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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Berry Smoothie Popsicles

Berry Smoothie Popsicles

Here is an easy and refreshing treat for those last days of summer.

Berry Smoothie Popsicles

(makes about 12 pops)

3/4 c fresh blueberries

1/2 c fresh raspberries

1/4 c sugar ( add more if you like it sweet)

1 c vanilla yogurt

1 T lemon juice

Add all ingredients to a blender and puree.

Berry Smoothie Popsicles

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Pour into popsicle molds and freeze. Eat and enjoy.

Happy Cinco De Mayo!

Cinco De Mayo is this weekend and I will be in London but here are some recipes for you to enjoy while I am gone.

Spicy Tequila Pulled Pork

Spicy Tequila Pulled Pork

Beer Ritas

Beer-ritas

Chicken Frito Pie

Chicken Frito Pie

Chicken Frito Pie

Cactus Pear Margaritas

Cactus Pear Margarita

Salsa and Guacamole

Homemade Salsa and Guacamole

Calabacitas

Calabacitas

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and here are some ideas for decor

Enjoy!

What the heck is that?, Adventures at the Produce Stand and Cactus Pear Margaritas

As you may or may not know, I am a sucker for produce stands and farmer’s markets. I love to look at all the fresh offerings begging me to take them home and invent some new recipe. My younger son also likes to go and find the one fruit or vegetable that he has never tried before. This time it was cactus pears, and well you know I wasn’t going to say no.

So we got them home but now what, I had no idea what part was even edible much less what to do with it. Thank god for Google, my son had already told me no salsa, so after researching a bit I found that really the only other thing to do was a margarita. Well I  had no problem and he was game as long as I didn’t put the tequila in his, if he only knew what he was missing, but he has at least 6 more years before he finds out. Now to figure this “pear ” out.

First step was to peel it, the easiest way is to chop off the ends and then run your knife down the fruit and then carefully remove the peel in one big chunk.

This fruit is full of seeds which are edible but not appetizing, we tried a little piece, it tastes like a not so sweet melon, or a slightly sweet cucumber. Very refreshing though, would be yummy without those pesky seeds.

I threw my fruit into a food processor and pureed it, then strained the seeds out with a sieve, not the easiest process, but worth it in the end. I was left with the juice.

I added the juice from my 2 pears, the juice of 1 lime, 2 T agave nectar, and 2 cups of ice to the blender, and pureed until smooth.

I split this between 2 glasses and added a shot of tequila to mine, my son added Sprite to his, we garnished them with lime and pieces of the cactus peel.

Pretty darn tasty, not too sweet and very refreshing, I could probably drink a lot of these, they go down smooth, but thankfully we only bought 2 pears.

Rosemary and Tangerine Shrimp with White Bean Puree

 

Why is it that the best recipes come out of necessity? I was feeling lazy and did not want to go to the grocery store so I used all the leftovers in my pantry, freezer, and herb garden and they came together like magic. These shrimp were light, flavorful, easy and delicious. The rosemary and tangerine worked beautifully together, but I think oranges would be fine too. Great with the white bean puree, also dug up from the pantry, but would be good with rice or pasta as well.

Rosemary and Tangerine Shrimp

1lb frozen shrimp defrosted under cold water

1 tsp tangerine zest

juice from 2 tangerines

4 cloves of garlic chopped

1 T chopped rosemary

1 t salt

2 t olive oil

Mix all the ingredients in a bowl or large ziplock bag and add shrimp, marinate in the refrigerator for 1/2 hour.

Heat a large skillet over med high, remove shrimp from marinade and place in pan, saving marinade. cook for 5 minutes, turning once.

 

add marinade back to pan and bring to a boil, simmer for 1-2 minutes. Serve.

 

White Bean Puree

2 cans white beans, drained and rinsed

1 T lemon juice

1 tsp lemon zest

1 T parsley chopped

3 cloves of garlic

1/4 c water

Add all ingredients to a sauce pan, bring to a boil and simmer over low heat for 20 minutes. Mash, blend or use a food processor to make into a puree.

 

Raspberry Tequila Sangria

A delicious and refreshing drink for summer parties

Raspberry Tequila Sangria

3 c frozen raspberries

2 oranges

2 limes

1 liter lemon lime soda

1 bottle rose champagne or sparkling wine

Cut 1 orange and 1 lime into thin slices, add to a large pitcher. Add  raspberries, 1 cup tequila, juice from 1 orange, juice from 1 lime, champagne and soda, stir with a wooden spoon serve over ice.

Salmon and Shrimp with Mango Curry

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I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.

Salmon and Shrimp with Mango Curry

12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)

1/2 lb shrimp, deveined and peeled

2 ripe mangos diced

1T butter

1 t minced ginger

1 T minced garlic

1 t minced jalapeno

1 T Curry Powder

1 c coconut milk

chopped cilantro

Salt and pepper

Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.

Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.

Serve over rice or pasta and top with chopped cilantro.

Fresh vs. Frozen, The Seafood Debate and Mahi Mahi with Veracruz Sauce

Ah the forbidden seafood, I have been cooking for a long time but I was always intimidated by fish. Not that I didn’t eat it, I grew up in Florida on the West Coast where there is plenty of it. It was just always something we ate in restaurants, unless you counted fish sticks, but I don’t. Fish Monger, who has a Fish Monger, what do I look for, how do I know its fresh, how do I know if it is really the fish they say it is? I’m not an ichthyologist, I can’t even say that word. Besides it can be expensive, what if I mess it up, or worse someone gets sick?

Well my husband decided he was not going to eat red meat a few years back and let me tell you there is only so much chicken one person can eat. It was time to try it out. I read up and decided to try frozen, yes frozen fish. It saves me a lot of guess work and worring. My local grocery store, Publix has several varieties in the freezer case and guess what they are fresh and tasty. Most seafood you find sitting on ice looking at you in the glass case has been previously frozen anyway, especially the shrimp. So unless you want to wait for the boat to come in yourself, frozen fish is safer, fresher and tastier than it’s supposed “fresh” counterparts.

Here is an easy and great recipe for fish, I used Mahi Mahi (Dolphinfish, not Flipper) but Snapper or Grouper would work too, go ahead and try it.

1package of Frozen Mahi Mahi (two fillets feed 4 people)

2T vegetable oil

1 yellow or white onion chopped

4 garlic cloves finely chopped

1 jalapeno sliced (Use 2 if you like it spicy)

3 large ripe tomatoes chopped

1/2 cup green olives chopped

1t dried oregano

1T lime juice

1T Salt

Black Pepper

Heat oil in a large skillet over medium high heat. Cook onion until soft, add garlic and jalapeno cook for 1 minute. Add tomatoes and cook about 5 minutes, then stir in olives oregano and lime juice, Salt and Pepper. Add Mahi Mahi to the sauce and spoon some of the sauce over the fillets. Reduce heat to med and cover pan, Cook about 7-9 minutes or until fish is opaque. Check for seasoning, add more salt and pepper if needed.