Fresh Honey Margaritas

May 3, 2013 · 17 Comments

Fresh honey margaritas

Since I shared my favorite recipe for homemade salsa earlier this week, it only seems appropriate to talk about margaritas today.  Because we all know that they go hand in hand.  Like peanut butter and jelly.  Or really, peanut butter and chocolate in my mind.  Or like cookies and milk.  Ah yes, one of my favorite combinations.

But I need to stop getting sidetracked.  Salsa and chips with homemade fresh honey margaritas.  Now that is definitely a happy hour match made in heaven that will help put even the worst of weeks behind you.

Fresh honey margaritas

Now these margaritas do take a little bit of advance planning, but it’s definitely worth it.  That way, when you really need a drink after a long work week, it will be all ready to go.  These margaritas are made with freshly squeezed lime and lemon juice, which is first steeped in zest.  It’s sweetened with an easy honey simple syrup, which takes them up a notch from your average margarita.  These definitely aren’t weak … but I think we could all use a good drink sometimes.

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Fresh Honey Margaritas

Yield: 4 to 6 servings

Ingredients

  • 1 cup water
  • ⅓ cup honey
  • 4 teaspoons lime zest
  • 4 teaspoons lemon zest
  • ½ cup freshly squeezed lime juice (from about 4 to 6 limes)
  • ½ cup freshly squeezed lemon juice (from about 3 lemons)
  • pinch of salt
  • 1 cup tequila
  • 1 cup triple sec
  • ice cubes, for serving

Instructions

  1. Begin by making a simple syrup. Add the water and honey to a small saucepan. Set over medium heat and stir occasionally, until the honey has completely dissolved into the water. Remove from the heat and set aside. Let the syrup cool completely before proceeding. You can make this in advance and store in the refrigerator until ready to use.
  2. In a medium bowl or a large liquid measuring cup, add the honey simple syrup, lime and lemon zest, lime and lemon juice and salt. Mix to combine then cover with plastic wrap. Refrigerate for at least 4 hours, or up to 24 hours.
  3. Strain the juice mixture into a pitcher (and discard the zest). Add the tequila and triple sec to the pitcher and stir to combine.
  4. Use salt or sugar to rim the serving glasses if desired. Fill each glass with some ice cubes. Pour the margarita mixture over the ice and serve immediately.
http://cookiemonstercooking.com/2013/05/03/fresh-honey-margaritas/

Source:
Adapted from Cook’s Illustrated Mexican Favorites.

 

Filed Under: Drinks, Recipes · Tagged With:

My Favorite Restaurant-Style Salsa

May 1, 2013 · 24 Comments

Restaurant-style salsa

I could eat chips and salsa all day every day.  I’m obsessed – and always have been.  My husband is even worse.  It has gotten to the point where I can’t buy tortilla chips or make salsa on a regular basis since all we want to do is eat it.  All of it.  Immediately.

Restaurant-style salsa

It’s taken me awhile to find the one – my go-to version for homemade salsa.  I’ve tinkered with so many recipes and we’ve taste-tested our way through (hard life, right?).  But I’ve finally settled on this recipe and have declared it my favorite.  Now, let me just say that this is my favorite.  If it was my husband’s choice, it would be spicier.  This version is pretty mild in heat, so feel free to adjust if you want some more kick.  I personally don’t like it when my eyes water or I start choking because of spice.  But I’ll be the first to admit that I’m a big baby when it comes to spicy food.

Restaurant-style salsa

This recipe makes a lot of salsa and sometimes I’ll stir in some black beans or corn to change it up a bit.  It’s pretty great that way too.

And now I’m off to go make another batch.  Cinco de Mayo is coming up so that’s an excuse to consume way too much chips and salsa, right?  At least that’s what I’m going to tell myself.

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My Favorite Restaurant-Style Salsa

Ingredients

  • 1 can (28 ounces) whole peeled tomatoes with their juice
  • 1 can (15 ounces) diced tomatoes, drained or not drained*
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons ground cumin
  • ½ cup cilantro
  • juice of 1 lime

Instructions

  1. Add all of the ingredients to the bowl of a food processor. Pulse until the salsa reaches your desired consistency (it takes me about 10 brief pulses - be careful not to go too fast or you may overdo it). Adjust the seasonings if needed.
  2. Transfer to an airtight container and let chill in the refrigerator for at least 1 to 2 hours for the flavors to meld before serving.

