Zucchini Bundt Cake with Tequila Lime Glaze- this screams summer from the fresh zucchini to the tropical flavors of a margarita in the shiny lime gaze.
Did I ever tell you about the time I got lice?
Yep, I got lice. Then gave it to Autumn….
lime
Colorful Asian Salad with Baked Tofu and a Cilantro Lime Dressing
Autumn’s first birthday is coming up and her party is now just in 10 days. Cue my freak out moment!!!! ahhh!!
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Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle
I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!
I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.
Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.
Boy, it did not disappoint!
The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)
Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!
The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!
So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!
If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!
Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle
Makes 8 Tacos
Ingredients
For the Filling
- 1 package Nasoya Extra-firm tofu, rinsed and patted dry
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 3/4 cup cornstarch
- 1 teaspoon grill seasoning or seasoned salt
- 1 teaspoon ground cumin
- 2 tablespoons canola oil
For the Mango Salsa
- 1/2 cup diced mango
- 1/2 cup chopped red bell pepper
- 1/2 cup diced avocado
- 1/2 cup chopped fresh cilantro
For the Creamy Lime Drizzle
- 1 teaspoon lime zest
- 2 Tablespoons lime juice
- 1/2 cup sour cream
- 1 Tablespoon minced pickled jalapeno peppers
8 flour taco sized tortillas or 16 taco sized corn tortillas
Process
- Prepare the lime drizzle by zesting the lime rind into a small bowl. Juice the zested lime into the bowl and then add the sour cream and jalapeno peppers. Mix well to combine.
- Prepare the mango salsa by combining all of the salsa ingredients in a small bowl. Set aside.
- Prepare the filling by slicing the tofu lengthwise into 6 slices, and then quarter each piece resulting in 24 total rectangles; set aside.
- In a shallow bowl, beat eggs with the Worcestershire sauce. In another shallow bowl, mix together the cornstarch, grill seasoning and cumin.
- Heat oil in large, non-stick skillet over medium-high heat. Dip each piece of tofu in the egg mixture, dredge in the cornstarch mixture, and then cook in the skillet for about 3 – 4 minutes per side (top and bottom) or until brown. Do not crowd in the skillet, so prepare the pieces in batches, if necessary.
- Heat tortillas according to the package directions. Assemble the tacos by placing 3 pieces in taco then dressing with the mango salsa and topping with the creamy lime drizzle.
Slightly adapted from Nasoya
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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.
For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.
For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.
*While I did receive complimentary product from Nasoya, these opinions are entirely my own.
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Thirsty Thursday: Raspberry Lime Rickey
One of my favorite things to do in the summer is to go to Brimfield Antique Show.
I love wandering around the dusty fields packed full of vendors while I find some great treasures to take home. Last year was a banner year. It was incredible. We rocked it!
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Thirsty Thursday: Cranberry Lime Cooler
So this little storm came through named Hurricane Sandy. Well, let me tell you Sandy it was a Bitch with a capital B. As anyone with a pulse knows, she has wrecked havoc on a whole hell of a lot of the country. Prior to the storm’s arrival I was glued to the TV watching weather channel like my life depended on it. Dear Jim Cantore, you had me at millibars. Since I’m a weather channel junkie I knew this was going to be bad but in no way did I anticipate just how bad it would be. My little town of Chelsea MA lost 15% of power, obviously including us- hence the blogging hiatus and crazy back log I have to catch up on. But loosing power is nothing compared to what the people in NY and NJ are dealing with. It is heartbreaking. Please consider helping if you can, I can’t make a big financial contribution but I am donating blood next week since, according to Red Cross “Hurricane Sandy has affected blood collections in the Northeast, forcing the cancellation of more than 240 American Red Cross blood drives, resulting in a shortfall of more than 8,000 donations thus far.” That’s huge! I just think that if help in anyway you should try.
Anywho, this week Amanda and I bring you drinks centered around the ‘cranberry’ theme. This is the season for cranberries so be sure to get ready for some cranberry sauce, cranberry jelly, dried cranberries in just about everything. It’s an awesome thing, esp in Massachusetts, where there are a crazy amount of bogs. My coworker’s family even has a bog and they are profiled on Ocean Spray bottles- she is in the back, on the right. Cranberries are great for you as they contain antioxidants, such as vitamin C, that will boost your immunity, which is great for the upcoming cold and flu season.
I made a Cranberry Lime Cooler that is really refreshing, so simple to make, and a great alternative to sugary soda. Amanda made a Frozen Cranberry Margarita that will just knock your socks off… there is a pretty cool ingredient in there!!
