Author Archives: skibootsinthekitchen

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About skibootsinthekitchen

I love to cook, eat, travel, & drink wine. I enjoy mountain activities of all kind. Come have a bite with me! www.skibootsinthekitchen.com

Butternut Squash, Brussels Sprout & Apple Stuffing

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Happy Friday! Today is a very special day- not just because its Friday and the weekend is just a few hours away. Today is Ski Boots in the Kitchen’s 2nd Birthday!! Happy Birthday blog! I made you some delicious stuffing to celebrate! Thank you to everyone that has followed me, made my recipes and enjoy this journey with me, it’s been so much fun! In celebration of our 2nd birthday we have a super awesome, shiny and new Ski Boots in the Kitchen logo created by my amazing sista Anabelle McLean!SBITK_Logo I don’t know about you but I am excited for some fall activities this weekend! I went out and bought a couple pumpkins to carve and I am planning on making my favorite Stew in a Pumpkin which was my very first post on the blog two years ago! If you have not tried this stew, please stop what you are doing and get your yourself to a grocery store STAT and start cooking. It is the best fall recipe… possibly ever!

I thought you’d enjoy some of the wildlife I’ve been seeing around Park City lately. All the deer and moose are out trying to fatten up before winter and I am doing the same in my kitchen! I have already started to think about the holidays and delicious recipes to share with your family and friends this Thanksgiving, Christmas and Hanukkah! This recipe for stuffing is an awesome way to get all your veggies- butternut squash, apples and cranberries add the perfect sweetness, while the pecans give the stuffing a lovely crunch! This recipe is so tasty, it will definitely become a new family favorite! Hope you have a great weekend! Cheers!

Lasagna-Stuffed Spaghetti Squash Butternut Squash, Brussels Sprout and Apple Stuffing (Click for printer friendly version)

(Serves 6-8)

Recipe from Food52

  • 1 pound butternut squash, cubed
  • 1 pound brussels sprouts, halved
  • 1 medium gala apple, cut into a 1/2 inch dice
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 cups vegetable broth (plus extra as needed)
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts (optional)
  • Sea salt and pepper to taste

Directions:

  1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.
  2. Heat other tbsp oil in a large pot. Saute the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
  3. Add the roasted vegetables, cranberries, pecans, and seasonings, gently toss to combine. Add the vegetable broth and stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.

Thai Chicken Stuffed Sweet Potatoes

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IMG_0082Lately, I have been really into stuffing delicious things, such as squash or potatoes, with other delicious things, like chicken, sausage and/or wild rice! I don’t know why I have been so into this lately, maybe because there is so much fresh produce- acorn and spaghetti squashes and there are always vitamin packed sweet potatoes at the market!

I have also been eating more of Paleo-ish diet (although I still enjoy bread, pasta and cheese on a regular basis- I have been eating it less and trying to come up with alternative recipes!) These Thai chicken stuffed sweet potatoes are a perfect week night meal. First, using rotisserie chicken is my favorite trick for cooking with chicken- pick one up at the store and the hard part is done! Also putting the sweet potato in the microwave for a few minutes before popping it in the oven helps shorten the baking time. The almond butter and chili garlic sauce gives the chicken a little nutty/ spicy kick and the water chestnuts give the dish a delicious crunch! Fast, easy and flavorful this will become one of your favorite new meals! Enjoy!

Thai Chicken Stuffed Sweet Potatoes (Click for printer friendly version)

(Serves 4) (Paleo & Gluten Free)

Ingredients:

  • 4 medium, round sweet potatoes

  • ½ cup canned full fat coconut milk

  • ¼ cup smooth almond butter

  • 1 tablespoon gluten free soy sauce

  • 1 tablespoon chili garlic sauce (or sriracha)

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 minced garlic clove

  • pinch of salt

  • 1 tablespoons of sesame oil, to grease the pan

  • 2 ½ cups chopped cooked chicken (I used rotisserie chicken)

