Homemade Bloody Mary Recipe

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Last weekend, over the labor day holiday weekend, my husband and I escaped the hot KC summer and traveled to the amazing scenery of New Mexico. We were celebrating our NINTH wedding anniversary. It was magical. We spent several days in Taos and then ended our vacation in Santa Fe. I’m absolutely in love with the area. How could you not be???

The mountains.

The locals.

The adobes.

The FOOOOD!

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

It was prime time for roasting fresh hatch chiles!  Everywhere we went, I had green chile and red chile sauce (christmas style…which means both) slathered on everything.  I couldn’t get enough, breakfast, lunch, dinner, dessert, snacks, chile on chile on chile. I luckily brought back some fresh hatch chiles that I was able to snag at the Taos Farmers Market.

We came home to a plethora of tomatoes in our garden. The end of August and September typically leave most gardeners with so many tomatoes that you are looking for new and different ways to use them.  So I have a handy dandy new recipe idea for you and all your ton o’ tomatoes…Bloody Mary Mix. Ya..you heard me. I will be showing you how to use all of those tomatoes to make fresh tomato juice for your own homemade Bloody Mary Mix.

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

One really easy way to make tomato juice is using a juicer. Williams-Sonoma has a plethora of great juicer options (droooool). Unfortunately, I do not have a juicer. So I decided to puree my tomatoes (along with some onion, green chiles, and celery) and pass the puree through a sieve or fine mesh to separate the juice from the solids.  I was able to get 8 cups of juice from 12 cups of diced tomatoes.

And DON’T THROW AWAY THOSE SOLIDS…seriously.  Make fresh and easy salsa with the tomato solids! Two recipe dishes for one effort!  I added a handful of cilantro, a diced onion, diced jalapeños, lime juice, and salt to taste. Bam…salsa. A snack to go with your brunch drink. Amazing.

Additionally, I have included canning instructions below so that you can preserve your awesome homemade Bloody Mary Mix and drink it forever give it as gifts (if you can dare part with this amazing elixir). If you don’t have much canning equipment, check out this awesome selection of canning and preserving equipment from Williams-Sonoma too (double drool).

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

My homemade Bloody Mary Mix recipe has a New Mexican spin since I added roasted hatch green chiles. I roasted my own chiles by placing them over an open gas flame. The smokey hatch chiles provide a nice smokey addition of flavor! Warning – be careful when adding additional hot sauce to your Bloody Mary Mix because some hatch chiles can be HOT HOT HOT.

If you want to put up several jars of this Bloody Mary Mix, pint-sized jars of homemade Bloody Mary Mix make a great gift.  I know I would LOVE to get this mix as a gift. Oh ya. To make a great gift set, include the following:

  • Pint sized jar of Homemade Bloody Mary Mix (sealed and processed through hot batch canning)
  • Jelly jar of pickled green tomatoes (sealed and processed through hot bath canning) or a jar of jalapeño stuffed olives
  • Tiny baggy of kosher salt, ground pepper, and smoked paprika for the rim
  • Mini bottle of vodka

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Voila! Best brunch gift ever.  Be sure to include directions for mixing up the homemade drink. One pint jar will make at least TWO Bloody Marys.

Note – the Homemade Bloody Mary Mix may start to separate (solids and liquid). This is ok…no big deal. Just swirl the mix prior to preparing your drinks. This may not be an issue if you use a juicer.

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Homemade Bloody Mary Recipe

  • Servings: 6
  • Difficulty: Medium
  • Print

Ingredients

  • 12 cups of diced ripe tomatoes and juice
  • 1 medium shallot, diced
  • 3 stalks of celery plus leaves, chopped
  • 2 fresh roasted hatch green chiles (or 4 oz canned green chiles) (optional)
  • juice of 2 limes and 2 lemons
  • 2 to 3 tablespoons of grated fresh horseradish or prepared bottled horseradish
  • 2 to 3 tablespoons gluten free Worcestershire sauce
  • 1 tablespoon celery salt
  • 2 teaspoon smoked paprika
  • Hot sauce (such as Sriracha), to taste
  • 1/4 cup pickle juice (spicy pickle juice is super good)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 cups of vodka
  • Rim Seasoning: kosher salt, fresh ground pepper, smoked paprika
  • Optional Garnish: olives, jalapeño stuffed olives, pickled green tomatoes, lime wedges

