Sweets & Treats: Recipes for January

As part of my ever-evolving journey in being a more self-sufficient twenty-something, I have decided that 2014 will be the year I get more into cooking and making my own meals. That, and my goal to be healthier, is so far a very promising work in progress but to kick things off, here are a few of my favorite new recipes to eat, drink and be merry the whole year through that are impressive and easy to make!

Perfect Piña Colada

A homemade and healthy taste of paradise.

What you need:

2/3 cup pineapple chunks

1/3 cup Greek Yogurt

1/2 cup of light coconut milk

1-2 tbsp shredded coconut

8-10 ice cubes

Blend until smooth and garnish with a fruit slice of your choice.

(Pair with a Tart Deco manicure by Essie.)

Beer-soaked Ribs

 

The easiest crowd-pleaser, slow-cook meal ever.

What you need:

2 slabs (about 3 1/2 pounds total) baby back ribs

1 12-ounce bottle of beer

Sea salt and freshly ground black pepper, to taste

2 cups Sweet Baby Ray's BBQ sauce

Preheat the oven to 325°F (163° C). Place the ribs, bone side down, on a rimmed baking sheet. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake, undisturbed, for 4 hours. Then, remove from oven, drain beer from pan, peel back tinfoil and brush both sides of the baby back ribs with barbecue sauce.  Return to oven, uncovered for another 30 minutes. Cut the slabs into individual ribs, pile them onto a large platter, and serve warm, with cornbread, your favorite brew, for your closest friends.

Ramen Coleslaw

 

For lunch or on the side: the new slaw recipe you'll want to eat year round.

What you need:

1 16 oz. bag of broccoli slaw

2 3 oz. packages of chicken flavored Ramen noodles

1 bunch of green onions, chopped

1 cup of unsalted peanuts, slivered almonds, edamame or Crai-sins® 

1 cup of sunflower seeds

½ cup of white sugar

¼ cup of vegetable oil

⅓ cup of code vinegar

In a large salad bowl, combine the slaw, broken noodles and green onions. In a separate container, whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts/almonds/ Crai-sins®  and sunflower seeds before serving as a side or for a sweet and crunchy lunch!

What are some of your favorite go-to recipes? Got a cocktail concoction you love to serve up? E-mail me at Bostonsitgirl@gmail.com, comment below or "like" A City Girl's Guide To Life on Facebook for more ideas and to share your favorites!

xo, Vanessa