Frozen Sangarita

fresh and fruity on the tongue

To finish up this first rainbow series I thought it would be fun to stick with the flavors and style of my last two posts - Southwestern/Mexican. So, my husband, Steven, helped me come up with a fun riff on a margarita. He is more of the mixologist type than me.

Sangria is such a beautifully colorful drink and I thought it would be delicious to mix in the flavors of a margarita. The sweet fruity flavors of the lime, orange, cherry, and grape juice balance the salty flavor of the tequila. This drink takes me away from the incessant grey skies of Cincinnati to a beautiful tropical beach. Come away with me...

Recipe - Makes 1 Drink
2oz. Silver Tequila (such as 1800)
1 Lime, juiced (approx. 1 oz.)
1T Orange Liquor (such as Cointreau)
1T Maraschino Cherry Juice
9 Cranberry & Concord Grape Juice Ice Cubes
Garnish with a slice of orange & lime and a Maraschino cherry

Directions
A day ahead make the Cranberry & Concord Grape Juice ice cubes. Simply fill a standard ice cube tray with the juice and freeze overnight. You can use light juice if you would like. You can also just use concord grape juice, but I like the tartness given by the cranberries in the blended juice.

Let's make the drink! Put the tequila, lime juice, orange liquor, maraschino cherry juice, and cranberry & concord grape juice ice cubes into a blender. Blend until smooth.

Pour the frozen drink into a margarita glass and garnish with a slice of orange and lime and a Maraschino cherry.
Sip and sail away...

Deliciously Easy Cheesy Enchiladas

ooey, gooey, goodness over tortillas stuffed with veggies


Spring might have come by calendar on March 20th, but here in Cincinnati we have seen nothing but grey skies, cold temperatures, and yes, more snow. Sadly we have not sprung from our hibernation or shed our winter wear. So, to keep us warm, but inspire our household with festive colors, I made my Deliciously Easy Cheesy Enchiladas on Sunday.

Steven's parents were in town to visit and we spent the day huddled at home as a mix of rain and snow poured down outside. Here's how...

Recipe - Serves 4-6
Enchilada Sauce
4T Butter
3T Flour
2C Stock (veggie or chicken)
8oz. Block Sharp Cheddar Cheese, cubed
2T Chili Powder
1T Paprika
1T Cumin
1/2T Garlic Powder
1+ tsp Hot Sauce

Stuffed Tortillas
8 Tortilla Shells (burrito style)
3C Cooked Meat (optional) - shredded chicken, browned ground beef, etc.
15oz. Can Black Beans, rinsed & drained
3C Veggies - bell pepper, green onion, corn, salsa, etc.
Cooking Spray
Toppings - Cilantro, Sour Cream, Guacamole, Limes, etc.

Directions

Begin by making a roux: melt the butter in a large, high-sided, skillet over med-high heat; start adding the flour, a tablespoon at a time, and whisking until it is incorporated and begins to bubble.

Turn the heat to medium and allow the roux to cook as you add your spices - chili powder, paprika, cumin, and garlic powder - whisk the spices with the roux until combined. It will be very dark.

Slowly add the stock, whisking constantly to ensure no lumps form. Add the hot sauce and allow the sauce to cook until thick, about 3 minutes. Turn the heat off and add the cubed cheese. Whisk the cheese until completely incorporated into the sauce. It will be a golden color.


Preheat the oven to 350. Prepare your baking dish with non-stick cooking spray. Build the stuffed tortillas by adding your meat (optional), beans, and veggies to each, rolling the tortilla like a burrito, and placing it seam-side down into your baking dish. If the tortillas don't want to roll, heat them in the microwave for 15 seconds to soften them up. After all of the stuffed tortillas are in the baking dish, pour the cheesy enchilada sauce over them. Be sure the tortillas are completely coated.

Bake in the preheated oven for 30-35 minutes, uncovered, until dark orange and bubbling. Allow to cool for a few minutes and then top as you like. Enjoy with Mexican style rice!

Southwestern Black Bean Salsa

a rainbow of colors to celebrate spring

It's the first day of spring and to me that means new beginnings and fresh starts. This blog is my new beginning and I can think of few other fresh foods than salsa. Tomatoes, corn, cilantro, green bell pepper, black beans, red onion and more mix together in a rainbow of colors to celebrate this first day of spring.

My mom has actually been making this salsa for quite a few years. Each time she makes it someone asks for the recipe. Well, here it is...

Recipe - Serves 6-8
Dressing
1/2 C Fat Free Italian Dressing
1/2 tsp Garlic Powder
1/2 tsp Chili Powder
1/4 C Fresh Cilantro, chopped
3/4-1 tsp Tabasco Sauce

Salsa
15 oz Can Reduced Sodium Black Beans, drained & rinsed
15 oz Can White Corn, drained & rinsed
6 Roma Tomatoes, diced
1/2 C Green Bell Pepper, diced
1/2 C Red Onion, finely diced

Directions
Begin by making the dressing. Whisk the Italian dressing, garlic and chili powder, cilantro, and Tabasco sauce until combined.

Next add the rainbow of veggies and legumes: tomatoes, corn, green bell pepper, black beans, and onion.

Finally, gently mix everything together, cover, and refrigerate for 2 hours. Enjoy this salsa within 5-7 days. I like to serve it with blue corn chips...yum!