Patriotic Jello Shots

Have you ever made these cute little patriotic Jello shots?

Its easier than it looks, all you need is Jello, booze and some patience!

First, you need some sort of disposable cups. I’m sure you can find them at any party supply store.

What you’ll need;

(50) 1 oz plastic cups, or (25) 2 oz cups

Red & Blue layers:

3oz box of red Jello

3oz box of blue Jello

2 cups vodka ( I used Smirnoff Raspberry)

2 cups water

White layer:

2/3 cup heavy cream

2/3 cup milk (I used fat free)

2/3 cup vanilla vodka (I used Absolut Vanilla)

1/4 cup sugar

1 teaspoon vanilla extract

1 1/2 teaspoons Knox powdered gelatin

1 1/2 tablespoons water

Directions:

1. Blue layer; Heat 1 cup water, add blue Jello mix, stir until dissolved. Add 1 cup vodka, stir. NOTE; this recipe is pretty strong. If you want less intense Jello shots I would go with 1 1/4 cups water to 3/4 cups vodka. I wouldn’t make them any stronger though, because the gelatin in the jello needs the water to set the alcohol. Not enough water, and they might not set.

2. Distribute evenly into 50 1 oz cups, filling only 1/3 full, then refrigerate until set, about 1-2 hours.

3. Next is the white layer; this is the most difficult part of these tricolor shots! Place powdered gelatin and water in small bowl, let soak for 5 minutes to allow the gelatin to “bloom”. In a medium saucepan, heat cream, milk, sugar and vanilla extract to a simmer, stirring occasionally. Remove from heat, add gelatin and stir to dissolve. Add vanilla vodka. Let cool 10-15 minutes before topping blue layer.

4. Once blue layer is set and the white mixture has cooled, pour an equal amount of the white mixture on top of the blue. You’re almost there!

5. Finally the red layer; it is the same exact thing as the blue. Heat 1 cup water, add red Jello mix, stir until dissolved. Add 1 cup vodka, stir. Cool 5-10 minutes.

6. Once the white layer has set, and red mixture cooled, fill the cups the rest of the way until full. Refrigerate until set, about 1-2 hours.

7. Enjoy some patriotic Jello shots!! =] Garnish with mini flags on toothpicks. Looks super cute, plus using the toothpick to release the Jello from the sides of the plastic cup makes it come out easily without breaking apart.

Plastic cups, vanilla vodka and powdered gelatin.

Mixing up the red layer!!

Blue and white layers set, ready for red!

Finished!! Serve on a party platter with mini American flags =]

You can see here I skimped on the white a little bit. If you get them as close to even as you can, you should have the perfect amount for 50 shots!

Everyone have fun and be safe this 4th of July!

Don’t drink too many jello shots =]

Ribs, Sauerkraut, Mashed Potatoes and Brown Gravy

My mother invited me to dinner this week, with my Aunt Sally and her husband, Mike..
Mother made a classic German / Bohemian dish of Pork, Sauerkraut, mashed potatoes and brown gravy.  It was so good, I want to prepare it again today.  (There wasn't any leftover at her house)
The secret ingredient is caraway seed.  In our family, we love recipes with caraway.

This time my mother used Baby Back Ribs.
In the past she has used spare ribs, and country style ribs.

INGREDIENTS
1 slab Baby Back Ribs - Membrane removed
salt, pepper,
Cavender's Greek Seasoning
1 Bag Flanagan's Krrrrisp Kraut, drained
1 Tablespoons Caraway Seed

Serve with Mashed Potatoes and (McCormick's) Brown Gravy.


DIRECTIONS
In a 9 x 9 baking dish, place seasoned ribs on the bottom.
Top with drained Sauerkraut,
Sprinkle with Caraway seeds.
Cook in a 350 degree oven for 2 1/2 - 3 hours.
(Meat will fall off the bone)

NOTE
You can also Par-boiled the ribs for about 30 minutes and then reduce the bake time to 1 hour.

Removing the Membrane from Baby Back Ribs

1. At one end of the rack, slide a dinner knife under the membrane and over a bone.
2. Lift and loosen the membrane until it tears.
3. Grab the edge of the membrane with a paper towel and pull it off.
4. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.

An interesting fact, when I purchased my Baby Back ribs at Harter House today, the butcher told me they are purchasing ribs with the membrane already removed.  Yay!.  Now I won't forget to remove it.

