oil
  • 1½ tsp. Kosher Salt
Instructions
  1. In the bowl of a stand mixer combine warm water, honey and yeast. Let proof 10 minutes or until bubbles form.
  2. Add two types of flour, olive oil and kosher salt. With a dough hook attachment mix dough (first on low) and then on medium until ingredients come together into a ball and start pulling away from sides of bowl. This should take about 5 minutes.
  3. Remove dough from bowl. Form into a ball. Lightly oil a clean bowl with olive oil. Place dough in the bowl and roll around to cover in oil. With seam side down cover the bowl with plastic wrap and set in a warm place to rise for 1 hour (or until doubled).
  4. When doubled remove dough from bowl and place on a lightly oiled countertop. Cut in half. Cover with plastic wrap and let rise for 20 minutes.
  5. If you would like to make these pizzas the next day you would place the dough in the refrigerator at this point.
  6. Press each half into a 14 x 10" rectangle on a cookie sheet.
  7. Top with desired toppings and bake in a 525 degree oven for 12-15 minutes.
  8. If grilling brush on one side with oil and place on a preheated grill. Grill until crisp (about 3 minutes). Remove from grill. Brush uncooked side with oil and turn over. Add toppings on grilled side and place back on grill for an additional 3-5 minutes until cheese is melted.

This dough is a great addition of the weeknight repertoire.  It can be made a day ahead and put in the fridge overnight.  It will be ready when you are.  This dough not only is delicious when baked it is terrific when grilled.

When ready to grill brush one side with olive oil.  Place, oiled side down, on a pre-heated grill for 3-5 minutes until crisp.  Remove from grill.  Brush uncooked side with olive oil, turn over.  On crisp side add your desired toppings.  Place pizza back on grill (raw side down) until the bottom is cooked and the toppings heated through (another 3-5 minutes).  I like to press the dough very thin when cooking on the grill and make individual pizzas for everyone.  The smaller version is much easier to handle when moving back and forth to the grill.

It sure was a fun thing to do.  I am excited that he is taking an interest in cooking and when all was said and done he even tried my asparagus side and declared asparagus to be his new favorite vegetable.  Allegedly broccoli was his newly retired favorite vegetable however I was unaware that it was the case (the things you learn when cooking with your child).  Happily he loved the experience (as did I) and is currently looking for his next YouTube cooking project.  Any tips on cooking videos we could check out?

pizza-dough

Healthy Delicious Pizza Duo - Roasted Asparagus & Ricotta
 
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Easy Healthy and Delicious Pizza Duo asparagus and ricotta topping. This is a lighter and fresher version of pizza especially yummy on a grilled crust.
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
  • 1 LB. Asparagus, trimmed
  • ¼ cup Ricotta
  • Olive Oil
  • Kosher Salt and freshly ground Pepper
  • Fresh Rosemary, chopped
  • ½ Lemon (optional)
Instructions
  1. Preheat oven to 400 degrees. Place asparagus on a baking sheet and drizzle with olive oil. Toss to coat completely. Season with salt and pepper (don't be shy this adds tons of flavor)
  2. Roast asparagus for 20-25 minutes until tender but still is crisp.
  3. The asparagus can be made in advance and set aside until you are ready to assemble your pizzas.
  4. Mix ricotta with a squeeze of lemon, salt and pepper to taste.
  5. Top pizza with ricotta mixture and layer on asparagus.
  6. Bake or grill as desired.
  7. Sprinkle top with chopped rosemary

 
Easy Healthy Delicious Pizza Duo - Tomato Sauce
 
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Pizza Sauce for Easy Healthy Delicious Pizza Duo. This fresh tasting sauce will keep for a week in the fridge or in the freezer for up to 2 months.
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
  • 4 TBLS. Olive Oil
  • 1 Large Yellow Onion, finely chopped
  • 4 cloves Garlic, finely chopped
  • 3 LBS. Roma Tomatoes, chopped and juices reserved
  • 2 tsp. dried oregano
  • 8 Basil leaves, torn
  • Kosher Salt and freshly ground Pepper
Instructions
  1. In a non-reactive saucepan saute onions and olive oil 8-10 minutes.
  2. Add garlic and sauce 1 minute (do not brown).
  3. Add tomatoes, oregano and salt & pepper. Bring to a simmer. Cook 10 minutes. Add torn basil.
  4. Let cool to room temperature before using.

