Categories
Drinks Eat

Halloween Drinks For Kids :: Kiddie Cocktail Bar

You wouldn’t believe how easy and fun it is to put together a kiddie cocktail bar for Halloween. Enchant the children with Halloween drinks served in glass science beakers, that actually foam & froth as they create their very own spooky concoction.

Halloween Drinks For Kids Kiddie Cocktail Bar

Kiddie Cocktails have always held a sweet spot in my heart. It all started with my beloved grandmother, who would make sleepovers at her house a festive and fabulous occasion. As my sister and I would lounge in a bubble bath with bubbles so high they practically touched the sky, my grandmother would prepare special snacks and kiddie cocktails in fancy-fish etched glasses downstairs. As we sashayed down the stairs all squeaky clean in our pink nightgowns for an evening of Lawrence Welk, she would serve us our semi-adult refreshments and as we sipped happily our evening would begin. Those were the days.

However… these Halloween drinks that are inspired by the cherry-juice-mixed-with-lemon-lime-soda kiddie cocktail, are so much more fun and fabulous! (Sorry grandmother!)

Halloween Drinks For Kids Kiddie Cocktail Bar

It all begins with some packets of Kool-Aid®.

Halloween Drinks For Kids Kiddie Cocktail Bar

That are added to some lemon-lime soda.

Halloween Drinks For Kids Kiddie Cocktail Bar

Causing instant color not to mention a bubbling and foaming reaction that no doubt would make Dr. Jeckyl grin mischievously from ear to ear. A quick swirl of a straw makes the bubbles even more intense.

These Halloween drinks are positively concoction like!

Talk about a squeal inducing experience! Even my 2 teenage daughters found glee in the Halloween drink making.

Halloween Drinks For Kids Kiddie Cocktail Bar

I added some sugar to the Kool-Aid packets when setting up my kiddie cocktail bar to make the flavor a bit less intense. Interestingly enough, the Kool-Aid powder doesn’t have much color until it mixes with the liquid, adding yet another surprising delight to its drinkers.

Halloween Drinks For Kids Kiddie Cocktail Bar

I’ve found that the little Halloween drink makers enjoy experimenting with more than one of the flavors and colors. As they should. That’s the whole point right? The color/flavor combination possibilities are endless!

Halloween Drinks For Kids Kiddie Cocktail Bar

A bowl full of gummy worms is a must for this spooky Halloween kiddie cocktail bar.

Halloween Drinks For Kids Kiddie Cocktail BarSupplies for setting up a kiddie cocktail bar :

  • 0.14 ounce packets of Kool-Aid (variety of flavors)
  • sugar
  • lemon-lime soda
  • black and white striped straws (or any fun Halloween color)
  • gummy worms
  • science beakers

You can find some darling glass beakers here if you don’t already have some.

Halloween Drinks For Kids Kiddie Cocktail Bar

On a side note, you can always make these adult version by adding a jigger of vodka or gin. Or here’s another adult idea, click for the Monster Melon Martini Recipe.

And there you go. Science meets Halloween in a totally delightfully delicious experience, with an experiment-like adventure.

Happy concoction making!

Wenderly

 

 

Categories
Drinks Eat

Melon Monster Martini Recipe

You’ll dazzle your guests this Halloween with this gorgeous, almost glowing, Melon Monster Martini Recipe! The taste is as vibrant as the glorious color!

Melon Monster Martini Recipe

I’m usually a wine girl but I have to admit that this martini recipe knocked my socks off! A few weeks ago my husband and I were on a kitchen cleaning spree and came upon a bottle of melon liquor. To be honest, I have no idea where it came from or why we had it but it was such a gorgeous green color that I couldn’t stop talking about it! That weekend my sweet Yanni decided to work his cocktail magic and came up with this delicious martini recipe.

It has the perfect tart-to-sweet ratio and just a hint of effervescence from the sierra mist.

And the color! Can you believe the color?

Melon Monster Martini Recipe

A gummy eye ball (that I found at my beloved Target) was the perfect embellishment to top off this gem of a cocktail.

Melon Monster Martini Recipe

Give this Melon Monster Martini recipe a whirl this weekend!

Cheers!

