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Aรฑejo Tequila Old Fashioned – Two Ways!

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We took a traditional Old Fashioned, usually made with Bourbon, and updated it with a delicious aged Aรฑejo Tequila. We are giving you not one, but two ways, to enjoy your Aรฑejo Tequila Old Fashioned with 2 classic recipes!

tequila old fashioned in a glass with a large ice cube, an orange peel and a cherry

This first recipe for Aรฑejo Tequila Old Fashioned keeps traditional with the use of bitters and an orange peel, but uses agave nectar to blend perfectly with the flavors of this rich and flavorful tequila.

The second recipe for Aรฑejo Old Fashioned stays true to it’s roots by using a sugar cube that is doused in bitters and orange bitters, then crushed and mixed with Aรฑejo Tequila.

Similar cocktails to the Aรฑejo Old Fashioned are the Aรฑejo Manhattan or Aรฑejo on the Rocks.

Aรฑejo Tequila

If you have not had Aรฑejo before it is a delicious tequila that is aged in barrels for a minimum of one year. Most Aรฑejo Tequilas have a beautiful caramel color. The flavor is a blend of salty earthy tequila mixed with caramel and vanilla.

pouring Aรฑejo over ice

It is an excellent tequila to sip on the rocks or in cocktails that are liquor forward, like this Anejo Cobbler or Tequila Sour.

Some brands that make a great Aรฑejo:

  • Casamigos
  • Costco Kirkland Aรฑejo Tequila – sometimes called Costco-migos because it is rumored that it is actually Casamigos (it’s really good!)
  • Patron
  • Don Julio

Recipe #1 Ingredients

Here are the items you need to make the recipe #1 Aรฑejo Old Fashioned– short rocks glass, large ice cube, stir spoon, Aรฑejo tequila, fresh orange, Angostura bitters, and agave nectar.

ingredients to make an Aรฑejo old fashioned
Ingredients for left to right: Angostura bitters, agave, orange, Aรฑejo tequila.

Recipe #2 Ingredients

** Recipe #2 is how I prefer to drink my Aรฑejo Old Fashioned.

Here are the items you need to make the recipe #2 Aรฑejo Old Fashioned– short rocks glass, cocktail muddle, stir spoon, large ice cube, Aรฑejo tequila, fresh orange, Angostura bitters, and a sugar cube.

Optionally you can also add a couple dashes of orange bitters to enhance the orange flavor.

ingredients to make Tequila Old Fashioned
Ingredients left to right: Angostura bitters, sugar cubes, Aรฑejo Tequila, Luxardo cherries, and a fresh orange.

Ice For Old Fashioneds

It is traditional to use 1 large cube of ice to drink your Old Fashioned. To make amazing Clear Ice I use these Clearly Frozen Trays. They require a little more work, so if that isn’t your jam, these large cube trays will work too!

anejo old fashioned in a glass with clear ice
Aรฑejo Old Fashioned with 1 clear ice cube.

Agave or Sugar Cubes

Agave is a natural sweetener made from the agave plant…just like tequila. So they are a match made in heaven. It is used in place of sugar or simple syrup of a traditional Old Fashioned.

In recipe #2 we are using a sugar cube which is the REAL old fashioned way of making an old fashioned! The cube is doused in bitters (and a splash of water) to help it disintegrate into your Aรฑejo Old Fashioned Cocktail.

Both agave and real sugar can tend to be hard to properly mix into your cocktail, so make sure you take the extra time to stir it into your drink really well.

Orange

You will use the orange peel in this cocktail, taking advantage of the natural essential oils in the skin. Give it a little twist over your cocktail and rub it around the inside of the glass. It will perfume your drink perfectly.

cutting the peel from an orange

Try to cut as close the rind as you can, avoiding the white pith underneath. Use a really sharp paring knife to accomplish this.

Cherries

When making an Aรฑejo Old Fashioned, it’s important to choose the right kind of cherries to use as a garnish. The bright red candied maraschino cherries that you would put in a Shirley Temple or Roy Rogers are not the right cherry.

The correct cherries are firm, very dark in color, and are most likely $5 or more per bottle. They can sometimes be called Bourbon Cherries.

overhead photo of a tequila old fashioned with a Luxardo cherry

Luxardo cherries or Amerina Fabbri are a popular choice among cocktail enthusiasts. These cherries are made from the same Marasca cherries but are left to soak in a high-proof liqueur for up to three years, resulting in a richer and more complex flavor.

Eating this cherry at the end of your cocktail is like having dessert after dinner!

Bitters

Bitters is a bit of a misnomer! The word “bitter” means something that is sharp or pungent tasting. Cocktail bitters could not be more different!!! They are spiced, herbaceous and slightly sweet.

Bitters are a type of concentrated, aromatic liquid that is made by steeping herbs, spices, fruits, and/or roots in alcohol. They are typically used as a flavoring agent in cocktails, like an Old Fashioned and a Mexican Firing Squad, and are known for their intense and complex taste.

