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!

 

 

 

Roasted Cauliflower- A Staple for the Healthy Household

Roasted Cauliflower:

Kid Tested…Mother Approved 🙂 My boys LOVE this as does my chef hubby!!

Everyone likes to start to think “Healthy” for a new year, and we all have those New Year’s resolutions… but how can we eat healthy all of the time when carbs taste so good?! I know that’s my trouble area- bread, potatoes, tortillas, pizza… it’s just SO good!! Here is something that I have been using for many meals, as a snack, as a side, an addition to a dish, in lieu of pasta. I will be adding this to the menu for my family, friends, and myself during 2016 and on my journey to a healthier, happier lifestyle.
It’s delicious, and it’s great for you.

This is a staple in my kitchen and will be something I use in many recipes going forward to help in my weight-loss journey. I keep heads of cauliflower handy in my fridge but always wait to clean them up and roast until at least 2 days before use. I like it freshly roasted and hot, but this can be done in advance and served cold.  It’s the perfect vegetable that can be dressed up in so many ways! Here is my basic technique.

Preheat oven to 375

Use a sheet of foil, put the head of cauliflower in center, drizzle with olive oil {vigorously}, season with salt and pepper. Wrap up the head loosely but making sure the ends are closed.

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Place on sheet tray and in oven for 45 minutes.

To Serve:

  • Cut in bite sized pieces for snacks
  • Cut the florets off head and then in half, use with pasta sauce
  • Cut into pieces for a side dish
  • Mash up, a substitute for mashed potatoes
  • Gently smash and serve with sauteed zucchini
  • puree with roasted red peppers for a soup
  • Let cool, cut and serve with spinach salad

There are countless ways to use this dish. This has been a staple for me in my kitchen and my boys love it. It’s tasty, healthy, and so versatile. You can spice it up, drizzle balsamic over it, eat it with pretty much anything. Add this to your kitchen repertoire. The best part about this veggie dish- it’s simple and cheap!

http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Perfect Grilled Tacos

I love tacos because you can use any variety of ingredients and prep in advance or as you cook throughout the week {keep a little of this here and there type deal}, thus the name “perfect”.

Two types of taco recipes I like are here:

http://jessposhepny.com/2015/08/sonoma-wine-country-weekend/

Grilled chicken tacos 

Start with
Corn tortilla
layer with
shredded white cheddar cheese
top with
Grilled chicken {seasoned with garlic, pepper, paprika, a little cayenne, and salt}
 add
red and yellow heirloom tomato chunks {for flavor and color}
add a little
fennel and corn slaw {or canned corn, fresh corn from the cob on it’s own, whatever you have… can do radish too}
finish with
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and sriracha mix}

This is my favorite taco! It’s full of flavor, has a nice spice character to it, the flavor builds as you bite through, and the spice is coupled with just the right amount of tang. YUM. I love this in the Spring and Summer when the grill is ready to go, but you can also bake or saute your chicken for similar results.

 

Next on my list of “Perfect” tacos

Grilled shrimp

Toss your shrimp in a spice mix: Uncle Timmy’s Spice Rub {if you have it- coming soon to my site :), otherwise you can use salt, pepper, paprika, garlic powder, and celery salt}. Grill shrimp and slice into pieces.

Start with
Corn tortilla
sprinkle with
white cheddar cheese
top with
shrimp
add
corn and fennel slaw {or a sweet slaw of your choice…onion and corn}
finish with
romaine lettuce
and
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and relish…yes similar to thousand island dressing}

http://jessposhepny.com/category/recipes/

These tacos are kid tested! My boys love them and my husband does too! They’re healthy, flavorful, and you can always prep ahead. So remember, a good, delicious dinner does not have to take forever or take a lot of effort!

**Make this Whole30 by using romaine as the taco, eliminating the mayo and relish, corn, and cheese. Instead use extra cabbage, chicken or shrimp, siracha, and add balsamic to the tomatoes for a little flare.

Cheers!

