Food.Fun.Stuff: Happy Thanksgiving!!

1 More Day!! We guess it's no surprise to you that we at JKGF can already taste the turkey for tomorrow, the gravy that'll come with it, ooo and the stuffing that will be so everfilling....we could go on for days. We would be remiss, however, if we did not provide a list of spots to our readers to visit on Turkey Day if they don't feel like getting in the kitchen and slaving over the hot stove all day. JKGF sought out 5 spots that will be having some pretty hot Thanksgiving offerings in 5 hot spots around the U.S. Well, here goes it:

Scarlatto (*if you're up for Italian): New York, New York
Georgia Browns (*soul food): Washington, D.C.
Cafe Amilia (*American): Santa Clara, CA (San Francisco/Bay Area)
Salt Creek Grille (*American...and it's all you can eat!): Dana Point, CA (Los Angeles area)
Parker's Restaurant (*American): Beacon Hill, MA (Boston area)

With an all you can eat buffet and 3 and 4 course meals, you will surely feel like you are sitting right at home doing what everyone else in America is doing...eating your heart out!

Enjoy and Have a wonderful Thanksgiving/Turkey Day/All you can eat day from JKGF!!;-)

Picture source: http://www.thanksgiving-day.org/

Food.Fun.Stuff: Happy Thanksgiving!

JKGF Readers,

This is a very important week for the JKGF family not only because Thanksgiving is in just two days (Yaay!) but it also commemorates our 1 year anniversary since JKGF first started. It has been a wonderful year, sharing recipes, cocktail concoctions and all kinds of stories with you:-) Today we have chosen to repost our recipes from the first Thanksgiving piece that we did last year (2007) so you can share in some of the most delicious recipes that have come across our plates during the holiday season. Feel free to drop a line if there's anything that you would like to see as we get deeper into the holiday season. From JKGF to your home,

Have a wonderful and safe Happy Thanksgiving!

JKGF

Picture source: http://www.yahoo.americangreetings.com/ecards/category.pd/yahoo-greetings/anniversary/to-a-couple/

Thanksgiving Dinner!

Thanksgiving Dinner!


O-M-G! Oyster Stuffing

20 oysters, shucked, plus their liquor (see *Johnna's Tip)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth

Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel. Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F. Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. Remove from the oven and serve immediately.

*Johnna's Tip: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local grocery store.

Cornbread for Stuffing:
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated. Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool. Should make 1 small loaf of cornbread.

Kandy Yams

Bake 5 large yams until done (350 degree oven for an hour or until they are soft when squeezed) Peel yams and cross slice into mixing bowl
Add while mixing with electric mixer: ½ stick butter salt to taste 1 cup white sugar 2 whole raw eggs to make them fluff up in the oven enough milk to make them the consistency of thick mashed potatoes (not much)

Spoon into 9" X 13" X 2" glass baking dish that has been sprayed with Pam Bake at 350 degrees for 45 minutes Top with chopped fresh pecans, brown sugar, marshmallows(optional) Return to the oven to finish cooking 15-20 minutes Serve hot in dish used for baking

Collards: Something I Like!

Ingredients:
2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones
5 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.
2 teaspoon of salt

Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You want the ham hocks to be falling apart before you add the collard greens.
Take the collard greens and separate the leaves (if fresh) . Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.
Next, add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer. Serve with your favorite meat dish such as Turkey or fried chicken.
If you used frozen collards, simply pour them - frozen - right from the package to the pot.
If you use smoked neck bones, they usually don't take as long to cook as ham hocks.

*Johnna's tip: Add a little red pepper or hot sauce to spice things up. Muy Caliente!

