Hot and Spicy Cocktails with Bruce Cost Ginger Ale

We just celebrated National Hot & Spicy Foods Day on August 19^th, so we kicked up the heat with this fresh and fiery Moscow Mule recipe, courtesy of Bruce Cost Ginger Ale. 

Featuring Bruce Cost Ginger Beer made from 100% fresh ginger, this spicy but simple mixer will add the perfect kick to your cocktail. 

This ginger beer is delicious on its own, but added into a Moscow Mule is even better- just in time for happy hour!

Moscow Mule Recipe

Recipe Credit: Bruce Cost Ginger Ale

Ingredients:

·         1.5 oz vodka

·         4 oz Bruce Cost Ginger Beer

·         ½ lime squeezed in

Directions:

·         In a Moscow mule mug, combine the listed ingredients and pour over ice. Stir, garnish with a lemon or lime and enjoy! 

*Optional: Add a dash of bitters

#EnchantedEngchik Beauty Weekend: Try This Mask for Gorgeous Skin

7th Heaven makes an amazing Cucumber Peel Off Mask that helps keep skin feeling fresh and clean during the hot summer months.

The Cucumber Peel Off Mask is created from pulped cucumbers and joined citrus that refresh the skin and thoroughly cleanse skin of dirt and debris without stripping any natural oils.

With pure cucumber, lime oil and pressed flowers, this mask is refreshing and cleanses during harsh summer sun, dirt, and sand. Use this gentle peel-off mask to freshen your face. It feels fabulous!

All 7th Heaven products are all-natural, cruelty free and the company is a member of BUAV/Leaping Bunny and PETA.

#BeautyWeekend #EnchantedEngchik 

Watermelon and Avocado Salad by Celebrity Chef Annabel Langbein

Who doesn't love watermelon!?
When the Summer heat drains us, this Summer Salad refreshes.  

Most of us eat watermelon by itself as a juicy fruit snack, but it also works well in savory salads.

This recipe makes a great summer side dish or starter.
You can replace the mozzarella with feta or blue cheese.

This is a fun, tasty recipe excellent for the this holiday weekend!

Prep time   5 mins

Serves       6-8 as a starter

• 1 small or ½ large watermelon, cut into chunks
• 2 just-ripe avocados, cut into chunks
• 6½ oz mozzarella or bocconcini, torn into small chunks
• 10-12 cherry tomatoes, halved (optional)
• juice and finely grated zest of 2 limes
• 1 tsp very finely chopped red chili (optional)
• salt and ground black pepper
• a small handful of basil leaves, torn roughly

To garnish (optional)

lime halves

Place watermelon, avocado, mozzarella or bocconcini and tomatoes, if using, in a bowl and toss gently. Pile onto a serving platter, sprinkle with lime juice and zest, chili, if using, and salt and pepper. Top with basil leaves and garnish with lime halves.

Watermelon and Avocado Salad can be prepared in advance, covered and refrigerated for up to 4 hours until needed.

This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.comhttp://amzn.to/1GxXv0v

To preview the series go to http://bit.ly/1iKu2FW.

For more great Annabel Langbein recipes see www.annabel-langbein.com

Pantry Escapades: Shrimp Salsa

I was trying to use up my CSA veggies and I ended up creating a lunch and dinner for two days!

I used a can of rinsed low-sodium black beans, three large yellow tomatoes chopped, two small red tomatoes, 2 small sweet peppers, chopped.

I then added the juice of two lines, fresh diced avocado, a handful of husked ground cherries ( little orange pearl 'tomatoes' that are sweet!) and sliced up an ear of corn kernels.

I tossed all the ingredients with sea salt, pepper, and cilantro, and added a handful of frozen cooked shrimp. 

I love making this recipe because you can use whatever is on hand!