Bacon and Asparagus Salad

This recipe came from a friend who made this for a girls night in and I loved it! I think this will become one of my "go to" spring salads when asparagus is in season. It not only has great presentation because of it's color but great taste because of it's ingredients.

1 container of grape tomatoes-- washed and cut in half
4 slices of bacon-- cooked and crumbled
1 pound of asparagus-- blanched and cut into 1 inch pieces
1/2 red onion-- finely chopped
4 ounces of blue cheese
1/4 cup balsamic vinegar
1/4 cup oil
1/2 t fresh basil, finely chopped

Combine all the ingredients and let marinate for 1 hour and then serve.

MY TIP: I initially questioned my friend on the oil and vinegar ratio of this recipe, (usually it is 1 part vinegar to 2 parts oil) but for some strange reason the equal parts of oil and vinegar works in this recipe!

MY OTHER TIP: This is NOT a salad that can be made the day before, because the asparagus looses it's bright color and turns a dingy green.

Sausage Bites

Move over meatballs, this very easy recipe is sure to delight. And the best part is there are only 2 ingredients! Since when do two ingredients have so much flavor???

1 pound Italian sausage
24 bocconcini (mozzarella balls in water}
Makes 24

Take the bocconcini and wrap the sausage around them to form a a ball. They should be the same size that you mini meatballs. Bake for 17 minutes at 350 degrees.

Pretty in Pink

I served this "girly" drink for my night in with the girls. In the past, I would have just skipped over this recipe and never given it another thought. But since the beer margaritas I made for Cinco De Mayo were such a success, I have changed my mind about lemonade or lime-aid mixed with beer. (Is it just me or does that still seems like a weird combination?!?) It was also the "pretty in pink" color that drew me to make this drink.

3/4 cup vodka
1 12ounce can of pink lemonade, thawed
3 cans of beer
Mix in a large picture and serve over ice, garnish with citrus fruit or cranberries.

MY TIP: I always buy an extra bag or two of fresh cranberries at Thanksgiving and keep them in the freezer for an inexpensive but pretty way to garnishing drinks throughout the year.

Pica de Gallo

We actually celebrated "Uno De Mayo" (according to my husband) instead of Cinco De Mayo this year because we were picking up our daughter from college and returning on the 5th. (We did manage in between a getaway to Indy to a nice hotel, dinner and a night out at Howl at the Moon (a dueling piano bar I have been wanting to go to for awhile which was a lot of fun!). So for "Uno De Mayo" we invited some friends over to celebrate! This recipe is nice and fresh with lots of spice coming from the onions and jalapeno! And the beer margaritas helped take the heat off!


3 large vine ripe tomatoes, chopped
1/2 large white onion, finely chopped
4 cloves garlic, pressed
1 jalapeno pepper, very finely chopped
salt to taste
Combine all ingredients and refrigerate for 1 hour or longer. Serve with tortilla chips.

MY TIP: The longer you keep this in the fridge the better as the flavors will marry.

Beer Margarita

Happy Cinco- De -Mayo!

¡Disfrute de su fiesta!

1 12oz can of frozen limeade (found in the freezer section of the grocery store)

1 12oz can of Lemon/Lime soda (I use Sierra Mist although you can use Ginger ale, Sprite or 7up)

12oz of tequila

1 12oz bottle of Mexican beer (I prefer Corona but Bud with lime can be substituted)

Limes

Course salt
Ice

1. Fill a blender all the way to the top with ice, add limeade

2. Fill limeade can with tequila (12 oz) and pour into blender and blend

3. Pour into a pitcher
4. Add a bottle of beer (I used Corona)
5. Add 12 oz of a lemon/lime soda (I used Sierra Mist)

Put in freezer for 5 hours until slushy, stirring occasionally

6. Run a cut lime across the top of the glasses and dip the rim of the glass into course salt

7. Pour margarita into salt rimmed glasses and serve (if you feel it is a little strong you can always add more soda)
8. Garnish with lime slices

MY TIP: This can be made ahead a couple of days ahead of time and kept in the freezer.

Salud!