17 October 2019 An Authentic Port Wine Tasting Experience – Porto, Portugal

An Authentic Port Wine Tasting Experience – Porto, Portugal

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For a port wine enthusiast, like my husband Mark, our recent trip to Portugal was a dream come true. We spent two weeks in Portugal, with an emphasis on Porto, the home of his favorite wine…Port. Port is a rich blend of Douro Valley grapes, fortified with Brandy, made exclusively in northern Portugal. Porto is a vibrant city which is quickly becoming one of the most popular tourist destinations in Europe. Porto lies on the northern banks of the Douro River, and on the southern banks is Vila Nova de Gaia, where the Port Lodges reside. It is here where all of the Port is stored in barrels and matured in cellars.

My husband was seeking a truly unique Port wine tasting experience, so instead of going to all of the cellars, we arranged in advance for a private tour of one of the smaller, exclusive lodges, Vasconcellos. Our tour guide, Jorgito, shared with us that they make only 40,000 bottles a year. The large houses that distribute worldwide might make as many as 1 million bottles a month. We learned that the Port maturing in the French Oak barrels is a blend of wines. For example, a 40 year old Port is really a minimum of 40 years old and likely contains some wine that was 60 or 70 years old.

Jorgito at Vasconcellos Port House – Portugal

We tasted a variety of Port:
• White – while my husband typically finds white Port harsh, like a Scotch or Bourbon, this was incredibly smooth and sweet.
• Vintage – this is produced in what is named a “Vintage” year, an official designation by a government authority when certain growing conditions are met. It is made and bottled that year and is not a blend. Once opened, a Vintage should be consumed within three days. This was probably my favorite, as I am not a wine enthusiast or a Port aficionado, but I found it to be very enjoyable (especially with dark chocolate).
• 10 year old Tawny – this was like drinking a high quality 20 year old Port in the U.S.
• 20 year old Tawny – super complex flavor profile with walnuts, raisins and other fruity flavors. It had a beginning, middle and end.
• 30 year old Tawny – this was the best Port my husband ever tasted…until he was offered the 40 year old.
• 40 year old Tawny – My husband was the only one who was passionate enough to taste this Port. (Jorgito knew he was the only one who would truly appreciate this experience as it was meant to be experienced). There were no words used to describe the taste, rather, his face beamed with the biggest grin I have ever seen! Perhaps he died and went to Port heaven for a moment. He was able to describe it later as beautifully light in color, fruity essence, with complex nut flavors and an amazing almost syrupy/caramel taste. Velvety smooth.

Port Wine Tasting

The wine tasting at Vasconcellos Port house was a once in a lifetime experience, that we hope to experience again in our lifetime. Vasconcellos Port is not sold outside of this Port house, in Gaia. We were able to purchase it and have it shipped to us. It arrived this week:
• Two bottles of Vintage Port 2012 – to be consumed for special occasions, like our 30 year wedding anniversary, or the birth of our first grandchild, maybe.
• One bottle of 10 year old Port – to be shared with Port loving friends, only.
• One bottle of 20 year old Port – to be shared with one friend who truly appreciates Port wine.
• Two bottles of 40 year old Port – referred to by Jorgito as “two bottles of Selfish” – these will only be consumed by Mark. Period.

Port Wine Selfish
“Selfish Port” – 40 year old Tawny

Other Tastes of Portugal
Portugal is a beautiful country, their people are super friendly, the weather in September was perfect, and nearly everyone spoke English with us. There were so many incredibly unique things we saw there. In addition to the Port cellars, these are most memorable:
• Portuguese Pavement – The sidewalks and streets are truly a work of art made of black and white pavers. These are hand-carved from basalt and limestone blocks, then individually placed by hand by an artisan.
• Portuguese Ceramic Tile – These ceramic tiles decorate literally everything in Portugal. They can be found on the sides of ordinary houses, buildings, inside train stations, the outer walls of churches and palaces, shops, etc. Sometimes they make a mosaic pattern, sometimes they build a huge mural.
• Portuguese Cork Products – We learned that Portugal is the biggest cork producer in the world. Cork Oak trees must be 25 years old before cork can be harvested. It is sustainable as only the outer cork layer is stripped from the living tree every nine years. These Cork Oaks can live to be 200 years old. Cork is used to make purses, belts, shoes, wallets, etc. Think leather products, and you will find them in cork.
• Portuguese Fado – Fado music is considered the “urban blues” of Portugal. It usually consists of a mournful sounding solo singer accompanied by a classical Portuguese guitar. This is a must experience. I would recommend a small, intimate family-owned Fado House like we experienced in Funcha, Madeira, called Travessa dos Torres. The singing was filled with passion and sorrow. The food was delicious.

