Tequila Twist (makes 5-6 shooters)
Ice for shaker
6 oz. tequila
1 cup (8 oz) orange juice
1 oz fresh lime juice
finely grated rind from 1/2 of a lime
sugar
5 strawberries or orange wedge
Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each
glass and dip the rim in a small plateful of sugar.
In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20
seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to
flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish
each glass with a strawberry (optional to use an orange slice to garnish)
Recipe courtesy of about.com
Taco Lasagna (serves 9)
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Recipe courtesy of tasteofhome.com
Calico Corn Cakes (serves 3-4)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa
In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.
Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.
Recipe courtesy of tasteofhome.com
Cheese-Stuffed Jalapeños (makes 30)
8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits
Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.
Recipe courtesy of tasteofhome.com
