Honey Deuce

Photo: Instagram/brookessunshine

It only makes sense that the hottest tennis tournament in the US boasts this refreshing pink drink as its cocktail of choice. The price increased to $23 per drink this year, so enjoy the at-home version for less.

Ps: The name is a play on the tie score of 40-40 known in tennis as "deuce."

Ingredients

• 1 1/4 oz. Grey Goose vodka

• 3 oz. Fresh squeezed lemonade

• 1/2 oz. Chambord or premium raspberry liqueur

• Crushed ice

• Frozen honeydew melon balls for garnish

Instructions

1. Fill a chilled highball glass with ice and add Grey Goose vodka.

2. Top with lemonade and then add Chambord.

3. Garnish with a skewer of honeydew melon balls (note: place honeydew melon in the freezer beforehand. Then, to create melon balls, use a melon baller).

Mint Julep

Photo: Unsplash

What's a Kentucky Derby party without a mint julep? Now you don’t have to find out.

Ingredients

• 8 mint leaves

• 1/4 ounce simple syrup

• 2 ounces bourbon

• Garnish: mint sprig

Instructions

1. In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.

2. Add the bourbon then pack the glass tightly with crushed ice.

3. Stir until the cup is frosted on the outside.

4. Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).

This recipe from liquor.com

The Masters' Famous Pimento Cheese

Photo: The Masters

The Pimento Cheese sandwich is synonymous with The Masters, where it’ll cost you $1.50.

Makes 4 sandwiches

Ingredients

• ¼ cup cream cheese, room temperature

• ½ cup mayonnaise

• ½ cup sour cream

• ¼ tsp garlic salt

• 2 cups shredded sharp cheddar cheese

• ½ cup freshly shredded Parmesan cheese

• ½ cup diced pimentos

Instructions

1. Whip the cream cheese.

2. Mix in the mayonnaise, sour cream and garlic salt.

3. Mix in the remaining ingredients.

4. Cover and refrigerate for 30 minutes or until ready to serve.

5. Don your green jacket and try it on veggies, crackers or the way Augusta National does it, on two slices of white bread.

Crispy Parmesan Air Fryer Zucchini Chips

Photo: Feel Good Foodie

An oldie but a goodie made healthy.

For the Chips

• 2 large zucchinis about 8” long, sliced ¼” thick

• 1 large egg

• 2 tablespoons milk

• ½ cup all-purpose flour (use gluten-free flour if you want to make this gluten-free)

• 1 cup panko bread crumbs (use gluten-free breadcrumbs to make it gluten-free)

• 1 cup Grated Parmesan cheese grated

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Cooking spray

For the Dip

• ½ cup sour cream

• 2 tablespoons Grated Parmesan cheese

• ½ tablespoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon dried dill

• Salt and pepper to taste

Directions

• Add the flour to a small, shallow bowl.

• In another bowl, combine the milk and egg and whisk until fully combined.

• In a third bowl, combine the panko bread crumbs, parmesan cheese, garlic powder and Italian seasoning.

• Dip each zucchini slice into the flour, followed by the egg mixture, and then the breadcrumb mixture, pressing gently to coat.

• Spray the air fryer basket with cooking spray. Add the zucchini to the basket in a single layer and cook at 400°F for 8 minutes, flipping halfway through.

• Make the dip. In a small mixing bowl, whisk together the sour cream and parmesan cheese, Italian seasoning, garlic powder and dill. Season to taste with salt and pepper and serve with the zucchini chips.

This Feel Good Foodie recipe is just as the creator Yumna intended, “That was good – so good!” If you love this one, make sure to check out her other recipes including her authentic Lebanese dishes. Delish!

Instant Pot Jambalaya

Seems like the perfect excuse to make this with the Super Bowl in New Orleans.