  • 1 red bell pepper, chopped

  • 1 8oz can sliced water chestnuts, drained

  • ¼ teaspoon garlic powder

  • salt and pepper, to taste

  • 4 green onions- white and green parts, chopped

  • small handful of cilantro, roughly chopped

  • handful slivered almonds, toasted

Directions:

  1. Preheat oven to 400 degrees.

  2. Poke a couple holes with a fork in each sweet potato. Place them in the microwave for 4 minutes. Remove them from the microwave and wrap each potato in foil and place in oven and bake for about 30-45 minute, until potato is soft when pierced with a fork. (Microwaving them ahead of time reduces the time you have to cook them in the oven!)

  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, soy sauce, chili garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.

  4. Place a small amount of sesame oil in a large sauté pan over medium heat. Add red bell pepper and water chestnuts and sauté for about 3 minutes. Add the chopped chicken, sprinkle with garlic powder and a bit of salt and pepper. Saute for another 3-5 minutes then add green onions and the sauce and mix well with the chicken (reserve ¼ cup of sauce to drizzle over the top of the potatoes).

  5. Cut all 4 sweet potatoes down the middle, fill with the chicken mixture, topped with extra sauce, cilantro and almonds.

Slightly adapted from PaleOMG.

 

Lasagna-Stuffed Spaghetti Squash

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photo 1-50Happy Friday! Man-oh-man its been a crazy few weeks! Sorry I have been MIA! The fall foliage in Park City has been popping the last week- bright orange, red and yellow aspens! It’s breathtaking!

I have really been embracing the fall weather with lots of fall inspired dishes and drinks! One of my favorite fall drinks is this Rum and Cider – it’s super refreshing! I am also getting ready to make my absolute favorite fall recipe- Stew in a Pumpkin! You serve the stew right out of the whole pumpkin, it’s a real crowd pleaser!

I feel like one squash that gets over looked in the fall is the delicious spaghetti squash! Everyone is so focused on pumpkins and acorn squash that they forget about spaghetti squash. I was trying to think of a health alternative to the classic lasagna and wanted a fun option for all those gluten and grain free people!

Plus its always fun to have a little “boat” of food on your plate- it makes you feel like a kid again! If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage. Happy eating!

Lasagna-Stuffed Spaghetti Squash (Click for printer friendly version)

(Serves 6-8ppl)

Ingredients:

  • 5 pounds spaghetti squash (2 medium-sized squash)

  • 1 small yellow onion, diced

  • 1 teaspoon olive oil

  • 1 (about 1lb) package Jennie-O hot Italian Turkey Sausage, decased (can substitute 1lb classic Italian sausage, decased or ground beef)

  • 1 large portobello mushroom, cut into cubes

  • 1 small zucchini, diced  (about 1 cup)

  • 2 cups loosely packed fresh spinach

  • 1 1/2 cups marinara sauce

  • 2 cups ricotta

  • 1/4 cup roughly chopped parsley

  • 1 cup shredded mozzarella

Directions:

  1. Preheat the oven to 400 degrees. Using a sharp knife, poke 5-10 holes in the spaghetti squash, evenly on all sides (This step is very important or the squash might explode). Put each squash on a paper towel in the microwave (individually) and cook on high for 8-10 minutes, turning half way through.Remove the squash from the microwave and allow it to cool for 5 min. **(If you prefer to roast the squash in the oven see directions below).

  2. Meanwhile, in a large skillet, heat olive oil in the pan over medium heat. Stir in onions and cook until translucent about 5 minutes. Add decased Turkey sausage and cook until well browned, stirring and breaking the turkey into small crumbs. Add mushrooms, zucchini and marinara sauce, stir to combine and simmer for 10 to 15 minutes, or until the vegetables are tender. Add spinach and stir, cover and remove from heat and allow the spinach to wilt.

  3. Once the squash has cooled enough to handle, cut it in half. Carefully scoop out the seeds and discard them. Using a fork, shred the inside of the squash, leaving about 1/2 inch of squash in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl mix together ricotta and parsley.

