Friday, October 5, 2012
Happy Hour at Home: Cosmopolitan
Cosmopolitan
2 oz. cranberry juice
1 oz. vodka
1/2 oz. Cointreau (or triple sec)
Shake ingredients vigorously with ice and pour into a martini glass. Lime is the classic garnish, but I prefer it garnished with a maraschino cherry or drunken gummy bears.
Friday, September 28, 2012
Happy Hour at Home: Drunken Gummy Bears
To make the gummy bears, I poured 1/2 cup of vodka over a 6 oz. package of gummy bears and let them sit in a covered container in the refrigerator for three days. I stirred the gummy bears once a day so they would evenly absorb the vodka. You'll know they're ready to eat when the vodka has been completely absorbed.
I ate a couple of them plain, but I really loved the gummy bears as a garnish for a Cosmopolitan. I think it would be a great garnish for any kind of specialty martini. I also think if you got creative with the packaging, they would be a really great party favor for a Halloween party.
Friday, March 16, 2012
Restaurant Sweet Tea
Steep six tea bags in four cups of recently boiled water for at least twenty minutes. (You can heat your water in the microwave if it's too hot to turn the stove on for the kettle.) The longer you steep the tea, the better. I think most people don't steep their tea long enough. Pour the four cups of tea into a pitcher with 1/2 cup of sugar (or Splenda, as we've been doing recently) and stir vigorously until sweetener is completely dissolved. Add enough ice to make 2 quarts. Refrigerate and enjoy.
Now, if you're like me, you'll be tempted to use the cheapest store brand tea, but don't do it. Tea quality makes a big difference to your final outcome. My preferred brands are Community (which is hard to find outside of the South), Luzianne, and good ol' Lipton. (Sadly, no one paid me to write my opinion on any of those.)
We've been going through tea so quickly that as soon as I get a pitcher made, I start steeping tea for the next batch, or as in the picture above, the next two batches.
Friday, November 11, 2011
Happy Hour at Home: Paloma
Paloma
1 part tequila
6 parts Fresca (or other grapefruit soda)
Fill a tall glass with ice and add the tequila and soda. Serve.
Fun fact: Although I hate grapefuit (it is my least favorite food) and I'm not a big soda drinker, if I am going to drink soda, Fresca is one of my favorites. Weird, huh?
Friday, April 1, 2011
Happy Hour at Home: Cinnamon Apple Sparkler
Last weekend, I went to Rebecca's fun game night where she introduced me to yet another awesome cocktail. It tastes just like red hots--spicy and a little sweet.
Cinnamon Apple Sparkler
Sparkling apple cider
Cinnamon whiskey
Mix approximately five parts cold sparkling apple cider (the faux champagne, non-alcoholic kind) with one part cinnamon whiskey.
I'm not a big whiskey drinker, so I didn't even know there was such a thing as cinnamon whiskey. According to Rebecca, it's more common in Wisconsin and Minnesota. Let me tell you, it's delicious. I'm imagining drinking this cocktail in early fall in the evening after a BBQ.
I would also think you could make this a mocktail by mixing the cider with a few drops of cinnamon extract. I'll experiment and let you know.
Tuesday, March 8, 2011
Wish You Were Here
3) Mardi Gras
After weeks of sickness, I woke up in the mood to celebrate. I've spent the afternoon having my own private dance party in my living room drinking a margarita. Then, inspired by my Rad Parties post, decided to send the following email to seven friends.
Do you guys want to come over tonight to play games and drink margaritas?I don't think anybody is going to come, afterall, it was like three hours notice on a Tuesday, but at least I'm putting myself out there.
Awesome! Me too! Let's say after dinner, or 7:00-ish.
P.S. This was a this afternoon brain storm so my apartment isn't company clean and I may or may not be wearing make-up. If you're feeling judge-y or fastidious, maybe you should just come over another time.
I'm having a great day. I hope you are too.
Friday, September 10, 2010
Happy Hour at Home: Peach Sangria
Peach Sangria
1.5 Liter bottle of white wine (I used a chardonnay.)
1 cup of brandy
1/4 cup triple sec or Cointreau
2 cups of orange juice
1 can peach nectar
1 cup of 7-up
4 cinnamon sticks
20 oz. fresh or frozen peaches (peeled and sliced)
Combine all ingredients in a large pitcher and let chill in the refrigerator for several hours or overnight. Serve in wine glasses with toothpicks so the boozy peaches can easily be retrieved from the bottom of the glass.
Friday, April 30, 2010
Happy Hour at Home: Randy Rebecca
We kept the food really simple--a big bowl of spaghetti, a big bowl of cold pasta salad and a loaf of sliced French bread. The pasta salad was made the night before and left to sit in the fridge all day Friday. We started boiling the dried spaghetti when we got home from work and the sauce was from a jar. Admittedly, not ideal, but these are the realities of weekday entertaining.
