Mexican Mule

Peter fell in love with the cocktail called a Moscow Mule. To me, they just weren’t that amazing. I’m not a vodka drinker and something about the flavors just didn’t work for me.

BUT. I recently saw a version called a Mexican Mule made with tequila and a bit of simple syrup. I convinced PW to try it with me and verdict was that it was a hit. Light, refreshing and very delicious. It will be a regular come summer I’m sure.

1.5 Shot of Tequila

3/4 Shot fresh lime juice

1/4 Shot Simple Syrup (easy peasy to make – 2 parts sugar to 1 part hot water. Stir until dissolved)

Top with Ginger Beer. We tried two different brands and we liked Bundaberg

Now for serving it…we have one copper mug (for the Moscow version) so we used it and a regular glass. And as stupid as it sounds, the mug totally made a difference. It got colder and just tasted better! Any metal cup may work, but the copper is just so pretty. Amazon has them for good prices.

Serve with a lime wheel and enjoy!

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Avocado Pudding

Just trust me on this one…

I saw the incomparably Martha Stewart on the Today Show last week showing off recipes and dishes from her new clean eating cook book. The last recipe was for chocolate pudding made with avocados….yes you read that right. And judging by the reactions of the co hosts, it was pretty awesome.

I tried to make it this weekend in secret so that I could pass it off to the kids as real pudding. I knew as soon as they saw the green goodness of the avocado, they would run away in terror. But I swear they know the sound of the drawer where the Cuisinart is kept and as soon as they hear it, they come running to help push the buttons. I told Baylor that the only way she was allowed to help was if she agreed to eat the final product. She reluctantly said yes and we proceeded to mix and sample and mix and sample until we got just the right combination of ingredients. When she finally got to sit down with a bowl, her reaction was priceless; “this IS pretty good!”

And this guy? The proof is in the pudding, er, picture.

IMG_2844

 

The best part is that they get a guilt free dessert that is pretty close to a healthy food. Oh Martha, you’ve done it again!

Martha’s Avocado Chocolate Pudding recipe can be found here:

http://www.marthastewart.com/1050437/chocolate-pudding

Quinoa “Oatmeal”

I came across a recipe for a breakfast dish made with quinoa when looking for the Princess Sophia Amulet Popsicles (if you have a daughter, you know). I made some adjustments to the recipe to make it less for kids and more for adults and it is delicious!! I made a bunch so I’ve been able to have a quick, healthy breakfast all week.

1 Cup Quinoa, cooked 

1/4 Cup Chia seeds

2/3 Cup Coconut milk

1/4 Cup water

Big handful of chopped, dried cherries

1/8 Cup unsweetened shredded coconut

1/4 Cup slivered almonds

2 Tsp honey

2 Bananas – smashed

1 1/2 Cups fresh blueberries

Cook quinoa according to the box. Mix remaining ingredients together and taste for added ingredients. Refrigerate over night and add with additional strawberries, blueberries and or bananas. Enjoy!

Slow Cooker Teriyaki Chicken

I found this recipe on Pinterest from the blog Lake Lure Cottage Kitchen. It is DELICIOUS. Ridiculously easy and oh so good. Like restaurant quality. I used breasts once and it came out good, but not as good at the thighs. But don’t panic, the thighs don’t taste like dark meat. I also skipped the thickening process (because I’m lazy) and served over rice and steamed veggies.

I’m never sure about posting stuff you find on other sites and this was on Pinterest so I would think I could post it and I tried to find contact info for the creator to ask her permission but couldn’t find it…anyway, go to her site, it’s worth it!!

 

Slow Cooker Teriyaki Chicken 

Interesting Enchiladas

I think *no jinx* I might be through the morning sickness business. I say this because over the last week I’ve stopped being totally repulsed by food and even, dare I say, started to get hungry for things besides turkey sandwiches on Hawaiian rolls. That said, I got a huge hankering for sweet potatoes…and black beans. A quick trip to my Pinterest “YUM” page and I found a recipe for sweet potato and black bean enchiladas. I added the ingredients to my grocery list and headed out the door.

