Today’s show is about making a great drink and an easy and tasty meal. I also included a simple decor idea for any table. I found the drink recipe on domesticate-me.com. It’s a nice drink to go with the very tasty slow cooker meal I made in the Ninja Cooking System. The meat just falls apart and I really like this Barbacoa over a nice bowl of black beans!

The decor idea is pretty simple and you might already have clear glass vases or bowls at home. You could give this a try with just buying the floating candles. I used flowers and fruits I already had at home. You can place several of the vases together for a nice centerpiece on a round table or scatter them down the center of a rectangular table. After dinner, you could move the lit vases into the living room and enjoy them through the night.

Drink Recipe: From Domesticate Me site.

wiskey

Black-beery Whiskey Smash

Yield: 1 cocktail

Ingredients
¼ cup fresh blackberries
Juice of ½ lemon
6 fresh mint leaves
2 teaspoons raw sugar
2 ounces bourbon whiskey
2 ounces wheat beer
For garnish: (optional)
Blackberries
Mint sprig

Instructions:
Muddle fresh blackberries, lemon juice, mint leaves and sugar in a highball glass.
Stir in the whiskey. Add ice (crushed if possible) and top with wheat beer.
*If you’re feeling fancy, cut a wooden skewer so that it’s slightly taller than your glass. Thread 4-5 blackberries onto the skewer and add it to your cocktail along with a sprig of fresh mint.

tacos

BARBACOA

YIELD: ABOUT 8-12 SERVINGS

PREP: 15 MIN
COOK: 4 HOURS on HIGH
8 HOURS on LOW

INGREDIENTS:
3 tablespoons of olive oil
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano (or regular oregano)
1 teaspoons salt (adjust to taste after the cooking time)
1 teaspoon black pepper
1/2 cup beef broth or water

Accompaniment Suggestions:
Flour tortillas, tortilla chips, black beans, chopped tomatoes, sliced jalapenos, cilantro, avocados, etc.

DSC_0308

DIRECTIONS:
Preheat Ninja Cooking System to high stovetop setting. Add the olive oil and pieces of chuck roast. Sear the meat until some pieces are browned. Add the balance of ingredients stir gently to combine. Cover and dial Ninja to Slow Cook Low for 6-8 hours, or Slow Cook High for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

Serving ideas: Serve on tortillas or in a bowl. Top with your favorite toppings such as cilantro, sliced jalapeno peppers, tomatoes, avocados or my favorite, black beans.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

vodka

Floating Candles with Fruit and Flowers

Supplies
Assorted sizes of clear glass vases and bowls
Citrus fruit of your choice
Flowers of your choice
Floating candles – Available at Michaels

Place desired amount of fruit and flowers in clear glass vases and bowls.
Fill with water leaving about 2 inches from the waterline to the top of the vase.
Place floating candle on top of water.
Light and enjoy, an easy and beautiful way to decorate any table.

Photos by: Lorianne DeVita

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