Apr 26, 2021 | Adult Parties & Events, Beverages, DIY Boys Party, DIY Girls Party, DIY Kid's Parties, Parties, Recipes
By now many of us have already seen the newest Disney Star Wars movie. You know Solo: A Star Wars Story. And we’ve been bombarded with Solo merchandise from Solo Movie cups at Denny’s to action figures at the toy stores. As expected the latest installment of the Star Wars saga has renewed the movie’s popularity. We’re watching Star Wars movie marathons and hosting Star Wars themed parties. Last week I posted a list of Star Wars inspired recipes, so it’s only fair that I post a list of Star Wars inspired cocktails, mocktails, and other drinks. Believe there is no shortage of these drink ideas!
I’ve decided to divide my roundup of Star Wars inspired cocktails, mocktails, and other drinks into non-alcoholic and alcoholic beverages. But if one of the alcoholic cocktails catch your fancy but you want to serve it at a kid’s birthday party, just make it a virgin. You know leave out the booze! Or you can spike the kiddie version and serve it at an adult party. However the force inspires you I’m sure your Star Wars inspired cocktails will make you the host or hostess with the mostest this summer!
Whip some up for your kid’s Star Wars birthday party and you’ll rock! You’re sure to be the parent of the year, or maybe the summer anyway.
Han Solo Churro Cocoa
Since the movie is all about Solo I’ll start with My Crafy Life’s Han Solo Churro Cocoa.
I know it’s a bit hot for cocoa, but the kids will love if for breakfast anyway. Serve it the morning after a summer sleepover.
Click here for recipe!
BB-8 Punch
Whip up this BB-8 Punch by The Joy of Boys. It’s a refreshing party of any Star Wars themed event.
Click here for recipe!
Yoda Float
Now here’s cool Star Wars drink from Sugar and Soul.
Click here for the recipe!
Frosty Bantha Milk
Oooh blue milk! Awesome! This is perfect for your next Star Wars movie marathon!
Get the recipe from Baking Mischief!
Rebel Alliance Chocolate Covered Strawberry Float
Wow! The name’s a mouthful, but it paints a yummy picture!
Here’s the recipe from Nerdy Mama!
Kylo Ren Party Drink
Now this looks yummy in a sinister sort of way. The kids and adults will love Midget Momma’s recipe!
Click here for recipe!
Now let’s move on to the fun party drinks, alcoholic cocktails!
Kylo Ren Cocktail
Here’s the adult version of the Kylo Ren drink.
Get the recipe from Redhead Baby Mama!
Floating Yoda Cocktail
Kahlua, milk, and mint ice cream, what’s not to love?
After a couple of these you’ll be floating with Yoda!
Here’s the recipe from Homemade Hooplah!
Chewbacca Cocktail
This spice whiskey based cocktail by Midget Momma is sure to grow hair on your chest just like its namesake Chewbacca the very hairy Wookie!
Click here for the recipe!
The Dark Side Martini
It’s actually a Black Widow Martini by Eclectic Recipes, but it works if you’re planning on setting up a Star Wars Cantina!
Click here for recipe!
The Darth Maultini
Check out this martini by The More You Nerd Podcast!
Click here for the recipe!
The Han Solo
This list wouldn’t be complete without a drink named for the hero of the lastest Star Wars movie.
Coffee liquer, Irish Cream, and Vodka, this drink packs a punch!
Click here for recipe!
Jyn & Juice
Here’s a Rogue One Cocktail with pineapple and orange juices. Yummy!
Get the recipe from Whiskey and Sunshine!
Planning a Star Wars themed event? Let Savvy Nana Crafts design the perfect party stationary and decor for your event!
Nov 18, 2020 | Beverages, Dinner, Main Course, Recipes, Seafood
Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe. What?? Have I gone mad? Pasta for Thanksgiving?
No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to! It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!). So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry. And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd! And what can be farther from roast turkey than a spicy shrimp pasta dish?
So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak. In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic. (Shrimp in Italian is gamberetti). As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.
So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce. That works right? Of course you can make this dish with prawns, lobster, or even squid. And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever. But whatever shellfish and pasta you use this dish is delicious!
To make it easier I use my basic homemade Marinara Sauce as the base. I always keep jars of it on hand to use whenever I need it. If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.
This dish is really easy to make and can be done in less than a half an hour. Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!
