Very Berry Vodka Spritzer

Even though it already feels like summer, the first official day of summer is June 21. You know what that means? It's time to start thinking about what drinks you'll be sipping on by the pool, beach or patio this hot season! While wandering the seasonal produce aisle I had a moment of sheer genius when I found strawberries and blueberries on sale, buy one, get one free - Very Berry Vodka Spritzers!

Oh my goodness! They are so delightfully refreshing!

Very Berry Vodka Spritzer Ingredients

 1.5 - 2 oz Three Olives Berry Vodka

1 can Lemon Lime Soda or Soda Water

Blueberries & diced Strawberries

 Lime Juice

In a large glass full of ice, pour in vodka and soda. Squeeze in lime juice and top with berries. 

Note: This cocktail if very berry, hence the name. For a less sweet version, try with soda water. 

PS - Everyone is invited to my house for happy hour!

Planty Projects: DIY Bright Summer Pots

You already know how much I love succulents. What you didn't know is that for months I patiently searched Charlotte for my latest succulent obsession - Burro's Tail! I originally spotted this plant in a Ballard Designs catalog and thought it was so unique and pretty. I finally found a pot of Burro's Tail a few weeks ago for $10 at Home Depot and had been admiring it in my kitchen while I've hunted for the perfect pot!

After stumbling across the striped pots by Hi Sugarplum! I knew I had to make them ASAP! So back to Home Depot I went to grab a can of yellow spray paint and then to IKEA for a few pots.

 I love how they turned out.

Easy Seared Scallops in Saffron Sauce

OH MY GOODNESS! That's what I said when I tasted my latest recipe, Seared Scallops in Saffron Sauce.

Easy Seared Scallops in Saffron Sauce
Adapted from Women's Health and bell'alimento

Ingredients:
       6 large sea scallops - patted dry
    1 (14 oz) can cannellini beans, rinsed and drained 
    4 cups baby spinach
   2 strips bacon, chopped into small pieces
     1/2 red onion, minced
6 tablespoons unsalted butter 
    2 tablespoons extra virgin olive oil
    1 cup dry white wine
    2 tablespoons heavy whipping cream
    pinch of saffron threads
    1 clove garlic, minced
    Salt and pepper to taste
    juice of 1 lemon 

Directions:

 Heat a medium saucepan over low heat. Cook the bacon until it has begun to crisp. Add the onion and garlic; saute until the onion is soft and translucent, 2 to 3 minutes. Add the white beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.

    Blot the scallops dry with a paper towel and season with salt and pepper on both sides.  Into a nonstick pan, melt 2 tablespoons butter and olive oil.  Add scallops and sear for 2-3 minutes per side, careful to turn only once. Remove scallops from pan and keep warm.

    Add wine to hot pan and reduce temperature to medium - low to allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.

Add the lemon juice to the beans. Season with salt and pepper. Return scallops to pan. Turn to coat. Divide the beans among bowls or plates and top with scallops. Serve on top of beans.

Note: Spanish Saffron is not inexpensive. I found a bottle for $7 at Trader Joes.