Skinnygirl's Margarita

Granted, this is not my recipe. But I certainly enjoy it! Here in Eastern Oregon it is a beautiful sunny day, mid 70's and a FRIDAY! I couldn't resist the urge to hit the tequila!
So, hold onto your sombreros girls (and guys) because this skinny girl margarita will knock your poncho off!

2 oz tequila
.5 oz orange liquor (such as Grand Marnier)
Juice of 1 lime, or equal part lime juice
Ice
Splash of good old water

It is a simple easy make.
Mix all the above in a glass.
Pull up a chair on your deck, lawn, or patio.
Close your eyes and dream you are in Mexico!
(Hot pool boy not included)

Double Bean Fire Roasted Salsa

In honor of Cinco de Mayo (or as we called it in college - Cinco de Drinko) I am making salsa!
Pour yourself a shot of tequila or grab a Corona and let's get started.

What you need:
1 lb can of peeled tomatoes
1 lb fresh tomatoes
2 jalapeno peppers
1/2 red onion
4 corn cobs
1/2 can black beans
1/2 can black eyed peas
Cilantro to taste, chopped
1 tsp of lime juice or fresh limes
Dash garlic powder
Dash of cumin
Dash of oregano
Dash of liquid smoke (if you aren't using BBQ to cook veggies on)

This dish is best made on a BBQ - I am making mine on our Traeger smoker. But, if you don't have access to a BBQ (or your run out briquettes),  you can probably heat the veggies just fine in your broiler.
You will see in pictures I am using a grill basket. They work  great, but if you don't have one, you can use aluminum foil doubled over for a surface to place your veggies.

First thing is first, let's get chopping!
Oh, wait, I forgot, first thing is to preheat your grill or broiler to high
Alright, now let's get chopping!

Chop your tomatoes and half onion
I chop the onion fine and the tomatoes chunky ... but that's just me ... chop as you prefer to eat

Put the tomatoes, onions, and drained can of tomatoes in your grill basket or aluminum foil "boat"
Chop cilantro and place onto of tomatoes and onions

Chop jalapenos in half, seed (or leave seeds in for a spicier salsa)

Husk corn
Drain beans
Put half cans of black beans and black eyed beans in saucepan on stove
Cook on low just enough to tenderize the beans

Take a shot of tequila or pull of your Corona - you will need your stamina!

Carry all the the above out to your grill
Place the corn and jalapenos directly on the grill

Place the grill basket or aluminum foil "boat" on the grill
Let it cook for 10 minutes, then check, turn or stir as needed
Wait another 10 minutes, repeat
If jalapenos start to burn on the skin, turn or remove from heat early, they may not take as long to cook as the rest of the veggies
I went another 10 minutes, but depending on your grill you may need to go more or less time

Once veggies are removed from the grill, let them cool until they are bearable to touch
Chop jalapenos finely
Use a sharp knife down the side of your corn to cut the kernels off
Chunk up or mash the canned whole tomatoes (if needed)
Add lime juice, cumin, oregano, and garlic powder
Add liquid smoke *only if you aren't cooking the veggies on a BBQ or smoker
Stir to mix well

Place in the refrigerator for at least an hour before eating
Salsa will keep for 4 or 5 days in airtight container, or it cans great

Mexican Burgers

I love a good burger. Why not mix it up, and throw in a little Mexican flavor? If you really want to mix it up drink this with a margarita or Corona! Ingredients are listed under each category, depending on your taste and calorie counting status, you may want to leave the cheese, sauce, or tortilla out. It is a self guided recipe, you make what you want to eat! (Kind of like paint by number ....!)

 

The Burgers
1-2 pounds ground beef, bison, chicken, turkey, elk (It's your call, I like bison)
1.5 T Montreal Steak Seasoning
1 t cumin
1/2 t chili powder
1 egg
Mix well in a bowl, form patties, make sure to leave a "dent" or big thumbprint in the top (this prevents the puffing/dome shape a thick burger gets when steam gets trapped in it). Or, if you have an eater in your household like my husband, you have to "flatten" out a couple burgers completely because for some reason he likes a flat burger!

