Friday, June 19, 2015

Raspberry Gin Fizz


Let's call up our closest friends, fire up the grill and drink this fruity, summer cocktail.

This Raspberry Gin Fizz is bubbly and a bit sweet, and every bit boozy. This is the perfect house cocktail for any and every summer celebration. Put this cocktail in your biggest carafe or pitcher and get the party started!


I always recommend enlisting your most trustworthy feline to watch over the beverage...


It starts with every fruit you can think of. A combination of sliced oranges, grapefruit. lemons and limes along with raspberries and pineapple chunks are soaked in a pint of gin lemon juice and a bit of water then chilled for a few hours--fruit infused booze is great booze after all!


For that great fizz, just before serving, pour in club soda and a whole bottle of champagne. Don't forget the sweet and wonderful Chambord for the perfect hint of sweetness. Pour into glass filled with a bunch of ice. Put on your sunglasses, sit back. relax and enjoy the summertime! {Drink Responsibly!}


Here's what you need for Raspberry Gin Fizz* (Print Recipe!)

1 lemon, sliced into rounds
2 limes, sliced into rounds
1 orange, cut in half then sliced into half circles
1/2 grapefruit, sliced into half circles
1 pint raspberries
1/2 cup fresh pineapple chunks
2 cups water
1/3 cup fresh lemon juice
1 pint Plymouth Gin
1 cup club soda
1 bottle brut champagne
1/2 cup chambord raspberry liqueur
ice and extra raspberries for serving

Here's what you do

In a large pitcher or carafe, combined the fruit, water, lemon juice and gin. Stir well and refrigerate for at least 3 hours up to overnight.

Just before serving, pour in the club soda and champagne. Give it another good stir until well combined. Serve over ice with raspberry garnishes.



*Gas Stove Girl Original Recipe


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Friday, June 12, 2015

Turkey Zucchini Meatballs with Pesto Pasta


I need to talk to you guys about these meatballs, on account of they are out of this world!


I don't have a very long history of meatballs here on Gas Stove Girl (but these Greek meatballs and mozzarella stuffed ones are glorious), but these Turkey Zucchini Meatballs will be a regular in our dinner rotation. They are light yet perfectly filling and chock full of good flavor.


Unlike most turkey meatballs you've had before, these meatballs are JUICY, not dried out and dull. The secret, as you may have guessed, is shredded zucchini. The zucchini is the perfect complement to lean ground turkey, whole wheat breadcrumbs, crushed garlic, grated parmesan cheese and fresh chopped parsley. I cook these in my cast iron skillet, as this gives the meatballs the perfect golden brown crust. They are finished in the oven until juicy meatball perfection is achieved. Doesn't this golden brown sear make your mouth water?!


LOOK AT IT!


These are a perfect summer appetizer - I'd serve them with a cool greek yogurt dipping sauce - but last night, Cory and I enjoyed these with whole wheat pasta tossed with fresh made pesto. We both devoured our dinner, and I suspect I'll get a request to make this dish again sometime soon!

Sunday, May 24, 2015

Steak and Ramen Salad with Peanut Dressing


HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.


I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!


OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.


P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!

Tuesday, March 31, 2015

Vegetable Lasagna Rolls


Lasagna is a classic comfort food that can put a smile on just about anyone's face. I'm already smiling, and my mouth is watering!

It is warm, and gooey, and cheesey and delicious.


For a fun and fresh twist on regular lasagna, I whipped up these tasty little lasagna rolls for dinner one night, and I'm not sure if we will ever go back! 


Rather than layering the lasagna, and the ricotta cheese, and the mozzarella cheese, and the sauce, we are going to roll up the ricotta in the lasagna noodles, arrange them in a baking dish on top of a homemade, veggie-packed sauce, top them with extra sauce and freshly grated mozzarella! Sure, it may be just as labor-intensive, but I love the perfect little packages of lasagna that are made with these lasagna rolls. 


You can also make this recipe low in fat by using whole wheat lasagna noodles, fat free ricotta, and fat free mozzarella. Complete the meal by serving alongside a fresh arugula salad. Yum! 

Lasagna rolls, previously: Goat Cheese and Spinach

Thursday, March 26, 2015

Crispy M&M, Oatmeal, Chocolate Chip Cookies


GUYS.


THESE COOKIES.


It has been, precisely, two months and ten days since my last blog post. I am sorry about my absence. It's been a crazy 2015 so far. Cory and I spent an amazing week in Park City, Utah at the Sundance Film Festival--I saw 26 movies in a matter of six days!! Work has also been a bit of a whirlwind, plus we moved out of our apartment of 3+ years to a bigger, better apartment with--if I may brag--a big, awesome adult kitchen!


So after a bit of time away, I thought it would be rather fitting to get back into the blogging action with crazy, awesome cookies! Everyone LOVES cookies, after all :-)


These cookies are e.v.e.r.y.t.h.i.n.g. The are chewy and sweet, packed with wonderful goodies like chocolate chips and--the grand finale--CRISPY M&Ms!


If you are anything like me, and I hope you are, you absolutely lost. your. sh*t when they announced that Crispy M&Ms were back. These candies made my childhood complete, and I developed a lot of trust issues when they were discontinued (along with 3D Doritos, and Mountain Code Red...STOP TAKING AWAY THINGS I LOVE!).


Anyway, now, they are back. And I ran to the closest store and found the biggest bag and I tore into those M&Ms like I hadn't eaten in weeks. And now, I am putting them into cookies.


These cookies are chewy and sweet, spiced with just a touch of cinnamon. Mini chocolate chips are speckled all throughout along with nutty rolled oats and those perfect, wonderful Crispy M&Ms. The textures and flavors are surprising and fun--perfect for kids of all ages!

Friday, January 16, 2015

Chocolate Chip Almond Flour Cookies


I need to talk to you about the last chocolate chip cookie recipe you will ever need.


It’s this one. This recipe for amazing, delicious, silky Chocolate Chip Almond Flour Cookies is the game changer.

I know these are big statements but I cannot stop eating this cookies. And neither can Cory. Mr. “I don’t eat sweets” REQUESTED that I make ANOTHER batch of these glorious cookies because, well, they change lives.


The secret is in the flour, or rather the fact that I replace half of the all-purpose flour with almond flour. The crumb is so soft and delicate that I almost named these Chocolate Chip Cloud Cookies!

Like any soft-batch cookie, this recipe requires a few tablespoons of melted butter and that is totally OK. We will add 2 egg whites, a cup of brown sugar, and a generous 4 teaspoons of vanilla extract to the party. The vanilla and the almond create one of the tastiest cookies I have ever known.


Wet ingredients mix with dry, which as I mentioned include almond flour, along with regular flour, salt, cinnamon, baking powder and cornstarch. A wooden spoon and a bit of elbow grease is all you need. Things finish up with semi-sweet chocolate chips, and that requires no explanation.


Be sure to keep an eye on these cookies while they are in the oven. They should hold their shape for the most part. They are baked until just set, to the point that they may still seem under-cooked, but trust your instincts. A tender cookie makes for a happy belly. Let’s get baking!

Saturday, January 10, 2015

Loaded Vegetable Honey Whole Wheat Flatbread


See, I have this problem.


Every year I am so ready to start up my New Year's Resolutions just like every other basic betch. I want to get in shape, I want to eat healthier, I want to feel good.


But then I remember how much I love pizza and BAM! New year, same me.

This year I resolve that loving pizza and sticking to a healthier diet doesn't have to be mutually exclusive. Enter: Loaded Vegetable Honey Whole Wheat Flatbread.


We are taking all of the vegetables and a fresh, homemade tomato sauce, piling them high on a honey whole wheat quick pizza crust and topping it all with melted, gooey part-skim mozzarella cheese. Sure, this isn't totally guilt free, but when those insatiable pizza cravings hit and you start to reach for the take-out menu, let this delicious pizza be the new norm.


The really great thing about this pizza is that you can customize it to your liking. My vegetables pictured here include kale, asparagus, zucchini and mushrooms, but feel free to dig through your crisper drawer and find what veggies work for you! In fact, you may notice only half of my pizza has mushrooms. That's because a certain fiance who shall not be named, for some crazy reason, does not like mushrooms. We don't judge. We accommodate the picky eaters in our lives.


For the sauce, instead of using store bought pizza sauce that's loaded with unwanted sugars and salts and who knows what else, I simply added a can of no salt added diced tomatoes to a food processor with garlic and a salt-free Italian seasoning. Cook it down a bit until it's thickened and there you have it. It's great knowing exactly what you're putting into your body.


When it comes to this flatbread, I know I am eating whole, fresh ingredients that make my taste buds do the happy dance.


P.S. Over New Years Resolutions? Here are some outrageous pizzas from Gas Stove Girl, previously.

Chicken, Spinach and Artichoke Pizza
Sausage and Broccoli Pizza
Chicken Pot Pie Pizza with Parmesan Ranch Cream Sauce