Food + Family + Friends

Christina Shoup

Crispy Chicken Sandwich

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As a typical kid who grew up in the 80s, we ate our fair share of fast food- namely Taco Bell and Burger King. A popular item at the King was a chicken sandwich (because we thought we were being healthier by eating the FRIED and BREADED chicken sandwich over the burger). It was such a simple item on the menu- soft bread roll, breaded chicken, mayo, romaine. If we were feeling fancy we got the “deluxe” which had sliced tomato and a slice of American cheese.

My mom would often make her version of the Burger King Sandwich which was so dang good it landed in our family recipe book, and below is my version of that version. 🙂 The components are the same: soft French roll, chicken cut or pounded thin and smeared with Dijon mustard, coated in breadcrumbs, and baked in the oven. Toast the roll, smear a good amount of mayo and top with crisp romaine lettuce. That. Is. It.

My version: brine the chicken breasts for a few hours (I only do this half the time), pat dry, spread Dijon mustard on both sides and coat in toasted panko breadcrumbs. Spray a baking rack with non-stock spray and bake on a parchment lined baking sheet at 400 degrees until cooked through and crispy- about 25-30 min.

Meanwhile, make your house sauce of mayo, sriracha, lime juice and a touch of salt. Split your rolls in half and spread a little butter or mayo on each side and sprinkle garlic salt. Toast the rolls till lightly golden. Assemble the sandwich with house sauce, chicken and romaine lettuce. Wait for your kids to devour your fast food.

Cheers,

Christina

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Crispy Baked Chicken Sandwiches

This baked chicken sandwich is just as satisfying as the fried version, but without all the grease and mess! It's inspired by the childhood favorite of so many of us – the original chicken sandwich from Burger King. Although my kids don't know this fast food favorite of the 80s and 90s… they sure love Mom's fast food. Keep it simple with a smear of Best Foods mayo or play with a few ingredients and make your own House Sauce. It doubles as a great fry sauce for a side of baked sweet potato fries!

Course Main Course
Servings 4
Author Christina Shoup

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 tbsp Dijon mustard
  • 2 cups panko breadcrumbs
  • 4 tbsp melted butter divided
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning optional
  • salt and pepper
  • 4 soft French rolls
  • ¼ tsp garlic salt
  • romaine lettuce
  • mayonnaise or house sauce

Instructions

  1. Preheat oven to 325°

  2. Combine 2 tbsp melted butter, garlic powder, italian seasoning and panko on a rimmed cookie sheet. Toast in the oven until lightly golden.

  3. After toasting bread crumbs, remove and set aside. Raise the oven temperature to 400°.

  4. Spray a cooling rack with nonstick spray and place it on a rimmed baking sheet.

  5. On a cutting board, place chicken between two pieces of parchment paper and pound thinly. Season each side with salt and pepper. Brush one side with mustard and place mustard side down onto breadcrumbs. Gently press to adhere.

  6. Turn chicken over and brush with mustard. Again, gently press the chicken into the bread crumbs to make sure it is fully coated. Cook chicken until fully cooked though and outside is crispy, about 25 minutes.

  7. Meanwhile, prepare rolls. Open each roll and place on a cookie sheet. Brush each side with remaining 2 tbsp of melted butter. Sprinkle with garlic salt. When the chicken has just a few minutes remaining, place the rolls in the oven to lightly toast. Alternatively, broil the rolls after removing the chicken from the oven.

  8. After chicken is cooked, place on a clean cutting board and cut lengthwise so they fit into the roll. Smear mayo or house sauce onto roll, then place chicken and lettuce.

Recipe Notes

One of our favorite parts of this sandwich is the house sauce – it’s different each time, but almost always includes a combo of mayo, sriracha, honey, lime juice and a touch of salt. 

