Saturday, July 29, 2017

Shrimp Martini™

This is great for a summertime get-together or any time  I've used precooked shrimp which is just easier to use.

1 lb. precooked Shrimp
1 - 2 oz. tequila (2 - 4 T.)
1 avocado chopped
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 lime zested and juiced
Dash each: hot pepper sauce, Worcestershire sauce
Pinch red pepper flakes
1 clove garlic chopped and crushed
Salt and pepper, enough to coat rim of glasses

Put shrimp in refrigerator to thaw into ready to use.

Put some salt, pepper, red pepper flakes on a clean small plate.

Wet 4 clean martini glasses with a clean wet napkin. 

Place glasses face down on plate with the salt, pepper and pepper flakes. Coat rim of glasses.

Place glasses in freezer until ready to use.

Peel and chop garlic, set aside.

Cut avocado in half, remove pit.

 Cut avocado into cubes, place into a small bowl.

Zest lime into the bowl with avocados.

Cut lime in half and squeeze some over avocados to keep from spoiling.

Put in refrigerator until ready to serve.

Juice rest of lime into a measuring cup.

Add tequila, salt, parsley, pepper, garlic, Worcestershire sauce, hot sauce, m
ix well.

Remove shrimp from refrigerator and place into a bowl. 

Pour tequila mixture over shrimp, toss to coat. 

Put shrimp in refrigerator to marinate until ready to serve 15 - 20 min.

To serve: Remove glasses from freezer.

Remove shrimp and avocado from refrigerator.

Spoon some of the shrimp and avocado into the glasses.

Serves 4.

Saturday, July 22, 2017

Cherry Fizz™

This is great on a hot summer day.

1 - 2 c. pitted sweet cherries
1 - 2 tsp. sugar or your favorite sweetener (optional) adjust amount needed 
2 - 3 c. water
4 - 6 c. club soda

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 
Boil for a few minutes. Reduce heat and set simmer for 15 - 30 min, stirring occasionally until it's reduced.

Turn off stove, cover pan and let cool for 15 - 45 min.

Strain cherries and water through a sieve into a measuring cup. Let chill in refrigerator until ready to serve.

To serve: put ice in 4 - 6 glasses.

Spoon some of the cherry liquid in bottom of glass.  Pour club soda over cherry liquid. Stir and enjoy.

Serves 4 - 6.

Saturday, July 15, 2017

Chicken Paillard

This is perfect for to celebrate Frances' Bastille Day or anytime.

1 lb. boneless skinless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 2 T fresh lemon juice (adjust to taste)
Lemon zest
1/8 c. dry white wine
1 - 2 cloves garlic, crushed and chopped
1/4 - 1/2  tsp each: dried parsley, dried oregano

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

In a bowl combine remaining ingredients put bowl in fridge to marinate for a few hrs.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 7 min. 

Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4 

Saturday, July 8, 2017

Motor City Cooler™

What's more refreshing than an ice cream cooler on a glorious Michigan summer day.

This is great whether you're enjoying one of our Great Lakes, rooting for the Tigers or just chilling out in the yard.

I've used Vernors which is our version of ginger ale in Michigan.

If you don't have Vernors, go ahead and use the ginger ale that you like.

I've also used Stroh's ice cream but you can use what ice cream you like.

6 c.  ginger ale (Vernors)
2 - 3 c. Ice cream (Stroh's)

Put 4 tall glass mugs or glasses in freezer to chill for a few minutes.

Remove mugs from freezer and put two scoops of ice cream in the bottom of each mug.

Pour ginger ale over ice cream in each of the mugs.

Add a bendable straw to glass and enjoy.

Serves 4.

Saturday, July 1, 2017

Julies Fireworks Cherries™

This is perfect for the 4th of July or anytime. 

3 oz. 1 ( bar) white chocolate broken in pieces or chocolate chips 
30 - 36 Whole sweet cherries
Blue cookie sprinkles

Pour some cookie sprinkles into a bowl or a small plate.

Break chocolate bars into pieces in a microwave safe bowls.

Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx.

Keep an eye on chocolate so that it melts evenly. Remove bowl carefully from microwave.

Hold cherries by stem and dip cherries in chocolate.

Roll cherries in sprinkles.

Place cherries on a baking sheet with parchment paper to harden.

Serves 6.