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Classic Lime Margarita

May 2, 2014

I love my fair share of margaritas… and love to try a wide variety of concoctions (ginger-jalapeno, watermelon, spicy strawberry, etc.), but I started laughing when I found out I’ve never shared my basic lime margarita recipe with you all! In honor of Cinco de Mayo, I present to you…

Classic Lime Margarita

1 1/2 oz high quality tequila
1 oz fresh squeezed lime juice
1/2 oz orange liqueur (i.e. Cointreau)
A heavy splash of agave (more or less to taste)

Add ingredients into a shaker and shake with ice.
Strain into an ice filled glass (rimmed with lime juice and salt if you prefer) and garnish with lime.

For other LIL margarita inspiration check out – here, here, here, here, here, here, here, and here! (wow. i guess the last thing i needed to do today was most another tequila based cocktail.)

Sip

Go Red!

February 7, 2014

Happy National Wear Red Day! The 1st Friday each February is a special day dedicated to bringing attention to the #1 killer of women – heart disease. Click here to learn more about the Go Red Movement and National Wear Red Day.

It only felt natural to create a red colored cocktail, and with oranges being good for heart health…. I felt this was the way to go!

The “Heart” Stuff (like the Hard Stuff… get it?!)

Serves 3-4

3 blood oranges
1 lemon
1 lime
1 oz simple syrup
4 oz vodka

Juice citrus.
Rim glass with lime juice then sugar (with a dash of salt added), if you desire.
Shake juice, simple syrup, and vodka in an ice filled cocktail shaker.
Strain into glasses and enjoy… you’re helping your heart! (kind of 🙂 )

*Inspired by Nerds & Nomsense

Tasty

Kale Chips

January 8, 2014

Lately I have been picking up kale at the farmers market (3 bunches for $5!), but considering my hubby isn’t on the kale train yet, I’ve had to get creative as to what to do with it all. Most of it goes to this salad, but one of my favorite things to whip up with any extra leaves is this – kale chips!

It’s super easy and super healthy… Here is what you need:

Lacinato Kale (I used 1 bunch)
2 teaspoons olive oil (or flavored olive oil)
Salt (I used Maldeon)
Apple Cider Vinegar*

1. Preheat oven to 300 degrees.
2. Wash kale leaves and dry.
3. Tear leaves from stem and rip into “chip”size pieces (they will shrink once baked) 4. Toss with oil (or oil and vinegar if you are going for a “salt and vinegar” approach) until fully coated (but not soggy).
5. Bake for 15-20 until crispy and slightly golden around the edges.
6. Sprinkle with salt (and/or top with shredded Parmesan).
7. Snack away! There are so many combination possibilities… Get creative (but at the end of the day good ol’ olive oil and salt tastes great)!

Tasty

Lacinato Kale Salad

November 13, 2013

I came across this salad a few months ago and have been addicted ever since. I can’t believe I haven’t shared it yet, because my routine as of late, has been to go to the farmer’s market and get 3 bunches of kale for $5 and whip up this salad Sunday night for work lunches for the week.

I love this salad for many reasons… mainly because a. it tastes great, b. it’s easy to make, and c. you can make it days before you eat it (how many salads can you do that for!?).

So make sure to head on over to MarinMamaCooks.com and check out my favorite salad recipe! I also like to use ricotta salata instead of Parmesan to mix it up!

*It is also recommended that you don’t use any paper-like leaves in your salad… so tune in next week to see what you can do with that leftover kale!

Tasty

Salt and Vinegar Chips

October 9, 2013

One of my guilty pleasures? Salt and vinegar chips!

I have been into baking my own chips for sometime, but wanted to take things to the next level and figure out how to make flavored baked chips… here is what I did:

1. Used a mandolin to thinly slice 3 russet potatoes (thinness is to your liking, I prefer on the thinner side).

2. Immediately submerge potato slices in ice water, while you continue to slice the rest of the potatoes.

3. Drain potatoes and transfer to a large pot. Fill pot with white vinegar, until potatoes are completely covered.

4. Bring potato slices to a boil over medium high heat, let boil for 5 minutes.

5. Remove from heat and cover. Let sit for at least 30 minutes to let the vinegar flavor marinate.

6. Gently remove potatoes from vinegar and dry on paper towels.

7. Transfer to a baking sheet (coated with cooking spray) and spray top side of potato slices with oil or cooking spray as well. Sprinkle with kosher salt.

8. Cook for 10-15 minutes until golden brown.

9. Enjoy!

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