Creamy, sweet and smooth
Butterscotch Martini
Ingredients
Orange wedge
Sugar
1 ounce RumChata
1/2 ounce lemonlime soda
3/4 ounce butterscotch schnapps
3/4 ounce vanilla vodka
Directions
Run an orange wedge around the rim of a martini glass. Dip the glass in the sugar. Set aside
In a cocktail shaker, combine the RumChata, lemon-lime soda, butterscotch schnapps and vanilla vodka. Add ice and shake until well chilled. Strain into the prepared glass.
Sweet, fruity and smooth
Pineapple Painkiller
Ingredients
2 ounces dark rum
4 ounces pineapple juice
1 ounce orange juice
1/2 ounce cream of coconut
Pineapple wedge, for garnish
Lime wedge, for garnish
Maraschino cherries, for garnish
Nutmeg, for garnish
Directions
Fill a glass and a cocktail shaker with ice.
Add rum, pineapple juice, orange juice and cream of coconut to the cocktail shaker. Shake until blended and well chilled. Strain into the prepapred glass. T
Garnish with pineapple, lime and cherries. Top with nutmeg.
Fruity flavor with a potent kick
Tropical Painkiller
Ingredients
2 ounces dark rum
1 ounce coconut cream
1 ounce pineapple juice
1 ounce orange juice
Nutmeg, for garnish
Pineapple wedge and cherry, for garnish
Directions
Fill a cocktail shaker with ice. Add the dark rum, coconut cream, pineapple juice and orange juice. Shake until well chilled. Strain the mixture into a glass filled with fresh ice. Garnish with a sprinkle of nutmeg, a pineapple wedge and a cherry.
Light and fruity
Shamrock Sangria
Ingredients
1 bottle white wine
1 cup green apple vodka
1/2 cup elderflower liqueur
1 cup green apple slices
1 cup green grapes|
1 lemon, sliced
2 cups lemon lime soda
Additional apple slices and grapes, for garnish
Directions
In a large pitcher, combine white wine, green apple vodka and elderflower liqueur. Add green apple slices green grapes and lemon slices, Muddle the fruits to release the juices. Stir gently and refrigerate for at least 1 to 2 hours to allow the flavors to blend.
Before serving, add ice and lemon-lime soda. Stir lightly and garnish with extra apple slices and grapes.
Not too spicy and fun to look at.
Fiery Deviled Dragon Eggs
Ingredients
4 hard boiled eggs
Food coloring
1/2 jalapeno, sliced
1/2 jalapeno, minced
2 tablespoons mayonnaise
2 teaspoon yellow mustard
2 teaspoons dill relish
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sriracha
Paprika, for garnish
Directions
Roll the eggs around on the counter until the shells are cracked but still attached to the shell. Fill a small bowl with water. Add a few drops of food coloring. Add eggs and let sit for 20 minutes or more. Remove eggs from water let dry. Remove the peel.
Slice eggs in half and scoop out the yolks. Place yolks in a small bowl. Add mayonnaise, mustard, relish, sriracha, pepper, salt, and minced jalapeños into the bowl and mix well. Spoon mixture into eggs and garnish with paprika and sliced jalapeños.
A tasty and fun way to serve potatoes.
Baked Crispy Smashed Potatoes with Garlic and Rosemary
Ingredients
1 pound fingerling potatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
Salt to taste
Pepper, to taste
1/4 cup parmesan, shredded
Directions
Pre-heat oven to 450. Line a baking sheet with parchment paper or foil.
Rinse the potatoes and place them into a large bowl. In a small bowl, whisk the garlic and olive oil. Drizzle the olive oil over the potatoes. Add the rosemary, thyme, salt and pepper. Toss to coat.
Transfer the potatoes onto the prepared baking sheet and bake for 20 to 25 minutes, until the potatoes have started to turn golden brown in color. Remove the potatoes from the oven and set aside. Set th eove to broil.
Press down on each potato with the bottom of a plate, bowl or large mug to smash it. Place the baking sheet back into the oven and broil the potatoes for a few more minutes, just until the edges crisp up.
Remove the potatoes from the oven and sprinkle with parmesan cheese, salt and pepper. Let cool and serve.
These ribs have a perfect consistency with a savory sauce.
Classic Red Wine Braised Pork Ribs
Ingredients
3 to 4 pounds pork ribs, cut into serving pieces
2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 tablespoons ketchup
2 cups dry red wine
2 cups beef broth
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
5 teaspoons salt, divided use
1 1/2 teaspoons pepper, divided use
1 tablespoon honey
2 tablespoons cornstarch
2 tablespoons water.
Directions
Season the ribs with 4 teaspoons salt and 1 teaspoon pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches until deeply browned on all sides. Place ribs in crock pot.
Remove excess fat from the pan, leaving about 2 tablespoons. Add the onions, carrots and celery, cooking until softened, about 5 to 7 minutes. Add the garlic and ketchup, stirring constantly for 1 minute until fragrant.
Pour in the red wine, scraping up the browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly. Add the beef broth, thyme, rosemary, bay leaves and honey. Pour the mixture over the ribs in the crock pot.
Cook in the crock pot on low for 4 to 5 hours until the pork is very tender.
Turn on the over to broil. Cover a baking sheet with foil. Remove the ribs to the prepared pan. Pour the remaining liquid into a sauce pan. Mix the cornstarch and water to make a slurry. Add to the braising liquid. Simmer over medium-high heat until it becomes a thick sauce, about 10 to 15 minutes. Add 1 teaspoon of salt and 1/2 teaspoon pepper. Baste the ribs with sauce and broil until caramelized, 3 to 5 minutes. Serve the ribs with the vegetables and sauce on top.
