Thursday, February 5, 2009

Recipes from last weekend

Low Cal Margarita



Such a hit!


1 quart Crystal Light lemonade (only make it with half the amount of water suggested)

1/2 cup Grand Marnier (but I just used cheap triple sec b/c I was making a big batch0

1/2 cup Amaretto

fresh lime juice from one whole lime

1 cup golden tequila (or maybe a little more if I am making it)

*when you get done making this recipe, just taste it and add water or more crystal light mix to your tasting.
Just play with it until it tastes good!
I made two batches, to the second batch I added pure POM pomegrante juice (about a cup) to make low cal pomegrante margaritas.
The really neat thing about this recipe is you can change out the liquor type and the crystal light flavor and make low cal punch or low cal martinis!

enjoy! (but not too much)


Black Bean Soup




Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.


*Tip-
I added an extra can of Refried black beans to the soup, it makes it creamier and thicker. I also used a crock pot instead of a regular pot and let it boil and then left it on low for a couple of hours. I also didnt use as much bacon, but that is just me!



enjoy!

ciao
mo

5 comments:

Jennifer Tschepikow said...

ummmm, im so trying both of those recipes!! YUMMY!! =)

CharityFusion said...

Monica!!! I decided to visit your blog! =) I am going to write these recipes down and use them sometime when I have people over. They sound delicious! I miss you and hope all is well in the Fort! I will be there for a week later this month!

Jennifer Tschepikow said...
This comment has been removed by the author.
CAMoore said...

I still want that recipe of that almond tea you had once at your house! that was YUMO!!

Natalie said...

Monica! I started a blog tonight. =) I'm going to make your recipes sometime soon. Those sound delicious! I'm glad you guys went to David and Sarah's... sounds fun! xoxo