The post Prickly Pear Syrup appeared first on Cooking On The Weekends.
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Have you ever seen a prickly pear (or cactus pear)? Did you even know you could eat them? And did you know they're absolutely delicious?
You'll need fresh prickly pear juice to make this syrup recipe. If you haven't prepared the fruit before, use my How to Eat and Juice a Prickly Pear guide, which takes you through safely peeling and juicing them step by step with photographs.
What is Prickly Pear Syrup?
Prickly pear syrup is a simple fruit syrup made by combining prickly pear juice, sugar, and water. The result is a sweet, flavorful syrup with a knockout magenta color and a delicate fruity flavor that's reminiscent of raspberries and watermelon.
It's excellent for adding to cocktails and is super popular for making Prickly Pear Margaritas.
Ingredient Notes
Above: water, prickly pear juice, and granulated sugar
- prickly pear juice (cactus pear juice) - The key ingredient in this syrup. You can easily make your own juice using my How to Eat and Juice a Prickly Pear guide, or use store-bought prickly pear juice or nectar. It’s not something you’ll typically see in most grocery stores, though.
- granulated sugar - This creates the classic syrup consistency and enhances the natural sweetness of the prickly pear.
- water - The water (and heat) helps dissolve the sugar and creates the syrup's texture. A classic simple syrup is made with equal parts water and sugar.
How to Make Prickly Pear Syrup
- To prepare prickly pear juice, place a fine-mesh strainer over a bowl or glass measuring cup. Peel and quarter the prickly pears, then add them to a blender and purée until smooth.
- Pour the purée into the strainer and press with the back of a spoon to extract as much juice as possible (the tiny black seeds will remain in the strainer and can be discarded). You’ll need 1 cup of juice for this syrup recipe. For step-by-step instructions and tips for safely preparing the fruit, check out my comprehensive How to Eat and Juice a Prickly Pear guide.
- Add the water and sugar to a small saucepan and place it over medium heat. Heat, whisking occasionally, until the sugar has dissolved.
- Add the prickly pear juice, whisk, turn off the heat and let it cool to room temperature, about 30 minutes. Then pour it into a jar or bottle for storage.
Variations
- Add citrus. Add about 1 ½ tablespoons of lime, lemon or orange juice.
- Add fresh herbs. Before adding the prickly pear juice, simmer the syrup with fresh mint, basil, thyme, or rosemary for a few minutes.
How to Use Prickly Pear Syrup
There are so many delicious ways to use this vibrant, tasty fruit syrup!
- Cocktails and mocktails. You can add it to margaritas, sparkling water, lemonade, or your favorite mixed drinks.
- Breakfast. Drizzle it over pancakes, waffles, French toast, oatmeal, or yogurt and homemade granola.
- Desserts. Spoon it over vanilla or guava ice cream, cheesecake, raspberry pound cake, or fresh fruit.
- Baking. Add a little to frosting, glazes, or baked goods for a unique fruit flavor.
And for something more savory, you will love my Prickly Pear Salad Dressing.
How long will it keep?
Prickly pear syrup can be stored in an airtight container or jar in the refrigerator for about 3 weeks.
More Delicious Dessert Sauce and Syrup Recipes
I hope you love this recipe as much as I do!
Prickly Pear Syrup
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 cup prickly pear juice (from about 5 prickly pears - approx. 1 pound)
Instructions
- To prepare prickly pear juice. Place a fine mesh strainer over a bowl or glass measuring cup. Peel and quarter the prickly pears, then add them to a blender and purée until smooth. Pour the purée into the strainer and press with the back of a spoon to extract as much juice as possible (the tiny black seeds will remain in the strainer and can be discarded). You’ll need 1 cup of juice for this syrup recipe. For step-by-step instructions and tips for safely preparing the fruit, check out my comprehensive How to Eat and Juice a Prickly Pear guide.
- Dissolve the sugar. Add the water and sugar to a small saucepan and place it over medium heat. Heat, whisking occasionally, until the sugar has dissolved.
- Finish the syrup.Add the prickly pear juice, whisk, turn off the heat and let it sit until it's room temperature, at least 30 minutes.
- Pour the cooled syrup into a jar or bottle for storage.
Notes
Nutrition
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]]>The post Root Beer Float Ice Cream with Coffee appeared first on Cooking On The Weekends.
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This was originally published in 2015, as a root beer float. I've updated it to the ice cream recipes and added new photos. (If you'd like the drink recipe, email me for it anytime.)
My grandfather made the best root beer float ever. It wasn't just the vanilla and coffee ice cream, or the A&W root beer he insisted on, though those were the only three ingredients he'd allow.
It was the ceremony of it. The chilled glasses, the frantic mashing and stirring with a tall silver spoon, the careful walk down the hall with the tray so nothing would spill.
It’s always been one of my favorite food memories, and I decided to turn it into something I could scoop straight from the freezer: Root Beer Float Ice Cream, with just a hint of coffee swirled through. It's creamy, it's nostalgic, and it captures everything I loved about those nights at my grandparents' house.
Ingredient Notes
- root beer - This is the star ingredient, so use one you love drinking. My grandfather was loyal to A&W, and I am too. It has a smooth, creamy sweetness that works beautifully here. Any good-quality root beer will do, though the more pronounced the root beer flavor, the more it comes through in the finished ice cream.
- whipping cream - Heavy cream (or heavy whipping cream) is what gives this ice cream its rich, scoopable texture.
- sweetened condensed milk - This both adds sweetness and keeps the ice cream soft enough to scoop straight from the freezer, even without an ice cream maker.
- instant coffee or espresso powder - Just a touch, to nod to my grandfather's coffee-and-root-beer combination.
- pure vanilla extract - The vanilla adds warmth to the final flavor. I use Nielsen-Massey.
- salt - Just a pinch to brighten the flavors.
How to Make my Root Beer Float Ice Cream with Coffee
- The first step is to "flatten" the root beer. We want to remove the carbonation. To do this, pour it into a bowl and leave it out for at least 3 hours before you start.
Recipe Tip: Don't skip the step of removing the carbonation from the root beer. Flattening the soda helps prevent trapped bubbles and ice crystals.
- Pour the whipping cream and vanilla into a blender and blend just to thicken slightly. This should take just a couple of seconds.
- Then add the sweetened condensed milk, flattened root beer, coffee, and a pinch of salt. Blend for a few seconds to mix. It will look very bubbly, which is okay. (Alternatively, you can use a hand mixer and a large bowl, following the same steps.)
- Pour the mixture into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
- Freeze according to your ice cream machine's directions. Keep it in the freezer and scoop when you're ready to serve.
