A few weeks ago, a friend and I met for lunch at Maman here in the city. It was cold—in typical April-in-New-York fashion, we’ve been vacillating between damp and chilly and summery warmth—and the restaurant was drafty. We huddled over cups of tea and had some much needed catch-up time. We were both out of sorts that week, for similar if separate reasons, and we gave ourselves credit for meeting up to talk about it rather than hanging onto the mood.

Maman’s menu isn’t exactly vegan-friendly; there’s a lot of cheese and egg, not to mention butter in the pastries. But it’s a really lovely menu nonetheless, and as I was eating there, I thought about how many of the salads and grain dishes could be easily veganized.

I ended up getting the “Tawni” bowl, which has farro, roasted sweet potato and cabbage, and a kale pesto. It’s topped with pickled onion, a sunny side-up egg, feta, and microgreens, so I asked for extra veggies in place of the egg and dairy. In spite of the modifications, it was delicious and filling. I wouldn’t have thought to fold pesto and farro together, but I loved how the bright, lemony pesto lightened up an otherwise nutty and earthy whole grain.

It’s been a while since I veganized a restaurant meal, mostly because I eat out rarely with the internship, and really simply when I do. This seemed like as good a recipe as any, and I’m really happy with how it turned out.

Spring is here, even if it’s showing up in fits and starts, so I decided to lighten up the recipe accordingly. I omitted the sweet potato and cabbage (though I wouldn’t do that in winter—they were great!), and I added artichoke hearts and baby kale from the farmer’s market instead. In place of egg, I used smoked tofu, which is one of my favorite fridge staples. If you can’t find smoked tofu (I buy the SoyBoy brand), you could use grilled, baked, or store-bought, marinated tofu instead.

Since making this tahini pesto, I’ve been hooked on tahini as a base in place of the regular oil. It tastes and feels a little lighter to me, and it’s my excuse for using tahini in as many ways and as many recipes as humanely possible 🙂 You could use my go-to (traditional) pesto instead, or any pesto you love. And, as with all pesto, you can use different herbs or greens in the mix.

This is such a good grain salad for spring: hearty, thanks to the farro and the tofu, but still light and lemony. If you’d like to lighten it up a little more, you could try white beans or chickpeas in place of the tofu (or any other vegan protein that you love—I bet lentils would be good, too!).

Speaking of that weather, it’s persisting today and for most of the week. I’m hopeful that the April showers will do as the song says, since May is right around the corner. See you Sunday.

xo

The post Pesto Farro & Baby Kale Salad appeared first on The Full Helping.

This festive looking Fiesta Rice is a delicious side dish recipe to a Mexican meal.

When I make tacos or enchiladas or some other kind of Mexican meal, I’m always trying to find good side dishes to go with a good Mexican dish.  More often than not, I grab a box of Spanish rice from the market and make that.  But my family gets so tired of having the same thing.  This Fiesta Rice is much more flavorful and substantial than plain ‘ol Spanish rice.

One of the bonuses of this recipe is that it’s a one-pot dish.  That means a whole lot less clean-up is involved!

How to make Fiesta Rice:

Frozen corn is browned in a little bit of olive oil.  The corn is removed from the pan, and then onions are sauteed in butter.  Rice and spices are added in.  Additions of chicken broth and diced tomatoes are added before the lid is placed on top to cook the rice.  Before serving, the browned corn, black beans, fresh cilantro and lime juice are stirred in.

If you’re looking for a good Mexican-style main dish to start this meal, my family’s favorites are Beer Marinated Chicken Tacos, Carnitas Tostadas with Pineapple Guacamole and Beer Battered Fish Tacos with Baja Sauce.  Easy Beef Enchiladas and Chiles Rellenos Casserole are also good Mexican food dinner recipes that we make often at my house.

I love that this Fiesta Rice is a pretty side dish too.  The added beans and corn really make this a nice, filling recipe to serve alongside a main dish.  I like to serve it with extra lime wedges so people can add a little extra squeeze of lime juice if they’d like.

You can also serve sour cream and guacamole or fresh avocado for topping the rice too.  Those are my favorites to make it a little bit more indulgent!

If you’re looking for more Mexican side dish recipes, try some of these:

• Southwest Salad with Avocado Dressing
• Mexican Corn
• Mexican Chopped Salad with Honey Lime Dressing
• Easy Mexican Cornbread
• White, Red and Black Bean Salad
• Cilantro Slaw
• Cilantro- Lime Rice

The post Fiesta Rice appeared first on Recipe Girl®.