Berry Banana Smoothie

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I cannot count how many smoothies we’ve made over the years, but I can safely say it’s in the thousands.  My husband and I made them almost daily when we were first married and haven’t stopped since.  The early days of smoothie making always began with some frozen fruit and some type of liquid (usually rice or soy milk), but always had some mystery ingredient such as cinnamon or chili pepper and a few times tamarind.  We got pretty creative. We even had dreams of pre-packaging smoothie “pouches” and marketing them.  Almost 18 years later, from the looks of the freezer aisle and smoothie delivery companies, we were on to something.  Oh well…

Fast forward 18 years and 3 kids later we are still making smoothies – literally every single day for 18 years, there is some sort of smoothie made in our home for breakfast, lunch, snack or accompanying a frittata for a quick and easy dinner.  To say that our trusty and pricey Vita-Mix we’ve owned for almost 15 years was a good investment, in an understatement.  Our only upgrade was one that we were gifted a few years ago and has multiple speeds which is pretty necessary if you use it for soups and sauces – high and low just doesn’t cut it for these tasks! Our Vita-Mix is an essential tool in our kitchen.

The funny part is for all these years not one person in our family has measured out ingredients.  We can all successfully eyeball the ingredients and make enough smoothie for anyone in the house – either 2 tall glasses enough for a meal or 4-5 small snack glasses.  In our house, there’s no such thing as making a smoothie for one… 

Cheers,

Christina

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Berry Banana Smoothie

This beautiful purple smoothie is both satisfying and packed with nutritious vitamins and minerals. Blueberries are high in fiber and vitamin C and the spinach gives the smoothie a boost of nutrition with vitamin C, folate, and iron. Bananas give a healthy dose of potassium as well as fiber. And a little Greek yogurt for protein makes this a perfect way to start the day or midday snack.

Course Beverages
Servings 2
Author Christina Shoup

Ingredients

  • ½ cup almond milk
  • ¼ cup plain, whole milk Greek yogurt
  • 1 banana
  • 1 heaping cup frozen blueberries
  • 1 handful spinach
  • ½ tsp honey
  • 1 tbsp ground flaxseed meal
  • 2 ice cubes

Instructions

  1. Place ingredients in a blender and blend until smooth.

Potato Salad

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I don’t know about you, but I crave (and plan!) food based on the weather. The cooler weather and hunkering down in March and early April likely had many of us cooking comfort foods such as pasta and rice dishes, soups and stews, and ALL the breads.

But now in the Bay Area, and all over California actually, it’s unseasonably warm for the end of April.  And what a welcome treat it is! The ongoing shelter in place order has us looking for more places to hang out other than inside our homes.  Mother nature is begging us to take our work and free time outside! 

This warm weather has our family cleaning off the outdoor grill and putting it to good use for some delicious, simple meals.  Burgers, lemony chicken thighs, and fresh veggies are a welcome change.  This weekend we are enjoying the aromas of the smoker going all day – sweet and smoky pork ribs are on the Sunday menu.  And what better side to ribs than potato salad and cornbread!

It seems most people are strong pro-potato salad or not.  Potato salads range from being bland and heavily dressed to being too sweet with chalky, flavorless potatoes.  My mom made a great potato salad growing up that was always a hit- full of flavorful red skinned potatoes, crispy bacon and perfect bites of hard boiled egg.  

When I spent time as an extern at Flea Street Cafe in Menlo Park, CA – one of my prep jobs was to make the potato salad that ended up being served with the Chef’s ridiculously good fried chicken.  This entailed smoking the baby potatoes and preparing the dressing.  After being given a short list of a few key ingredients – homemade aioli, mustards, blanched celery, etc., my job was to “make it good.” Yes, that was the extent of the instructions.  After awhile I became confident at making this on my own, knowing just how much this vs. that to put in.  The ingredient that always surprised me was the balance of acidity to the creaminess.  Just a dash more vinegar or lemon juice would transform the dish, “making it good.” 

Here’s to warm weather, staying safe and keeping hope that we can all safely gather for summer barbecues when we can reasonably do so.

Cheers,

Christina

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Potato Salad

Potato salad is the epitome of summer picnics and barbeques. This one is a family favorite and easily adaptable- we often add diced hard boiled egg and crumbled bacon. The key to flavorful potato salad is to properly salt the water!

Course Side Dish
Author Christina Shoup

Ingredients

  • 3 lbs baby dutch potatoes, halved or quartered in large any thin skinned potato will work
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tbsps dijon mustard
  • 2 tbsps whole grain mustard
  • 2 tbsps sweet pickle relish
  • 1 tbsp champagne vinegar white wine vinegar works as well
  • 2 dashes worcestershire sauce
  • 1 tbsp dried dill weed
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • ½ red onion, finely chopped
  • ½ cup diced celery
  • 3 green onions, sliced

Instructions

  1. Place potatoes and 2 tbsp of kosher salt in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook potatoes until easily pierced with a knife, about 12-15 minutes. Drain potatoes into a colander and place colander over the empty pot. Cover with a kitchen towel and let steam for 15-20 minutes.

