Bad Bitch Margaritas
- 1 Lime, Quarter sliced
- Kosher Salt
- 2 ounces white tequila
- 1 ounce triple sec (or fresh orange juice)
- 1 ounce freshly squeezed lime juice (from about 2 limes)
- 1/2 ounce freshly squeezed lemon juice (from about ½ lemon)
- 1 cup ice, plus extra for serving
- If you like margaritas served with salt, rub the outside rim of a glass with a lime quarter and lightly dip the glass rim-down into a plate of kosher salt.
- Combine the tequila, triple sec or orange juice, lime juice, lemon juice, and ice in a shaker and shake well to mix. (Or, for a blended margarita, puree in a blender until smooth.)
- Serve in the salt-rimmed glass (or in a regular glass, if preferred).
Baked Sriracha Hot Wings
- 2 sticks unsalted butter
- 1 cup Sriracha
- 1 teaspoon salt
- 5 pounds party wings
- 3 ribs celery, cut into sticks
- 3 carrots, peeled and cut into sticks
- Ranch or blue cheese dressing
- Melt the butter in a saucepan over low heat. Add the sriracha and salt, whisking well to combine. Remove from heat and let the sauce cool.
- Divide the wings between two 1-gallon-size zip-top bags. Add one-quarter of the sauce to each bag, and reserve the remaining half of the sauce. Push as much air out of the bags as possible and move the wings around the bags to ensure they are well coated. Marinate in the refrigerator for at least an hour, or as long as overnight.
- Preheat the oven to 425 F
- Line 2 baking sheets with foil, lightly grease them with oil or cooking spray, and set aside.
- Remove the wings from the bags and shake off any excess marinade from each one. Discard the marinade.
- Arrange the wing pieces skin-side up on the prepared baking sheets, making sure to leave a little room between pieces.
- Bake undisturbed for 30 to 35 minutes, until the wings are golden brown and release easily from the baking sheet. Using a pair of tongs or a spatula, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until very crisp.
- When the wings have finished cooking, remove from the oven.
- Transfer the reserved sauce to a baking dish or mixing bowl.
- Working in batches, toss the cooked wings in the sauce until well coated, then transfer them to a serving platter.
- Serve the wings immediately, with the celery, carrots, and ranch or blue cheese dressing for dipping.
Paleo Pain in the Butt Curry
For the curry
- 6 cups cubed butternut squash (cut it yourself or buy it precut)
- 1 Tablespoon neutral oil, such as coconut or grape seed
- 1 medium onion, cut into 1 inch pieces
- 3 cloves garlic, chopped
- 1 inch piece ginger, peeled and minced
- ½ pound cubed beef stew meat
- 1 (14 ounce) can coconut milk
- 1 tablespoon wheat-free tamari
- 2 teaspoons Thai red curry paste
- 2 teaspoons honey
- 1 red bell pepper, cored, seeded and cut into 1-inch pieces
- 1 handful fresh cilantro, chopped
- Note: If butternut squash is out of season, feel free to use scrubbed, cubed sweet potatoes.
For the cauliflower rice
- 1 head cauliflower, roughly chopped (no need to remove the inner core - just cut it up along with the florets)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, chopped
- 1 handful of cilantro or parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Make the curry
- Preheat the oven to 375 F
- Spread the squash out in an even layer on an ungreased backing sheet (use two if necessary) and roast for 35 to 40 minutes, just until the squash is tender when pricked with a fork.
- While the squash roasts, make the cauliflower rice (recipe follows). About 20 minutes before the squash is finished roasting, heat the oil over medium heat in a large frying pan (make sure it has a fitted lid - you'll need it later).
- Add the onion, garlic, and ginger and cook, stirring once or twice, for 2 minutes.
- Add the beef and brown lightly on all sides.
- Add the coconut milk, tamari, curry paste, and honey and stir well to make a creamy, pale red sauce.
- Add the bell pepper and stir well, then cover the pan with the fitted lid. Cook, covered, for about 15 minutes.
- Once the squash is done, carefully add it to the pan. Stir well and cover again. Cook for another 18-20 minutes, until the beef is very tender.
- Serve in bowls over cauliflower rice, topped with the chopped cilantro.
Make the cauliflower rice
- Place the cauliflower in a food processor and pulse until it resembles a fine grain. You may need to work in batches if your food processor is on the small side.
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the garlic and cook for approximately 30 seconds, just until fragrant.
- Add the processed cauliflower and stir well to distribute the garlic.
- Cook for 7 to 8 minutes, or until the cauliflower is lightly browned in patches.
- Stir in the chopped cilantro or parsley as well as the salt and pepper.
Netflix and Chili Con Carne
- 1 pound lean ground beef
- 1 large onion chopped
- 2 cloves garlic, crushed
- 1 table spoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon hot sauce
- 1 (28-ounce) can diced tomatoes, with their juice
- 1 (16 ounce) Can red Kidney beans, drained and rinsed
- Optional toppings: shredded cheddar cheese, sour cream. Chopped green or white onions, chopped cilantro
- In a 3-quart saucepan, cook the beef, onion, and garlic over medium-high heat, stirring occasionally, until beef is brown, about 8 minutes.
- Stir in the remaining ingredients except for the beans and bring the mixture to a boil. Reduce heat to love, cover, and simmer for 1 hour, stirring occasionally.
- Stir in the beans and bring the chili back to a boil. Reduce the heat to low again and simmer uncovered, stirring occasionally, for about 20 minutes, or until the chili reaches your desired thickness.
- Serve hot in bowls, with any of the optional toppings.
Recipes courtesy of "Hot Mess Kitchen" by Gabi Moskowitz and Miranda Berman