Monthly Archives: May 2014

Zesty Margaritas

  • Zesty Margarita3 limes
  • 3 lemons
  • 1/4 cup superfine sugar
  • Pinch table salt
  • 1 cup agave tequila (100 percent)
  • 1 cup Triple Sec
  • Salt, for rimming the glass (optional)
  • 2 cups crushed ice

Zest limes and lemons until you have 4 teaspoons from each. Squeeze fruit for 1/2 cup fresh juice from each. Place zest and juice in a cup or glass. Stir in sugar and salt. Cover and refrigerate a few hours (up to 24). Strain mixture into 1-quart pitcher. Stir in tequila and Triple Sec. Dampen rims of margarita glasses and dip in salt. Place half the crushed ice in glasses and half in the pitcher. Stir beverage until thoroughly combined and then strain into glasses. Makes 4.

Artichoke, Spinach & Pepper Jack Quesadillas



  • 2 jalapeño peppers

  • 2 unpeeled cloves garlic

  • 1 unpeeled white onion

  • 4 cups diced tomatoes 

  • 1 tablespoon chopped fresh cilantro

  • Salt and pepper, to taste

  • 1 tablespoon fresh lime juice


  • 1 jalapeño 

  • 3 large avocados

  • 1/4 cup diced white onion

  • 1/4 cup diced tomato

  • 1 tablespoon lime juice

  • Salt and pepper, to taste


  • 1 tablespoon vegetable oil

  • 1 white onion

  • 1/2 cup canned artichoke hearts, sliced

  • 1 cup fresh spinach

  • 4 (8-inch) flour tortillas

  • 1 cup (4 ounces) shredded pepper jack cheese


For the salsa, preheat oven to 350 degrees. Place the jalapeños, garlic and onion on baking sheet. Roast 15 to 20 minutes, turning, until peppers are soft. Trim, seed and chop jalapeños. Peel and chop the onion and garlic. In a food processor, with the blade running, drop in the jalapeños and garlic; process until finely chopped. Turn processor off and add onion, tomatoes and cilantro. Season with the lime juice, salt and pepper. Cover and refrigerate until ready to use. (Salsa will keep for 2 to 3 days.)

For the guacamole, trim, seed and mince a jalapeño. Peel, seed and mash avocados with fork, leaving some chunks. Add onion, tomato, lime juice, salt and pepper and 1 tablespoon of the jalapeño (or to taste). Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend. 

For the quesadillas, heat oil in a non-stick skillet over medium low heat. Cut the onion in half lengthwise and slice thinly. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 1 to 2 minutes. Spread mixture evenly on 2 tortillas and sprinkle evenly with cheese. Top with remaining tortillas; press down. Heat griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. When crisp and brown (about 1 to 1 1/2 minutes) flip and brown other side. Remove from the skillet and cut each into four pieces. Serve with salsa and guacamole. Makes 16 wedges.

Shrimp Tacos

  • Shrimp-Tacos1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups sour cream

  • 1 (1-ounce) package taco seasoning mix, divided

  • 1 cup diced seedless cucumber

  • 3 green onions, thinly sliced (about 1/4 cup)

  • 2 avocados, peeled and diced

  • 1 tablespoon lemon juice

  • Butter lettuce leaves, torn

  • 2 cups (8 ounces) shredded Colby Jack cheese

  • 1 cup chunky salsa

  • 12 flour tortillas or taco shells

Steam, boil or grill shrimp. In a large bowl, combine sour cream and 2 tablespoons of taco seasoning mix; mix well. Stir in the cucumbers, onions, avocados and lemon juice. In a small bowl, toss the shrimp and the remaining taco seasoning mix together. Layer tortillas or taco shells with lettuce, sour cream mixture, shrimp, cheese and salsa. Makes 12.