Stawberry Vodka

During the summer, I make my infamous strawberry vodka. It is the first thing to run out at every party.  Everyone I know loves it and it is supper easy.  All you need is a little preplanning.



The Process….

(1) Get a 1 square gallon plastic container from Smart and Final. I get the spout at the bottom.

(2) Get a large flat of strawberries. You will need enough to fill the container.
(3) Wash the strawberries, cut off the stem and half them. Place the strawberries into the plastic container.

(4) After the container is filled with strawberries, add vodka.  Fill it all the way to the top. The higher quality of the vodka, the better it will taste.

(5) Let this mixture sit a room temperature for 3 to 4 weeks.

(6)  When you are ready to serve, I drain the vodka out of the plastic container (because the strawberries do not look so pretty anymore). I usually serve the strawberry vodka over ice with soda water or lemonade. If you are a big vodka drink, just serve it over the rocks.

Presentation
During the summer, Cost Plus carries large glass containers with a spout at the bottom. These containers are ideal for the presentation of this drink. I would recommend empting the finished product into the glass container and adding a fresh batch of strawberries and pinapple for presentation .  I usually place this strawberry vodka on a seperate table with an assortment of mixers, ice and glasses. 

Alternatives
I have also made this same drink with raspberries, oranges, watermelon and pineapple. As general rule of thumb, I only use the part of the fruit I would eat (ex. remove the peel from the orange).



People tend to underestimate the intoxication power of this drink so WATCH OUT.

Beef Boneless Short Ribs

I was recently inspired by an impulse buy at Smart and Final…. Boneless Short Ribs. I finally got the guts to pull them out of the fridge and experiment. The family ate them, not once, but twice!



You will need

Beef Boneless short Ribs
Garlic powder
Truffle Salt
Lemon pepper
Worcestershire sauce
Brussels Sprouts (on the stock of possible)
Garlic oil ( or Extra Virgin Olive Oil)



Night #1
I seasoned the meat with garlic powder, lemon pepper, truffle salt and Worcestershire sauce. I then let the meat at room temperature for about 45 minutes and heated the oven to a broil.

Once the oven was ready, I placed the meat on a tin foil lined cookie sheet. I cooked each side until it browned and slightly crispy.

Side dish: I like Brussels sprouts and I am proud of that. For this dish, I bought Brussels sprouts from the farmers market, still on the stock. I removed them from the stock, covered them with garlic oil, truffle salt and fine black pepper. I placed them on a tin foil line cookie sheet and roasted them in the oven at 350 for about 8 minutes.

Night #2

I thinly sliced my left over beef and left it out for about 20 minutes. I used Trader Joe’s ciabatta bread to create a panini.


I cut the bread in half and sprayed the outside surface with TJ spray olive oil. I placed the bottom half on my Panini pan and covered it with cheese (I used jack and cheddar but you could get creative). I finely chopped basil, thyme, oregano and…. The left over Brussels sprouts. This created a “Brussels slaw.” I placed this mixture on top of the cheese. I added the meat and the second slice of bread on top of that.


Done and done. One night of cooking and two meals.

Breaded Chicken Breast

Last night, I came home with no desire to cook.  So, I started open up doors.  In my pantry I found un-opened Trader Joe’s cornbread stuffing.  In the refrigerator, I found chicken breasts.  Then, the light bulb turned on.

Items you will need

Chicken breasts

2 eggs

Tablespoon of milk

Trader Joe’s cornbread stuffing

Handful of cheese (optional)

Trader Joe’s spray olive oil

Preheat the oven to 350 degrees.  Cover a cookie sheet with tin foil.

I put 3 cups of the cornbread stuffing mix into a plastic bad and smashed it up.  I did not make the mixture too fine.  I added about 2 teaspoons of dried thyme, basil, oregano, garlic powder,  truffle salt and fine ground black pepper.  I mixed the bag up and poured the contents onto a plate.

On another plate, I beat two eggs with a tablespoon of milk.

I washed off the chicken breast and covered it in the egg and milk mixture.  I picked up the chicken breast, allowed the excess of the mixture to run off and placed it in the bread mixture. 

I made sure both sides where covered with the bread.  I even placed a little extra on the side facing up.  Careful not to lose any of the coating, I placed the chicken breast on the cookie sheet.  I did this same process for the other 2 chicken breasts.  When finished, I covered the outside of the breaded chicken with Trader Joe’s spray Olive Oil.

Before placing the chicken in the oven, I covered the chicken with tin foil.  After 25 minutes, I checked on the chicken.  I felt firm and almost cooked.  I pulled it out of the oven, removed the tin foil cover and added a little cheese to the top of each.  I used shredded Cheddar, Jack and Parmesan.  I placed the sheet, uncovered, back into the oven.  I let it cook a little longer, until the outside was golden brown and the cheese was melted.

As a side, I made a salad.  I chopped up romaine lettuce, cold asparagus, tomatoes and red onion.  I added some Caesar dressing and was ready to go. 

Then whole thing one requires about 15 minutes of attention.   The whole family loved it.

Enjoy!

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Trader Joe's Ready To Bake Goodies

Recently, I have been studying ALOT.  Good news it, that is all in the past.  While I generally regard this time as torture , two good things did come out : (1) Croissants and (2) Mini Cinamon Rolls.  More specifically, Trader Joe's make the most wonderful frozen ready to bake croissants and mini cinamon rolls.

Here is the deal....

Trader Joe's Frozen, Ready to Bake Croissants
These are amazing and taste just like they came fresh from a bakery.  Pull them out of the fridge the night before and space them evenly on a parchment paper lined cookie sheet.  Let them sit out over night.

The next morning, Turn on the oven, pop them in and done.  It is really that simple.   If you like a slight gaze to your croissants, brush them with egg whites before you place them in the oven.

If you are lucky, you will be able to find the frozen ready to bake chocolate croissants.  Really, what is not better without a little chocolate?

I save these bad boys for special occassions.  Everything thinks they are from scratch and is impressed by your effort.  Make them for the mother in-law and you will score big points.  Just make sure to hide the box in the trash can.

Trader Joe's Frozen, Ready to Bake Mini Cinamon Rolls
Recently, my husband led us on a day tour of Mt. Baldy.  In a rush to find a road worthy breakfast, I stuck some frozen mini cinamon rolls on the oven.  Boy, oh boy.

These little gems come in a ready to go baking container.  You place the container, with frozen mini rolls,on a cookie sheet and place them in the oven.  Of course, you need to remove the plastic first.  I use a spoon to take them out just after I have removed them from the oven.  Let them cool on a plate before you eat them.

These are great with a cup of coffee.  They are the perfect one bite.

Disclaimer:  I wrote this in a hurry so please over look the typos.