Margaritas In The Rain

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2013-06-28T12:20:00.000-07:00

Margaritas In The Rain has moved! Visit our new home:

www.MargaritasInTheRain.com.

Grilled French Sausages

2013-06-17T07:03:00.000-07:00

You might be thinking these French Grilled Sausages are simply fancy hot dogs. I assure you, mes amies, they are so much more. And they will become your go-to item on the grill this summer.

Right around this time last year, we were honeymooning in Paris. One of the best meals we had – and this is going to sound insane – was a grilled sausage picnic that we ordered from a deli near our hotel. We carried our packed lunch to a nearby park and sat in the sun, enjoying our lunch next to others taking mid-day breaks in the sunshine. The sausages were delicious, but what really made this special was that the sausages were served in slices of baguette. Because, apparently when you're a Parisian, you can eat french bread all day and still look like a model. Would this be a good time to point out that I gained 7 pounds on our honeymoon? But anyway.

I've brought this idea back to Portland, and now we always use baguettes in lieu of boring hot dog buns. And although our French 'dogs didn't include it, I always top it all of with caramelized veggies. And spicy brown mustard. And voila, Grilled Sausages, French-style for your summer grilling pleasure.

French Grilled Sausages

Serves approximately 4
1 package smoked andouille sausages (4-5 links)
1 baguette
1 green pepper, cut into julienne-style strips
1 red onion, cut into julienne-style strips
1 T butter
1 T olive oil
Optional: mustard

For veggie topping: Heat butter and oil in a large pan on medium high heat. Add onions and pepper slices, and cook, stirring frequently, for about 15 minutes. During this time, feel free to add more oil and butter if needed. Next, turn down the heat slightly and cook for another 15 minutes, until veggies and sticky and super soft.

Set veggies aside and cook the sausage links on a grill (or on stovetop on medium heat) until cooked through.

Slice the baguette "buns" to (roughly) match size of sausages. Slice each baguette open (stopping before cutting all the way through), and fill with a sausage, grilled veggies, and a spicy brown mustard.

Baked Strawberry Donuts with Honey Bourbon Glaze

2013-06-12T03:00:00.000-07:00

Remember that rant from last week? About baked donuts? Well guys and girls, the quest continues. And I have to tell you about another rockstar baked donut recipe that totally classifies as a good baked donut (however hypocritical it might sound): Baked Strawberry Donuts with Honey Bourbon Glaze.

Although I'm not normally a huge fan of whisky, I recently discovered honey bourbon. And, I am a changed woman. It's so yummy and smooth that apparently I thought it was a good idea to add to breakfast food. Oh wait, this has happened before, hasn't it? Please don't judge me.

Readers often ask me who my taste testers are. For this recipe, I delivered donuts to several of my neighbors. I also sent Sam to work with a large pan. And let's just say that both parties reported back very ecstatically. And also with some questions about the amount of bourbon in each donut – which I PROBABLY should have thought about since Sam works in a school. Umm.... oops?

It's definitely strawberry season, so go ahead and try this recipe for yourself while the berries are fresh and flavorful.

Baked Strawberry Donuts with Honey Bourbon Glaze

Makes 14-16 donuts

Donut Ingredients:
2 cups cake flour, sifted
¾ cup granulated sugar
2 tsp baking powder
¼ tsp ground nutmeg
1 tsp salt
¾ cup reduced fat buttermilk
2 eggs, lightly beaten
2 T butter, melted

1/2 cup strawberries

Glaze Ingredients:

3 cups powdered sugar

4 T Honey Bourbon

4 tsp vanilla extract

Strawberries and brown sugar for garnish

Preheat oven to 425 F. Spray a donut pan with nonstick cooking spray.

In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Pulse strawberries in food processor, leaving slightly chunky, and mix into dough until combined. Fill each doughnut cup approximately 2/3 full.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing.

For glaze, whisk together the bourbon and vanilla, and slowly add to powdered sugar, stirring to make a smooth glaze. Spread onto each donut and top with a strawberry and a sprinkle of brown sugar.

Summer Picnic Upgrades

2013-06-10T02:00:00.000-07:00

Picnics are one of my ALL TIME favorite summer activities. Our little neighborhood is surrounded by four parks in walking distance, and believe me when I say that I spend every possible second bouncing between them when the sun is out. Each one has their perk; one allows dogs so I can bring Lola, another is closer to the local ice cream shop, and so on. You can see where my priorities are, clearly.

Anyway. Last month I wrote an article for Plum Deluxe about all things Pineapple, and I'm excited to share my next article with you: 10 Easy Upgrades to Classic Picnic Foods. Check it out – and then share your favorite picnic recipe below.

Deep Dish Cornmeal Pizza topped with Smoked Mozzarella, Chicken Sausage, Corn and Balsamic Caramelized Onions

2013-06-05T06:24:00.000-07:00

This weekend I set out to recreate our all time favorite pizza – the Corn Pizza from Dove Vivi in Portland. It might not sound special, but this is no ordinary pizza. It's a deep dish cornmeal pizza piled high with an unusual variety of homemade toppings: smoked mozzarella sausage, corn, and balsamic caramelized onions. There's no tomato sauce on this pizza, but there's so much going on in every bite that you honestly don't miss it.

So anyway, I was attempting to recreate the goodness that is this pizza. I prepped the dough and set it aside to rise. And because I had a few minutes to spare, I flipped on the TV. I was excited to stumble upon The Cooking Channel; we normally don't have access to it. Can you guess what was on? A special about pizza. And the show hosts were in Portland. And what restaurant did they highlight? Dove Vivi!

