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Beach Bungalow Banquet made easy!…

Oreo Egg Rolls 

Crispy on the outside but gooey, chocolate-y, creamy on the inside, these Oreo Egg Rolls transform the simple cookie into an elegant dessert worthy of the most exquisite dinner party. A beach picnic Or just the most amazing snack.

Ingredients:

• 10 egg roll wraps
• 10 double stuff Oreos, plus the creme from 5 double stuff Oreos
• 5 chocolate creme Oreos
• 8 ounces cream cheese
• Oil for frying (I used canola)
• Garnish: Confectioner’s sugar, Fudge Sauce, Oreo Cookie Ice Cream

Instructions:

1. In a bowl, break up the Oreo cookies into smallish pieces (I broke them with my hands into about the size of a nickel).
2. Place half of the broken Oreos and the cream cheese into the bowl of your food processor, or mixer, and pulse (or cream) until well combined, but not completely smooth.
3. Place the Oreo-cream cheese mixture back into the bowl with the remaining broken Oreo pieces and stir to combine.
4. Place one egg roll wrap on a flat surface, with a small bowl of water nearby.
5. Take about two tablespoons of the Oreo mixture and place it on the egg roll wrap and fold the wrap around the filling, using the water to seal the edges.
6. Continue this process until the filling is gone.
7. In a skillet, or heavy bottomed sauce pan, heat the oil (you will want at least 2 inches of oil in the pan) to 325 degrees F.
8. Carefully place 2-3 egg rolls into the hot oil using a slotted spoon.
9. Cook for 2 minutes, and using the slotted spoon, carefully turn the egg rolls in the oil.
10. Continue to cook for another 2 minutes, or until the egg rolls are golden brown and blistered.
11. Remove the egg rolls to a rack (with paper towel underneath) to cool.
12. Continue this process until all the egg rolls are fried.
13. Dust the egg rolls with sifted powdered sugar, drizzle with fudge sauce, and serve.

Adult Milkshake (contains liqueur)

The warm weather is here, nothing beats the heat like a thick, creamy milkshake & this one has a kick.

Ingredients:

8-10 scoops vanilla ice cream
1 part white chocolate liqueur
1 part coffee liqueur
1 part brandy
Whipped cream (garnish)
Chocolate pieces

Directions:

Put the ice cream in the blender, then pour the white chocolate liqueur, coffee liqueur and brandy into the mix. Cover, and blend. Put chocolate pieces and whipped cream on for garnish.

And remember…please drink responsibly!

Flexibility of Flood Insurance…

Flood Insurance Bill Passes Florida Legislature

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Click on this link to view the pdf of this bill.

http://flsenate.gov/Session/Bill/2015/1094/BillText/er/PDF

Click here to review the history of this bill.

http://flsenate.gov/Session/Bill/2015/1094

Walsingham Road Construction…

The Walsingham intersection will begin construction the week following Labor Day.
There will be 3 electronic signs in place for directing traffic – one south of Walsingham, 1 north of Walsingham and 1 on Walsingham.
The road to the Indian Rocks Bridge will remain open throughout the construction.
​There will be lane closures and detours. The construction project is expected to  last through December 2015.

Missed the News Letter?…

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Councilor Petruccelli graduates…

Councilor Petruccelli graduates another session at the Florida Laegue of Cities. Always wanting to be aware of the latest and greatest, Mike enrolled in a ethics class for continuing education. Upon completion he was awarded a certifiacte from the FLCU.

Beach Bungalow Banquet made easy!…

Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

Haricots verts are tender, young French green beans. If not labeled as such in your market, look for slim, petite green beans. Crème fraîche adds a nutty flavor and rich texture to the dressing; look for it near the gourmet cheeses in your supermarket. Substitute whole sour cream, if you prefer.

• Yield:6 servings (serving size: about 3/4 cup salad and 1/2 teaspoon nuts)

Ingredients

• 1 pound haricots verts, trimmed
• 1/4 cup finely chopped fresh basil
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 2 tablespoons crème fraîche

• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 pint grape or cherry tomatoes, halved
• 1 tablespoon pine nuts, toasted

Preparation

Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

Limoncello Lemonade..

This one with a twist…is a delightful, refreshing beverage for the adults. Fresh lemon juice and a simple syrup mixed with two flavored alcohols.

Ingredients

• 2 cups water
• 1½ cups sugar
• 2 cups fresh lemon juice
• 4 ounces Mandarin Orange vodka (You may use just regular flavored vodka, but I love the element that the mandarin orange flavor adds.)
• 4 ounces Limoncello (Limoncino), which is a lemon flavored liqueur.

Instructions

1. In a sauce pan, add the water and the sugar.
2. Heat the ingredients until the sugar fully dissolves.
3. Remove from heat and chill.
4. Once chilled, pour into a pitcher along with some fresh lemon slices, add the lemon juice, vodka and the lemon liqueur.
5. Add ice.
6. Stir.
7. Serve with a twist of lemon.

And remember…please drink responsibly!

CONSTRUCTION ALERT! Pinellas County Subaqueous Force Main Crossing…

Please be advised that Pinellas County is beginning construction in the area of Dockway in the public right-of-way.  This project is to bring over a new force main that will service the existing lift stations at this location.  This is just south of Bay & Beach Club Condos and north of the empty lot that is adjacent to The Swim Boutique.  (Yes, the shuffleboard court is being taken up but will be put back at the end of construction.)

Door hanger that will be provided to adjacent property owners to advise them of the project. Please see image below.

A sound barrier wall that stands approximately 13′ will be erected around the construction site to help minimize noise.  The contractors are aware of the Town’s ordinance regarding work hours between 8 a.m. and 6 p.m.  It is my understanding from our meeting that they will be petitioning Council at the May meeting to consider a request to start work at 7 a.m. vs. 8 a.m.  Yet, until Council makes a decision with regard to any alternate, the construction start time remains at 8 a.m.

Pinellas County will also be providing me with a press release that I will send out when it is received to the Mayor’s Email Update list; the press release will also be posted on our website.

Chief Hughes requested “No Trespassing” signs be erected on site to aid his troops in enforcing any potential problems that might crop up due to this being an active construction site. 

 As noted on the door hanger, the 24 hour number to call for any problems or questions is 727-464-8864.  This number may be given to any person from the community that has questions, concerns or complaints regarding the project.

The project is scheduled to go through March of 2016 with the biggest anticipated impact to our Town being that of construction vehicles entering and exiting on Gulf Boulevard.

     

Press Release                                                 Door Hanger

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Beach Bungalow Banquet made easy!…

It is the perfect weather for a day at the beach with family and friends. Or an evening getaway for a romantic picnic. Here are a few recipes to help you make it happen…

Easy Antipasto Salad…

Yield:4 to 6 servings

Ingredients –

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Simple Sangria…

Ingredients:

Red Table Wine

Orange Passion Mango World Market Italian Soda

Bag of Mixed Frozen Fruit (mine had strawberries, mango & peaches)

Directions:

Have a simple sangria ready to go in 2 minutes flat. Pour in red wine, then follow with Italian Soda; the ratio is 1:1. Open your bag of frozen fruit and pour in as much as you want. The fruit will not only chill the sangria, but as it melts the flavors will even enhance it.

Notes:
If you’re not the biggest fan of mushy fruit, then you may want to sip this sangria with a straw. While sure I’d prefer fresh fruit in my sangria, this is a super simple alternative you can whip up just about any time. Perfect for when unexpected company drops by.

And remember…please drink responsibly!