Slow Cooker Steak Enchilada Soup

Ten years ago history was made...I took my girls to their very first concert!

Their first concert was in Anaheim, California to see Hannah Montana with The Jonas Brothers as her opening act.  We made an entire day of it.  Glam makeovers at Club Libby Lu in Downtown Disney, followed by shopping for concert outfits and lunch at The Rainforest Cafe.  They got to stay in a fancy hotel downtown and enjoy some room service.  It was a weekend they will never forget.

Six months ago I got the text..."Mom, the Jonas Brothers got back together, released an album and they are going to be in concert in Denver!"  History has once again been made...ten years later!

We had an absolute blast at the concert.  Reliving and laughing about old memories and making new ones.  Apparently ten years ago at their first concert I made them wear ear plugs...I of course don't remember that but...you're welcome!

Meanwhile back at the ranch, I left my husband home alone with the dogs while the girls and I stayed out until 1:00 AM (which I am still feeling the pain of today...ugh).

I made sure my husband had a nice dinner to come home to, since I wouldn't be there.  This was the text I received while waiting for concert to start....

This soup is outrageously good!!  I am so glad I made a big batch because there is enough to have lunches and dinners for the next three days, since I am too tired from my concert night out to cook now!

Slow Cooker Steak Enchilada Soup 

Courtesy of PlainChicken.com

2 lbs. stew meat

1/4 cup flour

1/2 tsp salt

1/2 tsp ground pepper

2 Tbl canola oil

1 (11 ounce) can corn, drained

1 (15 ounce) can black beans, drained

1 (15 ounce) can pinto beans, drained

1 (10 ounce) can diced tomatoes with green chiles, undrained (like Rotel)

1 envelope package Ranch dressing mix (use dry mix only - do not make the dip)

1 envelope package taco seasoning

2-1/2 cups beef broth

2 (10 ounce) cans red enchilada sauce

tortilla chips and cheese, for topping

Combine stew meat, flour, salt, and pepper in a large aiplock bag.  Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat.  Remove beef from ziplock bag, discard any excess flour mixture.  Saute beef until browned, about 5 minutes.

Place meat into the slow cooker.  Add corn, black beans, pinto beans, diced tomatoes, and green chiles, Ranch mix, taco seasoning, beef broth, and enchilada sauce.

Cook on LOW for (at least) 8 hours until beef is tender.

One Year Ago: Home Sweet Home

Two Years Ago:  No Post

Three Years Ago: Apple, Bacon and Blue Cheese Fall Flatbread

Four Years Ago: Ribdemption and BLT Salad

Five Years Ago:  Tee Shirts, Tacos and Ice Cream Cake Treat

Six Years Ago:  Weeknight Ravioli Bake

You gotta love a concert venue that gives out free popcorn in the parking lot!

Thank you Jonas Brothers...it was worth the 10 year wait!

Bloombox Spinach Salad

So here we are at the end of the month and I realized I forgot to post this Bloombox Spinach Salad recipe that I promised to share earlier.  I'm trying to be good and get in some healthy salads because we are bring'n on the baking season at my house very soon here!

I LOVE Marcona almonds...and I mean LOVE them!  I wish they were not so darn expensive, because I have been known to eat an entire container in one day.  I love the crunch, the slight olive oil and the saltiness...mmm so good!

These almonds are also the perfect compliment to this salad especially with the Manchego cheese.  I love how all the ingredients marry so well together.  So, if I'm going to eat healthy, at least this is one that I really enjoy for dinner.

This recommended dressing is also the same Smoked Paprika Vinaigrette that saved our dinner with my Sheet Pan Shrimp Fajitas earlier this month.  These dressings just keep getting better and better with versatility options.

Bloombox Spinach Salad

4 cups spinach leaves, stems removed
1/8 cup spinach dressing (Bloombox "Smoked Paprika Vinaigrette")
salt to taste
2 cups heirloom tomatoes, quartered
1/4 cup Marcona almonds
1 cucumber, sliced
1 red onion thinly sliced
1/4 cup Manchego cheese, shaved

Combine spinach leaves with dressing and salt.  Gently toss with hands until leaves are coated.  Fold in cucumbers, almonds, and red onion.

Transfer to serving bowl and top with tomatoes and Manchego cheese.