Today’s post will be short and sweet. I am knee-deep in nesting mode (hello chalk paint! hello oxyclean! hello rearranging the furniture!), and have set aside this week to prep my kiddos’ rooms as much as possible prior to baby girl arriving. Yes, we’re only 31 weeks into this pregnancy, but when the urge to nest hits, Mama Bird can’t back down, okay? Today we’re talking about these mini derby hand pies just in time for the Kentucky derby. It’s my favorite sporting event of the year, and once you get a taste of this chocolate and bourbon goodness it might end up being yours too.

Brett and I were married on my grandparent’s Kentucky farm the week before the Derby. I keep memories of the day tucked in the corners of my brain like well-loved photographs that I get to revisit over and over again. The ceremony, party, and events leading up to both were far from perfect, but it felt cozy and personal and will forever hold a warm and fuzzy place in my heart.

These derby pie bars remind me of that day. Loaded with chopped nuts and rich chocolate, these bourbon-spiked bars contain all the essence of classic derby pie flavors in each and every bite along with an extra-thick shortbread crust that is really so delicious. Derby pie is the quintessential Kentucky Derby dessert, and those rich flavors always make me think of the bluegrass state and our wedding day.

If you’ve hung around this blog long enough, you probably recall the derby pie bars and derby pie cookies I made in the past. These derby hand pies are another take on the classic race day dessert, and they are a cute and sassy way to level-up just a regular old pie. I love anything that can be served in mini or individual servings, and if you’re planning a Derby Day party (or to celebrate our anniversary?) these would be a fun and cheeky treat to consider serving.

To make them, we start with a pie dough. My favorite flaky pie crust comes together quickly and can be made in advance. Allow the dough to chill for a few hours or overnight and make the filling in the meantime. Just like a pecan pie, brown sugar, corn syrup, nuts, and more simmer on the stove until thick and goopy. We let the filling cool completely so that it stays scoopable and doesn’t squish out the sides of the pie dough.

Roll out your dough as thin as your dare and cut out rounds of dough. Stuff as much filling in between two circles of two as you can and then crimp the edges with a floured fork. After a quick brush of an egg wash, these derby hand pies bake up golden and flaky. To finish them off, we make a simple ganache to spoon on top of each pie and sprinkle with toasted pecans. Delicious, y’all.

I hope you consider cheers-ing to these derby hand pies this weekend. Be sure to check out a few of my other bourbon favorites below to meet all of your baking needs for the weekend’s festivities. Happy Tuesday and Happy Baking!

If you like these derby hand pies you should make:

Derby Pie Cookies

Derby Pie Bars

Bourbon Truffles

Brown Butter Bourbon Madeleines

Brown Sugar Apple Bundt Cake

 

Print

Lentil and mushroom meatballs that are vegan and grain-free! High in protein and low in calories (10 grams protein, 149 calories per 4 meatballs), they are also nut-free, very high in fiber, and can be made without oil.

These breakfast pizzas, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!

I used my easy breakfast pizza dough recipe and topped it with red onion and everything bagel seasoning, then baked it in the oven and finished it with a little cream cheese, lox, tomato, dill and capers. You can bake this in the oven or in the air fryer!

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This Chiles Rellenos Casserole is a healthier version of classic Chiles Rellenos.

Classic Chiles Rellenos are made by stuffing fresh charred chiles with cheese, dipping them in egg batter and frying.  They’re good, but they’re quite an indulgence since they’re fried.  This casserole version of Chiles Rellenos is easy to make, and it’s so much better for you too.

How to make Chiles Rellenos Casserole:

Ground turkey or chicken is cooked with onion and mixed with several spices and refried beans.  Green chiles are spread into a baking dish and topped with cheese and the meat/bean mixture. Corn, more chiles, and cheese are layered next.  A mixture of eggs, milk and Tabasco sauce is poured on top.  That’s it!  Then it’s baked, and it can be enjoyed in about an hour.

What are green chiles?

The green chiles that are called for in this recipe are canned, and you can find them in the International (Mexican food) aisle at your local market.  Brands that make green chiles are El Paso, Hatch, Ortega or Las Palmas.  You can either buy whole green chiles, scrape the seeds out and cut the green chiles into strips.  Or you can buy the already diced green chiles and use those. 

I always look for chiles that are labeled as “mild,” since we don’t like things too spicy.  This recipe is not spicy if you use mild chiles.

Is Chiles Rellenos Casserole Weight Watchers friendly?

