Friday, September 8, 2017

Fresh Squeezed Lemonade

One of my favorite things about going to the state fair is getting a glass of fresh squeezed lemonade. What I hated about it is that they would charge $5 a glass. Not such a big deal when I am buying it for just me but when your whole family wants one then it gets way too expensive. I figured out how to make my own by the glass. It just seemed to much work squeezing lemons to make it by the pitcher when not everyone wanted one when I did. 

The only problem is that I can't drink the concentrate any more. It is to sweet and thick for me. 


1 medium lemon
1/8 cup of simple syrup
12 ounce glass


Fill glass with ice. Squeeze one medium lemon into glass. If your lemon is small squeeze 1 1/2 lemons. Then add simple syrup and fill the rest with cold water. Stir with straw and enjoy. 

Super easy and refreshing.

Friday, August 25, 2017

Passion fruit Mojito

Mojitos are one of my favorite cocktails. It took me a long time to figure out just the right measurements for each drink and now I am adding new flavors. I found this passion fruit puree at cash and carry and now I add it to many different cocktails, ice cream, and even smoothies. 

I made this drink on vacation and they were  a huge hit. I think this fruit is a good addition to a mojito because it is sweet and tart just like the original. 

I'm sorry to say this puree is not easy to find but you can order it on line I believe. 

Ingredients  (per 1 cocktail, double for 2 or triple for 3)

1 1/2 ounce White Rum
1 1/2 Lime
Club Soda
8 Mint Leaves
1/2 ounce Simple Syrup
1/4 ounce Passion fruit puree


In a shaker add 1/2 lime and 5 mint leaves. Muddle and squeeze lime juice out. Then add rum, squeeze 1 lime, simple syrup, and passion fruit puree. 

In a glass add 3 mint leaves torn up. then fill with ice 3/4 of the glass. Shake ingredients in shaker and pour over ice 3/4 of the way. Top with club soda. stir with straw and serve. 

Let me know what you think.

Monday, August 21, 2017

Chinese BBQ Pork

Every time we went out for Chinese food we had to start with Barbecue Pork. I'm not sure when my step mom Sue decided to find a recipe and how long ago she started making it but it has become a tradition to have it at all our holiday functions and vacation in Sun Lakes. We all look forward to it. The only bad part is that it is so good that I no longer like ordering it at restaurants. I recently made it myself and needed to share it on my blog because it is so good and easy that all of you should be able to enjoy it. 


1 pound pork tenderloin
1/2 teaspoon of salt
1/4 teaspoon 5 spice seasoning
1/4 pepper
1 teaspoon cooking sherry or rice wine
2 Tablespoon soy sauce
3 tablespoon hoisen sauce
1/2 teaspoon red food coloring


Mix all ingredients and add to the large plastic zip lock bag. After trimming the pork tenderloin add it to bag and marinate for 2 hours or over night. 

Preheat oven to 350 degrees. Bake for approximately 25 minutes. I believe I baked mine for 30 minutes because I like mine a bit over done. The temperature should read at least 145 degrees but I like it a little dry because I dip it into ketchup, hot mustard and sesame seeds. I think my temp read 160 degrees. 

My step mom made it with cooking sherry I tried rice wine because I had it and it seemed to be exactly the same. It is up to you. The red food coloring is just for the coloring but doesn't change the taste so it is up to you. 

Try it and let me know what you think. 

Thursday, February 23, 2017

Blood Orange Margarita

This time of year is great if you love margaritas because oranges and limes are every where and they are cheap. Blood oranges are a bit sweeter and add a wonderful color to the drink. I already add fresh orange juice to every margarita because it adds the perfect amount of sweetness without making it too sweet. 

If you are out shopping get a few blood oranges and try this lovely drink. You could also add it to a lemon drop or mojito. They aren't around for long so this is the time to give it a try.


3 ounces Tequila
Juice of 1 lime
1 ounce triple sec
Juice of one blood orange
salt for rim (optional)


fill shaker half way with ice. Add all 4 ingredients. Rim glass with salt fill half way with ice. Shake drink and pour in glass. Enjoy

Sunday, January 22, 2017

Chicken Wings

I am a huge fan of wings but find to often that they are soggy. I loathe soggy wings and wont eat them. My favorite place to get wings was a place in NYC called The Kinsale tavern on the Upper East Side. Their sauce was always spicy and sweet and always crispy. 

I have tried making my own several times and failed every time. I deep fried once and it was just too much work and seemed like such a waste of oil. I was on Pinterest and found this recipe that guaranteed them to be crispy and baked. I figured what them hell I will give them a try. 

I have to say it is not a quick recipe but the turnout is so great that I don't mind. I got this recipe from fifteen spatulas. I changed the sauce to what I feel is the best substitute to The Kinsale but I follow her cooking instructions. My only frustration with this way of cooking is that they do stick to the pan but like I said the outcome is too good to care. 


2 lbs Chicken wings
3 tablespoons Franks hot sauce
2 tablespoons butter
1 tablespoon honey


Preheat oven to 450 degrees

Heat up a big pot of boiling water. Add salt to water before adding chicken. You want it to taste like salt water. 

