Posts Tagged by cocktail
|July 27, 2013|
I have been trying SO HARD to kick this newly reclaimed habit of drinking diet soda. I know it’s bad for me but it can be so refreshing sometimes. Like I mentioned in my last recipe post, I have white grapefruits galore. So I figured it was time to do a little experimenting with stevia.
When life gives you grapefruits, make grapefruit sweet tea!
White Grapefruit Sweet Tea
- 6 cups water
- 6 green tea bags
- 2 cups white grapefruit juice (3 large white grapefruits)
- 5 tbsp stevia
- 1 lemon
Boil the 6 cups of water. You can use a large tea kettle or if your tea kettle isn’t large enough, just use a pot. After it’s reached a rolling bubble or your tea kettle is whistling, remove from the heat and put the 6 tea bags in. Let the bags steep for about an hour.
While your tea is steeping, juice your grapefruits. You can use a juicer or juice by hand, like I did. You should get about 2 cups of juice. Don’t worry if you have a little more or less than this, it won’t effect the recipe too much if the measurement is off.
After the hour of steeping, remove the tea bags. Stir in the juice and stevia. Slice the lemons and let them float in the pitcher for looks. They will also add just enough lemon to the tea, not enough to over power the grapefruit. Put in the fridge to chill completely before serving.
Directions for your pitcher: If you have a heat resistant pitcher, you can put the boiling water into the pitcher right after it gets to the rolling bubble and let the tea steep directly in the pitcher. If you’re pitcher isn’t heat resistant, then allow your tea to cool in the fridge after steeping. If you used a pot, be sure to cover it while in the fridge. Once it’s about room temperature, then pour the tea into your pitcher and continue with adding the juice, stevia, and lemon.
Serve it “happy hour style” – just add gin! It’s still a better alternative to a sugary margarita or cranberry cocktail. All that syrupy juice and mixer stuff is horrible for you. (add gin after the tea has been chilled)
|May 4, 2013|
Cinco de Mayo is this weekend! That means margaritas and more Mexican food than you should probably eat. Before the fiesta begins, I want to give you a few pointers…
If you’re planning to go out:
Limit your chip eating or just don’t have any at all. Seriously! Chips at Mexican food restaurants are like crack. You eat one – next thing you know the whole basket is gone. Been there, done that! If you are going to indulge in chips, pre-plan how many chips you will eat before you go.
When you order your food, avoid any fried and cheesy items. Go for the fajitas or grilled chicken and skip the tortillas. Try the taco salad without the shell, hold the sour cream.
For drinks, stay away from beer and sugary cocktail drinks. A good restaurant will make a margarita from scratch using lime, versus the cheaper way – using a syrup. It’s a safer bet if the menu says it’s served on the rocks and tells you what type of tequila. Generally, they don’t like to blend a good tequila. But let’s be honest, if you’re going to have a drink, the option with the least amount of calories is the one without any mix-ins. Get a shot of tequila! OLE!
Easy Shrimp Ceviche
- 1 garlic clove
- 1 jalapeno
- 1/2 a cup of lime juice
- 2 roma tomatoes
- 1 red onion
- 1/2 a cucumber
- 1/2 a bundle of cilantro (1.5 cups chopped)
- 1 lb prepped cooked shrimp (small)
- 1 mango
- 2 celery stalks
- sea salt to taste
Using the food processor, chop the garlic clove, jalapeno, roma tomatoes, red onion, and cucumber. You can add the lime juice if you need a little liquid to allow the processor to do it’s job. Place in a large mixing bowl.
Hand chop the cilantro, shrimp, mango, and celery stalks and add it to the mixing bowl. I hand chop this stuff because: 1) the cilantro will only wrap itself around the blade if you try to chop it with the food processor. 2) The shrimp is generally cut in larger pieces which you cant control with a food processor. 3) It would absolutely kill your mango into mush. 4) Celery strings might mess up your food processor.
Mix all the ingredients together (including any of the lime juice you didn’t already add). Add the sea salt to taste. Now you can stuff an avocado with it, serve with chips, or just grab a fork and dig in.
Optional: So I cheated on the shrimp by using pre-cooked cocktail shrimp which I then made sure all the tails and shells were taken off. But if you have the time and aren’t lazy, buy raw shrimp. After removing the shells and tails, place in a bag or tupperware with 1/2 cup of lime juice. Refrigerate until the shrimp turns opaque. Then boil the shrimp and put it in a bowl of ice to stop it from over-cooking. Then use this shrimp in the recipe above instead of the pre-cooked stuff.
- 1 shot of tequila
- 1 shot of lime juice
- 1/4 shot agave
- 1/4 peeled orange
- rimming salt
In a shaker, add all the ingredients together (minus the rimming salt) and mash the orange into the shaker. Add ice shake, shake, and pour in a glass rimmed with salt over fresh ice. If you think it’s too strong, feel free to add a little water to it. But no more than a shot or two of water, otherwise it will just be a watered down drink.
By using agave, it’s a cleaner way to get the sweet flavor without using a margarita sweet syrup. The orange replaces the Triple Sec, a citrus based liquor in most margarita recipes. Is the Triple Sec really necessary when you can use the real thing? Hope you enjoy 🙂