Grilled Summer Squash Salad

The perfect side dish to any BBQ or Summer gathering.

Ingredients

6 yellow squash, sliced into one half inch oblong pieces
Extra virgin olive oil
Sea salt
Cracked black peppercorn
1 cup basil leaves
2 ripe organic tomatoes, diced, and do not seed
6 cloves organic garlic, finely minced
1 organic lemon juice freshly squeezed

Directions

Preheat grill to medium-high.
Place squash in a mixing bowl and drizzle generously with oil.
Season to taste with salt and pepper and toss to coat.
Lay squash on the grill and cook, turning occasionally until it softens and the edges begin to brown, 5-7 minutes.
While the squash cooks, make the dressing.
Combine basil, tomatoes, garlic and lemon juice with ¼ cup olive oil and a generous pinch of salt. Stir to combine.
Remove squash from grill and arrange on a serving platter.
Spoon dressing over top and serve warm.

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Watermelon Mango Salsa

Much better than any jar salsa; tasty on chips to fish or chicken.

Ingredients

1 cup diced Organic Mini Red Seedless Watermelon
1 cup diced mango
¼ cup diced organic bell pepper (use red pepper)
¼ cup diced organic red onion
¼ cup diced organic cucumber
1 minced jalapeno pepper
½ cup chopped organic cilantro
1 tablespoon organic lime juice
1 teaspoon Don Enrique Pico De Gallo Seasoning
Salt and pepper to taste

Directions

In a mixing bowl toss all ingredients together.
Season with salt, pepper, and Don Enrique Pico De Gallo Seasoning.
Refrigerate and serve.

Recipe Note
Serve with chips as an appetizer. Also pairs well as a topping for fish or chicken. Add extra jalapeno if you like more heat.

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Experience the 2024 Pacific Wine & Food Classic at Newport Dunes Waterfront Resort

Tickets are now on sale for the world-renowned Pacific Wine & Food Classic, returning to the picturesque oceanfront setting of Newport Dunes Waterfront Resort on Saturday, September, 21, 2024. The exclusive event presents an unrivaled culinary experience celebrating the diverse epicurean offerings of Southern California with exquisite wines, decadent cocktails, and delicious bites from Orange Counties top chefs.

‘We are thrilled to showcase the culinary brilliance of Orange County once more. This year, guests can look forward to an exclusive experience, indulging in a seamless fusion of premium wines and exceptional local dishes crafted by our gifted chefs,'” says Pamela Waitt, President of OC Restaurant Association, and founder of Pacific Wine & Food Classic.

This award-winning event celebrates one of the most exciting and flourishing food scenes in the United States. With an incredible line-up of more than 35 restaurants and food purveyors, the Pacific Wine & Food Classic will highlight the region’s top chefs and restaurants.

Back this year are fan Favorites:

The Taco Garden presented by TacoTuesday.com.
Beer Battered Fish Tacos by Chelas Mexican Kitchen, Voted Best New Restaurant in San Clemente
World Famous Paella by Chef Leo Razo, Villa Roma and Cambalache, World Paella Championship winner
Gus’s World-Famous Fried Chicken
Silent Disco presented by Taco Tuesday.com
Mocktails by Waterloo
Espresso Martini’s made with Chocolate Love Double, Gold Winner at 2024 SF Spirits Competition by Tin City Distillery

New to the 2024 Pacific Wine & Food Classic:

The Grand Wine Pavilion by San Luis Obispo Wine Collective
Featuring highly acclaimed wines from San Luis Obispo Coast Wine Collective and freshly grilled skewers by Sweetgreen, along with a fresh baked bar by Scratch Bakery
Mixology Master’s by Licor43, sampling Licor 43, Lolea, Mar de Frades Martin Miller’s Gin and Villa Massa
Welcome Cocktail this year will be the Villa Massa Limoncello Spritz
2024 James Beard Nominee and Forbes Best US Bar Team, Strongwater Anaheim will be featuring phenomenal cocktails and delicious bites.
Whole pig Lechon feast by Lola’s by MFK
JARS Sweets & Things by Chef Fabio Viviani
The Terlato Lounge, sampling Bright & Bubbly Champagne & Prosecco, Crisp Whites & Rose, Radiant Reds, and The Spirit of Mixability
Refresh & rehydrate” with San Benedetto Water