* ICE CREAM MAKER TIPS * 1) Always read the manual for your ice cream machine before you begin. Most ice cream machine bowls take at least 12 hours to completely freeze completely. Put your bowl in the freezer the night before you want to make the ice cream. (I keep it in the freezer at all times during the summer so it's at the ready.) 2) If you want to double the recipe, you'll likely have to do this in two batches, unless you have a particularly large ice cream machine. An average-sized machine usually holds 1½ quarts.
Variations
- Skip the coffee. Leave out the instant coffee for a pure Root Beer Float Ice Cream. It'll taste even more like the classic combination of root beer and vanilla.
- Make it a float again. Scoop this ice cream into a chilled glass and pour a little extra root beer over the top for an ice cream float made with the ice cream itself.
- Add mix-ins - A handful of mini chocolate chips or crushed chocolate-covered coffee beans. They can be folded in at the end.
- No-Churn (No Ice Cream Machine) - While I use an ice cream maker for the creamiest texture, this can be made no-churn too. Whip the cream to soft peaks before folding in the other ingredients, then freeze.
Storing Homemade Ice Cream
- These airtight containers are generally the best option for storing ice cream.
- You can also reuse plastic pint gelato containers with screw-on lids.
- Cake and loaf pans are also a great option. If you go this route, press a piece of plastic wrap, wax paper, or parchment paper directly onto the surface of the ice cream, then wrap the whole thing with plastic wrap.
- The ice cream will be at its best within the first month of freezing, though it'll keep for a few months or so.
I hope you love my Root Beer Float Ice Cream with Coffee as much as I do! I'm certain my grandfather would approve. 🙂
Root Beer Float Ice Cream with Coffee
Equipment
- blender (or hand mixer)
Ingredients
- 1 (20-ounce) bottle root beer (2½ cups)
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon instant coffee or espresso powder
- pinch of salt
Instructions
- "Flatten" the root beer. We want to remove the carbonation. To do this, pour it into a bowl and leave it out for at least 3 hours before you start. (This is important - removing the carbonation from the soda helps prevent trapped bubbles and ice crystals.)
- Blend the ingredients. Pour the whipping cream and vanilla into a blender and blend just to thicken slightly. This should take just a couple of seconds. Then add the sweetened condensed milk, flattened root beer, coffee, and a pinch of salt. Blend for a few seconds to mix. It will look very bubbly, which is okay. Alternatively, you can use a hand mixer and a large bowl, following the same steps.
- Refrigerate. Pour the mixture into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
- Freeze. Freeze according to your ice cream machine's directions. Keep it in the freezer and scoop when you're ready to serve.
Notes
Nutrition
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]]>The post Hatch Chile Hash Browns with Poached Eggs appeared first on Cooking On The Weekends.
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Full of rich and intense flavors and all kinds of contrasting textures, while I love this for breakfast and brunch, there are no rules about not having it for dinner. 😉
Roasted Hatch chiles and a smoky Hatch chile powder are mixed into the hash brown potatoes in this recipe, making them different from more traditional hash browns. And... double the Hatch!
With perfect poached eggs on top, you won't find a better breakfast bite!
Ingredient Notes
- Russet potatoes - Choose potatoes that are firm, smooth and free of sprouts. Substitutions: Russet potatoes are very starchy which helps them become crispy. Red potatoes and Yukon Golds are good substitutes. Others will work, but might not become as crispy.
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots. (If there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.) Substitution: Though fresh is best for this hash brown recipe, if you are in a pinch, use 1 teaspoon garlic powder as a substitute.
- Hatch chiles - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold. Substitutions: Anaheim or Poblano chiles are both good Hatch chile substitutions. Anaheim chiles will be the most mild.
- chile powder - I use this Hatch chile powder. Substitution: Chipotle chile powder, or your favorite, mild or hot.
- avocado - Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
- eggs - If possible, for the best flavor and texture, I recommend using pasture-raised eggs - they're an ethical choice, too.
How to Make Hatch Chile Hash Browns
- Roasting the chiles is the first step, which can be done a few days ahead. I love roasting chiles, so much so that I created a step-by-step tutorial for you on How to Roast and Peel a Pepper.
Recipe Tip: Don't have time to roast the chiles? You can buy jarred roasted chiles. (You won't find Hatch, but other varieties can work, too. And you can also use the chiles raw, though you'll miss out on the additional smoky flavor.)
- Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and, stirring frequently, cook until the onions are soft and the edges are beginning to brown, about 10 minutes.
- Wash the potatoes and dry them very well. Then grate them - either with a hand-held grater or with the grater attachment in a food processor. (The latter is easier if you've got it.) Set aside in a bowl.
- One handful at a time, squeeze as much liquid as possible out of the potatoes, adding them to the pan as you go. (The drier they are when you add them to the pan, the crisper they'll become.) Continue until all of the potatoes are in the pan. Keeping the heat at medium, stirring from time to time, cook until the potatoes are soft and crispy, about 15 minutes.
- Add the roasted chiles and the chile powder. Stir to blend and continue to cook until it's very aromatic and everything is nicely browned, another 10 minutes or so. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
- Poach the eggs by bringing about 3 inches of water to a boil in a small pot, or deep sauté pan. (Preferably non-stick.) Once the water is boiling, reduce it to a simmer. Crack each egg into its own small bowl and then slowly, one at a time, pour them into simmering water, with as much space between them as possible. Turn off the heat, cover, and set the timer for 3 minutes. Then, using a slotted spoon, remove each egg and place it in a clean, dry bowl
- Making sure the potatoes are hot, or very warm, add them to a serving platter, and with a small spoon, create indentations for the eggs. Add a poached egg to each indentation and garnish with the avocado and a sprinkling of a bit more Hatch Chile powder.
Variations
- Vegan version. Simply skip the eggs, or swap them for sautéed tofu.
- Other egg preparations. If you prefer fried eggs, over easy, or sunny side up, go for it.
- Spicy version. Be sure you buy the hot Hatch chiles (they should be marked this way). And use a hot chile powder. (The Poblanos will vary in heat and it's hard to know when you buy them, but typically they're between mild and hot, erring on the more mild side. Just taste them first to know what you're getting.)
Can you make it ahead?
- Hash browns are best right out of the pan, but they can be made a day ahead if they're reheated properly. The best way to do this is to spread them out on a baking sheet and heat them in a 400℉ oven until they're hot. This will help them regain their crispiness.
- You can sauté the pepper, onion and garlic a day ahead.
- The chiles can be roasted up to 2 days ahead of time, or weeks ahead if you freeze them.
- Don't slice the avocado or poach the eggs until just before serving.
If ever there was a perfect bite . . .
More Must-Try Recipes with Hatch Chiles
I hope you'll make Hatch Chile Hash Browns with Poached Eggs for friends and family, as it will surely be a meal they'll never forget.
Enjoy!
