Monday, September 18, 2017

Ginger Mojitos

I think Monday is as good a day as any to talk about a new cocktail. I see no reason why a drink this refreshing has to wait until Thirsty Thursday, on account of I'm thirsty right now.

Today, we are talking about Ginger Mojitos. Doesn't that just sound so right!? Ginger and mint and lime often find themselves together in Thai cuisine, so the pairing already makes perfect sense.

The base of these mojitos is a ginger simple syrup (we've done that before: see here), ginger liqueur, and all the basics of a mojito, particularly loads of lime juice and fresh mint (in my case, straight from the garden because that's just how adults do).  As with any mojito, these are best enjoyed super cold, so I whipped them up first in a cocktail shaker with lots of ice then served in high ball glasses with even more ice. They are easy to guzzle and even easier to enjoy.

An infused simple syrup is incredibly--yes, I'm going to say it--simple to make. All you need is one cup of sugar, one cup of water, and whatever you want to infuse it with! In this case, that includes a knob of ginger, peeled and minced. The spicy ginger compliments the sweetness of the syrup plus the natural sweetness of the mint. A little tang from freshly squeezed lime juice, and please, please be sure it's freshly squeezed, and the perfect cocktail is born!

Cheers to Monday!

Here's what you need for Ginger Mojitos* (Print Recipe!)

for the simple syrup (leftovers can be stored in the fridge up to a week)
1 cup sugar
1 cup water
1 knob ginger, peeled and minced
for the cocktails (makes 2, is easily multiplied)
2 ounces white rum
4 ounces ginger liqueur
1/2 ounce ginger simple syrup
10 mint leaves, plus more for garnish
2 lime wedges, plus more for garnish (half a lime total)
1/4 teaspoon minced ginger
club soda

Here's what you do

for the simple syrup
In a small sauce pan, combine the water, sugar and ginger and set over medium-low heat. Stir to combine. Heat until the sugar dissolves then remove from the heat. Allow to cool, then strain and set aside until needed.

for the cocktails
In a cocktail shaker, add the rum, liqueur, and simple syrup. Tear the mint leaves and add to the cocktail shakers. Juice the limes into the shaker as well then toss the limes in along with the extra minced ginger. Muddle the mint, lime, and ginger into the liquid. Add a bunch of ice and shake vigorously until combined.

Pour the mixture evenly into two high ball glasses filled with ice and top with a few glugs of club soda as desired. Garnish with extra mint and limes. Enjoy responsibly ;-)

*Gas Stove Girl Original Recipe

Monday, August 28, 2017

Zucchini Bread

I know what they're saying. Summer is almost over. Back to school is in full swing. I ate pumpkin spice Cheerios with pumpkin spice coffee for breakfast. I had a pumpkin beer yesterday.

But this recipe cannot wait until next summer. There's still plenty of zucchini at the farmers market and grocery store. Even if it isn't the prettiest zucchini, it will still make an AMAZING loaf of Zucchini Bread.

This bread is so simple to make, but it is certain to impress. Loaded with zucchini, cinnamon and sweet vanilla extract, it's everything you could want whether it's for breakfast, a snack, or dessert. In my mind, zucchini bread is banana bread's far superior cousin. The zucchini is not nearly as heavy as banana, both in texture and in flavor, and thanks to the extra water in the summer squash this bread stays fresh and moist for days and days!

I can promise you that wherever you take this bread, everyone will be begging for the recipe! Might I recommend it for your Labor Day barbecues or to bring as a thank you for your next overnight host?

After making this bread many, many times, I have a few tips for you to make this as delicious as possible!

- This bread requires quite a bit of zucchini, so I find a food processor with the grater blade is the fastest and most efficient way to grate it.
- I have used the small grate and the large grate, and although the flavor is just wonderful either way, I prefer the texture of the finer grate.
- I like to make this in one big 10 inch/1.5 pound loaf pan. This requires a little extra cook time depending on your oven. Another alternative would be to cook this up in 2 smaller (8.5 inch) loaf pans instead. Be sure to check the done-ness about 10 minutes sooner to ensure the edges don't get overcooked.
- To remove as much excess moisture as possible, sprinkle the grated zucchini with a pinch of salt and allow it to sit for 5 minutes. Using 2 paper towels, press out as much water as possible and drain.

