Hey ya'll. I am a bad blogger. I am tired and hate that I don't get on here more. Here are the recipes that I promised everyone at the beginning of July...Well, at least is isn't August yet!
Lemon Lime Cake
1 box lemon flavor cake mix
1 sm. box lime gelatin
3/4 c. water
1/3 c. key lime juice
1/3 c. vegetable oil
3 eggs
Combine ingredients and beat on medium speed for 2 minutes. Pour batter into prepared pans and bake 20-25 min at 350 degrees. Set aside to cool.
Lime Whipped Cream
1 cup heavy whipping cream
2-4 Tbsp. instant lime gelatin
Combine whipping cream and jello, beat as usual (until you get whipped cream). Serve immediately or store in fridge up to a day.
Tequila Syrup
1 c. sugar
1 c. water
1/2 c. tequila
Combine sugar and water in saucepan. Stir to dissolve sugar. Bring to a boil and cool. When the syrup has reached room temp, add tequila. Store in the fridge for up to two weeks.
********This makes SOOO much. You do not need this much...so I would half the recipe!******
Margarita Trifle
In any type of glass, compote or margarita glass, place a layer of cake cubes then drizzle they cubes with the simple syrup. You DO NOT have to use the simple syrup. The cake is delish with just the whipped cream! But if you want a kick use the syrup...it isn't too heavy so don't think you are gonna get lit with it! I rimmed the glasses with a lime and then dipped them in green course sugar for the full effect!
For easy application of simple syrup, put it into a squeeze bottle.
Tex Mex Salad
Ingredients
- Butter, for preparing 8 by 8-inch glass pan
- 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
- 1 large egg
- 1/3 cup milk
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 packet sazon seasoning
- Salt and freshly ground black pepper
- 1 cup salsa
- 2 tomatoes, seeded and chopped
- 1 head romaine lettuce, cut into strips
- Creamy Lime Dressing
, recipe follows
- 1 1/2 cups grated Monterey jack cheese
- 1 1/2 cups grated Cheddar
- Special equipment: glass trifle dish
Directions
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
- 2 tablespoons freshly chopped cilantro leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1/4 cup lime juice
- 1/2 cup sour cream
- 1 clove garlic, smashed
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Special equipment: blender
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
Yield: 1 1/2 cups
Photo at the top is mine...here is theirs....
Side Notes--I added a layer of steak to my salad...I needed a protein! Also the dressing is kick ASS so if you just want to buy salad and add all the stuff to it fine but I highly recommend making the dressing!!
BON CHANCE!
