Spring is upon us!! This a very exciting time, the stores have tulips in them, it’s staying light out past 4:30, and it’s warm enough to not need boots. That means we are quickly coming up on bonfire season, possible my favorite part of the warm weather months. Starting a fire, and drinking in the backyard is quite possibly my favorite activity and I plan on spending a ton of time doing it this summer. And I’ve create the perfect drink for such an event this time of year, this Bourbon Citrus Smash.

This drink was created 100% on a whim and it turned out so good that Andrew and I just looked at each other in awe at what I had created. It all started one evening when we were out of tequila (our usual choice drink), we had only whiskey that was leftover from a party with no apparent mixers and we were took lazy to walk to the store in the cold. However, being the resourceful alcoholic that I am, I took a serious inventory and decided to come up with something and I don’t think that either of us could’ve foreseen this turning into our now special treat drink.

Now, the initial creation of this drink did not have the basil or the egg white in it, those were additions in later version that I tried to see if it elevated it at all and in both instances my hunch was correct. The basil is the perfect compliment to the citrus flavors and the egg whites add almost a creaminess that it unbelievably good.

If you’ve never tried a cocktail with egg whites, today is the day, screw going to some bar where the bartenders wear overalls and charge you $15.00 a drink, you can do this yourself and it’s super easy and delicious. Egg whites are an incredible addition to drinks, it’s hard to even describe but I swear you won’t regret trying it.

The reason I think this drink is the perfect post-work cocktail for Spring is because while this drink is served over ice, I just feel like Bourbon or Whiskey really fit in better when there’s still a little crispness in the air. There’s something warming about them. This drink also uses citrus which is just coming out f season this time of year.

If you make this PLEASE take a picture and let me know, I’ll cheers you from Chicago!

Love,

Jackie

Whiskey Citrus Smash

 

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Prep time

5 mins

Total time

5 mins

 

A perfect Spring cocktail, warming whiskey mixed with bright sour citrus, sweet honey, bitters, basil, and my secret ingredient, egg whites! Cozy up to a fire with this guy and you won't be disappointed.

Author: Jackie DeSana

Recipe type: Drinks and Cocktails

Cuisine: Cocktails

Serves: 1 drink

Ingredients

• 2 basil leaves (more for garnish)
• 2 tsp (one generous squirt) of honey
• 4 shakes angostura bitters
• 2 orange peel slices (more for garnish)
• 2 lemon peel slices
• 2 shots Whiskey or Bourbon
• juice of ½ lemon
• juice of 1 orange (or ½ cup orange juice)
• 1 egg white (optional)
• Ice

Directions

1. Pack a highball glass with ice. In a cocktail shaker, add the basil leaves, lemon peels orange peels, honey and bitters. Using a muddler, crush the basil leaves and peels into the honey and bitters for about 10 seconds to get the flavor out of the peels.
   
   
2. Add in the whiskey or bourbon, lemon juice, orange juice, egg white if using, and a generous scoop of ice (separate from the ice in your glass). Shake for about 10-15 seconds until the drink is full mixed (if you're using egg white it will be kind of frothy too).
   
   
3. Strain the drink over ice into the glass. Top with additional orange juice if glass isn't full. Garnish with orange peels or basil leaves.

Notes

This recipe makes one drink, I don't recommend making more than one at a time as you need to really muddle and shake this one for all the flavors to get into the drink. It's worth the one at a time effort I promise.

3.5.3226

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Grapefruit Basil Gin Gimlet's

 

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Prep time

5 mins

Total time

5 mins

 

A perfect drink to sip on the patio in the sunshine! Sweet and refreshing grapefruit and tart lime juice muddled with gin and honey and topped with bubbly soda water.

Author: Jackie DeSana

Recipe type: Cocktails, Drinks

Serves: 4 servings

Ingredients

• 1 large grapefruit, sliced
• ¼ cup fresh basil leaves
• 4 tbs honey
• 2 limes, sliced
• 8 shots gin
• 2 cups club soda (maybe more to top it)
• ice cubes

Directions

1. This makes four servings so you are going to start by lining up four glasses and placing ¼ of the grapefruit, ½ of a lime, 1 tbs honey and about 3 fresh basil leaves at the bottom of each glass.
   
   
2. Using a muddler, smash the honey into the limes and grapefruit until they begin to release their juices. Next pour the mix into a shaker with ice and shake vigorously for one minute. You have to shake the full time to ensure the honey gets worked into the drink.
   
