Friday, July 25, 2014

Moscow Mules

The proper way to send you all off into the weekend is with this Moscow Mule recipe. Obvi. A few weeks ago, Andrew and I house/dog sat for my best friend and her husband while they whisked away to Grand Cayman Island. We considered getting to live in their new home paradise for 6 days a gift in itself, but then they outdid themselves by making us a basket of boozy goodies to thank us; complete with ginger beer, a bottle of vodka, and some fancy copper mugs. All the essentials needed to make the perfect moscow mule. 

Moscow Mules
Makes 2 Mules

  • 1/2 large lime, juiced
  • 4 oz. good quality vodka
  • 10-12 oz. ginger beer
  • ice
Juice lime into a cocktail shaker, then drop in the lime rind. Pour in the vodka, ginger beer, and fill the shaker with ice. Shake shake shake!!

Place a few ice cubes into each copper mug and strain the cocktail into the mugs. Garnish with lime wedges. Bottoms up!

Thursday, July 24, 2014

Chicken Fajita Burgers

It seems that more often than not, I run into the problem of my eyes being twice as big as my stomach. These burgers are the perfect example. You better be sure that you are famished before trying to devour an entire 1/4-lb. burger, topped with a large dollop of guac and piled high with sautéed veggies. But you know what, I wouldn't have it any other way. The fact that they were so easy to make, and extremely flavorful is a win win in my house, which means that they will be making an appearance again very soon!

Chicken Fajita Burgers

  • 1 lb. ground chicken
  • 1 large egg, whisked
  • 1 cup panko bread crumbs
  • 1 tbsp. Sriracha (or hot sauce of your liking)
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 batch homemade guacamole
  • 4 kaiser rolls, halved
  • 4 slices pepperjack cheese (optional)

In a large mixing bowl combine the chicken, egg, panko, sriracha, garlic powder, salt, and pepper. Mix well to combine, then form into 4 evenly sized patties. Press thumb into center of each patty to create a small crate. This will keep the burgers from shrinking on the grill.

Preheat grill to high. Grill burgers cooking 5 minutes on one side, then flipping and cooking for another 5 minutes. Remove burgers from grill and allow to rest for a couple of minutes. If you are using cheese, add the cheese onto the tops of the burgers during the last minute of cooking.

Meanwhile, heat olive oil over medium high heat in a large skillet. Add in the sliced onion and bell peppers. Cook for about 8-10 minutes until the veggies are softened.

While grill is still hot, add halved burger buns to hot grill and allow them to toast for a minute or two.

To serve, place a chicken burger onto each bun bottom, top with a large dollop of guac, and the sautéed veggies.

Wednesday, July 23, 2014

National Hot Dog Day

What would National Hot Day be without a little post from me? I went back and forth on what to write about today, and then it hit me. Who doesn't want some fun-albeit-useless hot dog facts? I know I'll be enjoying a Chicago Dog (or two) today!

  • Did you know that Americans consume around 150 million hot dogs every year at the 4th of July?
  • The most popular topping among adults is mustard at 86.7% (mustard > ketchup. duh)
  • Hot dogs were the first food eaten on the moon, and is a NASA approved item on regular Apollo moon flights, Skylab missions, and space shuttle flights. 
  • The average American eats 50 hot dogs every year
  • The world's longest hot dog was 1,996 feet long, in honor of the 1996 Olympic Games

Tuesday, July 22, 2014

Tuesday Tip: Simple Syrup

So many recipes these days call for simple syrup. Think lemonade, iced tea, and just about every cocktail on the planet. Now, you could easily go to the store and buy a $10+ bottle of pre-made simple syrup, or you could make your own for just pennies. All is it is water and sugar. That's it. Got 1 cup of water and 1 cup of sugar? You are in business my friend! Plus, once you've mastered the original simple syrup you can get creative by adding things like ginger, mint, lemon peel, or vanilla beans to create flavored simple syrups. The best part about using simple syrup over just plain sugar is that you don't get all of those sugar granules that collect in the bottom of your glass instead of sweetening your drink. For every teaspoon of granulated sugar that you would normally use to sweeten, use 1 1/2 teaspoons of the simple syrup.

Simple Syrup:
  • 1 cup water
  • 1 cup granulated sugar
In a medium sauce pan add the water and the sugar. Heat over medium heat; stirring often. Cook for 3-5 minutes until the sugar has completely dissolved. Allow to cool and store in an airtight container in the fridge for up to 2 weeks.

