Category: Cooking

Cooking, Entertainment, Holidays

Halloween Cocktails, Boo!

Lora Knows...

I love to do different types of cocktails for friends and family to enjoy as we spend time together. These festive Halloween Candy Corn Martini cocktails will be a hit at our next game night!

  • 1 ½ Ounce Whipped Cream Vodka – we use Pinnacle
  • 3 Ounce Sour Mix – can be purchased, but I make my own (recipe below)
  • 2 Ounce Pineapple Juice
  • ½ Ounce Grenadine – we use Liber & Co.
  • Whipped cream for topping – homemade is fun, but store bought works just as well

Instructions

  • Combine Whipped Cream Vodka, Sour Mix and Pineapple Juice in a shaker with ice, shake away
  • Pour mix into a martini glass
  • Slowly pour Grenadine into mix so it settles at the bottom
  • Top with whip cream

Sour Mix Recipe

  • 1 cup sugar
  • 1 cup water
  • 1 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezed lime juice
  • Juice the lemons and limes
  • In a heavy bottomed sauce pan add the sugar and water. Heat over medium heat, stirring now and then. Once all the sugar is dissolved remove from the heat.
  • Pour the citrus juice into the simple syrup and mix together. 
  • Let it cool completely and strain through a fine mesh strainer.
  • Pour final product into a container. I use a glass bottle with a lid.
  • Place in the refrigerator, will last for up to three weeks.
Cooking

Balsamic-Glazed Peach Caprese Salad

Lora Knows...

Ingredients:

8 semi-soft peaches with their pits removed
Kosher salt
¼ cup aged balsamic vinegar, plus more for drizzling
3 tablespoons extra virgin olive oil
8 ounces bocconcini
1/2 cup fresh basil
2 tablespoons extra virgin olive oil, plus more for drizzling
Fresh cracked black pepper, to taste

Instructions:

On a large plate drizzle the balsamic vinegar. Season the peaches with kosher salt.

In a nonstick pan, heat the extra virgin olive oil over medium-low heat. Add the peaches cut side down and sear for 3 minutes. To prevent the peaches from sticking jiggle the pan now and then. Lift a peach to make sure it is browning, don’t let them burn. Once they are browned, remove the pan from the heat and place the peaches cut side down in the balsamic vinegar on the plate.

Let the peaches soak up some of the yumminess for a minute . Return the peaches to the hot pan cut side down, and cook over medium-low heat for another minute. Then put back on the plate with the balsamic vinegar. Let them rest for 2 minutes.

Return to the hot pan again for the third time, cook for one more minutes. Put the peaches back on the plate, cut side down, and put in the fridge for 20 minutes.

Cut the chilled peaches into quarters and place them on a clean plate with the bocconcini. Season with a bit more kosher salt, then add some fresh pepper. Make it look appetizing and pretty by tucking the basil in between the peaches and cheese. Drizzle generously with extra-virgin olive oil and a bit more balsamic vinegar.

As most of you know I always like to change recipes. I’ve made these yummy peaches a few times and have drifted off the original recipe to this version. The original recipe is from “Listen to Your Vegetables” by Sarah Grueneberg and Kate Heddings. It’s a great book!

Cooking, Holidays

Yummy Roasted Pumpkin Seeds

Lora Knows...

Now that the pumpkins are carved, what can I do with all these seeds? Pumpkin seeds make a great healthy snack! They deliciously take on flavor, everything from sweet to savory. Here are some easy recipe suggestions for you to try.

For all of the savory flavors (breadstick, maple spice, and dill pickle), coat the seeds with olive oil, sprinkle on the seasoning, and bake on a parchment-lined baking sheet at 300°F for 20–30 minutes.

Breadstick Roasted Pumpkin Seeds

1 teaspoon olive oil
1 teaspoon grated Parmesan cheese
½ teaspoon basil
½ teaspoon oregano
¼ teaspoon sea salt
⅛ teaspoon garlic powder

Maple Spice Roasted Pumpkin Seeds

1 teaspoon olive oil
2 tablespoons pure maple syrup
1½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon fine salt

Dill Pickle Roasted Pumpkin Seeds

1 teaspoon olive oil
1 teaspoon white vinegar
1 teaspoon dill
½ teaspoon garlic powder
½ teaspoon sea salt
⅛ teaspoon black pepper

For the sweet flavors (cinnamon-sugar and cup of joe), coat with melted butter bake and place on a parchment-lined baking sheet at 300°F for 20–30 minutes.

Cinnamon Sugar Roasted Pumpkin Seeds

1 tablespoon butter
½ teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt

Cup of Joe Roasted Pumpkin Seeds

1 tablespoon butter, melted
2 tablespoons brown sugar
1½ tablespoons espresso powder