Tag

herbs

Thirsty Thursday: National Tequila Day & Not Your Mom’s Tequila Cocktail

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Today is National Tequila Day! When most people think tequila they think of their salt and lime shooter days in college (just me? ok then.) or blended up in a margarita. However,  whether you decide to sip over ice or mix it up in a cocktail, tequila can be enjoyed in a number of ways.

 

There are several different kinds of tequila, and when shopping for tequila it can be hard to know what you want for your mixology bar. Tequila is made from agave and like most liquors has a very unique and distinctive taste. For me, I typically use silver tequilas which is tequila that is clear and is extremely pure in taste and has no additives. It is great for mixing in cocktails. If you are a tequila sipper you can try tequilas that have been aged anywhere from 2 months to more than three years. These tequilas are like whiskey and have been aged in barrels where the flavor has been enriched and become much more complex and even more smooth.

While I have always been a fan of margaritas both on the rocks and blended, made with every fruit under the sun including mangos. I wanted something a little different for today. When looking for a cocktail recipe for today, I wanted something where I could really taste the tequila, use some herbs in my garden, and have a nonalcoholic option for my non drinking friends. Thanks to Martha Stewart, I found this recipe and doctored it up a bit.

 

Thyme & Tequila Lemonade (makes one cocktail)
3 lemon wedges
3 sprigs of thyme
2 tsp granulated sugar
2 oz tequila (optional)
3 or 4 oz sparkling water or club soda
extra thyme for garnish
1/2 cup ice

 

In a small cocktail glass add ice, and let the glass chill. In a large cocktail shaker or glass, muddle together lemon wedges, thyme and sugar until thyme leaves have fallen off and sugar is almost dissolved in lemon juice.

 

Strain mixture over ice into cocktail glass. Top with tequila and sparkling water. Add thyme sprigs and give a little stir. Enjoy immediately.

 

Be ready for good times, because let’s face it, where there’s tequila or lemonade, there’s fun!

If you like summertime drinks that can be virgin or alcoholic check out this peach iced tea or these watermelon slushies or these two version of mint juleps. For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

Want to read more about all things domestic with a touch of humor? Become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Your Choice Herb and Lemon Hummus

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Tired of the same old bland store bought hummus? I was too!

Hummus is one of the easiest things you can make, and it can be customized so many ways to appease anyone’s palate. I wasn’t always a hummus fan, and then I started making it myself. Once I did that, I was addicted to this healthy and delicious snack (so was everyone else in my house). There is now always some in the fridge.

 

I have found, the keys to a good hummus, are flavor and texture.

Hummus is made with chick peas. However, I realized that one of the main reasons I didn’t like hummus in the past was because I prefer a smoother texture so I wondered if I could use something else. Also, while there are some excellent brands of hummus that can be bought in the store, I found that many of the flavors were much too strong for me. So, after doing a bit of research, I have come up with the perfect formula to creating my own hummus recipes.

I made a small graph below: basically first you choose your beans (choose 1), then your acid (choose 1), then your flavorings (any combo you like), add olive oil, salt and pepper, and zip in in a food processor and you will have the perfect hummus that is customized to your taste.

 

With summertime here and my garden flourishing, I have been using all the herbs growing. My favorite combination right now is either Thyme or Basil and Lemon with Cannellini Beans.

 

 

Herb and Lemon Hummus
1 15.5 ounce can of Cannellini beans, drained and rinsed
1 lemon zested and juiced
1 clove of garlic
1 large handful of basil leaves OR 2 sprigs of thyme
1 TBS extra virgin olive oil
Salt and Pepper to Taste

 

In a food processor, add all the ingredients.

 

Blend until desired texture. You can serve with pita chips, vegetable, or on a veggie wrap.

 

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Thirsty Thursday: Flavored Waters

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Oh YEAH! Yesterday was deliciously warm, dare I say summer like. Instead of bundling up for soccer practice we  wore shorts and the kids were actually sweaty. It.Was.Awesome!
Now that we will be outside more and exercising more, we have all been drinking more water around here.

I have to be honest though, after my morning cup of tea and a few glasses of water, by lunch I’m adding lemon. Water all day just seems a little bland. The self proclaimed Queen of Thirsty Thursday needs a little more zing! You know?

Then, I was thinking to when my sister and I go for our yearly SISTER DAY at the spa and how much I love the SPA WATER there. It is just water infused with just a hint of fresh fruit, veggies, or herbs. I decided to make some flavors of my own, and let me tell you, this is almost as relaxing as a cocktail as it makes me feel like I am back at the spa. Also, there are the added bonuses of no hangover, it is healthy, and no one is judging me for drinking it before 5:00 p.m.