While I was mixing, I started getting second thoughts. Who they hell thought sweet potatoes belonged in enchiladas?? But I was already knee deep in the recipe and thought we could have quesadillas if it turned out as wrong as it sounded.

To my, and PW’s surprise, they were DELICIOUS! I put my own spin on the recipe by adding some frozen corn – a yummy addition if I do say so myself. I love how easy this is since most of the ingredients will last for a few weeks in the fridge and pantry making it a “go to” meal since it won’t require a trip to the store for fresh stuff. Also, I think it would freeze nicely AND would be a  nice gift recipe – you know, when someone has a baby, is sick or just needs some home cooked food!

Ingredients:

Small corn tortillas at room temperature (so they break less)

1 large sweet potato

1 can of black beans – I like Bush’s

1 small jar of salsa – I used Newman’s Own

1 can of red enchilada sauce – I used Hatch

1 small bag of frozen corn

Mexican shreded cheese

Salt and pepper

Directions:

1. Preheat oven to 350.

2. Peel and cube the sweet potato into bite sized pieces. Put into steamer basket and cook until soft – about 15 minutes.

3. Drain can of black beans and pour into a large bowl. Add cooked sweet potato and about 3/4 of the jar of salsa. Mix in about half the bag of frozen corn. Add several good shakes of salt and a little pepper. Stir until combined.

4. Using a greased baking dish – take tortilla, spoon in mixture, roll and place seam side down in dish. Don’t panic if they break or spill, just squish them together. Repeat, lining them up side by side until the dish is full.

5. Pour can of sauce over the top of the tortillas so that it’s evenly distributed. Cover top completely with cheese.

6. Bake for about 15-20 minutes or until the top is getting crispy. Serve with a big dallop of sour cream.

 

*this is where a picture would be…but since I thought they were going to be crappy, I didn’t take one! Oh well, use your imagination 😉

 

 

Little Spheres of Heaven

A family friend brought what looked like little chocolates for dessert to Ali’s baby shower. I had one…and then another…and then another. And it didn’t stop for two days until I had eaten all of the left overs. I stopped counting because I didn’t want to admit how many I had.

Despite the recipe, these really come out more like cake. I’m thinking maybe another try at cake pops in my near future?? Make them. Make them soon. Your mouth will thank me (I don’t want to hear what your butt will have to say).

1 SM BOX CHOC INSTANT JELLO PUDDING
1/2 C COLD MILK
BEAT PUDDING AND MILK WITH WHISK FOR 2 MIN  (IT REALLY DIDN’T TAKE THAT LONG)
CRUSH 36 OREO COOKIES FINE (ABOUT 3 CUPS)
ADD PUDDING MIX
SHAPE INTO SMALL 1 INCH BALLS  FREEZE 10 MIN
MELT 12 SQUARES OF SEMI SWEET CHOCK(1 1/2 BOX)
DIP INTO MELTED CHOC AN AND SET ON WAX PAPER   COOL 20 MIN.
MELT 1 SQ WHITE CHOC AND DRIZZEL LITTLE DESIGN ON TOP

 

 

Butternut Squash Soup

Mmmmhhh….

I love this because it’s so simple. And because it’s a great fall dish!

Ingredients:

1 large butternut squash (or precut squash works well too)

1 large yellow onion

1/2-1 tsp Thyme – preferably fresh but dried is ok

1/2-1 tsp Sage – ditto

Chicken stock

2 tablespoons butter

Salt and pepper

Directions:

Peel, seed and cube the squash into 1 inch(ish) chunks.

Dice onion and saute in butter. Add sage and thyme. Then add in cubed squash and lightly cook adding salt and pepper to taste. Add chicken stock and cover and let simmer for about 20 minutes or until the squash is fork tender.

Transfer mixture to a food processor. Cover food processor with a towel before blending. Again add salt to taste. Ladle in to bowls and serve as an appetizer, soup course or the main meal. I think it would be delicious with fresh bacon crumbles and a blue cheese salad on the side!