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Bonjour!

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Ancho Margaritas and Chipotle Peanut Butter Caramel Popcorn

Ancho Margaritas and Chipotle Peanut Butter Caramel Popcorn

My ideal margarita has the trifecta of spice, sweet, and sour. And if I’m really lucky, smoky.

 

Ben and I have our favorite “after the kids go to bed” indulgences. Margaritas and this spicy chipotle peanut butter caramel topping on popcorn definitely hit at the top of the list because they are easy to make and we can wind down the toddler screams grinding the gears in our brain with a splash of tequila.

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For all of you parents out there counting down to bedtime tonight, you are not alone. We all have days where we need to breathe. Or bury our face in a pillow and scream something our kids shouldn’t hear us say.

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I really love my kids. All joking aside about bedtime countdowns. I also can’t neglect the time my brain needs to recharge so I can be the best parent I can be. And there are days I crave it a little bit more than others. This almost always involves making sure they are sound asleep, making something delicious, sharing it with Ben, and either sitting in complete silence or talking our little hearts out until the wee hours. Or Curb Your Enthusiasm reruns and side-splitting laughter.

Parenting is the biggest blessing and brings out my biggest worries. I don’t believe others when they say that have anything related to parenting 100% figured out or that they feel complete confidence in their special way of doing things. I wouldn’t believe myself if I said it either. Do you know how many of my own words I have swallowed post baby? So many. And as Mary Poppins once said, “Just a sip of margarita helps your words flush down your throat…your words flush down your throat...” Or something like that…

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Yield: 1 drink

Ancho Margarita

prep time: cook time: total time:

ingredients:

Ancho Margarita
  • 2 parts Espolon Silver Tequila
  • 3/4 part Ancho Reyes Chile Liqueur
  • 3/4 part Cointreau
  • 1/2 part Lime juice (freshly squeezed)
Salted Rim
  • 1 tbsp Hawaiian red salt
  • 1 tbsp Chile powder
  • Lime juice to wet the rim

instructions:

  1. Remove chilled coupe glass from freezer and rim your coupe with lime juice and dip into salt.
  2. Place contents of margarita in cocktail shaker. Fill with ice. Shake vigorously.  I like to give it 25 brisk shakes. Using a strainer, strain the margarita into a chilled coupe rimmed with your salt. 
Created using The Recipes Generator

Chipotle Peanut Butter Caramel

prep time: cook time: total time:

Recipe can easily be divided in half if you don't want to make that much popcorn. On the nights we make this, it's usually a "go big or go to bed" kind of situation.

ingredients:

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/3 cup creamy peanut butter
  • 1 tbsp chipotle powder
  • 3-4 bags plain popcorn
  • 1 lime, zested and then cut into wedges
  • Sea salt, to taste

instructions:

  1. Pop the popcorn per directions on the bag and lay out into one flat layer on a sheet pan covered in parchment paper. 
  2. Place everything but the chipotle powder in saucepan.  Using a candy thermometer, stir and heat the mixture until it reaches the soft ball stage, anywhere from 240-244 degrees. 
  3. Remove from heat, stir in the chipotle (you can use less than 1 tbsp if you don't like a lot of spice), and using a spoon, quickly drizzle the caramel over the popcorn and let it sit until it firms up. 
  4. Break into pieces, place in a bowl, and zest your lime over the popcorn. Maybe squeeze a little juice on and finish with desired amount of salt. Definitely drink your Ancho Margarita between bites. 
Created using The Recipes Generator
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