Cinco De Mayo is Here...Let's Drink!

 

And what kind of drink are we having? Well, you could have a classic Margueritta! That's generally thought of as a sweet libation, but it doesn't have to be. Diva Name, who owns La Mexicana Taco Bar in

Fort Lauderdale came by Tonia's Kitchen to say spicy Margueritta's are in! And specifically, one that's very popular at her restaurant is the Jalapeno Margueritta. She says use blanco tequila and fresh lime juice, along with agave and jalapeno juice shaken all together. Diva says it's got a real kick!

A Spicy Salad

Jalapenos make it spicy, but the berries make it sweet. Ali Rosen, who wrote the new cookbook 15 Minute Meals, stopped by Tonia's Kitchen to talk about her Spicy Summer Fruit Salad, that includes Jalapenos and mint, plus whatever berries you have on hand (the recipe is a suggestions) Ali told Tonia it's a free-wheeling salad that goes perfectly with summer, and offers a freshness that goes perfectly with cookouts and picnics. Give it a try at your next big barbeque! 

• 1 Package (6 ounces) Raspberries
• 1/2 Cup sugar
• Zest of half a medium lemon
• Juice of half a medium lemon
• 1/8 Tsp. salt

Salad

• 1 Package (16 ounces) Strawberries
• 2 Packages (6 ounces each) Blueberries
• 1 Package (6 ounces) Raspberries
• 1 Package (6 ounces) Blackberries
• 2 medium peaches
• 2 medium plums
• 1 medium jalapeño pepper
• 1 Tbsp. sugar
• 2 Tablespoons fresh lime juice
• 2 Tablespoons fresh mint, chopped

1. PLACE 1 package raspberries into a small saucepan.
2. ADD 1/2 cup sugar.
3. ADD zest of half a medium lemon.
4. ADD juice of half a medium lemon.
5. ADD 1/8 teaspoon salt.
6. STIR to combine.
7. BRING to a boil over high heat.
8. REDUCE heat to medium and SIMMER about 35 minutes until thickened and reduced by half and STIR more frequently toward end of cook time to prevent burning on bottom.
9. ALLOW jam to cool to room temperature before using.

Salad

1. HULL 1 package strawberries.
2. SLICE smaller strawberries in quarters and SLICE larger strawberries in sixths and PLACE strawberry slices into a large bowl.
3. ADD 2 packages blueberries and ADD 1 package raspberries and ADD 1 package blackberries.
4. PIT and SLICE 2 medium peaches and ADD peach slices to bowl.
5. PIT and SLICE 2 medium plums and ADD plum slices to bowl.
6. SEED and CHOP 1 medium jalapeno pepper and ADD to bowl to taste depending on your preference for heat.
7. SPRINKLE 1 tablespoon sugar over mixture and TOSS gently to combine.
8. SET ASIDE berry mixture.
9. ADD 3 tablespoons fresh lime juice to cooled jam.
10. ADD 2 tablespoons fresh mint to cooled jam.
11. STIR until smooth.
12. POUR jam mixture over berry mixture and TOSS gently to combine.
13. LET STAND at room temperature 20 minutes before serving.

A Perfect Super Bowl Party Snack!

  

The Super Bowl is right around the corner, and as everyone knows, you have to have super food for the big game. No getting around it, the biggest football game in America needs to be watched while eating some of the most American dishes possible.  We've got your ribs, we got your wings and we got your burgers.  Now how about some Jalapeno Poppers!  Instead of trying to handle those hot poppers with your hands, why not get that ooey, gooey goodness in dip form? Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray Magazine stopped by Tonia's Kitchen to talk about her very super dip. It contains one of everyone's favorite cured meats, bacon!  And when better to eat bacon than on Super Bowl Sunday!

Ingredients

·       3 slices bacon, chopped

·       1 cup panko

·       3 4 ounce cans  diced jalapenos, drained

·       2 8 ounce packages  cream cheese, at room temperature

·       1 cup mayonnaise

·       1/2 cup shredded cheddar

·       1 small fresh jalapeno, seeded and chopped

·       1 tablespoon grated Parmesan

·       Tortilla chips, for dipping

Directions

1.      Preheat the oven to 400 degrees. In a large skillet, cook the bacon over medium, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel/lined plate. Drain off all but 2 tbsp. of the drippings; add the panko and stir to coat. Remove from heat.

2.      In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise and cheddar. Transfer the mixture to a 2-qt. baking dish. Sprinkle with the panko, remaining bacon, fresh jalapeno and Parmesan.

3.      Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.