Monthly Archives: April 2016

  • Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Posted on April 27, 2016
Category:

Disclosure: Thank you Stonewall Kitchen for sponsoring this post! All opinions are my own. Thank you for supporting the brands that help to support Floating Kitchen.

My cooking and eating habits are strongly influenced by the different seasons. A lot of this has to do with the seasonal availability of produce (April means that I’m currently eating ALL of the rhubarb!). There are also a few cooking techniques that factor into the equation as well (you certainly won’t see me grilling outside in January’s sub-zero temperatures). And then there are some foods that, for whatever reason, just feel right during certain times of the year. I can’t really explain it. I guess it’s just kind of a “food mood” (say that three times fast!), for lack of a better descriptor.

And during the Springtime, I crave sandwiches.

Is that totally strange? I think it has something to do with my urge to get my body outside as much as possible. After a long winter spent hibernating against cold temperatures and harsh winds, there is a lot of joy in the simple act of packing up a few sandwiches and heading out to the waterfront park at lunchtime. It’s a small pleasure that has a big impact on my overall health and well being.

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard | www.floatingkitchen.net

I’m not a big fan of mayonnaise (it kind of freaks me out, to be honest), so I’m always looking for new and different ways to jazz up my sandwiches. My friends at Stonewall Kitchen really know a thing or two about condiments, so I knew I could count on them to provide me with some awesome alternatives. Enter stage left: Sriracha Honey Mustard Dip.

Tangy, sweet and a little spicy (but not so spicy that it will burn your tongue off), this Sriracha Honey Mustard Dip is the perfect way to add a bit of zip to any and all sandwiches. So go pick up a bottle (or three!) and join me in saying a big fat “NO!” to boring lunches!

For today’s recipe, not only am I spreading this Sriracha Honey Mustard Dip straight onto my sandwich bread, but I’m also using it as part of the base for creating a flavorful, dairy-free Smashed Chickpea, Avocado and Pineapple Salad. If you’re like me and you usually avoid “salad sandwiches” for fear of mayonnaise, than this recipe is made for you. An avocado provides all of the necessary creaminess. And the pineapple is a great sweet compliment to the other savory ingredients.

If you make my Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard, come back and tell me about it! And tell me what other creative ways you’ve come up with for using Stonewall Kitchen’s Sriracha Honey Mustard Dip {hint: try brushing a little bit on some grilled shrimp}. I want to hear all about it!

Cheers,

Liz

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Yield: Makes 4-6 sandwiches

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Ingredients

  • For the Smashed Chickpea Salad
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 1 avocado, peel and seed discarded
  • 3/4 cups finely diced pineapple
  • 3 tablespoons Stonewall Kitchen Sriracha Honey Mustard Dip
  • 1 tsp. salt

  • For the Sandwiches
  • Stonewall Kitchen Sriracha Honey Mustard Dip
  • Sliced bread (or sandwich rolls)
  • Mixed greens
  • Sliced tomatoes
  • Sliced cucumbers

Instructions

  1. Make the smashed chickpea salad. Add the chickpeas to a medium bowl and smash them lightly with a fork until about half of the chickpeas are broken down. Add the avocado and smash it together with the chickpeas. Add the pineapple, mustard and salt, stirring to combine. Cover and refrigerate until you’re ready to make the sandwiches.
  2. Make the sandwiches. Spread a thin layer of the mustard onto one side of your bread. Top with a few mixed greens, about 1/2 cup of the smashed chickpea salad, some sliced cucumbers, tomatoes and additional greens. Top with a second slice of bread. Serve immediately.
http://www.floatingkitchen.net/smashed-chickpea-avocado-and-pineapple-salad-sandwiches-with-sriracha-honey-mustard/
  • Blackberry-Ginger Shrub Rum Cocktail

Blackberry-Ginger Shrub Rum Cocktail

Posted on April 21, 2016
Category:

Disclosure: This post is sponsored by Driscoll’s. All opinions are my own. Thank you for supporting companies that help to support Floating Kitchen!

