What Are the Different Types of Tequila Available?

Anyone who has tasted tequila can testify to its unique and exciting taste. It is a distilled drink that is produced from fermented blue agave plants. It originates from Mexico and has become a worldwide phenomenon. It is popularly consumed more in Mexico and the United States.

It is a unique liquor and can only be produced in certain regions of Mexico. These cities include Tequila, Jalisco, Nayarit, Guanajuato, Michoacán and Tamaulipas. Those produced elsewhere do not qualify to be regarded as such.

Tequila can be consumed in a variety of ways. This can be straight or neat without adding anything but taken as a shot. Some shots are taken with lime and salt. This is because the salt lessens its burn in the mouth and throat while the lime enhances its flavor.

Some people prefer to enjoy theirs by swirling it around a glass, taking in its aroma and then sipping it. A final way it can be consumed is by adding it as an ingredient in other drinks such as margaritas. You can check out this and more in this article.

Types of Tequila Drinks

Although tequila may be made from the same plant and the same region, they do not all taste the same. They are of different types and each one tastes differently from the others. Here are the five main types available.

Blanco

Blanco has several aliases. It can be referred to as Silver, White, Platinum, or Plata. It is the youngest tequila type and it is made from 100% pure blue Weber agave. Typically, it is freshly distilled and aged for only a few weeks which makes it sweet.

Because Blanco does not spend time in aging, it remains clear and silverish. Some distillers may age it for up to two months for a smoother taste. Blanco is also one of the best for making margaritas.

Joven

Joven is a Spanish word that means “young”. This drink is most times a mixto. A mixto means it is a blend of other drinks often Reposado, Anejo and Silver and other additives. It is golden in color and known by different monikers like Gold, Oro, or Dorado.

Joven gets its color from additives and flavoring agents such as caramel coloring and grain alcohol. If you find a Blanco bottle named Joven, it means is a mixto of some aged tequila with an unaged one.

Reposado

Have you like many asked what is a Reposado? Just so you know, it is a Spanish word that means “rested”. This name is in reference to this drink being aged in wood casks from between two months to one year. A lot of distilleries often age their Reposado in bourbon barrels. This adds bourbon flavors to the final product.

The process of aging Reposado adds some natural golden color and subtle hints of flavors like nuts, coffee and vanilla. This tequila can be enjoyed straight or used in cocktails. It makes margaritas more dynamic and full of flavors. 

Anejo

Anejo means aged. It is a drink that is aged for at least a year or more in oak barrels. What this does is that it loses its agave characteristics, turns amber and takes on the flavor of the barrel. It also results in a rich and smooth drink with hints of caramel and butterscotch.

Anejo can be likened to when tequila has been made to grow and lose its innocence. It is delicious and can be used as a whiskey substitute. The best way to enjoy it is neat or neat with water.

Extra Anejo

These are ultra-aged tequilas. They have been aged for a minimum of three years and are darker. It is mahogany in color with a complex and smooth flavor. They are usually best sipped alone instead of using it as a mix for other drinks.

Which Tequila Type is The Best?

This is based solely on what you prefer and whatever you intend to use it for. It is best to use either a Blanco or a Reposado for making margaritas. Anejo and Extra Anejo may also be used only that they would give your drink a caramel and oaky flavor.

Also, bear in mind that the more it is aged, the more expensive it becomes. This means Anejo and Extra Anejo are generally more expensive than the rest. You can checkout the guide to buying tequila here https://www.simplyrecipes.com/what_tequila_should_you_buy to learn more.

Conclusion

Tequila is one of the best liquors that you can drink. Like most drinks, it is available in different variants based on the age of the drink. The best type to choose is dependent on the drinker but the aged ones seem to taste better.

TikTok Feta Pasta Recipe

Many of you who use the TikTok app or even Instagram might have seen the viral recipe that originated in Finland for Feta Pasta. Apparently this recipe became so popular that grocery stores were completely sold out of feta. The basic idea behind the recipe is to start with cherry or grape tomatoes, a block of feta cheese, and seasonings that gets baked, and then pasta is added.  If you search the #fetapasta hashtag you will see thousands of videos showing so many variations. I admit I don't normally hop on the bandwagon with what's popular on TikTok, but I knew I had to try this dish. 