Hatch Chile Hash Browns with Poached Eggs
Equipment
Ingredients
- olive oil for the pan
- 1½ cups thinly sliced onion
- 2 teaspoons minced garlic
- 2 pounds Russet potatoes (for approx. 8 cups grated)
- 6 approx. 7-inch Hatch chiles (for 1½ cups roasted and roughly chopped)
- 2 teaspoons Hatch chile powder (mild or hot)
- 6 large eggs
- 1 medium-sized avocado, peeled and thinly sliced
Instructions
- Prepare the potatoes. Wash the potatoes and dry them very well. Then grate them -- either with a hand-held grater or with the grater attachment in a food processor. (The latter is easier if you've got it.) Set aside in a bowl.
- Sauté the onion and garlic. Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and, stirring frequently, cook until the onions are soft and the edges are beginning to brown, about 10 minutes.
- Drain potatoes and add them to the pan. One handful at a time, squeeze as much liquid as possible out of the potatoes, adding them to the pan as you go. (The drier they are when you add them to the pan, the crisper they'll become.) Continue until all of the potatoes are in the pan. Keeping the heat at medium, stirring from time to time, cook until the potatoes are soft and crispy, about 15 minutes.
- Add the chiles, chile powder, and season. Add the roasted chiles and the chile powder. Stir to blend and continue to cook until it's very aromatic and everything is nicely browned, another 10 minutes or so. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
- Poach the eggs. I try to time this so I start right after adding the chiles to the skillet. Poach the eggs by bringing about 3 inches of water to a boil in a small pot, or deep sauté pan. (Preferable non-stick.) Once the water is boiling, reduce it to a simmer. Crack each egg into its own small bowl and then slowly, one at a time, pour them into them simmering water, with as much space between them as possible. Turn off the heat, cover, and set the timer for 3 minutes. Then, using a slotted spoon, remove each egg and place them in a clean, dry bowl.
- Assemble and serve. Making sure the potatoes are hot, or very warm, add them to a serving platter, and with a small spoon, create indentations for the eggs. Add a poached egg to each indentation and garnish with the avocado and a sprinkling of a bit more Hatch Chile powder.
Notes
Nutrition
The post Hatch Chile Hash Browns with Poached Eggs appeared first on Cooking On The Weekends.
]]>The post Cantaloupe Feta Salad with Oregano appeared first on Cooking On The Weekends.
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I've mentioned my Spanish sister, Pilar, many times on Cooking On The Weekends, as she, her family, and my time in Spain have inspired a good number of my recipes.
Well, this recipe is more than inspired by her, she actually gave me the specific idea for this composed salad.
One morning as we were slicing various fruits for breakfast, in passing Pilar mentioned how delicious she thinks it is to sprinkle orange melon with oregano and Feta cheese. (While watermelon and Feta are a well-known combination, the sweet cantaloupe, savory Feta, and aromatic oregano in this salad create a unique and equally delicious flavor pairing.)
After a couple of bites, I knew this was a magical combination of ingredients.
It's not a Spanish dish - the idea came to Pilar after having had a delicious melon gazpacho which included oregano, which was from a French cookbook.
Why You Should Make This
- It takes only about five minutes to prepare, and you can make it ahead!
- There are only three ingredients. (Could this be any easier!?)
- It works as an appetizer, side dish and it's definitely sweet enough for dessert.
- I serve it as a side with whatever else I'm serving just about every time I have people over during the summer, and everyone absolutely loves it - the plate is always left empty.
Ingredient Notes
- Cantaloupe - A sweet summer cantaloupe is perfect for this recipe. Choose melons that are heavy for their size. They should be firm all over, except near the stem end, where it's okay if there's a little bit of give when gently pressed with your thumb. Substitutions: My other favorite orange melon is Sugar Kiss, which is the sweetest variety, in my humble opinion. 😉 You can also try this recipe with whatever your favorite melon variety is - including honeydew or watermelon.
- oregano - Using dried oregano adds a layer of an almost crispy texture that is undeniably lovely with the juicy melon. Finely chopped fresh oregano (use about double the listed amount). I use fresh oregano sprigs to garnish even when I use the dried one. Substitutions: Rosemary, thyme, mint. Be sure that if you use fresh rosemary, that it's chopped very finely, and keep in mind that has a slightly stronger flavor than oregano - a little goes a long way.
- Feta cheese - The Feta will be crumbled and sprinkled over the melon and oregano. To save time, you can purchase it already crumbled, but a block of Feta sold in brine is best. The reason it's paired with melon so often is because of how amazing the salty feta flavor is in combination with the juicy sweetness of the fruit. Substitutions: My first choice for a substitution is Cotija, and if you'd like to experiment a little, goat or blue cheese would also be delicious.
How to Make This Cantaloupe Feta Salad
- It’s always a good idea to wash and dry the outside of a melon before you use it, whether or not you’re going to remove the skin/rind.
- Slice the melon in half and use a spoon to remove the seeds. Then cut the melon into as many thin slices as possible (about ½ inch thick). Use a paring knife to remove the skin from each slice for a prettier presentation, which also makes the eating experience better.
- Arrange the melon slices on a serving platter and sprinkle with the oregano — use more or less if desired. I like a very thin and even sprinkling. Now use your hands to evenly distribute the crumbled Feta. Again, you can use more or less if desired.
- Garnish with fresh oregano if desired and serve!
Variations
- Using other melons. As I mentioned in the Ingredient Notes above, you can try this recipe with all sorts of summer melons.
- Adding citrus juice. Try it with a drizzle of fresh lime or lemon juice over the melon - it adds a tangy bright flavor.
- Vegan? Just skip the Feta.
Can you make it ahead?
You can make this up to a few hours ahead. Simply cover the platter with plastic wrap and refrigerate until you're ready to serve.
Serving Suggestions
There's not really much I can think of that this wouldn't be delicious with.
For smallish summer dinner parties (about 6 to 8), I serve this alongside fresh summer tomatoes with Crispy Salmon Bites, which I spoon over a plate of Macadamia Nut Hummus, and a Grilled Lettuce Salad with Avocado. If I don't serve that particular salad, I add sliced avocado to the salmon dish.
More Must-Try Summer Melon Recipes
I hope you love this quick, easy, and IMPRESSIVE summer Cantaloupe Feta Salad with Oregano as much as everyone I've served it to does!
Cantaloupe Feta Salad with Oregano
Equipment
Ingredients
- 1 small (approximately 2 pound) Cantaloupe (or Sugar Kiss melon)
- approximately ½ teaspoon dried oregano
- approximately 2 teaspoons Feta cheese, crumbled
Instructions
- Wash and dry the melon. It’s always a good idea to wash and dry the outside of a melon before you use it, whether or not you’re going to remove the skin. (The skin can carry dirt and bacteria and even getting on the knife you use should be avoided.)
