Category: Recipes

Bourbon Peach Slush

How to make a bourbon peach slush in a blender.

 

 

The kids are in bed, it’s time to relax. It’s 100 degrees outside and no relief is in sight. This screams for a sweet, cool, refreshing adult drink. Let’s have a bourbon peach slush.

 

 

 

Most of us grew us having slush drinks, they were a treat when we were kids. Whether you had on at the local 7-11 or maybe a Dairy Queen, they were sweet and cool. Perfect on a hot summer day. No one really knew what flavor the blue slush was but we all drank it just the same.

As blenders have become more convenient and versatile, people have been experimenting with different drink combinations that were once available only in bars. Using fresh fruit, crushing ice, adding syrups and simple sugars has become almost a calling for some, and there are some wonderful creations that have come from these experiments.

Simple Syrup

Some sweet drinks start with simple syrup. As the name implies, it’s a syrup and is simple to make. Usually it is one part water to one part sugar. It’s boiled until it has a syrupy consistency and adds texture and flavor to many types of mixed drinks. It’s also a common ingredient in baking and cooking, you would be surprised at the number of recipes that call for it.

The simple syrup used in this recipe has an addition-peaches. The syrup is actually the base for the drink recipe, meaning that after you have cooked the simple syrup you will leave the peaches in. Cooking the peaches in the syrup amplifies that natural sweetness of the peaches.

If possible, use fresh peaches (peeled of course). However, if you don’t have access to fresh, frozen peaches will work fine. Use 1 1/2 to 2 cups of frozen in place of the 2 fresh peaches called for in the recipe.

Ingredients

Peach Simple Syrup

  • ½ cup water
  • ½ cup granulated sugar
  • 2 peaches, sliced

Drink Ingredients

  • Peach Simple Syrup
  • 2 cups ice cubes
  • ½ cup bourbon

Instructions

  1. In a small saucepan, combine the water, sugar and peaches to make the simple syrup. Bring to a boil over medium-high heat, and simmer for an additional 5 minutes.
  2. Remove from the heat, and steep for 15 minutes, then refrigerate until use.
  3. Pour the peach simple syrup (with the peach slices, too!), the bourbon and ice cubes into the blender.
  4. Blend until smooth.

Delicious Oatmeal Cookie Pancakes

This recipe is outstanding if you need to feed a large group. Your electric griddle is perfect for pancakes and this recipe is a real crowd pleaser. The ingredients are similar to those found in a traditional oatmeal cookie recipe. Adding buttermilk to the batter makes the mix very creamy and very rich.

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 3/4 Cups old-fashioned oats
  • 2 Tablespoons packed brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 3/4 Teaspoons ground cinnamon
  • Big pinch of freshly ground nutmeg
  • 2 large eggs
  • 2 Cups buttermilk
  • 1 Teaspoon pure maple syrup
  • 1/4 Cup (1/2 stick) butter, melted and cooled, plus more for the griddle or pan

oatmeal cookie pancakes

Directions

Place a rack in the center of the oven and preheat to 200 degrees. This will help keep the cooked pancakes warm while you finish the entire batch. You can also use the warming rack on your electric griddle if it has one.

In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.

In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.

Heat griddle over medium heat and add a touch of butter to melt. Spoon or pour batter onto the hot griddle. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup and watch the happiness.

Pancakes should never be turned more than once. They are fairly delicate and turning them often can cause them to break. A trick to knowing when to turn a pancake is to peak at the side on the griddle. Use your pancake turner to gently lift up an edge and see how brown the cake is.

If you haven’t used buttermilk before, this is a great way to try it. Buttermilk is the liquid left over after butter is made. It’s generally low fat and can be easier to digest. Plus, it tastes great!

 

The Best Ever Gazpacho Soup

A somple recipe for gazpacho soup.

Have you ever tried gazpacho? It’s surprising how many people don’t know what this epicurean delight is. A few chopped vegetables, some spices and herbs, a blender and you are ready.

While gazpacho is often associated with Italian cuisine, it’s roots are actually Spanish. Served cold, it is a soup of raw, fresh vegetables with a spicy flavor. On hot days it can be wonderfully refreshing.

There are many ways to make gazpacho and many recipes have other ingredients. One popular version has watermelon added, other versions use cream. It can be served in a bowl, in a mug or in a cocktail glass. In northern climates it is a summer treat (when fresh tomatoes are available) while Mediterranean countries feature it year round.

Equipment Needed

This is such a simple dish to prepare and there is no need for a lot of equipment to make gazpacho. All you will need is a good sized mixing bowl, your blender and a strainer. A good knife for slicing and chopping the veggies completes the equipment list.

