Halloween-themed Party Food Ideas

This post brings awesome but quick and simple Halloween party ideas (plus a few recipe tips and tricks) to turn your Halloween Party table into a featured attraction of the party, rather than an afterthought.  Couple ideas from here along with my Amazing Halloween Cocktails, and you're sure to be a hit with your guests, eager for your next Halloween celebration.  Don't forget to also check out 'The Walking Dead' Screening Party post for more Halloween and zombie apocalypse party decoration and food ideas...Enjoy!

On the Menu

Bloody Brain Shrimp

Pumpkin Face Veggie Tray

Real Deviled Eggs

Skull Meat & Cheese Tray

Jack O' Lantern Sliders

Dexter Blood Splatter Cupcakes

Bloody Brain Shrimp - This is a super easy and fun way to serve your guests shrimp cocktail.  I do recommend using a brain gelatin mold which are pretty common around this time of year or available at Amazon.

Ingredients:

1 - 1 and 1/2 lbs shrimp, cooked, peeled, de-veined, tail-off

1 box of  gelatin 

cocktail sauce

1. Prepare gelatin per box instructions.
2. Pour shrimp into the brain mold and pour gelatin all over and mix in well. Be sure to pack the shrimp in tightly.
3. Refrigerate for gelatin set as per the amount of time recommended on the gelatin box instructions.
4. Remove from plastic mold, drizzle with cocktail sauce and pool around the base as desired.

Pumpkin Face Veggie Tray - a cute idea to arrange your veggie tray for the party is to make the carrots into the shape of a pumpkin.  We all know carrots are usually the most popular veggie at a party! Then simply use black olives, purple grapes, etc. to fill in eyes, nose and mouth.  Then use any other veggie (or veggies) you desire to be the background.  I simply used broccoli florets because that is typically the second most popular veggie at my parties.

Real Deviled Eggs

Ingredients:
6 hard boiled eggs

1/4 cup onion, minced
1/4 cup marinated jalapenos, minced
1 cup olive oil mayonnaise
1-2 tbsp. chipotle flavored mustard
1 strip of red bell pepper, cut into small triangles making 16
1 tsp. red pepper

1. Take peeled hard boiled eggs, and cut in half length-wise.
   
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion, jalapenos and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Put red bell pepper triangles at one end of each egg (as horns or eyes, whichever you see fit)
6. Sprinkle each egg with red pepper and serve. 

Skull Meat & Cheese Tray - You can set up a meat and cheese tray pretty easily with

whatever cuts and varieties you and your guests like.  An easy way to add Halloween flair is to build your meat cuts around a skeleton head (I go ahead cover mine with plastic wrap just in case the plastic is not meant to be touching food because of paint and what not) and then circle the bottom with your cheeses. (see picture above)

Jack O' Lantern Sliders - Anyone who likes cheeseburgers loves sliders as a party food item.  The fun part of Jack O' Lantern sliders is carving little faces into each slice of cheese.  ALthough this is a bit time-consuming, I do it as part of my pre-cooking and have it done the day before the party.  ANd it's lots of fun to come up with unique faces (makes for a great kid activity also)!

Blood Splatter Cupcakes - Even though this show is over, Dexter fans still love this Halloween party dessert.  Another fun twist but very easy effect.
Ingredients:

1 box of red velvet cake mix
3 eggs
1/4 cup coconut oil
1 and 1/4 cup water
1 can of cream cheese icing
1 cup of powdered sugar
1/2 cup of milk
red food coloring

1. Bake cupcakes as per the box instructions.
2. Allow cupcakes to cool completely, then ice with cream cheese icing.
3. Mix powdered sugar and milk to make your own icing.  Add more milk or less depending on the consistency you want (somewhat thinner and lighter given that this will be your blood splatter) Add red food coloring to get the desired red color.
4. Transfer cupcakes to your serving dish and place in a cleanable area (I actually took mine outside)
5. Using a small spatula, take some of your red icing and literally throw it onto your cupcakes to get a random splatter effect.

Amazing Halloween Cocktails

One of my favorite annual holidays is definitely Halloween.  Whether it's putting up amazing decorations or coming up with unique Halloween-themed food and having friends and family over to see creative costumes, it's always fun.  But of course no Halloween Party is complete without truly creative Halloween-themed libations!  This year I got my inspiration from my favorite television shows and a few of the classic Halloween horror movies...Enjoy!

Halloween Cocktails

Freddy-tini

Exorcist-tini

Zombie-tini

Blood-splatter-tini

Freddy-tini - Inspired by the sweater from Nightmare on Elm Street movie franchise, this is sure to be a hit for all those Freddy Kruger's out on the 31st!

Ingredients:

chocolate icing

tape

2 parts Crown Royal

2 parts apple liqueur

2 parts cranberry juice

ice

Rim Garnish (optional)

red & chocolate cupcake sprinkles

agave nectar

1. Take tape and put two strips around the inside of the martini glass, one at the very top by the rim and one in between the first tape ring and the bottom (essentially making two stripes)
2. Using a knife, spread a layer of chocolate icing all around the inside of the martini glass.  The layer should be thin, but cover the glass completely.
3. Using either your fingers or tweezers, carefully peel up and remove the tape (this should result in chocolate stripes of icing on the inside of your glass.
4. Rim the martini glass with the agave nectar.  
5. Pour the chocolate and red cupcake sprinkles onto a flat plate (make sure they are mixed together) and roll the rim of your martini glass around in the sprinkles where the agave is.
6. In a martini shaker mix the remaining ingredients, and pour in glass...Pleasant Dreams!

Exorcist-tini - of course my homage to this classic horror flick has to be inspired by the pea soup projectile scene.  Rim garnishes are always listed as optional in my libation recipes, but I have to say the veggie rim on this cocktail makes the drink what it is.  And although this looks really gross (it's supposed to after all) it's actually quite delicious, and a most interesting way to eat your veggies!

Ingredients:

2 parts preferred vodka

1/2 part Midori liqueur

1 part irish creme

a few drops of green and yellow food coloring

ice

Rim garnish:

green icing

1-2 tbsp. frozen mixed veggies (carrots, peas, corn, lima beans, etc.)

1. Spread a thin line of green icing around the rim of the martini glass.
2. Lay out the frozen veggies on a flat plate and roll the rim of the martini glass, where the green icing is, in the veggies so that they adhere to the rim.
3. Mix vodka, midori, irish creme and ice in a martini shaker. 
4. Check coloring and add green and/ or yellow food coloring as needed until you get a dull green (like split-pea soup) color.
5. Pour into prepared martini glass and have fun grossing everyone out! 

Click Here for the Zombie-tini

Blood Splatter-tini - Inspired by the infamous Dexter Morgan, these are sure to be a hit, even if you didn't like the way the series ended.  For this martini I simply use the same concoction as for a White Nile with of course some blood splatter.

Ingredients:

1 part triple sec

1 part creme de cacao liqueur

1 part amarula creme liqueur

ice

red icing in a tube

red sprinkles

1. Drip the red icing starting at the rim of the martini glass and let it drip down in a few different spots around the glass.
2. Mix triple sec, creme de cacao, amarula creme and ice in a martini shaker and shake vigorously.
3. Pour mixture into prepared martini glass.
4. Add a few more icing drippings as desired and draw out across the glass to make some strings float. 
5. Add red sprinkles for additional spots and splatters and remember...Blood Never Lies!

Please drink responsibly...!

Pumpkin Spice-tini

When Autumn is upon us, some people can't wait to start getting their Pumpkin Spice Lattes. For those folks who start their cold mornings off with this popular beverage, this libation will be a great way to stave off any cold evening!

Ingredients:

3 parts Pinnacle whipped vodka

1 part unsweetened almond milk

1 tbsp pumpkin puree

1 tsp. pumpkin spice

1/2 tbsp. maple syrup

ice

Shake of Cinnamon

optional garnish - 1/2 - 1 tbsp of maple syrup

gold cupcake sprinkles

cinnamon stick

1. Prepare martini glass by applying a thin line of maple syrup to the rim.
2. Pour gold sprinkles on a flat plate and roll the martini rim, where the maple syrup is, in the sprinkles to adhere them to the rim.
3. In a martini shaker, mix vodka, milk, puree, pumpkin spice, syrup and ice until all ingredients are well blended.
4. Pour into prepared martini glass, sprinkle with a shake of cinnamon (or more if you prefer) and garnish with a cinnamon stick...Enjoy!

Please drink responsibly..!

Meal Prep: Healthy, Italian-Inspired Dishes

One of the hardest things about maintaining a healthy diet is fighting the cravings for our favorite, and usually unhealthy, foods.  For me, it's cheeseburgers, cupcakes and Pasta! Just about every Italian Dish out there is a temptation for me.  I love Lasagna with Crab Stuffed Cheesy Garlic Bread but alas, I try to keep any indulging limited to Sunday Dinner and date nights.   Therefore, when I start feeling those cravings, I came up with this meal prep plan to provide healthy alternatives for my favorite Italian dishes.  The key is opting for vegetarian choices over most meat as well as using healthy veggies as an alternative to carb-loaded pastas.  And using low-skim/ part-skim, low-fat cheeses.  

On The Menu

Italian Breakfast Strata

Healthy Mini-Frittatas

'Stomp the Grapes' Smoothie

Caprese Snack Kabobs

Quinoa Stuffed Parmesan Tomatoes

Spaghetti Squash/ Turkey Marinara (Or Ultimate Veggie Spaghetti)

Lisa's Loaded Paninis 

Portobello Mushroom Parmesan with Zoodles

Tilapia Rollatini Stuffed with Zucchini & Carrots over Mushroom-Zucchini Risotto

BREAKFAST & SNACK DISHES

Italian Breakfast Strata - The great thing about this strata is it can be eaten as pretty

much any meal of the day, even though I call it a breakfast meal.  The fall root veggies and turkey kielbasa sausage make this a hearty way to start the day or a quick lunch or dinner amidst a busy schedule:
Ingredients:
1 small butternut squash, peeled, center & seeds discarded, and cubed
3-4 small beets, greens & roots removed, and peeled, cubed
2 carrots, peeled and sliced
3 tbsp. extra virgin olive oil
salt & pepper to taste
6 slices Italian bread, cubed (or other preferred bread option)
3 whole eggs
4 egg whites
1/2 turkey kielbasa sausage link, sliced into 1/4" slices
1/2 cup reduced-fat shredded cheddar cheese
1 cup low-skim, shredded mozzarella cheese
1/2 cup unsweetened almond milk
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. garlic powder
1/2 tsp. onion powder

1. Preheat oven to 350-375 degrees F.
2. On a greased baking sheet, spread out butternut squash cubes, beet cubes and carrot slices.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Please in oven and roast in oven for approximately 20-30 minutes.
5. Remove from oven, and place inside a greased baking dish.
6. Mix in cubed pieces of bread and turkey kielbasa sausage slices with roasted veggies.
7. In a large mixing bowl, combine eggs, cheese, milk and seasonings.  Mix well until all ingredients are blended and egg yolks are broken up in mixture.
8. Pour over veggies, sausage and bread cubes in baking dish.
9. Bake in oven for approximately 30 minutes or until a toothpick can be stuck through the center and come out clean.
10. Let cool 5 minutes and serve...Enjoy!

