An Obamacare Happy Hour Menu from Thirsty Jane

How about an Obamacare Happy Hour? Just a few days ago, President Obama urged creativity in touting the new health law and suggested holding a happy hour to discuss and encourage people to sign up. An excuse for a gathering of friends for a happy hour is always a good idea, no matter if political leanings are on the red side of the aisle or the blue.

Feature drinks with a blue or red theme, and keep the food healthy with these recipes from “12 Happy Hours,” my newest book in the Thirsty Jane series, available from Amazon as a soft-back or ebook. More recipes can be found on Thirsty Jane’s Facebook page.

Red Drink: The Azalea
This lower-alcohol drink is easy to mix and drink, and features a lovely, deep red color.
1 ounce Campari
2 ounces pomegranate juice
2 ounces grapefruit juice
Shake with ice. Strain into cocktail glass. Garnish with grapefruit twist.

Blue Drink: Mother Jane’s Ruin
This tasty concoction is as blue as the ocean.
2 ounces gin
1 ounce blue curaçao
1 teaspoon peach schnapps
1/2 ounce lime juice
Shake with ice and strain into cocktail glass. Garnish with a peach slice.

Avocado Dip
1 cup Greek yogurt
1 ripe avocado peeled, seeded and roughly chopped
2 teaspoons minced canned chipotle chili
2 tablespoons lime juice
2 tablespoons minced cilantro
1 clove garlic, chopped
Salt and pepper, to taste
Mix all ingredients except yogurt, blending with a fork. Stir in yogurt. Chill well before serving.

Baked Chips
They do tend to lose their crispness quickly, so plan on making them just before your party.
1 package whole-wheat pita bread
1 package corn tortillas
Olive oil spray
Salt
Preheat oven to 350 degrees. Using a knife or pizza cutter, cut the pitas or tortillas into 6 to 8 triangles. For the pita bread, use kitchen shears to separate the two layers of each triangle into separate chips. Lay chips in single layer on baking sheet. Spray with olive oil. Sprinkle with salt. Bake for 10 minutes or until crisp.

Blue Drink

copyright 2013 Lisarae Photo Design

Thai Peanut Dip with Green Beans
1 cup roasted peanuts
5 ounces chili sauce
Juice from 1/2 lime
1/4 to 1/3 cup hot water
Pulse peanuts in food processor until roughly chopped. Add in chili sauce and lime juice and hot water by drops and continue pulsing mixture until the consistency of a dip. Serve alongside blanched and chilled green beans. To blanch green beans, put them in boiling water for two minutes and then plunge them into an ice bath. Remove and refrigerate until ready to serve.

 

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