  4. Place the cleaned spaghetti squash shells face up in a roasting pan. Divide half of the ricotta mixture between the shells, using a spoon to spread it evenly along the bottom of the shell. Divide 1/2 the tomato sauce between the shells over the ricotta. Top with another layer of ricotta and rest of the tomato sauce. (There may be some extra tomato sauce left over but it makes for great leftovers!)

  5. Sprinkle shredded mozzarella cheese over the top of the squash and bake for 15-20 minutes until the cheese is bubbly and browned in spots. (For a more golden top, place the squash under the broiler for a minute or two.)

**To roast the squash in the oven, cut the squashes in half and scoop out the seeds. Lay the squash halves cut-side down in a roasting pan or other baking dish and add about an inch of water. Roast for 45-60 minutes until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.

**If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage.

Pumpkin Chocolate Chip Bars

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photo 4-23Happy third day of Fall! I totally planned on getting this post out on the first day of fall however, my last two weeks have been just slightly crazy with traveling and work, which has left me with little time to cook, eat or sleep for that matter!  I just returned from a week in New York City which was a blast and very busy! I got to see some friends and family between the work I was doing there. I also got to eat at some fun new restaurants! Two of my favorites were The Meatball Shop, where I stuffed my face with an espresso ice cream and chocolate chip cookie sandwich (drool) and Artichoke Basille’s with their classic artichoke pizza which was so rich and decedent I was only able to eat one piece (drool again)! If you’re in New York in the near future I highly recommend you check them out! Anyways, I got back to Utah and it was full on on FALL here.

Yellow and Orange leaves, a chill in the air and that overall feeling and smell of fall. It got me thinking I wanted some delicious pumpkin treats! I tweaked this recipe from another one I found by substituting coconut oil for butter, I was so pleased with the result! photo 5-15Rich and moist with just a hint of pumpkin and sweetness from the chocolate chips. The coconut oil gave it a wonderful texture and kept them from getting to dry! If you’d prefer to use butter you can easily substitute it back in, (if you must!) its a 1:1 ratio so you’ll use 1 cup of butter instead of oil. Coconut oil is a great vegan baking substitute and I love the flavor and texture it brings to my baked goods! Cheers to you, enjoy! photo-609

Pumpkin Chocolate Chip Bars (click for printer friendly version)

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup coconut oil, melted (put the coconut oil in the microwave for 10-15 seconds until it becomes liquid and easy to pour.
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 package (12 ounces) semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Grease a 9x13inch baking dish. In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt. set aside.
  2. With a standing or hand mixer beat coconut oil and sugar on medium speed until fully incorporated. Mix in egg and vanilla. Add pumpkin puree and mix well. (if you are using butter don’t worry if the mixture looks a little curdled.)
  3. Reduce speed to low and slowly mix in dry ingredients until fully incorporated. Fold in chocolate chips with a spatula.
  4. Spread batter into the prepared baking pan. Bake the bars for 35-40 minutes or until the top and edges are brown. A toothpick inserted in the center should come out with a few moist crumbs on it.
  5. This is the hardest part.. WAIT until the bars are almost fully cooled before cutting them. I obviously did not wait and they were very difficult to get out of the pan in once piece! Enjoy!

Recipe slightly adapted from Two Peas and Their Pod

Crock-pot BBQ Pulled Pork with Slaw

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photo 4-21I was feeling very festive with the start of NFL regular season this weekend. I got up early on Sunday morning to get all the ingredients to make this crock-pot pork for Sunday night football. I also made one of my other favorite recipes for the afternoon football games, Buffalo Chicken Dip, which is super easy and delicious! Crock-pots are the best inventions in the world!

You throw a bunch of stuff together, set the cooker and let it do its thing. I turned this pork on at 10am Sunday morning and by 6pm that night we had the most delicious, tender and finger licking good BBQ pulled pork and I didn’t spend my day in the kitchen! Best part is this recipe feeds a crowd and is great for hungry football fans or a large group of hungry people. And the left overs are amazing too.