Yes, this Chiles Rellenos Casserole is such a good dinner to try if you’re following the WW program. With the WW Freestyle plan, this meal is only 4 points per serving. There are six servings in the recipe, so just cut the whole pan into six equal pieces and that’s what you get for a serving.  Leftovers eaten the next day are terrific too.  Add a salad, and it also makes a terrific lunch.

Good garnishes for Chiles Rellenos Casserole:

If you’re worried about calories, just garnish with a little red onion and cilantro… and maybe a little salsa.  If calories aren’t part of the equation, go ahead and add sour cream and avocado too!

Here are a few more recipes that call for using canned green chiles:

• Santa Fe Chicken
• Overnight Ham and Cheese Bake
• Green Chile Tortilla Pie
• Creamy Mexican Turkey Soup
• Creamy Green Chile Enchilada Soup
• Grilled Steaks with Blue Cheese and Chiles
• Green Chile Rice

The post Chiles Rellenos Casserole appeared first on Recipe Girl®.

These easy Italian pinwheels are packed with amazing ingredients! They’re super flavorful and make a great party appetizer or quick lunch!

Try this appetizer alongside some other reader favorites: Meatloaf Meatballs, Best Ever Baked Parmesan Garlic Potato Wedges, or Copycat Bang Bang Shrimp.

Italian Pinwheels

Hey everyone! It’s Chelsea back from Chelsea’s Messy Apron with a delicious AND easy appetizer to share! As we’re approaching summer, this is a recipe you’ll want to have handy! It’s great to bring to a party or potluck — everyone will be begging for the recipe!

It also makes an easy lunch. You can even meal prep these Italian pinwheels; more on that later!

How to make Italian Pinwheels:

• Prepare ingredients: dry and then coarsely chop the roasted red peppers and pepperoncini
• Make cream cheese mixture: combine the cream cheese and Italian seasoning in a bowl and beat until smooth and creamy. Stir in the chopped peppers and pepperoncini until smooth. Smooth about 3 tablespoons of this mixture all over each tortilla.
• Layer on ingredients: now layer ingredients evenly across the tortilla in a horizontal line in this order: pepperoni, ham, salami, cheese, lettuce, tomatoes
• Roll up: roll the pinwheel into a tight cylinder, starting at the end with the filling. Wrap tightly with plastic wrap and place in the fridge to firm up for one hour.
• Eat: Use a very sharp knife to slice the pinwheels into 1 inch slices. Enjoy!!

How to meal prep with these Italian pinwheels:

• Start by making the pinwheels. Since they need to chill in the fridge for a bit it’s best to do those first. Once the pinwheels are chilled, cut them into 1 inch slices and then place 3-4 pinwheels into a plastic bag and then into the meal prepping container. This makes sure the tortilla part doesn’t harden at all and also doesn’t get soggy from the veggies.
• Add fresh veggies: start by washing and drying the veggies. Slice them into dip-able sizes and then put into the lunchbox/meal prep container. 2-3 different veggies are best for a good lunch variety. Add a small container of dip to go alongside the veggies! We like a ranch dip!
• Cover everything making sure it’s sealed in an airtight container and store in the fridge until ready to enjoy.
• And in case the pinwheels/veggies won’t quite fill you up, add a separate snack in a snack sized plastic bag. Some ideas: fresh berries/fruit, crackers, assorted nuts, chips, additional pinwheels, etc.

Variations for this recipe:

1. Meat Lovers: leave out the veggies!
2. Vegetarian: double the veggies and cheese, leave out the meat!
3. Don’t want it spicy? Use just ham and pepperoni instead of salami and leave out the pepperoncini
4. Want to add a little spice? Add 1/2 teaspoon red pepper flakes to the cream cheese mixture!
5. Use different tortillas: we love sun-dried, but you can try an herb filled tortilla instead!

More easy appetizers for you to enjoy:

• Ham and Cheese Sliders
• Pigs in a blanket
• 7 Layer Bean Dip
• Roasted Vegetables
• Deviled Egg Recipe

 

Soft, chewy and chocolatey, these chocolate amaretti cookies are sure to become a fast favorite!

This rich chocolate variation of my popular amaretti morbidi cookies will delight your tastebuds. A few tablespoons of cocoa powder transforms these little almond cookies into rich, brownie-like bites of heaven.

The infamous amaretti strike again.

This time in the form of dark chocolate.

The result is soft and chewy and richly chocolate (surprisingly so for just a few tablespoons of cocoa powder), reminiscent of an almond-scented brownie.