- Prep the melon. Slice the melon in half and use a spoon to remove the seeds. Then cut the melon into as many thin slices as possible (about ½ inch thick). Use a paring knife to remove the skin from each slice for a prettier presentation, which also makes the eating experience better.
- Assemble. Arrange the melon slices on a serving platter and sprinkle with the oregano — use more or less if desired. I like a very thin and even sprinkling. Now use your hands to evenly distribute the crumbled Feta. Again, you can use more or less if desired.
- Garnish and serve. Garnish with fresh oregano if desired and serve! (You can make this up to a few hours ahead. Simply cover the platter with plastic wrap and refrigerate.)
Notes
Nutrition
The post Cantaloupe Feta Salad with Oregano appeared first on Cooking On The Weekends.
]]>The post Stuffed Hatch Chiles with Bacon and Eggs appeared first on Cooking On The Weekends.
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With only a few basic ingredients, you'll love making this impressive Hatch Chile dish with bacon and eggs.
It looks like a lot of work, but it comes together with just one skillet and a handful of pantry staples - roast, sauté, stuff, and bake.
Each Hatch Chile becomes its own little breakfast boat, with smoky bacon, gooey cheese, and a perfectly baked egg in every bite.
Ingredient Notes
- Hatch Chiles - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold. Substitutions: Poblanos would be my second choice after Hatch for this recipe. (Here's a delicious stuffed Poblano recipe.) Bell peppers and Anaheims (often called green chiles) would also be great.
- bacon - I love applewood smoked bacon, but use your favorite.
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- Pepper Jack cheese - Though there are variations, Pepper Jack cheese is essentially Monterey Jack cheese, a cow's milk semi-soft cheese, with the addition of spicy peppers, usually jalapeños, serranos and/or habañeros. Substitutions: For a milder version, substitute this with regular Monterey Jack cheese, white or sharp, or a cheddar cheese you like.
- eggs - If possible, for the best flavor and texture, I recommend using pasture-raised eggs - they're an ethical choice, too.
- salt, black pepper - Preferably freshly ground.
Where to Get Hatch Chiles
You should see them all over during their season. Whole Foods, Gelson's, Bristol Farms, Vallarta's, Northgate, Kroger Family of Stores, Safeway, Albertsons, etc. You can also purchase them from Melissa's Produce (Use my code: COTW46 for a 10% discount!)
How to Make Stuffed Hatch Chiles with Bacon and Eggs
- Roast and peel the peppers. (Here's a step-by-step guide for How to Roast and Peel Peppers.)
Recipe Tip: While in many markets you can purchase pre-roasted Hatch Chiles, in this particular recipe, I'd encourage you to do it yourself. (Here's How to Roast and Peel Peppers.) This way you can select peppers that are more or less the size/weight you want, and the closer it is to the time you roast them, the easier it will be to keep them intact to stuff.
- Preheat the oven to 375°F.
- Place a paper towel on a large plate and set it aside. In a large ovenproof skillet (one that will ultimately fit 8 opened Hatch Chiles quite snugly - a 12-inch cast iron skillet is ideal), cook the bacon over medium heat until it's crisp, a few minutes per side.
- Remove the bacon from the pan and place it on the paper towel-lined plate to let the grease drain. Leave a thin coating of bacon grease in the pan. You might need to pour some off if it seems excessive.
- Add the onions to the pan, and over medium-high heat, cook until they are nicely browned, about 4 minutes. Put the browned onions in a small bowl, keeping any remaining bacon grease in the pan. Set aside.
- Use a paring knife to make a slit in each of the peppers to open them, keeping them as intact as possible. Then remove all of the seeds. (Unless you want the added heat.)
- Place the peppers, slit side up in the pan.
Recipe Tip: When you are slicing open the roasted peppers and removing the seeds, trying to keep them intact might be difficult, depending on the thickness of the pepper and how long it's been roasted. Don't worry about it if they tear -- you can still easily layer in the stuffing ingredients.
- Sprinkle each pepper with an equal, thin layer of the cheese. Break the bacon into smaller pieces and add a layer to each pepper, on top of the cheese. Then evenly distribute the onion on the bacon.
- Crack an egg into each pepper, directly on top of the onion and bacon. You might need to gently hold the edges of the peppers up, to capture the whites as they run out of the shell -- it's fine if some runs out into the pan. (This is why the peppers should be a rather tight fit in the pan.)
Recipe Tip: To help situate the eggs, you can try to lift up the edges of the peppers to capture the whites, but don't fret if they spill into the pan a bit. They will also be hard to center in the pepper, so I don't even try. They will land where they land and it might even look more like a casserole when you're done. 😉
- Sprinkle each one with salt and pepper and place the pan in the 375°F preheated oven just until the eggs are cooked, 15 to 20 minutes. Let them cool in the pan for about 5 minutes and serve!
Variations
- Vegetarian version. Substitute the bacon with sautéed mushrooms, potatoes with Ancho sauce, or Mexican Black Beans. Use olive oil in the pan in place of the bacon fat.
- Mild version. Use a mild cheddar cheese, and when you purchase the Hatch Chiles, be sure to look for those that are labeled "mild."
- Extra spicy version. Use Hatch Chiles labeled "hot" and keep some of the seeds intact if you really want to go for it.
Serving Suggestions
FYI, these Stuffed Hatch Chiles are just as amazing for dinner as they are for breakfast and brunch.
- For breakfast and brunch I love serving this dish with a pretty fruit dish like papaya and avocado and a side of crispy potatoes.
- For dinner, it's excellent with a super refreshing salad with tomato and cucumber, and these really unique Cornbread "pancakes" to sop up any leftover egg.
Can you make it ahead?
You can make the onion-bacon filling and roast the peppers a day ahead of time. Then assemble and bake about 30 minutes before you're ready to serve.
* Click here for a dozen more of my favorite Hatch Chile recipes *
More Must-Try Egg Breakfast Recipes
I hope you love these Stuffed Hatch Chiles with Bacon and Eggs as much as my family and I do.
Enjoy!
Stuffed Hatch Chiles with Bacon and Eggs
Ingredients
- 8 large Hatch Chiles (about ¼ pound each when raw)
- 6 strips of your favorite bacon
- 1 cup yellow onion, thinly sliced
- 1¼ cup pepper jack cheese, grated
- 8 large eggs
- salt and freshly cracked black pepper
Instructions
- Roast the chiles and set the oven. Roast and peel the peppers. (Here's How to Roast and Peel Peppers.) Preheat the oven to 375°F.