  2. While the potatoes are steaming, combine sour cream, mayonnaise, both mustards, relish, vinegar, worcestershire, dill, salt and pepper in a large bowl.

  3. Add red onion, celery and green onion and combine.

  4. Add steamed potatoes and gently fold until the mixture coats the potatoes. Taste for seasonings. Cover and refrigerate for a few hours to blend flavors. Taste before serving, adjust seasonings as desired.

Tex Mex Breakfast Burrito

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Healthy and delicious meal anytime of the day

It is no secret in my family that I could eat mexican food for breakfast, lunch and dinner.  One way to sneak in my mexican food craving first thing in the morning is to make breakfast burritos. I’ve made them a dozen different ways, but this meatless one is currently a family favorite. We usually keep it vegetarian by just adding eggs, cheese and spinach, but occasionally add leftover sausage or bacon. 

My favorite way to heat up tortillas- insulated tortilla pouch for the microwave

This version made with soy chorizo has been the one that even the kids have requested.  One didn’t know it was made with tofu, one asked for the sausage one with black beans and one asked for “that really yummy one you keep making” — all referring to this recipe.  I told them all the ingredients and they still requested that I make it!

6 ingredients

The best part of this recipe is how far you can stretch 8 eggs.  With an entire can of black beans added, two big handfuls of spinach, and the soy chorizo —  the eggs simply become part of the delicious mixture rather than being the star. And in this day and age where eggs can be hard to come by, this ratio is a lifesaver.

Cheers,

Christina

Eggs, whole milk, salt and pepper
Add soy chorizo to pan with olive oil
Add entire can of black beans
Add two huge handfuls of fresh spinach
A little fat for the eggs
8 eggs goes a long way…
A little freshly grated cheddar cheese
It’s easy to overfill these- don’t do it!
Fiery “orange sauce” from Tacolicious cookbook
Tuck the sides in and roll tightly- a warm tortilla is key!
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Tex Mex Breakfast Burrito

This delicious meat-free breakfast burrito is filling and satisfying. The black beans and spinach add so many nutrients to this breakfast, making it the perfect fuel for any sport or activity you're off to. It reheats well in the microwave wrapped in a damp paper towel, or foil-wrapped from the freezer and popped in a toaster oven. This recipe makes about 5 large (burrito size) or 10 small (soft taco size) burritos.

Course Breakfast
Author Christina Shoup

Ingredients

  • 2 tbsp olive oil
  • 12 oz soy chorizo
  • 8 eggs
  • 2 tbsp cream or milk
  • 14.5 ounce canned black beans, rinsed and drained
  • 2 cups packed spinach
  • ½ cup shredded cheddar cheese
  • 5 burrito size flour tortillas
  • hot sauce optional

Instructions

  1. In a medium bowl, whisk eggs, cream and a pinch of salt and pepper. Set aside.

  2. In a nonstick pan over medium heat, add olive oil and squeeze the chorizo from package. Break up with a wooden spoon and cook until crumbly and slightly browned.

  3. Add black beans and stir to combine.

  4. Add spinach and gently fold into bean and chorizo mixture. It will wilt down considerably in a matter of minutes.

  5. Make a small well in the center of the pan and melt the butter. Stir to combine.

  6. Add egg mixture to pan and gently stir and fold mixture until egg is just set.

  7. Sprinkle cheese over top, gently fold and take off heat.

  8. Heat tortillas and divide egg mixture among tortillas, adding hot sauce if desired. Fold ends in and roll into a burrito.

Smoky Black Bean Dip

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I’m a sucker for a good bean dip, but then again, who isn’t?  Good old fashioned 7-layer Tex Mex bean dip is one of my all-time favorites.  But a hot bean dip? Move over friends… I’m diving in. I have a couple favorite recipes, but this one combines them into one —  and like all respectable bean dips, it feeds a crowd. 

