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Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

April 30, 2013

Roasted Jalapeno Margarita

Hola, amigos!

It's time to get Cinco de Mayo up in here. And what better way to prepare than with a margarita? There isn't any, is there?

This here margarita is special, you see. It's the perfect blend of sweet, salty, and spicy!

 
Here's the pretty fruits and veggies you'll need. Can we count this as healthy since there's fruits and veggies involved?




Yep, it's a Roasted Jalapeno Margarita! 

Intrigued? 









Ever since I fell in love with this Cilantro Jalapeno Limeade I made last summer, I've been obsessed with the idea of jalapeno in my drinks to add that perfect little bit of spiciness. This margarita, no exception. 
























Roasted Jalapeno Margarita
from Food Network 
  • 1 jalapeno
  • ice
  • 3 ounces Homemade Sour Mix, recipe follows
  • 2 ounces tequila
  • 1 lime, cut into wedges and/or slices
  • salt for rim, if desired
Over a hot grill or stovetop burner, roast the jalapeno until lightly blistered and fragrant. Slice into 1/4 inch thick slices.

In a cocktail shaker, add 2 (or more) slices roasted jalapeno, ice, Homemade Sour Mix, tequila, and juice of 1 lime wedge. Shake. Rim a glass with the wedge of a lime and dip in salt. Serve with ice. Garnish with lime slice and jalapeno slice.

Homemade Sour Mix
*Yields: 3 and 1/2 cups
  • 1 and 1/2 cups sugar 
  • 1 cup fresh lemon juice
  • 1 cup fresh lime juice
Combine the sugar and 1 and 1/2 cups water in a saucepan. Bring to a simmer until the sugar dissolves. Remove from the heat and cool. Add the lemon and lime juice. Chill until ready to use.  
*Note: You will not use all of the Homemade Sour Mix for one margarita, as the recipe for Homemade Sour Mix yields 28 ounces and you only need 3 ounces per margarita. You will have some leftover for more margaritas :) 

Printable Recipe
 





























Don't forget the salt for the rim! What's a margarita without the salt?

More Cinco de Mayo recipes to come this week! Stay tuned :)

Linking up here.  

Peace, and bacon grease!




April 27, 2013

Proof That Hard Work and Dedication Pay Off!!!

Guys!!

I am literally jumping for joy!

After 15 rejections and thoughts of giving up.... 

FOODGAWKER FINALLY ACCEPTED ONE OF MY PHOTOS!!!

AHHHHHH!!!! This is like the highlight of my life right now. Ok, maybe just the highlight of my year, so far. But you can see my excitement. Exclamation points galore!!!!!!!

This is a major accomplishment for a food blogger like myself. I had been so discouraged when they rejected some of what I thought were my best photos.

But finally, my Mini Almond Tarts were good enough to make the cut.






























And now my life is complete :)

It just goes to show that dedication, time and practice do pay off. If you are/were feeling like me and were discouraged for not having any photos accepted, just keep trying, for real! It's really subjective and what may get rejected by one moderator may be accepted by another. I almost gave up, and if I had I wouldn't be this happy right now.

Ok, now only to figure out how to have another one accepted lol.

But for now, I'm doing my happy dance. And enjoying a margarita that I'll be sharing with you guys soon.

Happy weekend to you.

my foodgawker gallery


Peace, and bacon grease!


April 22, 2013

Strawberries and Cream Crunch Parfaits



I always look forward to The Secret Recipe Club each month. I've found some amazing blogs and posted some amazing recipes over the years I've been a member.


It's exciting being assigned to a new blog and searching through their recipe archive to find the perfect recipe for me. This month was no different - I was assigned to Serena and Deanna's blog, Teaspoon of Spice, a new-to-me blog. Perfect timing too, they are two dieticians and lately I have been wanting to get my butt in shape. 
 





















A little. You saw my Bacon Spinach Cheese Ball (it has spinach in it at least, does that count??) and Salted Caramel Pretzel Bark recently, and I doubled the caramel on that bark recipe, so I can't say I'm very strict with it. I just can't give up my good-for-my-taste buds-but-bad-for-my-belly foods. But I've been more conscious of trying to drink more water, and since I work at a desk all day, of getting up and taking more steps throughout the day and taking the stairs whenever possible. And I can eat some healthier recipes here and there too, without giving up the foods I love still.









































On my first trip to Whole Foods, I knew this would be the perfect time to pick up some organic strawberries and healthy granola to make their Strawberries and Cream Crunch Parfaits. I already had some Greek yogurt in my fridge from the salad I made the other day with Chipotle Ranch Dressing.









































Strawberries and Cream Crunch Parfaits


  • 3/4 cup sliced strawberries
  • 2 tablespoons mascarpone cheese (or reduced fat cream cheese)
  • 2 tablespoons nonfat Greek yogurt
  • 1/4 cup low fat granola 
  • whipped cream, for topping

In a small bowl, mix together mascarpone cheese and yogurt. In a parfait glass, layer 1/4 cup sliced strawberries. Spoon half of the cheese/yogurt mixture onto strawberries in the parfait glass. Layer with 2 tablespoons granola. Repeat with another 1/4 cup layer of strawberries, the remaining cheese/yogurt mixture and remaining granola. Top with remaining strawberries and dollop with whipped cream.









































We were surprised at how much we liked this! I've got some strawberries leftover so I'll be whipping another one of these together for a light and healthy snack very soon. This healthy thing won't be so hard after all with delicious recipes like this!

Check out what the other Group C members brought to the table!! 



Linking up here.  


Peace, and bacon grease!