I mean, amazing is what they are (dare I say this is my favorite variation yet? Of course, I said that about the last batch too… but then again, I’m totally a sucker for anything chocolate).

Much like the other variations, the chocolate amaretti use the same base recipe with the addition of one single flavoring ingredient, in this case, Dutch-processed cocoa powder. Everything else about the recipe is virtually identical.

It’s amazing how the addition of one ingredient can make for such a wildly different cookie!

(Be sure to click through/scroll down to see the recipe video!)

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The sun is shining, Cinco de Mayo is next week, and I’m over here craving bright fresh flavors, like cilantro and lime. Okay fine, so I’m actually craving margaritas, but my body doesn’t let me drink lots of margaritas anymore so I’m going to get those flavors via chicken instead. This Easy Cilantro Lime Chicken is a faster and easier version of an old recipe of mine, Cilantro Lime Chicken Drumsticks, which are baked in the oven. The skillet is so much faster and easier, and the boneless thighs I used are always tender and juicy. There are definitely a few options with this recipe, so make sure you read on to find out more!

Easy Cilantro Lime Chicken

Shown with Quick Seasoned Black Beans and Easy Taco Rice. 

Can I Make Easy Cilantro Lime Chicken with Chicken Breast?

Yes, you can make this with boneless, skinless chicken breast! Chicken breasts are a little more finicky, though, so you’ll need to do an extra step. Since chicken breasts dry out faster, make sure to pound your chicken breasts out to an even thickness, no more than 3/4″ thick before cooking. This will ensure that the chicken can cook all the way through quickly, without drying out.

Can I Use Bone-In Chicken?

I don’t suggest bone-in chicken for this quick skillet method, since bone-in chicken takes longer to cook through. Instead, see my Cilantro Lime Chicken Drumsticks recipe (you can use drumsticks or thighs), which is baked in the oven.

Can I Make Easy Cilantro Lime Chicken on a Grill?

Yes. Marinate the chicken as usual, then cook on the grill, until well browned and cooked through on each side. The open flame will give this chicken even more depth of flavor.

 

Step by Step Photos

Begin the cilantro lime marinade by combining 2 Tbsp olive oil, 4 cloves of minced garlic, 1/2 tsp cumin, 1/2 tsp salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.

Zest and juice one of the limes. You’ll need 2-3 Tbsp of lime juice, so if needed, juice half of the second lime. Cut any remaining lime into wedges to serve with the cooked chicken. Roughly chop 1/2 bunch cilantro. Half of the cilantro will go into the marinade, the other half will be used to top the cooked chicken.

Add half of the chopped cilantro, 1 tsp lime zest, and 2-3 Tbsp of lime juice (depending on how much your lime yielded) to the marinade. Stir to combine.

Add six boneless, skinless chicken thighs (abotu 1.5 to 1.75 pounds total) to a shallow dish or large zip top bag. Add the marinade and toss the chicken to coat. Let the chicken marinate for 30 minutes (or up to 8 hours in the refrigerator), turning the chicken once or twice as it marinates.

When you’re ready to cook the chicken, heat a large skillet over medium high. You want the skillet to be nice and hot so they chicken browns and cooks quickly. If the heat is too low or the chicken is too crowded, it will get soupy and will not brown, so if needed, cook in two batches. Cook on each side for about 5 minutes, or until it’s browned and cooked through.

Add the remaining chopped cilantro to the cooked chicken.

Squeeze fresh lime over the finished chicken or serve with lime wedges so each person can squeeze their own.

That fresh pop of lime is 👌.

This meal with Easy Cilantro Lime Chicken, Quick Seasoned Black Beans, and Easy Taco Rice meal preps very well, too!

The post Easy Cilantro Lime Chicken appeared first on Budget Bytes.

Those of you who’ve been reading for a while might remember that 2017 was the year of bread baking around here.

It all started when my friend Ali published her (wonderful) cookbook, Bread Toast Crumbs. I’d wanted to get serious about homemade bread baking for a long time, but everything I’d read until that point made my eyes glaze over: it was all so technical and intimidating. Ali’s peasant bread technique—which involves no kneading and almost no dirtying of hands at all, in addition to the heartwarming fact that the loaves get baked in buttered Pyrex bowls—gave me the courage I needed.

Months later, Emilie gifted me with sourdough starter and a copy of her cookbook. Baking my first loaf of homemade sourdough was a small victory: I couldn’t believe it had actually worked, which I guess is the magic of natural leavening.

