Happy Friday lovebugs! Here are my favorite recipes this week. Spicy Watermelon Margarita c/o Cookie and Kate
1 small seedless watermelon, or half of a larger watermelon
1 part kosher salt
1 part ancho chili powder or regular chili powder
Ingredients per margarita
2 ounces fresh watermelon juice
1½ ounces tequila, preferably 100% agave silver or blanco tequila
¾ ounce fresh lime juice
½ ounce fresh orange juice
½ teaspoon agave nectar or simple syrup, more to taste
1 thinly sliced jalapeño round (1/4th inch wide, a little goes a long way!)
Optional garnish: 1 tiny watermelon wedge
To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp (if it's too pulpy for your liking, pour it through a fine mesh strainer, pressing the liquid through with a big spoon).
To prepare your margarita glasses: On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt (be sure to wash your hands afterward). Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
To make margaritas (feel free to make multiple margaritas at once): Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.
Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass(es). Cheers!
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz reduced fat Swiss
4 thin slices tomato
1/2 avocado, sliced thin
4 whole wheat low calorie buns
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.