Thirsty Thursday--St. Germain Margaritas

This might be my all-time favorite cocktail ever.
I can't get enough, ever.

It is light and refreshing and the taste is so different from any other margarita that I've ever had.

St. Germain--I am smitten.

I had only had this delicious liqueur once before,
at a super fancy bar in NOLA and I really couldn't distinguish the taste.
The drinks in the bar were fabulous, 
but so full of flavors that it was hard to taste one flavor from the next.


I found this fabulous recipe here (one of my all-time favorite blogs).


The tastes are delicate with just a touch of mint and lime.


St. Germain Margarita
(slightly adapted from Waiting on Martha)

1 1/2 ounces lime juice
2 ounces St. Germain
2  1/2 ounces silver tequila
club soda
coarse salt
mint sprig for garnish
lime slice for garnish

In a shaker, add the lime juice, mint simple syrup, St. Germain, and tequila.  Shake well to combine. Pour into a glass rimmed with coarse salt and filled with ice.  Top with club soda.  Garnish with a sprig of mint and a lime slice.


Enjoy,
Hello LouLou Sucre friends...

just wanted to let you all know that my




have been featured on the Huffington Post food blog
today.

I'm super excited!!!

Thirsty Thursday--Raspberry Basil Limoncello Cocktail

I've really been on a Sparkling kick lately.
It's just so fancy and oh so yummy.

I saw this cocktail on Style Me Pretty early this summer and 
knew that it had to be part of my Thirsty Thursday.

(Let me just say, I am obsessed with Style Me Pretty.
I love all of the photos and beautiful ideas.)


Ok, so back to the cocktail.

This cocktail is perfect for a brunch, girl's night, or when you just want to add that little something extra to your day.
It is so fabulous.

Raspberry Basil Limoncello Cocktail
(slightly adapted from Style Me Pretty)

2 lemon wedges
6 basil leaves
8 raspberries
1/2 teaspoon sugar
1 ounce limoncello
1 ounce vodka
ice
champagne
raspberries for garnish

In a shaker, muddle the lemon wedges, basil, raspberries, and sugar until the berries are pureed and the lemon is juiced.  Add the limoncello, vodka, and ice.  Shake until well blended.  Pour juice out of the shaker and spoon out the raspberry puree and basil leaves. (They will sink to the bottom.) Add fresh ice and top with champagne.  Garnish with raspberries.

Enjoy,

Poblano, Sausage, and Pepper Jack Cornbread

Lately, I haven't been doing much cooking.
I've been doing a ton of canning (I'll share this soon), but no meals.

My husband hasn't really been all that happy about it.
He's kind of tired of cheese and crackers and cereal.

So I gave into the no cooking thing and made one of my all-time favorites.
I served this for dinner, but it can easily be enjoyed for breakfast as well.



It's a hug in a pan.

Poblano, Sausage, and Pepper Jack Corn Bread

1 medium poblano pepper, minced
1 medium onion, minced
2 tablespoons olive or canola oil
1 12-ounce package regular sausage (ex. Jimmy Dean)
3/4 cup thawed frozen corn kernels
1 cup milk
2 large eggs, beaten
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
4 ounces pepper jack cheese, shredded

Preheat oven to 350 degrees.

Heat oil in a large skillet and cook the poblano pepper and onion over medium-low heat until translucent, about 8 minutes.  Remove from the pan and drain on paper towels.  Place sausage in the skillet and cook until done.  Drain and place back in the skillet.  Add the onions and peppers and the corn.  Stir together and place on low.  

Meanwhile,  in a large bowl, whisk together the milk, eggs, flour, cornmeal, sugar, baking powder, salt, and butter.  Fold in the sausage mixture and add the cheese.  Pour all of the ingredients in a large prepared baking pan.

Bake for 35 minutes or until the top is light golden brown and a toothpick inserted comes out clean. Cut the cornbread into wedges and serve warm.



Enjoy,

Thirsty Thursday--Watermelon Mojito

Yum!!

That's the only word that I can use to describe this drink.
It is the perfect, perfect, perfect summer cocktail.

I know it's getting late in the summer and if you are like me,
you are wanting summer to end.
It's just too darn hot, but this cocktail makes you forget about 100 degrees and 99% humidity.
It makes you happy!!


I actually got out the juicer for this one.
It's kind of special.
Two of my all-time favorite flavors--watermelon and mint.

Yum!!
Yes, I said it again.

Watermelon Mojito
(makes a large mojito)

10 mint leaves
1-2 tablespoons sugar (depending on how sweet your melon is)
4 ounces watermelon juice
3 ounces rum
juice from 1/2 lime
club soda
mint leaves and watermelon pieces for garnish

In a tall glass muddle the mint leaves and sugar until well combined.  Add the watermelon juice, rum, and lime juice.  Top with club soda and garnish with mint and watermelon pieces.


