Whiskey + Aprons

Whiskey + Aprons

Thursday, October 5, 2017

Lightened Up Shrimp, Bacon + Corn Chowder

Now that the weather is getting cooler (even though we've been experiencing a bit of a heatwave here in New York), we love cooking up all different types of hearty, healthy soups. They are easy one-pot solutions for dinner and typically freeze well for future meals. Last week we bought fresh large shrimp from our local grocery store so I decided to to do our own take on a shrimp and corn chowder with crispy turkey bacon to top. It took about 45 minutes total to prep and cook and I have to admit, the entire pot was gone! Here's everything you'll need below.


Ingredients
  • 5 slices of turkey bacon, cut into small pieces
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Pinch crushed red pepper
  • 2-1/2 cups frozen corn kernels
  • 3 cups chicken stock
  • 1 cup  of organic half and half
  • Salt and pepper, to taste
Directions

In a large Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a bowl and leave bacon grease in pot. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot. Add diced onions and garlic and sauté for about 3 minutes, or until onions are soft and translucent. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Using an immersion blender, blend about half of the soup until creamy. If you don't have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy. Add shrimp and bacon to the pot and serve. 


Another favorite of ours is Zuppa Toscana. Search for the recipe posted a few months back! What do you all enjoy cooking during the cooler seasons? Would love for you to leave some recipes below. Until out next meal...xx

Monday, October 2, 2017

1-2-3 Ingredient Pumpkin Chocolate Chunk Mini Muffins

Falls here, which means all of the best seasonal staples are back. I admit, I look forward to pumpkin spice everything, but I truly do enjoy the flavor of pumpkin. Its a healthy substitute when baking and cooking. While browsing through all of the pumpkin products in Trader Joe's I decided to make some low calorie, gluten free pumpkin muffins. All you'll need are these three easy ingredients and some will power not to lick the bowl clean.


Ingredients
1 can of organic pumpkin (make sure not to use pumpkin pie filling)
 4 tbsp of semi sweet chocolate chunks or chips 
1 box of pumpkin muffin mix or carrot cake mix 
1/2 c of water 

Directions
Preheat your oven to 350 degrees. Line your mini muffin pan with mini muffin liners. In a bowl, mix together the entire box of cake mix, 1 can of pumpkin and add your 1/2 cup of water as you are mixing. The batter should be light and airy as you blend. Start mixing in your chocolate chunks 1 tablespoon at a time. Spoon in your mixture into your muffin liners and bake 20-22 minutes until toothpick comes out clean with no batter.   

 Mix batter together until mixture is fluffy. 

Bake muffins for 20-22 minutes at 350 degrees until tops are golden brown. 


Let your muffins cool before removing them. I like to freeze our muffins and defrost when we want one. They stay fresh and taste just as delicious. Other cake mixes that can be used at spic cake and carrot cake. I've tried this recipe all three and enjoyed them all! Let us know how you used canned pumpkin for cooking and share your favorite fall recipe!

Friday, September 15, 2017

Homemade Beef Stew + Biscuits

Friday is here, friends and the first day of fall is just a week away, September 22 to be exact, which also happens to be my birthday (yay!). Even though this week has been a bit of a heat wave, I had all of the fixings to make beef stew and its the perfect dish to cook on a Friday and freeze for a later time. But tonight we snuggled up, went through our DVR and enjoyed some tasty stew and biscuits. Its a simple and easy recipe and can be tweaked to everyone's liking. Here's what you'll need:

Ingredients: 
2 pounds of beef chuck (cubed) 
2-3 white potatoes, diced
3 cups of butternut squash, cubed 
1 large onion, diced 
1 cup of white mushrooms, sliced 
2 whole carrots, diced 
2 tbsp of extra virgin olive oil 
2-3 cups of chicken stock 
1/2 cup of flour 
1 16 oz can of tomato sauce 
salt + pepper
garlic powder 
fresh parsley 

Directions: 
Heat a cast iron pot with 1 tbsp of extra virgin olive oil, let heat. Chop and dice all of your vegetables and saute until soft for about 10 minutes. Add your chicken stock and let simmer for about another 15 minutes. While your vegetables cook, heat a pan on medium heat with 1 tbsp of oil. Take your flour and season with salt and pepper. Dredge your beef in the flour mixture until coated and shake off any excess flour. Brown your beef for about 3 minutes on each side. Once all of the meat is browned, add to your vegetables and season with salt, pepper and garlic powder. Add your can of tomato sauce, cover and simmer for about 35 minutes until veggies are soft and meat is fork tender. Serve with warm biscuits for dipping!

