Mexican Bell Pepper Shakshuka with Habanero Cheddar Cheese, Cilantro Whipped Feta, + Garlic Rubbed Grilled Bread

I've been bad again, I promised I would do a better job blogging, but I have miserably failed. This portion on my life has been complete rock bottom, and I just can't seem to wrap my head around all of the issues. Bur what I do know, is that when I'm down in the dumps or sad, cooking and baking is my go-to stress reliever. And now that it is pretty much springtime, that means it's time to celebrate my favorite day (and meal) of the week... BRUNCH!! We were feeling extra adventurous and decided to make the new foodie-media darling, Shakshuka. Essentially, it is a dish with you stew tomatoes, spices, herbs, and peppers to create an extra potent sauce. I decided it would be cool to do it with a Mexican twist to it by using mainly bell peppers + onion with just a bit of my homemade brown butter tomato sauce. Besides the whole pure gold of runny yolk braised in a spicy bell pepper sauce, there are two different types of cheese... shredded habanero cheddar + cilantro whipped feta. The cheese serve as a vessel to hold the eggs in their "craters", so that the egg white doesn't run everywhere. But with my Shakshuka being influence by Mexican flavors, I kicked up the bell pepper sauce with some cumin, coriander, cayenne, paprika, bay leaves, thyme, oregano, and cilantro. Between the char on the veggies and the smokey spices, you really get that authentic Spanish style flavor. And y'know that lovable characteristic of sopping up the broth at the bottom of a bowl of mussels... well this has that too! You have to get some good, hearty, thick-cut bread, which you then fry or grill and rub-a-dub-dub a garlic clove all over the sides of the slices (just for that little bite on your tastebuds). I mean honestly, there is literally nothing more satisfying than a crunchy piece of bread dipped into a luscious, runny egg yolk, and then scooped up with some melty cheese and charred peppers. And can you believe it... THIS DISH IS VEGETARIAN, that never happens here on H+H. Trust me on this though, you won't miss the meat one bit because it is that satisfying and fulfilling. So, give this recipe a whirl, whether it's for breakfast, brunch, lunch, and/or dinner. You seriously won't regret it!! Enjoy :)

beautiful peppers + onions

bell pepper shakshuka with wells filled with habanero cheddar

next up... cilantro whipped feta

crack dem eggz in the cheesy craters

season with salt + peppa, y'all

bake it + enjoy the heck outta it

oh snap, bread sopping is my favorite pastime

it's like brunch bruschetta. 

drip. drip. drop.

that's one sunny yolk.

what dreams are made of.

For the Bell Pepper Shakshuka:

¼C Canola Oil

4 Bell Peppers (we used one red, orange, yellow, and green), Cut into Strips

2 Jalapenos, Seeded + Cut into Strips

2 Red Onions, Sliced

4T Dark Brown Sugar

4 Large Cloves of Garlic, Sliced

½C Homemade Brown Butter Heirloom Tomato Sauce

4T Unsalted Butter

1t Cumin, Coriander, Paprika, + Red Pepper Flakes

¼t Cayenne

1T Dried Oregano

3 Bay Leaves

3 Sprigs of Fresh Thyme

Sea Salt + Fresh Cracked Pepper, To Taste

For the Cilantro Whipped Feta:

8oz Feta Cheese, Crumbled + Room Temperature

4oz Whipped Cream Cheese

3-4T Fresh Cilantro, Minced

Sea Salt + Fresh Cracked Pepper, To Taste

For the Mexican Bell Pepper Shakshuka:

Hot Sautéed Bell Pepper Shakshuka Mixture

1C Habanero Cheddar Cheese, Shredded

Prepared Cilantro Whipped Feta

6 Medium Eggs

1T Fresh Cilantro + 1T Fresh Parsley, Minced

Verde Hot Sauce, For Topping

Grilled Sourdough Bread (that has been rubbed with a clove of garlic while it’s still hot)

Directions:

1. For the Cilantro Whipped Feta: Add crumbled feta to a food processor and pulse until small crumbs remain. Add in whipped cream cheese and puree for about 5 minutes, scraping down the sides occasionally, until the feta is super creamy. Remove from the food processor and place into a bowl and fold in the minced cilantro and a pinch of salt + pepper. Set aside until you are ready to use.

