Having a Tex-Mex night at home? Then you have to try these Avocado Margaritas!
This Avocado Margarita recipe was created from actually having too many ripe avocados in my house. Because that almost never happens, Right? Having too many ripe avocados…at least in my house it doesn’t.
It seems that they’re always hard as a rock when you want to whip up some guacamole or they’ve gotten over-ripe or rotten and I end up throwing them away. It’s pretty rare when I actually have a perfect avocado and also the need to use it.
But then I had 6.
6 perfectly ripe avocados and I wasn’t going to throw them away this time! So I made some guacamole which always gets eaten. But I still had two left. Then I started thinking cocktails.
And what goes better with Tex-Mex food than a margarita? Besides an ice cold beer, not much.
These margaritas were simple to make just using my go-to margarita recipe and adding an avocado and some ice. Normally when we make margaritas we drink them on the rocks, but these Avocado Margaritas that I created for Food Fanatic definitely called for the creamy, frozen kind.
Even if your avocados are a little over-ripe or even a little under-ripe this is the perfect way to use them up and make yourself a delicious drink while you’re at it!
All you have to do is add some tequila, triple sec, lime juice and agave syrup to a blender. Then put in your avocado and some crushed ice – blend until smooth and frothy and you have avocado margaritas!
Don’t get rid of those turkey bones after your Thanksgiving dinner…make Homemade Turkey Soup!
OK, so here’s another one of those stories about how I didn’t like something and now I do. Soup. Hated it. The wife tried to get me on board with homemade soup for 10 years. It just wasn’t my thing, unless it was a thick clam chowder or broccoli cheese.
I’m not even sure what the turning point was but it was long before I started Mantitlement.
I’m pretty sure one day she just made homemade chicken soup and said that’s what was for dinner. Eat it or don’t it’s up to you. I guess if it works on the kids…it works on adults too.
So I did. I ate the soup for dinner and now it’s probably one of my most favorite things to eat. Funny how stuff like that happens.
Every year we take turns going to the wife’s family or mine on Thanksgiving and every time we got to my mom’s house we take a big pot with us. She doesn’t make homemade turkey soup with her turkey bones…so we grab them and take them home with us.
Crazy, right? Not that she doesn’t make soup, but crazy that we bring pots with us for leftover turkey bones.
A lot of people that I talk to don’t make homemade soup, either. I think maybe people just don’t know how or they think it’s too much trouble.
We did cook a turkey this year, big but basic, here it is –
OK, now skip to the next day after everyone’s devoured the bird…
This is all you’re going to need to make this soup – and some water.
Start by removing the rest of the turkey meat from the carcass and setting it aside.
Break down the carcass if you need to to fit it into your soup pot. We have a pretty big soup pot so our 21 pound turkey fit.
Throw in a couple of onions cut into big pieces, some celery and carrots.
Add in a few bay leaves, a bunch of salt and peppercorns and crank up the heat.
Let the pot come to a boil and then turn it down to a simmer.
Depending on how big your turkey was will depend on how long you need to simmer the broth, but I’d say a good average is 2-3 hours. Our bird was huge so I did about 3 1/2.
Once the stock is done, strain it into another large pot, let it cool and stick it in the fridge. You’ll want it to chill for a few hours so you can strain off whatever fat rises to the top.
Now all that’s left to do is make the soup!
If you don’t want to make soup with all of your turkey stock just take out what you need and transfer it to a smaller stock pot. We usually make the whole thing but we eat a lot of soup in my house.
Add in some chopped carrots and celery, pieces of turkey leftover from your bird and adjust the seasonings with salt and pepper. You can cook whatever noodles your using right in the soup, no need to boil them separately.
If you weren’t a soup junkie before you will be after eating this Homemade Turkey Soup.
Homemade Turkey Soup
Homemade turkey soup made from your leftover Thanksgiving turkey! It's so delicious and comforting - and a healthy meal after all the indulging!
This Cranberry Negroni is the perfect cocktail to serve at your holiday party!
