Lime | 20something cupcakes

mexican {street} corn chowder.

July 31, 2012 — 7 Comments

I suppose it’s safe to say that this soup comes with a story.

Mexican {Street} Corn Chowder

Weird, I know.

This was the soup that I conjured up to take to my audition for that lil’ cooking show I told you about. You know … the one with Nigella and Anthony. On a major network. Small fries. Small potatoes? Whatevs.

I’m going to tell you the story of that audition, although you won’t be getting the results, because I don’t know them yet myself. Unless someone out there knows something otherwise – we’re in full-on wait-mode right now.

Except I’m not really waiting, because I think the word “waiting” signifies that you’re sitting around, in a state at least somewhat close to inactivity – which clearly, I am not.

Between being engaged – is this a real thing that people already have a gift registry by now, because that scares me – planning an engagement party, going to Key West last weekend which, by the way, I’ve decided is like Vegas in the fact that I shouldn’t be allowed to stay there for a period longer than 3 nights … oh, wait – and that reminds me, I will be in Vegas the weekend after my engagement party for my BFFs bachelorette party, and then there’s another one in the DR and then wedding after wedding after wedding after … and don’t I have my own wedding to plan, or even think about, for that matter?

ANYHOO.

In Main Dishes, Starters chowder, corn, cornbread, cotija cheese, lime, mexican recipes, quick breads, soups, summer recipes

I thought about sharing this margarita with right before Cinqo de Mayo, but I didn’t.

Prickly Pear Margarita

Turns out I’m nicer than I thought!

I say this because it would have been horribly rude for me to share this ridiculously funky cocktail with you, with virtually no time to order the prickly pear syrup online.

And, guys – funky is a good thing. Funky is like, the best, actually.

{At least, in Daniel and I’s sick and twisted universe}

Prickly pear margaritas! TELL ME you’ve been lucky enough to try one (several?) in your day. I’m pretty sure they’re becoming a thing at restaurants now … or maybe they always have been, but I’m just now noticing. They serve ‘em at this place called Canyon here in Fort Lauderdale – hands-down, my favorite restaurant in the city. I actually become angry when I speak to someone who lives here and they haven’t been. Inexcusable!

It’s one of those, well, it’s not really hole-in-the-wall because I think it’s a little nicer than that, but you know, teeny-tiny, no reservations, might have driven by it hundred times and never noticed it types of places with food that is nothing less than orgasmic. I’m not even kidding, everything on their Southwest fusion menu at any given time is FACE. MELTING. If you’re ever in the area, you should probably check it out. (And don’t forget to call me to join you!)

No reservations is a particularly important part of the deal, because no reservations means you have to wait at the bar for a very long time. And you know what that means: Cocktails! And better than that, we’re talking one must-have signature cocktail that everrryyyyone gets. I really am unsure as to whether they serve anything other than these prickly pear margaritas, because I’m not sure I’ve ever seen anything else being drank. Yes, even your manliest dude will be caught drinking these, and happily.

chipotle-glazed squash skewers.

February 6, 2012 — 23 Comments

Welcome to the inaugural post for The Food Matters Project!

Each week, a group of food bloggers and home cooks are coming together to cook our way through The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman.

I’m not gonna lie. This cookbook is overwhelming. Overwhelming in a way that I want to make at least 90% of the 500+recipes in this beast of a book. Overwhelming even moreso in a way that when I first read about what the “Food Matters” philosophy represents and stands for, I was so inspired that I decided to start this project.

In a nutshell, it’s about eating more plants and natural foods. In turn, we’re talking less meat and processed foods. And it’s about how all of that’s good for our health – duh – and the environment, too.

I selected this recipe to kick-off the launch of our project. It was so, so hard to pick just one. I’ve already cooked at least 5 or 6 recipes from the book, because they’re all just so simple and easy for everyday cooking. (If Mark Bittman’s new to you and if you’re a new-ish cook, I highly recommend you check out another book of his as well: How to Cook Everything.) There’s something about the way he explains things that’s so easy to understand, and his recipes are totally no-nonsense. He gives options and ideas for how to adapt almost any given recipe, so you can truly feel confident in what you’re doing if you’re new to experimenting with different flavors or ingredients. He makes cooking fun – and easy.

You know where I stand on this: If you’re not having fun, you’re doing it wrong. And yes, this applies even to healthy, easy-enough-for-a-weeknight cooking.

In Fabulously Simple, Food Matters Project, Healthy Eats butternut squash, chipotle, cilantro, lime, mark bittman, skewers, vegetarian, winter recipes

mussels with smoky bacon, lime, and cilantro.

November 17, 2011 — 2 Comments

These mussels will change your life.

If you like mussels, that is. Or rather – if you don’t like mussels. Because if you don’t like mussels, this recipe absolutely will change your mind.

Seriously – if you don’t like mussels, crabs, seafood in general… I know you’re out there… You’re missing out on a world of flavor and opportunity for deliciousness.

Mussels in particular are one of my favorite seafood dishes to enjoy, whether at home or at a restaurant – preferably waterfront, THANKYOUFORASKING. There’s just something special about pouring over a big bowl of them with people you love…throwing the empty shells into another bowl…over wine…and more wine…

In Main Dishes, Obsessed bacon, cilantro, lime, seafood, shellfish