Archive for the ‘Holiday’ Category
YRG Guacamole Dip
Compliments of Chef Jennifer Hill Booker
Yields 2-4 servings
3 ripe avocados
1/2 red onion, minced
3 garlic cloves, minced
1-2 jalapeno or Serrano chili, minced
1/4 cilantro leaves, finely chopped
2 tablespoons of fresh lime juice
1firm- ripe tomato, diced
Sea salt and fresh ground black pepper to taste
A dash of freshly grated black pepper
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, garlic, cilantro, lime, salt and pepper and mash some more. Chili peppers vary in their hotness.
- Start with a half of the chili peppers and gradually add more to your desired degree of hotness.
- Add the diced tomatoes. Serve immediately with tortilla or pita chips
- Cover with plastic wrap directly on the surface of the guacamole to slow down oxidation and discoloration of the YRG Guacamole Dip.
Photo credit: puregoodness com
Fore more great recipes, log onto http://www.basilmagazine.com/recipies/
With Halloween just around the corner, why not give your guests something to howl about? We’ve found the perfect thing to spice up your Halloween party and have your guest talking for days after. It’s the Frightful Freeze Ice Trays!
Add a gnash of Transylvanian teeth to your next Bloody Mary with the fangtastic Frightful Freeze Ice Tray or chill your favorite drinks – cold to the bone with the Skull and Crossbones Ice Cube Tray.
Easy to use, just fill with water or fruit juice and put them in the freezer for a bit. Then, pop them out to create an icy array of terrifying refreshment chillers. Flexible and almost indestructible, these food-grade silicone ice trays are simply immortal…in that they can be used over and over again. For extra fun, try Jell-O!
These Frightful Freeze Ice Trays are sure to keep you guests in a ghoulish spirit! They are also great for any kids parties that you may be having… And at only $6.49 each, you can’t go wrong in treating yourself to this great little find, or give it as a gift to someone else as it’s the gift that keeps on giving as you can use it for years to come. For more information, please log onto: www.HomeWetBar.com.
We have two of these for the taking… If you would like to sample one of these neat ice trays, simply fill out this entry form for your chance to win.
Did you know that today is National Lemonade Day? Well let’s celebrate with a lemonade cocktail! Below is a quick and easy recipe perfect for the adult version of this occasion to share and enjoy with friends.
2 parts Tequila Avión® Silver
4 parts Fresh Lemon Juice
½ part Agave Nectar
1 Lemon Wheel for Garnish
Add 2 parts Avión Silver, 4 parts Fresh Lemon Juice and ½ part Agave Nectar into a shaker with ice. Strain the cocktail over a tall glass of ice. Garnish with a lemon wheel and enjoy!
In honor of National Hot and Spicy Day, we thought we’d share a great spicy chickpea recipe…
Bland chickpeas are a distant memory with foodie Amy Sherman’s Spiced Chickpea recipe. Amy recommends roasting them in the ActiFry for a crunchy-on-the-outside, chewy-on-the-inside texture. Using the ActiFry is also the healthiest way to prepare them. And…if you haven’t heard, an inside source reveals that the Executive White House Chefs also uses the ActiFry to whip up his spicy dishes for the First Family!
A little pinch of chili and cumin powder (more if you’re brave!) with a hint of garlic pack these protein nibblets with flavor for a satisfying snack that you will feel good about serving to friends or family. For a light lunch or snack buffet, Amy recommends serving spiced chickpeas alongside raw vegetables, dips, guacamole and chips. They even make a great appetizer alongside cocktails, beer or wine!
Compliments of Amy Sherman
115 ounce can garbanzo beans
2 cloves garlic, peeled and smashed
1 scoop olive oil
1 teaspoon chili powder
1/2 teaspoon cumin powder
Salt to taste
Rinse, drain and dry the garbanzo beans with paper towels. Add the garlic, olive oil and garbanzo beans to the Actifry and cook for 30 minutes. Transfer to a bowl and discard the garlic. Add the chili and cumin and toss to coat. Taste and season with salt. They are best served fresh, either hot or warm.
For more information about the ActiFry and more great recipes, log onto: http://tfalactifry.com/
Cruzan Rum’s Mixologist Jesse Card, straight from the island of St. Croix, has created specialty cocktails to help you celebrate this ”holiday” properly! These cocktails are perfect to enjoy while kicking back, relaxing and embracing the “Don’t Hurry” that the Cruzan rum tribe embodies. Enjoy these favorites by Jesse below…
CRUZAN® ”DON’T HURRY” CANE
1 part Cruzan® Vanilla Rum
2 parts Cruzan® Aged Light Rum
1 tsp Sugar
3 Lime Wedges
Combine 2 of the lime wedges, sugar & Cruzan Vanilla Rum in a tumbler and lightly muddle for ten seconds. Add Cruzan Aged Light Rum and a scoop of ice and shake hard for 20 seconds. Strain into a chilled Hurricane glass and garnish with the final lime wedge.
CRUZAN® TAKE 9
1 1/2 parts Cruzan® 9 Spiced Rum
3/4 part Dry Vermouth
1/4 part Curacao
1/2 tsp Grenadine
Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist.
CRUZAN® COCONUT OLD FASHIONED
2 parts Cruzan® Single Barrel Rum
1/2 part Rich Simple Syrup
3 dashes of Bitters
Coconut Water Ice Cubes (see additional recipe below)
Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few Coconut Water Ice Cubes and stir gently.
Coconut Water Ice Cubes Recipe: Pour a can of Coconut Water (strain the pulp out first, if needed) in an ice cube tray – the bigger the cube try the better – and freeze for several hours.
This year, step away from the ordinary beverage of choice—July 4th is the largest beer consuming holiday in America—and create fun and festive cocktails for adults and mocktails that partyers of all ages can enjoy!
Red, White and Blueberry
¼ part lime juice, freshly squeezed and strained
¼ part lemon juice, freshly squeezed and strained
½ part orange juice, freshly squeezed and strained
4 parts Maker’s Mark® Bourbon
1 part simple syrup
4 mint leaves, plus more for garnish
Assorted berries: raspberries, blackberries, blueberries, strawberries/Splash club soda
Combine the juices, Maker’s Mark® Bourbon, simple syrup, and mint leaves in a large shaker. Add ice and shake vigorously. Strain into 3 tall glasses over ice and add a splash of soda. Cut berries and mint leaves as garnish. Serve immediately.
1 part Portón
1 part of Drambuie
¼ part of Campari
¼ part lime juice
Combine and chill all ingredients. Serve in a martini glass with an orange wedge and twist of lime.
The Summer Escape
2 parts Tequila Avión Reposado
1 part Fresh Lime Juice
4 One-Inch Cubes Fresh Watermelon
Squeeze Agave Nectar
Muddle watermelon with agave nectar in a mixing glass. Add remaining ingredients, and shake vigorously with ice. Fine strain into a chilled cocktail glass, and garnish as desired.
And for the kids…American Mockarita
1 SLAP FROZEN Energy Strawberry-Frost
Empty one frozen SLAP FROZEN Energy pouch into a margarita glass. Garnish with a strawberry.
Stars & Stripes Mojito
-1 Part White Rum or Vodka
-2 Parts Refine Mojito
-Muddle 5 blueberries, 1 Strawberry and Mint Leaves
-Garnish with a slice of Starfruit
*Under 100 Calories*
Directions: In a glass muddle 5 blueberries, 1 strawberry and mint leaves. In a shaker pour 1 part White Rum or Vodka and 2 parts Refine Mojito fill with ice and pour glass of fruit in the shaker. Shake all ingredients and pour into glass. Enjoy!
About Refine Mixers
refine™ mixers was founded by Bay Area native, Patrick Castles, a former college athlete and supporter of the natural food movement. Patrick always had a passion for staying healthy and eating right, so it didn’t come as much of a surprise when he began directing his energy towards the food and beverage industry. In noticing the abundance of Aspartame-based diet sodas and high calorie mixers that were being consumed by him and his friends, Patrick was inspired to create a drastic change in the beverage industry. His mission: to create zero-calorie cocktail mixers that maintains all-natural integrity. Refine Mixers are available nationwide at Cost Plus and can be found throughout California at Gelson’s, Safeway, Pavilions, Bristol Farms, Vons and online.
Brunch is served…
Via Brasil Steakhouse features exceptional menu of over 50 options starting from 6 Meats all you can eat then salad bar with 38 options breakfast and brunch menu and 6 omelet choices and more.
Via Brasil Steakhouse a Brazilian Steakhouse in Las Vegas is open now every Sunday at 10 am for Brunch. Via Brasil Steakhouse Brunch includes over 50 items like 6 Succulent Meats starting from, Picanha, Turkey, Prime Rib, Ham-Pineapple and Chicken, as well as six different House Made Omelets, Gourmet Salad Bar filled with great breakfast options all you can eat and a house made dessert for Only $24.99.
Children five years old and under Rodizio Brunch is free and children six years old to twelve are $14.99.Via Brasil Steakhouse is also serving Fresh fruit Strawberry Juice as well as Fresh Squeezed Orange Juice.
Via Brasil Steakhouse is located at 1225 S. Fort Apache Road, on the southwest corner of Charleston Boulevard and Fort Apache Road. Open seven days a week, Via Brasil Steakhouse is open for Dinner service from 5 pm Monday through Friday, 3pm Saturday and 4PM Sunday. Brunch is Served Sundays Only from 10:00 am -2pm. Reservations are encouraged. For reservations or more information, please call 702-804-1400 or visit http://www.viabrasilsteakhouse.com.
What better way to spice up your Independence Day barbeque than with a patriotic mocktail or cocktail featuring Lipton Iced Tea? We promise your guests will approve!
Compliments of Lipton Iced Tea
Prep Time: 5 minutes
1 bottle 100% Natural Lipton® Iced Tea with Pomegranate Blueberry
3 Tbsp. 100% cranberry juice
3 Tbsp. orange juice
1 Tbsp. lime juice
- Combine all ingredients in shaker filled with ice.
- Shake well and pour into chilled martini glasses.
For an adult version:
- Use 2 Tbsp. vodka
- 2 Tbsp. orange liqueur instead of orange juice.
For more recipe information, visit https://www.facebook.com/liptonicedtea.
Figs Stuffed with Goat Cheese
20 ripe figs
4 oz soft goat cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon roughly chopped fresh rosemary
Type of fire: Direct
Grill heat: medium
- Cut off the stem of each fig, and then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig.
- Stuff each fig with about 1 teaspoon of goat cheese.
- Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.
- Set cooking grates in place, cover gill and allow preheating for 5 minutes.
- Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill.
- Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
- Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.
Recipe compliments of Good Eats!