Barefoot wine recipes

I'm not a big fan of mixing sparkling wine with other ingredients, but in the spirit of the season, I decided to give it a try with a few macabre recipes.

Raspberry Boo-ret
Barefoot Bubbly Rose Cuvee
1 oz raspberry syrup
Fill champagne flute halfway with Barefoot Bubbly Rose Cuvee.
Crush fresh raspberries and take a pinch of raspberry pulp and juice and drop into the flute!

Sparkling Green Goblin
2 oz Spiced Apple Mix
1 1/2 oz Barefoot Bubbly Moscato Spumante
green sugar (use green food coloring)
lime wedges, for garnish

Take granulated sugar, add a few drops of lemon oil and mix well.
Dip rim of glasses in lemon juice.
Place into sugar to leave a festive sparkling rim around the glass.
Pour Spiced Apple Mix and Barefoot Bubbly Moscato Spumante into glass.
Garnish with lime wedge.

Bloody Good Bubbly
Barefoot Bubbly Brut
blood orange juice
orange slices, for garnish

Barefoot Bubbly Brut
blood orange juice
orange slices, for garnish

Visit Barefoot Wines for more recipes.

Stay hungry my friend!

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Jack in the Box Pastrami sandwich

I was excited when I saw the commercial from Jack in the Box for a new pastrami sandwich.  What a refreshing option from the regular burger joint.  Looks like a regular deli sandwich, but it's fastfood.  Even after sitting through traffic for 20 minutes before I could eat this toasted goodness, this sandwich still cruched from the slices of pickles and smooshed from the outside toasty and inside cheesy meat midddle. It's like a grilled cheese because the outside is toasted and the cheese inside is perfectly melted. 

If you go to their site, you can get a coupon to try it out.
Yummy, greasy, pastrami!

Stay hungry my friend!

Halloween party prep!

I love Halloween, from the decorating to the fun stuff you can do with food, the ideas are endless.  For the next couple of weeks (and maybe even past Halloween), we'll share with you some fun food ideas and recipes. 

One of our favorite foods are hot-dogs!  Sure some people aren't fond of the tubes of nitrites, but WE LOVE THEM (post photos of hot dog), so it shouldn't come as a surprise as our first recipe is for mummy dogs!

How adorable are these little things? 

And it all doesn't have to be candy, make sure you fill up on some veggies too!

Veggies are good for your intestines, dontcha know (sorry, really bad Midwest accent is hard to pull off on a blog).

Check out the how-tos at 365 Halloween.


Stay hungry my friend!

Halloween cocktails

Who would've thought to infuse vodka with candy corn?  I think I'm gonna try it with the sugar pumpkins instead.


For the infused vodka:
1/2 cup candy corn (I used sugar pumpkins) 
1 1/2 cups vodka

For the cordials:
2 ounces orange liqueur
Juice of 1/2 lemon
1 large egg white
Candy corn, for garnish (I used sugar pumpkins)


Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.

Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Vampire Blood Drink (Non Alcoholic)

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows


Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.
Pour into glasses and stir with glow stick swizzle sticks.

Body Part Ice Cubes:
12 cups cold water
2 to 3 drops green food coloring

Special Equipment:
1 roll packing tape
1 roll plastic wrap
2 plastic gloves
1 plastic Halloween face mask

Color the cold water with enough green food coloring to make it stand out against the background of the punch.

Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.

Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.

When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.

Carefully float the face and hands in the punch

Stay hungry my friend!

For a full listing of Creepy Halloween Cocktails, visit Food Network!

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Things are always changing on twitter.  Here are some apps that will make you forget about it.
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Lime Chicken Tacos


1 bone-in, skin-on whole chicken, rinsed and dried
Kosher salt and freshly cracked black pepper
1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,
1/4 cup water
1 cup crema
1 sml can diced green chiles
1/2 a head of cabbage, shredded
8 (6-inch) corn tortillas, warmed

Preheat the oven to 400 degrees F.

Season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. Using your fingers, gently separate the skin from the meat and place some lime zest under the skin of the chicken.
Squeeze lime juice over the chicken and put the halves into the cavity.
Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.

Remove the chicken from oven and let it sit until it is cool enough to handle.  Once cooled remove meat from bone and set aside.
In a small bowl, combine the crema, diced chiles, remaining lime zest, and salt and pepper, to taste.  Add a bit of hot sauce to add some spice to the crema mixture.

Top a tortilla with some shredded chicken, grap a dollop of chile crema and some shredded cabbage.

Sorry I didn't get any photos of this creation.

Stay hungry my friend!

