Sweet Chili Lime Sauce

Sweet Chili Lime Sauce

Whole30 Approved

 

This is amazing on grilled chicken, stewed vegetables, or as a dipping sauce for vegetables in replacement of hummus. This is a great, fresh tasting sauce/dip to bust out for an appetizer with sliced cucumbers, peppers, carrots, and celery too!

It does not have a lot of heat so if you like strong heat then add in some of the seeds.

You’ll Need:

  • 1 2 oz. package dried Pasila Ancho Chili
  • 1 2 oz. package dried Chili Negro Entero
  • 1 can pineapple
  • 3/4 c. pineapple juice
  • 3/4 c. apple cider vinegar
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 c. pepper water
  • 1 tsp. salt

Method:

With gloves on, use kitchen shears to cut the top of the peppers off and pour the seeds into the trash can. Fill a large bowl with hot water, put the peppers in the water and let sit for about 30 minutes to re-hydrate.

In a Vitamix add in pineapple, apple cider vinegar, garlic, lime juice, and pineapple juice and blend until smooth. Add in the pepper water and salt, blend again. Taste, if you need to adjust by adding more of the seeds or salt, do so now. Keep refrigerated.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

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A Mid-Summer Night’s Cherry Roast

Recipe from Tomatomania Cookbook. Tomatomania coming to Trione Winery on April 30th, all day. Join us!! 

http://jessposhepny.com/category/sonoma-county-2/discover-local/

FROM SCOTT: “The unsung heroes of the garden in my book? Cherry tomatoes. Many ’maniacs scrunch their noses when I suggest they grow cherries. Some say they have a “unique” taste. Others complain they had way too many cherries one year because they tend to grow like crazy. This is a problem?

Great on their own, these tomatoes are also fantastic companions for homemade hummus, goat cheese, steamed green beans . . . I could go on. And by all means, play around with the vegetables and herb combos—and tomato varieties. This is a very pile-it-on friendly recipe.”

RECIPE: 

2 pints (4 cups) cherry, grape, or other small tomatoes
¼ medium red onion, thinly sliced and roughly chopped (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed
1 small sprig rosemary, cut in half, or 2 tablespoons mixed chopped garden herbs such as oregano, thyme, and basil
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400°F. If the tomatoes are large, slice them in half. On a large rimmed baking sheet, toss the tomatoes with the onion, if using. Sprinkle the olive oil, balsamic vinegar, and brown sugar over the tomato and onion mixture. Season with a generous pinch of salt and scatter the herbs on top.
  2. Bake for 10 minutes and stir the tomatoes with a heat-proof spatula, mixing any stray pools of vinegar and tomato juice back together as much as possible. The juice from the tomatoes will help deglaze the baking sheet. Bits of vinegar will stick to the spatula; that’s fine (when it cools, it turns into a handy “vinegar candy” snack for the cook). Reduce the oven temperature to 325°F.
  3. Continue to bake, stirring every 10 minutes, until the tomatoes begin to wrinkle but are still very juicy, 20 to 30 minutes, depending on the size, variety, and ripeness of the tomatoes.
  4. Remove the tomatoes from the oven and transfer to a bowl to cool, scraping the baking sheet well, and season with additional salt and pepper to taste. Refrigerate for up to 1 week.

Makes about 2 cups

Prime Picks: Any cherry, grape, pear, or other small variety.

Best left on the vine: Any super-large tomatoes. They release water immediately as they bake so they won’t caramelize well.

Recipe located on page 166-168 of the Tomatomania cookbook.

I {Moxie Lady} enjoy this delightful mix with Laura Chenel Goat Cheese and a sip of Trione Sauvignon Blanc or Route 128 Viognier. This is one of those great recipes you can whip up before hand and look like a superstar for your guests on a nice Spring or Summer afternoon by “throwing together” a delicious appetizer. Want to turn this into a full meal? Roll out some dough and use this as the topping for a seasoned flat bread!

Cheers!

 

 

 

Fresh Fruit Cubes

Moxie’s Fresh Fruit Juice Cubes

{Whole30 Approved}

This is for those hot afternoons and evenings when all of my friends are sipping on Sauvignon Blanc and Rose’s or cool craft beers, I sip on this. Fill a glass with regular ice cubes, add one fresh fruit cube, and fill with mandarin orange bubble water. This is the perfect refreshing mock-tail! This is great for entertaining too, dinner party guests love these kinds of refreshing drinks!
You can be healthy and still enjoy delicious refreshing beverages without the booze!

 

Kid Tested 🙂 Mother & Whole30 Approved! 

These are also great for kids- my son LOVES these, he could eat them without any bubble water! In fact, he likes to take one in his water bottle with him to baseball.

