YUMMY!!!
Friday, August 14, 2009
Friday Night Happy Hour...
Create a nook with your friends...
Enjoy great friends, good conversation, and great cocktails!
Oprah's Favorite Pomegranate Martini recipe
1 oz cirtus vodka
1/2 oz Cointreau Oragne liqeur
3 oz pomegranate juice
Combine ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into a cocktail glass. Serve with a squeeze of lemon.
Combine ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into a cocktail glass. Serve with a squeeze of lemon.
Along with my favorite cocktail shrimp recipe...
Roasted Shrimp Cocktail
2008, Barefoot Contessa Back to Basics, All Rights Reserved
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Serves:
6 to 8 servings
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
6 to 8 servings
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Bliss...
Take time to play Monopoly with your kids...it will bring a smile to your face as you watch them beat you!!
Wednesday, August 12, 2009
What I wish I said..
Don't you just wish that you thought of the right thing to say at the right moment...
Instead of saying "I'm sorry" when someone feels you made a mistake...you could say,
"Oh well...that sucks for you!"
And then go enjoy a lovely glass of merlot...in your nook!
(Coulda, woulda, shoulda...)
An amazing easy dinner...
Scallops Provencal
2004, Barefoot in Paris, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
3 servings
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
2004, Barefoot in Paris, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
3 servings
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
My nook
I needed a nook!
A little place where I can be alone.
Simple silence.
A quiet little corner in my house…pure bliss!
Feel free to join me.
Grab a glass of wine, or cosmo, or lemonade…share your thoughts and things you feel need to be shared.
Join me…silently of course!
A little place where I can be alone.
Simple silence.
A quiet little corner in my house…pure bliss!
Feel free to join me.
Grab a glass of wine, or cosmo, or lemonade…share your thoughts and things you feel need to be shared.
Join me…silently of course!
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