by Stella Lancaster | recipes
Hi friends! Sooooo… I was a bit disappointed that Charleston didn’t get the slight dust of snow that swept through the east coast this week. But we experienced our own winter snap that got us in high spirits for the upcoming holidays. On Tuesday I attended an event in Charleston at the Out of Hand Warehouse that showcased holiday tablescapes paired with cocktails by some of Charleston’s finest creatives.
I wanted to share with you the inspirational mocktails & cocktails we enjoyed. Check out the hot chocolate bar! What a fabulous idea!!
www.clayaustinphotography.com
My friend Clint runs Squeeze OnSite and shared with me the sparkling mocktail recipes, so you can spice up your next holiday party:
Spiced Citrus
A Fresh and Spiced Welcome Mocktail For Your Holiday Gathering!
[makes 12-18 servings]Ingredients:
12 Lemons
3 Florida Navel Oranges
12 Star Anise
4 Cinnamon Sticks
10 Whole Cloves
1/4 Cup Local Honey
1 Cup Simple Syrup
2 Cups Water
3 Whole Lemons [garnish]
12-18 Star Anise [garnish]Process:
Zest the lemons into sauce pan. Cut Lemons in half and place in sauce pan. Juice oranges and place in sauce pan. Combine all other ingredients in saucepan and bring to boil on high heat, then turn to low and simmer for 30-45 mins. Remove from heat, allow to cool, then strain in china cap strainer. Place into squirt bottle and chill.
With remaining whole lemons, make 12-18 lemon twist for garnish.Combine 2oz. of spiced citrus concoction with sparkling water. Garnish with Lemon Twist and Star Anise.
Pear Cranberry
A Colorful and Fruity Neutral Mocktail For Your Holiday Gathering!
[makes 12-18 servings]Ingredients:
4 Cups of Pear Nectar
4 Cups Early Harvest White Cranberry
2 Cups Red Cranberry
2 Sprigs of Rosemary
1/2 Cup of Fresh Lemon Juice
1 Dozen Rosemary Sprigs [garnish]
2 Dozen Fresh Cranberries [garnish]
Process:
Combine all other ingredients in saucepan and bring to boil on high heat, then turn to low and simmer for 30-45 mins. Remove from heat, allow to cool, then strain in china cap strainer. Place into squirt bottle and chill.
Break remaining rosemary into small sprigs for garnish and set aside with fresh cranberries.Combine 2oz. of pear cranberry concoction with sparkling water. Garnish with Fresh Cranberry and Rosemary Sprigs.
Mulled Blackberry
A Festive Spice Berry Mocktail For Your Holiday Gathering!
[makes 12-18 servings]Ingredients:
2 lbs Fresh Blackberries
2 cups Pomegranate Juice
2 Florida Navel Oranges
12 Star Anise
4 Cinnamon Sticks
10 Whole Cloves
1/4 Cup Local Honey
1 Cup Simple Syrup
2 Cups Water
2 Dozen Fresh Blackberries [garnish]
1 Dozen Rosemary Sprigs [garnish]
3 Whole Lemons [garnish]Process:
Juice oranges and place in sauce pan. Combine all other ingredients in saucepan and bring to boil on high heat, then turn to low and simmer for 30-45 mins. Remove from heat, allow to cool, then strain in china cap strainer. Place into squirt bottle and chill.
Break remaining rosemary into small sprigs for garnish and set aside with fresh blackberries. With remaining whole lemons, make 12-18 lemon twist for garnish.Combine 2oz. of Mulled Blackberry concoction with sparkling water. Garnish with Fresh Blackberry, Rosemary sprig and Lemon Twist.
www.clayaustinphotography.com
Thanksgiving is right around the corner. I am sure you are all pinning up a storm on Pinterest. Need inspiration? Check out the ah-mazing and inspiring tablescapes shared on the Candy Shop Vintage blog.
This Thanksgiving, put me at the kids table:
Turkey Popcorn
XOXO
–Stella
by Mandi | recipes
So, I love trying new recipes and I LOVE bang bang shrimp. I read a few recipes, and decided to take a stab at the recipes myself! This was so easy you guys and most of the ingredients you will already have at home. We added a side of frozen asian vegetables from Trader Joe’s and had a pretty amazing meal!
Ok first up is the bang bang shrimp. I call it this because it is similar to the amazing shrimp at Bonefish Grill… However, I just made a dish based on what I thought would taste amazing… and, it did!
Make At Home Bang Bang Shrimp
Ingredients
- 1 lb peeled and cooked shrimp (I used frozen shrimp from Trader Joes)
- 3/4 cup corn starch
- 1/2 tablespoon garlic powder (I added a little over – we love garlic)
- 2 teaspoons pepper
- 2 teaspoons salt
- 2 teaspoons garlic
- 1/2 cup canola oil
- 1/2 cup mayo
- 1/4 cup Sweet Thai Chili Sauce (you can get this at any grocery store)
- 1/4 cup Sriracha
- Dash of red pepper flakes (optional)
Directions
- Heat oil in large frying pan on your stove top to 350 degrees – (you will need enough oil to fry the shrimp).
- In a medium size bowl, mix the cornstarch and all dry ingredients
- In a second medium bowl, mix the mayo, chili sauce and Sriracha. (We added red pepper flakes to this as well to add more spice)
- Coat the shrimp with the corn starch mixture and fry shrimp for 3-4 minutes or until golden brown.
- Drain shrimp on paper towel and let cool for 5 minutes
- Coat the shrimp in the mayo/chili/sriracha mixture and serve immediately.
Next up – my take on homemade Fried Rice!
Make At Home Fried Rice
Ingredients
- Cooked Rice (I made enough for 6 servings)
- soy sauce to taste
- toasted sesame oil to taste
- salt and pepper to taste
- 1 tablespoon butter
- 2-5 tablespoon canola oil
- 1/2 of a Shallot
- 1 can peas and carrots
- 1 egg
Directions
- Cook your rice beforehand. I cooked mine to be a little more dry than normal.
- Heat oil in frying pan and scramble one egg.
- Remove egg, wipe out the pan and reheat oil in frying pan and add in rice and chopped shallot. Cook for 5 minute on medium heat.
- Add butter and salt and pepper to taste.
- Add in drained can of peas and carrots and scrambled egg a mix well.
- Add soy sauce to taste – I used enough to make the color look like I imagine fried rice to look!
- Add toasted sesame oil. This is one of my most favorite seasonings to cook with, but it has a VERY distinct taste! I would add and taste to see how much you would like to add.
- I let it simmer for another 10 minutes.
- Serve and Enjoy!
This was such an easy meal and we both LOVED it! Let me know if you try it and what you think!
by heather | recipes
Need an easy dinner recipe that doesn’t have you sweating over a stovetop all evening? I have just the recipe for you! Bust out your crockpot, buy a few ingredients at the grocery store, raid your spice rack and……make some Crockpot Chicken Gyros!
Step One…
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix the following ingredients together in a bowl and pour over chicken breasts:
- 2 tablespoons garlic, minced (I like a lot of garlic)
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1 medium onion, diced
- 1/4 cup water
- 1 tablespoon olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon lemon pepper (or basic chicken seasoning of some kind)
(Don’t mind the giant bottle of garlic and lemon juice below. I cook with a lot of garlic and my husband loves lemon juice. We buy in bulk.)
Step Two…
Cook the chicken on HIGH for 3-4 hours or LOW 6-8 hours. (I cooked mine on high for close to 4 hours) It will look something like the photo below when done.
Step Three…
Shred the chicken and serve with sliced tomatoes, sliced cucumbers, lettuce, and Tzatziki in pita bread. I found some awesome new “pita” type bread to use at the store called “Fold It” Flatout Bread. www.flatoutbread.com At only 90 calories each, I’m a new fan.
This is going in my “favorites” recipe box for sure. It was so super easy and was great for leftovers too!
Recipe adapted from Six Sister’s Stuff.
Crockpot Chicken Gyros
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons garlic, minced (I like a lot of garlic)
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1 medium onion, diced
- 1/4 cup water
- 1 tablespoon olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon lemon pepper (or basic chicken seasoning of some kind)
Directions:
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix the rest of the ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred the chicken and serve with sliced tomatoes, sliced cucumbers, lettuce, and Tzatziki in pita bread.
Happy Cooking!
