Reliving my vacation...

It seems like forever ago, but my sister and I went on our "Sisters' Cruise" and had an amazing time.  I am officially addicted to cruising!  Since I can't go on another one yet, the next best thing was to try and re-create some of my favorites from our trip.  Enjoy!

Drink...

The Perfect Storm
My favorite bar on the ship was called Alchemy Bar.  I loved it because it had a cute theme (it was like an old apothecary) and had such delicious drinks!  These drinks were not just poured from a mix like the other bars on the ship, but were carefully crafted with a fiery show and all!  This drink was what I got one night when I asked the bartender to surprise me and it's now one of my favorite drinks.  I tried my best to remember what was in it and re-create it.  I didn't get it exactly right, but pretty close!  I hope you enjoy it as much as I did!

Me enjoying my drink!

Ingredients:

• 1 shot light rum
  
• 1/2 shot of dark rum (I only had light rum, so I just used that)
• 1 shot strawberry simple syrup
• 1/2 shot lime juice
• sprig of rosemary
• cinnamon

Directions:
for the strawberry syrup:

1. Make a simple syrup by heating and dissolving 1/2 cup sugar in 1/2 cup water.
2. Slice  1 cup fresh strawberries and add to the syrup.  
3. Simmer the strawberries in the syrup for 15-20 minutes, stirring occasionally and smashing the strawberries to get the flavor out. 
4. Strain the strawberries from the syrup and let cool.

for the drink:

1. Fill a shaker with ice and add the rum, strawberry syrup, and lime juice.
2. Shake and strain into a martini glass.
3. Light a sprig of rosemary on fire until toasted.  Place the toasted rosemary into the drink.
4. Sprinkle some cinnamon on top (if you want to be extra fancy like on the cruise, you can sprinkle the cinnamon over a flame so it sparks before falling into the glass).

Dinner...

Mushroom Cappuccino
I know...you're thinking: mushroom cappuccino?!?  Gross!  But, wait...this is not gross.  Actually, it's quite amazing.  We went to a cooking demo on the ship where one of the chefs made this.  It really has nothing to do with cappuccino, except that he served it in cute little cappuccino glasses that we could sip the mushroom soup out of.  I didn't have any cappuccino glasses, so I just served mine in a bowl.  Also, on the ship they served it with a garlic crouton which was amazing.  I forgot to make that for mine...oops!
Ingredients:
(serves 4)

• 1 lb. chopped assorted mushrooms
• 5 tbs onion
• 1 clove garlic, chopped
• 2 oz butter
• 2 pints chicken or vegetable stock
• 1 pint cream
• few drops truffle oil (I didn't have this so I used truffle salt)
• 1 tsp chopped parsley
• salt to taste
• pepper to taste
• 2 sprigs thyme

Directions:

1. Saute the onions and garlic in butter.  Add the assorted mushrooms.
2. Add stock and simmer.  Season with salt and pepper.
3. When mushrooms are cooked, blend in a blender and sieve through a Chinois.
4. Return the puree to the pan and add cream and a few drops of truffle oil.
5. Adjust the seasoning and consistency.  Serve hot with garlic croutons.

Enchiladas Verde
At our first port, Cozumel Mexico, Kate and I had a delicious Mexican lunch included in our beach package.  I had enchiladas verde, which were amazing.  I must admit, mine weren't quite as good as in Mexico, but they still were great and definitely worth making!
Ingredients:
(serves 4)

• 2 large chicken breasts
• 1/2 onion, chopped
• 1 clove garlic, chopped
• olive oil
• verde sauce
• manchego or pepper jack cheese
• 2-3 tbs sour cream
• tortilla shells

Directions:

1. Cook the chicken breasts and shred the meat.
2. In a pan saute the onion and garlic with olive oil.
3. Add the cooked chicken, 1/4 cup of verde sauce, and the sour cream.
4. Place the chicken mixture in the tortilla shells and place in a baking dish. 
5. Sprinkle with shredded or crumbled cheese.
6. Bake at 350 degrees for about 20 minutes or until cheese is melted.

Dessert...

Strawberry and Chocolate Frozen Yogurt 
*recipe from: Chocolate and Zucchini
One of our favorite things to do on the cruise was eat (which is probably part of the reason why I love cruises).  And one of the things we ate most was ice cream cones.  They had self-serve, soft-serve ice cream machines located throughout the ship and the ice cream was always there for us!  Our favorite flavor was the strawberry-chocolate swirl frozen yogurt.  My chocolate yogurt turned out pretty amazing with a great texture and good taste.  However, my strawberry frozen yogurt turned out a bit icy, but tasting great.  All I was missing was a cone!
Ingredients:
for the strawberry frozen yogurt:

• 2 cups strawberries
• 1 cup yogurt (full fat greek or plain)
• 1/4 cup heavy cream
•  1/4 cup sugar

 for the chocolate yogurt:

• 3 1/2 ounces good-quality bittersweet chocolate, finely chopped 
• 1/3 cup plus 1 tablespoon heavy cream
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons good-quality unsweetened cocoa powder
• a good pinch of sea salt
• 1/4 teaspoon natural vanilla extract 
• 10 1/2 ounces full fat plain Greek yogurt  or plain yogurt

Directions:
for the strawberry:

1. Blend the strawberries in a food processor until pureed.
2. Add all the ingredients into a bowl and stir.
3. Place in the freezer and stir every half our until it reaches the desired consistency (about 3 hours).

 for the chocolate:

1. Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water, stirring frequently to ensure even melting.  
2. In the meantime, place the cream in a medium mixing-bowl.  In a separate bowl, whisk together the sugar, cocoa powder, and salt until no lump remains.
3. When the chocolate is melted, whisk it into the cream. Whisk the sugar mixture into the chocolate cream. Add the vanilla and yogurt, and whisk until well blended. 
4. Place in the freezer and stir every half hour until it reaches the desired consistency (about 3 hours).

