herbs

Green Jalapeño Margarita: Go Green on Cinco de Mayo

by liz · May 4, 2020

Here’s a trend I’ve been seeing lately: adding spinach to smoothies, grating zucchini into brownies and stirring pumpkin into soup and pastas. This may sound crazy, but these are all good ways to get more nutrients into our diets, which most of us need! And, they really do taste delicious…or, rather, I should say they don’t taste at all. I can’t even detect the extra veggies added to these particular dishes, so I get to eat my favorite foods with one extra, effortless serving of vegetables.

So, I soon became a spinach-smoothie convert, throwing a handful of spinach into any combination of frozen fruit, yogurt and instant breakfast mix I was blending. As May rolled around, I realized I could easily incorporate this trick into one of my favorite cocktails: the frozen margarita! Plus, I love jalapeños and drinks with a bit of spice. Adding a few fresh slices of this hot pepper + spinach gives your frozen margarita some heat, as well as a gorgeous green color. And it still tastes like that awesome beach trip to Mexico.

I give you the Green Jalapeño Margarita: your new favorite frozen summery drink.

Green Jalapeño Margarita

Ingredients for 2 servings:

3/4 cup fresh spinach leaves
1/4 cup Tequila blanco
1/4 cup orange liqueur (such as Triple Sec or Grand Marnier)
1/4 cup apple juice or orange juice
1/4 cup fresh lime juice
2 to 4 slices fresh jalapeño chile
10 to 12 cilantro leaves
2 cups crushed ice
Coarse salt

Directions:

PLACE spinach, Tequila, liqueur, Juicy Juice, lime juice, jalapeño slices, cilantro and ice in blender; cover. Blend until smooth.

DIP rims of glasses into water; dip into salt and shake off excess. Pour margarita mixture into glasses. Garnish each with a jalapeño slice, if desired.

Cook’s Tip: Increase amounts of jalapeño, cilantro and spinach leaves according to taste.

Green Jalapeño Margarita

Author: Food Charmer

Recipe type: Drinks

Cuisine: Mexican

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Try this healthier - and still delicious - take on a spicy, frozen margarita.

Ingredients

¾ cup fresh spinach leaves
¼ cup Tequila blanco
¼ cup orange liqueur (such as Triple Sec or Grand Marnier)
¼ cup apple juice or orange juice
¼ cup fresh lime juice
2 to 4 slices fresh jalapeño chile
10 to 12 cilantro leaves
2 slices cucumber
2 cups crushed ice
Coarse salt

Instructions

PLACE spinach, Tequila, liqueur, apple or orange juice, lime juice, jalapeño slices, cilantro, cucumber and ice in blender; cover. Blend until smooth.
DIP rims of glasses into water; dip into salt and shake off excess. Pour margarita mixture into glasses. Garnish each with a jalapeño slice, if desired.
Cook's Tip: Increase amounts of jalapeño, cilantro and spinach leaves according to taste.

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Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

by liz · Mar 5, 2019

Fresh pasta with local, organic spring peas, leeks and thyme for an easy, impressive dinner.

Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!

And those fresh spring flavors really come through in this easy spring pasta recipe, Fettuccine with Peas, Leeks & Thyme. It’s a cinch to make and it’s packed with flavor and nutrients, plus spring is a great time to get hooked on the Mediterranean way of eating. Adding a bit of the pasta water instead of using sauce is a traditional way to make pasta dishes in Italy. This recipe is a sure way to eat more vegetables and wow your friends with your culinary savvy!

Fettuccine with Peas, Leeks & Thyme

Recipe courtesy of Buitoni.

Ingredients for 3 servings:

1 package (9 ounces) Refrigerated Fettuccine
2 tablespoons extra virgin olive oil
1/2 cup sliced fresh leek
1/3 cup frozen peas
Salt and ground black pepper
2 thyme sprigs, leaves removed and stems discarded
1/4 cup (1 ounce) freshly shredded Parmesan cheese

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper, as shown above.

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

Wine Pairing

Italian wines can be hard to find, other than the super popular Pinot Grigio. If you can find a Soave wine, it’s a soft, fruity, clean wine with crisp lemon flavors and really complements this dish.
Grenache Blanc with its acidity and rounded flavors, or Sauvignon Blanc with its herbaceousness, would also be great wines with this pasta.

