Glamperita ~ Simply the Best Margarita Reply

Now that it’s officially summer, Hub’s and I like to break out our shot jigger and whip up some amazing Margarita’s. We have found this to be the easiest and best Margarita recipe that we know of. There are so many wonderful Tequila’s out there so choose your favorite and mix away. So, whether you are Glamping at your favorite park, sitting by the beach soaking in the rays or simply enjoying your backyard oasis ~ the Glamparita is sure to please. And, your friends will thank you!

Glamperita Ingredients

Serving Size: 1

1-lime

Simply Limeaid – approx. 8 oz.

Grand Marnier 1/2 oz. shot

Tequila (we really like Chinaco) 1 oz. shot

Salt

Ice Cubes

Cut your lime in half, saving one half to squeeze into your glass and slice the other half into wedges. Rub a lime wedge over the entire rim of a 10 oz. glass. Place a handful of salt on a small plate. After you have wiped the lime around the rim of your glass, tip the glass over onto the salt to coat the rim of the glass with salt.

Next, in the larger side of the shot jigger, fill with your favorite Tequila and add into the glass. Then use the smaller side of the shot jigger, fill with Grand Marnier and pour into the glass mixing in with the tequila. Stir.

Add ice cubes to the top of the glass. Shake the Simply Limeaid, pour to the top of the glass.

Squeeze a half or even a whole lime into the glass. The Margarita is especially delicious when you add lots of fresh lime! Stir contents of glass.

 Add a lime wedge and away you go into Margarita heaven. Enjoy!

Photo Source: Anna Sullivan Photography

Super Easy & Delicious Potato Salad Reply

Whenever I’m in the deli section of a grocery store, I often wonder why anyone would purchase “store-bought” potato salad. It’s so easy to make and so much better tasting. This past weekend we attended our annual Rocky Mountain Triumph Club’s Spring Car Show. We pulled out our cooler and filled it with crispy fried chicken and our home-made potato salad and away we went. Not only did we eat well at our cute little picnic table and folding chairs but, we took home 1st Place for our 1968 Triumph TR250 and Best of Show!!!

I never really measure the ingredients for my potato salad so bear with my as I’m trying to figure out the exact measurements for you.

Potato Salad

2 lbs red potatoes

1 package of bacon, cooked and crumbled

1/2 bunch green onions, chopped

Couple stalks of celery, chopped

1/2 cup mayonnaise

1/2 teaspoon dry mustard

1 teaspoon celery seed

Salt to taste

1 tablespoon white wine vinegar

1 teaspoon olive oil

4 hard-boiled eggs, chopped

Boil the potatoes with the skin on till cooked, remove from water (you can peel them or if you prefer the skins on, your preference) cut into small squares. Add all ingredients together once the potatoes have cooled. At this point, taste the potato salad to see if you need to add more salt, celery seed or any other ingredient. Voila!! It’s that simple and really delicious. Bon Appetit!

 Photo Source: Anna Sullivan

Chocolate Sponge Puddings & Amarena Fabbri Cherries 2

It’s been awhile since I have posted a recipe. But, this one is well worth the wait. These little ramekins filled with chocolaty goodness are my favorite dessert to serve for a dinner party or just to indulge while watching a great movie! Not only is this the easiest dessert to make but, its divine. I’m really not a fan of super sweet desserts anymore ~ this dessert is the perfect combination of chocolate and decadence without being over the top sweet. I have modified the recipe below that I found on the Food Network.

I also wanted to introduce you to the most fabulous cherries on this planet earth ~ Amarena Fabbri Cherries! Words can’t describe how lucioius these tiny, dark cherries are while they swim in heavenly syrup. Amarena Fabbri cherries would be perfect not only with these Chocolate Sponge Puddings but, accompanying a glass of Prosecco or cheesecake, yogurt or gelato. Delish!!!

 

Chocolate Sponge Puddings

Ingredients

  • Butter
  • 1/3 cup plus 1 tablespoon sugar
  • 2 eggs, separated
  • 1/4 cup unsweetened cocoa
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • Heavy Whipping Cream, for garnish
  • Amarena Fabbri Cherries, for garnish, optional
  • 4 (4 to 6-ounce) ramekins

Directions

Preheat the oven to 325 degrees F. Wipe the insides of the ramekins with butter. Distribute 1 tablespoon sugar among the 4 ramekins to coat.

In a medium bowl, beat the egg yolks and remaining 1/4 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.

In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, whip the heavy whipping cream with a tablespoon of sugar and set aside.

When the puddings are done, remove from the water and serve with a dollop of whipping cream and Amarena Fabbri Cherries. Serve warm. Enjoy!

Photos: Anna Sullivan Photography

Fish Piccata, Grilled Asparagus and Lemon Infused Angel Hair Pasta 2

I adore this meal. Well balanced, delicious and easy on the wallet. It’s so simple to prepare and will surely make a fish lover out of anyone who isn’t. Try it for your next dinner party or a simple meal at home. Prep time is about 10 minutes and cook time is 10-15 minutes. Serves 4.

Fish Piccata

Ingredients
2-3 tablespoons of olive oil
4 fish fillets (we use Alaskan Turbot, Sole or Tilapia)
Salt and freshly ground pepper
1/2 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2-3 tablespoons butter
Fresh parsley, chopped (about 2-3 tablespoons)

Directions
Blot the fish dry with paper towels and season with salt and pepper. Dredge the fillets in the flour, shaking off the excess. Heat olive oil in a large saute pan over medium heat. Saute the fish in the oil for about 4 minutes, flipping halfway through. Note: Turbot is thicker than sole or tilapia, so I saute the turbot fillets longer. Remove the fish to a serving platter. Deglaze the pan with the white wine, whisking for about a minute. Add the lemon juice, capers, butter and whisk all together. Pour liquid over the fish and garnish with lots of fresh parsley.

Grilled Asparagus

Ingredients
1 bunch asparagus, cleaned and ends cut off
2 tablespoons olive oil
2 tablespoon butter
salt and pepper

Directions
Place asparagus, olive oil and butter in a pan that can be used on your grill. Start the asparagus at high heat in the pan on the grill, rotating periodically, approx. 2 minutes. Remove the asparagus from the pan and gently place each spear on the grill, browning on one side, turning once and browning remaining side, approx. 1 minute on each side. Pull asparagus spears off the grill and put back in the pan, salt and pepper to taste.  Serve immediately.

Lemon Infused Angel Hair Pasta

Ingredients
1 box angel hair pasta
2 tablespoon olive oil
1 lemon, zested
Salt and freshly ground pepper
Parmesan, grated
Fresh parsley, chopped for garnish

Directions
Cook the angel hair pasta per the package instructions. When the pasta is almost done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt and pepper and cook for about 1 minute. Drain the pasta reserving about 1/4 cup cooking water (you may not need this). Remove the infused oil from the heat, add the pasta and toss to coat (add some of the cooking water if needed). Toss pasta with Parmesan cheese and freshly chopped parsley.

Photo

Recipe for fish and pasta modified from Melissa d’Arabian