Frozen Margarita Pie
1 cup finely crushed pretzels (or chopped in a food processor)
¼ cup sugar
1 (14 ounce) can sweetened condensed milk
⅓ cup frozen Bacardi Margarita Mix, thawed
2 tablespoons tequila
1 tablespoon orange liqueur
green food coloring, as needed (optional)
1 cup heavy whipping cream
2 tablespoons Bacardi Margarita Mix, thawed
1 tablespoon tequila
Preheat oven to 375 degrees F.
Mix crushed pretzels and sugar together in a bowl, stir in butter until evenly incorporated. Spoon mixture into a 9-inch pie plate, press into bottom and up sides of plate to form a firm, even crust.
Bake curst in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
Mix sweetened condensed milk, Bacardi mix, tequila, orange liqueur, and food coloring in a large bowl.
Using a hand or stand mixer, beat cream, 2 tablespoons Bacardi mix and 1 tablespoon of tequila, until soft peaks form. Fold whipped cream mixture into sweetened condensed milk mixture. When crust is cooled, spoon filling into crust.
Cover pie with plastic wrap and place in freezer for at least 4 hours.
3 Irish Men Cupcakes
adapted by pinch.my.salt originally adapted by David Leberman
1 cup sugar
6 tablespoons melted butter
½ cup sour cream, or yogurt
6 ounces Guiness Beer
2 teaspoons vanilla
1 ½ cup all purpose flour
½ cup dark cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
6 ounces bittersweet chocolate
⅔ cup heavy whipping cream
4 tablespoons Jameson Whisky
2 tablespoons butter
1 stick of butter, soften
3 cups confectionary sugar
4 ounces softened cream cheese
4 tablespoons Bailey’s
Preheat oven to 350 degrees F. Line cupcake pan with liners and set aside.
In a large mixing bowl or bowl of a stand mixer, mix eggs and sugar until creamy. Add melted butter, sour cream, beer and vanilla. Mix until incorporated. In a separate bowl, add flour, cocoa, baking powder, and soda, whisk until combined. Add dry ingredients into wet ingredients, mix until smooth, about 2 minutes at medium speed.
Fill cupcake liners ¾ of the way full. Bake about 20-25 minutes or until an inserted toothpick comes out dry.
Let cupcakes cool, about 10 minutes, before transferring to a cooking rack.
While cupcakes are cooking, in a small sauce pan heat cream over medium high heat until its warm, but not boiling. Chop chocolate into small chunks and place in a medium sized bowl. Add butter (in small chunks) to chocolate and butter. Stir until it melts and becomes cool. Add in your whiskey and set aside to firm up a bit, about 10-15 minutes.
While the ganache is cooling, use a small circular cookie cutter, or melon baller, and remove a small portion out of the center of each cupcake. Fill the center with ganache using a small scoop or piping bag.
In a large mixing bowl, cream the butter and cream cheese until smooth. Slowly add the powdered sugar, about a cup at a time. Once the sugar is incorporated and the frosting is smooth, add in the baileys, mix until completely smooth. Place the frosting into a piping bag or zip lock bag (cutting a small edge) and frost the cupcakes.
Cucumber Vodka Watermelon Jello Shooters
1 12–16 pound watermelon
4 cups cucumber vodka
4 3-ounce boxes Jolly Rancher Watermelon Jell-O mix
2 1-ounce boxes unflavored gelatin
1. Using a large chef’s knife, cut the watermelon into two equal halves, lengthwise.
2. Use your knife to slice all the way around the perimeter of the watermelon flesh, about an inch from the rind. Be careful not to pierce through the skin, as this will lead to your Jell-O leaking out. Then use a kitchen spoon to scrape out the rest and create a smooth bowl with roughly 1/2-inch red watermelon flesh left on the rind.
3. Line two small, rimmed baking sheets with paper towels in a way that creates a bed for your watermelon bowls. The idea is to create enough support to keep the watermelon bowls from rolling at all while they’re in the fridge. Put one bowl in the center of each tray and set aside.
4. In a large mixing bowl, combine the Jell-O mix and the unflavored gelatin. Add 4 cups of boiling water and whisk until the gelatin is completely dissolved, about 2 minutes. Add the vodka all at once and whisk just to combine.
5. Pour the Jell-O mixture into the watermelon bowls, dividing evenly. Carefully place the Jell-O filled watermelon bowls in the fridge, and refrigerate until set, about 4 hours.
6. When Jell-O is set, cut each half into 1-inch slices, crosswise, then cut each slice into 2–3 wedges, and serve.
Happy Friday and Bon Appetito!
A few months ago I had the wonderful opportunity of doing a commercial spot for Mazola, here it is….not sure what is going to become of it, but making the video was a GREAT experience! Thank you ACH!
Mazola® Kick’N Chicken with Mango Salsa
Yield: 4 servings
Prep Time: 15 minutes
Grill Time: 12 to 16 minutes
4 boneless, skinless chicken breasts (one pound total)
2 tablespoons Weber® Kick’N Chicken Seasoning
1/4 cup Mazola® Corn Oil
3 tablespoons fresh lemon OR lime juice
As needed Weber® Grill’N Spray
2 cups diced fresh mango, 1/4-inch dice
1 cup diced red bell pepper, 1/4-inch dice
3 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon fresh lemon OR lime juice
2 tablespoons minced, fresh cilantro
Salt and pepper to taste
Preheat grill to medium heat, or between 400º to 450°F.
Trim excess fat from chicken, rinse and pat dry using paper towels. If necessary, pound chicken to an even 1/2-inch thickness using a mallet, rolling pin or cast iron skillet (this will ensure the chicken cooks evenly). Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
Coat grill surface with grill spray to prevent sticking.
Grill chicken over direct high heat for 4 to 6 minutes, rotate 90 degrees and continue cooking an additional 4 minutes (this process will give you beautiful grill marks on the chicken). Turn chicken and repeat as above until cooked through (internal temperature should be 160°). Transfer cooked chicken to a serving plate.
Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
Top grilled chicken with mango salsa and serve immediately.
Recipe Tip: Try slicing the chicken onto warm, low-fat tortillas, top with mango salsa and crumbled queso fresco cheese for delicious spicy chicken wraps.
A new “twist” on cooking hotdogs….a quick and easy black bean, rice and avocado salad, along with the “perfect” margarita!
My LOVE for food runs family wide. I am very proud of my nephew Kris Wallenta, owner of “Kinta’s” Restaurant…
When I was looking for a “perfect” margarita, I thought I would ask the expert! This is his “house” margarita. Thank you Kris! Next time you vacation in Cozumel, make sure you visit my nephew’s restaurant…if you mention me you will get a “free” house margarita… 🙂
Black Bean Rice Avocado Salad
1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice
In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.
In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.
Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.
Kinta’s Famous House Margarita
1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..
Recipe courtesy of Kristopher Wallenta
It has been a few weeks since I have posted anything, but I am starting this year off with some GREAT HEALTHY, quick & easy chicken recipes to help any foodie get themselves back on track and lose those 5 extra pounds that happened over the holiday.
I thought I would give you three very tasty low fat recipes, one Mexican, one Chinese, and my personal favorite, Italian….I have to say the salsa in the Mexican recipe is also great for a side to any meal…when purchasing your avocados, make sure they are ready to be eaten, the avocado should be soft to the squeeze, but more importantly, break off the stem at the top of the avocado, look inside, if it is green, you are good to go, if it is black, put it back. :o)
Cilantro-Lime Chicken with Avocado Salsa
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 cup chopped and seeded plum tomato (about 2)
2 tablespoons finely chopped onion
½ can black beans, rinsed and drained
2 teaspoons fresh lime juice
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 tablespoon extra virgin olive oil
1 avocado, peeled and chopped
To prepare salsa, combine tomato and next 6 ingredients in a medium bowl. Add avocado, stir gently to combine. Refrigerate until needed.
Combine chicken, cilantro, lime juice and olive oil in a plastic bag. Toss and marinade 3-5 minutes. Remove chicken, discard marinade. Sprinkle chicken with salt. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan, presentation side first (that’s the shiny side) cook 3-5 minutes on each side or until done, internal temperature of 165º.
Thinly slice chicken on an angle. Serve chicken over bed of salsa, top with additional lemon slices and chopped cilantro if desired.
Do not be intimated with any recipe that calls for a “Wok”, if you do not have one, a large deep non-stick skillet will work just as well…make sure you are using fresh ginger for this recipe, a little trick to “peeling” your ginger is to use a spoon, the outer skin peels over very nicely.
Kung Pao Chicken
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon thinly sliced fresh ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas or chopped fresh broccoli
2 tablespoons chopped unsalted, dry-roasted peanuts
Heat sesame oil in a large skillet, or a large stir fry pan, over medium-high heat. Add onion to pan, sauté 3 minutes or until softened. Add garlic, sauté 30 seconds, stirring constantly. Add chicken, sauté 3 minutes or until chicken begins to brown.
Combine ¾ cup water and the next 5 ingredients, whisk until sugar dissolves. Add water mixture to pan, bring to boil. Add bell peppers and snow peas. Cook for 2 minutes or until vegetables are tender and sauce thickens. Sprinkle with nuts.
I always save the best for last…this is a classic Italian entree and can also be made with veal. Next time you are looking for something “special” to fix your guests, or family, create this wonderful tasty dish, serve with a little orzo pasta on the side, a fresh green salad, and of course, a bottle of fine Chianti…
4 (6 ounce) skinless chicken breasts
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt
½ teaspoon black pepper
1/3 cup Italian flavored breadcrumbs
1/3 cup Pankos, Japanese breadcrumbs
2 tablespoons grated parmesan cheese
½ cup chicken stock
¼ cup dry white wine
4 teaspoons capers, rinsed
1 tablespoon butter
Thinly pound out chicken breasts using a meat mallet or rolling pin. Brush chicken with juice, sprinkle with salt and pepper. In a cake pan combined breadcrumbs and pankos. Dredge chicken in breadcrumb mixture.
Heat a large non stick sauté pan coated with cooking spray over medium high heat. Add chicken to pan, presentation side first (shiny side) cook 3-5 minutes on each side, or until chicken is done, internal temperature of 165º.
Deglaze pan with wine, add chicken broth and cook 2-3 minutes.
Stir in capers and butter. Thinly slice chicken breasts and serve over orzo, top with sauce.