Blueberry, Peach & Banana Smoothie

When I first started making these drinks, I was unsure if I should call them juices or smoothies. To me, a smoothie always had the connotation that there was milk or yogurt involved somehow. However, upon some research, a smoothie is anything blended; whereas a juice is also blended, but then the mixture is then separated using a sieve to form a thin liquid removing the pulp. 

Frozen Watermelon Cilantro Limeade

By Carrie Farias

Have you ever purchased a watermelon and cut it open only to find out that it is not sweet at all? This happens to me every now and then. In fact, Gabrielle was just telling me Friday night that whenever I have to take a fruit salad somewhere the fruit is sweet...make it home, not sweet. I guess it's just my luck. So a few weeks ago I purchased a watermelon such as this and it sat for days. No one would eat it! So instead of throwing it away (like I normally would have done), I experimented with a way to utilize it instead. 

This Frozen Watermelon Cilantro Limeade was so light and refreshing and the kids loved it! In fact, after I made this, it was gone the next day. Hubby was away on his business trip at the time so he didn't get to try it, but I promised him to make it again the next time I got an unsweetened watermelon on a hot day. I also snuck in a little rum in one of my drinks see how that tasted and it made a wonderful frozen alcoholic drink too. 

Halloween Ideas

I'm not a big fan of Halloween. There I've said it. Though I have gone to a few parties in the last several years, it's just not my thing. I hate dressing up and the thought of going house to house begging for candy that will be either be given or thrown away because my children cannot possibly eat it all seems like such a waste to me. Maybe because I'm not big on candy in the first place. But, with Halloween looming around the corner, I thought I'd share some Halloween party food ideas with you.

*Warning: None of these are my own recipes, but rather some fun finds on Pinterest. If you're not on there yet, what are you waiting for? Maybe it's just because I'm an organized freak, but the thought of being able to categorize recipes, things I like, crafty holiday ideas, etc. into their own specific boards where I don't have to print out everything and safe it just appeals to me. When I'm ready for it, I simply log on, go to the virtual folder I created and voila..there it is!

Ok now for some fun Halloween fun! Here are just some of the ideas that caught my eye, but click HERE for a full board of Halloween ideas!

Hungry Couple

Pumpkin Party Martini

Entertainment

Eyeball Jello Shots

The Kitchen Life of a Navy Wife

Pretzel and Mozzarella Cheese Broomsticks

Hungry Happenings

Mushroom Filled Wonton Appetizers

Food Thoughts of a Chef Wannabe

Skull Meat and Cheese Platter

Amee's Savory Dish

Not So Scary Monster Pizza Faces

Just Putzing Around the Kitchen

Orange O'Lanterns

Everyday Moms Meals

Worms in Dirt

Mom Advice

How to Make Chalkboard Pumpkin People

Candy Cane Iced Tea

I don't know about you, but every year the kids make me buy a box of peppermint candy canes for our Christmas tree.  However, they NEVER eat them and I always wind up throwing them away. I was curious to see how and when candy canes first came about and this is what I found on Wikipedia. I thought it was pretty interesting actually.

According to a popular account, in 1670, in Cologne, Germany, the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to infant Jesus. In addition, he used the white colour of the converted sticks to teach children about the Christian belief in the sinless life of Jesus. From Germany, the candy canes spread to other parts of Europe, where they were handed out during plays reenacting the Nativity. A recipe for straight peppermint candy sticks, white with colored stripes, was published in 1844. The candy cane has been mentioned in literature since 1866, was first mentioned in association with Christmas in 1874, and as early as 1882 was hung on Christmas trees. Chicago confectioners the Bunte Brothers filed the earliest patents for candy cane making machines in the early 1920s.

So this year, I decided I was going to try to make something with them.  Since candy canes are simply sugar and peppermint, I decided to make some iced tea instead of making another dessert (I think we've all had our fill of that for a while!). This tea was light and refreshing.

Candy Cane Iced Tea
Candy Cane Simple Syrup
1 c. Water
1 c. Granulated Sugar
4 Peppermint Candy Canes

Add ingredients to a saucepan and bring to a boil. Reduce heat and let simmer. Continue to stir until the sugar and candy canes have dissolved. 

Tea
10 c. Boiling Water
4 Tea Bags (I just used Lipton®

Add the water and tea bags to a 3 quart pitcher. Let steep. Then add the simple syrup and mix well.  Keep refrigerated and serve over ice. 

Enjoy!

Linked the recipe to Lady Behind the Curtain  Cast Party Wednesday and Newlyweds Blog Linky

Homemade Kahlua

Need a last minute gift? How about some homemade Kahlua? It takes under 1 hour to make and who wouldn't love this coffee flavored liquor? It's been a family favorite for years and I just love it mixed with some ice and a little milk. I've found that decorative bottles have been a little hard to locate near me so I've been ordering them online (save-on-crafts.com have been great!) and having them shipped to my home. That is until about 3 days ago when I happened to go into The Christmas Tree Shops for the first time and found several different types, all for under $4! 

Homemade Kahlua

1 1/3 c. Water

1 c. Granulated Sugar

1 tbsp. Instant Coffee

1 1/2 tsp. Vanilla Extract

1 c. Vodka (I used Kettle One)

Add the water, sugar and coffee to a medium saucepan. Whisk all ingredients together until the sugar has dissolved and let simmer for 30 minutes. Let cool Add 1 1/2 tsp. vanilla and the vodka and mix well. Pour into a corked bottle. Makes approx. 2 cups. 

Serve over ice and Enjoy!

Homemade Irish Cream

This technically isn't "baking" but I did need to make some to make some of those Bailey's Irish Cream Truffles that are on my list (coming next week!). This makes the perfect last minute hostess gift or just to have some for holiday baking or entertaining. When making this, make sure to buy the freshest heavy cream and eggs so that it will last longer. It should be kept in the refrigerator and expires the same date as your heavy cream or eggs; whichever comes first. (It may last longer but I'm not sure how long and wouldn't want to get anyone sick~Mine will last through the holidays until January 4th).  Just get yourself a decorative bottle, a nice gift bag and Voila! 

Homemade Irish Cream
1-14oz. Can Sweetened Condensed Milk
2 c. Heavy Cream
3 Eggs
1/2 tsp. Almond Extract
1 tbsp. Chocolate Syrup
1 tsp. Instant Coffee granules
1 c. Rye (Whiskey)

Place all ingredients into a blender and blend until smooth. Pour in sealed container or decorative bottle and keep refrigerated. Makes 4 cups. 

Enjoy!

Homemade Limoncello

As I mentioned a few months ago, we visited a farm in Sorrento, Italy this past summer where they made their own mozzarella. Not only did they make their own cheese, but they also made their own Limoncello. In fact, according to my husband, it was the best he's ever tasted. So we brought home two bottles of it and now...it's gone. I have since purchased three different kinds at our local liquor store and even though they were all made in Sorrento, none of them tasted like the kind we bought from La Sorgente Farm. I even tried to see if they had a website, but apparently we're not alone. I found out through some comments on Trip Advisor that they don't publicize their products to keep demand low. I guess shipping some to NJ would be out of the question. So, I did the next best thing...I made some myself! I did a little research online and they all called for the same 4 ingredients though some used Everclear instead of vodka. This is REALLY easy to make but you have to be patient because it needs some time to ferment. The end product was a hit and even better when you keep it in the freezer. Now I can cook with as much Limoncello as I want (YEAH!) because I can just make more! This would also make a nice, unique gift for that special someone on your list who has everything. 

Homemade Limoncello
2c. Quality Vodka (I used Kettle One)
2 Lemons, zest only
1 1/4 c. Water
1 c. Granulated Sugar


In a glass bottle or jar that can be sealed air tight, add 1 cup of the vodka and the lemon zest. Seal the bottle/jar and let sit for 5 days. On the fifth day, make the simple syrup. In a small saucepan, add the water and sugar. Whisk together until all of the sugar has dissolved. Remove from heat and let cool. Once cooled, add the syrup to the vodka and lemon mixture and add the remaining 1 cup of vodka . Seal the bottle/jar once again and let it sit for another 4 days. Strain out the lemon zest with a small strainer or cheesecloth. Add the mixture to a decorative bottle. Makes 3 cups. Best when served chilled. 


Here are some pictures from our time in beautiful Sorrento~Enjoy! 

Bunco Apple Theme Party: Sausage, Apple & Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon & Pecans and a Red Apple Sangria

First, let me start off by saying I thought I would never in a MILLION years ever belong to a Bunco group, let alone love it. I knew people over the years that played and they would occasionally ask me to fill in but I never managed to actually attend one of these games. Earlier this year, a bunch of my friends decided to start our own group. I originally only committed to being a substitute player for when someone couldn't make it but was moved to a regular player a couple of months ago after someone dropped out. I figured what the hay since it was only once per month and we all take turns hosting the game at our house. What is Bunco you ask? Officially speaking and the way we interpret the game is #2 below:

bun·co also bun·ko (bung' ko)

n. pl. bun·cos, also bun·kos
1. A swindle in which an unsuspecting person is cheated; a confidence game.
2. A parlor game played in teams with three dice.
3. A winning throw in the above game; three of a kind of a specified number.

