Friday, July 18, 2014

Homemade Catalina Dressing

1/2 yellow onion, coarsely chopped
1/2 c. Ketchup
1/4 c. red wine vinegar
1/4 c. honey
1/4 c. light brown sugar
1/2 T. Worcestershire Sauce
1 t. paprika
3/4 t. Kosher salt or to taste
1/4 t. black pepper
1 c. olive oil
  1. Place the onion in the bowl of a food processor.
  2. Pulse until finely chopped.
  3. Add everything but the olive oil.
  4. Process to blend then slowly add the olive oil.

Friday, July 11, 2014

Mayan Mule Cocktail made with Tequila

This cocktail is like a Moscow mule but it is made with tequila.  
We like it better especially with a high quality tequila.

2 parts Milagro Reposado Tequila, or some other high quality tequila
0.5 parts lime juice
2 dashes Angostura Bitters
3 parts ginger beer, non alcoholic 
mint sprigs and lime wheels for garnish

Monday, June 30, 2014

Fajita Marinade

This recipe makes enough marinade for 2 pounds of meat.  Use on chicken or beef.

1/4 c. lime juice
1/3 c. water
2 T. olive oil
4 cloves garlic, crushed
2 t. soy sauce
1 t. salt
1/2 t. liquid smoke 
1/2 t. cayenne pepper
1/2 t. ground black pepper
  1. I a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt and liquid smoke.  Stir in cayenne and black pepper.
  2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight.

Wednesday, June 25, 2014

Saturday, May 24, 2014

Pimm's Cocktail

tall glass
PIMM'S  liqueur
ginger ale or lemon lime soda
sliced lemon
  1. Fill a tall glass halfway with ice.
  2. Add 1.5 ounces of PIMM'S.
  3. Top off with ginger ale or soda.
  4. Stir.
  5. Garnish with a slice of lemon.

Monday, May 19, 2014

Chalupa Dinner Bowl

This pork and bean mixture is versatile.  Serve it spooned over cornbread or rolled up burrito style in flour tortillas.  Make hearty nachos, quesadillas, or tacos too.

1 pound dried pinto beans
1 (3 1/2 pound) pork loin roast, bone-in if possible
2, four ounce cans chopped green chiles
2 cloves garlic, chopped
1 T. chile powder
2 t. salt
1 t. dried oregano
1 t. cumin
1 (32-ounce) box chicken broth
 1 (10 ounce) can diced tomatoes and green chiles with lime and cilantro or regular can
8 taco salad shells, optional
Toppings:  1 small had lettuce, shredded, shredded Monterey Jack cheese, jalapeno slices, sour cream, chopped avocado
  1. Rinse and sort beans according to package directions.
  2. Place beans in a 6 quart slow cooker.
  3. Add the roast and the next 6 ingredients.
  4. Pour chicken broth evenly over top of roast.
  5. Cover and cook on high for 1 hour, reduce to low and cook 6 more hours.
  6. Remove bones and fat from roast.
  7. Shred roast with 2 forks.  Stir in diced tomatoes and green chiles.
  8. Cook, uncovered, on high 1 more hour or until slightly thickened.