 Prep by chopping up all of your veggies. 


 Saute your veggies until soft then add your chicken stock, salt and pepper, cover and simmer.

 Brown your beef for 3 minutes on both sides until golden brown but not fully cooked through (the beef will fully cook in the broth).


This dish is a household favorite and is the perfect hearty meal on a chilly night. You can also prepare this in your slow cooker exactly the same way and cook on high for about 4-5 hours. We love freezing leftovers (they taste even better later on) and pulling out portions as we go. What types of recipes do you all prepare and freeze that warm up just as good? I'd love for you to share in the comments. Until next time, Happy Weekend W+A followers!



Sunday, September 10, 2017

Egg White Breakfast Muffins

Hey there W+A friends. What a beautiful weekend we had here on the Island. Unfortunately our mom and daughter trip to Savannah was cut short this week due to hurricane Irma. It was a bummer, but I sure am happy my mom and I got back to New York safe and sound and were definitely thinking about all of our friends, family and those down South getting hit by this crazy hurricane. It was definitely an interesting 24 hours to say the least, but I wouldn't have wanted to spend it with anyone else! We made the best of it and still got to experience some good ol' Southern eats along the way! Would you think otherwise? I decided to do some weekly food prep since John is back to work and we like to plan our meals for the week. I had bought some fresh veggies at Trader Joe's on Saturday and decided I could use some for our breakfast. I love prepping breakfast stuff since cooking in the morning doesn't always fit into my schedule. For anyone who has tried the egg white bites from Starbucks, I absolutely love them. But almost $5 for breakfast can be steep, so I deiced to make my own. Here's what you'll need.



Ingredients
2 cups of egg whites
1 cup of mini pearl cherry tomatoes 
1 small onion 
3 slices of Canadian bacon
1/2 cup of part skim mozzarella cheese 
2 tbsp of grated cheese 
nonstick spray 
salt + pepper

Directions 
Preheat your oven to 350 degrees and spray your muffin tins with nonstick cooking spray. My recipe yields nine muffins. Saute tomatoes and onions in a nonstick pan on low heat. Once softened, add your diced Canadian bacon and cook for about 4-5 minutes. Once veggies and bacon are done cooking, let cool for about 5 minutes. Then scoop a table spoon of mixture into each muffin tin. Season your egg whites with salt and pepper and scoop into muffin tins. Top each muffin with part skim mozzarella and grated cheese. Bake for 20 minutes on 350 until tops are golden brown. Let cool and place in Ziplock bag for the week. Easy and delicious!


Each morning I like to take one muffin out and nuke in the microwave for about 15-20 seconds. You can also let sit until it gets to room temperature and then enjoy. I'm hoping to food prep a bit more this week for our dinners. Its always easy to have food cooked on days that seem to be a bit busier than others. I've also been doing some research on air fryers. It will definitely be my next kitchen purchase. I would love any recommendations on what your favorites are and what you like to cook in your's. Share your recipes and suggestions! We hope you all have a great start to the week. Stay tuned for more recipes too :)

Wednesday, September 6, 2017

Fall + Homemade Sausage Bread

Welcome September! This month is one of my favorites not only because it is my birthday month, but September nights tend to get cooler and you can still catch a couple of warm days in between the summer/fall transition. September gets us excited for our favorite season and all of the seasonal foods that start to show up at our local grocery stores. I really enjoying getting in the kitchen and using our slow cooker for soups, stews and chili. This year I plan on making some of our oldies, but am looking forward to trying my hand at some new recipes I've been holding onto since last season.


Every holiday my father-in-law makes one of my favorite appetizers...sausage bread. Its the one indulgent holiday treat I look forward to and will never turn down. Last weekend we were invited to our friend's home for a Labor Day BBQ. I figured I could make a fun veggie platter or 7-layer dip, but I decided to try my hand at my father-in-law's infamous sausage bread recipe. Here's everything you will need:

Ingredients
10 links of sweet Italian sausage 
1 medium yellow onion
pizza dough (frozen is fine)
2 cups of mozzarella cheese 
1/2 cup of grated cheese
1 tbsp fresh ground pepper
1 tbsp of garlic powder
1 whole egg 
 1 tsp of butter 

Directions
Preheat oven to 350 degrees. Cook diced onion in one tsp of butter. Remove and place in a bowl. Brown your sausage in a large skillet over medium heat, stirring frequently and breaking the sausage up into small pieces, until the sausage is no longer pink, about 10 minutes.  Drain well in a strainer or on a piece of paper towel. Unroll your risen dough into a rectangular shape on a foil lined baking sheet. I like to take my dough out a few hours before preparing and drizzle with olive oil, then cover with a towel and let rise. Sprinkle sausage and onion mixture as well as mozzarella and Parmesan cheese within 1-inch of all edges. Starting with one long end, roll-up jelly role style as tightly as possible, pinching other long end to seal. Make sure to pinch ends and tuck under to seal. Turn seam side down and egg wash with one egg and water mixture. Bake at 350° F for 45 minutes or until top becomes golden brown.  Remove from oven; cool 5 to 10 minutes.  Slice into 1 to  1½-inch pieces. 