Notes

As noted in the original recipe, this makes a large batch of salsa. If you use a large food processor (12 cup) it will work just fine. If you have a smaller one, you may want to do it in batches.

*Whether or not you drain this can depends on how much liquid you like in your salsa. I personally drain almost all of the liquid from this can before adding to the food processor.

http://cookiemonstercooking.com/2013/05/01/my-favorite-restaurant-style-salsa/

Source:
Adapted from The Pioneer Woman.

 

Filed Under: Appetizers, Recipes, Snacks · Tagged With: ,

Lemon Lime Cookies

April 29, 2013 · 28 Comments

Lemon lime cookies

I did not have high hopes for these cookies.  To be honest, I thought I would end up hating them and would just give them away to others.  Until recently, the thought of putting lemon in dessert always grossed me out, but I’m slowing coming around to it, so I thought these cookies would be fun to try.

Lemon lime cookies

And you know what?  I loved them.  Go figure, huh?  I liked them so much that my husband had to pry them away from me to share.  Sometimes I don’t like to share my cookies : )  Okay, a lot of times I don’t like to share my cookies.  I have no shame when it comes to this.

So let’s talk about these sweet treats shall we?  The cookie itself is soft and chewy, and filled with a wonderful vanilla flavor as a base.  You get little bursts of lemon and lime freshness from all the zest, and then it’s finished off with some confectioners’ sugar.  Awesome?  Yes.  Another bonus – they’re really pretty with the little flecks of zest from the citrus.

Lemon lime cookies

So who is no longer afraid of lemon in dessert?  This girl.

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Lemon Lime Cookies

Yield: 18 to 20 cookies

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 teaspoons lime zest (from 1 to 2 limes)
  • 1 teaspoon lemon zest (from 1 lemon)
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar, sifted

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, lime zest and lemon zest. Use your fingers to work the zest into the sugar, until the sugar is moist and fragrant. Add in the butter and then beat on medium speed until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating after each addition until combined. Add the vanilla extract and beat until combined. With the mixer on low, slowly add in the flour mixture. Beat until just incorporated.
  4. Add the confectioners’ sugar to a shallow bowl. Scoop about 2 tablespoons of dough (I used my large cookie scoop) and roll into a ball. Place the ball in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheet, spacing the balls about 2 inches apart. Bake for 10 to 12 minutes. The cookies will still be light in color but the surfaces should be “cracked.” Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
http://cookiemonstercooking.com/2013/04/29/lemon-lime-cookies/

Source:
Adapted from Tracey’s Culinary Adventures. Originally from the Cooking Channel.

 

Filed Under: Cookies, Dessert, Recipes · Tagged With: ,

Chicken, Black Bean and Vegetable Enchiladas

April 26, 2013 · 30 Comments

Chicken, black bean and vegetable enchiladas

These enchiladas were created as a compromise.  You see, my husband likes chicken enchiladas.  And I like veggie enchiladas.  He is a pretty good sport about trying (and eating) all the meatless meals I make around here, but I know they’re not his favorite.  So I figured it was time to combine the two so we would both be happy.

Chicken, black bean and vegetable enchiladas

Funny enough these turned out to be my favorite enchiladas that I’ve ever made.  See what happens when you compromise?  Man, I’m such a good wife : )  These enchiladas are packed with the perfect ratio of chicken to black beans to zucchini and corn – some of my favorites.  They’re even better if you use homemade enchilada sauce – which you promised me on Wednesday you would use from now on (remember? we pinky swore!).  So I have no doubt that you’ll do the right thing and use that in these!

Chicken, black bean and vegetable enchiladas

Andddd I wish I had another tray of these babies to shove in my face right about now… along with some chips and salsa.  And maybe a margarita.  Definitely a margarita.