Whether you are still making grocery store trips fairly frequently — albeit, all masked and gloved up during this pandemic, and can get all the ingredients, or you are trying your best to cook out of your pantry, this dip deserves a place in your cooking routine.  You likely already have most of the ingredients or have a great alternative to successfully make this cheesy goodness. It would also be a great addition to your next Zoom cocktail hour, family game night or Netflix binge. Either way, enjoy!

Cheers,

Christina

Saute onion (shallot used here) in olive oil
Add garlic and saute until it smells delicious
Add spices, tomato paste and spice element- harissa paste is used here
Liquid added and combined- vegetable broth used here
Add beans and smash as many as you feel like!
Shredded cheese in the mixture and on top makes for cheesy goodness
Ready for the broiler to do its thing
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Smoky Black Bean Dip

This crave-worthy dip is easily adapted to what you have on hand- feel free to experiment! Try swapping shallot for the onion, pinto beans for the black, harissa paste for the chipotle pepper and adobo sauce, or even adding in defrosted frozen corn after you smash the beans. This one makes enough for a crowd, or in my case, enough for a big family with teenagers, as well as leftovers. Serve with tortilla chips or over a baked sweet potato for a healthish meal.

Course Appetizer
Cuisine Mexican
Keyword beans, dip
Servings 8
Author Christina Shoup

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3 Tbsp smoked paprika
  • 2 tsp cumin
  • ¼ tsp cayenne pepper
  • 4 Tbsp tomato paste
  • 1 canned chipotle chile, finely chopped omit for less spicy dip
  • 2 Tbsp adobo sauce
  • 1 cup liquid (vegetable stock, chicken stock or water)
  • 2 28-ounce canned black beans, drained and rinsed
  • salt and pepper, to taste
  • 1 ½ cups shredded pepper jack cheese
  • 1 Tbsp chopped cilantro
  • 2 green onions, sliced

Instructions

  1. In a cast iron pan over medium heat, heat olive oil and saute onions until golden.

  2. Add garlic and saute for 30 seconds, or until fragrant.

  3. Add paprika, cumin, cayenne and a big pinch of salt. Saute for 30 seconds.

  4. Add tomato paste, chipotle pepper and adobo sauce. Stir to combine.

  5. Add liquid and combine.

  6. Add beans. Using the back of a wooden spoon, gently smash about half of the beans.

  7. Add 1 cup of the shredded cheese and mix to combine.

  8. Top the bean mixture with the remaining cheese and broil until the cheese is golden and bubbly.

  9. Top with cilantro and green onion. Serve hot.

Freshly Baked Muffins, Anyone?

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Refrigerator Bran Muffins- fresh out of the oven

As we continue our 5th week of Shelter in Place here in the Bay Area, a bit of the panic has worn off and we have all begun to find our new normal.  Many of us have celebrated a major holiday or birthday that looked a lot different than in years past. We’ve figured out how to creatively connect with friends and family from a distance — they’ve become our most important meetings of the week.  And we’ve got our food delivery service or grocery trips figured out by now and perhaps even secured a highly sought after item like flour or toilet paper.  

For those of us with kids, we are also adjusting to the new normal of the kitchen apparently being open 24/7.  Shelter in place hasn’t made them require more food, boredom and proximity to the kitchen has. They want to eat ALL the time and because my kids are between the ages of 10 and almost 15, someone is almost always in the kitchen making something.  This is awesome, but also requires constant clean up of which they are still developing their skills! 🙂 

One way to keep ahead of the mess and provide an easy and healthy snack for everyone is to keep muffins on hand.  Even more satisfying than pulling muffins from the freezer, is baking a fresh batch on a whim.  

Years ago, my mom must have felt the same way because I can hardly remember a time when this muffin batter was not in the refrigerator, ready to be scooped and baked by one of us kids.  I have no idea where the original recipe came from- maybe the side of a cereal box, a newspaper clipping, or a neighbor’s recipe index card- but in my family, it comes from our family recipe book my mom made each of us kids many years ago.  It calls for Crisco- so you can imagine which decade it is from. I replace it with unsalted butter 100% of the time. I’ve skipped the raisins before, but they add a much needed sweetness to the muffin. I’ve used pecans instead of walnuts, and have even substituted raisin bran cereal for the bran flakes and raisins.  One ingredient that is a must, is the All Bran cereal- those dry looking fiber sticks pretending to be cereal? Those ones. They are easily found at your local grocery store as well as Trader Joe’s. And it’s worth buying the whole quart of buttermilk instead of making your own with milk and lemon juice- you use the entire carton for this recipe! 