Wenderly

 

 

Categories
Eat Sides

Easy Grilled Corn on the Cob Recipe

This simple yet delicious Grilled Corn on the Cob Recipe will become a family favorite that you’ll turn to all summer long! 

 Grilled corn on the cob

It’s not quite officially summer just yet but the grill is already in full summertime swing at our house! One of our all time favorites is grilled corn on the cob! My sweet husband, My Yanni, is our official grillmaster and he’s always trying different techniques for grilled corn on the cob. He’s tried husks on, husks off, he’s tried soaking the husks, taking the silks out, you name he’s tried it! And through all of his trails and tribulations he’s come up with this grilled corn on the cob recipe. It has become his go-to for the best, most delicious corn on the cob every time. Sweet and juicy kernels that pop when you sink your teeth into them with a slightly caramelized smoky taste is what you’ll get with this grilled corn on the cob. 

Wanna see how easy it is? 

Grilled corn on the cob recipe from Wenderly.com

Just cut the tip and stalk ends off and peel off the loosest husks, leaving the moist inner sections of the husk attached.

Put the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving a quarter turn every 5 minutes. 

Grilled corn on the cob from Wenderly.com

When the husks begin to blister remove them from grill and let them rest for 5-10 minutes.

Grilled corn on the cob from Wenderly.com

Carefully remove husks and silks and smear each ear of corn with a teaspoon of mayonnaise, paprika and salt & pepper. Place the corn back onto a medium-high heat grill turning every few minutes until grill marks appears on all sides. 

Grilled corn on the cob from Wenderly.com

And now you know how to make the most divine grilled corn on the cob every single time!

Happy Grilling!

Wenderly

 

  

 

Categories
Desserts Eat

Balsamic Chocolate Truffles

Balsamic Chocolate Truffles make the perfect chocolate treat during the holidays and throughout the year!

balsamic-chocolate-truffles-full-shot

Good things come in small packages, right?

Well I say that DELICIOUS things come in small packages. too. ESPECIALLY when they’re balsamic chocolate truffles.

balsamic-chocolate-truffles-close-up

It’s the holiday season and I’m sure that you’re hustling and bustling about but do yourself a little favor and make some of these chocolatey orbs of heaven.

balsamic-chocolate-truffles-angle

They’re just perfect for that drop-in guest or last minute hostess gift.

balsamic-chocolate-truffle-in-cocoa

You can roll them in any topping you desire. I rolled mine in cocoa and chocolate sprinkles just keep the chocolate theme going strong.

balsamic-chocolate-truffles-with-toppings

Wishing you and yours a most wonderful Christmas that’s full of everything Merry and bright!

Love,

Wenderly

 

Categories
Desserts Eat

Chocolate Candy Cane Bread

Looking for a fun and festive holiday treat? Chocolate candy cane bread is an easy dessert that’s as delicious and decadent as it is pretty!

Chocolate Candy Cane Bread

 

After pouring over my pile of magazines looking for some last minute holiday inspiration, I came across Chocolate Candy Cane Loaves.

I had never heard of such a thing but decided to give them a whirl.

close-up-chocolate-candy-cane-bread-loaves

I immediately feel head-over-heals in love.

They are simple yet flavorful. Easy yet impressive. And just scream of holiday cheer!

I made a few subtle changes to the recipe. I used peppermint candies instead of candy canes,

chocolate-candy-cane-bread-peppermints

and regular sized chocolate chips rather than the mini, and I must say, the outcome was divine.

Not to mention, I got to use the vintage egg separator that I recently found whilst antiquing.

vintage-egg-separater-chocolate-candy-cane-bread

It’s the little things in life, right?

This is a not too sweet… chocolatey, pepperminty, festive bread that makes for a perfect gift, dessert,

slices-chocolate-candy-cane-bread

or  just a sweet little treat with a cuppa tea or coffee.

Cheers to a lovely holiday season! Hope that yours is filled to the brim with love & joy.

xoxo,

Wenderly

 

Categories
Desserts Eat

Raspberry Buttermilk Popsicles

Raspberry-Buteermilk-Popsicles

Popsicles and summer just go hand and hand. There’s just something completely soul satisfying about a chilled sweet treat frozen onto a wooden stick.

