Patron Punch

First thing I need to say is that this is not my recipe. I don’t know where it originally came from, but after a brief googling session I realized that it is a more commonly known drink than I had thought.

I first had this drink on the island with my girlfriends and we loved it. So one evening after a grueling 20 minutes of deciding what we were drinking that night, we decided to call our bartender friend (who turned us on to this delish cocktail) and asked her for the recipe. You can find variations of the recipe all over the internet, so by all means play with the ingredients as you like and see what works best for you.

Now, it is called Patron Punch but let’s be honest, Patron costs near a weekend rental in the Bahamas (ok, so I exaggerate) and while the drink is at its prime if you use Patron, I promise a lesser tequila such as Quervo will still be tasty indeed.

patron punch

Patron Punch

2 oz. tequila

1/2 oz. citron

1 oz. cranberry juice

splash of Roses sweet lime juice

pineapple juice

In a shaker put ice and measure out your ingredients. The pineapple juice is the filler so for two servings, which this recipe is, I’d venture approximately 10 oz. of pineapple juice. I say this because some people like a juicier drink while others want to really taste the alcohol. I’m a big fan of putting some of the filler into the shaker with the ice and then adding more as needed once you get the drink poured into a glass. Make sure you have ice in your glass as well and strain the drink from the ice in the shaker.

Garnish with citrus rind(s) and fake cherries on a plastic sword 🙂


July Menu ~ 2013

Sorry my monthly menu plan is a little late. Believe it or not, I actually forgot to put one together (oops)! It’s not like I didn’t know it was July already, it’s just that I’ve been a little preoccupied with physical therapy and whatnot, but it’s here for you now 🙂 Also, you may have noticed I didn’t do much cooking last month via my June menu so some of this months recipes will come from there.

July Menu – 2013


Romano-Crusted Chicken with Salad

Taco Cornbread Pizza

Dijon-Dill Salmon withRice Fritters and Parmesan Tomatoes


Balsamic Grilled Chicken with Four Bean Salad

Turkey Salisbury Steaks with White Bean Mash

ultimate pic

Cous Cous-Stuffed Peppers and Salad

Turkey Ragu with Creamy  Polenta

Ultimate Baked Beans

Chicken Rio with Cilantro Lime Rice

pilaf pic

Salmon and Pasta in Creamy Tomato Basil Sauce

Beef Stroganoff and Pesto-Parmesan Green Beans

Garlic Tilapia with Mexican Rice and veggies

Crock Pot Meatloaf and Gravy with mashed potatoes and veggies

cous stuf pep pic

Chicken Salad with Grapes and Pecans

Chicken and Rice Pilaf

Pineapple Galette

Harvest Bread

balsamic pic

Recipes I’m (still) working on:

Crunchy Fish Tacos with Cilantro Cream Sauce

Chocolate-Drizzled Cheesecake Cream Puffs

Spinach & Artichoke Crusted Chicken

Tomato Cucumber Bread Salad

Cow Pies (GF)

Crock Pot Swiss Chicken

 Peanut Butter Chocolate Chip Cookie Dough Bites (GF)

Spinach & Goat Cheese Tilapia Roulade with Tarragon Bechamel

Mexican Bruschetta

Chocolate Chip Blueberry Muffins

Patron Punch

Chocolate Fudge Tart with Mint Cream

Rhubarb Upside Down Cake

Asian Chicken Pizza with Peanut Sauce

Two Girls and a Party, Cast Party Wednesday, Wednesday Extravaganza, What’s in Your Kitchen, Full Plate Thursday, Thursday’s Treasures,

Roasted Caramel Pineapple

I recently found a new show to love. It’s called Take Home Chef and it’s on TLC. If you are not familiar with this foodie show it can be summed up in just a few words: Hunky Aussie Cooks Awesome Food.

Actually there’s a little more to it. This guy walks around grocery stores with a camera crew. He spies someone shopping and asks them if they are cooking for someone else and if he can come to their house and do the cooking instead. It’s a pretty neat concept and I can guarantee that if I ever see this guy in my grocery store (highly unlikely but one can dream) I am all over him it.

When I first came across this show I thought I’d just love to listen to the guy’s accent, but wow can he cook! Even my hubby got into a few episodes, and so our dinner that day was conceptualized. I have a few of this guy’s recipes to share, but today is the roasted pineapple 🙂 Slurp!


Roasted Caramel Pineapple

1 fresh pineapple

6 whole cloves*

1/2 stick butter

1/2 cup sugar

Malibu Rum*

1. Cut the outer skin off your pineapple. If you are not sure how to do this you can google or youtube some instructions, but it’s very easy. The first thing I do is cut off the very bottom and the top. Then working my knife carefully down in strips, cut off the outer skin while working around the entire fruit.

2. Cut the pineapple in half lengthwise, then cut a V into the center of both halves to remove the woody core. Discard everything you’ve just cut off.

3. Turn the two halves over so you’re looking at the outsides. Place about three cloves randomly into some of the holes on each half. *If you don’t have whole cloves, just sprinkle a bit of ground clove onto the surface of each half.

4. Melt your butter in a large saucepan or roasting pan over medium heat on the stove. Make sure this pan can go into the oven. Place the pineapple cut side down into the butter.

5. Let the butter brown a bit. Toss in the sugar and stir it up best you can. You can even us more sugar if needed. *The chef, Curtis Stone, said, “Just throw a handful of sugar in there.” And FYI his hands are big, so it looked like a lot of sugar. Cook a few minutes more but don’t let the sugar or butter burn.

6. Preheat the oven to 400* and place the pan inside to cook down the fruit a little and let the sugar and butter carmalize. *I really don’t know how long it’s suppose to be in there. I left it in about 30 minutes and realized later it could have cooked longer.

7. Remove pan and pour a shot or two of Malibu rum over the top of the pineapples and serve. *Because I was feeding this to my kids I wanted the flavors to mingle more and not taste like alcohol so I put the pineapple back into the oven for a bit after I added the Malibu.


This was delicious but I would definitely try it again. Curtis got such a great, thick caramel syrup under his pineapple and I didn’t- so back to the drawing board I go. Unfortunately this was one of the few recipes from the show that I have been unable to find online. However, you can watch the episode(s) yourself. This one was season 1, episode 4: Natasha. And you can view it via Netflix or even from Enjoy!

tempt tuesday