I was a tad nervous about the idea of using an entire block of feta and wondered if it would be overpowering. Good thing I didn't let that stop me, because the flavor was absolutely wonderful. It was tangy, but in the best way! I did check out several recipes so that I could get a better idea of what I wanted to do to make this dish my own. I shared my results on Instagram and received a lot of positive comments. It turned out that not too many people had heard about it, so I thought I was share a step-by-step recipe with pictures to show you how to make it. 

Here are the ingredients you'll need: 

Cherry or grape tomatoes (one pint per block of feta)

A block of  Feta cheese (can use vegan feta)

Fresh garlic (if cloves are huge, cut in half)

Fresh basil

Olive oil

Seasonings I recommend: Sea salt, cracked black pepper, red pepper flakes, and dried herbs like Oregano, Basil, parsley or Italian seasoning

Pasta of your choice (I used mini Farfalle)

Optional: 

fresh spinach

Grilled chicken or shrimp

How to make it

1. Heat your oven to 400°. Start by adding your tomatoes and garlic cloves to a baking dish, then drizzle with olive oil and seasonings. Make sure the tomatoes are well coated. Make a space in the middle of the baking dish to place your block of feta cheese. Drizzle more olive oil and add more seasoning. 

2. Once the oven has come to temperature, place your tomatoes and feta in oven and bake for 30 minutes. If want the tomatoes and cheese to get a little brown, you can broil on high in the last few minutes or turn on the convection feature if you have that option. Cook your pasta in well-salted water while this step in being done, and set aside one cup of the cooked pasta water. 

3. Take a large fork or spoon to lightly smash the tomatoes and mix it with the feta. Make sure to smash up your garlic cloves first so you don't forget, otherwise you'll have huge chunks.  

4. Now add your fresh basil and spinach. 

5. It's time to add your pasta and gradually add the pasta water depending on how saucy you want it to be. The pasta will absorb the liquid so I added the whole cup. I promise it won't be watery. 

6. Top with grilled chicken or shrimp and enjoy! 

Tips and recommendations: 

• Do not skip the fresh basil or red pepper flakes. Both of them add so much flavor! 
• If you can't get a block of feta cheese, crumbles will work just as well. Add it in the middle of the baking dish the best you can. You might need a larger size container, so keep that in mind. 
• If you don't like feta cheese, you can use goat cheese or Boursin 
• If you are making a larger batch, you can double the ingredients. Be sure to use a large enough baking dish to give enough space to add your pasta. 
• I highly recommend reserving some of the pasta water to keep your pasta from being too dry. Do this by using a glass measuring cup or any heat-proof cup and scoop out some of the water from the cooked pasta before draining. You can add as much or as little as you like. 

Check out these other popular recipes: 

Mashed Sweet Potatoes Side Dish

Air Fryer Chicken Thighs

Greek Pasta Salad

Benefits of Shopping at an Online Italian Grocery Store

There is something special about Italian food. While there are many foods from around the world that are delicious to eat, there is just something about Italian food. Perhaps it is the love and passion that goes into making the food that makes the flavors burst in your mouth. Every bite makes you feel like you have been wrapped in love and warmth. Not everyone was blessed with an Italian grandmother to feed us, but that does not mean we cannot get the best food available. This is when an Italian grocery store can be the best thing ever. Not only do you have access to an Italian grocery store, but you can order online. As if you have not been convinced already, here are some more benefits to ordering Italian food online.

You can get all of your favorite foods and spices delivered directly to your door. You never have to leave the comfort of your home to get all the items to make your favorite Italian dish. There may be items and spices that you just cannot find at your local grocery store. Ordering online allows you to have access to all of your favorites quickly and easily. Another obvious benefit is you do not have to stand in long lines to purchase your items. Many Italian grocery stores are small or packed full of amazing items and you want to see them all, but so does everyone else. When you order online, you do not have to compete with anyone else looking at the same items. You do not have to get jostled or feel rushed while browsing. You can take all the time you want.