 

You’ll Need:

  • 4 Grapefruit, cut into quarters
  • 2 Oranges, cut into quarters
  • 1 ½ Limes, cut in half
  • 2 packages of fresh blackberries

 

Method:

Squeeze the juice out of each of the citrus’ {with a hand held juice press} into a container. Put all of the blackberries into vitamix along with the citrus juice and blend until smooth. Take another container along with a chinois on top of it and pour the liquid into the chinois. Use a spoon to help get the juice through the chinois around the seeds. Repeat until all of the liquid is filtered. Dispose of the seeds after each pour through the chinois so it will be easier to filter the liquid through.

Take the finished liquid and stir it, pour into ice trays, stirring in between to blend the juice together as needed. Freeze the cubes for at least 5 hours, or until firm. It’s all juice so the cubes will not pop out like normal ice cubes do, use a knife to help them out. I take all of my juice cubes out and place in a freezer bag for convenience.

If putting in a freezer bag then leave the cubes in the ice trays overnight to ensure they are frozen all the way through.

Makes 3 ice cube trays full.

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Eat Clean, Eat Healthy, & Eat Well.

Peloton Savory Bread Pudding

Peloton Savory Bread Pudding

  • 1 pound loaf multi grain or sourdough bread
  • 2 ounces olive oil
  • 1 cup bacon, thick cut, ¼” dice
  • 1 cup yellow onion, peeled, small diced
  • 1½ tbsp garlic, minced
  • 1 quart heavy cream
  • 2 each bay leaf
  • As needed kosher salt
  • As needed black pepper, fresh ground
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Italian parsley, finely chopped
  • 9 each eggs, whisked

 

Method:

Cut the bread into ½” size cubes, lay out on a sheet tray for an about an hour to air dry. In a heavy bottom sauce pot add the oil and the bacon. Slowly render out the fat of the bacon until crispy. Add the onion & garlic, sweat until translucent.  Add the heavy cream & Bay leaf, season with salt & pepper.  Let the mixture simmer for 30 minutes.  Remove bay leaf and add chopped parsley and thyme.  Temper in the eggs to the cream mixture. In a large bowl pour the egg cream mixture over the bread cubes.  Season again with salt and pepper as needed. Place mixture into a baking dish sprayed with non stick spray and cover. Bake in a 350 degree oven in a water bath. Cook until the center of the pudding is firm, Estimated cooking time is 1 hour.

Yields: 12 10 ounce portions (roughly 1 gallon)

NOTE: You can add any braised meats to the top to make this heartier. 

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Happy Cooking!!!

Lemon Herb Seasoning Salt

A great seasoning salt for grilled fish and poultry to add a nice flavor profile to your dish! A great pantry addition for the Spring and Summer BBQ’s!

This is a staple in my pantry for my Whole 30 life {without the sugar}

Lemon Herb Seasoning Salt

  • 13 cups kosher salt
  • 32 each lemons, finely zested
  • 1 ½ cups dried basil leaf
  • 1 ½ cups dried thyme leaf
  • ½ cup dried oregano
  • 1 cup granulated garlic
  • 1 cup dried rosemary, finely chopped
  • 5 tblsp sugar, granulated
  • ½ cup black pepper
  • ½ cup paprika

 

 Method:

Combine kosher salt and lemon zest and let it sit uncovered for 2 hours, incorporate the other ingredients and thoroughly mix.

Yields: 75 4 ounce jars

Happy Cooking!!!

Recipe courtesy of my loving husband and his AMAZING culinary team: Peloton Catering

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Tomato Season!!

With the weather acting like it’s been Spring all along… the gardens are ready early for planting and prep. Fruits and veggies are coming into season early and the farmers markets are going to be opening soon!! Its a glorious time of year. At Trione we are hosting the Tomatomania crew and they’re going to be selling starters for your garden. They’ll have over 300 varieties and they just wrote a book: Tomatomania! It’s filled with creative recipes all revolving around the juicy tomato.

Here is one that I am excited about making this season:

Stone Fruit and Tomato Gazpacho

 

I am a big fan of gazpacho in all forms. Late peaches ripen about the same time as backyard tomatoes and this is one of my favorite summer time versions.

I always make a generous amount, but you can easily cut this recipe in half. I life to strain leftovers to use as a salsa-like topping on goat cheese and sandwiches.

