For some reason making seared tuna at home is impressive to people. I mean, I get it, seared tuna is a somewhat “fancy” thing you’d order at a restaurant, but here’s a secret: it’s SO simple (and usually more inexpensive) to prepare in your own kitchen. I promise. This recipe looks good and tastes even better, and if you have guests over they’ll be wowed. Only you have to know the truth: seared tuna takes about 6 minutes to make and is virtually fool-proof.
I can’t believe it took me so long to blog this ginger honey chicken dish, because it was SO GOOD. While winter is in its last gasps I encourage everyone to make and enjoy this super-easy slow cooker recipe. As with all the best slow cooker situations, it’s quick to prep, makes your house smell delicious, and seems like you put waaaay more work into it than you actually did. Score, score, and score.
Slow Cooker Ginger-Honey ChickenRead More›
Whiskey or wine when the weather gets cold? You can have both. And add some ginger while you’re at it—for health benefits, of course.
2 oz Powers Irish Whiskey
4 oz Pinot Grigio
1 cup light brown sugar
1/2 cup sliced ginger
Combine all ingredients into a pot over medium heat.
When ingredients have dissolved, strain, then place back onto heat. Add 1 sliced orange and keep warm.
Pour into coffee mug. Garnishwith a slice of lemon.
Are you scrambling to figure out the perfect dessert recipe for your Thanksgiving? Your problem is about to be 100% solved.
Last year was my first Texan Thanksgiving and first holiday with my boyfriend Rob’s family. They make a gigantic feast (feeding 30+ people) full of Thanksgiving favorites and traditional southern treats. I wanted to contribute by using my culinary skills to make a statement. A delicious statement. A statement that can only be made by the best pumpkin dessert I have ever found: Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust.
I originally discovered this little slice of heaven through my food loving pal Chris, but it originated in Bon Appétit magazine a few years back. Usually I don’t like to share recipes I didn’t create myself, but there is no way I could top this cheesecake, so why bother? I promise it is the BEST. I’ve been making it for… oh, four years now, and every single person who tries it falls in love. People ask me about my pumpkin cheesecake year-round. Bring it to a holiday party and it will disappear before your eyes. Be warned, though, if you make this once, your friends and family will beg you to make it again and again every year.
And yes, that includes Rob’s mom, who asked me to bring the pumpkin cheesecake to Thanksgiving again this year. Stamp of approval from a Texan mother? Now that’s worth its weight in gold (or cream cheese).
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap CrustRead More›
I’ve written about my love for coconut oil before, especially for stir fries. Not only does it smell ridiculously amazing while you’re cooking with it, but it’s one of the only oils that’s truly stable enough to handle high-heat cooking (aka… stir fries, what up!) and its fats are more easily metabolized in the body, so it’s great for your heart! So let’s get cracking on this sooooo-much-better-than-takeout meal, shall we?
Tonight I got home from work and I was not. feelin’. it. I had a long weekend of partying at a music festival (I know, poor me) and the last thing I wanted to do was cook. I was fantasizing about some takeout, or at the very least a trip to the nearest Whole Foods salad bar. But my man Rob surprised me with a plethora of organic vegetables from his trip to the new Austin Trader Joe’s this afternoon, and if you know Trader Joe’s, you know that its produce doesn’t stay well for long. (Love you TJs, but it’s true!) The meal I whipped up for us was even better, and possibly quicker, than ordering from our nearest Chinese place. And it’s definitely healthier. All it took was a little bit of coconut oil, spices, and Chinese sauces (thick, sweet hoisin and oyster sauce, which doesn’t really taste like oysters but just adds a super salty depth of flavor).
Sweet & Spicy Coconut Oil Stir FryRead More›
This new drink from Tony Abou-Ganim, The Modern Mixologist takes one of our favorite cocktails, the mojito, and amps it up with one of our favorite cocktail add-ons: ginger. Why didn’t we think of that before?
Memorial Day Mojito
1 1/2 oz Shellback Spiced rum
1 oz Freshly Squeezed Lime Juice
12-14 Fresh Mint Leaves
1 oz Ginger Syrup
4 slices of Mandarin or Clementine
2 oz Chilled Soda Water
In a highball glass, lightly muddle lime juice, ginger syrup, sliced mandarin and mint leaves.
Add crushed ice and rum.
Stir until outside of glass begins to frost.
Top with chilled soda water.
Garnish with mint sprig.