January 31, 2013 by Jenn
A new feature we’ll be bringing to you is cocktail time! We are sassy ladies who enjoy a good solid drink every now and then. My newest favorite is made with bourbon…
I’m not a big fan of cocktails that taste like they’re only made with liquor, that’s why this one sticks out. The ginger syrup is delicious and adds flavor to the bourbon without overpowering it. Here’s what you’ll need:
- 3 oz. Makers Mark
- 2 oz. Pellegrino
- 1 Tbsp Ginger simple syrup
- Splash of Lemon juice (fresh is best)
This formula will fill a small glass, if you’re using a full size glass then times all ingredients by 2 except the bourbon, only use 5 oz. Pour all ingredients in a shaker, shake and pour over ice.
Ginger simple syrup is delicious and it’s not just for cocktails. (I put it in my hot tea as well)
An easy recipe for ginger syrup can be found here.
As always, drink responsibly. <3
January 28, 2013 by Jenn
Kale is a super-food, this we know. It’s packed with tons of vitamins like beta carotene, vitamin K, vitamin C, and calcium. The word on the street is that Kale also helps by blocking the cells from cancer growth… and it’s delicious. Two birds, one stone. By boiling this veggie, you’re removing a lot of the nutritional value but I’m about to give you 3 yummy ways to eat kale that help keep those vitamins intact.
This is the easiest recipe on the list because, well, you don’t have to cook the kale at all! Rinse your kale and dry very well. Remove the stem and use the leaves at the wraps. Slice an avocado, portabella mushrooms, and a few strawberries. Make tiny sandwich wraps and use a toothpick to secure. You might be thinking, strawberries?? If you haven’t had avocado and strawberries together, you’re missing out! It’s a staple for salads in my home.
All you need for this amazing side dish is 3 cups of kale, 1 1/2 cups vegetable broth, 2 Tbsp olive oil, and 1 Tsp crushed red pepper. Combine all ingredients into a large skillet. Use a spatula to make sure all kale is covered. Simmer in the pan, covered, for about 5 minutes. Remove the lid and simmer for another few minutes or until kale is soft and all the liquid has evaporated. (If it seems that the liquid has been absorbed before the kale is done, just add a little more broth so it won’t stick to the pan.) Sprinkle with a little salt and pepper and serve. Meat eaters feel free to use chicken or beef broth instead.
This is probably the most common way that kale is prepared. Put your kale into a casserole dish and drizzle 1 Tbsp olive oil and 2 Tsp sea salt over top. Bake for 10 minutes at 350 degrees and enjoy! Best snack ever.
Eat your greens!!
January 27, 2013 by Jenn
I save all my plastic bags so I can re-use them as trash can liners, cat poop bags, etc. but having them all around the kitchen isn’t very pretty. No one likes that. Instead, create a bag storage container. When I finished all my oatmeal, I made this inexpensive and visually appealing holder to corral all my plastic bags!
Take the paper off, paint on some mod podge, and use a scrap of fabric to cover the can. Use an exacto knife to cut off the excess fabric, then cut a hole in the lid of the can. Voila! Easy bag storage that takes up very little space and looks cute doing it.