Black Pepper Espresso Tapioca Pudding

Tapioca pudding for grown-ups!

I've always loved black pepper in sweets. It's spicy and smoky and the flavor is almost stronger when paired with the sweetness than it is in savory recipes.

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Spicy Herbed Salmon Salad with Kale, Bacon, and Avocado

Well this is basically all I want to eat during the summer. OK, maybe not THIS specifically, but things LIKE this.

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Spicy Tabasco Brownies

I can't believe it's taken me this long to post a recipe for spicy brownies on this blog. I make them all the time, but it wasn't until recently when a friend asked for the recipe that I realized that I hadn't actually ever shared it here.

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Bacon-Wrapped Habanero Pineapple Bites

These spicy and sweet Bacon-Wrapped Habanero Pineapple Bites were one of the first appetizers to disappear at a recent party I hosted.

I mean...let's be honest...bacon-wrapped anything is generally a hit, but these are especially lovely because they hit so many great flavor notes all in one perfect mouthful.

I was inspired to make this recipe as part of my ongoing collaboration with Tabasco. It features their Tabasco Habanero sauce, which is a tangy and fiery blend that's perfect for cooking.

It's the spiciest of all their sauces (which I LOVE!), and definitely packs powerful heat, but when paired with the sweetness from the pineapple and a touch of brown sugar and nutmeg, it balances out beautifully.

My number one rule about party appetizers (apart from deliciousness!) is that they be simple to assemble and prepare. Anything overly fussy is too much when you're already managing multiple dishes and still want to enjoy the party yourself.

These little guys come together in minutes and can even be assembled a full day in advance, then cooked right before serving.

I usually wait until the first guest rings the bell to pop them under the broiler--10 minutes later and they're ready to serve!

The only problem is that late arrivals usually end up missing out, but hey...that's why they say you snooze, you lose, right?

Disclosure: This post was sponsored by TABASCO. Over the next few months, I will be sharing a series of recipes inspired by some of my favorite TABASCO sauces. All recipes and opinions are strictly my own. Thank you for supporting great brands like TABASCO that make it possible for me to create new content for you. 


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Loved this recipe? Here are three other Tabasco recipes you might like:

• Chipotle Strawberry Cobbler
• Baked Blueberry Chipotle Chicken Wings
• 10-Minute Broiled Chipotle Salmon Fillets

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!
 

Bacon-Wrapped Habanero Pineapple Bites
Makes 20 pieces

Ingredients
1 pineapple, peeled and cut into 20 2 1/2" by 1" pieces
2 teaspoons TABASCO Habanero Sauce
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
20 bacon strips

Toothpicks

Directions
Preheat broiler or oven to highest setting.

Combine pineapple pieces in a bowl with TABASCO Habanero Sauce, brown sugar, and nutmeg. Toss to coat and let marinate 5 minutes.

Place one strip of bacon flat on a service and starting from the end, roll up one piece of marinated pineapple. Skewer with a toothpick and lay on a foil-lined baking sheet. Repeat with rest of pineapple and bacon.

Place under broiler for 5 minutes, then use tongs to turn and broil 5 more minutes. Broilers can vary, so keep an eye on yours to make sure it doesn't burn. Reduce cooking time, if necessary.

Transfer to a serving plate and serve immediately.

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Chipotle Strawberry Cobbler

When summer rolls around, I basically just lose all control when it comes to grocery shopping.

Lately it's the strawberries that are seducing me, and I've been buying pound and pounds of them, filling up the fridge and using them in all things sweet and savory.

Over the next few months, I've teamed up with one of my favorite brands ever ever--Tabasco--to create a series of recipes featuring their range of sauces. I'm starting up with Tabasco Chipotle--a smokey, sweet, and absolutely wonderful hot sauce that I love to put on basically everything.

Until now, I've only used it in savory recipes, but with a fridge full of these gorgeous berries, I decided to use them in a dessert.

And oh wow, is it good!