Harter House also sells a 3-slab Value Pack.  I was told, those may still have the membranes.

Flanagan Kraut is my favorite.

Find it in the Deli Case at Harter House.

I used the regular Cavender's, but they also have a Salt Free Cavender's Seasoning that does not contain MSG. Ingredients: Potassium chloride, black pepper, corn starch, garlic, oregano, flavor base seasoning (Hydrolyzed corn soy protein, sugar, onion powder, spice extractives), parsley and five other spices.

Everyone always enjoys this simple, 

easy to prepare, brown gravy packet.

Just add 1 Cup Water per packet.

I used 2 packets. 

ENJOY

Copy Cat Sonic Fried Onion Rings

I ate recently at Sonic and I had forgotten how much I LOVE their onion rings.
So I asked Google and sure enough, I came up with this copy cat recipe.

A former Sonic employee states, "The secret ingredient is vanilla ice milk mix, but using melted vanilla ice cream works just as well."

Making these onion rings can be messy, so it is suggested trying to use one hand for dry ingredients and the other for dipping the onion rings into the melted ice cream. It will go easier this way.

Ingredients

2 pounds Vidalia onions - sliced, and rings separated
24 ounces water
2 cups all purpose flour
12 ounces vanilla ice cream melted
8 ounces corn meal
vegetable oil for frying

Instructions

• Peel onions. Slice onions into slices that are between 3/8 and 1/2-inch. Remove the small center of the onions, you can chop those into diced onions. Separate onions into rings, and place the rings into a large bowl of water.
• Place three containers in a row. In the first container, place the flour, in the second container, place the melted ice cream, and in the third container place the cornmeal.
• Preheat oil to 350 degrees.
• Prepare onion rings by shaking off the water, dip onion into the flour, shake off excess flour. Dip into the melted ice cream, and then dip into the cornmeal. Gently shake off excess cornmeal. Place the onion ring on a cookie sheet to dry for a few minutes before frying.
• Fry onion rings until golden brown.
  

Recipe Tips for the Cook

Sifting the flour and corn meal once in a while keeps lumps out and makes it easier to coat the rings 
When placing on cookie sheets to save room, lean on top of each other to allow entire ring to dry.

How to Make Crispy Onion Rings

Deep-fried onion rings should be crisp on the outside but tender within. 

1. Heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke. The best temperature is 350 - 375 degrees. Use a deep-fry or candy thermometer attached to the side of your pot/frying vessel. This helps you adjust the temperature if it does not remain consistent. If the temperature becomes too low, the rings will soak up too much oil, and you will end up with soggy rings.
2. Cook the onion rings in small batches, so they don’t stick together. When one side is fried, turn them over to brown on the other side. The process should take about three minutes.
3. Don’t place your cooked onion rings directly on top of paper towels to drain. If you do so, the onion rings will soak up whatever oil ends up on the paper towel. Instead, place some paper towels on a cookie sheet and then lay a wire cooling rack on top. Place your fried rings on top of the rack to drain, so they don’t sit in oil.
4. Season with some salt and serve your perfect crispy onion rings immediately.

Honey Garlic Salmon

Salmon

The browned butter mixed through that honey garlic sauce is what makes that salmon recipe stand out from the rest. 

Pan Seared Salmon

This salmon gets cooked right in the sauce. There’s no searing or frying first. Why? Because a lot of people get anxiety at the thought of frying then flipping salmon and having the fillets fall apart on them halfway through cooking. 

Q. But how do I get the same crispy edges from searing? A. Once the salmon is half way done, you’re going to broil your fillets for a couple more minutes for that extra golden, crispy and caramelized finish.

For a stronger lemon flavored salmon, add the wedges into the pan when your sauce is bubbling 

(the peel provides all of the flavor this way). For a milder flavor, leave them out. 

Make this Easy Honey Garlic Salmon for your dinner table tonight!

Ingredients

• 4 fresh salmon fillets about 1/2 pound each, skin off or on
• Salt and pepper, to season
• 1/2 teaspoon paprika (mild, sweet or smokey)
• 2 tablespoons butter
• 4 cloves garlic, finely chopped or minced
• 4 tablespoons honey
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
• Lemon wedges to serve

Instructions

• Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat. 
• Season salmon with salt, pepper and paprika. Set aside.
• Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavors to heat through and combine. Add in the lemon juice; stir well to combine all of the flavors together.
• Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
• Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). 

  Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
• To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.

FROM;
Cafedelights.com