Sunday, August 18, 2013

Cruel Summer

Cruel Summer
Recipe from: hamptonroadshappyhour  
Image Credit: hamptonroadshappyhour
Cruel Summer

This creamy concoction got its name from the classic 80's Bananarama tune, which looked at the summer's oppressive heat, and the misery of wanting to be with someone as the summer passed by.  The "Cruel" part of our cocktail, is how sinfully delicious it is.  With Chocolate, Caramel, Coffee, Banana, and Coconut, it makes a great dessert drink that may have you feeling just a bit guilty.  We hope you enjoy our featured cocktail... Cruel Summer.  Cheers! hamptonroadshappyhour

Ingredients (enough for 2 cocktails):

1 oz. Banana Liqueur

1 oz. Baileys Creme Caramel

1 oz. Kahlua

1 oz. Creme de Cocoa (dark)

1 oz. Malibu Coconut Rum

4 oz. Half & Half

1 Banana

A dozen ice cubes

Chocolate Sryup

Caramel Syrup

Cherries to garnish


Cut the top quarter of the Banana off to use as a garnish. 

Put the rest of the Banana, the 5 spirits, Half & Half, and ice into a blender. 

Blend on high for about a minute, and pour into your favorite cocktail glass. 

Drizzle the Chocolate and Caramel syrup over the top, and garnish with the Banana top and a 

If you like a sweet cocktail, this one will definitely put a smile on your face... Cruel Summer. 

Bottoms up!

And please drink responsibly. 


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Boneless Pork Strips

Boneless Pork Strips
Recipe from: livingthegourmet
Image Credit: Catherine
Boneless Pork Strips

“Mixing together different spices is fun.  You try to taste the mixture in your mind.  Then you finally take a small taste and say, “that’s not bad” and you are happy.  The mood you are in usually sets the tone of the spice rub.  Yes, this is true, sometimes you feel tropical and other times quite classic, retro or spicy; it depends on the mood.  It is a good way to let your feelings come through and then watch the smiles it brings to the table.” Catherine


3 lb. bones pork loin – sliced thin


¾ tbs. cinnamon

¾ tbs. ground cloves

1 tsp. ground cumin

1 tsp. ground curry

¾ tsp. salt

½ tsp. ground black pepper

1 tsp. instant coffee


Combine all of the spices on a small dish.

Place the pork in a bowl; add the rub and work the rub into the meat with your hands.

Place the meat in a zip-lock bag and place in the refrigerator for at least one hour or more.

Heat a large frying pan with the olive oil. 

Place a few slices of meat in the heated pan. 

Do not overcrowd the pan.

The meat will not get a nice color.

Cooking time will depend on the thickness of the slices. 

The juices should run clear and there should be no pink.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Thursday, August 8, 2013

Crust less Zucchini Quiche

Crust less Zucchini Quiche
Recipe from: grandmaskitchen
Image Credit: grandmaskitchen
Crust less Zucchini Quiche

” This extra-cheesy zucchini quiche was the star of many of Grandma's Sunday brunches.” grandmaskitchen


1 tablespoon vegetable oil

2 ½ cups thinly sliced zucchini (about 2 medium)

½ cup chopped red bell pepper (about 1/2 medium)

¼ cup chopped onion (about 1 small)

3 large eggs

1 teaspoon dry mustard

½ teaspoon paprika

½ teaspoon seasoned salt

1 cup milk

1 cup shredded Cheddar cheese

1 cup shredded Swiss cheese


Preheat oven to 350°F.

Lightly spray a 9-inch pie plate with nonstick cooking spray.

Heat the oil in a large skillet over medium heat.

Add the zucchini, bell pepper and onion.

Cook, stirring frequently, until the vegetables are softened, about 5 minutes.

Drain if needed.

Place the vegetables in the prepared pie plate.

Place the eggs, mustard, paprika and seasoned salt in a medium bowl.

Beat with an electric mixer set on medium speed until blended, about 1 minute.

Beat in the milk.

Stir in the Cheddar and Swiss cheeses.

Pour the egg mixture over the vegetables in the pie plate.

Bake until lightly golden and a knife inserted in the center comes out clean, 30–40 minutes.

