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.

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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.

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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.

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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.

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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.

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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.

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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.

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Cuban Marinated Steak

Ingredients

• 1/2 teaspoon cumin seeds
• 1/4 cup orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons Montreal-style steak seasoning

• 2 1/4 teaspoons lime juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 pounds beef rib-eye steaks

Directions

1. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
2. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

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Lebanese Radish Salad

Ingredients

• 1 cup walnut halves
• 1 pound radishes, trimmed and sliced into thin rounds
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice

• 3/4 teaspoon kosher salt (such as Diamond Crystal(R))
• 1/2 teaspoon honey
• 20 fresh mint leaves

Directions

1. Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
2. Place radishes in a serving bowl.
3. Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
4. Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.

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Strawberry Cream Cheese French Toast

Ingredients

• 12 slices home-style white bread, cut into 1-inch cubes, divided
• 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
• 1 1/2 cups sliced fresh strawberries
• 2 cups half-and-half
• 12 large eggs
• 1/3 cup pure maple syrup

• Sauce:
• 1 cup white sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup sliced fresh strawberries
• 1 tablespoon butter

Directions

1. Generously grease a 9x13-inch baking dish.
2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
4. Remove baking dish from refrigerator 45 minutes before baking.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.

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Shrimp Florentine with Zoodles

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 zucchini, cut into noodle-shape strands
• 1/2 large yellow onion, minced
• 1 tablespoon chopped garlic
• 1/2 teaspoon kosher salt
• 2 tablespoons butter

• 1 pound large shrimp, peeled and deveined
• 1 teaspoon minced garlic
• 1 (6 ounce) bag baby spinach
• 1 tablespoon fresh lemon juice
• 1 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
2. Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

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Honey-Balsamic Chicken

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary
• 2 pounds bone-in chicken thighs, or more to taste
• salt and pepper to taste

Directions

1. Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
2. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Pour chicken and marinade into a baking dish.
5. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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Mexican Salad

Ingredients

• 2/3 cup chopped fresh cilantro
• 1/4 cup plain yogurt
• 1/4 cup red wine vinegar
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped shallots
• 2 anchovy fillets, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon lemon juice
• 3/4 cup olive oil

• salt and ground black pepper to taste
• 2 (16 ounce) bags mixed salad greens
• 1 pint grape tomatoes, halved
• 1/2 (15.5 ounce) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 2 ears fresh corn, kernels cut from cob
• 1/4 cup seasoned croutons
• 1 tablespoon grated Parmesan cheese, or to taste

Directions

1. Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.
2. Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight.
3. Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.
4. Pour dressing over salad and toss to coat.

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Mexican Casserole

Ingredients

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream

• 1 (2 ounce) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

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Italian Sausage Tortellini Bake

Ingredients

• 1 pound bulk Italian sausage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (24 ounce) jar marinara sauce

• 1 (14 ounce) can Italian-style diced tomatoes
• 1 teaspoon garlic powder
• 1 (9 ounce) package frozen cheese-filled tortellini
• 2 cups shredded mozzarella cheese

Directions

1. Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
2. Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
5. Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
6. Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

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Italian Nachos Restaurant-Style

Ingredients

• 1 pound bulk Italian sausage
• 1 (7-1/2 ounce) bag tortilla chips
• 1 (2 ounce) package sliced pepperoni

• 1/2 pound shredded mozzarella cheese
• 1/2 cup banana peppers, drained
• 1 1/4 cups pizza sauce

Directions

1. Preheat your oven's broiler.
2. Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
3. Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

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Garlic Shrimp

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• salt to taste
• 6 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons lemon juice

• 1 tablespoon caper brine
• 1 1/2 teaspoons cold butter
• 1/3 cup chopped Italian flat leaf parsley, divided
• 1 1/2 tablespoons cold butter
• water, as needed

Directions

1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

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Chicken Cacciatore

Ingredients

• 2 tablespoons olive oil
• 1 whole roasting chicken, cut in quarters
• 1 large onion, sliced
• 8 ounces fresh mushrooms, quartered
• 1 pinch salt
• 1 pinch ground black pepper
• 4 cloves garlic, sliced
• 3 sprigs rosemary

• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or to taste
• 1 cup tomato sauce
• 1/2 cup water
• salt and ground black pepper to taste
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
3. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
4. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
5. Cover and cook in the preheated oven for 1 hour 15 minutes.

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Barbeque Bacon Chicken Bake

Ingredients

• cooking spray
• 8 slices bacon

• 4 skinless, boneless chicken breast halves
• 3/4 cup barbeque sauce (such as Cattlemen's(R) or Jack Daniel's(R))

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
3. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

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Pot Roast, Vegetables, and Beer

Ingredients

• 2 tablespoons olive oil
• 1 (3 pound) beef pot roast
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 pound carrots, cut into chunks
• 1 (8 ounce) package sliced fresh mushrooms
• 1 1/2 pounds potatoes, peeled and cut into chunks
• 2 tablespoons all-purpose flour

• 2 cups beef stock
• 1 (12 fluid ounce) can or bottle dark beer
• 1 bay leaf
• 3 tablespoons chopped fresh thyme
• 1 teaspoon brown sugar
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon tomato paste
• salt and ground black pepper to taste

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
3. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

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