Quinoa Fruit Salad

quinoa fruit salad

The secret to this remarkable fruit salad isn’t the fruit. And it’s not the nutty quinoa tossed in there with the fruit. Nay. It’s the magic dressing. Lime, mint, coconut oil, little bits of pony wings. This stuff is good. It’s easy to make ahead for a brunch, lunch or midnight snack, too. Not that I would know about that whole midnight snack thing

For the salad:

1/2 cup slices almonds 1 tablespoon turbinado sugar 8 cups quinoa, cooked according to standard directions 1 pint raspberries 1 pint blueberries 4 kiwi fruit, peeled and sliced 1/2 cup toasted coconut

For the dressing:

1/4 cup fresh mint leaves, loosely packed 1/3 cup brown rice syrup 1/4 cup coconut oil, melted 1/4 teaspoon salt juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)

Directions

Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water. Heat over medium heat, stirring constantly until the almonds are toasted and the sugar begins to caramelize onto the almonds. Turn out onto a sheet of parchment paper and allow to cool.

In a large bowl stir together all ingredients for the salad. Place the dressing ingredients into a blender, puree completely, then pour over your salad. Toss gently to coat. Sprinkle with almonds, if desired. Serve immediately, or store in fridge for up to 12 hours.

www.cheekykitchen.com

8 days and a Gallon Margarita

Wow!! It’s been 8 days since I last posted!!!

We were looking after “the boss man’s” puppy, Bentley a.k.a Marley!

Bentley baby was picked up on Saturday night and life is slowly getting back to normal 😀

He really wasn’t all that bad, we found the mornings the worst, 3 dogs excited to go outside and 2 indoor cats waiting to make a break for it!

We’d have him back in a heartbeat!

Last night “the boss man” invited us over for a drink, one of his signature Margaritas.

He mixed up a huge batch in a blender enough for the 4 of us but he won’t share his secret mix. 😀

The one drink that I did have, was pretty potent! I was a little tippy on the way up the hill to the driveway. 😀

I think I’ll be one up on him with this recipe though!

gallonmarg

Gallon Margartita

6 cups tequila (you’ll need to buy two fifths for this)
2½ cups triple sec (just buy one fifth, please)
2½ cups fresh lime juice
2½ cups fresh lemon juice
2 cups simple syrup

Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.

Makes 21 margaritas.

www.jeffreymorgenthaler

Grilled Corn With Chipotle-Lime Butter Recipe

Grilled Corn With Chipotle-Lime Butter Recipe

SD5262

Cook Time: 10 mins

Ingredients
4 ear(s) corn
2 tablespoon butter
1/4 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon pepper(s), chipotle chiles, in adobo sauce
1/4 teaspoon adobo sauce
1/2 teaspoon salt, Kosher

Preparation

1. Preheat grill to high.

2. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter.

3. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

My Way 😀 😀

GrilledCornCob_lg
Ingredients
8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows

Directions

Heat the grill to medium.

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.

BBQ Butter:

2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper

Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.

Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.

Herb Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

Combine in a food processor and process until smooth.

Watermelon Cocktails

Full of juicy watermelon, fresh mint and a dash of cherry, this refreshing cocktail would make a great drink any day!!

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The ingredients can be increased to suit the number of servings needed.

Watermelon Mojitos

Makes 1 serving

3 fresh mint sprigs

¼ cup (60 mL) watermelon purée

1 tsp (5 mL) cherry-flavoured syrup OR grenadine

3 tbsp (45 mL) freshly squeezed lime juice

¼ cup (60 mL) light rum

Ice cubes

2 tbsp (30 mL) chilled sparkling water OR club soda

Sugar cane stirrer AND lime wedge (optional)

In a tall glass, place mint. Using the back of a wooden spoon, muddle to release oil.

In a blender, purée watermelon for 20 seconds. In a cocktail glass, combine watermelon, cherry syrup, lime juice and rum. Stir well. Add ice and top with sparkling water. Garnish with a sugar cane stirrer and lime wedge, if desired, and serve immediately.

watermelon.org

It’s supposed to be sunny all weekend so remember that there is no stronger sunscreen than sitting in a bar!

😀 😀 😀 😀 😀 😀

Laugh loudly, Love generously, Care deeply, Speak kindly

Celebrate Cinco de Mayo Day with a Tommy’s Margarita

Cinco de Mayo Day in Mexico (5 MAY)

If there was a better day to make a round of Tommy’s Magarita, I’d like to know what it is….

Sunday is Cinco de Mayo, which is celebrated throughout Mexico!

What’s the reason for the revelry?

The day commemorates the 1862 Battle of Puebla, in which the Mexican army defeated French forces.

tommys

  • 60 ml Olmeca Altos Reposado Tequila
  • 30 ml freshly-squeezed lime juice
  • 15 ml agave nectar
  • Moisten the outer rim of a rocks glass with a lime wedge and coat lightly with kosher salt. Shake tequila, lime juice, and agave nectar over ice. Strain intoto the prepared rocks glass.

feliz Viernes

y

Reír en voz alta, amor generosamente, se preocupan profundamente, habla amablemente