Let stand for 10 minutes before serving.

Read more and enjoy this amazing recipe and many more when visiting grandmaskitchen

Wednesday, August 7, 2013

Captain Barbossa

Captain Barbossa
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Captain Barbossa

“It's time to add another cocktail to our treasure chest of pirate classics.  This tasty treat is inspired by that apple loving plunderer from the Pirates of the Caribbean movie series.  Played by the venerable actor Geoffrey Rush, Captain (Hector) Barbossa is a rather humorous character that certainly embodies the spirit of an old world "Pirate."  Melding Apple Juice, Pineapple Juice, Black Rum, and Spiced Rum, we bring you our delicious featured cocktail... Captain Barbossa.  Cheers!” hamptonroadshappyhour


1.5 oz. Captain Morgan "Black" Rum

1.5 oz. Spiced Rum

2 oz. Cloudy Apple Juice (Clear will work too)

2 oz. Pineapple Juice

Splash of Grenadine

Lime Wheel to garnish

Remember... the amounts of each ingredient "...are more what you'd call guidelines than actual rules."


Add the ingredients, in the order listed above, to an ice filled Collins glass. 

Garnish with a Lime wheel, and get ready to set sail on the high seas with your mouth 
watering... Captain Barbossa. 

Bottoms up, matey!

Read more and enjoy this amazing recipe and many more when visiting

Homemade Nutella

Homemade Nutella
Recipe from:
Image Credit:
Homemade Nutella

“If you enjoy nutella, you'll love this homemade version. There's a pronounced chocolate flavor with rich, deep hazelnut notes that makes a wonderful spread on toast, croissants, or crepes.Kevin
·         Preheat oven to 400°F.
·             1 ½ cup whole hazelnuts
·         On a rimmed baking, toast hazelnuts at 400°F until fragrant and skins being to pop, about 10 minutes.
·         Place a towel in a small bowl. Pour nuts into the towel and gather the ends of the towel to form a small sack. Using your hands, rub the towel vigorously to remove the skins from the hazelnuts. Transfer skinned hazelnuts to the bowl of a food processor fitted with a blade.
·         Grind nuts in food processor, stopping to scrap down as necessary. At first the ground nuts will appear dry and crumbly. Keep grinding until they have formed a smooth, creamy butter much like natural peanut butter, about 5 to 8 minutes.
·             1 ½ cups whole milk
·             ¾ cup powdered milk
·             1 tablespoon honey
·             1/8 teaspoon salt
·         In a small saucepan, whisk together milk, powdered milk, honey, and salt until incorporated. Heat over medium heat, stirring frequently, until mixture comes just to a boil. Remove from heat and set aside.
·             1 cup semisweet chocolate chip
·             1 cup milk chocolate chip
·         In a double boiler (or a small glass dish set over a saucepan with simmering water), melt semisweet and milk chocolate. Stir with a spatula until smooth.
·         Pour melted chocolate into food processor with ground hazelnuts and process to combine.
·             reserved milk mixture
·         Add reserved milk mixture to food processor and process to combine, about 30 seconds.
·         If desired, strain the mixture through a fine mesh strainer to remove any remaining bits of hazelnuts for a smoother spread. (I happen to like the nutty texture and added flavor that it imparts, so I skip this step.)
·         Using a funnel, transfer mixture into glass jars. Seal with a tight fitting lid and refrigerate for at least 3 hours to let mixture set.
·         Once set, your homemade nutella is ready to use. It will keep in the refrigerator for up to 6 weeks.
·         Read more and enjoy this amazing recipe and many more when visiting makebetterfood

Tuesday, August 6, 2013

Pasta Primavera

Pasta Primavera
Recipe from: makebetterfood
Image Credit: Kevin
Pasta Primavera

“Sure, sautéing some veggies and adding it to pasta is a great, healthy weeknight meal, but if you're looking for a version that's epic enough for a dinner party, this is your recipe. Note that this recipe works best with homemade egg noodles, but you can use a box of fettucini noodles if you prefer.Kevin

1 pound fettucini noodles

If making homemade noodles, make noodles before preparing vegetables. If using boxed 
noodles, prepare vegetables.