Doesn’t really matter how old you happen to be or how you choose to eat one.

Ras-buttermilk-pops-in-freezer

Tiny nibbles from the top left corner all the way down to the bottom.

Little licks that make a thick rectangle popsicle melt into the sharpest, skinny peak.

Big bites that make your teeth numb and your brain freeze until you rub your temples for mercy.

I have been chomping at the bit to make some of the cold confections as of late and came across the most divine recipe in Country Living magazine.

Raspberry Buttermilk Popsicles.

close-up-raspberry-buttermilk-pop

Doesn’t that sound glorious?!? Well is it! I made a few changes. I used light buttermilk and sour cream (it is bathing suit season after all) and I added a bit more honey. And oh honey let me tell you how tasty these pretty little pops are!

The fresh raspberries just send the entire sensory experience to a whole new level.

close-up-bite-out-of-raspberry-buttermilk-pop

Cold and creamy, slightly tangy, and a hint of sweet that softly lingers on your tongue.

3-ras-buttermilk-pops-close-up

These little pink pretties will make any swelteringly hot summer day a decadent delight.

Raspberry-buttermilk-pops-above

I can’t wait to delve into more intoxicating flavor combinations! I’m thinking Greek yogurt and blueberry would be blissful…or what about watermelon and lemon?!

Oooooh! Or how about lemon cream!?

I think this may be the summer of popsicles at my house.

Wishing you an armload of sweet summertime fun!

~Wenderly

 

Categories
Eat Soups & Salads

Lentil Soup

finished-bowl-of-lentils-with-feta-side

My very first memory of tasting a delicious bowl of lentil soup was early Spring at my mother-in-law’s kitchen table. I was newly engaged to My Yanni and eager to learn all about his Greek family traditions. Sunday night suppers were a cherished event filled with all sorts of delicious dishes, stories of the past, and planning of our upcoming nuptials. This particular Sunday happened to be during the season of Lent and lentil soup was the main course. 

lentils-in-clear-bag

Before then, I had never tasted lentil soup. The smooth, round, flat little beans intrigued me. 

They were so dainty and unassuming. 

lentils-dry-in-bowl

I can still picture the big steaming pot of lentils happily simmering on the stove. 

lentils-in-pot-after-cooking

And I can still remember savoring the warm scent of cumin, garlic and onion that filled the air while I sipped on a glass of wine. Once the soup was perfectly ready and dressed with the last drizzle of olive oil and red wine vinegar, it was time to gather around the table. 

I watched as my mother-in-law delicately scooped the hot soup into large, flat, white bowls,

lentils-in-bowl-without-feta

and sprinkled crumbled feta on top. 

lentils-topped-with-feta

Still to this day I can remember how that first heavenly bite of lentil soup tasted. Creamy, savory, slightly spicy and soul satisfying. 

 I relish in the ritual of making Yaya’s lentil soup this time of year as my mind travels back to my very first bowl. I find myself craving not only the lentil soup, but the delicious memories that come with it. 

Lovely lentil soup. Lent and lentil soup just seem to go hand and hand. Why don’t you give it a try? 

Happy first day of Spring!

~Wenderly

 

Categories
Appetizers Eat Sponsored Post

Sweet & Spicy Pork Lettuce Wraps

Nothing pleases me more than making a meal to enjoy with my family. There is something deeply satiating about nourishing those you love with good food and I feel so blessed to be able to do it. But not everybody has this luxury. There are so many people in this world (and in your own neighborhood) who don’t have the ability to put food on their table. So when I was asked to help Ohio’s foodbanks, I jumped at the chance!

And guess what? You can help too!

Each time someone visits Ohio’s hog farmers on YouTube to watch this darling “Pork from Fork to Farm” video, Ohio Pork Producers Council and its partners will donate one pound of ground pork to Ohio’s foodbanks. Do you believe it?  You can help feed the hungry with one little click from the comfort of your own home. How easy is that?

In keeping with the theme of the campaign, I was asked to make a recipe using ground pork. I decided to make Sweet and Spicy Pork Lettuce Wraps. They are perfect for Spring and make a delightful appetizer or a dazzling main meal.

