Best Margarita Ever

For the Super Bowl this year, we decided to enjoy a few margaritas.

Since both me and the hubby DO NOT like the mixes (too salty), we decided to come 

up with something on our own.

I happened to have some Grand Marnier left over 

from a previous party, so with that and some fresh citrus, we made it happen.

So good! Hubby said it was the best margarita he's ever had.

Linked with Weekend Potluck, Food on Friday and Foodie Friday.

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Margaritas

1/2 cup fresh squeezed juice (4 limes, 1 orange, 1 lemon)
1 cup silver tequila
1/4 cup triple sec
1/4 cup Grand Marnier
6 tbsp simple syrup

Make the simple syrup first by combining 1 cup of sugar and 1 cup of water in a small sauce pan. Heat over low heat, stirring occasionally until sugar is completely melted. Let cool.

Juice the limes, orange and lemon into a bowl. This will make just over a 1/2 cup.

Put all ingredients into a blender with a handful of ice and blend until smooth. Pour over crushed ice and enjoy.

One Pot 3 Cheese & Chicken Pasta Bake

I sure am loving these one pot pasta meals. 

Not that it's hard, but boiling the pasta separate has always seemed 

like somewhat of a hassle.

I don't even precook my lasagna noodles anymore and they turn out great. You can check out how I prepare the noodles here.

Anyway, this was delicious and the pasta was cooked perfectly.

Linked with Foodie Friday and Weekend Potluck.

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One Pot 3 Cheese & Chicken Pasta Bake

1 tbsp oil
4 skinless boneless chicken breasts
Salt and pepper
1 onion, chopped
1/8 tsp red pepper flakes
1 tsp Italian seasoning
4 cloves garlic, chopped
1 tbsp tomato paste
1 28 oz can crushed tomatoes
1 tsp red wine vinegar
1 tsp sugar
3 cups chicken broth
12 oz rigatoni or penne pasta
4 oz Havarti cheese, grated
4 oz mozzarella cheese, grated
1/4 cup heavy cream or half and half
1/2 cup fresh grated parmesan cheese
Fresh chopped parsley or basil, for garnish

Preheat oven to 350*

Heat oil in a large oven proof skillet. Salt and pepper chicken on both sides; brown on both sides 2-3 minutes per side. No need to cook until done because they will continue cooking in the oven. Set aside to rest then cut into bite size pieces.

Add onion, pepper flakes and Italian seasoning to the same skillet with more oil if necessary. Saute until onion is softened, scraping up any bits on the bottom as it cooks. Add garlic and cook 1 minute. Stir in tomato paste to combine and let it cook 20-30 seconds. Add crushed tomatoes, red wine vinegar, sugar and chicken broth. Bring to a boil; stir in pasta and chicken. At this point I taste for seasoning. Just remember you still have the parmesan to add. Cover and bake 20 minutes.

Remove skillet from oven and stir in Havarti, mozzarella and cream. Replace lid and continue baking 15 minutes. Stir, then sprinkle parmesan cheese over the top and continue to bake, uncovered, 10 minutes.

Garnish with basil or parsley, if desired.

Brown Rice Delight

I have the most delicious new snack. It's low fat, healthy and delicious!

I love having left-over brown rice that's been cooked in chicken or beef broth

in the fridge. I enjoy eating it as a snack. Sometimes plain, 

sometimes with just a little drizzle of good balsamic 

or a spoonful of chutney stirred in.

I now have a new favorite way.

I warm the rice to room temperature. Then I section an orange over the rice bowl 

(I've been using cara cara oranges) and squeeze out any leftover orange juice, 

add a little feta and finish with a drizzle of balsamic vinegar.

I can't even find the words to describe the awesomeness of this combination of flavors. 

You must try it for yourself.

Linked with Weekend Potluck and Foodie Friday.

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Turkey-Feta Burgers with Chipotle Lime Mayo

This is one of my very favorite burgers.

And it's made with ground turkey. Trust me in this.

The feta in the burger along with the chipotle lime mayo...it's awesome!

In fact, it's one of the entire families favorite.
Once you try it you'll go back to it again and again.

Linked with Weekend Potluck and Foodie Friday.

Turkey Feta Burgers w/Chipotle Lime Mayo

1.2 lb ground turkey, 87/13
1 tbsp Worcestershire sauce
1-2 tbsp of milk
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1/3 cup feta, crumbled
4 onion rolls, toasted

Mix turkey, Worcestershire sauce, milk, garlic, salt and pepper with a fork until just blended. Mix in feta and form into 4 patties. Drizzle with olive oil and cook in a skillet or on a grill.

