Delicious Not-Guilty Pleasure

Not pretty really...but inside it's a beauty

Okay, I'm going to confess to a purchase I made recently that I never thought I would make. I bought a very expensive 'blender', for lack of a better word. It's touted as the best thing ever for the kitchen. Guaranteed to replace several appliance's and make life in the kitchen easier. I was excited about all the possibilities my new VitaMix would create for me, but I had no idea that I would love it as much as I do. I've never been a 'blender' user. So to fork over a tidy sum of money for an appliance I may or may not like/use was very scary. Sure, I have an el cheapo one in the upper cabinet that hasn't been used since Heck was a pup. Mainly because I must first retrieve my step-stool from the laundry room, then climb to the out-of-my-reach shelves just to begin. I've never used it enough to keep it in handy reach and out on my counter top. Besides, it never really performed any task I assigned to it with very much success.

Since my new domestic kitchen toy has arrived, I haven't even scratched the surface on its possibilities, but there is one thing I'd like to share. I make this little drink for times in the evening when I could change from my comfortable lounge clothes into something presentable to the public, drive straight to Mac's Supermarket and buy the biggest carton of Blue Bell they have. Ice creme is my very favorite dessert. I've often said if ever I should find myself standing before a firing squad and I was asked to choose one last dessert, I'd choose ice creme. That's pitiful, I know.

However, this tastes so delicious and totally assuages my desire to be reckless on the back road to Mac's in the dead of night. I also buzz up one of these to take to work with me as a liquid breakfast that satisfies, but doesn't weigh me down. You may use any combination of fruit or milk, it's all according to your preference. I also add Greek yogurt to the mix which adds tanginess. I love that. So here we go...

1 cup of frozen berries/fruit
Add more fruit for a more soft-serve consistency
Calories = 50
Fat = 0

Into the VitaMix bowl

About 1-1/2 cups unsweetened Silk Almond or Soy Milk...I used Almond
Pour in with the berries
Calories = 40
Fat = 2.5
(But no bad fat)

Choice of sweetener...I used Truvia here, but you can use anything
Honey is uber-delicious
Calories = 0

Whiz up the berries, almond milk and sweetener until it's smooth and creamy
Pour up into a pretty glass and treat yourself to a guilt free, ever-so-yummy, dessert-like indulgence
Total Calories = 90
WHAT?
This recipe is so simple I'm ashamed to call it a recipe, but it is one that makes me happy
At a mere 90 calories you could have two of them ;-)
Delicious!

Now for the best part...add a drop of dishwashing liquid to the pitcher along with a cup or so of warm water and blend again
It cleans itself perfectly
Bingo... squeaky clean...just rinse and drain.

With Whipped Creme On Top

Since I featured the scrumptious Christmas dinner in my last post, I thought it would be a great idea to showcase our evening treat, Irish Coffee. It was a delicious ending to our quiet day.

Irish Coffee ~ Lovely

Sweetened Whipped Creme ~ A luxurious embellishment, I can never resist
♥

Yes, we do use this pot to make coffee everyday ~ The best!

Into the glasses, along with a splash Irish Whiskey

Sweetened Whipped Creme on top ~ Gettin' good now

  

This is really dessert disguised as a drink...
Grated Nutmeg adorns the pillow of creme
♥ 

Plans for NOLA

One thing and then another has taken plans for a getaway weekend out of the picture this year. By this time, customarily, there has been an intrigue (or two). I think we need little slice's out of the year that offer a deep sigh of relief, a respite from the doldrums. There are, however, those pesky things called "schedules" that seem to be wrecking any fun happenings, so far.


However, I'm calling a time-out very soon for a trip to one of the most exciting cities ever. NOLA is geographically accessible and very dear to my heart as well, so I feel a reinforcing shot of The Big Easy is definitely in order. This is a jewel of a city that offers its' visitors a step back in time, a languid morning enjoying the best brunch ever or a rollicking good time on one of the more decadent avenues of entertainment. It's historical and modern, it's spicy and easygoing, it's perfect for a relaxed sashay through Jackson Square or a party in the street.

So to celebrate making the reservations for that getaway, I'm serving up some delectable little tidbits tonight, with an appropriate drink of course. I cook the shrimp and The Horn Player serves the libation. A fantastic seafood plate and a famous NOLA cocktail I've never tried. Let the "good times" begin...