Sausage bread is the perfect dish to serve for a tapas style dinner or a party appetizer. Its even perfect heated up for dinner with a light arugula salad and glass of wine. It will be sure to impress your guests and is relatively cheap and easy to make. I look forward to seeing some of your recommended slow cooker recipes for the fall. Tell us what your favorite is! Until next time, xx. m+j
 



Tuesday, July 11, 2017

Just Mangia: Enjoy the Best Local Food in Your Neighborhood





When Owen from Just Mangia reached out to us about having our very own pot of Maroni's famous meatballs delivered to our door, we were beyond ecstatic! Just Mangia has partnered up with local restaurants on Long Island (currently Northport and expanding to markets near by) to deliver fresh and delicious food right to your front door. Some of the restaurants that work with the company do not offer their own delivery service and that's where Just Mangia steps in. Search the online menus of your favorite local eateries and order right from their website or app. Once your order has been picked up, your own personal courier will shoot you a text with a real time tracking link. You'll be able to see how far or close your food is to being delivered.




We were lucky enough to have Maroni's very own meatballs and sauce delivered right to our house on Sunday morning. The pot arrived right on time along with instructions on how to reheat the meatballs and sauce. We were so impressed by how convenient, reliable and seamless our delivery was. Right before Owen arrived, he alerted us that he would be at our front door in the next 15 minutes, and there he was! He even told us to make sure to have some pasta or spaghetti on hand since the pot offers loads of extra homemade sauce. We heated our meatballs and sauce on low heat for a few minutes while we got our pasta just about done. A total of 16 homemade (amazing) meatballs were stuffed into our very own Maroni's hot pot and the sauce, well the closest I've had to my mothers, and that says a lot coming from an Italian girl.



We will definitely be using the Just Mangia ordering system for future deliveries. Be sure to visit their Facebook page and download the app on your smartphone. And  drop them a message to get notified when your favorite restaurant has been added to the lineup.

Wednesday, June 28, 2017

Meg's Lemon Coconut Cake + Lemon Glaze

Happy Wednesday W+A friends! I will be making sure to post all of our cooking live recipes up as soon as our show wraps up every week.We absolutely love cooking for all of you, especially our light summery dishes that are perfect for dining al fresco. Its a perfect summer day outside today so I figured I'd check in with you all and post my most favorite summer dessert that I enjoy bringing to barbecues and parties. My lemon coconut cake is light, fluffy, sweet and super citrusy. Its the perfect summer indulgence. Here is everything you will need:



Ingredients for cake: 

1 box of super moist lemon cake mix

2 medium sized lemons 

2 cups of sweetened coconut flakes 

3 eggs  

1/2 cup of vegetable oil
 
1 cup of water

Ingredients for glaze: 

1 3/4 cups of confectioners sugar 

1/4 cup of lemon juice 

zest of one lemon
                 
        1 tsp of salted butter       


              

Cake Directions:
Preheat oven to 350 degrees. For shiny metal or glass pan or 325 degrees for dark or nonstick pan. Grease the bottom and sides of pan. Mix cake mix, 1 cup of coconut flakes, water, oil, juice of 1 lemon, zest of 1 lemon and eggs in a large bowl with mixer on medium speed or beat vigorously by hand for two minutes. Pour into pan. Bake as directed or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Let rest before making your glaze.

Glaze Directions: 
In a large measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest. Add in the butter then microwave on high for 45 seconds. Take out the measuring cup and whisk until smooth, making sure there are no lumps. Let it sit for a few minutes. I think use my toothpick from testing the cake and poke small holes into the entire cake. Next, pour your glaze on top and brush to coat all sides. Sprinkle your remaining coconut onto the top of your cake or cupcakes.

Your guests will love this cake with a cup of tea or coffee or even with a side of lemon sorbet. Make sure to make it the day of and a few hours before so the lemon glaze can soak into the entire cake. Slice and enjoy!