While there are many items that catch your eye while walking through the store, you probably do not need most of them. Something about being in the store will entice to make that impulse buy. Not to say that it cannot happen online, but the chances decrease when you are online. You do not have to walk through the check out area with all of those chocolates or something else that tempts you. When shopping online, you are more likely to stick to your list. Since you do not feel rushed you are less likely to may an impulsive decision because you can take all the time you want to think about it. You are able to shop anytime you want, even if it is the middle of the night. You are not subject to the hours that the store is open. 

Alaskan Cod In A Creamy Lemon Butter Sauce (Recipe)

Do you feel like you are forever stuck in the rut of figuring out what to cook? It seems like many of us have the exact same menu that rotates week-to-week. I am always up for trying something different for dinner. I am happy to be partnered with Sitka Salmon Shares to show you what's been cookin' in my kitchen. 

A little background on Sitka Salmon Shares: 

• Wild: Wild-caught from the pristine waters of Southeast Alaska and the North Pacific
• Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact
• Traceable: Our relationships ensure that your fish is traceable to the boats of our fishermen-owners and trusted community partners
• Fishermen-centered: Individually caught by one of our fisherman-owners or partner fishermen (who we hope are on their way to ownership!). Fishermen ownership makes us distinct from our competition and creates a more just system that values hard work, high-quality fish and low-impact harvesting methods.
• Just: Our fishermen receive an average of 20-30% more for their harvest, which can equate to $10,000 extra income in a given season
• Premium: Blast-frozen at the peak of freshness to ensure the highest quality, guaranteed
• Convenient: Home delivered directly to your door, with recipes and a newsletter about the fishermen who caught that month’s share
• Conscious: Carbon offsets purchased and 1% of revenue donated to efforts promoting small-scale fisheries and conservation in Alaska.  

The April share box was Wild Alaskan Pacific Cod. The box was completely full of blast-frozen cod just waiting to be cooked. This has been a life-saver since meats are harder to come by these days. Plus, fish is healthier overall anyway. Cod has always been a tricky fish for me, so I knew I had to find a way to cook it so it would not be dry and tough. 

I poked around on Pinterest looking for some inspiration. I decided on baking the cod in a creamy lemon butter sauce. I used this recipe as a guide, but made a few alterations to suit my family's taste. 

Alaskan Cod in a Creamy Lemon Butter Sauce

Ingredients:

2 lbs Cod filets cut into smaller portions

4 tbsp unsalted butter

1/3 cup heavy whipping cream

2 cloves of finely minced garlic

1 tbsp Dijon mustard

2 tbsp lemon juice

Salt & pepper

Creole or seafood seasoning (optional)

finely chopped red onion (optional)

How to cook the fish:

1. Heat oven 390°. Arrange the fish filets in a baking dish and season with salt, pepper, and Creole or seafood seasoning. Sprinkle red onion on top of fish. 

2. Melt butter and add mustard, garlic, lemon juice, cream, and a little salt and pepper. Pour over fish, and bake for 12-15 minutes (based on thickness of filets) until cooked through. Garnish with chopped parsley and lemon slices. 

3. Serve with desired sides such as rice pilaf, mashed potatoes, broccoli or asparagus. Enjoy!

Note: If sauce is too thin, you can transfer sauce into a small saucepan and simmer for a few minutes to thicken. 

This was one very delicious dish! Even my picky 12-year-old devoured it. The fish had such a nice firm texture. It flaked beautifully and was not dry at all. This entree has already been requested again. Good thing we received so much fish in this share! 

How does Sitka Salmon Shares work? 

Community Supported Fishery (CSF) members purchase their very own "shares" of their harvest. Similar to preorders or vegetable shares ordered through your favorite CSA, these purchases determine how much fish their fishermen catch! After that, CSF members receive a monthly home seafood delivery - their "share" - of their wild Alaskan catch, ranging 4.5-5lbs per month and ranging 3-9 months during the CSF season (April thru December). Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy. Shipping is also FREE, which is a plus! 

