Jalapeno Infused Tito’s Vodka

Tequila and I… well, we have a very complicated relationship. I love a great margarita however tequila all by itself… has a tendency to come out my nose. It’s like my body rejects it or something. Sorry tequila but I just don’t think things are going to work out long-term. And just because its Cinco de Mayo doesn’t mean you have to drink tequila. In fact, grab yourself some Tito’s vodka and make this awesome Mexican inspired beverage this weekend!

You’ll need:
Tito’s Vodka
1 jalapeno
cucumber slices
Topo Chico
Candied ginger

I infused my own Tito’s vodka. I must say… my vodka was über hot. Like fire on the back of your throat that stays too long. I put an entire jalapeno, seeds and everything, into a jar with about 6oz of vodka and let it soak for 24hrs. Hindsight, that was wayyyy too long or waaaayyyy too much jalapeno. So, you might want to use less jalapeno or only infuse the vodka for a few hours.

Start by washing and slicing the cucumber.

I did a little fancy peeling here… I’ll show you what I did with these later.

Pour the glass halfway to 3/4s full of ice cold Topo Chico.

Heres the über hot jalapeno infused Tito’s Vodka! Add about a shot.

Squeeze in a little bit of lemon juice. Not too much!

Now for the fun part! Decorating! Here’s how I used one the cucumber slices.

I sandwiched a piece of candied ginger in between vodka soaked jalapenos for this one!

I added some cucumber slices to my drink to balance out the heat of the jalapeno vodka. Like I said before, dont infuse too long or use too much jalapeno like I did!

Crisp and refreshing and icy cold to help you cool down this weekend.

It’s a fiesta y’all! Happy Cinco de Mayo!! Lets party! Arriba!

Spicy Crab-Stuffed Cucumber

Hey Friends! Sorry for my lack of posting yesterday but I have been working diligently on the backend of this site. You the only difference you may have noticed thus far is that you are now being redirected to natalieparamore.com!!! Woohoo I bought my domain!! Other changes will be made later and most of them should not effect how you use this site.

Moving along, last night I served up these little bites as appetizers at my Valentine’s

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Day dinner. I hope you all enjoy these!

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You’ll need:
2 cucumbers
1 cup of Greek yogurt
Crab meat ( I used claw meat bc it is sweeter)
Spicy brown mustard
Green onions
Lemon juice

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Make sure all the excess water is removed from your crab meat. Then combine with the Greek yogurt in a mixing bowl.

Add a few shakes of Tabasco. Add more if you like spice!

Add somewhere between a teaspoon and a tablespoon of spicy brown mustard.

Add a teaspoon of kosher salt and some black pepper to taste. Squeeze in the juice of a fresh lemon.

Mix all of that up and set aside.

Wash the cucumbers and peel them leaving stripes of skin to keep them together once we stuff them.

Slice the cucumber. Make sure there is room to make these little cups so we can stuff them with the crab meat. About an inch and half thick.

Use a melon baller to scoop out the seeds and soft inner part. Leave the edges thick so they can hold the can meat.


Hope those pictures give you a good idea of what we are trying to achieve.

Fill the cucumber cups with the crab meat mixture.

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Dice some green onions.

Place the stuffed cucumbers onto a serving platter and sprinkle with paprika.

Top with green onions and you’re done!

I platted these on red heart shaped plates since it was valentines day after all.



Whole Wheat Couscous with Red Pepper and Cucumber

I made this little side dish to go along with Hunter’s dolmas. Not going to lie, this was my first time to try whole wheat couscous and it was a little bland. I would suggest heavily salting your water when boiling to help the grain absorb some flavor. The couscous was actually more flavorful the next day after melding with the other flavors in the fridge.

You’ll need:
1 cup whole wheat couscous
Red pepper
Olive oil

Do a rough chop of some garlic. Then you will cook the couscous according to the package directions. Usually 1 part couscous to 2 parts water. In a pot combine 2 cups water, 1 cup couscous, the chopped garlic, olive oil and a couple tablespoons of kosher salt.

Bring to a boil, then reduce to simmer.

When it’s done, it will look like this.

Chop up the cucumber and red pepper into bite size pieces. Remove the ribs and seeds from the red pepper.

Add crumbled feta.

Stir in the couscous and it’s ready to serve! It went great with the dolmas and sweet potato hummus . Top it with a little cilantro yogurt for an extra kick.


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