Pulled pork tacos, pulled pork nachos and sandwiches, the options are endless! Top your pork off with this crunchy cabbage slaw and you’ve got yourself a crowd pleasing meal.

BBQ Pulled Pork and Slaw (Click for printer friendly version)

(Serves 6-8)

Ingredients:

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic gloves, thinly sliced
  • 1 cup chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2 to 5-1/2 pound) boneless or bone-in Boston pork butt, twince or netting removed
  • 2 cups of your favorite barbecue sauce, plus more for serving (such as Sweet Baby Rays or any other sweet and smokey BBQ sauce… I used Motherload which I purchased from Whole Foods)
  • 8-10 potato or white hamburger buns

Cabbage Slaw

  • 4 cups shredded cabbage and carrot coleslaw
  • 1/2 cup plain Vegenaise or mayonnaise
  • 2 tablespoons pickle juice (or white vinegar)
  • large pinch of sugar
  • large pinch of salt

Directions:

  1. Place the onions and garlic in an even layer in the slow cooker and pour in the chicken stock.
  2. In a small bowl, combine sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry with paper towels before rubbing the spice mixture all over the pork. Place the meat on top of the onions and garlic. Cover and cook until the pork if fork tender, about 7-8 hours on high or 8-10 hours on low.
  3. Meanwhile combine all the ingredients for the slaw in a large bowl, mix well to combined and refrigerate while pork cooks.
  4. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium bowl, pour onion mixture from the slow cooker. Return onions back to the slow cooker and discard strained liquid.
  5. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
  6. Serve on a hamburger bun topped with extra BBQ sauce (if desired) and loaded with cabbage slaw… ENJOY!

Slightly adapted from CHOW.com

Tzatziki Dip

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photo-606I hope you all had a wonderful Labor Day weekend! We had gorgeous weather in Park City, which was a welcomed change from all the rain and gloomy weather we’ve been having here. I keep telling myself that all this rain now… means LOTS of snow this winter, right? I kicked off my long weekend with a BBQ with some friends, like I am sure many of you did as well. I was looking for a different appetizer to bring to the BBQ than the usual hummus and carrots or veggie platter which are so over done!

We have been getting a lot of cucumbers in our CSA lately so I thought it would be perfect to use some of them up. This recipe for Tzatziki is super light and refreshing- it uses about half the amount of sour cream that most recipes call for, making this the perfect dip or condiment! I also love putting this Tzatziki on my Greek chicken gryo’s (recipe to come!) Serve this dip with some pita chips and enjoy!!

Greek Tzatziki Dip

Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 Tablespoon white wine or champagne vinegar
  • 2 gloves garlic, minced or pressed using a garlic press
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt (more to taste)
  • 4-5 turns of fresh pepper
  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced (smaller is better)
  • 1 teaspoon chopped fresh dill (I use freeze dried sometimes too)

Directions:

  1. In a small bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix to combine, set aside.
  2. Peel cucumbers and slice them lengthwise. Using a spoon, scoop the seeds from the flesh and discard them. Diced the cucumber into small bite size cubes.
  3. In another medium bowl, use a whisk to blend yogurt with sour cream.
  4. Add the olive oil mixture to the yogurt mixture and stir until none of the oil remains.
  5. Fold in cucumber and dill until fully incorporated. Chill for 1-2 hours before serving.
  6. Serve with pita chips

Forbidden Rice and Bean Salad with Orange Dressing

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IMG_8070Labor day weekend has crept up on me all to quickly. The last two weeks we have been getting a stead stream of midday/afternoon rain and thunder storms, which were accompanied by a big temperature drop (we even got a little snow on the very top of the high mountains). All those rain clouds do make for beautiful sunsets!