Also on Thursday night, Chuk made a two-layer round chocolate cake, which he hoped would look like a hockey puck. It didn't, but the result was still delicious.
We had an open bar, as usual. (We're still trying to use up all our wedding alcohol.) Our funny friend, Rebecca, invented the following drink which we were all quite skeptical of to begin with, but it was actually tasty. I've decided to name it the "randy" Rebecca because as she was drinking it, she was telling us hilarious off-color stories about her college days, which I won't repeat here.
Randy Rebecca
Ginger Ale
Coconut Rum
Mix together in almost equal portions (as Jessica says, she was "getting a little happy" with her drink) the soda and the rum. Serve on the rocks. (If you didn't want to get too "happy", I'd do two parts ginger ale to one part rum.)
She used Bacardi coconut rum, but I'm sure you could also use Malibu, Parrot Bay, or any other coconut rum.
Friday, March 26, 2010
Happy Hour at Home: Irish Car Bomb

In honor of my favorite aunt's birthday earlier this week (this is one of her favorite drinks) and my upcoming trip, I thought I'd share the recipe for an Irish-themed drink.
Thursday, January 14, 2010
H3: Entertaining Is Easier Than You Think
I hear the same myths about entertaining over and over again. It's expensive. It's a lot of work. I'm just not very good at it. I don't have a big enough kitchen. If you've ever thought any of those things I have one word to say to you: hogwash!I'm lazy, bad at smalltalk, have almost no money, a small apartment and a tiny kitchen and I have people over anyway. I want to debunk some common myths about "entertaining" and encourage you to do it more.
It's expensive. You might find it hard to believe, but having people over saves me money. You're going to see your friends one way or another and your choices are pretty much go out and see them or have them over. (You could go to their place, but if you do that every time, you're just becoming a mooch. Consult Miss Manners about reciprocating hospitality.) I can't think of a single scenario when entertaining at home is more expensive than hosting an even of a similar caliber away from home. I can host a movie night for six for $5. That's less than the cost of a small popcorn at the theater. I can throw a dinner party for four for the cost of an appetizer at Olive Garden. The cost goes down even further if you have a potluck.
It's a lot of work. As I've stated many, many times I'm pretty much the laziest person who ever existed. If I can do it, you can do it. Besides, it's really not that much work. Clean up your home; text your friends; turn on the radio; and open a bag of chips and a jar of salsa. Voila! You've just had a party in four easy steps.
Yes, sometimes (oftentimes) I add more steps or make the steps more complicated, but honestly, you don't have to. Do you really want to be friends with someone who is going to judge you for not dusting the tops of your picture frames or because you didn't make a centerpiece? No, you don't. And guess what, they're not going to judge you for those things because they think you're awesome and want to hang out with you. Also, because you're giving them free beer. (If you're going to add steps, that's a good one to add.)
Make it even easier by enlisting the help of your significant other. Single? Co-host with a friend. Plus, there are tons of great resources out there to take some of the stress away from planning an event. Personally, I love Evite (they have a great beverage calculator too), Martha Stewart (for inspiration, not emulation), Miss Manners, Food Network (for recipes), and other bloggers.
I'm not very good at it. Start small until you build your confidence. Invite your best friend over to watch a movie. Next time, invite your parents over for dinner. Then invite three friends over to play a game and make sandwiches for them. Before you know it you're "entertaining", but really, you're just doing what you normally do and calling it a different name.
I think it's the word "entertaining" that's what throws people off. It's intimidating. It implies that you have to do something to entertain people, when really you don't. I think certain TV shows set too high a standard. Remember the people on those shows are extraordinary (and I mean that in the sense that they're not ordinary). Ordinary people have limited time, patience and money. So stop comparing yourself to others. Think of entertaining as a synonym of hanging out and you'll be alright.
I don't have a big enough kitchen/apartment/dining room. The solution to this is simple: don't invite so many people over. You can still have all of your friends over, just not all at once. There's no rule that says you have to have fifty people over for it to count as "entertaining".
When Chuk and I moved in together we made the trade-off to have a smaller kitchen/dining room/living room space in order to get an extra bedroom/office. It was a major downsizing of public space for both of us, especially Chuk. It was initially a concern for us, but we've adapted and we can still have people over, even in our small apartment.
