Jan 28 2012

tequila and lime turkey chili

Tequila and Lime Turkey Chili

OK everyone, put on your game hat and pull out the tequila ’cause it’s game time! What could possibly be better fare for the Super Bowl than this tequila and lime turkey chili? It’s hearty, it’s meaty, it’s easy, it’s boozy, and it is Deeelicious with a capital D (and some extra “e”s apparently).

I found an adaptation of this chili from America’s Test Kitchen a couple of months ago over on Pink Parsley and I was so enamored with it that I couldn’t wait to get my hands on the Slow Cooker Revolution, the cookbook that the recipe originates from. Based solely on this recipe (well, and my love of all things America’s Test Kitchen of course), we decided to get this book for my sister-in-law. If anyone could benefit from some slow cooker recipes, it’s the parent of a 3-year-old and a 3-month-old. But personally, I think everyone should have a slow cooker and this cookbook, so I was pretty psyched when we got a copy for Christmas as well.

onion, limes, garlic, jalapeno

chili powder, ancho chili powder, chipotle chili powder, smoked paprika, chili pepper flakes, dried oregano

As much as I love the turkey chili recipe that we came up with a while back, I’m kind of obsessed with the tequila lime chili. We’ve made it several times in the last couple of months and every time I lamented the lack of time to take some pictures, because I really wanted to share it with you. It just seemed criminal not to. Yes, it really is that good. And now we’ve finally had some daylight to shoot some photos, and just in time for the big game! Continue reading

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Jan 26 2012

eye of the dragon (lychee martini)

Eye of the Dragon (Lychee Martini)

Happy Lunar New Year! The lunar new year may have started on Monday, but the Chinese celebrate for 15 days, so why shouldn’t you? You have plenty of time to kick off the year of the dragon with this lychee martini appropriately named Eye of the Dragon.

When a rep from Bulldog Gin sent me this recipe and offered to send a sample of their gin, I could hardly say no. I had never had (or even heard of, to be fair) Bulldog Gin, but the very morning that I got an e-mail Bulldog, a coworker mentioned that she had to find some for her sister’s cocktail party because it was her boyfriend’s favorite gin. My interest was piqued, so I was pretty excited by the time I got the package from Bulldog with my sample.

Eye of the Dragon (Lychee Martini)

Bulldog Gin is distilled with dragon eye (also known as longan, a tropical fruit found in South and Southeast Asia) along with the traditional juniper and other botanicals and is without a doubt the smoothest gin I’ve ever tried. It can easily be drunk neat, but if this drink is any indication, it’s also delicious in mixed drinks. It’s perfect in this lychee martini, with its citrus and floral notes layered with the dragon eye and juniper.

Lychees, if you’re not familiar with them, are a popular tropical fruit in Southeast Asia with a fresh, perfumy flavor that is hard to describe. They’re larger and slightly firmer than grapes with a reddish rind and a marble-sized seed inside. I’ve never had the pleasure of having fresh lychee (I hope to change that in May when they’re in season in North America), but even canned, lychees are delicious, refreshing morsels.

Eye of the Dragon (Lychee Martini)

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Jan 21 2012

lightened up broccoli cheddar soup

Broccoli Cheddar Soup

Ok, with that streak of six straight cookie/bar recipes interrupted only by a cocktail recipe still weighing on my conscience, I figured maybe it was about time for something, I don’t know, with a little less butter and sugar. First up was the wild mushroom, zucchini and goat cheese frittata, and now, broccoli cheddar soup. Broccoli cheddar soup, you ask? How can that be healthy? Well, rest assured, it’s not by using 75% reduced fat cheese, because I would never allow such a thing in my kitchen. Nope, this recipe uses good ol’ fashioned delicious and very real cheese. It just uses a litte less than some recipes and uses low fat milk instead of heavy cream.

Broccoli Cheddar Soup

I adore broccoli cheddar soup, but I never make it or order it out because it just seems so decadent and I’d kind of rather save room for some chocolate cake. So I’m thrilled to have found a recipe that tastes good and doesn’t make me have to stay at the gym an extra hour to work off the calories. The recipe comes from Ellie Krieger, dietician and Food Network star, and creator of many other recipes that I love (such as mac ‘n squashpenne with roasted tomatoes, garlic, and white beans, and Chinese chicken salad). While her show isn’t my favorite (I’m sure she’s a lovely person, but she doesn’t have the best TV personality), I love her recipes. They’re healthy, tasty, and don’t rely on weird diet food products.

Broccoli Cheddar Soup

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Jan 15 2012

wild mushroom, zucchini, and goat cheese frittata (and a giveaway!)

Wild Mushroom, Zucchini, and Goat Cheese Frittata

I woke up this morning with a mission: make a frittata. Even though I’ve eaten many a frittata ordered at a restaurant, I’ve never actually made one at home before. And what with all the cookies, holiday parties (you’d think those would be over by now, but my office just got around to our party last Thursday…), and even more cookies lately, I wanted the frittata to be a little on the healthier side. And even though I’ve never made a frittata before, I know enough to know that they’re well loved by cooks as a way to get use up what they’ve got in the fridge, so I figured I could merge a couple of recipes to get what I wanted.

Wild Mushrooms

Lemon, Parsley, and Zucchini

So, that thing I just said about cooks using frittatas to get rid of what’s in their fridge? Yeah, well not us. We did a pretty good job of clearing out the fridge on our own last week, so we had to go to the store first. Luckily this frittata comes together pretty easily and quickly, thanks to a fantastic tip from America’s Test Kitchen. (Yes, here I go again spouting off the wonders of America’s Test Kitchen.) They start the frittata on the stovetop and then throw it in the broiler for just 3-4 minutes. It then sets at room temp for another 1-3 minutes and it’s ready to go. Better than the 15-20 minutes in the oven that other recipes call for, right? And not only is it quicker, but according to America’s Test Kitchen, it yields a perfectly puffed, golden brown frittata. Our frittata certainly lived up to their claim, so no argument here, especially since it means I got to dig in sooner! Continue reading

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