Kitchen Lingerie | Sexy Aprons | Cheeky Aprons http://cheeky-aprons.com Sexy and sophisticated lingerie aprons. Hot lingerie for kitchen. Mon, 13 May 2013 16:29:34 +0000 en-US hourly 1 Watermelon Margarita http://cheeky-aprons.com/recipes/flirtatious-cocktails/watermelon-margarita/ http://cheeky-aprons.com/recipes/flirtatious-cocktails/watermelon-margarita/#comments Mon, 13 May 2013 16:29:34 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=574 Read more »]]> 7

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Watermelon Margarita
Author: 
 

Ingredients
  • 3 pounds seedless watermelon, rind removed and cut into 1-inch cubes (about 6 cups)
  • 1 (750-milliliter) bottle silver (blanco), 100 percent agave tequila
  • 6 ounces freshly squeezed lime juice (from about 4 medium limes)
  • 3 ounces peach liqueur
  • Ice
  • Lime wedges, for serving

Instructions
  1. Set a fine-mesh strainer over a large bowl; set aside.
  2. Place the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp. (You should have about 3 cups of juice.)
  3. Place the watermelon juice, tequila, lime juice, and peach liqueur in a 2-quart container and stir to combine.
  4. Cover and refrigerate until chilled, about 1½ hours.
  5. Just before serving, stir to recombine.
  6. Pour into glasses filled with ice, and garnish with a lime wedge.
  7. Alternatively, place 4 ounces of the margarita mixture in a cocktail shaker.
  8. Fill the shaker halfway with ice and shake vigorously until the outside is frosty, about 30 seconds.
  9. Pour the contents into a chilled margarita glass, garnish with a lime wedge, and serve.
  10. Repeat for the remaining margaritas.

 

]]> http://cheeky-aprons.com/recipes/flirtatious-cocktails/watermelon-margarita/feed/ 0 Carrot Cake http://cheeky-aprons.com/recipes/sweet-spot/carrot-cake/ http://cheeky-aprons.com/recipes/sweet-spot/carrot-cake/#comments Thu, 09 May 2013 15:38:54 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=570 Read more »]]> tumblr_lyuuz3h0wQ1qj1tuao1_500

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Carrot Cake
Author: 
Recipe type: Dessert
 

Ingredients
  • 1 ½ C sugar
  • 1 ½ C cooking oil
  • 4 large eggs
  • 2 C unsifted all-purpose flour
  • 2 tsps. soda
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 2 tsps. Cinnamon
  • ½ to 1 Cup chopped nuts
  • 3 Cups finely grated carrots
  • Cream Cheese Frosting For Carrot Cake:
  • One 8 oz. pkg. cream cheese
  • 1 cube butter or margarine
  • 1 lb. pkg. powdered sugar
  • 1T vanilla
  • 1C nuts

Instructions
  1. Mix sugar and oil.
  2. Add eggs one at a time, beating well.
  3. Add sifted dry ingredients and mix well.
  4. Add nuts and carrots.
  5. Bake in three 9inch pans, well greased and floured in a 300-degree oven for 45 min.
  6. Cream Cheese Frosting:
  7. Blend first four ingredients with mixer until creamy.
  8. Will frost three 9-inch layers.

 

]]> http://cheeky-aprons.com/recipes/sweet-spot/carrot-cake/feed/ 0 Cucumber Mint Cocktail http://cheeky-aprons.com/recipes/flirtatious-cocktails/cucumber-mint-cocktail/ http://cheeky-aprons.com/recipes/flirtatious-cocktails/cucumber-mint-cocktail/#comments Mon, 06 May 2013 13:49:10 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=567 Read more »]]> cucumber-cooler-cocktails-minimalist-baker-google

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Cucumber Mint Cocktail
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This cocktail isn’t only delicious and refreshing, but it’s low calorie too!
Ingredients
  • Ice Cubes
  • 3 Mint leaves
  • 1 slice of Cucumber (1/4 inch thick), cut in half
  • 1 lime wedge
  • 1.5 oz Cucumber Vodka
  • 6-8 oz Seltzer Water (Sparkling Water, Club Soda, or Diet Tonic will also work)

Instructions
  1. Add ice cubes to cup
  2. Add mint leaves and cucumber wedge. Squeeze lime juice from lime wedge and add.
  3. Add Cucumber Vodka and Seltzer Water
  4. Stir!

 

]]> http://cheeky-aprons.com/recipes/flirtatious-cocktails/cucumber-mint-cocktail/feed/ 0 Frozen Red Rooster Cocktail http://cheeky-aprons.com/recipes/flirtatious-cocktails/frozen-red-rooster-cocktail/ http://cheeky-aprons.com/recipes/flirtatious-cocktails/frozen-red-rooster-cocktail/#comments Mon, 29 Apr 2013 13:38:27 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=560 Read more »]]> fssp04_red_rooster3_lg

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Frozen Red Rooster Cocktail
Author: 
Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 

 

This is the perfect cocktail for a sizzling summer day! It does take a few hours to freeze so make sure you make this one early so you can enjoy it with that special someone.
Ingredients
  • 1½ quarts cranberry juice cocktail
  • 1 (6-ounce) can frozen orange juice concentrate, defrosted
  • 2 cups vodka

Instructions
  1. Combine all of the ingredients in a large plastic container.
  2. Freeze for several hours.
  3. It will not freeze solid, but rather achieve the consistency of a slushy.
  4. Scoop into punch cups or wine glasses and serve.