Columbus Day and Thanksgiving

Canadian Thanksgiving History

The history of Thanksgiving in Canada goes back to an explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. Having landed in the Baffin Islands, in 1578, he held a formal ceremony to give thanks for surviving the long journey. The feast was one of the first Thanksgiving celebrations in North America, although celebrating the harvest and giving thanks for a successful bounty of crops had been a long-standing tradition throughout North America. First Nations and Native Americans throughout the Americas, organized harvest festivals, ceremonial dances, and other celebrations of thanks for centuries prior to the arrival of Europeans in North America.

During this time, French settlers, having crossed the ocean and arrived in Canada with explorer Samuel de Champlain, also held huge feasts of thanks. They even formed ‘The Order of Good Cheer' and gladly shared their food with their First Nations neighbours.

Thanksgiving days were observed beginning in 1799 but did not occur every year. After the American Revolution, American refugees who remained loyal to Great Britain moved from the United States and came to Canada. They brought the customs and practices of the American Thanksgiving to Canada. The first Thanksgiving Day after the Canadian Confederation was observed as a civic holiday on April 5, 1872 to celebrate the recovery of the Prince of Wales from a serious illness.

Starting in 1879 Thanksgiving Day was observed every year but the date was proclaimed annually and changed year to year. The theme of the Thanksgiving holiday also changed year to year to reflect an important event to be thankful for. In the early years it was for an abundant harvest and occasionally for a special anniversary.

After WWI, both Remembrance Day and Thanksgiving were celebrated on the Monday of the week in which November 11 occurred. Ten years later, in 1931, the two days became separate holidays. On January 31, 1957, the Canadian Parliament proclaimed:

“A Day of General Thanksgiving to Almighty God for the bountiful harvest with which Canada has been blessed … to be observed on the 2nd Monday in October.”


I had a huge stack of corn tortillas left over this week, after making the "Chicken Tacos" recipe, and since piggy2 enjoys Chilaquiles, I thought I would try that. First off, I have no clue what in the world chilaques are. Everytime we've ordered them, it's for breakfast and there are eggs involved. In any of the recipes, it was difficult to find one that included eggs and cheese (two of my requirements, since I have an extra jar of Mexican Crema to use, and don't know what do to with it). This is my modification to recipes I've found at and the Food Network.

For Tomatillo Sauce

15 tomatillos (I used 7)
4 jalapenos cut in half (I used a small can of chiles and diced them)
1 Spanish onion (I enjoy red onions, for a slight sweet taste)
4 cloves of garlic (1 tablespoon of chopped garlic from a jar)
2 leaves epazote
1/2 cup cilantro, chopped
4 cups chicken broth (3/4 cups, just enough to thin the tomatillos and chiles)
olive oil

15 corn tortillas (I used 10)
6 eggs (I used 4)
Salt and pepper
1 cup crumbled queso fresco (Cotija cheese, Monterey Jack both OK too)

1/2 cup crema (sour cream OK)

Gently lower 1 or 2 tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden. Remove from oil and transfer to a cooling rack lined with paper towels. Sprinkle with salt. Repeat with remaining tortillas. (If you don't want to fry tortillas, you can toast them in a 375-degree oven for 10 to 15 minutes.).

In a preheated 400 degree oven, roast the tomatillos and the jalapenos until the skins on the tomatillos blister. (I did about 25 minutes, until the tomatillos got soft, they never blistered on me)
Place the tomatillos and the jalapenos in a food processor and blend.
In a saute pan, heat the olive oil and add the onions, cook on low heat, approximately 10 to 12 minutes, until caramelized.
Add garlic and cook for an additional minute.
Add the onions and garlic to the tomatillos mixture and the epazote, cilantro and chicken broth.
Blend to combine.

Combine the tomatillos mixture, tortillas and eggs in a large saute pan and simmer for about 3 to 4 minutes, or until the eggs are cooked.

To serve, spoon the chilaquiles onto a plate and top them with the queso fresco, melt in a hot oven. Remove from oven and drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

*Notes: Tomatillo sauce is a salsa verde, that means "green sauce". You can buy it at most supermarkets, but you will be surprised at how easy and effortless it is to make!

Tomatillos are the small green fruit that are covered in a paper like husk and can be found in the vegetable area of the supermarket. You should used them while still green and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.)

Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.

Queso fresco is a white, mild, fresh mexican cheese. It's a little dense and takes a bit of time to melt, so be sure to shred, or crumble it. It can be substituted with a mild feta cheese and has a slight salty taste.

Stay hungry my friend!