1 package extra-firm tofu, pressed to remove excess water and crumbled afterwards
Juice of 2 limes, divided
1/4 cup thinly sliced shallots
1 scallion, thinly sliced
5 cilantro sprigs, sliced
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
1 or 2 mint sprigs, chopped
3/4 teaspoon ground dried Thai chiles (or red pepper flakes) (we used red pepper flakes)
8 lettuce leaves (iceberg or romaine), for serving (we used romaine)
Take a medium-sized sauté pan (we used a large skillet) and pour the oil, setting the pan over medium heat. Once the oil’s hot, add in the tofu along with juice from 1/2 of a lime. Occasionally stir the tofu for 4 to 5 minutes or until the tofu has a light brown color to it.
Take the tofu out of the skillet and add it to a mixing bowl. Add everything else but the lettuce leaves to the bowl, stirring to mix thoroughly.
Spoon the tofu mixture into the lettuce leaves and eat right away.
This was so freaking delicious ! It was supposed to be enough to fill 8 lettuce leaves but their leaves must’ve been on the smaller side ’cause we ran out of filling before we got to the 8th leaf. You can also kick up the heat in this by mixing in a minced jalapeño or serrano (seeds left in). We will definitely enjoy eating this again in the future !
This recipe came from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to promote “The Super Easy Vegan Slow Cooker Cookbook”.
3 serrano chile peppers, seeded, chopped (we cut the serranos lengthwise in half, only threw away half of the seeds and minced the peppers afterwards)
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt (we used table salt)
Chips, for serving
Peel the husks off the tomatillos, rinsing the tomatillos off afterwards. Take a large saucepan and add the tomatillos to it, pouring enough water in to cover the tomatillos (our tomatillos started floating so we never truly got to “cover” them). Set the saucepan over high enough heat for boiling to occur (we went with medium-high heat). Once boiling, turn the heat down to medium, putting a lid on the saucepan next. Let the tomatillos cook for 8 to 10 minutes or until they’re soft, transferring them to either a food processor with a metal blade or a blender (we used a blender).
Pulse the tomatillos just until they look smooth. Place the tomatillos in a large mixing bowl with the other ingredients, stirring to combine.
Oh man, this salsa tastes so good ! The tomatillos and lime juice bring a bright acidity to the salsa but you still get a nice heat from the serranos. The onion brings a crunch and a bit of sharp flavor, which contrasts to the smooth tomatillos. This salsa is called for in a chicken enchilada recipe we’ll be making that should end up being delicious if this salsa is any indication !
10 tablespoons fresh lemon juice (we used 8 tablespoons)
1 ¾ cups simple syrup (We did a 50:50 ratio of sugar and water with our simple syrup and let it cool down to room temperature afterwards)
¾ cup chopped fresh mint leaves (we finely chopped our mint)
¼ cup water
Lemon slices and mint leaves, for garnish
Add all the ingredients to a large plastic freezer-safe bag. Seal the bag and place it in the freezer for anywhere from 6 hours to overnight so the mixture gets frozen. Once frozen, take the bag out and massage it with your hands until the mixture takes on a slushy consistency. Pour into glasses and garnish with lemon slices and mint leaves.
They called this “Citrus Bourbon Slushies” but we call it Swamp Slushies ! Don’t let the looks decieve you, this is a delicious drink to have on a hot day. Hell, it’s a delicious drink to have anytime of the year ! There’s a nice level of sweetness without being overpowering, you can taste the bourbon but it’s not overwhelming (oh, you will feel it as well !) and the mint gives it a nice freshness. The lime and lemon juice brightens the drink but doesn’t make it pucker-inducing at all. We don’t know what happened ‘cause the photo for this drink made it look yellow-ish but ours ended up looking like swamp water. The drink was too good to not post even though it visually didn’t turn out the same as the magazine’s picture did. So we decided to embrace the difference and give it the name that seemed fitting ! This is a great drink to have for the summer time but it could be a fun drink to serve in October for a Halloween party !
We got this recipe from People magazine.
We weren’t paid in any form to promote Jim Beam or People magazine.
½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1 ½ cups thawed COOL WHIP Whipped Topping
Take a medium-sized mixing bowl out and mix the lime gelatin mix and 1/3 cup of the sugar together. Pour 1 cup of boiling water into the bowl, constantly stirring for 2 minutes until everything’s dissolved. Measure out ½ cup of the cold water and add enough ice into it to now measure ¾ cup. Add the icy water to the lime gelatin mix, stirring until all of the ice has melted. Place in the fridge for 25 minutes.
Repeat step 1 using strawberry gelatin mix but omitting the fridge step and instead pour mix into 16 (3-oz.) paper cups (we ended up pouring a little bit more than 2 tablespoons of the strawberry mix into each cup). Freeze the cups for 20 minutes*. Put ½ tsp. of the chocolate chips into the strawberry gelatin (it seemed like way too many chips for us so we cut down on the amount of chocolate chips we put in ours).
Take a medium-sized bowl out and using a hand-mixer, beat the cream cheese and remaining sugar together until well blended. Stir in the COOL WHIP** and spread over the strawberry gelatin (for us that equaled out to 4 teaspoons of cream cheese mixture per cup).
Pour the lime gelatin over the cream cheese mixture and insert wooden pop sticks into the center of the cup. Place in the freezer for 3 hours or until the pop is firm. Take the pops out of the cups right before serving.
*They said 20 minutes but when we pulled them out they were almost completely frozen ! It was hard to get the chocolate chips in there. Maybe our freezer was colder than theirs was but next time we make this we’ll check on them after 15 minutes. If the JELL-O mixture had been looser, we probably would’ve seen the chocolate chips toward the outside of the strawberry mixture.
**We were afraid that by the time we got the Cool Whip stirred in that it would break so we used the hand mixer for maybe a few seconds or so to get it blended.
The strawberry and lime work really well together and it’s nice having that cream cheese mixture in the middle. As the pop firms up the chocolate chips disappear which makes it a tasty surprise when you bite into this ! The chocolate chips also add a different texture to the treat. We think everybody (but kids especially) will enjoy this frozen treat !
Recipe source unknown.
We weren’t paid in any form to promote JELL-O, Philadelphia cream cheese or Cool Whip.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 garlic clove
Take a medium-sized saucepan out and pour the water into it, turning the heat up high enough for boiling to occur. Once the water’s boiling, add in the rice and salt, putting a lid on the saucepan afterwards. Turn the heat down so it’s just at a simmer and let the rice cook for 16 to 18 minutes or until the water’s absorbed and the rice is tender.
While the rice is cooking, get your blender and take the lid off of it. Add the cilantro, lime juice, oil, garlic, and the 2 tablespoons of water into the blender. Put the lid back on the blender and blend until the cilantro mixture’s smooth. Once the rice is cooked, stir the smooth cilantro mixture into it, fluffing the rice with a fork.
We took a bite of this and it didn’t seem to pop with flavor so we added some more salt and we could really taste the lime and cilantro afterwards.