Day 29: Spicy Perro Cocktail

Welcome back to the real world, y’all! I hope you guys all enjoyed your long weekend, hopefully outside enjoying the sunshine! I know mine was good, possibly too good considering all the awesome food and beverages I consumed. I was going to share a really healthy, green smoothie recipe today to help detox from the long weekend, but my blender is broken and the weather is just as gorgeous as it was this weekend, so I figured it’d be best to just keep the party going.

This drink is like a cross between the Salty Dog and a Spicy Paloma, so I’m calling it the Spicy Perro (sorry to disappoint you if you came here looking for an artisanal hot dog or something). It’s crazy refreshing on a hot day and since it has grapefruit juice in it, it’s basically a health food.Spicy Perro Cocktail | Diamonds & Bacon

If you’ve never made simple syrup before, it’s incredibly easy – as the name implies – and you can make as much or as little as you need. I typically make a whole pitcher when I make drinks with more than two ingredients, but tonight it’s just me and my manfriend and it’s a Tuesday soooooo we’re being responsible, and I only made a 1/2 cup (if making a large batch, the syrup will keep for about a week in the fridge). The jalapeno syrup definitely adds a kick to the drink, so if you want to keep it more mild take the seeds out before using them in the syrup, but I love a little kick!Jalapenos for Simple Syrup | Diamonds & Bacon

Even though I only made two servings, I have a feeling we’ll be going back for seconds – or maybe thirds – for this one. The flavors are on point, and if you don’t feel like having the club go up a Tuesday you could take out the gin and it’d be just as refreshing. Ease into your week with a Spicy Perro at dinner and the weekend will be here before you know it! I’ll see you poolside with a pitcher 😀Spicy Perro Cocktail | Diamonds & Bacon

Spicy Perro Cocktail

Serves: 2 
Prep Time: 15 min      Total Time: 20 min


  • 4 oz grapefruit juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 oz gin of choice 
  • club soda
  • 1/2 jalapeno, sliced


  1. In a small sauce pan, add 1/2 cup water, 1/2 jalapeno sliced (with or without seeds) and 1/2 cup sugar 
  2. Bring to boil, stirring, until sugar is dissolved, and turn off the heat 
  3. Allow syrup to cool before removing jalapeno slices 
  4. In a small glass, add 1 oz gin, 1 oz syrup, 2 oz grapefruit 
  5. Add ice and club soda to fill
  6. Stir, garnish with jalapeno slices
  7. Cheers to everyone on a happy summer!

Day 25: Memorial Day Weekend

Happy Memorial Day everyone! What’re your plans for the long weekend? Going to the beach? Heading to a big city? Chillin’ out, maxin’, relaxin’ all cool? Whatever you do, take some time to remember the reason we have a 3-day weekend and honor those in our military who made the ultimate sacrifice. Spend time with your loved ones and have some fun!

Personally, I’ll be sitting my happy butt on the beach for most of the weekend, avoiding traffic as much as I can, and getting the grill fired up! If you’re cooking out too, I definitely recommend throwing some shrimp on the barbie (and no, I’m not sorry for saying that in my cheesiest Aussie accent). They’re quick to cook and most people I know are thrilled when seafood is on the table.

Pro Tip: when grilling shrimp, use two skewers instead of one. The shrimp like to do somersaults when you try flipping them on a single skewer; a second skewer will keep them in place so you can easily grill both sides.Grilled Shrimp Skewers | Diamonds & Bacon

I marinated my shrimp for about 30 minutes in olive oil, lime juice, garlic, red pepper, and salt to build up some flavor (remember to peel the shrimp before marinating… I maaaaaaaay have forgotten that part). I loved the spinach pesto I used with the pierogies last week, so I decided to make an avocado version while the shrimp were marinating to give it more of a southwestern twist.

My drizzling skills are not great... these taste much better than they look!
My drizzling skills are not great… these taste much better than they look!

These came together easily, leaving plenty of time for enjoying the beach! I served mine over jasmine rice to make it a meal. I hope you all have a chance to try them and have a lovely three day weekend – cheers!

Get in my belly!
Get in my belly!

 Grilled Shrimp with Avocado Pesto Sauce
Prep Time: 30 min           Cook Time: 5 min
Total Time: 35 min          Serves: 4-6 

For marinade:

  • 1 lb bag of jumbo shrimp, peeled & deveined
  • 1/2 cup olive oil
  • 1 tbsp salt
  • 2 tsp red pepper flakes
  • 2 cloves garlic, minced
  • Juice of 1 lime

For the sauce:

  • 1 large avocado
  • 2 cups fresh spinach
  • 1/2 cup of olive oil
  • Juice of 1 lime
  • 1 tsp cilantro
  • 1 tsp salt
  • 1 tsp pepper


