I've had a very busy week and haven't had time to post any new recipes.
I'll get back to it this weekend.
Until then, I want to thank everyone that follows the blog, I appreciate it.
I need to come up with a new category to research and post.
I still have so many recipes from Aunt Faye and my family that I want to write about.
We're going to the Mennonite Relief Sale in April, I think it's in two weeks.
I'll definitely return to the cookbook booth as soon as we get there and I'll have a lot of new recipes and stories to post.
Until then,
Enjoy!
Peace in the Kitchen!
Wednesday, March 20, 2013
Sunday, March 17, 2013
Aebleskivers
These are like little doughnuts without the fat.
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.
They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling
They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs, placed on top of English Muffins.
You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.
Aebelskiver Batter:
1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.
Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt
In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk
Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.
Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.
At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.
They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.
Enjoy!
Peace in the Kitchen!
These are the Eggs I make
in the Aebleskiver Pan.!
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.
 |
| Eggs made in the Aebleskiver Pan. I add a bit of butter to each Well and Brush the melted butter to coat it. There's usually more Egg White so as they begin to cook, I push the Whites back with a Silicone Brush. I flip them with the Brush and a Spoon to create the Ball. You can Make them Runny or cook longer for a fully cooked Yolk. |
They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling
They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs, placed on top of English Muffins.
You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.
Aebelskiver Batter:
1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.
Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt
In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk
Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.
Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.
At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.
They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.
Enjoy!
Peace in the Kitchen!
These are the Eggs I make
in the Aebleskiver Pan.!
Muffin Tin Recipes
Today I've discovered Muffin Tin recipes.
I have never heard of these before, but they're fascinating to me.
It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!
The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .
These are just a few that I would make.
Maybe the most interesting to me !
Baked Eggs and Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Muffin Tin Potatoes Gratin.... Sacre Bleu!
2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream
Spray the cups of a Muffin Tin with a non stick Vegetable Spray
Fill the cups with some of the potato slices
Top with Cheese
Onion
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes
Invert onto a serving platter.
Muffin Tin Baked Eggs:
Spray each cup with a non stick Vegetable Spray
Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)
Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.
I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .
Toast Cups with Bacon and Eggs:
This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.
I left out the amounts of ingredients, it all depends on the number of guests you're serving.
You'll need the following:
Sliced White Bread
Cooked Bacon
Eggs
Shredded Cheese
Salt and Pepper to taste
Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees
Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)
Enjoy!
Peace in the Kitchen!
Baked Left Over Mashed Potatoes:
Here's what you'll need for this recipe:
Warm Mashed Potatoes with added Butter
Add any of the following ingredients and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish
Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter
Bake at 375 degrees until the tops are browned and crispy
Enjoy!
Peace in the Kitchen!
Pizza:
3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)
Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees
In a Bowl:
flour
baking powder
basil
garlic
oregano
Whisk well
Whisk in:
milk
egg
Fold in:
Cheese
red bell pepper
pepperoni
Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.
Enjoy!
Peace in the Kitchen!
Other recipe ideas in a Muffin Tin:
Pie
Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups
My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.
Enjoy!
Peace in the Kitchen!
I have never heard of these before, but they're fascinating to me.
It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!
The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .
These are just a few that I would make.
Maybe the most interesting to me !
Baked Eggs and Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Muffin Tin Potatoes Gratin.... Sacre Bleu!
2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream
Spray the cups of a Muffin Tin with a non stick Vegetable Spray
Fill the cups with some of the potato slices
Top with Cheese
Onion
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes
Invert onto a serving platter.
Muffin Tin Baked Eggs:
Spray each cup with a non stick Vegetable Spray
Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)
Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.
I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .
Toast Cups with Bacon and Eggs:
This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.
I left out the amounts of ingredients, it all depends on the number of guests you're serving.
You'll need the following:
Sliced White Bread
Cooked Bacon
Eggs
Shredded Cheese
Salt and Pepper to taste
Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees
Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)
Enjoy!
Peace in the Kitchen!
Baked Left Over Mashed Potatoes:
Here's what you'll need for this recipe:
Warm Mashed Potatoes with added Butter
Add any of the following ingredients and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish
Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter
Bake at 375 degrees until the tops are browned and crispy
Enjoy!
Peace in the Kitchen!
Pizza:
3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)
Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees
In a Bowl:
flour
baking powder
basil
garlic
oregano
Whisk well
Whisk in:
milk
egg
Fold in:
Cheese
red bell pepper
pepperoni
Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.
Enjoy!
Peace in the Kitchen!
Other recipe ideas in a Muffin Tin:
Pie
Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups
My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.
Enjoy!
Peace in the Kitchen!
Saturday, March 16, 2013
Vegetarian Chicken Salad...... Yes, that's correct!
