Strawberry Margarita Popsicles

Strawberry Margarita Popsicles

Summer is almost gone but there is still time for POPSICLES, especially ones with tequila. These are yummy and refreshing and great for a cookout. I made these for book club, our book was Bad Monkey by Carl Hiaasen. A fun Summer read whose main character eats a lot of popsicles, so I decided to go with that but jazz it up with a little booze. Be careful when adding tequila or any other alcohol to your popsicles, if you add too much they will not freeze.

Strawberry Margarita Popsicles

6 c Simply Limeade ( found in the produce/juice section of your grocery store)

1-2 T agave syrup ( you could use sugar)

1 t lime zest

1 T chopped cilantro ( optional)

1/4 t salt

1/2 c tequila

sliced strawberries

add all ingredients, except strawberries to a pitcher and stir to incorporate. pour into popsicle molds or small paper or plastic cups. Place in freezer.

Strawberry Margarita Popsicles

Check after about 1 hr and every 1/2 hour after that. When the mixture is frozen to a slushy state. take out and add 2 sliced strawberries to each pop. Push them down with a popsicle stick or butter knife to desired position.(If you add them at the beginning they will float to the top and won’t be as pretty)  Then place a popsicle stick in each pop and place back into the freezer for a couple of more hours. 

Strawberry Margarita Popsicles

 

 

 

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Asian Marinated London Broil and Vegetable Pad Thai

Asian Marinated London Broil

1 1/2 lb London Broil

1/4 c soy sauce

1 t garlic

1/2 T agave nectar ( or honey)

2 T lime juice

Place meat in a large zip lock bag, mix remaining ingredients in a small bowl and add to the bag. Place in refrigerator for at least 4 hrs to overnight.

Pre heat oven to broil, place empty broiler pan in oven to preheat also. Add meat to pan when hot. Cook about 5-7 min per side, or until desired temperature. Let rest for at least 5 min and cut meat against the grain in thin slices.

Vegetable Pad Thai

4 T oil

1 c broccoli

1 c matchstick carrots

1 c sugar snap peas

2 T minced garlic

2 eggs (beaten)

1/4 c lime juice

2 T fish sauce

2 T sugar

2 t sriracha hot sauce

1 cup bean sprouts

1 8 oz package of rice noodles, softened in warm water for 10 min and drained.

Mix together lime juice, fish sauce, sugar, and hot sauce in a small bowl and set aside.

In a large fry pan or wok, heat 2 T oil, add vegetables (except sprouts) and garlic cook over med heat for 2 minutes, move to edges of pan and add beaten eggs, and cook until done about 1 min.

Add remaining oil, then noodles,sauce and bean sprouts and cook until heated through, using tongs to mix together.

Top with lime wedges, fresh cilantro, scallions and crushed peanuts if desired.