Monday, July 21, 2014

Cheesy Shrimp & Tortellini Bake

Sometimes I forget how lucky I am. I am a wear-my-heart-on-my-sleeve-Type-A-planner-to-the-extreme-girl, and there are times when I just get so caught up in my emotions, and the fact that I cannot be in control 100% of the time, that I forget to stop and just enjoy life. Luckily I am surrounded by some pretty incredibly supportive people; that includes my co-workers, family and friends both near and far, and my boyfriend who tries with all of his might to keep me grounded, but sometimes there's just no stopping this 110 mph brain of mine. I know New Year's resolutions are usually done in January, but I've decided to make a Christmas in July resolution and try to let go of even just a fraction of control and Be happy. Be content. Be me. And being me means being in the kitchen. With such a hectic schedule lately I've been going for simple dinners that I can get to the table in under 30 minutes, and this one takes the cake. 

Cheesy Shrimp & Tortellini Bake

  • 16 oz. raw jumbo shrimp, peeled, deveined, and patted dry with paper towels
  • 1 tbsp. olive oil
  • salt & pepper to taste
  • 20 oz. package four cheese tortellini
  • 2 cups tomato basil marinara sauce
  • 3 tbsp. freshly grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp. fresh parsley, minced
Bring a large pot of salted water to a boil. Add in the tortellini and cook according to the packaged directions. Drain the tortellini and set aside. Heat up the marinara sauce in the same pot for 3 minutes, or until heated through. 

Meanwhile preheat the oil in a large cast-iron skillet over high heat.  Season the shrimp with salt and pepper. Cook in the hot oil on both sides until the shrimp is pink all the way through, about 3-4 minutes. Remove from the heat and set the shrimp aside on a plate. 

Add the tortellini in the marinara sauce into the cast iron skillet and spread into an even layer. Top with the cooked shrimp. Sprinkle the parmesan on top, then finish with the shredded mozzarella.

Broil in the oven until the cheese is melted and starting to turn slightly golden brown.

Remove from the broiler and garnish with chopped parsley. Serve hot. 

Friday, July 18, 2014


Sriracha week is coming to a close, but it has been such a success! We are rounding out the week's recipes with some Srirachup. Sriracha + Kethup = Srirachup. While I'm normally not a huge ketchup fan, I made a grand exception here, because what goes better with some sweet potato tater tots, than some spicy homemade ketchup. Hence, Srirachup. I like to make anything I can homemade, because then I know exactly what goes into it, and it's not full of weird processed preservatives that have more letters in them than the alphabet and you couldn't pay me enough money to be able to pronounce them. With just 8 ingredients that you most likely already have on hand, you have an incredibly flavorful condiment that packs a punch. And don't forget to check my Q&A sesh with the beautiful Niki from Glossy Blonde here!! 


  • 1 6-oz. can tomato paste
  • 2 tbsp. + 1 tsp. apple cider vinegar
  • 1 tbsp. honey
  • 2 tbsp. brown sugar
  • 2 tbsp. Sriracha
  • 1/4 cup + 2 tbsp. water
  • pinch of garlic powder
  • pinch of salt to taste
Add all ingredients to a medium pot and heat over medium-high heat. Bring to a simmer and whisk until smooth. Let cook for about 10 minutes, stirring occasionally. Remove from heat and store in an airtight container in the fridge for up to 2 weeks. An old canning jar worked perfectly for me.

This recipe is in no way sponsored by Sriracha. It is based on my love for all things spicy!!

Thursday, July 17, 2014

Sweet & Spicy Sriracha Chicken

This week has been one for the record books! For starters, it's Sriracha Week. No complaints here. So what if I made up my own week like Shark Week? Sriracha Week for the win! Also, I am featured on my friend Niki's blog Glossy Blonde, so be sure to check out my Q&A with her and a chance for you to win something fabulous! 

Keeping with the spicy theme this week, I am featuring a twist on your traditional sweet & spicy chicken by kicking it up a notch with what other than, Sriracha, duh! Then I served it atop some garlicky quinoa instead of white or brown rice, because no matter what the new trend is right now, I am still obsessed with quinoa. You can easily monitor how spicy you want this dish by simply cutting down on the amount of Sriracha you use. The honey helps to cut through the spice, and leaves you with a nice sweet flavor. 

Sweet & Spicy Sriracha Chicken
Serves 2

  • 1 cup quinoa, cooked according to package directions
  • 1/4 cup Sriracha
  • 1/4 honey
  • 1 lime, juiced
  • 2 tbsp. green onion, thinly sliced
  • 1 tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 1 lb. chicken breast, chopped into 1-inch pieces
  • chopped green onion & cilantro for garnish

In a small bowl, whisk together the Sriracha, honey, lime juice, and green onion. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add in the yellow onion and cook until translucent; about 5 minutes. Add in the chopped chicken and cook until cooked through and slightly browned.

Once the chicken is cooked, add in the Sriracha honey sauce. Cook, stirring occasionally until the sauce thickens and reduces by half.  

To serve, split the quinoa between 2 bowls. Top with the sweet & spicy chicken then garnish with more green onions and cilantro.

This post is in no way sponsored by Sriracha. Posts are based solely on my taste buds.

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