Watermelon Gazpacho

I was blown away by the flavors in this very simple cold soup! The fresh garlic & serrano chili add a spirited bite. And the feta really brings all of the flavors together with the perfect amount of creaminess.  Enjoy anytime its 90+ degrees outside – or you just want something healthy, delicious and refreshing. 

Watermelon Gazpacho

1 medium tomato, cut into four chunks
2 cups watermelon, cut into 1 cm cubes
2 garlic cloves, roughly chopped
½ cucumber, roughly chopped
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme, chopped (save a couple of sprigs for garnish)
1 serrano chile (or jalapeno if you prefer a milder flavor)
½ cup feta cheese, crumbled
salt & pepper to taste

Puree 1 cup of the watermelon, tomato, cucumber and the garlic cloves in a blender. Add the olive oil and vinegar and pulse a few times. Add the dill and the chili and briefly pulse to combine. Add salt and pepper to taste.  Chill for at least 45 minutes.

To serve, distribute the remaining watermelon between two bowls for hefty servings, or four bowls for appetizer-size servings. Top the watermelon with the soup, and top the soup with the crumbled feta. Enjoy!

Chorizo Quesadillas

Sometimes, you just can’t get enough cheese. Unfortunately, this is the state I’m in more often than not – but I’m not ashamed. I embrace my love of cheese! And this recipe allows for some cheese indulgence while also incorporating delicious chorizo and plenty of veggies. 

Enjoy it with the Four Vines Zinfandel.

Chorizo Quesadillas

6 – 8 corn tortillas
1/3 lb. pork chorizo
1 medium yellow onion, sliced lengthwise
2 cans green chilies
2 cans black olives
2 – 3 fresh Roma tomatoes, chopped
1 – 1 ½ cups Monterey jack and cheddar cheese (or any Mexican cheese mix), shredded
salt and pepper

Preheat a cast iron griddle or skillet on the stovetop. In a separate pan, cook the chorizo over medium high heat until cooked through. Remove the chorizo from the pan, and sauté the onion for 8 – 10 minutes over medium heat, stirring constantly. The onions will take on a smoky brown color from the chorizo. Add the green chilies and the black olives to heat through. It’s your decision if you want to cook the tomatoes – I prefer them fresh, but if you want them slightly cooked, add them now and sauté for another minute or so. Add the chorizo back to the pan, and turn the heat on low.

Heat the tortillas on the griddle, and begin building your quesadilla. Add a generous amount of cheese to one tortilla, then top with the chorizo-veggie mixture. Add a touch of cheese on top, a bit of salt and pepper, then sandwich the other quesadilla onto the cheese. Flip once to ensure all of the cheese is melted, then remove the quesadilla from the skillet, and cover with foil to keep it warm while you build the rest of the quesadillas. 

If you end up with extra toppings, make nachos with the leftovers!

Serves 2 (2 corn quesadillas each)

Four Vines Zinfandel

I don’t usually spring for Zinfandel’s on a regular basis for one reason or another, but this 2007 Old Vine Cuvee by Four Vines was fantastic. As with most Zinfandel’s, it had very pronounced fruit and berry notes, but also a distinct smoky and oak flavor, which added a lot of boldness and spice.

This wine was selected from vineyards in Mendocino, Amador, Sonoma, Paso Robles and Lodi, California – drawing lots of influence from each region. The winemaker hints at the following tasting notes:  

“On the nose, the wine has layers of berry fruit and anise aromas with hints of spice. On the palate, blackberry and spicy plum fruit with a rich mouth feel. Big and opulent on the mid palate with plenty of structure, trailing to a velvety, toasted oak finish.” 

Sounds quite lovely, doesn’t it?

My husband and I enjoyed the Four Vines Zinfandel with chorizo quesadillas (recipe coming tomorrow!) – and it was fabulous. In Denver, look for the Four Vines Zin at Mondo Vino for around $13.