Johnna's Stuntastic (stunter+fantastic=stuntastic) Mac & Cheesy

1 lb. elbow macaroni noodles
1 stick of butter
1 package of Velveeta cheese (regular size)
1 can of evaporated milk
Salt/Pepper (to taste)
1 package shredded sharp cheddar cheese
3 eggs
*Johnna's tip: garlic powder (to taste)

Preheat oven to 350 degrees. Bring a pot of water to a boil on the stove. Add macaroni noodles. Boil noodles until tender (a fork can go through the noodles). Drain noodles, do not rinse. Pour noodles into baking dish, add stick of butter, allowing stick of butter to melt while continually stirring the noodles in with the butter. Cut the Velveeta up into cubes and place in a large microwavable bowl. Add half of the can of evaporated milk to the Velveeta bowl and heat in microwave for 5-7 minutes. Add the Velveeta bowl to the noodles in the baking dish and stir in so the Velveeta and milk spread throughout the noodles. Stir half of the packaged shredded cheese. In a separate bowl crack the 3 eggs and stir. Add the egg mixture to the baking dish. Season the noodles with the salt, pepper and *garlic powder(optional) to taste. Stir all ingredients in well in the baking dish. Add the remainder of the evaporated milk to the baking dish (do not stir, the milk will evaporate during the baking process). Bake for 35-45 minutes (until browning a little on the edges and milk looks evaporated). Add the remainder of the shredded cheese to the top of the macaroni and bake for about 10-15 minutes (until cheese is melted and brown on top). Serve immediately!

Whip It Good Mashed Potatoes

7-9 potatoes (can use white, yellow or red potatoes)
salt/pepper (to taste)
1 cup milk
3 tablespoons butter

Bring a pot of water with potatoes to a boil (water should cover the potatoes). Boil until potatoes are soft enough to put a fork straight through the potato. Turn off heat and drain out water. With a potato masher or a fork mash the potatoes down into the pot. Add the milk and stir into the potatoes until there is a thick creamy consistency in the potatoes. Add the butter, salt and pepper and stir. Sprinkle parsley flakes on top for decoration and slight flavor. Serve immediately or set stove on low to keep warm with lid on pot.

*Johnna's Tip: Add 1 cup shredded cheddar cheese if you want a fun change in your mashed potatoes.

Sweeter Than a Plate of Candied Yams Potato Pie

4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk

Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't want them to fall apart. Let the potatoes cool and then peel them.Put the potatoes in a large mixing bowl and mash them thoroughly with a potato masher.Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir until well mixed. Pour the potatoes mixture into the crust. Put into an oven preheated to 375 degrees.Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry.

Meringue topping(optional):
Blend confectionery sugar with egg whites.After the pie is almost done, spread the meringue thinly across the top. Continue baking until the meringue turns light brown. If you use the meringue, you can add the egg yokes to the pie if you like.

*Johnna's tip: Pop that whip cream bottle and comfort yourself with sweet potato pie and whip cream topping...SWEEEET!

Picture source: http://www.butterball.com/occasion/heartwarming-holiday-favorites

Drinks on Me: Coconut Rum in My Eggnog (Alcoholic)

Coconut Rum in My Eggnog

1 gallon eggnog (cold)
1 1/2 cups coconut rum
2 tsp. nutmeg

In your favorite punch bowl, add the eggnog and rum; stir slowly. Sprinkle nutmeg on top and serve by ladling into cups.

*Johnna's tip: Do you know what time it is??? Turkey Day and the holiday season basically kicks off in just two more days! Eggnog is the signature drink for this festive time of the year. It's thick, creamy and deelish especially when adding in the right additions i.e. whipped toppings, nutmeg, cinnamon. Spike it up a bit with your favorite rum this season and really get the party started!

Picture source: http://www.cocktail.com/season/2003/Eggnog1960.htm

Johnna's Pick of the Week: Ella's Wood Fired Pizza (D.C)

AREA WIDE ALERT: A DC HAPPY HOUR WITH...........GOOD CUSTOMER SERVICE! The prior line is really for laughs and giggles, but seriously Ella's is one of the few places we have found in the District with good service even during the hectic after work rush hour. The pizzas are comforting and the Sangria's are intoxicating (*literally...). It's a great place to hit before a game/concert at the Verizon Center, a show @ one of the many theaters in the neighborhood or before you jump on the Red Line to head home for the evening. Greedily, we tried everything on the happy hour menu and everything gets a Pass (*This is based on a Pass/Fail grading system, so take from it what you will...). Stop in for Happy Hour and tell 'em that we sent you!

