Are we still doing this thing?

I didn't really complete July's challenges. I am not going to lie! But before I throw one down for August, is anyone out there still playing?

July Challenge from Olive

For my challenge I am suggesting making a ceviche. Since it is so versatile (and we may not have access to seafood much longer.....Thanks BP) you can just about put any kind of seafood you like in it. Good luck and happy July.

PS. I am still in the middle of putting together my June results. I did complete the challenge, just have not put it on paper yet.

July Challenge from Sue Chef

Sorry I've been MIA. No excuses. Since July is all about fireworks, and outside BBQs, and hotdogs and watermelon and baseball games and Independence day.....my challenge to you is to create the All-American meal. Must include three courses (a drink creation can count as one of the courses).

Play ball!

July Challenges Anyone????

I am ready to redeem myself for June but where are the challenges?

Betty's Momtini

This cocktail was inspired by my Dad who once made himself a vodka and Gatorade to "hydrate" after a tennis match. Why? Because my Dad is smart, and works with his resources. Similarly, the situation may present itself, say, where I have vodka, but no cranberry juice, but am desperately in need of a martini. And that's precisely why the Momtini was created - so that I could work within my resources.

Take 1.5 oz of vodka and 2.5 oz of "Roarin' Waters" Capri Sun. I like the kiwi strawberry flavor, but hey, that's just me (and baby Focker, of course). Pour this mixture over ice in a cocktail shaker to chill and shake vigorously. Meanwhile, rim a martini glass with sugar. Then pour the vodka mixture into the glass, and garnish with a strawberry if you happen to have one. If not, improvise, because that's what this cocktail is clearly about.

The verdict? It's no Cosmo or Pomtini, but it's not bad either, and it's a nice alternative to the somewhat pricey Rimmers mixers, especially if you are out of those...but Publix just had a 3 for $5 sale on Capri Sun!

Giada's Cocktail Creation: Redneck Sangria

No pictures of this one but it is dead easy to make!

Ingredients:
1 bottle cheap red wine
1 bottle Mountain Dew
1 bottle apple juice

Pour wine into pitcher. Use about 1/2 as much Mountain Dew and apple juice as wine. If desired, garnish with some canned peaches and serve over ice. Not the best sangria I ever made but it was definitely drinkable!

June Challenge Results: Made From Scratch

This month, I read Sandra Lee’s “Made From Scratch: A Memoir.” I have never watched Sandra Lee’s show on the Food Network and have never been particularly interested in her, but I admit, like everyone else in the Cook Club, she intrigued me at the South Beach Festival, and now she’s on my radar screen. So, I came across her memoir and decided to read it for the June Challenge. I was amazed to find out that Sandra’s childhood included a severely dysfunctional family and abuse, forcing her to grow up well before her time to take care of five brothers and sisters. She is entirely self-made and very dedicated to her craft: making life easier for busy women with the “semi-homemade” concept. As a working mom, I can certainly appreciate the concept of combining fresh and package foods to create a delicious, healthy, and quick meal for my family. But while I came away from Sandra’s story with a respect for her that I didn’t have before, I found the writing bland and a lot of the details lacking. The book was just semi-ok for me.

I do have two of her cookbooks, and was inspired to break one out to try a new recipe. I chose “Crock-Pot Beer Cheese Chicken” to try. The recipe follows:

1 onion, diced large
1 cup frozen green pepper, diced (I used once fresh pepper)
16 oz bag of diced red potatoes (I used wedges from the refrigerator section)
Garlic Salt
Pepper
1 can of Campbell’s condensed cheese soup
¾ cup Lager beer
4 chicken breast halves
3/4 cup bacon pieces

Combine onion, pepper and potatoes in the bottom of your crock-pot. Season both sides of chicken with the garlic salt and pepper, then lay chicken over vegetables. Combine beer, bacon and cheese soup in a small bowl, then pour over the chicken. Cook on low 3 ½ to 4 ½ hours.

My Rating:
I had high hopes for this recipe, but it was just ok for me. The chicken was very tender but the sauce was too thin for me, and not as flavorful as I hoped. Mr. Focker said he liked it, and maybe with a few tweaks, I could be more into it. Anothe semi-ok result!