Enjoy a fantastic margarita at home with fresh ingredients.
Ingredients
1 shot freshly squeezed lime juice
1 shot repasado tequila, or tequila of choice
1/2 shot triple sec
1/2 shot simple syrup
ice
lime wedge
salt, optional
Directions
1. Salt rim of glass if desired.
2. Combine ingredients and mix well.
3. Garnish glass with lime wedge.
Okay, so I could eat fried rice for days. Making it at home is easy and a great way to use left over veggies that are just chillin’ in the fridge (frozen peas and corn are great add-ins too). It is important to use left over rice if you like a drier fried rice texture. If you make the rice the same day, the fried rice will turn out wet.
Ingredients
Left over rice, I usually make 3 cups of rice for my boyfriend and I if we plan to make fried rice the next day.
carrots, diced
celery, diced
garlic, minced
onions, diced
bell pepper, diced
frozen corn
frozen peas
broccoli, chopped
bean sprouts
cooking oil
soy sauce
4 ish eggs, optional
sesame oil, optional although a small amount gives the rice a nice flavor
*The choice of veggies is completely up to you, I think of this as an opportunity to use what I have left in the fridge
Directions
1. Saute onions, add carrots, celery, and other veggies like green beans that are woody and take a long time to cook through.
2. Add bell peppers, broccoli, corn, garlic, peas, etc that cook more quickly.
3. Push cooked veggies to the edge of the large skillet and scramble the eggs.
4. Add salt and pepper to taste on the veggies and eggs.
5. Add the rice, add sesame oil and soy sauce as desired.
6. Break apart rice clumps and thoroughly incorporate the soy sauce.
7. Cook until rice is hot.
Enjoy with veggie stir fry, veggie eggs rolls, or something else.
Bring Tex-Mex night home with these hearty, spicy black bean enchiladas with poblanos and tomatoes. Enjoy them with a refreshing homemade margarita and some chips with your favorite dip!
Ingredients
1 vine ripe or Roma tomato, diced
1 poblano pepper, diced
15 oz can black beans
2-3 cloves garlic, minced
1/4 yellow onion, diced
1 chile pepper, minced**
flour tortillas*
1 Tbs butter
1/3 tsp chile powder
2/3 tsp ground cumin
salt
green salsa
Monterey jack cheese for garnishing
*Use corn tortillas to make this dish gluten free
**Use less for less spicy dish
Directions
Set oven rack to top shelf and preheat oven to 475 degrees. Lightly spray baking dish with nonstick spray.
1. Heat drizzle of oil in skillet. Saute onions for about 1 minute and then add poblano pepper.
2. Cook pepper and onion for about 3 minutes and add garlic, tomato, and spices.
3. Add half of the beans and about 2 Tbs of liquid to the pan.
4. Cook the other half of the beans in a small pan with the butter and a bit of bean liquid. Mash these beans.
5. Spread tortillas with mashed beans and add filling. Roll and set in baking dish.
6. Spread with green enchilada sauce and sprinkle with cheese.
7. Bake until cheese is bubbly and golden.
Feel fancy eating your deliciously decorated toast, but don’t spend a fortune on it.
Ingredients
2 (or more) slices of your favorite whole grain bread
freshly ground almond or peanut butter, unsalted*
chia seeds
honey
banana slices, sliced strawberries, or fresh blueberries optional
*Find this is the bulk foods aisle of your grocery store, if your grocery store doesn’t have a bulk foods aisle, they are doing it wrong and you should switch to a new grocery store. Bulk foods are the way to save money on pantry staples, and if you bring a reusable container, help save the planet too.
Directions
1. Toast bread.
2. Smear bread with almond butter.
3. Lightly drizzle toast with honey.
4. Sprinkle with chia seeds.
5. Top with fruit, if desired.
What Rachel Eats 