Picture source: http://www.ellaspizza.com/italian_restaurants_in_washington_dc.shtml

Cheesy Cheese Pizza

Cheesy Cheese Pizza

1 ready-made pizza crust
1 can of tomato puree
1 tbsp. minced garlic
1 tbsp. dried oregano
1 tsp. basil
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
*Optional: 1 tomato (cut into slices)

Preheat oven to 475 degrees. Combine tomato puree, garlic, oregano and basil in a pot over medium heat; lower heat and simmer for 25 minutes. Spread the sauce mixture over the pizza crust (*Optional ingredient: Place the Tomato slices evenly over the sauce) and sprinkle the cheese over the top. Bake for 20 minutes or until cheese has melted and crust is golden brown. Serve hot.

*Johnna's tip: Pizza, Pizza! What a year around favorite?! It is especially good during the winter months because it's soo warm and comforting when all is freezing cold outside. Jazz the pizza up with your own style: add in mushrooms or make it a meat lovers pizza with a few pieces of pepperoni and sausage or add in some spinach and feta for a more Greek flavorfest...Enjoy and let it warm you up!

*Johnna's tip, tip: Also note that this is a kid friendly dish that is fun to make with your kids, let them be creative and get a little messy in the kitchen with you;-)

Picture source: http://www.lanova.com/catalog.asp?prodid=521377&showprevnext=1

Drinks on Me: Southern Sweet, Sweet Tea (Non-Alcoholic)

Southern Sweet, Sweet Tea

3 family size Luzianne tea bags
4 cups boiling water
1 1/2 cup sugar (or to taste)
1 lemon (sliced)

Add the tea bags to the boiling water and let sit for 5 minutes until tea bags have released ingredients changing the color of the water. In pitcher, add the sugar and 2 of the lemon slices. Pour the tea over the sugar and lemon and stir; add in the remaining lemon slices and chill in the refrigerator for 3-4 hours or overnight. Drink!

*Johnna's tip: If you're into mint, add in a few fresh mint leaves and stir, the taste is soo refreshing!

Picture source: http://en.wikipedia.org/wiki/Sweet_tea

Food.Fun.Stuff: President Obama's Top Restaurants

With a new administration and a new city, the Obama's are also going to get some new eating habits: the D.C. restaurant scene. Well, first before we start shooting out suggestions for the family's new eateries, let's take a look at where they come from. The Obama's favorites in Chicago consisted of the following:

1. Pizza Italian Fiesta Pizzeria (Pizza place)
2. Topolobampo (Mexican food)
3. RJ Grunts (Burger joint)
4. MacArthur's (Soul Food)
5. Spiaggia (Ritzy dining experience-they celebrated their anniversary in October here.)

From this list, JKGF has made a DC match-made in heaven list so the Obama's feel right at home should they start feeling home sick in the District.

1. Pizzeria Paradiso (*Or 2 Amy's...although this spot might be kinda small with all the Secret Service and the regular restaurant patrons that would be there...but worth a go, kid friendly and group friendly:-)

2. Ceiba (Cool spot for getting some good Latin American food in the system...the margaritas and sangria's don't hurt either...)

3. Good Stuff Eatery (Good burgers, good folks, good stuff. Season 4 Top Chef contestant Spike owns this spot and has been receiving some rave reviews over the burgers cooked up over here...sounds like a winner!)