I just put a batch of this muffin batter in the fridge, but not before scooping out enough for everyone to have an afternoon snack.  And there’s a good chance that one of us will do the same for tomorrow’s breakfast or mid-morning snack, minus all the dishes and clean up! I hope you make this recipe and it’s a help to you and all of your kitchen scavengers during shelter in place. 

Happy snacking,

Christina

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Refrigerator Bran Muffins

These muffins are perfect for breakfast or snack anytime of the day. It is so satisfying to scoop out just the right amount of batter when you are craving a fresh muffin- the batter keeps for several weeks in the refrigerator. These muffins also freeze beautifully!

Course Breakfast, Snack
Keyword bran, muffin
Author Christina Shoup

Ingredients

  • 5 tsp baking soda
  • 2 cups boiling water
  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 2 ½ cups all purpose white flour
  • 2 ½ cups whole wheat flour
  • 1 Tbsp kosher salt
  • 3 ¾ All Bran cereal
  • 2 cups bran flakes
  • 1 cup raisins
  • 1 cup walnuts, chopped

Instructions

  1. Dissolve baking soda in boiling water. Set aside.

  2. In a very large bowl, cream together butter and sugar. Scrape bottom and sides of bowl as needed.

  3. Add eggs one at a time and mix until incorporated.

  4. Add buttermilk slowly and mix well.

  5. Add soda water slowly and mix well.

  6. Add the following ingredients, mixing well between each addition: white flour, whole wheat flour, salt, all bran, bran flakes, raisins and walnuts.

  7. Pour into an airtight container and place in the refrigerator. Will keep for 2-4 weeks.

  8. When ready to bake a fresh batch of muffins, preheat oven to 400°. Line a muffin tin with paper liners. Do not stir down the batter. Using an ice cream scoop, fill the muffin tin ¾ full. Bake until golden, about 15 minutes.

10 Minute Hummus

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Homemade hummus is too easy not to make at home and far superior to what you can typically find in the grocery store.  Brands seem to vary widely on taste and texture and if you find one brand that you love, that’s a great one to pick up in a pinch. I like Sabra Classic Hummus as well as Trader Joe’s Original Hummus.  Overall, I find that many pre-made brands of hummus either have a pungent garlic taste, a thinned out consistency with too much lemon, or have a strange gritty texture from poor quality chickpeas. My absolute favorite hummus recipe is an Israeli-style from Fine Cooking Magazine that takes a considerable amount of time. You soak the dried chickpeas overnight, cook them in a baking soda solution, and hand separate the skins.  The end result is a creamy, thick hummus that is well worth the work, but you definitely have to build in time for all the steps!

A quicker, yet still very delicious alternative, is my 10 minute hummus. There are so few ingredients, it’s important to use the best quality you can get your hands on and you’ll have a wonderful dip for veggies or pita, a healthy spread for a chicken wrap, or a side dish for za’atar roasted veggies. Hummus is an excellent food project to knock out for your whole family to enjoy throughout the week.

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10 Minute Homemade Hummus

My favorite go to hummus is one that highlights the chickpea and tahini flavors and is quick and easy. The key to a clean and delicious hummus is to use really good ingredients. Goya chickpeas, the star ingredient, is a great product with flavorful chickpeas and liquid and available at most grocery stores. For the other main ingredient, it's worth seeking out Soom Sesame Tahini, a brand easily found on Amazon. However, don't let these specific brands stop you- any brand of ingredients will still be better than store bought hummus, promise!

Course Appetizer
Author Christina Shoup

Ingredients

  • 1 can chickpeas, drained and liquid reserved I like Goya and S&W brands
  • ¼ cup sesame tahini Soom brand is excellent
  • 1-2 Tbsp lemon, squeezed
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ½-1 tsp Kosher Diamond Salt

Instructions

  1. In a food processor, add the chickpeas and about 2 Tbsp of the reserved liquid and pulse till smooth. Stop a few times to scrape down the sides, adding more reserved chickpea liquid if needed.

  2. Add the lemon juice, tahini, cumin, garlic powder and salt. Process until smooth and fluffy, about 2 minutes. Add more reserved chickpea liquid if needed.

