Welcome!!! We are so happy you stopped by to read. We thought what better way to kick off this blog then with a Happy Hour Party! Hope you enjoy it. What is your favorite Happy Hour drink? We’d love to hear from you.
Summer is here and today we have a great cocktail and appetizer to celebrate the start of the long holiday weekend. What could be better than a classic margarita on a hot summer day? My husband, Bob and I fell in love with margaritas several years ago on a Mexican vacation. Since then, he loves experimenting with different ingredients and has come up with a margarita that brings us back to sipping them on the warm, sunny Mexican beach. It’s all about using high quality, fresh ingredients. We think this is one you’ll enjoy.
2 oz. fresh lime juice (Mexican and key limes are slightly sweeter)
.5 oz. agave nectar
.5 oz. orange juice
1.5 oz. Patron Blanco Tequila
.5 oz Patron Citronge orange liqueur
If using salt, place kosher salt in a shallow dish or saucer. Rub a lime wedge around a glass, then dip into salt. Fill a shaker 3/4 full with ice. Place ingredients in shaker and shake vigorously until shaker is frosty on the outside. Strain into glasses and add a lime wedge.
If you want a frozen margarita, place ingredients into a blender, adding 1 cup of ice per serving. Blend then pour into glasses, adding 1/2 oz. Grand Marnier to float, then enjoy.
It’s like a fiesta in a glass!!
Let’s face it, there’s no better appetizer for a margarita then chips and salsa. Here’s a homemade salsa recipe that’s easier than you think.
1 (14 1/2 ounce) can tomatoes and green chilies (Rotel)
1 (14/12 ounce) can whole tomatoes (plus the juice)
4 teaspoons jalapeños (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In a food processor place jalapeños and onions, processing for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. (You can add a little cayenne or tabasco for a spicier salsa). Process all ingredients until well blended but do not puree. Place in covered container and chill. A few hours of chilling will help blend and enhance the flavor. We like to serve with a mix of traditional tortilla chips as well as kale and chia chips. The chips are great served warm too. Just place on a cookie sheet in a 350 degree oven for 10 minutes.
Have a fun and safe 4th of July! —May and June