Blanched Vegetables

3 quarts water

In a large Dutch oven, bring water to a boil.

1 ½ cups green beans, snapped into 3/4-inch long pieces

12 medium asparagus spears cut into 3/4-inch long pieces

1 medium zucchini, diced into 1/2-inch wedges

1 cup frozen corn

Add green beans, asparagus, zucchini, and corn to boiling water. Boil until they start to become slightly soft, about 4 to 5 minutes.

2 quarts cold water

2 dozen ice cubes

In a large bowl, prepare an ice bath. Once vegetables are done cooking, transfer into ice bath 
with a spider whisk to stop them from cooking. Let sit for 3 minutes and transfer to a dry bowl or 
plate. Set aside.


4 quarts water

Boil water in a large stock pot. (Note: Start to make the creamy mushroom tomato sauce while 
water comes to a boil.)

1 tablespoon salt

Reserved noodles

Once boiling, add salt and pasta to water. Boil until al dente, about 5 to 8 minutes. Strain 
through a colander and set aside.

Creamy Mushroom Tomato Sauce

4 tablespoons butter

In the now empty Dutch oven, melt butter over medium heat.

8 ounces white mushrooms, sliced thin

2 cloves garlic, minced

Sauté mushrooms and garlic until browned, about 5 to 8 minutes.

4 large plum tomatoes, diced into 1/2-inch pieces

½ teaspoon red pepper flakes

½ teaspoon fresh ground pepper

Add tomatoes, red pepper, and pepper. Reduce heat to simmer and cover, stirring 
occasionally, until tomatoes have lost their shape, about 7 minutes.

½ cup heavy cream

Add heavy cream and simmer until slightly thickened, about 5 to 8 minutes.

Reserved blanched vegetables

Add reserved vegetables and stir, cooking until flavors have combined, about 3 minutes.

Reserved fettucini noodles

2 tablespoons chopped fresh basil leaves

1 tablespoon lemon juice

Remove Dutch oven from heat and add cooked noodles, basil leaves, and lemon juice. Toss to 
coat evenly with sauce and vegetables. Let sit for 2 minutes to let noodles absorb sauce.

Grated Parmesan cheese

Serve immediately with a lightly sprinkle of Parmesan cheese.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu
Recipe from:  joyouslydomestic
Image Credit: Angela
Grilled Chicken Cordon Bleu
“This is a delicious and simple spin on traditional chicken cordon bleu.  In just a few minutes, you have chicken ready to toss on the grill ... chicken so juicy and full of flavor that it will knock your flip flops off!” Angela
4 large boneless, skinless chicken breasts
8 slices thinly-sliced deli ham
4 slices Swiss or Havarti cheese, each slice cut in half
Olive Oil
Cut chicken breasts not quite all the way in half on an angle starting at the top of one side of the breast. 
Fold open. 
Lay down two slices of ham (folded up to fit). 
Top ham with two cheese halves - overlapping to fit. 
Close the chicken breast 
Continue with the remaining three breasts.
Season both sides of each chicken breast with salt and pepper... 
Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Monday, August 5, 2013

Skillet Chicken Parmesan Over Pasta

Skillet Chicken Parmesan Over Pasta
Recipe from: joyouslydomestic
Image Credit: Angela

Skillet Chicken Parmesan Over Pasta

“This recipe is a simple variation of traditional Chicken Parmesan.  The chicken and sauce can be served with whatever pasta you prefer.” Angela


2 plump chicken breasts, cut in half diagonally and each thin half cut into 2 strips (for a total of 8 

Kosher salt

Black pepper

1 teaspoon dried Italian herbs

1/2 cup fine breadcrumbs (store-bought or homemade)

1/4 cup grated Parmesan cheese

2 tablespoons butter (cut into small cubes)

2 tablespoons olive oil, plus more to coat chicken

10 ounces spaghetti or pasta of your choice (I used half regular and half whole wheat)

1 jar good-quality marinara sauce (or you favorite homemade version), warmed

1 cup shredded mozzarella and/or provolone cheese

Fresh herbs, to garnish (optional)


Preheat oven to broil or its highest temperature.

