My husband and I are experts at growing jalapeño and poblano pepper plants. Every other plant tends to put up a nice little “I.O.U., catch you next summer” sign. So I combed the old interweb and found this creamy jalapeño dip recipe by Modern Honey. I’ve made this recipe three times so far and each time I make it, I replace the pickled jalapeño with fresh jalapeño, add dill and some juice from a dill pickle jar. I have yet to try it with the tomatillos, but you better believe its on my to do list!
This dip is good for dipping chips, making coleslaws or just drizzling on top of your meal for a fresh and spicy addition to any meal.
3/4 cup sour cream or plain Greek yogurt
3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and 1/2 cup mayonnaise)
1 packet Dry Ranch Dip
1/4 teaspoon Garlic powder
1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
2 tbls dill pickle juice
4 large jalapeño peppers
1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
Juice from 1 lime – fresh squeezed
1-2 tbls fresh dill (this depends on how “dilly” of a person you are)
salt to taste (I used 1 teaspoon)
2 Tomatillos optional
Add all ingredients to a food processor to puree.
Refrigerate until ready to serve – remember to shake before serving.
NOTES: Add four cups of premade or homemade coleslaw mix to 1/2 -1 cup of this for a creamy coleslaw for tacos or your next BBQ.
I love eating cabbage in the winter. It has all of the good stuff my body craves when it’s too cold to do anything other than lay under your bed covers for four months. Cabbage has vitamins C and K, as well as folate, fiber, antioxidants, and anti-carcinogenic compounds (which turns out to be pretty helpful when you look into how many carcinogens are in our everyday foods).
Looking back in history, you can find ancient Romans and Egyptians using cabbage to cure ailments such as gout, headaches, symptoms of poisonous mushroom ingestion and even hangovers.
The French explorer Jacques Cartier (1541-1542 AD) would bring cabbage on his voyages because the high levels of vitamin C prevented scurvy. Ship doctors in the 1700’s treated wounds and gangrene with sauerkraut. (My polish side’s heart just broke). In other words, cabbage is great. EAT IT!!
1-1/2 tsp. grated lime zest
1/4 cup lime juice
2 tsps. honey
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
3 tablespoons olive oil
1 diced jalapeño
1 small head red cabbage, shredded
1 cup shredded carrots (about 2 medium carrots)
2 green onions, thinly sliced
1/2 cup fresh cilantro leaves
Whisk lime zest, lime juice, honey, garlic, salt, pepper and olive oil until smooth.
Add cabbage, carrots jalapeño and green onions with the lime mixture. Cover and refrigerate for at least 2 hours before serving.
Guys. This West Indies inspired dish called out to my soul today. It has all of my favorite fresh flavors: grapefruit, lime, mint, cilantro, and coconut milk. Truth be told, I LOVE putting a little bit of coconut milk into my rice. It gives it a nice creamy texture and it’s way less boring than regular rice with salt and pepper. Also lets be honest, who doesn’t like coconut!? Sadists’, that’s who (joking).
But back to the business here on recent events. Joe Biden was elected our 46th President, with the amazing Kamala Harris as his V.P. (insert fan girl crowd cheers).
I’m happy to announce the United States has a different hue of citrus these days, and baby it’s PINK!
So to honor my fellow drugaricas, I’m making something a little special tonight. Why you ask? Because honestly, it’s a pretty nice feeling knowing we’ll have allies at the top who actually know what it’s like to be a female. The fantastic squad of women in Biden’s role call have worked pretty hard putting their best feet forward raising families, gaining respect and confidence from political peers and basically being bad ass chics.
Tonight I’ll be using a classic flavor of the season, grapefruit. Here’s to shattering glass ceilings ladies. Enjoy!
1 cup water
1 can lite coconut milk (don’t use full fat, it will be too thick)
1 cup white or brown rice (I used white basmati)
salt to taste
Grapefruit glazed chicken:
1 cup freshly squeezed grapefruit juice (roughly 2 large Grapefruits)
Preparing the rice: In a medium-large saucepan over medium-high heat add water and coconut milk, rice and bring to boil. Bring temp back down to simmer, cover and allow rice to cook for 15-20 minutes. Remove from heat when done.
Grapefruit glaze: In medium saucepan over medium heat add freshly squeezed grapefruit juice, honey, sugar, braggs, vinegar, oil, spices and salt. Whisk gently until combined and allow mixture to come to a boil before simmering for about 15-20 minutes.
While the sauce is simmering, prepare the chicken: Pat chicken dry and sprinkle with salt and pepper. Heat a large skillet to medium heat. Add some oil to pan and place chicken breast in pan, not overcrowding the pan. Cook chicken about 2-3 minutes on each side.
Add chicken to glaze pan, put lid on and allow the chicken to simmer for about another 3 minutes, or until internal temperature has reached 165ºF. Remove from heat.