Friday, November 30, 2012

Mai Tai

Mai Tai
Picture from hamptonroadshappyhour

Mai Tai

“There are quite a few versions of this cocktail but most start with rum, end with rum, and add some tropical flavors somewhere in between.  Purported to have been created at Trader Vic's restaurant in the mid 40's, this classic was featured prominently in the Elvis Presley film Blue Hawaii.  Today the Mai Tai is synonymous with Tiki culture and is a featured cocktail at many Tiki bars.  Derived from the Tahitian word meaning "good", this tasty tropical treat is certainly worth a try.” hamptonroadshappyhour


1 ounce Light Rum

.5 ounce Triple Sec

.5 ounce Amaretto

1 ounce Dark Rum

2 ounce Orange Juice

2 ounce Pineapple Juice

.5 ounce Grenadine


Fill a tall rocks glass or a Collins glass with ice. 

In sequence, add the light rum, triple sec, Amaretto, Grenadine, and two juices.

At this point, you can either pour the drink into a cocktail shaker and mix well, or leave it as it is 
to keep both the layered look and the different layers of flavors.  I prefer the layered approach.

Next, float the dark rum on top and garnish with a cherry and some fresh pineapple. 

Insert a long straw, and enjoy!

You can enjoy this amazing recipe and many more visiting hamptonroadshappyhour

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas
Picture from realmomkitchen
Image Credit 

Oven Baked Chicken Fajitas

“My favorite way to eat fajitas is cooked on the grill or stove top, but sometimes a different cooking method is more convenient.” Laura


1 pound boneless, skinless chicken breasts cut into strips

2 tablespoon vegetable oil

2 teaspoon chili powder

2 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon salt

1 (15 oz) can diced tomatoes with green chilies

1 medium onion, sliced

1 large bell pepper, seeded and sliced (I use half a green and half a red)

12 flour tortillas

Toppings such as cheese, sour cream, and guacamole


Preheat the oven to 400°F.

Place chicken strips in a greased 13×9-inch baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are 

Serve on tortillas with desired toppings.

You can combine this amazing recipe with some others from our collection.

Serve 4.

Enjoy this recipe and many more visiting realmomkitchen

Rainbow Chopped Salad

Rainbow Chopped Salad
Picture from lifescript

Rainbow Chopped Salad


1½ cups bell peppers, chopped

1½ cups broccoli florets, chopped

1 cup shredded carrots

½ cup radishes, diced

½ cup Orange-Oregano Dressing, or Creamy Dill Ranch Dressing

1 tablespoon red onion, minced


Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl.

Toss to coat.

Refrigerate until ready to serve.

You can combine this amazing recipe with some others from our collection.

Serve 4.

Enjoy this wonderful recipe and many more visiting lifescript

Chocolate Tartelettes

Chocolate Tartelettes
Picture from ferdakost
Image Credit 

Chocolate Tartelettes  

“And the taste? Amazing. The crust is crumbly, tastes a bit like a lighter version of shortbread – and it melts on your tongue! Yum!”  ferdakost


Tart Dough: 

¾ cup butter, unsalted and cut into cubes

6 tablespoon water

2 tablespoon sugar

¼ teaspoon salt

2 tablespoon vegetable oil

3 cups flour


1 cup heavy cream

1 cup whole milk

1 egg

1 cup dark chocolate

¼ cup milk chocolate


Tart Dough: 

Preheat the oven to 410ºF.

In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.

Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just
around the edges.

When done, remove the bowl from oven, dump in the flour and stir it in quickly, until it comes
together and forms a ball which pulls away from the sides of the bowl.

Transfer the dough to a 9-inch tart mould (or sixteen 2-inch tartelette moulds).

Once the dough is cool enough to handle, pat it into the shell with the heel of your and hand,
and use your fingers to press it up the sides of the tart mould.

Bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.


Boil the milk and cream together, making sure it does not burn.

Add the chopped chocolates and allow them to melt.

Whisk the mixture regularly.

Add the egg and mix again.

Don't let the egg solidify.

The ganache should be thick, but runny.

Bake at 300°F for 20 minutes.

Let cool and serve lukewarm. 

Enjoy this amazing recipe and many more visiting ferdakost

Thursday, November 29, 2012

Chicken Breasts with Garlic and Parsley

Chicken Breasts with Garlic and Parsley
Picture from thibeaultstable
Image Credit Ann

Chicken Breasts with Garlic and Parsley

“You need to cook it long enough on each side to get a nice golden brown color.” Ann


3 boneless, skinless chicken breast halves, cut into 1- to 1-1/2 inch cubes

¼ cup all-purpose flour mixed with ¼ cup cornstarch

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 tablespoons good olive oil

1 tablespoon chopped garlic

3 tablespoons chopped fresh parsley

2 tablespoons unsalted butter

1 lemon, quartered


Dry the chicken cubes with paper towels and toss them with the flour and cornstarch seasoned 
with salt and pepper. 