 

Wicked White Cherry Martini

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whitecherrymartinicover

I love fruit based cocktails.  Let me say that right out front.  It seems as though they should be easy to throw together.  Not so much.  With fruit cocktails the balance of sweet can easily overpower the drink.  The fruit is sweet right out of the gate and the over addition of agave nectar or simple syrup can easily push it over the edge.  More kid’s fruit drink with alcohol than sophisticated cocktail.  I always seem to be thinking about what great combination I can come up with next.  Like a (slightly) mad scientist concocting a fruity elixir for that Friday night wind down.  Friday you say?  Yep.  That is today.  No big coincidence there.  Let’s get this weekend started!

My Cherry Martini has a couple of incarnations.  One up town, one down town.  One deep red and the other clear.  Both have the same ingredients.  The process to make each is different as is the taste.  The Bada Bing Cherry Martini (the red version) is earthier with a deeper cherry flavor.  The white (Wicked White Cherry Martini) is cleaner with a more sophisticated taste (and a killer look, clear with deep ruby red cherries dead center).  Tonight I am feeling a little more “up town” and so white it is.

When putting any fruit based cocktail together it is really to start by tasting the fruit.  That will have a huge impact on the amount of sweetener (whether simple syrup or agave nectar) which will need to be used.  The cherries I used were sweet but not super sweet and so I used a bit more simple syrup than I would have if the cherries were flat out sweet.  So taste first and mix second!  And remember if the fruit is very sweet then skip the sweetener all together.  This is as much art as science.

Enjoy this Wicked White Cherry Cocktail and have a wonderful weekend!

P.S. Don’t worry I will share the Bing Cherry Martini next Friday!

5.0 from 1 reviews
Wicked White Cherry Martini
 
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Delicious and utterly wicked this White Cherry Martini will quench that summertime thirst!
Author:
Recipe type: Cocktail
Ingredients
  • ½-1 oz Simple Syrup (according to taste)
  • Splash of Lime juice
  • 3-6 Cherries, pitted and cut in half
  • 2 oz Black Cherry Vodka (I use Effin)
  • Ice
Instructions
  1. Put ice and cold water in a martini glass to chill
  2. Place simple syrup, lime juice, black cherry vodka and ice in a cocktail shaker.
  3. Shake, shake, shake until very cold (if you can barely hold the shaker that is about right)
  4. Pour ice water out of martini glass and strain mixture from cocktail shaker into prepared glass.
  5. Garnish with the cherry halves.
  6. Enjoy!

Simple syrup has the perfect name.  It should be called Super Simple Syrup.  It is a great sweetener for cocktails and keeps for a month in the refrigerator.
5.0 from 1 reviews
Super Simple Syrup
 
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Super Simple Syrup is an easy to make sweetener perfect for all sorts of cocktails. I make it in a canning jar and keep it in the refrigerator. Will keep for a month.
Author:
Recipe type: Cocktails
Ingredients
  • ½ cup Sugar
  • ½ cup Very Hot Water
Instructions
  1. In a clean mason jar mix the sugar and very hot water. Cover. Shake until sugar completely dissolves.
  2. Let cool completely before using.
  3. Store in refrigerator for up to a month

 

4th of July Fun

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I love good old fashioned 4th of July fun.  Family, grilled food, fireworks and a red, white and blue color scheme make this one of my favorite holidays.  I know, I say that all the time.  I think I am in love with whatever holiday is next.  Celebrating pretty much anything is what I really love and yesterday that was the 4th of July!

fourthfood

The menu was full on traditional, grilled flank steak, BBQ chicken, corn on the bob, warm  potato salad with bacon and deviled eggs.  For dessert we had double dipped strawberries and red velvet cupcakes filled with cream cheese frosting.

fourthpotato

The warm potato salad is a favorite side dish around here especially with anything grilled.  It can certainly be chilled as other traditional potato salads but serving it warm is the way we like it the best.  Creamy with the crunch of bacon and a fresh burst of green onion.  Delish!

