Vodka Jello Shots

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Vodka Jello Shots! As a child of the ’60s, one of my favorite desserts was fruit-flavored gelatin. Sometimes it would have sliced bananas, strawberries, carrots, or fruit cocktail mixed in. The recipe was pretty simple. Add water and stir. Nowadays, substituting part of the water for a popular distilled spirit turns a childhood dessert into a slurpable cocktail. Drink responsibly.

VODKA JELLO SHOTS

Ingredients:

3-ounce package orange gelatin

1 cup boiling water

1/2 cup iced water

1/2 cup vodka

Fresh mint leaves

Instructions:

Empty contents of orange gelatin packet into a large bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and vodka. Stir well. Pour into shot glasses. Refrigerate four hours or until set. Garnish with fresh mint before serving.

Sipping Sangria

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Sipping Sangria! The weather is great, the weekend is here. Get ready to party. Psst. Wine lovers lean in. This crowd-pleasing punch can be thrown together beforehand since the flavor gets better with time. Choose your favorite dry red wine. No worries. It’ll sweeten up from the chopped fruit, juices, and agave nectar. Hold the fizziness until just before serving. The colors are not only festive but invigorating. Then sit back, cool off, and sip away.

SIPPING SANGRIA

Ingredients:

5 cups dry red wine

1/2 cup apricot brandy

1/2 cup orange liqueur

1 1/2 cups blood orange juice

1/4 cup grenadine

1/4 cup agave nectar

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

3 cups sparkling water or carbonated beverage

1 lime, sliced

1 lemon, sliced

1 orange, sliced

1 apple, cut in wedges

Grapes for garnish

Instructions:

In a large pitcher, combine dry red wine, apricot brandy, orange liqueur, blood orange juice, grenadine, agave nectar, fresh lemon juice, and fresh lime juice. Stir well. Add lime, lemon, orange slices and apple wedges. Refrigerate for one hour. Before serving, add sparkling water. Stir. Fill stemmed glasses with ice, add sangria, and garnish with fruit.

Jiggers of Apple Cider Jello Shots

What’s Cooking in Gail’s Kitchen? After the Holidays: Jiggers of Apple Cider Jello Shots! It’s a chilly winter’s evening where the crackling flames encompass the fireplace logs. My husband and I are snuggling under woolen blanket throws as we binge-watch another series on Netflix. I think we’re addicted. No judgement, please. Outside the windows, the ground takes on a blueish tint as the snow and ice reflect the elusive rays of fading daylight. From time to time, gusts of air beguile the wind chimes into dancing around in synchronized motion. It’s times like these where I slip my toes into sherpa-lined slippers and pad my way to the kitchen for a sinfully delicious elixir of life. You may, too. For adults only.

JIGGERS OF APPLE CIDER JELLO SHOTS

Ingredients for Jello Shots:

1 cup bourbon

2 cinnamon sticks

1 cup apple cider

1/4 cup sugar

2 packets gelatin

Ingredients for Serving:

1 cup sugar

4 teaspoons ground cinnamon

Lemon wedge

Whipped cream, for garnish

Star anise, for garnish

Instructions:

In a glass jar, combine bourbon and cinnamon sticks. Cover. Infuse flavor for two days; remove cinnamon sticks and discard. Set aside. Lightly spray 10-12 shot glasses with nonstick oil. Wipe away excess. In a saucepan, combine apple cider and sugar. Sprinkle gelatin over top. Allow to sit for 3 minutes, or until surface has a wrinkled appearance. Warm mixture on medium heat until sugar and gelatin have dissolved, about 2 minutes. Mixture will be smooth. Stir in spiced bourbon. Pour into prepared shot glasses. Refrigerate until firm, about 4 hours. To finish, combine sugar and ground cinnamon. Transfer mixture to a plate. Rub the lemon wedge around the rim of the shot glass. Dip into the cinnamon sugar topping. Place shot glass on a tray. Repeat with remaining desserts. Keep refrigerated. To serve, add a dollop of whipped cream and a star anise. Serve chilled.

Mexican Shrimp Cocktail

Experience the Holidays: Mexican Shrimp Cocktail! One bite, one little taste, will leave you wondering how you didn’t know about this version of an old classic. So what’s the difference, you ask. Actually, quite a bit. But I’m not gonna lie to you. If you’ve been following my blog, you can often see there’s a method to my madness. One recipe can be a critical ingredient to another dish. Like today. Recently I featured Jalisco Pico de Gallo. I’m gonna tell you it is a key ingredient in my Mexican Shrimp Cocktail, slightly tweaked. On the upside, it makes preparation a snap. Read on and you’ll see what I mean.

MEXICAN SHRIMP COCKTAIL

1 1/2 cups Jalisco Pico de Gallo*

1/2 cup Clamato Tomato Cocktail**

1/2 cup ketchup

1 pound jumbo shrimp, precooked but chilled

1 avocado, cut into medium chunks

Fresh cilantro, for garnish

Instructions:

In a bowl, combine Jalisco Pico de Gallo, Clamato Tomato Cocktail, and ketchup. Mix well. Take at least half the shrimp, discard tails, and cut into chunks. Add the shrimp chunks to the sauce mixture. The remaining whole shrimp will be used for dipping. Gently fold in avocado chunks. To serve, divide shrimp cocktail into parfait glasses. Arrange whole shrimp on the edge of the glass. Garnish with fresh cilantro.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

**I receive no recompense for mentioning this product.

Wasabi Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Clean Eating: Wasabi Cocktail Shrimp! Everyone loves shrimp, we know that already. But does everyone like wasabi? You may have tasted it before in the snack form of wasabi peas. You’re probably thinking, “easily tolerable”. Wasabi, though, really can’t be compared to the heat of a jalapeño or habanero pepper. It’s a different kind of animal. Wasabi is from the horseradish family giving it a strong pungency that can be felt more in the nasal passages than on the tongue. You might take a swipe and then sit back thinking all is well…until, like a viper, it strikes with such intensity you find your eyes tearing up, followed by a cough or sneeze. Once the rush has passed, don’t be surprised if your brain says, “I’ve gotta have more of this stuff!”