Start cooking the pasta in salted, boiled water.  Cook just until al dente.

Meanwhile, season chicken liberally with salt and pepper on both sides. 

Sprinkle on the Italian herbs. 

Preheat a large skillet to medium heat...

NOTE:  I often crush up store-bought croutons (usually the garlic and cheese flavor) to use as 
breadcrumbs.  You get a ton of flavor, a crunchier texture and a little bit of a chunkier crumb.

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Cucumber and Cannellini Bean Salad

Cucumber and Cannellini Bean Salad
Recipe from:  livingthegourmet
Image Credit: Catherine.
Cucumber and Cannellini Bean Salad

“These days things are quite expensive and I really don’t think anyone is spared the pinch in the pocket!  I will continue to post these pocket busters for you all, since I think everyone loves a bargain, without sparing the taste and the quality.  (As I so often say at a meal, “do you know what this would cost out!).” Catherine.


15 oz. Can of cannellini beans – drained

5 cucumbers – sliced thin

½ red onion – sliced thin

2 sun dried tomatoes – sliced thin

1 tbs. capers – chopped plus 1 tbs. caper juice

½ cup fresh basil – chopped

14 oz. can of artichokes – drained and sliced


Juice of 1 lemon – plus sliced lemon wedges for garnish

2 tablespoons vinegar

1 tablespoon sugar

¼ - ½ tsp. red pepper flakes

¼ tsp. black pepper

½ tsp. salt

3 tablespoons olive oil


Combine all of the ingredients for the salad in a bowl.

Combine all of the ingredients for the dressing in a small bowl and mix. 

Pour the dressing over the salad and give a toss.

Refrigerate to chill before serving.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Sunday, August 4, 2013

Blueberry Banana Acai Smoothie

Blueberry Banana Acai Smoothie
Recipe from: peanutbutterandpeppers
Image Credit: Jennifer
Blueberry Banana Acai Smoothie

“It’s rich with flavor, smooth going down and very healthy for you!” Jennifer


8 oz Organic Sambazon Acai Original Juice

1 medium banana, frozen

1/2 cup blueberries, frozen

1/4 cup coconut milk, unsweetened

1 cup ice cubes


Place all ingredients in a blender and process until smooth.


Calories: 256, Fat: 4.5, Cholesterol: 0, Sodium: 107, Potassium: 383, Carbs: 54, Fiber: 5, 
Sugar: 40, Protein: 2.2

The sugar is all natural sugars!

Read more and enjoy this amazing recipe and many more when visiting 

Morning Glory Muffins

Morning Glory Muffins
Recipe from: joyouslydomestic
Image Credit: Angela

Morning Glory Muffins

If you've never made Morning Glory Muffins, you're in for a real treat!  They are loaded with fabulous things like, carrots, apples, oats, coconut, nuts (if desired) and dried fruit.Angela


Non-stick spray

½ cup oats (I prefer old-fashioned)

1 ½ cups flour (just whole wheat, just all-purpose or a combination of the two)

2 teaspoons baking soda

¾ cups brown sugar

½ cup coconut

2 teaspoons ground cinnamon

1 teaspoon ground ginger (optional)

½ teaspoons salt

1 apple, cored and grated

2 cups grated carrots (I use half carrots and half zucchini)

3 eggs

2/3 cup vegetable or canola oil (can substitute all or half with applesauce)

1 teaspoon vanilla

2 tablespoons molasses

½ cup dried fruit (I prefer raisins, but cherries or cranberries would work)

½ cup chopped nuts (optional)


Preheat oven to 375 degrees. 

Spray a twelve-well muffin tin with non-stick spray. 

Set aside...

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Prime Rib for Two

Prime Rib for Two
Recipe from: thibeaultstable
Image credit: Ann
Prime Rib for Two

“I love whole meals cooked on the grill.” Ann


This little two pound prime rib was pre salted on Sunday and grilled on Tuesday.

Taken off the grill when the internal temperature was 112°F and left to rest while the vegetables 
finished cooking,

To serve, I just removed the bone and cut the roast into two thick slices.

Looks absolutely perfect and everyone gets an end cut.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

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