Ingredients

• 1 tablespoon canola oil

• 1/2 pound smoked sausage, sliced into 1/4-in.-thick rounds (1 3/4 cups slices)

• 1 pound boneless, skinless chicken thighs (about 4), cut into 1-in. pieces (1 1/2 cups pieces)

• 2 1/2 teaspoons Cajun seasoning (such as Slap Ya Mama), divided

• 3/4 cup chopped yellow onion (from 1 medium onion)

• 1/2 cup chopped celery (from 1 large stalk)

• 1/2 cup chopped green bell pepper (from 1 small bell pepper)

• 1/2 cup chopped red bell pepper (from 1 small bell pepper)

• 2 teaspoons minced garlic (from 1 large garlic clove)

• 3 cups chicken broth

• 1 (14.5-oz.) can diced tomatoes

• 2 cups uncooked long-grain rice

• 2 dried bay leaves

• 1 tablespoon fresh thyme leaves

• 1 pound medium peeled, deveined raw shrimp

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 tablespoons chopped fresh flat-leaf parsley

• Chopped scallions

Instructions

1. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes.

2. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside.

3. Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.

4. Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes.

5. Add garlic, and cook, stirring constantly, 1 minute.

6. Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.

7. Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)

8. Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.

9. When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes.

10. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes.

11. Stir in parsley. Garnish with scallions.

Thank you to Southern Living for this recipe. Make sure you check out the original recipe for cooking tips and leads on other amazing recipes.

Slow Cooker Wings

Photo: Clark Douglas on Unsplash

Game day goodness (and it’s so easy).

Wings Ingredients

• 3 lbs chicken wings

• 2 Tbsp cornstarch

• 1 Tbsp sesame seeds

• 2 Tbsp chopped cilantro

Sauce Ingredients

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup balsamic vinegar

• 1/3 cup packed brown sugar

• 1/4 cup honey

• 3 cloves garlic, minced

• 1 tsp Sriracha (or more to taste)

• 1 tsp ginger powder

• 1 tsp pepper

• ½ tsp onion powder

Instructions

1. In a large bowl, whisk the soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.

2. Place wings into a slow cooker (if you use a liner, clean-up will be a breeze!). Stir in soy sauce mixture and gently toss to combine. Cover and cook on low for 3 - 4 hours or on high for 2 hours.

3. In a small bowl, whisk the cornstarch and 2 Tbsp water. Stir in the mixture into the slow cooker. Cover and cook on high for 15 minutes or until the sauce has thickened.

4. Preheat the oven to broil. Line a baking sheet with foil and broil wings for 2 - 3 minutes or until caramelized. Put wings back into the slow cooker to keep warm.

5. Garnish with sesame seeds and cilantro, if desired. Serve with the remaining sauce or dipping sauce of your choice.

Thank you to our best cheerleader Nancy for this gem of a recipe.

Caramelized Onion Dip

What’s the one thing people hover around at a party? Onion dip. Because once you start, you can’t stop.

Ingredients

• 1 Tbsp unsalted butter

• 1 Tbsp peanut oil

• 1 large red onion, quartered, thinly sliced

• 1  cup sour cream

• 1  cup mayonnaise

• 1/4 tsp salt

• 1/4 tsp cayenne pepper

• 1 tsp red pepper flakes

• 1/8 tsp Tabasco sauce

Instructions

1. Sauté onion in butter and oil until caramelized (golden brown), about 20 minutes. 

2. Cool and combine with remaining ingredients. 

3. Mix well and chill for at least 1 hour. 

4. Serve with crackers or chips.

Thank you to our longtime friend and fan Allen for his delectable recipe.

Prosecco Grapes

In Spain, the tradition of eating 12 grapes in 12 seconds, brings you good luck for the 12 months ahead. This recipe combines the Spanish tradition with the American tradition of a champagne toast.

Ingredients

• 2 lb. green grapes

• 1 (750-ml) bottle prosecco

• 4 oz. vodka

• 1/2 c. sugar

1. Wash and dry grapes

2. Place the grapes in a bowl and pour in the prosecco and vodka. Store in the fridge. Allow them to soak for at least an hour.

3. Drain the grapes and place them on a baking sheet. Sprinkle the sugar over the top to coat.

4. Serve