Here are my favorite recipes this week.
Spicy Watermelon Margarita
c/o Cookie and Kate
Watermelon juice
- 1 small seedless watermelon, or half of a larger watermelon
Chili-salt rims
- 1 part kosher salt
- 1 part ancho chili powder or regular chili powder
- Lime wedges
Ingredients per margarita
- 2 ounces fresh watermelon juice
- 1½ ounces tequila, preferably 100% agave silver or blanco tequila
- ¾ ounce fresh lime juice
- ½ ounce fresh orange juice
- ½ teaspoon agave nectar or simple syrup, more to taste
- 1 thinly sliced jalapeño round (1/4th inch wide, a little goes a long way!)
- Optional garnish: 1 tiny watermelon wedge
Directions
- To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp (if it's too pulpy for your liking, pour it through a fine mesh strainer, pressing the liquid through with a big spoon).
- To prepare your margarita glasses: On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt (be sure to wash your hands afterward). Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
- To make margaritas (feel free to make multiple margaritas at once): Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.
- Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass(es). Cheers!
Grilled Portobello Mushroom Burgers
c/o Skinny Taste
Ingredients
Directions
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Mini Chocolate Chip Cookie Pie
c/o Buns in My Oven
Ingredients
- 1 recipe chocolate chip cookie dough, made with mini chocolate chips
- 1 box refrigerated pie crusts (2 crusts)
- chocolate syrup
Directions
- Preheat oven to 375 degrees.
- Prepare cookie dough as directed, substituting mini chocolate chips for the regular chocolate chips.
- Roll cookie dough into 18 small cookie balls.
- Roll out pie crust and use a 3 inch diameter round cookie cutter to cut circles from the dough. Re-roll the dough as needed to end up with 12 circles.
- Place the pie crust in a muffin tin. Place a ball of cookie dough in each crust.
- Bake for 15 minutes or until crust is golden and cookie dough is mostly cooked through, though still slightly gooey.
- Drizzle with chocolate syrup before serving.
- Place remaining 6 cookie dough balls in a freezer safe bag to save for baking another day, or bake immediately at 350 degrees for 10 minutes.