   
3. Strain the drink over more ice. Garnish with fresh basil leaves!

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Crockpot Mulled Bourbon Apple Cider

 

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Prep time

5 mins

Cook time

1 hour 30 mins

Total time

1 hour 35 mins

 

Keep warm this winter with this super easy, sweet, spiced Mulled Bourbon Apple Cider throw together in the Crockpot.

Author: Jackie DeSana

Recipe type: Cocktail

Serves: 12 servings

Ingredients

• 2 cups bourbon
• 5 cups apple cider or simply apple juice
• 3 cinnamon sticks
• 2 tsp ground cinnamon
• 2 tbs fresh ginger, sliced
• 1 tbs whole all spice berries
• 2 tsp ground nutmeg
• peel and juice of 1 orange
• peel and juice of 1 lemon
• 1 medium square of cheesecloth

Directions

1. Pour the apple cider into the Crockpot. Stir in the ground nutmeg and cinnamon. Wrap the orange peels, lemon peels, all spice, ginger and cinnamon sticks in the cheesecloth and place it into the Crockpot with the apple cider. Squeeze in the orange juice and lemon juice. Turn the Crockpot on high and let sit for 1 hour.
   
   
2. When an hour is up, add in the whiskey and stir. Heat for another half hour. Serve with another cinnamon stick and orange peels! You can leave it in the Crockpot on low or on warm if you have that setting.

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Watermelon Basil Margarita

 

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Prep time

10 mins

Total time

10 mins

 

Celebrate Watermelon Day and summertime this year by sipping these sweet, bright, refreshing Watermelon Basil Margaritas!

Author: Jackie DeSana

Recipe type: Cocktails

Cuisine: Margarita, Mexican, Summer

Serves: 2

Ingredients

• 1 cup watermelon, cut into chunks
• 4 basil leaves, sliced
• ½ cucumber, sliced very thin
• 2 limes, juiced
• 4 shots tequila
• 1 tsp sea salt
• 1 tbs agave syrup

Directions

1. Place the watermelon, basil and cucumber in a large shaker. Pour in the agave syrup and using a muddler, muddle the ingredients until the watermelon has released a lot of it's juice but there's still a few chunks left.
   
   
2. Next, squeeze the lime juice into the shaker, pour in the tequila and the sea salt. Add in ice, cover and shake vigorously. You want to shake for about 30 seconds so the agave will get fully incorporated into the drink.
   
   
3. Pour over ice in a rocks glass and serve with a basil leaf and watermelon chunk as garnish! Enjoy!

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Frozen Pineapple Margaritas

 

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Prep time

3 mins

Cook time

2 mins

Total time

5 mins

 

These Frozen Pineapple Margaritas take minutes to make and are a healthy, delightful summertime drink! Refreshing and no added sugar!

Author: Jackie DeSana

Recipe type: Drinks

Serves: 2 servings

Ingredients

• 1½ cups frozen pineapple
• 1 cup ice
• juice of 2 limes
• juice of 1 lemon
• 4 shots silver tequila
• pinch of salt

Directions

1. Add the pineapple and the ice into the blender. Juice the limes and the lemons into the blender and add in the tequila. Sprinkle the salt into the mixture. Blend on high until it's smooth.
   
   
2. Serve in a large glass with an extra slice of lime.

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Healthy Mayo-Free Potato Salad

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

Perfect summer time potato salad. Made with vinaigrette instead of mayo for a healthy delicious option.

Author: Jackie DeSana

Recipe type: Appetizer, Salad

Cuisine: Vegetarian, Vegan

Serves: 6 servings

Ingredients

• 1 lb redskins potatoes, chopped into chunks
• 3 scallions, sliced thinly
• 2 tbs dried or fresh parsley
• 1 red onion, diced
• 2 tbs extra virgin olive oil
• 1 tbs lemon juice
• 1 tbs apple cider vinegar
• 1 tbs Dijon mustard
• pinches of salt and pepper

Directions

1. Place the chopped potatoes into a large pot and fill with cold water and a sprinkle of salt. Bring to a boil and boil until the potatoes are cooked and soft.
   
   
2. Drain the potatoes and place them into a large bowl. Add in the red onion, scallions and parsley. Toss until the ingredients are fully mixed.
   
   
3. Next prepare your dressing by combining the olive oil, lemon juice, Dijon mustard, apple cider vinegar and salt and pepper in a small bowl. Whisk until combined and then pour over the potato salad. Gently toss the salad so that it's fully coated in the dressing but be careful not to smash the potatoes too much. Allow the salad to chill in your fridge for about 30 minutes before serving. Enjoy!