2. For the Mexican Bell Pepper Shakshuka: Heat a wok over high heat until it is just about to start smoking. Add in the canola oil and throw in the sliced bell peppers, jalapeno, red onions, and brown sugar. Cook the peppers until slightly soft while having a good char on them. This will take about 10 minutes or so. Toss in the garlic and sautéed for 2-3 minutes. Next, get out your cast iron skillet and bring it up to medium-low heat, adding in the butter until it is completely melted. Move the charred peppers and onions to the warmed cast iron. Stir in some of my homemade brown butter heirloom cherry tomato sauce, all of the spices, and herbs. Season with kosher salt and fresh cracked pepper to taste. Simmer this Shakshuka mixture for about 10 minutes, or until everything has started to thicken. Taste and adjust the seasoning as this dish is meant to be potent and flavorful. Remove the bay leaves after the cooking time has elapsed.

3. Preheat the oven to 375 degrees.

4. Assembling the Shakshuka: Using a spoon, create 6 wells in the Shakshuka bell pepper mixture. Next, sprinkle in a small handful of the shredded habanero cheddar, followed by a spoonful of the cilantro whipped feta on top of the shredded cheese. These two components will help “cradle” the eggs, so that they will not spread out and cover all of the Shakshuka sauce. Crack one egg into each of one of the holes, and finally sprinkle with kosher and fresh cracked pepper on top of each egg.

5. Baking the Shakshuka: Place the Shakshuka into your preheated oven. Bake the Shakshuka until the egg whites have solidified, but the yolk remains runny. This should take about 10-15 minutes, depending on the heat of your oven and how big the eggs are. But, just keep an eye on them if it has passed the 10 minutes because this is all about the runny yolks, folks.

6. Finishing the Bell Pepper Shakshuka: Remove the cast iron skillet from the oven and garnish with a sprinkle of fresh minced cilantro and parsley. Drizzle on some of the Verde hot sauce.

7. Serve the Bell Pepper Shakshuka with garlic rubbed, grilled bread for mopping!

Margarita Charred Corn Confetti Salsa

Margarita Charred Corn Confetti Salsa

OMG Y'ALL, this is summer in a bowl. Fa'real here. Summer Checklist: Margaritas (check), grilled food (check), fresh corn (check), and fresh peppers, cilantro, and red onion (check). Oh and don't forget the agave syrup... that really ties in the classic margarita flavors, including the tequila, lime juice, and sea salt. And let's be honest, it looks like a party. Who wants a party in their mouth? This girl does. It's pretty much a 50/50 ratio between the charred corn and mix of peppers, just the way we like it. The salsa is full of texture (and color of course) that comes from the sweet summer corn, fire roasted peppers, raw onions, candied jalapenos, and crunchy bell pepper. So much so, that it practically sings a summer anthem to you while you eat. But to top it all off, the flavor is rounded off with real mexican tequila and you can't (and shouldn't) miss it! It's just enough to give it that "je ne sais quoi" quality. Oh and if you are feeling a little sentimental, check out my recipe for "It's Five O'clock Somewhere" Spiked Guacamole. Serve it along side some hot tortilla chips, and heck, why not some shooters of tequila as well?! Okay, well maybe a marg will be justtttttt fine as well!! Enjoy :)

party in a bowl.

For the Confetti Salsa:

6 Large Ears of Fresh Corn

2 Large Poblanos

Olive Oil, Cajun Seasoning, & Chili Powder (enough to coat the corn and poblanos)

3 Red Jalapenos, Seeded & Minced

1 Orange Bell Pepper, Finely Chopped

¼C Candied Jalapenos, Minced

Half of a Large Red Onion, Minced

3-4 Large Cloves of Garlic, Minced

1 Bunch of Fresh Cilantro, Finely Chopped

1-2 Juicy Limes, Zested & Juiced

2T Red Wine Vinegar

3-4T Agave Syrup

2T Cold Tequila

1t Cumin & Coriander

Salt & Pepper, To Taste

Directions:

1. Grilling the Corn & Poblanos: Get your grill cranked up as high as it can go, so that you can char the corn and poblanos to achieve some color, but not overcooking the vegetables. While your grill is getting hot, rub down the ears of corn and whole poblanos with some olive oil, Cajun seasoning, and chili powder until they are completely coated and seasoned. Place the rubbed corn and poblanos onto the hot grill and cook until the corn is charred and the poblanos are blackened. Remove them from the grill and allow the corn to cool and place the peppers into a plastic bag to steam for 15 minutes. After they have sat, peel the peppers from their blackened skin, so that only the flesh remain. Remove the seeds and dice into small pieces. Using a sharp knife to cut off the kernels from the cob and place into a mixing bowl.