Print
Chicken, Black Bean and Vegetable Enchiladas

Yield: 10 enchiladas

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 ear corn, kernels removed
  • 1 large chicken breast (about ½ pound), cooked and shredded
  • 1 can black beans, drained and rinsed
  • 2 ¼ cups enchilada sauce, divided
  • 1 cup crumbled queso fresco
  • salt and pepper, to taste
  • 10 whole wheat tortillas
  • ½ cup freshly shredded cheddar cheese
  • ⅓ cup fresh cilantro, chopped

Instructions

  1. Preheat the oven to 400 degrees.
  2. Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for 3 to 5 minutes, until soft. Add in the zucchini and corn. Cook for another 5 to 8 minutes, until all the veggies are tender.
  3. In a large bowl, add the veggie mixture, shredded chicken, black beans, ½ cup of the enchilada sauce and queso fresco. Mix to combine. Season with salt and pepper to taste.
  4. Heat the tortillas for about 30 seconds in the microwave so that they are pliable. Pour another ½ cup of the enchilada sauce in the bottom of a 9 by 13 inch baking dish. Tilt the pan back and forth so that the sauce coats the bottom.
  5. Place a tortilla on a work surface. Scoop about a heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling.
  6. Evenly pour the remaining 1 ¼ cups of the enchilada sauce over the top of the enchiladas. Sprinkle with the cheddar cheese. Cover the pan with foil and bake for about 20 minutes. Remove the foil and then return to the oven to bake for 5 additional minutes. Remove from the oven and let cool for 5 to 10 minutes. Sprinkle the cilantro down the center of the enchiladas for garnish before serving.
http://cookiemonstercooking.com/2013/04/26/chicken-black-bean-and-vegetable-enchiladas/

Source:
Cookie Monster Cooking

 

Filed Under: Main Dish, Poultry, Recipes · Tagged With: ,

Homemade Enchilada Sauce

April 24, 2013 · 29 Comments

Homemade enchilada sauce

Promise me that you’ll never buy store-bought enchilada sauce again.  Pinky swear?  Cross my heart that you won’t even want to buy it after trying out this recipe.  Making enchilada sauce at home couldn’t be easier and really only takes about 20 minutes.  You can make it in advance and keep it in your refrigerator (or freezer), so it’s ready to go whenever you need it.

Homemade enchilada sauce

And the flavor?  So so much better than the canned version.  None of that watered down taste.  This sauce is packed full of the good stuff and has a great consistency (not too thick but not too runny either).  Just right.

Homemade enchilada sauce

So what’s my favorite enchilada recipe you ask?  Well, that’s coming your way later this week.  You knew I was going to say that, huh?  But this sauce deserved it’s own post.  Trust me.

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Homemade Enchilada Sauce

Yield: about 2 ¼ cups

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons granulated sugar
  • 2 (8 ounce) cans tomato sauce
  • 1 cup low sodium chicken broth
  • salt and pepper, to taste

Instructions

  1. Set a medium saucepan over medium-high heat. Add in the olive oil. When hot, add in the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add in the garlic, chili powder, and cumin. Cook for 30 seconds, until fragrant.
  2. Add in the sugar, tomato sauce and chicken broth. Stir to combine then bring to a boil. Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste (I added about ½ teaspoon salt and ¼ teaspoon pepper).
  3. Store in the refrigerator for up to one week or in the freezer for up to three months.
http://cookiemonstercooking.com/2013/04/24/homemade-enchilada-sauce/

Source:
Slightly adapted from Tide and Thyme. Originally from America’s Test Kitchen.

 

Filed Under: Condiments, How To, Recipes · Tagged With: ,

Southwestern Black Bean Salad

April 22, 2013 · 20 Comments

Southwestern black bean salad

The last few weeks I have been on a mexican food kick like no other.  So brace yourself for all the goodness that will be coming your way soon.  I realized after the fact that the timing works out perfectly for Cinco de Mayo, which is rapidly approaching.  I wish I could say I planned it that way but I didn’t.  Although maybe I shouldn’t have just told you that … so I would have looked like I was all over it.

