Strawberry Gin and Tonic

International Gin and Tonic day was this past Saturday. We made sure we celebrated correctly by whipping up some craft cocktails to mark the occasion. Here’s one of our favorites of the evening. The recipe below, makes two cocktails, but It could easily be consumed by one “enthusiastic” person. Cheers!

Ingredients:

Makes two drinks- 

6 strawberries, halved

4oz of Hendrick Gin

8oz of Fever-Tree Tonic

Muddle 4 strawberries in a shaker; add Ice, and then pour in the 4 oz.of Hendricks gin. Shake vigorously in the shaker. Pour shaker contents into your class, top each drink with 4 oz. tonic; garnish with the remaining strawberries. 

Cheers! 

Gouda and Jalapeno Stuffed Burgers

Every good Super Bowl party needs a good solid burger. I like to set up a “burger bar” and have my guest top their burgers with their favorite burger condiments. I keep onion rings, lettuce, tomatoes, and a variety of other fun toppings and sauces on hand to help them make their perfect game day burger. 

To help you make that awesome burger bar, I’m sharing my favorite burger recipe with you. It makes for a deliciously flavorful burger with a bit of bite (from the jalapeño). Be sure to use freshly baked buns to elevate the burger. There’s nothing worse than a delicious piece of meat sandwiched between two mediocre buns. 

Burger Recipe: 

1 ½ pounds ground beef (80/20 preferred)
1T of spicy brown mustard
1 teaspoon Worcestershire sauce
1 egg yolk
Salt and freshly ground black pepper
2 jalapeños, chopped (if you want less heat, devein the jalapeños
1 cup grated smoked gouda
4 burger buns
Your favorite burger garnishes

Preheat grill to medium.

In a bowl combine beef, mustard, Worcestershire sauce, egg yolk, jalapeños, gouda cheese, salt, and pepper. Mix until combined, do not over mix.
Form 6 even thin patties (You are making ¼ lb burgers), about ½-inch thick and set aside.
Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes.
I like to garnish with onion rings, BBQ sauce because I’m a western burger girl. But feel free to top with any of your favorite burger garnishes.

Panko Crusted Onion Rings

The teams have been decided, The Carolina Panthers and the Denver Broncos are headed to Super Bowl 50. The only thing left to do is menu plan for your Super Bowl party. 

This week I’ll be posting Super Bowl party menu ideas that will cover game day appetizers, burgers, and a Super Bowl inspired cocktail. Today we start with crispy onion rings. 

I love this onion ring recipe because it makes crispy rings. The secret here is the addition of corn meal to the flour. The corn meal gives the onion rings texture, and add to the crispiness of the ring. 

Serve the rings up with homemade ranch, bbq sauce, or stuff them in burgers. Either way they are deliciously addicting. 

Recipe:

2 Large white onions, sliced into 1/2″ pieces

1C all purpose flour

1/4C of corn meal

1t- baking powder

2t- kosher salt

1-egg, beaten

1C- milk

1C- panko bread crumbs

peanut oil for frying

Heat the peanut oil in a deep-fryer to 365 degrees F

Separate the onion slices into rings, and set aside.
In a small bowl, stir together the flour, corn meal, baking powder and salt.
In a separate bowl, whisk the egg and milk into the flour mixture using a fork.
In a shallow dish, add the bread crumbs.

Dip the rings into the milk/egg batter to coat. Then dip in the flour.
Dip floured rings back into the egg batter, then finally into the bread crumbs.  Make sure the rings are well coated with the bread crumbs. Before transferring to the rings to the hot oil, give them a firm tap to remove the excess crumbs.  Repeat with the remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

January is here, it’s time to put the holiday binge eating behind us me and move on to a healthy healthier new year. I’m not saying I have a resolution to eat better, or eat healthy, because that’s not me. It’s just time for me to get back to eating my normal portions. I will be honest here… I did over do it with the tamales, the champurrado, the christmas cookies, the cinnamon rolls, the marshmallows, and on, and on. It’s time. Oh, yes… it is time. 

To get myself back on track, I’ve made a batch of coconut chia seed pudding. I know it sounds healthy, and it is, but it’s delicious! The chia seeds soak in coconut milk overnight in the fridge, and by morning… TA DA! We have breakfast! No cooking involved! YAY! 

I also love to eat the pudding as dessert after dinner. It satisfies my sweet tooth without being packed with calories or fat, a win- win! Now, If you’re more of a chocolate lover, check out my chocolate coconut chia recipe, it’s so silky and decadent, you’ll forget it’s actually good for you. 

Recipe makes two servings.

1C unsweetened coconut milk

1T of water

3T chia seeds

2T honey

1/8t cinnamon

Granola and fruit for garnish

In a large mason jar, stir together the coconut milk, water, chia seeds, honey, and cinnamon. Chill in the refrigerator for at least 4 hours, or overnight. This will allow the chia seeds enough time to puff and expand.  