One Year Ago: No Post
Two Years Ago: Raspberry Peach Cobbler
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Blue Cheese and Carmelized Shallot Dip
Six Years Ago: Sunday Night Pot Roast

Chicken with Roasted Lemons, Green Olives, and Capers

My hiatus of four days without having to cook dinner is over.  It was rather nice and I enjoyed all my dinners away from the house.  The dishwasher has not been run since Saturday and my gas cooktop was never fired up.  I can only imagine how much lower my utility bill for this month will be...I am so excited!

I have been hanging on to this recipe for awhile now.  This was the perfect combination to ease me back into cooking dinner again.  Just a few ingredients, and super easy.

Chicken with Roasted Lemons, Green Olives, and Capers

Courtesy of Epicurious.com

Roasted Lemons:

12 thin lemon slices (from 2 lemons)

Olive Oil

Chicken:

4 large skinless, boneless chicken breast halves

all purpose flour

5 Tbl olive oil

1/2 cup sliced pitted green Sicilian olives

2 Tbl drained capers

1-1/2 cups chicken stock or canned low-salt chicken broth

1/4 cup (1/2 stick) butter, cut into 4 pieces

3 Tbl chopped fresh parsley

For roasted lemons:

Preheat oven to 325 degrees.  Line baking sheet with parchment paper.  Arrange lemon slices in single layer on prepared sheet.  Brush lemon slices with olive oil; sprinkle lightly with salt.  Roast until slightly dry and beginning to brown around edges, about 25 minutes.  Remove from oven and set aside.

For chicken:

Sprinkle chicken with salt and pepper.  Dredge chicken in flour to coat both sides; shake off excess.  Heat 5 Tbl oil in heavy large skillet over high heat.  Add chicken and cook until golden brown, about 3 minutes per side.  Stir in olives and capers.  Add stock and bring to boil, scraping up browned bits from bottom of skillet.  Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes total.  Add butter, roasted lemon slices, and 2 Tbl parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.  Season with salt and pepper.  Transfer to platter.  Sprinkle with remaining parsley.

One Year Ago: No Post

Two Years Ago: Grilled Mini Sweet Peppers with Goat Cheese

Three Years Ago: Mexican Pizzas

Four Years Ago: Chicken Lettuce Wraps

Five Years Ago: Chocolate Chip and Peanut Butter Bars

Six Years Ago: Sour Cream and Chicken Enchiladas

Lemon, Thyme, and Olive Oil Cake with Sweet Honey-Mascarpone

Starting today, I have the next four days off.  Nights that is.  NO COOKING!  We have some type of dinner/event/social for the next four nights and that means I do not have to plan or prep meals.  I do not have to cook dinner.  I do not have to do dishes.  Not going to lie...I am quite happy about that.

Don't get me wrong, I do really enjoy cooking and experimenting with new ingredients and recipes, but sometimes this girl needs a break.  Whenever we have guests over, we try to go all out for them and do something special.  The problem is, they think that we always eat a five course dinner like that every night of the week.

Let me tell you, I'm embarrassed to admit that I have had more chips and salsa dinners than I care to admit.  I'm not saying a Mexican themed menu for dinner...I mean exactly that...just chips and salsa for dinner!

Before I go into my cooking hiatus (all of four days)...I was so excited to make this new bundt cake.  I am really starting to fall in love with olive oil cakes.  They are so light, not overly sweet and so much flavor.  In the past I have tried out Orange Olive Oil Cake and Lemon-Blackberry Olive Oil Cake, which are both terrific.  However, after trying this one...new favorite!  I think it is even better the next day, as the flavors have more time to get happy.  It can be as simple or fancy as you want it to be.  Perfect, for after dinner dessert for guests, family brunch or potluck, or I have been enjoying a sliver of it with fresh berries and coffee in the morning.

Lemon, Thyme, and Olive Oil Cake
Adapted from thedeliciouslife.com

For Cake:
1-1/2 cup all-purpose flour
1 Tbl baking powder
1/2 tsp kosher salt
4 large eggs
3/4 cup sugar
finely grated zest from one lemon
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 Tbl fresh thyme leaves

For Sweet Honey-Mascarpone:
Courtesy of thespruceeats.com

8 ounces Mascarpone
3 Tbl honey
1/4 tsp cinnamon
1 tsp lemon zest


Preheat oven to 350 degrees.  Spray a bundt pan with non-stick cooking spray and set aside.