Healthy, Mini-Frittatas - 
Frittatas are a popular Italian breakfast dish, usually made as a full pie dish to cut pieces from, I made these mini-frittatas to make individual breakfast on the go a snap.
Ingredients - Makes 5-6 large muffin tin servings:
1 whole egg
3 egg whites
3/4 reduced-fat shredded cheddar cheese
1 tbsp. olive oil
1/4 cup water
1/2 cup of zucchini, diced
1/2 cup yellow onion, minced
1/2 cup Bella mushrooms, diced
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. garlic powder
1 pkg. frozen turkey breakfast sausage links (optional)
Spray olive oil

1. Preheat oven to 350 degrees F.
2. Grease a large muffin (6-muffin count) tin.
3. Optional - cook turkey breakfast sausage links as per package instructions and cut into desired sized pieces.
4. In a skillet over medium heat, add olive oil and onions.
5. Cook until onions are slightly translucent, then add zucchini and mushroom.
6. Cook until all veggies are soft and drain of excess liquid.  Transfer veggies (and sausage) to mixing bowl.
7. In the mixing bowl, add in all other ingredients and mix well until egg yolk is broken up.
8. Pour into muffin tin cups 3/4 of the way (frittatas will rise slightly)
9. Bake in oven for approximately 20 minutes or until a toothpick can be stuck through the center of the muffins and come out clean. 

'Stomp the Grapes' Smoothie - Click here for smoothie recipe

Caprese Snack Kabobs

Ingredients - 8 kabobs:
1 carton of grape tomatoes - approximately 21
21 bite-sized cubes of low-skim mozzarella cheese
1-2 tbsp. of pesto
8 skewer sticks

1. Skewer grape tomatoes and cheese cubes alternating (I did 3 of each for my skewers)
2. Drizzle with pesto...Enjoy!

Lunches, Dinners & Side Dishes

Quinoa Stuffed Parmesan Tomatoes

Ingredients - 2 servings:

2 large tomatoes

1 cup preferred quinoa (I use roasted red pepper & basil flavored quinoa)

1/4 cup crushed croutons (preferred flavor, I use Italian Herbs)
2 tbsp parmesan cheese, grated

3/4 cup low-skim, shredded mozzarella

1. Preheat oven to 350 degrees F.
2. Prepare quinoa as per instructions on bag or package.
   
3. If not using pre-seasoned quinoa, add in preferred classic Italian herbs.
4. Mix parmesan cheese and bread crumbs.
5. Take the tomatoes, and cut the tops off at approximately 1/4 of the tomato.
6. Spoon (or use a paring knife) to remove the center seeds and flesh of the tomato. 
7. Place tomatoes in a baking dish or baking sheet.
8. Fill in with quinoa, about half way, then fill the rest with bread crumb and cheese mixture.
9. Top each tomato with mozzarella cheese.
10. Bake for approximately 20-25 minutes or until a golden brown crust forms on the cheese.

Spaghetti Squash/ Turkey Marinara (Or Ultimate Veggie Spaghetti) I keep this "spaghetti" dish pretty simple when it comes to meal preps, but if you want something with a little more pizzazz that is also vegetarian and gluten free, click here for the recipe for my Ultimate Veggie Spaghetti.  

Ingredients - makes 4 servings:

1 lbs ground turkey, Italian seasoned (Jennie-O)

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. red pepper flakes

1 cup marinara sauce

1 spaghetti squash
1-2 tbsp extra virgin olive oil
2 slices Italian bread (or other preferred bread) - cut into 4 pieces each for mini-garlic bread pieces (optional)

grated Parmesan & Romano cheese (optional)

