Eat Happy: Mango Salsa

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I realized I was going to be making mango salsa, I gotta tell you – I was not excited and made a face for sure.  I don’t love mango.  Okay, I actually can’t stand mango.  I like mango flavored cocktails and stuff, but biting into a chunk of mango?  Naw.

I definitely wasn’t about to peel and cut up a mango, so I took the lazy and more expensive route and skipped that step.

This recipe is seriously as simple as cut up some shit and toss it into a blender.  I mean, it really doesn’t get any easier than that, especially when you’re lazy and buy as much stuff pre-chopped as possible.

It took me probably 10 minutes to make this, including setting up the blender and chopping the ingredients.  It really smelled and looked good, so I had high hopes that it would also taste good.

I am pleased to say, it is DELICIOUS and I did not feel like I was going to gag on a mango!  YAY!

Such a light and refreshing treat for these warm Texas days.  I had some of it on pork rinds then turned it into a lunch by rolling some into turkey and cheese.

This also made a huge jar of salsa and I am looking forward to enjoying a little of it here and there and mostly seeing Stuart enjoy it, since I typically don’t eat fruit and tomatoes anymore.

Do you like mango?  Do you make homemade salsas?  This is a great variety!

Eat Happy: Goat Cheese Stuffed Mini Peppers

 
Welcome back to our Tuesday post, where we share our experience with cooking through the best cookbook on earth: Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook, because you should be buying the book to support the author.  However, we will be telling you about our experience with the process, as well as our opinion of the outcome.  Let’s do this.

I was really excited to do this recipe.  I love cheesy anything and love working with mini peppers.  I underestimated this simple little gem though.

As usual, I had grocery shopping misadventures when preparing for this recipe.  There were NO regular bags of mini peppers left like I usually buy.  There was ONE bag of organic, which doesn’t have as many peppers but I had to just roll with it.  It left me wondering though, what in the fuck is happening mid-March that everyone needs peppers?!

After a WalMart, a Target, and a local grocery store, I still couldn’t find the specific goat cheese the recipe requires.  I had to stop in the grocery store to look up what’s so special about that cheese.  I discovered that it’s made creamy like a spread, instead of crumbled like the one I could find.  I decided to just roll with it.

The cheese was a little difficult to get into the peppers and had just as much all over my countertop, but it was fine.  They smelled absolutely DIVINE while they were cooking!

I didn’t realize until I pulled them out of the oven that I forgot fresh herbs, so I foraged around in my spice cabinet and emerged with my finest dried parsley.

Absolutely could not stop eating these and had to force myself to save 3 for Stuart to try.  100% will be making these again…soon.

Buzzin’ Without the Belly – Low Carb Cocktails

Eating low carb is a lifestyle that Ashley and I have both lived for years.  Sure, we indulge in some chips and salsa and Chili’s margarita from time to time, but for the most part, we keep it clean.  Specifically, we follow the No Sugar No Grains lifestyle, which ends up being very low carb.

For years, I didn’t count my alcoholic beverages.  Those were my choice indulgences.  However, once I realized how much a weekly beer and a nightly glass of wine were hindering my weight loss and keeping my belly bloated, I knew I had to make some changes.  I decided to try vodka soda with lime as my go-to drink because it would be easy to make at home and order at any bar or restaurant.  That is still my standby drink, but I have made a few more flavorful drinks, along with some old favorites, to mix it up.

Today I bring to you my favorites, whether or not you eat well.

*It’s important to note that I drink Tito’s exclusively.  It’s delicious and made in Texas.  If you choose to go a cheaper route, you will feel the cheapness of it later.  Ouch.

You don’t have to choose the LaCroix brand.  They are just super fizzy, which I love.  I also buy the Simply Balanced Target store brand.  I wish bars and restaurants would carry flavored sparkling!

You have to actually like tequila to drink this margarita.  A lot of people like restaurant margaritas, but don’t actually like tequila.  Without all the sugary mixes, you will taste tequila.  My preferred brand is Milagro, but whatever you do, choose 100% agave.  It should be clear.  You don’t have a lot of control over this in a lot of bars, though.  Just go with it.  I like my rim salted.  That’s a personal choice.

There you have it, my favorite refreshing cocktails for summer!  Now get out there and mix one up this weekend!

 

Mimosa Me

Anyone who knows me knows I love a good mimosa.  What they may not realize is that I do not follow a simple bubbly + OJ combination.  Au Contraire.

Probably thirteen years ago, I didn’t have enough bubbly to make a mimosa, so I dug into my post-party freezer and pulled out some whipped cream flavored vodka.  I used it to substitute some of the bubbly.  I topped it off with OJ, and well, it was fucking magic.  On that Sunday hungover morning, I drank a fizzy creamsicle beverage like it was heaven’s clouds.

I never looked back and when I started visiting Stuart, we started our courtship with a proper hipster restaurant (Bolsa) brunch.  Then we we were going make mimosas at home the next time I came and so I told him my recipe.  He immediately loved it and we have had it every non-Bolsa weekend morning since.

One day, my friend Chrissy flew out to go to a concert with me.  Stuart made us brunch with mimosas her last morning here and after barely two she said, “Whew, I’ve never felt drunk off a couple of mimosas.”  We looked at each other and laughed.  “These aren’t regular mimosas. They have vodka.”

So, here is a guide to make the perfect SPECIAL mimosa.  Some of you will only be able to drink one.  Some of you will be able to drink 5 and I fucking salute you.  Come drink with us.

So, there’s not a recipe.  I mean, FFS, it’s a damn cocktail.  I don’t even measure out recipes that have specific measurements.  I’m never going to be that person.  So, my lovely fiance and bartender took pictures to show the approximate amounts he uses, and in what order.

First, you put in whipped vodka.  We use the Pinnacle brand.  I am sure there are other cream flavored ones.  Smirnoff vanilla works too. (Bae mistakenly bought cake vodka and HOLY FROSTING.  Don’t do that.  It’s too much.)

Second, add in some bubbly.   We use Cook’s or Andre most of the time.  It’s cheap and when mixed in with other stuff, you don’t know the difference.  Cook’s has the highest alcohol content.  So, you already know we get that most of the time.

At this point you should be 3/4 way to the rim.  Pour in your orange juice.  I don’t even bother with anything other than Simply Orange without pulp.

What? 3/4 of the glass is alcohol?? Yes. Yes, it is.

Get yo’ buzz on.

The next cocktail info I give you will be for how I make the perfect ZERO CARB vodka soda.

Drink up.