Thursday, July 28, 2011

Thirsty Thusday: Beach Booze Shakes

In honor Barb’s Gulf Coast vacation last week, she’d like to dedicate this week’s Thirsty Thursday to Brian Bretzinger and his yummy Peach Spiked Smoothies he provided during the trip. We’re sure the measurements were different, but you get the idea:
Beastly’s Beach Booze Shakes

Vanilla ice cream
Several ripe peaches (or bananas or strawberries), peeled and sliced
Vodka, to taste

Put all in a blender.  Whirl until smooth. Put in glass.  Make sure you add a pretty paper drink umbrella to make it authentic.

Wednesday, July 27, 2011

What’s for Dinner? Summer Salmon Supper

recipe photo
Lime Ginger Salmon
Preheat broiler. Line a baking sheet with foil and spray with cooking spray.
Juice of 4 limes
½ tsp. grated peeled fresh ginger
½ c. honey
Reserve ½ of mixture in another bowl
Dice: two ripe mangoes
Place full salmon filet, skinned, on tray. Baste with the marinade on  each side. Broil four minutes on each side or until desired doneness, turning once. Sprinkle filet with salt and diced mango.  Serve with reserved dressing and Orange Avocado Salad.

Orange-Avocado Salad
Juice from one small can of mandarin oranges
½ t. sea salt
1/3 c. white wine vinegar
½ t. black pepper
1 t. Dijon mustard
½ small shallot, diced
Combine all in a measuring cup. While whisking, incorporate 1/3 c. extra-virgin olive oil.
Use dressing to dress a bag of arugula.  Toss with the can of mandarin oranges, and two peeled, diced, avocados.
Wednesday, July 6, 2011

Thirsty Thursday: Keeping it Simple

Sometimes, after a long (but productive) week – yes, we know it’s only Thursday and when we put this into practice it was actually Wednesday night – BUT, there are definitely times when a complicated cocktail is just, well, too complicated.  Enter, the classic shot ‘o booze.  Yes, we were too weary to be creative this week, so we settled for a shot of our favorite libation – Vodka for Sharon and Bourbon for Barb.  We were delighted that this week’s drink could actually be shared in the same city!  DSC04977
Friday, July 1, 2011

Pina Colada Cocktail Pops

1 20 oz. can pineapple chunks in 100% pineapple juice
1 cup coconut milk
½ cup            white rum
¾ cup            Sprite

Puree pineapple with juice in a blender or processor.  Add coconut milk, rum and sprite.
Pour into 3 oz. Dixie cups.  Freeze for 1 ¼ hours before inserting wooden stick.  Freeze until solid, approximately an additional hour.

Makes 12-14.