Enjoy,

I Haven't Cooked A Thing...

I think the titles says it all.  
I really haven't cooked a thing, sewn anything, or decorated any space in my house.
I've been out of town every weekend lately and my precious friends have been entertaining me when I'm in town.  
(I definitely could not ask for better friends.)

There have been a lot of changes around our house lately...the not fun kind.
But it seems that everything is going to work out, and actually for the better.
God truly does work in mysterious ways.

We have been surviving on cheese and crackers and getting a new roof,
so it's been kind of hard to concentrate with all of the hammering and...
(thanks, tornado)
it's also been really hot and I have not been in the mood to heat up the house,
everyday is at least 100 degrees.


Don't worry though, I definitely have a Thirsty Thursday coming.
The cocktails have been flowing, it would probably be a disaster if they stopped flowing.
Cocktails make everything cool!!!

So I'll keep this short and sweet--I'm taking a little tiny break from cooking (until the weather reaches a normal 95 degrees),
but make sure to check back on Thursday for another great cocktail.

Also,  look what's new coming to LouLou Sucre in the very near future...


 Acrylic tumblers, wine glasses, and koozies
in new colors and patters.
Also new phone case patterns, platters, and stadium seats.








Make sure to check back soon for your favorite colors and patterns for back to school.

Thirsty Thursday--Hurricanes

One of my favorite places in New Orleans is the piano bar at Pat O'Brien's in the French Quarter.
I think that everyone should go there and experience it at least once in their lifetime.
It's full of singing, drinking, and everyone having a great time.

Their signature drink is the 
Hurricane.

I've had many in New Orleans, but there is just something about them at Pat O's.
They just taste better.

I usually drink only one (well, sometimes more) because they are completely dangerous.
The first one is a bit strong, but after it they all taste like juice.
That's the dangerous part.
(Then you start dancing on the tables, etc....)

This recipe is for ONE Hurricane.
It's definitely not as strong, but just as fun and refreshing.



The Hurricane

2 ounces dark rum
2 ounces white rum
1/2 ounce grenadine
1/2 ounce orange juice
1/2 ounce lime juice
1/4 ounce simple syrup
orange slice for garnish
maraschino cherry for garnish

In a cocktail shaker full of ice, add all the ingredients but the garnish and shake until well combined. Fill a hurricane glass with ice and pour mixture over.  Garnish with the orange slice and cherry.



Drink, repeat, enjoy--then dance on a table,

Chicken Tacos

Tacos are just so good.
I love them any way possible.
Veggie, fish, shrimp, beef...I could go on and on.

One of my favorites is chicken, though.
Really, I like chicken just about any way you make it.
It is such a versatile ingredient.


 I like to keep them simple.
Topped with pico, avocado, sour cream, and cheese.
Simple and delicious.

(Have you tried these flat bottom taco shells??--They are amazing!!)

Chicken Tacos

For the taco seasoning:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1 tablespoon ground cumin
1/4 teaspoon onion powder
2 teaspoons salt
1/2 teaspoon hot paprika
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon pepper
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl.

For the pico de gallo:

1 pint cherry tomatoes, halved
1 small red onion, minced
1 clove garlic, minced
1 jalapeno pepper , minced
juice of 1 lime

Combine all ingredients in a small bowl. Refrigerate until ready to use.

For the tacos:

1 pound chicken breast tenderloins
1 tablespoon olive oil
2 cups water
4 tablespoons taco seasoning
pico de gallo
sour cream
cheddar cheese 
avocado
6 taco shells

In a large skillet, heat the olive oil over medium heat and place the chicken in the pan.  Cook until no longer pink.  Add the taco seasoning and make sure to cover all of the pieces thoroughly.    


Add the water and bring to a simmer and cover.  Cook for 20-30 minutes, until most of the water is evaporated and the chicken makes a sauce.  Shred the chicken.

Top the tacos with sour cream, pico de gallo, cheese, and avocado.



Enjoy,

Thirsty Thursday--Peach Margaritas

I absolutely love peaches,
juicy and delicious.
I even love the fuzz.

Peaches are such a versatile fruit and are so wonderful in pies, cakes, cobblers, and even in cocktails.

I made a Spiced Peach Daquiri a while back and 
now I'm sharing my favorite cocktail (the margarita) made with peaches.


I opted for the juicer this time instead of a puree to serve this one on the rocks.

Peach Margarita

3 ounces peach juice
2 ounces tequila
1 ounce simple syrup
1 ounce lime juice
1/2 ounce Grand Marnier
1/2 ounce simple syrup
coarse salt & sugar for garnish
lime wedge for garnish

Place the peach juice, tequila, simple syrup, lime juice, and Grand Marnier in a shaker filled with ice and shake until well blended.  Pour into a margarita glass filled with ice and rimmed with sugar and salt.  Garnish with a lime wedge.

Enjoy,
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