What I'm Drinking: Moscow Mule

Beat the summertime heat with a refreshing Moscow Mule. 

I have so much to talk about, but not enough time to write a full blog post. Let's see – we lost our power for over 24 hours last weekend due to storms that rolled through the area (that was fun!), we also put our new chicks out onto pasture last Sunday, and, perhaps most exciting, we brought home four new piglets to the farm on Saturday. They are the cutest. (You can judge their cuteness for yourself by following our farm on Instagram (@orangedogfarm) or on Facebook (https://www.facebook.com/orangedogfarm/). 

Plus work deadlines are insane, I've taken on a small freelance project, and did I mention all the farm chores? Long story short, things are crazy busy around here.

And it has been hot. Like, capital H-O-T hot. Luckily we seem to have a little break in the weather today and it's nice and cool this morning. But that doesn't mean I'll be putting away my copper mugs for Moscow mules anytime soon!

Moscow mules – made with fresh lime juice, ginger beer, and spiked with vodka, are a perfect afternoon cocktail on a hot summer's day. Which, wait, is today, right? Happy First Day of Summer!

Moscow Mule
makes one cocktail

1/2 ounce lime juice
2 ounces vodka
4 ounces ginger beer
ice
lime slice, for garnish

Add the lime juice and vodka to a copper mug. Fill the mug with ice. Top with ginger beer. Garnish with a lime slice (or two) and serve.

What's On the Side: Cilantro-Lime Rice

Amp up your #TacoTuesday (or Wednesday, or Thursday ... you get the picture) with this cilantro-lime rice.

One of our favorite go-to meals is the burrito bowl. A staple of the fast-casual Mexican restaurant menu (I think you know who I'm talking about), these bowls typically feature a base of rice and beans, then your choice of fajita vegetables and/or meat, salsa, and all the other fixings. (Ugh, and I hate how guac costs extra ... but I always get it anyway. And since they tend to dollop a giant scoop on my bowl, there's plenty to share with others).

But let's face it, plain rice is Boring with a capital B. That's where cilantro and lime come in. I am firmly in the camp of cilantro lover, but if you're not (and it's not your fault, it's probably just your genetics), this recipe is probably not for you.

This recipe really couldn't be easier. First, cook up a batch of rice in your rice cooker or on the stovetop (I've included instructions for both). Then let it rest, fluff with a fork, and stir in the lime juice and chopped cilantro. See, I told you – easy!

So the next time Taco Tuesday rolls around, you should definitely serve this on the side. Or, you know, any night of the week when a Mexican meal is on the menu.

Cilantro-Lime Rice (printer-friendly version)
makes 2-4 servings

1 cup jasmine rice
1 3/4 cup water
1/2 teaspoon fine sea salt
1 teaspoon olive oil
1 tablespoon fresh lime juice
2 tablespoons finely chopped cilantro

Rice Cooker Instructions:
1. Add the rice, water, salt, and olive oil to the bowl of your rice cooker. Cook on the "white rice" setting.
2. After the cooking cycle is complete, let the rice sit undisturbed for 10 minutes. Then fluff the rice with the paddle or a fork, and stir in the lime juice and chopped cilantro. Serve immediately.

Stovetop Instructions:
1. Add the water, salt, and olive oil to a medium saucepan. Bring the mixture to a boil over high heat. 2. Add the rice and return to a boil. Then reduce the heat to low, cover, and simmer for 8-10 minutes, or until the water has cooked off and the rice is beginning to stick to the bottom of the pan.
3. Remove from the heat and let stand uncovered for 5-10 minutes. Fluff the rice with a fork and stir in the lime juice and chopped cilantro. Serve immediately.

What's For Dessert: Coconut-Lime Paletas

Paletas are Mexican ice-pops that are typically flavored with fresh fruit or fresh fruit juice. The name paleta comes from the Spanish word palo, which means stick, and the diminutive ending -eta, or "little stick," a reference to the wooden stick that are frozen within these icy treats.