I know it might sound a little unusual, but I promise that it's just good. The smoky heat pairs beautifully with the sweet berries and tart lemon. Under a sweet and buttery crust with just a hint of salt, it's a stunning (and ridiculously easy!) dessert that will satisfy all your cravings at once.

This is one of those recipes that comes together so quickly, too. I toss the filling together right in the baking dish, and then make the crust in a food processor (a bowl + pastry cutter or fingertips works, too!). It bakes for just a little over half an hour, and it's ready to go.

Serve it up hot right out of the oven, or let it sit and cool off first.

Either way, a scoop of something creamy on top is a must. I love tangy creme fraiche or sour cream (it's especially good with the tiny bit of spice!), but ice cream or regular whipped cream would be amazing, too.

If you love sweets with a hint of spice, you'll die for this. Trust me on it.

Disclosure: This post was sponsored by Tabasco. Over the next few months, I will be sharing a series of recipes inspired by some of my favorite Tabasco sauces. All recipes and opinions are strictly my own. Thank you for supporting great brands like Tabasco that make it possible for me to create new content for you. 

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Loved this post? I'd love if you'd share it with your friends on Pinterest or Facebook! And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. 
Thanks so much for reading!     

Spicy Chipotle Strawberry Cobbler
Serves 8

For the filling
2 pounds strawberries, hulled and quartered
1/2 cup granulated sugar
1 1/2 tablespoons Tabasco Chipotle Sauce
Zest of 1 whole lemon
2 teaspoons vanilla extract
3 tablespoons corn starch

For the crust
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup butter, cut into small cubes
1 large egg
1/4 cup milk

Directions
Preheat oven to 350 degrees. Butter a deep 9” pie plate.

Toss the strawberries with the sugar, Tabasco Chipotle, lemon zest, vanilla extract and corn starch. Place in the pie plate (I mix it up right in the pie plate).

Whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or food processor, cut in the butter until crumbly. Add the egg and milk, and pulse or mix a few times just until it comes together into a dough.

Spread chunks of the dough over the strawberries.

Place pie plate on a baking sheet (to hold spills—there will definitely be spills!), and bake 35-40 minutes, or until the crust is slightly golden and the berries are bubbling.

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Pig Candy Popcorn w/ Bacon & Chocolate

Some of you may have seen me post a preview snap of this tempting Bacon & Chocolate Popcorn on my instagram a few days ago, and I'm excited to finally share it with you.

This past weekend, I went up to Vermont to co-host a food and wine retreat with a few chef friends. We ate amazing food, went on local excursions, relaxed in the hot tub, and stayed up late into the night sipping wine and eating s'mores by the bonfire.

Well...at least the guests did. I was in charge of making lunch and brunch each day, after which I usually hung out in the kitchen mixing up cocktails and helping the other chefs with dinner prep.

(Though I did get to sneak away for a couple massages and some much-needed hot tub time, so it wasn't all work!)

I was also in charge of snacks for the ride up to Vermont from NYC. There were 11 of us traveling together in a small private charter bus, and I wanted to make sure all were well-fed for the 6-ish hour drive.

I made several gallons of super boozy daiquiris, baked brownies, whipped up a creamy black bean dip, and popped up a huge batch of this totally addictive Pig Candy Popcorn with Bacon, Chocolate, and Spices.

Homemade popcorn with fun additions is one of my favorites for big groups. This was the hit of the trip, with all the guests passing the tin around the bus. I made about 30 cups of it and it all disappeared by dinnertime.

And no wonder why! The popcorn is popped in rendered bacon fat, then tossed with the crispy bits of bacon, smoked paprika, a bit of cayenne, salt, pepper, and chocolate chips. I like to add the chocolate when the popcorn is still warm so that it melts a bit.

This is messy good deliciousness, and just the thing for summer movie nights or casual parties (seriously...this + champagne is SO perfect together!).

