Nutella Shots
Guess what I am drinking tonight? Ingredients & Measurements: • 1 cup ice • ½ cup milk • 2 tablespoons Nutella • 1 shot Baileys or Frangelico Hazelnut liquor • 1 shot vanilla vodka Instructions: Place all the ingredients into a blender and blend until thick and creamy. Pour into shot glasses and then you simply rim the shot glass with Nutella. That’s it, now it’s time to get stinking drunk…enjoy! [Cheers thisbottleofvodka]
République du Vin - des bons vins à des prix toujours abordables ! - République du Vin
Asian Glazed Salmon…
Oh man. Are you ready for a FANTASTIC meal?? This salmon surprised us in the best possible way. I found some bottled ginger-sesame sauce/glaze at the store along with some beautiful looking salmon and decided to throw together a quick Asian-inspired dinner. Wow and WOW. Asian Glazed Salmon 2 salmon filets 2 tablespoons ginger-sesame sauce (I used an organic brand called Full Circle, but any ginger sesame-based marinade or dressing [not salad dressing] will do. In a small bowl, stir together the ginger-sesame sauce, soy sauce, lime juice, brown sugar and cilantro until combined. Preheat the oven to 400 degrees. Recipe source: Sing For Your Supper original Share:
Black Bean and Tomato Quinoa Recipe at Epicurious
photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Preparation Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
How to Make Caramel Apple Shots
Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten Food Republic on the gimmicky Halloween bandwagon we've been resisting so fiercely. Here's what you'll need: 10 small granny smith apples 1 envelope knox gelatin 1/2 cup water 1/2 cup coconut milk 2 drops yellow food coloring 1 envelope Land 'o Lakes caramel hot chocolate (regular would do just fine if you can't find caramel) 1/4 cup sugar 1/2 cup butterscotch schnapps lemon juice Halve and hollow out apples, cutting them from the stem down using a melon baller or spoon. Whisk water with envelope of hot chocolate in a medium saucepan, then add coconut milk. Cut halves in quarters and those quarters in half again.
La historia de una bebida llamada Gin Tonic
Publicado el 16/05/2012 De unos años a esta parte el gin tonic ha ganado popularidad de una forma sorprendente. En poco tiempo hemos visto como las nuevas tónicas y ginebras se han multiplicado en el mercado para complacer a un consumidor cada vez más exquisito. El ser humano ha mezclado bebidas desde hace siglos, pero hasta finales del siglo XVII y principios del siglo XVIII no tuvo la popularidad necesaria como para aparecer en los registros históricos. El caso del gin tonic está al margen de esta historia dentro de la que se pueden enmarcar la gran mayoría de los cócteles que a día de hoy se consumen en bares, pubs y discotecas. Según cuenta la historia, más leyenda que historia, todo comenzó en Perú en 1632. Sea como fuera en realidad, a lo largo de la cuarta década del siglo XVII, las propiedades curativas de la corteza de la cinchona eran conocidas en Sudamérica y comenzó a importarse a Europa, tal y como relata un escrito de Pietro Castelli de la época. Fuentes y más información:
Haddock Amandine
Sole Amandine is a very old French classic, but, as we can all appreciate, the recipe is a simple one. Essentially, the dish is pan-seared filet of fish with a sauce of browned butter, almonds, and lemon. What I love about the recipe is that it works amazingly well with any type of fish; trout, haddock, tilapia – you name it. This was originally a guest post for 2 Peas & A Pot. Serves 2 One filet is usually enough for two people. Ingredients • 1 haddock filet, cut in half • 1/4 cup white flour • 1/4 cup sliced almonds • 4 tablespoons butter • juice of 1/2 lemon • 1 tablespoon parsley, chopped • salt + black pepper First off, season the fish with salt and pepper. In a sauté pan, on medium heat, melt 2 tablespoons of the butter. In the same pan you’ve seared the fish, add the remaining butter and cook it until it browns. Serve the haddock with the amandine sauce and garnish with parsley. Tagged as: almonds, butter, fish
Quinoa
Quinoa (Chenopodium quinoa; (/ˈkiːnwɑː/ or /kɪˈnoʊ.ə/, from Quechua kinwa or kinuwa)[2] is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.). After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Quinoa originated in the Andean region of northwestern South America,[3] and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia, though archaeological evidence shows livestock uses 5,200 to 7,000 years ago.[4] Botany[edit] Description[edit] Quinoa plant before flowering Natural distribution[edit] Saponins and oxalic acid[edit] In their natural state, the seeds have a coating which contains bitter-tasting saponins, making them unpalatable.[5][10] Most of the grain sold commercially has been processed to remove this coating.
Watermelonade Recipe at Epicurious
photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.
