Summer's Not Over Yet! Pineapple Coconut Martini Recipe

Oh hey friends, remember that time I made a total career 180 and was so busy I didn't have time to blog?  Yeah me too.  Woah.  Anyways, I had been meaning to post this summer martini recipe and didn't get around to it. BUT with the beautiful warm temps post Labor Day I think its still worth sharing!

As I've told you before, my go-to cookbook this summer was Endless Summer by Katie Lee.  This cocktail is adapted from this book as well, it's super light and very refreshing.  I also wholeheartedly believe that because it contains coconut water that it could be categorized as a health drink.  Skip green juice, getcha a Pineapple Coconut Martini instead. 

Pineapple Coconut Martinis
Ingredients:
- 1 part pineapple infused vodka
- 1 part unsweetened coconut water
- splash simple syrup (in my opinion, this really could be omitted if you don't have it around)

Instructions:
For pineapple infused vodka:
-Soak fresh peeled and cored pineapple in plain vodka for at least 3 days.  Store in a cool dry place.
-Discard pineapple and store infused vodka in sealed container.

For martini:
- Pour all ingredients in a cocktail shaker with ice.
- Shake well and strain into a martini glass.
- Enjoy!
- For best results: sip in your favorite sunning spot.

Well I'd love to say that I'll be back with new recipes and fun soon but it's a busy busy time at work so we will see!  Thanks to those who have stuck with me through the content droughts, hoping to get back to a normal schedule here soon!

Cheers!
Steph

Grilled Pork Chops with Blackberry Balsamic Sauce

Happy Tuesday pals!  Do me a favor, go get your grocery list and a pen/pencil/writing utensil of sort.  Go ahead, I'll wait.....(insert Jeopardy music here)....still waiting....ok got them?  Great!  Now put these ingredients on it ASAP.  This fabulously light and summer friendly pork chop recipe is so delish it must be made right away!

This is adapted from my FAVORITE of the moment cookbook Endless Summer by Katie Lee.  All of the recipes we've tried in it so far have been really yummy, utilize fresh summer ingredients and aren't too fussy or advanced. Not to brag but this cookbook author and co-host of The Kitchen is a Miami grad, making her superior to other Food Network folks (sorry GZ!).  Because she's one of the many awesome Miami alumni doing big things she came back to campus this spring for the Women in Leadership Symposium and signed this fabulous little cookbook for me :)  Like I said, not bragging, just saying.  Anyways, back to the pork chops.      

Grilled Pork Chops with Blackberry Balsamic Sauce

 Ingredients:
- 4 bone in pork chops, I used center cut about a half inch thick each (about 1 2/3 lbs. total)
- 1 qt. blackberries
- 1 c. balsamic vinegar
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground coriander
- 1 tsp.  ground cumin
- 1 tsp. dry mustard

Instructions:
- Reduce balsamic by half in a nonreactive saucepan over high heat.  Should take 7ish minutes once you get it up to a full boil.
- Carefully add the blackberries, occasionally give them a gentle stir until they are just softened, 2ish minutes.
- Use a slotted spoon to transfer the berries to a separate bowl. 
- Continue to boil the balsamic until it has reduced to about 1/3 cup, about 3ish minutes.
- Carefully pour any juice that has accumulated in the bottom of the berry bowl back in to the pan, let simmer for another 30 seconds or so.
- Season with salt and pepper then pour over the berries in the bowl, you may want a spatula to scrape out every last bit of sauce.  Set sauce aside.

Yumm-o!

- Heat your grill (or grill pan) to medium (keep in mind pork is typically a low and slow kind of meat).
- In a small bowl mix together chili powder, coriander, cumin and mustard. 
- Season pork chops with salt, pepper and the spice mixture.  Give it a little rub so the spices really stick to it!
- Place chops on the grill and cover.  Cook for 2 and a half minutes (if your chops are thicker you'll need more time on each side).
-Flip the chops, cover grill and cook for another 2 and a half minutes. 
- Flip, cover and cook for a minute and a half.
- Flip, cover and cook for another minute and a half.
- Remove chops from the grill, tent with foil and let stand for 4 to 5 minutes.

