The title of this post is “The Best Bloody Mary”! Although I have little experience drinking these, I did make a gazillion of them as a bartender and certainly served just as many as a waitress. I have only recently tried the Bloody Mary myself. It is truly an acquired thing, much like a good Scotch. But I digress. . . this Bloody Mary is quite good and is the best in my book. It’s quite flavorful with just the right amount of spice!
Kick off your Sunday morning brunch with a round for everyone. You’ll thank me later!
One day I came across this recipe and decided to give it a try. With beer being one of the key ingredients, I figure it had to be good, right? And it is! It’s also low fat and low calorie and did I mention good? And oh so easy!
I usually make it for dinner one night and then make Chicken Salad out of the rest or even Barbeque Chicken Sliders. It’s great either way. Watch for both of those recipes shortly! They’re a coming!
You asked for it, here it is! This is the most delicious and refreshing cocktail incorporating Irish Whiskey and lemon simple syrup. Oh, and blackberries which give it a little flavor and that beautiful pink color. I tend to gravitate to pink cocktails since pink is my favorite color.
Those who know me, know I used to bartend which means nothing except that I love finding (and testing, of course), new drink recipes.
This one, my friends, is definitely a keeper. Get your lemon simple syrup made, get your blackberries (and they are already beautiful) and get that bottle of Bushmills Irish Whiskey. You’ll thank me later!
“A day late and a dollar short” as my Mama might have said, but here is my contribution to the week long celebration that is known as Mardi Gras. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. Lent, as it is more commonly known, starts on Ash Wednesday (the day after Fat Tuesday), concluding 47 days later on Easter Sunday. Whew! Did everybody get that?
So, to commemorate Mardi Gras I made this fabulous Cajun inspired Shrimp Creole. It is quite simple and packs tons of flavor. Add a few extra dashes of Tabasco sauce to “kick it up a notch”. Paired with cooked white rice and you have a delicious meal.
Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 4 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Saute onion and green pepper in oil. Drain. Combine tomatoes, tomato paste, bay leaf, Worcestershire, oregano, salt, lemon pepper, pepper, and Tabasco sauce in large Dutch oven. Add green pepper and onion. Simmer over low heat for about 45 minutes. Add shrimp and simmer until shrimp are heated. Ladle hot shrimp creole over hot white rice.
Serving size: ½ Cup Calories: 338 Fat: 6g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 2g Carbohydrates: 36g Sugar: 5g Sodium: 479mg Fiber: 3g Protein: 35g Cholesterol: 230mg
Being a Florida girl, I have to admit I have little experience making soups but through my years of living in Atlanta, I am definitely learning. Growing up I remember Mom making Chili, of course, Beef Stew, White Bean soup (oh my, so delicious), and 4 Bean soup. I think that was it or at least that’s all I remember. We just didn’t have that many cold days to warrant soup! But she did manage to squeeze in a nice soup every now and then.
With all that being said, I absolutely love making soup and do it often during the colder months. This Broccoli and Cheddar soup is delicious. It thickens up quite a bit so doesn’t render itself well to left overs but you could always add a bit more chicken broth the next day to loosen it up a bit.
Although the picture above is this recipe using Mild Cheddar cheese, I prefer to use White Cheddar Cheese. I’m just not a big of fan of “orange” cheese. If you use a White Cheddar Cheese, the soup would look like this. Now, isn’t that more appetizing?
Add a slice of crusty bread and you have a hearty, stick to your ribs, warm you up, meal!!
If you’re from the South or anywhere in the country for that matter, I’m sure you’ve had Strawberry Shortcake. Just that title alone can mean a multitude of different dishes. The strawberry component is usually the same but you can have many different “bases” such as biscuits, angle food cake, and sponge cake but, I ask, have you ever tried it with Elvis Presley Pound Cake and used peaches instead of strawberries? A new twist to an old favorite!
It’s the best summer dessert I can think of. Fresh Georgia peaches are abundant and this year they are sweeter than ever. Just slice them up, add a bit of sugar, let them macerate a bit in the frig and you’re ready to build your shortcake.
And you have to serve fresh whipped cream (none of that stuff in the can). Just take 8 ounces of heavy whipping cream, add 2 tablespoons of sugar and whip with your hand mixer or stand mixer. It’s the best. Yes, fresh is the best!
If having dinner guests, why not provide a few varieties of toppings for the Elvis Presley Pound Cake (and you have to use the pound cake), such as blackberries, blueberries, or raspberries. Any berry will do. Just add a bit of sugar (to taste) and again, let the mixture macerate a bit before using. Your guests will love having a choice. Everyone will be happy! Kids included!