A spicy cocktail to make ahead for a party, to serve with brunch or as a recovery drink for the morning after the party!!! Cheers!
Summer is here FINALLY! You wonder why I’m so happy?? Did you know that on June 26th, in some parts of the Island of Newfoundland, it snowed!!! Yes, you read that right, it snowed!! But god bless us all, it seems like summer is here now….25 degrees and sunny today! Knock on wood…..
So with summmer, a nice cold cocktail is always on the menu. My husband and I love love love Bloody Mary’s! Coming from Newfoundland, we always had Ceasars, which I am not a fan off ~ I remember the first time I had a Bloody Mary was at the lounge in the Newark Airport ~ it was love at first taste. So here is a recipe for Party Pitcher Bloody Mary’s ~ Mix up all the ingredients (except the vodka) and keep them in a pitcher in the refrigerator. When you’re ready, just fill a drink glass with ice, add some vodka, then add your chilled mix, garnish as desired and serve.
These Party Pitcher Bloody Mary’s have quite a zing to them according to my husband and I have to agree. If you like a less spicy cocktail, just cut down on the pickle juice, hot sauce and horseradish or add more to make them super spicy!
I used a 1 oz shot glass to measure my vodka because I’m anal like that and measure everything!!! But you can just eyeball it if you like.
Cheers to sunny days, ice cold beverages, tan lines, and flip flops!
Party Pitcher Bloody Mary's
A spicy make ahead cocktail to keep in your refrigerator for a party, for brunch, or the morning after the party!
- 4 cups tomato juice (I used Blue Menu 8 Vegetable juice ~ low sodium)
- 1/2 cup lime juice, freshly squeezed
- 4 tsp juice from a bottle of pickled jalapeno slices
- 1 TBSP worcestershire sauce
- 2 tsp hot pepper sauce (I used Tabasco)
- 1/4 tsp celelery salt
- 1/4 tsp ground pepper
- 2 tsp creamy horseradish
- 1 cup vodka (I used Titos)
Optional garnishes on a skewer ~ diced spicy cheese, slice of bacon, celery stick, lime wedges, jalapeno slices
Mix tomato juice, lime juice, pickle juice, worcestershire sauce, hot pepper sauce, celery salt, pepper and horseradish in a pitcher. Stir with a wooden spoon to combine.
Put in refrigerator to chill. When ready to serve, fill a drink glass with ice, add shot glass of vodka, add cocktail mix. Stir, garnish as desired and serve.
Note: This is nice and spicy ~ cut down on pickle juice, hot sauce and horseradish if you prefer a less spicy cocktail. You can easily double this recipe to make 8 servings ~ just double all ingredients 🙂 You can also switch out the vodka for tequila to make a Bloody Maria instead of a Bloody Mary! Cheers!
Loving this Life Living “Around the Bay” ~ DD
original recipe from Taste of Home
Fresh cod poached in a super flavorful, delicious, slightly spicy tomato broth made with fresh tomatoes and herbs! A quick and easy dish to add to your weekly menu rotation! A healthy “ONE DISH DINNER” ready in 35 minutes! Serve with some warm crusty bread to make it a meal and to sop up all that tasty broth!
I’m Back!!! It’s been a really really long time since I’ve posted anything but I haven’t been inspired to write. Life is busy, especially with it being summer~ lots of yard work, working in the garden and greenhouse and of course, fishing! The weather has been perfect and the cod have finally arrived on the shores of Trinity Bay! Today for lunch, I made this amazing dish, Cod in Spicy Tomato Broth ~ did I say it was AMAZING!!!
Super simple, very healthy, gluten free and made with fresh tomatoes and herbs from your garden. I used cod but you could use any flaky white fish like haddock or tilapia. The broth has a bit of spice to it from the red pepper flakes and is so flavorful! I used cherry tomatoes but you could use whatever tomatoes you have on hand, just coarsely chop them.
Cod in Spicy Tomato Broth
Soooo Delicious! Soooo Healthy! Soooo Easy! Fresh cod poached in a broth made from fresh tomatoes and herbs! A “One Dish Dinner” that will become a Family Favorite!
2 TBSP olive oil
1 clove garlic, minced
1/4 tsp red pepper flakes
2 cups cherry tomatoes, sliced in half and then quartered
3 cups water
1 TBSP fresh oregano, finely chopped
1 TBSP fresh basil, julienned
1 tsp fresh thyme, finely chopped
salt to taste
4 – 6 pieces of fresh cod or other flaky white fish
Set a large frying pan, with a cover, over medium heat. Add oilive oil until it is heated then add garlic and red pepper flakes. Cook for about 10 seconds ~ careful you don’t burn the garlic. Add the tomatoes, water, and herbs and return to a boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and simmer for 10 more minutes to let broth reduce slightly. Taste broth and season with salt if needed. Place cod in broth and season cod with salt. Cover and cook on medium low until fish is flaky ~ 8 to 10 minutes. Put 1 – 2 pieces of cod in serving bowl and add tomato broth. Garnish with more basil if desired. Enjoy! I served mine with some warm crusty bread to sop up all that amazing broth!
NOTE: This does not reheat well so only make enough for one meal! You can make the broth ahead of time and keep it in the refrigerator for a day or two and then just reheat and add your cod to cook and simmer. Lunch will be ready in 10 minutes!
Loving this Life Living “Around the Bay” ~ DD
slighly adapted from http://www.thekitchn.com/recipe-fish-in-crazy-water-234416