Heat the oil in a 12-inch skillet over high heat until very hot but not smoking.

Add half the cubed chicken, and cook, turning occasionally, for about 5 or 7 minutes or until 
golden brown.  

Remove from the pan and place in a low oven to keep warm. 

Cook the remaining chicken.  

When the last batch of chicken is cooked, drain off most of the oil. 

Add the butter and the garlic to the pan. 

Cook for one minute stirring so that the garlic doesn't color. 

Add the parsley and the chicken.

Toss to coat. 

Serve with rice, noodles or potatoes.

Serve with lemon wedges.

Serve: 3.

Enjoy this awesome recipe and many more visiting thibeaultstable

Wednesday, November 28, 2012

Walk On the Moon

Walk On the Moon
Picture from hamptonroadshappyhour

Walk On the Moon

“There are two versions of this cocktail.  The original, was a tribute created for the return of our first moonwalkers, and this version, is more of a visual tribute to our lunar planetoid.  A look at the ingredients may give you pause, but fear not, it's a delicious cocktail that will jump start any occasion.  Be sure and try our "Cocktail of the Week", the Walk On The Moon!” hamptonroadshappyhour


 2 ounces Blackberry Schnapps

1 ounce Vodka (Berry flavored, if available)

2 ounces Milk

2 ounces Cola (diet is fine)

Any Berry for garnish


Pour all of the ingredients into an ice filled Collins glass. 

Gently stir until the cocktail is well mixed. 

Add your garnish, insert a straw, and get ready for your Walk On The Moon!

Enjoy this awesome recipe and many more visiting hamptonroadshappyhour

Cheddar Bacon Potato Chips

Cheddar Bacon Potato Chips
Picture from joyouslydomestic
Image Credit 

Cheddar Bacon Potato "Chips"

“While many are enjoying Thanksgiving leftovers today, my kids asked me to make loaded baked potatoes.  But, I decided to come up with a twist and make these instead.  It turned out to be the perfect finger food lunch while we curled up and watched Toys Story 3 on TV.  My crew gobbled these babies up so quick and begged for me to make more this weekend!” Angela


2 large potatoes, scrubbed and skins left on

Non-stick spray

Olive Oil



Dried dill weed


1 - 2 cups shredded cheddar cheese

Half of a 2.8 ounce bottle of jarred real bacon pieces

2 - 3 green onions, sliced thinly


Preheat oven to 400°F.

Line a large baking sheet with foil, and then spray foil with non-stick spray.

Using a mandolin, slice potatoes into super thin rounds.

If you don't have a mandolin, just slice potatoes as thin as you can get them.

Arrange potatoes slices in a single layer on the baking sheet. 

Using two large potatoes yielded enough potato "rounds" to cover my large baking sheet.

Sprinkle potatoes with salt, pepper, dill weed and paprika.  (You're looking for just a light 
dusting of each on each round.)

Drizzle on a light coating of olive oil.

Kind of rub the oil across each potato to coat evenly.

Bake for 20 - 25 minutes in the oven until potatoes are starting to crisp up and just brown. 

You're looking for the bottoms to be pretty crispy.

Remove from oven and arrange them kind of overlapping like you would if you were making 

Let me just say that the baked "chips" them are divine just as they are - without the cheese and 

We ate several "naked" ones just standing at the counter before we even topped them!

Sprinkle cheese on each round. 

Top with bacon.

Return to oven and bake just until cheese is melted and bacon is warmed through (about 5 

Remove from oven and top with sliced scallions. 

Serve with sour cream or ranch dressing.

Enjoy this amazing recipe and many more visiting joyouslydomestic

La Gougere

La Gougere
Picture from thibeaultstablerecipes
Image Credit thibeaultstable

La Gougere


1 cup water (or half milk/half water)

⅓ cup butter

½ teaspoon salt

Fresh grated nutmeg

Cayenne pepper

1 cup flour

4 eggs

1 tablespoon Dijon Mustard

1 cup gruyere cheese

1 teaspoon milk

Extra cheese for top


Bring the water/milk to a boil and add butter.

When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper 
and stir vigorously with a big wooden spoon.

The mixture should come away from the sides of the pan and form a ball.

Place mixture in the bowl of a large mixer and add one egg at a time beating well.

After you add last egg continue to beat well.

Mixture will be shiny.

Add Dijon mustard and taste for seasoning.

Adjust to your taste.

Add coarsely grated cheese.

Butter a large cookie sheet and flour.

Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by 
tablespoon full around the outside of this hole, making a ring, or a crown.

Dough should be piled high.