They add depth and complexity to a wide variety of drinks. Some of the most common types of bitters include Angostura bitters, Peychaud’s bitters, and orange bitters.

For these two Aรฑejo Old Fashioned Recipes we are using the Angostura Bitters and Orange Bitters.

Tips to Make An Amazing Aรฑejo Old Fashioned

  1. Use a quality Aรฑejo tequila that is a nice dark caramel color. Generally a good Aรฑejo will be $50+. When you smell it, it should have aromas of caramel and vanilla.
  2. This drink will be stirred, not shaken. You want the flavors to slowly open as the ice melts into your drink.
  3. Pour all the ingredients over ice and then stir…stir…stir. Take the extra time to stir the drink. This will mix in the agave and start the ice melting, which will mellow the burn of the alcohol and open up all the layers of flavor.
  4. Peel the orange rind close to the surface, trying to not get any of the white pith that is right under the skin. The pith can tend to be bitter.

More Aรฑejo Cocktails

All Tequila Recipe
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Anejo old fashioned with a large ice cube and an orange peel and Luxardo cherry

Aรฑejo Tequila Old Fashioned Recipe – Two Ways!

An updated version of a Bourbon Old Fashioned made with Aรฑejo Tequila. It is the perfect cocktail to really enjoy the layers of flavors in Aรฑejo Tequila!
We are giving two recipes to choose from! Which did you love the most?
5 from 2 votes
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Aรฑejo Tequila Old Fashioned #1

Aรฑejo Tequila Old Fashioned #2

  • 2 oz Aรฑejo Tequila
  • 1 sugar cube
  • 5 dashes Angostura bitters
  • Luxardo or Bourbon Cherries
  • orange peel
  • large ice cube

Instructions
 

Recipe #1

  • Place a large ice cube in a rocks glass or whiskey style glass.
    If you don't have a large ice cube, just use a few fridge cubes.
    large ice cube
  • Pour the Aรฑejo, agave and dashes of bitters into the glass, over the ice.
    2 oz Aรฑejo Tequila, โ…› oz up to ยผ oz. agave nectar, 3-5 dashes Angostura bitters
  • Using a bar spoon, stir the cocktail to mix the agave in, about 30 seconds.
    This will also start the melting of the ice, which will help open the flavors of your cocktail!
  • Twist the orange peel over the cocktail and then drop it in. Stir it two or three more times around the glass. Then garnish with a Luxardo cherry.
    Garnish – orange peel and Luxardo cherry
  • Enjoy!

Recipe #2

  • Place the sugar cube in your glass. Coat it with the bitters and optionally a dash of water.
    Optional – You can also add a couple dashes of orange bitters.
    1 sugar cube, 5 dashes Angostura bitters
  • With your cocktail muddle, crush the sugar cube and stir it around the glass to mix with the bitters, this will help dissolve the sugar.
    (if you don't have a cocktail muddle, use the handle of a wooden spoon!)
  • Give the orange rind a squeeze over the glass. Then rub the orange peel around the inside of the glass and drop it in the glass.
    This coats the inside of the glass with all the delicious orange oils!
    orange peel
  • Pour in the Aรฑejo Tequila and give it a good stir to mix with the sugar.
    2 oz Aรฑejo Tequila
  • Add the ice cube and stir the cocktail for about 20-30 seconds.
    This will start the melting of the ice, which will help open the flavors of your cocktail!
    large ice cube
  • Garnish and stir with a cherry on a cocktail pick.
    Luxardo or Bourbon Cherries

Recipe Tips and Notes:

ย 
Aรฑejoย Tequila We Love:
  • Casamigos
  • Patron
  • Don Julio
Large Clear Ice Cubes – I like this system called Clearly Frozen. It makes beautifully clear ice!
Cocktail Tips:
  • Use a quality Aรฑejo tequila that is a nice dark caramel color. Generally a good Aรฑejo will be $50+. When you smell it, it should have aromas of caramel and vanilla.
  • This drink will be stirred, not shaken. You want the flavors to slowly open as the ice melts into your drink.
  • Pour all the ingredients over ice and then stir…stir…stir. Take the extra time to stir the drink. This will mix in the agave and start the ice melting, which will mellow the burn of the alcohol and open up all the layers of flavor.
  • Peel the orange rind close to the surface, trying to not get any of the white pith that is right under the skin. The pith can tend to be bitter.
Similar Aรฑejo Cocktails:
Aรฑejo Manhattan
Did you make this recipe?Connect with me and let me know by commenting below!
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Very Best Baked Italian Meatballs

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These Baked Italian Meatballs will soon become your family’s very favorite spaghetti and meatball recipe! They have amazing flavor from the basil, garlic, parmesan, and extra virgin olive oil, and they are kept tender and juicy with a classic panade. All the tips and tricks included in this Italian Meatball recipe will have you feeling like an Italian Nonna in the kitchen!