 

  • 1 pound of peaches or nectarines, peeled and cut into small chunks
  • 1 large slicing cucumber, or 3 Persian cucumbers, peeled and cut into small chunks [note: slicers are what most large grocery store cucumbers and called]
  • ½ medium red onion, roughly chopped
  • 1 small jalapeño pepper, seeded and roughly chopped, or to taste
  • 2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 ½ tablespoons cider vinegar
  • 2 tablespoons freshly squeezed lime juice, more to taste
  • Kosher salt and freshly ground black pepper
  • 6 lime wedges, for serving
  • 2 tablespoons chopped basil or parsley, both if you have them

 

  1. Place ¼ cup each of chopped peaches and cucumbers, 2 tablespoons of red onion, and 1 teaspoon of jalapeño in a small bowl. Cover and refrigerate until ready to serve.
  2. Place 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeño in a blender and puree until the gazpacho is as smooth as you’d like. (If you have a small blender, you may need to do this in batchers.) Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and ¾ teaspoon each of salt and pepper. Chill for at least 2 hours or overnight. Taste again after chilling and add additional lime juice, salt, and pepper to taste.
  3. To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeño, and remaining tomato. Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste. Ladle the chilled gazpacho into bowls, top with tomato-peach salsa, and drizzle with olive oil.

 

Prime picks: Juicy tomatoes such as Jaune Flamme, Red Boar, Missouri Pink Love Apple, or Chocolate Stripes are great here.

 

Best left on the vine: Paste or plum tomatoes.

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Quick and Easy Scrumptious Appetizer

A foodie spin on my mom’s famous h’orderves that is sure to knock even anyone’s socks off. My mom used sourdough bread, cheddar cheese, sliced black olives, and scallions.

I placed sliced Costeaux Bakery multigrain bread on a sheet tray then drizzled white truffle oil over each of the slices. Sprinkle grated cheddar cheese all over the slices, I like a lot of cheese so it’s nice and gooey. Then I add the sliced castelvetrano olives on top of the cheese. They go in the over for about 15 minutes at 375. Crack pepper on top, then bam- quick, easy, tasty appetizers that anyone will love to snack on!

This simple dish pairs perfectly with any of your favorite IPA’s or something a little heavier and almost sweet like the Hopslam triple IPA.

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Quick + Easy Padron Peppers

Eyeing those baskets of freshly harvested Padron peppers at the farmers market but not quite sure what to do with them? They are so full of flavor on their own so the little you do, the better.

Heat up olive oil in a pan, just enough to almost cover them completely and when the oil is at a shimmer {or super effing hot :)} , put the peppers in. Leave in the hot oil for just about 1 minute. Take out of the oil and put on a paper towel to soak up the excess oil, transfer to your serving plate and season with Fleur de sel {a very flavorful sea salt}.

Padron peppers are mildly spicy and the perfect simple side dish for the summer.

Quick + Easy Padron Pepper Poppers: Heat up olive oil in a pan, just enough to almost cover them completely and when the oils is at a rolling boiling, put the peppers in. Leave in the hot oil for just about 1 minute. Take out of the oil and put on a paper towel to soak up the excess oil, transfer to your serving plate and season with Fleur de sel {a very flavorful sea salt}. Cheers, Moxie_Lady #food  #Farmersmarket

Refreshing Summer Water

Want some refreshing water that looks good on the table and tastes delicious? This water is simple, quick to make, and is a beautiful addition to any centerpiece.

In a large pitcher with about 10 cups of water add 4 limes that have been thinly sliced, fill with a couple of hand fulls of ice. Then add 8-10 medium to large strawberries that have been frozen completely to the water. The strawberries will extract a great flavor and pair really nicely with the lime citrus and they will also act as an ice cube! {The berries will turn translucent after about three hours so if the party is going to be longer, I like to just put a few in for color and looks and make a separate batch of strawberry flavored water and pour it into the the lime water.}

In the summertime, this water is the perfect accompaniment to any gathering. There are over 20 farmers markets in Sonoma County and fresh fruits and citrus can be purchased from local vendors there.

Refreshing Summer water

 

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Take the Party Outside

My latest article that can be found in the Home & Lifestyles Magazine, Summer 2014 edition. Or online at SonomaWest.com. The layout really adds to it so take a look online or if you are local {Cloverdale, Geyserville, Healdsburg, Windsor, or Sebastopol} you may find it in any of the local grocery stores, markets, wineries, or restaurants.

Cheers!

 

 

TAKE THE PARTY OUTSIDE

Now that summer’s here, it’s time to gear up for outdoor entertaining. Dust off the tables, unstack those chairs, uncover the barbecue, refill the lanterns, and unpack those serving bowls and summertime dinnerware. I love to entertain all year-round but my favorite time is the summertime because it stays light longer, the nights are warm, and people are generally in happier moods. People enjoy spending time with their friends outdoors. All you need is some color, delicious foods, great drinks and good conversation.

 

Here are some tips from my kitchen and home, where I entertain often, on how to achieve the perfect wine-country, summer dinner party without breaking the bank and so you come out looking like a rock star.

 

The Initial Contact

Entertaining can be trying at times and a bit overwhelming because it feels like work. Being a host or hostess is not an easy task – you must do so many things: welcome your guests, greet them with a drink (knowing what each one likes is a plus), take their coats and leave them in a common place for later, make those who have not been to your home welcome and comfortable by showing them where the restroom is and introducing everyone. Make no assumptions; give everyone the information they need when coming into your home. I will leave a sign on the front door if we are out back entertaining guests already and explain what gate to use when entering. I will show my company to the restroom as I explain where to leave their belongings.

