TILL Vodka Farm to Cocktail Popsicles

I was asked by Carusele to participate in the #PrideDistilled campaign, sponsored by TILL Vodka. Although I have been compensated, all opinions are my own.

At this point of summer, the heat is scorching, and I think we are all looking for a good way to cool down. I thought I would get a little creative and make a unique farm-to-cocktail experience in the form of adult popsicles.

In order to keep the farm-to-cocktail theme authentic and true, I decided to use TILL Vodka in my popsicles. TILL Vodka is a premium spirit crafted and distilled here in the Midwest, that uses the finest local ingredients, like premium Kansas wheat.

Whether you use it in the recipes shown below, or craft your own cocktails with it, you will notice its crisp smooth finish that will make you proud to serve it to your friends and family.

For this recipe, I used seasonal fruits and vegetables purchased from my local farmers market. I stopped by the Green City Market and Wicker Park Farmers Market where I found farm fresh peaches and blueberries from Mick Klug Farms and tomatoes from Nichols Farm.

Peach Blueberry Popsicles
Makes 6 popsicles

Ingredients
2 cups water
3 oz of TILL Vodka
2 medium peaches diced
½ cup or 30 blueberries
2 tablespoons of raw local honey
2 Tablespoons of fresh lemon juice
Optional: Thinly sliced peaches to add into the mixture

Preparation
Combine the water, TILL Vodka, peaches, honey, lemon juice in the blender and puree until smooth.
Pour the mixture into the popsicle molds, add blueberries and peach slices and freeze for about 1 hour.
Add the popsicle sticks to the molds, return to the freezer for an additional 6 hours or overnight.

Bloody Mary Popsicles
Makes 6 popsicles

Ingredients
2 large ripe heirloom tomatoes
2 oz. TILL vodka
1 oz. fresh lemon juice
1 teaspoon of hot sauce
½ teaspoon freshly grated horseradish
Sea salt and freshly ground black pepper

Preparation
Puree the tomatoes in a blender until smooth, about 1 minute.
Strain the puree through a fine-mesh strainer into a bowl and discard the solids. 
Stir in the TILL vodka, lemon juices and horseradish. 
Add the hot sauce and season with salt and pepper.
Pour the mixture into the popsicles molds and freeze for about 1 hour.
Add the popsicle sticks to the molds, return to the freezer for an additional 6 hours or overnight.

I hope you enjoy these adult popsicle recipes using TILL Vodka. 

Make sure to check out their social media links listed below for more information about TILL Vodka:

https://www.facebook.com/tillvodka

https://www.instagram.com/tillvodka/

https://twitter.com/tillvodka

https://www.pinterest.com/tillvodka/

I was asked by Carusele to participate in the #PrideDistilled campaign, sponsored by TILL Vodka. Although I have been compensated, all opinions are my own.

Grilled Portabello Caprese using @StellaCheeses Fresh Mozzarella

The best part of dairy, in my opinion, is by far what is considered FRESH CHEESE.  It comes in so some many different textures, from so many different milks, from different animals, all having its own unique flavor.  Different cheeses are to be enjoyed in different settings.  One of my favorites however, due to its versatility, is mozzarella.   The range in flavor from different mozzarella is extraordinary, and I can always make use of it in whatever dish I am cooking.   One of my favorites is Stella Fresh Mozzarella.  I love to use Stella’s to either just cut up and enjoy with some fresh tomato, basil, olive oil, and a nice balsamic vinaigrette for a fresh salad (so simple!), or sometimes I’ll step it up a notch and transform into a tasty melted delight.  For today’s post, I’m going to share with you a grilled portabello caprese! Click here to receive a coupon towards your Stella Fresh Mozzarella purchase. 

Ingredents:

2-3 portabella caps

2-3 Stella Cheese fresh mozzarella, sliced

2-3 tomato, sliced

2 Tablespoons olive oil 

1/4 cup fresh basil, chopped

Balsamic vinegar to drizzle 

Salt and pepper to taste

Preparation:

Preheat grill to medium high heat. 

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.

Grill mushrooms with gill facing up for about 8-10 mins. 