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Loved this recipe? Here are three other snack recipes you might like:

• Homemade Chocolate Hazelnut Crackers
• Orange Rosemary Marinated Olives
• Crispy Salted Roasted Baby Artichokes

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Pig Candy Popcorn with Bacon & Chocolate
Serves 4-6

Ingredients
1 tablespoon vegetable or olive oil
6 slices bacon
1/3 cup popcorn kernals (unpopped)
1 teaspoon smoked spanish paprika
1/4 teaspoon ground cayenne (optional)
1/2 teaspoon ground black pepper

Kosher salt
1 1/4 cups mini semi-sweet chocolate chips

Directions
Place a large and deep heavy-bottomed saucepan over medium-low heat. Add the oil and the bacon and cook for about 7-10 minutes until all the fat is rendered and the bacon is crisp (but not burned). Remove bacon to a paper towel-lined plate and let cool, reserving the fat in the pan.

Raise the heat to medium-high, and add 5 popcorn kernels to the pan. Cook for a minute or two until they pop, then add the rest of the popcorn kernels. Cover and cook, shaking the pan constantly until the popcorn stops popping. (Don’t be tempted to peek while the popcorn is popping—you’ll end up with popcorn everywhere!)

Transfer the popped corn to a large bowl and add the paprika, cayenne, and black pepper. Crumble or chop the cooled bacon, and toss that in, too, along with some season to taste. Toss to coat all the kernels evenly, then add the chocolate chips. Some will melt a bit because of the heat—this is good!

Serve immediately, or let cool and store in an air-tight container for up to 24 hours. (Longer than that and it tends to get a bit stale.)

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Spiced Roasted Carrots with Ras el Hanout

Last winter I shared with you a recipe for popcorn with dark chocolate, almonds, and ras el hanout--a North African spice blend that is one of my firm favorites.

In that post, I actually talked about how I fell in love with it when I used it on some roasted carrots in place of the cumin that had run out earlier that day.

It took me a full year to realize that while I may have mentioned that recipe for the Roasted Carrots with Ras el Hanout...I never actually shared it with you!

What a tease! Am correcting this today, and I urge you to give it a try as soon as possible.

Ras el hanout is a somewhat sweet and savory spice mix that's absolutely wonderful with roasted vegetables. For this dish, I roughly peel the carrots (I used gorgeous multi-colored rainbow carrots, but any kind will do!), then rub them with olive oil, salt, and the spice. I also add a bit of cayenne because I love heat, though you can skip it if you don't.

Into a very hot oven they go for about 20-25 minutes, depending on how fat your carrots are (mine weren't very fat at all). Give them a toss about halfway through--you want to get the char marks on all sides, and then pull them out when they start to look just a tiny bit wrinkled.

I serve them all jumbled on a platter with a side of whipped Greek yogurt sprinkled with sumac or sesame seeds or whatever else is on hand.

(The tangy yogurt with the sweet and spicy carrots is perfections. Seriously.)

If you have some fresh mint, a few leaves torn on top would be lovely.

Serve this as a side with a lovely roasted main, and you'll have a wonderful winter meal.

Shopping tip: Ras el Hanout is pretty commonly found at well-stocked supermarkets like Whole Foods, online, or at spice shops. Note that the mixes can vary based on the spice combination, so shop around and find the one you like best.

Personally I go for the ones that are a little sweeter without too much cumin or turmeric (so look for something brown--not yellow). If you can't find it, Indian Garam Masala OR Chinese Five Spice would also work well in this recipe (each with slightly different, but similar, flavor profiles.) Buy Ras el Hanout online here.

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Loved this recipe? Here are three other vegetable recipes you might like:

• Roasted Sweet Potatoes with Italian Salsa Verde
• 4-Ingredient Potatoes au Gratin
• Mushroom & Goat Cheese Stuffed Zucchini

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Roasted Carrots with Ras el Hanout
Serves 4, as a side

Ingredients
2 pounds medium-sized carrots, peeled
Extra virgin olive oil
1 1/2 teaspoons ras el hanout
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
Greek yogurt & flaky sea salt, for serving

Directions
Preheat oven to 400 degrees.

Peel the carrots and arrange on a large metal baking sheet. Drizzle generously with olive oil, then sprinkle with ras el hanout, cayenne, and salt. Toss carrots to coat evenly.