[Probably alteration of Spanish banca, card game, from Italian banca, bank, of Germanic origin.].

In simple terms, it's a night where 12 women get together, leaving their significant others, children and troubles behind, and have a fun night out with food, drink and TONS of laughter and oh yeah, roll some dice. (What happens at Bunco, stays at Bunco is our favorite motto!). Click here if you would like the complete rules of the game..though there are variations depending on your specific group. So what does all of this have to do with a food blog you ask? It was my turn to host this past Friday night. Yes, I get September. What the heck do you do in September as a theme? I couldn't get April like my friend Jenn where we all wore bunny ears or Donna where we had a Mardi Gras theme. I started thinking and all I came up with was Football and Back to School themes. Though I do love football, I'm not an avid watcher (except for the teams my daughters cheer for that is) nor did I feel like hosting a tailgating party with chili and beer. So, I opted for an Apple theme (get it, back to school, apples for the teacher, apple picking..whatever, it worked for me...lol). Anyway, I started thinking of different food and drinks that I could make using apples and came up with Sausage, Apple and Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon and Pecans and a Red Apple Sangria. Luckily for me, they were a hit and we all had a great night!

This bread was so easy to put together, in fact, I par cooked it the morning of, then just wrapped it in foil to finish it off right before my guests arrived. The sweetness of the apples mixed with the sausage was a unique and tasty twist on an old favorite. 

Sausage, Apple and Sage Stuffed Bread

1 lb. Pizza Dough

4 Links Cheese and Parsley Sausage, casings removed

2 Paula Red or Macintosh Apples, peeled and cored

6 Fresh Sage Leaves, finely chopped

1 Cup Shredded Part Skim Mozzarella Cheese

1 Tbsp. Canola Oil

In a large frying pan, add the sausage. Break it down to small pieces while browning until it is completely cooked; approximately 8-10  minutes. While the sausage is browning, slice the apples into 8 wedges, then slice into 1/4" small pieces. Add the apples and sage to the sausage and simmer 2-3 minutes until the apples start to get soft. Roll out the dough into a rectangle about ¼” thick. Add the sausage mixture to cover entire dough area leaving ¼” border around all sides. Top with shredded cheese. Gently roll from left to right, sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet. Brush top of loaf with the oil and bake at 425°F for 15-20 minutes or until golden brown. Slice and serve hot. Serves 12. 

For the next appetizer, I used the same theory as my Baked Brie with Dried Cherries but this time I topped the cheese with apples, cinnamon and pecans. I even threw in some Agave syrup to help bind it together to make a paste. This was incredible if I don't say so myself but how can you go wrong with apples and cinnamon?! Unfortunately, I don't have a picture of this one. I wasn't paying attention(my guests started to arrive and I was busy greeting them at the front door) and the cheese cooked a little longer than I had wanted and it started oozing out of the side. One minute fine, the next a slight mess. Didn't matter though and no one seemed to care. My husband was just glad there was some left for him to try after he got home (did I mention when hosting you also kick your family out of the house to fend for themselves for the night? =) ).

Brie en Croute with Apples, Cinnamon & Pecans

1- 19oz. Brie

1 Macintosh Apple, cored, peeled and sliced into 1/4" thick slices

1/3 Cup Pecans

1 tsp. Butter

2 Tbsp. Agave Syrup

1/4 tsp. Ground Cinnamon

1 Pkg. Refrigerated Crescent Roll Dough

Preheat oven to 425°F. Place whole pecans on a baking sheet and bake approximately 5 minutes until lightly toasted. Remove from the oven, cool and finely chop. While pecans are in the oven, heat a small sauté pan over low heat and melt the butter. Add apples and cinnamon and cook approximately 3-5 minutes until apples start to soften. Add the pecans and Agave syrup and mix well; forming a paste. Using a small knife, scrape off the white coating on all sides of the Brie. Add the apple mixture to the top of the Brie. Open the crescent roll dough and using a rolling pin, roll it out so that it will cover the entire Brie. (It's ok if you have to piece it together). Cover Brie with the dough and place on a baking sheet Cover Brie with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned. Remove from the oven and let cool 5-10 minutes before serving. Serve with crackers. Serves 10-12. 

Now, last but certainly not least, was the Red Apple Sangria. Since most of my friends are red wine drinkers, this was a no brainer. Sangria has become our favorite summertime drink and now with the cooler weather approaching, it will be back to regular wine (no other reason for me other than Sangria makes the perfect cool drink on a hot summer day). The regular Sangria I make is citrus based so this time, I altered the juices, added a little fizz at the end and it was also a hit. Now remember, I was making this for 12 people so feel free to cut this recipe in half. 

