Grapefruit & Jalapeño Paloma

Zipping up and down the dusty desert hills of western Colorado this weekend, I would occasionally remember – I have a blog post to write (two, actually). It was a passing thought, there one minute and gone the next as several rocks on the trail would steal my focus back. So, I didn’t write, not even back at camp. I was unplugged and it was glorious. What I did do, was think—between burms and turns- how refreshing a Paloma would be after a long day of mountain biking in the sun. Of course, I hadn’t planned that well, and there were no grapefruits, or ice cubes, and certainly no jalapeño infused tequila back at our campsite. (Maybe I’ll pack better next time?)

This version of the classic drink has a few twists and turns, the largest of which is infusing the tequila with jalapeño. This adds a savory and spicy note to the drink, making it a bit more complex and, if you ask me, more delicious. I first found this combo in the book, Death & Co: Modern Classic Cocktails (I recommended this one!), and have made a few tweaks over the last year, landing on my go-to mix.

Grapefruit & Jalapeño Paloma

Published April 15, 2021 by Caitlin Sherwood

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Serves: 1   |    Active Time: 5 minutes

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Ingredients:

For the jalapeño tequila

1 jalapeño

2 cups blanco/silver tequila

For the simple syrup

1/4 cup sugar

1/4 cup water

For the cocktail (quantities here are for a single cocktail, multiply by number of drinks to make a larger batch)

Salt, for rim of glass

Ice, for serving

2 ounces grapefruit juice, freshly squeezed

Juice from 1/2 lime

2 ounces jalapeño tequila (recipe above)

1/2 ounce Cointreau (Palomas typically just call for tequila, but I like the citrusy sweetness this adds)

1 tablespoon simple syrup (recipe above)

Dash of bitters (Optional, adds another layer of flavor)

2 ounces club soda (or grapefruit La Croix)

Garnish: lime wedges, jalapeño slices

Directions:

1. Infused tequila: Start infusing the the tequila at least 20 minutes before mixing your drinks: slice jalapeño, and place in a 16 ounce jar. Pour tequila over top. Place lid on jar, and allow tequila to sit for 20 minutes before straining out the jalapeño pieces. Save the infused tequila in an airtight jar until you’re ready to prepare your cocktails. This can be done several days in advance. You can also easily divide this recipe to make less (I often make just a few ounces, using just half a jalapeño)
2. Simple Syrup: Next, prepare the simple syrup: combine sugar and water in a sauce pan and bring to a simmer, stirring until sugar is dissolved. Remove from heat and allow to cool. This can be made several days in advance. Once cooled, store in an airtight container in the fridge for up to 7 days.
3. Now, mix the cocktail: Start by rimming your glass with salt (tip: to get salt to stick, rub a slice of lime on the edge of the glass before dipping it into the salt). Fill the glass halfway with ice.
4. In a shaker, combine: grapefruit juice, lime juice, tequila, cointreau, simple syrup, and bitters to combine. Shake, and then pour into prepared glass. Top with club soda to taste, and garnish with a lime wedge and/or a slice of jalapeño.

Green Chile & Pepper Jack Cheese Quiche

When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

Green Chile & Pepper Jack Cheese Quiche

Published June 19, 2019 by Caitlin Sherwood

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Serves: 6-8   |    Active Time: 60 minutes

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Ingredients:

1 deep-dish pie crust 

5 eggs

1/2 cup heavy cream

1 cup shredded pepper jack cheese

1 4-oz can green chiles 

2 green onions, white and dark green parts removed

1/4 teaspoon ground black pepper 

1/4 teaspoon salt

2 dashes paprika, plus more for topping 

Directions:

1. Bake pie crust according to directions.
2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
5. Allow quiche to cool 10 minutes before slicing.
6. Store leftovers in an airtight container in the fridge.

Pineapple Chipotle Chicken Fajita Bowls

Do you ever take a spring break, even though it’s not really built in to work-life? This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks. Time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.

Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.

This is where my mind has been: journalling, planning, climbing. Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).

Pineapple Chipotle Chicken Fajita Bowls

Published March 26, 2019 by Caitlin Sherwood

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Serves: 6   |    Active Time: 50 minutes

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Ingredients:

For marinade:

4 tablespoons adobo sauce from a from a can of chipotles in adobo 

2 tablespoons maple

4 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon ground cumin

1teaspoon dried oregano 

2 tablespoons lime juice 

To serve: 

1 pound boneless, skinless chicken breasts 

2 bell peppers, cut into strips 

3-4 slices of fresh pineapple

1 cup black beans (cooked)

1 cup corn (cooked)

1-2 cups rice (cooked)

Garnish: cilantro, sliced avocado, sliced jalapeño

Directions:

1. Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
2. When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
3. Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
4. In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
5. Garnish with cilantro, avocado, and sliced jalapeño to taste.