Right now, Mom Files readers can get $25 off any share except for the Taste of Fall share, using our affiliate code: MomFiles. Your share will be well packaged to stay completely frozen for several hours after the delivery is made. Shares start as low as $109 per month. If that seems like a lot to you, I assure you that it's well worth it. What you get in your local grocery store can't compare to the quality you get from Sitka Salmon Shares. The salmon we had a few months back was the best we ever tasted hands down!  It's a great feeling knowing that your monthly shares helps keep small fisherman in business. Here is the delivery schedule for upcoming shares. Just enter your zip code.

We hope you will give Sitka Salmon Shares a try. Please stay safe and healthy, and thank you for stopping by today! 

How BI-LO Delivery By Shipt Saves Busy Families Time

This is a sponsored post in partnership with Shipt + BI-LO. All opinions are my own. 

Do you ever find yourself at home browsing recipes on Pinterest, and you find the perfect dinner or dessert recipe that you actually have all of the ingredients for? Yeah, me either. I always seem to be off by one or two ingredients. It's hard for me since I do not have access to a vehicle during the day, so this means waiting until after 5:30 before any of the working adults get home. By that time, it's too late to try to put dinner together after getting to and from the store.

I am so grateful to live in the age of technology where you can get just about anything you need, sometimes as quickly as you need it. Thankfully Shipt grocery delivery service is available for the days I can't get to the store right away. Shipt is a membership-based service that you can join with an annual or monthly subscription, and you can cancel at any time. I'm thrilled that they now deliver from BI-LO stores.

Right now if you become a new Shipt member, you can get 2-weeks of same-day delivery free, and receive a $20 credit on your first order from BI-LO! Who doesn't want FREE groceries? Now all of those recipes that I want to make can actually happen. Shipt grocery delivery is not only convenient since you don't have to leave your home, but it helps prevent all of those unnecessary purchases. I can't ever seem to not have that urge to buy things that are not on my list for a variety of reasons. Also, not having to make a trip to the grocery store is a huge time saver, especially for busy families.

I was super excited to make my first order from BI-LO using Shipt. This just happened to be one of those times where I seemed to have run out of so many of my kitchen and household staples at the same time. Also, since it is the baking season, I stocked up on a few baking supplies so I won't run into the issue of not having all of the ingredients for a recipe. But you know what? If I do run out it's no problem! I can just log into my Shipt account and make a quick delivery order, and receive my items in as soon as one hour. As long as I keep my order $35 or more, my delivery is free.

I feel like once you get Shipt delivery, there is no turning back. I enjoyed receiving my groceries from BI-LO, and I look forward to placing my next order. My Shipt shopper alerted me via text when she made it to BI-LO and asked if I needed any additional items. She shopped my order, and as soon as she was done, she texted me to let me know she was on the way to my home. You can start your Shipt account online or through their free app available through your phone's app store. Don't forget to take advantage of their special promotion to get your $20 credit to shop at BI-LO.

So now the question is which dessert or entree do I make first? I guess the next thing I need to work on is my meal planning. That's definitely not my favorite thing to do, but at least I can grocery shop in my pajamas! If you have any questions about BI-LO delivery by Shipt, leave me a comment or send an email. Thank you for stopping by today!

Vegan Cinnamon Sugar Muffins Recipe

Looking for a healthier option for breakfast or snacks? We have hit back-to-school season, and many of us are time-crunched. Having grab-and-go items is a must for those busy mornings, as well as after school lets out. I've always liked having a variety of snacks available ranging from fruit, cheese, crackers, and baked goods. You definitely have to try out this recipe for vegan cinnamon sugar muffins. I promise you won't know they are vegan! 

Ingredients
For the muffins:

1 cup all-purpose flour
3/4 spelt flour (or you can use what you have)
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 ounces applesauce (unsweetened)
1/2 cup organic almond milk
1/2 cup coconut oil
2 tablespoons maple syrup

For the topping:
2 tablespoons sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 390 (F). Grease or line muffin tray and set aside.

