I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Tequila Sunrise; has there ever been a more perfect name for a vacation cocktail? And here’s the great thing, you don’t have to actually be on vacation to enjoy this libation.
With a simple recipe of a mere three ingredients, the Tequila Sunrise is a classic cocktail that deserves a comeback this summer. It’s vibrant, refreshing, and packs a flavorful punch thanks to high quality silver tequila, orange juice and Maraschino cherries. Plus how gorgeous is that two tone color, especially in my favorite Dwell Studio malachite glasses.
In truth I probably wouldn’t call myself a tequila person, per say; by now you know I’m a wine lover through and through. BUT, there’s something about the mix of Casamigos, freshly squeezed orange juice, and the sweet juice from a jar of Maraschino cherries that immediately puts me into out of office mode and who doesn’t love that?! Plus if there was ever a time to enjoy a Tequila Sunrise cocktail it’s now when you can get the sweetest, in season, Florida orange juice.
The recipe for this easy, super vibrant, two-toned cocktail is below. I hope you’ll mix it up this weekend, and let it instantly transport you to sandy beaches with absolutely nowhere to be and nothing to do. Cheers to island time Friends! Truly, MKR
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So today’s Sriracha Chicken recipe was kind of an accident. But don’t some of the best recipes start out like that right?! It all happened as a happy result of peeking into my fridge, looking to see what I had on hand, and getting a little creative with some of my tried-and-true, favorite flavors. Say hello to my Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice.
Those tried and true flavors include chicken roasted to perfection. Sweet and spicy BBQ sauce; I like all of my BBQ sauces with brown sugar, so I kept things simple. Sriracha, my favorite spice, to infuse the homemade sauce with a little heat. And since I was out of honey, I grabbed the molasses. The result was absolutely FIRE. There was just something about the way the molasses crystalized on the crispy spicy sriracha chicken.
And don’t let me forget about the pairing with the cool cilantro lime rice from this recipe, and the sweet roasted corn with baked pinto beans and a squeeze of fresh lime…words barely can do it justice.
If you’re intimidated by the steps and different components of this recipe, don’t be. It may feel like there are a lot of moving parts, but in reality you can make the sides ahead of time, or do it while the chicken is roasting. You can also totally use store-bought BBQ sauce if that’s what you have in your fridge…make this easy! That being said, I’ve included my secret equation for moist, succulent chicken below; it always involves roasting the chicken with the simple ingredients, and finishing it with the final flavor or the homemade BBQ sauce in this instance.
Also an important thing to note when you’re using your sauce: whenever you’re using a sugar-based sauce like BBQ, you want to baste it on the chicken only near the end or even after it’s done roasting. Otherwise, the sugar crystals will burn off, leaving your chicken with too much of a charr flavor and taste. If you wait and do it at the end, it will crystallize just enough to give you great texture to enjoy.
As for serving; if you’ve been following along, you’ll recognize that I love plating like this. Here, everything you need is on the plate in several sections. This way, you don’t have to grab from all over to get a little bit of each flavor. As you can see, the corn and beans run through all three areas. I’ve found that plating like this is great for large servings, and it ensures that everyone gets the best of each bite! Truly, MKR
P.S. Here’s another great trick for this recipe: when you’re cutting the corn off the cob, use a bundt pan. By placing the corn cob in the center hole, you’re able to easily shave off the kernels with a knife. It’s then all collected in the bundt pan!
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2-3 of each, skin on chicken breasts, thighs and drumsticks
dark pure molasses (enough to cover the chicken)
1.5 cups brown sugar
1.25 cups Ketchup
1.5 T molasses
2 T ground mustard
2 T apple cider vinegar
Sriracha, to taste
4 T melted unsalted butter, to baste the chicken
1/4 cup olive oil, to baste the chicken
salt & pepper, to taste
4-6 ears of corn, cut from cob
1 large can organic pinto beans, made to directions
fresh jalapenos, sliced to garnish
fresh cilantro, chopped to garnish
fresh limes, sliced to garnish
Instructions
Preheat the oven to 400 degrees.
Make your homemade brown sugar BBQ sauce: mix your Ketchup, Worcestershire Sauce, apple cider vinegar, ground mustard, molasses and brown sugar in a saucepan over medium heat. Bring to a boil then let simmer for a few minutes. Remove from heat and add in desired amount of Sriracha. Stir and set aside.
Spray your pan (or use a nonstick pan) and place chicken into it. Baste the chicken with salt and pepper, olive oil and butter. Depending on how much chicken you have, you want to brush it with enough salt and pepper first. Then follow with olive oil and butter. This will give the chicken its crispy outer layer with moist inside.
Cook for about 30 minutes, using the meat thermometer to monitor doneness. You'll want to baste the chicken with your sauce when it's about 10 degrees from being done.
Meanwhile, cook the pinto beans per label instructions, keep warm and set aside.
Roast the corn in a medium sized sautee pan with butter, salt and pepper. Keep warm and set aside.
Once chicken is about 10 degrees from being done, baste with the BBQ sauce now. I used a basting brush to apply the brown sugar BBQ/Sriracha sauce. Then baste all chicken with a layer of molasses. You can also wait until it's completely done cooking, but I prefer to put it on with about 5 minutes left to cook.
Cook for an additional 5 minutes (or until chicken is fully cooked), and remove from oven. Plate with rice, corn, and beans. Garnish with cilantro, jalepenos and a few squeezes of fresh lime.
I’m sure you’ve heard or seen the latest health craze by now; “golden milk” has become a household name in the wellness world in the past few months with its superfood ingredients and long list of health benefits. But it’s actually an age-old concoction with simple, yet effective all natural ingredients that just so happens to also be a comforting, warm, delicious drink. I personally love to enjoy my non-dairy golden milk in the evening as I unwind from the day, with a sprinkle of ground cinnamon on top.
The health benefits of non-dairy golden milk are almost too good to be true; the ingredients all pack a healthful punch. Its main ingredient is turmeric, which is known to be a strong antioxidant, but it also has anti-cancer properties and anti-inflammatory effects. The full list of benefits goes on and on, including being a liver detoxifier and immunity booster, too. But golden milk also includes coconut oil, which we’ve all ready about the 23498234029 health benefits of, as well as fresh ginger that helps with digestion, nausea, bacterial infections and even a big fighter against heart disease and stroke. Lastly honey, which helps to prevent heart disease as well, along with a whole slew of healing effects. And if you suffer from seasonal allergies like me and pollen is the main culprit then ingesting local honey is said to reduce your reaction to seasonal pollen by half. But keep in mind it must be local honey! *To make this vegan sub in maple syrup or agave for the honey*
Anyway, making non-dairy golden milk is easy; simply combine all of the ingredients, bring to a simmer for about 10 minutes, then enjoy! You can add more or less honey as you decide on your sweetness preference, as well as coconut milk versus almond milk with the range of richness and consistency for both. The drink can even be made as a batch, storing up to five days in an airtight container in the refrigerator before being reheated. My recipe below serves four, and I’m sure you’ll find that you want to keep it all to yourself to enjoy! It’s that good. Cheers to health and happiness, friends. Truly, MKR
P.S. You may be tempted to skip the black pepper but don’t; when paired with turmeric, black pepper helps your body absorb turmeric by 2,000%. xo
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