Que'd Shrimp

1 pound raw shrimp
3 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 sweet onion (sliced)
1 celery stalk with leaves (chopped)
1/3 sweet red pepper
1/3 sweet yellow pepper
Several garlic cloves (minced)
1/2 heaping cup white wine
1/4 cup Worchestershire
Lemon zest
Sprig of Rosemary (chopped)
Juice of 1 lemon
Juice of 1 lime
1 heaping tablespoon horseradish
LA Hot Sauce
Creole Seasoning to taste

Into a saute pan add the butter and olive oil. When the butter is beginning to bubble add the onion, peppers, celery and garlic. Cook until slightly tender. Add the remaining ingredients and cook for another minute or so. Place the shrimp into a baking sheet and pour the sauce over. Bake in a 400 degree oven for about 12 to 15 minutes or until the shrimp are pink and curled.
Serve good French bread to sop the juice from the pan while you enjoy the shrimp. So good...

 
The French 75

1-1/2 ounces dry Gin
3/4 ounce simple syrup
1/2 ounce lemon juice
Champagne
Twist of lemon peel

Into a beaker or glass add the gin, simple syrup and lemon juice. Add ice and cover with a shaker. Shake well and pour into Champagne flutes. Top off with chilled Champagne and garnish with a twist of lemon peel (tie it into a knot...it looks cool). Nice...

Saturday Morning Brunch

 

Brunch is possibly one of my favorite meals. All the foods that are present on any brunch buffet, I love. The Southern girl that I am starts with grits. Another favorite, poached eggs and toast. Then there's really good bacon, hickory smoked and crispy. Add some fruit, some great Mayhaw jelly and butter for the toast. Mix a citrusy drink and I can sit down to this.

Brunch Eggs and Grits with Bacon

2 cups water
Pinch of salt
1/2 cup hominy grits

Bring the salted water to a boil and slowly add the grits while stirring with a whisk. Continue stirring until well incorporated. Reduce the heat to medium-low and cover. Cook until the texture of the grits is rather loose. Turn off the heat, stir the grits once more and cover to finish firming up. Do not cook all the way, but rather allow the grits to finish cooking with carry over heat.

Water
Splash of white vinegar
Sprinkle of salt
Eggs

Into a pot with shallow sides, add enough water to slightly cover eggs when added to the pan. Splash in white vinegar and bring to a simmer. Break the eggs, one by one, into a small dish and slowly add to the simmering water. Cook to desired doneness, which for me is firm white and runny yolk. Remove the eggs to a paper towel and allow to drain and dry.

To assemble the dish, put a generous scoop of grits onto a serving plate and a dollop of butter. Place 2 poached eggs over the grits and a good grind of black pepper to taste. Add crumbled, crisp bacon over the eggs. Serve immediately with toast along side.

Brunch Sunrise

1 ounce Vodka
Orange juice
Cranberry juice
Grenadine

Into a glass add ice and vodka. Fill the glass to 3/4 with orange juice and add cranberry juice to finish filling the drink. Slowly drizzle in grenadine to settle into the bottom of the glass. Serve with a slice of orange if desired.

At week's end...

Friday evening brings a sigh of relief. I rushed home this afternoon and tried to imagine Spring around the corner. True, here in Deep South USA, it's not far away. So to make the dream more a reality, I checked for supplies for one of my very favorite summertime drinks. Dream along with me...get this...on the patio...got the grill going...music driftin' on a light breeze...great friend like The Horn Player around. Oh yeah, the thought of a refreshing drink, beads of water running down the side of the glass is just the ticket. This is one of those light and lovely libations. Try it on your patio this summer.


Friday's Spritzer

 
White Wine (very dry)
Tonic Water (chilled)
Lime Slices
Ice

Fill halfway with ice a large wine glass. Pour white wine up to the top of the ice. Top off with chilled tonic water, not too much, only about half as much as the wine. Squeeze the lime slice into the glass and drop in for garnish and flavor.

My Irish Friend

 
If you like a night cap as much as I do and find the comforting kind the very yummiest...this is a great drink to try. My friend The Horn Player came up with this and it's really the bomb. I love soy milk...I love Irish Creme Liqueur...and who doesn't love whipped cream with a soft grind of nutmeg. Here goes...





 



My Irish Friend

Vanilla Soy Milk
Irish Creme Liqueur
Whipped Cream
Fresh Nutmeg

Into a large goblet add a (heaping) ounce of the liqueur and fill the glass with vanilla soy milk to almost full. Top the glass with whipped cream that's been lightly sweetened. I love lots of whipped cream. Garnish with a generous grind of nutmeg.