Tangelo Margaritas

by Shawnda on May 3, 2013

in Cinco de Mayo,Citrus,Margaritas,Menus,Mexican & TexMex,Parties & Entertaining

Tangelo Margarita

It’s probably no surprise to any of you, but when I see a new fruit come in season – or priced low enough that I can’t resist hoarding – the first thing that comes to my mind is:

I have tequila at home, right?

Because, really now – what fruit doesn’t make a good margarita? (Besides kiwi. I’ve pretty much given up wasting tequila on that one.)

But tangelos were on fire-sale again so I decided it was time to officially make this one margarita recipe number Twenty…. 22! And just in time for Cinco de Mayo.

Tangelos are a cross between tangerines & pomelos, both of which have been immortalized in margarita form here already. Taste-wise, they’re far closer to tangerines so that’s the route I took.

Tangelo Margarita

And speaking of the holy Spring holiday that’s coming this weekend, our Taquitos & Tequila pool party is on Sunday! We’re serving:
Brie & Brisket Quesadillas
Creamy Jalapeno Ranch Chicken Taquitos
Pineapple salsa
Classic Lime Margaritas*
Grapefruit Margaritas*
Blue Margaritas*
Guanabana Margaritas*
Dulce de Leche ice cream

*the skinny versions

And guests have claimed some fabulously delicious dishes like queso and jalapeno poppers. So I’m headed off to do work. I have 100 limes to juice. And a floor to mop.

And if I have time, like 3 walls to de-crayon. But if I hand out margaritas when guests walk through the door, I think I can get away with leaving The Little’s art work up, right?

Tangelo Margaritas

A beautiful orange margarita using fresh lime and tangelo juice.



  1. Stir margarita mix, tangerine juice, and tequila together in an oversized glass or small pitcher.
  2. Run a lime or tangerine wedge around the outside of 2 glasses and dip in salt.
  3. Fill glasses with ice and pour margaritas over.
  4. Rinse and repeat.


Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes



Whole30 Week 3 Foods

Unless you’ve showed up at my house at 9pm with a cheer-you-up cupcake or are super close family, you probably don’t know that I have this minor heart thing. But I do.

And now everyone knows.

And in the spirit of the Whole30 – and what I’ve learned because of it – I’m going to share a little more than I normally would on the internet. But I promise you two things:
1) There will be no discussion of digestive functions.
2) There will be no discussion of lady parts.

I cross my not-always-efficient heart.

So that heart thing. I occasionally suffer from PVCs (premature ventricle contractions). Flare-ups have pretty much been traceable to my three favorite self-inflicted, jerk-face dwarfs: Over-Caffeinated, Over-Stressed, and Over-Anxious. (Sometimes Over-Beered is there, too… but she actually helps keep those last two under control :) )

I say “suffer” but it’s mostly a mental thing – it’s completely unnerving and rattling to suddenly feel your chest rattle with a THUNK (pause) flip FLOP (pause) KERPLUNK. For 2 &^%$@!# hours straight.

And sometimes, those pauses seem to feel like you have enough time to think, “Um, did my heart just STOP?! And is it going to start again on its own?!”

Oh, look. And there’s Over-anxious, right on cue.


According to some doctors and their tests, it’s also completely benign and mostly traceable to external factors. With some adjustments, those THUNK (pause) flip FLOP (pause) KERPLUNKs fade to less-distracting palpitations, and then barely noticeable flutters… and then away completely, of course, no where near as quickly as they show up (they do like to take their sweet time).

But on an occasion when I’m 16 days into The Whole30, doing just about everything by-the-book, and am neither over-caffeinated, over-stressed, or over-anxious (much less over-beered), a new round of THUNK (pause) flip FLOP (pause) KERPLUNKs was completely unexpected. And left me wondering:

What the heck did I eliminate from my diet that has disrupted the clearly delicate balance that keeps my heart beating on-rhythm.

I immediately re-added foods that had been in decently heavy rotation prior to starting the Whole30 (due to being relatively good sources of heart-healthy magnesium and potassium) – bananas, beans, and quinoa – and remembered to take my daily vitamin.

And after a few days, those THUNK (pause) flip FLOP (pause) KERPLUNKs have settled into the less-distracting/almost unnoticeable phases of being on their way out.

Moral of the story? Nothing is ever one-size-fits-all.

And my body will clearly do anything in its power to get a bowl of charro beans for lunch :)

The scale says I haven’t lost any weight this week, so after 3 weeks, I’m still down a total of 7.5lbs. I can’t wait to take measurements again at the end of next week. Things fit so differently now – far more than I’d ever expect out of “just” 7.5lbs. Like my bike helmet! And speaking of…

You know what we did on a beautiful Spring-in-Texas Sunday? Busted the bikes out and rode 10 miles on the new bike trails by our house. After not riding in ages. And it was not hard. At all.

Except for that one Tourmalet-esque climb after I dodged an 8-yr old and lost all my momentum. So then we had to take a short break to look at the resident alligator.

Here’s a quick & dirty look last week’s menu. (I’ve linked recipes and then just tweaked as necessary for Whole30 compliance. Except the beans, of course.)

Still loving those leftover green vegetables topped with the runny yolks of couple of eggs.
Also, a poached egg on top of a bowl of drained pinto beans is kind of magical.

Beans & quinoa or dinner leftovers + some of those 1/2-lb of strawberries we’re getting from the garden every day.

