I've been doing a lot of thinking this past week - more than usual, I'd say, contemplating a lot of things I've grown up believing, what I should do, who I thought I was, and who I am. It's fascinating and confusing, and I've barely scratched the surface. So, instead of vomiting stray thoughts all over this here blog, I'm going to do some PFC catchup. Enjoy these recipes :)
Lemonade Jello Shots (Orig. recipe here)
12 Lemons
1 C pink lemonade
1 Box (4 little packets) plain gelatin
1 C vodka
This recipe wasn't very precise, so I improvised based on my gut instinct.
12 Lemons
1 C pink lemonade
1 Box (4 little packets) plain gelatin
1 C vodka
This recipe wasn't very precise, so I improvised based on my gut instinct.
1. Cut lemons in half lengthwise - scoop out the insides. This was by far the most time consuming and annoying part - and be sure you don't put a hole in the flesh, or the liquid will run out before it sets.
2. Put lemonade in a sauce pan, and sprinkle gelatin on top. Let sit for 2 min.
3. Heat lemonade over low heat and stir until gelatin is dissolved - about 5 minutes.
4. Stir in vodka. Pour into lemon halves - I used a turkey baster.
3. Heat lemonade over low heat and stir until gelatin is dissolved - about 5 minutes.
4. Stir in vodka. Pour into lemon halves - I used a turkey baster.
5. Refrigerate until set - about 4hrs.
6. Cut into wedges and serve!
Notes - ok, this recipe involved a lot of guess work on my part, because the original recipe isn't very clear. I ended up adding more lemonade into the mix (probably around 1/2-1 Cup extra) because I was worried the lemonade flavor wouldn't be strong enough, and that it would just taste like gelatin/pig. Gross. I think this recipe could definitely be made using a regular packet of lemonade (or whatever flavor you want) jello.
When I first took them out of the 'fridge and tried them I was not impressed. They were hard with not a lot of flavor - I was worried the grill out I was taking them to would be disappointed (well, not technically the grill out, but the people AT the grill out...anyway..). However, it was super hot out, and walking the whole 8 blocks to the party, they started "melting", and by the time I got to the roof, their flavor had really burst out. They were softer and the lemonade flavor mixed nicely with the flavor of the lemon rind - so they were actually pretty delicious! And the presentation of a jello shot in the lemon rind = win. You'll be the hit of the party with these babies! Though scooping out the insides was a pain in the tush.
6. Cut into wedges and serve!
Notes - ok, this recipe involved a lot of guess work on my part, because the original recipe isn't very clear. I ended up adding more lemonade into the mix (probably around 1/2-1 Cup extra) because I was worried the lemonade flavor wouldn't be strong enough, and that it would just taste like gelatin/pig. Gross. I think this recipe could definitely be made using a regular packet of lemonade (or whatever flavor you want) jello.
When I first took them out of the 'fridge and tried them I was not impressed. They were hard with not a lot of flavor - I was worried the grill out I was taking them to would be disappointed (well, not technically the grill out, but the people AT the grill out...anyway..). However, it was super hot out, and walking the whole 8 blocks to the party, they started "melting", and by the time I got to the roof, their flavor had really burst out. They were softer and the lemonade flavor mixed nicely with the flavor of the lemon rind - so they were actually pretty delicious! And the presentation of a jello shot in the lemon rind = win. You'll be the hit of the party with these babies! Though scooping out the insides was a pain in the tush.
Aaand, you'll probably have extra. Enjoy!
Vodka Rootbeer (If you really care, here's the original recipe)
Ice
Vodka
Rootbeer
Whip Cream
Cherry
1. Fill glass with ice. Cover in Vodka, add Rootbeer. Top with whipped cream and a cherry. Drink as you make the following recipe from week 5.
Ice
Vodka
Rootbeer
Whip Cream
Cherry
1. Fill glass with ice. Cover in Vodka, add Rootbeer. Top with whipped cream and a cherry. Drink as you make the following recipe from week 5.
Roasted Red Pepper and Basil Pesto Penne (Orig. recipe here)
4-6 Cloves Garlic
1/3 C Pine Nuts
1/3 C freshly grated Parmesan Cheese
1 C Jarred Roasted Red Bell Peppers
1 C fresh Basil Leaves
Salt and Pepper
Olive Oil
Penne
Rotisserie Chicken
*cherry tomatoes - optional topping
*1/2 C heavy cream - I didn't use any cream or milk, because I thought it was rather unnecessary. The recipe is totally delicious without it, and cream has a tendency to make me feel sick (and is more fattening, anyway). Feel free to use it if you want to thicken it up, but it's also fine without.
4-6 Cloves Garlic
1/3 C Pine Nuts
1/3 C freshly grated Parmesan Cheese
1 C Jarred Roasted Red Bell Peppers
1 C fresh Basil Leaves
Salt and Pepper
Olive Oil
Penne
Rotisserie Chicken
*cherry tomatoes - optional topping
*1/2 C heavy cream - I didn't use any cream or milk, because I thought it was rather unnecessary. The recipe is totally delicious without it, and cream has a tendency to make me feel sick (and is more fattening, anyway). Feel free to use it if you want to thicken it up, but it's also fine without.
The lovely players.
1. Start cooking your pasta. Put garlic in a skillet and heat with the cold olive oil - this way the oil becomes flavored (versus heating the oil in the skillet first, then adding the garlic).
2. Add pine nuts to the skillet and heat 1-2 minutes. I'm drooling just looking at this.
3. Add oil, pine nuts, and garlic to blender/food processor and pulse until they are a fine paste.
4. Add Parmesan cheese and pulse.
3. Add oil, pine nuts, and garlic to blender/food processor and pulse until they are a fine paste.
4. Add Parmesan cheese and pulse.
5. Add the Red Peppers, salt and pepper, and pulse again. I added a bit of the juice from the Jarred Peppers because it wasn't blending well.
6. Add Basil and pulse.
Mmmmmm. Yummy.
7. Add sauce to your cooked and drained pasta.
8. Add chicken.
9. Add toppings (cherry tomatoes/pine nuts/basil/cheese), serve with a nice red wine, and Enjoy!!
Notes - Seriously, this is one of the best recipes I've made from my PFC. Despite the number of steps, it's pretty fast and easy to make, and utterly delicious. The only annoying thing was I couldn't find pine nuts, and when I finally did they were $10!!!! For a tiny little container! But, they are vital to the recipe - so don't leave them out.
Notes - Seriously, this is one of the best recipes I've made from my PFC. Despite the number of steps, it's pretty fast and easy to make, and utterly delicious. The only annoying thing was I couldn't find pine nuts, and when I finally did they were $10!!!! For a tiny little container! But, they are vital to the recipe - so don't leave them out.
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