Tequila! Tequila!!

TEQUILA!  It’s something that screams “Lets party!” I have been a big fan of Tequila, especially in the nightlife. But I feel that out of all the recipes I’ve made with Alcohol few have included Tequila. After doing a little research on it and researching the different types and flavors I’m wondering why I don’t use it in more in my cooking?? From sauces to marinades Tequila is great for adding that kick your dish may need.

I always wondered why Tequila is known as a “Mexican” liquor? It’s because Tequila is made by fermenting juice of Agave plants in Mexico. Traditionally by Mexican standards, Tequila must be distilled in pot stills to 110 proof for hours and can be repeated a number of times to ensure its clarity and pureness. Color in Tequila comes mostly from the addition of caramel; also some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate the tequila’s flavor.  These flavors can be used in a number of dishes depending on the dish. I would recommend doing a little research on the type of Tequila to see how it matches with the dish you want to use it in, or if you don’t have the time just go for a good quality clear or gold agave tequila like I did!

I’m always looking for new and inventive ways to make chicken Exciting and I think that Tequila is a great crowd pleaser for any party, in a recipe or just to drink!

 

Tequila Lime Chicken

Ingredients

1/2 cup gold tequila

1 cup freshly squeezed lime juice

1/2 cup freshly squeezed orange juice

1 tbsp chili powder

1 tbsp minced fresh jalapeno pepper (seeded)

1 tbsp minced fresh garlic (3 cloves)

Salt and pepper

6 boneless chicken breasts, skin on

 

 

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes before serving. 

SoCal Side Dish

Well, its about a thousand degrees outside in Southern California, so that means swimming pools, beaches, bikini’s, outdoor grilling and fruity drinks!  YAY! Something that is really fun for me is coming up with new, light side dishes for summer time bbq’s. When I want to get outside and enjoy my friends and the sun the last thing I want to do is slave away on side dishes, so I want to make sure I can make something fast and easy but not totally common. I find that this Grape tomato and Feta salad a great compliment for any meal. The acidity of the tomato cuts through the tart creamy Feta cheese perfectly, and is complimented by the cucumber, which gives a fresh and cooling aspect. So get outside, grill up some burgers and serve this salad and your friends will be asking you for the recipe!

 

 

Tomato and Feta Salad

Ingredients

4 pints grape tomatoes, red or mixed colors, halfed

1 large cucumber, diced ½- ¾ inch cubes

1/4 cup good white wine vinegar

6 tablespoons EVOO

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

1 1/2 pounds feta cheese, diced ½- ¾ inch cubes

Salt and pepper (to taste)

 

Directions

Add tomatoes and cucumber in a large bowl. Add the vinegar, olive oil, salt, pepper, basil, and parsley and toss well.  Gently fold feta cubes into the salad and serve at room temperature.

Food and Beer

When I think of backyard bbq’s I think of kicking back with your friends and family and having an ice-cold beer. I always find myself trying to pair foods with wine but sometimes forget that beer pairs fantastically with food! Now, I don’t know much about beer and food pairings but what I do know is this; when I am cooking with a particular alcohol I find it better to also be drinking it. So, lets say I'm cooking with a Sauvignon blanc white wine; I would serve that dish paired with the same wine I cooked with. I find drinking it compliments the food very nicely.

When my chicken wings are marinated in beer, the yeast in the beer creates a softer more tender finished product. You can pretty much use any beer of your choice, I would just recommend something that is not a “lite” beer, so the beer is stronger in flavor and can hold up against the other ingredients.

 

 

Beer chicken wings

 

Ingredients

1/4-cup olive oil 


1/2-cup beer

1/4-cup light soy sauce 


1/8 cup lemon juice 


1/2-teaspoon salt 


1/4-teaspoon pepper 


1/8 teaspoon ginger 


1 clove garlic, minced 


3 to 3 1/2 lbs. chicken wings 



 

 

Instructions

Combine all ingredients except chicken and blend well. Rinse chicken under very cold water. Drain on paper towels. Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours. 

