August 8, 2017

Spicy Pineapple Grapefruit Paloma

Have I ever mentioned how much I love a good tequila drink? To me, there is nothing that says summer like a Margarita or Paloma.  Variations of these that use fresh, seasonal ingredients are even better!

When I was at the farmer’s market the other day, I noticed a ton of beautiful pineapples, and I had to buy one to use in a cocktail.  Which is how we got to… the Spicy Pineapple Grapefruit Paloma!

Here’s what you need:
-silver tequila
-pineapple juice
-fresh grapefruit
-fresh limes
-lime juice
-simple syrup
-chili salt

Here’s what to do:
1) Pour some chili salt onto a flat plate.  Take a lime wedge and wet the rim of your cocktail glasses, and place the wetted rim on the plate of chili salt to line the rim.

2) Once your rim is lined, set glass aside.  In a cocktail shaker, combine ice, 2 oz. tequila, a splash of lime juice, a splash of simple syrup, 1/2 cup of grapefruit juice and 1.5 cups of pineapple juice.  Shake ingredients until well combined.

3) Pour mixture into each rimmed cocktail glass.

4) Garnish each glass  with a lime slice and grapefruit slice.

Sip, and enjoy! But be careful… that chili salt is spicy!

We served this bad boy for a Taco Tuesday dinner, which will be up on the blog soon, and it was the perfect festive complement to a delicious summer dinner.

Until next time… Cheers!

xx, Abby
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August 1, 2017

A Boozy Limeade Slushy

This whole boozy slushy trend is absolutely brilliant, in my opinion.  Who doesn’t want to enjoy a cocktail that resembles a slurpy and gives you a slight buzz?

For our most recent How to Host Video,  Natalie mixed us up the most DELICIOUS Boozy Limeade Slushy, which was an absolute hit at the bridal shower.  Natalie was kind enough to share her recipe with us so you all can enjoy it at home!

Here’s what you need:
-can of frozen limeade
-your favorite vodka (we used Tito’s)
-simple syrup
-sparkling water or seltzer
-fresh limes

Here’s what to do:
1) In a blender, combine the full can of frozen limeade, 5 oz. vodka, 2 oz. simple syrup, 4 cups of ice and 1 cups sparkling water/ seltzer.  Blend until you’ve reached desired consistency.
2) Scoop blended mixture into each cocktail glass.

3) Slice up a fresh lime and garnish each glass.  Add a straw, and sip!

You. Are. Welcome.

Until next week… Cheers!

xx, Abby
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July 25, 2017

Spiked Blueberry Citrus Iced Tea

People typically associate tea with colder weather, and drink it as a way to warm up and unwind after a long fall or winter day.  But I find that tea is enjoyable in all seasons.

Back when I made a video with Harney & Sons a few months ago, I made out like a bandit with a bunch of their tea, which I have been thoroughly enjoying.  With the warmer weather, I have been branching out and trying their Iced Tea flavors, which make for the perfect base for summer cocktails! This weeks cocktail came to me when I tried their Iced Blueberry Green Tea… the Spiked Blueberry Citrus Iced Tea!

Here’s what you need:
-Harney & Son’s Blueberry Green Iced Tea
-your favorite vodka (we used Tito’s)
-fresh blueberries
-fresh lemons
-fresh oranges
-fresh mint

Here’s what to do:
1) Boil 2 cups of water and pour over tea bag into gallon container.  Let steep for 15 minutes.
2) Once tea is fully steeped, add in 6 cups of cold water.  Remove tea bag. Refrigerate for at least 1 hour to fully chill before you are ready to make your cocktails!
3) Fill each glass with ice, fresh blueberries and slices of fresh orange.

4) Measure 1 oz. of vodka into each glass on top of ice.  Fill glass the rest of the way with blueberry iced tea.

5) Squeeze a little bit of lemon into each glass, and then garnish with fresh lemon and mint.

I like tea unsweetened, but if you prefer a bit of sweetness to yours, you can add some sugar or simple syrup to taste.

Once you’ve reached your desired level of sweetness, sip, and feel yourself relax.

Until next week… Cheers!

xx, Abby
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July 18, 2017

A Beachy Bermuda Shandy with Narragansett

No matter what your cocktail preference, I’m sure you’d agree with me that there is nothing quite like sipping a cold beer on the beach. Our friends at Narragansett sent us a bunch of their beer a few weeks ago to sip on at Luke’s 5th birthday party and to mix up some cocktails with.

