in Entertaining, Food

Dirty Martini Shooters

These are dirty.

Deliciously dirty.

Vodka and olives are basically the perfect drink combination. Unfortunately, I always find the concoction too strong in full martini form. Whenever I think I can do it, I get half way through and have to give up. Which I guess, could be a good thing sometimes?

Either way, I do like the initial vodka and olive taste. Which brings me to my next point. Why do a shot of straight vodka when you can do a dirty martini shot chased with an olive? I know you’re shaking your head in agreement.

Break these babies out at your next cocktail party and people will be all like “wow, that person is classy.” Then again, reality television has taught me that someone only says that when they aren’t actually classy. Maybe you should find new friends and save these for yourself.

P.S. If you’re in the camp of “martinis are meant to be sipped,” let me tell you, these can totally be sipped!  This is also a great way to serve miniature martinis to a large group at a party.

Dirty Martini Shooters

(per 2-2.5 oz shooter)

2 tbsp (1 oz) vodka

1 tbsp (1/2 oz) olive juice

1/2 tbsp (1/4 oz) vermouth

1 skewered olive on top

Combine liquid ingredients with ice in a shaker. Do your best bartender impression. Pour into chilled shot glasses and top with your skewered olive.

Imbibe and be happy.


in Food

Shrimp and Avocado Sliders

Omg, you guys.

These are so good.

Melt in your mouth avocado is mixed with creamy, cold shrimp and served in slider form. These mini sandwiches are the perfect appetizer. Served cold, you can make the salad hours ahead of time and then just assemble before your party. Trust me, they’re a huge hit with tipsy people. A huge hit.

Shrimp & Avocado Sliders

Makes about 6 large sliders

6 slider sized rolls (like pretzel rolls or potato rolls)

1 avocado, sliced

1/2 pound cooked shrimp

1/4  cup light mayonnaise of choice

1 teaspoon dried chives (fresh is better- but I never have fresh)

1/2 teaspoon onion powder

1 heaping tablespoon chopped basil

1/4 cup finely chopped celery

3 teaspoons lemon juice, or more to taste (start with one teaspoon lemon juice, add until satisfied with taste)

A few dashes hot sauce, if that’s your thing

salt & pepper to taste

1. Chop the shrimp coarsely and mix with all ingredients except avocado.  Refrigerate for at least 30 minutes or up to 4 hours.

2. When you’re ready to serve, spray your rolls with pam or olive oil spray and lightly toast under broiler until just starting to get golden.

3. While your bread is toasting, slice your avocado.

4. Assemble a few slices avocado on one side of each slider, top with shrimp salad.

Eat & Be happy.

in Food

Dyed Deviled Eggs

How cute are these?

Inspired by all of the adorable dyed deviled eggs I’ve seen on Pinterest, I decided to make these for my sister’s Easter celebration this past weekend. Easy, cute and so delicious if you use my deviled egg recipe (not to toot my own horn, but for real.)

The Perfect Hard boiled Egg: Place your eggs in a pot and cover with cold water. Bring your water to a boil, and once the water is boiling (it’s okay if it boils for a minute), turn the heat off, keep the eggs covered, and set your timer for 15 minutes. Once the 15 minutes are up, submerge the eggs in a ice water bath.  Once cool to handle, peel eggs and cut in half length wise,  scooping out yolks and placing into a separate bowl.

To dye the eggs whites: Fill two containers (bowls, glasses, etc) of water (about half way, enough to cover the eggs) with about 3 drops of food coloring of your choice into each. (For lighter colors like yellow, you will need a 4-5 drops). Place cut egg whites in water until they become the desired color of your choice. (The pink took quickly, while the yellow stayed in the water for an extra couple of minutes.)

Caramelized-Onion Deviled Eggs

1/2 a medium white onion, finely diced
1 tablespoon butter
1/2 cup Mayonnaise ( I used light)
Yellow Mustard
Tabasco Hot Sauce
Salt & Pepper, to taste

1.Heat up your pan with half the tablespoon of butter. Add the finely diced onion. Turn the heat to medium-low, saute the onion, adding the rest of the butter half way, until crispy/caramelized (making sure not to burn the small pieces). Set aside.

2.Mix the mayonnaise with yellow mustard, hot sauce, salt and pepper. I eyeballed, tasting as I went- depending on how spicy/tangy you like your mixture, add each to taste (I only did a few drops of hot sauce, and enough mustard to turn the mayonnaise a light yellow.)

3. Fluff the yolks with a fork, and add in the cooled caramelized onion. Mix with enough of the mayonnaise mixture to the consistency of your choice (I like it left slightly thick). If you have a pastry bag, pipe the mixture into the egg whites, otherwise, just spoon it into the whites. Enjoy as is or top with chives, bacon bits or paprika.