Tag Archive for 'winobee'

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.)

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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

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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.

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

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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.

Get Your Hearts On

It seems that we are only just past the Super Bowl and Valentine’s Day is looming. No matter your feelings on this trademarked holiday, we all L-O-V-E to eat – and drink. And if you are at all like I am, this is one of the nights that is best enjoyed with some home made dishes. The Valentine’s ‘holiday’ (and I use the term loosely, because I feel that we shouldn’t only celebrate love one day a year, but every day of the year), is my ‘hall pass’ to splurge on the food front and enjoy an eclectic mix of dishes that I love. This is the night that the gloves come off, and the palate goes crazy.

Whether you’re in love, looking for love, avoiding love, or trying to get some love, Valentine’s Day is the perfect excuse to make magic happen! And there’s no better way to do it than with suggestive food and beverages that make you throw your inhibitions to the wind.

Seriously! Studies show that alcohol levels can raise the testosterone levels in women, which coincidentally entices those who lack sexual interest and desire. Interest piqued? Then go ahead… light the candles, pop in a little Marvin Gaye and ensure where your night is headed with these de-lush-ious aphrodisiac food and wine pairings from my friend and founder of WinoBee, Stacy De Fino, peppered with some of my favorite V-day indulgent dishes: Lamb Chops, Shrimp & Garden Veggie Cannelloni, and Cocoa Fudge Cup Cakes topped with Classic Carmel Frosting.

And if you thought you could just kick back and read, I’ve mixed it up a bit, and turned this into a classic version of “I’ll show you mine, if you show me yours”. Read on for food/wine recommendations to summon Aphrodite and then….well, I challenge you to share your favorite Valentine’s Day Menu at www.foodily.com.

DOUBLE YOUR PLEASURE
Wine is the perfect mood setter, and for the “romanticals” out there looking to get the night started with some sustenance, whip up a nice steak and pair alongside a higher tannic wine like Zaca Mesa Syrah ($20, BevMo.com). This red offers unique character and blends dark plum notes with deep espresso undertones. Its sure to land you more than one silky finish for the night!

BOWLLICKER FAVORITE FOOD DISH: Lamb Chops Von

WINE ME, DINE ME
Esporao Private Riserva White ($29.99, WineLibrary.com) offers honeysuckle attributes that pair well with any kind of shellfish, especially the richer ones like oysters, and we all know oysters are the most notorious aphrodisiac food. The zinc found in oysters controls progesterone levels which are said to have a positive effect on the libido. Bow-chicka-bow-wow!

BOWLLICKER FAVORITE FOOD DISH: Shrimp and Garden Vegetable Cannelloni, Marinated cracked crab or Oysters Bingo

KEEP IT SWEET
Wine and chocolate are a match all their own, but they may help you make your own love match. A compound in chocolate, called methylxanine, triggers the release of dopamine in the body often leaving you with a lovestruck feeling. Try a chocolate cake and serve alongside a sparkling rosé, like Martini & Rossi ($13, Shopper’s Wines) which combines an aromatic bouquet and palate of light florals and apricot.

BOWLLICKER FAVORITE FOOD DISH: Cocoa Fudge Cup Cakes topped with Classic Carmel Frosting

DON’T THINK, JUST DRINK
Port Wine is said to be an aphrodisiac all its own, so in the case you have no time (or motivation) to whip up something romantic, simply grab a bottle of white port and some fresh strawberries, as studies say pairing the two may promote lovemaking.

BOWLLICKER FAVORITE FOOD DISH: You are on your own….maybe a biscotti to dip in some port!

>this is the part where you show me your creativity<

SHARE YOUR VALENTINE’S DAY MENUS FOR A CHANCE TO BE FEATURED ON THE FOODILY SITE!

1. Go to Foodily.com and login with Facebook Connect (or create a login).
2. Play around with recipes and find your favorites to create a perfectly delish Valentine’s Day meal!
3. Once you’ve selected a recipe save it to a menu:

* From the recipe, select the “save” button, save it as an appetizer, main, etc., and then it’ll ask you to name your menu. Create your special Valentine’s menu title.
* Continue adding recipes and saving to that menu

4. View your menu (either from tab at top or from your profile) and grab the URL (you can also share your menu on Facebook and grab the URL there). Note: the URL will look similar to this: http://foodily.com/m/1234
5.Tweet the following and be sure to include the #foodilyvdaymenu hashtag at the end:

Check out my @foodily Valentine’s Day menu! Create one of your own! http//(your menu URL here) #foodilyvdaymenu

6. Foodily will be watching and selecting menu winners daily to be featured on the Foodily site!

Note: You can also enter by sharing your menu on Foodily’s Facebook wall.