Rain clouds make for beautiful sunsets

I am feeling cheated out of the last few warm weekends of summer and so do the leaves on the trees… they are starting to turn yellow and orange, oh no! I start to feel that end of summer sadness when the air gets crisp at night and the smell of wood burning stove lingers in the air. I hate to see summer go, but fall is one of my favorite times of year! IMG_7878This recipe for forbidden rice salad is wonderful as a summer or fall recipe. It is hearty enough for lunch or dinner as a vegetarian dish, or it’s perfect as a side to steak, burgers or grilled chicken (like in the Blonded by Style and SBITK Mexican Fiesta). I think it’s even better when it sits in the fridge overnight, allowing the juices to meld and marinate.

Feel free to use green beans or asparagus for the salad (I personally prefer the flavor of the asparagus in this recipe!) However, I have made it both ways and both are equally delectable! I hope you enjoy!

Forbidden Rice and Bean Salad with Orange Dressing

  • 2 cups black forbidden rice, cooked to package directions and cooled
  • 2 14 oz. cans garbanzo beans, drained and rinsed
  • 1 12 oz. package shelled edamame, thawed/cooked to package directions
  • 1 bunch asparagus or 1/2lb fresh green beans, blanched and cut into ½” pieces
  • ¾ cup golden raisins
  • ¾ cup dried cranberries
  • ¼ cup parsley, chopped

For the orange dressing

  • ½ cup orange juice
  • ¼ cup cider vinegar
  • 2 tablespoons grated orange peel
  • ½ cup olive oil
  • Salt and pepper to taste

Directions:

  1. In a small bowl using a whisk, combine dressing ingredients, set aside.
  2. Bring 2 cups of water to a boil in a medium saucepan. Blanch the asparagus (or green beans) for 3-4 minutes. Remove immediately from the hot water and place in an ice bath or run under cold water to stop them from over cooking and becoming too soft.
  3. Combine rice, garbanzo beans, edamame, asparagus, raisins, cranberries, and parsley and toss to combine. Drizzle half the orange dressing over the top and toss to coat all the ingredients. Add more dressing if desired. Cover and chill before serving (over night is better!)
  4. Extra dressing can be covered and stored in the refrigerator up to 1 week.

Thanks to Mia from Blonded by Style for taking all the food pictures!

Jalapeno Poppers with Pineapple and Bacon

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IMG_7869It’s hard to believe that kids are starting to go back to school already! Park City public schools start on Thursday, some other schools in the state started last week! But, but wait… summer was just getting started!! Even crazier… some of the leaves are starting to change already! I am not ready for this!

One thing I am ready for… football season! We are just two weeks away from the start of regular season NFL games and I am so excited. One my favorite fall actives is getting together at someones house and watching the Patriots play. It’s one of my East coast traditions I’ve taken with me to the West… Sunday is Pats day. Ok, so you don’t need to love football or the Patriots to love these jalapeno poppers because they are down right delicious and perfect for any occasion. IMG_8015The spice from the jalapeno, the creaminess of the cheese, sweet from the pineapple and salt from the bacon come together for one popping popper! Bring this to your next cocktail party, cook-out or tailgate party and you’ll be everyone’s favorite person. Enjoy!

Jalapeno Poppers with Pineapple and Bacon

  • 10-12 medium/large Jalapenos (or 15-18 small ones)
  • 1 8 oz. block cream cheese, at room temperature
  • 1 8 oz. can crushed pineapple, drained
  • ¼ cup shredded white cheddar
  • 3-4 pieces bacon, cooked

Directions:

  1. Pre-heat the oven to 400 degrees
  2. Cook the bacon in a skillet until crispy, place on paper towels to cool. Chop into small pieces and set aside.
  3. Remove the stems of the Jalapenos, cut them in half lengthwise, and remove the seeds and ribs. Be careful not to touch your face or eyes during this process you will burn yourself and regret it!
  4. In a medium bowl combine cream cheese, pineapple and cheddar cheese.
  5. Using a spoon stuff each jalapeno half with the cream cheese mixture so it is even with the sides of the jalapeno (about 1 or 2 tablespoons of filling depending on how large your jalapenos are)
  6. Place cheese side up on a baking dish and bake at 400 degrees for 15-20 minutes or until the cheese is slightly brown and bubbly. Remove from the oven and allow them to cool about 5 minutes.
  7. Sprinkle with chopped bacon and serve!

