Well, our first event was a blast. A dozen fantastic ladies joined me in preparing and then feasting on a delectable menu. It was freezing outside, but my kitchen was warm and bustling with energy and laughter. We started off with a delicious Spiced Tangerine Margarita - a recipe that I found, where else? online. My original thought was to make easy peezy frozen lime margaritas, but when the mercury dropped to record cold temps here in Brentwood, I changed course and searched for a winter margarita that would compliment our menu. Who knew there was such a thing? Though they were a bit labor intensive, the result was well worth the effort. And as I sit here typing, I just polished off the last drops from the pitcher that was calling my name from the fridge! The recipe:

Tangerine Spice Margaritas

¼ cup sugar

¼ cup coarse salt

1 TBLS ground allspice

lime wedges

11/2 cup 100% blue agave tequila

3/4 cup Triple Sec

   whole cloves

cinnamon stick

allspice

1 cup fresh tangerine juice

¾ cup fresh lime juice

 ¾ cup agave syrup or simple syrup

6 cups ice cubes

First make the dipping salt by mixing salt, sugar and allspice.

Next, make the spiced triple sec by placing in a bowl: ¾ tsp. cracked black pepper, 1 tsp. cracked allspice berries, 2 whole cloves, cracked and a ½ inch cinnamon stick, crushed into small pieces and 1 cup Triple Sec. Cover and let stand at room temp for 24 hours. Strain thru a mesh strainer and pour into a glass jar for storage.

In a pitcher, combine tequila, juices, spiced Triple Sec and agave or simple syrup. Refrigerate for 2 hours.

Run a lime wedge around glass rims and dip in the salt mixture. Fill a shaker half full of ice and add 1 cup margarita mix. Shake and strain into two glasses. repeat with remaining drinks.

Next, we made the most delicious, healthy, simple salsa you've ever tasted. Thrown into a food processor, this salsa uses simple ingredients and can be on the table in two minutes flat. No kidding - you've got to try it.

 2 minute salsa

2 cans diced tomatoes, drained

½ red onion, quartered

1-2 Tablespoons chopped garlic

½ lime, squeezed

½ cup fresh cilantro leaves

1 tsp. cumin

1 tsp chili powder

½ tsp Tony’s seasoning or salt

few dashes Tabasco sauce

Put everything in the food processor and pulse 3-4 times. That’s it!

And as a worthy companion, what could be better than fresh-made guacamole?  I like mine with a bit of a kick, but you can certainly leave off some off the spicier ingredients or add less to suit your palate. We, however, went for the kicky version and let's just say...there wasn't anything left by the end of the evening!

Guacamole

3 ripe avocados

1 plum tomato, finely chopped

¼ cup red onion, finely chopped

1 heaping tablespoon chopped garlic

½ lemon

1 tsp. cumin

1 tsp. chili powder

1 tablespoon Franks Red Hot sauce

½ tsp salt

Mix it all up and use a potato masher to get the right consistency. Serve with fresh tortilla chips.

Well, with a little taste of Mexico to motivate us, we rolled up our sleeves and got to work. Fun work, that is.  Everyone was assigned a station. The energy was awesome- these girls got to it!  Here's the recipes we made:

Mexican Rice

1 cup uncooked long grain rice

3 TBLS vegetable oil

½ tsp. salt

1 tsp. cumin

1 tsp. chili powder

½ tsp. garlic powder

¼ cup chopped onion

½ cup tomato sauce

2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice and onions. Cook stirring constantly until golden. While its cooking, sprinkle with salt and spices. Stir in tomato sauce and chicken broth. bring to a boil. reduce heat to low and simmer 20-25 minutes until soft.

Fish Tacos

mahi filets or any white fish (one filet will make 3 tacos)

corn or flour tortillas

shredded cabbage

fresh chopped cilantro

chopped green or red onion

Make a marinade for the fish:

olive oil

1 squeezed lime

1 tsp chili powder

½ tsp. salt

½ tsp. cayenne pepper

Sauce:

½ cup plain yogurt

½ cup mayonnaise

1 lime, squeezed

1 jalapeño pepper, seeded and minced (wear gloves)

1 tsp. minced capers

½ tsp dried oregano

½ tsp. cumin

½ tsp. dried dill weed

½ tsp cayenne pepper

Mix together the yogurt and mayo. Slowly add in lime juice till slightly runny. Season with remaining ingredients to taste. Chill.