Portugal Flavors

What a wonderful experience we had in Portugal. I hope you have a chance to visit this place, too.

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14 October 2019 John Boos Introduces Foundry Collection Dining Table Sets

John Boos Introduces Foundry Collection Dining Table Sets

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Press Release – The New Foundry Collection Line Includes Rustic Dining Tables and Complementary Dining Benches and Stools

Illinois-based John Boos & Co. unveiled an all-new line of dining table sets: The Boos Block® Foundry Collection. According to marketing materials for the new product line, these dining tables, stools and benches meld together Boos butcher blocks, for which the company is best known, and table, stool and bench bases constructed of steel forged into shapely designs; hence the name, Foundry Collection.

While Foundry Collection table tops are the same butcher blocks that Boos long ago made famous, the bases of these tables incorporate features that truly distinguish Foundry Collection tables from all predecessors. First, table bases will come in two modern designs: Pub Style and Bistro Style. The legs of Pub Style bases are convex; they flare outward to provide a stout and stately look. Bistro Style bases, on the other hand, are concave. They gently taper inward and convey sleekness and elegance. The steel bases of both table designs will be powder-coated to enhance safety and appearance.

What really sets a Foundry Collection table apart is a second butcher block that’s incorporated into the base of the table. Spanning the distance between the table’s two steel trestles, this butcher block is anchored to each support. This second board, known as a “stringer,” adds structural stability as well as visual accent to the base structure.

Boos will offer both styles of Foundry Collection tables in four wood species – maple, walnut, cherry, and oak; in three heights; and in 6 sizes. In sum, that’s 24 different looks and 144 variations in total. Boos is also offering two seating solutions – dining stools and benches – in complementary designs. Boos benches will also incorporate stringers.

Foundry Collection – Bistro Style table with matching stools

According to the company’s Vice President of Marketing, Steve Pless,

“We saw an opportunity to increase our dining table sales by designing distinctively different tables that still showcase what we’re known for – naturally beautiful Boos butcher blocks. Our design team came up with two great-looking styles, and the butcher block stringer extends the wood look from above the table into its base structure.”

Pless explained that Boos is partnering with its longtime online dealer Butcher Block Co. to make the new line available to the public in time for the critical holiday shopping season. “A broad rollout is planned for early next year. Meanwhile, the Foundry Collection line will be available online only, exclusively at ButcherBlockCo.com,” he added.

Kathleen Grodsky, Butcher Block Co.’s Vice President of Marketing, seems excited about prospects for the new line. “Boos’s design team did a fabulous job marrying the beauty of butcher block with two attractive table base designs. Foundry Collection tables will fill a void in Butcher Block Co.’s product catalog. It’s great to now be able to offer modern industrial, rustic dining tables to homeowners and commercial customers seeking innovative, cutting-edge designs.”

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12 September 2019 Antimicrobial Efficacy of Oiled John Boos Cutting Boards Is Validated

Antimicrobial Efficacy of Oiled John Boos Cutting Boards Is Validated

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Scientific Research Has Substantiated the Antimicrobial Efficacy of John Boos Wood Cutting Boards Protected with Boos Mystery Oil and Boos Block® Board Cream.

John Boos & Co., with headquarters and manufacturing facilities in the Central Illinois town of Effingham, dates back to 1887. That’s when founder Conrad Boos carved his first wooden block from a Sycamore tree for use as a blacksmith’s sturdy work table. Recognizing that meat butchers too had need for rugged chopping tables, Boos’ son John expanded the family’s product line. Today, Boos’ ubiquitous butcher blocks and wooden cutting boards are trusted by professional and celebrity chefs and preferred by aspiring gourmets because of their design, craftsmanship, beauty, and functionality.

But there’s another reason for pros and amateurs alike to flock to Boos cutting boards: their antimicrobial properties. This characteristic of properly oiled Boos Rock Maple cutting boards was assessed by Professor Nenad Miljkovic of the University of Illinois and his team of researchers who are experts in the areas of nanoengineered surfaces and coating technologies.

