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Cinco De Mayo 2017

in Blog, My Favorites on 03/05/17

If I had to choose to eat one food for the rest of my life it would be Tacos. I love them in all shapes. There is a restaurant down the jersey shore called, Surf Taco, they call themselves coastal cuisine with fresh whole ingredients, fresh made pico & Verde salsa plus the are founded on: Eat Fresh, eat healthily and eat tasty. You know that is exactly what I love.

A few years ago the hubby and I threw an epic Cinco De Mayo Party. He made lime Jello shots – he really is the best. Here is the recipe he used by Jaymee Sire on Brit + Co.:

Lime Jello Shots

This will make approximately 24 lime “wedge” jello shots – 6-8 limes

– 3 ounces fresh squeezed lime juice
– 1-ounce water
– 1/4 cup sugar
– 1 package Knox unflavored gelatin (2 teaspoons)
– 3 ounces good quality tequila
– 1 ounce Grand Marnier or Cointreau (or Triple Sec if you must)
– sea salt and/or large crystal sugar, for garnish

To keep limes secure, place them in a mini muffin pan. Combine lime juice, an ounce of water and sugar in a small saucepan. Sprinkle with gelatin and allow it to soak for a minute or two. Warm over medium heat, stirring until sugar and gelatin dissolve. Stir in tequila and Grand Marnier and pour into lime halves. (I recommend using something with a spout like a measuring cup).

Allow to refrigerate at least 4 hours, or preferably overnight. Once jello has set up, cut into wedges. Serve with a small bowl of sea salt or large crystal sugar for dipping.

 

Make your own Cinco De Mayo Fiesta with the following recipes from some of my favorite bloggers & lifestyle experts.

Mexican Street Corn Tostadas

These simple, vegetarian and gluten-free tostadas are topped with a spicy black bean puree and piled high with creamy, cheesy Mexican street corn. (from Turnip the oven)

Mexican Street Corn Tostadas

30 Minute Posole  

Quick and simple to make – plus it’s all in one bowl. Even a good way to get those extra veggies into your family.

 

 

 

 

 

Guacamole

It’s not always as simple as avocado and citrus, kick it up a notch with this recipe from Smitten Kitchen.

 

 

 

 

 

Mexican Fruit salad

This Mexican fruit salad is a fun and refreshing take on fruit salad for those days when you’re looking for something a little different and unexpected. Serving it in a pineapple is optional, but it just adds to the fun and turns it into a dish that’s perfect for a potluck or BBQ! (from Dinner at the Zoo)

 

Minty Margarita

Tequila Minty Margarita

I love these two flavors together, mint and citrus. Make a big pitcher these move fast.

For more amazing clean cocktail recipes you are going to need my new cookbook – Clean Cocktails, Righteous Recipes for the Modern Mixologist.

To see some pages from the cookbook visit – AMAZON

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  • “Hey, amazing!”
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I learned health is not just about the food I consume – it’s also about the thoughts that I think. 
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I let go of the old stories and of foods that were inflaming my body,
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  • It’s just that kind of day. Ground beef with veggies and tomatoes paste, herbs and lots of pepper. Topped with mini hashbrowns. Baked at 375 for 25 mins. If you like it crunchy then broiled until crispy.  #
  • What a fabulous night with MiXshop while meeting amazing biz owners in Morristown. At my new goto liquor store @cambridgewines. Plus bartender extraordinaire  @senorbobbyfuego and lifestyle guru  @dawndelrusso @ladolcecuoco of @delbezzinc . Can’t forget to thank those that got the chance to see “Clean Cocktails” and bought a copy on Amazon on the spot. THANK YOU!  #purxperience  #miXshop #mixology101  #hipnj #bethnydick #bluebarnkitchen
  • Hey, are looking for last-minute #SuperBowl cocktail ideas? Click on over to HipNewJersey.com for three delicious recipies from my cookbook, Clean Cocktails. With #HipNJ's Lisa Marie Latino, she will confirm, these drinks will be the hit of your party! #hipnj
  • While I was in #sanfranciscolife I asked @yelp where to go for RAMEN! @menshotokyo It was right around the corner from my hotel #2 in all of San Fran. It is a tiny restaurant with long tables and stools. People stand on line for a long time just to get a bowl. I got on line at 4:20 for the 5pm opening. I was not the first or even the second ones there. By the time they opened the door there were 50+ people on line. It was 1000% worth the wait. I was lucky to be able to watch the kitchen as they prepped the meals and I am still thinking about that bowl of hot warm and silky broth. The light taste of the braised duck and with extra kale, it’s everything. Yum is not enough!!!!

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