Roast 15 minutes, toss once, then roast another 10 minutes, or until carrots are slightly charred and wrinkled. 

Place on a serving platter and sprinkle with flaky sea salt. Serve with Greek yogurt on the side for dipping.

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5-Ingredient Spicy Creole Shrimp Pizza

Last summer, Eugene and I were lucky enough to spend a few days in New Orleans eating our way through that magnificent city. We came home with a taste for all things Creole, and for a few days, I kept it up, doing my best to recreate some of our new favorite flavors at home.

The thing is, that I soon ran out of the patience needed for those slow-cooking high maintenance dishes.

On a relaxed weekend? Surely!

On a random Tuesday? Um...unlikely.

So when I was offered the chance to try out a variety of new organic simmer sauces from Imagine® and work with them to create a few recipes, I admit that I was a bit skeptical, but curious.

I tend to be a from-scratch kind of girl, but I do love the occasional short-cut if I know it's a quality ingredient, which to me means it's loaded with good REAL ingredients I can pronounce and recognize, and free from GMOs, preservatives, MSG, and other funky stuff.

I've been using Imagine® organic broths for years; it's actually my go-to brand, so on a hunch that these would be just as good, I said yes and crossed my fingers.

You guys have no idea how excited I was to find out they're not only good, but actually amazing!

Perfectly seasoned flavor with fresh-tasting ingredients, and no weird package-y aftertaste.

(Yes, package-y is totally a word.)

Imagine® Culinary Simmer Sauce come in four varieties: Louisiana Creole, Latin Veracruz (which I have awesome plans for so stay tuned!), Portobello Red Wine, and Thai Coconut Curry. Each pouch is enough for a dish that will feed about 4-6 people.

The most basic way of using it to sear up your protein (shrimp, chicken, whatever), add the sauce and let it simmer a few minutes, and boom! Serve it up with a side of some kind.

But that's not all you can do, so I decided to use the Louisiana Creole simmer sauce to make the best/quickest/easiest Spicy Creole Shrimp Pizza ever.

I started off with some pizza dough. Mine was homemade from my fridge, but you can totally use your favorite store-bought refrigerated or frozen dough.

[Oh, and a fun tip? A lot of pizza parlors will happily sell you a pound or two of dough if you just ask. Try it!]

I preheated my oven as high as it would go--seriously, crank that baby up!

Then rolled out the dough on a greased baking sheet, and spread with the Louisiana Creole simmer sauce, the same way you would typically use tomato sauce. I topped it off with some peeled shrimp, a few slices of spicy, smoky Andouille sausage, and mozzarella cheese.

I happened to have a bell pepper that needed to be used up, so I added that in, too, but it's totally not necessary since the sauce already has loads of diced peppers in it.

This went into my preheated oven for about 10 to 15 minutes, and voila! Seriously amazing Spicy Creole Shrimp Pizza.

I added some red pepper flakes and a little parsley on top, then sliced it. Eugene and I devoured this in 5 minutes. Eugene didn't even bother to sit down, just kind of standing with a plate hovering over the counter.

If you'd like to recreate this recipe at home, I've got a fun treat for you! The folks at Imagine® are hosting an awesome sweeps where they're giving away a "Pan with a Plan" prize pack that includes a beautiful sauté pan, four Imagine® Organic Culinary Simmer Sauces, and a $25 gift card. 

They're giving away 48 (!!) of these total, so your chances are pretty great. 

Head on over to the Imagine® Facebook page to enter: http://on.fb.me/1r4uejQ

Good luck!

This is a sponsored post written by me on behalf of Imagine® Organic Culinary Simmer Sauces.

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Love Always Order Dessert? Let's connect! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

5-Ingredient Spicy Creole Shrimp Pizza Recipe
Serves 4-6

Ingredients
1 pound pizza dough (refrigerated, frozen & thawed, or homemade all work!)
1 package Louisiana Creole Imagine® Culinary Simmer Sauce 
1/2 pound peeled jumbo shrimp
2 andouille sausage links, sliced (about 1 cup; substitute chorizo or other smoked sausage)
1/3 pound mozzarella cheese, sliced

Optional additional toppings/garnishes: sliced bell peppers, diced fresh tomatoes, crushed red pepper flakes, minced parsley

Directions
Preheat oven to 525 degrees F, or as high as your oven will go.

