We had a Fiesta for the Teen's 17th Birthday. There were enchiladas, fajitas, Mexican pork kebabs, beans, rice and, of course, Margaritas. A pitcher full of Frank's Fantastic Margaritas for the adults and for the teens and the Angel Face we made up some Frozen Strawberry Margarita Mocktails.
Welcome to the Sunday Funday blogging group.......
My friend, Christie of A Kitchen Hoor's Adventures, is hosting this week's Sunday Supper. Christie chose the fun topic of Simple Cocktails and Mocktails for relaxing pool side.
We have been having gorgeous weather here in Michigan and I have been spending tons of time in the pool so this theme is perfect for me. Thanks, Christie!
I did decide to share a cocktail with you today so please drink responsibly and obey all laws pertaining to your Country in regards to legal age limit for consuming alcohol. In the USA you must be 21 years of age and should never drink and drive regardless of your age.
That being said....I cannot wait to share this delicious, frosty cold, refreshing cocktail with you today. Now you can take the easy route and use a strawberry flavored daiquiri mix that you find at your local liquor store. I often use these mixes especially during the winter months when fresh fruit isn't abundant and my freezer needs to be restocked.
Today's version of this Frozen Strawberry Daiquiri was made with garden fresh Michigan Strawberries courtesy of my adorable little Angel Face. How can this drink not be luscious when such sweet little hands picked the fruit with which it was made?
First I cleaned, hulled and halved about a quart of the strawberries. I added some sugar and allowed them to macerate in the refrigerator overnight. The following day I poured the strawberries and all the juices into my vitamix but any good blender will work.
I added 1 1/2 cups of white rum to the mixture. This will make enough for 4 large frozen daiquiris.
2 1/2 cups of ice on top of all that strawberry and rum goodness will make this daiquiri icy cold and oh so refreshing.
The final element was a lime that I peeled and chunked to place in the vitamix. Should your blender not be as heavy duty then you may just want to add the juice of 1 lime.
I hit the puree button on my machine and got busy adding a sugar rim to 4 chilled glasses. This is completely optional but you are sitting around waiting anyway so what the heck.
Pass out the swim towels to your friends before you start pouring so they can use it to wipe the drool from their chins. Divide the mixture between 4 glasses, pass them out and head to the pool....It is going to be a delightful afternoon!
You will find links to all the other Simple Cocktail and Mocktail creations under this recipe. I hope you enjoy them and have a great summer.
Frozen Strawberry Daiquiris
1 qt. strawberries
2 T. sugar
1 1/2 c. white rum
2 1/2 c. ice cubes
1 lime or juice of 1 lime
sugar for rimming glasses
Rinse, hull and halve or quarter the strawberries and place in a large bowl. Sprinkle with the sugar, toss to distribute, cover and place in the refrigerator over night.
Pour the strawberries and all liquid into a heavy duty blender. Add the rum, ice cubes, and lime (juice). Puree until smooth.
Meanwhile, chill 4 large glasses by rinsing them in an ice bath. Shake dry and then dip the rims into sugar that has been placed on a shallow plate.
Divide the Daiquiris between the glasses. Garnish with lime wheels, if desired. Print Recipe
For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Welcome to Day 2 of our Cinco de Mayo Fiesta. Senorita Sue de Palatable Pastimes has asked us all to share our favorite Mexican Recipes as this holiday approaches. I, for one, am very excited because there is no such thing as too many Mexican Recipes. We love Mexican food and eat it quite often, both at home and out to restaurants.
Of course, no fiesta is complete without a Margarita. We love our margaritas around here and have shared several with you. My personal favorite is Frank's Fantastic Margarita but I certainly wouldn't turn down a Blueberry Margarita or this Mango Madness Margarita. Nor would I turn down this Mango Peach Margarita that I am sharing with you today.
I cannot wait for Peach season to strike in Michigan this year so that I can use our local, fresh, juicy peaches in this drink. It will be perfect, poolside on a hot summer day. I am getting giddy just thinking about it.