Baked Italian Meatballs in Marinara sauce with extra parmesan cheese

You can also make these Meatballs in the Instant Pot! Pop over to this recipe for Instant Pot Meatballs.

Why These Are Literally The Best Meatballs

  • All the tips and tricks for the best Italian Meatballs are included in the recipe. = no fail!
  • They are packed with flavor from the basil, garlic, parmesan cheese, bread, and extra virgin olive oil.
  • The panade of bread and milk keeps your meatballs tender and juicy.
  • The olive oil and cheese helps the outside brown just right in the oven.
  • These are great meatballs to keep in the freezer when you are short on time for dinner.

Ingredients

Here are the ingredients that you need to make the Best Baked Italian Meatballs. Plus some pro tips on a few of the ingredients.

Ingredients with text labels
Ingredients Shown Clockwise: Bread, spices, extra virgin olive oil, garlic, milk, egg, parmesan cheese, ground beef, and ground pork.

Ground Beef

Make sure to pick a quality ground beef that has a good fat ratio- we like 85/15. This allows the beef to still have great flavor, but not be greasy.

Also choose a ground beef that is freshly ground (looks like ribbons in the package)- see photo above for reference.

Ground Pork

You will be looking for ground pork here, not ground sausage. The ground pork is mild enough to mix perfectly with the beef, without taking over the flavor of the meatballs.

Garlic

Don’t let me tell you how much garlic to put in your meatballs. You measure that with your heart โค๏ธ , although we find that 2-3 cloves is a good amount.

Parmesan

This is a tip straight from my Italian friend… use a coarse ground parmesan for your meatballs. It will give you little pockets of melted parm flavor throughout. Perfection!

See photo below for the right parmesan texture.

coarse ground parmesan cheese

Use a blender or food processor and pulse your fresh parmesan until it is a nice crumble. See photo for visual reference.

Bread

Use any bread you like. This is actually a great way to use up day old bread! We have found that a French loaf, Ciabatta, or sourdough are wonderful. Just make sure you discard the crust first.

What is a Panade

Using a panade for your Italian Meatballs is one of the secrets to getting really amazing texture and juiciness.

A panade is a mixture of a starch, usually bread, bread crumbs or crackers, and a liquid, usually broth or milk, to keep a meat mixture moist.

In this recipe we use a mixture of bread and milk. It is the perfect panade for Italian Meatballs.

Step by Step Picture Instructions

  1. Make Panade

    2. With clean hands mix and mash the bread so it begins to break down into the milk. Let it sit for about 5 minutes. It should look like mush at this point.

    pouring milk over bread cubes
    mashing a panade with clean hands
  2. Add Cheese, Egg and Seasoning To the Panade

    3. Add the egg, coarse ground parmesan, extra virgin olive oil, garlic, dried basil, kosher salt and pepper. With a whisk or fork mix everything, making sure the egg gets mixed in completely.

    bread and egg mixture for meatballs
  3. Combine with Beef and Pork

    4. Now add in the ground beef and pork. Again, with clean hands mix everything together. Making sure not to over process the meat. You want the meatballs to be light, not compact.

    Let this mixture sit for another 5 mins.

    Italian meatball mixture in a bowl
  4. Form The Italian Meatballs

    5. Line a rimmed baking sheet with parchment paper.

    About ยผ cup at a time, lightly pat the meat mixture into nice round meatballs. Placing each one on the parchment paper.

    Pro Tip: Use a measuring cup or medium cookie scoop to portion your meatballs.

    portioning meatballs with an ice cream scoop onto a parchment lined baking sheet
  5. Bake

    6. Pop them in a 400ยฐ F oven for about 30 minutes. Until they are browning on the outside and reach 165ยฐ F internal temperature.

    baked meatballs with one cut open

Adding Marinara To Italian Meatballs

Most likely you are serving your Italian Meatballs with some type of marinara sauce. We love Rao’s brand in our kitchen! Or if you want to make your own, this Homemade Marinara is amazing.

There are two options for adding the marinara:

  1. Add your baked Italian meatballs to a Dutch oven and cover with a 24 oz. jar of marinara. Pop back in the oven, covered for 15 minutes.
  2. Or you can warm the marinara on the stove top while the Italian meatballs cook. Stir the meatballs into the sauce once they come out of the oven.

Serving

Nothing better than Spaghetti and Meatballs, right!? Try this Homemade Marinara or Tomato Cream Sauce. You can also make Spaghetti in the Instant Pot and top with these Baked Meatballs.

These also make a wonderful Meatball Sub.

Or serve on top of creamy polenta with extra parmesan grated over top.

You can also serve them as a heavy appetizer with some warm ciabatta bread.

Making Ahead & Freezing

You can absolutely make these Italian Meatballs ahead and have them ready to bake in the fridge. They will be good in the fridge, raw, for 2-3 days.

They also are a great dinner to have ready in the freezer! Bake them as directed in the recipe below, cool completely and then place in the freezer. They will be good for 3 months in the freezer!

