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
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.
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.
This chicken is great in tacos, enchiladas, burritos or rice bowls.
Shredded Chipotle Chicken
6 chicken thighs
3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce
1 yellow onion cut into eighths
1 T chopped garlic
1 tomato chopped
1/2 c tequila (optional)
2 limes juiced plus 1 t of zest
2 T cumin
3 c chicken broth
Add all ingredients to a crock pot / slow cooker. Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.
Cheesy Chipotle Chicken
4 chicken breasts
1 c mexican creama, found in the dairy section ( or 3/4 c sour cream and 1/4 c mayo mixed)
2 chipotle chilis in adobo chopped
1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled
Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.
Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)
A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.
If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
I can’t drink Craft Beer all the time, IPAs are sometimes too heavy in the dog days of Summer. This is my new favorite cocktail, light, refreshing and delicious.
Cucumber Lime Gin Fizz
1/4 Hot house cucumber
1 jigger Gin ( about 1 1/2 oz)
1 c ice
1 t chopped mint
8 oz club soda
Muddle mint and about 2 T cucumber in the bottom of a glass, add juice from 1/2 a lime ( about 1T) add gin and club soda, stir. Garnish with cucumber and a lime slice.
This is a quick and easy chicken recipe and you probably already have these ingredients at home. Plus it uses Sriracha, my favorite hot sauce. Find it in the Asian section of your supermarket, it’s the bottle with the rooster on it.
Spicy Lime and Honey Chicken
4-6 boneless skinless chicken breasts (use any cut of chicken you like just adjust your cooking times accordingly)
1/3 c honey
2-4T Sriracha Sauce (depending on your tastes)
2T lime juice
1/4 t salt
1/8 t black pepper
1/2 t lime zest
Combine honey, Sriracha, Lime juice, Salt pepper and zest, pour over chicken and cover. Place in refrigerator 1hr-overnight.
Preheat oven to 350. Remove chicken and place in a baking pan. Bake for 35-45 minutes or until chicken is no longer pink and reaches 160+ degrees.
Garnish with lime slices and extra Sriracha if desired.
A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.
Mexican Corn Salad
5 ears of fresh corn on the cob,husks and silk removed
1 T olive oil
1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo
1/4 t smoked paprika
zest of 1 lime
juice of 1 lime
1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses
1 T chopped parsley or cilantro
salt and pepper
Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.
Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.
* you could grill the corn as well, that was my intention before it started pouring down rain.
This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.
Chipotle Sweet Potato Soup
2t olive oil
1 yellow onion chopped
4 clove garlic chopped
6 cups sweet potatoes peeled and cut into 2″x 2″ pieces
4 c water
1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )
1 lime zest and juice
1 t salt
Fresh herbs or arugula for topping if desired.
Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.
Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.
Fresh Pineapple Beerita
2 cups fresh pineapple cored, peeled and chopped
1/3 c tequila
1 c Corona or Corona Light Beer
1 T Lime juice
1 cup ice
Throw this all in a blender and puree until smooth then drink up.