Grease a pizza pan or baking sheet with baking spray. Roll out your pizza dough and arrange on prepared sheet. (You can make one large pizza, or divide dough in half to make two smaller pizzas.)

Spread Imagine® Culinary Simmer Sauce on the pizza dough, then top with shrimp, sliced andouille sausage, veggie toppings (if using) and sliced mozzarella. Place on the lowest rack in the oven, and bake 10-15 minutes, or until the crust is golden brown and the toppings are bubbling.

Garnish with red pepper flakes and minced parsley, if desired. Let cool 5-10 minutes before cutting and serving.

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Easy Homemade Spicy Ketchup

I've been making homemade ketchup for several years, but it wasn't until a few days ago that I realized I haven't actually shared any of those recipes here. HUGE oversight on my part, as this is one of the easiest and coolest recipes I know.  Sorry about that, but I'm fixing it now!

No more complicated than making a simple homemade pasta sauce, you really only have to combine some ingredients in a pot, let simmer, and then puree into a flavorful and luscious ketchup that will blow that squeeze-bottle stuff out of the water.

This recipe is for one of my favorite variations--a spicy ketchup with just a tiny bit of smoke from chipotle peppers, and plenty of heat from ground cayenne. A touch of lime juice adds another dimension.

I love this one with baked sweet potato fries, spread on a burger, or with crunchy chicken tenders for dipping. I'm sure it would be awesome about a billion other ways, too.

Seriously, you can't go wrong with this one.

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Love Always Order Dessert? Let's connect! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Homemade Spicy Ketchup
Makes about 3 cups ketchup

Ingredients
1 medium onion, diced
3 large garlic cloves, sliced in half
1 28oz can tomato puree
1/4 cup tomato paste
1 chipotle pepper in adobo sauce (add 2 if you like a lot of spice!)
1/2 cup brown sugar, packed
1/4 cup apple cider vinegar
Juice of 1 whole lime
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon ground cayenne
1 teaspoon ground black pepper

Directions
Combine all ingredients in a medium saucepan, and bring to a boil. Lower heat and let simmer 1 hour, stirring occasionally.

Remove from heat and let cool 20 minutes, then puree until very smooth. Taste and adjust seasoning as necessary.

Transfer to a jar and refrigerate. Will keep 2-3 weeks in the refrigerator. Can also be frozen.

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Spicy Black Pepper Shrimp with Chorizo

I have this running list that I keep on my computer.

Well, there are two lists, actually.

The first contains dishes and ideas I'd like to play around with: recipes from books, new ingredient combinations, things I ate at restaurants that I want to recreate, etc. When I get an idea, I add it to the list and then revisit it when I'm feeling kind of stuck and uninspired.

The second is a list of things I actually make regularly: The random Tuesday and Wednesday night dinners and Sunday breakfasts. The snacks and drinks that I make again and again, often without thinking, in between running out to meetings or the gym or any of the myriad activities that fill up a week.

These shrimp have been on that list for a while.

They are so simple and contain such few ingredients that making them barely requires any effort on my part.

I start with the shrimp, usually purchased frozen and cleaned so all I have to do is thaw.

The marinade is just fresh lime juice, olive oil, black pepper and ground coriander, and because seafood takes only a few minutes to marinate, the whole dish is ready not long after you realize you're hungry and should cook something.

And then, there is the chorizo, which I suppose is not really an essential part of the dish, but I just love it. The combination of the spicy, slightly sweet shrimp and the fiery, savory chorizo is perfection in my book.

This is one of those easy and satisfying summer meals everyone should have in their repertoire. You can personalize it by serving over rice or quinoa, or keep it simple and serve along with a pile of mixed greens.

And if you have friends coming over, it's also a great dish to serve as an appetizer along with a bottle of crisp white wine or your favorite summer cocktail.

