Bloody Maria Cocktail

bloody Mary, bloody Mary, bloody Maria??

To sum up this breakfast rainbow series I thought a cocktail recipe was in order. Hosting family and friends over the holidays can be stressful and sometimes a drink (even at say, 7am) helps! I'm not saying get drunk, but sometimes you just need to take the edge off...plus this drink is yummy and good for you!

A Bloody Maria is a sister cocktail to a Bloody Mary and the only difference is that it's made with tequila instead of vodka. This fun south-of-the-boarder twist on a classic cocktail would pair well with my Southwestern Sunshine Skillet. Make this cocktail for a crowd, it can easily be doubled/tripled/quadrupled and served in an ice filled pitcher, here's how...

Ingredients - Makes 1 Drink
1 Lemon Wedge (more for garnish)
2 oz. Silver Tequila (suggest Jose Cuervo Especial Silver made with blue agave)
1 tsp. Horseradish
2 Dashes Tabasco Sauce
2 Dashes Worcestershire Sauce
Pinch Paprika
Pinch Celery Salt
Pinch Black Pepper
6 oz. Tomato Juice
Garnish: Celery Stalk, Lemon Wedge, and/or Blue Cheese Stuffed Olives

Directions
Squeeze the lemon wedge into a cocktail shaker and then drop it in. Add the tequila, horseradish, Tabasco, Worcestershire, paprika, celery salt, pepper, and tomato juice to the cocktail shaker. Fill with ice and shake vigorously until well chilled. Strain into a tall ice filled glass and garnish as desired. Cheers to the New Year! Enjoy!

Southwestern Sunshine Skillet

sunny side up southwestern skillet

I've made this breakfast skillet for many family and friends that we've hosted. I just made this yesterday for my husband and his parents. We've been visiting them for the Christmas holiday and it was well received. This dish is quick and easy, but looks quite impressive when serving it straight from the skillet at the table.

Full of colorful veggies, potatoes, eggs, and cheese this skillet will fill you up. You can serve it with any toppings you like; my favorites are blue corn chips, salsa, and sour cream. Make this dish for breakfast, brunch, lunch, or dinner. Here's how...

Ingredients - Serves 4
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
1 Jalapeno, diced
1/2 Bag Country Style Shredded Hashbrowns
4 Eggs
1 C Shredded Mexican Blend Cheese (2% okay)
1 Package Taco Seasoning (suggest low sodium)
Canola Oil
Salt & Pepper
Toppings: blue corn chips, salsa, sour cream, hot sauce, cilantro, avocado, lime juice, etc.

Directions
Preheat the oven to 350 degrees.

Heat a large cast iron skillet over med-high. Add 1 tablespoon oil the onion, bell pepper, and jalapeno. Sautee for about 5 minutes, until softened, then remove to a plate and set aside.

Return the skillet to the heat and add 2-3 more tablespoons of oil. Put the hashbrowns into the skillet and spread into an even layer. Allow the hashbrowns to cook, undisturbed, for 4-5 minutes to brown. Turn the hashbrowns in the pan and add in the taco seasoning, sautéed veggies, and salt and pepper to taste. Cook for another 2-3 minutes. Make 4 small indentations in the hashbrown mixture and crack the eggs into the indents. Allow the eggs to cook on the stove top for 2-3 minutes, or until the whites begin to set.

Top with the cheese and move the skillet to the oven and cook for 5 minutes. The whites will be set and the yolks still a little runny. Plate the hashbrowns and one egg per plate. Top as desired and serve. Enjoy!

Good Morning Muffins

rise and shine...it's muffin time!

Many of us will be hosting this holiday season and along with that comes the need for easy breakfast and/or brunch recipes. And that's just what I'll be providing for this rainbow series. To start off I've made muffins packed with fruit and veggies. These are both good and good for you.

My inspiration for these muffins came from zucchini bread. I love the idea of adding in veggies where they don't seem to belong. My muffins not only have zucchini but shredded carrot too, along with fresh ginger, dried fruit, and nuts. These muffins are packed full of nutrition but will appeal to even the pickiest of eaters. Be the hostess with the most-ess...make these tomorrow morning. Here's how...