But wait – it gets even stranger. Guess what pizza they showcased? THE CORN PIZZA! Oh man, sometimes life is funny like that.

It must have been a good sign, because this pizza turned out really good. Like, between Sam and I a friend who was over for dinner, we ate the entire pie. And less than 24 hours later, Sam was asking me to make it again.

Success.

Deep Dish Cornmeal Pizza with Smoked Mozzarella, Chicken Sausage, Corn and Balsamic Caramelized Onions

Makes 1 large pizza pie

2 cups flour
1 heaping cup cornmeal
2 1/4 tsp (1 package) yeast
1/4 cup shortening
2 T olive oil
1 cup warm water
1 tsp of honey
1/4 tsp salt
1 pound sweet italian chicken sausage (links or ground)
1 T olive oil
1 cup corn kernels (if frozen, let defrost)
8 oz smoked mozzarella, sliced
1 red onion
1 T olive oil
1/2 T butter
1 T balsamic vinegar
1/2 tsp sugar
Salt and pepper

Dissolve yeast in to water in mixing bowl. When it gets foamy, in about 5 minutes, add the honey, salt, oil, shortening, and mix together. Add flour and cornmeal, and knead by hand or by machine until dough feels well put together, and rebounds a bit when pushed, about 3 min in a machine, and 5 min by hand. Set dough aside in a covered bowl to rise until doubled, about 1 hour.

While dough is rising, prep toppings. To make the caramelized balsamic onions, cut one large onion into thin strips. Heat olive oil and butter over medium in a large pan and add onions. Let cook, stirring occasionally, for about 15 minutes. Add balsamic vinegar and sugar and lower heat slightly. Mix and let cook for another 15 minutes until onions are caramelized and sticky. Transfer onions to a bowl and set aside. Wipe down pan with a paper towel to prep for cooking sausage.

I purchased chicken sausage because I prefer the taste, but feel free to modify the recipe with traditional sausage if you prefer. Add 1 T olive oil to the pan, and heat to medium high. If you purchased ground sausage, add it to the pan, breaking up until cooked through. If using links, slice through the casing with a sharp knife and flip sausage into pan, breaking up into pieces.

When dough is ready, preheat oven to 425ºF. Lightly grease cast iron skillet, and add ball of dough. With your hands, push down the dough evenly, covering the bottom and sides of the skillet. Cover and let rest for 15 minutes. Re-stretch dough to cover skillet if it shrinks back down during this time. Stick skillet in the oven for 8-10 minutes to slightly pre-cook crust.

Then, add toppings by layering smoked mozzarella, sausage, balsamic onion and corn. Finish with a sprinkle of salt and pepper. Let cook for 20 minutes, and then rotate pan. Cook for another 20-25 minutes until cheese is bubbling. Let pizza cool for a few minutes before cutting.

Baked Coconut Donuts with Chocolate Almond Glaze

2013-06-03T00:00:00.000-07:00

Baked donuts do not taste as good as traditional fried donuts.

There. I said it.

Buuuut they are a great healthier alternative for donut lovers, like myself. I've been experimenting like a mad scientist with my donut pan to find a baked donut that's up to par. And let me tell you, it hasn't been easy. I've thrown away more batches of donuts than I care to admit. My Baked Margarita Donuts were a win, but a girl can only have tequila at breakfast every so often. Thankfully, I found another recipe keeper: Baked Coconut Donuts with Chocolate Almond Glaze.

These donuts aren't just good; they are insanely good. You literally wouldn't know they are baked. They are extravagant and rich. And the roasted almond chunks deliver the necessary crunch of traditional donuts that baked donuts seem to be missing.

And the coconut-chocolate-almond combination is totally reminiscent of Almond Joys – which happen to be my favorite candy bar. I don't eat them often, but then again, you can't eat Almond Joys for breakfast.

Luckily it's perfectly acceptable to eat these donuts for breakfast. And suddenly, Monday morning doesn't seem so bad, right? Have a great week, folks!

Baked Coconut Donuts with Chocolate Almond Glaze

Donut recipe adapted from the Wilton Donut Pan Baked Donut Recipe

Makes 12-16 donuts

Baked Coconut Donut Ingredients:
2 cups cake flour, sifted
¾ cup granulated sugar
2 tsp baking powder
¼ tsp ground nutmeg
1 tsp salt
¾ cup reduced fat buttermilk
2 eggs, lightly beaten
2 T butter, melted

3/4 cup shredded coconut

Chocolate Almond Glaze Ingredients:

1/2 cup powdered sugar

4 T cocoa powder

3 T milk

1 tsp vanilla extract

1 tsp almond extract

Toppings:
1/2 cup roasted almonds, roughly chopped in food processor

1/2 cup shredded coconut

Preheat oven to 425 F. Spray donut pan with nonstick cooking spray. In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Pour dough into large Ziplock bag and cut the very tip off one corner. Use bag to pipe dough into each doughnut cup, filling approximately 2/3 full.

Bake 7-9 minutes or until the top of the donuts spring back when touched. Let the donuts cool in pan for a few minutes before removing.

For glaze, whisk together sugar and cocoa powder in a large bowl. Mix in the milk and extracts slowly. Stir until smooth. Glaze donut and top with sprinkled coconut and chopped almonds. Enjoy immediately or refrigerate leftovers.

Pineapple 101: a guide to cutting, cooking and eating pineapple

2013-05-30T10:08:00.000-07:00

You may have noticed that I love tropical ingredients.