Brush lightly with milk and sprinkle the extra cheese over top.

Bake the ring in the oven for 45 minutes at 400°F.

Do Not Open Door.

After baking, open the door of the oven and leave the Gougere in the oven for 5 minutes.

It should be firm to the touch and golden brown.

It goes great with a glass of burgundy or with a white Alsatian wine.

Serve 4.

Enjoy this amazing recipe and many more visiting thibeaultstablerecipes

Tuesday, November 27, 2012

Blue Lagoon

Blue Lagoon
Picture from hamptonroadshappyhour

Blue Lagoon

“Here is a tasty turquoise treat that can be put together in less than a minute.  It's a feast for the eyes, and can quench any thirst.  If you like citrus flavored cocktails, then you're sure to enjoy our "Cocktail of the Week", the Blue Lagoon!” hamptonroadshappyhour


1.5 ounces Vodka

1 ounce Blue Curacao

6 ounces Limeade (or Lemonade)

Cherry for garnish


 Pour all of the ingredients into an ice filled Collins glass. 

Stir well, garnish with the cherry, insert a long straw, and just like that, you have a Blue Lagoon. 

Enjoy this amazing recipe visiting hamptonroadshappyhour, and please drink responsibly.

Parmesan Garlic Roasted Potatoes

Parmesan Garlic Roasted Potatoes
Picture from thibeaultstable
Image Credit 

Parmesan Garlic Roasted Potatoes

“The garlic and the Parmesan really take roasted potatoes to the next level.”  Ann


4 pounds Russet Potatoes

2 tablespoons of olive oil

3 cloves garlic, minced

2 Tablespoons fresh chopped parsley

Fresh grated Parmesan cheese

Salt and pepper, to taste


Preheat oven to 450°F.  
Cut potatoes into cubes or wedges. 

Bring a pot of water to a boil.  

Add the potatoes and cook for 3 to 6 minutes depending on size. 

While potatoes are cooking put oil in cast iron skillet or other heavy pan and heat in oven.   

Drain the potatoes and place them back in the pot. 

Put the pot back on the burner and shake to dry the potatoes and to rough up their surface.

This is what gives roasted potatoes that perfect crust.

Add the potatoes to the hot oil, toss to coat and roast turning once or twice.

When potatoes are almost tender sprinkle with fresh garlic and Parmesan, salt and pepper and continue roasting until potatoes are tender. 

Turn at least one more time for even browning.   

Just before serving, toss with fresh chopped parsley.

You can combine this amazing recipe with some others from our collection.

Serve 4.

Enjoy this recipe and many more visiting thibeaultstable

Angel Hair Pasta with Lobster

Angel Hair Pasta with Lobster
Picture from thibeaultstable
Image Credit thibeaultstable

Angel Hair Pasta with Lobster


2 lobster tails

1 red chili, finely sliced or chopped

2 cloves garlic minced

Olive oil

White wine

Chicken broth

3 to 4 canned Italian tomatoes or fresh Roma tomatoes






Cut Lobster into bite size pieces (in shell).

Sauté red chili and garlic in olive oil. 

Add the lobster and cook a couple of minutes. 

Add tomatoes chopped canned or fresh tomatoes.

Add ¼ cup white wine and ¼ cup chicken broth. 

Simmer until lobster is cooked.

Season with salt and pepper. 

Cook the angel hair pasta following the package instructions.

Add the cooked, drained angel hair pasta to the pan.

Add the parsley and basil and toss to mix. 

You can combine this awesome recipe with some others from our collection.

Serve: 2.

Enjoy this recipe and many more visiting thibeaultstable.

Monday, November 26, 2012

Carne Asada (Roast Beef)

Carne Asada (Roast Beef)
Picture from kokoscorner

Carne Asada (Roast Beef)


1 (20 ounces) top sirloin steak

2 tablespoon vegetable oil

½ teaspoon dried leaf oregano, crushed

½ teaspoon salt

¼ teaspoon coarsely ground pepper

¼ cup orange juice

1 tablespoon Lime juice

2 teaspoon cider vinegar

2 orange slices, ½“ thick


Place steak in a shallow glass baking dish.

Rub with oil on each side.

Sprinkle with oregano, salt and pepper.

Sprinkle orange juice, lime juice, and vinegar over the steak.

Cover and refrigerate overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature.

Prepare and preheat charcoal grill (or gas grill).

Drain meat, reserving marinade.

Place steak on grill. 

Top with orange slices.

Occasionally spoon reserved marinade over steaks as they cook.

Grill 3−4 minutes on each side, or until medium− rare.

Cook longer if desired.

Remove orange slices to turn steak.

Replace orange slices on top of steak.

You can combine this recipe with some other from our collection.

Enjoy this recipe and many more visiting kokoscorner

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