Top wineries featured:

Adobe Road Wines
Austin Hope Winery
Barnardus
Delicato
Distinguished Vineyards
Gelson’s Wines
Hi-Time Wine Cellars
MacRostie Winery
Rancho Capistrano Winery
Riboli Family Wines
Sinegal Estate Winery
Terlato Wines
Three Sticks Wines & Head High Wines!
Quintessential Wines
San Luis Obispo Coast Wine Collective

Top Orange County chefs and restaurants featured:

Benchmark, Executive Chef Stefano Ciociola
Bosscat Kitchen & Libations, Executive Chef Peter Petro
Chelas Mexican Kitchen, Owner & Chef Karla Vasquez
Descanso, Executive Chef Jose Angulo
Five Crowns & SideDoor, Executive Chef Matthew Luna
Great Maple Restaurant
Gus’s World Famous Fried Chicken
JARS Sweets & Things, Chef Fabio Viviani
Lido Bottle Works, Executive Chef Joel Gutierrez
Lola’s by MFK, Owner & Chef Henry Pineda
Maizano, Chef Alan Sanz
Miss Mini Donuts, Leslie Nguyen
Muldoon’s Irish Pub
Chef Ugo Allesina, Prego
Puesto
Rancho Capistrano Winery, Chef Adrian de La Torre
Rangeen Kitchen
Red O, Corporate Chef Andrew Bice
Rodrigo’s Mexican Grill, Executive Chef Allan Aguiñaga
Scratch Bakery
Shorebird, Chef Jay Bogsinske, Director of Culinary Development
SOHO Taco, Executive Chef Oscar Pecina
Strong Water Anaheim, Galley Master, Executive Chef Steve Kling – 2024 James Beard Nominee
Sweetgreen
Tangerine at Westin Anaheim Resort, Executive Chef JJ Burton
Ten Asian Bistro, Executive Sushi Chef Toshi Muira
The Tea House on Los Rios, Damien Orozco
The Yellow Chilli
Trevor’s at the Tracks, Chef Ronnie Chavez
Villa Roma and Cambalache, Chef Leo Razo, World Paella Championship winner
Wahoo’s Fish Tacos, Co-Founder Wing Lam
Western Hospitality Group, Chef Joe Youkhan, co-founder and National Director of Culinary Operations, Champion of the Food Network’s “Chopped!”, Hulu’s “Best in Dough” Champion and Cooking Channel’s “FIREMASTERS” Champion
Xacalli, Executive Chef Vincent Espinoza
Zip KBBQ
Zood, Persian California Kitchen

The Pacific Wine & Food Classic takes place at Newport Dunes Waterfront Resort located at 1131 Back Bay Drive, Newport Beach, CA, 92660. Early Bird tickets are available now. All guests must be age 21 and over to attend. Every ticket will be scanned, and guests will require ID to verify age. The Pacific Wine & Food Classic happens rain or shine. View for more terms and conditions

Pacific Wine & Food Classic is an incredible world-class culinary experience celebrating the bounty of Southern California. This event allows guests to taste bites from more than 35 local top chefs and restaurants, explore over 100 wines and hand-crafted cocktails. Immerse yourself in the perfect Southern California day with incredible food and wine while enjoying good company and fun music. Tickets are limited to ensure an absolute quality experience and no overcrowding.

Bask in the salty air and California sun while enjoying mouth-watering delights. Live music and a DJ will provide the ultimate soundtrack to an idyllic weekend enjoying great vibes and beautiful coastal California vistas.

Sponsors: Orange Coast Magazine, Licor 43, Zamora, Terlato, TacoTuesday.com, California Love Drop, Sweetgreen, Waterloo Sparking Water, Area 51, Mouse Graphics, Gelson’s, Melissa’s Produce, and OCfoodies.com.

Visit us at PacificWineandFood.com or on social media @PacificWineandFoodClassic

Watermelon Salsa

This fruited salsa is a great wake-me-up breakfast dish with yogurt or served with fish at lunch, or as a side item for dinner.

Ingredients

1 cup organic mini red seedless watermelon, seeded and diced
1/2 cup organic Honeydew melon, diced
1/2 cup organic cantaloupe, diced
1/4 cup organic blueberries
1 bunch organic green onions, sliced
2 organic tomatoes on the vine, ripe, seeded and diced
1/2 jalapeno peppers, seeds removed and diced small
6 tablespoons sherry vinegar
1/4 cup olive oil

Directions
Place all ingredients in a bowl and mix together. Refrigerate for at least 5 minutes.

