Cindys Beer - A - Rita ™

This is perfect for summer or anytime.

You can adjust the amount of margarita mix to taste.

2 bottles lager beer
1/2 c. - 1 margarita mix
salt

1 lime cut into wedges (optional)

Ice

Cut lime into wedges. Set aside 4 of the wedges.

Take one of the lime wedges and rub over the rim of 4 margarita glasses.

Put some salt on a plate.

 Place one of the glasses rim side down on plate to coat glass rim with salt. 

Repeat process with remaining glasses.

Add ice to glasses.

Open the bottles of beer and pour into the 4 glasses. 

Pour desired amount of margarita mix into beer. Mix with a cocktail straw. 

Garnish glasses with lime wedges.

Serves 4.

Easy Nicoise Salad ™

This is an easy version of the French classic. I've used canned tuna packed in water,  but you can also used wild caught grilled tuna as well. I've also used fresh green beans, but you can use frozen green beans if needed.

8 oz.  tuna (canned or grilled)
2 c lettuce (romaine or red leaf)
1 c green beans
1 boiled large potato, cut into eighths
1 - 2 oz olives
2 hard cooked eggs, quartered.
8 cherry or grape tomatoes halved.

Rinse and prepare green beans. If using frozen beans, remove bag from freezer. Combine beans, water and salt. Bring to a boil and cook for 2 - 5 minutes or until heated. Remove from heat, drain and set aside to cool.

Rinse potato, cut into eighths,  place potato in a pot. Cover potato with water and bring to a boil for 10 - 15 min.Drain water and set potato aside a few minutes to cool.

Rinse and pat dry lettuce. Place into salad bowl.

Rinse and halve tomatoes, arrange over lettuce.

Prepare eggs, cut into quarters and arrange over lettuce.

Arrange cooled potatoes and beans over lettuce.

Open tuna cans and drain tuna in sieve or colander. Make sure tuna is well drained. If using grilled tuna, cut tuna into slices.Arrange tuna over lettuce.

Top salad with olives and place in refrigerator until ready to serve.

To serve: toss with your favorite vinaigrette 

Serves 4.

Derby Day Mule ™

This is perfect for watching the big race or anytime.

This is my version of the southern classic. For the kiddie version, omit bourbon.

6 c ginger ale
4 - 6 oz (1/2 c - 3/4 c) bourbon
2 limes
Ice

Cut 1 lime into wedges, set aside. Cut other lime in half, set aside. 

In a pitcher, combine: ginger ale, bourbon, ice. Squeeze some of the lime into pitcher. Stir and let chill in refrigerator until ready to serve.

To serve: Remove pitcher from refrigerator. Over ice, pour ginger ale mixture into 4 - 6 glasses, garnish with lime wedges.

Serves 4 - 6.

Easy French Onion Soup ™

This is my version of the french classic.

1 each: onion, leek, shallot, chopped
1/8 - 1/4 tsp. each: salt, pepper
6 c. low sodium beef broth
7 T. olive oil 
2  - 2  1/2 T. butter
6 slices lean Swiss cheese
non stick cooking spray
1/8 tsp. lemon juice
2 cloves garlic, crushed chopped
1 loaf french bread


To prepare Crustini

Preheat oven to 350’ F.

Spray cooking sheet with non stick cooking spray. 

In a small bowl combine 1 clove of the garlic,  1/2 of the olive oil, salt, pepper and all of the lemon juice.

Cut 6 slices from a loaf of french bread.

 Brush oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. 

Place baking sheet in oven and bake for 10 min or until done. 

Remove from oven and set aside to let cool.

To prepare soup

Heat a large pot to medium high heat, lower heat to medium, add remaining oil, butter, onions, shallots, leek, salt, pepper and garlic. Saute for 10 min. 

Add broth, reduce heat to medium low and cook for 30 min - 45 min., stirring occasionally.

To serve: 

Place some bowls onto a rectangular cake pan.

 Ladle soup into bowls, top with crustini and cheese. 

Place cake pan under broiler for 5 - 7 min or until cheese melts.  

Remove pan from broiler carefully with oven mitts.  Let cool slightly before serving. 

Serves 6. 

Lenten Tacos ™

This is a great recipe for Lent or anytime.

Filling

1 lb fish fillets
juice and zest of 1 lime
1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped
1 - 2 T olive oil
Pinch of each: turmeric, red pepper flakes
1/2 tsp. each: dried parsley, tequila
Nonstick cooking spray

Fixings

8 flour or corn tortillas or your favorite taco shells.

1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.

Directions 

Cut fish fillets into strips.

In a small cup combine, lime juice, lime zest, salt, pepper, oil, garlic, red pepper flakes, parsley, turmeric, tequila.

In a bowl combine the fish and marinade. Mix well and cover in refrigerator and let marinate for 20 minutes.

Heat skillet to medium high heat. Lower heat to medium and spray pan with non stick cooking spray. Add fish to pan and cook for 5- 8 min or until done.

Spoon fish unto your favorite tortillas or taco shells. Top with your favorite fixings.

Serves 4.

Spring Butter ™

This is perfect for spring or anytime. I've used dried herbs but you can use finely minced fresh herbs if desired. Feel free to use what herbs, citrus zest and spices desired. 

2 sticks unsalted butter
Lemon zest
1/8 - 1/4 tsp. each: dried parsley, granulated garlic, dried minced onion, dried chives, dried basil, dried thyme, salt, pepper
Pinch of each: turmeric, red pepper flakes

Remove butter from refrigerator. Let stand for 1 - 3 minutes to soften. 

Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired herbs and spices to butter. Mash butter with a clean fork to mix well.

With clean hands place butter on wax paper. You can also use parchment paper as well. 

Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Salmon Enchanted Evening ™

This is a great recipe for Lent or anytime.

4 salmon fillets
2 tsp. sake
2 - 3 T oil
1/8 - 1/4 tsp. each: salt, pepper,
Pinch each: red pepper flakes, turmeric
1 clove garlic crushed, chopped
Non stick cooking spray
1 -  2 T low sodium soy sauce
1/4 - 1/2  tsp. fresh diced ginger
Orange zest and juice

Zest and cut orange in half. Set aside orange.

In same cup combine: salt, pepper, sake, oil, turmeric, garlic, orange zest, soy sauce, red pepper flakes.

In a shallow dish, place salmon fillets. Pour the mixture over salmon, cover and place dish in refrigerator and let marinate of a couple of hours.

Heat skillet to medium high heat, lower heat to medium. Spray pan with non stick cooking spray. Place salmon and squeeze some of the orange juice over the salmon. Cook salmon on 1 side for 5 - 6 min. Turn salmon over, squeeze some of the orange juice over salmon. Cook on 1 side for 5 - 6 min or until done.

Serves 4.