Recipe of the Week: Tequila Shrimp Taco Salad

Ingredients:

  • 1 pound raw peeled and deveined shrimp
  • 4 tablespoons olive oil
  • 2 tablespoons tequila
  • 2 garlic cloves, minced
  • 1 lime, juiced and zested
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (4-inch) tortillas, cut into pieces
  • 1 to 2 teaspoons olive oil, if needed
  • 6 to 8 cups spring greens
  • 3 radishes, diced
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño pepper, thinly sliced
  • 1 avocado, thinly sliced
  • 1/2 cup sweet corn
  • 3 tablespoons chopped fresh cilantro
  • queso fresco cheese, crumbled
  • salt and pepper, for taste

honey garlic vinaigrette 

  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 3 garlic cloves, minced or pressed
  • 1 lime, juiced and zested
  • 6 tablespoons olive oil

Instructions:

  1. Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
  2. Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
  3. To that same skillet, you can add your tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add teaspoon or 2 of oil or butter. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
  4. To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!

honey garlic vinaigrette 

  1. Whisk together the, vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!

Recipe of the Week: Blue Cheese Burgers with Sweet Potato Fries

Ingredients:

Burger

  • 2 packages lean beef
  • 3 eggs
  • ½ cup panko bread crumbs
  • 2 garlic cloves
  • 3 TBS. parsley
  • 1 block blue cheese

Sweet Potato Fries

  • 2 sweet potatoes peeled and thinly sliced
  • 3 Tbs. Olive Oil
  • ½ cup Cornstarch
  • 1 tsp. salt

Instructions:

  1. About an hour beforehand, place the sliced sweet potato fries into a large bowl and cover with water (this helps them get extra crispy). Once ready, preheat the oven to 375. In a large ziploc bag (you may need two with this large of a batch) add the fries (drain first) then add seasonings and olive oil. Shake until evenly coated. Place on a parchment lined baking sheet and bake for 25-35 minutes (depending on the thickness of the fries) or until golden brown.
  2. In a food processor, combine all of the burger ingredients except for the blue cheese. Pulse together until well combined (if the mixture is dry and crumbly, add milk 1TBS. at a time). Using a large ice cream scoop (or your hands) form about 6 large patties. In the center of each one, use your thumb to make a little indentation and fill with 1 tsp. blue cheese. Cover the hole with the meat mixture. Once finished, add the patties to a skillet (or grill) heated over a medium-high heat. They should take about 5 minutes on each side.
  3. Serve with your choice of burger buns and top with lettuce, mustard and tomato and top with sweet potato fries.

Thirsty Thursday: Sun Seeker Cocktail Recipe

Ingredients:

  • 2 oz bourbon
  • 1 tbslp honey
  • 3 oz ginger beer (refrigerated)
  • Cinnamon stick
  • Grater or microplane
  • Sprig of rosemary

Instructions:

  1. In a mixing glass pour bourbon and add honey. Stir until honey is dissolved and fully incorporated. Add ice and shake to chill. In a copper mug or lowball glass, pour ginger beer and strain bourbon honey mix into glass. Grate cinnamon over the top. Press rosemary to release oils, and rub around rim of glass (counter clockwise to reverse negativity) and place sprig in glass for garnish. Sip and feel the refreshing warmth deep through you and enjoy!

Whiskey for fire, rosemary for the sun, cinnamon for the warmth of summer, ginger for its healing and deep roots.

Recipe of the Week: Buffalo Chicken Pizza with Blue Cheese Avocado Dressing

Ingredients

For the Pizza:

  • 1 pound Pizza Dough, I love using my Perfect Garlic Agave Pizza Crust!
  • 1 cup Shredded Mozzarella Cheese
  • 1 Red Onion, cut into thin strips
  • 1 cup Crumbled Blue Cheese

For the Fried Buffalo Chicken:

  • 2 large Chicken Breasts, skinless, cut into 1-inch chunks
  • 3/4 cup Buttermilk
  • 2 teaspoons Kosher Salt
  • 3/4 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 1/2 teaspoons Cayenne Pepper
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • Canola Oil, for frying

For the Buffalo Sauce:

  • 1/2 cup Melted Butter
  • 2/3 cup Hot Sauce
  • 1 1/2 teaspoons Worcestershire Sauce
  • pinch of Granulated Sugar

For the Blue Cheese Avocado Dressing:

  • 1 Avocado
  • 1/2 cup Buttermilk
  • 1/8 cup Mayonnaise
  • 1 tablespoon Sour Cream
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 clove Garlic, minced
  • 1 teaspoon Lime Juice
  • 1/8 cup Chopped Italian Parsley, plus more for garnish
  • 1 tablespoon Chives, chopped, plus more for garnish

