Blackberry Jalapeño Margarita

I’m not typically one for New Years’ resolutions, but this year Sonia and I decided to give it a shot in a couple of different ways. (Stay tuned to read about hers shortly!). My resolution? No alcohol during the week. WHAT?! Ugh, I know. But a new year is all about trying to be a healthier you, right? (Cue eye roll).  Anyway, because of this resolution, when I do have a drink on the weekend, it better be damn good. I waited all week for it!

Another thing you should know is that I’m not a very patient person. Therefore, I really don’t feel like waiting for summer to come back around to have a margarita. I used to think it was so strange when someone ordered a margarita in the dead of winter. I thought they were strictly reserved as a refreshing drink on a hot day. I’ve changed my ways because, like I said, I’m not patient.

And that my dear friends is why I made this blackberry jalapeño margarita. Before you get up in arms about burning your tongue off with the jalapeños, I promise that it’s not that spicy. Just a little heat to add to the sweetness. Plus, it’s winter people. It’s the only way I could justify a margarita in winter – a little heat!

*Makes 6 cups or 1 small pitcher

  • 1 jalapeño (Through this recipe, I learned that the heat is in the seeds, not the pepper itself. Be sure not to throw them out!)
  • 4 cups of blackberries
  • Juice of 1 lime
  • 1/2 cup triple sec
  • 1 cup tequila

Additions:

  • 1 cup seltzer water
  • 1 lime wedge and sugar for the rim

Chop the jalapeño and place off to the side, then muddle the blackberries to a juicy pulp. In a large shaker of ice (for single servings) or a pitcher (for single servings. JK.) pour in all of the ingredients, with the exception of the “additions”. When ready to serve, rim the glass with the lime wedge and sugar. Top with seltzer.

Blackberry Jalapeno Margarita_damndelish

Happy drinking, XO.

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Bone Broth

I know we don’t need to remind you that it’s below freezing outside. (Seriously, what happened to the 60 degree weather in December?!) I’m sure we also don’t need to remind you that’s time to do all of that post-holiday detoxing. That’s where bone broth comes in. Bone broth made a big splash last winter when it became more popular than tea due to it’s multiple “healing powers”, and it doesn’t seem to be going anywhere soon.

Not only does it help clear up and moisturize your skin, it’s great for your digestive system (aka gut), and remedy a cold. This article from Natural New Age Mum gives you the breakdown of every possible health benefit. Plus, if you don’t want to drink the broth straight up, she gives you other ways to incorporate it into your cooking.

  • 3-4 pounds bones (chicken, turkey, bone marrow, oxtail, any leftovers you may have)
  • 2 inches of sliced ginger root
  • 2 whole onions, thick sliced
  • 1/4 cup roughly chopped chives
  • 3 carrots, shaved and roughly chopped
  • 1/4–1/2 cup of fresh herbs (cilantro, parsley, thyme or rosemary. Take your pick of 1. I used thyme.)
  • 3-4 bay leaves
  • 1/4 cup of apple cider vinegar
  • 2 celery stalks
  • 1 garlic clove, minced
  • 1 tbsp sea salt
  • If you’re feeling adventurous, you can also use a couple dashes of turmeric. You know how we love that spice.
  • Enough water to cover it all in a crock pot

Bring a large pot of water to a boil and drop in the bones. This will clean off any excess meat. Place the bones in the crock pot along with all of the other ingredients. Cover and simmer for 8-24 hours. (I did the full 24 hours.) The longer it simmers, the more flavor you’ll get.

Strain the broth into jar(s) for storage and place in the fridge. Discard the bones and veggies. After a few hours in the fridge, you’ll notice the fat beginning to harden on the top. You’ll want to skim that off. You can then either place the broth back in the fridge (it can keep up to 4 days), or a more popular method is to use an ice cube tray. This way you can pop one out whenever you’d like. The broth will keep in the freezer for up to a year.

Bone broth_damndelish

Happy Eating, XO.

Crock pot cocktail: Hot spiked apple cider

This little cocktail concoction is just in time to warm your hearts (and hands!) for Thanksgiving. You know we do a specialty Thanksgiving cocktail every year, like this apple spice libation. Or Lauren Conrad’s kick ass Pilgram Punch I made a couple of years ago. So this year, we’re coming in hot with a crock pot cocktail.

Typically, I’ve been making this drink for Halloween. We’re usually outside waiting for the trick or treaters, and October in the NE means you need more than just a fire to help stay warm. However, the volume this recipe produces is perfect for your large holiday gathering. Bonus, everyone can help themselves! No need to be bartender for the night.

  • 1 jug of apple cider
  • 1/2 bottle Fireball
  • 1 orange, thinly sliced
  • 3-5 whole star anise
  • 1 tbsp whole cloves
  • Dash of cinnamon
  • Dash of nutmeg

Pour all of the ingredients into your crock pot and simmer on high for 2 hours. After 2 hours, turn down to low until finished.

Crockpot Cocktail_damndelish

Happy Eating, XO.

Rach’s Gin Rosè

I think for the first time ever, I’ve become obsessed with gin drinks. You know we’re usually wine girls, but there’s something refreshing about a fizzy gin drink on a warm summer night. I’ve been seeing a ton of recipes and can’t help but wonder if I’ve been subconsciously influenced…

My cousins were in town a couple of weekends ago and Rach came up with this deliciously refreshing concoction. Cheers to girls weekend!

*Makes 1 drink

  • 6 raspberries
  • 4 slices of fresh cucumber (1 for garnishing)
  • 1 tbsp of simple syrup (if you don’t have simple syrup, we give you DIY instructions below)
  • 1 shot of gin
  • 2 cups of rosè wine
  • 1 cup of seltzer

Muddle the raspberries, cucumber, and simple syrup in a shaker. Add the gin and rosè and shake lightly. Pour over ice and top with the seltzer. Garnish with a cucumber slice.

Rach's Fizzy Gin

Happy Eating, XO.

Spicy Detox “Teas”

Over the holidays I got a bit of unpleasant news – I developed a stomach ulcer. Yuck. And ow. After going to the doctor they told me that I need to change my diet a bit. Cut back on spicy foods, no more tomatoes/tomato sauce (sigh, goodbye red sauce) and eat more frequent, smaller meals throughout the day. Challenge accepted.

A couple of years ago I went to an Ayurvedic cooking class with a friend, which teaches you how to incorporate healing spices in to your diet. I decided now would be a good time to really pay attention to what I learned. Turmeric helps with heartburn and an upset stomach, so what better place to start?

In your comfiest mug, fill it with hot water and these healthy ingredients:

  • 2 dashes of turmeric
  • 1-2 drops of honey or Agave
  • 2 tsp of lemon juice (or lime if you’re in a pinch)
  • 1 dash of cayenne pepper if you’re feeling frisky (although not recommended for getting over a stomach ulcer…)

After doing a little more research on spices that promote a healthy stomach, cumin, anise and nutmeg were at the top. So for a something a little sweeter:

  • 1 stick of cinnamon
  • 1 star anise
  • 1 dash of nutmeg
  • 1-2 drops of honey

 

Turmeric tea

You can find more information on healthy herbs from the Huffington Post.

(PS. This your friendly reminder to go get your yearly physical!)

Happy (Healthy) Eating, XO.