The recipe for these coconut-lime paletas popped into my email inbox a couple of months ago, and I immediately bookmarked the recipe to make once summer arrived for real here in the Northwoods.

Well, summer officially arrived a couple of weeks ago and so too have toasty temperatures. (Okay, well, "hot" is a relative term, of course. But when you're used to temps in the low 70s, anything over the mid-80s is a little too warm for my taste.) But, the upside of hot weather is icy cool treats. These refreshing coconut-lime paletas definitely hit the spot after a long day working (or playing) in the sun.

Coconut-Lime Paletas (printer-friendly version)
makes 10-12 ice pops

2 14-ounce cans unsweetened coconut milk ("lite" is okay)
1/2 cup granulated sugar 
1/2 cup fresh lime juice (from 2 large limes)
1 heaping teaspoon lime zest (from 1 lime)

1. Add the coconut milk, sugar, lime juice, and lime zest to a blender. Puree until well-blended. Pour the coconut-lime mixture through a fine-mesh sieve into a large measuring cup.
2. Carefully pour the mixture into ice-pop molds; it should fill at least 10, depending on the size of your molds. If you have any leftover coconut-lime mixture, it makes a refreshing beverage.
3. Freeze until set, at least 2 hours. Run warm water over the molds to help the ice pops to release when ready to serve.

(from this Rick Bayless recipe)

What's On the Side: Coconut-Lime Cilantro Rice

We probably eat some form of tacos or burrito bowls at least once a week -- they are our go-to meal option when either nothing has been planned for dinner or evening plans require a quick meal. I typically serve rice with our Mexican-inspired meals, either plain or lightly jazzed up with the addition of taco seasoning (my favorite is from Penzey's) or fresh cilantro.

Last week we had another round of fish tacos for dinner (baked sans breading this time), and to make things just a little more interesting I opted to make a more flavorful rice to serve as a side-dish. This rice gets its flavor from the substitution of coconut milk and veggie stock (or you could use chicken stock if you prefer) for some of the water that it cooks in, and then it gets an extra flavor boost with the addition of fresh lime juice and zest along with fresh cilantro, which gets stirred in once the cooking period is complete. The resulting rice dish has a hint of tropical flavor, but it isn't overwhelming. I wanted the rice to complement the flavors of the fish tacos without competing for attention, and this dish fit the bill perfectly.

What are your favorite sides to serve alongside tacos?

Coconut-Lime Cilantro Rice (printer-friendly version)
makes 6-8 servings

1 1/2 cups white rice
1/2 cup lite organic coconut milk (or you could use full-fat for a richer flavor)
1/2 cup low-sodium vegetable stock
2 cups filtered water
zest and juice of 1 lime
1/4 bunch fresh cilantro, chopped fine

1. Add the rice, coconut milk, vegetable stock, and water to the rice cooker. Cook according to your machine's instructions (I used the regular rice setting.) If you do not have a rice cooker, cook the rice as you normally would on the stovetop.
2. After the rice has cooked, stir in the lime zest, lime juice, and cilantro.

(adapted from this Melissa d'Arabian recipe)

What's On the Side: Cilantro-Lime Coleslaw

The summer season is also prime picnic time. And a picnic would not be complete without a large bowl of coleslaw, right? I'm typically not a major fan of slaw, but D is, so I thought I'd whip up a batch to serve alongside some shredded chicken tacos we ate for dinner the other night. (Spoiler alert, the chicken tacos were delish and the recipe will be posted later this week.)

This slaw recipe was also a trial run, as D plans to bring along a big batch to share with his fellow dog trainers at a hunting dog training event this weekend. (Our little puppy Franka, who really isn't all that little any more, is kind of a rockstar.)

This creamy coleslaw features the flavors of lime and cilantro, and gets a hint of spiciness from the addition of some minced jalapeno. (If you prefer bolder flavors, go ahead and sub in a spicier pepper, such as a serrano.)