Miljkovic and his team studied NSF-approved Boos cutting boards made of U.S. Northern Hard Rock Maple. NSF is an independent evaluative and testing organization that assesses the raw materials a manufacturer uses, plus its manufacturing processes and practices. The NSF designation signals that the product that carries it meets recognized food service industry standards designed to promote public health.

The key finding of the university’s research team was that once a Boos NSF-certified maple cutting board used to carve meat was then coated with Boos Block Board Cream and Boos Mystery Oil, the level of bacteria on its surface was reduced to “a ‘clean level’ in just three hours.”

The researchers determined that application of the two moisturizing substances created a hydrophobic, or water-resisting, barrier on the boards that made it more difficult for bacteria to adhere to the wood.

Furthermore, they concluded that Boos Mystery Oil helped any meat juice remaining on the surface of the board be absorbed into the fibers of the wood, where naturally occurring enzymes found in Northern Hard Rock Maple killed off any remaining bacteria. 

Professor Miljkovic stated that, “Prior to this project, we believed the function of cutting board oil was simply to prevent drying of the wood, but our research showed that it actually enables microbes to absorb into the wood grain, which contain antimicrobial enzymes that kill bacteria. We found that USA grown Northern Hard Rock Maple, used by John Boos & Co. to create cutting boards, was the most effective species of hardwood that contained these antimicrobial enzymes, which kill bacteria.”

For more information, please visit https://butcherblockco.com, a leading online dealer of John Boos products.

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22 August 2019 Easy, Maple Walnut Crusted Salmon

Easy, Maple Walnut Crusted Salmon

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Our guest blogger, Erin from Food Wise Family, is here to share an easy walnut crusted salmon recipe. This simple recipe makes a delightful dinner that can easily be paired with any veggie side dish.

I love a dinner that comes together with little effort. This walnut crusted salmon recipe is one of those meals. It only takes minutes to top the delicious salmon with a crunchy, sweet, smoky glaze and then throw it in the oven to bake away. Prep a side of your favorite veggies while it cooks, and you have a healthy meal on the table in under 30 minutes.

I am always afraid to cook salmon. I’m scared I’ll overcook it and ruin it. I have this fear because the first time I cooked salmon, it was undercooked after the given amount of time stated in the recipe. So I placed it back in the oven and didn’t check it soon enough, and to my surprise, it was now overcooked. When salmon is overcooked, it’s dry and loses its flavor. Until recently, I usually had my husband cook salmon, but I finally got past my fear.

One thing that helps to not overcook the walnut crusted salmon in this recipe, is to make sure you set a timer to check in on it before the full time is up, and continually check on it until it’s done. Salmon changes from red to pink as it bakes in the oven. Take a fork and peek in the thickest part of the fillet. Once the meat starts to flake easily the salmon is done.

Easy Maple Walnut Crusted Salmon
Prep Time: 5 Minutes
Baking Time: 13-17 Minutes
Total Time: 18-22 Minutes

Ingredients
2 lb salmon fillet
3 tbsp maple syrup
1 1/2 tbsp Dijon mustard
1 tbsp avocado oil
1/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 cup roughly chopped walnuts

Instructions

  1. Preheat oven to 425°.
  2. Place salmon on aluminum foil-lined or parchment paper-lined baking sheet.
  3. Combine maple syrup, Dijon mustard, avocado oil, paprika, salt, and black pepper in a medium bowl. Once thoroughly mixed, fold in walnuts.
  4. Evenly coat salmon fillets with the maple walnut mixture.
  5. Bake for 13 – 17 minutes, or until salmon is done. Make sure not to overcook it.
Walnut Crusted Salmon Prep

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Here is another Walnut Recipe you are sure to love: Easy, Delicious Walnut Banana Bread

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11 July 2019 Healthy Blueberry Jam – A Sweet Summer Condiment

Healthy Blueberry Jam – A Sweet Summer Condiment

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Did you know July is National Blueberry Month? Erin, our guest blogger from Food Wise Family, is here to share a quick, yet healthy blueberry jam recipe that’s perfect for spreading on your favorite breads, pancakes, crackers, or even adding to yogurt or oatmeal.

This healthy blueberry jam recipe makes approximately one cup of jam, which is ideal when you only want a small batch in your refrigerator. Plus, this recipe takes 15 minutes or less and uses only three ingredients, making this recipe super simple!