4. Daddy Grace's a.k.a. Saint's Paradise Cafeteria (Heart warming food for the soul that allows you to spend $10 and get back CHANGE...get it CHANGE?! ;-)

5. CityZen (The new anniversary, big celebration, special occasion, "I wanna make up really bad" spot...yeah this is the definitely a match for Spiaggia when you want to commemorate the special moment with its pricey menu, exquisite eats and polished decor;-)

Welcome to D.C. President Obama and family...NO, Welcome to the D.C. Restaurant and Food scene President Obama and family from the good folks of JKGF!;-)

Picture source: http://www.huffingtonpost.com/2008/10/29/campaign-trail-cuisine-se_n_138914.html

Stuffy Appetizing Olives

Stuffy Appetizing Olives

1 qt. large pimento stuffed olives
1 cup Italian breadcrumbs (*can be found at your local grocery store)
Salt (to taste)
Pepper (to taste)
2 tbsp. olive oil
1 1/2 lb. ground chicken
1/3 cup Italian cheese (*can be found at your local grocery store)
2 cups flour
4 eggs (beaten)
1 cup vegetable oil (*you may increase this amount based on desired need)

Remove the pimento from the olives; soak the olives in cold water for 2 hours. In a pan over medium heat, brown the chicken in the olive oil. Add in the breadcrumbs and the cheese; season with the salt and pepper. Allow it to cool. Remove the olives from the water and drain. Slit the olives on one side so that you can fill with the chicken mixture, try to keep the olive shape to a round ball.

Dip the filled olives into the flour first, then into the beaten egg wash and again into the flour and set aside. In a frying pan or deep fryer, heat the vegetable oil and flash fry the olives (*i.e. just enough or until golden brown). Let cool. Serve.

*Johnna's tip: With the holidays coming in, appetizers are always a good thing to have on hand. As we all know, the turkey cooking process is a long one and instead of having everyones stomach growl and mouth water with the aroma coming from the kitchen, give them a little something to keep the pace steady. These olives are deelish and can be frozen as well: Just remove from the freezer about 2 hours before serving and heat in a 325 degree oven for 15 minutes or until your desired preference and serve hot! Enjoy!

Picture source: http://www.higgyspizzeria.com/starters_menu.html

*Disclaimer: Higgys Pizzeria is in no way affiliated with JKGF and this recipe is in no way related to the processes or practices of Higgys Pizzeria.

Drinks on Me: Singapore Sling-Shot (Alcoholic)

Singapore Sling-Shot

1/2 oz. grenadine syrup

1 1/2 oz. gin

Sweet and Sour mix

Club Soda

1/2 oz. cherry brandy

Ice

In a cocktail shaker, add the ice; add in the gin, sweet and sour mix and grenadine; shake. Fill a Collins glass with ice cubes and pour in mixture over the ice. Top with Club Soda and stir in brandy. Pop a cherry on top and Serve!

*Johnna's tip: This drink is fatal (*not in the morbid sense, but you know what we mean...). Funny story, how about we only discovered this drink on our recent trip to China?? So we are viewing the drink menu and are like "We want to try something that is the classic Asian cocktail...how about the Singapore Sling!" Well this was only to find out that this drink has been around for years...in America! So lived and loved it...and got a little intoxicated in the process. We pass this on to you...live, love and enjoy!

Picture source: http://en.wikipedia.org/wiki/Singapore_Sling

Food.Fun.Stuff: Turkey Day Prep

Turkey Day (i.e. Thanksgiving;-) is next week and you have a dilemma: Don't know how to carve that turkey?? Well Washington Post food editor Joe Yonan is joined by Brian Voltaggio, chef at Charlie Palmer Steak and Kim O’Donnel of A Mighty Appetite to talk users through the best way to carve your bird in a video that’s just in time for Thanksgiving. Check it out here.

AND Kim O’Donnel will also host a live chat tomorrow at 1 pm to talk about Thanksgiving preparations and answer questions from users.

Get your turkey preparation game up!

Picture source: http://www.butterball.com/tips-how-tos/how-tos/carve

Food.Fun.Stuff: Guess Who's Back??

