Tuesday, May 27, 2008
I must admit, I'm not a jello-shot virgin anymore! I made three batches this weekend, so I think I'm a veteran at making them already. They are very easy to make, the only hard part is waiting till they set! There are tons of websites with jello-shot recipes, but I used a basic 1 to 1 recipe. Meaning 1 cup boiling water to 1 cup alcohol of your choice along with a 3oz box of you favorite jello flavor. I made Orange Creamcicle Jello-shots with Vanilla Vodka and you guessed it, orange jello. Those were my favorite although they were a little strong for my taste. I think I'm more of a 1½ cup water to ½ cup alcohol girl! I would definitely suggest that if you don't like strong alcohol tasting drinks, I would reduce the amount of any alcohol in a jello-shot recipe by ½ a cup.
Below are some links to inspire! The flavor combinations are endless, not to mention tasty! Enjoy and drink with moderation! Don't forget to have a designated driver if you indulge in too many of these!
Friday, May 16, 2008
The recipe could not be any easier, especially for a weeknight quick prep meal. I don't have exact measurements, but it's okay. . .you can get away without measuring in this recipe.
- Chicken breast (thawed and pounded thin to your liking)
- Goat Cheese (you can also make it ½goat cheese/½cream cheese)
- Sun-dried tomatoes (mine are soaked in Olive oil, I squeezed out the excess oil)
- Non-stick cooking spray
Preheat your oven to 350 degrees. In a food processor, mix/chop the sun-dried tomatoes, pesto and goat cheese. Spray your baking dish with non-stick cooking spray, smear a good amount (of your liking) of the goat cheese mix onto your thinly pounded chicken breast. Roll the chicken breast, starting at the smallest side and secure with tooth picks. Place your chicken rolls in your baking dish and bake for 30-40 minutes. After 30 minutes, keep an eye on them for doneness. You could also make a simple béchamel sauce and add some sun-dried tomatoes to it, to accompany the chicken.
I didn't make the béchamel sauce when I made it, since we try to be good during the week. I would make it for a dinner party though, to give it that extra creamy goodness!
Now, I feel like making this tonight for dinner! :)
Thursday, May 15, 2008
Thursday, May 8, 2008
Tuesday, May 6, 2008
I adapted this recipe from 2 recipes I found online. Margarita recipe 1, from Wilton and Margarita recipe 2 from Confections of a Foodie Bride.
I mixed the batter according to Margarita recipe 2 and made the frosting like Margarita recipe 1.
I did tweak the frosting a bit, so here's my version, using some of the left over Margarita, Tequila, & Grand Marnier mix from the batter.
Key Lime Cream Cheese Icing
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
1 tablespoon lime juice
1 tablespoon of the left over Margarita, Tequila, & Grand Marnier mix from the batter.
½ teaspoon lime zest
4-5 cups confectioners' sugar
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time. Yield: Makes about 3 cups icing.
The Margarita Cupcakes were a hit and a sweet finale to our friends Monica and Rodney's fabulous "Cinco de Mayo Taco Night"! Until next year! Hijole!!!!!!!