Happy New Year! We didn’t really celebrate anything last night. I put the kids to bed just before my husband got home from work and we were able to have a nice dinner together, without the kids. Then we sat on the sofa and watched Modern Family before the musical beds for the night began (I’m hoping that 2014 will be the year that both my kiddos learn to sleep by themselves, through the night, in their own beds. I can dream.
I’m aware that it looks like a pile of raw meat. It wasn’t, it was skirt steak, marinated, with broccoli and roasted purple potatoes. It was delicious.
I also made my newest obsession, a s’mores martini. Oh my. These are so delicious (if you like sweet drinks. If you prefer, say, a dirty martini, as my oldest friend does, then these are not for you) and that is what makes them dangerous. They go down like candy so not only do you (or I) drink them quickly, but you also end up drinking more. Two is my limit (but maybe three on special occasions).
Marshmallow Vodka, 2 oz
Bailey’s Irish Cream, 1 oz
Optional for style:
Chocolate Syrup, crushed graham crackers
Pour some chocolate syrup on a plate. Crush a graham cracker and put the crumbs on another plate. Coat the rim of your glass with the chocolate syrup. I did an initial dip.
Then dip your glass rim into the crushed graham crackers.
Meanwhile, if you have a cocktail shaker, fill it with ice. If not, a large glass will do, fill that with ice. Then add the vodka and Bailey’s to it. I’m not good enough at this to do it freehand so I measure.
I also don’t have a cocktail shaker but do have a milkshake maker. Go figure. So I use the cup from that.
Now, if you want to be super fancy, you can decorate the inside of your martini glass with chocolate syrup, which I recommend. I, of course, can’t do this part in a pretty way so I leave it to my husband, the former bartender.
So, that was the old. Now, the new.
It’s traditional to eat black eyed peas on new year’s so I made the Pioneer Woman’s Black Eyed Pea Dip, which is delicious. But I made a few changes. So, at what point does it cease to be her recipe and become mine? I’m not sure. At any rate, I’ll show you what I did and link you to hers here. I also didn’t measure. Some things don’t change.
Black Eyed Pea Dip (Modified)
Black eyed peas, cooked or from a can (drained and rinsed), NOT the dry kind.
Preheat oven to 350 degrees. In a bowl or the dish you’ll bake it in, mash the black eyed peas, leave a few whole for texture.
Chop your onion- I used about 1/4 of one. PW says to put it in raw but I cooked mine just a bit first.
Grate your cheese- I probably used about 1-2 cups. Add to the peas. Add your onions.
Serve with tortilla chips. Mine was definitely not spicy as I think PW’s probably is because I didn’t use the jalapeno pepper she did. It was good- cheesy and creamy and soothing. Plus, you know, lucky because of the beans.
Here’s to a year that is lucky for all of us, full of laughter, joy, love and delicious food!