  1. If you will be using wooden skewers, place them on a baking sheet and cover them in water – this will prevent them from charring on the grill
  2. If using frozen shrimp, thaw shrimp. Peel shrimp and place them in a large bowl
  3. Add remaining ingredients for the marinade and gently toss to evenly coat the shrimp. Cover and put in fridge for about 30 minutes
  4. While the shrimp are marinating, make the marinade
  5. Slice the avocado in half, remove pit and add to the food processor 
  6. Add spinach, lime juice, cilantro, salt and pepper to the food processor 
  7. On the low setting, start the food processor and drizzle in olive oil until you reach the desired consistency – set sauce aside
  8. Preheat grill to 300-350 degrees
  9. Remove the marinated shrimp from the refrigerator and skewer them using two skewers, about 6 shrimp for every two skewers
  10. When all shrimp are skewered, place them on the grill
  11. Cook cover for 2-3 minutes, open grill, and flip to cook the other side for 2-3 minutes more – the shrimp will be done when they are pink and opaque
  12. Remove shrimp from grill; you may either drizzle them with the pesto sauce or remove them from the skewers to toss them in the sauce to fully coat
  13. Serve to happy guests and enjoy!

Day 20: Brunch Eggrolls

Happy Monday everyone! Okay, well realistically it’s more like we survived the weekend and made it through Monday, everyone! I don’t know about y’all, but my weekend was a blast- I got to celebrate my birthday (getting closer to 30 each passing day…) and went up to DC to celebrate my best friend’s engagement to a wonderful dude. Needless to say, the vodka may still be coursing through my veins and I am TIRED.

There are two things that got me through this weekend: bacon and Chinese food. Sometimes, there are few things that will bring you back to life more than a little bit of greasy goodness. I’m not gonna lie to you – I have definitely been that person who eats cold, leftover Chinese food for breakfast. That sounds less appetizing now that I’m out of college, but you know what does sound good? Bacon and egg-rolls! Think of it as Chinese takeout with a brunch twist.Bacon & Egg-rolls | Diamonds & Bacon

Now if you’re thinking I’m crazy for trying to convince you to eat takeout for breakfast, I understand, but just try to stick with me. I really wanted to give you guys some bacon on this blog – it only seems fair with it in the name – and I didn’t want to give you guys some plain ol’ brunch recipe. To add a little bit of extra spice on the side, I whipped up a ketchup sriracha dipping sauce. I promise it’s not as weird as it sounds and goes really well with the everything in these little rolls. Bacon & Egg-rolls with ketchup sriracha sauce | Diamonds & Bacon

I’m not gonna lie to you, this isn’t any beginner shiz. Folding eggroll wrappers is hard, most of mine turned out sloppy and sideways. But no worries – they all taste equally delicious! Of course, meticulously folding eggrolls can also be time consuming. There are two ways I know how to speed up this dish: either make the bacon ahead of time or pour yourself a tall mimosa, turn on your favorite tunes, and get to rocking and egg-rolling. The time will fly by and once you’re done all your guests (or just you, no judgement here) will be stuffed AND impressed!

Portable, bacon-y goodness!
Portable, bacon-y goodness!

Bacon and Egg-rolls

Serves: 7 (two rolls each) 

Prep time: 35 minutes     Cook Time: 15 minutes

  • 2 tbsp ketchup
  • 1 tsp sriracha
  • 1 tsp water
  • 1 tsp rice wine vinegar
  • 1 package egg roll or wonton wrappers
  • 1 dozen eggs
  • 4 green onions
  • 1 tsp ground mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 2 avocados, thinly sliced 
  • 8 slices bacon
  • Shredded cheese (optional)
  • Small bowl of water


  1. In a small bowl, whip together all of the ingredients for the dipping sauce and set aside. 
  2. Heat oven to 400 degrees
  3. In a nonstick skillet over medium-high heat, cook bacon until completely done
  4. Drain cooked bacon on a plate with a paper towel and crumble when cool
  5. In a large bowl, scramble eggs with ground mustard, green onions, salt and pepper (add cheese if using)
  6. Cook eggs in large nonstick skillet until cooked completely
  7. To assemble egg rolls:
    1. Lay egg roll wrapper on a clean, flat surface like a diamond
    2. Smash one thin slice of avocado just a little below the left and right points of the diamond
    3. Spread about 2 tbsp of cooked eggs and a sprinkling of bacon over the avocado
    4. Fold the bottom corner over the mixture and tighten up filling a bit as you fold in
    5. Dip your finger in the small bowl of water and lightly brush water on right and left corners
    6. Fold wet corners in toward the middle, the roll should look like an envelope
    7. Lightly wet the top corner of the roll and roll from the bottom to the top until fully sealed 
  8. Lay finished rolls seam side down on a lightly greased baking sheet
  9. When all rolls are done, spray them with cooking spray and bake for 10-15 minutes until golden brown
  10. Remove rolls from oven, cut on a diagonal, and serve with sauce (and mimosas)