Margarita Ice Box Pie

I have wanted for some time to make a Margarita flavored ice box pie.  I needed a salty base and I did that with the salty Pretzel Crust (see yesterday's post). Next I need the lime, that was no issue, lime juice did the trick.  The lime was sweetened up easily with condensed milk, but then there was the question of the tequila.  I mulled it over some time as to whether or not I should add tequila flavoring or actual tequila.  In the end I went with a small amount tequila.  I figured that it would not be enough to get the kids drunk and I wanted that flavor to add to the overall margarita feel of the pie.

I will be including the calories at the end of the recipe, but please sit down before you look.  No, really.  Sit down.  It's shocking, but in moderation totally doable.  I had this pie a couple of times the week of father's day, and I still lost weight.

The Ingredients


1 pretzel crust
1 14-ounce can of sweetened condense milk
1/2 cup lime juice
2 tablespoons tequila
1 8-ounce package of whipped topping, thawed but kept refrigerated
lime (for pie beautification)

The Tools
stand mixer or electric mixer
spoonula or scraper

The Cooking or Rather the Mixing and Chilling

On a slow speed combine the sweetened condensed milk and lime juice

Add the tequila.  Don't forget to taste the tequila first and after and several hours later.

Gently fold in the whipped topping.  Now, you could use homemade whipped cream in this step.  Just make about 2 cups worth.

Pour the filling into the crust.  You will notice that the filling is not lime green in color.  I could have added some food coloring to make it green, but I chose not to do so.

Place the pie in the freezer and allow it to freeze/cool for about 2 hours.  Take it out of the freezer about 15 minutes before you cut it.


Recipe source: My Brain

The recipe serves 8 even slices.  Calories are per slice

Calories: 615 (aren't you glad you sat down)

Protein: 8 grams

Fat: 24 grams

Sodium: 971 mg

Fiber: 2

Potassium: 160

Dill and Red Potato Salad

From time to time my husband purchases potato salad from the deli at our local grocery store. While I do not like these salads and I consider them to be an affront to my cooking abilities, I do on occasion get an idea for a recipe from them. This is just such an occasion. From gooey store bought potato salad comes this delicious fresh potato salad.

8 medium red potatoes
1/3 cup reduced calorie mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1/2 cup fresh dill

1. Bring a large pot of water to a boil, add to the boiling water the whole potatoes and about 1 tablespoon table salt
2. Combine the mayonnaise, vinegar, sea salt, pepper and dill together in a small bowl. Set aside.
3. Drain the potatoes, and dice them once they are cool enough to touch.
4. Place the diced potatoes to a large bowl and add to this the mayonnaise dressing. Mix until well combined.
5. Refrigerate until cool. Serve cool. Enjoy!

Primavera Rice Salad

This is another quick and easy, perfect for summer time recipe. Mix up the vegetable according to what is in season.

4 cups cooked medium grain rice
1 cup cherry tomatoes, halved
1 cup cooked asparagus, cut into 1-inch pieces
3/4 cup homemade mayonnaise
1 tablespoon Dijon mustard

1. Combined the above ingredients in a large bowl. Chill for at least 1 hour and serve cold.
2. Enjoy!
   

Presto Pasta Salad

This is a quick and easy summer friendly pasta salad, starring pesto sauce! Tada! More basil recipes.

3 cups cooked rotini pasta
1/4 cup light mayonnaise
3/4 cup pesto
1 small can sliced black olives, drained and rinsed
2 roasted store bought jarred roasted red peppers, chopped
3 tablespoons grated Parmesan cheese

1. Combine the above ingredients in a large bowl. Refrigerate for at least 1 hour. Serve well chilled. Enjoy!

Quick Roasted Cherry Tomato and Goat Cheese Sauce with Spaghetti

This recipe is from the June 2010 issue of cooking light. Can you tell what I have been reading lately? Seriously, I have been on the look out for cool summer recipes as it is normally very hot here this time of year. Little did I know that this year we would be enjoying temps in the high 70's.

1 tablespoon salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon crushed red pepper flakes
1/4 cup chopped or torn fresh basil leaves
3 ounces crumbled semi soft goat cheese

1. Move the oven rack to the upper middle position and preheat to the oven to 450°.
2. Bring 4 quarts of water to boil in a large dutch oven. Add the 1 tablespoon of salt and the pasta to boiling water. Cook the spaghetti for 10 minutes or until al dente. Before draining the spaghetti reserve 1/2 cup of the pasta water. Drain the spaghetti and return it to the dutch oven off the heat.
3. While the spaghetti cooks, combine the tomatoes, 1 tablespoon olive oil, vinegar, sea salt, and pepper flakes in a medium sized bowl. Toss until the tomatoes are well coated and then put them until a shallow baking dish. Bake the tomatoes at 450° for 15 minutes or until the tomatoes are split open and charred in places.
4. Add the tomatoes and any tomato juices to the dutch oven with the spaghetti. Add 1/4 cup of the reserved pasta water to the tomatoes baking dish, scraping the pan to remove any browned bits; carefully pour this mixture into the dutch oven with the spaghetti and tomatoes. To this add the remaining reserved water 2 tablespoons at a time until the spaghetti mixture is moist, tossing frequently. Stir in the fresh basil and sprinkle with the goat cheese.
5. Serve immediately.

Summer Squash Croquettes

This recipe is from the June 2010 issue of Cooking Light. It appeared in the Enlightened Cook section for Reader Recipes. I made some minor alterations and the recipe as printed in the magazine contains an error, which I caught and have corrected here.

1 1/4 pounds yellow squash, chopped coarsely
1 small shallot, diced
1 cups crushed saltine crackers, about 30 crackers
1/2 teaspoons salt
2 large eggs
1/4 cup yellow cornmeal
cooking spray
1 tablespoon canola oil, divided

1. Steam the squash and shallots until tender. I steamed mine in the microwave, you could use a steamer or do this on the stove top. Drain well. Mash the mixture with a fork, cover and refrigerate for at least three hours.
2. Remove the squash mixture from the refrigerator and drain it through the mesh strainer to remove the excess liquid. Then add the crackers, sugar and eggs.
3. Place the cornmeal into shallow dish. Divide the squash mixture into 12 equal portions, shaping each into 1/2 inch thick patty. Lightly spray each patty with cooking spray and dust with the cornmeal to lightly cover.
4. Heat 1 teaspoon of oil in a large non-stick skillet over medium heat. Working with four patties at a time, cook patties in the pan for about 90 seconds on each side or until golden brown. Remove from pan and place on paper towels.
5. Repeat the process 2 more times with the remaining patties and the remaining 2 teaspoons of oil.
6. Serve warm with ranch dressing for dipping. Enjoy!
   

Summer Squash

Quick Cucumber Salad

Yet another quick and easy Summer recipe. This goes great as a side dish or on sandwiches.

1 cucumber thinly sliced
1/2 of a medium sized red onion, chopped
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
salt, pepper and dried oregano to taste

1. Toss the above together, chill for at least one hour before serving.
   

Greek Rotini Pasta Salad

This recipe is perfect for summer, cool, light and easy.

1/2 cup Italian dressing

1 cup halved cherry tomatoes

1 cup chopped, peeled and seeded cucumber

1/2 cup slice black olives

1/4 cup red onion, diced

3 cups rotini pasta, cooked, drained and cooled

1 cup crumbled feta cheese

1. Combined the dressing, tomatoes, cucumber, olives, and onion together in a bowl and allow to set for at least 15 minutes or until the flavors are well combined.
2. Add the pasta and feta cheese, toss until well combined. Chill for 1 hour before serving.

Chunky Gazpacho

This is perfect recipe for a hot summer day. Refreshing and not one ounce of heat it need to create this tasty and filling soup.

4 large ripe tomatoes, peeled, seeded and chopped
2-3 medium orange or yellow tomatoes, peeled, seeded and chopped
1 small red onion, finely diced
1 cucumber, peeled, seeded and diced
2 Anaheim peppers, seeded and diced
1 garlic clove, diced
1-3 sprigs fresh dill, diced
1-2 teaspoons fresh thyme, leaves only
1/4 cup fresh basil, cut into strips
2 tablespoons freshly squeezed lemon juice
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste
several drops of Tabasco sauce to taste
1 teaspoon vegan Worcestershire sauce
1 cup tomato sauce
1 (14.5 ounce) can vegetable broth

1. Combine all ingredients, place in a non-metal, non-reactive storage container, cover tightly and refrigerate overnight. This allows the flavors to blend. This soup really gets better every day!
2. Enjoy!
   

Grilled Bread and Tomato Salad

This recipe is from weightwatchers.com. I have to admit that I have not had the greatest of luck with the recipes in their cookbooks, but the ones featured on their member site are usually home runs and this recipe is no exception. This is perfect for a hot summer night. Originally when I planned to prepare this meal I thought I would be using home grown tomatoes, but as of yet mine have not come in. The plants are in pots, which is often how I grow them, but this year they are taking their sweet time of it.

1 1/2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 1/2 pounds tomatoes, cut into wedges, and then cut once again in half
3 1/2 ounces Italian bread, cut into four 3/4 inch-thick slices
Cooking spray
1 large garlic clove, cut in half
1/2 cup fresh basil, cut into strips or coarsely chopped

1. In a large bowl, whisk together the oil, vinegar, salt, pepper and oregano. Add the tomatoes and toss. Let stand for at least 15 minutes for flavors to blend.
2. Heat your grill. Coat the bread with cooking spray. Grill the bread until toasted, about 2 minutes per side. Keep an eye on the bread so that it does not burn. Remove from the grill when done and rub each piece of bread with the garlic. Cut the bread or break it into bite size chunks.
3. Just before serving, add the bread to the tomato mixture, sprinkle with basil, and toss to mix and coat.

Yields 6, 3/4 cup servings which are 2 points each