Monday, July 24, 2017

Crockpot Teriyaki Chicken Lettuce Wraps

I have your new favorite dinner recipe, right here!

There's no oven involved (but we do get to break out our slow cookers!), every bite is packed with flavor and texture, and this recipe is so super simple! It's a win/win/win.

These Crockpot Teriyaki Chicken Lettuce Wraps are bursting with sweet. sour, and spicy Asian flavors. It's like drippy teriyaki chicken meets fresh and crunchy spring rolls, all tucked together in a piece of fresh, tender bib lettuce. They are light yet satisfying - a perfect summer meal or appetizer! Let's walk through it all...

It all starts with the most unbelievable teriyaki chicken, which we whip up with very little thought thanks to our Crockpots. It starts with chicken breasts and chopped onions layered in the bottom of the pot, doused in an amazing teriyaki marinade. The marinade is quite simple and packed with tasty ingredients you probably already have on hand - teriyaki sauce, soy sauce, sweet chili sauce, lime juice, garlic and ginger. After 4 to 5 hours cooking on high, we simply shred up the chicken, thicken the sauce with a bit of cornstarch, and pile it high on our wraps!

Besides the lettuce, I love adding a handful of vermicelli rice noodles to each leaf of lettuce. The rice noodles soak up the glorious sauce from the chicken and give the whole dish a little more oomph. To finish up, we just need a few simple fixin's. I'm partial to cilantro leaves, sesame seeds, and a squirt or two of sriracha.

Now, this dish...sure, it's a little messy. Your fingers are going to get sticky and you may get teriyaki sauce all over your face. But trust me - for a dish this delicious, it's worth it!

Monday, July 10, 2017

5-ingredient Mocha Latte Popsicles

Summertime and the living's easy.

And hot. It's very hot.

Now, I admit. I am not one who knows how to deal with the heat well. I don't like being hot, I hate the feeling of being sweaty and uncomfortable. I also hate bugs. I am just so pleasant to be around this time of year!

To help with my aforementioned issues with summer in general, I made us super-simple, super-refreshing, creamy and energizing popsicles! They are 5-ingredient Mocha Latte Popsicles to be exact, and I just love them so much! Homemade popsicles are the best way to keep cool in this summer heat, with seemingly endless tasty combinations to make. Plus - absolutely NO cooking is hot oven, no open flames on the stovetop, thank goodness!

The base of this recipe is a can of that magical ingredient called sweetened condensed milk. If you've ever made key lime pie, you've likely encountered this luxuriously decadent liquid. Nothing can compare to it. It'll add just the right amount of sweetness and creaminess we need to replicate the "latte" portion of this popsicle. Next, we will whisk, whisk, whisk some good, old fashioned chocolate syrup into a cup of strongly brewed coffee...that's the "mocha"! Do you see where I'm going with this?

So, there's sweetened condensed milk, coffee, and chocolate syrup...that's 3 ingredients. To tie everything together, we will add a bit of milk and some pure vanilla extract for a gourmet touch. That's right, that's all you need for this beautiful pops! I'm going to guess you probably have everything you need stashed away in your pantry or fridge, so what are you waiting for? It's popsicle time!

Friday, June 2, 2017

Key Lime Pie Doughnuts


Have you had a doughnut yet today? Calories do NOT count today, so I say...

...treat yourself!

I have been thinking about these Key Lime Pie Doughnuts for a long time, and the final product is even more magical than I could have imagined. All the flavors of key lime pie, but in adorable, bite-size breakfast packages!

The cake itself is soft and tender, with a big crumb and irresistible sweetness. I start by rubbing lime zest into granulated sugar. This is great little baking trick that releases the oils in lime zest and distributes it throughout the whole cake. In addition to flour, I also whisk in graham cracker crumbs. A big, buttery graham cracker crust is THE most important part of a key lime pie, so I knew it had to be incorporated into these doughnuts. Vanilla yogurt will not only keep our doughnuts moist, but it will also add a tangy sweetness that compliments the tart lime flavor. I mean...what is not to love?

OH right, I almost forgot. All good doughnuts MUST have a glaze. For these, a thick and zesty lime glaze, packed with fresh lime zest and a big squeeze of lime juice, topped with even more crunchy graham cracker crumbs! Yay!

