I was recently at a wedding where a friend, who is a Bar Rescue enthusiast, showed off his bartending skills and made me some great gin gimlets. I thought I would try my hand at a version of it with this Cucumber Mint Gimlet recipe since I usually have all of these ingredients in rotation in my kitchen.
Quick and easy to make on a weekend afternoon or even after work. Or both.
Cucumber Mint Gimlet
- 6 English cucumbers
- 1/3 cup lemon juice
- 8 sprigs of mint
- 1/4 cup of sugar
- 2 cups of gin
- Wash and cut up your cucumbers. Blend them in your Magic Bullet. Pour the pulpy cucumber juice through a sieve into a pitcher.
- Combine the lemon juice, sugar, mint and sugar in a jar and muddle until well incorporated.
- Add your gin, muddled mixture, and cucumber juice all together and mix well.
- Pour into a chilled glass and add a sprig of mint and a slice of lemon for some aromatics.
Now sip away while watching your fave episode of Bar Rescue!
I feel like Bubba from Forrest Gump, but instead of shrimps, I gots me some apples! We went apple-picking last weekend and we are still buried in a mound of apples. Made some apple pie and apple sauce and now we are on to apple cider smoothies!
Pretty easy to make and just as good for you as eating two apples–without the chewing of course.
Apple Cider Smoothie
- 2 large apples or four smaller apples. Wash and core! (You don’t have to peel them.)
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
- Pour water into your Magic Bullet cup and add your cut up apples.
- Sprinkle the cinnamon over it and blend! It’ll be on the thicker side so you can add a little more water to reach your desired consistency.
- Put it in your favorite mug and enjoy a cool fall treat!
Whenever I go get Indian food, I always treat myself to a Mango Lassi. And thanks to this Desserts for Breakfast recipe, I can have a Mango Lassi any time I want. That my friends, makes me real happy. Happy happy mango lassie.
Mango Lassi Popsicles
makes 6-12 popsicles depending on your molds
- 2 cups ripe mango, chopped
- 1 1/2 cups Greek yogurt
- 1/2 cup milk
- 2 Tbsp sugar
- big pinch of ground cardamom
- big pinch of salt
- Peel your mango, chop it up into large chunks and put all your ingredients into the Magic Bullet. I had to do this in two parts so that it wouldn’t be too full.
- Blend! Once everything is well mixed, you can pour it into your popsicle molds.
- I improvised with small plastic cups and poured the mixture in and let it freeze for about an hour and then stuck my popsicle sticks in the middle. Let them freeze solid around 4 hours or overnight.
- Then, when you have a craving for something fruity and delicious and slightly exotic, run your popsicle mold under some warm water, pop it out and thank yourself for trying out this recipe!
You get home from work and you’re like, “I’ll be healthy today and have a salad for/with dinner.” You cut up some veggies, wash your spring mix, and open the fridge for your favorite dressing and find out that it’s a. empty b. expired or c. gone! If this has ever happened to you, then I feel your pain. Luckily, I can also offer you a great solution.
This quick and easy salad dressing recipe is made up of things you ALREADY HAVE in your kitchen. No need to despair OR leave the house.
Already in Your Pantry Salad Dressing
Makes approx. 2 cups
- 1 cup vegetable oil
- 3/4 cup cider vinegar
- 1 medium onion, cut into wedges
- 1/2 cup ketchup
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Throw all your ingredients into the Magic Bullet.
- Blend until well mixed. Add olive oil to thin out to your desired consistency.
Now you can stop despairing and have a delicious salad instead!
Every now and then, my hoarding tendencies show up and one of those times is during Girl Scout cookie season. Usually, I pick up a box or two or four, but this year, I bought six boxes. And then my boyfriend bought six boxes. And then my sister bought six boxes and shipped them to me…
So now, I have 18 boxes of (mostly) Thin Mints. And I’ve eaten a lot, but I also stuck some in the freezer for the inevitable winter sans supplier.
The other day I had a craving for some Thin Mint goodness, but wanted to mix it up a little, so I adapted this recipe from Shutterbean for a Milk and Cookie Smoothie.
Thin Mint Cookie Smoothie
Makes about two smoothies
- 1 cup whole milk
- 1 cup ice cubes
- 1 frozen banana, peeled & sliced
- 1/2 cup cookies (I obvi used Thin Mints)
- 1/4 cup peanut butter
- 2 tablespoons agave
Ready for the next step? It’s real easy.
- Throw all said ingredients into your Magic Bullet.
- Pulse until it’s reached your desired consistency.
I like mine thick and a little chunky, so I didn’t blend too long.
Pop a cookie on the top–as an extra treat–and enjoy!
Summer has been a strange thing here in NYC lately. But I guess weather everywhere is feeling a little like a teenager–non-committal, moody, unpredictable. So for those incredibly humid and hot days, I’ve made some fruit popsicles out of fruit that I had on hand before they could go bad because of said indecisive weather conditions.
I used this recipe from Desserts for Breakfast‘s blog(Aptly named, I might say since I did indeed have one for breakfast this weekend.)
Berry Lime Coconut Popsicles
makes about 8 medium-sized ice pops
- 8 oz mixed berries (raspberries, blackberries, strawberries, etc.)
- juice of 1 lime, freshly squeezed
- 3½ tbsp sugar
- 16 oz Greek yogurt
- 1/2 cup + 2 tbsp coconut milk (with cream)
- big pinch of salt
- Smash the berries, lime juice and one tablespoon of sugar together.
