• About
  • Recipes
  • Beer
  • Restaurants
  • Resources

Cultivating Sustainability

Cultivating Sustainability

Tag Archives: tex-mex

100% Real Tex-Mex Margaritas

15 Saturday May 2010

Posted by kimhodgson in Beverage, Recipe

≈ Leave a comment

Tags

lemonade, lime juice, margaritas, orange juice, tequila, tex-mex, triple sec

Have you ever had a margarita that tastes like chemicals or that leaves that bitter aftertaste in your mouth? Look no further…this recipe is adapted from my friend, Kathy’s, homemade margarita mix. This recipe makes approximately 6 servings (depending on the size of the margarita glass). Serve along side an assortment of tex-mex dips (salsa, guacamole, bean-dip, etc.) and chips.

INGREDIENTS

  • 3 cups organic lemonade (such as Santa Cruz)
  • 1 cup freshly squeezed organic lime juice* (about 6-10 limes)
  • 1/2 cup pulp free, organic orange juice
  • 3/4 cup high quality triple sec or cointreau
  • 1 cup high quality tequila
  • Margarita salt
  • 2 additional limes
  • 6 margarita glasses

Note: The freshly squeezed lime juice is very important and really shapes the flavor of the margarita mix. You may want to invest in some kind of juicing tool to make your job easier. If you want to substitute some of the freshly squeezed juice with bottled, then use at least 2/3 cup freshly squeezed lime juice and top with 1/3 cup bottled organic lime juice like Lakewood or Santa Cruz – both available at Whole Foods.

DIRECTIONS

  1. To make the margarita mix, combine lemonade through orange juice in a medium-sized pitcher.
  2. Add triple sec (or cointreau) and tequila to the pitcher, refrigerate until cold.
  3. To prepare margarita glasses, quarter a lime, and using one lime wedge, wipe the rim of the margarita glass until wet with lime juice. Immediately dip the rim in margarita salt. (Note: it’s easiest if you pour a little margarita sauce onto a medium-sized plate and invert the glass directly on the plate. This way you won’t contaminate the entire container of margarita salt, too.)
  4. Fill each margarita glass with ice and top with prepared margarita mix.
  5. Enjoy with friends!

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Enchiladas with Broccoli Rabe & Black Beans

21 Sunday Feb 2010

Posted by kimhodgson in Dinner, Recipe, Vegetarian

≈ Leave a comment

Tags

black beans, broccoli rabe, garlic, mexican, onion, tex-mex

This recipe is based on my Roasted Vegetable Enchiladas recipe, but instead of using roasted vegetables, I used broccoli rabe and black beans.

INGREDIENTS

  • 1 tbsp EVOO
  • 1 large sweet onion, diced
  • 1 large bunch of broccoli rabe, chopped (use leaves, stems, and florets)
  • 3-5 cloves of garlic, minced
  • 1  (15-ounce) can black beans, rinsed and drained
  • 4 oz feta, crumbled
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided

DIRECTIONS

  1. Prepare enchilada sauce.
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes or until tender. Add chopped broccoli rabe and garlic. Saute for an additional 5 minutes, or until almost tender.  Remove from heat and stir in beans and crumbled feta cheese.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup broccoli rabe mixture down center of 1 tortilla; sprinkle with 2 tablespoons of cheddar cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, broccoli rabe mixture, and 1 cheese. Spread remaining 2 cups sauce evenly over enchiladas.
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...
December 2019
S M T W T F S
« Jan    
1234567
891011121314
15161718192021
22232425262728
293031  

Categories

apples arugula basil beer beets bell peppers black beans bok choy broccoli rabe butternut squash cabbage carrots cauliflower cheddar cheese chicken chickpeas cilantro cinnamon collard greens corn cornmeal cranberries CSA cucumber cumin dill eggplant eggs feta fingerling potatoes Food System garlic ginger greek green beans green chilies green onions hummus jalapeno jalapenos kale lemon juice lentils lettuce lime juice mint mushrooms onion onions orange parmigiano-reggiano parsley parsnips pasta pecans peppers pizza potatoes raisins red bell pepper scallions star hollow farm summer squash sweet potatoes swiss chard tatsoi tofu tomato tomatoes turnips urban agriculture walnuts yellow squash yogurt zucchini

Blog at WordPress.com.

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: