Drink of the Month
Top Line Piña Colada
Perfect for July!
INGREDIENTS:
- 3 oz. Bacardi Superior White Rum
- 2 oz. Malibu Coconut Rum
- 3 oz. crushed pineapple
- 1 scoop vanilla ice cream
- 1 ½ cups crushed ice
INSTRUCTIONS
In a blender, combine Bacardi and Malibu rums, crushed pineapple and crushed ice. Blend until frozen. Add ice cream to the blender and blend until well incorporated with other ingredients. Serve in a chilled parfait or piña colada glass.
Appetizer of the Month
Grissini (Italian Breadsticks) with Three Toppings
Ingredients
- 3 cups all-purpose flour, spooned and leveled, plus more for work surface
- 2 tsp. instant yeast
- 2 tsp. sugar
- 1 1/2 tsp. kosher salt
- 1 1/4 cups warm water
- 4 Tbsp. olive oil, divided
- Three-Way Toppings: 1/4 cup sesame seeds; 2 tablespoons chopped fresh rosemary with 1 teaspoon red pepper flakes; or 1 ounce Parmesan, grated (about 1/3 cup) with 1 teaspoon freshly ground black pepper
Directions
- Whisk together flour, yeast, sugar, and salt in a bowl. Add water and 2 tablespoons oil. Stir until a dough forms. Cover and let rise at room temperature 20 minutes.
- Line a rimmed baking sheet with parchment paper. Divide dough in half. On a lightly floured work surface, roll each half to a 9- by 13-inch rectangle. Brush with remaining oil and sprinkle with desired toppings, dividing evenly. Cut into 3/8-inch strips. Twist strips and transfer to prepared baking sheets. Cover with a kitchen towel and let rise at room temperature 1 hour.
- Preheat oven to 425°F. Bake, in batches, until golden brown, 12 to 14 minutes. Transfer to a wire rack and cool completely.
Meal of the Month
"Marry Me" Meatballs Soup
DELICIOUS and EASY!
INGREDIENTS for the Meatballs:
- 1 large egg
- 1 garlic clove, finely chopped
- 2 oz. Parmesan, finely grated (about 1 cup)
- 1/2 cup panko breadcrumbs
- 2 Tbsp. finely chopped fresh basil
- 2 Tbsp. heavy cream
- 1 tsp. fresh thyme
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. ground chicken
- 2 Tbsp. extra-virgin olive oil
INGREDIENTS for the Soup:
- 3/4 cup thinly sliced sun-dried tomatoes, plus 2 Tbsp. tomato oil from jar, divided
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- Kosher salt
- 1 Tbsp. tomato paste
- 2 thyme sprigs
- 6 cups low-sodium chicken broth
- 1/4 tsp. crushed red pepper flakes
- 1 oz. Parmesan, finely grated (about 1/2 cup), plus 1 rind, divided
- 1/4 cup heavy cream
- Freshly ground black pepper
- Torn fresh basil, for serving
Directions for the Meatballs!
- In a large bowl, whisk egg until homogenous. Add garlic, Parmesan, panko, basil, cream, thyme, salt, and black pepper and stir until combined. Add chicken and fold until tacky to the touch.
- Using gloved hands (or wet hands), divide mixture into 18 to 20 portions and roll into balls. Arrange on a parchment-lined baking sheet.
- In a large Dutch oven over medium heat, heat olive oil. Add meatballs in a single layer and cook, turning halfway through, until browned on 2 sides, about 5 minutes total.
- Meanwhile, remove parchment from baking sheet and discard. Transfer browned meatballs to bare sheet; set aside until ready to use.
Directions for the Soup!
- In same pot over medium heat, heat tomato oil. Add shallot and garlic; season with 1/2 tsp. salt. Cook, stirring occasionally, until shallot is translucent, 2 to 3 minutes. Add tomato paste and cook, stirring, until darkened and beginning to stick to pot, 1 to 2 minutes. Add thyme and sundried tomatoes and cook, stirring, until fragrant, about 2 minutes.
- Stir in broth, red pepper flakes, and Parmesan rind. Bring to a simmer over medium-high heat and cook, reducing heat to maintain a simmer, until slightly reduced, about 10 minutes. Remove thyme and Parmesan rind. Add meatballs; return to a simmer and cook, stirring occasionally, until meatballs are heated and cooked through, about 5 minutes more. Stir in cream and grated Parmesan; season with pepper, then taste and season with more salt, if needed.
- Divide soup among bowls. Top with basil.