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Taco Bell offering $5 Taco Discovery Box for ‘Taco Tuesdays’

Taco Bell is celebrating Taco Tuesday with a new $5 Taco Discovery Box available exclusively on Tuesdays.

The $5 meal is available nationwide on “Taco Tuesdays” from April 23 to June 4. The offer includes a new Cantina Chicken Crispy Taco, a crunchy taco, a Doritos Locos Taco and a medium fountain drink.

It offer is also being promoted with a star-studded ad campaign featuring LeBron James and Jason Sudeikis.

Read full article

Triple Citrus Margarita

Bring a burst of citrus to your next margarita. Our new featured margarita recipe is tangy and invigorating, and we think you will LOVE IT!

There’s nothing like the bright blend of citrus to elevate your cocktail experience. This Triple Citrus Margarita recipe artfully combines the tart and sweet flavors of orange, lemon, and lime, creating a symphony of delight. Topped with a sprig of mint, each sip is a sun-soaked paradise.

Ingredients:

2 oz Herradura Silver Tequila
1/2 oz orange liqueur (like Cointreau)
1 oz fresh orange juice
1 oz fresh lemon juice
1 oz fresh lime juice
Ice cubes
Fresh mint leaves for garnish
Optional: Rim the glass with salt or Tajin

Instructions:

Prepare Your Glass: Begin by running a lime wedge around the rim of your glass and dipping it in salt or sugar to coat. Fill the glass with ice and set aside.
Mix the Citrus: In a shaker, combine tequila, orange liqueur, orange juice, lemon juice, and lime juice. Add a generous scoop of ice.
Shake It Up: Secure the lid on your shaker and give it a vigorous shake for about 15 seconds. The key is to get a nice, frothy mix while chilling the ingredients.
Strain and Serve: Strain the mixture into your prepared glass. The ice in the glass will keep your margarita cool and refreshing.
Garnish with Mint: Add a touch of elegance and an extra layer of flavor with a sprig of fresh mint. The mint adds a subtle aroma that complements the citrus notes beautifully.

Pro Tips:

Fresh is Best: Use fresh-squeezed citrus juices for the best flavor.
Adjust to Taste: Adjust the proportions of lemon, lime, and orange juice to suit your taste.
Make It a Party: Easily scale up the recipe to serve a crowd. Mix the ingredients in a large pitcher and let your guests help themselves.

Frozen Mango Margarita

When it comes to refreshing cocktails that transport your taste buds to a tropical paradise, few drinks can rival the Frozen Mango Margarita. This delightful blend of sweet mango, zesty lime, and the smooth elegance of Herradura Ultra Tequila is the perfect way to unwind and indulge in a little luxury. Whether you’re hosting a summer soirée or need a little summer feeling in the winter, our easy Frozen Mango Margarita recipe is sure to satisfy your craving for a bit of sunshine in a glass.

Ingredients:

2 oz Herradura Ultra Tequila
1 cup frozen mango chunks
1 oz orange liquor
1 oz fresh lime juice
1 oz simple syrup (adjust to taste)
Ice cubes
Lime wedges and Tajin for garnish

INGREDIENTS

Instructions:

Prep the Glass: Begin by rimming your margarita glasses with Tajin. Run a lime wedge around the rim of each glass, then dip glasses onto a plate filled with Tajin. Set the glasses aside.

Blend It Up: In a blender, combine the Herradura Ultra Tequila, frozen mango chunks, triple sec, fresh lime juice, and simple syrup. Add a handful of ice cubes to the blender.

Blend to Perfection: Blend the ingredients until smooth and creamy, ensuring there are no large chunks of ice or mango left. Taste and adjust the sweetness with more simple syrup if needed.

Pour and Garnish: Carefully pour the Frozen Mango Margarita into your prepared glasses. Garnish with a lime wedge and a slice of fresh mango for a touch of tropical flair.

Serve and Enjoy: Serve immediately and enjoy your tropical escape in a glass.

Herradura Ultra Tequila is renowned for its incredibly smooth and velvety texture. It adds a touch of luxury to your margarita, making it exceptionally delightful.

