Bloody Mary

I'm not sure if I should be flattered or offended that a friend knows me well enough to know that he can always ask me for a drink recipe and I'll have one.

What does that say?

I am going to go with it says I am awesome and leave it at that.

Here, the recipe I gave him yesterday.  This makes a pitcher, so if you're not sharing you'll be on the floor for the rest of the day.  Maybe that's how you like your Sundays.  I don't judge.

You can buy a ready-made mix, but I like the texture of these better.

From my favorite Louisiana-style restaurant.
This is how mothers celebrate the first day of school

Blood Mary
- 1 16 oz. can whole, peeled and seeded tomatoes, undrained
- 1 12 oz. can V8
- 1 1/2 cups vodka (I said you were supposed to share this)
- 1 tbsp Worcestershire sauce
- Tabasco - as much or little as you want
- salt and pepper to taste
- horseradish if you like more heat

Throw it all in a blender for a few seconds, garnish with salt and pepper and a stalk of celery.  If you're feeling extra fancy, add a skewer with bacon and olives.

Sweet Potato Casserole

This is a recipe I've been meaning to write up for a while.  This is one of the must-have side dishes in my house at Thanksgiving.  I don't much like sweet potatoes, so I don't eat it, but everyone else always says it is awesome.  So, you're gonna have to take their word for it.

Sweet Potato Casserole
- 4 medium/large sweet potatoes
- 1/2 cup milk
- 3 tbsp brown sugar
- 1 tsp vanilla
- 3-4 tbsp butter
- 1/4 cup maple syrup
- marshmallows

Peel and cube potatoes.  Boil in salted water until tender and drain.  I mash them about half way, leaving some larger chunks along with the smooth mashed potatoes, adding about 1/2 cup of milk and 2 tbsp butter.  (If you're feeling lazy, go ahead and buy the can of yams and start from here)

Mix in about 2 tbsp of brown sugar, 1 tsp vanilla and 1/4 cup maple syrup.

Spoon mixture into 9x9 pan, spreading evenly.  Dot with butter, sprinkle with brown sugar and cover generously with marshmallows.

Bake for about 20-30 minutes in whatever oven has space (which can be hard to come by on Thanksgiving or any holiday).  The best part about this one is that the temperature doesn't really matter - anything between 300 and 400 will work.  You just want to heat it through, melt and toast the marshmallows on top.

Beef & Vegetable Casserole, Gluten Free

This is one of my older recipes, that I tweaked to fit in with our attempts to limit gluten in our house.  It turned out quite good, I hope you enjoy it!

Beef & Vegetable Casserole, gluten free
- 1 pound lean ground beef
- 2 tbsp vegetable oil
- 1 small zucchini, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 package sliced mushrooms
- 1 clove garlic, minced
- 3 tbsp tomato paste
- 1/3 cup red wine or cooking sherry
- 3 tsp Worcestershire sauce
- 2 can beef broth
- 1 1/2 cups parboiled cooked brown rice
- pinch of pepper

Start cooking rice first, as it takes the longest.  You want it just about done when you add it in with the rest of the recipe.

Cook meat in large skillet, remove and drain.  Set aside.  Saute vegetables in oil until soft.  Add garlic, pepper, tomato paste, sherry, Worcestershire sauce, broth and beef to pan.  Bring to a boil and cook for about five minutes.   Stir in rice.

Pour beef and vegetable mixture into 9x9 baking dish that has been sprayed with non-stick spray.  Bake at 350 for 20 minutes.

French Dip Roll-Ups

My apologies in advance.  I didn't remember to take a picture of these last night before they were all gone, but will add one the next time I make them.

This is a super fast and easy dinner to throw together, perfect for busy nights during the week.

I made 16 of these little sandwiches, since I've got 6 mouths to feed, but you can half the recipe easily.

French Dip Roll-Ups
- 1 pound thinly sliced roast beef (deli thin, not the prepackaged stuff)
- 16 slices Muenster cheese (can use Provolone or Swiss, just depends on your preference)
- 2 tubes of 8 count crescent rolls, refrigerated dough
- 1 package au jus mix

Preheat oven to 375 degrees.

Using a large cookie sheet or two smaller ones, roll a slice of roast beef and a slice of cheese in each crescent roll tucking edges.  Space evenly on cookie sheets and bake for approximately 15 minutes.

While the rolls are baking, prepare and heat au jus.  Pour into individual dipping bowls and serve with sandwich rolls.

Peach Martini

Millions of peaches.  Peaches for free.

Sorry, I heard that song this weekend, and it got into my head.  Plus, it's Spring and you know what that means....

Fruity foo-foo drinks!

I like this one because it's fruity and light, but packs a good kick to it.  I may just have to go get all the stuff to make these myself tonight.

Peach Martini

- 2-3 oz. vodka, depending on how strong you like it
- 1 oz. peach schnapps
- 2 oz. finely blended peaches (can use canned, with the syrup)
- splash of lime juice
- peach slice for garnish

Combine all ingredients in a shaker with ice, pour into chilled glass and garnish with peach slice.

Jameson & Ginger

So I haven't written any new recipes up in a loooong time.

Then a few weeks ago, I promised a drink a week on Martini Mondays.

This one isn't a martini, but it was damn good.

Jameson & Ginger
- 2 oz Jameson (or any decent Irish whiskey)
- ginger ale
- lime

Fill highball with ice and pour whiskey over it.  Fill with ginger ale.  Squeeze lime and drop in.

Ahhh.