Grilling credit: my husband

- Serve chops with blackberry balsamic sauce drizzled over top.
- Enjoy!

These pork chops are super flavorful with the spice rub on them but then the blackberry balsamic sauce really makes them sing.  So even if you didn't write the ingredients down and plan to make them tomorrow I hope you put them on your "to make" list soon!

Next up, it's time for some summer cocktails, stay tuned!

Cheers!
Steph

Summer Veggie Tian

Chris and I are BIG fans of summer produce and like to take advantage of it as best we can.  But how many times can you have a veggie saute or grilled marinated veggies as a side and not get bored?  In my calculations that's about once a week for two weeks and then its time to get creative and switch it up!  I found this Summer Veggie Tian recipe (well a couple variations of it) on Pinterest and thought maybe this would provide the much needed switheroo.

First things first, don't get intimidated by the word "tian" it is a French word for an earthenware dish used for cooking and serving.  It is also used to describe the dish that is prepared in it which is typically a compilation of vegetables by themselves or sometimes with meat that is cooked/roasted, similar to a gratin.

Summer Vegetable Tian
(makes 4 to 6 side servings)

 Ingredients:
- 1/2 yellow onion, chopped
- 2 small cloves garlic, minced
- 1 Russet potato, washed, pits/eyes removed, sliced
- 2 small zucchini (1 medium or large), sliced
- 1 yellow squash, sliced
- 2 roma tomatoes, sliced
- 1/2 c. - 1 c. shredded cheese blend, I used a mix of Parmesan, Asiago and Mozzarella
- 1 Tbsp. dried thyme
- 1 Tbsp. olive oil
- salt and pepper to taste

Instructions:
- Preheat oven to 400 degrees.
- Prep your veggies by chopping the onion and garlic then thinly slice zucchini, squash, potato and tomato.
- In a pan add olive oil and heat over medium heat.
- Add onion and garlic, saute about five minutes until slightly softened.
- Spread onion and garlic mixture into the bottom of a lightly greased baking dish.

- Place the veggies vertically in the dish, alternating each kind of veggie (there's no real science to this part so just have some fun).
- Sprinkle with salt, pepper and thyme (be generous!).

- Cover with foil and bake for 30 minutes.
- Remove foil and top with cheese mixture, place back in oven for 15 to 20 minutes until cheese is melted and golden brown.

- Let cool a few minutes before serving.
- Enjoy!

This dish is so simple yet so yummy!  It really lets the taste of the veggies shine rather than covering it up with any sauce or anything.  Chris really loves this so I happily make it since its a cinch!  Like I said before it gives the much needed switch factor but nothing too labor intensive.

I'm hoping to get at least one more post up before going on mini vacation but we will see!  Stay tuned to hear about a local blogger party I'm attending this week at 16-Bit Bar & Arcade!

Cheers!
Steph

Watermelon Martinis

Happy Friday!  Who doesn't love a refreshing summer cocktail?  As I'm sure you could assume, I am a big fan!  Today I want to share one of the fun martini recipes I inherited from Chris' mom when I turned 21, Watermelon Martinis.  These are fun for the summer and don't pack too much of a punch so they are perfect sipping on the patio!

Watermelon Martinis
(Makes 1 martini)

Ingredients:
- 1 1/2 oz. Watermelon vodka
- 1/2 oz. cranberry juice
- splash sweet & sour mix
- splash flat 7up or sprite

Instructions:
- Pour everything into a shaker with ice.
- Shake, strain and serve!



You could also switch it up and use a watermelon puree or juice from fresh watermelon with citrus vodka rather than the above recipe.  Probably a 2:1 puree to vodka ratio, give or take based on your preferences.  This would require the purchase of fresh watermelon, which I don't do often enough to justify a whole new post on this variation.

This weekend we are going to my college housemate's wedding in Indianapolis.  I'm SO excited!  It seems like yesterday we were living in our little basement apartment senior year, now she's getting married!  I couldn't be more thrilled for her and it was such a joy to see her and her soon to be husband's relationship grow over the years.  

Hope everyone has a good weekend!

Cheers!
Steph