Blood Orange Margaritas

Yesterday was National Margarita Day and as I was scrolling and drooling over all the images of margaritas  plastered over social media obviously I had to have one!  I wanted to experiment with a flavor I had not yet tried so when I saw this margarita from Confections of a Foodie Bride's blog I knew this one was it!  I have had blood oranges only a handful of times and since they happen to be in season and available in the grocery store it was a no-brianer.  They totally lived up to my expectations they were so good and her recipe was perfect for 2 margaritas.  I will definitely make sure there is a reminder on my calendar for next year's for National Margarita Day!

Ingrdients

3 oz. tequila
2 oz. orange liqueur
2 oz. fresh-squeezed lime juice
4 oz. fresh-squeezed blood orange juice, about 4 oranges
1 oz. simple syrup
Blood orange slices for garnish

Directions
In a large cocktail shaker add a small amount of ice, the tequila, orange liqueur, lime juice, blood orange juice and simple syrup.  Shake well.  Pour over small glasses filled with ice and rimmed with salt.  Garnish with blood orange slice.

Recipe Source:
Confections of a Foodie Bride

Salsa Verde

Winter stinks.period.  All I can do is count down the days until the first day of Spring, actually I start getting super excited on March 1st because in my mind spring is knocking on the door.  After these past couple of week with frigid weather I was really in the mood for something that reminds me of summer.  Mexican was the first thing that came to mind really it was more salsa verde that came to mind.  We have Mexican all year round but I don't make as much homemade salsa int eh winter since the ingredients needed are not at their peak.  This weekend I was craving some homemade salsa and I wanted to make Salsa Verde along with it for an enchilada dish I will be sharing later!  This was only the second or 3rd time I have made salsa verde and I couldn't remember what recipe I used the last time I made it so I decided to wing it.  It was way better than the versions I have made in the past.  I love it when I can just throw things together and make something delicious.  I hope you make this soon in anticipation of warmer days.  I know they are just around the corner!

Ingredients

2 11 oz. cans whole tomatilos, 1/4 cup of the liquid reserved

3 cloves garlic, peeled

2 jalapeno pepper

1/2 onion, cut into large chunks

1 tbsp. cumin

1/4 to 1/3 cup fresh cilantro

Salt and Pepper to taste

Directions

In the bowl of a food processor add the jalapeno and garlic.  Blend until finely chopped scraping down the sides as necessary.  Add the whole tomatilos, onion, cumin, cilantro and reserved tomatilo liquid.  Pulse multiple times until desired consistency.  Add salt and pepper to taste.  Transfer salsa to a container with a lid and refrigerate for at least an hour to allow the flavors to meld.  

Recipe Source:

Me

Cantina Laredo's Valentine's Day Menu & A Giveaway!! WINNER ANNOUNCED

This past Monday, I was invited along with other members from the Nashville Food Bloggers, of which I am now a proud member of (HAPPY DANCE!) to sample Cantina Laredo's Valentine's Day Menu.  This also was my first time at the restaurant.  Cantina Laredo is what I would like to call a "Modern" Mexican-style restaurant with a very vibrant and sophisticated atmosphere.  They have 2 "Tres Course" Menus that are reasonably priced at $17.99 per person.  On their regular dinner menu, they offer dishes like Enchiladas De Avocado: avocado and artichoke enchiladas with a tomatillo sauce over a bed of spinach; Enchiladas De CANGREjO: Lump crab enchiladas with spicy chili de arbol cream sauce on a bed of vinaigrette marinated vegetables; and one that I will have to try on my next visit - TACOS DE CARNITAS: Slow-roasted pork with chipotle wine sauce. YUM!  I was able to meet both the General Manager, Matt Langston and the Executive Chef, Josh Santiago. They were both wonderful and very passionate about the restaurant and what it has to offer.

Starting Thursday, February 13, through Valentine's Day, they will offer a special Valentine's Day menu, which is what I got to try. The menu consists of three courses and is priced at $35.00 per person. You can also add a cocktail paring with each course for $15.00 per cocktail.  I was able to try pretty much everything on their  Valentine’s menu, and it was all fabulous! The cocktail parings were so good!

It’s giveaway time!  I have a $25 gift card from Cantina Laredo to give away to one lucky reader!  The winner will be randomly selected by Random.org.  You can have up to 4 entries. Here's how:

1.     Leave a comment on this post and tell me the name of your first crush!

2.     Follow me on Facebook and leave a separate comment telling me you are following me on    Facebook

3.     Follow me on Twitter (@mirandaskitch)and leave a separate comment with your Twitter handle

4.     Follow me on Instagram (@mirandaskitchenadventures)and leave a separate comment telling me you are following  me on Instagram

The contest ends at 6:00pm on Wednesday, February 12th.  The winner will be contacted via e-mail.  You must be 18 years old to enter.

*All of the opinions in the above post are my own.  Cantina Laredo provided the giftcard for this giveaway.

The winner of the contest was the 15th comment on this post which was Lindsay!!!  I will send Lindsay an e-mail if she does not respond within 2 days I will draw again.  Thanks everyone!!

Unfortunately I did not hear from Lindsay so I had to draw again.  The winner is the person that made the 6th comment.  Congratulations De Anna you are the winner.  I will contact you via e-mail!  Thanks

French Silk Pie

I don't watch a ton of TV these days, but every so often, I can catch a little Food Network on either Saturday or Sunday morning - notice I said either. Last Saturday was one of those "rare" occasions when I was able to catch some TV.  It was early, and The Pioneer Woman was on (I do so love her and her recipes), and she was making a French Silk Pie  When I watched her make this pie, I knew immediately I wanted to make it.  Gabe absolutely adores French Silk Pie!  The one thing that really intrigue me was that she used a graham cracker crust instead of a traditional pie crust.  I oohed and aahed over this!  The process is a little time consuming but, so worth it.   Besides, 20 minute to mix is really not that big a deal in the grand scheme of things.  I promise you will not miss the time one bit once you take that first bite!

Ingredients

For the crust:
12 graham cracker squares (the large 4 section graham crackers)
1/3 cup unsalted butter, melted
1/3 cup sugar

For the filling:
 4 oz. unsweetened baking chocolate, melted and cooled
1 cup butter, slightly room temperature
1 tsp. vanilla extract
4 large eggs, cold

Topping:
1 1/2 cups heavy whipping cream
2 tbsp. confectioners' sugar
1/2 tsp. vanilla extract

Directions:
Place the bowl of a stand mixer into the freezer.  Freeze the bowl for at least 30 minutes.

Preheat oven to 350 degrees.  In the bowl of a food processor add the graham crackers and pulse until you have fine crumbs.  In a medium bowl combine the graham cracker crumbs, sugar and melted butter.  Mix until well combined.  Press the graham cracker crumbs into a pie plate.  Bake for 5-8 minutes.  Cool completely.

In the frozen bowl of a stand mixer with the whisk attachment cream the butter and sugar until light and fluffy.   Add the chocolate and vanilla.  Mix until well combined.  Add one egg and mix on medium speed for 5 minutes.  Continue adding the eggs one at a time mixing 5 minutes per egg scraping down the sides of the bowl as needed until all the eggs are incorporated.  Spread the mixture onto the cooled pie crust and refrigerate for at least 3 hours.

To make the whipped cream:
Add the heavy whipping cream to the bowl of a stand mixer and mix on medium-high speed until soft peaks form.  Add the confectioners' sugar and vanilla.  Mix on medium-high speed until stiffer peaks form being careful not to over mix.

Spread the whipped cream over the chilled pie.  Grate semi-sweet chocolate over the entire pie.