We gave away Chuk's rectangular dining table and kept my round dining table for four...we can squeeze six people around it for dinner parties. We can squeeze more people into our apartment by encouraging people to circulate, which utilizes all the space. We do this by keeping drinks on one table and food on another table across the room. If you do want to have a lot of people over and they're going to need to sit (like for a movie or a football game), think about alternative seating. Can you use floor cushions? Pull chairs from other rooms? Heck, we've even used our camping chairs to seat guests before. It felt ghetto at the time, but our guests thought it was cool.
I often hear it said, "I need a kitchen big enough for entertaining. People always hang out in the kitchen at a party." That's a bunch of baloney. People hang out in the kitchen for one of two reasons: 1. That's where the food is or 2. That's where you are. Get the food and drinks out of the kitchen. I promise, it will change everything about the mood of your parties. As for #2, make sure you're done preparing for the party BEFORE your guests arrive. That sounds like such a no-brainer, but nobody is ever ready when their guests arrive. This puts the guests in an awkward position of feeling like they need to help you or else they have to hang out alone in another room. Build a thirty minute cushion into your prep time. That way, you have time to resolve any problems that arise before guests get there. If no problems arise, then you have thirty minutes to relax; if you're at ease, your guests will be relaxed and at ease.
How do you entertain? What's your best tip for having guests over?
Friday, October 23, 2009
Happy Hour at Home: Cider
Have your friends over for happy hour (or just to hang out) and serve hard pear or apple cider instead of beer. I always prefer the taste of cider to beer, but at this time of year, it's especially good.
You could step things up a notch by offering mugs of hot (non-alcoholic) cider and a simple fondue in addition to the hard cider. Pour a gallon of cider into your crockpot with a couple of cinnamon sticks, cloves and citrus peel and let it simmer away on low or warm all day until your guests arrive. The smell will be as welcoming as the drink.
Make a simple Cheddar fondue and serve it with wedges of apples and chunks of bread. See, you are using that fondue pot you got for your wedding! (If you did not receive a fondue pot, you can use a second crock pot to make fondue.)
You're spreading the autumn cheer already.
Friday, October 16, 2009
Happy Hour at Home: Shirley Temple

I’ve been thinking it would be a good to give a mocktail (mock cocktail) recipe for H³ for a while now, and because I’ve got birthdays on the brain, today is the day.
Shirley Temple
Ice
7-Up (or Sprite)
Grenadine
Maraschino cherries
Fill a glass almost to the top with ice and 7-Up. Add a couple of spoonfuls of grenadine. (In a pinch, you can use the syrup from the jar of maraschino cherries.) Top with a cherry…two for the birthday girl, thank you very much.
Friday, October 9, 2009
Happy Hour at Home: Sangria
Nate's Sangria
1 bottle of the cheapest pino noir you can find (Don't spend more than $5.)
1/2 cup brandy
1/2 cup sugar
orange
lemon
apple
2 cans 7-up
Thoroughly wash the skin of all your fruit. Chop it into bite-sized pieces, leaving the skin on. You'll use anywhere from half a piece to a whole piece of each fruit, depending on how chunky you want your final product to be. (Personally, I think the boozy fruit is the best part.)
Stir together your cut fruit, wine, brandy, sugar, and soda in a pitcher. Let sit in the fridge for at least two hours before serving.
Friday, September 25, 2009
Happy Hour at Home: Chicken Satay
This recipe is adapted from Tyler Florence’s recipe. (Am I the only one who thinks he's hot?)
Chicken Satay
1 cup plain yogurt
1 tsp. ginger (powdered or fresh)
1 tsp. minced garlic
1 Tbs. curry powder
1½ - 2 lbs. chicken breast, cut into strips
30-40 skewers
Skewer the meat so there’s chicken on only half the skewer.
Mix together all other ingredients.
Pour over chicken.
Let marinade for 1-2 hours. Don’t let it sit for more than two and a half hours or the chicken will start to break down. (Don’t ask me how I know this.)
After it has marinated, cook it over medium high heat for 3-4 minutes on each side. You can use a George Foreman grill, griddle, grill pan, or your outdoor grill. If you use an outdoor grill, you’ll have to soak your skewers in water for at least 30 minutes. If you use one of the other cookers, don’t worry about soaking them, just let the skewers hang off the side of the pan.
Serve with peanut sauce. Recipe follows.
Peanut Sauce
½ cup smooth peanut butter
1/8 cup soy sauce
¼ tsp red pepper flakes
1 Tbs. dark brown sugar
Juice of one lime
¼ cup of hot water
Chopped peanuts, for garnish (optional)
Stir first six ingredients together. Pour into serving dish and top with chopped peanuts, if desired. Serve with chicken satay.
Friday, September 18, 2009
Happy Hour at Home: Dad's Drink
Today would have been my dad's 62 birthday. I still miss him all the time. My brother and sister are visiting his ashes today, at a beach in California, and I wish I could be there too. Instead, I'm across the country and I'm going to drink my dad's drink and toast him.