Italian Baked meatballs in a pot of marinara

To use, thaw in the fridge overnight and then warm in a 400 degree oven, in marinara sauce, for about 15 minutes.

You can also pop frozen meatballs into marinara sauce and place in a 400 degree oven for about 30 minutes, or simmer over medium heat on the stove top. Cut one open first to make sure they are warmed through before serving.

Tips for Making the Best Italian Meatballs

  • Good Beef – use a good quality beef, avoid buying beef that is compacted in a square package. Use a beef that is fresh ground and looks like “ribbons” in the package. Also use a lean ground beef that has a good ratio of fat to meat. We find that 85/15 is a good ratio that still have good flavor but are not greasy.
  • Panade – don’t skip the panade. It is what helps keep the meatballs tender juicy as they bake in the oven.
  • Coarse Parmesan – I recommend using a coarse grate or chop on your parmesan cheese. This will allow little pockets of parm to melt into your meatballs (YUM). You can achieve the crumbly texture by pulsing your cheese in a blender or food processor.
  • Do Not Overmix – you don’t want to overmix your meat into the panade mixture. This will result in an overly firm meatball. This is why we mix all the ingredients together before adding the meat.
  • Roll Lightly – do not firmly roll your meatballs, use a light hand when forming. I like to use more of a patting action to form the meatball, then a rolling action. Again, you want light and tender meatballs, not heavy and compact.
  • Measuring Cup or Cookie Scoop – I like to use a cookie scoop or measuring cup to portion out all my meatball mixture, then I form them into nice balls before baking.
  • Wet Hands – lightly wetting your hands before forming your meatballs will help prevent the meat from sticking to your hands.
  • No Pre-Browning – no need to brown your meatballs in a pan before heading to the oven. They will brown beautifully in the oven.

More Delicious Italian Style Recipes

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Rate This Recipeโ†’
Italian Meatballs in a Marinara Sauce

Baked Italian Meatball Recipe

These Baked Italian Meatballs will soon become your family's very favorite meatball recipe! They are tender and juicy and have amazing flavor. All the tips and tricks included will have you feeling like an Italian Nonna in the kitchen!
-Can be frozen for easy dinner prep!
LISTEN TO THE AUDIO RECIPE USING THE PLAYER BELOW
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 people
Calories: 827kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

Instructions
 

  • Preheat the oven to 400ยฐ. Prepare a large rimmed baking sheet by lining it with parchment paper.
  • In a large bowl combine the milk and bread. With clean hands mix/smash the two together so the bread breaks down and absorbs the milk. Let sit for about 5 minutes.
    ยพ cup milk, 2 cups torn bread
  • Add the egg, extra virgin olive oil, parmesan cheese, dried basil, garlic, onion powder, salt and pepper. Stir with a fork or whisk to combine, making sure to break the egg down into the mixture.
    Pro Tip: give this mixture a big sniff… these are going to be some damn good meatballs!
    1 large egg, ยผ cup extra virgin olive oil, ยฝ cup coarsely ground parmesan cheese, 1 teaspoon dried basil, 2-3 plump garlic cloves, ยฝ teaspoon onion powder, 1 teaspoon kosher salt, ยฝ teaspoon black pepper
  • Add the beef and pork to the bread mixture. With clean hands stir and combine the meats and bread mixture.
    Pro Tip: make sure to not over mix the meat creating tough meatballs!
    1 lb up to 1.25 lbs. lean ground beef, 1 lb ground pork
  • Let the meatball mixture sit for another 5 minutes.
  • Using a measuring cup or cookie scoop, portion about ยผ cup of the meatball mixture at a time and lightly roll/pat into a meatball. Place on the parchment lined baking sheet.
    Pro Tip: use wet hands when forming the meatballs, it will prevent all the meat from sticking to your hands!
    You will have around 20 meatballs (5 rows of 4)
  • Bake for about 30-35 minutes until the meatballs are browning and are cooked through, reaching 165ยฐ internal temp.
  • Remove the meatballs from the oven.
    There are two options when adding the marinara sauce for serving:
    1. Place the meatballs in a Dutch oven with the marinara sauce, and pop back in the oven for another 15 minutes, lid on.
    2. Warm the marinara on the stove top while the meatballs are baking. Stir the cooked meatballs into the sauce when they come out of the oven.
    24 oz jarred marinara sauce
  • Serve over cooked pasta. About 3-4 meatballs per person.
    1 lb. cooked pasta

Storing

  • Keep in the fridge in an airtight container for up to 5 days.

