Grapefruit Margarita with Smoked Serrano Ice

 

Ice

It's kind of boring and even though it ends up in almost every cold beverage, we never really think too much about it.

Until today....this ice is en fuego! Literally!

The lovely people over at MarxFoods were nice enough to send me an assortment of dried chile peppers for their Fire on Ice Chile Recipe Contest and requested a recipe that used their chiles to bring the heat to something cold. 

If you've never checked out their website before, please do. They don't just offer dried chiles but a wide assortment of foodie goodies that could have you browsing for hours. Truffles, exotic produce and cheeses that look divine and they also are a wonderful resource for recipes to inspire you as well!

I hope they, and you, like what I came up with!

Spicy smoked serrano ice used in a grapefruit margarita with an ancho lime rim.

I couldn't decide which pepper to use since they all looked so interesting so I ended up using both the smoked serrano and the ancho chile.

And I finally got to use my new cute ice trays.

 Smoky Spicy Ice....just waiting to swim in tequila.

 The makings of a fabulous glass rim. Margarita salt, sugar, lime zest and ancho chile powder

Grapefruit Margarita with Smoked Serrano Ice

To make the ice: 

2 cups water

3 smoked serrano peppers

Bring water up to a boil in a medium saucepan. While the water is heating remove the stem and seeds from the smoked serrano peppers. Once the water comes up to a boil turn the heat off and add the peppers. Let the water cool to room temperature and strain the water through a fine mesh strainer. Pour into ice cube molds and freeze.

To make the salt rim:  

2 Tablespoons margarita salt

 1 teaspoon ancho chile powder

1 teaspoon sugar

 the zest of 1 lime 

Place all ingredients on a small shallow plate and stir until evenly combined.

To make the margarita:  

3 ounces freshly squeezed ruby red grapefruit juice

1 ounce freshly squeezed lime juice

1 ounce agave syrup

1 ounce triple sec

1 ounce silver tequila (I store mine in the freezer so it's always icy cold)

1 handful smoked serrano ice cubes

Place all ingredients in a cocktail shaker and shake well.

To assemble your drink rub the rim of your cocktail glass with a wedge of lime. Dip the edge into the salt mixture and pour the shaken margarita mixture into the glass. Serve and enjoy!

A quick tip: to avoid having a mess on your counter and a salt lick at the bottom of your glass: when you are rimming your cocktail glasses I dip the wet rim into the salt or sugar mixture and then hold the glass right over the plate while lightly tapping the bottom of the glass. This removes any excess pieces that aren't fully stuck on!


Thank you for all of the kind comments and the votes! It is amazing how a comment left by a perfect stranger can brighten your day and leave you smiling. Unfortunately I did not win this contest, but I look forward to trying again next year!

Honey Oat Bread

My mom recently got me a subscription to Eating Well magazine and this is the first recipe I made from them.

Honey Oat Quick Bread

the nutrition profile description read as: Low calorie,  Low cholesterol, Low saturated fat,  Heart healthy, Healthy weight,  High fiber 

Typically if I read that I instantly think: no flavor/cardboard

Boy was I wrong! This bread is so good fresh out of the oven, toasted and dunked in chili, as a grilled cheese sandwich, topped with hummus and olives or served with jam.

The house smells great while baking it, it's easy to put together, it's healthy and both my kids loved it. This bread will be a regular in our house for sure!

Honey Oat Quick Bread

From EatingWell

• 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
• 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
• 1 cup all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons salt
• 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
• 1 large egg
• 1/4 cup canola oil
• 1/4 cup clover honey, or other mild honey
• 3/4 cup nonfat or low-fat milk

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

And now for something NOT healthy but still delicious.....my burger

Please please please vote HERE once a day until July 3!

Jar-garitas

 

Jar-garitas

yeah, you heard me right

margaritas made in a large batch, poured into mason jars and stored in the freezer

when you feel like it's time for a refreshing end to your day...or afternoon, just grab one out and shake it up

you end up with frosty perfection in an instant

I've seen this idea numerous places so I don't know where exactly it originated but I want to thank the first person that made these!

Genius.

No one wants to be stuck squeezing limes in the corner to make everyone a drink at a party and this is the perfect way to avoid that

I always make my drinks to taste, not by measurement and this is what I did:

In batches blend 1/2 of a small seedless watermelon, 1 cucumber, a large handful of fresh mint leaves, the juice of 4-6 limes and agave to taste. Strain the juice through a fine mesh strainer into a large pitcher and add your favorite tequila. Stir, taste and adjust if needed. Pour mixture into mason jars and fill one ice filled glass with the rest. That's your reward for all the hard work you just put into making drinks for everyone.

When I served mine I garnished each with a mint sprig in the jar and cucumber and lime wheel on the rim.

