It's Five O'Clock Somewhere!

In celebration of today being Friday, with most of us looking forward to a hot summer weekend, I have combined all of my favorite "adult beverages" in one post.

At my house, it will be a sangria weekend. Done and done. Come on by friends, I always have plenty to share!

Mojito                                              

Margarita

                       

Sangria

The Perfect Bloody Mary

top 5 favorite recipes

A few friends have come to me recently wanting to know what one recipe off this blog they should try at home. It's SUCH a tough question, and after much thought I've been able to narrow the choices down to five. It's more than one, but I just could not declare a favorite, since it totally depends on the weather, my mood, how much time I want to spend in the kitchen, and whether I'm in the mood for wine or mojitos or margaritas. Without further ado... (click on the recipe to go to the page)

1. Hungarian Mushroom Soup

2. Marinated Shrimp with Capers and Dill

3. Quick Sesame Soba Noodles

4. Bacon Fried Rice

5. Wedding Salad

Cucumber Salad

I made this simple salad to go with the Spicy Sauteed Chickpeas, using the cucumbers I picked from my mom's garden in South Carolina. I would have loved the salad regardless, but picking the cucumbers myself made it extra special. I think most gardeners would agree that vegetables taste better when you grow them with love in your own backyard.  

Cucumber Salad
adapted from Ellie Krieger

2 pounds cucumbers
1 small white onion
1 and 1/2 tsp salt
1 Tbsp plus 1 tsp white wine vinegar or sherry vinegar
1 tsp sugar
2 Tbsp fresh dill, chopped

1. Slice the cucumbers lengthwise, remove seeds, and slice thinly. Then thinly slice the onion.
2. In a colander, toss the cucumber and onion with salt and allow to drain for 20 minutes. Press the liquid out of the vegetables and rinse with cold water.
3. In a medium bowl, combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill. Refrigerate prior to serving.

Spicy Sauteed Chickpeas with Beef and Cilantro

If you love chickpeas or hummus, this recipe is simple and scrumptuous! To increase the spice, add a little extra chipotle powder or Sriracha. This was a perfectly simple weeknight meal that I will be making again and again.

Spicy Sauteed Chickpeas with Beef and Cilantro
Adapted from Kalyn's Kitchen

1/2 lb lean ground beef
2 cans chickpeas, save liquid, then rinse chickpeas
1T and 1tsp extra virgin olive oil
1/2 tsp Spike seasoning
chicken stock (add to chickpea liquid to make 2 cups)
1 and 1/2 tsp ground cumin
1/2 tsp ground chipotle chile powder
2 cloves garlic, minced
1/2 cup cilantro, finely chopped
salt and freshly ground black pepper

1. Drain chickpeas into colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, then rinse chickpeas until no foam appears.
2. Heat 1 tsp olive oil in a large frying pan (I used my dutch oven) over high heat. Add ground beef, crumbling into pieces, and Spike seasoning. Use a spatula to stir and break up meat while browing, for approx 3 minutes. When meat is fairly broken up, add chickpeas. Keeping heat on high, saute meat and chickpeas together until meat is well browned and chickpeas are browning are starting to pop (10 minutes)
3. Add cumin, ground chipotle chile powder, minced garlic, and cook for one minute more. Add reserved cooking liquid/chicken stock (to make 2 cups). Scrape the bottom of the pan (to loosen any brown bits) and season with salt and pepper. Reduce heat and simmer for 15-20 minutes, until most of liquid has evaporated.
4. Turn off heat, stir in cilantro and 1 Tbsp olive oil. Serve immediately.

sweet friendship

During her bridesmaid brunch, Taryn mentioned the wise advice that she received from her mom and dad years ago - to make a few real friends at every stage in your life, and carry them with you forever. These girls are my heart and soul, and I am so lucky to have met such amazing women in our brief two years during PA school. LOVE YOU!! 

No Noodle Lasagna

Life is about finding balance. Discovering that perfect place between moving fast and moving slow, juggling work life and home life, declaring "to-do list time" and "play time", deciding when to drink water and when to drink wine. Too much play and you're a glutton, too much serious and you're a stick in the mud. 

With that being said, I'm currently leaning more towards the "glutton" after a FABULOUS wedding weekend in Asheville, NC. Joshua and I were there for three whole days, and had some seriously great food and beer, while hanging out with amazing friends and watching one of my very best friends marry the love of her life. Here are a few of our favorite places in the "beer capital of the USA":

  -  Zambra's tapas
  -  Jerusalem Garden Cafe
  -  The Wicked Weed
  -  Asheville Brewing Company (possibly the best pizza in Asheville)
  -  Broadway (walked into a crazy fun 80s party on a Wed night)

The trip was wonderful, and we ended the weekend by ordering midnight pizza (who does that!) while sharing stories with friends.