Instructions

  1. Add the chunks of chicken breast to a small bowl. Add buttermilk and 1 teaspoon of salt to the bowl and mix well with the chicken. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour.
  2. In the bowl of a food processor, blend ingredients for the blue cheese avocado dressing until smooth. Set aside in the refrigerator until ready to serve.
  3. In a small bowl, whisk together ingredients for the buffalo sauce. Set aside.
  4. Preheat oven to 350°F and add pizza stone to the oven to preheat. Roll out pizza dough to desired shape.
  5. Add to hot pizza stone and pre-bake for 5 to 7 minutes until just starting to turn golden brown. Set aside.
  6. Combine flour, baking powder, cayenne pepper, onion powder, and pepper for the fried buffalo chicken is a large sealable bag. Seal and shake the bag well to combine the dry ingredients.
  7. Using a slotted spoon, drain the chicken pieces over the bowl and then add to the bag with the flour mixture.
  8. Once all the chicken has been added to the bag, seal the bag and shake well until all of the chicken pieces are covered with the mixture.
  9. In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F.
  10. Add the chicken pieces, frying about 5 at a time, for about 4-5 minutes until the chicken is golden brown. You may want to cut a piece open to make sure there is no pink inside or you can test the chicken with a thermometer, making sure it reaches at least 165°F.
  11. Drain on a pan lined with paper towels. Once all the chicken is fried, add to a small bowl with 1/2 the buffalo sauce.
  12. Mix until all the chicken has a good coating of sauce.
  13. Spread the remaining 1/2 of the buffalo sauce on the pizza crust.
  14. Top with mozzarella cheese and sliced red onion.
  15. Bake for 5 minutes, or until melty and bubbling.
  16. Remove from oven. Top with chicken, blue cheese crumbles, chopped chives and chopped parsley.
  17. Drizzle over blue cheese avocado dressing. Serve immediately.

Thirsty Thursday: Tyrion’s Game of Thrones’ Blackberry Wine Slushies

INGREDIENTS:

  • 1/2 bottle of fruity red wine
  • 6 ounces fresh blackberries
  • 1-2 tablespoons simple syrup (or agave nectar, honey, or sugar), to taste
  • 1-2 shots liquor of choice (vodka, gin, rum, tequila), optional

INSTRUCTIONS:

  1. Pour wine into a standard ice cube tray and freeze until solid.

Recipe of the Week: Garlic Knot Chicken Parmesan Sandwiches

INGREDIENTS

  • 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
  • 1/2 cup olive oil, divided
  • 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
  • Kosher salt and black pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 cup flour
  • 3 cups seasoned Italian breadcrumbs
  • 1 cup vegetable oil
  • 1/2 cup marinara sauce, plus more to serve
  • 6 slices mozzarella cheese
  • 1/2 cup grated parmesan cheese, divided
  • 8 cloves of garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
  3. Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
  4. Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
  5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
  6. Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
  7. While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
  8. Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.

Thirsty Thursday: Paloma Sangria Recipe

Ingredients:

  • 1 medium grapefruit, thinly sliced
  • 2 medium limes, sliced
  • 6-8 mint leaves
  • ¼ cup agave Nectar
  • 3 cups grapefruit juice
  • 1 (750 milliliter) bottle sauvignon blanc (or other white wine)
  • ½ cup tequila
  • 1 cup club soda
  • Lime wedges, for garnish

Instructions:

  1. Muddle the grapefruit, limes and mint in a cocktail shaker then add to a gallon drink container. Pour the agave, grapefruit juice, sauvignon blanc, tequila and club soda to the container and stir to combine.
  2. Refrigerate for at least 2 hours, or until chilled through. When ready to use, pour over ice-filled 8-ounce glasses and garnish with lime wedges.

Recipe of the Week: Double Decker Summer Burgers

INGREDIENTS:

  • For the burgers:
  • 2 lbs. Lean Ground Beef
  • 2 tablespoons Gourmet Burger Seasoning*
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup BBQ sauce
  • for the secret sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup finely diced dill pickles
  • 1 tablespoon dill pickle juice
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 8 slices cheddar cheese
  • 4 potato hamburger buns
  • lettuce, tomato, red onion, etc.

INSTRUCTIONS:

  1. In a large bowl, stir Laura’s Lean Ground Beef, burger seasoning, Worcestershire sauce and BBQ sauce together until well combined and evenly mixed.
  2. Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mold the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.
  3. Cover and refrigerate about 1 hour. (This will help the burgers keep their shape on the grill)
  4. While burgers are resting, make the secret sauce: stir mayonnaise together with ketchup, pickles, pickle juice, ground pepper and garlic powder. Place in refrigerator.
  5. Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice onion, etc..
  6. To grill, place each burger onto preheated grill. Cook 3 minutes on one side and then flip. Add cheddar cheese slices on each patty, cover and cook 1 minute. Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.
  7. Stack two burgers together and place onto hamburger buns. Add plenty of secret sauce and any other desired toppings. Enjoy!
  8. **To lighten up the recipe, make with only one lean beef patty.

Thirsty Thursday: Summer Sipper Sangria Recipe

Ingredients

  • 3 cups leftover fruit from tipsy fruit salad or an assortment of your favorite fruit, cut into bite size pieces – such as pineapple, oranges, grapes, melon, berries, peaches, nectarines
  • 1/2 cup Grand Marnier
  • 1 cup light rum
  • 750 ml of dry white wine about half a bottle, like a sauvignon blanc or pinot gris
  • splash sparkling water or club soda optional

Instructions

  1. Combine all ingredients (except sparkling water/club soda) together in a pitcher. Chill for several hours.
  2. Serve as is or with a splash of sparkling water or club soda for a spritzer if desired.