This might be one of my favorite drinks of all time. How awesome is this concept?! Love to serve these during my brunch fiestas. I use champagne in mine, but if you want to take it up a notch or two, substitute tequila for the champagne. I add the mini champagne bottle for fun, but not a must. And I highly recommend the lime flavored salt. It compliments the orange flavor of the mimosa nicely.
MARGARITA MIMOSA RECIPE
- 1 can Frozen Orange Juice Concentrate
- 4 cups Ice (I used empty can from juice)
- 2 cups Champagne (OR 1 cup tequila if you are feeling extra spicy!)
- Lime Salt
- Optional: Lime or Orange Slices for garnish
Fill bowl with ice water. Dip edges of margarita glass in ice water then in the salt so it makes a pretty salt rim. In a blender, combine orange juice concentrate, ice, and champagne. Blend until desired consistency. Serve in margarita glass. Optional: add the mini champagne bottle to each margarita glass. Garnish with lime or orange wedge.
My husband grew up in California and loves Mexican food. He wants Mexican for every meal and I oblige 25% of the time, haha. When he requested breakfast burritos for his first Father’s Day I was not surprised. Below is the recipe for how to make his favorite breakfast burritos. These burritos would also make a fun breakfast buffet when hosting guests. Let guests stuff their own burritos and have multiple garnish options (cilantro, greek yogurt as sour cream, avocado, salsa, hot sauce).
SPICY BREAKFAST BURRITO RECIPE
(makes 2 servings)
- 2 eggs
- 1 tablespoon of milk or half & half
- 1/2 orange pepper
- 1/2 yellow pepper
- 1/4 white onion
- 1/2 can of black beans
- 4 slices of bacon
- 1/2 cup shredded colby jack cheese
- 2 spoonfuls of salsa
- 1 teaspoon Tapatio Salsa Picante Hot Sauce
- 2 flour tortilla shells
- 2 spoonfuls of plain greek yogurt
- 1 avocado
- Salt and pepper
Slice peppers and onions into thin strips. Spray small saucepan with olive oil and sauté over low-medium heat for around 10-15 minutes or until tender. The last few minutes, throw in black beans to heat up. Remove from saucepan and set aside. Whisk eggs together with milk and a little salt and pepper. Pour into small sauce pan over low-medium heat. Scramble eggs until cooked thoroughly. Place eggs in separate bowl and add hot sauce over eggs. Cook bacon in microwave, oven, or stove top until crispy. Shred bacon into bits. Lay out each flour tortilla. Using a spoon, place a line of salsa down each tortilla. Top with pepper/onion/bean mix, eggs, cheese, and bacon. Carefully roll tortilla tucking the edges in as you roll. Spray a medium size sauce pan with some olive oil and heat up on low-medium heat. Place rolled burritos seam side down on sauce pan. Heat until slightly browned then turn and heat other side until slightly browned. Remove and top with avocado and greek yogurt.
Cinco de Mayo activities are a tad different when you have kids. It definitely used to be one of my favorite holidays… I mean come on, who doesn’t love a good reason to drink margaritas and celebrate? Unfortunately I don’t have time or a sitter to celebrate how I used to. I do have to get dinner on the table for the family though! What better way to celebrate a fun holiday with your family & friends than providing a unique meal everyone can enjoy?
Today I sharing with you my Quinoa & Goat Cheese Burrito Bowl recipe! This recipe is very easy, very healthy, and super yummy! (My 10 month old even enjoy eating his own mini bowl!) This also makes a great recipe to cook with a partner. One person can grill the chicken while the other cooks the rest. Whether a Cinco de Mayo dish or just a regular weekday meal, this recipe is sure to be a family favorite.
QUINOA & GOAT CHEESE BURRITO BOWL RECIPE
- 2 large Chicken Breasts
- Taco Seasoning
- 1 cup uncooked Quinoa
- 1/2 teaspoon Liquid Smoke
- 2 teaspoons Lime Juice
- 1 cup chopped Red Onion
- 1 cup chopped Bell Pepper (color of your choice)
- 1 cup Black Beans
- 1 cup Corn
- 1 cup Crumbled Goat Cheese
- 1 Avocado
- Sour Cream or Plain Greek Yogurt
- Green Onion
Rub both sides of raw chicken breasts with taco seasoning. Place on grill until cooked thoroughly. Set aside. Cook quinoa according to directions on box. After the majority of the water is absorbed by the quinoa, add the liquid smoke and lime juice to the sauce pan so the quinoa absorbs while it finishes cooking. While waiting for quinoa to finish cooking, heat a little olive oil in a skillet on medium-low heat. Toss in chopped onion, chopped bell pepper, black beans, and corn to heat up and grill. Stir continuously with wooden spoon to prevent burning. Remove when thoroughly heated and set aside. Chop avocado into cubes. Chop chicken into cubes. When quinoa is done cooking, spread evenly between bowls. Top with chicken, veggies, beans, avocado, and goat cheese. Garnish with sour cream, salsa, green onion and/or cilantro as desired. Enjoy!