Make Ahead & Freezing

  • Make Ahead:
    Form the Italian Meatballs ahead and have them ready to bake in the fridge. They will be good raw, covered in the fridge for 2-3 days.
  • Freeze:
    They are also a great dinner to have ready in the freezer!
    Bake as directed, cool completely and freeze in freezer safe baggies or containers. They will be good for 3 months in the freezer!
  • To Use From Frozen:
    To use, thaw in the fridge overnight and then warm in a 400 degree oven, in marinara sauce, for about 15 minutes.
    You can also pop meatballs straight from the freezer into marinara sauce and place in a 400 degree oven for about 30 minutes, or simmer over medium heat on the stove top. Cut one open first to make sure they are warmed through before serving.ย 

Recipe Tips and Notes:

Bread: Use any bread, crusts removed. I like to purchase a French loaf, ciabatta, or sour dough and remove the crust. This is a great recipe to use up day old bread!
Parmesan: A really rustic grate makes for the best meatballs. I like to pulse my parmesan in a blender or food processor until it is crumbly.
**Garlic: don’t let me tell you how much garlic to use, you measure that with your heart… if you want 5 cloves, go for it!!
Marinara: Try making this Homemade Marinara or using this Tomato Cream Sauce to go with your Meatballs.
ย 
INSTANT POT – to make these in your Instant Pot, head over to this recipe for Instant Pot Italian Meatballs.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 827kcal | Carbohydrates: 50g | Protein: 49g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1256mg | Potassium: 808mg | Fiber: 4g | Sugar: 8g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 7mg

Fresh Basil Vinaigrette- plus ways to use it!

by 1 Comment

Basil Vinaigrette is a fresh and bright dressing that goes great on just about everything- chicken, steak, fish, veggies and of course, salads! It is easy to make and is ready in less than 5 minutes.

fresh basil vinaigrette in a bowl with basil leaves around

If you happen to have an abundance of basil in your summer garden, this is a great way to use it up. Also check out these recipe for Basil Pesto, Pesto Lasagna and Pesto Pasta.

[feast_advanced_jump_to]

Ingredients

You only need a handful of simple ingredients to make Fresh Basil Vinaigrette, most of which you probably already have in your fridge!

ingredients for basil vinaigrette with text labels

Extra Virgin Olive Oil – I like the added flavor and spiciness that the evoo adds to the basil vinaigrette. However, you can absolutely use other oils like olive oil or canola oil if you prefer.

Uses

Vinaigrette is not just for salads! Here are some great ways to use this Basil Vinaigrette:

fresh garden tomatoes, sliced, with basil vinaigrette drizzled over top

Big Italian Salad

Tossed over a Big Italian Salad is one of my favorite ways to use the Fresh Basil Vinaigrette. Here are the ingredients:

  • 1 bag of mixed greens
  • handful of cherry tomatoes, halved
  • handful of black olives
  • 1 raw fennel bulb, core removed, sliced thin
  • quartered artichoke hearts
  • English cucumber sliced
  • parmesan or mozzarella cheese
  • big flavorful croutons
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homemade fresh basil vinaigrette in a bowl

Fresh Basil Vinaigrette Recipe

An easy vinaigrette recipe that is flavored with fresh basil. Perfect for salads, chicken, steak, seafood, veggies and so much more!
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 cup
Calories: 761kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Measure all the ingredients into a blender or food processor. Blend until it is a smooth puree/vinaigrette.
    Pro Tip: if using a blender, you may need to add an additional tablespoon of water to get things blending.
    If the dressing is a little tart, you can add a pinch of sugar or a little honey to balance the flavors.
    6 tablespoon extra virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon shallot, 1 small garlic clove, 1 tablespoon water, 1 teaspoon dijon mustard, 15 to 20 – large fresh basil leaves, ยผ teaspoon kosher salt, โ…› teaspoon black pepper
  • Use right away or store in the fridge for up to a week.
  • Shake well before using.
    The extra virgin olive oil may solidify a smidge in the fridge, leave at room temp for about 5 minutes to use. Give it a good shake. Or add a ยฝ teaspoon up to 1 teaspoon warm water and then shake to speed up the process.

Serving

Recipe Tips and Notes:

Extra Virgin Olive Oil – I like the added flavor and spiciness that the evoo adds to the basil vinaigrette. However, you can absolutely use other oils like olive oil or canola oil if you prefer.
Uses
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 761kcal | Carbohydrates: 2g | Protein: 1g | Fat: 84g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 61g | Sodium: 644mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Frightful Ghost Cookies- No Bake!!

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These Frightful Ghost Cookies are a delicious and festive Halloween treat that the kids are going to LOVE! They are a no-bake cookie that only requires 3 ingredients, and they only takes a few minutes to make. In fact, they are so easy the kids can get involved in the process.

White Chocolate Ghost Cookies with mini chocolate chip eyes and mouth

These are super similar to Mummy Cookies, you can make a batch of half mummies and half ghosts!

Why They Are Frightfully Amazing

  • Who doesn’t love a no bake treat!?
  • Taking help from the store, purchasing Milano cookies, makes these Ghost Cookies incredibly easy.
  • Kid’s really love a festive treat, especially if they were able to say they helped!
  • They are a really delicious cookie. Best of all worlds – chocolate and vanilla!