In a large bowl stir together all dry ingredients. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.

Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.

Each family member tried a muffin and the reaction was all the same. They all said it tasted like any regular homemade muffin and they would never have guessed it was vegan. The dozen I made seemed to have disappeared in one day. I was lucky to get one! They had the same texture and flavor of a regular muffin using dairy or egg. This recipe is a keeper!

Check out these other recipes:
Best Banana Bread
Blueberry Lemon Bread
Glazed Meyer Lemon Pound Cake

Southern Caviar aka Black Eyed Pea Salad Recipe

Over the years, I have been to several events where a special dish called "Southern Caviar" was on the buffet table. I have tried it a few times and loved it so much. If you've never tried it before, it's a flavorful and fresh dip/salsa/salad that you eat with tortilla chips. I recently got to thinking about making it myself and did a Pinterest search for recipes. I was overwhelmed by the number of recipes that popped up. I think I gave up after viewing so many and finally decided on a few that really looked delicious. 

I ended up using those recipes as a guide to making my own version. When I made it, I was afraid because it was A LOT. Trust me, we didn't have a whole lot left over once the family tried it. It is so good that you can't stop eating it. The best part is that it's easy to make with no cooking required, which is perfect during the hotter months. Check out the recipe below. 

Ingredients:
2 cans of black eyed peas (drained and rinsed)
1/2 can of black beans (drained and rinsed)
1/2 bag of thawed frozen sweet corn
1/2 cup of finely diced cucumber
1/2 of a medium red onion finely minced
1 jalapeno seeded and finely minced
1 rib of celery finely diced
3 Roma tomatoes chopped
chopped cilantro to your taste, about 3 tbsp

Dressing:
Kosher salt and cracked pepper to taste
5 tbsp olive oil
5 tbsp apple cider vinegar
1 1/2 tsp of sugar

Place all ingredients into a large bowl. Mix dressing ingredients in a small bowl or measuring cup. Toss everything together and serve with your favorite tortilla chips. Easy, huh?

You are supposed to let it sit in the fridge for a couple hours, but some of us could not wait. It is so good with the scoopable variety of tortilla chips or even corn chips. This would be perfect on top of Jasmine rice and then topped with chopped avocado as a vegetarian bowl. Yum!

Check out these other delcious recipes:
The Perfect Potato Salad To Take To A Cookout
Perfect Margarita Recipe
4 Ingredient Greek Pasta Salad

If you try this recipe, let me know what you think. Thanks for stopping by!

The Perfect Potato Salad To Take To A Cookout

I don't know about you, but I think the side dishes at a cookout are the best part of the meal. I admit I will often pass up the grilled meats for a plate of just sides. One of my all-time favorites is potato salad. That is one dish that not everyone can make well. The food snob in me judges other people's potato salad mighty hard. HA! Seriously though, I make an excellent one that everyone raves about. Today I am sharing my recipe with you all.

Ingredients: 

Red potatoes (about 6-7 medium size)
2 whole large eggs
Finely chopped red bell pepper, green bell pepper, red onion, and Italian parsley
1/2 cup frozen sweet peas, thawed
Dressing ingredients:
3/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp pickle relish
1 tsp white sugar
1 tsp apple cider vinegar
salt and pepper to taste
a few splashes of hot sauce (optional)

How to make it: 

Slice potatoes in even pieces, about 1/4 inch thick. I like to leave most of the skin on mine for added color and texture. Rinse and place them in a large pot of cold water. Salt generously! Place the 2 whole eggs on top of potatoes so they can cook at the same time. Boil until potatoes are fork tender about 10 minutes. Do not overcook! Scoop eggs out and place in ice water (this makes for easier peeling). Drain potatoes and place on a large plate or dish to cool down.

While potatoes cool, combine your dressing ingredients so that the sugar dissolves. Peel and chop the boiled eggs. Once the potatoes are mostly cool, you gently toss together all of your ingredients. Add salt, pepper, and hot sauce to taste. Be careful with adding salt since your potatoes should already be salty and the dressing ingredients have salt in them. Chill in refrigerator for a few hours or overnight. Enjoy!