I would put this up against any meat eater's Chicken Salad.
I don't think you could tell the difference. Really!
I use Quorn Chicken Cutlets ( there are 4 to a package.
I thaw them and briefly saute them in a TBS of Vegetable Oil, just until both sides have browned.
In a medium sized bowl, combine the following:
1/2 C Mayonnaise
1/2 C diced Celery
1/2 C diced Onion
1/4 C Dill Pickle Relish
1/2 C chopped Pecans
Dice the Chicken and add to the mixture.
Salt and Pepper to taste.
Refrigerate for at least 1/2 hour before serving.
You can delete or add any of your favorite ingredients to personalize it.
I often add some dried Cherries , Dried Cranberries or Grapes cut in half.
Enjoy!
Peace in the Kitchen!
I don't think you could tell the difference. Really!
I use Quorn Chicken Cutlets ( there are 4 to a package.
I thaw them and briefly saute them in a TBS of Vegetable Oil, just until both sides have browned.
In a medium sized bowl, combine the following:
1/2 C Mayonnaise
1/2 C diced Celery
1/2 C diced Onion
1/4 C Dill Pickle Relish
1/2 C chopped Pecans
Dice the Chicken and add to the mixture.
Salt and Pepper to taste.
Refrigerate for at least 1/2 hour before serving.
You can delete or add any of your favorite ingredients to personalize it.
I often add some dried Cherries , Dried Cranberries or Grapes cut in half.
Enjoy!
Peace in the Kitchen!
Sunday, March 10, 2013
Crock Pot Mac & Cheese
After much thought, I've decided to post this recipe.
I've made it many times and it's great.
I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?
When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.
It's certainly less time consuming than the last one I created.
1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten
Boil the Macaroni in a 2qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy
In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!
Add Eggs
Add Macaroni and stir again
Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally
Enjoy!
Peace in the Kitchen!
More Mac & Cheese recipes to come.....
I just can't get enough of them!
I've made it many times and it's great.
I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?
When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.
It's certainly less time consuming than the last one I created.
1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten
Boil the Macaroni in a 2qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy
In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!
Add Eggs
Add Macaroni and stir again
Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally
Enjoy!
Peace in the Kitchen!
More Mac & Cheese recipes to come.....
I just can't get enough of them!
Saturday, March 9, 2013
Cast Iron Skillet/Dutch Oven Macaroni and Cheese
Cast Iron Skillet / Dutch Oven Macaroni and Cheese / Original recipe
I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.
It's a huge amount, it took about an hour of prep time.
I started out in a 10" Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.
I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!
Preheat the Oven to 400 degrees
1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary
Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.
Stir in the Green Chiles
Remove the pan from the heat
In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni
Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.
Bake 30 minutes at 400 degrees
Allow to cool for at least 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.
It's a huge amount, it took about an hour of prep time.
I started out in a 10" Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.
I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!
Preheat the Oven to 400 degrees
1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary
Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.Stir in the Green Chiles
Remove the pan from the heat
In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni
Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.
Bake 30 minutes at 400 degrees
Allow to cool for at least 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
Raspberry Margarita
I could post many, many recipes for Margaritas, and I will later.....
In Texas, we love our Margaritas and we can create one from just about any type of fruit or liquor.
I happen to have a passion for anything made with Raspberries.
I often refer to Raspberry as my favorite artificial flavor!
I know you all have a favorite!
Raspberry Margarita:
2 oz. Cuervo Tequila, or your favorite!
1/2 oz. Chambord, you know.... that decadent French Raspberry Liquor!
1 oz. Agave Nectar, I'm a fan of Agave Nectar to sweeten recipes.
2 oz. Fresh Lime Juice
Fill a Cocktail Shaker with Ice
Add all of the ingredients
Shake vigorously..... like a James Bond Martini!
Strain into a Margarita Glass and top it with a Raspberry and garnish the rim of the glass with a half slice of Lime.
Enjoy!
Peace in the Kitchen!
In Texas, we love our Margaritas and we can create one from just about any type of fruit or liquor.
I happen to have a passion for anything made with Raspberries.
I often refer to Raspberry as my favorite artificial flavor!
I know you all have a favorite!
Raspberry Margarita:
2 oz. Cuervo Tequila, or your favorite!
1/2 oz. Chambord, you know.... that decadent French Raspberry Liquor!
1 oz. Agave Nectar, I'm a fan of Agave Nectar to sweeten recipes.
2 oz. Fresh Lime Juice
Fill a Cocktail Shaker with Ice
Add all of the ingredients
Shake vigorously..... like a James Bond Martini!
Strain into a Margarita Glass and top it with a Raspberry and garnish the rim of the glass with a half slice of Lime.
Enjoy!
Peace in the Kitchen!
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