Whiskey Margarita
c/o Five O'Clock Blog
1 1/2 ounces Georgia Moon Corn Whiskey
1 ounce triple sec
1 ounce lime juice
1/4 ounce (i.e. a splash) simple syrup
Lime wedge and/or salt, to garnish
Directions
Combine all ingredients in an ice-filled cocktail shaker. Strain into ice-filled highball or a margarita glass. Garnish as you like with lime and/or salt.
Huevos Rancheros
c/o Skinny Taste
Ingredients
- 1/2 tsp oil
- 1/2 onion, minced
- 1 medium tomato, minced
- 2 tbsp chopped green chiles
- oil spray
- salt and pepper
- pinch cumin (optional)
- 2 large eggs
- 1/4 cup shredded lettuce
- 1 oz shredded cheese (I used Cabot 50% reduced fat Pepper Jack)
- 2 tsp chopped cilantro
- olive oil spray
- 2 corn tortillas
Directions
Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.
In another medium non-stick pan, lightly spray the tortillas with oil on each side andheat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.
In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover andcook until sunny-side up or to your liking.
To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
Baked Chicken Burritos with Sour Cream Poblano Sauce
Ingredients
For the burritos:1 tablespoon canola oil
1 large onion, diced
1 lb ground chicken
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water or beef broth
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/2 teaspoons chili powder
1/8 teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 cup shredded Monterey Jack or cheddar cheese
4 burrito-size tortillas
Cooking spray
For the sour cream-poblano sauce:2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 1/4 cups chicken broth at room temperature
1/2 cup sour cream (light is fine) or non-fat Greek yogurt
Kosher salt and freshly ground black pepper
1 large onion, diced
1 lb ground chicken
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water or beef broth
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/2 teaspoons chili powder
1/8 teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 cup shredded Monterey Jack or cheddar cheese
4 burrito-size tortillas
Cooking spray
For the sour cream-poblano sauce:2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 1/4 cups chicken broth at room temperature
1/2 cup sour cream (light is fine) or non-fat Greek yogurt
Kosher salt and freshly ground black pepper
Ingredients
Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Add the ground chicken to the pan and cook, stirring occasionally, until well browned. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.
Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the chicken and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.
Meanwhile, make the sauce. Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cool enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.) Peel the peppers, remove the stems and seeds, and dice them.
Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos, topped with the chopped tomato.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Add the ground chicken to the pan and cook, stirring occasionally, until well browned. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.
Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the chicken and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.
Meanwhile, make the sauce. Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cool enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.) Peel the peppers, remove the stems and seeds, and dice them.
Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos, topped with the chopped tomato.
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