This week’s blog posts will be dedicated to alcohol because let’s be honest, I think we’re all probably drinking more than usual during quarantine 😉 At least, we are.. don’t judge. The weather in Seattle has been beautiful the last couple of weeks and the sunshine is inspiring us to make all the homemade cocktails and sit in the sun like we’re on a beach somewhere.
We’ve also both been pretty good at meal planning and using up ingredients in our freezers, fridges and pantries and we find that each Tuesday is typically Mexican inspired.. you know, Taco Tuesday OLÉ! So today, I am going to share our DAMN GOOD margarita recipe that we’ve perfected (actually, Alix’s husband perfected it and we’re taking credit). But it’s SO easy, tasty, and HEALTHY. So on brand.
OUR DAMN GOOD MARGARITA RECIPE
+2 shots tequila
+1 shot Triple Sec or Grand Marnier (Alix uses Triple Sec and Heather uses Grand Marnier only because those are the liquor’s we had in the pantry) ps: a Cadillac margarita uses Grand Marnier
+1 full lime freshly squeezed
+top it with a splash of plain soda water for fizz
+Extra: use Trader Joe’s Chili Lime seasoning as your salt rim
Now, what to pair this delicious margarita with… enchiladas of course. This is kind of my own made-up recipe and while it could probably use some tweaks to make it healthier, it is SO EASY and some days, we just want easy. Am I right?
Crock Pot Enchilada Recipe
+Start with ground turkey or chicken and throw it in the crock pot with a can of Salsa verde or regular salsa.. whatever you have on hand. Sprinkle with homemade taco seasoning (healthier) or if you’re me, a packet of McCormick’s taco seasoning (easier). Cook on low for 4-6 hours (longer if you started with frozen meat).
+Coat your casserole dish with salsa verde or store bought Enchilada Sauce like pictured below
+Break up the meat with a wooden spoon or two forks and then assemble your enchiladas. Taco meat + cheese, roll it up and put open side down in a casserole dish. I used Siete tortillas for me (healthier) and flour tortillas for my husband (easier because they don’t break).
+Top the tortillas with cheese and enchilada sauce or salsa verde
+Put in the oven at 325 for 25 minutes for ooey gooey enchiladas
As for barware, everyone needs classic margarita glasses and a serving pitcher but sometimes we just sip them out of tumblers like the ones linked below!
Cheers,
H