Passion fruit. Coconut. Macadamia Nuts. Just to name a few.

Pineapple is right up there with my faves. And luckily, it's easy to find good pineapple on the mainland because it's one of the few tropical fruits that ships well.

For all things pineapple – selecting a ripe fruit, the best way to cut it, and of course, recipes – click on over to my first published article on Plum Deluxe. Plus, there will be more fun pieces in the coming months, so stay tuned!

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

2013-05-28T05:44:00.000-07:00

Have I ever told you guys how Sam and I got together? I know I've told you about our engagement and showed you pictures of the wedding. But our second date is another story. Because... it almost didn't happen.

We had a great first date (dinner and a concert) on a Tuesday night five summers ago. And Sam called me the next day to ask me out on a Friday-night date. I declined. Because, you guys, I already had plans on Saturday morning. I was meeting a friend for an early morning berry picking session. So naturally, I had to go to bed early on Friday night. Sam assumed that I was uninterested. The truth was, I just take my berry picking very seriously.

Luckily Sam ended up calling the following week for "one last try." And because his second date night attempt fell on a non-berry-picking-eve, I agreed to going out. And that's really the end of the beginning, as they say. It literally wasn't until the following summer that he realized I wasn't actually making excuses to avoid the date. I actually am obsessed with berry picking.

Needless to say, berries hold a ... special place in our hearts. And now that berry season is starting up again for the year, Sam knows not to bother me on Friday nights.

But wait – before you end up feeling sorry for the guy, just know that he totally reaps the benefits. Take these Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting, for instance. Is there such a thing as too much strawberry? I think not. They are an explosion of strawberry goodness with every bite. And Sam got first dibs before we handed them out to friends.

Once the strawberries start appearing, we know summer is close. And I can definitely taste it in these strawberry cupcakes. Here's to summer, berry picking, and second dates!

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

A Martha Stewart Recipe

Makes approximately 3 dozen cupcakes

Cupcake Ingredients:

2 3/4 cups all-purpose flour

1/2 cup cake flour, (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

8 ounces (2 sticks) unsalted butter, softened

2 1/4 cups sugar

3 large eggs

1 large egg white

1 cup whole milk

1 1/2 teaspoons pure vanilla extract

2 cups finely chopped strawberries, plus small strawberries for garnish

Frosting Ingredients:

4 large egg whites, room temperature

1 1/4 cups sugar

3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces

1 1/2 cups fresh strawberries, pureed

Cake Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with strawberry buttercream.

Frosting Directions:

Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry slice

just before serving.

Scallop Ceviche

2013-05-23T09:52:00.000-07:00

I've always known that ceviche is delicious. But the way the fish is supposed to cook in lime juice was was a bit of a phenomenon to me. Making scallop ceviche didn't necessarily make the process any less magical, but it did confirm how scrumptious – and easy – it is to make.

For my recipe, I used red onion, tomatos, cilantro, lots of lime, and mini scallops (because: 1. Sam loves them, and 2. they were a great deal at the market. Sometimes that's just what it comes down to, folks.) And of course, tortilla chips and avocado for serving.

Literally all this dish requires is some muscle for squeezing all the lime juice, and chopping skills. It's an incredibly easy recipe to master, but one that will leave your dinner guests seriously impressed. We loved it so much that we ate it for dinner, despite the fact that I intended it to be an appetizer. I literally served it in a margarita glass with tortilla chips, and "upgraded" to scooping it directly onto tostadas. That's how we roll.

Scallop Ceviche

Makes appetizer for 8-10, or dinner for 2-4

1 pound mini scallops
2/3 cup chopped tomato
1/2 of 1 diced serano chili
1/4 red onion, diced
1/3 cup cilantro, roughly chopped
8 limes
Salt and pepper
Garnish: avocado, tortilla chips, tostadas

Place scallops in a bowl along with the juice of roughly 6 limes (or enough to cover scallops). Cover and let sit in the refrigerator for around 3 hours. Then, drain scallops and mix in tomato, chili, onion and cilantro. Season with salt and pepper and serve in a bowl with tortilla chips or on a tostada. Either way, pile on the avocado and serve with extra lime.

Melting Hot Chocolate Souffles

2013-05-20T01:00:00.000-07:00

There is a fancy schmancy restaurant chain in Hawaii called Roys. Growing up, it was reserved for super special occasions, like my 21st birthday dinner, and our engagement celebration. Roys is known for its fabulous seafood and tropical cocktails, but the item I most look forward to is their Chocolate Souffle.

Have y'all had one of these warm, goey bowls of chocolate overload? It's kinda like the best brownie you've ever had, warmed up and filled with chocolate sauce. In the restaurant, you have to order the souffle at the same time you order your dinner to allow the chef time to whip one up. So, naturally, you spend dinner thinking about dessert. But, it's so incredibly worth it.

Imagine my surprise when I stumbled upon THE Roys Chocolate Souffle recipe. I thought about throwing it away to save my future waistline, but instead am posting it here to live on forever. Mwahaha. There are still a few months before bathing suit season, right? Oi.

So I tried the recipe, and it brought me right back to all those special dinners. And then because I'm a food blogger and I take my test tasting very seriously, I ate a whole souffle. Before dinner. It's a tough job, but someone's got to do it.

