Fake Ginger

Mimosas

May 9, 2013 in drink

Nicole left it up to me to choose this week’s Thirsty Thursday theme and maybe it’s because I’ve been dreaming of the Mimosas I plan on having on Sunday, but I suggested a Mother’s Day theme. Because every mom needs a cocktail on Mother’s Day, right?

I had planned on making a fancier mimosa but remember how I told you guys my husband always takes my car when it snows because he needs new windshield wipers? Well it rained yesterday. And he still needs windshield wipers. So he took my car.

The kids and I walked to the tiny PX near our house, which if you aren’t familiar is kind of like a gas station but without gas and with liquor. It’s a fun place. But anyway, the options are pretty limited and all I could come up with was orange juice. Which was fine with me because, hey, who doesn’t like a regular ol’ Mimosa?!

I love these things so much. They take no time to whip up – you can either do them one at a time or do an entire batch if you’re serving a crowd. Seriously, can’t get easier! Or more delicious!

Nicole made Cucumber, Mint, and Basil Soda!

Two years ago: Blackberry Pie Bars
Three years ago: Mini Turtle Cheesecakes

Mimosas

from Taste of Home

Ingredients

2 ounces Champagne or other sparkling wine, chilled

1/2 ounce Triple Sec

2 ounces orange juice

orange slices, for garnish

Instructions

Pour champagne, Triple Sec, and orange juice in a champagne flute. Garnish with orange slice.
(To make a batch of Mimosas (12 servings), pour one bottle (750 ml) chilled Champagne into a pitcher. Stir in 3 cups orange juice and 3/4 cup Triple Sec.)

http://fakeginger.com/2013/05/09/mimosas/

Tags: champagne, drink, orange
2 Comments »

Spicy Basil Pork

May 6, 2013 in pork

I realized recently that 1 pound of meat just isn’t going to work as dinner any longer in this house. Three growing boys plus a husband means this girl has been skipping dinner more often than not just because there isn’t enough! It usually doesn’t bother me but when I make something delicious and barely get a bite before it’s all gone, I get sad. And this meal made me sad.

You guys, it’s so good. I know the ingredient list looks like nothing special but I’m pretty sure I could’ve eaten this 5 days in a row without complaint. Y’all know I love pork and this pork was just spicy enough and had all my favorite Asian flavors. I’ve been hoarding recipes that call for Thai basil forever now because I’ve never seen in it stores but with my new herb garden I finally have access to Thai basil! Honestly, I’m not sure I could tell a difference between it and regular basil but it was fun to use it.

This pork is also incredibly quick to cook so it makes a perfect weeknight dinner.

One year ago: Almond Flounder Meuniere
Two years ago: Toureau de Chevre
Three years ago: Buckwheat Pancakes

Spicy Basil Pork

4 servings

from Apple a Day

Ingredients

1-2 tablespoons canola oil

1 shallot, minced

1 1/4 pound boneless pork chops, cut into 1-in. cubes

4 cloves garlic, minced

1 tablespoon fish sauce

1 tablespoon oyster sauce

2 tablespoons low-sodium soy sauce

1 tablespoons chili paste, like Sambal Oelek

1 tablespoon sugar

2 teaspoon water

1 1/2 teaspoons cornstarch

1/4 cup sliced basil leaves (preferably Thai)

white or brown rice, for serving

additional soy sauce and/or chili sauce, for serving

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and cook 1 minute. Add pork and garlic to pan. Cook 6-8 minutes, stirring occasionally, or until meat is cooked through.
Meanwhile, whisk the fish sauce, oyster sauce, soy sauce, chili paste, sugar, water, and corn starch together in a small bowl. Add fish sauce mixture to meat and cook 1 minute more or until mixture thickens slightly. Stir to coat entire mixture. Remove from heat and stir in basil. Serve over rice with extra soy sauce and/or chili sauce on the side.

http://fakeginger.com/2013/05/06/spicy-basil-pork/

Tags: basil, pork
7 Comments »

Fresh Orange Margaritas

May 2, 2013 in drink

Today we’re getting a jumpstart on Cinco de Mayo! It’s this weekend and I have no plans! Gah!

The Cinco de Mayo theme for this week’s Thirsty Thursday is extra special because guess who was here visiting last Cinco de Mayo! Nicole! We made margaritas, ate our weight in guacamole and salsa, and the baby tried his first tortilla chip.

I obviously had to make a margarita for today but wanted to branch out from the usual. This one uses fresh orange juice and it’s amazing. It’s maybe a little sweet for me but that’s easily fixed (note the large amount of salt on the rim – and I went back for more!) but I know a lot of people really dig sweet drinks. The recipe makes quite a bit but it stores well in the fridge or it’s very simple to halve or even quarter if you need to.

Make it!

Nicole made Layered Frozen Mango Raspberry Margaritas! You should make those too! Why not.

