We all need Fridays to come quick and stay longer, especially the 5 O’Clock Friday feeling. So, let’s drink to that!
Ingredients for a single cocktail:
2 oz of gin (a little over a shot)
half a lime
a splash of simple syrup (based on liking)
2 cucumber slices
4 oz of sparkling water
Add some ice
Add lime juice, gin, sparkling water, and top it off with simple syrup
After all the liquids have been aded and mixed, finish off with blackberries, cucumbers, and mint leaves for garnish.
(as seen on Local Eclectic)
Friendsgiving is coming up, along with other holidays giving you the “okay” to eat more than your weight. How about you drink your weight too? Just kidding. Don’t take this as a challenge, but it’s not so much of a challenge to make sangria.
I seem to always come back to this recipe because of how simple it is, yet yummy!
You will need:
1 thinly sliced orange
1 thinly sliced grapefruit
1 thinly sliced lemon
2 cups of cut strawberries
1 cup of blue berries
1 cup of raspberries
1 cup of orange juice
1 750 ml bottle of sweet wine. I prefer white Riesling.
1 750 ml bottle of champagne.
In a large punch bowl, mix in all the fruits along with the bottle of wine. I usually let it sit in the fridge at least 3 hours prior to expecting guests. DO NOT pour the champagne until you’re about to serve. Otherwise, the champagne will be more like chamPAIN.
Finally, serve and enjoy… and don’t drive if you’re enjoying it a little too much.
Okay you’re basically prepared for the holidays now!
I don’t normally go all out on breakfast, but when I do, I make french toast. First, let me explain, this is not as difficult as it seems.
Note that this will probably make about 2 servings, 4 slices of bread.
You will need a loaf of french bread. I got mine from Target and I realized every store has their own version, so don’t be alarmed if it doesn’t look exactly like mine.
2 large eggs
1 tsp of ground cinnamon
1 tsp of sugar
1 tbsp of milk
1tbsp of vanilla flavoring syrup
In a bowl, mix in all the ingredients and whisk until the cinnamon isn’t all “bulky”. Once that’s done, you can dip both sides of slices of bread into the bowl. A little word of advice, don’t leave the slices of bread in the mix for too long or else they’ll soak up too much and get all soggy, and fall apart which will lead to the world ending.
In a preheated pan, with butter spread to prevent from sticking, place slices of bread and cook until golden or until you can see that the egg layer is cooked through. That means BOTH sides aka flip it!
Okay and listen carefully, if you stick your syrup in the microwave for about 30 seconds before serving, it’s get all warm and you’ll feel like you just discovered gold.
Potatoes. Potatoes. Potatoes. Potatoes. I’m so in love with potatoes, it’s not even funny. I would go on for hours listing the hundreds of ways you could eat a potato. Lucky for you, I’m not going to do that, at least not now. Instead, I’d much rather share with you one of my favorite ways to eat potatoes. Fries are awesome, but toothpick fries are on a whole other level. They’re super easy and quick to make.
I peeled and washed 3 Idaho potatoes, then slice them up into matchstick size. Yes, that’s really the choice of word I’m using to describe how thin you should be cutting them. I added a bit of my favorite cajun seasoning and salt before placing them into a frying pan with hot vegetable oil. Let them cook for about 10 minutes, or till a golden color. That’s it. I know, so complicated.
This is probably going to sound gross, but I mix sour cream and ranch for dipping sauce (that’s what’s on the side), since I’m not entirely a huge fan of ketchup.
Oh yea, I’m not a very knowledgable person when it comes to serving sizes, but this should serve about 3 people. I could be wrong, considering I’ve been eating “Family Size” labeled food in one sitting for years now.
I was craving pizza but I was also craving bolillo bread, and I kind of did this random thing of combining them together with the help of a few things I already had around my kitchen. Why I didn’t think of this any sooner is beyond me!
By the way, just in case you’re not familiar with bolillo, it’s a bread that is most popular in Mexico. It’s our form of a baguette.
1 cup of shredded mozzarella cheese
4 tomato slices
1/2 tbsp of Olive Oil
2 cups of shredded cooked chicken
1 bolillo cut in half
a pinch of salt
Spread olive oil onto the halves of bolillo. Layer on the cheese, tomato slices, chicken, and any cheese left over on top. Sprinkle some salt before placing in the oven for about 10 minutes at 350 degrees.
You don’t have to add this sauce, but I like to mix an even amount of sour cream and ranch into a bowl, add some cajun seasoning, and add to the pizza slices once they’re done cooking. It helps from having the chicken taste over dried, since it’s cooked, and then stuck in an oven for some time.
This isn’t your typical “pizza” but it works for me!