Hi Friends! How are you today?

I’m actually feeling rather giddy. It’s going to be a beautiful, sunny day. And I’ve got all the ingredients for these Blackberry-Ginger Shrub Rum Cocktails at the ready (I’ve also got a container of this Blackberry-Chocolate Chip Ice Cream in my freezer – yahoo!). My Thirsty Thursday is shaping up rather nicely, if I do say so myself. I hope you’ll join me in celebrating!

Let’s talk about shrubs for a second. Not the short, green, leafy plants. But the “acidulated beverages” that were popular back in the colonial days. Have you heard of them?

Shrubs were once used as a way to preserve natures bounty of seasonal fruits (before the advent of modern refrigeration), but now they have become a rather trendy addition to both alcoholic and non-alcoholic beverages alike. You’ll find shrubs listed as an ingredient on modern cocktail menus. And in mason jars lining the shelves of all your mixologist friend’s refrigerators.

In fact, they have become so popular lately, that I’m a bit embarrassed to admit that this was my first time making one. The whole process was so easy (and the final results so tasty!) that I know I’ll be “shrubbing” on a regular basis from here on out. I followed the tips and instructions from this Serious Eats article. It’s got a lot of great information that I recommend checking out if you’re planning to embark on your own shrubbing journey.

Blackberry-Ginger Shrub Rum Cocktail | www.floatingkitchen.net

Shrubs require very few ingredients to make. So definitely make sure you’re using the best ingredients that you can get your hands on. I’m so happy to be partnering with Driscoll’s for today’s recipe. Their gorgeous, juicy blackberries created one heck of a rich and flavorful shrub!

This blackberry-ginger shrub is the perfect mixer for all kinds of cocktail recipes. But I’m partial to combining it with some ginger beer, white rum and a squeeze of fresh lime juice. It’s fruity and refreshing and a wonderful way to say “cheers” to Spring! Oh and don’t forget to grab an extra package of Driscoll’s blackberries for garnishing your cocktail glasses. Because presentation is key!

Cheers,

Liz

Blackberry-Ginger Shrub Rum Cocktail

Blackberry-Ginger Shrub Rum Cocktail

Ingredients

  • For the Blackberry-Ginger Shrub
  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blackberries
  • 1 cup sugar
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon water
  • 3/4 cups apple cider vinegar
  • 2 tablespoons balsamic vinegar

  • For the Cocktails
  • Blackberry-Ginger Shrub
  • White rum
  • Lime wedges
  • Ice cubes
  • Ginger beer
  • Driscoll’s Blackberries
  • Fresh mint leaves

Instructions

  1. Make the shrub. In a large non-reactive bowl, combine the blackberries, sugar, minced ginger and water. Use the back of a spoon to crush the blackberries so they begin to release some of their juices. Cover the bowl with plastic wrap and refrigerate it for 24 hours, stirring the contents two or three times during this time. After 24 hours, strain the mixture through a fine mesh strainer into a clean bowl. Use a spatula to press down on the solids, removing as much of the liquid as possible. Discard the solids. Mix the apple cider vinegar and balsamic vinegar with the collected liquid. Transfer to a clean, re-sealable container (a 16 ounce mason jar works great for this) and place in your refrigerator. The flavor of the shrub will be sharp initially, but will mellow out over the course of several days. If stored and handled properly, the shrub will keep for many weeks in your refrigerator.
  2. Make the cocktails. For one cocktail, add 3 ounces of the shrub, 1 1/2 ounces of the rum and a squeeze of fresh lime juice to a cocktail shaker with ice. Shake vigorously. Then strain into a glass with fresh ice. Top with about 3-5 ounces of the ginger beer, depending on your taste preferences. Garnish with blackberries and a couple of fresh mint leaves. Enjoy!

Notes

1. If you don’t have a cocktail shaker, you can use a mason jar with ice and a re-sealable lid.

http://www.floatingkitchen.net/blackberry-ginger-shrub-rum-cocktail/

Send this to friend