THIRSTY THURSDAY

In case you missed the memo, yesterday was National Margarita Day. Sadly I did not partake in this allotted day of appreciation, so I decided to dedicate today's post to this wonderful beverage. Whether you like it frozen or on the rocks with salt or without or regular versus fruity the margarita is the most common tequila-based cocktail in the US.

Mango Margarita

Yield: 1 margarita

Prep Time: 5-10 minutes

Total Time: 5-10 minutes

ingredients:

For the Mango Puree:
1 large ripe mango, peeled, pitted and coarse chopped
¼ cup fresh orange juice
1 tablespoon sugar
2 teaspoons lemon juice

For the Mango Margarita:
2 ½ oz tequila
2 oz mango puree
1 ½ oz fresh orange juice
1 oz fresh lime juice
1 oz peach schnapps
Crushed ice

directions:

For the Mango Puree:
In a small food processor or blender, combine ingredients and puree vigorously (20 – 30 seconds). Pour puree into air tight container and store in the refrigerator. Shake well before using. NO STRAINING REQUIRED (Hallelujah!).

For the Mango Margarita:
Combine ingredients in a mixing glass or cocktail shaker and stir or shake well. Fill glass with crushed ice and pour drink over ice.

For the Overachievers:
Prior to filling your glass, take two small shallow plates and pour a few ounces of water one plate and cover the bottom of another plate in coarse sugar (sugar in the raw). Lightly moisten edge of glass in water filled plate and then “rim” the moistened glass edge in the coarse sugar. Pour in your ice and drink and look like a pro! Garnish with a lime round or some skewered mango chunks!

Source: My Life as a Mrs.

SOMETHING SWEET FOR YOUR SWEETIE

I still haven't quite figured out what I'm going to do for the boy for Valentine's Day this year, but I have been searching for a recipe to inspire me. Here is the perfect dessert to make via Sprinkle Bakes. I'm not too experienced with triple layers or creating shapes for that matter, but this recipe seems to be a piece of cake (pun intended). The only thing I'm not so sure about is the crumb coating, however, I love the effect. Plus, red velvet cake can often be entirely to sweet, so I think this coating will help balance it out a bit.

Heritage Red Velvet Cake

Cake:

2 1/2 cups all purpose flour

1 tsp salt

2 cups sugar

1 cup butter, softened

2 eggs

1 tbsp cocoa powder

1 1/2 tbsp liquid red food coloring

1 cup buttermilk

1 tsp vanilla extract

1/2 tsp baking soda

1 tbsp cider vinegar

Preheat over to 350 degrees. Grease and lightly flour 2 or 3 round 9" cake pans. Sift flour and salt together, set aside. In the bowl of a stand mixer, combine the butter and sugar. Mix until light and fluffy. Add the eggs one at a time. Mix well after each addition. Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.

In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. Add to the sugar and butter mixture. Mix well. In a small bowl, stir together the baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed. After adding the foam mixture, blend on medium-high speed until batter is consistent.

Spoon batter evenly into pans- batter will be very thick! Level top of batter with an offset spatula. Bake for 25-30 minutes, or until cake springs back when pressed in the center. Turn out on wire racks and cool completely.

Cream cheese frosting:

2 8 oz packages of cream cheese, softened

1 cup butter, softened

2 tsp vanilla extract

4-5 cups sifted confectioner's sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. With the mixer on low, gradually pour in the confectioner's sugar. Increase the speed to high and beat until light and fluffy. If mixture is too thick, add a little milk to thin it. If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.

*If carving cake and coating with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.

For more tips on how to make this check out Heather's blog.

-xx

JQ

LOVE IS IN THE AIR

Now that the Super Bowl has come and gone it's time to focus on Valentine's Day. I don't place too much emphasis on this day of 'forced affection'. I feel that the special someone in your life should not need a commercialized holiday to spur their undying love and attention. Rather, these sentiments should be expressed the other 364 days of the year. Valentine's Day does bring back fond childhood memories of candy exchanges, decorating bags in class to fill up with cards, cliche gifts from sweethearts, and the secret admirer balloons my dad would always send me to school. In the spirit of these memories I do like to come up with simple gestures to bestow upon the boy. Here are a few things I did last year (excuse the bad photos...they were taken on my phone).

I got the idea from an old recipe I saw in Martha Stewart. Instead of making homemade brownies I used a mix and then cut them out and coated them in powder sugar, cocoa, and sprinkles.

I cut them out while they were still a little warm. Then, I let them set for a bit to cool before coating them.

The boy has a love for candy that he never left behind in his childhood so I added a little something else.

Inside I included a bit of a cheesy note just to make it fun. So, yes, there is a small part of me that likes Valentine's Day, because it challenges me to do something creative while being thoughtful. That and the nostalgic effect it has on me. I don't need bells or whistles nor bows or even a dozen roses followed by a reservation to feel loved. I'm much more thankful for the simple gestures.

Come back later in the week for more Valentine's ideas. I must be careful what I post so as to not give myself away. What are you planning? Share your creative ideas below.

-xx

JQ

*image above via rhonna designs

ARE YOU READY FOR SOME FOOTBALL?

The big game is coming up on Sunday. (Where has January gone?) It is anticipated to be one of the most watched ever. While I don't know what our plans will be I am getting excited about all of the food options. If you have some time on your hands the creative decorating ideas are endless.

Cupcake Toppers

Oreo Truffle Footballs

 Just change the theme to your favorite team.

When in Baltimore a few months ago I had the opportunity of going to the Heavy Seas Brewery's Chili & Cheese Fest. One of my favorite tastings (besides chili cheese tots) was the pumpkin and black bean chili. I would love to try this recipe.

Here are some of my classic favorites:

Black Bean and Corn Salsa

7 Layer Dip

Baked Tortilla Chips

So what are you planning to make? Leave a comment and let me know!

-xx

JQ

Inspiration to Eat Healthier

With the new year kicking off I have been on a mission to eat healthier as in less things that I love like pizza, anything covered in cheese, mile high chocolate cake, and, well, insert anything heavy and processed. This led me to a new place on Friday night as I mentioned in a previous post. I finally got around to trying out the The Silly Goose on the east side of town. Although a little late, I plan to return often and eat my way around their menu. 

The boy had the Lyle’s Surprise sandwich which was filled with hot cappicola, thommé, arugula pesto, basil, shaved fennel, with balsamic reduction on rosemary focaccia. YUM. I had the King Kong Couscous with sesame, curried shrimp, mint, ginger, cashews, coriander, and avocado. It didn't disappoint.

In this quest for healthier food I have been experimenting with lots of new things and strive to find items that still bring pleasure to eat. Eating healthy doesn't mean skimping on flavor or food that doesn't make me salivate. Below is the next recipe on my agenda.....

via

Superfood Salad with Lemon Vinaigrette

Serves 5

Ingredients:

1/2 cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

For the Lemon Vinaigrette:

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil

Directions:

1. Cook quinoa according to package directions. Set aside to cool.

2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Enjoy!

-xx

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