Leave millions of people in isolation, with time to fill, an internet full of ideas + the ability to get anything you need to bring weird ideas to life shipped to you, and what do you get?
Apparently a whole lot of drunk people eating pickles! I’ve seen whiskey pickles, tequila pickles, Old Bay and vodka pickles, beer and pickles, apple infused vodka pickles, and even candied pickle pops made with vodka & Kool-Aid. I’m not a trendy, #TikTok kind of girl, but I’m up for a challenge, the boys are coming over for Father’s Day & I can’t wait to give this a try so I can see their faces when they take their first bites.
2 C Small Pickles or Gherkins
1 C Pickle Juice
1 C Good Bourbon – I like Makers Mark
5 Sprigs of Dill
A Few Dashes of Hot Sauce – I like Frank’s Red Hot
If You like a little more kick, add a few shakes Red Pepper Flakes
4” Cocktail Skewers
In a medium bowl, combine pickles with pickle juice, whiskey, dill and hot sauce. Refrigerate for at least an hour. I plan to leave them overnight.
Drain and skewer pickles. Serve.
Recipe courtesy of Lena Abraham, Senior Food Editor, Delish Magazine, June 30, 2017; Photo credit: Chelsea Lupkin
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I just ate my first true #CheatMeal since going Keto 4 months ago. 3 huge, luscious, cheesy, hand tossed pieces of pizza from my favorite neighborhood pizza place, #NorthwoodPizza. I loved all 3 of them but I couldn’t feel any worse about myself right now. #ThisGirlLovesToEat
I don’t feel bad about myself for eating the pizza. I wanted it so I ate it. I feel bad about myself because I’ve reprogrammed my body to not overeat carbs and now my body feels awful. I’m bloated, I have a stomach ache and my digestion is all out of whack. Tonight just proves Keto is working for me. It’s time to go right back to adapting my favorite cheats so they work FOR my body, not against it.
One of my very favorite meals is deep fried buffalo shrimp eaten alone or in tacos. My take on this recipe, from Delish, allows me to get my buffalo shrimp fix without destroying my diet goals or the improved way my body functions and feels.
Buffalo Shrimp Lettuce Wraps
1 TBLS Butter
2 Cloves Garlic, minced
1/4 Cup Hot Sauce, I prefer Frank’s Red Hot
1 TBLS Extra-Virgin Olive Oil
1 Pound Shrimp, peeled & deveined with tails removed
Freshly Ground Black Pepper
1 Head Romaine, leaves separated
1/2 Small Red Onion, finely chopped
1 Rib Celery, finely chopped
1/2 Cup Blue Cheese, crumbled
1/2 Ripe Avocado Chopped (optional)
Ranch Dressing (optional)
Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.
Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.
Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, avocado (if desired), and blue cheese. Drizzle with additional Hot Sauce and Ranch Dressing if desired.
As much as I love bourbon and wine, sometimes it is just too hot to consider anything except something cool, fruity & boozy from the blender. This timely little find from the team at Delish fits the bill perfectly!
Boozy Dole Whip
5 Cups frozen pineapple
3/4 Cup coconut milk
1/2 Cup coconut rum (Mailbu)
1/4 Cup sweetened condensed milk
Pineapple slices & Maraschino cherries for garnish
Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.
Pour into glasses and garnish each with pineapple and a maraschino cherry.