I decided to make my own version of a shandy using their Bermuda Style Pilsner, because not only is it delicious, but the can is absolutely beautiful… and SO Hamptons.

Here’s what you need:
Narragansett’s Bermuda Style Pilsner
-lemonade (fresh or store-bought, depending on how ambitious you are)
-fresh lemons
-fresh limes

Here’s what to do:
1) Slice up your lemons and limes.
2) Add 1 oz. whiskey to each cocktail glass.
3) On top of layer of whiskey, add one slice of lemon and 1 of lime.
4) Pour lemonade over lemon and lime slices, filling glass about halfway.

5) Top off each glass with beer, filling to the top.

Voila! Sip, and enjoy.  Maggie and I enjoyed this beauty while hanging on the beach in Westhampton one evening. It was the perfect end to a lovely summer day.

Until next week…

xx, Abby
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May 20, 2016

Ready, Set, Weekend with Simply Beautiful Eating

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Sometimes when I’m just hanging around the house I come up with some great lunch ideas. Most of you already know I’m a creative thinker. To be honest, it’s really not rocket science. My favourite way to make a salad is to open the fridge and start hauling out ingredients from the vegetable drawer.

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I had some fresh organic kale, spinach and some leftover cantaloupe lurking around so it looked good enough to me!

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Oh and what about these kiwis? What about them? They were also just sitting there staring at me so I took my paring knife and made them pretty. Not as pretty as an avocado rose, but good enough. I also received a super cool melon baller from Zwilling Canada so I thought, hmmmmmmm ……….why not make a few cantaloupe balls to kick up the greens in this salad.

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Salads are really the easiest lunches to make. But like really. What does it take to throw some lettuce on a plate?

Not too much right?

The issue wasn’t so much the bed of lettuce, it was the topping for this creation. I wanted to make something nice, crunchy and with the addition of added protein. What’s better than chickpeas that are perfectly seasoned and roasted? I mean.

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These little babies are so addictive I found myself snacking on them all day. I’m talking about every hour on the hour, a handful here and a handful there. Hello “Chickpeas Anonymous”.

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And what about the dressing? Also something that adds a bit of boom to any salad. I mixed up some store bought hummus, mustard, olive oil, lemon juice/zest, seasonings and agave – an absolutely perfect vegan dressing. (you can whip up your own hummus but I happened to have a roasted garlic one in the fridge, so why not?).

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1, 2, 3 get ready to salad with me!


Roasted Chickpeas
-1 can chickpeas (750g) rinsed, drained and dried well
-Olive oil
-Sea salt
-Garlic Powder
-Cayenne (optional)

Salad Ingredients
-Sliced Kiwi

Vegan Caesar Dressing
-½ cup hummus, fresh or store bought (I used roasted garlic)
-1 tsp mustard (I used sweet & spicy)
-2 cloves of fresh garlic, pressed – *omit if using garlic hummus
-2 tbs fresh lemon juice
-zest from ½ lemon
-pinch of pink sea salt
-pinch of freshly ground pepper
-2 – 3 tbs olive oil
-1 tbs agave, honey or maple syrup
-1 tbs vegan mayonnaise – optional but really makes this very creamy

1) Preheat oven to 450F. Line a large baking pan with parchment or non stick foil.
2) Rinse and drain chickpeas, then blot well with a clean towel or paper towel. Make sure you get every last drop of moisture off the chickpeas, otherwise you will end up with soggy ones.

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3) Toss chickpeas in olive oil and season with sea salt, pepper, garlic powder and cayenne if you like them spicy.

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4) Spread chickpeas on baking pan, place in oven for 30 -40 minutes or until crispy.

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5) Wash and dry kale and spinach and place into large salad bowl. Add in about 1 cup of cantaloupe (balls or cubes is fine).
6) In a blender, combine all salad dressing ingredients. Blend until combined and adjust seasonings to your taste. I threw in some vegan mayonnaise to add some creaminess to the dressing. Totally optional but a really nice addition.
7) Place into a small mason jar with a tight fitting lid until ready to serve.

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8) When ready to serve, shake jar of dressing well, toss salad with a few tablespoons of dressing, top with chickpeas and garnish with kiwis. Any leftover dressing stores well in the fridge for 3 – 4 days.

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xx, Debi
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