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Grilled Marinated Veggie Skewers

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Simple and healthy veggie skewers grilled to perfection.

Author: Jackie DeSana

Recipe type: Dinner, Snack, Appetizer

Cuisine: Vegetarian, Vegan

Serves: 15 skewers

Ingredients

• 4 zucchini, cut into ½ inch chunks
• 4 summer squash, cut into ½ inch chunks
• 1 red onion, sliced
• 1 pineapple, cored
• 1 cup cherry tomatoes, whole
• 4 tbs olive oil
• 2 tbs Dijon mustard
• 2 tbs lemon juice
• ¼ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• pinches of salt and pepper

Directions

1. To get started place all of your cut veggies, the pineapple and the whole cherry tomatoes into a large bowl. Make your marinade by whisking together the olive oil, Dijon mustard, lemon juice, parsley, dill, garlic powder, onion powder and salt and pepper in a small bowl. Pour the marinade over the veggies and toss until fully coated. Cover and let marinade for at least a half hour but you can do this the night before and give the veggies lots of time to fully soak in the marinade.
   
   
2. Before putting the veggies on the skewers, soak your skewers in cold water for 15 minutes. This stops them from splitting when you put the veggies on them. Add the veggies to the skewers and set on a large plate so they're ready to grill! I place them on the skewers in this order: zucchini, squash, onion, pineapple, tomato. I repeat that twice per skewer so eat has two of all the veggies.
   
   
3. At this point you're ready to grill! You can just place the veggies on a medium high grill and just continuously rotate them every few minutes until their soft and slightly charred. They take about 15 minutes on our grill but it could very depending on your grill. Just keep an eye on them. Serve on top of rice or by themselves with a spoonful of yogurt!

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Grilled Pita "Lamb Pizzas"

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Totally meatless tempeh "lamb" packed with spices and flavor and served on top of a grilled pita with Greek yogurt and arugula.

Author: Jackie DeSana

Recipe type: Dinner, Pizza

Cuisine: Mediterranean, Vegetarian, Vegan

Serves: 2 pizzas

Ingredients

• For Tempeh Lamb
• 1 8oz block tempeh
• 2 tbs dried mint
• 2 scallions sliced
• 1 tsp coriander
• ¼ cup soy sauce
• 1 tbs Worcestershire sauce
• 2 tsp brown sugar
• 2 tsp cumin
• 1 tsp cinnamon
• 3 cloves garlic, minced
• 2 tsp garlic powder
• 1tsp onion powder
• 1 tbs olive oil
  
  
• For Pizzas
• Large pita bread
• 2 Roma tomatoes diced
• Arugula
• 2 tbs Greek yogurt

Directions

1. Make the lamb by crumbling the tempeh in a food processor. Pulse it a few times until it takes on the texture of ground beef. Add in the rest of the lamb ingredients other than the olive oil and the garlic and pulse 5-8 more times until the ingredients are incorporated.
   
   
2. In a small pan heat the olive oil. Add in the garlic and cook until it begins to brown. Add in the tempeh mixture and cook for about 10 minutes stirring occasionally. The mixture should brown and start to crispy slightly.
   
   
3. Prepare the pita bread by brushing both sides with olive oil. Place the pita on the grill and cook for about 2 minutes on each side. This could vary depending on your grill, just be careful not to leave it on one side for too long but when you're done it should be crispy.
   
   
4. Assemble your pizzas by spreading the greek yogurt onto the pita bread. Add on the Arugula, then the tempeh "lamb" then the diced tomatoes. Sprinkle with some more salt and pepper and serve!

Notes

*Make this vegan by using vegan yogurt or vegan sour cream instead of Greek yogurt.

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Potato and Herb Frittata

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Based on the traditional Spanish tapa, "Tortilla Espanola", this frittata is the perfect combination of eggs, potatoes and spices and it will knock your socks off!

Author: Jackie DeSana

Recipe type: Breakfast, Brunch

Cuisine: Vegetarian, Spanish

Serves: 8 servings

Ingredients

• 2 Yukon Gold potatoes, peeled and sliced into thin chunks
• 3 shallots, diced*
• 2 jalapenos, sliced
• 1 tbs garlic powder
• 1 tbs Italian seasoning
• 1 tbs fresh parsley, chopped
• 1 tbs fresh thyme
• 3 scallions, sliced thin
• 8 eggs, beaten
• 2 tbs olive oil
• a generous pinch of salt and pepper

Directions

1. Heat the oil in a large, deep pan. Beat the eggs and set them aside. Add the shallots and the jalapenos to the oil and cook until the shallots become translucent.
   
