••••CREAMY MARGARITA POPSICLES••••

(Source: hosthetoast.com & photos also)

CREAMY MARGARITA POPSICLES

 

These popsicles really taste like popsicles, not just frozen liquid that's almost impossible to enjoy. They're extremely easy to make, and they'll be perfect for your Cinco de Mayo celebration or a warm summer day outside with friends.

Author: Morgan

Recipe type: Cocktail

Serves: 12

INGREDIENTS

• 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
• 1 (14oz) can of sweetened condensed milk
• 1 cup water
• ¼ cup tequila
• 2 tablespoons orange juice (optional)
• Kosher salt or margarita salt
  

You will also need:

• 12 (3oz) Dixie cups
• Small popsicle sticks or craft spoons
• A pitcher or large cocktail shaker

DIRECTIONS

1. In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.
2. Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.
3. Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
4. Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.

(photos-stepupandgo.org & weipedia.org)

(photos-adweek.com & kentuckyderby.com)

••••MORE MEXICAN ON THE WAY••••

(photo-Iheartnaptime.net)

••••SOUTHWEST STEAK AND MANY LAYERED SALAD••••

SOUTHWEST STEAK AND MANY LAYERED SALAD

(Source: beefitswhatsfordinner.com & photo also)

Total Recipe Time: 45 to 50 minutes

Makes 6 to 8 servings

INGREDIENTS

1 beef Flank Steak (about 1-1/2 to 2 pounds)

2 chipotle peppers in adobo sauce, finely chopped

3 medium ears corn, unhusked

9 cups coarsely chopped romaine lettuce

1-1/2 cups chopped tomatoes

1 can (15 to 16 ounces) black beans, rinsed, drained

2-1/2 cups coarsely crushed tortilla chips

Dressing:

1 large ripe avocado, mashed (about 3/4 cup)

3/4 cup prepared ranch dressing

2 tablespoons fresh lime juice

1 tablespoon adobo sauce

INSTRUCTIONS FOR SOUTHWEST STEAK AND MANY LAYERED SALAD

Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator.

Place beef steak and chipotle marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water 30 minutes to 1 hour.

Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.

Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef. Drizzle with, reserved dressing. Top with tortilla chips just before serving. Serve immediately or cover and refrigerate for up to 2 hours.

••••Test Kitchen Tips••••

To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place corn and steak on grid as directed above. Grill corn, covered, 15 to 25 minutes or until tender, turning every 5 minutes. Grill steak, covered, 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

CONFETTI BEEF TACOS 

Seasoned Ground Beef is mixed with corn and chunky salsa for a slight twist on the classic taco. 

• Total Recipe Time: 20 minutes
• Makes 4 servings

INGREDIENTS

1. 1 pound Ground Beef
2. 2 teaspoons chili powder
3. 1/2 teaspoon salt
4. 1 can (11 ounces) corn, drained
5. 1 cup prepared chunky salsa
6. 12 taco shells, warmed

Toppings:

1. Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes 

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR CONFETTI BEEF TACOS

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chili powder and salt.
2. Stir in corn and salsa; heat through. Serve in taco shells with toppings.

• Test Kitchen Tips
• Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef donenes

GRILLED TEQUILA STEAK PIZZA 

  

• Total Recipe Time: 30 to 40 minutes
• Makes 4 servings

INGREDIENTS

1. 2 beef Flat Iron Steaks (about 8 ounces each)
2. 1 cup cooked fresh or frozen corn kernels
3. 1 cup chopped tomato
4. 2 tablespoons chopped fresh cilantro
5. 1/4 teaspoon salt
6. 4 medium whole wheat or flour tortillas (about 8-inch diameter)
7. 1 cup shredded Chihuahua cheese or Mexican cheese blend
8. Chopped fresh cilantro (optional)

Marinade:

1. 1/4 cup fresh lime juice
2. 1/4 cup tequila
3. 1 tablespoon minced chipotle pepper in adobo sauce

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR GRILLED TEQUILA STEAK PIZZA

1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally. 
2. Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate. 
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
4. Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt. 
5. Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired