Verde Bloody Mary

Summer is well underway and we are in the height of brunch season. And what does every good brunch menu have? A bloody mary! But this bloody mary has a twist. Instead of the traditional tomato, we’re using its zingy cousin– the tomatillo. You can make this with a shot of vodka or you can really get crazy and make a bloody beer, which you may remember from last summer.



  • 4-5 tomatillos
  • 1 cucumber, peeled
  • 1 jalapeno, stem removed
  • 1 lime
  • 1 tsp horseradish
  • 1 tbs pickle juice
  • 10 dashes green hot sauce
  • 2 dashes Worcestershire sauce
  • 1/2 tsp celery salt

Using a juicer juice the tomatillos, cucumber, and jalapeño. If you don’t have a juicer use a blender, but strain the mixture afterwards. Now you have the base. Put the base into a shaker and add the juice of 1 lime. I don’t put the lime through the blender or juicer since you’ll get the pith which is bitter. Combine the rest of the ingredients to the shaker and add ice. Shake for 20 seconds. Strain and pour into two 12 oz glasses. Last, add either a shot of vodka or 1/3 of a beer. Serving size is 2 for bloody marys or 3 bloody beers.






Lemon Poppyseed Ice Cream

Summer is officially here and I’m combining two of my favorite things– lemon and ice cream! Honestly, I am seriously obsessed with lemon desserts. I will take a lemon bar, lemon chess pie, or a lemon granita any day, and with multiple servings! There’s something about marrying the tartness of lemons with the sweetness that dessert brings, which is so mouthwatering.


This recipe will make your mouth water also. I’m not going lie, this is a very lemon forward dessert, but it’s nothing to shy away from, since it’s incredibly refreshing. There’s just a little bit of prep, mostly zesting and juicing the lemons, before popping it into the ice cream maker, and then you’re set!


  • 3 large lemons
  • 1 can sweetened condensed milk
  • 12 ounces sour cream
  • Splash of vanilla
  • 1 tsp poppyseed


Rinse and dry the lemons. Press or roll them on a cutting board to loosen the juice. Using a zester grate the skin from the lemon careful to only get the yellow peel and not the white pith- which is bitter. Put the lemon zest in a bowl and place a strainer on top. Strain the lemon juice from all the lemons into the bowl.

Add the sweetened condensed milk, sour cream, and vanilla to the bowl with the lemon zest and juice and mix until combined. Put into the ice cream maker and churn for 12-15 minutes. The ice cream should be pulling away from the sides and more of a soft serve consistency. Add the poppyseed and churn for 1-2 minutes more.

I moved the ice cream into another container since it’s easier to scoop that way, but you can leave it in the ice cream maker if you want. Cover the container with plastic wrap so that it is touching the surface of the ice cream to prevent freezer burn. Then place it in the freezer for 2-3 hrs up to overnight.

Remove and serve!


Green Chili Pork with Spicy Slaw

As May rolls on I refuse to let 50 something degree weather stunt my enthusiasm for summer. What better way to rebel than fresh, light, recipe? All the bbq staples are here- shredded pork, slaw, creamy avocado (typically in guac form)- but recombined with a Mexican twist.


This may not be the prettiest receipe, but what it lacks in looks it makes up with in flavor and ease in preparation.


  • 1.5lb pork butt (shoulder)
  • 2 tbsp olive oil
  • 2 (4.5oz) cans chopped green chilies
  • 1 head of cabbage
  • 2/3 cup of mayo
  • 1 tbsp hot sauce
  • 1 tsp cayenne
  • avocado
  • 1/2 lime
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder




Coat the pork butt with olive oil on each side and sprinkle with salt and pepper. Place in a slow cooker and cover with the 2 cans of green chilies. Cook on low for 8hrs. You do not need to add any liquid and will be surprised at how much juice the pork butt releases. Around the 6 hour mark ladle out some of the excess juice and shred the pork using 2 forks.There should be just enough juice so that the pork is saturated, but not swimming in the juice. There should not be a film of juice over the top. Allow to cook for another 2 hours on low.

Remove the outer most leaves of the cabbage and cut into 6 wedges. Cut out the stalk (core) of the cabbage and gently rinse with cold water. Shred the cabbage. I think you get more for your money buying the cabbage whole and shredding yourself, but if you’re short on time, 2 prepackaged coleslaw with also do the trick. In a large bowl combine the cabbage, mayo, hot sauce, and cayenne. Mix until all the cabbage has been coated then refrigerate for at least 20minutes.

The instructions for the avocado topping is per dish, to keep the flavors fresh, and the avocado a nice pretty green. Cut the avocado lengthwise and remove the pit. Scoop out each side in a small bowl. Add the juice of half a lime and a teaspoon each of salt, pepper, and garlic. Mix until combined.

To assemble add the cabbage as the base, shredded pork, and then avocado to top it off.