Frozen Lemon-Berry Margaritas Recipe

Frozen Lemon-Berry Margaritas Recipe photo by Taste of Home

Frozen Lemon-Berry Margaritas Recipe

• Prep/Total Time: 15 min.
• Yield: 4 Servings

1515

Ingredients

• 4 lime wedges
• 2 tablespoons coarse sugar
• 2/3 cup thawed lemonade concentrate
• 1 cup frozen unsweetened raspberries
• 2 cups ice cubes
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 1/2 cup frozen blueberries
• 1 tablespoon sugar
• 1/2 cup tequila, optional

Directions

• Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.
• In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth.
• Pour into prepared glasses. Garnish with reserved limes. Yield: 4 servings.

Nutritional Facts1 cup (calculated without tequila) equals 271 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 71 g carbohydrate, 4 g fiber, 1 g protein.

Roasted Garlic Chicken Pizza

Ingredients

• 1-2 whole heads of garlic, roasted
• 1 pizza crust, homemade or storebought (**see tip below**)
• 1/2 cup PHILADELPHIA brand Italian Herb & Cheese Cooking Creme
• 2-3 cups shredded cooked chicken
• sliced white or red onions
• 1-2 cups shredded Monterrey Jack or Mozzarella cheese
• 1 handful Italian parsley, finely-chopped

Method

Begin by roasting your head(s) of garlic. Once it is ready and cooled to room temperature, carefully squeeze the garlic cloves out of the skin and set aside.

Preheat your oven to 425 degrees (or the temperature specified on your pizza crust, if storebought).

Lay your pizza crust on a floured work surface. Spread the top with the PHILADELPHIA brand Cooking Creme, leaving a 1-inch border for crust. Sprinkle evenly with shredded chicken, onions, roasted garlic cloves, and about half of the chopped parsley. Top evenly with cheese.

Transfer to a pizza baking sheet and bake at 425F degrees for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer's instructions if you'd like.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the remaining chopped parsley, and serve.

Asparagus, Bacon, Corn and Sweet Potato Skillet

Asparagus, Bacon, Corn and Sweet Potato Skillet

I enjoyed the sweet and salty mix of the potatoes and the bacon  combined with the crunch of the fresh vegetables. This was a great mix of textures and flavors. My kids liked this so much, my oldest asked for 
Asparagus, Bacon, Corn and Sweet Potato Skillet

3 slices bacon, cut into 1" pieces
1 large sweet potatoes, 2 1/2 - 3 cups, diced into 1/2" cubes
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 ear of corn, kernels removed
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: 1 tablespoon balsamic vinegar

In a glass bowl, microwave the sweet potato pieces for 2 minutes, stir and microwave another 2 minutes. Stir again and check tenderness. They should be fork tender, but still just a bit crisp. Cook them another minute if necessary. Set aside.

In a very large skillet, over medium high heat, cook the bacon pieces and then remove to a paper towel.  Add the softened potatoes to the bacon grease left in the skillet and toss quickly to coat each piece. Season with salt an pepper and cook about 5 minutes, stirring/flipping occasionally.

Add the asparagus and stir to combine. Cook another 4-5 minutes, until the asparagus is almost softened. Add the corn, toss well to coat and cook 3-4 minutes, stirring frequently. Add the bacon back into the skillet and stir to combine. Season to taste with salt and pepper and remove from the heat. Drizzle with balsamic and stir again. Serve hot and Enjoy!