- Cook the bacon. Place a paper towel on a large plate and set it aside. In a large ovenproof skillet (one that will ultimately fit 8 opened Hatch chiles quite snugly), cook the bacon over medium heat until it's crisp, a few minutes per side. Remove the bacon from the pan and place it on the paper towel-lined plate to let the grease drain. Leave a thin coating of bacon grease in the pan. You might need to pour some off if it seems excessive.
- Cook the onions. Add the onions to the pan, and over medium-high heat, cook until they are nicely browned, about 4 minutes. Put the browned onions in a small bowl, keeping any remaining bacon grease in the pan. Set aside.
- Open the chiles and remove the seeds. Use a paring knife to make a slit in each of the peppers to open them, keeping them as intact as possible. Then remove all of the seeds. (Unless you want the added heat.) Place the peppers, slit side up in the pan.
- Fill the chiles. Sprinkle each pepper with an equal, thin layer of the cheese. Break the bacon into smaller pieces and add a layer to each pepper, on top of the cheese. Then evenly distribute the onion on the bacon.
- Add the eggs. Crack an egg into each pepper, directly on top of the onion and bacon. You might need to gently hold the edges of the peppers up, to capture the whites as they run out of the shell -- it's fine if some runs out into the pan. (This is why the peppers should be a rather tight fit in the pan.) Sprinkle each one with salt and pepper.
- Bake. Place the pan in the 375°F preheated oven just until the eggs are cooked, 15 to 20 minutes.
- Cool and serve. Let them cool in the pan for about 5 minutes and serve!
Notes
Nutrition
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Winter, spring, summer, hatch chiles, and fall.
Some consider Hatch Chile season as important as any other season. Within a six week period, it fits snugly between summer and fall - about mid-August through September.
Super easy to make and incredibly delicious, Peach Salsa with Hatch Chiles will be one of your go-to summer salsa recipes.
Ingredient Notes
- Hatch Chiles - Unlike most peppers, Hatch Chiles are (almost always) marked “mild, medium or hot” in stores, so you can choose the amount of heat you want in your peach salsa. I usually choose medium for this recipe. Substitutions: Poblano or Anaheim chiles are both good substitutions. If you want it on the spicy side, you can substitute with jalapeño peppers.
- fresh peaches - Ripe peaches should have a little bit of give when gently squeezed. A firm peach is not ready. I use white peaches in this peach salsa recipe, but you can use any variety you like.
- red onion - Red onions add a lovely crunch and a touch more sweetness than other onions, which is delicious in most salsa recipes.
- cilantro - Cilantro almost always enhances a fresh salsa. Don't like cilantro? I happen to love it, but you're not alone if you hate it. It's definitely a love-hate thing. Basil is my first choice as a substitute.
- lime juice - Limes that are slightly soft are especially juicy.
- salt, sugar - I only use a pinch or so of sugar if the peaches aren't as sweet as I'd like.
How to Make Peach Salsa with Hatch Chiles
- Place peppers on top of a high flame and let them char for a few minutes. Use metal kitchen tongs to turn the pepper as each side chars.
- Use the tongs to remove the peppers from the burner and place them in a bowl and cover it tightly with plastic wrap. Let them steam for a few minutes, then remove plastic and let them cool.
- Use your hands to peel the blackened skin off. Remove the stem, membranes and seeds, and finely chop the peppers.
- Combine the chiles, onion, peaches, cilantro and lime juice in a large bowl. Mix and season to taste with salt and (if necessary) sugar.
Serving Suggestions
- over grilled chicken, fish or pork
- in super fun tacos
- on burritos
- on top of tostadas
- added to Mexican chopped salads
- folded into wraps
- and my favorite, with warm, salted tortilla chips!
- it's delicious served over slices of avocados
Variations
Other fruits. You can swap out the peaches with tomatoes or other stone fruits like plums, apricots or nectarines. Fresh fruit salsas are always a hit!
Can you make it ahead?
- You can prep about half of this recipe up to one day ahead. That includes roasting and chopping the peppers and chopping the onions. Keep both wrapped tightly in the refrigerator until you're ready to mix the salsa.
- And up to a few hours ahead, chop the peaches and cilantro, and combine all of the ingredients. (Keep it refrigerated until you're ready to serve.)
Where to Get Hatch Chiles
You should see them all over during their season. Whole Foods, Gelson's, Bristol Farms, Vallarta's, Northgate, Kroger Family of Stores, Safeway, Albertsons, etc. You can also purchase them from Melissa's Produce (Use my code: COTW46 for a 10% discount!)
More Hatch Chile Recipes
- Hatch Chile Butter
- Hatch Chile Zucchini Bread
- Roasted Hatch Chile Bacon and Eggs
- Roasted Hatch Chile Seared Scallops
- Gluten-Free Hatch Chile Cornbread
- Hatch Chile Chocolate Chip Cookies
- Poached Egg Double Hatch Hash Browns
I hope you love this fresh peach salsa recipe as much as my family and I do!
Peach Salsa with Hatch Chiles
Equipment
Ingredients
- 1 cup finely chopped roasted Hatch Chiles (click here for How to Roast Peppers), seeds and stems removed
- 1 cup finely chopped red onion
- 2 cups finely chopped fresh white peaches (or other variety), washed and dried
- ¼ cup finely chopped cilantro, washed and dried
- 2 tablespoons fresh lime juice
- salt and sugar to taste
Instructions
- Prepare the peppers. Roast, peel, seed and chop the Hatch Chiles. Here's How.
- Mix the ingredients and season. Combine the chiles, onion, peaches, cilantro and lime juice in a medium-sized mixing bowl. Stir gently to evenly distribute all of the ingredients. Season to taste with salt and (if necessary) sugar. (Here's How to Season to Taste).
Notes
Nutrition
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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This twist on the classic watermelon and feta salad swaps the usual mint for fresh basil and adds dried figs for an unexpected chewy sweetness.
It's hearty enough for a main dish, refreshing enough for a hot summer afternoon, and it's always a big hit!
Ingredient Notes
- mixed baby greens - Feel free to use any lettuce you like. I love the mixed baby greens because they add slightly different flavors and colors to the salad.
- fresh basil leaves - Look for perky bunches of basil and avoid any brown, bruised or yellow leaves.
- seedless watermelon - Indications of a ripe watermelon are strong, consistent stripe pattern and a dull finish.
- feta cheese - Be sure to get a block of feta rather than crumbled. A block of Feta sold in brine is best. The reason a watermelon Feta salad is so popular is because of how amazing the salty feta is in combination with the juicy sweetness of the watermelon. However, if you'd like to use a substitute cheese, goat or blue cheese would also be delicious.
- avocado - Ripe avocados should yield to firm gentle pressure. It should feel slightly soft but not “mushy” to the touch.
- red onion - Choose onions that are firm, heavy for their size and without bruises.
