Mexican Martini

The Mexican Martini has got to be my favorite drink right now. Perfect for a spring, relaxing with friends or a quiet evening at home. Give me a shaker and a jar of olives and I'll be a happy girl!

The Mexican Martini

* 2 oz. Tequila – Use a good silver tequila.
* 1 1/2 oz. Cointreau or Grand Marnier.
* 2 oz. Lime Juice.
* 1 oz. Orange Juice.
* 1 splash olive juice – or more to taste. (I like a lot!)
* Olives!

Preparation:

Fill a cocktail shaker with ice. Shake it and strain it into a martini glass with a salted rim. Spear a few stuffed olives and garnish the drink. Serve it up.

Balsamic Soy-Glazed Chicken Wings with Blue Cheese Dipping Sauce

Do you love wings but always feel a little guilty after eating fried food? Try these roasted wings. They're roasted for great texture and the glaze is loaded with flavor. Make your own Blue Cheese dipping sauce for an added treat.

Balsamic Soy-Glazed Chicken Wings
Gourmet | December 2006

Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

Yield: Makes 4 (main course) or 6 to 8 (snack) servings
Active Time: 10 min
Total Time: 55 min

Ingredients:
4 pounds chicken wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Preparation:
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Blue Cheese Dipping Sauce

Yield: Makes about 2 1/2 cups

Ingredients:
8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
1 16-ounce container sour cream
1/4 cup ranch dressing
1/3 cup chopped fresh Italian parsley

Preparation:
Whisk blue cheese crumbles, sour cream, ranch dressing, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.

Cherry Tomatoes Stuffed with Marinated Feta

Ever wanted to bring something healthy to a get together but didn't want it to taste soo healthy? These bite size snacks pack huge flavor. If you're like me, you'll want to make a meal out of them.

Cherry Tomatoes Stuffed with Marinated Feta

Bon Appétit | July 2009 by Maria Helm Sinskey
Yield: Makes 4 to 6 servings

Ingredients:
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Preparation:
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

My Variations:
Don't have fresh oregano? Substitute 1/4 teaspoon dried oregano or Italian seasoning.
Try heating up the assembled tomatoes on an oven safe dish to bring out extra flavor. Heat in the oven at 350F for 4-5 minutes.

It All Begins Somewhere

I’ve always been a Daddy’s Girl… I was 6 years old when I begged my Dad for an Easy-Bake Oven for Christmas. I didn’t get an Easy-Bake Oven that year… In fact, I never received one. Instead, I received a set of mixing bowls and measuring cups. I didn’t know it at the time, but this was the best gift I could have ever received.

Looking back, I’m grateful that I never got that Easy-Bake oven. In its place, I learned how to cook, for REAL.

I’ve discovered that there are few things more soothing than the sweet scent of cookies in the afternoon. With a crazy schedule, it’s truly a gift to make a meal from scratch. The process of cooking is soothing and satisfying on so many levels. Not to mention the enthusiastic reactions of friends and family after they have tasted something fresh from the oven are heartwarming

This blog is dedicated to all things food that I love. I’ll share recipes worth trying, foods to try, and restaurants worth checking out.

Bon Appétit!