In case you didn’t know, this Sunday is National Margarita Day!!! I’ve written about this holiday before – those grapefruit margaritas were soooo good!
This time I wanted to provide tequila-soaked inspiration I’ve gathered over time from some of my very favorite bloggers. There’s something here for everyone and each drink features vibrant, fresh flavors – perfect for this coooold weather we’ve all had lately!
And now, in no particular order…
(^ perfect for pinning!)
- The Perfect Margarita // Honestly YUM
- The Best Coconut Margarita Recipe // foodiecrush
- Zesty Blood Orange Margaritas // Clara Persis
- Refreshing Cucumber Lime Margaritas // Tastes Lovely
- Grilled Pineapple Margarita // The Messy Baker Blog
- Blackberry Margarita // Style Unveiled
- Garden Variety Margarita // Saveur
- Pomegranate Margaritas // How Sweet It Is
- Frosty Mexican Bulldog Margarita Recipe // Cooking Stoned TV
Personally, I love the idea of grilling pineapple for a marg in #5. I’ve shared the grilling trick before…yum. I also love the idea of having green juice incorporated into the drink. That’s makes #7 healthy, right? An obviously, you can’t go wrong with a classic margarita. #1 features simple ingredients and that yucky store-bought mix is nowhere in sight. Enjoy!
IT’S HUMP DAY! Who’s excited to be halfway through the week? (raises both hands aggressively) To help get you through the rest of the work week, I thought I’d share this faux hollandaise that will knock your socks off.
Hollandaise is all over brunch menus – from classic benedicts to fancy hash and more. It’s delicious, but also SO decadent as it’s made with melted butter and egg yolks. I found myself wishing for a substitute when making brunch at home – something lighter, but just as creamy and delicious.
This sauce is not just a “healthier version” of hollandaise. It’s a knockoff in looks, but a complete departure in taste. However, you can still use it just about anywhere you’d use hollandaise, and I promise you won’t be disappointed.
Its color comes from roasted yellow bell peppers, which are sweet and loaded with Vitamin C and A. Goat cheese makes the sauce creamy and rich, while dijon mustard, lemon and hot sauce add depth of flavor, brightness, tang and a hint of spice.
Yellow Bell Pepper Hollandaise
adapted slightly from Sprouted Kitchen
1 large yellow bell pepper, roasted and peeled
2-3 tablespoons milk, warmed slightly
4 ounces plain goat cheese
1 tablespoon lemon juice
1 tablespoon dijon mustard
1-2 dashes hot sauce
To roast your yellow bell pepper, use this tutorial as a guide. Once the pepper is prepped, warm your milk on the stove, then combine all the ingredients in a blender or food processor (or use a stick blender) and process until combined. Add a little more milk as needed to smooth it out, then season with salt and fresh cracked pepper to taste.
If needed, keep warm on the stove until ready to use. This can be sealed and kept refrigerated for up to one week.
In these pictures we used this yellow pepper hollandaise to smother kale and bacon benedict. The next day we made this hash (recipe coming soon!) and used it again. I’ve love to see what you use it for, so please share using #CodyUncorked!
Sending you Hump Day hugs,
Every year at about this time I start getting super excited for light, fresh foods. I can’t wait for farmers market produce, veggies from our garden, all the herbs + making quick, light dinners to showcase it all. The problem is, despite the sunny weather, there is still a chill in the air and all those things aren’t quite here yet.
Enter citrus season: the knight in shining, zesty armor to get you through the last bit of cold and into warm, spring days.
I love the combination of sweet oranges, zingy grapefruit and tart meyer lemon in this salad, but you can use any combination of citrus you’d like.
This dish is great as a side, or should be served over a bed of butter lettuce as a main course. Grilled chicken or fish would help add some oomph!
Mixed Citrus, Fennel & Avocado Salad w/ Shallot Vinaigrette
adapted slightly from foodiecrush
1 large grapefruit
2-3 blood oranges
1 meyer lemon
1 bulb fennel + trimmed fronds
1/3 cup olive oil
2 tablespoons white balsamic or champagne vinegar
1 tablespoon honey
cracked black pepper + salt
Start by peeling your citrus and cutting into slices. This is a great video for how to peel and remove all the pitch like a pro, but takes it a step further and segments the fruit. I like the look of the slices for this salad, especially because some of the smaller citrus can be hard to segment. Place all of the prepared citrus into a shallow bowl.
TIP: I like to zest my citrus and save it for another recipe. I use orange zest to fold into brownies and lemon zest to brighten up fish, chicken, dressings and marinades.
Next, cut the stalks and fronds (grassy parts) off the bulb of fennel. Reserve the fronds for topping the salad. Halve the bulb, then remove any discolored outer layers. There’s a great step-by-step photo tutorial for this here!
Slice 1/2 of the fennel bulb into very, very thin slices. A mandolin would be perfect for this, but you can also just use a sharp knife. Once your fennel is done, slice your shallot thinly and distribute both over the citrus mixture. Cut your avocado and place it with the citrus as well.
Finally, to prepare the dressing, whisk or shake in a sealed jar the olive oil, vinegar and honey. Pour over the salad and gently toss to combine. Top with roughly chopped fennel fronds and serve. (I like it at room temp!)
TIP: This salad can be made a few hours in advance, but cut and add the avocado right before serving so it doesn’t start to brown.