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These margaritas will certainly liven up your weekend, both refreshing and delicious. They are super simple to make, the only catch being, you need fresh limes, it really makes a difference. Make these at your next party, they are sure to be a hit. Pink Grapefruit Margaritas From: Barefoot Contessa’s How Easy Is That 1 cup ruby red grapefruit juice 1/2 cup fresh squeezed lime juice (about 4 limes) 1 cup triple sec orange liqueur 3 cups ice 1 cup silver tequila 1 lime cut in wedges, optional Kosher salt. If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.
Y’all are going to hate me for this.
When it comes to my beverages, I’m a huge fan of bubbles: sparkling water, soda (yes, I love the stuff), beer and champagne. Oh, champagne. I could give or take regular old wine, but add some sparkles to it and I’ll happily drink the entire bottle in one sitting.
Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire If you’re stopping by from Pinterest, welcome! I’m happy you took the time to visit Espresso and Cream and hope you’ll stay a while.
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped
A few weeks ago, I saw The Pioneer Woman make another lemon pasta dish and I immediately thought "Yuck! Lemon & Pasta sounds nasty!" BUT, I took a minute and thought about how much we love chicken piccata , so why not try a Creamy Chicken Piccata.
If you haven't figured out, you soon will...I love my muffin pan! It makes such cute little servings of many items. I found this recipe years ago in a magazine and then online at food.com , but have modified it from the originally to add in some veggies and spices. I just love the fact that everything I make in it gives me an exact size that makes it easier to determine the serving size. You can mix it up with whatever type of veggies you like.
Lay the 4 slices of the bread out on a cutting board. On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce. Equally divide the arugula leaves and place on next layer. Top with the remaining fontina and remaining bread slices. Press down ﬁrmly on sandwiches to seal in the ﬁlling.
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Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese.
Do you ever just want to eat food that makes you feel like a kid? Ever since I've become pregnant (more about My Life , here ), all I've wanted to do was eat like I did when I was a kid - weird. I've been craving Mac N'Cheese , Pizza , Peanut Butter ( Grilled PB&J , anyone...?)
To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown.
in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip!
October 2, 2011 in appetizer , seafood Time for another delicious football snack! This one would be good for a nice dinner too though! So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing.