Mojito

I told you I would make a mojito!

Mojito’s are a great refreshing drink to make on hot summer days. The originate from Cuba. In my early bar tending days, I learned to make a mojito to perfection.

What you’ll need:

1 1/4 oz. light rum. ( I use 10 Cane Rum, it’s best for this bev. Higher price but worth it)
1 lime cut in wedges
5 fresh mint leaves
1 oz simple syrup (recipe to follow )
1/2 oz sour mix
2 oz seltzer or sprite (depends on sweetness)
Ice cube
Tall glass
Shaker ( I honestly used a tall drinking glass and red solo cup, lost my shaker)
Muddler( you can use the handle end of a spatula or like appliance)

How it’s done:

Make simple syrup:
1 cup boiling water
1 cup sugar
Mix together until sugar dissolves and chill in fridge.
That it!

Add rum, lime, mint leaves torn in half twice, and simple syrup to glass, muddle these together. Muddling is basically smooshing everything together to mix the flavors). Add ice, fill to top of glass, splash sour mix, shake well, pour back into glass, top off with seltzer or sprite, garnish with lime wedge.

Note- always add the carbonation after you shake your cocktail. Shaking carbonation causes it to o flat, making a bad drink.

Enjoy!

Bota Box @ Costco

I have fallen in love with the Bota Box, it’s official. This was a total impulse buy. I had to go to Costco after work today for a few of my staple items, which include beer and wine.

As I walked through the wine section trying to find the best deal, this little brown box caught my eye.

It cost $17 and I did remember reading a review of really good boxed wine from Cali in the past. I am impulsive and always like to risk trying new things. (at the grocery store people) So I threw it I the cart. I justified like this; If it wasn’t great, I cook with a lot of white wine, I could use it for that. Still, a lot of vino for 17 bucks. It says you get 20 glasses of 5 oz wine. You do the math. (I am a 6oz + pour myself)

I brought it home, popped it in the fridge, waited a few hours and popped that sucker open. The spout was of good quality and assembly was minimal and simple. Def possible to do drunk or sober. It pours quick and smooth. It also made me feel extremely excited yet silly at the same time. Finally! I take a sip annnnddddd…. VIOLA! ( kiss the tip of my fingers and toss them in the air). Perfect.

I have a vast wine knowledge, being that I learned from some of the best during my fine dining career. I have had better wines but you will pay the price. Never had I tried such a great wine at this price. (besides Charles Shaw) I must say, this is a true value. Boxed wine has come a long way from good ole Franzia.

This is good for so many reasons. If you go to www.botabox.com/, you can find out more about this wine and various places its great for. I have only tried the PG but look forward to trying more.

Thank you Costco for keeping such high standards. I trust every product you bring into your stores. Quality every time, except for my Tommy Bahama beach umbrella that snapped, if your reading this, can I still bring it back?

Thank you Bota Box, keep this up. I’m hooked.

Spring Cocktails Await!!!

Spring has sprung! How exciting… Time for sundresses, flip flops, pedicures and outdoor drinking! I never mentioned it before, because I have been focusing on my culinary skills, but… I am actually a seasoned bartender with a plethora of delicious cocktails up my sleeve. I even have my own custom recipe that was picked in a competition to be published on a large, well known, restaurant chains’ menu a few years ago.

Since Spring is indeed my favorite season, I love to do nothing more than to celebrate the new leaves on trees and blossoming flowers with a delicious cocktail.

Look forward to my drink of the week this spring and summer. I will probably even share my own top secret recipe but we will see!

I will probably be posting a Mojito this week. That’s what I’m thinking.

Oh and by the way, I hope you like my blog.

Xoxo

Asparagus Risotto

Prep time: 5 minutesCook time: 35 minutes
INGREDIENTS
1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
1/2 cup freshly grated Parmesan cheese
Salt and pepper

METHOD

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3 While the shallots are cooking, bring the stock to a simmer in a saucepan.

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.
Yield: Serves 4.

Grape Ice Cubes for Wine

Don’t mind my old mani but look how cute this looks.

I washed green grapes, put them in a ziplock, and into the freezer. Now my white wine stays cold much longer and looks so fun and cute. Another plus is that the wine will not get watered down. For now on, there will always be frozen grapes in my freezer.

Gold Standard Strawberry Banana Whey Protein

This stuff is the best!  It tastes so good that I actually CRAVE it!

To all you chicas that think protein will make you bulky and gain weight, think again!  With only 120 Calories, 1 gram of fat, 3g carbs, and 24g of protein, there is no way that this shake will fatten you up.  I drink 1.5 scoops for breakfast and I not starving by the time lunch comes.  Since summer is getting closer, I have also been replacing my lunch with a shake too.  Since protein breaks down slowly, it keeps me full and satisfied all day long!  They come in a lot of flavors and are all great!  This is the brand that I recommend to anyone.

Another great thing about these is that since I am always on the go, they are quick to prepare and drink.  Just add milk, shake, and breakfast is served!

I also recommend the Blender Bottle for your shaker because they use whisk technology which eliminates as many lumps as possible.

You can buy any of these products at any GNC, Vitamin Shoppe, or Bodybuilding.com.

Pepperoni Stromboli

I made this Pepperoni Stromboli tonight for dinner. It was so easy and delicious, it’s a must make for main course or for an appetizer. Check it out on my new blog 86theonionplease.blogspot.com.

-bird