The Frozen Mango Margarita with Herradura Ultra Tequila is an exquisite fusion of tropical flavors and premium tequila. It’s an easy-to-make cocktail that brings the taste of paradise right to your glass.

USE THE STORE FINDER – Find Herradura Ultra Tequila

Perfect Taco Pairing with the Frozen Mango Margarita for your Taco Tuesday at home – Grilled Shrimp Tacos

Smoky, grilled shrimp and spicy slaw create next-level tacos that will knock your socks off. Perfect with street corn and a mango margarita. See Recipe https://tacotuesday.com/grilled-shrimp-tacos/

Pinkglow Pink Pineapple and Mango Ceviche

Ingredients

1 Mango, small diced
1 Pinkglow® Pink Pineapple, large dice
1 count (avg. wt. 2.75 Pounds) ∙ $25
1 Serrano Pepper, thinly sliced
1 tablespoon Pink Peppercorn
½ cup Lime Juice
½ tablespoon Melissa’s Blue Agave Syrup

Directions

In a small saucepan, heat lime juice and agave syrup until simple syrup is homogenous.
Toss all ingredients with lime simple syrup.
Plate and enjoy!

Buy Pinkglow Pineapples and more at Melissas.com

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Ponche (Hot Mexican Christmas Punch)

Ingredients

2 quarts plus 1 cup water
2 packages Melissa’s “Don Enrique” Jamaica (Dried Hibiscus Flowers)
1 (6 oz.) cone Melissa’s “Don Enrique” Piloncillo
3 Melissa’s Cinnamon Sticks
1 pound Melissa’s Tejocotes “Mexican Hawthorn Apple”
1 pound Melissa’s Guava – chopped
1 package Melissa’s Dried Tart Cherries
1 package Melissa’s Dried Cranberries
2 Granny Smith Apples – peeled; stemmed and cored; chopped
3 Melissa’s Sugar Cane Swizzle Stix – halved
1 cup candied pecans – chopped

Directions

Place the water into a stockpot and add the Jamaica. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from the heat and steep for 1 hour.
Using a strainer, remove the Jamaica and discard.
Place the pot back on the burner and add the piloncillo, cinnamon sticks and tejocotes.
Simmer, stirring often, until the piloncillo is dissolved, about 15 minutes. Remove the tejocotes and let them cool to the touch.
Peel, stem and seed them. Chop them and add them back to the pot.
Add the rest of the ingredients, except for the pecans, and bring back to a simmer. Simmer for 1 hour and serve hot.
Make sure to ladle some of the fruit into the cups as well as a sprinkle of the pecans and serve with a spoon.

You can find the ingredients for this recipe at Melissas.com

Pear Sangria: The Fall-Forward Cocktail Perfect for Any Cozy Day!

When autumn paints the town in gold and amber hues, it’s time to introduce flavors in our glass that echo the season’s warmth. Enter the Pear Sangria—a drink that marries the subtle sweetness of pears with the depth of red wine, creating an unmatched fall symphony.

Pear Sangria Recipe

Prep Time: 15 minutes | Chill Time: 4 hours | Serves: 4-6

Ingredients:

1 bottle of white wine
2 ripe pears, thinly sliced
1 orange, thinly sliced
1 lemon, thinly sliced
1/4 cup brandy or pear liqueur
2-3 tbsp agave syrup or honey (adjust to taste)
1 cup sparkling water or lemon-lime soda
Ice cubes
Fresh pear slices (for garnish)

Instructions:

Fruit Fusion

In a large pitcher, layer the slices of pears, oranges, and lemons. Their vibrant colors will set the stage for this fall-forward drink.

Pour the Spirits

Gently pour in the red wine, brandy, or pear liqueur, and sweeten with agave syrup or honey.

Let It Mingle

Refrigerate the mixture for at least 4 hours, preferably overnight. This allows the flavors to meld and intensify.

Serve in Style

Fill glasses with ice cubes, pour the sangria ensuring each glass gets a good mix of fruit, and top off with sparkling water or lemon-lime soda for a touch of fizz.

Garnish and Glory

Adorn each glass with a fresh pear slice, letting the essence of fall shine through.

Pair this delectable Pear Sangria with your favorite taco varieties. The fruity undertones and wine richness perfectly complement spicy and savory taco fillings.

