Saturday, April 30, 2011




Caution: Because these margaritas are not made with a mix, or with a “sweet and sour” bottled addition, they are more potent than Margaritas served in many restaurants – and maybe even stronger than the ones you have enjoyed at home or at parties. The alcohol content in these is not diluted by anything but a little lime juice and the amount of ice you choose to add – so be careful!


2 cups, tequila (anejo - or aged, is best by far)
1 cup, Triple Sec or Grand Marnier (I use 1/2 Triple Sec and 1/2 Grand
Marnier because the Grand Marnier is really expensive! If I’m
feeling rich, I use all Grand Marnier because it has the richest taste
and I like the syrupy texture. Follow your taste and budget
preferences, of course.)
1/2 cup, fresh squeezed lime juice – DO NOT USE BOTTLED JUICE!
(about 6 limes yield 1/2 cup, juice),
3 coffee cups full of cracked ice

FOR MARGARITAS "ON THE ROCKS" : Blend all ingredients in blender with one of the coffee cups full of ice (then serve the drinks, poured over the remaining ice in individual glasses, or pitcher)

FOR FROZEN MARGARITAS: Blend all ingredients with all 3 coffee cups full of the ice called for.

To salt the rims of glasses: rub the edge (rim) of each glass with a cut wedge of lime. Place coarse (Kosher) salt in a shallow dish, and dip the wet rim of the glass into the salt to coat.


Add 1/4 cup, Orgeat Syrup to the above quantities for 8 classic margaritas (Orgeat has an almond flavor, takes the "edge" off the tequila). Find Orgeat Syrup in fine liquor departments, or in a liquor store

FROZEN PINEAPPLE MARGARITAS: To the above recipe, add 1 cup of pineapple juice, and instead of the ice, substitute 3 cups of (individually) frozen pineapple chunks. (Obviously, this recipe yields a somewhat larger quantity than the original recipe. More tequila may be added to taste, as well, since this recipe is also not as strong, due to the addition of the pineapple juice.)

OTHER FRUIT MARGARITAS: Follow the procedure for FROZEN PINEAPPLE MARGARITAS above, substituting juice or nectar of the desired fruit, plus whole berries or chunked pieces of the same fruit (for example: strawberry nectar and whole (individually) frozen strawberries).

MANGO MARGARITAS: Cut fresh mango into chunks, and freeze the chunks/pieces until firm. Follow the procedure for FROZEN PINEAPPLE MARGARITAS above, substituting canned or bottled mango nectar, plus the chunked pieces of mango. Remember that this will make a larger quantity than the original recipe - you may wish to add a little bit more tequila, and a few extra squeezes of lime juice to taste (since the recipe has added mango nectar, so is no longer full strength).

Friday, April 29, 2011

Easiest CrockPot Chicken Ever

3 boneless chicken breasts (can be frozen) whole or cut into bit-sized pieces
2 cans Cream of Mushroom soup
1/2 lb fresh, sliced mushrooms

1. Put chicken in bottom of crockpot
2. Pour soup and mushrooms on top of chicken
3. Cook on LOW 8-10 hours (Or on HIGH 5-6 hours)
4. Serve over mashed potatoes, white or brown rice or pasta

Thursday, April 28, 2011




2 cups oil for frying

1/4 cup chopped onion

30 (6 inch) corn tortillas, torn into strips

6 eggs, lightly beaten

2 teaspoons salt

1 (7.75 ounce) can Mexican style hot

tomato sauce

1/2 cup water

1/2 cup shredded Monterey Jack cheese



In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.


Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.


Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Wednesday, April 27, 2011

Dirty Girl Scout

Dirty Girl Scout


1 fluid ounce vodka

1 fluid ounce coffee liqueur

1 fluid ounce crème de menthe

1 fluid ounce Irish cream liqueur

1 mint leaf



Pour the vodka, coffee liqueur, crème de menthe, and Irish cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a mint leaf to serve.