Here's to the long and lazy days ahead!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  

Spicy Black Pepper Shrimp with Chorizo
Serves 4

Ingredients
20 jumbo shrimp, cleaned with tails on
1/4 extra virgin olive oil
1 lime juiced, plus additional lime wedges, for serving
2 teaspoons freshly ground black pepper (Use more if you like it extra spicy!)
1 teaspoon kosher salt
1 teaspoon ground coriander
3 cured Spanish chorizo links (about 1/2 pound--I love D'Artagnan), sliced

Directions
In a large bowl, toss the shrimp with the olive oil, lime juice, black pepper, salt, and coriander until evenly coated. Let sit 5 minutes.

Preheat a grill pan or cast iron skillet to medium-high heat and cook the shrimp in batches, about 2 minutes per side. (You can also skewer the shrimp to cook on an outdoor grill.)

Grill the chorizo about 1 minute per side, until heated through and slightly charred (the chorizo is already fully cooked).

Serve immediately with lime wedges.

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Movie Treats: Ras el Hanout Spiced Popcorn with Chocolate

This past summer, I was up in Vermont cooking for a retreat group when I ran out of cumin. When it comes to cooking (and eating) my favorite flavors are either Latin or Middle Eastern, so the cumin tends to go quickly.

I started rummaging around in the cabinets for something else to rub on the carrots I was roasting, and came across a small container of homemade Ras El Hanout--a North African spice mix that combines sweet, smokey and hot spices.

"Let's try it," I thought and added some to my prep bowl.

The results? Incredible! I served the roasted carrots with a yogurt dressing and some mixed herbs, and they ended up being one of the most popular dishes of the evening.

The next day, I pulled the spice out again, and whisked it into some yogurt with crumbled feta and finely chopped mint. I served this one with flatbread chips, and once again...another hit!

By the end of the long weekend, that spice mix had become a solid new favorite, and I couldn't wait to add it to my spice cabinet at home for continued experimentation.
And this popcorn? Definitely one of the winners of aforementioned experiments. It's an easy treat, too. You start of with plain buttered popcorn. You can make it on the stove or in the microwave. (The stove is healthier, but I admit to being lazy and almost always just doing it in the microwave.)

Then toss it with the Ras el Hanout, a bit of cayenne (for extra heat--totally optional) and drizzle with melted dark chocolate. Add some roasted salted almonds, and boom...done! A killer movie snack that's salty, sweet, spicy, and so super easy.

Btw, this + champagne? It just WORKS.

Where to Buy: Ras el Hanout is pretty commonly found at well-stocked supermarkets like Whole Foods, online, or at spice shops. Note that the mixes can vary based on the spice combination, so shop around and find the one you like best. Personally I go for the ones that are a little sweeter without too much cumin or turmeric (so look for something brown--not yellow). If you can't find it, Indian Garam Masala OR Chinese Five Spice would also work well in this recipe (each with slightly different, but similar, flavor profiles.) Buy Ras el Hanout online here.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Ras el Hanout Spiced Popcorn with Chocolate


Ingredients
4 cups popped buttered popcorn (microwave or stovetop)
1 cup roasted salted almonds (optional)
1 tablespoon olive oil
2 teaspoons Ras el Hanout
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
1/2 cup dark chocolate chips

Directions
Toss popcorn and almonds in large bowl with oil, ras el hanout, cayenne, and salt. Spread out on a baking sheet. In a separate small bowl, melt the chocolate in the microwave, and then immediately drizzle over the popcorn. Let set about 30 minutes. Transfer to a bowl

(Best eaten the same day.)

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Mexican Chorizo, Sweet Potato & Spinach Soup

As soon as I woke up yesterday morning, I knew that I needed to make soup. It was freezing and though our bedroom radiator was banging and clanging away, it wasn't doing much to warm up the other parts of our home.

A pot of soup steaming away on the stove would help.