Fettuccine with Peas, Leeks & Thyme

Author: Buitoni

Recipe type: Main

Cuisine: Italian

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 2

Ingredients

1 package Refrigerated Fettuccine (9 oz.)
2 tablespoons extra virgin olive oil
½ cup sliced fresh leek
⅓ cup frozen peas
Salt and ground black pepper
2 thyme sprigs
¼ cup freshly shredded Parmesan cheese (5 oz.)

Instructions

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.
HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper.
ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

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Eating Fish on Fridays? Two Easy Fish Recipes

by liz · Mar 4, 2019

Eating Fish on Friday? Here are two very easy fish recipes to take advantage of during Lent or anytime of the year!

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Recipe by Very Best Baking

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

2 tablespoons olive oil, divided
1 small onion, sliced into thick rings
1 lb. white fish of choice, cut into 2-inch pieces
Salt and ground black pepper to taste
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon anise seeds, crushed
2/3 cup (5 fl.-oz. can) evaporated milk
1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Author: Very Best Baking

Recipe type: Main

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia's Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you'll want to try again and again.

Ingredients

2 tablespoons olive oil, divided
1 small onion, sliced into thick rings
1 pound white fish of choice, cut into 2-inch pieces
Salt and ground black pepper to taste
½ teaspoon dried thyme leaves
½ teaspoon dried basil leaves
¼ teaspoon anise seeds, crushed
⅔ cup (5 fluid-ounce can) Evaporated Milk
¼ cup water

Instructions

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.
HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
BAKE for 20 minutes or until fish flakes easily with a fork.

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Creamy Tuna Noodle Casserole

Recipe by Very Best Baking

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
6 tablespoons butter or margarine
4 stalks celery, chopped
1/2 cup chopped onion
2 cans (9 oz. each) tuna, drained and flaked
2 cans (10 oz. each) condensed cream of mushroom soup
1 can (12 fl. oz.) evaporated milk
2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

Summer Cocktails, Pitcher Drinks & Cool Sips

by liz · Jun 5, 2018

You may remember from previous posts that I love a little herb in my desserts – well, I also love a little herb in my drinks. Especially basil. And cilantro. And rosemary…ok I love them all. Give me a fennel-infused bloody mary with a touch of cilantro plus all the fixins and I’m a happy girl.

I was an equally happy girl when I found these easy summer cocktail and drink recipes: one uses limoncello and basil and the other uses wine and sparkling orange mineral water. Both can be made by the pitcher for groups and parties, and you can always infuse your own personality into the drink – as I found out at a recent wine cocktail aperitivi party on California’s central coast.

For the Limoncello Basil Cooler pictured at top, you can easily follow the recipe; it’s oh so refreshing after a long day. Or, to create a South of the Border version, use 1 part margarita mix and 1 part dry white wine instead of limoncello, add fresh lime and lemon juice, and replace the basil with cilantro. You can even add a dash of Tequila! Oh Summer Cocktails how I love you all.

Limoncello Basil Cooler from Meals.com

Ingredients for 6 small servings:

1/2 cup loosely packed fresh basil sprigs
1 bottle (750 ml) limoncello liqueur, chilled, divided
1 bottle (16.9 fluid ounces) Sparkling Natural Mineral Water
Crushed ice cubes
6 basil sprigs for serving

Directions:

MUDDLE or smash 1/2 cup basil with 1/4 cup limoncello with a wooden spoon in a large pitcher. Add remaining limoncello and sparkling water.

FILL glasses half full with ice. Top with limoncello mixture, holding back bruised basil; garnish with basil sprig.

Limoncello Basil Cooler

Author: Meals.com

Recipe type: Drinks

Prep time: 5 mins

Total time: 5 mins

Serves: 6

Fun, summery, sparkling punch!