These are some of the flavorful ingredients I used.

And did I mention that these lettuce wraps are a one dish meal?

I’ve got to admit that while I love pork, I have never used ground pork. I’m pleased to say that it is divine!

The only other thing you’ll need to make your meal complete are lettuce leaves and a little bit of your favorite dipping sauce. Personally, I didn’t even use the dipping sauce. The flavors were so vivid and delicious I just didn’t need any.

We enjoyed the sweet & spicy pork filling wrapped in Boston Lettuce leaves because I happen to love their buttery flavor, but any ol’ lettuce will suffice!

Just spoon the filling into a lettuce leaf,

and top with Daikon sprouts,

or crispy rice noodles.

Sweet and Spicy Pork Lettuce Wraps are easy and affordable not to mention delicious. I know as I feed my family this evening I shall count my blessings and be ever so grateful for the opportunity to do so. Please join me in the effort to help feed others who are hungry. You’re help is just a click away.

Disclaimer: This post is sponsored by the kind folks of the Ohio Pork Producers Council, but as always, all thoughts, opinions and photos are my own.

Be sure to stop by and visit these other four Ohio bloggers with whom I have teamed up to check out their delicious recipes!

Aimee of Shugary Sweets

Caitlin of Cooking with Caitlin

Lucrecer of Lucrecer

Tara of Unsophisticook

Here’s the recipe for Sweet & Spicy Pork Lettuce Wraps

Makes 8-12 small wraps

Here’s What You’ll Need :

For the meat filling :

1 teaspoon sesame oil
1 pound ground pork
1 shallot, diced
1/4 cup red bell pepper, diced
1/4 cup water chestnuts, diced
1 garlic clove, minced
1 Tablespoon red pepper flakes
2 Tablespoons Sriracha sauce (to coat the finished pork filling before serving)

 For the sweet & spicy sauce: 

1/4 cup fresh squeezed orange juice
1/4 cup brown sugar
1/2  teaspoon freshly grated ginger
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1/4 cup soy sauce

Here’s What You’ll Do:

Heat 1 teaspoon of sesame oil in a skillet over medium-high heat. Saute shallots until they become translucent. Add red bell peppers stirring occasionally until they become soft, about 5 minutes, add garlic and stir before adding the ground pork. Add salt and red pepper flakes. While the pork is browning, put all ingredients for the sweet & spicy sauce into a bowl and whisk until everything is incorporated. Once the pork is fully browned pour the sweet & spicy sauce into the pan stirring until all liquid has reduced. Add water chestnuts and for the last finishing spicy touch, pour in 2 Tablespoons of Sriracha sauce and stir until all of the ground pork is coated. Spoon into freshly washed and dried lettuce leaves and serve.

Enjoy!

~Wenderly

 

Categories
Eat Main Courses Sponsored Post

Tangy Orange-Glazed Grilled Chicken & Giveaway! (Giveaway Closed)

This time of year is bittersweet for me. Summer is winding down, the kids are back to school (my house is painfully quiet) and the days are slowly getting shorter. But you know what? That isn’t going to stop me from savoring summer for one last long weekend! Labor day is coming up and I plan to savor every last glorious drop of summertime by firing up the grill and enjoying some scrumptious food with friends and family! AND I’ve got a fun giveaway to make your Labor Day even more wonderful thanks to the kind folks at Bush’s Beans!

But first I’ve got a mouthwatering recipe that you can put together in minutes! Tangy Orange-Glazed Chicken breasts that will tickle your tastebuds!

It begins with a glaze that is full of fresh flavor. Here are a few of the star ingredients…

Orange juice, garlic, fresh cilantro and a mix of cumin, coriander and paprika. The glaze also includes ketchup, brown sugar and hot sauce (not pictured) for an added sweet & spicy kick.

This glaze smells as glorious as it tastes.

It’s like no other glaze I’ve ever tasted. The hot sauce, brown sugar & ketchup give a deep rich & spicy flavor, while the orange juice & cilantro add a tangy fresh punch and the spices give it a warm finish that just lingers on your palate. My Yanni developed this recipe and I would like to state for the record it’s #3,256 why I love him so.

