These wonderful recipes have been keeping me and my family feeling full, fit & fabulous!
Smith Fine Quarantini
- Kosher salt — & lime wedge, to rim the glass
- 1 1/2 ounces silver tequila — about 3 tablespoons
- 3 tablespoons freshly squeezed lime juice — about 1 large or 1 1/2 small limes
- 1 1/2 tablespoons freshly squeezed orange juice — about 1/2 medium orange
- 1 teaspoon light agave nectar — add 2 if you prefer a sweeter margarita
- Rim the glass: Pour a thin layer of salt onto a small plate. Rub a lime wedge around the top edge of your glass to moisten it, then dip the glass into the salt so that it sticks, tapping all the way around. Fill the glass with ice and set aside.
- For one (or two) drinks: fill a small cocktail shaker with additional ice. Add the tequila, lime juice, orange juice, and agave. Tightly close and shake vigorously for at least 30 seconds (it’s longer than you think). Strain into the rimmed glass over the ice. Enjoy immediately!
Stay At Home-Made Salsa
- Ripe tomatoes – cored and quartered, no peeling necessary!
- Red onion – peeled and quartered
- Garlic cloves – peeledJ
- alapeños – stemmed and seeded
- Fresh lime juice
- Pinch of ground cumin, sugar, salt
- Canned crushed San Marzano tomatoes
- Diced green chiles – your choice of mild, medium, or hot
- Prepare the veggies and add to your food processor along with lime juice and seasonings.
- Chop to a fine grade.
- Next, add the canned crushed San Marzano tomatoes and green chiles and puree again until almost smooth.
- Add more cumin and salt to taste, and refrigerate until chilled.
- Four ounces of fresh lemonade
- 3 medium-size strawberries
- Four ounces of ginger ale
- Crushed ice
- Take the three medium sized strawberries and chop them into equal-sized fine pieces
- Pour fresh lemonade into a cocktail glass.
- Add ginger ale and crushed ice into the lemonade glass.
- Sprinkle the evenly chopped strawberry pieces into the mixture and mix well.
- To garnish the cocktail, use few pieces of ice of strawberry and put them on top of the glass.
Eddie’s Grilled Artichokes
- 2 large artichokes
- 1 lemon, quartered
- ¾ cup olive oil
- 4 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.