I cook mine on our Traeger Smoker, but these can be BBQ'ed or broiled. So pick a cooking method and cook on medium until the internal temperature reaches 160 degrees. I recommend temperature over time, because every oven and BBQ is different.  This ensures a safe and tasty piece of meat.

The Sauce
3/4 can red enchilada sauce
1 can 98% fat free cream of mushroom soup
1 can diced tomatoes (or equal amount of fresh tomatoes diced)
A couple dashes of sea salt
Fresh cracked pepper to taste
Put all ingredients in a pan over medium to high heat, bring to a simmer. Let simmer up to 5 minutes, stirring continually while it simmers and thickens. Turn down to low heat, stirring occasionally to prevent burning.

In the meantime, throw 1 T extra virgin olive oil in a skillet (I like cast iron), let it heat up.

The "Cheese"
4 oz cream cheese, room temp
1/4 onion, diced
1/2 can olives, hand chopped
1 T taco seasoning

When burgers are getting close to being done (reaching about 150-155 degrees) top with heaping spoonfuls of "The Cheese". It will melt a little and get browned on top.

Now that "The Cheese" is on, cut 1 tortilla in half, put both halves in your skillet to warm up. When the tortilla starts to "bubble" flip and cook the other side. Remove from heat, put on your plate, and go get those burgers off the grill, I know you are hungry by now!

Layer the tortillas on each other, place 1 burger per 2 tortilla halves (1 full tortilla), you need the thickness of 2 to hold up to a burger. Top with "the sauce" and fold tortillas around the burger. Add other toppings such as sour cream, hot sauce, or pickled jalapenos.

Healthy twist: Use a whole wheat tortilla, don't eat the tortilla, or leave off the sauce. The cheese and burger hold up well on their own on top of a salad.

Cinderella Shredded Beef Tacos

This meal has it's own Cinderella Story. It started a pot roast turned mouth watering shredded beef taco.

I will be the first to admit, I am a cook not a chef. Sometimes I have flops. Yesterday I was getting myself ready for my amazing 5 course meal paired with 5 wines for Virgil's at Cimmiyotti's Sno Road winery dinner. Oh! Wait! What will my hubby eat? Luckily I had a pot roast defrosting in my fridge and I threw it in the crockpot. Unluckily, I hardly seasoned it, and it was pretty bland. It was moist and had great texture, it just needed a little magic touch. Hence it's Cinderella story.

The makeover:
Shred beef pot roast (pre-cooked in crock pot)
Throw beef in pan over medium heat on stove top (I use cast iron)
Add 1 can organic or natural low sodium broth (beef is best, but whatever is in your pantry works - i used chicken)
Slice 1 small onion into chunks, add to meat
Add 1 can Ro-Tel with chiles

Shake about 4 T Montreal Steak Seasoning on the meat
Add 4 T of taco seasoning

Remaining ingredients:
Tortillas of your choice
Splash of Extra Virgin Olive Oil

Stir mixture, turn up heat, and gradually bring to simmer. Simmer or boil until juices thicken or boil off.


While meat is simmering, heat a splash of oil in a cast iron pan on low. When warm, heat tortilla on oil, flip and wait until the tortilla has small brown "bubbles".

Healthy twist: Forget the carbs, ditch that tortilla and throw the meat over a salad!

Top with your fave taco toppings. I love sun dried tomatoes, half-homemade ranch (ranch mix & sour cream), olives, emerald valley organic salsa or pace, shredded cheese. And everything needs a splash of Tabasco.

Wine: I paired it with a basic, less expensive two vine from Columbia Crest. It's a Merlot-Cab, and a reliable, easy, smooth wine for drinking a glass of during the week.I am not always a fan of the two vine, but I seem to love this mix for a casual glass in the evening!