Category Archives: Uncategorized
There are a few ‘trigger’ ingredients that I look for on a cocktail menu when I’m making a drink selection, and the tartness of grapefruit of is always one of my trip contenders. I mixed up sweet and herb-y drink to balance the tart grapefruit flavor in a tasty drink with Brugal Rum. To make one yourself, follow these instructions: in a rocks glass over ice add 1 tsp of honey, fresh grapefruit juice (1-2 grapefruits, depending how much juice you can get out of them!), and 1.5 oz of Brugal White Rum. Stir vigorously, and garnish with a sprig of fresh thyme – swirl it around in the glass to release some of the flavors into the drink, and enjoy!
Brugal Rum provided me with sample products to test, all opinions are my own.
I’ve got another fun rum cocktail for you today after some more experimenting with Brugal Rum — a blueberry basil smash. My idea for this drink came from a peruse through my fridge, I had some leftover blueberries and basil that were ready to use! To make your own version of this drink, follow these steps: In a cocktail shaker, muddle 1 tsp of sugar, 2-3 lime wedges, a handful of blueberries, and a few sprigs of basil. Pour 1.5 oz of dark rum over the muddled mixtures and shake with ice. Pour in a glass and top with soda water; serve with a fresh lime wedge and a striped straw for good measure!
Can I brag a little bit? Yours truly is featured in the November issue of Family Circle magazine that hits stands this week. I’m sharing tons of tips in their “happy to host” feature to make your holiday entertaining a little less stressful and a little more festive. Grab a copy, check out the article, and let me know what you think!
Ready for this little sweet-treat mash-up? I was scheming up something to bring to a birthday party this weekend and saw The Faux Martha’s recipe for apple cider baked donuts. I wanted to try the recipe out so I decided to make a batch of mini-donuts and pop them on top of classic vanilla cupcakes (I used a box mix for those, no judging!). In case you were curious if topping cupcakes with donuts was a good idea, let me tell you: it was a great idea. And a few leftover donuts for breakfast the day after weren’t too bad either.
One of the things I love about Boston is the amazing food scene we have here — I get a little burst of pride opening up Bon Appetit magazine and seeing some of my favorite local spots getting more and more shout outs these days. One of the restauranteurs that is synonymous with the Boston foodie scene is Ming Tsai. I’m excited to be joining Ming at his launch party for Season 12 of his cooking show at Blue Dragon on October 21, and you could join me too! The fine folks at Breville are giving away 2 tickets to the event, as well as a signed copy of Ming Tsai’s cookbook. To enter just head over to Instagram and follow @breville and @domestikblog, and then find their post about the party and comment, tagging a friend you would bring. Good luck!
The other day at work the topic of Thanksgiving foods came up, and while it’s not a traditional Thanksgiving food, I mentioned that we always have a mac and cheese at ours because my siblings aren’t big on turkey. One of the best mac and cheese dishes that I’ve ever eaten was on our honeymoon, and the dish came served with a side of homemade applesauce — delicious. My wheels started turning for how I could combine these flavors in a new way, and I came up with this cute little idea for a savory and sweet side dish: mac and cheese baked apples. I love the idea of offering these in small apples as an appetizer, or as a bigger portion for a side dish at dinner — either way, they’re a super tasty treat. Full recipe below!
- 4-5 large apples (honey crisp apples worked great)
- 5 cups of cooked pasta (elbows work great!)
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 cup whole milk
- 2 tbsp parmesan cheese
- 1 cup of shredded sharp cheddar cheese (plus extra for garnish)
- salt and pepper
Cook pasta as directed, removing from water when still al dente. Clean apples and slice their tops off; using a melon-baller, scoop out the insides of the apple leaving a half-inch rim around the edges. In a saucepan over medium heat, melt butter and begin to whisk in flour until a roux forms, then slowly whisk in the cup of milk and heat until the sauce thickens. Next, mix in the cheeses and combine until the sauce is a consistent texture. Remove from heat fold in pasta until fully coated; salt and pepper to taste. Fill the hollowed-out apples with macaroni and cheese mixture, and top with additional sharp cheddar cheese. Bake in a baking dish in a 400 degree pre-heated oven for 20-25 minutes.