Potato Salad with Bacon & Scallions
 
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This can be served warm or cold. Served warm it makes a fantastic side with anything grilled!
Author:
Recipe type: Salad
Ingredients
  • 2 LBS. New Potatoes, cut in half
  • ¾ cup Sour Cream
  • ¾ cup Mayonnaise
  • ½ cup Scallions, thinly sliced
  • 5 Slices Bacon, cooked and crumbled
Instructions
  1. Add the sliced potatoes to a saucepan and cover with water. Add salt.
  2. Bring to a boil, reduce heat, and simmer 12-14 minutes or until tender when pierced with a fork.
  3. Drain well.
  4. In a serving bowl mix sour cream and mayonnaise. Fold in potatoes and season with salt and pepper.
  5. If serving cold cover and refrigerate 1-2 hours or until chilled.
  6. When ready to serve fold in scallions (reserving some for garnish).
  7. Garnish with bacon and reserved scallions.

 

fourthstrawberries

I thought I would whip up a batch of the Pinterest favorite double dipped strawberries.  Fast, easy and quite tasty these little goodies are the newest addition to holiday menus around here.  I barely had a chance to even take a photo of them before they were gobbled up!

fourthtable

 

I hope your 4th of July was filled with family, food and fun!

Brazil 2014 World Cup Party

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Brazil 2014 world cup party deck decorations

It was time for the end of year party for my son’s soccer team and luckily for us it coincided with the World Cup.  Of course we decided to throw a Brazil 2014 World Cup Party!

There were three party zones for the party.  One for food and beverage service, one for eating & mingling and the last (and most important to the boys) was the soccer zone.

Lining the fence with flags where the boys play soccer for a World Cup party.

I knew that the rectangular area on one side of the house was the perfect soccer area.  After all it had long ago been designated as such (with the missing grass in front of the goals to prove it).  In the International spirit of the World Cup I decided that it would be fun to line the house (on one side) and the fence (on the other) with the flags from the World Cup teams.  Luckily I found an assortment of 3 x 5 flags on soccer.com for $4-9 each.  We even put up lights on the house and so the soccer didn’t have to stop when the sun went down!

World Cup or Copa America party decorations!

The next zone was the food and beverage area.  Our deck was the perfect location for that.  A large square table in the middle decked out in a green tablecloth for the buffet with twinkling lights strung through the umbrella with a few paper lanterns.  It is amazing how little lights can cast such a magical glow.  Hung together were the Brazilian and US flags.

World Cup favors to fill with treats!

For the party favors I decided that little “World Cups” for each boy were in order.  I had some leftover spray paint from my Olympic Rings which worked perfectly when sprayed on plastic beverage glasses.  Of course they kids couldn’t drink out of them but they were the perfect container for lots of World Cup type treats…chocolates, a medal, World Cup trading cards and stickers and other little goodies.

Filled World Cup goodies to take home!

The thing that helped add a large dose of festive fun was the addition of lots of different paper lanterns.  I love that they are inexpensive, come in a multitude of colors, are easy to use and have a huge impact.  I found great soccer ball lanterns at Paper Lantern Store and filled in with larger colored lanterns.

World Cup paper lanterns ready to light up at dark.

I used 5 of the 14″ soccer lanterns and then filled in with the much less expensive 16″ colored versions to fill out the tree.  The colors were so bright and beautiful by day and with the small cafe lights were magical at night.

Soccer paper lanterns lighting up the trees at night.

I enjoyed putting this together and look forward to hosting at least one more Brazil 2014 World Cup party before the fun ends in a couple of weeks!

 

 

Watermelon Caipirinhas

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Watermelon Caipirinhas

A new take on the traditional Brazilian cocktail!

Today’s World Cup Cocktails are Watermelon Caipirinhas.  It is a variation on the famous Brazilian Caipirinhas which are lime based.  This version has a splash of lime but watermelon is the star.  Fresh and fruity this cocktail is just as light and delicious as the original recipe however it contains a bright snap of juicy watermelon sweetness.

muddler

 

I was asked a question about the muddler I described in the Brazilian Caipirinhas recipe. There are all sorts out there with price points varying widely.  The one I use I picked up in the kitchen aisle of Target.  The only job of a muddler is to mush the ingredients together and so unless you are planning on lots of muddling the wrong end of a wooden spoon works just as well.  I fall into the muddling often crowd and so I am happy to own one.

