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|Chanel Resort 2020|

Stunning Expressions

Chanel Resort 2020

|Spring Roses Gallery|

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Spring Roses Gallery

Mango Basil Margarita

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Mango Basil Margarita

Time to mix a Cinco de Mayo margarita with a little extra  to the classic margarita. Andrea Correale of Elegant Affairs. GLAMOUR

Mango Puree

  • 1 1/2 cups chopped fresh mango
  • 1/3 cups sugar
  • 1/3 cup water

Mango Basil Margarita

  • 1 1/2 oz (3 tablespoons) mango puree
  • 1 oz (2 tablespoons) blanco tequila
  • 1/4 oz clear orange-flavored liqueur
  • 3/4 oz fresh lime juice
  • 2 resh basil leaves, torn
  • 1 oz club soda, chilled

To make mango puree

  1. Place the mango, sugar, and water in blender and cover. Blend on high speed until smooth. Transfer to storage container; cover and refrigerate up to 3 days.

To make margarita

  1. Add 1 1/2 oz. of mango puree, the tequila, orange-flavored liqueur, lime juice, and torn basil leaves to cocktail shaker. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice; top with club soda. Garnish with mango puree and basil leaves.

Ultimate Guacamole Recipe

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Ultimate Guacamole Recipe

Authentic guacamole with a subtle spicy kick.  Kitchen Swagger

  • 4 ripe avocados
  • 2 limes, squeezed
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup red onion, chopped
  • 1 cup tomato, chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp hot sauce (or to taste)
  1. Cut avocados in half lengthwise, remove the pits and scoop into a bowl. Mash until creamy and smooth. Add all ingredients except for the tomatoes and mix well.
  2. Fold in tomatoes last until mixed. Serve immediately.

Be sure to get avocados to desired texture before adding tomatoes. Otherwise they will turn to mush.

Potato Tot Breakfast Casserole

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Potato Tot Breakfast Casserole

A Casserole for Breakfast, Lunch or Dinner perfect for Cinco De Mayo! Southern Living

  • 1 pound hot or mild breakfast sausage
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 12 large eggs
  • 1/2 cup whole milk
  • 1 tbsp hot sauce, such as Cholula
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 32 oz. bag frozen potato tots
  • 8 oz Colby-Jack cheese blend (about 2 cups), divided
  • 1 jalapeño, sliced
  • Chopped fresh chives to Garnish
  1. Preheat oven to 350°F. Heat a large skillet over medium-high. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add onion and bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. Whisk together eggs, milk, hot sauce, salt, and black pepper in a large bowl. Arrange tots in an even layer in a lightly greased 3-quart baking dish. Top with 1 cup cheese and the sausage mixture. Pour egg mixture evenly over tots and top with remaining 1 cup cheese.
  3. Bake until set in the middle, 50 to 55 minutes. Let stand 10 minutes before serving. Top with jalapeño and chives.

Mushroom and Fontina Quesadilla

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Mushroom and Fontina Quesadilla

Fontina’s natural nuttiness makes its a natural pairing with earthy mushrooms and spicy salami in this twist on the typical quesadilla.  Martha Stewart 

  • 1 oz spicy salami (about 5 slices)
  • 1 1/4 tsp extra-virgin olive oil
  • 1 cup arugula, trimmed and washed
  • 1/2 pound assorted mushrooms, such as shiitake and cremini, stems trimmed, thinly sliced
  • 1/2 cup grated Fontina cheese (1 1/2 ounces)
  • 1/2 tsp fresh lemon juice
  • 1 flour tortilla (8 inch)
  • Coarse salt and ground pepper
  1. On a work surface, layer salami on half the tortilla. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Season with salt and pepper.
  2. Place mushrooms and cheese on top of salami; fold tortilla over filling. Place quesadilla in skillet and cook over medium until tortilla is golden brown and cheese is melted, about 3 minutes per side. Transfer quesadilla to a cutting board and cut into 3 wedges.
  3. In a small bowl, toss arugula with lemon juice and 1/4 teaspoon oil. Season with salt and pepper and serve alongside quesadilla.

|PatBo S-S 2020|

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PatBo Spring-Summer 2020

|Cinco de Mayo – Mexico Celebration|

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Cinco de Mayo - Mexico Celebration

Pineapple-Tequila Cooler

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Pineapple-Tequila Cooler

Perfect for hot summer days. Katie’s Cucina

  • whole pineapple, puree'd
  • water
  • agave
  • tequila (optional)
  • pineapple, minced
  • Ice
  • Lime wedges for garnish
  1. Using a blender, puree pineapple (in chunks) until its fine like juice (you may need to do 2-3 batches depending on the size of your blender). Mix in lime juice, 1 cup water, and agave. Pour into pitcher. Stir in tequila, if using.
  2. Pour over ice and garnish with pineapple chunks and lime wedges.

Marchesa Bridal Spring 2020

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Marchesa Bridal Spring 2020

Iced Paloma

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Iced Paloma

The Iced Paloma is fruity, sweet, icy, and tart cocktail. It’s a lovely drink on a warm day and a perfect way to celebrate Mexican culture for the upcoming Cinco de Mayo. The Dessert Spoon 

Grapefruit & Lime Granita ( Best made a day ahead)

  • 4 cups (1 litre) red grapefruit juice
  • 3/4 cup (180ml) sugar syrup
  • 1/2 cup juice of 2 limes

Iced Paloma Cocktail

  • Granita
  • 60 ml Tequila
  • 150 ml citrus soda (such as Jarritos or Schweppes Agrum)
  • squeeze of fresh lime juice (optional)
  • garnish (such as a slice of grapefruit)

Grapefruit & Lime Granita

  1. Mix together in a large plastic container (ideal size about 20x30x5cm or 8x12x2inches). Place in the freezer. Once it starts to freeze scrape with a fork. Keep checking on it and scraping it until it is all frozen into fine icy crystals.

    This quantity will be enough for at least 6 Iced Paloma cocktails.

Iced Paloma Cocktail

  1. Spoon the granita into a tall glass. Add the tequila, soda and a squeeze of lime. Garnish. Serve and enjoy immediately!

This cocktail is based on a granita which is an Italian-style flavoured soft ice. Granita is so easy to make and doesn’t require any fancy equipment. All that is needed is a freezer, a large container, and a fork.  It’s lovely on its own but also makes a lovely base for a cocktail. Unlike crushed ice, the granita will not dilute the drink as it melts so it’s ideal for slow-sipping enjoyment.