It's been a few days since I've done groceries so this was one of those raid-the-pantry type of recipes. I used my homemade Mexican chorizo, but the storebought kind would of course work really well (God...I sound like Ina Garten!). You can also substitute any other kind of fresh sausage, like a spicy Italian sausage or even breakfast sausage, although you may want to then spice it up a bit with some red chile flakes.

The soup comes together quickly once you brown the sausage--basically just put everything in the pot, and let the heat do its magic.

A generous handful of chopped cilantro at the end adds amazing flavor. I served mine with a couple thick slices of homemade bread (also made for the purposes of warming up the place).

If I had avocado or some fresh cheese, I would have added them at the end. (Next time!)

Enjoy and stay warm out there.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Mexican Chorizo, Sweet Potato and Spinach Soup Recipe
Serves 4-6

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked spanish paprika
2 large sweet potatoes, diced into 1/2" cubes (not peeled)
1/4 cup tomato paste
12 cups low sodium chicken broth
 1/2 lb baby spinach
1 bunch cilantro, coarsely chopped
1 large lime, juiced
Kosher salt and black pepper

Directions
In a large soup pot, saute onions in oil over medium heat until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes, and tomato paste, and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and let simmer uncovered about 20 minutes, or until the sweet potatoes are tender. Stir in the spinach and cilantro, and let cook for an additional minute. Stir in the lime juice, and season to taste with kosher salt and black pepper, and serve.

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Homemade Mexican Chorizo

I'm in big trouble.

Big. Big. BIG trouble.

Because last week, I went and taught myself how to make chorizo.

Chorizo is a regular on my grocery list. It's more regular than bacon. It's more regular than chicken.

I'm fairly certain that I have eaten just as much, if not more, chorizo as I have chicken in the past year.

When it comes down to it, I prefer the cured, smokey Spanish kind. For a long time, I didn't even like Mexican chorizo, which is fresh like Italian sausage, with less salt and more sweetness.

But then, a taco happened.

I went out with a colleague to a Mexican place not far from where I live and absentmindedly ordered chorizo tacos, the icy margarita I'd downed quickly upon arrival that hot night causing me to forget that I "didn't like" Mexican chorizo.

And when it arrived I was like, "oh, right!" but it was too late because I wasn't paying and didn't want to be a pest, so I ate it and surprised myself.

Because even though it wasn't Spanish chorizo, it was still good and I still loved it. The heat and the tough of nutty sweetness from the addition of...was that cinnamon?

Eugene and I go to that place all the time now, and I order everything with chorizo on top: the tacos, the huaraches.

In the mornings, I get it on eggs.

Last week while doing groceries, I saw that ground pork was on a ridiculous sale. I had to buy it (a lot of it), and as I went through recipe ideas in my head (meatballs? meatloaf? ragu?) I suddenly thought of chorizo.

You guys, this is SO easy. You throw some spices and aromatics in the blender and puree them into a rich paste. Then you mix it with the ground pork.

Done. You have sausage.

Seriously. That's it. You can DO this! (Yes, YOU!)

You don't need a casing because Mexican chorizo is always removed from the casing anyway, and you don't need special equipment.

You don't even need to eat pork, because this recipe would be just as lovely with ground chicken and then you can call it "chickarizo."

You will need some patience because as easy as it is to make, it really does taste better the next day (and best on the third).

(Note that I lack patience and had some on the first day anyway. It was still delicious, just not yet super chorizo-y.)

Oh, and once you mix it and make it, you can divide it into portions, wrap it in plastic wrap, and freeze it. Fresh chorizo. Pounds and pounds of it.

And you made it.

So far, I've used my chorizo to make breakfast tacos and broccoli rabe. I want to mix it into burger patties.

This would be awesome stuffed into these mushrooms, too.

(And once you make this, you should give my equally easy Homemade Merguez Sausage recipe a try. You expert sausage maker, you!)

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Homemade Mexican Chorizo
Mexican chorizo recipes vary, and based on your personal taste preferences, you may find that you want more of some spices or less of others. The best way is to fry up a tiny portion to taste and then adjust accordingly. 