   
2. When the shallots are cooked down, add the sliced potatoes to the mixture along with the garlic powder, Italian Seasoning and salt and pepper. Mix the ingredients thoroughly and cook until the potatoes begin to soften. This takes about ten minutes, I covered the pan and checked them about every two minutes to make sure they weren't burning. You may need to add more oil.
   
   
3. When the potatoes are soft, pour the eggs into the pan. It's important, while making a fritatta to not scramble the eggs. Move the eggs and the pan around, only to the point where it evenly covers the ingredients. Sprinkle the scallions and fresh parsley over the eggs. After that, let it set. Cook the eggs for about 5 minutes or until the sides seem solid. You can test this by gently lifting the sides of the egg away from the pan and letting the runny egg fall into the side.
   
   
4. When the eggs look ready, place the entire pan into the broiler. Broil for about two minutes, until the tops are browned. Serve with hot sauce and sprinkle more scallions on for garnish.

Notes

*If you don't have shallots, use one large onion.

3.5.3226

Eggs Florentine Frittata

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

This recipe takes on similar ingredients you may find in an eggs florentine benedict at one of your favorite brunch spots! But today skip the lines, save your 50 bucks and make it at home!

Author: Jackie DeSana

Recipe type: Breakfast, Brunch

Cuisine: Vegetarian, Italian

Serves: 8 servings

Ingredients

• 2 shallots, finely chopped*
• 1 tbs fresh basil, chopped
• ½ cup pitted Kalamata olives, sliced in half**
• 1 cup cherry tomatoes, sliced in half
• 1 tbs Italian seasoning
• 1 tbs garlic powder
• 1 tbs capers, rinsed
• 2 cups kale, chopped
• ½ cup feta cheese, crumbled
• 1 tbs lemon zest
• 8 eggs, beaten
• generous pinches of salt and pepper

Directions

1. Heat the oil in a large, deep pan. Beat the eggs and set them aside. Add the shallots to the oil and cook until they become translucent.
   
   
2. When the onions become cooked down, add the cherry tomatoes and olives to the pan along with the garlic powder, Italian seasoning, lemon zest and salt and pepper. Mix the ingredients thoroughly and cook until the tomatoes release most of their juice. Afterward, add in the kale and cook until it begins to wilt. This takes about 5 minutes.
   
   
3. When the kale is wilted, pour the eggs into the pan. It's important, while making a fritatta to not scramble the eggs. Move the eggs and the pan around, only to the point where it evenly covers the ingredients. Sprinkle the fresh basil and feta cheese over the eggs. After that, let it set. Cook the eggs for about 5 minutes or until the sides seem solid. You can test this by gently lifting the sides of the egg away from the pan and letting the runny egg fall into the side.
   
   
4. When the eggs look ready, place the entire pan into the broiler. Broil for about two minutes, until the tops are browned and the cheese is bubbling. Serve with hot sauce and sprinkle more basil on for garnish.

Notes

*If you don't have shallots, use one large onion.
**If you can't find Kalamata olives using black ones will be fine. Usually Kalamata olives are in the ethnic foods isle by pesto and other Italian food. They might also be behind a deli counter or in an olive bar if your store has one

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Fresh Citrus Sangria with Tequila and Berries

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Inspired by the flavors in a margarita, this sangria is fruity, refreshing and delicious! The perfect cocktail for lazy Sunday afternoons.

Author: Jackie DeSana

Recipe type: Cocktails

Cuisine: n/a

Serves: 6 servings

Ingredients

• 6 limes, juiced
• 3 lemons, juiced
• ¼ cup agave nectar
• 2 cups silver tequila
• 6 cups dry white wine
• pinch of sea salt
• soda water for topping
• berries for garnish, I used strawberries and blackberries

Directions

1. To make a full batch of these, take a large bowl or pitcher and pour in tequila, white wine and agave nectar. Use a spoon to stir so the agave nectar will become incorporated.
   
   
2. Squeeze the lemon and lime juice into the mixture and stir again. Take a pinch of sea salt and sprinkle it in. Salt helps to bring out a hint of sweetness in the citrus and is really great in this drink!
   
   
3. Serve by placing fresh berries at the bottom of a wine glass, putting a couple ice cubes into the glass and pouring the sangria over it. Top with soda water. Enjoy!

3.5.3226

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