When ready divide the pudding into two serving dishes. Garnish with granola and fruit of choice. 

Liquid Brain Shot

All your halloween decorations are up, everything looks pretty spooky. All that’s left is to come up with a spooky cocktail. Instead of using plastic insects in your drinks, let the viscosity of different alcohol do all the work for you. Here we use peach schnapps and Bailey’s Irish Cream to create the liquid brain effect. The splash of grenadine brings the shot together by making our liquid brain look bloody. Make several shots at a time because they will be the hit of the party, promise.

1oz chilled peach schnapps, chilled

1t Bailey’s Irish Cream, chilled

1 splash of Grenadine syrup

1 skull shot glass, or any fun clear shot glass

Pour the schnapps into the glass, carefully spoon the irish cream on the top of the schnapps. Allow the cream to curdle a bit before adding the splash of grenadine (a few seconds). Your shot is now ready to enjoy, once you’re done staring at the liquid brains, of course. ;)

Small Batch Chocolate Chai Cupcakes

I often get in trouble for baking. Making a dozen cookies, pastries, mini pies, or cupcakes means that a dozen baked goods will have to be eaten. I typically eat one or two, just enough to kick the craving. My kids will have a couple as well, but my husband… he’ll end up eating a whole batch of the baked goods. Then I get in trouble for baking too many, not eating enough, and him having to step up to the plate (literally) to finish the job. 

Not this time! With a few tweaks, and some math. I was able to create a small batch recipe of choco-chai cupcakes. That’s right! No more baking a dozen cupcakes. Now you can make half a dozen, six perfect little cupcakes to kick the craving. Everyone gets a cupcake and possibly even seconds, but you won’t have to worry about who is going to finish off the pan of baked goods. Its a win, win.

Recipe makes exactly 6 cupcakes.

Cupcake Recipe:

½ C sugar

1/2C all purpose flour

1/4C unsweetened cocoa powder

1/2t baking powder

1/4t baking soda

pinch of kosher salt

1 egg

3T of milk

1T of canola oil

1/2t vanilla extract

1/4C hot chai tea concentrate

Preheat the oven to 350 degrees F. 

Prepare your muffin tins by adding your cupcake liners. Set aside.

In the bowl of your stand mixer with the paddle attachment combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 

Add the egg, milk, oil, and extract and beat until well incorporated. Add the hot tea, and beat until combined. Batter will look a little thin, do not worry. It will all work out. 

Divide the batter evenly between the prepared cupcake liners. Bake for 15 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Transfer the baked cupcakes to a wire rack to cool. 

While the cupcakes are cooling, make the frosting. 

Chai Buttercream Recipe:

4T of unsalted butter, at room temperature 

1-1/4C of powdered sugar, sifted

1/8t cinnamon

2-1/4t of chai tea concentrate

Beat the butter and powdered sugar for 2 - 3 minutes, until smooth. Add the tea and beat for 2 - 3 minutes or until the frosting is light and fluffy. If the frosting seems to runny add more powdered sugar, if it seems to stiff add more tea. I like to add tea or sugar 1/4t at time to have a better handle of the thickness. 

When frosting is done, proceed to frost your cupcakes. I like to add a drizzle of caramel sauce, and a quick dusting of ground cinnamon on top. But this is totally optional. 

Empanadas de Chorizo y Papa

I bet you thought tapas week was over. Well guess what? I have one more recipe for you. You can even make this one vegan. Shocking! I’m sure you’re asking yourself, “how in the world do you make something vegan with CHORIZO?” Well, because you can use soyrizo. You don’t HAVE to use it, but in all honesty, I prefer it to the regular pork chorizo sold at the market. However, if chorizo seco is available and you’re not vegan, ALWAYS use chorizo seco (dry aged chorizo) its the best! Sadly, for some reason AZ does not allow chorizo seco. Believe me… I asked. The carnicero  (butcher) gave me a strange look and I had to explain what it was. Once my explanation was complete, he looked at me and said “It’s not allowed.” I could make it at home like everything else, but I do miss the convienience of just going to the Latino market and picking some up. *Sigh* Looks like I’m going to have to pick some up on my next trip to CA. It really does make a difference. 

Empanadas Recipe: 

8oz of puff pastry (Pepperidge Farm Brand claims to be vegan)

4oz chorizo (or soyrizo)

1/2C of diced potatoes, par boiled for 3 minutes

Egg wash: 1egg + 1T of water (whisked together) For vegan option just use water.

Remove the chorizo (soyrizo) out of the casing. Place the chorizo and potatoes in a hot sauté pan and cook until the fat is rendered out and the potatoes are cooked. (If using soyrizo, there will be no fat, so add 1T of oil to your hot pan to warm the soyrizo).  Remove the chorizo and potatoes mixture from the sauté pan, and allow to cool. 