  3. Season to taste by adding more of any of the above ingredients until you have your desired taste preference. I often add another pinch of salt as well as another spoon of tahini.

  4. To serve, scoop the hummus into a bowl and with a spoon make a well using a swirl motion. If desired, drizzle with extra virgin olive oil and sprinkle with smoked paprika and coarse salt.

Eric’s Sipper (House Manhattan)

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I’m not sure if we are the only ones, but the older my husband and I get, the more the old saying, “less is more” seems to apply to our lives.  Be it friends in our orbit, clothes in our closet or alcohol in our system- quality over quantity couldn’t be more true for this couple. Having been together for almost half our lives, I can see how our tastes have become very similar and our Friday night beverage of choice is no different! What used to be the obvious question of red or white, has become the question of rye or bourbon… one drink each seems to be just enough for both of us. Quality over quantity! 

Eric’s sipper was created about a year ago and our first real appreciation and enjoyment of brown liquor.  I have to say, it’s pretty dang good and has become staple ingredients in our liquor cabinet. It’s delicious over ice, but can be served up in a coupe glass as well.  Either way, don’t forget the cherry or orange peel!

Cheers,

Christina

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Eric’s Sipper (aka House Manhattan)

This drink is a lovely mix between an Old Fashioned and a Manhattan and is an excellent cocktail to sip while the ice melts, perfectly diluting the drink. It's known in our house as Eric's Sipper, and one that we are more fond of each time we make it. It's a fun drink to experiment with- served up or on ice, less sweet vermouth or more, 2 cherries or 4. Either way- cheers!

Course Beverages
Servings 1 drink
Author Christina Shoup

Ingredients

  • 2 ounces Whiskey We like High West and Angel's Envy Bourbon
  • 1 ½ ounce Sweet Vermouth
  • 2 dashes Angostura Orange Bitters
  • 2 dashes Angostura Aromatic Bitters
  • 1-2 cherries, plus ½ tsp juice Favs include Luxardo Maraschino or Fabbri Cherries
  • orange peel garnish

Instructions

  1. Add all ingredients except cherries and orange peel to shaker with ice and shake for 30 seconds.

  2. Add large cube of ice to low ball and pour drink over ice.

  3. Garnish with 2 cherries on a toothpick and orange peel.

Mezcal Con Pepino

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A few years ago my husband and I were celebrating our anniversary in Cabo San Lucas at the beautiful Resort at Pedregal.  Our vacation was at the end of October during Dia de los Muertos- what a beautifully celebrated holiday with heartfelt emotions and incredible food! We were treated to many days of holiday treats during our stay- including fresh oysters, local fruits and drinks by the pool. 

Fresh Oysters

One evening there was a special culinary event with impressive displays of food and drink.  Among the baskets of dried crispy snacks- nuts, corn and roasted grasshoppers!- there was a tasting station of mezcal.  This smoky alcoholic beverage is made by harvesting the core of the agave plant. It is then cooked inside earthenware and distilled in clay pots.  My husband and I were somewhat new to mezcal and enjoyed tasting the varieties with a squeeze of lime.  

Mezcal tasting
Dia de los muertos celebration

I have to say that ever since that trip, there has been steady experimentation of mezcal cocktails in our house.  The cocktail that has become a household favorite is the Mezcal con Pepino- it’s perfectly refreshing, smoky from the mezcal, tart from the fresh lime, a little spicy from the hot pepper and cooling from the muddled cucumber.  Also known as the perfect TGIF year round drink. Very recently, my husband kicked up this house favorite by making a rosemary simple syrup and replacing the recipe’s agave syrup with his new herbaceous syrup- what a smart move.  Not necessary, but if you’re feeling like kicking this drink up a notch, you’ll be glad you did.  

Mezcal con pepino
Mezcal con pepino- with muddled orange bell pepper

Oddly enough, if you’ve got all the ingredients to make this delicious cocktail and discover that your kids ate all the cucumbers- I can assure you that you can safely substitute an orange sweet bell pepper. The result is a drink the color of a Hawaiian sunset and just as refreshing as the cucumber! 

Cheers!