Ingredients:
1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined
2 Tbs. Olive Oil
1 Tsp. Garlic Powder
2 Tbs. Crushed Red Pepper (you can adjust this to your taste)
2 Tsp. Salt
1 Tbs. Garlic, minced
2 Cups Marinara Sauce
4 Cups cooked pasta
1 Cup reserved pasta water
1 Tbs. Fresh Parsley, chopped
Directions:
1. Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage. You want your pasta mostly cooked but firm.
2. Drain pasta and reserve 1 cup of the water you used to cook it.
3. As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.
4. Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper. Cook until shrimp turns pink.
5. Remove shrimp from pan and set aside.
6. Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.
7. Add remaining crushed red pepper and Marinara Sauce.
8. Simmer for about 5 Minutes.
9. Stir in Pasta Water and combine well.
10. Add back shrimp and stir until shrimp is heated.
11. Add pasta and toss with shrimp and sauce until heated thru.
12. Sprinkle with parsley and serve.
13. Served with a green salad and some garlic bread this dish is deliciously filling!
Aug 12, 2020 | Beverages, Europe Travel, Italy, Recipes, Travel
A couple of summers ago in Italy while awaiting the birth of my 6th. grandchild my daughter’s friend introduced me to Hugo. After one sip of this blissfully refreshing cocktail I wondered why we’ve never met before!
When in Italy, specially in the Veneto region my cocktail of choice had always been the Bellini served at either one of my favorite cafes, Florian’s or Quadri’s in Piazza San Marco.
Of course if one wanted to be real authentic I suppose a Bellini at nearby Harry’s Bar would be better; after all it was the Venetian bar where the cocktail was invented by Giuseppe Cipriani in 1948. But I much prefer the ambiance of Florian’s outdoor cafe; the perfect spot to people watch.
My husband on the other hand loves the Aperol Spritz. He says it’s a thirst quencher. I find it a bit too bitter.
But I digress! I was introducing you to Hugo. What exactly is a Hugo Cocktail? It’s an alcoholic aperitif originating in the Alto Adige or South Tryol province of Italy. This region includes parts of the Dolomites and Italian Alps mountain ranges. It’s actually one of my favorite regions of Italy, which again makes we wonder why I’d never met Hugo during one of my visits to the area.
The Hugo Cocktail, like the Bellini and the Spritz, is a Prosecco based cocktail; makes sense because the best Prosecco comes from within the Veneto region of Italy and the Alto Adige region is just north of the Veneto. The other ingredients in the Hugo include Elderflower Syrup or Liqueur, sparkling water, fresh mint leaves and lime. It truly is refreshing, the perfect summer cocktail.
Since traveling to Italy doesn’t seem to be an option this summer and most likely the rest of the year I’ve decided to bring my favorite places to me by making our favorite drinks and foods from each country. So today I’ll share my recipe for Hugo Cocktails as well as Bellinis and Spritzes. Just in case you don’t know what to do with that bottle of Prosecco you just popped open you’ll have 3 options. So pour yourself a drink and a plate of Cicchetti(bar snacks),sit back, and dream of Italy! Buon Appetito!
Hugo Cocktail
Ingredients:
5 oz. Prosecco
1 oz. Elderberry Liqueur – I use St. Germaine
2-3 oz. Sparkling Water
2 Lime Slices
4-6 Fresh Mint Leaves
Ice
Directions:
Place Mint Leaves in a wine glass and slightly crush or muddle. You want to let the minty aroma out but not smash the leaves.
Add ice and lime slices.
Pour Prosecco, Liqueur, and sparkling water over ice.
Stir and drink up!
Bellini
Ingredients:
3 Parts Prosecco
1 Part Peach Puree – Use 3-4 White Peaches (you can use any other peach if you can’t find white peaches)
Directions:
Peel 3-4 ripe White Peach
Cut in quarters, remove pit
Puree in a blender
Strain in to a pitcher
Add Prosecco
Divide between chilled champagne flutes.
Aperol Spritz
Ingredients:
2 Parts Aperol or Campari will do in a pinch
3 Parts Prosecco
A splash of sparkling water
Orange slice
Ice
Directions:
Put ice in a glass
Add Prosecco, Aperol, and sparkling water
Stir
Garnish with Orange slice
Serve
May 6, 2020 | Beverages, Breakfast, Corner, Recipes
You’re probably wondering what in the world Dalgona Coffee is. Basically it’s whipped coffee which you can serve hot or cold. I prefer it cold topped with whipped cream!
I know topping whipped coffee with whipped cream seems, well, over the top. But I love my iced coffee sweet and the whipped cream adds that extra sweetness my sweet tooth craves.