Ingredients

½ cup loosely packed fresh basil sprigs
1 bottle (750 ml) limoncello liqueur, chilled, divided
1 bottle (16.9 fluid ounces) Sparkling Natural Mineral Water
Crushed ice cubes
6 basil sprigs for serving

Instructions

Limoncello Basil Cooler from Meals.com
Ingredients for 6 small servings:
/2 cup loosely packed fresh basil sprigs
bottle (750 ml) limoncello liqueur, chilled, divided
bottle (16.9 fluid ounces) Sparkling Natural Mineral Water
Crushed ice cubes
basil sprigs for serving
Directions:
MUDDLE or smash ½ cup basil with ¼ cup limoncello with a wooden spoon in a large pitcher. Add remaining limoncello and sparkling water.
FILL glasses half full with ice. Top with limoncello mixture, holding back bruised basil; garnish with basil sprig.

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Another super easy crowd pleaser is this recipe for Fruity White Wine Spritzers. These take no time to put together if you just follow the recipe (a little bit hard for me!) OR you can really go crazy substituting your favorite fruit, juices and herbs to get something totally unique.

Fruity White Wine Spritzers from Meals.com

Ingredients:

2 cups white wine, chilled
1 cup SAN PELLEGRINO Sparkling Orange Beverage
Ice cubes
Orange slices and fresh mint sprig

Directions:

COMBINE wine and San Pellegrino in pitcher.

PLACE orange slices and mint sprig in tall glasses; fill glasses half full with ice. Top with wine and San Pellegrino mixture.

Happy New Year Cocktail: Spiced Apple Cider

by liz · Dec 9, 2016

When I saw this recipe for Spiced Apple Cider, it reminded me of the Vin Chaud (mulled wine) I’d had and loved in Europe during the holidays. I could often smell it wafting from doorways of small restaurants and upon entering friends’ homes or churches. Even places like train stations and gas stations served it, which cheerily sustained me through the cold winter months.

I remember when Ani got the inspiration for this cider, and I thought it would make a perfect cocktail recipe for a New Year’s celebration in wine country. I could please everyone: plain cider for the mocktail drinkers, spiced wine for the wine country fanatics and cider with vanilla vodka or rum for the most festive of friends.

I tested it out in preparation; following the recipe was easy…so much easier than the homemade eggnog I’d recently tried out. You just need spices and apple juice for the base, and it only takes 15 minutes of cooking time. I also decided to chill some of the plain cider after cooking to satisfy those that might want their cocktail on the rocks.

Here are some cocktail variations you might try:

Add vanilla vodka or rum (or your favorite spirit) to the hot cider.
Add your favorite spirit to chilled cider along with a splash of carbonated water over ice.
For mulled wine, substitute 1 bottle of medium to full-bodied red wine for the apple juice, add 1/4 cup sugar, cover immediately and cook on low (so it never reaches a boil) for 20 minutes.
For white wine cider, substitute 1/2 bottle of medium to full-bodied white wine for 1/2 of the apple juice, add 1/8 cup sugar, cover immediately and cook on low (so it never reaches a boil) for 20 minutes.

For me, this will make the cheeriest, easiest and most versatile of winter celebrations. Happy New Year!

If you’re looking for something creamier, fancier or more holiday-themed, check out this old-fashioned eggnog adventure (pictured above) and the coffee-creamy-martini or latin-inspired eggnog below.

Links:

More holiday celebration drink recipes:

After Midnight Javatini

Costa Rican-Style Eggnog

Lemon-Basil Sorbet Recipe

by liz · Apr 7, 2010

My birthday is in the spring, and this year I wanted to give my friends an outdoor garden party, complete with a light springtime dessert. It should be fresh and impressive. I found this super easy lemon-basil sorbet recipe from Chris, and it sounded perfect. It only had two ingredients and no cooking time! I loved that an herb – basil – was the starring ingredient in a sweet dish. Using herbs in desserts is one of my favorite food trends.

Mint has long been a favorite dessert herb, but now I was seeing basil, sage and rosemary mixed in with cakes, fruit desserts, pies and ice cream. For this recipe, I simply chopped the basil – I chopped it coarsely so it would show up more – and mixed it with zesty lemon sorbet and the crowd-favorite, orchard peach sorbet. I added a few organic ginger snaps, and even made a tiny ginger snap sorbet sandwich (ginger is another ingredient that’s great in desserts).

With this recipe, it was easy to please and impress my friends in the garden that day. And I’m keeping this simple dessert idea in my repertoire all summer. Thanks Chris!

Related sorbet recipes:

Ginger Bites with Zesty Lemon Sorbet

Pumpkin-Orange Granita