2. For the Salsa: Combine all of the ingredients together, seasoning the salsa to taste. Toss to combine and refrigerate until chilled. 

3. Enjoy with some tortilla chips!

Muss + Turner Inspired Burgers with Cilantro-Candied Jalapeno Mayo, Roasted Poblanos, Pepper Jack Cheese, & Red Onion on Toasted “Everything” Brioche Buns

Muss + Turner Inspired Burgers with Cilantro-Candied Jalapeno Mayo, Roasted Poblanos, 

Pepper Jack Cheese, & Red Onion on Toasted “Everything” Brioche Buns

Sorry for not posting the last couple days, I had school and then my friends and I went down to Jacksonville, Florida for the Jimmy Buffett concert. And lemme tell y'all, it was debauchery at its' finest. Here's some pictures from our drunken adventure...

Kisses for Mollie

My car was so packed, we had to sit with stuff on our laps...

My Mountain Man bought this hat off some random people for $50... totally worth it.

debauchery.

Wrong in so many ways (that's a beach ball as my pregnant belly, don't worry) 

Heading into the concert!!

Me + Mollie Tailgatin'

About to grill our burgers

He's not too good at grilling, trust me.

Our Whole Group

Bruschetta Dip. BBQ Pulled Pork Dip. Caramelized Onion Dip. 

Us with two pirates

He loved my hatttttttt :)

Wasted away again in Margaritavilleeeee

Kisses for my Cleetus

"Cheeseburger's in Paradise" that we made, um yum. 

As you can see, it was pretty crazy! We're all still recovering, but it was so worth it. Everyone should go to at least one Jimmy concert in their life, there's nothin' like it. Anywayyyyyy, back to today's recipe. For our tailgate, I made some homemade brioche buns, but to make them extra special... I topped them with a classic "everything" bagel seasoning mix. There were poppy seeds, sesame seeds, dried garlic, onion flakes, salt, and pepper all gorgeously sprinkled on top of the perfectly browned buns. They were to die for. So much so, that when we had a few left over, I knew we had to make some burgers this weekend. Ultimately, I decided that I wanted to make a burger inspired by one of my favorite lunch spots in Atlanta, Muss + Turner. They have a bunch of great options, but their burger is always raved about. It's layered with roasted poblano peppers, aged cheddar, red onion, and a cilantro mayo. I mean, those are some great components y'all. It was mixed up a bit today because we used pepper jack cheese and a cilantro-candied jalapeno mayo. This burger is sweet, smoky, salty, creamy, & spicy. That sounds perfectly balanced in my book. Well, I'm happy to report it was fabulous and definitely ranks in the top five of any burger that I have made. All of the handmade components really take it over the top, especially that bun. I'm not including the bun in this recipe, but don't you worry, I'll post that recipe tomorrow afternoon. So, please check back!! Enjoy :)

Look at all those perfect layers, y'all :)

For the Cilantro-Candied Jalapeno Mayo:

½C Mayo

¼C Fresh Cilantro, Minced

2T Candied Jalapenos, Minced

1T Lime Juice

1 Small Clove of Garlic, Minced into a Paste (with a little salt)

Salt & Pepper, To Taste (a pinch of sugar, if needed)

For the Cumin Burger Seasoning:

2t Sea Salt

1t Fresh Cracked Pepper

½t Cumin

For the Muss + Turner Burger:

Homemade “Everything” Brioche Buns, Sliced & Toasted (or fried in butter)

Ground Chuck Beef Patties

Prepared Cumin Burger Seasoning

Prepared Cilantro-Candied Jalapeno Mayo

Pepper Jack Cheese Slices

Roasted Poblano Peppers (one per burger)

Thinly Sliced Red Onion

Directions:

1. For the Cilantro-Candied Jalapeno Mayo: Combine all of the ingredients in a bowl and whisk until incorporated. Season the mayo with salt, pepper, and sugar to taste. Refrigerate until ready to use.