3 Ingredients

Only 3 ingredients to whip up these Ghost Cookies: Milano Cookies, melting white chocolate, mini chocolate chips.

ingredients to make Ghost Cookies

White Chocolate

I HIGHLY recommend buying a quality white chocolate for this treat instead of using the brick of almond bark. Although almond bark will completely work.

Ghirardelli has an amazing product called “melting wafers”. They are creamy and have a really delicious flavor. I find mine at Target or my local grocery store.

How The Kids Can Help

The kids can absolutely get involved in making this recipe, and if you have older kids (tween) they can make these by themselves!

  • Younger kids can pour/measure the white chocolate and count out the mini chocolate chips. They can also lay the Milano cookies on the baking sheet.
  • Let older kids stir the chocolate on the double boiler, or in-between heating in the microwave.
  • All kids can place the mini chocolate chips for the eyes and mouth.

Melting Your Chocolate

You have two options when it comes to melting the white chocolate: Double Boiler or Microwave.

If you are using melting wafers as recommended above then you can pour them straight in the bowl. If you are using almond bark make sure to shred/chop it finely.

dipping a cookie in white chocolate

Double Boiler

This is my preferred method. There is less of a chance of burning the chocolate this way.

Place a little water in a sauce pan over medium heat. Place a glass, heat proof bowl in the top of the sauce pan, making sure the bottom does not touch the water.

The steam will heat up the bowl and melt the chocolate.

Pro Tip: Make sure to constantly stir the chocolate. It will hold it’s shape and look like it is not melting, but it is.

Microwave

Place the white chocolate in a microwave safe glass bowl. Microwave in 30 second increments, stirring in between. The chocolate will hold it’s shape, so make sure to stir so it will properly melt!

Ghost Cookies on gauze with plastic spiders

Fun & Spooky Halloween Menu

From breakfast to dinner, delight your kids (and adults) with these fun Halloween recipes:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a couple ghost cookies on a spider web with spiders

Frightful Ghost Cookie Recipe

An easy 3 ingredient (no bake!) ghost cookie that the kids will love eating this Halloween.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
chocolate setting: 15 minutes
Total Time: 25 minutes
Servings: 15 cookies
Author: Susie Weinrich

Equipment

Ingredients

  • 1 package Milano Cookies - (15 count)
  • 8-10 oz white chocolate melting wafers (Ghirardelli is a great brand) - or almond bark
  • 45 mini chocolate chips

Instructions
 

  • Prep a baking sheet by lining with parchment paper or wax paper. Lay all the Milano cookies on the parchment or wax paper.
    Pro Tip: choose a baking sheet that will fit in your fridge!!
  • Melt the white chocolate using either a double boiler or microwave.
  • Place a Milano cookie in the melted chocolate. Using a fork flip it around in the white chocolate, then pick it up on the fork and let any excess chocolate drip off.
  • Place on the paper lined baking sheet. Repeat with all the cookies.
  • While the chocolate is still wet, place two mini chocolate chips close together at the top for the eyes, then one under the eyes for the mouth.
  • Pop in the fridge to help the white chocolate set up, about 15-20 minutes.

Storing

  • You can store your Ghost Cookies at room temp in an airtight container.
    Or in the fridge (especially if you have a warm kitchen)!

Recipe Tips and Notes:

Cookies- can also use Nutter Butter Cookies if there are no peanut allergies.
Mummy Cookies – These Ghost Cookies are very similar to Mummy Cookies. Make a batch of half mummies and half ghosts!
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Juicy Grilled Turkey Burgers

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When you are making Grilled Turkey Burgers there are a few rules to follow to make sure they are really, really good! One, add lots of flavor, two, use 93% lean turkey to keep it juicy, and three, cook to well done (165 F. degrees). This recipe for Grilled Turkey Burgers follows all the rules and is a delicious dinner on the grill!

turkey burger on a bun with onions and tomatoes to the side

If you love a good beef burger too, definitely check out this Amazing Grilled Burger Recipe!

And if you want an out-of-the-ordinary burger give this Salmon Burger or Chipotle Chicken Burger a try!

Listen To The Recipe

You can also listen to the full recipe and all the tips and tricks shared in this post, right on my podcast “Let’s Make Dinner“! There is an audio player included in the recipe card below.

Why It’s the Best

Here are just a few of the reasons you will make this your go-to Turkey Burger:

  • Layers and layers of flavor make sure your burger is not bland: onion mix, Worcestershire, and Dijon mustard.
  • The flavorings (sour cream, Dijon, and onion mix) also help keep your burger nice and juicy.
  • Even though they are tender and juicy, they still stay together on the grill!
  • The recipe calls for 93% lean ground turkey, which lends to the juiciness and flavor. Unless you have diet restrictions, NEVER use 99% lean ground turkey. It cooks up like the sole of a tennis shoe.

Ingredients

Here are the things that you will need to make AWESOME grilled turkey burgers.

ingredients to make grilled turkey burgers

Ground Turkey – I’ve said it before but it is worth repeating…Make sure you get the 93% lean ground turkey. Which means there is 7% fat left in the grind. You need that 7% to keep your burgers juicy and flavorful. Skip the 99% lean ground turkey. It has no flavor and cooks up like rubber.