Broil or grill fish 3-4 minutes per side.

Slightly char tortillas on grill or in a dry, hot pan.

Fill each with 1/3 fish filet, cabbage and sauce, top with cilantro and green onions.

Chicken Enchiladas with tomatillo sauce

1 lb. ground chicken, browned

½ cup chopped Vidalia onion, browned

1 packet white chicken chili mix or use your own spices

1 can pinto beans, drained and rinsed

1 tsp. garlic powder

1 bag fresh spinach, chopped

fresh chopped cilantro to taste

1 jar tomatillo salsa, divided

3-4 cups shredded Monterey jack cheese

3 ounces cream cheese

¼ cup butter

¼ cup flour

2 cups low sodium chicken broth

paprika and cumin to taste

8 ounces sour cream

¼ cup milk if needed for consistency

10 Corn tortillas

In your large pan, brown meat and onions. Add in next 5 ingredients. Sauté a few minutes. Add in ¼ cup salsa, and cream cheese. Stir until well mixed.

Make your sauce: make a roux with butter and flour. Stir over medium heat till thick and dough-like, maybe two minutes. Slowly add the chicken broth, whisking to smooth it out. Cook and stir over medium heat till thick and bubbly. Whisk in paprika and cumin, sour cream and milk. Then stir in 1-1/2 cups cheese. Season with tomatillo salsa ( to taste – I like 1/3 cup). Sauce should be the consistency of thick gravy. Spray baking dish with non-stick spray. Fill tortillas with meat mixture and a sprinkle of cheese. Place seam side down in rows. Top with sauce and remaining shredded cheese. bake uncovered 350 degrees for 25 minutes or till bubbly. Serve with sour cream, chopped cilantro and a sprinkle of paprika.

Kahlua cake

1 yellow cake mix (no pudding in mix)

1 (6-oz.) pkg. instant chocolate pudding

½ cup sugar

1 cup vegetable oil

¾ cup water

4 eggs

¼ cup vodka

¼ cup Kahlua

Preheat oven to 350 degrees; spray bundt pan generously with non-stick spray. Beat together with mixer on high for 4 minutes (batter will be thick) the cake mix, pudding, sugar, oil, water, eggs, vodka, and Kahlua. pour into bundt pan and bake 40-45 minutes or till toothpick comes out clean. Cool on rack (leave cake in the pan) for 10 minutes. Make your glaze. Poke holes with toothpick all over cake and spoon glaze over. Cover and refrigerate. Serve with fresh whipped cream.

 Glaze:

1 stick butter

½ cup brown sugar

2 TBLS. heavy cream

In a saucepan, melt butter, whisk in sugar. Add cream ( mixture will bubble and increase in volume) Boil 2 min. Pour over cake.

Fresh whipped cream:

1 cup heavy cream

2 TBLS. sugar

Freeze your mixing bowl and beaters for 10 minutes. Pour cold cream in and beat on high 2 minutes or until stiff peaks form. Sprinkle with sugar and beat in slightly. Do not overbeat or you might ruin it!

And there you have it...January's Girls Dine In! Hope to see you next month for another themed dinner event. If you'd like to be added to our evite list, please send me an email.

I am excited to start 2014 with a fun opportunity to mix and mingle with my busy friends. Girl's Dine In is a monthly dinner party — part cooking demonstration, part hands-on cooking, and all about women relaxing and laughing together for a casual evening. Our first event will be on January 23rd, 5:30-9pm. The theme is Mexican food. Here's the menu: Two-minute salsa with tortilla chips Guacamole with a kick Frozen lime margaritas Mahi-mahi soft tacos with a tangy yogurt sauce Chicken enchiladas Lime and cilantro rice Kahlua cake Coffee Please check back next week after I post the recipes and photos of our yummy creations!