 

]]> http://cheeky-aprons.com/recipes/flirtatious-cocktails/frozen-red-rooster-cocktail/feed/ 0 Vegetarian Stuffed Mushrooms http://cheeky-aprons.com/recipes/foreplay/vegetarian-stuffed-mushrooms/ http://cheeky-aprons.com/recipes/foreplay/vegetarian-stuffed-mushrooms/#comments Sat, 27 Apr 2013 13:38:45 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=555 Read more »]]> images
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Vegetarian Stuffed Mushrooms
Author: 
 

Ingredients
  • 1 large onion Chopped
  • 4 cloves garlic minced
  • 1 Tbs. olive oil
  • 12 Baby Bella mushrooms
  • Garlic infused olive oil
  • ½ tsp. kosher salt
  • 1 Tbs fresh thyme
  • ⅓ cup minced garlic sun dried tomatoes in oil
  • ¼-cup cream cheese
  • 1½ cups Italian style breadcrumbs
  • ¾ cup shredded smoked provolone cheese
  • ½ chopped Italian parsley
  • 3-4 Tbs fresh grated Parmesan cheese

Instructions
  1. Preheat oven to 400.
  2. Heat non-stick skillet to medium high
  3. Add olive oil, then onions and garlic, stir regularly.
  4. Turn heat to medium after a few minutes and continue to caramelize the onions. This takes about 15 minutes.
  5. While onions are cooking pop the stems off the mushrooms and put to the side. Scoop more of the mushroom out to make more room for stuffing.
  6. Place mushrooms dome up on a foil covers cooking sheet and brush with garlic infused olive oil and cook for 10 minutes.
  7. Chop stems finely and add to onions.
  8. When onions are a golden brown they are done.
  9. Add next 5 ingredients through cream cheese, and stir, as cream cheese melts.
  10. Stir in next ingredients through parsley.
  11. Drizzle in olive oil.
  12. Turn over mushrooms and fill cavity with stuffing.
  13. Sprinkle with Parmesan cheese and cook another 10-15 minutes.

 

]]> http://cheeky-aprons.com/recipes/foreplay/vegetarian-stuffed-mushrooms/feed/ 0 Tipsy Tea http://cheeky-aprons.com/recipes/flirtatious-cocktails/tipsy-tea/ http://cheeky-aprons.com/recipes/flirtatious-cocktails/tipsy-tea/#comments Mon, 22 Apr 2013 13:17:14 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=543 Read more »]]> ice-t-484
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Tipsy Tea
Author: 
 

This is great for a hot day or when you are heating things up in the kitchen!
Ingredients
  • 2 ounces orange-flavored vodka, chilled
  • 6 ounces Tea , chilled (flavored tea is a great additions! We used peach)
  • Agava to taste for sweetness if desired
  • Orange slice for garnish (optional)

Instructions
  1. Mix all ingredients together
  2. Chill & enjoy!

 

]]> http://cheeky-aprons.com/recipes/flirtatious-cocktails/tipsy-tea/feed/ 0 Shrimp & Grits Cakes http://cheeky-aprons.com/recipes/foreplay/shrimp-grits-cakes/ http://cheeky-aprons.com/recipes/foreplay/shrimp-grits-cakes/#comments Thu, 18 Apr 2013 19:30:54 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=532 Read more »]]>  

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Shrimp & Grits Cakes
Author: 
 

Ingredients
  • 1 cups regular grits
  • 4 cups plus ⅔ cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided
  • Vegetable oil cooking spray
  • ½ cup grated Parmesan
  • 1 tablespoons unsalted butter
  • 1 pound large local shrimp, shelled and deveined (With tail removed)
  • Hot pepper sauce, We used a mild habanero sauce
  • 3 slices thick-cut bacon, cut in ½-inch dice
  • ⅓ cup diced red bell pepper
  • ¾ cup chopped scallions
  • 2 tablespoons unbleached all-purpose flour
  • ¼ cup dry white wine or additional stock
  • ⅓ cup chopped fresh parsley (Personally we left this off ours)
  • Garlic Parsley Seasoning salt for taste

Instructions
  1. Cook grits as directed on package, using about 4 cups stock instead of water.
  2. Use a 12 cup muffin tin and coat with cooking spray.
  3. Stir Parmesan and butter into grits; season with garlic/parsley salt.
  4. Pour grits half way full into each cup on in.
  5. Cover and refrigerate until very firm, at least 2½ hours or overnight.
  6. A half hour before serving, heat oven to 300°.
  7. In a bowl, toss shrimp with and a few shakes of hot pepper sauce.
  8. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes.
  9. Remove all but 2 teaspoons bacon fat from pan.
  10. Reduce heat to medium-low; add scallions and toss to coat.
  11. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes.
  12. Add remaining ⅔ cup stock and wine; cook, stirring, until sauce thickens.
  13. Season with salt, black pepper and more hot pepper sauce.
  14. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook.
  15. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes.
  16. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley.
  17. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2½ hours—and more time is fine.