Jack and Coke
2 oz. Jack Daniel's whiskey
12 oz. Coke
Pour all ingredients over lots of ice and serve.
Normally, I would tell you what kind of glass to serve it in, but let's be honest, you're serving it to a dude and he doesn't care. He won't notice or think twice about it because he will be too busy feeling manly. Seriously, you could serve it in a coffee cup and he wouldn't blink. This cocktail makes him feel that manly.
Full disclosure, I think this drink tastes like crap, but all men I've ever come across like this drink, or at least pretend they do, so you should know how to make it just in case you ever want to make a guy happy or make him think you're smart. Other things you should know to make guys happy and think you're smart is one obscure sports fact (my husband fell in love with me the first time we met after I explained to a bunch of guys what a backwards K meant in baseball scoring), one thing under the hood of a car (engine doesn't count), and how to change a tire. It also helps if you know how to make his favorite food better than his mom makes it.
But I digress. Happy Birthday, Dad. I love you.
P.S. My dad taught me how to make this drink, how to throw a baseball, what all the things were under the hood of a car, how to change a tire, and he was a great cook. So, I got all this advice from the best. Dad, you are the best.
Friday, September 11, 2009
Happy Hour at Home: Dangerous Denise

Friday, September 4, 2009
Happy Hour at Home: Island Breeze

I’ve got another easy cocktail recipe for you. This was both my favorite drink in college and my brother’s favorite drink in college.
Island Breeze
1 oz. Coconut rum (Malibu and Parrot Bay are my favorite brands)
6 oz. Cranberry juice
Serve over ice in highball glass. Garnish with lime wedge if desired.
Friday, August 28, 2009
Happy Hour at Home: Quesadilla
I love Mexican food and quesadillas are one of my go-to dishes. They are so quick and easy, have nearly infinite variations, and everyone I know gobbles them up.
Basic Quesadilla
10-inch flour tortilla (usually called Burrito-size)
2/3 cup cheese (I usually you shredded Mexican blend, or half cheddar and half Jack)
Into a pan over medium heat, put your tortilla. Sprinkle cheese over half, then fold the other half of the tortilla over the cheese. Heat for about 2 minutes or until cheese begins to melt and bottom is golden brown. Flip and cook until second side is golden. Cut into fourths.
Serve on a bed of shredded iceberg lettuce with sour cream, salsa, and guacamole on the side.
Some filling combinations I like include:
Corn and pinto bean
Shrimp and green onion (Be sure to cut your shrimp in half lengthwise to make it thinner.)
Chicken and green onion
Turkey and salsa
Spinach and mushroom
To help keep your fillings from falling out, slice things thinly. It also helps if you sprinkle half your cheese, then distribute your toppings and cover them with the remaining cheese before folding the quesadilla over.
Friday, August 21, 2009
Happy Hour at Home: Bellini

Mmm...Bellinis. If you haven't had this before, you're in for a treat. It's another light, refreshing summer drink that is super easy to make.
Fill a champagne flute up 1/3 of the way with prosecco. (Prosecco is an Italian sparkling wine. It tends to be a bit sweeter than champagne and less expensive too. You can buy it at the same places you would buy champagne...for me, the grocery store. However, champagne is a perfectly acceptable substitute too.) Fill the glass the rest of the way with peach nectar. That's it! Enjoy!
Friday, August 14, 2009
Happy Hour at Home: Sandi Raspberry
Chuk and I love to hang out with our friends, but as we continue to try to adjust to life on a single income, we don't have a lot of money to go out. We deal with this by hosting get-togethers frequently. (I hate the word "entertaining". It's not like I'm juggling for these people.)
For less than it would cost the two of us to have a couple of drinks each at a bar, even at the cheapest of happy hours, we can treat all of our friends to drinks and appetizers in our home. Plus, then we can pick the music and not get beer spilled on us by some college kid with a fake ID, which are always pluses too.
Each Friday, I'll be featuring a drink or appetizer recipe so you too can have Happy Hour at Home (H³).
Sandi Raspberry
6-8 oz. Fresca grapefruit soda (chilled)
1 oz. Raspberry vodka (chilled)
Stir together and pour into a martini glass. If you're not feeling fancy (i.e. drinking alone) you could always open a can of Fresca, take a sip, then pour some raspberry vodka into the can to top it off. (I'm classy like that.)
This is a delicious, refreshing cocktail that is perfect for summer. It has a more complex flavor than it would seem given the fact that it only has two ingredients. It's easy to make a whole pitcher of it (using a 2 liter bottle of soda) and keep in the fridge to refill drinks as the evening progresses.