Bread baking found me at the right moment. I was having a hard time in March and April of that year: a longterm relationship had just ended, in a way that I wasn’t ready for and didn’t yet understand. For the first time in my life, I felt completely ill-suited to being on my own. I moved through my space and my days in a haze of confusion and grief, feeling scared and alone and more than a little sorry for myself.

If that period of time taught me anything, it was the gift of small things. None of the big stuff—love, graduate school, sense of direction or purpose—seemed to be working out. Even work, which is typically a major source of meaning for me, felt rote and joyless. My post-bacc years and the ones that followed hadn’t been easy, but they’d been animated with an incredible sense of yearning and direction. Suddenly, I had neither.

What I did have were my daily routines, which I fought to maintain even when things like cooking and chores felt insurmountable. I knew from past experiences with depression that keeping up with small habits, even if they felt suddenly like a lot of work, was the least I could do. And I did, day after day, until they started not to feel so tough anymore.

For a while it was all pretty muted, but as the months went by, I started to be reminded of my own capacity to be gratified by simple pleasures: good food, a clean home, a walk to the park, an hour of reading. I didn’t have a plan, but I did have the next meal and the next task, and at that moment, those things were enough.

And there was bread. It’s always been my comfort food, and I’d have eaten plenty of it that spring even if I weren’t baking it from scratch (for a while there, toast and cake were the only two things I wanted to eat). But I was baking from scratch, week after week, and it was wonderful. Unlike some other DIY food projects I’ve tried—kombucha, yogurt, seitan—this felt like the right ratio of effort and reward. The bread was so much better than anything I could buy, and I actually liked the process: mixing, shaping, scoring. The small of a loaf in the oven on Saturday morning became something I looked forward to all week long. I wouldn’t quite say that bread baking got me through the year, but I can’t imagine that spring and summer without it.

I kept up with homemade bread for a while. But sometime last spring, in the race to the grad school finish line, the habit fell away. Once my internship started, it felt silly and imprudent to bake when I needed grains, beans, and fully cooked meals as weekly mainstays. During my acute care rotation, when getting the laundry done was a challenge, feeding my starter was the last thing on my mind.

My GI rotation gives me two weekdays off, which has been a gift in so many ways: it allows me to ease up on my batch cooking, to get work done during the week, and to have a true weekend. Most of all, having a little extra time on my hands gave me a kick in the pants to bake bread again. Now that I’m in the swing of it—one or two loaves weekly for the last four weeks—I’m rolling my eyes at the fact that I didn’t make time for it sooner. It’s a time commitment, sure, like anything/everything else. And it’s time perfectly spent.

I cook because it’s fun, healthful and economical. But cooking and feeding myself will always be a symbolic act as well as a practical one: it’s my way of asserting the desire to be alive, nourished, and whole. Bread making speaks to this desire more than almost any other type of cooking that I do. The fact that the process demands patience and time is only more evidence that, no matter what’s going on, I want to eat well and be well. I’m so glad to have been reminded of this in the past month.

Wishing you a week of good food and good self-care. Here are some recipes and reads.

Recipes

Speaking of Ali, I’m loving her latest, Indian-inspired fried rice recipe.

Yet more motivation to branch out with my air fryer. This time, a vegan sheet pan supper with lemony tempeh from Susan at FFVK.

I love the looks of this sun-dried tomato pesto (and the yummy pappardelle that accompanies it).

A pretty phenomenal looking vegan kidney bean burger.

I’ve never made cookie dough in a blender, but consider me inspired by these chocolate cookies.

Reads

1. I believed that too much water at mealtimes could “dilute” stomach acid for years! Evidence says otherwise, and this article—in which my current preceptor, Tamara Duker Freuman, is interviewed—explains. (For the record, when I was working in a GI practice in DC, I did learn that chugging water at mealtimes can encourage the swallowing of air, which can be bloating, so steady sips are still a wise idea if you’ve got a sensitive digestive tract.)

2. More support for the value of eating breakfast.

3. Popular Science busts some sleep myths (sobering stuff for those of us who often do without enough of it, and tell ourselves it’s NBD).

4. Yikes! Bad news for allergy sufferers like me (yes, it’s getting worse, and climate change is in part to blame).

5. Finally, I wanted to link to this post from my friend Maria. It’s a lovely meditation on meeting oneself and one’s feelings—including the despondent ones—with acceptance and faith in the promise of release and transformation.

On that note, enjoy the remainder of this Sunday. And happy Orthodox Easter to those of you who celebrate today—maybe a bowl of vegan avgolemono is in order.

xo

 

The post Weekend Reading, 4.28.19 appeared first on The Full Helping.

