Grapefruit Margaritas

Ingredients

• 1 cup fresh grapefruit juice
• 1 cup fresh lime juice
• 1/2 cup triple sec
• 1/2 cup tequila

• 1 tablespoon agave syrup
• 1 cup ice cubes
• 1 tablespoon pomegranate seeds (optional)

Directions

1. Stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. Strain the cocktail into 4 margarita glasses; garnish each cocktail with a few pomegranate seeds.

Article published on http://allrecipes.com/

The Real Mojito

Ingredients

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste

• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Directions

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Article published on http://allrecipes.com/

Sangria! Sangria!

Ingredients

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle dry red wine
• 1/2 cup triple sec

• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1/4 cup white sugar (optional)
• 8 maraschino cherries
• 2 cups carbonated water (optional)

Directions

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Article published on http://allrecipes.com/

Slow Cooker BBQ

Ingredients

• 1 (3 pound) boneless pork shoulder (Boston Butt) roast
• 3/4 cup cider vinegar

• salt and ground black pepper to taste
• 1 cup barbeque sauce, or to taste

Directions

1. Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.

Article published on http://allrecipes.com/

Pasta Fredda

Ingredients

• 1 (8 ounce) package farfalle (bow tie) pasta
• 20 cherry tomatoes, halved
• 7 ounces bocconcini (small balls of fresh mozzarella cheese)
• 3/4 cup black olives

• 2 tablespoons olive oil
• 6 fresh basil leaves
• 1 1/2 teaspoons fresh oregano leaves

Directions

1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2. Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

Article published on http://allrecipes.com/

Avocado Eggs Salad

Ingredients

• 6 hard-boiled eggs, peeled
• 2 avocados - peeled, pitted, and cubed
• 1/2 cup minced red onion
• 3 tablespoons chopped sweet pickles

• 1 tablespoon prepared yellow mustard
• 1/3 cup mayonnaise
• salt and pepper to taste

Directions

1. Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Article published on http://allrecipes.com/

Lighter Meatloaf

Ingredients

• cooking spray
• 1 pound ground sirloin
• 1 pound ground turkey
• 1 cup quick-cooking oats
• 1 small onion, chopped
• 2 large eggs

• 2 large egg whites
• 7 tablespoons chili sauce, divided
• 1 tablespoon dried basil
• 1 teaspoon minced garlic from a jar
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Prepare a glass or stoneware 13x9-inch baking dish with cooking spray.
2. Mix sirloin, turkey, oats, onion, eggs, egg whites, 3 tablespoons chili sauce, basil, garlic, salt, and pepper together in a bowl; shape into a 9x5-inch loaf and put into the prepared baking dish.
3. Bake in the preheated oven for 50 minutes. Spoon remaining chili sauce over the top of the meatloaf and continue baking until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf for 10 minutes before slicing.

Article published on http://allrecipes.com/