Instructions

  1. Make Fresh Tomato Juice – Place chopped tomatoes, onion, celery, and roasted hatch chiles in a blender or food processor and puree.  This will likely need to occur in batches. Pass the pureed mixture in batches through a food mill or through a fine mesh sieve, capturing the juice in a large container. You should have about 8 cups of tomato juice.  Set solids aside to make this salsa. (Alternately to using a blender, you can use a juicer and juice the tomatoes, celery, shallot, and chiles).
  2. Make Mix – Add lemon juice, lime juice, grated horseradish, Worcestershire sauce, smoked paprika, and celery salt to the fresh tomato juice. Add hot sauce, salt, and fresh cracked pepper to taste. (To can and preserve the Bloody Mary Mix, see canning instructions below).
  3. Assemble Drinks – Mix 1 tablespoon each of salt, ground black pepper, and smoked paprika on a small flat plate. Dip the rim of each glass in water or lemon juice and then dip the rim of each glass in the paprika-salt mixture and twist the glass.   Fill each 8 ounce glass with ice to the rim. Pour 1 ounce of vodka and top off with bloody mary mix in each glass. An extra splash of hot sauce and pickle juice tastes grand.  Be sure to swirl around all the ingredients using a spoon or chopsticks.
  4. Garnish – Top and garnish the drinks as you wish…with limes, lemons, jalapeño stuffed olives, hot sauce, pickled green tomatoes, pickled green beans, bacon… ya bacon. It’s endless possibilities.

Canning Instructions: (See this tutorial on canning instructions for great details)

  1. Clean and heat canning jars.  Simmer lids for 10 minutes at around 180 F water. Preheat the water bath to a rolling boil.
  2. Fill pint-sized jars with Bloody Mary Mix, leaving 1/4-inch head space at the top of the jar. Wipe rim of jars.
  3. Apply the lids and screw on the canning rings.
  4. Lower the pint jars into the boiling water canning bath using a jar rack. Allow the water to come back to a gentle boil.  Place lid on canning bath and process pint jars for at least 45 minutes. (Note – If you’re canning a small batch of jars, it is best to use a smaller pot to process your jars to reduce breakage.)
  5. Remove from canning water bath using tongs. Allow to cool to room temperature. After your jars have cooled, check the seal by pressing down on the center of the lid. If the lid does not move and is concave, then you have a good seal. However, if the lid moves when pushed, then there is a bad seal and the jar needs to be processed again.

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Gluten Free Chocolate Chip Zucchini Muffins

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Remember that time that you thought you tasted the best zucchini bread ever?

I think you were wrong. I’m so sorry to bust your bubble… but….

THIS gluten free zucchini bread recipe that I am presenting to you today is literally the best zucchini bread I have eeeever had. literally.

Ever. Had.

I’m serious. And I sort of think of my self as a zucchini bread expert. Not to brag, but I’m a bit of a big deal in the zucchini world. Just saying.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

But back to these muffins. These are soooooo good. And they are gluten free and only made with two types of flour: oat flour and almond flour. Ya. Gettyup!

After my first bite of these gluten free zucchini and chocolate chip studded muffins that are sweetened with pure maple syrup…I had to sit down, regain composure, and do a double take…and then shove the rest of it in my mouth. Gluten free eaters and gluten lovers alike will be amazed. They are moist, light, and fluffy.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

I was really really really sad when I was finished with my muffin. It was the “watch your childhood best friend move away and all you could do is run to your room and write a letter as soon as possible so that she had it waiting for her when she got to her new home” kind of sad. And then I realized how thankful I was that there were 11 muffins left…shhhhhhh! I can’t say it too loud, or others will here and come steal my little precious precious precious zucchini muffins and their melty delicious chocolate chip bitsies.

Snack time just got a HUGE boost. You are welcome!

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Note – I made these muffins with a white skinned zucchini that I bought at the farmers market. Although the white skinned version was easier to shred, I missed the green flecks of zucchini skin in my muffins. But if you have pick eaters in your family, removing the skin of the zucchini or using a white skinned zucchini is a great way to add this vegetable to muffins without them knowing. Muahahha.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Gluten Free Chocolate Chip Zucchini Muffins (Gluten Free and Dairy Free Option)

  • Servings: 12
  • Difficulty: Easy/Medium
  • Print

Ingredients

  • 2 cups grated zucchini meat (try to avoid the seeds)
  • 2 cups GF oat flour (grind 2 cups of GF rolled oats in a food processor to a fine oat flour)
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, at room temperature
  • 1/2 cup maple syrup (or honey)
  • 6 Tablespoons butter, softened (or melted and cooled coconut oil)
  • 1/4 cup plain greek yogurt (or applesauce)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Remove items from refrigerator to come to room temperature.
  2. Preheat oven to 350 F. Place paper liners in 12-cup muffin tin. Set aside.
  3. Shred zucchini (with or without skin) in a bowl. Press with a clean towel to remove excess moisture. Set aside covered and allowing to drain.
  4. Place oat flour and almond flour, baking powder, salt, and cinnamon in a large bowl. Whisk together and set aside.
  5. In the bowl of a food processor or mixer, beat eggs for 1 to 2 minutes or until frothy. Add maple syrup and butter and process an additional minute until well incorporated. Add greek yogurt and vanilla. Pulse until combined.
  6. Add wet ingredients to dry ingredients. Mix together until just combined (don’t over mix). Gently stir in shredded zucchini and chocolate chips. Allow to rest for 1 minute.
  7. Fill muffin tins to 3/4 full. Place muffin tin on middle rack in preheated oven. Back for 35 to 40 minutes, or until tops are browned and slightly cracked. Remove from oven and allow to cool on cooling rack for at least 30 minutes (if you can!). Get ready for zucchini muffin heaven!