What Makes This Jam Healthy?

The jam you find in the store is usually packed with refined sugar, but this healthy blueberry jam lets the natural sweetness of the blueberries and a little bit of honey do the work.

So, this isn’t the sweetest jam you’ll ever taste, but it does the job to create a balanced bite of blueberry sweetness to whatever you add it to.

I love to use chia seeds, and this healthy blueberry jam recipe is an opportune time to add them. In jam recipes, you often will discover that pectin is used to help gel the jam. The chia seeds are replacing the pectin in this recipe. Chia seeds absorb the blueberry juice produced in this recipe and helps to give the jam its gelatinous quality. If you’re not familiar with chia seeds, they are rich in omega-3s, protein, fiber, and calcium, making them a great addition.

Healthy Blueberry Jam Recipe

Cook Time: 5 Minutes
Rest Time: 5 – 10 Minutes
Total Time: 10 – 15 minutes

healthy blueberry jam ingredients

Ingredients
2 cups blueberries, fresh or frozen
3 tbsp chia seeds
2 tbsp honey

Instructions

healthy blueberry jam prep
  1. In a small saucepan, heat blueberries on medium while stirring occasionally.
  2. Once berries are warmed and start to break down (about 5 minutes), mash them with a potato masher or other utensil (fork, wooden spoon, etc).
  3. Add chia seeds to the saucepan and stir several times until mixed in. Let lightly simmer for 2 minutes.
  4. Remove pan from heat and stir in honey.
  5. Allow the jam to cool for 10 minutes, and enjoy warm or store in the refrigerator in an airtight container for later use.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

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13 June 2019 Sweet Potato Toast Recipe – A Must Try!

Sweet Potato Toast Recipe – A Must Try!

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Sweet Potato Toast
Here’s something sweet, yet wholesome for dad this Father’s Day. Our guest blogger, Erin, over at Food Wise Family, has a great addition for any breakfast, brunch or even appetizer.

What is Sweet Potato Toast?
Sweet potato toast is sliced sweet potatoes that have been perfectly baked in the oven. Well, it’s not bread and it doesn’t really taste like toast, so why call it toast? It is dubbed as toast because it can hold all your favorite toppings just like toast. If you want to be fancy, you could even think of it as a healthier form of bruschetta. Not only is this gluten free, but it is a delicious and healthy option.

The recipe below uses almond butter and strawberries, but this is just an example.

The possibilities are endless when it comes to sweet potato toast. Whether it’s avocado and tomatoes or honey and cinnamon, just think of your favorite toast toppings and have at it.

Leftovers Are Great
This sweet potato toast recipe calls for one large sweet potato. If you don’t think you’re going to eat that much in one sitting, these make great leftovers. Just store any plain slices in an airtight container in your fridge. When you want to eat them, just pop one in the toaster on a low to medium setting, and then top with your favorite topping once warmed.

Sweet Potato Toast
Prep Time: 5 Minutes
Baking Time: 25 Minutes
Total Time: 30 Minutes

Ingredients
1 large sweet potato
almond butter
sliced strawberries

Instructions

  1. Preheat oven to 375°.
  2. Wash and dry sweet potato. Cut off both ends of the sweet potato and cut lengthwise into 1/4-1/2 inch slices.
  3. Place sweet potato slices in a single layer on a parchment paper-lined baking sheet. Bake for 25 minutes, or until sweet potatoes are tender.
  4. Remove from oven and let cool. Smother sweet potato slices in almond butter and top with sliced strawberries.
sweet potato toast prep

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Looking for another Father’s Day Recipe? Here is a (not-so-healthy) recipe for you to consider: Father’s Day Sliders!

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2 May 2019 Homemade Salsa Recipe – Feel The Heat!

Homemade Salsa Recipe – Feel The Heat!

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Erin, our guest blogger over at Food Wise Family, has a homemade salsa recipe with an awesome kick to it! So break out those tortilla chips, and get ready to make this quick and easy salsa just in time for Cinco de Mayo.

I like my salsas hot. With two jalapeños and a little bit of cayenne pepper in this homemade salsa recipe, you can definitely feel the heat. So I’ve added chunks of creamy avocado to help cool down each bite.

Not a Fan of Cilantro
Cilantro is very common in Mexican dishes and salsas, but this homemade salsa recipe just doesn’t have it. I am one of those people who isn’t sold on cilantro; my taste buds just don’t like it. The salsa needs some herbs to help balance out the flavor, though, so my favorite herb mix to use in my salsa is Italian seasoning. That’s right, Italian seasoning! Trust me on this one. However, if you are a fan of cilantro and you are wondering why on earth wouldn’t she use cilantro, by all means, sub a handful of fresh cilantro for the Italian seasoning.

This homemade salsa recipe is not only great with your favorite tortilla chips, but is so versatile and full of flavor, it complements anything that needs a punch of flavor.

Enjoy it on top of eggs, meats, fish, tacos, hamburgers, baked potatoes… the possibilities are endless.

Homemade Salsa Recipe

Total Time
5 mins

homemade salsa recipe

Ingredients
• 1 14.5oz can of diced tomatoes
• 2 jalapeños, seeded and roughly chopped
• 2 green onions, roughly chopped
• 1 tsp Italian seasoning
• 1/4 tsp ground cayenne pepper
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 small ripe avocado, cubed
Instructions

  1. Place all ingredients, except the avocado, in a food processor and pulse for 15 to 30 seconds.
  2. Put salsa in a bowl and lightly stir in the cubed avocado.
  3. Enjoy immediately. This will keep in the refrigerator for 3 to 5 days.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

This recipe goes great with a Hibiscus Margarita! Read our Blog!

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11 April 2019 Crunchy Snack Recipe – Maple Cinnamon Glazed Pecans

Crunchy Snack Recipe – Maple Cinnamon Glazed Pecans

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National Pecan Day is this weekend and a great way to celebrate this nut is with a healthy, protein-packed pecan recipe. Our guest blogger Erin from Food Wise Family is here to share a wonderfully crunchy yet sweet snack that you don’t feel guilty about indulging in.

My maple cinnamon glazed pecans are a delightful way to honor the delicious pecan. Not only is this recipe super simple, but it makes your house smell amazing. I know I can’t resist the smell of maple and cinnamon welcoming me when I walk in the door.

These glazed pecans don’t last long in our house. My most recent batch only lasted a little more than 24 hours. It’s really hard not to eat more than one. They are addicting!

 

This tasty little snack is sweetened by just a little bit of maple syrup, keeping it paleo.

This not only makes a great snack, but is also a great topper for salads, if you want to add some crunch. Plus, the pecan is heart healthy, full of vitamins and minerals, and packed with fiber.

Maple Cinnamon Glazed Pecans
Prep Time: 5 Minutes
Baking Time: 45 Minutes
Total Time: 50 Minutes

Ingredients
2.5 cups raw pecans
1 egg white
2 tbsp maple syrup
1/2 tbsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/8 tsp salt

glazed pecans bake

Instructions

  1. Preheat oven to 250°.
  2. In a medium-sized mixing bowl, whisk egg white for about one to two minutes until it is frothy.
  3. Add maple syrup, cinnamon, vanilla, nutmeg, and salt to the egg white mixture and mix well.
  4. Pour the pecans into the egg mixture and stir until well-coated.
  5. Spread mixture evenly on a parchment-lined baking sheet.
  6. Bake for 45 minutes. Stir the mixture every 15 minutes while baking.
  7. Remove from the oven, and let cool for 5 minutes.

Recipe Note:
Looking to make more? This recipe for maple cinnamon glazed pecans can easily be doubled. Just make sure when you are baking it, that the there is enough room on your baking sheet for the glazed pecans to be spread out evenly.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Love pecans and looking for a sinfully delicious dessert? See our blog for Chocolate Bourbon Pecan Pie!

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14 March 2019 Matcha Chia Pudding Recipe

Matcha Chia Pudding Recipe

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Whether it’s St. Patrick’s Day or any other day, here’s a little bit of green to start your morning. Our guest blogger, Erin over at Food Wise Family, has a creamy treat perfect for matcha lovers – it’s called Matcha Chia Pudding!

Matcha is a finely ground powder of high-grade green tea. Unlike normal tea where you steep the leaves, with matcha you are consuming the whole leaf. Matcha has more caffeine than black tea, but less than coffee.

Chia seeds are tiny seeds that retain a large amount of water. That’s why they are great in pudding, because they soak up all the delicious coconut milk in this recipe, creating a texture similar to tapioca pudding. Since they soak up at least 10x their weight, it’s best to eat chia seeds soaked, like in a pudding, so they don’t absorb the water in your body. These tiny seeds are a great source of fiber, protein, calcium, and omega-3s.