Aside from feeding my caffeine and sugar addiction Dalgona Coffee gives me a good reason to put my handheld immersion blender to good use. I’d gotten one for Christmas a few years ago and seldom get to use it, that’s probably because I forgot I had one.
Anyway if you don’t have an immersion blender you can use a hand mixer or whip it the gold old fashioned way with a whisk. Just be prepared to whisk for about 20 minutes or so to get a really good consistency. Or you could order your immersion blender from amazon by simply clicking here!
By the way this article contains affiliate links. Should you click on a link and decide to make a purchase we receive a small commission at no extra cost to you. Our team uses these commissions to maintain this website so we can continue to share cool ideas and recipes with you!
In case you’re wondering Dalgona Coffee is a Korean Beverage which is named after a Korean sugar sweet. Most Dalgona Coffee doesn’t contain dalgona its name is derived from.
Dalgona Coffee became an internet sensation due to the Coronavirus Pandemic this year. People worldwide who are locked down (that’s like most of the world) posted videos and pictures of themselves on Social Media making this frothy concoction by hand. It probably also gave them their caffeine fix when running out to the neighborhood Starbucks or cafe isn’t an option due to strict lock down rules.
Anyway here’s the recipe:
Dalgona Coffee
Ingredients:
3 Tbs. Instant Coffee Powder
3 Tbs. Sugar
2 Tbs. Water
Milk
Ice Cubes
Directions:
Place coffee powder and sugar together in a small bowl.
Add water and mix vigorously with a whisk or if you prefer an immersion blender or handheld mixer.
Mix until fluffy .
Add ice cubes to your glass and pour enough milk until the glass is 3/4 full.
Top with the whipped coffee. And if you want sprinkle with cocoa powder, cinnamon, or top with whipped cream.
Serve chilled. Before you drink it mix the whipped coffee into the milk. This is super yummy!
Sep 13, 2018 | Beverages, Recipes
Infused Water, sounds fancy right? I know it sounds like some expensive water found only at spas and trendy cafés. But seriously it’s not!
Infused water is simply put plain old water flavored with fruit, veggies, herbs, or a combination of the three. It’s also so easy to make at home, all you need is water, your flavoring, and a container.
We’ve been making and serving infused water at many of our events for years. They’re so pretty to look at and adds a flavor twist to water. Now when I say flavor I don’t mean your water will taste like the fruit or veggie you infused it with, it’s more of a hint of flavor, just enough to give it that special refreshing yum!
Recently I had a condition called Rhabdomyolysis, a rare syndrome that basically causes muscles to breakdown and release their contents into the blood stream. Though rare it can be very serious and in my case required a four day hospital stay.
There are several things which can cause Rhabdomyolysis, in my case it was the statin medication I was prescribed for my cholesterol. There are also several signs that cause doctors to suspect the syndrome. In my case my muscles were weak, I was dehydrated, and I had a potassium deficiency. Blood tests confirmed that I did indeed have Rhabdomyolysis.
Although there are a variety of causes and symptoms there is one general treatment for the syndrome and that’s hydration to flush the myglobin (chemical released when muscles breakdown) out of the blood stream and kidneys. Of course more severe cases may need other treatment measures. But in my case IV fluids for 4 days and a few potassium pills were all I needed to flush my system and get my blood tests back to normal. I was sent home with strict instructions to stay hydrated, meaning drink lots and lots of liquid, specially water.
This is where infused water comes in. Don’t get me wrong I drink lots of water, in fact I fill up my 40 oz. hydroflask with ice water 3-4 times a day. But sometimes I’m looking for a bit of a change and infused water really hits the spot.
I’ve made cantalope, watermelon, and pineapple infused water, as well as citrus infused water. I also like to use mint, it’s very refreshing. I’ve been toying with different possible combinations, they do seem endless. But here’s the basics for making your own infused water.
Ingredients:
1 cup of sliced fruit, vegetables, or fresh herbs
1 quart water – you can use tap or bottled water. I prefer Aqua Panna or San Pellegrino Sparkling water if I want a bit of fizz.
Proceedure:
Place cut fruit in a pitcher or drink dispenser
Add one quart of water
Place in refrigerator for at least 2 hours
Strain fruit out of water
Serve infused water garnished with fresh fruit, vegetables, or herbs if desired
Infused water will be drinkable for 2 days if stored in the fridge. Toss out any left overs after 2 days.
When we serve infused water at an event or party I usually strain the old fruit out then place the water in a pretty glass drink dispenser. I garnish it by floating fresh fruit in the water. This adds flavor and makes it look pretty too!
