Spicy -

by Emily

Spicy Garlic Shrimp Salad

Shrimp! And white wine! When it comes to this combo, consider me a regular Beaver Boy. (And if you aren’t a Tim and Eric fan, that video might not make sense, but roll with it.)

Another thing that’s great together, besides shrimp and white wine, is shrimp and avocado. Also, shrimp and garlic. This salad mixes up all of these things! You sauté fresh shrimp in coconut oil, lemon, white wine, lemon, and of course lots of garlic and red chili flakes. Then It’s tossed with a delicate green salad full of fresh avocado, cherry tomatoes, and lots of fresh cracked black pepper. Since shrimp cooks so quickly, this entire salad takes about 10 minutes to throw together. You’re welcome.

Spicy Garlic Shrimp Salad

by Emily

Thai Butternut Squash & Coconut Soup

We”re nearing the end of soup season (which, to me, runs roughly mid-October through late-February) so I need to cram in some new recipes while I still have the chance! My two favorite types of soups are Asian-inspired, particularly Thai, and squash-based. So when my friend sent me a recipe on Pinterest incorporating both, I was IN. (And yeah I pinned it to my Soup-specific board, duh)

This fabulous recipe originally comes from the lovely blog Carlsbad Cravings. While I”ve made Thai-spiced butternut and/or sweet potato soups before, the addition of sriracha-roasted pumpkin seeds on top really brings this one to a whole other level. Actually, she used butternut squash seeds, but I had a bunch of naked pumpkin Superseedz in the pantry so I decided to use those and it came out great. Perfect if you are using pre-chunked or frozen butternut squash versus the whole gourd. (Which I actually was, too… pre-cut packaged organic squash because I was running late after work! No shame in my game on a busy weeknight.) I amped up the spice in this a bit and cut down the fat by using light coconut milk, and the result was absolute heaven.

Thai Butternut Squash Coconut Soup with Honey Sriracha Pumpkin Seeds

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by BS

Bringing The Heat

We’re always looking for new ways to play with our avocado, and here’s a take that we haven’t seen yet, even in our extensive ES guac-a-wanderings.

At New York’s excellent Mexicue, they make a guacamole with grilled serrano peppers, bringing a slow, deep heat that plays perfectly off of a fresh avo. Here’s the not-at-all-complicated recipe.

Grilled Serrano Guacamole

1 Serrano pepper, halved and seeded (use 2 for heavier heat)
4 ripe avocados, peeled and seeded
1 teaspoon fresh lime juice (plus more to taste)
1 teaspoon kosher salt (plus more to taste)
½ teaspoon chipotle powder
¼ teaspoon paprika
¼ teaspoon cumin
½ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon finely chopped cilantro

1. Place Serrano pepper over high heat either on a grill or gas stovetop. Flip with tongs until both sides are slightly charred and it is soft. Cool and roughly chop.

2. In a large bowl add the pepper and remaining ingredients and use a potato masher to mash all ingredients together.

3. Taste for additional salt and lime juice.

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by Emily

It’s Braised Meat Season: Celebrate with Short Ribs

Fall is a time for feasting upon braised meat, that is a fact I think we can all agree upon. I’m a big fan of short ribs in particular – when done right, they’re so tender and decadent. Short ribs might seem a little intimidating if you’ve never cooked them before, but they’re really not. Same with this recipe shared to us from our friends at Bibigo – you might be like, “Galbijjim?! What the what?!” but if you just follow along with their instructions, it’s easy! And have you tasted Korean style short ribs? They’re absolutely delicious and a great vacation from your more typical fall beef flavors. Case closed.

Korean Braised Beef Short Ribs

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by Emily

Southwest Slow Cooker Hatch Chicken Chili

I finally gave in and got a crock pot this past weekend. (I say “finally” because I feel like slow cookers are really experiencing a renaissance in my generation, thanks to Pinterest and other domestic-y sites – I’m one of the last 20-something girls I know who didn’t have one.) It was perfect timing because for the first time since, oh, March, Austin was cold (aka, in the low 70s) and wet. Pair that gloomy, stay-inside weather with a weekend full of football, and you’ve got yourself an ideal slow cooker combo situation.

This recipe is just something I threw together on Sunday morning, and it turned out so well. The bonus: unlike a lot of football snacks, it’s completely healthy. Take about 10-20 minutes to prep this in the late morning or early afternoon, leave it on high for 4-5 hours, and you’ll have a hot, spicy meal just in time for the evening game.

If you don’t have a Crock Pot or other slow cooker, guess what? You’re in luck. You can achieve the same results by cooking low and slow in a stockpot on the stove. Just make sure you’ve cooked your chicken breast most of the way through and add ingredients from there.

Note – this recipe uses hatch chiles, grown in New Mexico, which are really popular in the southwest this time of year. If you don’t have them in your neck of the woods you can feel free to use whatever chile pepper you prefer. Canned chipotles are always a favorite of mine, and they’re easy to find in practically any grocery store.

Southwest Hatch Chicken Chili

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by Emily

Creamy Cashew Quinoa Cole Slaw

This is a very ME recipe. Asian-inspired flavors? Check. Quinoa? Check. Some sort of shredded cabbage/slaw component? Check. Cashews? CHECK, of course! Oh, and avocado, but at this point that should go without saying.

There is nothing not to love about this salad. Slash slaw. Slash pilaf. Okay, I’m not really sure what exactly to call it. It’s easy to throw together on a busy night. It’s packed with nutritious vegetables, protein, and fiber. It can be your full meal or a side. If you want some meat/additional protein, you could easily top with shrimp or chicken. Make it your own!

Creamy Cashew Quinoa Cole Slaw

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by BS

Green Chili Mac Attack

From mac and cheese with lobster to mac and cheese burgers, mac and cheese hot dogs and more, there’s not much we get more excited about here at ES than good ol’ elbows and cheez product. (Who wants to write up the 100 ways to mac and cheese post?!?)

This new take comes from Mexicue, one of my favorite NYC restaurants, and mixes some serious spice up in yo’ mac.

Green Chili Mac and Cheese

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