Happy Hour Friday: Metropolitan

Happy Friday! Here we go again….

This martini is another go-to favorite from our “Martini Guide” ranking system. The recipe is basic and easy to mix, except Absolut Kurant can be difficult to come by. Our local liquor shop carries it just for us, I think! LOL

I like to mix this up in larger batches ahead of time and pop in the freezer until time to serve. Makes a great cocktail for parties since you don’t have to slave away continuing to mix these up all night. As any hostess knows, anything that can be made ahead of time is a party-friendly recipe

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Louisiana Crawfish Étouffée

Last weekend we finally decided to have our first batch of crawfish of the season. We had been putting off even though both Spicehubby and I have been craving them.

A couple of times we’ve even gone to one of our favorite local restaurants fully intending to get crawfish but then changed our minds at the last minute. If you’ve ever eaten boiled crawfish–or rather, if you’ve ever peeled boiled crawfish–you will understand. It’s an undertaking. It’s messy, and it’s exhausting. Not to mention the burning sensation covering your hands and the constant mental reminders to yourself to NOT TOUCH YOUR EYES! They are delicious, but sometimes it’s just too much trouble.

Chicken Balls!

Okay. I know how odd and comic that sounds. An open invitation for inappropriate jokes.

BUT this is such a quick, easy and fun weeknight dinner solution since there’s very little prep involved. And because they look fun to eat, it’s a great way to get kids to eat some healthy protein.

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Happy Hour Friday: the Mockingjay

In a nod to the Hunger Games mania sweeping the nation, today’s cocktail is the Mockingjay. Much like the story’s heroine Katniss, this drink is strong, crisp and packs a punch. It’s also mockingjay blue for full effect.

If you haven’t read these books by Suzanne Collins, you may be wondering what all the big-time fuss is about. But if you did spend a few sleepless nights racing through these three books (as I did), then you know all too well.

Happy Hour Friday: Skittles Margarita

So, as I mentioned last Friday, my friend Cindy S. was concocting a margarita to enter into a cooking competition last weekend. Well, I’m happy to announce that her margarita took 4th place overall! WooHooo! You go, Girl! You’re a Supa-Star

And to top it all off, she has been ever so sweet enough to share it with us here for Happy Hour.

MexiCajun Pulled Pork

A few days ago I was watching the Today Show (as I always do), and Ree Drummond (aka the Pioneer Woman) was demonstrating her easy pulled pork recipe using Dr Pepper.

“Brilliant! I love Dr Pepper, so this is a no-brainer,” I says to myself. I pulled out of the freezer the last pork roast from a hog Spicehubby killed on his last hunting trip and set it to thaw.

Cheddar & Ale Soup

My love affair with Abita continues with this creamy, warming soup (straight from the Abita cookbook).

Despite our mild winter and persistent warm weather, we have had a few chilly rainy days. Perfect soup weather. And this recipe puts me in a St Paddy’s Day kinda mood.

I served it with Irish Soda Bread, but it would also be good with a warm slice of beer bread to keep with the theme.

For a vegetarian version, substitute vegetable stock for the chicken stock.

Happy Hour Friday: Purple Haze Margarita

Since my Abita Strawberry Beeramisu has had such a wide and positive reception, I thought I’d feature another favorite Abita brew for this week’s Happy Hour Friday post. Purple Haze, if you haven’t had it before, is a raspberry-flavored lager. It’s one of my favorites; and luckily, since this is a local brewery, it’s pretty easy to find on tap around here.

Irish Soda Bread

This dense bread is a staple for traditional Irish meals. I’ve never been a huge fan, though Lord knows I ate plenty of it while touring Irish Pubs through Europe.

But that was in my younger, wilder years. I would never go such places now. <ahem!>

Spicehubby does not agree with me on this one. He loves this bread, especially the beautiful crust it makes while baking. I do have to admit that I like it better when I make it and can eat it straight out of the oven, slathered with butter.

Easiest & Tastiest Pork Chops You’ll Ever Cook

Seriously. Ever.

I debated over whether or not to even do a blog post on this because it’s so easy. But for quick and easy, it’s hard to beat a big, juicy, flavorful grilled pork chop that’s ready in only 20 minutes!

Grilled MexiCajun Pork Chop

thick-cut pork chop (with or without bone)

MexiCajun Seasoning

Preheat grill with med-hi fire.

Evenly coat pork in seasoning on all sides.

Grill for about 10 minutes, flip and continue to cook for another 10 minutes or until a meat thermometer reads 170°. Plate and serve.