Mix up these festive Cranberry Negroni’s up for Thanksgiving or Christmas or any holiday that you’re celebrating. They not only look amazing but they taste it too.
I used my Negroni cocktail from a while back and kicked it up with the flavor of cranberry. Lots of cranberry…
The ice cubes are even made from cranberries! I took fresh cranberries and threw them in my blender with some water. They turned out even better than I thought they would – it looks like there’s actually cranberry juice in there but there’s not. It’s just fresh cranberries and water.
So when these cranberry ice cubes melt your drink gets infused with more cranberry flavor.
Negroni’s have that classic bitters flavor from the Campari and, well, the bitters. I used Dillon’s Cranberry Bitters for this Cranberry Negroni recipe. One of the wife’s friends got her a sampling of their bitters and we’ve had a lot of fun experimenting with them. They have some crazy flavors of bitters, pear, rhubarb, ginsing and lime just to name a few.
Also, if you’re not a huge bitters fan, or campari fan, you’re still going to like this drink. The cranberry flavor definitely mellows out the “bitter” bitters taste making it a great cocktail for sipping.
And you’re gonna want to sip…this Cranberry Negroni looks pretty but it’ll sneak up on you. One or two of these will definitely carry you through the night.
Don’t feel like cooking a big turkey? Or you’re only having a small crowd? This Turkey Lasagna Rolls with Pumpkin Alfredo recipe could definitely sub-in as your Thanksgiving meal.
These lasagna rolls are stuffed with ground turkey, spinach and ricotta cheese and covered in a pumpkin alfredo sauce. That’s enough Thanksgiving flavors for you, right?
Growing up there was always some sort of pasta on our Thanksgiving table, even though there was a 22 pound turkey. The Italians love their pasta and not many meals are complete without it.
A lasagna was always pretty traditional too. Either that or baked ziti and I’ll always vote lasagna over baked ziti.
I know these lasagna rolls look like a meal in itself, and as I said they totally can be, but don’t worry about using them for a side dish either. The ground turkey and spinach filling is actually pretty light…you could make these instead of a potato dish too. Switch things up a bit.
Or make it all like my family does. There’s always double proteins, double carbs, double vegetables and usually triple the desserts.
But that’s what Thanksgiving is about right? The inability to move after the meal.
All you have to do for the filling is brown up the turkey with some onions, garlic and the spinach.
Once it’s cooled, mix it with ricotta cheese and and egg and your filling’s done.
The pumpkin alfredo sauce might sound complicated but it’s really easy to put together, it’s a basically an alfredo sauce with some pumpkin puree stirred in. Not too tricky.
You’re going to need 12 cooked lasagna noodles, but cook up the whole package. Sometimes they break and you need an extra.
The rest get broken up and stirred with marinara sauce and parmesan cheese for the kids dinner. 2 meals in one!
Take your cooked noodles and lay them out on a cutting board, then spoon some of the filling onto each noodle.
I like to divide it all out ahead of time so I know I have an even amount of filling for each roll up.
Spread the filling out evenly over each noodle and roll them up.
Pour about a cup and a half of your pumpkin alfredo in the bottom of a 9×13 casserole dish and then start placing your roll ups on top of the sauce.
Spoon the pumpkin alfredo sauce over the tops of the rolls with more sauce and then mozzarella cheese.
You can set these in the fridge now to cook later – or cover them with foil and bake at 400 for 30 minutes.
Take the foil off and finish cooking for anther 10 so they get nice and bubbly.
How good do these look? And they taste as good as they look, I promise you!
Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.
It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.
You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.
You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.
2 for sure, maybe even three.
Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.
Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.
Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.
Next add in a sliced shallot, your jalapeno some salt and pepper and cook a few more minutes.
Pour in 1/4 c. of marsala (the real stuff, it’s only like 8 bucks at the liquor store do don’t buy the junk in the grocery store) and a tablespoon of soy sauce.
Stir in your cooked rice, do a quick taste test for seasonings and then you’re done!
This Spicy Mushroom Rice can be heated up in either in the oven or the microwave just before dinner. One less thing you have to worry about Thanksgiving Day!