Here are my favorite recipes this week.
Sparkling Sweet Tea Cocktail
c/o The Kitchn
Ingredients
1 1/2 cups sugar
7 1/2 cups warm water, divided
4 black tea bags
1 cup George Dickel Tennessee Whiskey
1 (12-ounce) can club soda or seltzer water, chilled
1 orange, sliced into wheels
1 lemon sliced into wheels
7 1/2 cups warm water, divided
4 black tea bags
1 cup George Dickel Tennessee Whiskey
1 (12-ounce) can club soda or seltzer water, chilled
1 orange, sliced into wheels
1 lemon sliced into wheels
Directions
In a small saucepan heat the sugar and 1 1/2 cups of water just until the sugar completely dissolves. Set aside to cool.
In a large pitcher, combine the tea bags and the remaining 6 cups of water and steep until the tea is as strong as you like it: five minutes for a weaker tea and up to twenty minutes for a stronger brew. Remove and discard used tea bags.
Add the cooled simple syrup and whiskey, and stir. Top with the cold club soda, and stir in the orange and lemon wheels. Fill the remainder of the pitcher with ice.
Serve in tall glasses filled with ice. Enjoy!
Siracha Beef Tacos
Ingredients
1 lb lean ground sirloin
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion or shallot, finely chopped
1/4 cup water
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon Sriracha*, divided
1/2 cup blue cheese dressing
8-10 flour tortillas
1 cup shredded cheddar cheese
1 cup tomatoes, chopped
2 cups shredded lettuce
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion or shallot, finely chopped
1/4 cup water
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon Sriracha*, divided
1/2 cup blue cheese dressing
8-10 flour tortillas
1 cup shredded cheddar cheese
1 cup tomatoes, chopped
2 cups shredded lettuce
Directions
Heat olive oil in a skillet over medium-high heat, add garlic and shallot and cook for 1-2 minutes, until softened. Add sirloin, stir to combine, and cook until browned. Add water, chili powder, cumin and 1/2 tablespoon Sriracha to sirloin mixture. Stir, reduce heat, and simmer for 5 minutes.
While taco mixture finishes cooking, combine blue cheese dressing and remaining 1/2 tablespoon Sriracha in a small bowl. Set aside.
Warm flour tortillas; Spoon taco mixture into tortillas and top with Sriracha sauce, cheese, lettuce and tomato.
While taco mixture finishes cooking, combine blue cheese dressing and remaining 1/2 tablespoon Sriracha in a small bowl. Set aside.
Warm flour tortillas; Spoon taco mixture into tortillas and top with Sriracha sauce, cheese, lettuce and tomato.
Grilled Peaches with Honey and Yogurt
c/o Skinny Taste
Ingredients
- 1/4 cup fat free vanilla Greek yogurt
- 1/8 tsp cinnamon
- 2 large ripe peaches, cut in half (pit removed)
- 2 tbsp honey
Directions
Combine yogurt and cinnamon.
Grill the peaches, covered on low or indirect heat until soft, about 2-4 minutes on each side.
Grill the peaches, covered on low or indirect heat until soft, about 2-4 minutes on each side.
Drizzle with honey and serve each with 1 tbsp of yogurt.
