Moscato Margarita

Ingredients

YIELDS: 4 SERVINGS

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1/4 c. sugar

Lime wedges, for rimming glasses

12 oz. silver tequila

1 c. chopped strawberries

8 oz. moscato

8 oz. triple sec

1/2 c. lime juice 

2 c. ice

Directions

PREP TIME: 0:05

TOTAL TIME: 0:05

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1. In a small dish, pour sugar. Rim glasses with lime wedge then dip in sugar.
2. Combine tequila, strawberries, moscato, triple sec, lime juice, and ice in blender. Blend until smooth, then divide mixture between glasses, garnish with lime wedge and serve.

Layered Black Bean And Salsa Dip

LAYERED BLACK BEAN AND SALSA DIP 
Serves 8 to 10.
1-15 oz. can black beans, rinsed and drained
1/3 cup chopped red onion
1-8 oz. pkg. cream cheese, softened
1-12 oz. jar any peach or raspberry salsa (or really any jarred salsa) 
1 cup grated Jack or Jalapeno Jack cheese
Blue Corn Tortilla Chips or crackers for serving 

Directions:
Preheat oven to 375 degrees.

Toss black beans and red onion in the bottom of a deep 9-inch pie plate and spread evenly in dish.

With your hands press out the cream cheese to flatten into a circle (or whatever shape that is sort of round) and set over the beans. Some people just chunk it up and others roll it out between two sheets of plastic wrap.

Spoon the Salsa over the cream cheese and top with grated cheese.

Bake for 20 to 30 minutes or until cheese is melted and dip is bubbly. I serve it with blue corn tortilla chips, but any chip or cracker is good. 

Black Beans and Rice

Black Beans and Rice

Monday was Cinco de Mayo.  For our celebratory dinner I prepared this dish.  Several of the guests complimented the flavor.  Remember rice and beans are a complete protein with all nine amino acids present.  I will make this as a side dish occasionally.

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Ingredients:

1 teaspoon extra virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

3/4 cup long grain rice or brown rice

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 1/2 cups black beans

Cilantro

Sour cream

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Add extra virgin olive oil to heated skillet.  Sauté chopped onion until soft; add garlic and sauté 4 minutes until soft.  Add rice to skillet and stir to toast lightly.  Add vegetable broth and cook 20 minutes until rice is almost al-dente.  Rinse black beans and add to rice.  Season with ground cumin and cayenne pepper.  Heat mixture and serve.  Garnish with cilantro and sour cream.