**Thanks to Mia from Blonded by Style for taking the pictures. This post was part of our Mexican Fiesta, check out the whole menu here.

Mexican Corn Off the Cob

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IMG_7871

Good Morning! I am just back from a wonderful vacation with my family and friends! Celebrating weddings, birthdays and enjoying some time by the ocean. It was nice to unwind! Even though I was not posting recipes on my blog, I was doing some cooking and research on some delicious new recipes to post and boy did I test some good ones!! photo-604Since I was by the ocean, I was cooking a lot of seafood- clams, mussels, lobster and fresh stripped bass. There is nothing better than super fresh, local seafood. It is one of the things I miss most about living in a land locked state! Stay tuned for some of those tasty recipes, I will post them soon! But for now, one of my new favorite ways to eat corn… Mexican corn OFF the cob… because no one likes getting corn stuck in their teeth. IMG_8049Don’t judge the fact that there is mayonnaise in the recipe, a friend who hates mayonnaise, LOVED this dish. The comb of lime juice, cheese and the little kick from the chili powder is the perfect balance of salty, spicy and tangy! You’ll have trouble eating corn the “normal” way every again! This recipe was part of my collaboration with Blonded by Style, see our full menu here!

Mexican Corn Off the Cob

  • 8 ears of fresh corn, grilled with the husk on.
  • ½ cup mayonnaise
  • 3 tablespoons butter
  • 2 limes, juiced
  • 1 tablespoon chili powder
  • Salt to taste
  • ½ cup crumbled Cotija Mexican Cheese (You can substitute Queso Fresco or Kraft Parmesan cheese if your grocery store does not have Cotija)

Directions:

  1. Wet the outside of the corn-husks with water, and place them on a pre-heated grill. Turn ever 2-3 minutes until the outside of the corn is charred but not burned. Once the corn has cooled, shuck the husks off. Cut the kernels off the corn and place in a large bowl.
  2. In a small bowl, whisk together mayonnaise, lime juice, chili powder and generous pinch of salt. The dressing should have a similar consistency as creamy ranch dressing. Pour mixture over the corn, sprinkle with cheese and toss to combine.
  3. Season to taste with salt. Garnish with more crumbled cheese and a dash or two of chili powder on top. Serve immediately.

Pineapple Tequila Crushers with Fresh Basil

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IMG_7986Anyone else throwing up their hands and screaming TGIF? I am! To celebrate the weekend, why don’t you make yourself a “It’s 5 o’clock somewhere” drink… right now. Ok, so it’s 10am? Maybe wait until you leave work before throwing back the tequila, I’m sure your boss will appreciate it! IMG_7988But seriously, this drink is killer and deliciously refreshing! Another tasty concoction from the Blonded by Style and Ski Boots in the Kitchen Mexican Fiesta collaboration! (Check out the full menu here!) We hope you enjoy… we did! Happy Weekend to you all!

Pineapple Tequila Crushers with Fresh Basil

  • 2 oz. Reposado Tequila
  • ¾ oz. Agave Nectar
  • 1 oz. Fresh Lime Juice
  • 4 Fresh Pineapple Chunks
  • 2 Basil Leaves
  • Soda water

Directions:

  1. Muddle Pineapple and basil leaves in a glass.
  2. Add remaining ingredients and shake vigorously with ice until well blended.
  3. Strain into a rocks glass with fresh ice. Top with a splash of soda water and garnish with a chunk of fresh pineapple.
  4. Optional* Add a few thin slices of fresh jalapeno to the mixture after shaking for a spicy version!