 

I made three flavors: Minty Cucumber Lemon, Citrus, and Mixed Berry Mint these waters are perfect for making ahead and having to grab out of the fridge all day to stay healthy and hydrated!

 

Minty Cucumber Lemon Flavored Water (Makes one water bottle worth)
4 or 5 slices of cucumber
4 slices of lemon
5 sprigs of fresh mint
cold water
ice (optional)

 

In a large water bottle or mason jar, add cucumber, lemon and mint and add just enough water to cover. (NOTE: This will help to infuse a small portion of the water and then topping off with more water later will help to dilute as there won’t be such a strong flavor, and will also taste fresher.) Store in the refrigerator. When ready to drink or take with you add ice and fill to the top with water.

 

Citrus Water
4 slices of lemon
4 slices of orange
3 slices of lime (optional)
cold water
ice (optional)

 

In a large water bottle or mason jar, add lemon, orange, and lime. Then, add just enough water to cover. (NOTE: This will help to infuse a small portion of the water and then topping off with more water later will help to dilute as there won’t be such a strong flavor, and will also taste fresher.) Store in the refrigerator. When ready to drink or take with you add ice and fill to the top with water.

 

Mixed Berry Mint Water
2 Strawberries cut in half
4 or 5 raspberries
4 or 5 blueberries
4 fresh mint springs
cold water
ice (optional)

 

In a large water bottle or mason jar, add berries and mint. Then, add just enough water to cover. (NOTE: This will help to infuse a small portion of the water and then topping off with more water later will help to dilute as there won’t be such a strong flavor, and will also taste fresher.) Store in the refrigerator. When ready to drink or take with you add ice and fill to the top with water.

 

What flavors of what do you think you could come up with?

 

If you love all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Paula Deen Saved the Day: Mini Quiches

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The holidays are usually a time when people drop by our house. There are some family birthdays this time of year as well as people just popping by to say hello. Personally, I love when people stop by (yay adult interaction), but sometimes I feel like a little treat or snack is always nice to serve our guests especially if they are bearing gifts. Also, I figure if someone stops over, a little bribe of food so they don’t tell everyone there are toys all over our house never hurts, right?
via

A nice cheese and some crackers with a bit of fruit was always nice with a beer or a glass of wine, but honestly it was getting a little blah, and sometimes we have visitors in the middle of the day who aren’t up for a cocktail.

So, I began the search for something I could serve in the evening with cocktails or in the afternoon with tea. It had to be easy and something that contains ingredients I always have in the house. So, I searched and who came to the rescue?

Paula Deen (of course) and her amazing mini quiches.

 

Who doesn’t have crackers, eggs, milk, butter, and cheese in the house (especially this time of year with all the baking)? Also, this recipe is very versatile as you can put just about any combination of cheese or herbs. Also, while they are in the oven, you can straighten in the house!

Paula Deen Mini Onion Quiches (I made a few changes but for the original recipe click here)

3/4 cup Saltine crackers crushed (I used Club crackers because that is what I had on hand)
1/2 stick of butter melted
Nonstick Cooking Spray
1 cup green onions chopped including green tops (you could sub. chives or any herb)
2 Tbs butter
2 large or 3 small eggs
1 cup milk
1/2 tsp salt
1/4 tsp pepper
1 cup Swiss cheese grated (you could sub cheddar, gruyere, or any other cheese too)

Preheat oven to 300 degrees. Spray mini muffin pan with non stick cooking spray.

Combine cracker crumbs and melted butter. Divide this mixture among mini muffin cups and pat down with you fingers or with the bottom of a shot glass (not just for cocktails anymore).

 

Divide onions or herbs among muffin cups reserving a tiny bit for garnish. Then, in a bowl with a spout, beat eggs with milk, salt and pepper until well combined. Pour this mixture into muffin cups about 1/2 to 3/4 full (don’t over fill or they will run over when baking). Then sprinkle the tops with cheese. Put muffin tin on top of larger cookie sheet in case of run over and place in oven.

Bake for 15 to 20 minutes or until set. Remove from oven and cool slightly before removing from pan. Use a small pairing knife run around the edge of the quiche for any that stick to the pan. Garnish with remaining onions or herbs.

These can be served immediately or put in the refrigerator and reheated the next day.

 

What combination of herbs and cheese will you use?