We've missed you guys!! JKGF readers, we have been MIA (*translation=Missing In Action) because we were in....China! So many stories, pictures and food, of course, to share with you all. Now for the picture part...you know you're going to have to be patient with us, as we are the not camera savvy folks over here;-) (*see Disclaimer) However, we can tell you the top 5 things we learned while on our adventures in China:

1. Learn Chinese (at least some...or have a really good language book on hand...), not just to conversate and get cabs, but you're gonna need it to bargain everywhere!
2. Bring tissue with you everywhere (the squatting toilet seats can take you for a loop ladies when you first arrive...)
3. Coca Cola, coffee and tea (*ohh and that Chinese beer everyone likes) is served everywhere! (You'll always fulfill the caffeine fix;-)
4. Learn how to use chop sticks...for a foodie this is essential because if you don't learn how to use them, you probably won't be eating much (*We can count on one hand how many forks and knives we saw in a two week period...)
5. Store up energy and be prepared to drinks lots and lots of tea...for us at JKGF the tea part was wonderful, finding the energy after learning about the 11 hour time difference was the hard part...

All in all, China was awesome, huge and an absolute food fest! Although we must admit, we kinda missed American Chinese food (*Translation: Chinese food served in America is totally different from what is actually served in China)...;-)

Picture source: http://www.destination360.com/asia/china/great-wall-of-china.php

Winter Warmth Tomato Soup

Winter Warmth Tomato Soup

1/4 cup olive oil
2 yellow onions (diced)
1 tbsp. garlic (minced)
20 ripe Roma tomatoes (quartered)
1 cup Heavy cream
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
Fresh basil leaves (chopped)

In a pan over medium heat, saute the onions and garlic until soft. Add in the tomatoes (stirring) and cook until the tomatoes have broken down and a lot of the liquid has been released. In a blender or food processor, puree the mixture from the pan; strain the mixture using a sieve over a clean pan (discard the seeds and remaining peels); heat the pan over medium heat and season with the salt, pepper and garlic powder. Add in the heavy cream and stir; season to taste. Spoon mixture into your favorite soup bowls and top with the fresh basil, Serve.

*Johnna's tip: We can't emphasize enough how low the temperature feels in D.C. today (*maybe it's because we just left the beautiful island of Hong Kong where the temperatures were high 70's-early 80's...we digress...) This soup should offer some relief and warmth from the chilling climate...Enjoy with today's drink recipe "Hot, Hot Chocolate"...Warm Up!

Picture source: http://www.ayushveda.com/dietfitness/tomato-soup/

Drinks on Me: Hot, Hot Chocolate (Non-Alcoholic)

Hot, Hot Chocolate

3 tbsp. cocoa

3 tbsp. sugar

1/2 cup warm water

3 cups of milk

Whipped Cream

In a medium sized pot over low-medium heat, combine the cocoa, sugar and water; stir until boiling; slowly add in the milk; stir until desired heat is reached for the cocoa. Pour into your favorite coffee/hot cocoa mugs and top with whipped cream. Enjoy!

*Johnna's tip: As cold as it is today in D.C., run and make this recipe!

Picture source: http://en.wikipedia.org/wiki/Hot_chocolate

Food.Fun.Stuff: Out of Commission...

Hey JKGF readers,

We are missing in action for a minute, but please keep us as your top find for the best recipes and reviews...Ohh and YaaY for our new President, BARACK OBAMA!! We congratulate the Obama's on their win:-) Keep eating and reading,

Best,

JKGF

Picture source: http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20081105/obama_book_081105/20081105?s_name=uselection2008

Food.Fun.Stuff: JKGF Voted, Did You??

JKGF voted, did you?? Of course, you did (*We've had this discussion many times up til now, so we know you followed thru with going to the polls and actually voting...) This is such a historic day and year for our country of America, JKGF is ecstatic to be apart of it all!! So we know you are excited and though it's a Tuesday, this is NO regular Tuesday, so you're looking for places to pop your head in to be festive, eat, drink and see those Election results;-) Here's a few spots we scouted out for you to make today less stressful and confusing...Enjoy, Be Safe and Rock the Vote!!