We paired the Tangy Orange-Glazed chicken with Bush’s® Sweet Mesquite Grillin’ Beans.

I recommend that you do the same. The black beans simmered with pieces of red peppers & onions in a sweet & smoky sauce complimented the chicken in the most beautiful way.

It was a match made in culinary heaven. *insert angels singing*

Here’s wishing you and yours a most wonderful Labor Day weekend filled with fun and glorious food!

And now it’s time for…

WE HAVE A WINNER!!!

You ready???

Drumroll please…

The lucky winner is Cellabella who said…

“I’d make a my signature Rosemary Garlic Flank Steak recipe served with Bush’s Bourbon and Brown Sugar Baked Beans. My flank steak has been my go-to party dish because I marinate it a day before with olive oil, soy sauce, sugar, garlic, rosemary and onion. After a quick grill or broil, the steak is done with the cooked marinade as a sauce. The sweet baked beans complement the saltiness of the steak perfectly!”

Congratulations Cellabella! I’ll be contacting you about your prize details!

The Giveaway!

Now it’s time for the fun giveaway from Bush’s Beans! Wait till you see the great grilling package these wonderful folks put togther for you!

Next time I make Sweet & Spicy Steak Kabobs I need to have some of these gorgeous cast iron skewers from Sur la Table on hand!

The Prize includes:

*Cast Iron Skewers, set of 6
*LED Triple Grill Light
*Barbecue Spatula
*Barbecue Fork
*Barbecue Basting Brush
*Bush’s Grillin’ Beans

 How To enter…

Please submit the name of a grilled chicken, steak or chops recipe and favorite flavor of BUSH’S Grillin’ Beans you’d serve with recipe along with a one sentence description of recipe or one sentence why you chose it (e.g., it is a recipe I’ve served at family cookouts for 10 years) The giveaway begins today Monday, August 27, 2012 and will end on Friday, August 31, 2012 at 6:00 p.m. EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime Friday after 6:00 p.m. EST. Please make sure to leave a valid email address so that we can notify you about prize details! 

Disclaimer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Tangy Orange-Glazed Chicken

(Serves 6)

Ingredients:

Seasoning:

  • 1 Tbsp Cumin
  • 1 Tsp Coriandor
  • 1 Tsp Paprika
  • 1/4 Cup chopped Cilantro
  • 1/2 Lime’s juice
  • 1/2 Tsp S+P
  • 1/2 Tbsp Olive Oil

Glaze:

  • 1 Cup Orange Juice
  • 1 Garlic Clove
  • 2 Tbsp Ketchup
  • 1/4 Cup Brown Sugar
  • 1 Tbsp Mexican Hot Sauce
  • 2 Tbsp Cumin
  • 1 Tbsp Coriander
  • 1 Tbsp Paprika
  • 1/4 Cup chopped Cilantro
  • 1/2 Tsp S+P
 First prepare the glaze. Finely dice garlic clove, then mix 1 tsp course salt pressing carefully with the knife until the constancy of a paste. Mix all other ingredients in a sauce pan. Let simmer on a low heat stirring frequently until reduced by about 1/2 (about 20-30 min).

As the glaze is reducing, season chicken with Cumin, Coriander ,Paprika, chopped Cilantro, Lime juice, hot sauce, and S+P to taste.  Place on grill on high heat to quickly sear both sides, then turn again, this time glaze chicken at each flip. Cook until internal 165° F (about 20 min depending on heat settings).

When done, baste chicken with glaze one last time then let it rest for 5 min. Serve with additional side of glaze and Bush’s Sweet Mesquite Gillin’ Beans.

Enjoy!

Categories
Eat Main Courses

Fresh Corn and Cucumber Salad on a Hot Summer’s Day

You are just a few fresh vegetables, a cutting board, and knife away from your next scrumptious summer salad. I made the most delightful salad the other day and I just can’t seem to get enough of it. I’ve been consumed with eating fresh corn and cucumber salad lately. If you are like me and you happen to have a little vegetable garden growing in your backyard, then you are probably enjoying a plethora of crunchy little cucumbers about now.

We are gathering about 3-4 cucumbers a day and I can tell by all of the darling little yellow blossoms smattering about, that we will be enjoying bushels more as summer marches on.