King crab legs + clarified butter + asparagus
Filet oscar (bearnaise made with clarified butter) + roasted asparagus
^ Twice (Thank you, timely sale at HEB)
Barbecue Chicken Stuffed Sweet Potatoes + grilled broccoli (using clarified butter, and minus the cheese) + pinto beans
^ Twice!
Lettuce-wrap chicken fajitas + black beans + guacamole



King Crab Legs with Clarified Garlic Butter

We started Week 3 this week – we’ve officially made it halfway through!

We were a little more organized this past week, since the sugar withdrawals are gone and we’ve returned to the era of rational thinking. (Well, as rational as things get around here.) Here are a few things I’ve learned in 14 processed-food-free days.

We are spending more money on groceries
– I draw the line at specialty, expensive ingredients. I did give in to coconut aminos but that’s still the only purchase in 14.666 days. And I’ll never go back to soy sauce, unless it comes down to coconut aminos vs running water. I did make an almond-fried chicken last week that used spendy almond flour… but that was from a year-old bag in the freezer leftover from a macaron phase. You can make more than macarons from almond meal – who knew? (Thanks, Kat.)
– Our usual super cheapo Fiber One cereal/oatmeal breakfast is now replaced with eggs, a green veggie (for me), and bacon. Still pretty inexpensive, though – eggs are cheap. Thankfully. Because the 3 of us – we eat 6 every morning :oops:
– Our usual super cheapo lunches of sandwiches and chips (and hummus!) have been replaced with dinner leftovers; so I’m now planning 4 dinner servings a night (instead of 2) so there are enough leftovers for lunch the next day.
– We aren’t eating out… so it’s pretty close to being a wash, budget-wise. I usually meet Jason for lunch at Ninfa’s once a week (for chips. And queso. And tortillas!), we have a weekly family breakfast date on Saturday at Chick-fil-A, and then I usually weasel my way out of cooking dinner once a week in favor of… anything but me cooking. Those things, not happening right now.

Asparagus with Poached Egg and Bacon

Spring is the perfect time to go Whole30
Produce is plentiful, fresh, and inexpensive right now! This is HUGE because every 3-4 days you go shopping, you feel like you’re buying half the produce section. I bought asparagus for $1.88/lb this week! I bought 5 bundles of asparagus for $1.88/lb this week :)

Ingredient labels will gross you out. And frankly, piss you right off.
SERIOUSLY. Why is there added sugar in my _______? And why is there a &^%$load of MSG in my favorite fastfood breakfast? Why do eggs have an ingredient list – why isn’t it just egg? Soy? Corn? They’re in EVERYTHING. And it’s very off-putting.

I could never do this because I can’t go without my _______
TRUST. ME. You are preaching to the caffeine/wine/tequila/sugar/carb/hummus/cheese/beer-addicted choir. The first week? It’s no ^%$#!&@ joke. It’s exactly what the preacher meant when he said “for better or for ^%$#!&@ worse” (I’m paraphrasing). But it IS only ~5 days. And once you get over that hump, it’s actually okay.

It’s more work & harder to eat clean
It just is. My pre-Whole30 snack-of-choice was HEB Multigrain Pita Chips & hummus. Both store-bought. Pre-made. Just open, over-indulge, and immensely enjoy. Or rip-and-inhale Fiber One bars (Oats & Chocolate, please!). And just when you think you’re finally done in the kitchen after dinner, it’s time to get lunches (and snacks for The Little) together for the next day. I run a cram-packed dishwasher twice a day and still feel like I have things heckling me from the sink every morning.

It’s not one-size-fits-all. Or gospel.
I don’t know that I 100% agree with everything in the book. We haven’t been 100% by-the-book perfect. But, we knew we ate (and drank) far too much sugar and needed a way to help us be accountable and break that. And I think we have. A few years ago, my doctor recommended that I follow the South Beach Diet, Phase I and II, as part of her treatment plan: “Make it your new way of life for 5 days a week.” And that mindset is how we’ll likely live our Life-After-Whole30.

Grilled Chicken with Pico de Gallo & Avocado

All that said, this is what the menu has looked like this past week.

Always 2 eggs over whatever leftover green vegetable we had the night before (roasted or grilled asparagus, green beans, or broccoli) with a slice or 2 of bacon. Sometimes berries (strawberries or blackberries are plentifu. and cheap right now), sometimes not.

Always leftovers from dinner the night before. Unless you’re the resident 3-year old and then you get a dinosaur-shaped PB & J with carrots & ranch. (Lucky.)

Tilapia with Strawberry-Avocado Salsa (strawberries are .98/lb this week!) + grilled broccoli
Baked Sweet Potato halves topped with chili. And onions. And the world’s most disappointingly not hot serrano. And asparagus on the side. (It was a weird-sounding combo but the chili + sweet potato actually went well together.)
HEB Sushi Bar to the rescue! Tuna & salmon topped with the meat from a couple of steamed snow crab clusters and slices of a wickedly hot serranos from the garden. Side of a cucumber-red onion-rice vinegar “salad.”
Baked Sweet Potatoes halves topped with barbecue pulled chicken + asparagus (this was the hit of the week!)
Grilled Chicken with Pico de Gallo & Avocado + sweet potato fries + grilled asparagus (x2)
King crab legs (8.99/lb!) + clarified garlic butter (I didn’t even make a vegetable :) )