Halloween recipes from Nadia G's Bitchin' Kitchen

October 25, 2012 

If you think of cooking instructors wearing sweater sets and pearl necklaces, you're in for a surprise when you tune in to "Nadia G’s Bitchin’ Kitchen," which airs on The Cooking Channel.

Nadia G (which stands for Giosia) wears brightly colored high heels, animal prints and uses language that you don't want your little ones repeating. She's fun, funky and well, bitchin. Check out some of her food videos here ).

The title of her latest cookbook, "Cookin' for Trouble," says all you need to know. Her show and videos provide tons of inspiration for bachelorette parties and those ladies book clubs where no one actually reads the books.

For Halloween, she's teamed up with Van Gogh Vodka and created cocktail and food menus to spice up your Halloween parties. Below are some of recipes. Have a bitchin' time, y'all!

Learn more at bitchinlifestyle.tv.

Smoky Chipotle Bloody Mary

Recipe courtesy of Nadia G

2 ounces Van Gogh BLUE Triple Wheat Vodka

2 tablespoons fresh horseradish

1 teaspoon chipotle paste

½ teaspoon Worcestershire sauce

Tomato juice to top

½ a lime to garnish

Fresh lime to rim a glass

Celery salt to rim a glass

Run a wedge of fresh lime around the top of a lowball glass, then dip glass in celery salt to create rim. Add all the ingredients in a glass and mix. Fill glass with ice. Garnish with freshly grated horseradish and squeeze of ½ a lime.

Yield: 1 serving

Prep Time: 5 minutes

Ease of Preparation: Easy

Tootsie Roll Cocktail

Recipe courtesy of Nadia G

1 ½ ounces Van Gogh Double Espresso Vodka

3 ounces orange juice

Fresh orange wedge

Finely grated chocolate

Run the wedge of fresh orange around the top of a lowball glass, then dip in finely grated chocolate to create rim. Fill glass with ice. Pour all the ingredients over the ice and stir.

Yield: 1 serving

Prep Time: 3 minutes

Ease of Preparation: Easy

Caramel Apple Punch

Recipe courtesy of Nadia G

2 ½ cups Van Gogh Dutch Caramel Vodka

3 cups old-fashioned apple juice

4 cinnamon sticks

1 bottle (750 ml) sparkling apple cider, chilled

2 apples, thinly sliced

Place apple juice in small saucepan with cinnamon stick. Bring to a boil, then take from heat and let cool. Fill a large punch bowl with ice. Pour in Van Gogh Dutch Caramel Vodka and cooled apple juice with cinnamon sticks. Top with sparkling apple cider and float apple slices on top as garnish.

Yield: 12 servings

Prep Time: 10 minutes

Ease of Preparation: Easy

Bocconcini Eyeballs

Recipe courtesy of Nadia G

8 large green olives stuffed with pimento

8 Bocconcini cheese balls

8 slices Prosciutto di Parma

On the side

Balsamic vinegar

Sea salt

Freshly cracked pepper

Making the eyeballs: slice olives into 1/4 inch discs. Place an olive disc in the center of a bocconcini and trace around it with a sharp paring knife. Carve out a 1/2 inch piece of cheese from the outline and place olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball.

Drizzle balsamic vinegar on a black plate and place eyeball on top. Season with salt and pepper.

Yield: 8 servings

Prep Time: 5 minutes

Ease of Preparation: Easy

Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel

Recipe courtesy of Nadia G

1 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup and 1 tablespoon of Italian extra virgin olive oil

1 1/2 cup of whole milk Ricotta cheese, room temperature

1/4 cup of unsalted butter, room temperature

1 1/4 cup of organic cane sugar

1 vanilla bean, scraped

Zest from 1 orange

3 eggs

1 tablespoon unsalted butter, room temperature

1 3.2 oz orange peel flavored chocolate bar, chopped

Making the batter: sift flour, baking powder and salt in a medium sized mixing bowl. With a hand mixer on low, whip together olive oil, ricotta, butter, sugar, vanilla seeds, and orange zest just until combined. Add dry ingredients and continue to beat for another 3 minutes until it’s light and airy. Drop eggs into mix session one at a time. Drop in chocolate bits and stir with a spatula until they are evenly spread in the batter.

Preheat oven to 350˚F.

Butter an 8 cup holder mini loaf pan. Pour batter into mini loaf pans and bake for 40-50 minutes. Use a toothpick to insert into pound cakes until it pulls out clean.

Allow the cakes to cool in pans for about 10 minutes, transfer to a wire rack to cool fully.

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 40 – 50 minutes

Ease of Preparation: Easy

Vegetarian Coffin Sandwiches with Walnut Pesto

Recipe courtesy of Nadia G


2 cups of basil, packed

1/2 cup chopped walnuts

2 cloves of garlic, minced

¼ cup walnut oil

1/4 cup parmesan, grated

2 tablespoons of olive oil


1 large loaf pumpernickel bread


1 cup almond slivers, toasted

2 cups alfalfa sprouts

8 McIntosh apples, sliced

8 slices brie

Making the pesto: in a processor pulse basil, walnuts, garlic, and walnut oil until combined. Add parmesan and olive oil and pulse again.

Making the sandwich: Cut pumpernickel into 1/2 inch slices, then into coffin shapes. On each slice of bread, spread a layer of mayo, a layer of pesto, a sprinkling of almonds, alfalfa sprouts, a layer of apples, and a slice of brie.

Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice.

Yield: 4 servings

Prep Time: 8 minutes

Cook Time: 3 minutes

Ease of Preparation: Easy

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