While the filling it cooling, cut the puff pastry into 3″ circles and set aside until ready to fill. 

Place a 1T of filling in the center of the puff pastry then carefully brush a little egg wash on the edges (if vegan just use water). Fold the puff pastry over to make a mini half moon, gently seal the outer rim with a fork. 

Place on a parchment lined baking sheet and brush with more egg wash on top.

Bake at 400 degrees F  for 10 - 12 minutes or until the pastry is puffed and golden brown. 

Allow to cool slightly before serving. 

Sangria Blanca de Durazno (White Peach Sangria)

I don’t usually drink wine these days. But back in my 20′s I was all about the wine. We would travel to the Nor Cal wineries and sample different styles of wine; reds, whites, blends. We loved it all.  We would even purchase special bottles for special occasions (any day that ended in “y” was usually a special occasion for us).  We were a bit of wine snobs. Now, we’ve left the wine world behind us and are more of of a craft beer enthusiasts. That does not mean that I don’t enjoy the occasional wine, or wine beverage, especially when I’m serving tapas. I mean, what Spanish tapas meal would be complete without Sangria. I would say it’s the reason we’re having the tapas… to have the wine (not that you need that excuse). 

One quick note on the sangria- A wise chef at Le Cordon Blue once told me “if you’re cooking with wine, or blending it never use the good stuff. What’s the point if you’re cooking off the alcohol or blending it with syrups and vodka. Save the good bottles for savoring and enjoying in a glass as it should be.” 

On that note my friends use the good stuff for drinking, the table wines for sangria, and use the not so good stuff for cooking. And if you drink while you cook, I’d say open two bottles. 

Cheers! or in this case Salud!

1 (750ml) bottle of Moscato wine 
3/4C peach vodka (I used Sky peach flavored vodka)
6T of lemon zest simple syrup* (recipe below)
6 peaches, pitted and sliced
1C of seedless grapes, cut in half
2 apples, cored and sliced

In a large pitcher, combine the wine, vodka, and simple syrup. Stir until the the ingredients are well combined. Two big stirs should do it. 
Add the sliced fruit, and refrigerate the sangria for at least 2 hrs, up to 24hrs. The longer it sits, the better the flavors will blend, and the more alcohol the fruit will soak up. And lets be honest here, the best part of the sangria is the boozed up fruit. :)

*Lemon Zest Simple Syrup:
2C white sugar
2C water
zest from one lemon
3/4C of fresh lemon juice

In a small sauce pan over medium heat, combine the sugar, lemon zest and water. Bring to a boil. Reduce heat to maintain a simmer and cook until slightly thickened, about 10 minutes. Remove from heat, and stir in the lemon juice. Refrigerate. 
Syrup will be good in an airtight container up to a month. 

Patatas Bravas

Summer is finally on it’s way out… Well, sort of. It will probably still be scorching hot here in Phoenix for another month or so. In the meantime, I’ll dream of hot coffees, fall meals, and winter pies. Oh, and the dreaded everything pumpkin fad… (insert clever pumpkin meme here). I’m getting ahead of myself, It’s not even Labor Day yet. So, soak up the last few days of summer weather (or month, depending on where you are) and plan a tapas date night in your back yard. Grab a good bottle (or two) of wine to share (or not) and make a three to four small plates to enjoy. Today I present you Patatas Bravas; a fried potato dish with a spicy tomato sauce. You can make the tomato sauce as spicy as you’d like. I added two arbor chiles because we like the heat, but you can tone down the spiciness by only adding one, or none at all. That’s the beauty of cooking your own meal, you can do what ever you want. 

Stay Tuned for a new tapas post later this week, and finally a sangria recipe to complete your date night experience at home.  

2 large russet potatoes, peeled and cut into 1-inch cubes
1/2C + 3T olive oil, separated
1 onion, diced
1 clove garlic, finely chopped
2 dry arbol chiles, sliced
½ teaspoon smoked paprika
1 (14 ounce) can diced tomatoes
¼ cup mayonnaise
salt to taste

Par boil potatoes in two cups of water in a medium sauce pan, about 5 minutes. Drain the water from the potatoes and set aside for about 5 minutes, allowing them to dry a bit.
Pour 1/2C of oil into a sauté pan and fry the potatoes on high heat until golden, 5 to 6 minutes. Drain on paper towels.
Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook  the onion until it has softened, 3 to 4 minutes. Add garlic, chiles, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer.  Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth. Return the blended sauce to the sauté pan and continue to cook for 5 - 10 minutes, until the sauce thickens. At this point you have a reduced sauce, taste for salt, and add according to taste. *
Serve patatas bravas with tomato puree and mayonnaise for dipping.

*Special Note:

I like to wait until the sauce is reduced to add salt. One never really knows if you’ll need salt due to the canned tomatoes containing salt. I would much rather add salt at the end, then end up with a overly salted dish. I could fix under seasoning, over seasoning is a different story.