Eat Happy: Goat Cheese Stuffed Mini Peppers

 
Welcome back to our Tuesday post, where we share our experience with cooking through the best cookbook on earth: Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook, because you should be buying the book to support the author.  However, we will be telling you about our experience with the process, as well as our opinion of the outcome.  Let’s do this.

I was really excited to do this recipe.  I love cheesy anything and love working with mini peppers.  I underestimated this simple little gem though.

As usual, I had grocery shopping misadventures when preparing for this recipe.  There were NO regular bags of mini peppers left like I usually buy.  There was ONE bag of organic, which doesn’t have as many peppers but I had to just roll with it.  It left me wondering though, what in the fuck is happening mid-March that everyone needs peppers?!

After a WalMart, a Target, and a local grocery store, I still couldn’t find the specific goat cheese the recipe requires.  I had to stop in the grocery store to look up what’s so special about that cheese.  I discovered that it’s made creamy like a spread, instead of crumbled like the one I could find.  I decided to just roll with it.

The cheese was a little difficult to get into the peppers and had just as much all over my countertop, but it was fine.  They smelled absolutely DIVINE while they were cooking!

I didn’t realize until I pulled them out of the oven that I forgot fresh herbs, so I foraged around in my spice cabinet and emerged with my finest dried parsley.

Absolutely could not stop eating these and had to force myself to save 3 for Stuart to try.  100% will be making these again…soon.

Mimosa Me

Anyone who knows me knows I love a good mimosa.  What they may not realize is that I do not follow a simple bubbly + OJ combination.  Au Contraire.

Probably thirteen years ago, I didn’t have enough bubbly to make a mimosa, so I dug into my post-party freezer and pulled out some whipped cream flavored vodka.  I used it to substitute some of the bubbly.  I topped it off with OJ, and well, it was fucking magic.  On that Sunday hungover morning, I drank a fizzy creamsicle beverage like it was heaven’s clouds.

I never looked back and when I started visiting Stuart, we started our courtship with a proper hipster restaurant (Bolsa) brunch.  Then we we were going make mimosas at home the next time I came and so I told him my recipe.  He immediately loved it and we have had it every non-Bolsa weekend morning since.

One day, my friend Chrissy flew out to go to a concert with me.  Stuart made us brunch with mimosas her last morning here and after barely two she said, “Whew, I’ve never felt drunk off a couple of mimosas.”  We looked at each other and laughed.  “These aren’t regular mimosas. They have vodka.”

So, here is a guide to make the perfect SPECIAL mimosa.  Some of you will only be able to drink one.  Some of you will be able to drink 5 and I fucking salute you.  Come drink with us.

So, there’s not a recipe.  I mean, FFS, it’s a damn cocktail.  I don’t even measure out recipes that have specific measurements.  I’m never going to be that person.  So, my lovely fiance and bartender took pictures to show the approximate amounts he uses, and in what order.

First, you put in whipped vodka.  We use the Pinnacle brand.  I am sure there are other cream flavored ones.  Smirnoff vanilla works too. (Bae mistakenly bought cake vodka and HOLY FROSTING.  Don’t do that.  It’s too much.)

Second, add in some bubbly.   We use Cook’s or Andre most of the time.  It’s cheap and when mixed in with other stuff, you don’t know the difference.  Cook’s has the highest alcohol content.  So, you already know we get that most of the time.

At this point you should be 3/4 way to the rim.  Pour in your orange juice.  I don’t even bother with anything other than Simply Orange without pulp.

What? 3/4 of the glass is alcohol?? Yes. Yes, it is.

Get yo’ buzz on.

The next cocktail info I give you will be for how I make the perfect ZERO CARB vodka soda.

Drink up.