Monthly Archives: June 2015

Strawberry & Jalapeño-Lime ‘Rita’s


This refreshing margarita is a new favorite of mine. I came up with it one day when the husband and I were in the mood for a spicy margarita.. And low and behold I had a box of strawberries that needed a little loving..


  • Jose Cuervo Gold Tequila
  • 2 ounces of Orange Liqour
  • Splash of  *Simple Syrup
  • 10 Strawberries
  • 1 lime
  • 1/4 of a Jalapeño 
  • Coarse Salt

* Simple Syrup

  • 1C Sugar in the Raw
  • 1C Water

*In a medium saucepan combine water and sugar, bring to a boil while continuesly stirring. Once sugar is fully dissolved, remove from heat and let the mixture cool. I like to keep a bottle in the fridge to have for a quick cocktail or iced coffee. It keeps for about a month. 

Slice your jalapeño and in a separate glass pour enough tequila for two drinks.. about 4 ounces. Put the jalapeño into the glass with tequila and set aside so it can soak while you prepare everything else. Cut up your strawberries, keeping to whole ones aside as garnish and put the rest into a cocktail shaker. Using a muddler or a big spoon, muddle up the strawberries. Cut a lime in half, saving two slices for garnish and squeeze the remainder into the shaker. Add in a good squirt of simple syrup, the Orange Liquor, and toss the jalapeño-tequila mixture in. Prepare two glasses with a bit of lime juice on the rim then twirled in the salt. If your feeling really spicy….add some cayenne pepper into the salt first. Fill the glass with ice, give the cocktail shaker some good shakes and pour over the ice. Garnish with a strawberry and a big slice of lime. Enjoy!

    Pork & Pineapple


    This is one of those recipes that just came together. I had a freezer full of pork shoulder and a very ripe pineapple… So this dish is the love child of the two. You could make this in a crock pot, or like I did, in a dutch oven. It’s best to start this dish earlier in the day so the pork can slowly cook.


    • 1 lb Pork Shoulder
    • 1 Green Pepper chopped
    • 1 Yellow Onion sliced
    • 2C. Carrots chopped
    • 1 Pineapple
    • 1C. Bbq Sauce
    • 1t. Turmeric Powder
    • 1t. Garlic Powder
    • 1C. Red Wine
    • 1C. Water

    If you are using a crockpot, put all of your ingredients inside besides the pineapple and bbq sauce. Cook on the low setting until done. If you are using a dutch oven start by warming a little olive oil on medium heat and sautéing the vegetables for about 10 mins. Pat the pork shoulder with the turmeric and garlic powder and place in the dutch oven. Add in the wine and water and lower the heat to the medium-low setting. Cover and cook for about 4 hours stirring occasionally.

    Once the meat is cooked, remove it from your slow cooker and shred it with a fork, discarding any fat. Place it in a medium sized bowl and toss in the bbq sauce. Put off to the side. Drain the vegetables keeping about a cup of the liquid. And add it to the bowl. Cut your pineapple down the middle, and keeping it whole, remove the middle scooping out the pineapple and chopping it up. In a pan sauté the pineapple for about 5 minutes. Remove from heat and add to the pork and veggies. Toss it all together and plate it in the pineapple. Enjoy!