Ingredients - Makes 18 muffins
2 Carrots, peeled & shredded
1 Small Zucchini, shredded
1 inch Fresh Ginger, finely grated
1/2 C Dried Fruit (such as cherries, cranberries, raisins, figs, plums, etc.)
1/4 C Walnuts, chopped
2 C Flour
1 T Baking Powder
1/4 tsp. Salt
1/2 C Brown Sugar
2 Eggs
1 C Milk (low-fat okay)
6 T Vegetable Oil
1 tsp. Vanilla Extract
Cooking Spray
Sugar in the Raw (optional)

Directions
Preheat the oven to 400 degrees. Line or grease 2 muffin pans (18 spots) with cooking spray.

Begin by adding the dry ingredients to a large bowl: flour, baking powder, salt, and sugar. Whisk together until combined. In a separate bowl add the wet ingredients: eggs, milk, oil, and vanilla. Whisk to combine.

Make a well in the center of the dry ingredients and pour in the wet. Stir until partially combined. Add in the carrots, zucchini, ginger, fruit, and nuts and stir until just incorporated. Spoon the batter into the prepared muffin pans. Fill the cups about 3/4 the way full. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. NOTE: if using the sugar in the raw, 3 minutes prior to the muffins finishing their cook time, sprinkle a little sugar over each muffin and finish cooking.

Remove the muffins from the oven and allow to cool in the pans for 5 minutes. Serve warm or cool completely on a wire rack. Store in an air-tight container for up to 1 week. I suggest refrigerating them after 2 days. Enjoy!

PB&J Fudge

the perfect pair...peanut butter & jelly

My mom has been making peanut butter fudge for as long as I can remember. To this day I rely on her to make it every Christmas. I have the recipe only because I forgot my recipe book at her house a few Christmas' ago and she hand wrote it in along with other family classics. There's something special about hand-written recipes. I guess because it's more personal than a printed or copied version. The person that wrote down the recipe took their time and it's in their hand. While it can be hard to decipher at times, I feel closer to my mom, grandma, great-grandma, etc. when I use one of their hand-written recipes.

As usual, I have put a twist on this family classic by adding grape jelly and swirling it into the peanut butter fudge. Who doesn't love that pairing? Ring in the holiday season with this creamy fudge. Here's how to make it...

Ingredients - Makes about 40 pieces
3 C Granulated Sugar

1 C Milk (low-fat okay)
1 1/2 T White Karo
1 Stick of Butter (suggest full-fat)
10 T Peanut Butter (suggest full-fat)
1 tsp. Vanilla Extract
2 T Marshmallow Cream
1/2 C Grape Jelly

Directions
Begin by greasing a 9 x 13 pan with butter. Set aside.

In a large sauce pot combine the sugar, milk, & Karo over medium heat. Fit with a candy thermometer and stir with a wooden spoon until the sugar has dissolved a bit, about 5 minutes. Add the butter and continue to cook until the thermometer is just shy of "Soft Ball" (225 degrees). Be sure to continually stir the sauce as it comes to temperature. This will take about 20 minutes and will bubble-up a lot toward the end of the cook time.

Remove from the heat and add in the peanut butter, vanilla, and marshmallow cream. Mix vigorously by hand until everything is combined well. Then add the jelly and stir just to swirl into the fudge; only about 5 strokes. Pour into the buttered dish.

Refrigerate until firm, about 2 hours. Cut into pieces and store in an air-tight container for up to 2 weeks in a cool place. PB&J are the perfect (holiday) pair. Enjoy!

Seared Scallops with Grape Jelly-Black Pepper-Rosemary Sauce served on Rice & Grape Pilaf

a happy home-cooked holiday meal

With the holidays right around the corner I wanted to provide a fancier than usual main meal. I debated on doing duck, but when I couldn't get that fresh (what the heck Whole Foods/Cincinnati), I narrowed in on scallops. Scallops are delicious, but can be pricey and are easy to over cook. I promise, if you follow my direction below you will have a happy home-cooked holiday meal.