1. Brown ground turkey in a large skillet over medium to high heat.  (If not already seasoned, add spices like oregano and sweet basil)
2. Once turkey is cooked (no longer pink), drain any excess liquid.  Add seasonings - garlic powder, onion powder and red pepper flakes - mix well until meat is evenly coated.
3. Add in marinara sauce.  Mix well with turkey and reduce heat to low.
4. Cut steam slices in spaghetti squash, and place on microwavable plate (Paper plates and plastic plates not recommended) 
5. Microwave for approximate 10-20 minutes (depending on size of squash) in 5 minutes intervals, until squash is softened. (Use a kitchen towel or oven mitt to test as squash will be hot!)
6. Remove squash from microwave, and slit open length-wise and horizontally to "open" squash completely.
7. Separate out spaghetti squash from center guts and seeds, and scrape the walls of the squash for good spaghetti strings.
8. Drizzle spaghetti squash with olive oil, sprinkle with garlic powder and parmesan cheese.
9. Drizzle bread pieces with olive oil and garlic powder (optional).

Lisa's Loaded Italian Paninis

Ingredients:
2 slices Italian bread (or preferred bread)
2 oz. roasted chicken breast
2 slices smoked ham
2 slices smoked turkey breast
1/2 tbsp honey mustard
1/2 tbsp pesto
1/2 cup fresh spinach
1 slice havarti cheese
2-3 sundried tomatoes
slices of red onion
1 tbsp of butter (optional)

1. Heat up panini pan or panini griddle and grease with spray olive oil.
2. Butter one side of each bread with butter (optional)
3. On one slice of bread on the un-buttered side, spread on honey mustard, then layer as
   
   follows: spinach, sundried tomatoes, red onion sliceschicken breast, ham, turkey and havarti cheese. 
4. On the other slice of bread, on the unbutter-ed side, spread on pesto and place on top of layers of sandwich.
5. Place in panini griddle, and either close or manually press if using a panini pan (if using a pan turn over after one side is golden brown).
6. Remove from panini griddle when both sides golden brown and cheese is melting. 

Portobello Mushroom Parmesan with Zoodles
Ingredients - makes 3-4 servings:
2 large whole portobello mushrooms
1/2 cup panko bread crumbs
1/4 cup parmesan cheese, grated
salt & pepper to taste
2 tbsp. whole wheat flour

2 egg, separated
1 cup unsweetened almond milk
1/2 cup light olive oil
2 cups marinara sauce
1 cup low-fat ricotta cheese
1 cup low-skim, shredded mozzarella cheese
2 tbsp. shaved parmesan cheese

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. red pepper flakes

1. Clean tops of mushroom caps and gently spoon out the gills from the inside (remove a stem if present).
2. In a shallow dish, mix panko bread crumbs, flour and grated parmesan cheese.  In a second shallow dish, add 1 egg and 1/2 cup of milk and gently whisk together until well blended. 
3. Heat olive oil in a large skillet.
4. Take a mushroom cap and dip in egg wash, and then in bread crumbs.  Set aside for a few minutes and do the same with other mushroom cap.
5. Repeat egg wash and bread crumb dipping with each mushroom cap and then place in skillet gill side/ inside down first.
6. Press caps flat as needed, once the inside breading becomes a golden brown, flip to other side and press flat as needed.
7. Preheat oven to 350 degrees F.
8. In a pie dish, pour approximately 1 cup of preferred marinara sauce and spread to cover the bottom of dish.
9. Place caps in dish, make sure they do not overlap each other.
10. In a mixing bowl, combine riccotta cheese, mozzarella cheese, 1 egg, the remaining milk and seasonings. Mix until the consistency is a creamy, cheese mixture.
11. Spread cheese mixture over each mushroom cap evenly. 
12. Top cheese mixture with more marinara, then sprinkle shaved parmesan cheese on top of each cap.
13. Bake in oven for approximately 20 minutes or until cheese is all fully melted.
14. Remove from oven and cool; serve over zoodles.

For Zoodles:

3 small-medium sized zucchini

2-3 cups water

2-3 tbsp of olive oil

1 tsp garlic powder

salt & pepper to taste

1. Thoroughly wash zucchini and remove both ends of each.
2. Using a spiralizer, spiralize zucchinni and place into a pot with the water over medium to high heat.
3. Loosely cover and allow to steam until zucchini softens.
4. Drain from water and toss with olive oil and garlic powder. Add salt and pepper to taste.