Delish!

And please don't forget to VOTE HERE for my burger! The recipe with the most votes by July 3 gets a guaranteed trip to New York to compete for $10,000!

I could buy a lot more jars if I won

Bikes and Burgers

Our gorgeous trip to Tahoe is over. 

 I even got to see snow on the last day....which was strange to see knowing that at the same time Austin was sweltering

 I am SO proud of my husband and his team for the money they raised for cancer research this past weekend. 

 120 mile bike ride around Lake Tahoe....can you imagine?! My body hurts just thinking about it!

Please excuse the shiny face in this pic. While my husband and his team were making their way up and around a mountain on an 8 hour bike ride, pushing themselves when it got hard and when they were tired, never giving up, all in the name of raising money for the Leukemia and Lymphoma society

 I was at the spa with a friend getting a facial

Don't judge....cheering and supporting is hard too!

I enjoyed myself more than I even thought I would on this trip but it was so good to get back home to the kids

 I am home and surrounded by a mess right now, but instead of doing laundry or any of the other boring duties that are calling to me I am dreaming of burgers and hoping one of them will have me planning another trip fairly soon

Which one would you rather try?

 The Melty Madame

 Pretzel Brat Burgers with Apple Bacon Maple Slaw

The Boozy Brat-zel Burger

And if you find yourself trying to avoid chores like me, voting is a great way to pass the time! I promise, the dishes and laundry will still be there after you are done

The Sweet Taste of Summer

 Today is Pre-K graduation for Marshall,

the beginning of summer and pushing us even closer to Kindergarten next year!

I wanted to make a sweet treat as a goodbye for the friends in class and to thank his teachers for the great job that they have done throughout the year. I've seen these flip flop cookies all over pintrest and on multiple blogs and I thought I could doctor them up to hand out today. I hope they are enjoyed!

 It is so simple to make these, you just dip nutter butter cookies in candy melts

I used green, blue, purple and pink and let them dry on wax paper

 While the cookies were drying I decided to make some sand out of ground gingersnaps and brown sugar. I also had these chocolate rocks so I added those too. Kids always get a kick out of  eating gross things like bug candy, chocolate dirt or rocks and to tell you the truth, so do I!

Once the cookies were dry and the sand was ready I finished off the flip flops with piped white chocolate and little flower sprinkles

 I am really happy with how they came out!

 I hope Marshall has fun handing them out to all of his sweet classmates!

 We are so proud of the great year he has had!

The Name Game

Third one's a charm, right? 

Well, I'm hoping so! This is my third and final burger recipe that I am entering into the 

Johnsonville No Ordinary Burger Contest

  It's delicious, it may be my favorite one out of the three, but I can't enter it yet because I can't figure out a  name for it.

 I obviously have a thing for recipe contests- the testing, the tasting and (if it all goes right) the winning

and I think I've gotten pretty good at it- except the naming of the recipes. That is truly the hardest part for me! I struggle with it on each and every entry. So now I'm asking for your help.....what would you name it? If you were sitting down to a grilled bratwurst burger on a buttery toasted pretzel bun dripping with a beer, jalapeno cheese sauce on it what would you call it?

While you ponder that for a moment, can you vote for me HERE too? The recipe with the most votes on July 3 will be named the Contest’s “Fan Favorite” and will receive a spot in the final cook-off … with the opportunity to win the $10,000 Grand Prize in New York! 

I really want that to be me!

Pretzel Brat Burgers with Apple Bacon Maple Slaw

Here is my second entry for Johnsonville's No Ordinary Burger Contest!

Pretzel Brat Burgers with AppleBacon Maple Slaw

A delicious grilled Bratwurst patty, smoked cheddar cheese an amazing sweet and crunchy bacon slaw all on a toasty pretzel bun!

 I am so excited about this contest! 

I have never been to New York and I really hope this contest is what changes that for me. Not to mention the $10,000 up for grabs. Not too shabby, right? 

Will you take a second out of your day to vote for my first burger 

HERE

please???

No Ordinary Burger

I realize it's only May, but here in Austin summer temps are already making themselves at home. Humid muggy heat is not pleasant, so most afternoons the only way to pass the time with the kids is with blow up pools, sprinklers and frosty drinks.

And since you are already out there you might as well light up the grill and make dinner outside too, right? That's what summer is all about!

The people at Johnsonville seem to agree and are looking for the best recipe to go with their fabulous new burger patties.

I entered the contest- no shocker there, right? I just can't pass up a burger competition especially when the prizes are so fabulous!

So here I am begging for your vote for my burger

"The Melty Madame"

 This is my Italian mix up of Johnsonville's Mild Italian Sausage patty with Provolone cheese on a buttery, toasted ciabatta bun with arugula, herbed lemon ricotta spread and a Puttanesca style spread.