Moxie Lady 

 

Asian Noodle box

My husband is the best chef and I love his food. I asked him to create a recipe based on my very favorite dish from a local hole-in-the-wall: Pho Vietnam. He came up with a tasty, fresh, savory noodle box- it’s perfect for a meal for the family or when entertaining. AND I am using this at work for one of our events! It’s a fun dish to serve in a small box for parties of any size!

Asian Noodle Box

For the chicken:

1 ounce Ginger, peeled, thinly sliced

3 each Garlic cloves

1 Tbsp Black Peppercorns

1 Tbsp Soy Sauce

8ea Chicken Breast

1 Tbsp Salt Water

For the dressing:

2 cups Ponzu

1⁄4 cup Brown sugar

3 Tablespoons Ginger, freshly micro planed

2 Limes, zest & juiced

1 cup Canola / Olive Oil Blend

3 each Garlic Cloves, freshly microplaned

1⁄4 cup Cilantro, chopped

1 Tablespoon Sriracha Pepper Sauce

2 Scallions, white and green thinly sliced

For the noodles:

1 pound Rice noodles

2 each Carrots, julienned

1 each Cucumber, peeled, halved, seeded and thinly sliced into half rounds

1⁄4 Cup Mint, sliced

1⁄2 Cup Napa Cabbage, shredded

1⁄4 Cup Dry-roasted nuts, chopped

Chicken:

Place all ingredients in a large pot. Add enough water to completely cover the chicken and season with salt. Bring water to a boil over high heat. Reduce the temperature to a simmer. Simmer for 30 minutes, or until chicken is cooked through. Remove the pan from the heat and allow the chicken to cool slightly in the water.Once the chicken has cooled enough to touch, shred the chicken by hand or with a fork and reserve in a little bit of the poaching liquid.

Dressing: Whisk all ingredients together, reserve. Can be made up to 48 hours in advance

Noodles: While the chicken is cooling, bring another large pot of water to a boil.

Cook the noodles according to instructions on package.

Drain well and rinse under cool water and reserve.

Assembly:

Combine the cooked noodles, vegetables, chicken and season with dressing to taste.

Allow the salad to rest, as it will continue to absorb dressing.

Adjust seasoning with salt and pepper

Add Sriracha if desired.

Asian Noodle

Recipe courtesy of Peloton Culinary & Catering

Chef Tim Vallery and Patrick Tafoya

 

Happy Cooking!!!

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!!!

A Simply Delicious Tomato Dish

The perfect dish for a busy hostess….

A Simply Delicious Spread that is sure to make your friends think this took you longer than it did! It’s fresh, vibrant, and tasty. Recipe compliments of one of my new staples: Tomatomania! I love the recipes in this book because it’s all about using garden fresh tomatoes, and I LOVE me some tomatoes… But I also love it because each of the recipes are so beautiful and allows for great, rustic, wine country-esk photos.

http://jessposhepny.com/

Tomato-Vanilla Bean Marmalade

 

At our annual end-of-the-season Tomatomania tasting in L.A., Southern California ‘maniacs bring their gems of the season to share. After we taste every homegrown tomato (a hard job, I know), chef and fellow ‘maniac Jimmy Shaw prepares an incredible tomato-inspired brunch. At some point, the tomato-doused conversation always seems to circle back to tomato relishes, ketchups, and jams like this marmalade-style tomato preserve with vanilla beans.

The two ingredients may seem like unlikely kitchen friends, but go with me for a second; this recipe is well worth the vanilla bean splurge. The marmalade is fantastic on breakfast toast, pilled on goat cheese-topped crusty bread, or crackers for a quick lunch appetizer, or swirled into tangy frozen yogurt as a nightcap – just my kind of all-day tomato tasting.

Note: To make the jam with frozen tomatoes, reduce the sugar to ½ cup plus 2 tablespoons sugar (they lose juice when thawed). Thawed tomato skins slide off easily, so the marmalade with have a smoother, more jam-like consistency.