Cut rolls in half and drizzle with olive oil; brown in a skillet.

Serve burgers with chipotle spread, slice of onion and dill pickle slices if desired. I actually like to add a little course grain mustard and ketchup on the bottom roll.

 Chipotle Lime Mayo

Mix 1/2 cup mayo, 1 tsp chipotle/adobo puree, juice of 1/2 lime, salt and pepper.

NOTE: I puree a can of chipotle peppers in adobo sauce and store in the refrigerator to use in various sauces and recipes.

Creamy Pumpkin Risotto

This "Pumpkin Risotto" has to be one of the best I've tasted.

Perfect for this cooler weather.

If your not a pumpkin fan, don't let that stop you from giving this a try. 

The pumpkin flavor is very faint, if at all. 

The marriage of it with all the other ingredients, turns it into 

one harmonious plate of awesomeness! 

Linked with Weekend Potluck and Foodie Friday.

Creamy Pumpkin Risotto

Serves 4

1 1/2 cup of arborio rice
4 cups of chicken stock
3 shallots, diced finely
1 teaspoon of dried sage
1 glass of good quality white wine
A large handful of cremini mushrooms
1/2 cup of pumpkin puree
Extra Virgin Olive Oil
Salt and freshly ground pepper
1/2 cup of freshly grated Parmesan, and extra for serving

In a pot, bring the stock to a boil, reduce to a low simmer.
In a saucepan, add a good drizzle of olive oil on medium low heat. Add the shallots, and the dried sage. Once the shallots have softened (about 2 minutes), add the rice and and mix, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add the stock one ladle at a time. Keep adding stock once it has almost evaporated in the pan. Season lightly with salt and pepper (the stock will reduce and is salty so make sure not to add too much salt while you're cooking the risotto).

In the meantime, heat some olive oil on medium high heat in a separate pan. Add the sliced mushrooms. Season lightly with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Set aside.

Keep a constant eye on the rice, adding stock as it gets incorporated into the rice. The risotto should gently simmer for about 16-17 minutes. Once the rice is cooked, add the mushrooms and pumpkin puree. Gently mix them in making sure the pumpkin puree is well stirred through. Fold in the Parmesan. Serve immediately, adding a little more Parmesan if desired. Enjoy!

Roasted Spaghetti Squash with Chunky Red Herb Sauce

What an awesome, delicious, light and easy summer/anytime meal we had last night.

There's really not a lot to it, but the simplicity and fresh herbs really hit the mark.

The chunky red sauce has fresh basil and parsley, along with a few dried herbs, then served over some oven roasted spaghetti squash. The hubby liked his with just a sprinkling of fresh Parmesan, but I added some sauteed garlic shrimp on top of mine.

Very yummy!

Linked with Weekend Potluck and Foodie Friday.

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Roasted Spaghetti Squash with Chunky Red Herb Sauce

1 spaghetti squash, roasted
2 tbsp olive oil, divided use
1/2 onion, chopped
3 garlic cloves, chopped
15oz petite diced tomatoes
1/4 tsp salt and pepper
Pinch of red pepper flakes
1/2 tsp Italian seasoning
1/4 tsp thyme
1/4 cup fresh basil, chiffonade or chopped
1 tbsp fresh parsley, chopped
Freshly grated parmesan

Heat the oven to 400*.

Cut squash in half and clean out seeds and membrane. Drizzle with 1 tbsp of the olive oil and season with salt and pepper. Place cut side up on a baking sheet and bake 40 minutes or until tender. Cool; remove strands with a fork and keep warm.

While squash bakes, heat up the remaining oil in a medium size sauce pan. Add onion and saute until it starts to turn translucent. Add garlic and continue to cook 1-2 more minutes. Add tomatoes, Italian seasoning, thyme, salt and pepper, and a pinch of red pepper flakes. Simmer for 10-15 minutes; add fresh basil and parsley and continue to simmer for 5 minutes. Taste and adjust seasoning if desired. Keep warm.

Serve tomato sauce over squash with fresh grated Parmesan cheese and more fresh parsley.

For the shrimp: I just used some thawed, peeled and deveined large shrimp, which I sprinkled with Old Bay seasoning, a pinch of salt and pepper, then let hang out in the fridge for a few minutes.

Heat a pat of butter and a couple of tsp of oil in a small skillet. Add shrimp and cook 1-2 minutes on the first side, turn and cook another couple of minutes along with 2 cloves of chopped garlic, then sprinkle with parsley.