Texas Beef Council Western Burger

Say Yee Haw to National Burger Month

Texas Beef Council Western Burger

Did you know that May is National Burger Month?! Well, it is. As a human living in Austin, Texas, I eat my fair share of beef, and my Austin born & raised fiance eats a TON of it. It’s safe to say that burgers are his #1 favorite food in the world. So I feel like I’m somewhat qualified, even if it’s through transference, to tell you about good beef and burgers. And yes, if you haven’t been to Texas and had our beef, it’s good. Really, really good. (May I recommend ALC if you’re ever in the neighborhood?)

The lovely people at the Texas Beef Council sent over their latest recipe for celebrating National Burger Month: the Western Burger. This burger keeps it simple… no crazy sauces or deep-fried mischief here, just solid beef with a slight twist… jalapeños right in the patty! Because Texans also like it spicy. Texas Beef Council says, “This Western Burgeris a perfect, guilt-free way to celebrate the month-long holiday and gives a nutritious spin on one of Texans’ summertime staples fit for any backyard gathering.” Works for me! So if you want this bad boy healthy, you can serve him in a lettuce wrap instead of a bun, but follow your heart/stomach.

Texas Beef Council’s Western Burger

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Cocktail O’Clock: A Better Bloody Mary

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There’s no better way to brunch-bust a hangover than with a nice, tall bloody Mary. But as the weather gets warm, I often find a dark-red glass of tomato juice just doesn’t sound appealing in the morning. Fortunately, we have options, courtesy Supper @ Hotel Emma in San Antonio. Housed within the original Pearl Brewery brewhouse, Emma serves a unique lineup of clear cocktails that puts a unique spin on classic drinks. Their “Pearl” bloody Mary starts with a housemade tomato water, mixed up with lemon juice and mineral water for a lighter, fizzy BM experience. (And vodka, of course!)

“The Pearl” Bloody Mary

1 1/2 oz Vodka
2 1/2 oz tomato water ( See below for recipe)
.25 oz lemon juice
.25 oz mineral water
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Mom’s Breakfast in Bed: Cheesy Corn Muffins with Nut Pesto

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In need of a last-minute momma’s day idea? Here’s a quick and easy bake-up that will have your house smelling cheesy and warm, and brings the flavor with a creative savory pesto in lieu of butter and jam.

CORN MUFFINS

2 eggs

1 cup milk

1 cup plain flour

1 1/3  cups cornmeal

1 tbsp. sugar

3 tsp. baking powder

1 tsp. salt

1 pinch white pepper

4 tbsp. softened butter

1/2 cup Jarlsberg® cheese

 

NUT PESTO

5 tbsp. olive oil

1 pack fresh flat-leaf parsley

1 clove garlic

1/2 cup walnuts

1/2 cup cashew nuts

salt and pepper

MAKES 4 PORTIONS

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Cocktail O’Clock: Prosecco Raspberry Lemonade

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Don’t know about where ya’ll are, but in NYC this weekend we finally had some serious spring weather — as in break out the bubbly and brunch all day spring weather.

In the spirit of the season, here’s an effervescent spring cocktail that combined beautiful berries, some nice tart homemade lemonade flavor, and of course booze.

 

Prosecco Raspberry Lemonade

Ingredients

  • 1 Bottle Santa Margherita Prosecco Superiore
  • 1/8 Cup Sugar
  • 1/8 Cup Lemon Sugar
  • 1/2 Tablespoon Lemon Rind, Grated
  • 1 Cup Mashed Raspberries

Directions:

  • Combine sugar and juice in a small saucepan, bring to a boil
  • Reduce heat and simmer for 1 minute, stirring until sugar dissolves
  • Remove from heat
  • Stir in lemon rind and ½ cup of mashed raspberries
  • Combine mixture and Santa Margherita Prosecco Superiore in pitcher
  • Sprinkle remaining raspberries among the glasses

 

Every Day is Pie Day

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I know Easter is just around the corner, but I hope it’s not too late to share this recipe that came in earlier in the month for Pi Day — aka the dorkiest holiday since Festivus.

Pi Day, March 14, celebrates the ratio of a circle’s circumference to its diameter, 3.14 – and those of us who love dessert as much as we love diameters tradionally celebrate with pie. Well, in my book it’s never too late to celebrate with pie.

Viki Sater, founder of Viki’s Granola, whipped up this function-over-form crustless pie, perfect for your Easter, Passover, Pi Day or just any-day-of-the-week stuffing your piehole festivities.

Viki’s Granola Mixed Berry Crisp

Topping Ingredients:
•    ¾ cups all-purpose flour
•    ½ cup (packed) light brown sugar
•    1 cup Viki’s blueberry almond granola 
•    1 stick unsalted butter
Filling Ingredients:
•    4 cups frozen mixed berries (don’t thaw)
•    1/3 cup of sugar
•    1 tablespoon all-purpose flour
Directions: 
•    Preheat oven to 375oF.
•    Lightly butter oven safe ceramic bowl.
•    Place topping ingredients into a bowl, working the butter into the granola mixture. Once complete, set aside.
•    Place filling ingredients into a large bowl and mix thoroughly.
•    Pour the berry mixture into the buttered ceramic bowl.
•    Pour granola mixture evenly on top of the berries.
•    Bake for 40 minutes or until the topping is golden brown and the fruit juices are bubbling.
•    Let it rest for 15 minutes before serving.

 

Cocktail O’Clock: Cherry Season, Meet Vermouth

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Haven’t heard any updates from the nation’s capital yet, but here in Brooklyn the cherry blossoms are juuuuust starting to peek out — despite the wintry weather that is probably making them curl back up in their buds this morbid Monday. Snowy start to spring or not, I’m ready for some spring-season drinking, and when I think spring, I think cherries. This cocktail splits the difference between the kind of weather we’re supposed to be having and what we’re actually experiencing — a tart, fruity, but warm and filling spring-meets-winter drink.

The Eastbank

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St. Patrick’s Day Hash

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You know we love providing you with all those St. Patrick’s Day drinking ideas, but we’re gonna need something to soak it all up, aren’t we? Enjoy a St. Patrick’s Day recipe created by Pure Organic founder and author of Pure Food, Veronica Bosgraaf.

 

Saint Patrick’s Day in Michigan is kind of crazy. For example, one year we were all downtown in short enjoying the early, warm spring weather – but the next year we bundled up against a 20?F snowstorm. Luckily, the green beer still flows. St. Paddy’s day is a great reminder that the carefree days of summer are close.

On St. Patrick’s Day, I want festive comfort food. This vegan, gluten-free dish works perfectly, and it is so hearty you won’t miss the corned beef. I could make it for breakfast too, but then I’d have to give up my green beer. So put on your cutest green outfit, and no matter what the weather, enjoy the luck of the Irish! If you like, put an organic, free-range fried egg on top of each serving.

Irish Hash

Serves 4

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