As a compensated Foodily Brand Ambassador, I also look forward to picking my favorite Foodily Valentine’s Day menu at www.foodily.com. See you there!

Top Bubble Picks – New Year’s Prep


There is nothing more regal than impressing your New Year’s Eve guests with an elegantly named beverage featuring champagne. Two words: Kir Royale. This beautiful rose-colored cocktail is a favorite pre-dinner drink among Parisiennes. I first discovered the classic sparkler when I was in college on a trip to Brittany France with our good family friends, who insisted that I move on from drinking Coke and experience this drink with a bit of fresh bread and cheese. Long story short, I’ve been hooked ever since.

With New Year’s Eve lurking, let’s be honest, the lingering question of what to sip at midnight leaves many of us notoriously reaching for the finest of French bubbly simply for the fact that it’s “tradition.” But enjoying the holiday hoopla in style doesn’t mean having to break the bank (I mean, aren’t many of our resolutions to “save” in the new year?). Check out some fun, flirty and frugal suggestions from Stacy De Fino at WinoBee, along with her suggested recipe pairings. And if you don’t know about WinoBee yet, be sure to book mark their url (http://www.winobee.com), as it is an up and coming blog which underscores the premise that good wine is often the sign of an even better evening. So happy that WinoBee could kick off this new year with such a relevant guest post! Oh, and if you think you want to Kir Royale it up as we wink at 2011, I’ll give you the secret recipe too, but picking your bubbles is your first step to a successful cocktailing experience.

New Year’s Bubblies That Won’t Kill Your Budget

– Verdi Spumante

Best value wine offering a delicious sparkle and zest accompanied by a soft, fruit-forward flavor.

Cost: $4.99 bottle / Where to Buy: BevMo

– Mionetto “Il” Prosecco

Combines notes of citrus, pear and floral with a light effervescence that doesn’t overpower the palate. Simply sip as-is or whip up a cocktail using vodka, triple sec and pineapple juice. You’ll love the versatility!

Cost: $9 bottle / Where To Buy: Wine.com

– Pommery POP

Unravel the bubbles of this uncomplicated champagne in a perfect, party-portable size. These 187mL bottles are great for individual consumption (who wants to share anyway?) Simply pack a few in your cooler, grab a straw and bypass the flutes!

Cost: $9.99 bottle / Where to Buy: 67Wine

– Banfi Rosa Regale

Softer than champagne, this light wine is made of brachetto and blends rose and raspberry aroma notes with a sweet, appealing touch of berry on the palate. It’s a perfect option to bypass dessert for at your dinner party or to toast with at midnight!

Cost: $19.99 bottle / Where To Buy: BevMo

-Segura Viudas Reserva Heredad Brut Cava

This brut cava adds elegance to any soiree. It’s thick Absinthe-green glass and emblazoned solid pewter crest is enough to catch the eye, but the blend of Macabeo, Parellada and Zarello grapes within offer a satisfying fruit intensity and perfumed bouquet.

Cost: $23 bottle / Where to Buy: Wine.com

Kir Royale

What is Kir? Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur). Add a splash of Cassis to a glass of champagne and you have made a Kir Royal. Fun historical fact- this drink was invented circa 1876. >gasp< That's about 1, 742 years ago! A drink that stands the test of time. Ingredients

1-2 TBS Cassis
6 oz champagne

Directions

It is recommended to chill your bubbly well — either in a refrigerator for 2 to 3 hours or in an ice bucket for about 30 minutes. For a quick fix you can cool it in the freezer for 30 minutes.

Pour Cassis into a champagne flute, then add in the chilled champagne to ensure an even mixture.

SPECIAL THANKS TO WINOBEE
Be sure to check them out at www.WinoBee.com or on Twitter at @WinoBee
Their aim is to make wine enlightening rather than intimidating by providing a fun, flirty approach to winos of all levels. Their work has been featured on Redbook, TheSecondGlass.com and Examiner.com.