Making Turkey Patties

Start by mixing all the flavorings together in a large bowl:

  • packet of Lipton Onion Soup Mix
  • sour cream
  • Dijon
  • Worcestershire
  • garlic powder
  • kosher salt and pepper
flavor mixes to add to turkey burgers

Then add the ground turkey and with clean hands of a fork, lightly mix the turkey with the onion mixture. Just mix until everything is combined.

Pro Tip: Overmixing will make tougher burgers that have a compact texture instead of being light.

ground turkey mixed for patties

To make the patties divide the meat mixture into 4 or 5 equal parts.

Pro Tip: I like to do this by making a cross pattern in the meat, right in the bowl. See photo for reference:

dividing turkey burger mix into 4 patties

Form the patties about ยฝ inch to 1 inch thick. Place them on a baking sheet or plate lined with parchment or wax paper sprayed with nonstick spray (the burgers can be sticky).

Pro Tip: Pressing a divot in the center of each burger helps to prevent your Turkey Burgers from shrinking into little pucks on the grill.

4 raw turkey burger patties

Grilling

Set your grill up for direct heat cooking – medium high heat.

Grill the burgers, divot side down first, for about 4-5 minutes on the first side, then about 4 minutes on the second side.

grilled turkey burgers

Turkey Burger Temperature

Ground Turkey is poultry so it needs to be cooked all the way through to be safe. It is not like beef which can be cooked from rare up to well done.

Your Grilled Turkey Burgers need to be cooked to well done at 165 degrees internal temperature, measured with an instant read internal thermometer.

Our favorite thermometer is the Thermoworks Thermapen (makes a great gift!!!).

Serving

This is not like the Chili Lime Turkey Burger that has specific toppings. This is more like a classic burger that you can top with whatever you like! Here are some great combos:

  • Classic: lettuce, tomato, onion, ketchup, mayo, mustard.
  • BBQ: provolone cheese, French fried onions, pickled jalapenos, BBQ sauce.
  • Cheese: cheddar cheese, pickles, lettuce, white onion, ketchup, mustard.
  • Mexican: guacamole, pico de gallo, ranch.
  • Really Good: Bacon Jam, Boursin cheese, lettuce, and tomato.

What To Serve with Turkey Burgers

Here are some great side dish ideas to pair with your Turkey Burgers:

  1. Skillet Mac & Cheese
  2. Corn Casserole
  3. Roasted Asparagus
  4. Broccoli Bacon Salad
  5. Potato Salad
  6. Watermelon Margaritas

Storing

Leftover Grilled Turkey Burgers store perfectly in the fridge, in an airtight container for up to 3 days.

Warm them up in the microwave for about 1 minute and then serve with your favorite toppings.

grilled turkey burgers with chips, pickles and lemonade

Turkey Burger FAQ’s

How long does it take to grill a turkey burger?

If you have a โ…“ or ยผ pound turkey burger you will grill it over direct, medium/high heat for about a total of 8-10 minutes. Generally I cook 5 minutes on the first side, flip it, and cook 4 minutes on the second side.
The most important thing with ground turkey is that you cook it to an internal temperature of 165 degrees F.

How to grill a turkey burger without it falling apart?

There are two things that will help you grill a turkey burger without it falling apart. One, don’t mix too much liquid in with the ground turkey before placing it on the grill, also make sure you form your patties well.
Two, make sure your grill is really hot before putting the patty on the grates. Then do not move or flip it until it releases easily from the grate.

Other Awesome Burger Recipes

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grilled turkey burger on a bun with chips and a pickle

Grilled Turkey Burgers

Really flavorful and juicy turkey burgers that grill to perfection without falling apart or becoming dry!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW!
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 burgers
Calories: 189kcal
Author: Susie Weinrich

Equipment

Ingredients

Turkey Burgers

Serving

  • buns
  • favorite burger toppings. See notes for ideas!

Instructions
 

  • Start by prepping your grill for direct heat grilling, medium/high heat.
  • In a large bowl mix together the dry onion soup mix, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, kosher salt, pepper and Tabasco.
    Stir so it is well combined.
    1 pkt Lipton Dry Onion Soup Mix, 2 tablespoon sour cream, 1 tablespoon Dijon mustard, 2 teaspoon Worcestershire sauce, ยฝ teaspoon garlic powder, ยฝ teaspoon kosher salt, ยผ teaspoon black pepper, couple dashes Tabasco sauce
  • Add in the ground turkey and with clean hands or a fork, lightly mix the turkey in. Do not overmix or you will have tough/compact burgers.
    1 lb 93% lean ground turkey
  • Divide the mixture into 4 equal parts.
    To make transfer to the grill easier, prep a plate or baking sheet with parchment paper or wax paper sprayed with non stick spray (the burgers can be sticky).
    non stick spray (optional)
  • Form 4 patties and press a large divot in the center of each patty. That helps prevent the burgers from shrinking on the grill.
  • Grill the burgers over direct heat, starting with the divot side down for about 5 minutes. Flip the burgers and cook for another 4 minutes.
    Your turkey burgers must reach 165 degrees internal temp to be safe to eat!
  • Off the grill let the burgers rest for about 5 minutes.

