The Creamsicle Dreamsicle

 

 

It happened quite by accident.  My neighbor, Ruth, gave me a bottle of Pinnacle Whipped Cream vodka and the rest is history.

Now normally, I'm a purist by nature.  I like coffee flavored coffee, regular iced tea, white paper towels, clear fingernail polish...and vodka flavored vodka. BUT...and we've all been here...it was the only alcohol I had.

My friend Steve came over and wanted a drink, so I made him a screwdriver with this stuff thinking he'd never know the difference and if he did, I'd play it off like it was his tastebuds playing tricks (sorry, Steve).  So I make the drink in the kitchen and taste it before I give it to him, wondering how much I'm gonna have to play it up...but it was GOOOOOOOD!!!!  It tasted like the dreamsicles my mom used to buy when I was little.  Of course, I wasn't allowed to have any of those--they were name brand and were for her, and she used to hide them in the back of the freezer.  My friends and I got the no-name box of 108 popsicles that had hardly any syrup in them and would turn to white ice after like 6 licks!  Goddammit, mom!! 

But anyway...

I've been making this drink ever since...on purpose now...with great results.  I've made it for people across the country, have had bartenders make it for me for dessert, and I admit (shhhhhhhh...) that I've even had it for breakfast (don't judge).   One summer I had it made for me, got way drunk, made it about 200 yards away from the bar and passed out in the street before my friend had to carry me the rest of the way up to my hotel room.  To this day we joke that I got roofied.   Ahhhhhhhh, good times with the Creamsicle Dreamsicle!! LOL

It's only two ingredients and so easy; perfect for these last few days of summer.  Share it with someone you love and make some memories of your own.  Have fun!

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icy vodka, right out of the freezer
 

1 bottle Pinnacle Whipped Cream Vodka
1 container orange juice (not from concentrate)
ice, of course

Place ice in glass.  Add as much vodka as you'd like and fill the rest of the glass with orange juice.  Stir and enjoy.

Chicken Parmesan

You can't do it every night.  You simply cannot make a sauce from scratch every night! That's ok--it doesn't make it any less delicious or appreciated, and tonight is one of those nights.

My daughter (14) plays traveling, competitive soccer.  She just came home from a tournament in Sarasota--3 games in a day and a 1/2...she's sunburned and exhausted, plus she has a wicked head cold.  It was 105 every day, and she plays outside-mid...which means she's only one of two players who continuously run the length of the field.  Consequently, she's always hungry (and cranky...lol), and I like to have something hot and comforting for her when she comes home, so she can eat, take a warm shower, do her homework, fall asleep, and do it all again tomorrow.  She's come home soaking wet from the steamy rains of summer and from the frigid windy rainy nights of winter.  I'm amazed at her energy and her gracious attitude.  She hurt her foot last summer and played for 2 weeks before we found out the top of it was cracked; she cut off the end of her big toe 2 years ago and played with a bandage (and some serious pain meds) the very next week; and she carried on thru a tournament last May, so tired, in the middle of what we later discovered was Mono.  Ok, so I'm not winning any mother of the year awards...but even in  light of ME...she carries on...lol.  She's for sure my hero, and I'm her biggest fan.

Why am I her biggest fan?? She's not even left footed...

She's always happy when she comes home from practice and sees (smells!) Chicken Parmesan.  It has no breading, so it's light enough to serve year round.  It's so good  and filling on it's own, I serve it only with linguini on the side. Make someone happy tonight...their smiles are worth a thousand words and they'll thank you again and again...



Reason #2, her specialty...the corner kick



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4 chicken breasts
1 bottle marinara sauce ( I use Rao's)



browned, and simmering with tomatoes

1 can fire-roasted, diced tomatoes
1 ball fresh mozzarella cheese, sliced
parmesan cheese
olive oil
1 lb linguine
kosher salt/fresh ground black pepper/garlic powder
dry, red wine (I use merlot)

Preheat oven to 350 degrees.

Drizzle oil in oven-proof skillet over med-high heat.  Place chicken breasts in pan, sprinkle liberally with salt/pepper/garlic powder and brown.  Turn over, sprinkle other side with spices and brown.
When browned on both sides, turn heat to med low.  Add tomatoes (do not drain), and scrape up brown bits in pan.  Add a splash of red wine.  Add sauce and mix all.  Place some sauce over chicken.  Sprinkle with parmesan cheese.  Place in oven.





ready to come out of the oven

Cook for 30 min uncovered.  Then covered for 20 min.  Place mozzarella cheese on top of each chicken breast and sprinkle with more parmesan, and bake 10 more min, cooking 1 hour total.  Sprinkle with parmesan cheese.
NOTE:  approx. 15 min before chicken is done, cook pasta according to package directions.  Drain in colander, drizzle with olive oil, and sprinkle salt on top.  Mix together. 

When chicken is ready, take out of oven, add additional seasonings if necessary, and serve immediately with a spicy merlot along side.

(serves 4)