Lime

Kaffir Lime & Coconut Margarita with HEB Primo Picks

by Shawnda on June 5, 2014

in Beverages,HEB Primo Picks,Lime,Margaritas

Kaffir Lime & Coconut Margarita

It’s not everyday you open the box left on your doorstep and find a margarita inside. I mean, I didn’t exactly find a margarita inside of my Primo Picks Package (say that 5 times fast!), but I did find a bottle of Central Market Organic Kaffir Lime & Coconut Italian Soda.

It wasn’t perfect – I still had to add tequila after all. But it made the most refreshing, sparkling margarita. Perfect for that mid-afternoon I-just-sent-my-kid-to-grandma’s-for-a-3-day-weekend-and-now-I’m-going-to-sit-on-the-floor-and-watch-10-Things-I-Hate-About-You-in-complete-silence margarita. (RIP Patrick Verona.)

This margarita is a 3-day, no-pants-required weekend in a glass.

It’s a swim-up bar at a swanky all-inclusive, served over ice.

Kaffir Lime & Coconut Margarita

It’s a – guys. It’s a margarita. It takes 47 seconds to make and 3 seconds to realize that you should have just doubled the recipe to begin with.

Drink up. And happy 97 degrees!

Kaffir Lime & Coconut Margarita

A sparkling margarita made with Kaffir Lime & Coconut soda.

Ingredients

  • 8 oz Central Market Organics Kaffir Lime & Coconut Soda
  • 3 oz fresh lime juice (from 2 limes)
  • 3 oz tequila (I prefer silver)
  • Salt for rimming glasses, optional

Instructions

  1. Line the rims of two glasses with salt and fill with crushed ice.
  2. Stir together the soda, lime juice, and tequila and pour over ice.
  3. Drink immediately.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and Queen-Elsa-dress-glitter -covered wood floors are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 4 locations within a 5 mile radius.

FacebookTwitterTumblrShare

{ 3 comments }

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

Let’s be honest here – anything more than salt, lemon, a little lime, and avocado isn’t really necessary to make guacamole. It’s pretty perfect, just like that. But that doesn’t mean you have to – or should – stop there. I know I almost never do.

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this year’s Cinco (Cuatro) de Mayo Bash, I was thinking of doing a “guacamole bar” al a my friend Josie with bowls of fun toppings for guests to top their own smashed perfection, things like:

Pico de gallo
Chopped jalapenos
Grilled pineapple
Goat cheese
Bacon
Mexican grilled corn, cut off the cob
Grilled tomatillos
And a mountain of cilantro.

Because I’ve yet to discover that line where “too much cilantro” is actually too much cilantro. (As long as chocolate isn’t involved, I’m not sure that line exists.)

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this batch, I took three of those ingredients: The kernels cut from two Mexican grilled corn cobs, some tangy goat cheese, and a couple slices of salty, smokey, crispy bacony bacon. And I made what was quite possibly the best guacamole combo ever. (You know, aside from “best guacamole ever” that is simply the bare minimum.)

Guacamole with Grilled Corn, Bacon, and Goat Cheese

Guacamole studded with grilled Mexican corn, tangy goat cheese, and smokey bacon.

Ingredients

  • 3 large avocados, seeded and diced.
  • Juice of 1 small-ish lemon (~2-3 Tbsp)
  • Juice of 1 lime
  • Salt
  • Kernels cut from 2 Mexican grilled corn cobs
  • 4 oz crumbled goat cheese
  • 2 slices of thick cut bacon, crumbled
  • Large handful of cilantro, chopped
  • Tortilla chips for serving

Instructions

  1. Smash the avocado with lemon juice, lime juice, and salt.
  2. Fold in the corn, goat cheese, bacon, and cilantro.
  3. Serve cold or room temperature.
  4. For breakfast or a party.
  5. Or lunch.

Notes

Yields: ~3 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

FacebookTwitterTumblrShare

{ 9 comments }

Simple Ceviche for Cinco de Mayo

You know what beats a weekend bowl of ice-cold ceviche, crunchy tortilla chips, and a frosty-mug margarita by the pool?

ABSOLUTELY NOTHING.

A few years ago, Jason & I dumped our not-even-a-year-old little girl in my aunt’s lap, ran away laughing maniacally, and then spent the better part of the next week sustaining on the world’s most fabulous ceviches, guacamole, and margaritas in Mexico.

Octopus (shockingly Jason’s favorite), sea bass, snapper… whatever they had literally caught that morning, was ceviche by our 2pm Margarita Break. It does not get any fresher than that.

Simple Ceviche for Cinco de Mayo

Ceviche is simply fresh raw fish that is “cooked” in an acidic citrus marinade and then mixed with… well, any variety of things: capers, onions, spicy peppers (a must!), olives, tomatoes, avocado, etc. Don’t be weirded out by the “raw” aspect. Ceviche is phenomenal. Cold, fresh, tangy, and crunchy.

We make a simplified version of that beach-side staple at home a few times each summer, mixing the fish with pico de gallo, avocado, a drizzle of olive oil, and the perfect crunchy vehicle: corn tortilla chips. And all for substantially less than 2 roundtrips to the Riviera Maya and a babysitter.

We have this ceviche on our menu again for this weekend’s Cinco (Cuatro) de Mayo bash. I hope our guests aren’t so weirded out by it that I’m forced to eat it all by myself.*

Simple Ceviche for Cinco de Mayo

*That would be a total lie.

Simple Ceviche

A simple ceviche served with pico de gallo and avocado.

Ingredients

  • For the marinade:
  • 1 lb of the freshest fish you can get (I use sea bass or halibut; scallops and snapper are also internet-recommended), skinned and diced into 1/2-inch or smaller cubes
  • 1 cup fresh-squeezed lime juice
  • For the pico de gallo:
  • 3 roma tomatoes, seeded and diced
  • 1/3 cup diced red onion
  • Juice of 1/2 lime
  • 1-2 jalapeno or serrano, finely diced
  • Small handful of cilantro, chopped
  • For serving:
  • 1 large avocado, diced
  • Olive oil
  • Corn tortilla chips

Instructions

  1. Place the fish and lime juice in a small-to-medium glass bowl (size matters - giggle - so all of the fish is in contact with the juice but not overcrowded), cover with plastic wrap, and refrigerate for 3 hours, stirring once or twice.
  2. Just before serving, assemble the pico de gallo and pace it in a medium bowl with the chopped avocado.
  3. Drain the fish, discarding the lime juice, and add to the avocado mixture.
  4. Top with a drizzle of olive oil and lightly mix.
  5. Serve immediately with chips.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 3 hours 30 minutes

FacebookTwitterTumblrShare

{ 5 comments }