Savory Stuffed Turban Squash

Growing up, my mom always used to put out a turban squash with pumpkins and gourds over Halloween and Thanksgiving for decoration; only recently, did I find out that this thing is edible. And it’s actually quite delicious! This recipe variation is very savory, and provides a comforting meal on a cold, winter evening. And the good news is – if you still have a turban squash from Thanksgiving – it’s probably still edible! Squash stay fresh for quite awhile.

Savory Stuffed Turban Squash

1 medium-sized turban squash (3 lbs)
2 tablespoons olive oil
1 medium onion, chopped (or half of a large onion)
1 cup celery, chopped
½ cup sliced mushrooms
1 lb. mild (or spicy) Italian Sausage
½ cup parmesan cheese, shredded
½ cup sour cream
1 egg
salt & pepper to taste

Preheat the oven to 375 degrees. Slice the stem side off of the squash to create a flat surface. Then slice the turban side off and scoop out all of the seeds and stringy pulp. Lightly salt the inside of the squash, then place on a parchment-lined baking sheet scooped side down. Roast for 1 hour, or until tender on the inside.

While the squash is roasting, heat a skillet over medium heat. Saute onions and celery for 4 – 6 minutes, or until tender. Add mushrooms and sauté a few minutes more. Transfer veggies to a holding bowl, then begin sautéing the sausage. Cook until the sausage is almost entirely brown, then add the veggies back to the sausage to incorporate. Remove from heat and drain well.

Combine the cheese, sour cream and egg, and then mix with the meat and veggie mixture. Stuff the squash with the meat-veggie-cheese mixture, then roast for an additional 25 minutes. Let the stuffed squash rest for 5 or 7 minutes.

To serve, scoop out a heaping portion of the stuffing along with plenty of cooked squash. Top with some additional parmesan – and enjoy!

Serves 4 - 6, depending on hunger

Apple Whiskey Cocktail

Apple-flavored cocktails are truly enticing this time of year, especially when made with quality, fresh ingredients. This cocktail makes the perfect Sunday afternoon treat when it’s chilly outside, and there’s a fire burning in the fireplace. It also makes a great addition to a holiday gathering. 

Apple Whiskey Cocktail
 

1 ½ - 2 oz (or 1 – 2 shots) Apple Whiskey (preferably Leopold’s)
1 part apple juice or apple cider
1 part Apple Izze (or other sparkling beverage)
1 cinnamon stick

Garnish with an apple slice if you desire.

Pour over ice, stir and enjoy!

Spicy Roasted Pumpkin Seeds

Wondering what to do with all of those leftover pumpkin seeds from your Halloween jack-o-lanterns? Season and roast them! This recipe is a unique twist on a classic, and the best thing is: pumpkin seeds are really healthy for you. They contain most of the B vitamins, along with C, D, E & K. They also contain calcium, potassium and phosphorous. They’re truly a perfect fall snack.

Spicy Roasted Pumpkin Seeds

2 ½ cups raw pumpkin seeds
2 tablespoons chili powder
1 tablespoon curry powder
1 teaspoon dried mustard
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
salt and pepper to taste
1-2 tablespoons walnut/olive/grapeseed oil

Preheat oven to 375. Rinse pumpkin seeds thoroughly, until they’re free of any lingering pumpkin pulp. Lightly dry them on a towel, and then place in a large mixing bowl. Coat with 1/3 of the spice mixture, then spread them out on a baking sheet. Roast for 20 – 25 minutes, and stir every five minutes or so. Test a seed after 20 minutes, and then continue to roast to your preference. Remove from oven, and coat with the remainder of the spice seasoning.

Bon appétit!

Sandwiches!

Last weekend, I had a strong desire to bake homemade gluten-free sandwich bread – from a box, that is. I’m so thankful that Whole Foods sells gluten-free bake mixes! When there’s fresh baked bread around, sandwiches sound delightful, and this simple concoction made for one yummy weekend lunch.

Spicy BLTA (bacon, lettuce, tomato & avocado)

2 slices fresh-baked bread

2 slices bacon, cooked to your preference

1 large slice lettuce

2 slices tomato
2 tablespoons sour cream

1 teaspoon dried mustard

Combine sour cream with mustard; toast bread. Slather spread on bread, assemble sandwich and voila!!