June 12, 2013
You know how I told you the other day that I’ve been really stressed at work? Say hello to last night’s dinner: Mixed Citrus Margarita. Enough said.
In a large pitcher or jug combine the tequila, juice, liqueur, and sugar to taste.
Serve over ice with lime wedges.
Overall Rating: Like It
Source: Better Homes and Gardens magazine
September 7, 2012
One Saturday morning a couple weekends ago I was in my kitchen whipping up some food enjoying the background noise of the Food Network when I heard Marcela Valladolid say these two words on her show Mexican Made Easy: Chocolate Margarita. I spun around, ignored everything that I was cooking, and stopped to watch as she made this bizarre yet intriguing cocktail. My first thought was that I had to make it and the second thought was that I probably already had the ingredients to make it. After a quick scan of my fridge, it was confirmed: I could make this anytime I wanted.
Tequila, chocolate liqueur, and orange liqueur are mixed with chocolate syrup, cream, almond extract and a pinch of cinnamon to make a rich, creamy, chocolatey and strong dessert cocktail. I used fat-free half-and-half in place of the cream and rimmed the glass with nonpareils instead of bittersweet chocolate (just because it was prettier). This cocktail has tons of flavor so it’s hard to have more than one. But it’s a margarita, right? You really don’t need more than one.
Rim glasses with chocolate syrup and shaved chocolate or nonpareils. Combine all of the ingredients, except ice, in a pitcher.
Working in batches, transfer the mixture to a shaker full of ice.
Shake and pour into the prepared glasses. Serve cold.
Overall Rating: Like It
Source: Mexican Made Easy, Food Network
April 10, 2012
I’ve experimented with different kinds of rubs to put on chicken over the years and have managed to accumulate a pretty big pile of rub recipes. I’ve decided that any kind of spice-rubbed chicken is probably my favorite way of eating chicken any given time - more so than chicken parmesan or fried chicken. I have a healthy collection of spices in my cabinet so I’m always prepared for anything. So, what’s better than spice-rubbed chicken? Glazed spice-rubbed chicken!
This Tequila-Glazed Grilled Chicken not only has a rub of cumin, chili powder, and chipotle chili powder (one of my favorites!) but it’s also glazed with a sauce reduction of tequila, pineapple juice, honey, lime, and red pepper flake. The rub provides a ton of flavor and a little bit of heat which pairs wonderfully with the slight sweetness of the glaze. I used regular chicken breasts instead of chicken thighs but use whatever you like and cook accordingly. And don’t worry if you don’t like tequila – it provides a subtle background flavor without making this taste like a drunken chicken dish. I’m going out on a limb here and calling this one of my favorite chicken dishes so far so please, give it a try!
Combine the cumin, chili powder, salt, and chipotle chili powder and rub evenly over the chicken.
In a small pan, bring the pineapple juice, tequila, and honey to a boil and cook until reduced (about 10 minutes). Combine cornstarch and water in a small bowl and add to the juice mixture, stirring constantly with a whisk. Boil for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, lime juice, and crushed red pepper.
Place chicken on a grill rack coated with cooking spray and grill, basting each side occasionally with juice mixture, until chicken is cooked thoroughly (approximately 8-10 minutes on each side or until a meat thermometer reads 165ºF internally.)
Overall Rating: Love It
Source: Cooking Light Magazine