It’s no secret that I’m a fan of tropical fruit flavors. They’re both sweet and refreshing, so they’re always welcome at my dessert table – particularly in the spring and summer, when the provide something of a “dessert vacation” on a hot day! This Passion Fruit Coconut Bundt Cake has two of my favorite flavors in it, and it is just bursting with tropical tastiness.

The cake is a dense, moist cake that is rich with sweetened shredded coconut and it uses lots of passion fruit juice as the primary liquid in the cake, infusing each bite with its bright, sweet-tart flavor. While passion fruit is technically a berry, it has a lot in common with citrus because of its high acitidy. In this recipe, it both flavors the cake and helps to tenderize it. The batter comes together easily and is made with both butter and oil to ensure that the cake is nice and moist.

Passion fruits can be found in the tropical food section of most well-stocked grocery stores, and it isn’t that difficult to juice them yourself at home (although there are quite a few seeds that you will need to remove). If you don’t have the fresh fruit, you can also buy frozen purees that are 100% juice (or very, very close to 100%) and use those. You won’t get as good results with a juice that has a bunch of sweetener added to it, so make sure to check the label! Passion fruits are a little bit more expensive than some other fruits, but their unique floral flavor is amazing and well-worth it!

I actually skipped the frosting for this cake and served it with a side of coconut whipped cream, just to make it even more tropical. If you prefer, you can make a simple glaze of passion fruit juice (or coconut milk) and confectioners’ sugar, then drizzle it over the top. The cake will keep well for several days after baking when stored in an airtight container.

Passion Fruit Coconut Bundt Cake
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 3/4 cups sugar
2/3 cup butter, room temperature
4 large eggs
2 tsp vanilla extract
1/4 cup vegetable oil
3/4 cup passion fruit juice
1 1/2 cups shredded, sweetened coconut

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until very light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and vegetable oil. Mix in one third of the dry ingredients, followed by half of the passion fruit juice. Mix in an additional third of the dry ingredients, followed by remaining passion fruit juice. Mix in remaining flour and shredded coconut, mixing until the batter is uniform an no streaks of dry ingredients remain visible. Pour into prepared pan.
Bake for 55-60 minutes, or until cake is set and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Cool cake in pan for about 20 minutes, then turn out onto a wire rack to cool completely.
Dust with confectioners’ sugar, if desired, when cooled.

Serves 12-16.

The post Passion Fruit Coconut Bundt Cake appeared first on Baking Bites.

Citrus Margaritas are truly really good margaritas!

This recipe for Citrus Margaritas is unique because it combines a few fresh juices together to create a refreshing margarita.  Freshly squeezed orange, lime and grapefruit juices are the stars of the show here.  The juices are combined with Cointreau and tequila, and all is shaken with ice and poured into a salt-rimmed margarita glass.  Orange, lime or grapefruit slices can be slid onto the rims to create a beautiful citrus garnish.

Tips for choosing the juiciest, ripe oranges, limes and grapefruit:

When a recipe calls for squeezing fresh juice out of a lime or an orange, you want to get the juiciest fruit possible.  But how can you tell if a these fruits are going to yield a good amount of juice? Pick up the fruit and squeeze it slightly.  You’re looking for limes and oranges that have a little bit of give to it.  They should feel heavy too.  Limes and oranges with a thinner skin will be juicier, so be aware of that as well.

With grapefruit, it’s a little more difficult to spot juicy fruit.  Grapefruit generally tends to have thicker skin, so it’s tough to tell if it’s juicy just by squeezing.  Pick it up and try to find one that feels heavier than the others.  A heavier grapefruit will be a juicier grapefruit.

 Margaritas are great to serve at parties since everyone seems to like them.  These Citrus Margaritas will be a welcome change from the more classic margarita recipe.  Be sure to pick up a bunch of margarita glasses for your party (they’re pretty inexpensive).  You’ll also need margarita salt.  Be sure to ask your guests if they prefer salt or no-salt before serving.

This recipe makes about 6 margaritas.  Double or triple the recipe if you’re entertaining.  Usually everyone wants at least two!

Here are a few more margarita recipes you might enjoy:

• Strawberry Margaritas
• Avocado Margaritas
• Pineapple Margaritas
• Spicy Grapefruit Margaritas
• Watermelon- Mango Margaritas
• Old Town Margaritas

The post Citrus Margaritas appeared first on Recipe Girl®.