One year ago: Fish Tacos with Guacamole and Cabbage Slaw
Two years ago: Baked Peanut Butter Doughnuts with Chocolate Glaze
Three years ago: Chocolate Malt Cheesecake
Four years ago: Strawberry Shortcakes

Fresh Orange Margaritas

Ingredients

1 1/2 cups water

1 1/2 cups sugar

1 cup freshly squeezed lime juice

1 cup freshly squeezed orange juice

1 cup clear tequila

1/2 cup Triple Sec

limes, for garnish

coarse salt

ice

Instructions

In a small saucepan, heat sugar and water over medium heat. Simmer until the sugar is dissolved and the liquid is syrupy, about 10 minutes.Let cool slightly.
In a large pitcher, combine syrup, lime juice, orange juice, tequila, and Triple Sec.
To prepare your glasses, run a lime wedge along the rim of your glasses and then dip in a plate of coarse salt. Spoon ice in each cup and pour margaritas over top. Garnish with extra lime wedges.

http://fakeginger.com/2013/05/02/fresh-orange-margaritas/

Tags: drink, lime, margarita, orange
7 Comments »

Baked Macaroni and Cheese

April 30, 2013 in spon

I got to thinking about casseroles the other day. And you guys know I love some casseroles. But I was trying to figure out what it is that makes casseroles so scrumptious. For me, it’s definitely a crunchy, buttery topping. I’m horrible about standing over a bubbly casserole and picking all the topping off. Horrible!

Country Crock recently asked me to talk all about casseroles (which is what got me thinking about it) and to share a favorite recipe. I have been making this macaroni and cheese for years now. Seriously, probably 6 years, but for some reason I haven’t shared it on the blog yet. It is my husband’s favorite and the kids eat it without complaint even though there’s mushrooms in it. I’m telling you, it’s the crunchy topping!

For this recipe, the topping is made up of crushed Ritz crackers and then you drizzle a little Country Crock over the topping so they get even more crunchy and buttery.

The rest of the macaroni and cheese recipe is pretty basic. I use Canadian bacon and mushrooms but you could switch it up with bacon or another vegetable if you want. And I know I’ll probably get some comments about the canned mushrooms but I swear they’re a lifesaver when you just want to make something quickly. Of course you could use fresh mushrooms if you have the time (and another pan!) to cook them.

Country Crock is currently hosting a contest all about casseroles! Go here and share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen.

Baked Macaroni and Cheese

Ingredients

8 ounces macaroni, cooked according to package

6 tablespoons Country Crock, divided

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups milk

2 cups shredded cheddar

1 (6-ounce) package Canadian bacon, chopped into bite-size pieces

1 (4-ounce) can mushrooms

1/2 sleeve Ritz crackers

Instructions

Preheat oven to 325F.
In a large saucepan, melt 4 tablespoons of the Country Crock. Whisk in the flour, salt, and pepper until smooth. Slowly drizzle in the milk, whisking the entire time to make sure the flour is incorporated. Bring to a boil and cook about a few minutes, until it's thickened slightly. Remove from heat and add cheese. Stir until melted. Stir in Canadian bacon and mushrooms. Add drained macaroni and stir to combine.
Transfer to a greased baking dish. Sprinkle with the Ritz crackers. Melt the remaining 2 tablespoons of Country Crock and drizzle over the crackers. Bake for about 20 minutes or until bubbly.

http://fakeginger.com/2013/04/30/baked-macaroni-and-cheese/

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

4 Comments »

No-Bake Peanut Butter Pie

April 30, 2013 in pie

It’s my dad’s birthday week!

I’ve told you guys multiple times that I have the coolest dad. I know just about everyone says that but… for real. He bought me this when I was 15. All my friends were given safe, responsible-looking cars and I got a hot rod. It was pretty much the best day of my life. It took me forever to learn how to drive a standard and I don’t remember him ever getting that aggravated with me. And he only yelled a little when he had to replace the clutch. Multiple times.

Since we’re so far away from home, I wanted to make something so the hooligans could celebrate their Pops’ birthday and I thought this pie looked like something he’d be into.

I love no-bake peanut butter pies and I feel like I’ve had about a million pieces in my lifetime. It’s so delicious and really couldn’t be easier to make. The hardest part is waiting for it to set up!

One year ago: Spicy Yeast Pancakes
Three years ago: Rigatoni with Chicken Sausage and Marsala Cream Sauce

No-Bake Peanut Butter Pie

from Key Ingredient

Ingredients

1 chocolate graham cracker crust

1 (8-ounce) block cream cheese, at room temperature

1/2 cup sugar

1 cup creamy peanut butter

1 teaspoon vanilla

8 ounces frozen whipped topping

whipped cream, for serving

Instructions

In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and sugar until well blended. Beat in peanut butter and vanilla.
Remove the bowl from the mixer and gently fold in whipped topping. Try not to deflate it too much but you want it fully incorporated.
Use a rubber spatula to transfer the pie mixture to the pie crust. Refrigerate for at least 4 hours before serving. Top with whipped cream, if desired. Store in the refrigerator.

http://fakeginger.com/2013/04/30/no-bake-peanut-butter-pie/