Mandarin Sunset

INGREDIENTS

1 shot orange flavored vodka
1 shot raspberry liquor
mandarin lime soda

Fill a libation glass full of ice.  Add the liquors, then top off with the soda.  Sip and enjoy life.

Vegetarian Quesadillas

INGREDIENTS

1 tablespoon olive oil
1 can black beans, drained
1 can corn, drained
1 red bell pepper, chopped
1/2 white onion, chopped

1 tablespoon olive oil
large soft flour tortillas
Mexican blend shredded cheese

1.  In a large pan, heat olive oil using medium heat.  Add beans, corn, red bell pepper and onion.  Cover and stir occasionally.

2.  In a large skillet, heat olive oil using medium heat, lay a tortilla on the skillet, sprinkle about 1/2 cup of cheese on to the tortilla and allow to melt.  Add two heaping tablespoons of veges to one half of the tortilla, then fold the other half over.  Remove from skillet and keep warm in an oven until ready to serve.

When ready to serve, cut quesadillas in half and serve with sour cream or crema, salsa, and guacamole. 

Vegetarian Tofu Bowl

INGREDIENTS

1/2 cabbage, chopped

1/2 red onion, chopped

Pico de gallo
1 medium white onion, chopped
1 medium tomato, chopped
1 large jalapeno, chopped
2/3 cup cilantro, chopped
3 cloves garlic, chopped
juice of 1 lime

Rice
1 cup white rice
2 cups water
1 tablespoon cilantro, chopped

Refried Beans
1 tablespoon olive oil
3 cloves garlic
1/2 cup white or red onion
1 can black beans
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 oz goat cheese
1/3 cup vegetable broth

Tofu
14 oz package of extra firm tofu, drained and gently pressed to squeeze out extra water
1 tablespoon olive oil
juice of 1 lime
1 medium jalapeno, chopped
1/2 teaspoon salt
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon pepper

1 large avocado, sectioned

1.  In a medium sauce pan, bring rice and water to a boil, reduce to simmer, cover and cook for ten minutes.  Uncover, add cilantro, and cook for another 10-15 minutes or until water has evaporated and rice is tender.

2.  In a large skillet, heat oil over medium heat.  Add garlic and onion and saute for 5 minutes.  Add black beans, spices, and cook for another 5 minutes.  Mash beans, add vegetable broth, stir to combine.  Add goat cheese, and stir to combine.

3.  Chop tofu into 1 inch cubes.  Add tofu, oil, lime juice, spices into a large bowl and gently toss until well coated.  In a large skillet, heat 2 tablespoons olive oil over medium heat.  Add tofu and cook for three minutes to sear.  Gently toss tofu occasionally for another 15 minutes, or until tofu is slightly crisped.

In a salad bowl, evenly layer side by side the rice, refried beans, cabbage, tofu, and pico.  Top with sectioned avocado and a sprinkle of red onion.  Yum!

Bombay Sapphire Gin and Tonic

INGREDIENTS

Bombay Sapphire gin
Tonic water
limes

1.  Chill a libation glass in the freezer for a few hours ahead of the anticipated cocktail hour.

2.  Fill the libation glass half way with ice cubes.  Add 2 shots of gin.  Fill the rest of the glass with tonic water.  Garnish with a wedge of lime.  Decompress from the day.

Southwestern Eggrolls

INGREDIENTS

1 can corn
1 can black beans, drained
1 pack frozen chopped spinach, thawed
1 1/2 cups Mexican blend cheese, shredded
1 small can green chilies, chopped
4 green onions, chopped
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon cayenne red pepper
1 pack of 8 large soft tortillas

1.  In a large bowl, combine all of the ingredients and mix well.

2.  Scoop about 1/4 cup of the mixture, or a heaping tablespoon, into the center of a tortilla.  Fold bottom tightly over filling, fold left and right sides towards center, and continue to roll tightly.

3.  Place seam side down on a baking sheet sprayed with olive oil.  Spray or brush tops of egg rolls with olive oil.  Bake at 425 degrees F for about 15 minutes, turning them once around the 7 minute mark.  Serve hot out of the oven with salsa, or guacamole, or both.  Enjoy!

The Jaded Lady

INGREDIENTS

Simple Syrup
1 cup water
2 1/4 cups raw sugar
zest and juice of three lemons
1/2 bunch parsley, chopped

Libation
1 oz absinthe
1/2 oz vodka
1/2 oz Sauvignon Blanc
1 oz fresh squeezed lemon juice
1 oz simple syrup
3 drops aromatic bitters

Garnish with a twist of lemon.

1.  For the simple syrup, zest the lemons and juice them into a cup.

2.  In a medium sauce pan over medium heat dissolve the sugar into the water.  Add the lemon juice, zest and parsley.  Stir until it begins to bubble.  Remove from heat and allow the mixture to cool to room temperature.  Refrigerate in an airtight container overnight.  Strain the simple syrup.

3.  For the libation, add all of the ingredients into a cocktail shaker filled half way with ice, shake until cold, serve with a twist of lemon peel.

Mojitos

INGREDIENTS:

1/3 cup sugar
6 sprigs of mint
12 key limes
4 shots of rum
10 oz club soda

1.  Pour sugar into a small pitcher.

2.  Set aside a couple of sprigs of mint, chop the rest, and place on top of the sugar in the pitcher.  Muddle the mint and sugar together, using a wooden spoon, until thoroughly mixed.

3.  Juice the limes into the muddled mixture.  Add the rum and stir.

4.  Pour through a strainer into libation glasses.  Pour the club soda equally, and gently stir.  Add ice and enjoy.

Apple-tini

INGREDIENTS:

Makes one 6 oz cocktail

1/4 cup sugar
1 tablespoon cinnamon

2 shots frozen apple juice concentrate, thawed
2 shots spiced rum
1 teaspoon fresh lemon juice
3 cloves

Sparkling Cider
1 cinnamon stick

1.  Mix sugar and cinnamon together on a small plate.  Rub the rim of a martini glass with a lemon wedge, and then dip the rim into the sugar mixture.

2.  Fill a cocktail shaker half-full with ice cubes.  Add the shots, lemon juice, and cloves, and shake the mixture until the shaker becomes too cold to hold, about 2 minutes.  Strain into the martini glass.  Garnish with a splash of sparkling cider and a cinnamon stick.