Chocolate Covered Cherry Martini

I have filled this site with healthy Boomer Cuisine recipes and this one has nothing to do with health other than a little yin to balance out all that yang. The vodka used is 360 Vodka with wonderfully authentic flavors and it is the first Eco-friendly vodka and their bottles are very recyclable. I had originally created this using the Bing cherry vodka and creme de cacao then I discovered that 360 had a double chocolate vodka. They have lots of great recipes on their site but my version of this is a bit different on the ratios since I use real chocolate to rim the glass.

Please enjoy this wonderful cocktail and drink responsibly.

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Chocolate Covered Cherry Martini

Yield: 2-2 oz. martinis

3 oz. 360 Bing Cherry Vodka™
1 oz. 360 Double Chocolate Vodka™
1 oz semi-sweet chocolate chips

Prepare martini glasses by melting the chocolate chips in a double boiler or microwave then rim the glasses with melted chocolate by swirling them upside down in the chocolate and chill. Pour the vodkas into an ice filled shaker. Shake and serve as shown.

© 2012 Aron David Bradley

Split Pea with Ham Hock Soup

My wonderful wife Val had the foresight to purchase some smoked ham hocks from our Farmers market last summer and freeze them for the colder weather entrees. We have the good fortune to have a local red wattle natural pork grower at our market Heritage Farms N. W.

Val picked up 3 of the meatiest, tastiest ham hocks I have ever eaten and we made those the star of our split pea soup. It was almost half meat and so yummy I just had to share this with you all. This is a super easy crock pot recipe and is gluten-free.

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Split Pea and Ham Hock Soup

Yield: 4-6 servings

3 quarts water
2, 2 or 3 ham hocks (depending on how meaty you want your soup)
1 lb. package of split peas
2 carrots sliced
½ yellow onion chopped
2 stalks of celery chopped
1 teaspoons salt or to taste
Place all of the above ingredients into a crock pot™ style slow cooker. Cover and cook at high heat for 3 hours. Skim any excess fat from the top of the soup and remove ham hocks. Separate the meat from the bone and chop it up. Use a hand immersion blender or traditional blender to puree soup. Add ham hock meat, adjust seasoning and serve.

© 2012 Aron David Bradley

Gluten-Free Shrimp & Clam Cakes With Fat-Free Coleslaw

This a really easy to prepare and very tasty appetizer or main course. Most clam or crab cake recipes are loaded with fat from mayonnaise and usually served with a remoulade (more fat). This recipe is gluten-free, low fat, dairy-free and very tasty. Use fresh or frozen thawed bay shrimp…not canned. You can always use fresh clams if you have them.

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Shrimp and Clam Cake Image

Gluten-Free Shrimp and Clam Cake with Fat-Free Coleslaw

Yield: 5 clam cakes

3 cups crushed Rice Chex™ cereal
1 ½ cups cooked bay shrimp meat
2- 6 ½ oz. cans chopped clams
¼ cup green onions chopped
¼ cup red bell pepper chopped
1 egg
1 tablespoon coconut or grape seed oil
1 teaspoon granulated garlic
1 teaspoon dill
Ground black pepper to taste

10 oz. finely shredded coleslaw
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon stevia

Mix shrimp, clams, peppers, green onions, crushed Rice Chex™, egg, seasonings and juice from
one of the cans of clams (strain the other can) and form into cakes. Pan fry with oil at medium high heat till golden on both sides. Combine coleslaw ingredients. Serve with clam cakes. Optional: serve with lemon wedges.

© 2012 Aron David Bradley