Tilapia Rollatini Stuffed with Zucchini & Carrots over Mushroom Risotto

Fish Roll-up Ingredients - makes 2 servings:
2 filets of tilapia (or other favorite white, thin fish)
2 tsp. lemon pepper
2 tsp. garlic powder
salt to taste
1/2 zucchini, peeled and long julienne cut
1 carrot, peeled, cut in half and long julienne cut
1 tbsp olive oil
4 toothpicks

1. Preheat oven to 315 degrees F.
2. Cut filets in half length-wise.
3. Wrap half filets around a few julienne carrots and zucchini, and drive a toothpick through fish from top to bottom to hold the roll-up together and place on a greased baking sheet.
4.  Repeat with other filet halves and veggies; season each roll-up with lemon pepper and garlic powder and salt.
5. Drizzle with olive oil and bake for approximately 20 minutes or until fish flakes.

Mushroom-Zucchini Risotto Ingredients - makes approximately 4-5 1 cup servings:
1/4 cup onion, minced onion
4 tbsp. extra virgin olive oil 
1/4 cup zucchini, diced 
1/4 cup mushrooms, diced
1 cup arborio rice
1/4 cup white wine
1/4 cup parmesan cheese, grated
Approximately 2 cups low-sodium chicken broth

1. In a small pot, add onion, zucchini and mushrooms and 1 tbsp. of olive oil over a medium heat until veggies onion and is translucent.
2. Add rice and toss all together until rice is is coated well with oil (you may need to add more olive oil.
3. Add wine and bring to a low boil.
4. Reduce heat and simmer for approximately 10 minutes uncovered, stirring frequently until liquid is reduced by half.
5. Add 1/2 cup of broth to pot and continue to simmer and stir frequently until broth has soaked into rice.
6. Continue step 5 until risotto reaches the desired consistency: a creamy consistency, with rice soft on the outside but slightly al dente on the inside when you bite into it.
7. Once consistency is reached, top off with 2 tbsp. of olive oil and parmesan cheese.

'Stomp the Grapes' Smoothie

I created this smoothie especially to accompany my Meal Prep: Healthy, Italian-Inspired Dishes.  Over the summer, I froze some seedless, red grapes, which sometimes I snack on by themselves, but mixed with my smoothie favorites, this makes a delicious, antioxidant powerhouse of a smoothie, or smoothie bowl.  

Ingredients:

1 cup frozen, seedless grapes

1/2 cup blueberries

3-4 slices frozen peach slices

1 1/2 cups unsweetened almond milk

5-6 almonds

1 scoop vanilla protein powder (optional)

1. Mix all ingredients with a handblender...Enjoy!
   

Watermelon Bliss Smoothie

My latest smoothie creation using a summer season favorite...watermelon! This smoothie combines protein, fiber, antioxidants and calcium.  Perfect for any weight-loss, lean muscle-building or healthy diet as a snack or breakfast.

Ingredients

1-2 cups of watermelon chunks

2-3 tbsp. of fresh blueberries

1 tbsp. of ground flax seed

3/4 cup of frozen whole strawberries

3 tbsp. of plain fat free Greek yogurt

1 cup unsweetened almond milk

1 scoop of preferred vanilla protein powder

1. Mix all ingredients together with a hand blender and...Enjoy!

The "New" Old Fashioned

So anyone who is a bourbon fan or watched the AMC series "Mad Men," knows about the classic cocktail, The Old Fashioned.  The Old Fashioned is based on four main ingredients: sugar, water, bourbon and bitters.  There have been different additions that became popular over the last century such as muddling in fruit and adding various liqueurs, such as Curacao or even absinthe.  

Because I didn't have bitters on hand when I originally thought to have this libation to accompany my Bourbon & Bison Dish, I set about to try and find how to utilize an alternative, which proved exceptionally difficult.  I saw things that ranged from using Worcestershire sauce , soy sauce and various herbs, ranging from about 10-15 different ingredients.  So I decided to go ahead a purchase a bottle of bitters deciding there was no easy "recipe" alternative.  

Although I didn't have trouble finding it myself, in 2010 there was a bitters shortage, making it exceptionally expensive.  I paid about $10 for a little bottle, but now that I had it, I decided to make both the traditional Old Fashioned, as well as come with an easy alternative cocktail without bitters that tastes very similar, and voila! The "New" Old Fashioned was created.

The "New" Old Fashioned Recipe

The aim with this alternative was to use more common ingredients as well as I am not a fan of processed sugar, and prefer to use healthier alternatives for sweeteners.  There is a slightly stronger orange flavor to this recipe and sweeter after-taste to the original but it's pretty close and the ingredients can be adjusted to use less grand marnier to lessen the additional orange flavor.

Ingredients:

1 tsp. of truvia, or agave nectar, or raw honey

splash of water, about 2 tbsp.

1/4 tsp of cinnamon

1 shot of grand marnier

2 shots of preferred bourbon

ice

optional - orange peel for garnish

1. Muddle truvia (or other sweetener) and water in serving glass until sugar is dissolved.
2. Add cinnamon, grand marnier and bourbon, and top with ice.
3. Lay orange peel over side of glass and serve.

Enjoy this with my Bourbon & Bison Dish!

The Old Fashioned Original Recipe (Basic)

Ingredients:

1 sugar cube, 1 tsp of sugar

splash of water, about 2 tbsp.

4-6 dashes of bitters

2 shots of preferred bourbon

ice

optional - orange peel for garnish

1. Muddle sugar and water in serving glass until sugar is dissolved.
2. Add bitters and bourbon, and top with ice.
3. Lay orange peel over side of glass and serve.

Please drink responsibly..!

Quesadilla Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with Mexican favorites, it gets even better.  Here, as the start of my Cheeseburger Paradise series, is one favorite I can never have enough of: the Quesadilla Burger.  All the savory parts of a quesadilla (salsa, crispy tortilla and melted CHEEEEESSSE!!) plus the all-american, all time favorite, hamburger patty.  It's a toss up between this burger and my Nacho Burger, but whichever is your favorite, both are sure to be hits at your next BBQ or cooking for your man!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 large flour tortilla

2 tbsp chunky salsa (medium or hot, depending on preference)

2 tbsp. sliced yellow onion

2 tbsp. sliced green pepper

2 tbsp. sliced red pepper

1/2 tbsp extra virgin olive oil (as needed)

1/4 cup shredded pepper jack cheese

1/4 cup shredded (medium or sharp) cheddar cheese

1/2 tbsp. butter

1 tsp. red pepper flakes

salt & pepper to taste (optional)

Optional garnishes:

salsa

sour cream

guacamole

ketchup

1. Season your hamburger patty with red pepper flakes and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. In a skillet (or same one use for pan frying), add onion, green pepper and red pepper slices and oil (if needed because patty was not pan fried) over a medium heat.
5. Saute for approximately 8 minutes or until vegetables soften, meanwhile butter one side of tortilla.
6. Remove vegetables from skillet, place tortilla, butter-side down, into skillet.
7. Cut burger patty in half to make two "moons" to place on one side of the tortilla.
8. Build burger in skillet: On top of burger side add salsa, veggies, and layer with cheese (both kinds) generously, careful not to let topping spill out over the edge of the tortilla.
9. Fold tortilla over, and cook for a few minutes or until tortilla half on the bottom is a crisp, golden brown.
10. Use a large spatula to flip the over to the other side and cook until it's even to the other side with crispiness.
11. Remove from skillet.  Cut in half and serve...Enjoy!