Monthly Archives: February 2014

Cocoa Horchata Martini

Have you tried RumChata yet? Where has this stuff been all my life? I first heard about it last year when a bartender asked my friends and I if we wanted to try a certain cinnamon whiskey with some RumChata.  We all had the same questionably curious looks on our faces since we had absolutely no clue what she was talking about or what she had even said.  RumChaWhat? Well, I’ve had it enough times since that night to know that this belongs in my liquor cabinet and close to my heart.  And this Cocoa Horchata Martini is an easy, delicious way for you to try it if you’ve never had it before.

RumChata, a liqueur made of horchata (rice, cinnamon and sugar) and rum, is mixed with crème de cacao and chocolate milk to make for the perfectly creamy, cinnamon, chocolatey after dinner drink. RumChata alone is a yummy after dinner drink but when mixed with chocolate, it also becomes dessert.  This martini bestills my RumChata-dreaming, chocolate milk-loving heart.

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                        In a small bowl, combine confectioners’ sugar and cocoa powder. Whisk to combine, then spread onto a shallow dish. Fill another shallow dish with 1/4 inch of water.

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Fill a cocktail shaker with ice. Add RumChata, creme de cacao and chocolate milk. Cover and shake until chilled.

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Dip 2 martini glass rims in water and edge each glass in cocoa-sugar. Divide martini into prepared glasses.

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Additions:  None

Omissions:  None

Substitutions:

  • Chocolate almond milk

Overall Rating:  Love It

Source:  Family Circle magazine

Crab Cakes with Spicy Remoulade

Oh crab cakes…how I both love and hate thee.  As I mentioned last week when I posted this shrimp recipe, it took me a while to eat crab.  I wanted to like crab cakes but each time I tried them, I couldn’t get past the fishiness.  Well, now I’m completely hooked and eat them pretty often so I officially love them.  What I hate about them is making them at home.  Does anyone else struggle with crab cakes like me?  It never fails, but my crab cakes always fall apart, no matter if I follow the recipe to a tee.  Argh!  Some of these Crab Cakes with Spicy Remoulade fell apart but they were awesome regardless.

Crab meat is made tasty with bell pepper, scallions, egg, panko, and mayonnaise before being cooked in a little bit of oil until golden and crispy.  A creamy remoulade of mayo is spiced up with cayenne pepper which is not only fantastic with these crab cakes, but also with anything else you want to add a little zing to.  Even though I expressed quite a few expletives as I made these crab cakes and vowed never to try to make them at home again, it all subsided once I took my first bite.  These crab cakes are light and full of flavor, thanks mostly to the scallions, and the spicy sauce is a perfect little addition. I’d love to make these again but I guess next time I’ll do some yoga, drink some tea, or meditate a bit before attempting to flip crab cakes again.

If you like this, also check out Crab Cakes with Spicy Mustard Sauce.

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To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

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Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko.

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Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

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To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

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Additions:  None

Omissions:

  • Capers
  • Tarragon

Substitutions:

  • Light mayonnaise

Overall Rating:  Love It

Source:  Cooking Light magazine

Roasted Potatoes with Arugula-Pistachio Pesto

I can’t help it but I love the Olympics. As much as it reminds me of how amazingly physically inferior I am to other people, I still love to root for my country and feel one with other Americans.  That being said, part of me is sad to see it end but happy to see it go. Two weeks is just long enough before some of us are ready to get back to regular programming of Chicago Fire and Grimm. Unless you are like me and have already jumped on the Netflix bandwagon and have devoured the entire second season of House of Cards only a day after the episodes were released. I have no self control. But that’s what happens when Netflix releases the whole season at once…it’s like letting a kid run wild in the Hershey chocolate factory.  Um…when will the third season be coming out? Anyone? I’ve officially tortured myself.  Anywho…at some point between watching the Olympics and my gazillionth episode of House of Cards, I have made these Roasted Potatoes with Arugula-Pistachio Pesto. Luckily, they were easy and not very time consuming.

Roasted fingerling potatoes are tossed in a quick, simple and tasty pesto made of peppery arugula and salty pistachios. Parmesan cheese, lemon juice and garlic help round out the flavors in this pesto which was so good, I used leftovers to top a turkey burger. This pesto would be good on nearly anything – any sandwich, any salad, any French fry, or any random vegetable.  I don’t eat potatoes much but when I eat them like these, I wonder why. These potatoes were amazing. I actually couldn’t wait until my next meal to eat them again. Sad but true. Please, try these.

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Place a jellyroll pan in oven. Preheat oven to 400°F. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well.

Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°F for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

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Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

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Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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