 

 

]]> http://cheeky-aprons.com/recipes/foreplay/shrimp-grits-cakes/feed/ 0 Bruschetta http://cheeky-aprons.com/recipes/foreplay/bruschetta/ http://cheeky-aprons.com/recipes/foreplay/bruschetta/#comments Sun, 27 Jan 2013 02:01:39 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=425 Read more »]]>
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Bruschetta
Author: 
Recipe type: Appetizer
Cuisine: Italian
 

Ingredients
  • Ingredients:
  • Virgin Olive Oil
  • 2 ripe tomatoes, chopped
  • 1 avocado, halved and pit removed. Remove pulp and chop.
  • ½ cup goat feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh oregano, finely chopped
  • 2 Tbsp. fresh basil, finely chopped
  • Tuscan style bread or French baguette, sliced into 1-inch pieces

Instructions
  1. Combine all ingredients, except bread, in a mixing bowl. Chill in the fridge for no less then an hour.
  2. Take your bread slices and lay flat. Drizzle bread with olive oil and broil until
  3. slightly browned.
  4. Remove bread from broiler and spoon bruschetta mixture over bread and serve.

 

]]> http://cheeky-aprons.com/recipes/foreplay/bruschetta/feed/ 0 Ruby Grapefruit & Basil Cocktail http://cheeky-aprons.com/recipes/flirtatious-cocktails/ruby-grapefruit-basil-cocktail/ http://cheeky-aprons.com/recipes/flirtatious-cocktails/ruby-grapefruit-basil-cocktail/#comments Tue, 09 Oct 2012 21:45:15 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=413
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Ruby Grapefruit & Basil Cocktail
Author: 
Recipe type: Cocktail
 

Refreshing spring cocktail
Ingredients
  • 1½ oz. Karlsson’s Vodka
  • 1½ oz. Ruby Grapefruit Juice
  • ¾ oz. Aperol Liqueur
  • ½ oz. Lemon Juice
  • ½ oz. Simple Syrup

Instructions
  1. Shake all ingredients and strain into chilled cocktail glass.
  2. Garnish: 1 basil leaf floated on top

 

]]> http://cheeky-aprons.com/recipes/flirtatious-cocktails/ruby-grapefruit-basil-cocktail/feed/ 0 Red Beet Risotto http://cheeky-aprons.com/recipes/intercourse/red-beet-risotto/ http://cheeky-aprons.com/recipes/intercourse/red-beet-risotto/#comments Tue, 09 Oct 2012 21:40:00 +0000 Cheeky Aprons http://cheeky-aprons.com/?p=403 Read more »]]>
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Red Beet Risotto
Author: 
Recipe type: Main Course
 

Delicious new take on risotto
Ingredients
  • BEETROOT PURÉE
  • 2 RED BEETS
  • ½ MEDIUM ONION
  • 16 OZ VEGETABLE STOCK
  • RISOTTO
  • 5 CUPS CARNAROLI RICE
  • 1 ONION, FINELY DICED
  • 1 BAY LEAF
  • 7 OUNCES RED WINE
  • 2 CUPS VEGETABLE STOCK
  • 4 OUNCES BEETROOT PURÉE
  • 3 OUNCES UNSALTED BUTTER
  • 3 OUNCES PARMESAN CHEESE,
  • 2 OUNCES CRÈME FRAICHE
  • 2 TABLESPOONS CHOPPED DILL
  • 2 TABLESPOONS CHIVES
  • GARNISH
  • 5 EACH: YELLOW & RED BABY CARROTS, WHITE & GREEN ASPARAGUS
  • 10 PIECES GOLDEN BEETROOT

Instructions
  1. Boil red beets and onion until soft.
  2. Transfer to blender or food processor and purée (Set aside for later)
  3. In a new pot, heat 1 tablespoon oil and sauté onion until fragrant.
  4. Add rice and bay leaf, and cook for 2 minutes.
  5. Pour wine into pot and allow to reduce by ¾.
  6. Add stock, one ladle at a time, stir frequently until risotto achieves desired texture.
  7. Add beet purée and stir to incorporate.
  8. Finish with butter, parmesan cheese, crème fraiche, herbs, salt and pepper.
  9. Blanch vegetables for garnish in salted water.
  10. Sauté with butter and season with salt and pepper.
  11. Serve risotto in medium-sized bowl, topped with sautéed vegetables

 

 

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