Christina

Mezcal Con Pepino
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Mezcal Con Pepino Cocktail

This refreshing cocktail hits all the notes- sweet, tart, smoky, spicy, crisp. What more could you ask for? The agave nectar can be substituted with plain simple syrup- although a house favorite is an herbaceous rosemary infused syrup.

Cook's note- In a pinch, orange bell pepper was substituted for the cucumber and it was surprisingly delicious with a beautiful orange color!

Course Beverages
Keyword cocktail, mezcal
Servings 2 drinks
Author Christina Shoup

Ingredients

  • 2 ounces Mezcal
  • 2 ounces fresh lime juice
  • .75 ounces agave nectar or simple syrup
  • 2-3 slices cucumber
  • 2-3 slices serrano or jalapeno pepper
  • Tajin
  • Sugar

Instructions

  1. Put lime juice on rim of a glass and coat in tajin and sugar.

  2. Muddle the cucumber and serrano into a cocktail shaker.

  3. Add in mezcal, lime juice, agave/syrup.

  4. Fill with ice and shake.

  5. Pour over ice and garnish with lime and additional tajin.

Anytime Frittata

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Frittatas are a perfect way to use up veggies that may be past their peak freshness, small chunks of random cheeses in your fridge drawer, or leftover cooked meat. I like to make a frittata for dinner the day before leaving for a trip or for breakfast before hitting the farmer’s market to restock. It’s easy, versatile, and a family favorite.  The combinations are endless!

My favorite pan to use is the Calphalon Contemporary Nonstick 12-In. Everyday Pan With Cover- I have two, I use it so much- scrambled eggs, quesadillas, dutch baby pancakes, grilled cheese, etc.  It’s the perfect pan, and without a long handle, fits in all ovens. And it’s affordable and on sale ALL the time! 

A few easy steps to a satisfying and healthy meal:

Add veggie/herbs/meat/whatever filling into nonstick pan.

Allllll the veggies

Add any cheese you have sitting in your cheese drawer- shredded cheddar blend, gruyere, dollops of goat cheese, crumbled feta.

Leftover ratatouille and spicy sausage

Crack eggs in bowl (8 eggs makes for a thinner frittata, 12 makes a taller, more filling frittata- both are great!) add a splash or two of cream, half and half, or milk. Add some seasoning- salt and pepper, mushroom magic powder, italian seasoning, some dried herbs, whatever you want.  Adding hot sauce is always a nice flavor kick. Whisk together until it’s one homogenous mixture.

Pour egg mixture evenly on top of veggie filling.

A great option: Hearty veggie and wilted greens
Leftover pasta makes a great frittata!

Bake in a hot oven at 350 until golden and slightly puffy, about 20 min.

Let sit for a few minutes, then slice into wedges and enjoy!

Perfect breakfast or dinner
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Anytime Frittata

Frittatas are a perfect way to use up veggies that may be past their peak freshness, small chunks of random cheesees in your fridge drawer, or leftover cooked meat. I like to make a frittata for dinner the day before leaving for a trip or for breakfast before hitting the farmer's market to restock. It's easy, versatile, and a family favorite.

Course Breakfast, dinner
Keyword frittata
Author Christina Shoup

Ingredients

  • 8-10 eggs
  • 2 TB milk or cream
  • ¼ cup shredded cheese, any kind
  • 1-2 cup(s) cooked greens or veggie mixture
  • ½-1 cup(s) cooked sausage, ham, bacon (or leave out and use more veggies)
  • salt and pepper to taste
  • ½ tsp magic mushroom seasoning (optional)
  • few dashes hot sauce (optional)
  • 2 tbsp grated parmesan cheese (or reserve 2 tbsp of shredded cheese for top)

Instructions

  1. In a nonstick, oven-safe pan, cook veggies in a little olive oil or butter. Alternatively, if you have leftover cooked veggies, simply add those to the pan. Add cooked meat, if using.

  2. Sprinkle shredded cheese over top.

  3. In medium bowl, whisk eggs, cream, seasoning and hot sauce.

  4. Pour egg mixture evenly over the veggie, meat, cheese. Finish with grated cheese, if using or additional shredded cheese for a nice crust.

  5. Bake at 350° until golden and slightly puffy, about 20 minutes.

  6. Let sit a few minutes, then slice in wedges and enjoy! We like ours with sliced avocado and hot sauce or salsa.