Avocado Honeydew Melon Margarita

This might be the most interesting margarita you’ll ever drink!

Creamy avocado is combined with fresh honeydew melon for a super refreshing twist to a classic margarita!

Ingredients

• 1/2 cup honeydew melon (chopped)
• 1/2 avocado
• 1/2 lime (juiced)
• 2 oz silver tequila
• 1 oz triple sec
• 1 oz agave nectar
• 1 oz water

Start by pureeing together the melon and avocado.

Next, combine the puree mixture in a shaker with the tequila, triple sec, lime juice, agave nectar and water.

Shake and strain into glass. Garnish with a lime wedge.

Happy Cinco De Mayo everyone! Hope you have a delicious day tomorrow and don’t forget to check out our “Cinco De Mayo” board on Pinterest for tons of gluten, free, delicious food and drink recipes for the holiday!

Cucumber Jalapeno Margarita

It’s day 3 of “Margarita-A-Day” until Cinco De Mayo!

And todays margarita is so light and refreshing that it almost tastes healthy

Ingredients

• 1/4 cup sliced cucumber
• 1/2 jalapeño, sliced and de-seeded
• 1/2 lime (juiced)
• 2 oz tequila reposado
• 1 oz triple sec
• 1 oz agave nectar
• 1/2 cup ice

Start by adding the cucumber and jalapeño to a shaker, then muddle.

Next add the lime juice, tequila, triple sec, agave nectar and ice, then shake well.

Pour into glass and garnish with a lime wedge.

This Margarita screams poolside, summer cocktail!

Kentucky Derby Mint Julep Chicken Skewers

I’m headed to Arizona this weekend to visit friends, watch playoff basketball, and of course throw a Kentucky Derby Party with my bestie Amy Black!

Amy is the fashion girl of the group and has created an amazing post on her blog, Amy’s Vintage Closet, about what to wear for the Kentucky Derby (or in our case Derby themed party!)

Of course I was in charge of the food, so I thought, what’s more Kentucky Derby than the Mint Julep? I turned the classic cocktail into a party appetizer that is sure to be a hit this weekend!

Ingredients

• 1/2 cup bourbon
• 1 tbsp brown sugar
• 4 tbsp fresh mint leaves (divided)
• 1/4 cup balsamic vinegar
• 1 lemon (zested and juiced)
• 1/2 tsp ground allspice
• 1 lb chicken breasts (cut into cubes)

Begin by adding the bourbon to a small mixing bowl, then add the brown sugar and 2 tbsp mint. Muddle the mint and sugar with the bourbon.

Next, add the balsamic vinegar, then the zest and juice of the lemon.

Finally add the allspice and stir to combine all of the marinade ingredients.  Next, add the chicken to the marinade.

Place in the refrigerator for 30 minutes to marinade. After this time, remove the chicken from the marinade and place on skewers.

Grill the skewers over medium heat for 20 minutes, rotating throughout the cooking process.

Remove the chicken from the skewers.

Place a mint leaf on each piece of chicken then skewer with a toothpick and serve.

This recipe is so fun and unique, it’s sure to be a hit at any party, big hats not required

♣ Vegetarian Option: Substitute tofu cubes for chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Serrano Chili Mango Margarita

It’s day two of “margarita-a-day” until Cinco De Mayo!

Just like yesterday when we combined blackberries and jalapeños, today we’re combining another fruit with another pepper for a sweet and spicy, refreshing cocktail!

Ingredients

• 1/2 mango (diced)
• 1 serrano chili (de-seeded and diced)
• 2 oz silver tequila
• 1 oz triple sec
• 1 oz agave nectar
• 1/2 cup ice

Start by muddling the mango and serrano chili in a shaker.

Add the tequila, triple sec, agave nectar and ice to the shaker.

Shake well then pour into a salt rimmed glass and garnish with a lime.

This is the perfect drink to serve with Chips, Salsa and Chipotle Lime Chicken Fajita Skewers!

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!

From Margaritas, to Chipotle Lime Chicken, it’s been a fiesta in my house every day for the last week!

My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!

The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!

Ingredients

• 1 ear corn
• 1 red bell pepper
• 1 jalapeño
• 3 hearts of romaine lettuce
• 1 can (15 oz) black beans (drained and rinsed)
• 1 tomato (chopped)
• 1 avocado (chopped)
• 2 tbsp fresh cilantro
• 1/4 cup goat cheese (crumbled)
• 1/2 cup corn tortilla strips

Ingredients (Honey Lime Dressing)

• 1 garlic clove (chopped)
• 1 jalapeño pepper (chopped)
• 2 tbsp fresh cilantro
• 2 limes (juiced)
• 1/4 cup Enzo Olive Oil
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 tsp ground ginger

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.

Next, add the olive oil, honey, dijon mustard and ground ginger.

Blend into a smooth consistency.

I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.

I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!

Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.

Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.

Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.

Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

Remove from the grill, chop the lettuce then add it to a large bowl.

Next, remove the grilled corn from the cob and place it on top of the salad.

Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.

Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

Remove the salad dressing from the refrigerator and drizzle on top.

Toss well and serve.

This is now my new favorite salad!  Such a great combination of so many amazing things!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.