2. For the Cumin Burger Seasoning: Mix together the spices in a small bowl until thoroughly mixed. Sprinkle the seasoning mix on both sides of the burger patties.

3. Assembling the Burgers: Season the burger patties with the prepared cumin seasoning. Sear the burgers over high heat until you have reached your preferred doneness (we like ours medium to medium-rare). Toast your brioche bun in the oven or fry them in oil until golden brown & crispy. Spread a big spoonful of the Cilantro-Candied Jalapeno Mayo on both sides of the buns. Layer the burger by placing down some of roasted poblano, followed by the burger, more roasted poblano, and a slice of pepper jack cheese. Toast the cheese topped burger in the oven until it has just melted. Remove it from the oven and finish it off with some thinly sliced onion and the top piece of the bun.

4. Enjoy immediately while it’s still warm!

"It's Five O'clock Somewhere" Guacamole Spiked with Tequila, Charred Corn, & Candied Jalapenos

"It's Five O'clock Somewhere" Guacamole Spiked with Tequila, Charred Corn, & Candied Jalapenos

Booze belongs in everything in my world... and it should for y'all too, at the very least. Every time I cook, I almost always find an excuse to add a splash, or a whole cup full, of bourbon, vanilla bean rum,  or any other flavorful liquor. Well, I had the most gorgeous avocados and I knew I had to make guacamole. We could live off of guacamole for the rest of our lives, just as long as a margarita or any specialty cocktail is served along with it. So, as a treat, I decided that today I'm going to post TWO recipes. One for this guacamole and another with my Vanilla Bean Paloma's with Mixed Citrus Sea Salt. Y'all make sure to check back for that recipe too!! But what I love about guacamole, is that it is infinitely adaptable. I mean, who just makes plain 'ole guac anymore? I'm pretty sure that I have a nervous habit of adding extra ingredients to everything, but this certainly applies to some dip. Bacon + Goat Cheese have been mixed in before, and well this time, I was just itchin' to throw in a big bowl of charred corn. Along with the corn, I added the classic ingredients like tomato, onion, garlic, jalapenos, lime, and a pinch of this + that. You really can't mess this up, y'all. I also like to use my favorite technique for making guacamole, I do this by first making a chunky pico de gallo salsa, that incorporates all of the ingredients and giving it a good mix. After I have got it tastin' just perfect, I add in big chunks of avocado and mash until it just comes together. That way, the guacamole doesn't get all soupy and blended. So, I'm guessing you wanna know where the secret ingredients are... well, this dip ain't no baby because it is fully loaded with charred corn + candied jalapenos, and then, spiked with TEQUILA. Yeap, tequila in guacamole. It's a match made in heaven, trust me on this one. This one addition gives the dip such a great acidity, and matter of fact, a little sweetness. And hey, who doesn't want a buzz from an appetizer? Ha, okay... you might not get drunk off this, but we can pretend it's going to happen anyway. Get off the couch, go in the kitchen, and whip up this guac, along with some ice cold Vanilla Bean Paloma's, and head outside to enjoy some rays, food, + booze. You'll be so happy you did, trust me!! Enjoy :)

Lots of Corn + Tequila

Tequila Spiked Guacamole + Vanilla Bean Paloma's :)

For the Spiked Guacamole:

1 Pint of Cherry Tomatoes, Seeded & Roughly Chopped

1 Medium Vidalia Onion, Finely Chopped

4 Cloves of Garlic, Minced

4 Jalapeno Peppers, Finely Minced (Serranos can be substituted to make it more spicy)

1T Candied Jalapenos, Finely Minced

1C Charred Corn

1 Large Handful or Bunch of Fresh Cilantro, Finely Chopped

1 Lime, Zested & Juiced

1T Sugar, Vegetable Oil, & Red Wine Vinegar

5 Dashes of Hot Sauce

½t Ground Cumin, Garlic Powder, & Onion Powder

3 Ripe Avocados, Pit Removed & Cut into Large Chunks

2-3T Tequila (make sure it is extremely cold, we keep ours in the freezer)

