Fajitas and Margaritas!

Hey, you guys get two posts today! Since it's snowing like the end of times, we had a tropical vaca in the house tonight. We were not allowed to look at the snow or even talk about it. This was the best idea ever.

First we invited Jimmy Buffet. Because it's not a tropical party without him. We're still waiting for his response, but we pretended he was with us. (the weather is here, wish you were beautiful...)

Second, we mixed up the best margaritas ever. I even surprised myself. The secret is whole blood oranges. After a round or two of these, it makes it hard to prepare dinner. Really hard. Dinner was a bit lame. But at least the margaritas were good!

Third, we made fajitas. Nothing fancy here. Lots of bell peppers and red onions. And some sliced leftover pork and some chorizo. I would give you a recipe, but there are probably more exciting ones floating around internet land. My secret ingredient is Penzey's Spice Fajita Blend. Love it.

The Best Margaritas Ever.

1 cup Tequila (I used the gold stuff, because it's all we had)
1/2 cup Triple Sec (I used Cointreau, again, all we had)
1/4 cup lime juice
2 whole blood oranges, peels removed, quartered (look ma, we're eating fruit)
ice

Blend everything, but ice until smooth. Add in ice and blend until no large chunks. Pour into margarita glasses, rimmed with salt.

Israeli Couscous = YUM

What is it about couscous that makes it so versatile? I have made it so many ways and with basic or Israeli and it is always so good. And it gets eaten up so fast there are never leftovers! I wanted something quick and easy tonight and I had a pork tenderloin sitting in the fridge waiting to be roasted and devoured! A quick and easy side? Israeli couscous loaded with veg of course!

Israeli Couscous with lots of veg

1 large red onion, chopped
3 garlic cloves, minced
2 tbls fresh parsely, chopped
1 1/3 cup Israeli Couscous
1 3/4 cup water
3 roasted bell peppers, chopped (I roasted them the night before, one each: red, yellow, green)
1/4 cup dry white wine
1 tbls fresh basil, chopped
salt and pepper

1) Saute red onion seasoned with salt and pepper in olive oil over low heat about 15 minutes. Stir in garlic and turn heat up and saute for about 5 minutes.
2) Stir in couscous 1 tbls of parsely and saute until couscous is toasted.
3) Add peppers and water to pan and bring to boil. Once boiling, turn down heat, and cover cooking for 15 minutes stirring occasionally.
4) Once all the liquid is absorbed, add wine stirring frequently until absorbed. Take off heat and add the rest of the parsley and basil. Add more salt and pepper if needed.