Place chicken skin-side up in a roasting pan. Discard excess marinade. Bake at 350 degrees until golden brown, about 1 hour. 
OR heat grill to medium high and grill for 30 minutes, until cooked through. 


It's Summer time!!

 

Well it’s officially summer time! I can’t believe how fast it came! With summer time comes delicious summer time foods. There’s nothing like having a cookout at a friend’s pool or having a picnic at the beach. When it’s hot outside the last thing I want to eat is something heavy, I want fresh, colorful, light foods that won’t weigh me down when I'm in that bikini. I made these Mahi-Mahi fish tacos especially with the beach in mind. Make them at the beach, or at home to bring to the beach. Make some drinks, have a party with your friends and let them assemble their own tacos. Its much more fun to get everyone involved!

 

Mahi-Mahi tacos with fresh mango salsa

 

For the Mahi-Mahi

 

Ingredients

2 4 oz cuts of mahi mahi

1 lemon, sliced semi thin

4 oz dry white wine

Salt and pepper

2-3 tbsp butter

 

Instructions

Lay out 2 large, square pieces of foil. Spray bottom with a non-stick spray. Season fish with a sprinkle of salt and pepper. In the center lay 2 slices of lemon. Place fish directly on top of the lemon. Cut a couple thin slices of chilled butter on fish. Place two more slices of lemon on top of that. Bring opposite sides of the foil together as if “wrapping the fish.” When you have created almost a “bag” look with the foil, before you wrap it up. Pour 2 0z white wine over fish. Place on hot grill or in 350-degree oven for about 15 minutes.

 

For the Mango salsa

Ingredients

2 mangos, chopped small

1 onion, chopped small

2 tomatoes, chopped small

½ bunch cilantro, chopped small

Juice of 2 limes

Salt and pepper (to your taste)

 

Instructions

Mix all ingredients together in a bowl. Set aside.

 

For the tortilla

Ingredients

Corn tortillas

EVOO

 

Instructions

Brush EVOO over tortillas and place on hot grill for about 1-2 minutes on both sides to that tortilla has grill marks.

To assemble, break up mahi mahi onto the center of the grilled tortilla. Top with mango salsa, and serve!

Non Crock-Pot Pot-Roast

On days when I have time, I like to try out new recipes. Usually I will be watching a cooking show, reading a cookbook or magazine and I will be inspired to cook! I was watching “Tyler’s Ultimate” on Food Network the other day (I freaking love that show) and he was making Pot Roast. I didn’t get to finish the show because I had to go to my Pilates class, but the idea of pot roast sounded good. Now when I think of pot roast I think of crock-pots and when I think of crock-pots I think of when I was a kid. Which sometimes isn’t such a good thing. Lol. With crock-pots you can just toss the meat and ingredients with a cooking liquid and cook. With the pot roast I made, I think it is best to sear the meat before braising because it seals in all the flavor and natural juices of the meat, and makes for a much tastier outcome. Also, instead of adding any liquid to braise, I add tomato sauce because the meat and vegetables will release there natural juices and mix with the tomato sauce to create a much thicker braising liquid. 

Serve this pot roast on top of flat egg noodles and it is easy and delicious!

 

Pot Roast

 

Ingredients

3 ½ lbs Beef chuck

1 onion, rough chopped

2 parsnips, peeled and thick sliced

2 carrots, peeled and thick sliced

1 lb small red potatoes

3 cloves garlic, peeled

3 sprigs fresh thyme

3 sprigs fresh rosemary

3 sprigs fresh Oregano

1 can traditional tomato sauce

EVOO

Salt and pepper

 

Instructions

Season both sides of beef chuck with a few heavy pinches of salt and pepper. In a large, deep pot, heat about 3 tbsp of EVOO on high heat. Sear Beef chuck on both sides so that a brown crust forms. (About 5 minutes per side)

Add all vegetables and herbs, cover with tomato sauce. Cover pot with a lid, and reduce heat to low. Let simmer and cook for about 3 hours. 