Chia seeds tend to soak up whatever flavors you pair with them, so this matcha chia seed pudding is a balanced blend of creamy coconut and the refreshing earthy notes of matcha.

While this matcha chia pudding is far from being Irish, this tasty little goody is a great alternative to enjoying a cup of matcha. I’m not giving up my morning coffee any time soon, but every once in a while I love to indulge in a cup of matcha. This vibrant green wonder is full of antioxidants and just the right amount of caffeine.

With my love for coconut milk chia pudding, it was a no-brainer for me to combine it with matcha.

This matcha chia pudding takes just minutes to prep and requires only four ingredients. Plus it’s dairy-free and paleo!

Matcha Chia Pudding Recipe

Prep Time: 5 Minutes
Chill Time: 1 hour to overnight
Servings: 4

Ingredients
13.5 oz can full-fat coconut milk
6 tablespoons chia seeds
2 – 3 tablespoons maple syrup (or honey)*
2 teaspoons matcha

Instructions

  1. Empty a can of coconut milk into a mixing cup and blend for a few seconds using an immersion blender.**
  2. Place remaining ingredients in the coconut milk and mix thoroughly.
  3. Spoon the matcha chia pudding into separate serving containers and cover.
  4. Refrigerate for at least an hour before enjoying. For the best flavor and for chia seeds to fully set, refrigerate several hours or overnight.

Recipe Notes:
*Use more or less sweetener to desired taste.

**You can also use a regular blender, or even just whisk the matcha chia pudding. Just make sure to mix well. If whisking, make sure to mix it immediately after adding the chia seeds. Once the chia seeds get wet, they stick to everything and clump, so it’s best to mix it right away.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

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21 February 2019 Try Our Tangelo Margarita Recipe!

Try Our Tangelo Margarita Recipe!

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Time to break out the cocktail shaker and mix up a tangelo margarita just in time for National Margarita Day. Our guest blogger, Erin, from Food Wise Family, will show you how.

Margaritas are my go-to drink when I want a cocktail. They are oh so refreshing and the perfect balance of sour and sweet. My tangelo margarita tastes similar to the classic margarita, but leaves triple sec out of the mix. For those of you who may not recall, tangelos are a hybrid of a tangerine and pomelo/grapefruit.

I mainly eat a paleo diet, so I am always trying to recreate my past food/drink loves to be paleo-friendly. Alcohol itself really isn’t paleo, but when recreating this recipe, I made sure there was no added refined sugar or other icky additives, like most mixed drinks tend to be filled with. And so, the tangelo margarita was born!

Choosing the Tequila

When it comes to choosing the tequila for your tangelo margarita, make sure it is blanco/silver and 100% agave. Blanco tequila is usually used for the classic margarita because its pure flavor compliments the bold citrusy goodness that is a margarita. Tequila that is not 100% agave has sugars and other additives, so it’s best to make sure it says 100% pure agave on the bottle. 

tangelo margarita ingredient

Leave Out the Triple Sec

Triple sec is typically found in a margarita recipe, but I cut this from my recipe.

Triple sec is a type of orange-flavored liqueur, and liqueurs are high in sugar. By using the tangelo in the recipe instead, the sweet orangey flavor is still present.

Getting More Lime Juice

I always have a tough time juicing limes because they are so small and the rind is so tough. I found the best way to get the most juice out of a lime is to stick a whole lime in the microwave for approximately 15 seconds. This softens it up a bit and makes it so much easier to juice.

How to Make a Tangelo Margarita

Total Time: 5 minutes

Serving size: 1

Ingredients

1 1/2 oz blanco tequila (100% agave)

1 1/2 oz freshly squeezed tangelo juice

1 oz freshly squeezed lime juice

1 oz water

2 tsp maple syrup*

lime slice for garnish (optional)

1. In a cocktail shaker, combine all ingredients and add ice.

2. Shake well and strain into a salt-rimmed glass with fresh ice.

3. Garnish with a lime and enjoy!

*Recipe Note: You can use honey in place of maple syrup, but let the honey dissolve in the cocktail shaker before you add the ice. If you add ice too early, the honey just won’t dissolve.

tangelo Margarita with salt

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Looking for another margarita recipe? Check out our Hibiscus Margarita.

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