Slice Stella's fresh Mozzarella 

Slice the tomato

Chiffonade the basil 

Top portabella with tomato and cheese 

 Place the grill pan under the broil until mozzarella melts and bubbles. 

Remove from grill pan and dress with basil and drizzle balsamic vinegar. 

Serve and Enjoy!

For more Stella Cheese recipes or information, head to Stella Cheese because #freshisbest! 

Chicken Suiza Tacos or Fajitas from Rachael Ray at the Kitchen Aid Culinary Demo #SobeWFF

It's no secret that one of my "things" in relation to my blog is to get up close and personal with chefs. So while at #SobeWFF, it was my mission to attend a bunch of culinary demonstrations on the KitchenAid stage where I would have a chance to interacts with the celebrity chefs.  As a home cook, by doing this, I always walk away loaded with a bunch of knowledge and cooking pointers that I would have never of learned else wise.  I promise it will help you recreate the dishes you see demonstrated.

One of my favorite demos I attended was with Rachael Ray.  I adore her  #girlpower!  She is a huge advocate of animal rescue; she is bubbly, sweet and lights up every room she walks into. She is my soul sister and I was lucky to chat it up with her that weekend! 

I will be sharing the recipe for her chicken suiza tacos. It is super easy and fun to make, and the a video can be seen here on how to make it The Rachael Ray Show. 

getty images 

getty images

getty images

getty images 

Chicken Suiza Soft Tacos or Fajitas 

Serves 4

Marinade for the chicken:

2 pounds boneless, skinless white- or dark-meat boneless, skinless chicken

1/4 cup olive oil

Juice of 1 lime, about 3 tablespoons

3 to 4 cloves garlic, crushed

1 tablespoon fresh thyme, chopped

1 teaspoon ground cumin

1 teaspoon paprika or smoked sweet paprika

1 teaspoon honey or light agave

1/2 cup chicken stock

Salt and pepper

For the Poblano Pepper and Tomatillo with Crema:

4 large poblano chili peppers, seeded and halved

1 large or 2 small tomatillos, peeled

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 scant teaspoon ground cumin

1/2 teaspoon dried Mexican oregano

3/4 cup Mexican crema

Salt and pepper

Juice of 1/2 lime

1/2 to 1 teaspoon honey or light agave

Soft Tacos/Fajitas

16 6-inch corn tortillas (for soft tacos) or flour tortillas (for fajitas)

1 1/2 cups each shredded Swiss (Emmentaler) and Monterey Jack or Chihuahua cheese

Chopped lettuce or white cabbage

Very thinly sliced radishes

Quick pickled red onions: very thinly sliced 1 red onion, combined with 1 thinly sliced jalapeño, juice of 1 lime, salt and pepper. Let stand 20 minutes.

Cilantro or parsley, coarsely chopped

Preparation

For the chicken, whisk up marinade in shallow dish, add meat and season with salt and pepper. Turn chicken to coat and marinate half an hour. 

Heat a large, cast-iron or heavy skillet over medium-high. Add chicken, cook 8-10 minutes, turning occasionally, under loose foil then remove to a cutting board. Add stock to pan to loosen drippings, slice chicken and return.

While chicken is still marinating, for peppers, heat broiler and leaving door ajar for steam to escape, char peppers and tomatillo until skins are blackened.

Cool in covered bowl then peel most of skin from peppers and slice.  Finely chop or puree tomatillos (about ½ cup), reserve.

Heat skillet over medium heat with 1 turn of the pan of oil, add onions and garlic, cumin, oregano, stir 2-3 minutes, add crema or crème or cream and reduce to thicken a minute or 2, stir in peppers, tomatillo puree, salt, pepper, lime juice, honey, reduce heat to low or cover pan to keep warm.   

Char tortillas over open flame or in dry skillet over high heat to blister and loosen.  Keep warm in tortilla warmer or wrapped in towel and foil in 175 oven.  Prepare toppings while tortillas stay warm. I prepared my toppings before warming my tortillas so once the tortillas are warm, you are ready to bring it all together.]

Serve slice chicken with poblanos in crema, fill tortillas and top with cheeses, lettuce, radishes, pickled onions and cilantro or parsley. Enjoy!