What's your favorite thing to pack on a picnic?

Cilantro-Lime Coleslaw (printer-friendly version)
makes 4-6 servings

1/4 cup mayonnaise
1/4 cup nonfat plain Greek yogurt (or use sour cream)
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/2 jalapeno chile, seeded, deribbed, minced
1 garlic clove, pressed
2 tablespoons chopped fresh cilantro

2 green onions, chopped (white and green parts)

3-4 cups thinly sliced green cabbage (I like to use a packaged coleslaw mix to make things easier)
salt and pepper, season to taste

1. In a large serving bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, minced jalapeno, and garlic.
2. Stir in the cilantro and chopped green onions.
3. Add the sliced cabbage and toss to combine. (Add more or less cabbage depending on how saucy you prefer your coleslaw.) Season to taste with salt and pepper.
4. Chill in the refrigerator (ideally at least one hour) until ready to serve.

(adapted from this Bon Appétit/Epicurious recipe)

What's On the Side: Watermelon, Feta, and Fresh Herb Salad

Summertime and watermelon just go hand in hand, don't they? While watermelon is great on its own, sometimes it's fun to jazz things up a little bit. This salad melds together the sweetness of watermelon with the fresh taste of mint and basil and the salty and savory flavor of a little feta cheese. 

Watermelon, Feta, and Fresh Herb Salad (printer-friendly version)
makes 8-10 servings

1 3-4 pound seedless watermelon, chopped into 1-2" pieces
1/2 cup chopped fresh mint
1/3 cup chopped fresh basil
juice from one lime
2 teaspoons olive oil
1/2 cup crumbled feta

1. In a large serving bowl, combine the chopped watermelon, chopped mint, and chopped basil.
2. Squeeze the lime juice over top the fruit. Drizzle with the olive oil. Stir to combine the ingredients.
3. Prior to serving, top with the crumbled feta.

(adapted from this sweetsugarbean recipe)

What's For Dinner: Slow Cooker Spicy Brown Sugar and Citrus Chicken Breasts

Two slow cooker meals in one week? What is going on around here!? While I tend to reach for my slow cooker solely in the cooler months, as the temperatures begin to rise around these parts, I'm finding I have less and less desire to turn on the oven -- particularly since our house lacks air conditioning. 

I was at a loss as to what to cook for dinner the other night, so, after confirming that our fridge didn't have much to offer, I took a quick look into the deep freezer in the basement and came upon some frozen chicken breasts. No time to thaw, but no need for the slow cooker. (Yay!) All I had to do was whisk a quick sauce together, pour it over the chicken, set the slow cooker to low, and my work was done (at least for the next six hours). This chicken dish has quite a bit of spiciness going on -- if you'd prefer a milder flavor, leave out (or use less of) the red pepper flakes and chopped jalapeño. 

Slow Cooker Spicy Brown Sugar and Citrus Chicken Breasts (printer-friendly version)

makes 4 servings

4 6-oz frozen organic chicken breasts

1/2 cup brown sugar

zest from 1 lime

juice of 1 lime

juice of 1/2 lemon

1 1/2 tablespoons minced garlic (5-6 cloves)

1/3 cup white wine vinegar

2 tablespoons soy (or tamari) sauce

1 teaspoon fine sea salt

1 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon finely chopped jalapeño pepper (seeds and ribs removed)

1 cup diced red pepper (seeds and ribs removed)

2 tablespoons cornstarch

1. Coat a 2- or 4-quart slow cooker bowl with cooking spray. Place the frozen chicken breasts in the bottom of the slow cooker.

2. In a medium bowl, whisk together the brown sugar, lime zest, lime juice, lemon juice, garlic, white wine vinegar, soy sauce, salt, pepper, and red pepper flakes. Stir in the chopped jalapeño and diced red pepper.
3. Pour the sauce over top the chicken. Place the lid on the slow cooker, set to low, and cook for 6-8 hours, or until the chicken is cooked through and has an internal temperature of 165 degrees.
4. Once cooked, remove the chicken from the slow cooker. Stir in the cornstarch and turn the temperature setting to high. Cook for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve the chicken over quinoa, rice, or noodles. Pour the sauce over the chicken before serving.

What I'm Drinking: A Dark and Stormy

The sun is shining, a warm breeze is blowing, the birds are singing, and most importantly, the snow is melting. I think this good news (and the fact that it has been a looooong work week) calls for a cocktail. My favorite local natural foods store had ginger beer on sale, so I picked up a four-pack the other day. A little Internet sleuthing led me to the Dark 'n Stormy, a cocktail that is actually a trademark of Gosling's Rum. Since my version doesn't include Gosling's rum, let's call it a Dark and Stormy, shall we? The dark rum I opted to purchase at the liquor store was Kraken Black Spiced Rum (partially because it was between that and Captain Morgan's and, well, the label/name was pretty awesome. Yeah, I totally judge my liqueur by its cover...). This cocktail is an amalgam of spicy, sour, and sweet flavors, and more importantly, it's just what the doctor order after a hectic work week. Bring on the weekend!

Dark and Stormy (printer-friendly version)
makes one cocktail

ice
6 oz ginger beer (I used Reed's)
2 oz dark rum (I used Kraken Black Spiced Rum)
lime for garnish (if you like, add in a bit of lime juice to taste)

1. Fill a highball (tall) glass with ice. Add the ginger beer, top with the dark rum, and garnish with a lime wedge. Then drink!

What's For Dessert: Strawberry-Lime Sorbet

We still have several bags of frozen fruit in our freezer, so they are next on the clear-it-out list. What better way to use up some frozen fruit than by making up a batch of sorbet? I've been intrigued by the idea of making a sorbet with our Vitamix, so last night I gave it a whirl. Long story short, it was super easy, and the resulting sorbet was really delicious. I think there might be a lot more sorbets in our future this summer.

Strawberry-Lime Sorbet (printer-friendly version)
makes six servings

1 lb frozen whole strawberries
1/2 lime, peeled
1/8 cup granulated sugar
1 cup water
fresh mint [optional]

1. Add the ingredients to a Vitamix blender.
2. Start the blender on low, variable 1. Quickly switch to high, and turn up to variable 10.
3. Use the plunger to press the ingredients into the blades. Blend for 30-45 seconds, or until four mounds form. Don't overblend, or you'll end up with not-so-frozen sorbet.
4. Serve immediately. Add a mint garnish if you're feeling particularly fancy.

(adapted from the Vitamix Whole Food Recipes cookbook)

Snacktime: Simple Guacamole

My truly simple "guacamole" recipe involves just scooping the avocado flesh out of its shell, placing it in a bowl, and roughly mashing it up. However, when I proposed a snack of guacamole to D this evening, he suggested I take it up a notch. So, I amped up this guacamole with the usual culprits: salt, pepper, garlic, lime juice, and just a smidge of salsa.

Simple Guacamole (printer-friendly version)
makes enough for two

1 ripe avocado, pit removed
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
juice from 1/2 a lime
1 tablespoon salsa
1 clove garlic, finely minced

1. Use a spoon to scoop the flesh of the avocado into a bowl.
2. Add in the salt, pepper, lime juice, salsa, and minced garlic.
3. Stir to combine. I prefer my guacamole to be a little chunky, so I stir more with the side of a spoon to cut up the avocado into small pieces.
4. Serve immediately.

Holiday Cocktail Hour: Ginger Lime Soda

Ginger Lime Soda

makes one cocktail

1 can (diet) ginger ale

juice of one lime (reserve a slice of lime for garnish)

2 oz Grey Goose vodka

1. Pour the ginger ale into a tall glass.

2. Squeeze in the juice of one lime.

3. Pour in 2 ounces of vodka. (Or it's perfectly delish as a mocktail with just lime juice!)

4. Stir.

5. Garnish with a lime slice.