- dried figs - Any variety. This is where this watermelon basil salad takes you on a twist! The figs add an unexpected chewy texture and sweet flavor. Substitutions: You can achieve a similar affect if you substitute the dried figs with dried cherries, dried blueberries or finely chopped dates.
- balsamic vinegar - Use your favorite!
- extra virgin olive oil - Use your favorite!
(See recipe card below for quantities.)
How to Make Watermelon Basil Salad
- In a large salad bowl, gently toss all of the ingredients together, except the balsamic vinegar, olive oil, salt and pepper. (Here's How to Cut a Watermelon into Cubes, and How to Cut an Avocado.)
- Just before serving the Watermelon Basil Salad, drizzle the balsamic vinegar and olive oil over the salad, toss, and season to taste with salt and pepper.
Variations
- If you want added crunch, pine nuts or pistachio nuts would be very tasty.
- To make this salad even heartier, you can add grilled chicken or shrimp.
Serving Suggestions
- This Watermelon Basil Salad recipe is one of my favorite summer side dish recipes, and it's also great for a vegetarian entrée salad.
- It's perfect for a picnic or barbecue -- really, any summer lunch or dinner.
- It's delicious alongside Grilled Coffee Balsamic Steak, Grilled Jalapeño Turkey Burgers, Shrimp Burgers with Cilantro, and/or Lemon-Pepper Grilled Corn.
Can you make it ahead?
As with most salads, it's best to cut and prepare the fresh ingredients as close to serving time as possible. That said, everything except the avocado can be prepped the night before if stored in an airtight container. The avocado can be cut up to an hour ahead — just drizzle it with fresh lemon or lime juice to keep it from browning.
More Summer Watermelon Recipes
- Watermelon Pizza with Lime
- Compressed Watermelon
- Watermelon Cucumber Salsa
- Grilled Chile-Lime Watermelon
- Watermelon Halloumi Salad Sandwich
- Fresh Melon Cake with Balsamic Glaze
Everyone loves watermelon recipes on hot summer days!
I hope you fall in love with this, and that it becomes one of your your go-to summer salad recipes.
Watermelon Basil Salad
Ingredients
- 8 cups loosely packed mixed baby greens
- 2 cups loosely packed fresh basil leaves (if leaves are large, tear or cut them into smaller pieces)
- 3 cups seedless watermelon, cut into bite-sized cubes
- 1 cup avocado, cut into bite-sized cubes
- 1 cup feta, cut into bite-sized cubes
- ¾ cup finely chopped red onion
- ½ cup dried figs, cut into a small dice
- ½ cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Instructions
- Combine ingredients. In a large mixing bowl, excluding the vinegar, oil, salt and pepper, toss all of the ingredients together.
- Assemble. Now drizzle the balsamic vinegar and the oil over the salad, toss, and season to taste with salt and pepper. (Here's How to Season to Taste.)
Notes
Nutrition
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What is a Frozen Mimosa?
A Frozen Mimosa is essentially a mimosa served as a granita, an Italian-style frozen dessert made of delicate ice crystals. As it melts, it transforms into a sparkling, slushy cocktail that's light, refreshing and perfect for making ahead.
Ingredient Notes
- orange juice - More points for freshly squeezed, but this will certainly work with store-bought orange juice as well. Use your favorite. (The sweeter and stronger the orange flavor, the better the result.)
- champagne - Use your favorite champagne. Substitution: You can substitute the champagne with Prosecco.
- sugar - Just a touch, and if your oranges aren't sweet enough, you can reduce the amount or skip it.
- water
How to Make it
- Add the water and sugar to a small saucepan, place it over medium heat and cook just long enough to dissolve the sugar, about 1 minute. Let it cool to room temperature and pour it into a shallow container. Add the orange juice and champagne. Stir to blend.
- Cover it with plastic wrap or a lid, and place it in the freezer until the edges are starting to freeze, about an hour. Gently scrape the ice from the edges with a fork, mixing it into the center. Repeat this scraping and mixing process every 20 minutes or so, until it has turned into tiny ice flakes.
Recipe Tip: Freezing times may vary, depending on the size of the container. If the mixture is about two inches deep, the total time could be at least 3 hours.
- Repeat this scraping and mixing process every 20 minutes or so, until it has turned into tiny ice flakes.
Recipe Tip: Don't stir as you would a batter - you should almost be "chopping" as you move the ice around with the fork.
- When you're ready to serve, fill 4 to 6 glasses with the frozen mimosa and let it defrost slightly, so that it's slushy, about 5 minutes.
- Keep this in the freezer until you're ready to use it. (The colder/more frozen it is, the lighter the color is. I like to let it become more like a slushy so that it's brighter orange and easy to sip.)
Recipe Tip: It's pretty to add a punch of another color to the rim of the glass. Strawberries are perfect. Just cut a small strawberry in half, and use a paring knife to make a small slit where the rim will go. If the leaf isn't on the berry, add a mint leaf for a touch of green.
Variations
- Non-Alcoholic Frozen Mimosa. Use ginger ale, sparkling water, or sparkling apple cider instead of the champagne.
- Orange Slushy. Another non-alcoholic version is to simply omit the champagne and make it an Orange Slushy.
- Frozen Screw Driver Granita. You can also swap out the champagne for vodka.
- Use another citrus. You can also have fun with other citrus fruits, and this recipe also lovely with grapefruit or lime.
Serving Suggestions
Mimosas and brunch go hand in hand, and the inclusion of champagne often signifies a celebration. Whether it's a holiday or a bridal shower, they're lovely with a spread of sweet and savory dishes. Below are a few delicious ideas...
- French Toast Bread Pudding
- Baked French Toast with Eggs and Bacon
- The Best Smoked Salmon Deviled Eggs
- Spiced Apple Butter Muffins
- Pull-Apart French Toast
Making it Ahead
You can make it up to a week ahead, keeping it in an airtight container in the freezer until you're ready to serve.
More Must-Try Brunch Refreshments
I'm guessing frozen Mimosas just might jump to the top of your favorite drinks list. Especially for a special occasion like Mother's Day because almost all of the work is done ahead of time.
So I hope you'll try the Frozen Mimosa - whatever day it is!
Frozen Mimosa (Easy Mimosa Granita)
Equipment
Ingredients
- ½ cup water
- 3 tablespoons granulated sugar
- 3 cups freshly squeezed orange juice (from about 6 Naval oranges)
- ½ to ¾ cup champagne (or the amount you desire, depending on the strength you want)
- about 6 thin orange and strawberry slices for garnish
Instructions
- Mix the ingredients. Add the water and sugar to a small saucepan, place it over medium heat and cook just long enough to dissolve the sugar, about 1 minute. Let it cool to room temperature and then pour it into a shallow container. Add the orange juice and champagne and stir to blend.