Quick tips:
If you do not care for mayo, you can substitute it with fat-free sour cream or Greek yogurt.
You can customize your vegetables or add-ins by using celery, carrots, bacon, or whatever you fancy.

This potato salad recipe took me a few years of tweaking and perfecting and is what I have been using for years. I'm often asked to bring it to a cookout or party. I love that you can make it ahead of time so there is no stress on the day you need it. I hope you try my recipe. Thanks for stopping by today!

You may also like:
Best Deviled Eggs Recipe
The Perfect Margarita Recipe
Shelly's Easy & Moist Meatloaf

Keto Hot Dogs With Buns

If you are fairly active on social media, I am sure you have heard about the Keto diet. It seems to be the biggest trend in health and dieting. Although I am not doing Keto, I have changed a lot of what I have been eating this year. We have been eating very low carb foods, and have done away with sugar (mostly). Of course some days you need something more than just meat and vegetables. I won't lie, I have moments where I just want a few hot, crispy fries, or a slice of bread on the side of my breakfast omelet. I have been searching for different low carb and no carb bread substitutes. I did make a macadamia fat bread last weekend, but the overpowering nuttiness and richness just weren't for me. 

I have been hearing about keto fat head dough, so I took a basic recipe and tried it wrapped around premium hot dogs. The result was nothing short of amazing. I decided to share the simple recipe for those who are doing the lower carb lifestyle. 

Fat Head Dough Ingredients: 

3/4 cup almond flour

1 tsp baking powder

2 1/2 cups shredded mozzarella cheese

2 ounces cream cheese

2 large eggs

Everything bagel seasoning or topping of your choice (dehydrated onion flakes, garlic, poppy seeds, sesame seeds, Parmesan) 

6-8 dinner size or jumbo premium hot dogs (I like to cut them in half)

Directions: 

Heat oven to 400° and place parchment paper on a baking sheet. Mix almond flour with baking powder in small bowl and set aside. Crack eggs into a small bowl and lightly beat with a fork. In a large microwaveable bowl, add cream cheese and mozzarella. Microwave for up to 2 minutes until completely melted. Add in the almond flour and eggs to the melted cheese mixture. Mix quickly with a wooden spoon until completed combined and a dough forms. The dough will be sticky! Place dough onto parchment paper. Cut into equal portions according to how many hot dogs you have. Shape each piece of dough into a rectangle that can be wrapped around the hot dog. Place each wrapped dog on baking sheet and sprinkle with everything bagel seasoning. Bake for approximately 14-18 minutes or until nice and golden brown. 

These hot dogs with keto buns really hit the spot and took care of that pesky bread craving.  And trust me, using premium hot dogs makes a big difference. If you have a Kroger store nearby, I suggest the Private Selection Brisket Dogs. My husband and daughters loved them so it looks like these will be added to the weekend menu a few times each month. Next weekend I will make a fat head pizza. We are all looking forward to it!

Be sure to check out these other recipes:

• Air Fryer Chicken Thighs
• Air Fryer Mushrooms
• Low Carb Italian Zucchini Boats
• The Best Keto Pizza

Thank you for stopping by today.

Breakfast Idea: Blueberry Lemon Bread

Every day is a struggle when it comes to finding new meal ideas. Breakfast is usually a challenge for the working adults in my household since no one is trying to get up early time is valuable. Having easy, grab-and-go options work well. We all prefer something that is homemade over prepackaged, of course. I purchased some blueberries for snacking the other day, and sadly they were too soft to enjoy. Just like when you have over-ripe bananas, you simply must make banana bread. This time around, I made a scrumptious blueberry lemon bread. You probably have most of the ingredients on hand already, so this one is a winner. 

Ingredients: 

1 cup fresh blueberries
2 tsp all-purpose flour
1/3 cup softened butter
1 cup sugar (you can use less if you prefer less sweetness)
2 large eggs
1 tbsp grated lemon zest
1 tbsp lemon juice
1 tsp vanilla or almond extract (optional)
1/2 cup milk
1 1/2 cups all-purpose flour
pinch of salt
1 tsp baking powder

Directions:

Heat oven to 350° and grease loaf pan or use parchment paper if you prefer minimal clean up.