Here are more suggestions for homemade infused water:
Cucumber
Citrus – Lemon, Lime, Orange
Lemon Mint
Cucumber Mint
Camomille
Lavendar
Berries – Strawberries, Blueberries, Raspberries
Pineapple Orange
Do you have a favorite infused water recipe? Please share it with us!
Aug 16, 2018 | Beverages
Source: Deposit Photos
Mushrooms are delicious, nutritious, and versatile veggies people love to have around and toss in a myriad of dishes for surprising taste and texture. The only problem with mushrooms is that you have to use them while they are still fresh. Spoiled mushrooms may lead to health problems or ruin your perfect recipes. Today, we will focus on the telltale signs of mushrooms gone bad and offer you some quick tips on how to make the best out of your beloved fungi.
Understanding Mushroom Shelf-life
In our case, we will talk mostly about mushroom’s shelf life in the fridge, as we hope nobody keeps mushrooms lying around in the kitchen. If you want to find out how long do mushrooms last and tips for increasing their shelf life at home check out the linked article about the topic.
As for mushrooms’ longevity, here are some things you should consider:
- Not all vegetables come with an expiry date on the label; therefore, you need to assume they are fresh in the store and calculate their shelf life in the fridge starting from that point on. Fresh and healthy mushrooms look neat, have no wrinkles or dark spots, and are not squishy when you hold them;
- Once you brought the ‘shrooms home, put them in the fridge, but do not forget about them!
Here are some guidelines on how long you can keep the mushrooms safe until you get to cook them:
- Fresh whole mushrooms (fridge): 7 to 10 days; some experts claim that you can keep mushrooms for up to two weeks, but we recommend that you do not pass the 10-days threshold;
- Freshly sliced mushrooms (fridge): up to 7 days; since they have their inside exposed, it is better to cook them as soon as you get the chance;
- Roasted mushrooms: up to 10 days in the fridge, but up to a few weeks in the freezer;Frozen mushrooms (freezer): check the label for expiration date.
How to Tell if Mushrooms Went Bad
It would be a real shame to buy mushrooms and forget about them in the fridge. Being one of the few veggies that contain vitamin D and packing a potent punch of minerals and protein, mushrooms can provide us with tremendous nutritional value and can turn any recipe into a work of art. For this reason, you should cook them while they are still fresh. However, if you do not know how to assess their freshness, here are the main signs that your fungi have joined the dark side:
- You can remember when you bought them and realize you are past the 10-days deadline; you can still cook them,but you should be careful.
- The heads are slimy: touch the mushroom heads and see if they got a muddy, sticky surface; while they are not a health danger at this point, it is good practice to toss them; if you want to salvage them somehow, peel them off thoroughly, wash them with care, and fry them at high temperatures;
- They have wrinkles: look at the ‘shrooms and search for lines; some mushrooms do not get a slimy cover but dry up and become wrinkly. Do not consume them if they look shriveled and give you a bad feeling; if there’s too much month at the end of your money, you can eat them if you hydrate them in some water and cook them at high temperatures, but otherwise you should better not;
- They went to the dark side or are training to become Sith lords: dark colored mushrooms are a big no-no; dark spots and dark surfaces are a sign they are not safe to eat anymore;
- They have a funky odor: mushrooms smell like mushrooms, but if you open the bag or the container and have to turn your head away– you should toss them.
How to Keep Your Mushrooms Safe and Fresh Until You Cook Them
One of the best advantages of cooking with mushrooms is that they need little to no preparation: a thorough wash and you can turn them into anything you want. Moreover, a mushroom-based dish – such as the Mushroom & cheese stuffed chicken breasts in a creamy sauce–looks and feels fancy, like you have worked half a day in the kitchen to make art. So, having mushrooms nearby is always a good idea. But how do we keep them in the best conditions? Here are some tips:
- Keep them in a paper bag in a clean and disinfected fridge; they need some fresh air, a safe environment, and a container that does not retain moistureor allow mold to grow;
- If you want to store them in plastic bags, line the bags with paper towels to remove excess moisture;
- Keep them in their original sealed wrap, but no longer than two weeks – supermarket containers are plastic and prolonged plastic storage can lead to moldy spoiling;
- Freeze them in parchment paper and store them in airtight or vacuumed bags/containers; the best way to freeze mushrooms is to cook them first and seal them in airtight containers or bags – whichever has less air inside.
Enjoy your mushrooms and keep them fresh for as long as you can as these delicious ingredients can turn any recipe into a gourmet work of art!