These doughnuts are just so delicious and I am sure you will love them! They are fresh and tangy, sweet and tender. Perfect for breakfast, of course, but also amazing as a snack or dessert! They are ooey and gooey, exactly as a good doughnut should be.

Happy Friday! And more importantly, Happy National Doughnut Day!

Tuesday, May 30, 2017

Sweet Chili Chicken Salad with Peanut Dressing

Sweet, spicy, crunchy salad alert! This salad is so super tasty, you can almost forget that it's a salad. Which is, quite frankly, the best way to eat a salad. 

My Sweet Chili Chicken Salad with Peanut Dressing is packed with so many flavors and textures that are ta-dieee for! I'm sure I've mentioned once or twice before that my favorite type of salad is one in which there is very little lettuce. That's why. although this recipe starts with a bed of mixed greens, it's the extra accoutrement that separate it from the rest!

Let's talk about the veggies quick. Lots of good ones, including cucumber, carrots, red bell pepper, scallions and sprouts. Big crunch factor, and each one will hold up well to our addicting-ly thick and creamy peanut dressing. This dressing is so simple to make and a little goes a long way. It's just creamy peanut butter mixed with soy sauce, lime juice, a pinch of red pepper flakes plus some water to thin it out. I give it a quick zap in the microwave to make sure it's totally combined and perfectly pourable.

This salad, however, is nothing without this sticky, spicy and sweet chicken. I used a very similar method to the chicken in this super popular ramen recipe. The key is to really caramelize the chicken, which marinates for just a few minutes in a sweet chili glaze. I start by searing it on the stove in a cast iron skillet for about 5 minutes on each side, then transfer it to the oven to cook through (and brown a bit more). Because we are really cooking the meat, chicken thighs are much preferred as they aren't as prone to drying out as chicken breasts.

You could also cook up the chicken out on your grill, which makes this an all-around summer recipe winner in my book. I hope you enjoy!

Friday, May 26, 2017

Recent Eats - Volume 5 and Memorial Day Recipes!

Raise your hand if you're excited for the long weekend! *Raises hand super high*

My husband and I have a long list of house to-dos, and we will probably be spending an absurd amount of time in the garden center at Home Depot. I've never done much landscaping or gardening, but luckily we have that little thing called the internet (speaking of, how did anyone own a home, plan a wedding, or cook anything before the internet?!) It's been a little quiet around here, but I have been doing a bit of cooking and eating! Check back next week for new recipes, and see below for Memorial Day Cook Out inspiration!

It's totally acceptable to make your own birthday cake

Last weekend, we had some friends over for a joint birthday party and housewarming party, and I whipped up a homemade funfetti cake to celebrate. No matter what cake I'm making, I always use this easy yellow butter cake from The Kitchn and Joy the Baker's classic buttercream. I added about a cup of sprinkles to the batter and viola! Funfetti!

Grilling season!

I got the most ah-mazing birthday present from the hubs--a new gas grill! I had been saying how badly I wanted a grill now that we have a backyard, and now those dreams have come true! For the maiden voyage, I grilled up some beautiful bone-in pork chops and simply brushed them with BBQ sauce in the last 10 minutes of cooking. I also made grilled corn on the cob, which our friend smartly taught us is even better when slathered in butter and sprinkled with lemon pepper! Seriously, you have got to try this! What's your favorite meal to cook on the grill?

Doughnut Mastery

A friend and I recently took a doughnut-making class at The Cambridge School of Culinary Arts where we learned how to make 3 different varieties of doughnuts! Baked, fried, berliner, the works! I had never eaten doughnuts for dinner until then..,and wow was it delicious! I have a whole packet of doughnut recipes to get through, but these Boston Creme Doughnuts were so addicting. I mean...

Memorial Day Round-up!

As the unofficial kick-off to summer, it's very important that we jump into Memorial Day Weekend with some super tasty recipes. Here are some of my favorite summer cook-out recipes and I think you'll love them, too!

Fresh Corn and Pesto Salad

Watermelon, Feta and Spinach Salad

Caprese Pasta Salad

Creamy White Bean Dip

Spinach and Artichoke Hummus Dip

Spiked Ginger Tea Lemonade

Lemon Bars

Vanilla Coconut Macaroons