I am a major fan of this pretty pink cocktail. It was very light, refreshing, and minimally sweet. Puréed watermelon is the only source of sweetness. Perfect.
This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times. I did not strain the puréed watermelon and omitted the jalapeño slices. We tried it with both the cayenne and salt on the rim, and salt alone. Both were delicious. 😉
The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Yield: 2 drinks
For the (optional) Salted Rim:
- 1 tablespoon coarse salt or fine sea salt
- 1 teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)
For the Cocktail:
- ice, as needed
- 6 ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
- 2 ounces tequila, preferably blanco
- 2 ounces Cointreau
- 2 ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
- 2 to 3 thinly sliced jalapeño rounds, optional
- small slices of watermelon, for garnish, optional
- Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne. Set aside.
- Blend the watermelon in a Vitamix or blender; strain if desired. (I left it puréed.)
- In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
- Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.
- Fill the glasses with ice, then strain the margaritas into the glasses. Garnish with additional jalapeño slices and/or watermelon slices. Enjoy immediately.
Posted in Drinks, Quick, Recipes
Tags: cayenne, cocktail, cointreau, drink, fruit, jalapeño, lime, lime juice, margarita, summer, tequila, Vitamix, watermelon
I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!
This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.
Yield: 4 to 6 servings
For the Potatoes:
- 3 large potatoes (I used Yukon gold)
- Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
- Kosher salt
For the Batter:
- 1/2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
Posted in Recipes, Sides
Tags: batter, canola oil, cayenne, creole seasoning, French, fries, paprika, Pioneer Woman, potatoes, side dish, slap ya mama, spiralizer, sunflower oil, yukon gold, zoodle
For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.
This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.
The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!
- In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat.
- Remove the chicken from the marinade; scrape off as much of the marinade as possible.
- Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
- Transfer to a cutting board and cut it into 2-inch pieces.
- Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
- Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
- In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
- Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
- Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
- Add the tomatoes with their juices and the sugar and season with salt and pepper.
- Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
- Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
- Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
Posted in Chicken (Poultry), Recipes, Shrimp, Vegetarian
Tags: almonds, boneless skinless chicken thighs, cayenne, chicken, chicken thighs, cream, dinner, garam masala, ginger, Indian, lamb, masala, San Marzano, shrimp, tomatoes, vegetarian
My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.
The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!
Yield: Serves 6
½ cup mayonnaise
¼ cup chopped dill pickles or bread-and-butter pickles
2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
1 tsp kosher salt, plus more for seasoning sauce
1/2 cup all-purpose flour
1 T to 3 T cayenne pepper
2 tsp garlic powder
1 large egg
1 1/2 to 2 cups panko
6 skinless, boneless chicken thighs, lightly pounded to ½” thick
¼ cup (or more) extra-virgin olive oil
6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
shredded iceberg lettuce, for serving
- Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
- Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
- Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
- Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
- Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
- Dip into egg mixture until coated, shaking off excess.
- Dredge in panko, turning to coat.
- Transfer to a large plate or a small rimmed baking sheet.
- Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
- Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
- Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.
Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: boneless skinless chicken thighs, cayenne, chicken, chicken thighs, fried chicken, hot chicken, hot sauce, Japanese, katsu, milk bread, Nashville, panko, pickles, potato roll, sandwich
Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉
I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!
Yield: about 8 cups
- 1 T coconut oil
- 1 1/2 cups chopped onions (I used 1 large yellow onion)
- 1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
- 1 red bell pepper, chopped
- 1/2 tsp coarse salt, plus more as needed
- 2 T peeled and grated fresh ginger
- 1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
- 3 cups vegetable or chicken stock
- 3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
- 1 14-oz can unsweetened coconut milk
- 2 T fresh lime juice, from 1/2 of one lime
- 3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
- hot pepper sauce or Chinese chili paste, optional
- chopped fresh basil, cilantro, and/or mint, for garnish, optional
- Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
- Add the onions and hot pepper/cayenne and cook for a couple of minutes.
- Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
- Add the ginger, potatoes, and stock. Cover and bring to a boil.
- Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
- Add the corn, coconut milk, lime juice, and basil and remove from the heat.
- Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
- Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
- Stir the whole vegetables back into the pot.
- Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
- Garnish with lime, fresh basil, cilantro, and/or mint, if desired.
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Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: basil, cayenne, cilantro, coconut milk, coconut oil, corn, corn chowder, dinner, ginger, lime juice, potatoes, red bell peppers, soup, Thai, vegan, vegetarian
This smoothie is the most unusual I’ve ever made- or tasted. It’s spicy but not too spicy. Savory but not too savory- thanks to the orange and mango. Super healthy. It was very ORANGE too! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I substituted chia seeds for hemp seeds and dried turmeric for fresh. I was too cold to add the ice! It was a perfect lunch with a small handful of walnuts.
Yield: about 2 cups, one serving
- 1 blood or navel orange, peel and white pith removed
- 1 large carrot, scrubbed, coarsely chopped
- ½ cup frozen mango chunks
- ⅔ cup coconut water
- 1 tablespoon shelled raw hemp seeds
- ¾ teaspoon finely grated peeled ginger
- 1½ teaspoons finely grated peeled turmeric
- Pinch of cayenne pepper
- Pinch of kosher salt
- 1/2 cup ice
- Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp/chia seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth. (I used a Vitamix.)
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Posted in Drinks, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: carrots, cayenne, chia, coconut, coconut water, ginger, gluten free, healthy, hemp seed, mango, orange, smoothie, turmeric, vegan, vegetarian, Vitamix