Now we are back to our normal lives. This week we will again find the balance towards our more health conscious selves by eating less in general, more greens, and much less booze. C'est la vie. I learned long ago that healthy food can taste really good, and this recipe is just what I was in search of. Hearty yet light, flavorful, and low on carbs. 

Healthy "No Noodle" Lasagna
adapted from allrecipes

2 large zucchini
1 Tbsp salt
1 pound lean ground beef
1 1/2 tsp ground black pepper
1 green bell pepper, diced
1 onion, diced
1 cup tomato paste (I like Muir Glen)
1 can (16 ounce) tomato sauce
1/4 cup red wine
2 Tbsp chopped fresh basil
1 Tbsp dried oregano
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 Tbsp Italian parsley, chopped
1 (16 ounce) package frozen spinach
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated parmesan cheese

1. Preheat oven to 325 degrees. Grease a 9x13 inch baking pan.

2. Slice the zucchini lengthwise into very thin sloes. Sprinkle lightly with salt and set aside in a colander to drain

3. Prepare the meat sauce: stir ground beef and black pepper in a large skillet over medium heat for 5 minutes. Add the green bell pepper and onion; cook until meat is no longer pink. Stir in the tomato paste, tomato sauce, wine, basil, and oregano. Bring to a boil; reduce heat and simmer sauce for 20 minutes, stirring frequently.

4. Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.

5. To assemble lasagne: spread half of the meat sauce into the bottom of prepared pan, then layer half the zucchini slices, half the ricotta mixture, all the spinach and mushrooms, then half the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread parmesan cheese evenly over top, and cover with foil. 

6. Bake covered for 45 minutes, then increase head to 350 degrees, remove foil, and bake for additional 15 minutues. Allow to stand 5 minutes prior to serving. 

Dr. Pepper Pulled Pork (in the slow cooker)

ingredients in the slow cooker (I reset the timer to 8 hours)

*the red peppers on top are the can of chipotle peppers in adobo sauce

Pork shoulder before shredding (topped with chipotle peppers)

Pioneer Woman strikes again! Every time I tell my husband I'm making one of her recipes, his face lights up. Why? Ree (we're on a first name basis, in my head at least) makes food for men (cowboys) and women (cowgirls) but if the guys are around, she makes food the cowboys will love. This usually involves meat and potatoes. There's a reason she hooked a hot rancher! 

I pulled my slow cooker out of the basement, the one I gave Josh as a gag gift a few years ago because I really wanted a fancier one with a timer. Every single time I make a home run dinner in my crock pot, I vow to use it more, and then it ends up back in the basement. Ce la vie. 

The star ingredient in this recipe is the can of chipotle peppers in adobo sauce. I was able to find them at Walmart, and there is just no substitute. We wrapped our pulled pork in tortillas topped with sauteed red peppers, cheese, and cilantro, though I'm sure the pulled pork would be divine any way you decide to serve it. I hope you will enjoy this recipe as much as we did! 

Dr. Pepper Pulled Pork

Pork shoulder roast (mine was 5 lbs)
1 onion
12 ounces Dr. Pepper
1 can chipotle peppers in adobo sauce 
2 Tbsp brown sugar

For serving - 
tortillas
shredded pepper jack cheese
sauteed red bell peppers
cilantro
sour cream

1. Quarter the onion and spead out on bottom of slow cooker.
2. Place pork shoulder on top of the onions.
3. Pour the chipotle peppers in adobo sauce over the pork.
4. Now pour the Dr. Pepper on top of the pork.
5. Add 2 spoonfuls of brown sugar to the slow cooker and stir to mix.
6. Put the lid on - set it on LOW and cook for 7-8 hours.
7. When the pork is ready, carefully lift out of the slow cooker and shred with 2 forks on a large plate. Return the pork to the liquid in the slow cooker and stir well. 

Serve on warm flour tortillas. Top with grated cheese, bell peppers, cilantro, or whatever toppings you would like. Enjoy! 

Black Bean Salad
This black bean salad was the perfect side dish to the tortillas! 

1 can black beans
I corn cob
1 red bell pepper, diced
1 avocado, diced
handful of cilantro, rough chop

Dressing:
5 Tbsp olive oil
3 Tbsp lime juice
2 cloves garlic, minced
1 T sugar
1 tsp salt
1/4 tsp cayenne pepper

Mix dressing and whisk together. Combine black beans, corn, and red bell pepper in a large bowl. Pour dressing over the top and mix well. Prior to serving, add avocado and fresh cilantro.