Again the sauce is the star of this dish, much like my turkey meatball recipe. The sweetness of the grape jelly, spice from the black pepper, and perfume from the rosemary balance to create an interesting reduction. It's like little that I've had before, but is the taste of the holidays. This is the perfect dish to make when hosting one or two couples for a holiday get together. Here's how to make it...

Ingredients - Serves 4
1 Shallot, minced
1 C Rice (any variety)
15 oz. Can Vegetable Broth (approx. 1 3/4 C)
1/2 C Red Grapes, halved
1/4 C Slivered Blanched Almonds, toasted
1/4 C Grape Jelly
1 T Whole Black Pepper Corns
2 Sprigs Rosemary
1 Lemon, rind & juice
12 Large Sea Scallops (approx. 1 lb.)
Canola Oil
Kosher Salt

Directions

Begin by making the rice pilaf: In a high sided skillet over med-high heat add 1 T canola oil. Once the oil is hot add in the shallot and rice. Toast for 2-3 minutes then add in 1 tsp. salt, the vegetable broth, and enough water to cook the rice. The amount of water will vary depending on the type of rice you use. However, most rice recipes call for 1 part rice to 2 parts water (i.e. 1 C rice would call for 2 C water). Bring to a boil, then reduce the heat to a simmer, and cover. Cook for 25-30 minutes. Stir in the grapes and toasted almonds 5 minutes before the pilaf is done cooking. Keep warm.

As the pilaf cooks, make the sauce: In a small pot combine the jelly, pepper corns, rosemary, 3 strips lemon rind, 1/2 lemon juiced, and 3 T water to loosen the jelly. Stir together and bring to a bubble over medium heat. Reduce to a simmer and cook for 10-15 minutes or until reduced by half.

While the sauce reduces make the scallops: Heat a large cast iron skillet over high heat. Add 1 T canola oil and distribute evenly over the pan. Pat the scallops dry with a paper towel then season the tops with 1/2 tsp. salt. Place them seasoned side down into the preheated/oiled skillet and cook for 2 minutes. Season the second side with 1/2 tsp. salt, gently flip the scallops, and finish cooking, about 2 more minutes. Remove the scallops to a plate.

Finish the sauce & plate: Strain the sauce through a fine mesh sieve into a small bowl. Discard the solids. Plate each dish with about 3/4 C rice pilaf, 3 scallops, and a tablespoon or two of the grape jelly reduction. Hello holiday...enjoy!

Turkey Meatballs w/ Grape-Chili Sauce

with a name like Smucker's it has to be good

Believe me, this easy sauce is really good. A simple combination of grape jelly, chili sauce, and the meatball of your choosing and you have a crowd pleasing appetizer. My family has been serving up this sauce every Christmas since I can remember. I suggest you make it this holiday season too.

I've taken this recipe one step further by making my own meatballs, but you can use frozen if you are in a pinch for time. I like making my own because then I know exactly what is in them...I won't go there. Anyway, I've opted for using turkey since I don't eat pork or beef, but feel free to substitute either for this dish; the sauce is the star anyway. Add this appetizer to your holiday line up this year. I'm sure it will become a staple. Here's how to make it...

Ingredients - Serves 8-10
1 (18 oz.) Jar Grape Jelly (such as Smucker's)
2 (12 oz.) Jars Chili Sauce (such as Heinz)
2 lbs. Ground Turkey
1/4 C Parsley, chopped
1 Clove Garlic, minced
1 Egg
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
3/4 - 1 C Plain Bread Crumbs

Directions
Combine the grape jelly and chili sauce in a slow cooker. Heat to high. Stir often to break down the jelly and create the sauce.

Meanwhile make the meatballs: Preheat the oven to 350 degrees. In a large bowl combine the turkey, parsley, garlic, egg, salt, and pepper. Gently mix until just combined. Add in the bread crumbs and mix until incorporated.

Portion the meat into 4 quadrants. Out of each quadrant make 7-8 meatballs. Depending on how large you make these you will end up with 28-32. Put the meatballs on a foil lined baking sheet (or two). Bake for about 15 minutes or until cooked through.

Add the meatballs to the slow cooker with the sauce. Continue to cook on high for another 30-40 minutes. This allows the meatballs to absorb the sauce. Reduce the heat to low and serve warm. Enjoy!