The secret to a good margarita is to use the best quality ingredients you can find. In this household that means Cuervo Gold Tequila, Grand Marnier, and in this case, fresh frozen fruit as it is not stone fruit season locally. Of course, if you can find some nice, ripe, juicy mangoes in the market you can use half fresh and half frozen until the peaches are ripe.
Mango Peach Margaritas
2 medium mangos or 4 c. frozen mango slices
3 peaches or 1 1/2 c. frozen peach slices
1/2 c. tequila
1/4 c. orange liqueur
1/4 c. freshly squeezed lime juice
10 c. ice if using fresh fruit, 3-4 c. water if using frozen fruit
sugar for rimming glasses, if desired
lime wedges or mango slices for garnish, if desired
Place the mangoes and peaches in the bottom of a heavy duty blender or into a food processor. Add the tequila, orange liqueur, lime juice and ice or water. Puree until smooth adding additional water if too thick.
Rub a lime wedge around the edge of four margarita glasses and dip into sugar that has been placed in a shallow dish. Divide the margarita mixture between the glasses and garnish with a slice of lime or mango, if desired. Print Recipe
Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.
Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.
The other day we were having our friends, John and Kirsten, over for dinner. Kirsten's mom, Caroline, and Kirsten's twin, Katrina were in town. We are family so we couldn't let them be in town and not spend time with them.
John and Kirsten love going to a local restaurant, Catch 22, as do we and we often go together after Mass or during the week when they get home from a long day at work. The food at Catch is wonderful but John and Kirs love, love, love the Mango Margaritas that they serve.
Frank, bartender extraordinaire, decided that he was going to make some for the gang when they came for dinner. Frank had just bought me a vitamix for my birthday so making frozen drinks has just become very easy around here. Our old blender did not have the strength to puree the ice and ingredients together so nicely.
He prepped everything ahead of time. He borrowed a tip from Ree of The Pioneer Woman and rimmed the glasses with a mixture of sugar and lime zest. He also used her tip about using canned mangoes....I never even knew there was such a thing!!
When our guests arrived all Frank needed to do was fill the blender to the top with ice and let it puree away. Kirsten took a drink and said "Oh, mango", she took another sip and proclaimed "These are better than Catch 22 and they had the best". Oh yeah.......Frank rocked the house. He ended up making a second pitcher full and it disappeared as quickly as the first.
Mango Madness Margaritas
created by Frank with some help from The Pioneer Woman
zest and juice of 1 lime
1/4 c. sugar
3 (15 oz) cans mango, drained
1 c. sugar
1 1/2 c. tequila
1 1/2 c. triple sec
Ice
Combine the lime zest and 1/4 c. sugar and place on a plate. Rub a slice of the lime around the rim of 8 glasses and then dip the rim into the sugar mixture to coat. Set aside.
Place the mangoes, sugar, tequila, triple sec and juice from the remaining lime in the pitcher of a blender. Fill the blender to the top with ice. Seal and puree until thick and smooth. Pour into the glasses and serve.
We did a lot of entertaining last week and choir started up again. Those hazy, crazy, lazy days of summer are at an end. Life will be busy now until after the Holidays so I better get my self geared up.
This afternoon we are heading over to take care of Angel Face while Tingting works after which we are invited to Frank's cousin's house for a Wine Tasting.
Tomorrow we will be going over to celebrate Frank's brother's birthday.
Sunday we are hosting a Soup Swap. I will be telling you more about that during the week.
Monday, I have to call and see if I have to serve on jury duty. I am hoping not, mostly because we are closing on the sale of this house and on the purchase of the new house this week and don't want to be tied up during the day.
Thursday is choir practice and then Friday we are leaving for the weekend to go to an air show on the west side of the State. We will leave in the morning unless I am stuck in jury duty, in which case we will leave as soon as we are able.
So here is the Weekly Menu....Don't forget to stop back by to hear all about our soup swap and find out if I had to fulfill my civic duty.
Saturday
Dinner at Dan's party
Sunday
Soup Swap
Meatless Monday
Mujaddara
Tuesday
Stuffed Sole
Steamed Asparagus
Acorn Squash
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