Salt & Pepper, To Taste

Chips, For Serving

Directions:

1. In a large mixing bowl, toss together all of the ingredients except for the avocados and tequila. This mixture will look like a very chunky Pico de Gallo salsa and will help distribute all the flavors and ingredients equally throughout the guacamole without mashing up the avocados too much (we want a very chunky texture). Taste the salsa mixture, making sure to adjust with seasonings to taste. Next, add in the large chunks of avocado and gently mash the break of the big pieces, yet leaving some small pieces of avocado. Pour 1T of tequila at a time over the guacamole and taste after each addition. This will make sure that your guacamole won’t be too strong with tequila flavor, so just do it until you have reached your desired taste. Season the dish with salt and pepper if needed, and then garnish the guacamole with a little extra fresh cilantro and some charred corn.

2. Serve with chips for dippin' and a drink for sippin'.

Soup Sunday: Chipotle Sweet Potato Soup with Mole Spiced Nuts & Lime Crema

Chipotle Sweet Potato Soup with Mole Spiced Nuts & Lime Crema

I have a love for sweet potatoes. I would live off of them for the rest of my life. A couple years back when I was in the hospital, all I wanted were sweet potatoes. Finally, when I was allowed to eat food, I made sweet potato soup for every single meal and enjoyed it for about 2 months. That's just not normal. So, this soup would go down as one of my favorites. This is obviously a little bit different from the last time I made it because it has chipotle peppers to make it extra spicy. Then, the soup is topped off with a nut crumble that is extra special because it has the sweet flavors from a traditional Mexican Mole sauce. For some acidity, it is drizzled with a Lime Crema and garnished with fresh chopped cilantro. This soup is spicy, sweet, and creamy and just warms you down to the core. So go on and make this for yourself and a cold, lazy Sunday!! Enjoy :)

For Chipotle Sweet Potato Soup:

4 Sweet Potatoes, Peeled & Cubed

3 Stalks of Celery, Diced

1 Large Vidalia Onion, Diced

4 Garlic Cloves, Minced

4C Chicken or Vegetable Stock

2C Heavy Cream

2-4 Chipotles in Adobo, Roughly Chopped

1t Cumin & Cinnamon

½t Ground Cloves & Ginger

Salt & Pepper, To Taste

For Mole Spiced Nuts:

¼C Dark Brown Sugar

¼C Sugar 

2C Whole Nuts, Toasted (I used a mixture of Pecans, Walnuts, & Almonds)

1t Unsweetened Cocoa Powder

½t Cinnamon

½t Chipotle Powder & Paprika

Pinch of Cayenne

1 Egg White, Room Temperature

Salt & Pepper, To Taste (I did a good bit of salt for a sweet & salty combination)

For the Lime Crema:

8oz Mexican Crema or Sour Cream

2 Limes, Zested

1 Lime, Juiced

Salt & Pepper, To Taste

Directions:

1. For the Chipotle Sweet Potato Soup: In one large soup pot, sauté the onions, and celery in 2T melted butter for 10 minutes. Add the garlic and cook one more minute. Add the sweet potatoes, broth, chipotles, cumin, cinnamon, cloves, and nutmeg to the pot. Bring to a boil and then simmer, covered, for 30 minutes until potatoes are tender. Puree the soup with an immersion blender until smooth. Stir in the heavy cream and season with salt and pepper to taste. Keep warm or simmer until you are ready to serve.

2. For the Mole Spiced Nuts: Preheat the oven to 300 degrees. Mix together the sugars, salt & pepper, cocoa powder, cinnamon, chipotle powder, and cayenne, making sure there are no lumps. Set it aside. Beat the egg white until frothy and add in the toasted nuts, and toss until evenly coated. Sprinkle the nuts with the sugar-spice mixture and toss until evenly coated again. Spread the sugared nuts in a single layer on a cookie sheet fitted with a Silpat. Bake for 20-30 minutes, stirring occasionally. When completely cool, roughly chop the nuts and set aside until you are ready to garnish the soup.

3. For the Lime Crema: Mix together all of the ingredients in a bowl until incorporated and smooth. Season with salt & pepper to taste.

4. Serve the soup with a drizzle of Lime Crema and roughly chopped Mole Spiced nuts.