The perfect ending to summer! We typically don't get fussy over our mixed drinks, but this is one we really love. It's simple and great for a lighter cocktail (we use diet ginger beer, shhhhhhh). All of the ingredients get married together in one large pitcher making it easy to share with a group. Sip, repeat, and enjoy!
1 1/2 cup small assorted melon balls (cantaloupe, watermelon, and honeydew) , plus more for garnish
8 mint leaves, plus more for garnish
24 oz ginger beer, chilled
2 bottles dry sparkling wine, chilled
limes for serving
In a large heavy duty glass jar, muddle the melons and mint together to release all the juices. Transfer to a large pitcher. Pour in chilled ginger beer and sparkling wine. Divide into glasses and serve with melon ball skewers, lime slice, and fresh mint. Keep chilled. Enjoy!
We're not going to be shy when we tell you we eat this avocado salsa with a spoon. So, darn good and is the perfect accompaniment to flavorful, cheesy beef nachos!
If you don't like spice you can easily leave out the chipotle sauce and jalapeños. But if you're like us and you prefer a little kick to your fiesta, this will be your jam as is.
(If you don’t like spicy, you can substitute reduce the chipotle in adobe to 2 tsp (or eliminate all together) and increase the smoked paprika to 2 tsp)
1 bag tortilla chips of choice
1 lb ground beef
1 Tbsp olive oil
½ small onion, diced
2 garlic cloves
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1 8oz can tomato sauce
1 Tbsp sauce from can chipotle in adobe (or more if you like it spicy)
Salt and pepper
1 Tbsp chopped cilantro
3 cups shredded Monterey Jack or Pepper Jack cheese
Avocado Salsa, see below
In a large pan on med-low sweat onions in olive oil until translucent, about 5-7 minutes. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes longer. Stir in tomato sauce and chipotle sauce. Allow flavors to come together by simmering on low for an additional 5 minutes. Season well with salt and pepper, and stir in cilantro.
2 ripe avocados, diced
12 cherry tomatoes, quartered
1/4 cup diced red onion
1/3 cup chopped cilantro
1 lime, squeezed (more if needed)
1 garlic clove, minced
½ tsp cumin
Salt and pepper
Combine all ingredients in a large bowl and add salt and pepper to taste.
Preheat oven to 350.
Assemble the nachos by spreading half out on a large baking tray lined with foil. Cover with half the cheese evenly, and top with half chipotle beef. Repeat with the remaining chips, cheese, and beef. Bake for 10 minutes or until all the cheese is melted through the layers. Top with avocado salsa and jalapenos, if desired.
Um, hello baked chicken wings! The key to getting your chicken wings nice and crisp when baked is to cook them on a rack on top of your baking sheet. If you don't have a rack you can place them directly onto the baking sheet, but add a little oil to your wings to prevent sticking.
The sauce comes together in a pinch. If you're like us and enjoy a little spice, add the chili paste. You can find it in your local grocery store in the Asian foods aisle. If you don't like spice - no worries, just leave it out! Either way, you're going to love these flavorful wings!
For a complete video of how we made and photographed these click here.
3 dozen chicken wings
3 large garlic cloves, minced
1 Tbsp freshly grated ginger (plus more if using pre-grated)
3/4 cup honey
1/4 cup rice wine vinegar
6 Tbsp soy sauce
1 cup cubed pineapple
Optional: 1 Tbsp Sambal Oelek chili sauce
1 Tbsp, plus 2 tsp flour
3 Tbsp water
1 Tbsp sesame seeds, white, black, or both
3 scallions, white and green parts chopped
Handful fresh cilantro, roughly chopped
Preheat oven to 400F. In a large bowl toss the chicken wings with salt and pepper, then place on a rack set on top of a rimmed baking sheet. Bake until dark and crunchy, about 45 minutes to 1 hour.
While the wings are baking prepare the sauce. In a medium sauce pan add garlic, ginger, honey, rice wine vinegar, soy sauce, and chili sauce if using. Bring to a boil and cook for about 6-8 minutes or until sauce begins to thicken. Stir in pineapple and reduce heat to medium.
In a small bowl create a slurry with the flour and water (this will help prevent the flour from creating lumps when added to the sauce). Whisk in the flour slurry and continue to cook until the sauce thickens, about 5 minutes. Set aside.
When the wings are done remove from oven and toss with sauce, sesame seeds, and scallions. Serve on a platter and sprinkle fresh cilantro.
Hands down the best chicken finger recipe we've ever had! Our kids ask for these on a regular basis, and love the honey mustard just as much. The addition of sesame seeds and hint of five spice powder add an extra layer of flavor that really take these to the next level. Add the blue cheese and sriracha, and you'll never need another chicken finger recipe again.
Vegetable oil, or a neutral oil for frying
5 thin organic chicken breasts
1 cup flour
2 cups panko bread crumbs
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 1/2 tsp kosher salt
1/2 tsp Chinese five spice powder
1/2 tsp garlic powder
1/4 tsp onion powder
fresh cracked pepper
4 oz crumbled blue cheese
1/2 cup dijon mustard
1/2 cup honey
3 Tbsp mayonnaise
2 tsp apple cider vinegar
2 tsp sriracha, or more if desired
Cut the chicken breasts in long equal strips and set aside. Whisk the eggs together in a shallow bowl, and place flour in another bowl. Lastly, measure the panko breadcrumbs into a separate bowl or pie plate and season with both sesame seeds, salt and pepper, Chinese five spice, garlic powder, and onion powder.
Dip the chicken strips into the flour, brushing off any excess, then into the egg, then into the panko mixture. Press down firmly on both sides making sure the chicken is coated well.
Fry in the hot oil for about 7 minutes or until golden brown. Remove to a paper towel to soak up excess oil. Serve with Honey Mustard and crumbled blue cheese.
For the Honey Mustard:
Whisk together all ingredients in a small bowl. Season with salt as desired. Store in air tight container for up to 1 week.