Today my gal, Kate, from Green Fashionista, is dropping by. I asked her to post a recipe for you guys because she makes my mouth water on a constant basis!
Good Morning A Little Glitter readers, my name is Kate and you can find me over at Green Fashionista where I blog about fashion and beauty reviews, recipes, weekend shenanigans, and my all time favorite hobby – traveling.
Pamela mentioned how much she enjoys my recipe posts, so I thought I’d round up some of my favorites for everyone. And don’t forget to drop by for Tuesday’s Recipe Swap hosted by Emily and I every other Tuesday. Our next link up will be live on Tuesday, July 28th.
I shared this recipe in the most recent recipe swap on July 14th, and everyone loved how it was the perfect combination of funfetti cake and baked donuts. I also shared where I finally found my own donut pan to bake this deliciousness in.
1 oz. of vodka
1 oz. of coconut rum
1/2 oz. of blue curacao
1/2 cup of lemonade
Top off with club soda
Combine all ingredients in a shaker over ice, and mix well before pouring over ice and serving. Garnish with an orange slice.
Homemade Skinny Margaritas
5-6 oz. tequila of choice (I used Patron)
Splash of club soda
Salt to taste
Pour tequila into a pitcher over ice
Rinse and cut fruit in half and squeeze juices into pitcher
Add club soda to taste
Stir and enjoy
Grilled chicken, diced
2 cups of salsa
4-6 tortillas or taco shells (I used tortillas)
1/2 packet of reduced sodium taco seasoning
1 cup of reduced fat shredded pepper jack cheese
1 tbsp. of extra virgin olive oil
Toppings: fat free sour cream, tomato, and avocado
Preheat oven to 425 degrees
Pour olive oil into a sauce pan or large skillet and heat over medium heat
Combine chicken, salsa, taco seasoning, and jalapeno and let simmer for a few minutes
While mixture is cooking, shred cheese and dice up the tomato and avocado, set aside
Then add mixture to tortillas, top with cheese, and bake for about 10 minutes at 425 degrees
Add extra toppings before serving. I chose to serve with fat free sour cream, diced tomato, and avocado.
1 cup of white wine
1 tbsp. of unsalted butter
1 tbsp. of flour
7 oz. of Gruyere cheese, shredded
7 oz. of sharp cheddar cheese, shredded
7 oz. of swiss cheese, shredded
Chop up veggies and prepare your other various dippers, set aside.
Rub the inside of the fondue pot with garlic, set aside.
Melt butter in a medium-large sauce pan, once melted whisk in flour.
In a small sauce pan heat wine to boiling. Once it bubbles, remove from heat and pour into butter and flour mixture.
Add shredded cheese to mixture slowly while continuing to stir
Once cheese is melted, transfer to your fondue pot and serve.
8 oz. block of reduced fat cream cheese
8 oz. of shredded reduced fat cheddar cheese
1/2 cup of light mayo
4 oz. jar of diced pimentos
1 jalapeno, chopped
Garlic powder and pepper to taste
Combine all ingredients in a mixer and serve with crackers and/or veggies. Refrigerate any leftovers.
Combine all ingredients in a large bowl, making sure everything is evenly distributed. Don’t be afraid to get your hands in there and get them dirty!
Form into patties, and chill in the fridge for about an hour so they don’t fall apart on the grill.
Grill until fully cooked all the way through, serve on lightly toasted burger buns and top with guacamole and sour cream.
Hope you all enjoyed that round up! I don’t know about you, but I’m officially hungry!