February 8, 2016

King Cake Cocktail for Fat Tuesday

King Cakes come in all flavors but traditional King Cake tastes like a cinnamon pastry.
Chila 'Orchata Cinnamon Cream Rum mixed with King Cake Vodka and a splash of Amaretto are the perfect combo for a cool and creamy King Cake Cocktail to celebrate Fat Tuesday! Garnish with cinnamon, a sugared rim, and a cube of King Cake and you are ready to party!
Find more info on Chila 'Orchata here:  http://www.chilaorchata.com
 Enter the giveaway below to enter to win a bottle of Chila 'Orchata and a bag full of Chila swag!

Ingredients:

Makes one drink
  • 2oz Chila 'Orchata Cinnamon Cream Rum
  • 2 oz King Cake Vodka
  • 1/2 oz Amaretto
  • Ice
  • Cinnamon, for garnish
  • Yellow, green and purple sugar, for rimming glass
  • Small cube of King Cake, for garnish

Directions:

  1.  Rim a chilled martini glass with colored sugar. I dip in vodka then dip in the three different colored sugars. 
  2. To make the sugar just add 1-2 drops of food coloring to a 3 separate tbsps of sugar and stir until combined.
  3.  In a shaker combine ice, vodka, Chila 'Orchata, and Amaretto. 
  4. Shake vigorously,strain, and pour into martini glass.
  5. Add a sprinkle of cinnamon and skewer a cube of King Cake and lay across the top. 
  6. Drink up and enjoy!
Happy Mardi Gras!

These three liquors combined make one tasty cocktail!
Chill your cocktail glass in the freezer before preparing your drink.
I like to use a martini glass.
Add a small amount of vodka to a plate or wide bowl and add all three colored sugars, in purple, green, and yellow to a plate.
Dip the rim of the chilled glass in the vodka.

To make the sugar just add 1-2 drops of food coloring to a 3 separate
tbsps of sugar and stir until combined.
Then dip a different section of the rim in a different color sugar.
 
 To make the cocktail start with a handful of ice cubes added to a shaker.
 
 Add 2oz Chila 'Orchata Cinnamon Cream Rum to the shaker.

Now add 2oz King Cake Vodka.
You could also use Vanilla Vodka.

And finally add 1/2 oz Amaretto.
Shake it up well in the cocktail shaker.
 
Strain and pour into the cocktail glass.
It's not done yet!
Mardi Gras is over the top so why not add a cube of
 skewered King Cake and even a traditional King Cake baby on top?! 
Garnish with a sprinkle of cinnamon and you are ready to celebrate!
Laissez les bon temps roulez !
{Let the good times roll}
 

Enter to win!

We're giving away a bottle of Chila 'Orchata and a bag of Chila swag! Enter the giveaway below.
Six ways to enter. Must be 21 years or older to win. Must have a US address. No P.O. Boxes. 



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February 7, 2016

Oven Baked Meatball Subs


This game day we are serving up a winning tradition: Ragu® Baked Meatball Subs! My foodie family and hungry friends like to eat so I wanted to make a hearty meal everyone would enjoy while watching the game. Plus the meatballs can be made in advance so that makes me day easier! Even better, I can also make two of my favorite appetizers: Marinara Stuffed Mushrooms and Spaghetti Pizza using the 3 pack of 45 ounce Ragu® Sauce I purchased at Sam's Club. It's a great time saver for me, so I can relax and enjoy the game too and not be stuck in the kitchen all day.
I have been a fan of Ragu® for years and I love their long-standing traditional, quality ingredients.  I know that I can trust that Ragu® sauce is a quality product that my family will enjoy. The sauce is the perfect addition to many of my meals and even my picky toddler asks for it often. 
We love our Sam's Club membership and this year it really came
 in handy for our game day food shopping!
 We stocked up on Ragu® pasta sauce for my Baked Meatball Subs, Spaghetti Pizza, and Marinara Stuffed Mushrooms. All these dishes are for this weekend and with the 3 pack of 45oz Ragu® sauces at Sam's Club I have the perfect amount of sauce for all my recipes {plus extra for dipping, of course}.

Ingredients:

Makes 20 meatballs/5 meatball subs
  • 1 lb ground beef {I used ground sirloin 90/10}
  • 1 lb ground pork 
  • 2 eggs, beaten
  • 1/4 cup panko seasoned breadcrumbs
  • 1/4 large yellow onion, grated
  • 3 garlic cloves, pressed
  • salt/cracked black pepper, to taste
  • 5 hoagie rolls
  • 3 cups Ragu® Chunky Pasta Sauce
  • 2 1/2 cups mozzerella cheese, shredded
  • 1 tbsp Italian seasoning

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix together ground beef and pork, eggs, panko, onion, garlic, and salt and pepper.
  3. Stir until well combined.
  4. Using a large scoop or your hands {my preferred method} roll large palm sized meatballs.
  5. Place in rows on a lined baking sheet. You should have about 20.
  6. Bake for 25-30 minutes until cooked through.
  7. Remove from oven but keep oven on and set aside.
  8. Pour your Ragu® sauce into a large deep skillet and heat over medium low heat.
  9. Add your meatballs to the sauce and stir to combine.
  10. For your hoagie rolls, split down the middle but be sure not to cut all the way through. You want the bread to still be connected on one side.
  11. Add the rolls, cut side up, to a greased 9X13 baking dish. 
  12. Using a slotted spoon add 4 meatballs to each hoagie roll. 
  13. Add a healthy couple scoops of Ragu® sauce on top.
  14. Sprinkle 1/2 cup shredded mozzarella on top of each hoagie.
  15. Bake for 10-15 minutes until the bread is toasted and the cheese is melted.
  16. Sprinkle with Italian seasoning sprinkled on top and serve warm, with extra napkins, to your hungry game day party guests.
  17. I like to set a warm bowl of Ragu® Sauce out for guests to add additional sauce if needed.

I use Ragu® pasta sauce, in a convenient 3 pack from Sam's Club, in many of my recipes including three dishes for game day today.
 I use a mixture of ground beef {sirloin} and ground pork for my meatballs.
 In a large bowl, add ground beef and pork, eggs,
 panko, garlic, and salt and pepper.
 My secret ingredients for moist meatballs? Grated onion {with it's juice}.
 Add the onion and mix well.
Stir until well combined.
Roll large palm sized meatballs.
You can use a large scoop or your hands {my preferred method}.
 Place in rows on a lined baking sheet. You should have about 20. 
 Bake for 25-30 minutes until cooked through.
Remove from oven but keep oven on and set aside.
 Pour your Ragu® sauce into a large deep skillet and heat over medium low heat.
Add your meatballs to the sauce and stir to combine.
 For your hoagie rolls, split down the middle but be sure not to cut all the way through. 
 You want the bread to still be connected on one side
Add the rolls, cut side up, to a greased 9X13 baking dish. 
 Using a slotted spoon add 4 meatballs to each hoagie roll. 
 Add a healthy couple scoops of Ragu® sauce on top. 
 Sprinkle 1/2 cup shredded mozzarella on top of each hoagie.
 Bake for 10-15 minutes until the bread is toasted and the cheese is melted.
 Sprinkle with Italian seasoning sprinkled on top and serve warm, 
with extra napkins, to your hungry game day party guests.
 I like to set a warm bowl of Ragu® Sauce out for guests to add additional sauce if needed.

View my cooking video here. Sponsored by Ragu®.
Learn more here: www.ragu.com/recipes

This is a sponsored conversation written by me on behalf of Ragu®.
 The opinions and text are all mine.


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