Cranberry Lime Cooler
makes 1
Ingredients
- 3 oz cranberry juice (not cocktail)
- juice of a lime
- tablespoon of simple syrup
- 4 oz of seltzer
- 1 cup ice
- wedge of lime and mint for garnish, optional
Process
- In a tall glass, combine the cranberry juice, lime juice, simple syrup, and seltzer over ice.
- Garnish is a wedge oflime and mint.
Honeydew Melon Sorbet
When I was growing up I would remember my dad eating melons (typically cantalope and honeydew) at night. He would cut them and throughout the week would eat the pieces slowly, one at a time, with a toothpick while watching TV. I think that has led to my love of melons, specifically honeydew melons.
Since it has a roasty, toasty summer I have been trying to keep cool all the time so that I don’t hate my favorite season. I sure would love to eat ice cream all the time but that is just not going to happen so I have been loving mixing up sorbets. My newest favorite is honeydew sorbet. Bliss on a hot, steamy night.
Honeydew melon sorbet lets the flavors of the honeydew melon shine through. The simple syrup just sweetens and brightens up the natural flavors. I like to add a bit of lime or lemon to mellow out that sweetness and enhance the flavors as well, similar to adding a bit of salt to a tomato. It just works! To keep with the citrus flavors, I like to garnish the melon with a bit of lemon verbena instead of mint. Dig in and cool off!
Honeydew Melon Sorbet
serves 4
Ingredients
- 1 cup of simple syrup
- approximately 1/2 a honeydew melon, depending on size
- juice of 1 lime
Process
- Cut the honeydew into small pieces. Blend the honeydew until it a very smooth consisency. Blend the melon until you have 3 cups of puree.
- Add the simple syrup and juice of the lime to the3 cups of puree and blend to combine the ingredients.
- Chill the mixture for at least 30 minutes.
- Pour the honeydew puree mixture into your frozen ice cream make bowl and follow your ice cream maker’s directions to process the sorbet.
Check out my other sorbet recipes!
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Party Pico de Gallo
Price and I recently had a party at our place for my birthday. It was centered around a Mexican theme so I’ll be posting a few recipes from that that works well for a fiesta or just a great gathering. Enjoy!
Pico de Gallo is one of my favorite things to have on hand for topping on our dinners because it’s a great addition to chicken, steak, pork, or even a salad. But I really love to share at a party. Chips and dip are classic party foods and there is a great reason for it. They are filling, great finger foods, and can be centrally located on a coffee table while people are gathered around.
I much prefer poco de gallo over a jarred salsa. There is no comparison really. Pico de gallo has such a fresh, vibrant taste from all the fresh vegetables in the mix. The lime juice really helps all the flavors intensify as well. I feel that little home made touches like this really make a meal so much people. Also when you serve this to guests they notice the homemade touch.
With the Super Bowl coming up this weekend this would be great to throw together for the big game, but really making a big batch works well for any sporting event or gathering, especially Cinco De Mayo. I suggest serving it with some tortilla chips, corn chips, pita chips, or celery at your next party.
Party Sized Pico de Gallo
Serves 20-25 people
Ingredients
- 4 pounds of Roma tomatoes
- 2 large red onions
- 4-6 cloves minced garlic
- 5-6 jalapeños
- large handful (approximately half a bunch) of cilantro
- juice of 2 limes
- salt and pepper
Process
- Dice both onions and put into a large bowl.
- Remove the tops of the tomatoes. Halve the tomatoes length wise, halve again. Remove the seeds by sliding you knife along the inner membrane. Cut the flesh into long strips and the run your knife through the strips for a small dice. Add tomatoes to the onions.
- Add the garlic.
- Mince the jalapeños by cutting off their tops, halving them, removing the seeds (optional), and running your knife along the pieces until they are uniformly small. Add to the mixture in the bowl.
- Take your fresh cilantro and evenly chop the pieces, stems included. Add to the mixture.
- Squeeze 2 limes over the mixture. Gently mix the pico de gallo.
- Add salt and pepper to taste. Give another quick toss to incorporate.