Lightly toss blueberries with 2 tsp flour to coat (set aside).

In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest, lemon juice, and extract. In a separate bowl combine flour, baking powder and salt.

Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan. Bake for 50-60 minutes. You can test with a toothpick to know if it is baked through. Cool and slice. This bread is best enjoyed when it is cooled down all the way.

Check out these other recipes: 

4 Ingredient Greek Pasta Salad
Shelly's Easy & Moist Meatloaf

Thanks for stopping by today!

Shelly's Easy And Moist Meatloaf

Do you ever crave a hearty home cooked meatloaf dinner? I never used to be a huge fan of meatloaf, because it always seemed to come out too dry or rubbery in texture. That has changed since I have played around with recipes over the years and finally perfected it. My recipe is easy since you will probably have most of the ingredients on hand.

Shelly’s Easy and Moist Meatloaf

• 2- 2 ½ pounds ground beef (chuck)
• 1 medium onion finely diced
• 4 cloves of garlic minced finely
• Fresh herbs (I use basil, parsley, thyme, and rosemary. You don’t need a lot, like a sprig of each, and use what you prefer) 
• Finely diced jalapeno to taste (like half of a small one with seeds removed)
• 2 slices of white bread (torn into tiny bits)
• ½ cup milk
• Dry seasonings of your choice (Cajun seasoning, salt, pepper, garlic powder, etc) Here are my favorites
• A few dashes of steak sauce (optional)
• A few dashes of hot sauce (optional)
• ½ cup Ketchup

Heat oven to 350 degrees. I like to lightly saute the onion and garlic in a tiny bit of olive oil first, then add jalapeno and herbs. Empty on to small plate and set aside to cool down for 5 minutes. In large bowl, add ground beef, seasonings, sauteed veggies, bread crumbs, and milk. Mix everything together by hand and form into loaf shape, and place into loaf pan. Cover the top with ketchup. Bake uncovered for 50 minutes. Remove from oven and let sit about 15 minutes before slicing.

Tips: You can line loaf pan with parchment paper for easier removal and cleanup.
Be sure you do not overcook or you will not have a juicy meatloaf.

This delicious meatloaf goes nicely with traditional mashed potatoes, or mashed cinnamon brown sugar sweet potatoes, and fresh green beans or asparagus. Oh, and the leftovers make the most scrumptious sandwich the next day!

Check out these other delicious recipes:

• Small Batch Homemade Mac & Cheese
• Perfect Potato Salad
• Southern Caviar

Enjoy, and thank you for stopping by.

How To Prevent Your Turkey From Looking Pale Without Overcooking It

We've all seen it all over social media. The curse of the pale turkey. It's not pretty at all. I admit that I panic every year when it comes to roasting a turkey. I have finally gotten a good handle on how to bake it to the perfect crisp, golden brown while making sure it's super juicy, and fully cooked.

This post contains affiliate links. We will receive a small commission off of any sales made.

My first bit of advice it to ditch the baking bags or aluminum foil to cover the entire bird. Using either of those steams your turkey, and sometimes makes for a chewy, rubbery texture. The entire process really comes down to using the correct oven temperature, as well as baking your turkey with an oven-safe meat thermometer.

Here is the simple breakdown of what I do 

Start with a fresh or fully thawed turkey. Remove the giblets and neck, and discard. Next,  wash the turkey with citrus juice (usually lemon or lime) inside and out. Rinse it well, and dry with paper towels. I use a heavy turkey roasting pan with a rack so that the turkey sits up higher, and the underside gets brown as well. Heat your oven to 325 degrees.