Southwestern black bean salad

But let’s talk about the first dish in the lineup I have for you over the next few weeks.  Southwestern black bean salad.  It may not sound like much, but I promise that this side dish is worth making.  It is filling and full of some of my favorites – like corn, tomato and of course avocado.  And the dressing?  Amazing.  Lime, honey and chipotle join forces to make this salad even more irresistible.

Southwestern black bean salad

So go fill your belly with this southwestern black bean salad.  It will be happy you did.  And then check back soon … we’re just getting started.

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Southwestern Black Bean Salad

Yield: about 6 servings

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 ears corn, kernels removed*
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tomato, chopped
  • ⅓ cup cilantro, roughly chopped
  • ½ cup crumbled queso fresco
  • 2 green onions, thinly sliced
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 ½ teaspoons minced chipotle peppers in adobo sauce
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 avocado, cut into ½ inch pieces

Instructions

  1. Place a medium skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the corn and cook for 6 to 8 minutes, until golden brown. Transfer to a large bowl. Add in the beans, tomato, cilantro and queso fresco. Toss to combine.
  2. In a small bowl, whisk together the green onions, lime juice, chipotle, honey, salt, pepper and remaining 1 tablespoon olive oil. Add the dressing to the bowl with the corn and toss to combine.**
  3. Add the avocado to the bowl and fold gently to incorporate. Season with additional salt and/or pepper to taste, if desired.

Notes

*Do not substitute frozen or canned corn in this recipe.

**The salad can be prepared up to this point two days in advance. Store in the refrigerator in an airtight container.

http://cookiemonstercooking.com/2013/04/22/southwestern-black-bean-salad/

Source:
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook.

 

Filed Under: Recipes, Side Dish · Tagged With:

Almond Flour Cupcakes

April 18, 2013 · 32 Comments

Almond flour cupcakes

Happy almost birthday to my little sister!! I made these cupcakes for a small party a few weeks ago at my parent’s house to celebrate the fact that she’s getting “old” – as my sister likes to say.  Never mind that she’s quite a few years younger than me and is not even close to turning 30.

Anyway, because she needs to eat gluten-free, I was a little worried about making the dessert for her celebration.  I definitely do not eat gluten-free and don’t have a lot of experience when it comes to gluten-free baking.  I toyed with a few recipes but decided that this one was my favorite.  It’s hard for me to describe these since I don’t have much to compare them against, but they definitely got the seal of approval from both my sister and my mom (who have sampled a number of gluten-free cupcakes over the years).

Almond flour cupcakes

Even I really enjoyed the flavor of these cupcakes, which are full of vanilla and have just a hint of lemon to give them a bit of brightness.  The texture did throw me off a little, but my sister said that’s normal for gluten-free cupcakes (and even mentioned that she liked these better than her favorite bakery cupcakes since these were lighter).  Win!  Another bonus?  No need to get out the mixer to whip these up.

Almond flour cupcakes

I paired these cupcakes with a blueberry frosting (I want to make a few tweaks to it before I share here with you).  But I think that these would also go wonderfully with this strawberry buttercream.  Or maybe I can interest you in a chocolate buttercream or even vanilla bean?  Take your pick.  These cupcakes are a solid base for whatever your heart desires!

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Almond Flour Cupcakes

Yield: 12 cupcakes

Ingredients

  • 3 cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut oil, melted
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside.
  2. In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
  4. Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
  5. Frost the cooled cupcakes as desired.
http://cookiemonstercooking.com/2013/04/18/almond-flour-cupcakes/

Source:
Slightly adapted from Edible Perspective. Originally from Roost.

 

Filed Under: Cakes & Cupcakes, Dessert, Recipes · Tagged With: , ,

Blueberry Peanut Butter Smoothie

April 15, 2013 · 20 Comments

Blueberry peanut butter smoothie

This smoothie was created out of pure desperation.  I woke up starving last weekend and realized that we were completely out of food.  Eggs?  Gone.  English muffins?  Nowhere to be found.  I did find some shredded chicken, but no thank you – that’s not my thing when it comes to breakfast.  I decided I was too hungry (and grouchy) to attempt a trip to the grocery store before eating, so gosh darn it I was going to make something out of a little milk, yogurt and frozen blueberries.  Smoothie it was.