Ingredients

Directions

  1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
  4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Fun Frozen Sunrise Margaritas

Learn how to make Frozen Sunrise Margaritas

Here is a drink with a bit of whimsy. Take a margarita, surprise it with a tequila sunrise and then blend it all together as a frozen drink with an orange peel garnish. What fun!

What Is A Margarita?

According to most bartender guides, a margarita is a cocktail drink of tequila, orange liqueur and lime juice. Often it’s served with salt on the rim of the glass. It can be served with ice (called on the rocks), with no ice (called straight up) or blended with ice (frozen).

If you go into any chain casual restaurant with a bar you will find that the margarita is no longer just those 3 original ingredients. Every type of fruit is now used to make margaritas (strawberries, peaches, blueberries among others) and the options seem endless.

Unless you are a purist about the name, the explosion of drinks calling themselves margaritas is just a fun take on blended drinks. For the most part, bars are calling any drink made with tequila and lime juice a margarita. Some times the drink doesn’t even have to have lime juice.

This drink is a basic frozen mixed drink. Your blender will be perfect for this recipe, you just toss most of the ingredients in and pulse. The orange liqueur used can be either Cointreau or triple sec. Both have similar flavors but the Cointreau is a bit more concentrated. It also is more expensive.

You will want to use highball or cocktail glasses for this drink. The traditional margarita glass won’t show the color separation that makes this drink so fun to look at. Another tip-put the glasses in the freezer for a bit before preparing the drinks.

Ingredients

    • Margarita or coarse sea salt, for rimming glass
    • 1 lime wedge, for rimming glass
    • 1/2 cup frozen orange juice concentrate
    • 1 1/2 cups orange juice
    • 3/4 cup (6 ounces) tequila
    • 2 tablespoons (1 ounce) Cointreau or triple sec
    • 2 tablespoons lime juice
    • 3 cups crushed ice
    • 1/4 cup grenadine
  2. For Garnish
    • 4 orange slices
    • 4 maraschino cherries

Preparation

1. Spread a layer of salt in a shallow dish. Run lime wedge around the rims of 4 highball glasses to moisten; dip rims in salt.

2. Place orange juice concentrate, orange juice, tequila, Cointreau, and lime juice in a blender. Add ice and pulse until smooth. Divide margarita evenly among glasses.

3.Tilt glasses and pour 1 tablespoon grenadine down the side of each drink; grenadine will sink to the bottom and create a sunset effect. Garnish with orange slices and maraschino cherries and serve.

Make Steak Burgers On Your Electric Griddle

The ultimate meal for some is a juicy grilled hamburger. This recipe goes a step further by mixing two blends of steak to become a steakburger deluxe. You can use any blend of ground beef that you want but try these two grinds if you can find them.

Steakburgers

Ingredients:

  • 1 lb. cube steak, minced
  • 1 lb. ground chuck
  • 2 tbsps. Montreal steak seasoning, divided
  • 1 pinch crushed red pepper flakes
  • ¼ cup steak sauce (A-1, Heinz 57)
  • 1 large sweet onion, sliced
  • 4 slices jarlsberg cheese (or any mild white cheese)
  • 4 pretzel hamburger buns (or any other sturdy bun)

Instructions:

  • Preheat griddle to 375 degrees.
  • Combine the minced cube steak, ground chuck, 1 tbsp. of steak seasoning, a pinch of red pepper flakes and a quarter cup of steak sauce in a large bowl. Mix with hand until thoroughly combined.
  • Divide the mixture into 4 portions and form large patties; sprinkle a little of the remaining steak seasoning.
  • Add in enough oil on the griddle once it is heated.
  • Scatter the onions and cook until slightly soften and golden brown. Remove and set off to the side.
  • Add little more oil to coat the griddle and place the patties with the seasoned-side-down. Cook for about 6-8 minutes and flip; add cheese on top and cover with dome lid to melt the cheese.
  • Cut the buns into half and place on the griddle for 2-3 minutes to toast.
  • Assemble the buns, steak patties with cheese and onions.
  • Serve with drizzle of steak sauce. Enjoy.

Don’t add too much liquid to your meat mix before grilling, it can cause the patty to get loose and fall apart. If you want to add more steak sauce, try basting it on towards the end of the cooking cycle. This will help to keep the patty moist and keep the steak sauce on the burger. Same applies to barbecue sauce, don’t mix it into the meat.

Don’t put the cheese on the burger too soon. You don’t want to end up with a runny cheese sauce, you want a melted pieces of cheese that still holds its shape.