Melting Hot Chocolate Souffle

Adapted slightly from Roys Classic Melting Hot Chocolate Souffle recipe

Makes 4-6 servings, depending on ramekin size

1 cup sugar
3 T cornstarch
4 eggs plus 4 egg yolks
12 T butter
8 oz. semisweet dark chocolate
1 T butter
2 T sugar

In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375 degrees. Melt 1 T butter and brush inside of ramekins. Sprinkle with sugar to coat and shake out excess (this helps the edges caramelize!). On a baking sheet, place each ramekin on a sheet of parchment paper to avoid sliding. Fill 2/3 with the filling. Bake for 28-30 minutes. Remove the baking sheet from the oven, and carefully remove each ramekin onto a plate. Serve with powdered sugar, ice cream or berries. Or all three.

Tropical Chinese Chicken Salad

2013-05-15T00:00:00.000-07:00

We've had an unusually warm Spring in Oregon, and I can't bring myself spend the evenings inside cooking dinner. That means we've been eating lots of salad and no bake meals. Over the weekend I pre-cooked a bunch of boneless, skinless chicken breasts to use throughout the week. I've used the chicken in a variety of ways, including Chicken Salad in an Avocado and most recently, Chinese Chicken Salad with homemade asian vinaigrette. With macadamia nuts, of course. Because by now you know that I can't avoid bringing tropical to the table.

This chinese chicken salad is the perfect recipe because it works as either a side salad or an entree. And maybe I'm just a texture person, but I can't get enough of all the crunch: the fresh veggies, crispy romaine lettuce, salty mac nuts and chow mein noodles mixed in. It's totally a flavor sensation!

Tropical Chinese Chicken Salad

Serves 2-4

Salad ingredients:

2 bunches romaine lettuce, chopped

1 cooked chicken breast, shredded

1 carrot, cut into matchsticks

1 celery, cut into matchsticks

¼ cup macadamia nuts, coarsely chopped

1 T cilantro

2 scallions, diced

2T toasted sesame seeds

1/4 cup chow mein noodles + extra for garnish

Asian Vinaigrette Ingredients:

1 1/2 T Rice vinegar

1 ½ T Shoyu

1 ½ T honey

1 T sesame oil

½ tsp minced Garlic

1 tsp Toasted sesame seeds

Directions:

Cut lettuce into bite size pieces. Add to bowl along with chicken, carrot, celery, macadamia nuts, scallions and cilantro. Make salad dressing by whisking all ingredients together. Toss into salad, and sprinkle wand fried chow mein. Serve immediately.

Chicken Salad in an Avocado Bowl

2013-05-12T21:08:00.001-07:00

My paternal grandmother was an artist and an amazing cook. One of my favorite things she served was chicken salad. But, this was no ordinary chicken salad. She made it with a ton of goodies mixed in – like fruit, veggies and nuts. She'd serve it with a green salad as well as different types of bread and crackers. It was a perfect family style meal because there was something for everyone. Even at a young age, I remember thinking that I would make this dish when I was grown up.

I'm not sure if I'm a grown up or not yet, but I love re-creating her chicken salad recipe. I often modify it depending on what's in our fridge and cabinets. And, like my grandma, I enjoy experimenting with different ways to serve the salad.

Currently I've been neglecting the bread completely and instead scoop the chicken salad into an avocado. Although I'm a total carb-o-holic, I don't miss the bread at all in this dish. There is so much going on – different textures and flavors – but it's protein-packed and therefore super filling at the same time. A win, win, in my book.

Next time you have leftover chicken at dinner, whip up some chicken salad in an avocado bowl. Wrap it up and tomorrow's lunch is all set, and guaranteed to be soggy-free (is there anything worse than soggy sandwich bread? Ugh.) Tested and approved in our household.

Chicken Salad in an Avocado Bowl

Makes 4 servings

1 cooked chicken breast (or use canned chicken or tuna)
1 celery stock, diced
1/2 diced apple
1/4 cup diced dried apricots
1/2 cup slivered almonds
1/4 cup diced red onion
2 T diced green onion
1/4 cup mayonaise
Salt + pepper
2 ripe avocados

Cube chicken breast into small pieces, and toss in a bowl along with celery, apple, dried apricots, almonds, and red and green onion. Mix in the mayo until covered evenly, and add salt and pepper to taste.

Cut both avocados in half length wise and remove pit. Line avocado halves on a plate and use an ice cream scoop to spoon a large scoop of chicken salad onto each avocado half. Serve cold.

rhubarb custard pie {in a jar}

2013-05-09T23:43:00.002-07:00

Oh snap, it's that time again. Rhubarb season, that is. My husband's least favorite time of year, second to his birthday, which he is strangely anti-celebrating. He's a big weirdo. But that's a whole other story :)

I, on the other hand, am mildly obsessed with rhubarb. And when it's in season, I'll be the first to admit that I go slightly... crazy. Sam claims a person can only have so much rhubarb. I beg to differ. So until he leaves the dark side and comes to his senses, I'm going to spend the spring perfecting my favorite rhubarb recipes. Like, rhubarb custard pie. In jars. Because, everyone likes food in cute little jars, right? Yup.

Although I've been in Portland for many years now, I still geek out when the seasons change. It's just not the same in Hawaii. I love rhubarb because it's the first sign that Spring is in full bloom and summer is around the corner. That time of year where the days are getting longer, and we're finally seeing as much sunshine as we are rain. The trees are green again and birds are chirping and everything just smells good (tell me you've noticed the smell?!).

Maybe this will be the rhubarb dish that changes his mind. If not, I will likely be eating all 6 jars. I'm just being honest. Happy rhubarb season!