I blend together a small bowl of dry seasonings such as salt, garlic powder, Cajun seasoning, Complete seasoning, black pepper, cayenne, and a variety of dried herbs. I sprinkle the seasoning blend all over the outside of the turkey, as well as the cavity, and under the skin of the breast. I also rub some room temperature butter under the skin of the breast, and all over the bird. Next, you tuck your wings under the back, and insert your meat thermometer in the deepest part of the breast. Place your turkey on the rack breast side up, and pour one can of chicken or vegetable stock in the bottom of roasting pan. I also add some rough chopped onion and celery on bottom of roaster, and inside the cavity for extra flavor.

Now you place turkey in preheated oven and leave it for the first hour. Baste with the drippings from the bottom of pan every 30 minutes until your thermometer reaches the correct temperature for turkey which is 190 degrees. I tend to loosely cover the breast area and wings with foil to prevent over browning. For a turkey between 15-18 pounds, it should take around 3 and 3/4 to 4 hours to fully cook. When you remove your turkey from oven, cover completely with foil and let it rest for a good 15-20 minutes before carving. I use the drippings to make homemade gravy.

If you are planning to roast a turkey this holiday season, follow these directions. You will have a perfectly juicy, golden-brown masterpiece you will feel proud to serve your family and guests. I freeze the drumsticks, and wings for later use to make soup. I hope you and your family have a great holiday season! Thanks for stopping by.

4 Ingredient Greek Pasta Salad Recipe

Have you ever eaten something before that was so delicious that you couldn't stop thinking about it? That's how I felt after having some Greek pasta salad from a local restaurant. I was lucky enough to have a friend share what goes in it so I could recreate it at home. The best part is it only requires four ingredients!

Here's what you need: 

2 cups Orecchiette pasta (uncooked)
1 4-ounce container of crumbled Feta cheese
2-3 Roma tomatoes, chopped
A handful of fresh basil, chopped

How to make it: 

Bring a large pot of water to a boil, and add a generous amount of salt. Boil pasta for about 12-15 minutes, or to the doneness you prefer. I find this type of pasta to be way undercooked from following the package instructions. Drain pasta and cool. I like to toss it in a bowl and pop it in the freezer for about 8-10 minutes to get a quick chill. Chop your tomatoes and basil. Now all you do is toss pasta, tomatoes, basil, and Feta together. That is it!

This Greek pasta salad is a great item to take to a cookout or potluck. It can be made the day before. So easy, right? It pairs very well with grilled chicken or steak. If you decide to try this recipe, let me know how you liked it. Thanks for stopping by today. 

How To Make The Perfect Margarita

Hello, April! It's that beautiful time of year where we get to see the changes of spring take place. I spent the weekend outdoors with my family planting flowers, weeding garden beds, re-potting plants, and doing our big annual clean-up. The warmer temperatures and longer hours of sunlight have gotten me excited for the warmer months. 

One of our favorite beverages year 'round is a good old-fashioned homemade margarita. We do not like those pre-made mixers at all. If you are looking for a very good margarita recipe (with a little bit of kick) you are in the right place. My neighbor shared this recipe with me a while back that she got from our other neighbor. It's so good and we make it all the time! The great part if you do not need any fancy bar equipment or even formal glassware for serving. This recipe is perfect for girls' trips, girls' night in, or parties. 

How to make the perfect Margarita

Ingredients: 

2 cups of good white tequila (we use Jose Cuervo)

2 cups of triple sec

2 cups of fresh or bottled lime juice (we use this one) 

2 cups *sugar plus 2 cups water to make a simple syrup

Directions:

The first step is to make your simple syrup. The key is to fully dissolve the sugar into the water. It's best to chill simple syrup before adding to the other ingredients. Stir all ingredients in a pitcher and serve over plenty of ice. If you prefer frozen margaritas, you can blend with ice. It's delicious either way. 

*I use a little less sugar because I don't like my drinks too sweet. You can adjust to your taste. 

Tips:

I serve mine on the rocks with a simple wedge of lime. You can use margarita glasses with salted or sugared rims. I will be experimenting with strawberry, mango, and raspberry purees to make some exciting flavors. If you want, you can make half the recipe or even double it.

If you have been on the hunt for a good margarita recipe, you will love this one. Let me know if you decide to give it a try. Thanks for stopping by today.