If you've never heard of puttanesca before, it is a salty olive and tomato based sauce that is zesty, quick and easy....kind of like the Italian "Madams" of the night who would make it and put it on their windowsill to lure their patrons in late at night........are you following me yet?? They may not have been very virtuous but they knew how to make a good sauce that people couldn't refuse.

So The Melty Madame it is, I hope it's just as irresistible as the women it was named after!

The recipe with the most votes by midnight on July 3 will be named the Contest’s “Fan Favorite” and will get a guaranteed spot in the final cook-off … with the opportunity to win the $10,000 Grand Prize! 

The cookoff is in New York- I've never been there before.....

Will you help me change that? Please?

Malted Pretzel Double Chocolate Brownies

Remember that Pretzel Crunch we just talked about? 

You knew I couldn't just leave well enough alone right?

Whenever I eat anything new- good or bad- my mind immediately starts thinking of new ways to use it. It's a sickness I tell you.

So after trying that amazing new pretzel crunch recipe, I instantly thought: "This would be so good on ice cream, sprinkled on top of Malted Milk Ball cupcakes, and in brownies with coffee and white chocolate!"

Because the only thing that I like more than sweet and salty is sweet and salty with chocolate.

So the next day I made brownies with coffee and white chocolate 

and it was everything I thought it would be

Sweet and Salty Nirvana

Malted Pretzel Double Chocolate Brownies

a Fleur De-Lectable original

1/4 cup boiling water

1 teaspoon instant coffee granules

1 19.5oz box brownie mix

1/2 cup oil

2 eggs

1/2 cup white chocolate chips

2 cups semi-sweet chocolate chips

1 cup Pretzel Crunch

Pre-heat oven to 350 degrees and spray a 13x9-inch pan with cooking spray.

In a large bowl add the boiling water and coffee granules. Stir until completely dissolved. Add brownie mix, oil, eggs and white chocolate chips and stir until well blended. Pour batter into the greased pan and spread out into a smooth even layer. Bake 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Immediately sprinkle semi-sweet chocolate chips over warm brownies and return to the oven for 2 minutes. Remove brownies and use an offset spatula to spread the melted chocolate chips evenly over the brownies. Top with Pretzel Crunch and gently press it down into the chocolate. Cool completely for easier cutting, about 1 hour- if you can wait that long.

Pretzel Crunch

If you know me at all or have ever visited this blog before 

you are aware of my obsession with the salty and sweet combo I so love

So naturally when I saw the recipe for this Malted Pretzel Toffee from Momofuku Milk Bar on epicurious

I just had to try it

And I am SO GLAD I did!

It is pretty simple to make, especially when you compare it to the other extremely labor intensive recipes found in Momofuku's Milk Bar Cookbook

It's crunchy, sweet, malty, salty, buttery bliss.

And it definitely deserves a better name than plain 'ole Pretzel Crunch, don't you think?

 Pretzel Crunch

2 cups mini pretzels 

1/4 cup tightly packed light brown sugar 

2 tablespoons sugar

1/4 cup milk powder  

1 tablespoon malt powder

7 tablespoons butter, melted 

Heat the oven to 275°F.

Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters.

Spread the clusters on a Silpat-lined sheet pan and bake for 20-30 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

(I promise, it will not last long enough to require refrigeration)

From boredom to Biscoff Buttercream

Do you still have any Girl Scout cookies lying around? 

Every year those little temptresses come around with their wagon of cookies and if you are anything like me you just can't say no. Especially to new cookies. This year the new flavor was "Shout Outs" and the description was a buttery caramel crisp cookie. Well, when I read that I instantly thought of Biscoff cookies and spread that I'm seeing pop up all over foodie blogs everywhere. And then I just had to get them. The problem was, after I ripped open the box and dug in, I was a bit dissapointed.

They were just meh.
Boring.

Not great, but not horrible either.
It felt like they needed something

So I dipped them in Nutella- that was good

Then I dipped them in Biscoff- that was even better

Then I made a deliciously dark chocolate cupcake, whipped up a Biscoff Buttercream icing and shoved one of those cookies in the top- that was heavenly

 

It's just what the cookie needed 

Absolutely perfect!

Biscoff Buttercream

5 Tablespoons room temperature butter

1 cup powdered sugar

1 cup Biscoff spread

1 teaspoon vanilla

1/4 teaspoon kosher salt

4 Tablespoons heavy cream

Place all ingredients in the bowl of a stand mixer. With the paddle attachment, combine the ingredients on low speed until just combined and then raise speed to medium and whip until fluffy and fully incorporated. Pipe onto cake layers, cupcakes or spoon in your mouth. No judgement here.