- Freezing process. Cover the container with a lid or plastic wrap and place it in the freezer until the edges are frozen, about an hour. Scrape the ice from the edges with a fork, mixing it into the center. Repeat this scraping and mixing process every 20 minutes or so, until it has turned into tiny ice flakes. Freezing times may vary.(Don't stir as you would a batter -- you should almost be "chopping" as you move the ice around.) Keep this in the freezer until you're ready to use it.
- Assemble. Fill 4 to 6 glasses with the granita and let it defrost slightly, so that it's slushy, about 5 minutes.
Notes
Nutrition
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This post was originally published in 2012 and has been updated with additional information and photos. The recipe itself has not changed.
Roasted Hatch chiles add a wonderful smoky, subtly spicy flavor to this zucchini bread, making it both unique and delicious!
And if you don't want to add the peppers (which is perfectly okay), it becomes a very easy gluten-free zucchini bread recipe.
With a light and moist interior, and slightly crisp crust, the Hatch Chile Zucchini Bread is lovely with coffee or tea and makes a great start for the day.
I have Melissa's Produce to thank for introducing me to Hatch chiles a handful of years ago, and I’ve been cooking and baking with them ever since. Here's more information about Hatch chiles, and my top recipes I’ve created with them.
Ingredient Notes
- zucchini - Choose firm zucchini with blemish-free, vibrant green skin.
- roasted Hatch chiles - Hot, medium or mild, depending on preference. Hatch chiles are one of the few chiles where hot and mild can be determined, even though they all look the same. They are typically sold labeled as to which they are -- so this is your call. I usually use a mix of hot and mild for this recipe, about 25% to 75%, respectively. Substitutions: Both Anaheim and Poblano peppers are great substitutions for Hatch chiles. Anaheims are the mildest.
- neutral oil - Vegetable, Canola or Avocado.
- baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- Cup4Cup Gluten-Free All-Purpose Flour - This is my favorite gluten-free all-purpose flour. It always yields great results.
How to Make Hatch Chile Zucchini Bread
(More detailed instructions are in the recipe card below.)
- Roast and peel the peppers. (Here's an easy step-by-step guide for How to Roast and Peel Peppers.)
- Cut the stem end off of each one and use a small paring knife to make a slit in each of the peppers to open them. Remove all of the seeds and set one aside. Then finely chop the others.
- Grate the zucchini.
- Preheat the oven to 350°F, and line two loaf pans with parchment paper -- on the bottom and sides.
- In a medium-sized mixing bowl, combine the eggs, oil, vanilla, sugar, salt and cinnamon. Whisk until it's very smooth. Wring out the zucchini gently with your hands to remove excess moisture. Then fold it into the mixture, along with the finely chopped roasted peppers. Add the flour and baking soda, and mix just until everything is evenly blended.
- Divide the batter between the pans. Slice the stem off of the roasted pepper and cut it in half, lengthwise. Carefully, keeping the pieces intact, remove the seeds with the back of a knife. Then place one piece, smooth side up, on top of the batter in each pan. (This is optional.)
- Bake in the preheated 350°F oven until the top is golden brown, and beginning to crack, about 1 hour.
Variations
- For a non-gluten-free version. I make this using the gluten-free flour, but you can certainly use regular flour if you'd like. The measurements will be the same. (The baking times may vary slightly depending on which one you use.)
- Additions! Feel free to add chocolate, coconut or nuts. I suggest mini chocolate chips, shredded sweetened coconut and finely chopped pecans or walnuts. Use about 1½ cups total of whatever you add, or any combination thereof.
Can you make it ahead?
While there's nothing quite like a bread right out of the oven, this quick bread will still be delicious if made ahead.
Room temperature. It will keep well for a couple of days in a tightly sealed container at room temperature.
Refrigerator. It will keep well for about a week in a tightly sealed container in the refrigerator.
Can you freeze the baked bread?
It will keep well for about two months wrapped tightly in plastic wrap or in a heavy-duty zip-lock bag with all of the air removed in the freezer.
Where to Get Hatch Chiles
You should see them all over during their season. Whole Foods, Gelson's, Bristol Farms, Vallarta's, Northgate, Kroger Family of Stores, Safeway, Albertsons, etc. You can also purchase them from Melissa's Produce (Use my code: COTW46 for a 10% discount!)
Other Must-Try Sweet Hatch Chile and Zucchini Recipes
I hope you enjoy this Hatch Chile Zucchini Bread as much as my family and I do.
This is not a sponsored post.
Hatch Chile Zucchini Bread (Gluten-Free)
Equipment
Ingredients
- ¾ to 1 pound (about 7 to 8 peppers) Hatch Chile peppers, roasted and peeled
- about ⅔ pound zucchini
- 3 large eggs
- 1 cup neutral oil (avocado, vegetable, canola)
- 1 tablespoon vanilla extract
- 1½ cups granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 3 cups Gluten-Free Cup4Cup all-purpose flour
- 1 teaspoon baking soda
Instructions
- Prepare the peppers and zucchini. Roast and peel the peppers. (Here's How to Roast and Peel Peppers). Set one aside for later. Then, cut the stem end off of each one and carefully use a small paring knife or your fingers to make a slit in each of the peppers to open them. Gently remove all of the seeds, and finely chop the chiles. You will need 1 cup of the finely chopped chiles. Set aside. Grate the zucchini. You will need 2 cups of the grated zucchini.
- Preheat the oven and prepare the pans. Preheat the oven to 350°F, and line 2 (approximately 8-inch) loaf pans with parchment paper -- on the bottom and sides. Set aside.
- Make the batter. In a medium-sized mixing bowl, combine the eggs, oil, vanilla, sugar, salt and cinnamon. Use a whisk or a fork to mix it until it's very smooth. Wring out the zucchini gently with your hands to remove excess moisture.Then fold it into the mixture, along with the finely chopped roasted peppers. Add the flour and baking soda, and mix just until everything is evenly blended. (Do not over mix!)
- Fill the pans and bake. Divide the batter evenly between the two pans. Slice the stem off of the one remaining roasted pepper and then cut it in half, evenly and lengthwise. Very carefully, keeping the pieces intact, remove the seeds with the back of a knife. Place one piece, smooth side up, on top of the batter in each pan. (This is decorative and optional.) Bake in the preheated 350°F oven until the top is golden brown, and beginning to crack, about 1 hour.
- Cool. Let the bread cool in the pans for about 5 minutes. Use a dull knife to go around the edges of the bread to ensure it's loose, and then cool the bread for at least another 20 minutes in the pans on a cooling rack. Lift the bread out with the edges of the parchment paper, slice and serve.
Notes
Nutrition
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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Tequila Lime Chicken carries a ton of delicious sweet, spicy and tangy flavors.