 

 

  • 3 pounds very ripe, sweet tomatoes, blemishes and rough spots removed
  • ¾ cups sugar
  • ½ cup vanilla bean, scraped
  • Generous pinch of kosher salt

 

  1. Cut the stem end off the tomatoes and remove and tough cores. Scoop out half the seeds with your fingers (a few left is fine). Place the tomatoes in a colander over a bowl and roughly smash into 1 inch chunks with your hands. Discard any skins that slip off while you work. Reserve the tomato water for another use.
  2. Place the strained the tomatoes, sugar, vanilla bean and scrapings, and salt in a medium sauce pan. Bring the mixture to a boil, reduce the heat to retain a low boil, and cook, stirring frequently, until the liquid has evaporated and the marmalade is glossy, 25 to 35 minutes, depending on the juiciness of the tomatoes. (The jam will thicken more as it cools.) Cool and refrigerate for up to 1 month.

 

Note: This jam does not have enough acidity to safely can and preserve.

 

Prime picks: Any sweet red or yellow tomatoes such as Thessaloniki, Lemon Boy, Early Girls, and bicolors similar to Pineapple.

 

Best left on the vine: Purple varieties often take on a muddy color when cooked; citrusy green varieties such as Garden Lime, Emerald Evergreen, and Green Moldovan don’t pair well with vanilla.

 

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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.

http://jessposhepny.com/

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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Get in my Mouth: Nachos! For your Super Bowl Party

The best thing about Super Bowl is the FOOD! Especially since I am not a fan of either of the teams, I will just be eating a drinking. I came across this recipe for easy and delicious nachos on one of my favorites sites: Bon Appetit. There are so many ways to make nachos and you’d think it would be so simple as just putting some cheese and meats on chips and heating it up, but it’s not that simple. It’s actually very easy to mess nachos up.

 

Here are some tips on making sure your messy nachos are not messed up for your super bowl party:

 

-Use a think, salted chip. I like to use the Santitas.

-Pick out several cheeses: cheddar and mozzarella because they melt and can be nice and stringy. Then pick something else for some good, rich flavor. Think smoked cheese too depending on the type of meat you’re using. Smoked cheddar or smoked Gouda are good and add a nice savory component.

-Chopped veggies in small pieces so that each bite you get a little bit of everything.

-Saute your onions lightly to soften them and the potency.

-Heat up your black beans before and drain them of all liquid so the nachos don’t get soggy.

-Use fun things like thinly sliced jalapenos, arugula, Castelvetrano olives {sliced}, kalamata olives, and green and yellow tomatoes.

-Get creative and make your own salsa. Sometimes I like to get really creative and do a mango jalapeno salsa- spicy and sweet. Again, depending on the meat and cheeses, you can change it up.

 

-LAYER. LAYER. LAYER. Think lasagna. The noodle goes down, then the meat, sauce, and cheese.

Don’t be one of those people who serves nachos and all the good stuff is on the top and the side chips and those underneath are bare or have just a tiny bit of lonely cheese. Place the chips on the sheet tray, add cheese sparingly, add the other kind, and the other, then go crazy with your ingredients {minus the cold stuff}, then repeat.

-Season your sour cream.

Dollop your sour cream and guacamole. Do this at the very end so the nachos stay hot. Leave extra out in a dish with a little spoon for those of us who indulge.

I like to make the guacamole a few hours ahead so the flavors of the cilantro and lime can marry well together before going on top.

 

Everybody loves nachos so make a few different varieties. Its fun, delicious, and a a super easy clean up because you can serve this on a sheet tray with aluminum foil- it’s acceptable!

http://www.bonappetit.com/recipes/holidays-recipes/article/best-nachos-recipes

Photo from Bon Appetit

NOW for the best part: the craft beer!

There is no better beer {in my opinion} to have on Super Bowl than IPA. Look for Daytime IPA from Laugunitas {you can drink it all day}, Pliny {for the first part of the game, but if you want to keep standing, switch!}, Racer 5, and Blind Pig is great too. You can pair your nachos with the Almanac IPA, Golden Gate Gose, and Valley of the Hearts Delight {if you can find it}