Add chicken wings to water and boil for about 7-8 minutes. remove and add them to wire rack to let them dry. Dry each wing with paper towel the best that you can. Then place them on sheet pan lined with parchment paper. 

Bake for about 25-30 minutes on one side. I usually bake 30 minutes. Then flip and bake another 5 minutes sometimes I do 10. during that time add hot sauce, butter and honey to small sauce pan. Heat until melted and combined. 

toss sauce and wings in a bowl just until covered. I don't like overdoing it with sauce. 

Serve immediately and enjoy. Let me know what you think. 

Thursday, December 29, 2016

Cranberry Margarita

I attempted to make cranberry margarita in the past and it was awful. I recently attempted to make cranberry lemon drop and it too was horrible. My sister made these on Christmas Eve and we were all very happy. Her good friend Susie created it and taught her this wonderful recipe. I loved them so much I had to make them on Christmas day and they were a huge hit.  I was serving them all night. 

They are a perfect combination of sweet and tart. When I made them the first time back in nyc I made them with cranberry juice. They were just too tart because as we all know cranberries are super tart. I watched Rachel Ray's husband make a cranberry simple syrup so I made cranberry lemon drops and they too were just way to tart. Susie found a cranberry sauce that she adds to the drink and it gives the perfect combination. 

Different from Susie is that I use my margarita recipe but add her cranberry sauce. If you like it a little more tart remove the fresh orange juice. 

For Cranberry sauce: (recipe came from a great food blog called Damn Delicious)


1/4 cup fresh squeezed orange juice
zest of 1 orange
1/2 cup sugar or more to taste
1 (12 ounce) bag of fresh cranberries
3/4 cup of water


In medium sauce pan combine orange juice, zest, sugar and water and cook on medium heat until sugar dissolves. 

Add cranberries and bring to a boil. Continue to simmer until sauce thickens about 15 minutes. 

let cool. 

For the cocktail: (Makes one drink)


2 1/2 ounces tequila
1/2 ounce triple sec
2 ounces fresh Orange juice
1 lime squeezed
1/2 ounce cranberry sauce
brown sugar for rim of glass


Add ice to a shaker and add all ingredients. Rim glass with brown sugar and add ice to glass. Shake all ingredients and pour into glass.

Try it and let me know what you think. You can freeze cranberry sauce to you can continue to have it when cranberries are no longer in season. 

Tuesday, October 11, 2016

Pizza Crust

I have a huge fear of making bread of any type. I have watched countless videos on foodnetwork and yet it always felt like so much work and I hated the idea I would make it and it would suck. I have a friend here in Seattle who used to make pizza for us when I was in high school. Kosta went on to open his own restaurant and happens to still make very delicious pizza and many other dishes at Varlamos pizzeria. I asked if he would show me just how to make a crust and he was generous enough to walk me through it. We made a dough and set it aside to rise while we chatted about our lives and old high school stories. I took that dough home and he gave me toppings for it so I could create a pizza for me and my family. 

I made my stock sauce that I often make for pasta and made pepperoni for the kids. I added a little onion on the second half and arugula for the second pie. The dough we made allowed me to make 4 medium size pies. I like my crust thin so I was able to get 4 easily. 

The recipe he gave me is for a basic Italian crust. It is not his restaurants recipe but damn good. The best things I learned from this experience is that crust is quite easy to make. I also learned that if you treat it with love it will taste wonderful and have great texture. I've made this for a few of my family members and they all said I make the best pizza they have ever had. 

The second time I made it my mom said she would like the sauce to have more garlic so I doubled it and it was even better. Kosta taught me to not be afraid and just play with it. He also said I can let the dough rise in the fridge and I have done that both times. I am no longer afraid of pizza and wanted to share my story with you all. Try it and let me know what you think. 

Ingredients for crust

4 cups of flour
2 tablespoons sugar
1 1/2 tablespoons salt
2 tablespoons olive oil
2 cups water 100 degrees
1 package of yeast

Stock sauce


In a large bowl add 4 cups of flour, add yeast, sugar and salt and mix around. Pour in hot water and olive oil. mix together with hands until it all comes together. Add more flour to your counter and place dough on top. You will have to kneed dough and add flour until it is no longer sticky. Place in a bowl that has light coating of olive oil. Let it rise for a few hours or overnight.

Pre heat oven to 450 degrees

Once is is all puffed up take dough out and cut into 4 pieces. I use four pieces because I like crust to be thin. lightly oil a pan and slowly start to stretch out the dough and push onto a pan until you get desired thickness. add sauce but don't over do it or it gets to soggy. Then add cheese and whatever toppings you enjoy. Bake at 450 for about 15 minutes. start with 10 and check it.

I didn't add my sauce recipe because you can add whatever sauce you enjoy. You can even use jar sauce if you want. If you choose to add arugula and I add it after is baked. I toss it with tiny bit of olive oil and add as much or little as you want.

Thank you Kosta for being so wonderful. I look forward to exploring even more with dough.