Rhubarb Custard Pie in a jar

Makes 6 servings

Pie Ingredients:
3 eggs
3 T milk
1 1/2 cup sugar
1/4 cup flour
4 heaping cups rhubarb slices
6 8oz canning jars

Crumble Ingredients:
1/4 cup butter, cubed
1/4 cup oats
1/4 cup brown sugar
1/4 cup flour

Preheat oven to 425 degrees. Beat eggs slightly and then add milk. In a separate bowl, mix together sugar and flour, then add to egg mixture. Stir in rhubarb and scoop into glass jars (not exceeding 3/4 full as mixture expands when baking). Mix crumble ingredients together with your fingers until mixture gets chunky. Divide mixture on top of pie filling, and place jars on a baking sheet. Bake for approximately 45 minutes or until bubbling. Please be careful when removing jars from oven. They will be hot! Let cool before screwing lid onto jars.

Spiked Mango Passionfruit Sweet Tea

2013-05-06T21:44:00.000-07:00

Now that Cinco de Mayo is over, put down the tequila. And pick up a bottle of Honey Whiskey, y'all. Have you tried this stuff? Maaaaaan it's good. But wait – don't start chugging just yet. You've gotta save it for the perfect summer cocktail: Spiked Mango Passionfruit Sweet Tea. As if sweet tea isn't delicious enough on it's own, right? But spiked sweet tea is truly delightful on a hot day – and it has been H.O.T in Portland.

I'm not a southern belle, so naturally I had to add some tropical to this equation. I brewed the tea per the usual sweet tea recipe, but added much less sugar to compensate for the sweet fruit juice and honey whisky. Traditional whisky is also lovely in sweet tea – but frankly, I just really like Honey Whiskey. It sort of... takes the edge off? So I modified the recipe to accomodate it.

And, voila.

Served on ice with a wedge of lemon and fresh mint, this drink is smooth, refreshing, and just the right amount of sweet. Bring it on, summer.

Spiked Mango Passionfruit Sweet Tea

Makes 1 full pitcher

6 cups water
8 bags of tea  
1/2 cup sugar 
2 cups Trader Joe's Mango Passionfruit juice 
Honey Whisky (6+ oz)
Mint and lemon slices for garnish

Bring water to a boil in a medium saucepan. Remove from the heat, add tea bags, and let steep 5-10 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher and add juice. Stir to combine and let chill for at least 1 hour in the refrigerator (I let cool overnight). Stir again before serving.

Add ice and 1 ounce of Honey Whisky to each glass. Pour sweet tea over rum, and garnish with mint and a lemon wedge. Put your feet up and enjoy.

Party like it's Cinco de Mayo

2013-04-30T10:45:00.000-07:00

Given the name of this blog, you've probably induced that I'm a big fan of Cinco de Mayo. And right you are my friends. In fact, here's the photo booth evidence from one of our recent Cinco de Mayo parties:

And yes, those are homemade cardboard photo booth props made by my husband extraordinaire. But I digress. Whether you are going to go big or stay at home this Cinco de Mayo, you'll want to check out this roundup of recipes.

Homemade Infused Tequila

2013-04-29T02:05:00.001-07:00

I went through a period in college where I thought that cherry-flavored vodka was the bee's knees. My friends and I would drink it with diet coke, and think that we were super classy for making such delicious "cocktails."

Ahh, the good old days.

Today, I look at cocktails a little bit differently.

I prefer using real ingredients, like fresh squeezed juice instead of pre-packaged mixers. And my latest obsession? Making my own infused liquor instead of buying the sticky-sweet pre-made stuff. If you're a marshmallow-flavored vodka-type person, no worries. I don't judge. But I will say this: the flavor of liquor infused with fresh fruit, herbs and spices is like a totally different experience.

Intrigued?

Go ahead and try making infused tequila and you'll see for yourself. I recently made my own batch of infused tequila. And because I was too indecisive to pick one flavor combination, I decided to go with three:

~ Strawberry Basil for a fresh taste of spring
~ Pineapple Jalapeño for a tropical kick
~ Grapefruit Cinnamon for a citrusy-yet-savory combo

And in a nutshell? Totally a success!

I was really pleased with the results, but I wanted to give these infused tequilas the ultimate test. So naturally, I brought them out for our friends to taste test at the last group dinner party. For variety (and because not everyone likes to sip tequila straight), I also brought sparkling water, grapefruit juice and orange juice.

It's safe to say our friends had a blast mixing and matching their own cocktails. I was sort of hoping there would be a clear winner – but everyone had their own favorites for different reasons. So, I have to share all three flavor ideas.

With Cinco De Mayo right around the corner, this would make a pretty fabulous ~~alternative~~ addition to tequila shooters or margaritas. What flavors are you going to mix up?

Homemade Infused Tequila

1 cup of desired infusion ingredients, ex: fresh strawberries and basil leaves, pineapple chunks and sliced jalapeños, grapefruit slices and cinnamon sticks or your own fun combination
3 cups tequila

Wash and prep infusion ingredients. Add to glass container along with tequila, and screw lid on tight. Let jar sit on counter (out of sun) for 3-5 days, taste-testing each day to achieve desired flavor. When tequila is properly infused, strain and re-bottle. And that's it. Enjoy responsibly :)

Ladies Night In with Sauza Tequila {Video!}

2013-04-25T00:51:00.001-07:00

If you follow me on Facebook, Twitter or Instagram, you know that I was in LA a few weeks ago for a video shoot with Sauza Tequila. And, uh, sorry about the photo uploads every 2 seconds. The trip was pretty exciting, and naturally I had to document every.single.moment. From manicures and accessories to food stylists and party decorators, this experience was truly glamorous.