   

   Me eating frozen yogurt (and popcorn)

A Little Taste of Mexico

My sister and I are going on our 2nd annual "Sister's Cruise" soon and I am so excited, I just don't know what to do with myself.  So, to help pass the time, I decided to make some foods in the culinary style of each of the ports we are stopping at on the cruise.  Our first two stops are both in Mexico - Cozumel and Costa Maya.  I don't know how authentic my Mexican meal is, but is sure was delicious!
Drink...

Classic Margarita
There's no way I could do a Mexican blog post without a margarita.  And you won't find any margarita mixes in this recipe - it's the real thing!  At first I thought it tasted quite strong, but after a sip or two, I ended up loving it!  Plus, who knew margaritas were so easy to make??
Ingredients:

• 2 oz of tequila
• 1 oz triple sec
• 1 oz lime juice
• salt for rimming

 Directions:

1. Moisten the rim of the glass with water and holding it upside down, dip the rim into the salt.
2. Fill a glass with ice (I didn't have margarita glasses, so I made mine on the rocks.  If you'd prefer it in a margarita glass, combine all the ingredients in a shaker and strain into the rimmed glass.)
3. Pour all the ingredients into the glass and stir.
4. Garnish with a lime. 

Dinner...
Guacamole and Quesadillas
This dinner sounds so simple, but it was sooooo good!  I really impressed myself with this one.  I don't know if it's because I haven't had good Mexican food in a while or what, but this was restaurant-quality!  I will definitely be making it again soon.

Chips and Guacamole
*recipe from: Baby Center Blog
I have a real love of avocados and therefore, I really enjoy guacamole.  This recipe was great as an appetizer/snack and as a topping on the quesadillas.  However...if you like your gauc spicy like I do, your going to need to add a lot more heat to this recipe.
Ingredients:

• 4 Ripe Avocados
• 2 Limes, juiced
• 1 Roma Tomato, diced
• 1 Small Red Onion, diced
• 1 Jalapeno, deseeded and diced
• 1/2 cup Cilantro, chopped
• 1 tsp Ground Cumin
• 1 tsp Fresh Ground Black Pepper
• Kosher Salt to Taste 

Directions:

1. Cut the avocado across the center and split in halves. Take the pit out and take the avocado out of shell using a large spoon.  
2. Place in a mixing bowl and add the lime juice. 
3. Incorporate together using a large spoon to break up the avocado.
4. Add remaining ingredients, stir to combine, and season to taste.

Chorizo and Pepper Quesadillas
These were amazing!  I usually don't like to toot my own horn too much, but really, these were terrific.  There's nothing too special about them, but the combination of ingredients, perfect cooking of the quesadilla (which is rare, because I almost always burn them!), and delicious toppings made it over the top delicious.  Our toppings were the guacamole, sour cream, and Doug's homemade pico de gallo.  I can't wait to make them again...Soon!
Ingredients:

• 2 flour tortilla shells
• 1 chile pepper (I wanted to use a poblano, but our grocery store doesn't have them.  I think the one I used was an Cubanelle, but I'm not sure because there was no label on it at the store), roasted and peeled
• chorizo sausage (I used Trader Joe's Soy Chorizo because its so delicious and a little healthier), browned
• shredded cheese - Mexican blend
• toppings of your choice - ours were: guacamole, sour cream, and pico de gallo

Directions:

1. Spread all the ingredients over one of the tortillas.
2. Top with another tortilla.
3. Place in a skillet and cook until browned on each side and the cheese is melted.

Dessert...

Easy Mexican Flan
*recipe from: The Coach's Wife's Kitchen
I just recently began liking flan (because I had never tried it until recently).  I thought it would be difficult to make, but it's really simple.  While making it, I was thinking..."there is no way this is going to turn out right."  But, it did!  Just keep going when you're making/cooking it - even if it doesn't seem like it's going to work out.  This flan would be an easy way to impress people and is the perfect end to a perfect Mexican dinner!
Ingredients:

• 1 Cup and ½ Cup Sugar
• 6 Eggs
• 1 Can (14 oz.) Sweetened condensed milk
• 1 Cup Heavy cream
• ½ Cup Milk
• 1 tsp Vanilla 

Directions:

caramel coated ramekins

1. Put 1 cup sugar into a small sauce pan over medium heat stirring constantly. It will slowly melt down to a caramel color liquid. Be careful not to let it burn.
2. Once all of the sugar is liquid equally pour into ramekins (6 to 8 depending on their size). Swirl the liquid around until it has covered the sides. You will have to hurry it cools very quickly.  (I did not get it coated well and it worked out just fine)
3. Blend the eggs together, add the milks then slowly add the ½ cup sugar and vanilla. Stir until combined. 
4. Pour the milk mixture into the prepared ramekins. Place them into a large baking dish filled with 1 to 2 Inches of water. Bake at 325°F for 45 minutes or until a toothpick or a knife comes out clean. 
5. Cool the ramekins in the refrigerator for at least one hour before serving.
6. Slide a knife around the edge then tip the ramekin over onto a plate the caramel sauce will spill over the custard. Serve with fresh berries or just alone. YUM!