The process for this cocktail is simple.  Cut 6-7 cubes of watermelon (about 1/2-3/4 cup total).  I find a riper watermelon works the best.  Place the cubes into a cocktail shaker.  There are two routes you can go with the sweetener.  Either 1 oz. Simple Syrup or 1 TBLS. sugar.  I prefer simple syrup (recipe below) but sugar will work fine.  If you are using sugar add it to the watermelon now and muddle together (if adding simple syrup you’ll add it after the watermelon has been muddled).  The watermelon should resemble a puree but not be completely smooth and liquid and the sugar should be dissolved.  Once muddled add the simple syrup if using, 1 tsp. lime juice and 2 oz. Cachaca.  Cachaca is a Brazilian liquor made of sugar cane.  If you don’t have Cachaca you can substitute vodka (which would change it to a Watermelon Caipiroska).

Watermelon Caipirinhas ingredients

Watermelon Caipirinhas

 

Fill the shaker to the top with ice, cover, and shake, shake, shake.  This cocktail needs to be icy cold.  I shake it until I can barely hold onto the shaker for fear of freezing my fingers.  Yes, that cold.

Pour your newly created Watermelon Caipirinhas into a highball glass.  This cocktail does contain some of the watermelon pulp.  If you don’t like that texture make sure you really muddle the watermelon well at the beginning to obtain the consistency you like.  Garnish with a wedge of watermelon and sit back and enjoy!

Simple Syrup

1 cup water + 1 cup sugar.  Heat in a saucepan, stirring.  Bring to a boil and cook until sugar dissolves.  Cool.  Store in a jar in the refrigerator.  (Is wonderful in ice tea)!

Brazilian Caipirinhas

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Brazilian Caipirinhas

There is nothing like Brazilian Caipirinhas to kick off World Cup madness!  I love the World Cup and so this is a time which can’t come quickly enough for me.  As with the Olympics I always try and explore the food and drink not only of the host country but some of those participating in the event.  This World Cup is in Brazil which offers a multitude of wonderful food and drink opportunities to enjoy during this month long celebration.  The first stop on the culinary tour must be Caipirinhas.  Not only is it the National Cocktail of Brazil it is also mind boggling delicious!  It is a powered up limeade for grown ups.  Fruity, ice cold and delicious this is a hot weather cocktail which should be in every well rounded drink rotation.

The foundation of the drink (apart from limes) is a Brazilian hard liquor made from sugar cane called Cachaca.  Really there are only a few ingredients.  Lime, Cachaca, sugar and ice.  Four. That’s it.  There are lots of variations using all sorts of fruits instead of limes which are also delicious, however, I thought today I would make the original lime version.

Brazilian Caipirinhas

 

I allow one lime for each cocktail although limes can vary greatly in size and amount of juice they contain.  The limes I used for mine today were on the small side and so I used a whole one for each cocktail. With a larger lime you may only need 1/2.  Cut the lime in half.  Cut each half into 4 slices.  Muddle the 4 slices with 1 TBLS. sugar in the bottom of a highball glass.  I chose to do this in a cocktail shaker as I like mine extra cold and shaking the muddled lime, sugar, cachaca with ice in the shaker produces a much colder cocktail.

The secret to the muddling is to release not only the juice from the limes but also some of the oil from the peel without destroying it completely.  I do not like a grainy cocktail and so I make sure the sugar really dissolves at this point.  If you don’t have a muddler (which looks like a little baseball bat sometimes with spikes on the bottom) you can use the wrong end of a wooden spoon.  Muddling is really just what is sounds like, pressing and mushing the ingredients together.  Okay, that was the most difficult part of making this cocktail.  Not difficult I know but it gets even easier from here on out.

Next, add ice and top with 2 1/2 ounces cachaca (either into the highball glass or the shaker).  If in the shaker the put the top on and shake away, pour (don’t strain) into a glass and enjoy (If in the highball glass give it a stir and you too can enjoy).

I am sure that Brazilian Caipirinhas will quickly become a summertime favorite just as they are here in our home.  We had a little get together this last weekend and served them with a spicy guacamole.  One word.  Amazing.  Enjoy the World Cup and while you are watching join in the fun with a little taste of Brazil!

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