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Pumpkin Martini — December 1, 2013

Pumpkin Martini

While we prepped our food for Thanksgiving dinner on Wednesday night we drank these martinis and listened to music. These were the perfect way to get into the holiday spirit. Scotty cleaned/played with the turkey while I cut all the veggies and made the pumpkin pie. I had this same drink on Thanksgiving as well except I put switched out the half and half for egg nog. Yum! Happy Eating!

Pumpkin Martini

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Pumpkin Martini

Recipe Thanks to Real Simple

Ingredients:

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice

3 tablespoons vodka

2 tablespoons half and half

1 tablespoon canned pure pumpkin puree

1 tablespoon maple syrup

1/4 teaspoon pure vanilla extract

Directions:

Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.

In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract, and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.

Prepping Fun

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Utensils Used:

 

 

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Steak Burritos for Two —

Steak Burritos for Two

I haven’t posted on here for a few days due to the craziness that surrounds holidays. I made this meal last week for dinner with the idea in mind that I didn’t want any leftovers going into Thanksgiving. This was the perfect amount of food for the both of us. Happy Eating!

Steak Burritos for Two

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Steak Burritos for Two

Recipe Thanks to Eating Well

Ingredients:

1/4 cup prepared fresh salsa
1/4 cup water
2 tablespoons instant brown rice
3/4 cup canned black beans, preferably low-sodium, rinsed
6 ounces strip steak, trimmed and thinly sliced crosswise
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons canola oil
2 8-inch tortillas, preferably whole-wheat
1/4 cup shredded sharp Cheddar cheese
2 tablespoons prepared guacamole
1 tablespoon coarsely chopped fresh cilantro

Directions:

Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.

Meanwhile, sprinkle steak with pepper. Heat oil in a medium skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Utensils Used:

 

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