I’ve been trying to be better lately about not wasting food. Cooking for two means we unfortunately sometimes end up tossing out lots of leftovers, so I’ve been challenging myself to be creative with what’s in the fridge and use as much as I can. We had a roasted chicken for dinner this weekend so I was brainstorming ideas for what to make with the extra meat. I whipped up a batch of chicken stock with the bones from the chicken and decided it would make a pot-pie, but in order to use more of the stock and chicken, I made it into a soup instead. I even added a fluffy biscuit for dipping to get the crust flavors. Full recipe below:
- 3-4 small red potatoes
- 1 large carrot
- 1 yellow onion
- Olive oil
- Salt and pepper
- 3 tbsp flour
- 3 cups of chicken stock
- 1 cup of half and half
- 1.5 cups roasted chicken, shredded
- 1 cup of fresh corn
- 1/2 cup of frozen peas
Dice red potatoes, carrot, and onions. Toss with olive oil, salt and pepper and roast at 450 degrees for 20 minutes. Add roasted mixture to a large pot with 1 tbsp of olive oil. As the mixture heats up, stir in flour until it dissolves and coats the vegetables. Add chicken stock and half and half and bring the soup to a low boil. Reduce to medium heat and add in chicken, corn, and peas. Simmer for 15 minutes to blend flavors; add salt and pepper to taste. Serve with a warm biscuit for dipping.
I’m super lucky to work so close to Flour Bakery — when I go there for lunch, which is often, I tend stick to the same order each time. This week though, a quiche on their weekly specials board caught my eye: sweet potato and blue cheese. These are two of my favorite flavors, but I never thought to put them together until I saw them on the menu. I ordered the quiche — it was amazing — and left with determination to use this flavor combination in a dish of my own soon. My spin on the Flour Bakery quiche is a sweet potato blue cheese frittata — full recipe below:
- 1 Large sweet potato
- 1 Small yellow onion
- Olive oil
- Salt and pepper
- 6 eggs
- 1/2 cup of milk
- 1/3 cup of crumbled blue cheese
- 1 tsp fresh thyme
Preheat oven to 450 degrees. Peel sweet potato and dice into small cubes, thinly slice yellow onion and toss with sweet potatoes in a pie dish with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20 minutes, tossing mixture at the halfway point. Remove from oven and let cool slightly before crumbling 1/3 cup of blue cheese over the roasted mixture. In bowl, whisk 6 eggs with 1/2 cup of milk and 1 tsp of fresh thyme leaves, salt and pepper. Pour egg mixture over sweet potatoes in pie dish. Bake at 350 degrees for 40 minutes.
I was in the hardware store a few weeks back and saw this neon cord in a big bin — I picked up and a little light bulb when off over my head — craft project! It’s been awhile since I’ve dabbled in jewelry making, and decided to put this neon cord to good use in my closet by making myself a new necklace. This project is as easy as tying your shoes — if you can make a simple knot, you can make this necklace! I cut a piece of the cord about twice the length I wanted my necklace to be (you lose length as you make knots). Then, starting in the middle, I added a wooden bead and tied a double knot on either end of the bead to hold it in place. Keep working on either side of the center bead, adding on additional beads and knotting just above the bead opening to hold it in place. I found that make a loose knot, and then holding my thumb on top of it while pulling tight helped keep it close to the bead. Repeat until you get to the desired length, and then grab the two ends of the cord and tie them together in a double knot to finish the necklace off! You can add a little bit of clear nail polish to the end pieces after you trim them, as well as a light coat over the top knot to keep it from fraying. Bright, cute and oh so simple, right?
Guys, you know what’s great about the internet? Meeting awesome kindred spirits like Katie Bartels. Katie is a jewelry designer that I met a few years back through the internet and a mutual friend, and we bonded right away over our love of New England, preppy style, cocktails, and all things sparkly. And speaking of all things sparkly — she has just launched a beautiful new collection of jewelry on her site inspired by her travels in India. To celebrate the launch of her new collection, she is giving away an Aditi Ring to one lucky reader! For details on how to enter, see below:
- What you’ll win: One Aditi Ring from Katie’s newest collection!
- To enter to win leave a comment below telling me your favorite Katie Bartels Jewelry product.
- For an extra entry, LIKE the Domestikatedlife Facebook page and Katie Bartels Jewelry Facebook page and leave another comment below.
- For an extra entry follow @domestikateblog on Instagram and leave another comment below.
- This giveaway will end at 5:00 PM EST on Friday, September 26th and is open to US residents only.