Monthly Archives: June 2015

Rach’s Gin Rosè

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I think for the first time ever, I’ve become obsessed with gin drinks. You know we’re usually wine girls, but there’s something refreshing about a fizzy gin drink on a warm summer night. I’ve been seeing a ton of recipes and can’t help but wonder if I’ve been subconsciously influenced…

My cousins were in town a couple of weekends ago and Rach came up with this deliciously refreshing concoction. Cheers to girls weekend!

*Makes 1 drink

  • 6 raspberries
  • 4 slices of fresh cucumber (1 for garnishing)
  • 1 tbsp of simple syrup (if you don’t have simple syrup, we give you DIY instructions below)
  • 1 shot of gin
  • 2 cups of rosè wine
  • 1 cup of seltzer

Muddle the raspberries, cucumber, and simple syrup in a shaker. Add the gin and rosè and shake lightly. Pour over ice and top with the seltzer. Garnish with a cucumber slice.

Rach's Fizzy Gin

Happy Eating, XO.

Shrimp Tacos with Mango Salsa

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Last year we gave you fish tacos (which we’re still dreaming about). So this year, we’re bringing you shrimp tacos! Btw, can we talk about how an entire year has already gone by?! Anyway…here is your unofficial official “summer taco”.

*Makes 4 tacos.

Tacos

  • 16 pieces of small shrimp, peeled
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin (If you need a reason to keep cumin stocked, we have you covered.)
  • 1/2 tsp sea salt
  • 4 corn tortillas

Mango salsa

  • 1 small red onion, chopped
  • 1 tbsp cilantro, chopped
  • 1 mango, pitted and diced
  • 1 avocado, pitted and diced
  • 1 small tomato, diced

*For a more “island” taste, toss in 1 tbsp of coconut milk.

In a bowl, toss together your chopped and diced ingredients for the salsa – onion, cilantro, mango, and avocado. Set aside. Whisk together the spices for the tacos – chili powder, cayenne pepper, cumin and sea salt. Toss the shrimp in the spicy mixture until fully covered. Throw the shrimp on the grill for approximately 4 minutes (2 minutes per side) until cooked and slightly charred. Just before the shrimp is done cooking, heat the tortillas on the grill. Layer the shrimp on the tortilla, and top with the mango salsa. Enjoy with our ginger beer and tequila cocktail!

Shrimp Tacos

Happy Eating, XO.

Foodie Fave: Drunken Berry Granola

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You know us a little by now and how much we love anything with alcohol in it. Granola is no exception. (Don’t judge, we’re not “technically” drinking before noon…). We came across this amazing granola concoction when Food Fellowship and Wine started following us (huge thank you btw!). Her blend of art and food is really pretty bad ass, so naturally, we wanted to share her talents with you!

  • 1/2 cup rolled oats
  • 1/2 cup coarse Brown Breadcrumbs
  • 1/2 cup sunflower Seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup shredded coconut
  • 1/4 cup crushed bran flakes
  • Dash of cinnamon (according to taste)
  • 1 bottle of honey
  • 2 tbsp of sugar
  • 1.5 cups frozen berries (any type)
  • A dash or three of whiskey
  • Thick Greek yogurt

Preheat your oven to 180 degrees. Mix the oats, seeds, coconut, crumbs, bran and cinnamon in a bowl. Add honey and sugar and mix well. Spread evenly in a baking tray and bake for about 20 minutes, checking in every five minutes to make sure it doesn’t burn. When it’s a warm brown color, it’s ready. When the granola is in the oven, put the frozen berries in a warm pan with a dash or two of whiskey. Cook for about 5-10 minutes until warm and gooey (almost jamlike). Put the warm granola in a bowl (work quick, if it gets hard it’s a nightmare to get out of the tray) and put the drunken berries on top. Serve with a thick Greek yogurt. Be sure to put any leftover granola in an airtight container in the fridge and eat within a week.

Drunken granola

 

Happy Eating, XO.

Finger lickin’ good pulled pork

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Have you ever seen those commercials where people are eating a sloppy sandwich, it’s falling everywhere, and they lick their fingers and laugh? Yeah. You may just do the same after eating this pulled pork sandwich. Fine, I may be over dramatizing it a little bit. But what I’m not over dramatizing is how good this thing is, not to mention easy.

By now you’ve heard everyone and their mother say, “Don’t put away your crock pot just yet!”. Well, don’t. Just because it’s summer doesn’t mean our schedules get any less hectic. And the crock pot makes this pulled pork just the right amount of tender to be finger lickin’ good.

*Makes roughly 4 sandwiches.

  • 2 lbs. pork loin
  • 1 can (14.5 oz) beef broth
  • 2 cups of water
  • 1 cup BBQ sauce
  • 1/4 cup ketchup (Heinz, duh)
  • 1 tsp white wine vinegar
  • Hamburger buns (potato buns are the best)

Place the pork in the crock pot and cover with the can of beef broth and water until fully submerged. Cook on low for 8-10 hours. When ready, scoop the pork out of the broth in to a bowl. It should be falling apart at this point. Pour the BBQ sauce, ketchup and vinegar over the pork and mix until fully combined. The pork will be “pulled” apart during this process. Spoon onto the bun and enjoy!

Pulled Pork Sandwich

Happy Eating, XO.

Almond Biscotti

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As I sat down to write this post I remembered, “Oh yeah, I should grab some of this biscotti I have leftover in the fridge.” This is the third batch I’ve made in two weeks…

The first time I made this biscotti I tested it on my family and it was gone in two days, followed by threats that they needed more asap. The second time, I made it for my husband and myself to make sure I could make it just as good. I did. It was. The third time I made it as a gift. I obviously became confident in it quickly. All I’m saying guys, is that this recipe is versatile. You can make it for anyone, for any occasion and it will be amazing no matter what.

  • 1 1/4 cups whole almonds, no salt
  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, plus 1 large white beaten with pinch salt
  • 1 cup sugar
  • 4 tbsp unsalted butter, melted
  • 1 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • Oil spray

This is going to seem like a ton of steps, but I promise, once you make it once, you won’t forget how to do it.

Preheat oven to 375. Pulse 1 cup of almonds in a food processor until finely ground, place in a bowl and set aside. Pulse the remaining 1/4 cup into roughly chopped chunks and also set aside in a bowl. Again in the processor, combine the flour, baking powder, and salt and transfer to a bowl. (Yes, you’ll need a lot of bowls, and yes, the food processor is your best friend for this recipe.)

“Scramble” the eggs in the processor until they’ve lightened and almost doubled in volume. While the eggs are being scrambled, slowly add sugar until thoroughly combined, as well as the melted butter, almond extract, and vanilla. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and gently fold until just combined. Add the ground and chopped almonds. Fold in remaining flour until a dough begins to form.

At this point you can either refrigerate the dough for a couple of hours, or bake right away. When you’re ready to bake, separate the dough into two rectangles, flattening them slightly to roughly 2″ high. Coat the spatula with a little bit of oil and smooth over the loaves. Beat the egg white until foamy, then brush on top of the two loaves to give them a crisp finish.

Bake the loaves for 25 minutes. They’ll begin to crack on the top. At this point, take them out of the oven and let them cool for 30 minutes. Before putting them back in the oven, slice them on an angle roughly 1″ thick. Lay the slices on their side and bake for the last 30 minutes until golden brown.

Biscotti

 

Happy Eating, XO.