in Food

Easy Vegan Chipotle Mayonnaise

Chipotle Mayonnaise is the bees knees.

Smoky, spicy chipotle and creamy mayonnaise is the best combination ever invented. I’m partial to slathering this stuff on veggie burgers, fresh veggies and my favorite, sweet potato fries. Oh my god, can we talk about baked sweet potato fries for a second?

They are so easy to make, and so delicious. I like to boil peeled sweet potatoes for just a couple of minutes before I bake them. Once I’m ready to bake, I basically just top them with olive oil and various spices that I’m feeling that day and throw them in the oven till crispy. Easy. I love easy. I love complicated too, but some days you just want to eat some fries, even when they’re partially burnt because you became engrossed in The Big Bang Theory, oops. Plus, baked sweet potatoes are so much better for you than regular fries. Win-win. And, they make a super cute finger food at parties if you put the dip at the bottom of a shooter glass and stick a some fries on top. So cute and so delicious!

I like to use non-dairy mayonnaise here because it has a milder taste and thinner consistency than regular mayonnaise, resulting in a creamier sauce that really showcases the chipotle flavor. Plus, it’s perfect for anyone with a dairy allergy/sensitivity or vegans/vegetarians.

Vegan Chipotle Mayonnaise
makes about 1/2 cup 

3 tablespoons Mayonnaise of Choice (I used Vegenaise)
1 teaspoon Lime Juice
1/8 teaspoon Lime Zest
1 – 3 Chipotle Chiles in Adobo, to taste
Salt & Pepper, to taste

Add the first three ingredients to a food processor, and start blending the chilies in, one at a time. You’ll want to taste after each chili and stop at your desired heat level. If you want your sauce a little chunkier, just pulse a few times instead of blending. Add salt and pepper to taste. Refrigerate for at least 30 minutes and serve!

in Entertaining, Food

Hot & Dirty Tomato Martini

I don’t really like dirty martinis. I know, we’ve already established that in this post, but don’t get me wrong, I like the idea and the initial taste. It’s just that the bit of olive juice that makes a martini dirty doesn’t mask the vodka very well for me and after I get to the halfway point, I start gagging. My dirty martini shots totally fix this problem, but still, they’re shots. What about a sipping martini?

That’s where tomato juice comes in. We’ve also already know that I’m obsessed with Bloody Mary cocktails. So, mixing tomato juice with a dirty martini should be genius right? I can’t take all the credit, I saw an instagrammed photo my friend D put up a couple months ago of a Bloody Mary martini and it looked a-mazing. So mixing that idea with a Dirty Martini, and a Hot & Dirty, you get my Hot & Dirty Tomato Martini.

The olive juice in this delicious cocktail is Dirty Sue Premium Olive Juice. (Full disclosure, I received the olive juice courtesy of Dirty Sue. But, I would never put anything up here if I didn’t totally love it. If I receive something and I don’t like it, I’m not putting it up period.) Dirty Sue is totally awesome! As a former Coney Island carney, I love the pin-up girl on the bottle and the whole sailor motif. Plus, the olive juice is the perfect amount of olive and briny without all the salt and comes in a cute bottle for your bar to boot. I’m a sucka for anything cute and glam for my bar. Give me shiny and pretty and..The point is,it’s happy hour time (somewhere at least). Enjoy!

Hot & Dirty Tomato Martini
Makes One Martini

2 oz Vodka

1 1/2 oz Tomato Juice

1 oz Dirty Sue Olive Juice

1/2 oz Vermouth

Hot Sauce to taste

Pour all ingredients in a shaker with ice and get shakin’. Strain into a martini glass and garnish with a couple skewered olives. If you want to get super fancy, you can first rim your glass very lightly with sea salt (just go around the rim with a lemon or lime and lightly dip into salt with a twisting motion.)

in Food

Chipotle Crab Dip Quiche

Spicy Goodness.

Chipotle Crab Dip Quiche

Imagine a spicy, decadent hot crab dip. Now imagine a creamy, soft, crusty quiche. Ok, stay with me. Imagine combining the two. Two words: freaking delicious.  I won’t pretend this dish is at all healthy- it’s not. But, it is slightly lightened up and it’s good. I mean, crazy good. I was pretty surprised how good considering I came up with this recipe and it was my first attempt at it. I was pretty sure it was going to fail, but it totally didn’t (and I’ve made it multiple times now, and each time, delicious).

I subbed the usual 6 eggs in a quiche with a mix of eggs and egg whites, and the usual 2 cups of heavy cream (seriously!) with one cup evaporated milk. The other dairy ingredients are light too, so although there is a bit of fat content, it’s much less than the usual quiche. You can also try this with non-fat evaporated milk, which should work as well.

Go, make this, now. It’s seriously that good. It’s four for Glenn Coco good. Then, report back with your findings, which, my espn tells me will be “yum.”

Chipotle Crab Dip Quiche
Serves 6-8

1 9-inch piecrust
3 Eggs
3 Egg Whites
1 cup evaporated milk
2 6oz cans lump crabmeat drained, or 8 oz fresh crabmeat
4 oz lightened sharp white cheddar plus 1/4 cup grated
2 1/2 oz reduced fat cream cheese
2 tablespoons light mayo
2- 3 large pieces chipotle chili in adobe
1/2 cup thinly sliced onion
1/3 cup finely diced celery
1/2 cup diced red pepper
1/2 teaspoon salt
Fresh ground pepper

Preheat your oven to 375°.

Line your pie crust with foil and bake for 12 minutes covered, three minutes uncovered. Remove from oven and let cool. Turn down the oven to 325°.

Heat one tablespoon oil in a pan on medium low heat. Chop your onion into thin, medium length strips and add to the pan. Cook about 7-10 minutes until beginning to brown. Add the diced celery and diced red pepper and cook about 12 minutes, until browning and tender. Set aside and let cool.

Cut the cheese into smaller cubes. Pulse the cheese in a food processor with the cream cheese and mayo till almost smooth. Add in the chilies, starting with one. Add 1-2 more chilies depending on desired heat (taste after each chili) and pulse until creamy. Add the crab meat and pulse until combined. If you’re using fresh crab meat, you can remove the mixture at this point and stir in the crab to retain the texture.  You can make this mixture up to a day before. Cover and refrigerate, remove at least 20 minutes before so it comes to room temperature.

Whisk the eggs in a large bowl. Whisk in the evaporated milk and sprinkle with salt and freshly ground pepper. Stir in the crab meat mixture and cooled onion, pepper and celery . Pour the filling into the prepared pie shell and carefully transfer to the oven.

Bake for 30-45 minutes, until golden brown. Once the outside is set and pie is golden, remove from oven and let cool.

Serve at room temperature. (You can serve this hot but it probably won’t set in the middle.)