This stunning, refreshing drink caught my eye on Facebook, thanks to Delish. And it promised to drown my end of summertime sadness. Doesn’t tequila help with a number of sadnesses? The end of summer is certainly one of those. I don’t know about all of you, but I wasn’t ready to face the hustle and bustle of school. My work schedule hadn’t changed and the kids being in different camps at different ends of town didn’t help matters. But it was still summer. The evenings were for playing. The weekends for enjoying the pool, having friends over for BBQs. It now, alas, was all coming to end. How do I face it? How do I accept it? What’s that? Have some tequila? Absolutely!
1 c. ice
1 1/2 oz tequila (come on, you can add some more. You know you want to. I won’t judge, promise)
4 oz orange or grapefruit juice (I used orange)
1/2 oz grenadine
Maraschino cherry or mandarin, for garnish (I didn’t do garnish, still tasted amazing)
Fill glass with ice, tequila, and juice. Add grenadine. Add garnish, if desired.
Total time: 5 minutes
Say good-bye to take out! This is a super delicious and extremely easy chicken recipe that you can count on being ready in less time than it takes to get take out. This was a hit with the fam (and you know if it’s not, it won’t show up here)! Even D, who I struggle to make lunches for because she doesn’t like sandwiches, said, “I want THIS for lunch tomorrow!” I’m seriously considering keeping it on hand for just that reason. ¡Buen Provecho!
3 tsp sesame oil
4 Tbs BBQ Sauce (such as Sweet Baby Ray’s)
1½ Tbs soy sauce (I always opt for the low sodium version)
1½ Tbs honey
1 lb boneless, skinless chicken thighs (can use breast meat, too)
½ cup apricot jam
½ cup orange juice
In a medium sized bowl, whisk together sesame oil, BBQ sauce, soy sauce, and honey. Add chicken chunks, cover and marinade for at least 30 minutes but up to overnight.
Heat large pan to medium high. Remove chicken from marinade with tongs or a slotted spoon (don’t throw away the marinade) and brown.
Add the apricot jam and orange juice to the marinade. Add to chicken and bring to a boil. Cover and reduce heat to medium low. Simmer for about 8 minutes or until the sauce has thickened and the chicken is done. Serve over warm steamed rice.
Wine Pairing Suggestions:
Prep time: 10 minutes Marinading & cooking time: 40 minutes
*Derived from Nora Rušev
Saturday started out fairly mild, weather wise. It was supposed to be HOT, but when I was picking the kids up from Spanish at 12:30, it was just warm. Pretty warm, but not way too warm. Another parent and I were even commenting that the weather people got it wrong. It simply wasn’t blazing. The problem? I didn’t knock on wood or anything. Not even my skull (you know, when there isn’t any wood available, it kind of subs in). That meant it got hot, and fast. Turned out around 100. And to me, that’s hot. That’s “I need a cool and refreshing cocktail” hot. No worries, Sunny Margarita was there to save the day (hmm, what color would a margarita super hero cape be?Yellow, maybe??)
1 cup tequila
1/2 cup Triple Sec or Cointreau
1/2 cup fresh orange juice
2 tsp Simple Syrup (recipe also on this blog)
3 Tbs lime juice
Add all ingredients into a pitcher and stir to combine. Pour into glasses with ice and enjoy!
Some variations: can salt or sugar rim, can place pitcher in refrigerator to chill, can shake in martini shaker to chill; can also serve with orange slice as garnish. I didn’t do any of these. Did I mention that by Bay Area standards it was HOT??
Total time: 20 minutes