Tag Archive for 'Stacy DeFino'

Mario Lopez is Hot – Scott Fitzgerald Shows His Naughty Moves

Mario Lopez shares his childhood stories about Lipton Ice Tea.

Now that I’ve got your attention, I can tell you that Mario and Scott certainly had mine! I had the chance to do a live Skype call with these two great spokespeople sharing their new favorite Lipton Ice Tea summer drink stories. It’s always great to hear when celebrity spokespeople can make a sensible connection with a brand. Mario shared his childhood stories about growing up in San Diego and how Lipton Ice Tea was his Mother’s staple ‘go to’ thirst quenching drink. Scott, NYC mixologist, took an already delicious product, and made it into a cocktail that could be served with or sans alcohol. I couldn’t resist teasing Scott when he referred to his ‘adult version’ as the ‘naughty version’.

Regardless of which version you gravitate towards, naughty or nice, these are three delicious summer mocktail or cocktail recipes. (Don’t think I was oblivious to the fact that I kept you waiting for weeks while I jotted these recipes down and developed one of my own. Three recipes should make up for my recent bought of blog-less-ness. And I have some great Lipton products to share. Leave me a comment on this blog post and one winner will be randomly selected next week.)

20130709-092326.jpg

Mint Tea Julep

Ingredients

2 sprigs fresh mint

1 bottle of Lipton Diet Green Tea with Citrus

Add ice

Add 2/3 cups fresh squeezed orange juice

1- 1/2 oz bourbon/

Directions

Stir and pour in glass. Garnish with mint and serve.

How to Video – a Mint Tea Julep

White Citrus Sangria

Ingredients

1 bottle Lipton Diet Green Tea with Citrus

1 3/4 cup white grape juice

1/4 cup orange juice

1 lemon, sliced

1 lime, sliced

Directions

Pour into a carafe, stir and serve.

How to Video- White Citrus Sangria

Scott’s recommended food pairings for this breeze and fresh drink. Caprese salads, crostini, fruit salad.

EXCLUSIVE BOWL LICKER RECIPE

Mango Peach Hum Dinger

20130713-003310.jpg

20130713-003330.jpg

Mango Peach Hum Dinger

Ingredients

2 1/2 oz white rum

1/2 oz Hum or grenadine syrup

4 oz orange juice

1 cup Mango Peach Ice Tea, chilled

4 thin peach slices, garnish

7 Up, float

ice

Directions

In a cocktail shaker, pour rum over ice, then add Hum, orange juice, and Mango Peach Ice Tea. Add three peach slices into the glass, using last slice as garnish on the cup. Top off with 7 Up, stir and enjoy. Then make another for your guest with the remaining provisions.

For a kid friendly version, omit the rum and Hum.

The kid friendly version pictured only has only two ingredients — 7 Up and Lipton’s Mango Peach Ice Tea.

20130714-002357.jpg

Winobee‘s Stacy DeFino takes a moment to pose for me with Mario and Scott.

20130709-092242.jpg

Cyber Dinner Par-tay & Peruvian Minestrone

A food bloggers nirvana – invite a few of your all time favorite bloggers to share a Sunday night dinner with you. The challenge, we all live in different cities. The next best option was to host a virtual pot luck. The invites were sent and I couldn’t be more honored than to have had this group of ladies join me for a night of foodie fun as they sampled recipes from Taste This! The Delicious Sequel. While I hate the expression “It’s a win, win!” I do believe this is just that. Here’s why. Each of us made a dish to share for this virtual dinner party. Those that feasted on a new recipe enjoyed the spoils (WIN), those of you reading this post get sneak peak at a few more recipes from my new cookbook (and new wine pairing suggestions) along with the chance to win a copy of the cookbook (WIN). Add it up and you’ve got the recipe for a WIN WIN. Now let’s get down to business >ahem, I mean cooking!<.

MENU AND BLOGGER (Note: each blogger has book to give away, to find out how to win take a gander at the links below)

Cocktails- Cuban Mojito blogged by Illina Ewens

Appetizer- Gorgonzola Cheese Ball & Olive Tapanade blogged by Ana Picazo

Wine- Carmenère, Malbec, and Sauvignon Blanc Pairing Selections blogged by Stacy DeFino

Main Course- Peruvian Minestrone blogged by ME/see below

Dessert- King’s Cupcakes blogged by Stacy Libby

I’d like to introduce you to the faces behind the blogs.

Cocktails- by Illina Ewens at Dirt and Noise

Appetizer- by Ana Picazo at BonggaMom

Wine- by Stacy DeFino at Wineobee

Dessert- by Stacy Libby at LapTopTVMom

The recipe I made for my special group of friends is one that my dear friend from Peru, Rosa, made for me many years ago. While the shopping list for this recipe is a bit longer than many of the recipes in Taste This! The Delicious Sequel it is worth the little bit of extra time it takes to make this dish.

Peruvian Minestrone

Pesto Ingredients

4 cups basil leaves, stems removed

¼ cup olive oil

¾ cup Parmesan cheese, grated

1/3 cup ricotta or Queso Fresco

salt and ground black pepper to taste

Soup Ingredients

2 cups (13 oz) pasta (penne, rigatoni, fusilli or bow ties)

½ tsp garlic, crushed

2 lbs top sirloin, cut into 1-inch pieces

2 TBS olive oil

10 cups water

1 cube beef bouillon

salt and ground black pepper to taste

1 cup carrot, diced

1 ½ cups green cabbage, chopped

½ cup leek, cleaned and chopped

½ cup peas

1 cup zucchini, diced

2 large cobs of corn, cut into 1 ½ inch sliced rounds with cob included

2 medium white potatoes, diced

Blend together all pesto ingredients until smooth.

Cook pasta according to package directions. Drain and sprinkle with olive oil. Mix well so that it does not stick together while the rest of the dish is being prepared.

In a large pan, sauté garlic in oil, and brown sirloin. Remove from heat and set aside.

In a large soup pot, over high heat, add water, beef bouillon, sirloin, salt and pepper, and bring to a boil, cooking meat until tender. Turn heat to medium and add all vegetables EXCEPT potatoes and corn.

Add potatoes and cook for 5-8 minutes, stirring frequently. Add corn and cook an additional 5 minutes on medium-high. Before serving, add pasta to warm it, approximately 2-3 minutes. Finally, add pesto and season to taste.

Serve with grated Parmesan cheese on top.

Note: To save time, a ½ cup high-grade store bought pesto sauce can be substituted in place of basil, olive oil, salt and pepper.

While serving corn rounds in the soup is the tradition for Peruvians, some diners are uncomfortable reaching into the soup with their fingers to eat the corn. If diners are up for the challenge, encourage them to eat the corn last, allowing it to cool. Alternatively, substitute fresh corn kernels cut off of the cob, as opposed to frozen or canned corn, which tend to be too soft.

Serves 6-8

Thank you Ilina, Ana, Stacy D. and Stacy L. it was so much fun having dinner with you this past weekend.