In the District:
Lotus (FREE ALL NIGHT) *CORRECTION: Tantra Lounge @ Indebleu is having a viewing party (Lotus has a party on November 10, 2008)
Mahogany Restaurant
Topaz Bar
Capitol Lounge

In VA:
Arlington Cinema 'N' Drafthouse

In MD:
Montgomery Cinema 'N' Drafthouse

*Trying to figure out what and where these places are?? We live by Google, just click the Google link above and find the info you need by typing in the name and state in the search box.

Picture source: http://www.kvlc.talstar.com/

Election Day Bean Burrito

Election Day Bean Burrito

1 can of refried beans
1/4 cup water
1 tbsp. butter
1 onion (chopped)
1 hot pepper (chopped)
1 tbsp. minced garlic
10 8" flour tortillas
1 cup of shredded Mexican mix cheese (*can be found at your local grocery store next to all the shredded cheeses)
1 cup fresh tomatoes (chopped)
1 8 oz. container low fat sour cream
1/4 cup fresh cilantro (chopped)

Pre-heat oven to warm and place tortillas in the oven until the rest of the ingredients are cooked and ready to be eaten. In a pot over low-medium heat, add in the refried beans and mix in the water to loosen the mixture; lower heat once the beans are heated and have a creamier texture. In a pan add in the butter and saute the garlic, onion and hot pepper until all are softened; add these ingredients to the refried beans and stir. Add in the cheese and stir. Remove the tortillas from the oven and spoon the bean mixture onto the tortillas. Top with the tomatoes, sour cream and cilantro. Enjoy your Election Day Burrito!

*Johnna's tip: It's no mystery that burritos take on the personality of their owners/eaters...we at JKGF don't really care for too much spice so we lightened up on the peppers...as you can see there's also no salt added to this recipe, we are on the whole living healthier lifestyle;-)...all this to say, make the burrito fit your eating personality, mood, lifestyle choices etc. Enjoy and Vote!

**Johnna's tip: This recipe was inspired by the burritos that California Tortilla is serving up til today paying homage to the two presidential candidates, Senator Barack Obama and Senator John McCain...the burritos from there looked tasty so we whipped up our own, lower fat version;-) Stop and try one today or if you show your "I Voted" sticker you'll get a little freebie there too (*we're gonna keep what it is a secret, go vote and you'll be in on it too!)

Picture source: http://www.freeclipartpictures.com/clipart/clip-art/pictures/burrito.jpg

Drinks on Me: Election Day Tartini's (Alcoholic)

Election Day Tartini's

1 1/2 oz. vodka
1/2 oz. cranberry juice
Juice of 1 lime
Ice

In a cocktail shaker, combine all ingredients over ice; shake well. Pour into your favorite Election Day martini glass and Enjoy!

*Johnna's tip: You can add other juices to a tartini such as pineapple juice and orange liqueur (*use equal parts of both). Also, try using cranberry vodka for this recipe, it gives the cranberry flavor an extra kick;-)

Note to self: Enjoy these as you watch the Election results tonight...Rock the Vote!!

Picture source: http://cocktails.about.com/od/cocktailrecipes/r/glmr_grl_tini.htm

Drinks on Me: Strawberry Limeade Delight (Non-Alcoholic)

Strawberry Limeade Delight

2 cups strawberrys

3 1/2 cups water

1/2 cup sugar

1 cup lime juice (fresh:-)

Ice

In a blender or food processor, puree 1 cup of the strawberrys with 1 cup of water. Using a sieve, pore the ingredients into a pitcher making sure to leave out all the solid parts (*push the solids into the sieve to get all the juice in the pitcher). Add in ice, the remaining strawberries, water, sugar and lime juice and stir. Serve.

*Johnna's tip: You can make this recipe with just about any fruit that you like i.e raspberry's or even try blueberry's (that sounds like fun...)...make it how you like it and Enjoy!

Picture source: http://allrecipes.com/Recipe/Strawberry-Limeade/Detail.aspx