In a mixing bowl, whisk together ht flour, baking powder, and salt.  Set aside.

In the bowl of an electric mixer, use the paddle attachment to beat the eggs until the whites and yolks are uniform, about 30 second.  Add sugar and continue to beat until the mixture is very foamy and pale in color, about another 3 minutes.

Add the lemon zest and allow the zest to distribute into the batter.

With the mixer running, slowly drizzle in the olive oil and lemon juice. Turn the mixer to low speed and stir the fresh thyme leaves into the batter, then gradually add the dry ingredients in a few additions.

Pour the batter into the prepared pan.

Bake cake for 25 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown on sides, springs back when touched, and a skewer inserted in the center comes out clean.  While the cake is baking, prepare the Sweet Honey-Mascarpone (directions below).

Allow the cake to cool in the pan for about 15 minutes, then tip out onto a cake rack to continue cooling.

Serve the cake with fresh strawberries and Sweet Honey-Mascarpone.

For Sweet Honey-Mascarpone:
In a medium-size bowl, mix all ingredients until smooth.  Serve right away at room temperature for a creamy version, or chill for at least 3 hours for firmer texture.

One Year Ago: No Post
Two Years Ago: Berry Tartlets
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Sauteed Chicken with Olives and Roasted Mushrooms with Garlic & Thyme
Six Years Ago: Sour Cream and Chicken Enchiladas

Tuscan Beef and Red Wine Stew with Polenta

As the change in seasons are currently everywhere right now...ladies, do you ever reach a moment when you look in the mirror and realize "oh my goodness", what happened? Girl, you gotta get it together!

Last week I took a look and saw over an inch of roots on my head, which against my "blonde" was not a pretty sight.  My two week old manicure polish was grabbing my hair when I tried to shampoo and condition.  (you shellac manicure friends know exactly what I am talking about)...and don't even get me going about my toes.  Yikes!  I was waayy overdue for a pedicure.  Honestly, I was just plain overdue for everything.

So, last weekend (before my Sunday afternoon nap), I took some me time to get myself back in order.  Hair cut and color check...shellac manicure check...spa pedicure check!

While my tootsies were soaking away in the heavenly, eucalyptus-mint suds, I went through some recipes that I have been wanting to try for quite some time.  Fall is showing its cool mornings here and harvest soups and stews sound so wonderful right now.

This little gem was awesome...the perfect one pot wonder (to keep my freshly manicured hands from having to do too many dinner dishes, of course).  I did a menagerie of three different Tuscan stews and morphed them all into one incredible dinner.  Enjoy!

Tuscan Beef and Red Wine Stew
Adapted from Campbells, Cooking Channel and Sur la Table

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup burgundy dry red wine
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1/2-inch pieces
1 can (10 1/2 ounces) beef broth
4 sprigs fresh thyme
1 can (14.5 ounce) diced tomatoes with Italian seasoning blend (basil, garlic, and oregano)
1 Tbl tomato paste
2 bay leaves
4 cloves garlic, minced
4 sprigs fresh rosemary, finely minced
2 pounds beef for stew, cut into 1-inch pieces
2 cans (15 ounces each) white cannellini beans, rinsed and drained
salt and pepper to taste

Stir all the ingredients (except the cannellini beans) in a 3-1/2 quart slower cooker.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork tender.

Stir in the beans and cook for 20-30 minutes or until the mixture is hot.  Remove the bay leaves and stems from thyme leaves.

While the beans are warming up in slow cooker with stew, prepare the polenta according to package directions.

Serve Tuscan Beef Stew in bowls over prepared polenta.

One Year Ago: No Post
Two Years Ago: Berry Tartlets
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Dad's Dilly Dip
Six Years Ago: Nutella Cookies

Creamy Parmesan Orzo with Chicken and Asparagus

In my home, naps are non-negotiable...in fact they are mandatory.  Every Sunday I must have a nap, be it 20 minutes, 2 hours, or anything in between.  I am on the run seven days a week and on Sunday afternoons, I must get that quiet, down time rest in to rejuvenate me for the up and coming week.