WASABI SHRIMP COCKTAIL

Ingredients:

1 pound precooked shrimp, tail on and thawed

1/2 cup prepared cocktail sauce

1/8 teaspoon lemon juice

1/4 teaspoon wasabi paste

Instructions:

Rinse shrimp in cold water. Drain. Dab with a paper towel. Arrange the shrimp on a platter. In a small bowl, combine cocktail sauce, lemon juice, and wasabi paste. Stir well. Serve chilled.

DIY Barbecue Sauce

What’s Cooking in Gail’s Kitchen? Clean Eating: DIY Barbecue Sauce! Have you ever began preparations for a recipe and realized you were short one ingredient? It happens to me all the time. Since I live in the country, it’s easier for me to peruse my pantry for a do-it-yourself recipe than to run into town. Perhaps you feel the same way. For example, instead of tomato sauce and tomato paste, I substituted a jar of cocktail sauce. When I checked the ingredient list, the cocktail sauce contained both items plus a touch of horseradish. I love the zing that horseradish provides. Once you realize cooking is all about the flavors you like, the rest is a breeze.

DIY BARBECUE SAUCE

Ingredients:

12-ounces cocktail sauce

1/2 cup apple cider vinegar

1/3 cup raw honey

1 tablespoon Dijon mustard

1/4 cup molasses

2 tablespoons agave nectar

3 tablespoons Worcestershire sauce

2 teaspoons liquid smoke

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon smoky sea salt

1/8 teaspoon cayenne pepper

Instructions:

In a saucepan over medium-high heat, combine cocktail sauce, apple cider vinegar, raw honey, Dijon mustard, molasses, agave nectar, Worcestershire sauce, liquid smoke, paprika, garlic powder, black pepper, onion powder, smoky sea salt, and cayenne pepper. Bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 20 minutes. Stir occasionally. Sauce will slightly thicken. Transfer to a sealed container. Refrigerate up to one week.

Rum-Topped Ginger Beer Float

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Rum-Topped Ginger Beer Float! I gotta tell you, there are some fantastic-tasting nonalcoholic ginger beers on the market right now. One of my absolute favorites is made with organic agave and extracts of chili pepper, coriander, cardamom, lime, and orange. Don’t get me wrong, ginger is still the star attraction. These flavors go extremely well in a Mexican Mule with chile pepper-infused tequila. But that’s another story. I went with a much lighter version of ginger beer for a refreshingly light twist on an old favorite. Granted, with a dark rum floater, it definitely has a boozy punch. Obviously, this is an adult beverage and should not be served to anyone under the age of 21.

RUM-TOPPED GINGER BEER FLOAT

Ingredients:

3 scoops vanilla bean ice cream

6.8-ounce bottle ginger beer, chilled

1.5 ounce spiced dark rum

Lime wedge, for garnish

Instructions:

Place ice cream in a glass or mason jar. Slowly pour ginger beer over ice cream. Squeeze a touch of lime juice into the glass. Top with a spiced dark rum floater. Garnish with lime wedge. Serve with a spoon. Cheers!

Cocktail Shrimp Minis

What’s Cooking in Gail’s Kitchen? Something to Savor: Cocktail Shrimp Minis! Being a “grazer” can reap advantageous health benefits, in my opinion. Not only are the portions much smaller, but you get to eat every few hours which keeps hunger pangs under control. The rule of thumb is to choose foods high in nutrients and low in sugar, salt, and fat. The key to successful grazing is to prepare things ahead of time. That way when you open the refrigerator, you are drawn to easy choices. Sounds pretty simple, doesn’t it?

COCKTAIL SHRIMP MINIS

Ingredients:

1 dozen fresh shrimp, precooked

1 cup fresh salad greens

8 ounces Neufchâtel cheese, softened

1/2 cup seafood cocktail sauce

1 tablespoon horseradish

Instructions:

Place salad greens in the bottom of a single serving glass. Divide the block of Neufchâtel cheese into 12 equal portions. Roll each portion into a ball. Place one cheese ball in each glass. Combine seafood cocktail sauce with horseradish. Drizzle sauce evenly over each cheese ball. Skewer one shrimp and insert into each glass, piercing the cheese ball. Refrigerate until ready to serve.

Ole Red in Nashville, Tennessee

Dining Outside the Home: Ole Red in Nashville, Tennessee! Blake Shelton has a following, that’s for sure. Whether it’s his chart-topping hits, his popular menu favorites, or his rugged good looks, Ole Red is a Lower Broadway destination worth talking about. Take the elevator up. The lookout sky bar boasts the best hideaway where glam-meets-grit. The view is dynamic, so grab a seat. Signature cocktails come smooth and often, which aim to please. Chew on shareable plates for grazing to leave room for sweet regrets. This isn’t just a bar, it’s an experience.