 

The Atmosphere 

Create a common space for people to gather and hang out while the cooking is being done. People are drawn to the kitchen so an island around the chef with small bites or a cheese board is an easy way to get everyone engaged. The barbecue is also where people like to congregate. Cooking is part of the entertainment. This also gives you, the host, the extra time you need to prepare dinner while engaging with your guests. Make sure everyone knows one another. A huge tip: I know all of my guests and when I have people over who do not know each other, I find a commonality between them: their job, a marathon they both ran, etc., so they can create conversation. This also allows me (the hostess) time to check the oven, chop something or powder my nose.

 

The Decor

Nothing goes better than wood and color. It’s classic, rustic and so very wine country. I like to use my fiestaware in different shades set on top of a more neutral placemat. Mixing shapes adds depth to your table display, and you end up decorating your table more with the accessories and necessities rather than candles and nic-nacs. Napkin rings add a component of class to the napkin and make for a nice presentation atop the plate, welcoming guests as they sit. Burlap is in and goes with everything. I use my burlap-esque napkin rings with bright-colored napkins or those with a lovely design for a rustic-elegance look. Any sort of brown material or natural-colored beaded ring will do the same trick.

With color and added charms on the table, all you really need to include are flowers (if you like).

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The Food

My favorite things to cook are those I can prepare mostly ahead of time, like fish tacos. Use any sort of diced-up, cooked fish that you have left over, add in some fresh bay shrimp, and top it with a nice mango, carrot and red cabbage slaw. It’s fresh, it’s simple, and all you cook with the guests there are the mini corn tortillas! Top it with a little crème fraîche and you have a delicious masterpiece.

I love to grill, and the smell of fresh veggies and meat on the grill, well, there’s nothing better. Your friends love it when you “wow” with creativity. I love to slice hearts of romaine in half and place inside down on the grill for just a little over a minute and then top it with Point Reyes Original Blue or Humboldt Fog cheese, kalamata olives, red onion and champagne vinaigrette. It’s savory, warm and fresh.

Another great idea is a single dish meal that is easily thrown in the oven (after a hour or more of preparation obviously) and left alone until time to serve. This allows more entertaining time without interruption.

Summer Salad

 

The Drinks

Summertime means refreshing cocktails and wine. I love serving color so rosé is right up my alley. Even for the non-wine connoisseur, a rosé is light, crisp, smooth and filled with flavors of kiwi and berries – things all enjoy. I always put a water carafe on the table with some local fresh herbs and citrus. It’s soothing, tasty and looks nice on the table. Rosemary sprigs with slices of mango also look nice; with a few slices of lime you have texture and great flavor as well as the most important aspect: color.

I am a sucker for the aperitif, which, of course, is consumed before dinner. Long ago and more recently, the traditional aperitif has become more popular. My very favorite, Fernet Branca, can be mixed with other bar staples to make quite-the-desired refreshing summer cocktail. Fernet and many of the other popular aperitifs are bitters and not so desired by most people, so it’s important to mix with the right beverage and fruit or citrus. I love to serve a campari and ginger ale with two limes: a traditionally classic cocktail. Fernet Branca is great mixed with equal parts campari, shaken together with fresh-squeezed orange, topped with soda, and served with an orange slice.

With so many of my friends loving all sorts of different drinks and cocktails, I always have a variety of craft beer on hand as well. The Daytime IPA from local producer Lagunitas or the California Common from St. Florian’s are always a part of my bar choices.

St. Florian's Brewery

 

The Music

It can be an easy task picking out the music but it’s truly an important piece of the puzzle when having people over. I like to pick music that people cannot really sing along to because it can be distracting, and it’s nice to have everyone chat with each other. My favorites are the Buena Vista Social Club and Cabana Beach Club. These are great stations to put on Pandora. Once dinner is over and everyone is having fun and just socializing (because now they know each other better), I put on something age-appropriate: classic rock, oldies but goodies, or something similar.

 

Shop local

Dinner parties are fun and, in the grand scheme of things, pretty simple to put on. With some of these tips and easy-to-make dishes, you can throw a fun, wine country dinner party for your friends on the fly or pre-planned. Remember to always shop local and buy local for all of your summertime entertaining fun. We have so many wonderful farmers markets for produce and a wide variety of local wineries that sell some pretty fantastic rosés to showcase.

 

Cheers!

*Some of my favorite rose’s to serve are:

Trione Vineyards & WineryPedroncelli, and Kelly & Young

 

Please see SonomaWest.com or the Home & Lifestyles Magazine for original layout.