Tasty Skinny Margarita

Have I told you that I love Bethenny Frankel?  I think she is hilariously funny and I appreciate her raw honesty. I also think she has one smokin' hot bod! While I don't think her great figure is solely due to her Skinny Girl recipes and products, her marketing approach totally worked on me. So one sunny weekend afternoon I mixed up her recipe for the Skinny Girl Margartia, and much to my disappointment, I thought it was awful (straight tequila with a squeeze of lime - I haven't had a night like that since college)! So awful, in fact, that once her margarita mix made it big, I could not be convinced to buy it. Instead, I decided that I could come up with my own Skinny Margarita recipe. So, you know what? I did, and humbly I must say it is so much better (albeit probably has more calories) than the Skinny Girl Margarita. Sorry Bethenny. I guess ultimately the jokes on me, because she's laughing all the way to the bank!

Skinny Margarita
1 part white Tequila
1/2 part freshly squeezed lime juice
1 part soda water
A splash freshly squeezed orange juice
1 Tbsp Agave Nectar
Crush ice
Salt, if desired

Mix liquids in a cocktail shaker and serve of the crused ice in a salt rimmed glass. Enjoy!

Fajita Fiesta

Both of my sisters have Birthdays this month, so we had a Birthday Fiesta yesterday. Our menu included guacamole, salsa, fajitas, black bean and corn salad, and sangria.

Beef Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt, plus salt to taste
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp chili powder
1/4 C chopped fresh cilantro

In a small bowl, whisk together the marinade ingredients. Pour over beef (skirt or flank steak) and marinate overnight.

Chicken Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp Worcestershire
2 Tbsp vegetable oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sugar
1/4 C chopped fresh cilantro
salt & pepper to taste

In a small bowl, whisk together the marinade ingredients. Pour over chicken breasts (thin sliced) and marinate overnight.

Grill meats and slice.

Vegetables
4 bell peppers (assorted colors), sliced
1 red onion, sliced
1 lg tomato, sliced into wedges

Preheat oven to 425. Arrange peppers and onion on a baking sheet and roast for 15 minutes, stirring occassionally. Add tomato and roast another 7 minutes.

Serve meats and vegetables with tortillas, cheese, sour cream, guacamole, and salsa.

Homemade Salsa
2 cans stewed tomatoes
1 can orignial Rotel
1 medium red or sweet onion, diced
1/4 tsp cumin
2 Tbsp fresh cilantro, chopped
1 can chilis
Garlic salt to taste
Salt & pepper to taste

Drain tomatoes and Rotel. Put all ingredients in bowl of food processor and pulse. Salsa should be slightly chunky.

Black Bean & Corn Salsa
2 C corn kernals (5-6 ears, or 1 can)
2 C black beans (or 1 can)
1 red pepper, diced
6-7 green onions, sliced
1 clove garlic, minced
1/2 C fresh cilantro, chopped
Juice of 1 lime
1 tsp salt
1/2 tsp freshly ground pepper
4 Tbsp olive oil
4 Tbsp red wine vinegar

In a 3 quart bowl combine all ingredients. Chill for 24 hours. Taste before serving and adjust seasonings, if necessary.