My husband can fall asleep during a football game on television with volume cranked while dogs barking in neighborhood and washer and dryer are going.

I need a bit more solitude...I go into my bedroom, close all blinds, turn on my white noise machine and wrap myself up in a throw blanket (and usually a dog).

Yesterday one daughter came home for a long weekend...with a viscous head cold.  It appears that the cesspool of germs are running rampant through the campus already.

Also yesterday, we had Mr. Kylo neutered.  He came home very drugged up with a giant lampshade around his neck.  I hated doing this to him, but he is progressively eating my house one wall, end table, corbel, and carpet patch at a time.

So after I tend to everyone this weekend I can assure you a Sunday nap will most definitely be in order.

Good thing I have this awesome dish as leftovers since I don't know how much cooking I will be getting in the next few days.  It is fancy enough to serve guests or comforting an easy enough for family night.

Creamy Parmesan Orzo with Chicken and Asparagus
Courtesy of Joanna Cismaru

1 lb chicken breasts, boneless and skinless (about 3 breasts)
1/2 tsp salt
1/2 tsp pepper 
1 Tbl paprika
2 Tbl olive oil
1 cup asparagus chopped
1 large onion chopped
4 cloves garlic minced
2 cups orzo uncooked
2 cups half and half
3 cups chicken broth low sodium
1-1/2 cups grated Parmesan cheese
2 Tbl freshly chopped parsley for garnish

Season the chicken breasts with salt, pepper and paprika on both sides.

In a large skillet heat the 2 Tbl of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through.  Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.

In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit.  Transfer to a plate; set aside.

In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic.  Add more olive oil if needed.

Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor.  Add the half and half, chicken broth and stir.

Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.

Remove the lid and stir in the Parmesan cheese.  Taste for seasoning and adjust with salt and pepper.

Add the asparagus back and stir it in.  Slice the chicken into thin slices. and add it the the skillet.

To serve, add spoonful of creamy orzo to plate and top with sliced chicken.

One Year Ago: No Post
Two Years Ago: Traeger Beef Tenderloin Steaks
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Grilled Halloumi Cheese and Tomato Sandwich
Six Years Ago: Nutella Cookies

Apparently Mr. Kylo also must get his naps in.

Pear and Prosciutto Salad with Marcona Almonds

This past weekend, I tried to gain 20 pounds on Sunday.  Well, actually I didn't try...it just felt like it.  At my age, I am way past the point of PMS, so I couldn't even blame it on that.

It started by me waking up to fresh brewed coffee that my husband had at the ready for me (after 26 years together he knows that if I can't walk out of the bedroom and head to kitchen for a fresh pot of  brewed coffee, things could get ugly!) and he had a beautiful plate of fresh scones and pastries, placed next to my coffee mug from one of our local mom and pop bakeries.

Then, my daughter drove home for the day.  She is starting some of her student teaching in an elementary school and wanted me to go with her to shop for classroom career clothes.  We started our venture with sub sandwiches...I did select tuna though, you know, to keep it healthy.

Coming home, she wanted to stop by Peace, Love & Little Donuts!  She hadn't been there yet, and wanted to get a custom made 4-pack to try out.  Okay, I had to have one of their honey glazed donuts...but they are really small...really they are.

For dinner, I marinated and Traegered a flank steak with roasted red potatoes and a Caesar salad.  I couldn't leave well enough alone...I was craving Bearnaise sauce.  You can figure out the rest of this story.

Needless to say Monday night I needed fresh greens, fruits and veggies.  I found a salad suggestion while looking through the upcoming Sur La Table classes for menu ideas.

This salad was so crisp and fresh.  Definitely what I needed for dinner after my disastrous Sunday!

Pear and Prosciutto Salad with Marcona Almonds
Inspired by Organic Marin: Recipes from Land to Table

Makes 4 salads

baby euro greens mix
8 thin slices of prosciutto
8 ounces haricots verts, trimmed and blanched for 3 minutes, then shock quickly in ice bath, remove immediately
1 firm, ripe Anjou pear, peeled, cored, and thinly sliced
1/4 cup Gorgonzola cheese crumbles
1/2 cup chopped Marcona almonds
Bloombox Preserved Lemon Vinaigrette

Assemble the salad by plating the baby greens on plate.  Add the blanched and cooled haricots verts, pear slices, prosciutto, Gorgonzola cheese crumbles, and almonds. 