Red Apple Sangria

2 Bottles Dry Red Wine (I used Ocasa Malbec)

2 Cups Red Apple Schnapps

2 Cups Apple Juice

2 Cups Pineapple Juice

1 Cup Cranberry Juice

7 Up or Sprite

1 Apple

1 Peach

1 Pear

In a large pitcher, add the first 5 ingredients and mix well. Peel, core and slice the fruit into 1/4" thick slices and add to the wine mixture. Refrigerate overnight or for at least 2 hours for better flavor. Pour Sangria into a glass filled with ice about 3/4 of the way full. Add a splash of soda right before drinking to each glass. Serves 10-12. 

Enjoy!

Carrie's Wine List Part Due (that's 2 in Italian) :)

Since my original Wine List post back in June, I have tasted some AMAZING wines this summer throughout my travels to add to my selection. During the past week alone, I have had three separate wines that were delivered to my Mother's home from Laithwaites Wine out of the UK (a monthly wine of the month program). Luckily for me, my Mom loves deep red, dry wines just as much as I do! I never was one to purchase from a wine of the month club but seeing as how we didn't have a bad one yet, I may have changed my mind. Remember, as much as I love food, I can't describe how a wine tastes..."Oh it's so fruity with a hint of oak...blah, blah, blah". I just know it tastes damn good, pares well with just about anything I eat (especially since I don't like ANY white wine even though I know it's supposed to go better with chicken or fish), and doesn't give me a migraine headache the next morning. That's how I judge my wine....take it or leave it...no putting on airs here. Some of the wines I mention below, I can't find locally. Simply type the name into your Google search engine, and it will show you where you can find this type of variety in your area.  


So drum roll please.....And for those of you who take your wine more seriously ("Excuse me, do you have any Grey Poupon?), I've also included a brief description and a helpful image of the wine label---I know it helps me (I only "get it" if it's visual!) 

Monasterio de Santa Cruz 2008--"From a great small estate, this delicious gem is a must-try for fans of fruity Rioja and Ribera. Monasterio is a red you know you can rely on ... mouthfillingly rich and mellow, crafted by one of Spain's winemaking masters - and amazing value given its quality credentials. Tarragona has long been an insider's secret. Its soaring temperatures and ancient vineyards produce wines of remarkable intensity. Here, winemaker Mario Garcia combines deeply aromatic Monastrell with a dash of noble Tempranillo for a deliciously smooth red." 

$12.99/bottle USA

H J. Fabre Malbec 2009--"Hervé is at it again! Judges recently awarded his 2009 Reserva the gold medal at the 2011 Argentina Wine Awards. Seventeen years ago, Hervé and Dianne Fabre left their native Bordeaux for Argentina and now run one of the country’s leading estates. Rigorous vineyard management keeps grape yields low (and flavor and color concentration high) while the non-use of herbicides benefits both the local environment and the wine. The result? Hervé's 2009 Reserva is an utterly delicious barrel-aged classic with intense color, a fragrant nose of chocolate and blackberry and considerable flavor complexity. If you like to drink wine with your steak, this is red for you."
$17.99/bottle USA

The Patriots Merlot--"8,000 miles, 1,000 wines - one gloriously smooth Merlot! The Patriots has Bordeaux style elegance plus a smooth juiciness that's uniquely Chilean - gently oaked with silken berry flavours. And the Santa Rita estate (highly regarded by fine wine critic Robert Parker) helped shape Chile's history - its cellar proved a useful hiding place for Chilean patriots fighting for independence from Spain in 1814."

$12.99/bottle USA

Go figure...they're from Spain, Chile or Argentina! I LOVE dry red wines and I think you'll like them too.  Now, here are some other wines I tried over the last few months. Let me know what you think of them as well. Some I have tried at restaurants, some I purchased at my local wine store. I'm amazed at how much of a markup the restaurants get for these wines but this list is helpful when you're being asked by a sommelier which wine you would like to have off of their wine list. 

il Volano Toscana--"This super culty and incredible producer has turned yet another stunning, top value effort. Mostly Sangiovese, this has great purity of red fruits with just a kiss of plum, but shows great balance of earthy aspects and soft acidity. This is more than your average pizza and pasta wine! 75% Sangiovese, 25% Cabernet Sauvignon, Cannaiolo Nero, Merlot." 

$9.99/Bottle USA

Querceto Chianti Classico 2008--"Brilliant ruby red with a delicate and appealing bouquet. Dry and balanced, with a soft and elegant body. Pair with red meat dishes and cheese. Alessandro François based the philosophy of his company on the production of some particular selections coming from a deep study of the vineyards properties. His aim is to raise the characteristics and the potentialities of the different grape varieties cultivated in different conditions. 88 Points. "

$13.29/bottle USA

Clos de los Siete Super Red Blend 2008

 --"A collaborative project by seven producers under the banner of Michel Rolland, this is a blend of composed of Malbec, Merlot, Cabernet Sauvignon, and Syrah. Very dark in the glass, this is not a shy wine.

critical acclaim:"Quite ripe, but focused and juicy, with blueberry, açaí berry and bramble notes laced with fruitcake and spice hints. A nice briary edge keeps the finish honest. Malbec, Merlot, Cabernet Sauvignon, Syrah and Petit Verdot. Drink now. " 89 Points 

$18.79/bottle USA

Clos du Bois Alexander Valley Reserve Merlot 2007--This inky, ruby red Merlot has developed aromas of toasted oak, blackberry and baking spice that segues into a round, full-bodied wine with great concentration, strong tannins and black cherry flavors. This is a serious Merlot that Cabernet lovers may want to savor. This full-bodied Merlot is a perfect match for meaty dishes made of beef or lamb or more subtle pairings built around earthy flavors, such as mushrooms and herbs."

$19.79/bottle USA

Trumpeter Malbec 2010

 --"Inky and dense with attractive berry aromas and a touch of cinnamon and sweet spice. A fully, fruity wine, with excellent body, intense tannins, flavors of cherry, blackberry, boysenberry and plum intermingled with hints of cardamom and pepper, and a long, full finish."

$10.29/bottle USA 

Luccarelli Pazzia Primitivo Di Manduria Old Vines 2007 750ML--"Intense ruby red colour; wide and complex to the nose. Fruity with prunes and slightly spicy. Full-bodied wine, soft and rich with fine tannins; notes of cocoa, coffee and vanilla on the finish."

$29.99/bottle USA (This was one I had out at a restaurant)

Vina Alicia Paso de Piedra Malbec 2007-- Wine Advocate 89 Points "The 2007 Malbec Paso de Piedra spent 10 months in barrel. Purple-colored, it offers up a fragrant bouquet of spice box, violets, black cherry, and plum. On the palate it has excellent depth and concentration, layers of spicy black fruit, light tannin, and 2-3 years of aging potential. This is a super value that over-delivers big-time."

$17.99/bottle USA

Bodega Norton Malbec Reserva 2007

 --#90 Wine Spectator Top 100 of 2010. "Deep red color with hints of purple. Expressive on the nose with notes of ripe black fruits, violets, and tobacco. Long finish. 100%, 12 months in first and second use french oak barrels 10 months before release."

critical acclaim: "Very ripe and primal still, delivering a large core of velvety textured raspberry, fig and boysenberry fruit that is liberally laced with dark toast, pastis and roasted vanilla. Should settle in nicely with modest cellaring, as the structure is dense, but polished and integrated. Drink now through 2011. 61,000 cases imported."

$14.99/bottle at Gary's Wine and Marketplace(one of my new favorites!)

Brunello di Montalcino--"Colour: ruby red closer to pomegranate, after some years acquires a tint of amber. Aroma: complex intensive and elegant bouquet with scent of undergrowth and predominance of violet and musk. Taste: the taste is strong, hot, dry but not much, pleasantly tanninic, lively, harmonious and lingering."

$27-$62 Depending on the year

2007 Allegrini Palazzo della Torre--Antonio Galloni Wine Advocate 90 Points. "Enticing scents of chocolate, espresso, dark fruit, licorice and new leather emerge from the boisterous 2007 Palazzo della Torre. This wine is produced using an innovative RIPASSO method. Well-structured, smooth and rounded, this wine is characterised by a long, elegant finish. Deep ruby red in colour, it has a delicious wild berry perfume, with flavour of raisins. The grapes Corvina Veronese, Rondinella and Sangiovese from the Palazzo della Torre vineyard follow two different paths: 70 % of the grapes are vinified immediately after the harvest, the remaining percentage is dried until the end of December. At this point, the wine ferments again with the dried grapes."

$14.99/bottle USA (at Gary's Wine and Marketplace; another one of my favorites!)

Ok so now here's the BAD WINE LIST! I don't remember why these made the list whether it was taste or headache, but in any event, they're here and I don't recommend them. Luckily, there were only 2. :)

TriVento Amado Sur Torrontes 2009 Cecchi Bonizio Sangiovese di Maremma Toscana

Enjoy!