A few days ago, as the clock wearily stretched its hands to touch high noon, I stood in front of the fridge gazing upon its contents as I relished in the cold air spilling out onto my body. I was hungry for something cool and crisp, yet savory and satisfying. The stifling hot summer days are a reminder to fuel my body with the gardens’ fresh bounty that leaves me feeling energized and satisfied rather than heavy and sluggish.

My eyes spied the romaine lettuce and I knew a salad was exactly what I needed to escape the blistering heat.

So I grabbed the head of lettuce…

along with a cutting board and a knife…

And I began to slice the cool, crisp lettuce into thin ribbons of celadon green. A calm washed over me as I became aware of the sound of the sharp steel knife cutting through the ridged leaves.

I cleared the cutting board of the ribbons of lettuce and sprinkled them into my beloved grandmother’s white ceramic bowl. A smile spread across my lips as I imagined how many times she prepared her salads while the bowl had residence in her kitchen.

I rinsed a few freshly picked cucumbers under ice cold water and then cut them into thin slices. Before pouring the cucumbers onto the ribbons of lettuce, the sweet, fresh cucumber smell wafted up into my nostrils. For a fleeting moment I considered rubbing the slices onto my neck and wrists as perfume.

I could smell that phenomenal scent all day long.

We had leftover corn on the cob from our supper the night before beckoning to be enjoyed for one meal more.

So I placed an ear on the cutting board and ran my knife tenderly along the cob to release the sweet, juicy kernels.

I used my fingers to gently pop them apart from their tightly snuggled rows as they tumbled into my grandmother’s bowl.

I took a step back to admire the colors and textures that were to become my midday meal. As I turned to the faucet to wash the starchy corn juices that were still clinging to my fingers, I noticed the fresh basil that I have resting in a glass vase beside the sink. I plucked off a couple of emerald green leaves, rolled them up, and ran my knife through the tube, releasing the most intoxicating fragrance.

I stood there, eyes closed, knife in hand, letting the sweet, spicy, aroma intoxicate my senses until I felt almost dizzy.

I then became aware of the ticking of the clock on the wall that pierced the hot silence in a steady tempo. I awakened from my trance and carried on.

It was time for the finishing touches to adorn my fresh summer salad.

First, the simple dressing. I instinctively reached for the olive oil, balsamic vinegar and a Ball glass jar. I poured some gorgeous golden olive oil into the jar…

And then added some rich, smooth, balsamic vinegar.

Sprinkled in a few pinches of coarse salt and freshly ground black pepper…

Then twisted on the metal lid… and shook…

Until the few simple, luscious ingredients emulsified and then, became one.

I twisted the lid counterclockwise and poured the tangy, vibrant dressing onto the fresh salad waiting patiently in my grandmother’s bowl.

Slowly I tossed the vegetables with my favorite bamboo salad spoons.

I gathered the salad up and let it tumble into a bowl.

I admired the colors and textures. I breathed in the fabulous flavors. I pinched a sampling of salad between my fore finger and thumb and dropped it into my mouth.

I decided that a smattering of salty, tomato & basil crumbled feta would be the perfect finishing touch.

Perfection.

My smoldering hot summer day found delicious relief with a simple summer salad that made me swoon.

Wishing you a forkful of summertime goodness.

~Wenderly

Here’s the recipe:

Fresh Corn & Cucumber Salad

(serves 2)

Here’s what you’ll need :

1 head romaine lettuce
1-2 small cucumbers – thinly sliced
1 ear of corn
1/4 cup tomato basil feta – crumbled
4 leaves basil- cut into ribbons

For the dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 generous pinches coarse salt
2 generous pinches freshly ground black pepper

Here’s what you’ll do:

Cut romaine lettuce into thin ribbons. Slice cucumbers into thin rounds. Cut corn from cob. Roll basil leaves into a tube and cut into thin ribbons. Place all ingredients into a bowl and toss.

For the dressing:
Pour olive oil & balsamic vinegar into a Ball glass jar (or other container) add salt & pepper and vigorously shake until emulsified. Pour onto salad. Toss again until salad is coated.

Sprinkle on feta.

Enjoy!