Got a twist on this recipe or another favorite fall cocktail? Share your concoctions and taco pairings with us using #TacoTuesdayFallsBest.

Find more Margarita Recipes Here

Elevate Your Taco Night with Healthy Salmon Tacos and Avocado Cilantro Sauce

When we think of tacos, the first thing that comes to mind might be the mouthwatering combination of meat, cheese, and salsa wrapped in a crunchy corn tortilla. But as the trend toward healthier eating continues to gain momentum, it’s time to reimagine this classic comfort food in a way that aligns with a balanced diet. Enter the fish taco—specifically, grilled salmon tacos topped with a tantalizing avocado cilantro sauce. This recipe not only checks all the boxes for flavor but is also abundant in nutritional value.

Why Choose Salmon for Your Tacos?

Salmon is a rich source of high-quality protein, essential omega-3 fatty acids, and a plethora of vitamins and minerals, including Vitamin D and B12. Its subtle flavor and tender texture make it an ideal candidate for tacos. The omega-3 fatty acids are especially beneficial for heart health. Grilling the salmon rather than frying it keeps the fat content in check, offering a lean yet flavorful protein option.

Nutrient-packed Toppings

Red onion, fresh salad leaves, and avocado contribute more than just vibrant colors and flavors. Onions contain antioxidants and are good for heart health. Fresh salad leaves, such as spinach or arugula, add a burst of texture while being low in calories and high in vitamins. Avocado, in moderation, is a source of healthy fats and fiber.

Avocado Cilantro Sauce: The Crown Jewel

What makes this taco recipe extraordinary is the avocado cilantro sauce. Its creamy texture and herbaceous notes elevate the taco to gourmet status. Plus, cilantro has its own health benefits, including anti-inflammatory properties.

Healthy Grilled Salmon Tacos with Avocado Cilantro Sauce

Ingredients

For the Tacos:

4 salmon fillets (about 6 ounces each)
8 small corn tortillas
1 red onion, thinly sliced
2 cups fresh salad leaves (spinach, arugula, or your choice)
1 tablespoon olive oil
Salt and pepper to taste

For the Avocado Cilantro Sauce:

1 ripe avocado, peeled and pitted
1 bunch cilantro, stems removed
1 clove garlic
Juice of 1 lime
Salt to taste
A splash of water for thinning

Instructions

Prepare the Avocado Cilantro Sauce:
In a blender, combine the avocado, cilantro, garlic, and lime juice.
Blend until smooth, adding water to adjust the thickness as necessary.
Season with salt to taste.
Set aside in the refrigerator to chill.

Prepare the Salmon:

Preheat your grill to medium-high heat.
Rub the salmon fillets with olive oil, salt, and pepper.
Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork.

Assemble the Tacos:

Warm the corn tortillas on the grill for about 30 seconds on each side.
Place a handful of fresh salad leaves on each tortilla.
Add a few slices of red onion.
Place a piece of grilled salmon on top of the salad leaves.
Generously drizzle the avocado cilantro sauce over the salmon.
Serve immediately and enjoy your healthy feast!

So the next time you’re planning a taco night, skip the grease and delight your palate with these nutrition-packed grilled salmon tacos topped with avocado cilantro sauce. Your taste buds—and your body—will thank you.

Find more delicious Taco Recipes Here

Valentine’s Day Raspberry Pop Rock Margaritas

Valentine’s Day Raspberry Pop Rock Margaritas

By Leah @ https://www.freutcake.com/
If you are looking for a fun, flirty, and delicious drink for Valentine’s Day, make Raspberry Pop Rock Margaritas.

Ingredients
• 1 oz Chambord
• 2 oz blanco tequila
• 1-1.5 oz fresh lime juice (I use about 2 limes)
• ½ tsp granulated sugar
• 5-6 fresh raspberries + more for garnish
• lime wedges for garnish
• Strawberry Pop Rocks Candy

Instructions

Rim margarita glass with lime juice and dip in strawberry Pop Rocks.
To glass add fresh raspberries and sugar, muddle well.
Stir in Chambord, tequila, and lime juice.
Fill with ice and garnish with more raspberries and fresh lime wedges. Serve!

Read Full Article Here>>https://www.freutcake.com/in-the-kitchen/drinks-anyone/valentines-day-raspberry-pop-rock-margaritas/