Drizzle with Preserved Lemon Vinaigrette dressing.

One Year Ago: No Post
Two Years Ago: Croissant French Toast and "The Change"
Three Years Ago: One Pot Cajun shrimp Pasta
Four Years Ago: Pear Cake, Pinterest, and Prayer
Five Years Ago: Gorgonzola Grilled Chicken and Spinach Salad
Six Years Ago: Streusel Coffee Cake and Comfort Food Morning

Sunset Chiffon

It is still a little toasty here every day, but not without our afternoon and evening thunder and torrential downpours.  So, I am still trying to cook without firing up my oven, whenever it is possible.   I'm just not ready to start my fall baking yet, but still looking for some easy, sweet treats.

I was recently in Lakeway, Texas and was lucky enough to have some friends take me to lunch at such a fun place!  The Oasis at Lake Travis cannot be described.  The views are positively breathtaking.  I have never seen such a large restaurant or event center.  Their website cannot possibly do it justice.  If you are ever in the Austin area, you must check this place out.  I can't wait to go back there!

For lunch I had their Chicken Wrap, which was amazing.  They served with it a side of "Sunset Chiffon".  I had no idea what that was.  I took my fork for a dip and it was instant love!

When I got home, I Googled everywhere to try and find a recipe for this dessert.  I ended up morphing about four different recipes to create this silky, cloud of chiffon...and I think I am pretty close to Oasis' version.  Yes, it is basically a bowl of just all kinds of naughty sugar, but in moderation, it sure tastes special.

Sunset Chiffon

Inspired by The Oasis at Lake Travis

1 large box orange Jell-O

1 (8 ounce) container Cool Whip

1 (8 ounce) can crushed pineapple in juice (drained, but reserve the juice for later)

1 tsp fresh squeezed lemon juice

water

ice cubes

Drain the crushed pineapple and place the fruit in a small bowl, set aside.  Place the reserved drained pineapple juice in a 2 cup measuring cup.  Add water to fill to the 2 cup line.  In a saucepan on medium-high heat, heat water/juice mixture to boiling.  Remove from heat and stir in orange gelatin powder, stirring until dissolved.  Move mixture to a large bowl.

Add one cup of ice to a 2-cup measuring cup.  Add water to the ice to bring the level to the 2 cup mark. Pour ice/water into the gelatin mixture and stir until ice has melted.

Place bowl of gelatin into refrigerator until the mixture is partially gelled.  It should be firm enough that it won't spill out of the container, but will not hold its shape well when lifted with a spoon.

Use a hand electric mixer on low setting, to break up the gelatin mixture until mixture is very loose and not longer holding its shape.  Add the reserved crushed pineapple and mix in well.  Add half of the container of Cool Whip and mix just enough to blend everything together, but don't over mix.

Pour into eight dessert dishes and chill until firm (about 4 hours).

Garnish with a dollop of whipped cream.

One Year Ago: No Post

Two Years Ago: Monterrey Tapenade Chicken

Three Years Ago: One Pot Cajun Shrimp Pasta

Four Years Ago: Eggplant, Green Olive and Provolone Pizza

Five Years Ago: Lemon Spaghetti with Jumbo Shrimp

Six Years Ago: Hot Chili Mamma Salsa

Bloombox Sheet Pan Shrimp Fajitas

My sous chef has been gone for about two weeks now and getting settled into college life again.  I have been trying to regroup on dinners and figure out quick meals that I can accomplish when I get home. 

My husband and I both have one hour commutes home each night and I sometimes don't see my driveway until 6:30 pm.  So, not only do I want my dinners to be flavorful but more importantly, efficient!

As of late, I have been trying out more and more sheet pan dinners.  If you can organize your menu and ingredients ahead of time, these sheet pan beauties really do come in handy.

This night I was craving shrimp (of course).  I thought sheet pan fajitas sounded perfect...until I realized I did not have any smoked paprika, or any other paprika for that matter.

That's when Bloombox came to my rescue...

Bloombox offers four very distinct "Lettuce Specific Dressings".  They are all each individually designed to complement various greens. Each dressing also features a salad recipe on the bottle.  I tried their Spinach salad recipe, (which I will share in a future post this month), and it was amazing!  My husband went back for a second and third helping...it was that good!