Cranberry Ginger Margarita
Poe’s Kitchen at the Rattlesnake Bar and Grill is one of my favorite places to eat. Chef Brian Poe has transformed this bar and restaurant into a place that I actually want to go to. Prior to coming to the Rattlesnake the only reason to go was because of it’s roof deck, and since that was it’s only positive thing the line to get up there was maddening. Now, I don’t give a crap about the patio, I just want the food and drinks. We have been there for several birthday’s now, and several ‘just because’ times. Just because I would like corn bread time. Just because I would like to go there for brunch, but incorrectly assume it opens at 11, and wait outside for 30 minutes time. Just because it’s Tuesday. (swoon)
When I saw a drink contest posted on their Facebook page, I knew I had to give it a try. I’ve spent the night making Cranberry Ginger Margatias for Price to try and give me feedback on. Such a difficult task!! ‘ Too Sweet” “Not enough tequila” “Needs lime?” “The sugar works, but…” So, I’m hoping that this recipe will make it into the top 3 for voting. Fingers crossed.
The first thing that came to mind was to make a margarita with cranberry juice. Why? Well why the hell not? But really it had everything to do with the upcoming season. The fall just screens cider and cranberries to me. Ruling apple juice/cider out I moved forward with the cranberry base. The second thing that came to mind was ginger. I have been on a major ginger kick this year, mainly making a lot of ginger infused simple syrup for seltzer. Instead of a ginger simple syrup, I decided to use Domaine de Canton, a French ginger liqueur. The combination of cranberry and ginger worked well, so full steam ahead. The rest fell into place- a gingered sugar for the rim, and a squeeze of lime to add tang.
The result is a margarita that has bite, since the cranberry brings acidity, much like the normal margarita. However, the sugar and liqueur bring some sweetnes, to cut the tartness. The Cranberry Ginger Margarita makes for a great fall cocktail because of it’s seasonal flavors. It can even been accessorized with some fangs for Halloween- this margarita has bite!
Cranberry Ginger Margarita
4 oz of cranberry juice cocktail 1 1/2 oz of tequila 2 oz of Domaine De Canton (ginger liqueur) wedge of lime cranberries (for garnish) Sugar for the Rim 1/2 cup sugar 1 teaspoon ground gingerPrior to mixing the drink, combine the sugar and ginger on a plate to rim the glass. Wet the edge of the glass with water, drip into the sugar mixture, remove and let dry while mixing the drink.
Fill a glass half way with cubed ice, pour in the cranberry juice and add the cranberries. Add the tequila and Domaine De Canton. Squeeze the wedge of lime into the mix. Pour drink into rimmed glass.
Enjoy!
Watermelon Sorbet
Price is staying in CT again to work for the next 2 weeks. We miss each other but there are some ‘advantages’ to being alone. Like getting to make the food I like Price does not like- hello fish dinner! While Price is enjoying having an entire bed to himself since I’m a hot sleeper who ‘needs’ lots of blankets, making the bed sauna like.
Also I get to make the food I really like without having to worry about Pricer eating it. Nothing’s worse than coming home expecting to find leftovers, drinks, 7days croissants, or sorbet but they are all gone. Well there are a lot of things worse but it is disappointing. If I remember, I try to get extra of things just in case or getting him his own so he won’t get mine.
So that leads me to this watermelon sorbet. I previously wrote that I love sorbet when I posted a recipe for Raspberry Sorbet. It’s completely true. I really love sorbet. So when I saw a watermelon at Trader Joes I knew what would be in store for (just) me this week…. Watermelon Sorbet. Just like the raspberry sorbet, this is really easy because it is just a few ingredients and steps. Basically just: 1) cut fruit 2) blend fruit 3) put in ice cream maker. The lime juice adds a slight subtle kick, which helps offset the sweetness from the watermelon and simple syrup.
Now don’t feel bad for Price since I just explained that I don’t like to share. He knew what he was getting into. Besides, I am looking forward to making ice cream recipes and ice cream is meh to me so that can be all for him.
Watermelon Sorbet
1 cup of water 1 cup of sugar approximately a 1/3 of a medium-sized watermelon- yielding approx 3 cups of puree juice of 2 limes1) Over medium heat, combine the water and sugar in a small pot. Cook until the sugar has melted. Cool completely!
2) Cut up chunks of watermelon and put into a blender to make a puree. Strain the puree for see bits and larger fibers.
3) When the simple syrup is cool, put into a 4+ cup measuring cup. Add watermelon puree until you reach 4 cups total.*
4) Add the lime juice and mix well.
5) Pour into your ice cream maker and chill according to your manufacturer’s instructions.
*This recipe is for a 1 1/2 quart ice cream maker. This amount works. Please don’t think that some extra watermelon is okay because it will overflow out of your machine!!*