Here's a behind-the-scenes glimpse at some of the decor, food, and day-of-shoot shenanigans:

But what's even cooler than these photos is the finalized Sauza video. Watch it here:

Cuuute, right? But I must say, besides drinking margaritas for 10 hours straight, the coolest part of the trip was getting to meet the other five fabulous bloggers that were participating in the shoot: Christi at Love From the Oven, Jennifer at Hostess With The Mostess, Jenny at Good Bad and Fab, Jillian at Catch My Party and Candice at Fashionably Organized. Big shout out to these fabulous ladies! Their blogs are truly inspirational, so make sure to click on over and check them out. And then, start start planning your own Cinco de Mayo party, starting here, with the Sauza-rita recipe:

Sauza-rita

Makes 4-6 margaritas

1 can Sauza Blue Silver 100% Agave Tequila
1 bottle light beer
1 can frozen limeade
1 can water

Pour limeade and beer into a pitcher with ice. Fill limeade can with Sauza Blue Silver and pour into pitcher. Finally, add a can of water, stir and enjoy.

NOTE: In case you noticed I was using the hashtag "#makeitwiththelifeguard" during the shoot, here's the scoop about Sauza's latest ~~hunk~~ bartender in action. Sadly he was not invited to our girls night in.

He's equally talented in the saving of lives and the ways of love. And best of all? He's ready to pour you a Sauza-rita, and listen as you pour out your feelings. This perfect man is perfectly prepared to help make your ladies night unforgettably fun - with Sauza Blue, of course. Check us out at http://facebook.com/SauzaMargaritas.

Whether it's ladies night in or you're going to ahem, make it with a lifeguard, have a great Cinco de Mayo!

Disclosure: Compensation was provided by Sauza® via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sauza®.

Bacon Caramels

2013-04-22T08:11:00.001-07:00

Here's my new rule:

Food blogging is not allowed while I'm hungry. Like, for instance, when I think I'm too busy to eat lunch but not too busy to make batches of homemade caramel. Topped with crispy bacon.

Um, yes. This is a true story.

The problem isn't so much the crazy combinations.... because, surprisingly, they normal work out well. The problem is that I'm left with things like, platters of bacon-covered caramel. All to myself. These are honestly the perfect combination of sweet and savory, and they're semi-addicting.

So help a girl out... make some bacon caramels for yourself. I promise you won't regret it.

Bacon Caramels

10 strips of bacon
2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1 cup butter
1 cup heavy cream
2 tsp vanilla

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay bacon strips on sheet. Bake for around 25 minutes, until bacon is crispy. Move bacon to paper towel-lined plate to cool and absorb oil.

Add sugar, water, and corn syrup to a medium sized pot over medium-high heat. Let mixture bubble and stir occasionally. Sugar will begin to caramelize and mixture will turn amber. Use a candy thermometer to monitor. It will take a while, but when it reaches 320 degrees and is golden brown in color, slowly whisk in cream, butter and vanilla. When caramel reaches 243 degrees, remove from heat and pour into lined baking sheet. Cool for 15 minutes, and add bacon strips. Cool in refrigerator for at least an hour.

When caramel is hardened, remove from refrigerator and turn baking sheet upside down to remove caramel. Slowly peel off parchment paper, and cut caramel into desired sizes. Serve as is, or wrap individually in extra parchment paper to preserve. Store in refrigerator.

Adapted from this recipe.

Baked Margarita Donuts

2013-04-18T06:00:00.000-07:00

Is it ever too early for tequila? No way, jose.

Let me clue you in to two of my latest obsessions: my donut pan. And tequila. Okay, okay. Technically tequila has been on the list for a while. But who's counting? Here's the problem: you can't add tequila to your coffee. Luckily, I figured out another way to add it to my morning routine. This is normal behavior, right?

My husband maaaay have been slightly concerned about me when he came home to discover tequila-infused breakfast food on the counter – but one bite and he was hooked. The thing about these donuts is that they aren't super boozy. They are light and citrusy and delicious. For those of you who loved my coconut banana bread scones with lime glaze, these donuts will be your new fave. Promise.

Baked Margarita Donuts

Makes 12 donuts

Donut:
2 cups cake flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
1 tsp lime zest
3/4 cup buttermilk
2 eggs, lightly beaten
2 T butter, melted

Glaze:
1/2 cup powdered sugar
1 T fresh squeezed lime juice
1 tsp tequila
Lime zest and course salt for garnish

Preheat oven to 425F. Spray donut pan with nonstick cooking spray. In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs, butter and lime zest. Beat until combined. Fill each donut cup 2/3 full and bake for 7-9 minutes. While donuts are baking, whip up the glaze, whisking the powdered sugar, lime juice and tequila together. When donuts are ready, dunk into the glaze and let cool on a baking rack. Garnish with lime zest and course salt before glaze cools completely.

Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette

2013-04-15T00:00:00.000-07:00

You know what's awesome? Hearty meals that are disguised as salads. Like this one, one of my current favorite "salads": Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette.

Take it from me... lettuce is so last year. This dish, err, salad, is packed with protein-rich red quinoa, meyer lemon zest, kale that's cooked until slightly softened, garbanzo beans, citrus slices, and pomegranate seeds for crunch.

And holy cow, it's good. And pretty too, right?