Blueberry peanut butter smoothie

Except the smoothie seemed a little plain to me, so why not throw in some peanut butter?  You know, kind of like a peanut butter and jelly sandwich?  My husband thought I was a little crazy for doing it, and I probably wasn’t in the best frame of mind at the time, but hey, why not?  Turns out that I really liked the end result.  The hint of peanut butter and sweetness from the honey made this smoothie seem a little special (but still with the same base that I love with all the frozen berries and yogurt).  So if you’re feeling a little adventurous give this a try.  It wasn’t my husband’s thing – he likes his smoothie with all fruit – but I figure that some of you may be like me and will enjoy this.

Blueberry peanut butter smoothie

I don’t think I can ever say no to peanut butter…

Print
Blueberry Peanut Butter Smoothie

Yield: 2 to 3 servings

Ingredients

  • 1 cup plain greek yogurt
  • 1 cup milk
  • 1 cup ice cubes
  • 1 cup frozen blueberries
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons honey
  • splash of vanilla extract
  • 2 tablespoons ground flaxseed (optional)

Instructions

  1. Add all ingredients to a blender. Process until the mixture is completely smooth. Use additional milk to thin out the smoothie if needed. Add additional honey if needed, depending on desired sweetness. Serve immediately.
http://cookiemonstercooking.com/2013/04/15/blueberry-peanut-butter-smoothie/

Source:
Cookie Monster Cooking

 

Filed Under: Breakfast, Drinks, Recipes, Snacks · Tagged With: , ,

Overnight Cornmeal Waffles with Eggs and Salsa

April 12, 2013 · 15 Comments

Overnight cornmeal waffles with eggs and salsa

This was one of my favorite “special” breakfasts in a long time.  Savory cornmeal waffles topped with a runny egg, salsa and avocado – it’s hard not to love.  My husband actually declared this the best breakfast I’ve ever made at home.  I was a little shocked by his bold statement but not gonna lie that I was pretty happy with it myself.  As much as I enjoy granola or english muffins during the week, I couldn’t stop thinking about this weekend breakfast treat.  So much so that we had it again the very next weekend.  On both Saturday and Sunday.  And I have more of the waffles in the freezer ready to go.

Overnight cornmeal waffles with eggs and salsa

The waffles themselves are light and fluffy with an extra savory component from the cornmeal.   Whipping up the batter couldn’t be easier and you make it the night before, which makes breakfast a breeze.  I think that these would also be a great dinner option (although my husband likes to boycott the whole breakfast for dinner thing so that likely won’t be happening in our house).

Overnight cornmeal waffles with eggs and salsa

So go forth this weekend and make these cornmeal waffles.  I mean who could resist that runny yolk??  Not I friends, not I.

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Overnight Cornmeal Waffles with Eggs and Salsa

Yield: about 12 (4 by 4 inch) waffles, depending on your waffle maker

Ingredients

    For the waffles:
  • 1 ¾ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 package active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon salt
  • 1 ¾ cups milk
  • 2 large eggs
  • ⅓ cup unsalted butter, melted and cooled slightly
    • For serving:
  • fried eggs
  • salsa
  • avocado slices

Instructions

  1. In a large bowl, whisk together the flour, cornmeal, sugar, yeast and salt. Add in the milk, eggs and butter. Whisk until thoroughly combined. Cover the batter loosely with plastic wrap and place in the refrigerator to chill overnight (or up to 24 hours).
  2. Preheat a waffle maker. Stir the batter and then pour the recommended amount into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
  3. To serve, top each waffle with a fried egg, desired amount of salsa and a few slices of avocado.

Notes

These waffles freeze well. After they have cooled, wrap each in plastic wrap and then place in a freezer-safe plastic bag before storing in your freezer. Pop the frozen waffle straight into the toaster to reheat.

http://cookiemonstercooking.com/2013/04/12/overnight-cornmeal-waffles-with-eggs-and-salsa/

Source:
Waffle batter slightly adapted from Better Homes and Gardens.

 

Filed Under: Breakfast, Eggs, Main Dish, Pancakes & Waffles, Recipes, Vegetarian · Tagged With: , , , ,
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