Easy peasy cheaters blended margarita

The last few sunny days in Seattle have given us margarita fever! All we want to do is sit outside and sip a cool beverage and soak in what we can of this short lived sun. Looking for a great (and easy) recipe for a cold drink, I picked up local Northwest chef and author Kathy Casey's book, "Sips and Apps". We have sold this book for years at the store, and the recipes are always spot on. Kathy herself declares this recipe for her "Cheaters Blended Margarita" to be "crazy good". And we believe it!

Cheaters Blended Margarita by Kathy Casey

3/4 cup of tequila

1/4 cup of triple sec

1 (16 ounce can) frozen limeade concentrate, defrosted

1/2 (12-ounce) bottle mild-flavor or light beer

4 cups ice

Measure the drink ingredients into a large blender jar. Blend until smooth. Serve in margarita or old-fashioned glasses. Garnish with lime wheels. Have a party!

For fun variations, try blending in the following:

1/2 cup cranberry juice

1/2 cup pomegranate juice

3/4 cup sliced fresh strawberries

3/4 cup cubed fresh mango

Sips and Apps by Kathey Casey

We just got these great Margarita glasses in the store last week, they are made of 100% recycled glass and come in great colors. We have matching tumblers as well. Perfect for an outdoor party!

Karen's Fabulous Prawns

My good friend Karen brought this hors d' oeuvre to a party a number of years ago.  I immediately asked for the recipe and have taken the dish to many subsequent gatherings.  It is Soooooo Simple and that's what makes it fabulous......

Karen's Fabulous Prawns

1/4 c. Italian Parsley
1/4 c. Minced Shallot
1/4 c. Fresh Tarragon Leaves
1/2 c. White Wine/Champagne Vinegar
1/2 c. Olive Oil
4 T. Dijon Mustard
1-2 t.  Red Pepper Flakes {adjust to taste}
8 cloves garlic minced
Whisk together the above and pour over 2 lbs (+ or -) precooked prawns.  {I usually use the 40 per pound size from the frozen food section}.  Let marinate for up to one day.  Stir every so often to distribute the marindade.
Pour out into a bowl or platter and serve with skewers.  Pre-skewer and serve as "lollipops" or place over a bed of greens for a lovely salad.

It's a Chili Kind of Day

We often receive requests for recipes from the CAPERS cafe and so this morning while I was making up a pot of Vegetarian Black Bean Chili I took the time to do some measuring......here's the CAPERS recipe that was a mainstay of our repertoire for years. This is the perfect recipe for our 20 degree weather.....adjust the chili powder to taste and you'll be warmed right up.

Seasoning
4 T chile powder
1 T smoked ancho chile powder
2 T ground cumin
1 T oregano
2 t. cinnamon

5 cloves garlic pressed
3 c diced onion
3 c diced carrot
3 c diced celery
3 c diced green/red pepper
2 28 oz cans whole peeled tomato [broken up]
6-8 cups black beans cooked

Saute garlic, onion, carrot, celery in 2-3 T olive oil. Add 4 T spice blend to vegetables. Saute until translucent. Add peppers and 2-3 more T. spice blend. Saute 3-5 minutes longer. Add beans and tomatoes and water for desired consistency. Add additional spice blend to taste.

You can top off with sour cream, cheddar, scallion or whatever condiments you prefer. Enjoy.
Recipe makes 5 qts and is easily frozen.