Hush Puppies for the healthier eater

When you think of comfort food what comes to mind? Almost anything fattening and that really sucks. When it’s cold and rainy outside a nice big salad is the last thing I want. I want some comforting foods like Mac’ and cheese, fried chicken, casseroles, etc.

Now if you are from the south (which I am not) you have eaten a few Hush Puppies in your life. They are delicious! Perfect little fried bit sized fried balls of carbohydrates. How American is that? The first time I made these delectable little morsels I was in culinary school and I was surprised how easy they were to make. In the last couple years I have been trying to recreate classic comfort foods in a healthier way and these Hush Puppies are one of them.

 

BAKED HUSH PUPPIES

 Ingredients

1 c. cornmeal

1 c. gluten free flour

1 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1/8 tsp. cayenne pepper

3/4 c. fat free milk

2 beaten eggs

1/4 c. chopped onion

1/4 c. melted butter

½ cup low fat shredded cheddar cheese

 

Instructions

Sift dry ingredients together. Add remaining ingredients and stir only until blended. Place approximately 1 tablespoon batter into well-greased small muffin tin wells. Place muffin pans on sheet of aluminum the size of the pan to prevent over browning. Bake in hot oven, 425 degrees, for 15-20 minutes. Makes 44 hush puppies.

 

 

Typically Hush Puppies are fried but if you wanted to you could do the same with this recipe. But I baked them because you save hundreds of calories this way and to me they are just as good. Also, lately I've been trying to stay away from gluten, a protein found in grains such as wheat, rye, and barley, because it damages the lining of the small intestine, leading to the body’s inability to absorb essential nutrients and vitamins. This can slow your metabolism and prevent weight loss. No bueno! There are many foods in your local grocery store that come “Gluten free” now. I used “gluten free” flour in this recipe. By simply using lower fat ingredients such as fat free milk and low fat cheese you can cut calories significantly. 

Sometimes Braising is better!

If there is one thing I can avoid when cooking, that is making the meal a long process. Maybe I am impatient, or just plain hungry! So I can usually whip something up in a jiff! However, there are times when I want to take time with my meal and plan ahead. I like having something that is slow cooked and deep in flavor.

 

You know when you go to Mexican restaurants and they serve that really yummy-shredded beef? Well that beef has been cooking in liquid for hours, a process called “braising.” Braising the meat makes it able to shred effortlessly.

 

How do you choose a beef for braising? Well, you can pretty much braise anything but the kitchen sink in any kind of liquid, but what is great about braising is that you can use the cheapest beef!  Forget the 13 dollars per pound Filet Minion. I usually go with the beef chuck, or the beef shoulder. These cuts are the toughest, making the tenderizing braising process perfect!

 

 

 

Lindsay’s Mexican Braised Beef

 

Ingredients:

4 lbs Beef chuck, cubed

1 onion

4 dried ancho chilies, soaked for 15 minutes, seeds removed

6 oz tomato paste

3 cloves garlic

2-3 cups water

 

Directions:

Season cubed beef with salt and pepper. In a large, deep pot, brown beef. In a food processor, blend onion, chili, tomato paste and garlic. Add to pot and submerge beef mixture with 2-3 cups water. Simmer and braise for 2 hours until beef is tender and liquid is reduced by half. Shred beef in pot with 2 forks. Season with salt and pepper to taste.

 

With my braised beef recipe, I combine Mexican flavors with my own Lindsay twist that can be paired with many other foods. I like to use them in tacos. I lightly fry up a few corn tortillas, make a little salsa by combining chopped tomatoes, cilantro, corn, lemon juice, salt and pepper, and topped off with some sliced avocado. To assemble, put a couple spoon fill’s of beef on the tortilla, top with corn salsa and avocado, and your taste buds will be in heaven!