Honey Sherry Vinaigrette, Made for Kale

Preserved Lemon Vinaigrette, Made for Leafy Greens

Cumin Coriander Vinaigrette, Made for Arugula

Smoked Paprika Vinaigrette, Made for Spinach

I have been having so much fun not only enjoying these dressings on salads, but also experimenting with them as a marinade and incorporating the dressings as an ingredient in side dishes...the dressings are so fresh and gluten free.  If you cannot find any of the Bloombox dressings at your farmers markets or grocery stores, you can order them online here.

Over Labor Day weekend, I marinated chicken breasts in their Preserved Lemon Vinaigrette all day and finished them off with some garlic salt, fresh ground pepper and a little chicken rub seasoning.  Oh my goodness!  The chicken was so flavorful and moist off the grill...loved it!

Back to my Sheet Pan Shrimp Fajitas saga...I remembered that I had a bottle of the Smoked Paprika Vinaigrette salad dressing in my refrigerator.  I took a chance on adding some of the dressing (to replace the smoked paprika I was missing), to the shrimp, veggies, and seasonings mixture and I am so glad I did.  I will only make fajitas in the future using this salad dressing in the recipe now.  Delish!

Sheet Pan Shrimp Fajitas

1-1/2 pounds of raw shrimp, peeled, deveined, and tails removed

1 yellow bell pepper sliced thin

1 red bell pepper sliced thin

1 orange bell pepper sliced thin

1 small onion, sliced thin

1-1/2 Tbl olive oil

1 tsp salt

pinch fresh ground pepper

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground cumin

1/2 tsp smoked paprika*

lime

fresh cilantro for garnish (optional)

corn or flour tortillas warmed

* Substitute the 1/2 tsp smoked paprika with 1/4 cup of Bloombox Smoked Paprika Vinaigrette

Preheat oven to 450 degrees.

In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt, pepper, and spices.  Toss to combine.

Add sheet of foil to baking sheet and spray with non-stick cooking spray.  Spread shrimp and veggie mixture on baking sheet.

Cook at 450 degrees for about 8 minutes.  Then turn oven to broil and cook for additional 2 minutes, or until shrimp is cooked through.

Squeeze juice from fresh lime wedges over fajita mixture.  Serve in warm tortillas.

For serving: avocado slices, sour cream, Mexican blend cheddar cheese

One Year Ago: No Post

Two Years Ago: Mama Z's Breakfast Biscuits

Three Years Ago: One Pot Cajun Shrimp Pasta

Four Years Ago: Mushroom Marsala Ravioli

Five Years Ago: Garlic Chicken Skewers

Six Years Ago: The Flavornator (a.k.a. Bacon Explosion)

Boozey Dole Whip

My home state of Alaska is already having snow warnings in parts of the state.  Meanwhile in Colorado this weekend, it is 99 degrees...99 degrees!  I thought I escaped the heat when I moved out of Palm Springs, California...not so much.

In order to deal with the excessive heat this weekend, I treated us to a little frozen libation.  This Boozey Dole Whip is like a Pina Colada married a Margarita.  

Dole Whip is the famous treat at Disneyland that has been recreated all over the internet.  Now, don't get me wrong, while the original is very good this version takes it to a whole different level. 

Let me tell you, if every parent had just one of these during their family visit to "the magic kingdom" there would be less cranky parents walking through Cinderella's Castle...just say'n.

Boozey Dole Whip

Makes 2 Servings

1 - (10 ounce) bag frozen pineapple 

4 ounces white Tequila

1 ounce Triple Sec 

1/2 cup coconut milk

1/4 cup fresh lime squeezed lime juice

2 Tbl granulated sugar

Blend frozen pineapple, tequila, triple sec, coconut milk, lime juice, and sugar together in a blender until smooth.

Pour into a chilled glass.  Serve immediately and "whistle while you work".

One Year Ago: No Post

Two Years Ago: Baked Parmesan Artichoke Hearts

Three Years Ago: Grilled Shrimp, Corn and Avocado Salad

Four Years Ago: Cheesecake with Strawberry Sauce

Five Years Ago: Smoked BBQ Chicken Nachos

Six Years Ago: Flatbread Friday