Ingredients
5 dried ancho chiles (substitute guajillo chiles)
1/2 cup apple cider vinegar
1 medium red onion, peeled and coarsely chopped
8 large cloves garlic, peeled
1 bay leaf
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 tablespoon ground cumin
2 teaspoons paprika (see note below)
2 teaspoons ground oregano
1 teaspoon ground cayenne
4 rounded teaspoons kosher salt
1 teaspoon ground black pepper
3lbs ground pork (not lean)

Directions
Combine the ancho chiles in a small pot and cover with water. Bring the water to a boil and then remove from heat. Let soak 15-20 minutes, or until the chiles are soft and rehydrated. Remove the stems and place the chiles (with seeds) in a blender or food processor (reserving the soaking liquid).

Add the vinegar, onion, garlic, and bay leaf to the blender along with the chiles and puree into a smooth, thick paste, adding some of the soaking liquid as needed to loosen the paste and help blend.

Place the ground pork in a large bowl or base of an electric mixer. Pour in the paste and all of the spices and mix until evenly combined.

Transfer the mix to an air-tight container or bag, and refrigerate at least 8 hours to allow the flavors to marinate. After 8 hours, the chorizo will be ready to cook, or you can divide into smaller portions for freezing and storing. (Will keep well in the freezer for at least 4 months as long as it's properly stored.)

Note on Paprika: Mexican chorizo is typically made with sweet paprika, not smoked, but I actually prefer the flavor of the smoked paprika. Use whichever you prefer--both will be delicious!

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Easy Homemade Restaurant-Style Salsa Recipe

I was catching up on a few of my favorite blogs the other morning, when a very cool recipe caught my eye.

It was shared by Lisa of A Dinner Party, who talked about throwing a low-key dinner party with some friends after a few harried weeks at a new job. On the menu? Fish tacos, a salad, and a batch of homemade restaurant-style salsa.

Lisa's description of the salsa as that "addictively spicy salsa you get in better Mexican restaurants," totally grabbed my attention.

I knew exactly what she meant, and I immediately wanted to taste it.

No joke...barely 10 minutes had passed before I was in the kitchen tossing ingredients into my food processor.

This salsa is incredible!

So very simple to make, and the results are killer. Salty, savory, and with just the perfect amount of heat. You know? The kind of heat that keeps you going back for more, without completely destroying your tastebuds for the rest of the meal.

The recipe makes about 3 cups, and I suspect would keep well for a couple days in the refrigerator, although I cannot testify to that since ours did not last the afternoon. Whoops!

Sidenote: While cleaning, I told Eugene that I couldn't "believe we ate all that salsa today!"

To which he replied, "Yeah...you definitely ate most of it by yourself."

Guilty as charged, my friends! (And not at all sorry.)

I made a few minor changes to the original recipe that Lisa posted (my version is posted below), cutting out the Rotel, and using whole, drained plum tomatoes (because it's what I had on hand). I also increased the jalapenos, garlic, and lime juice.

I need to pick up another couple cans of tomatoes so that I can make this again.

(And again and again and again...)

By the way, these would be excellent with my recipe for Easy Homemade Corn Tortilla Chips!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Easy Homemade Restaurant-Style Salsa
Makes about 3 cups (Adapted from a recipe found on A Dinner Party, originally from Mountain Mama Cooks)

Ingredients
1 28oz can whole plum tomatoes, drained (save the tomato sauce it comes in for something else--don't use the kind with basil in it)
1/2 medium red onion, roughly chopped
2 large garlic cloves, peeled
1 large jalapeño, stem and most of seeds removed (Like it super spicy? I would start with one, then taste and add another if needed. It's got pretty decent heat at this level, and the heat increases as it sits.)
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 small to medium size bunch of fresh cilantro, washed and bottom roots/tough stems trimmed
Juice of 2 medium limes

Directions
Combine all the ingredients in the base of a food processor or blender and puree until smooth. Taste and adjust seasoning to taste, adding more cumin, salt, or lime juice as needed. (Note: I recommend actually tasting it with tortilla chips so that you don't over-salt it.)

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