Starters

There is a secret among moms who have kids that play sports.  If at all possible and the timing is right we are drinking at our kids games.  I mean, come on, there are only so many flag football, lacrosse, basketball, baseball games you can get excited about your little darling playing. 

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Beer Margarita

Serves 4-6 or 1-2 depending on the day you have had

1 light beer (Corona)

1 can frozen limeade

1 can of tequila (use the limeade can)

1 can of water (use the limeade can)

1 lime, cut into slices or wedges

Combine all ingredients in a large pitcher.

Serve over ice with a lime wedge

Well, I think we made it!  I don’t want to celebrate too soon, but we only have 5 days left of school.  My kids, me, the dogs… are so ready for school to get out for summer.  Now, because I am a woman I reserve the right to change my excitement to counting down days until school starts… that will begin in about 2 weeks. But for now we are fired up about sleeping in and not “requesting” that homework gets done.  Frankly, after this year I do not care if my kid’s brains turn to mush this summer just as long as I don’t have to fight about, “read your book”, “study for Spanish” or “go to BED”. Can you hear my voice? Just imagine Charlie Brown’s teacher, “Wah, Wah” and that is what my kids hear.

Mushrooms are one of those side dishes that you either love or hate. I happen to love them!  There is nothing better than a great steak and sautéed mushrooms poured on top.  They give an earthy flavor that nothing else can duplicate. It’s called Umami (oo-MAH-mee), the fifth taste-salty, sweet, bitter, sour, umami.  It is a deep, meaty, savory taste. Think of soy sauce, Parmesan cheese, black olives, blue cheese they all have that hearty umami flavor. 

Ok, I know you all see those beautiful red bulbs in the grocery store and think, who eats those?  Or, what do you do with radishes?  Don’t walk past this vegetable again!!  Just don’t do it!  Grab a bunch and give them a try.  

You can sauté them, roast them, pickle them or eat them raw.  One of the ways I like to eat or serve radishes is VERY simple.  Are you getting the idea that I like simple?  The next time you are needing to bring an appetizer to a get together bring this.  Or just put it out before dinner and munch on them with a crisp glass of champagne while you are cooking. There doesn’t have to be a special occasion to have a glass of champagne on Tuesday.  Life is too short to not make everyday special.  

I’ll get off my soapbox now. But seriously try radishes-you will love them!

Here is the salt I prefer in a dish like this where the taste is very prominent.

I am always looking for things to serve at parties that are easy to make, shocking I know.  I have no idea where I came up with this idea, but it seems to work.  Let me know your thoughts!

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Kung Pao Macadamia Nuts

1 (6oz) jar Macadamia Nuts

1/3 cup Kung Pao Sauce (you can find this in jar in the Asian food section of any grocery store)

Preheat oven to 350°.

In a small bowl, mix nuts and sauce.  Make sure all the nuts are coated in the fabulous sweet/spicy, sticky sauce.

Line a baking sheet with foil and spray with cooking spray.  Pour the coated nuts on the sheet and spread them out in a single layer.  

Bake for 15 minutes.  Remove from oven and let cool.

Serve!

It's really that easy.  But shhhh don't tell when you are serving these at a dinner party. 

So in Texas we call Salsa, Hot Sauce.  I remember living in California and asking for hot sauce at a Mexican restaurant and they brought me Tabasco.  A reminder that I was not in Texas anymore.  I loved our time in CA, but I missed my Tex-Mex.  Being back in the Lone Star state I can get all the “hot sauce” I want!

When corn starts showing up in the grocery stores I get so excited.  I know, I know it is not the “thing” to eat right now, but it is so good and I really feel that eating everything in moderation, oh hell who am I kidding, just eat and enjoy one of the greatest pleasures in life-FOOD!  Anyway, back on track…. corn, corn, corn.  So many ways to serve it.  This recipe I developed because I had a ton of corn from Costco, don’t get me started on my love affair with Costco, but I had a ton, quite literally, and I needed to use it. We were having people over and I came up with this.  It’s very summery and Texas, but with corn available all year round you can serve this whenever you want.

I have been trying to create the perfect recipe for Pimento Cheese for YEARS.  I have finally mastered it-woohoo!  I can now rest.  I know you are saying, what?  But it has been a mission of mine to get it right. And Lord have mercy I did it! My family is now sick of Pimento Cheese, but they will just have to get over it because I love it. And let’s face it, the cook gets to choose what the rest of the minions eat. So Pimento Cheese it is for the rest of their lives in my house.