- I didn’t put this in the Magic Bullet because I still wanted to have chunks of berry in the popsicles.
- Let sit while you do the next step.
- In your Magic Bullet, mix together the Greek yogurt, coconut milk, salt and the rest of the sugar.
- In a bigger bowl, fold the berry mixture into the greek yogurt mixture.
- Don’t mix too much–you want to see streaks so your popsicles are pretty.
- Fill your popsicle molds and let them freeze for about 30 minutes and then stick your popsicle sticks in the center.
- Let them freeze solid–about four hours or overnight.
When you want to eat them, just run them under a little warm water and they should pop right out of the mold!
I used small plastic cups because my old roommate has my popsicle molds and necessity is the mother of invention, so there. Also–it worked great! So if you think you have to get fancy molds, that’s just not the case!
Truth: I never had a deviled egg until 2013.
But then I had one and I’m sort of addicted. I get this strange urge for them in the middle of the day. Or in the morning. Or before bed. Who knows what’s going on.
In any case, I decided I would make a ton at once to
binge on share with friends who were coming over.
I used Virginia Willis’ recipe as a jumping point.
- 12 eggs
- 1 Tablespoon mustard
- 1/3 cup mayonanise
- 1 healthy pinch of cayenne pepper
- Sald and pepper to taste
- To hard-cook the eggs:
- Place the eggs in a saucepan and add water to cover them by 1 inch.
- Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes.
- Drain the eggs and rinse them under cold running water. Set aside to cool completely.
- Peel your eggs!
- Cut the eggs in half length wise and remove the yolks. Put them in your Magic Bullet.
- Blend the yolks, mayonnaise, mustard, and cayenne, and mix until smooth in your Magic Bullet.
- Season with salt and pepper to taste.
- Put the yolk mixture in a piping bag or a ziploc bag (cut the corner to make a DIY piping bag) and pipe into the whites!
- Try not to eat them all in less than five minutes.
Now that’s the true challenge.
To be completely honest, I’ve never been big on having a drink after work. I don’t know how I missed that boat, because it’s a great boat to be on sometimes.
So this week I tried to make a Blueberry Mint Julep a la How Sweet It Is.
FULL DISCLOSURE: Although mine was delicious, my drink ended up looking more black than blue. If you want to look at how pretty it can be, you should refer to the link above.
Mine? Not so pretty, but it did the trick!
Here’s what you need:
- 2 1/2 ounces bourbon
- 1 ounce mint simple syrup
- 1 ounce mint blueberry puree
- crushed ice
- fresh mint leaves
You can prep the next two steps if you’re having people over. Since this makes about one serving, just multiply by how many drinks you anticipate having.
mint simple syrup
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 bunch of mint leaves
Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. Reduce heat to low and cook for another minute or so, then set aside to cool completely. Remove mint before using. You can do this ahead of time and store it in the fridge!
blueberry mint puree
- 2/3 cup fresh blueberries
- 2 tablespoons mint simple syrup
In your Magic Bullet, combine blueberries and mint simple syrup until pureed.
Combine bourbon, mint simple syrup and mint blueberry puree together and shake or stir well. Pour over crushed iced and serve with extra mint leaves.
This is what How Sweet Eats‘ turned out. Obviously, her recipe rocks.
All credit for the picture below goes to How Sweet It Is.
This is part deux of Dinner: A Love Story’s yogurt marinade change-up. As long as you have the basic ingredients, you can shake it up and make a few different marinades with a quick change of characters.
- 2 cups plain yogurt
- 1/2 large onion
- 1/3 cup olive oil
- salt & freshly ground pepper
And then for this twist, you’ll need:
- 1/2 cup fresh oregano, stems removed
- 1 clove garlic
- juice from one lemon
- 2 teaspoons cumin
Throw all of these into your Magic Bullet and pulse until everything is blended well.
When you open the lid, it should smell like well-spiced heaven. No lie. Throw your chicken breast (or whatever you’re seasoning) into a Ziploc baggie along with the marinade. Let soak as long as possible. I left this beaut marinate overnight.
Preheat your oven to 400 degrees. Layer your chicken breasts and bake covered for about 30 minutes.
Uncover and enjoy with your favorite veggies. Brussels sprouts and green beans, in my case.
I eat a lot of chicken. Chicken breast. Chicken thighs. Chicken drumsticks. Chicken chicken chicken. Because it’s healthy and most of the time it’s affordable. But it can feel a little like Bubba from Forrest Gump and here is where Dinner: A Love Story‘s variations of the yogurt marinade will save you from the boredom of blandly seasoned chicken breast.
- 2 cups plain yogurt
- 1/2 large onion
- 1/3 cup olive oil
- salt & freshly ground pepper
- 1 cup cilantro leaves (no need to chop since it’s going in the blender)
- 2 garlic cloves
- 1 tablespoon garam masala (McCormick now sells this — it’s an Indian spice blend that’s kind of sweet)
- 1 2-inch piece ginger
- juice of one lime
- Add all the above ingredients into your Magic Bullet and blend!
- Pour the marinade over your chicken and let it sit for however long you can wait before you start dinner. I usually do this in the morning or the day before so it gets a good soak. But you could do it right when you get home, then watch TV for an hour or clean or take a shower, and then grill your chicken up.
- Plate with your favorite sides and enjoy!
I’m a white rice kind of girl. Brown rice just has never grown on me! Health food blasphemy, I know. BUT – I had it with salad, so they cancel each other out, right?)