Whether you serve it as a main course drizzled with its scrumptious sauce, or chopped into a salad, everyone will flip for it!
Ingredient Notes
- chicken - This recipe calls for boneless, skinless chicken breasts, but you can also use chicken thighs.
- avocado oil - I like using a neutral oil when I use a lot of spices so they shine, but olive oil is okay too.
- tequila - Be sure to use a tequila you like the taste of. (The alcohol is cooked off, not the flavor!) In marinades, alcohol does not tenderize, but it does help season the protein and can carry amazing flavor. The tequila is delicious in this chicken marinade because it adds a delicious smoky flavor.
- chipotles in adobo sauce - Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find them in most major grocery stores.
- honey - The touch of sweetness balances the tangy lime and spicy chipotles.
- lime zest - In this recipe I don't use the lime juice - only the lime zest. The zest contains the essential oils of the citrus and is therefore filled with pure flavor. Too much acid in a marinade can dry out and toughen protein. (So while citrus does enhance flavor, it should be used minimally and not for long periods of time.)
- garlic - Raw garlic cloves should be firm without any dark spots. If there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.
How to Make Tequila Lime Chicken
- In a small bowl, combine all of the ingredients except the chicken, and whisk to blend.
Recipe Tip: The best way to mince garlic for a marinade is to use a microplane zester.
- Trim the chicken breasts of any excess fat. Pour the marinade into a heavy-duty zip-lock bag and add the chicken. (To avoid leaking in the refrigerator, put the bag in a second bag or a bowl.) Marinate in the refrigerator for at least 6 hours and ideally overnight.
- Remove the chicken from the bag, and let any excess marinade drip off into the bag. Place the chicken on a clean, dry surface. (Do not throw out the marinade!) Sprinkle both sides of the chicken with salt and black pepper, coat the bottom of a large sauté pan with a neutral oil and place it over high heat.
Recipe Tip: If you lightly pound any thicker parts of the chicken breasts before you begin, it will cook more evenly. Use a smooth meat mallet or the bottom of a small sauté pan, with the chicken between two pieces of plastic wrap.
- When the pan is hot, add the chicken. You should hear a sizzling sound when it hits the pan, and if you don’t, wait until it’s hotter. Sauté just until it’s cooked through, about 3 minutes per side. (Times will vary, depending on the thickness of the chicken breasts.)
- As soon as you remove the chicken, pour the leftover marinade from the bag in the pan. With the heat about medium-high, use a flat-edged spatula to scrape the bottom of the pan to dislodge any stuck, caramelized bits of the marinade from sautéing the chicken. Work them into the liquid and bring to a boil. Since it’s just a small amount, it will look more like a strong simmer than a boil, and it will be thick. Turn the heat to low and simmer for just a couple of minutes. Remove from the heat.
- Let the chicken rest for a few minutes (slice if desired), and drizzle with the cooked marinade.
Recipe Tips: If you choose to grill the chicken breasts, the cooking time will be similar to sautéing it. You can also bake the chicken on a sheet pan in a preheated 375°F oven for about 15 minutes.
Variations
- Mild version. For less heat, use less of the chipotles in adobo, or only the (adobo) sauce and none of the actual chiles with seeds. You can also omit it altogether, and use 1 tablespoon of smoked paprika instead.
- Bone-in chicken. While the cooking time will be much longer, you can use this tequila lime marinade with bone-in chicken (thighs or breasts) as well. (If you do, bake it in a 375°F oven for approximately 30 minutes — just until it’s cooked through.)
- Add orange juice. Add about ¼ cup of orange juice to the marinade when you're cooking it. This will add a sweet flavor and thin it a bit so it'll extend further.
- The tequila lime chicken marinade is also delicious with shrimp and fish. (Shorten the marinating time to about an hour.)
Serving Suggestions
- Add it to a chopped salad, or any other salad you’d like to. It’s a great way to turn a side salad into a hearty main course.
- It's delicious in tacos, burritos, tostadas, etc.
- My family loves it served with Mexican beans, Cilantro Rice and a salad with Latin flavors, for a great well-rounded meal.
- The cooked tequila-lime marinade is excellent drizzled over the chicken. If you don’t drizzle it and use the chicken differently, I’d still make the sauce and save it, even if it’s to dredge a piece of bread in. It’s so tasty!
- Whatever you serve the chicken with, it's pretty with green or red jalapeño pepper slices and lime wedges on the plate.
Can you make it ahead?
If you’re planning to serve the chicken hot, it should be served as close to cooking time as possible.
You can make it ahead if it will be used cold in salads, sandwiches, etc. Up to two days ahead is okay. (To keep it as juicy as possible, don’t slice it until you’re ready to use it and store it in an airtight container.)
More Must-Try Marinated Chicken Recipes
I hope you love this Tequila Lime Chicken recipe as much as my family and I do!
Tequila Lime Chicken
Ingredients
- ¼ cup avocado oil or other neutral oil like vegetable
- ¼ cup good quality tequila
- 2 tablespoons honey
- 2 tablespoons finely chopped chipotles in adobo sauce
- 1 tablespoon lime zest (from about 1 large lime, washed and dried)
- 2 teaspoons minced garlic
- 1 pound boneless, skinless chicken breasts (4 small or 2 large)
- salt and pepper
Instructions
- Make the marinade. In a small bowl, combine all of the ingredients except the chicken, and whisk to blend.
- Marinate the chicken. Trim the chicken breasts of any excess fat. Pour the marinade into a heavy-duty zip-lock bag and add the chicken. (To avoid leaking in the refrigerator, put the bag in a second bag or a bowl.) Marinate in the refrigerator for at least 6 hours and ideally overnight.
- Cook the chicken. Remove the chicken from the bag, and let any excess marinade drip off into the bag. Place the chicken on a clean, dry surface. (Do not throw out the marinade!) Sprinkle both sides of the chicken with salt and pepper, coat the bottom of a large sauté pan with the oil and place it over high heat. When the pan is hot, add the chicken. You should hear a sizzling sound when it hits the pan, and if you don’t, wait until it’s hotter. Sauté just until it’s cooked through, about 3 minutes per side. (Times will vary, depending on the thickness of the chicken breasts.)
- Deglaze the pan/cook the marinade. As soon as you remove the chicken, pour the leftover marinade from the bag in the pan. With the heat about medium-high, use a flat-edged spatula to scrape the bottom of the pan to dislodge any stuck, caramelized bits of the marinade from sautéing the chicken. Work them into the liquid and bring to a boil. Since it’s just a small amount, it will look more like a strong simmer than a boil, and it will be thick. Turn the heat to low and simmer for just a couple of minutes. Remove from the heat.
- Rest, slice and serve. Let the chicken sit for a few minutes (slice if desired), and drizzle with the cooked marinade.
Notes
Nutrition
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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