The quinoa will leave you full for hours – and the mix of savory, sweet and tangy ingredients will leave your tastebuds feeling truly satisfied. Seriously. In fact, I originally made this dish as a side salad – but quickly learned it's much more of an entree.

Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette

Makes 2-4 servings

Salad:
2 cups water
Juice and zest of 1 Meyer lemon
Course salt
1 cup red quinoa
1 T olive oil
1 shallots, sliced into strips
1 large bunch black kale
1 T apple cider vinegar
Zest of 2 Meyer Lemons
3 tangelos (or another orange variety), peeled and separate slices
Seeds of 1 pomegranate (or 1 8-oz package)
1 15 oz can garbanzo beans

Dressing:
Zest of 2 Meyer lemons
2 T honey
1/4 cup olive oil
2 T tangelo juice
4 T apple cider vinegar
2 T veggie or chicken stock
Salt and pepper

Bring 2 cups of water to a boil. Add salt, and zest and juice of 1 lemon. Add quinoa and cook according to package directions. Wash kale and pull leaves off the tough center stem. Slice into small ribbons. Meanwhile, heat olive oil in a large skillet and add shallots. Saute for about 3 minutes until just softened. Add kale and stir for about 2 minutes, until kale starts to wilt. Add 1 T apple cider vinegar and lemon zest, and cook for another minute. Then remove pan from the heat. Let cool slightly, and stack in large salad bowl with quinoa, garbanzo beans, tangelo slices and pomegranate seeds.

For dressing, whisk together lemon zest, honey, olive oil, lemon juice, tangelo juice, vinegar, stock, salt and pepper. Toss into salad and enjoy immediately.

Adapted from this Foodista recipe.

Acai Bowls

2013-04-10T08:08:00.000-07:00

Sometimes Hawaii is behind in cool trends, from fashion to music to movies. But in the case of Acai Bowls, Hawaii is waaay ahead of the curve.

Acai berries (pronounced ah-sai-e) traditionally come from South America and are loaded with antioxidants. They are considered a super food, and it doesn't hurt that they also happen to be delicious. You can find acai berries in several forms here in the states, most commonly dried. But Acai Bowls are perhaps the most delicious (and fun!) way to enjoy the acai berry.

Acai Bowls took Hawaii by storm several years back, but they are still hard to find on the mainland. So I was super excited to find frozen acai smoothie packs in my local grocery store.

Acai Bowls are essentially an acai smoothie in a bowl. Topped with granola, berries and honey. Eaten with a spoon. It's literally the perfect food: tart and sweet, cold and crunchy. Filling but clean. A small portion is a satisfying snack, and a large portion is a light but fulling meal. When I'm in Hawaii, I crave Acai Bowls all day: for breakfast, lunch, dinner and snacks. And now that I can make them in Portland, I will be eating these all day long.

Acai Bowls

Makes 1 large bowl or 2 smaller bowls.

1 packet of frozen acai
1/2 cup mixed frozen berries (I used strawberries and mango)
1 cup soy milk (feel free to use milk or juice instead)
1/2 cup granola
1/4 cup blueberries
1 banana, sliced
honey for finishing

Blend acai, berries and milk until smooth. Scoop out into bowl. Add granola, blueberries and banana. Finish with a drizzle of honey or agave for sweetness. Enjoy immediately.

{Bloggers Against Hunger} $4 Lentil Soup

2013-04-07T20:11:00.000-07:00

Food bloggers nationwide were challenged to answer a simple question today: What would you do if you were hungry?

Some of you may have caught on by now that I'm passionate about the issue of hunger. And it really is a big issue – even here in our own country. 1 in 5 kids in America suffer from hunger. That's 16 million kids who are not getting the food they need. If you're surprised by these figures, I hate to tell you that it gets worse. Kids who don't get the food and nutrition they need suffer long-term consequences. Hungry kids are more likely to experience serious short- and long-term health issues. They tend to have trouble learning and are more prone to behavioral and emotional problems. And these kids may look not different from other children. Child hunger in America is often invisible.

Millions of Americans who participate in the nation’s food stamp program are limited to an average of $3 or $4 per person each day to supplement their food budget. Additionally, the government subsidizes products like soy beans, wheat, and corn instead of fresh produce, so the most affordable food is often the unhealthiest.

That all said, I took today's question as a literal challenge. Although I'm generally a strict budget follower, our grocery budget is typically... well, more than $4 a day. So I headed out to our local Fred Meyer grocery store to go about creating a meal with $4 in cash.

Scroll down to see the recipe I came up with. Interested in taking action on this issue? Here are two simple things you can do:
1. Click here to send a letter to congress asking them to support anti-hunger legislation. It takes 30 seconds people.
2. Watch the trailer (at the top of the post) for A Place At The Table, and then watch the film in your city (or demand it to come to your city through iTunes and Amazon).

Thanks in advance for your help making a difference.

$4 Lentil Soup

Serves 6-8

1 pound dried lentils (cross check bulk vs. pre-packaged in your store)
1 can chicken broth
6 cups water
1 medium yellow onion, diced
2 carrots, diced
2 celery stalk, diced
1 can diced tomatoes
1 T olive or vegetable oil
Salt + Petter

Extra add ins:
- dried or fresh herbs like rosemary, thyme or bay leaves
- garlic
- substitute water for chicken or veggie broth (should equal approx. 2 cups of water per 1 cup dried lentils)
- cumin or curry powder
- spinach or collard greens

Heat oil in large pot. Add onions, carrots and celery. Season with salt and pepper and let cook for 3-5 minutes until onions begin turning clear. Add chicken broth, tomatos and juice, water and lentils, and bring to a boil. Then cover and turn down heat to low. Cook for 40 minutes until lentils are soft.

