Cucumber Serrano Margarita
Ingredients
2 ounces Teremana Blanco or Reposado
1 ounce fresh cucumber juice
3/4 ounce fresh lime juice
1/2 ounce agave nectar
3 thin slices serrano pepper, divided
ice
cucumber slice, for garnish
salt, for rim
tajin, for rim
Directions
In cocktail shaker, combine tequila, cucumber juice, lime juice, agave nectar and two slices serrano pepper; shake with ice. Strain over fresh ice into rocks glass.
Garnish with cucumber slice and remaining serrano pepper slice. Rim half of glass with salt and tajin.
Bloody Mary
Ingredients
1 teaspoon red pepper sauce
1 bottle (64 ounces) tomato juice
2 cups vodka
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
ice
wooden skewers
6 cheese-filled perogies, baked according to package directions
6 slices bacon, cooked until crispy
Directions
In large pitcher, combine red pepper sauce, tomato juice, vodka, Worcestershire sauce and lime juice; stir well.
In glasses, pour over ice.
Using wooden skewer, garnish each Bloody Mary with a cheese-filled perogy and bacon slice.
Grilled Chicken Bundt
Servings 4-6
Ingredients
4 potatoes
2 carrots
8 Brussel’s sprouts
oil
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
2 teaspoons salt, divided
1 whole chicken (4-5 pounds)
1/2 stick butter, softened
Directions
Heat grill to 350 F with one burner off for indirect heat.
Cut potatoes, carrots and Brussel’s sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.
Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.
Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.
Recipe courtesy of “Cookin’ Savvy”
Shrimp Pearl Couscous Salad
Prep time 10 minutes
Cook time 15 minutes
Serving 4
Ingredients
1 bag Success Pearl Couscous
1 pound large shrimp, peeled and deveined
1 tablespoon seasoned salt
4 tablespoons olive oil, divided
1 can (14 ounces) chickpeas, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/2 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1/4 cup red onions, finely chopped
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1/2 cup feta, crumbled
Directions
Prepare pearl couscous according to package directions.
In medium bowl, toss shrimp with seasoned salt.
In large saucepan over medium-high heat, heat 1 tablespoon oil. Add shrimp and cook 5 minutes. If necessary, cook in batches to avoid overcrowding pan.
In another large pan, heat 1 tablespoon oil over medium heat. Add chickpeas and cook 8 minutes until crispy and golden, tossing often. Add garlic powder, onion powder, paprika and salt. Toss to fully coat and cook 2 minutes.
In large bowl, combine pearl couscous, shrimp, chickpeas, cucumbers, tomatoes, basil, red onion, dill, lemon juice and remaining olive oil. Toss to combine. Garnish with feta.