Note –

1. This recipe was inspired and adapted from Edible Perspectives Zucchini Chocolate Chip Cake.

2. Dairy Free – sub out the greek yogurt for applesauce and use coconut oil instead of butter. Dairy free chocolate chips can also be used in place of the regular chocolate chips.

3. These muffins will freeze well for up to 3 months. To thaw, place in microwave for 30 second intervals. Makes a quick and easy breakfast or after school/work snack.

Creamy Polenta with Braised Kale and Poached Egg

Creamy Polenta with Crispy Kale and Poached Egg

Lately I have been cooking and posting a lot of my comfort food recipes. Hearty soul-warming french onion soup, curry (this one and this one), creamy tapioca, lemon pudding…mmmmm. These are foods that not only keep me cozy, but also nourish my tired and warn out mind and body.

They may not be the typical comfort food that most american’s have come to know and love. No mac n’ cheese. No cream o’ something soups dumped in a casserole. Sorry, no big fat cinnamon rolls are coming out of my oven (womp womp). No biscuits and gravy piled on my plate. Although, there are a few times that I miss some of those items, I feel better feeding myself and my family cozy winter comfort foods that are wholesome, full of nutrients to keep our immune systems up, and not laden with preservatives or packed with empty calories.

Lately I’ve been on a polenta kick.  Erhmergerd. It’s creamy. It’s sensational. It can be cheesy. It can be buttery. Hellooooo! And all it is is slow cooked stoneground cornmeal, water, and salt. You can add butter (yes) and cheese (OH YA) as options to kick it into winter overdrive.

Creamy Polenta with Crispy Kale and Poached Egg

You will need to spend a bit of time upfront cooking the polenta, like 40 minutes. But you can swirl it, let it bubble away, then put a lid on the dang pot while it boils away (stirring every 10 minutes) and then it’s done. The great thing about polenta is that any leftovers can be reheated with a little liquid to return to its creamy holiness OR it can be cut and baked into awesome polenta cutlets.

Polenta can be topped with a myriad of things: braised short ribs, sautéed mushrooms, or, my fave, a poached egg with braised kale. This dish is perfect for both brunch or dinner.  Bonus, make it for brunch one day, and leftovers can be reheated for dinner the next day. Win Win!

Notes: For a great tutorial on easy poached eggs, check this out.

Creamy Polenta with Crispy Kale and Poached Egg

Creamy Polenta with Crispy Kale and Poached Egg (gluten free)

Adapted from The Kitchn

Serves 4

Ingredients

  • 4 cups of water
  • 1 teaspoon salt
  • 1 cup coarse ground yellow cornmeal (or polenta, not quick cooking)
  • 2 tablespoons butter
  • 1/2 cup parmesan cheese
  • 1 tablespoon olive oil
  • 1 bunch of kale, inner ribs removed and discarded, coarsely chop leaves (wash and dry)
  • 2 teaspoons white wine vinegar
  • 4 poached eggs (I use this method)
  • salt and pepper

Instructions

  1. Place water in a heavy saucepan over medium-high heat and bring to a vigorous boil. Add salt and stir. While wishing the water gently, pour the cornmeal into the boiling water in a steady stream. Turn the heat down to low and continue to whisk the cornmeal/polenta until it has thickened.
  2. Cover the pot and continue to cook for 30 to 40 minutes, stirring vigorously every 10 minutes. Once it is finished, stir in butter and cheese. Place lid on pot and let sit for up to 10 to 15 minutes until ready to use.
  3. While cooking the polenta, place a separate sauté pan over medium heat. Add 1 tablespoon of olive oil. Add the kale and season with salt and pepper. Stir the kale lightly until it is slightly wilted. Stir in the vinegar, cover the pan, and turn the heat to high. Cook the kale over high heat until it is tender (about 5 minutes). Turn the heat off and set aside.
  4. Poach or fry eggs according to desired consistency. For a great poached egg, follow these directions.
  5. To serve, place 1/3 to 1/2 cup of creamy polenta in bottom of bowl, top with braised kale, and one poached egg. Season with salt and pepper to taste.