Homemade Doggie {BIRTHDAY} Donuts

2013-04-03T23:02:00.003-07:00

I've already told you all about the slight obsession I have with my puppy.

It's hard to believe, but April marks Lola's first birthday. To my surprise she really has seemed to mellow out a few notches, practically overnight. Could the puppy-to-dog transition really happen that quickly? Either way, I'm so in love.

Although we don't know her specific birth day (she was rescued from a puppy mill at 4 months and didn't have much paperwork), we kicked off the month with a big old treat. And, because she is my ~~daughter~~ pet, I knew just what she wanted for her birthday: DESSERT.

These doggie donuts were a huge hit for Lola (and all her dog friends in our apartment building). The base of the donut was actually delicious and totally human-edible (Sam and I definitely snacked on the piece that was "accidentally" broken.). Basically a granola bar of sorts. The pink frosting was made by mixing cooked beets and yogurt – and although this part of the treat wasn't too appealing to the humans, it sure did complete the look of the birthday treat. And Lola sure seemed to love it. And, not to toot my own horn or anything, but I thought the veggie "sprinkles" were pretty darn cute.

Homemade Doggie Donuts

{with Pink Beet Frosting and Veggie Sprinkles}

Makes 6-8 donuts

2 1/2 cup rolled oats
1/2 cup shredded coconut + 1/2 cup for topping
1 tsp cinnamon
1/2 cup peanut butter
1/3 cup agave syrup
1 roasted red beet
6 oz plain yogurt
1/2 mixed colorful vegetables, minced (I used broccoli and carrot slaw as a base)

Preheat oven to 350F. Mix the oats, coconut and cinnamon in a bowl. Combine peanut butter and agave in a separate bowl and mix with a fork. Then pour into dry mixture and continue mixing/mashing with a fork (or, feel free to throw it into your Kitchenaid if you prefer). Scoop and mash into greased donut pan. Bake for 12-15 minutes, and let cool in pan slightly before removing to ensure mixture sets. In the meantime, puree beet and yogurt in food processor until smooth. Pour into a large ziplock bag and cut off the tip to dispense frosting. Decorate with frosting and sprinkles!

Recipe adapted from this Pawcurious Bronuts recipe.

Mini Rosemary Cornbread Muffins

2013-03-31T22:32:00.001-07:00

I have this theory that bite-sized treats don't count. Take these mini cornbread muffins, for instance. This recipe is packed with chunks of corn, honey that helps caramelize the edges, and is topped with springs of rosemary for an earthy flavor. It is – dare I say it – the best cornbread muffin you will ever eat. And it doesn't count! Because it's mini.

Seriously though, my father-in-law will eat a whole tray of these – and he doesn't even like cornbread. I think that says a lot. Try these mini cornbread treats with soup, chili or a salad. Or just on their own :)

Mini Rosemary Cornbread Muffins

Serving size: Around 40 mini muffins

1/2 cup butter, softened

2/3 cup white sugar

1/4 cup honey

2 eggs

1/2 tsp salt

1 1/2 cup flour

3/4 cup cornmeal

1/2 tsp baking powder

1/2 cup milk

3/4 cup frozen corn kernels, thawed

2 springs of rosemary

Preheat oven to 400 degrees F. Grease a mini muffin tray (note: lining will prevent the caramelizing). In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder. Blend thoroughly. Stir in milk and corn. Fill each muffin tray up 3/4 full with batter. Top with a few rosemary leaves. Bake for 20-25 minutes, or until a toothpick inserted into center of muffin comes out clean.

Recipe adapted from this Cornbread recipe.

bacon deviled eggs (a dairy-free recipe!)

2013-03-27T21:47:00.000-07:00

When Bon Appetit prints a recipe, I always know it's a keeper. I had been saving their recipe for deviled eggs to make this Easter when, out of the blue, Sam was forced to eliminate dairy from his diet. He's had some health problems and we've been experimenting with various diets over the past few years. I don't know whether this new no-dairy restriction was more of a shock for him or me, the one who does the meal planning, grocery shopping and cooking.

But as luck would have it, I was offered a few samples of Nasoya Nayoniase – a vegan mayo alternative – and naturally I was eager to give it a whirl. Although I was skeptical that it would compare to real mayo, I was happy to be back on track for a deviled-egg filled Easter.

And the verdict? We literally couldn't tell these deviled eggs were dairy-free. Perhaps it was all the bacon drippings mixed in. Either way – two thumbs up for Nasoya Nayonaise for those vegans or lactose-free folks (like my poor hubs) out there.

Happy Easter, gang!

Dairy-Free Bacon Deviled Eggs

Makes 24 pieces

12 large eggs
3 slices bacon
1/4 cup Nayonaise
1 tsp stone ground mustard
1 heaping tsp chopped scallions, plus more scallions for garnish
Course salt and pepper

Place eggs in large saucepan and add water to cover by 1 inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely about 10 minutes. Have lengthwise and remove yolks.

Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer to paper towels, and strain droppings through a fine-mesh sieve into a small bowl.

Finely mash reserved yolks, bacon fat, Nayonaise, mustard and chopped scallions in a medium bowl. Season with salt and pepper. Transfer to a large resealable freezer bag, then cut 1/2 inch off 1 corner. Pipe into egg whites and garnish with scallions and reserved bacon.

Recipe adapted from Bon Appetit's Bacon Deviled Eggs.