Serving

  • Serve the burgers on buns, topped with all your favorite burger toppings (see notes for ideas).
    buns, favorite burger toppings. See notes for ideas!

Recipe Tips and Notes:

Optional Burger Toppings:
  • Classic: lettuce, tomato, onion, ketchup, mayo, mustard.
  • BBQ: provolone cheese, French fried onions, pickled jalapenos, BBQ sauce.
  • Cheese: cheddar cheese, pickles, lettuce, white onion, ketchup, mustard.
  • Mexican: guacamole, pico de gallo, ranch.
  • Really Good: Bacon Jam, Boursin cheese, lettuce, and tomato.
Beef Burger: If you love a good beef burger too you definitely need to check out this Knockout Grilled Burger Recipe!!!
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Serving: 1turkey burger patty | Calories: 189kcal | Carbohydrates: 1g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 466mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Fresh Grapefruit Paloma

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A Paloma is a classic grapefruit cocktail that is made with grapefruit soda and tequila. It is a refreshing, slightly sweet and bitter cocktail. We have elevated this Paloma recipe by using fresh grapefruit juice and agave. If you love grapefruit then this is the perfect cocktail for you!

Paloma in a tall glass with a lime on the side

If you love grapefruit cocktails, definitely check out this recipe for a Whole Pitcher of Grapefruit Margaritas or Rosemary Paloma!

Why This is a Great Drink

  • We elevate the Paloma cocktail by using fresh grapefruit juice instead of just grapefruit soda.
  • The agave syrup blends with the tequila and gives the cocktail the perfect amount of sweetness.
  • It is a great alternative to a Traditional Lime Margarita.

Ingredients

The fresh ingredients of a Paloma makes it so good! You can use fresh squeezed grapefruit juice or in a pinch use a store bought juice.

Ingredients for a Paloma

Tequila – for a paloma I definitely prefer a silver/blanco tequila. The limey saltiness pairs perfectly with the grapefruit. However, a reposado would be nice too!

I wouldn’t recommend an anejo, leave that for more liquor forward cocktails like the Tequila Cobbler.

Here are some of the tequila brands that we like here at Mom’s Dinner:

  1. Casamigos ($$$)
  2. Cazadores ($$$)
  3. Espolon ($$)
  4. Jose Cuervo Traditional ($)

Grapefruit – To keep this a nice elevated cocktail we recommend using fresh squeezed grapefruit juice. However if you are making more than 3 cocktails you might want to buy a quality grapefruit juice at the store.

If you are having a full on party check out this Grapefruit Margarita Pitcher, it’s easy to put together and everyone can pour their own drink!

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Paloma cocktail in a tall glass with salt on the rim and a lime garnish

Fresh Grapefruit Paloma Recipe

An elevated recipe for a Classic Grapefruit Paloma
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Serving

  • grapefruit wedges/pieces or lime wedges/wheels
  • kosher salt

Instructions
 

  • Prep a glass by running a grapefruit piece around half or the whole rim. Dip in kosher salt so it sticks to the rim.
    Fill the glass with crushed ice.
  • In a cocktail shaker add some ice cubes. Pour in the grapefruit juice, tequila, lime juice and agave.
    If you don't like it sweet just add .25 oz agave. If you like it sweeter go up to .50 oz.
  • Shake vigorously for 20-30 seconds.
  • Stain into your prepared glass, top with club soda/soda water. Garnish with a fresh grapefruit wedge or lime wheel.

Recipe Tips and Notes:

**Grapefruit Juice- can also use good store bought juice, especially if you have to make more than 3 drinks! If you are having a party this Grapefruit Margarita Pitcher recipe would be awesome and easy!
To change up the Paloma flavor profile a little you can also check out this Rosemary Paloma Recipe!ย 
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Blueberry Galette

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A Blueberry Galette is an excellent dessert when you can buy (or pick) really good, fresh blueberries! The filling is the perfect balance of sugar, lemon and fresh blueberries, all wrapped in a rustic, flaky pie crust. Top with some ice cream or whipped cream and you have the perfect dessert.

blueberry galette with a slice cut out

During the fall and winter we also like to make this Apple Crostata with Carmel Drizzle . A crostata is similarly a “rustic pie”.

Or if you have hit the blueberry jackpot you can also make this delicious Blueberry Crumble!

Make This ASAP

  • You need to make this asap because it is the best Blueberry Galette recipe.
  • Everyone loves dessert!
  • The filling is super easy to make, just mix 4 ingredients together.
  • The crust is super flaky ( Pie Crust with Vodka) and will become your go-to crust recipe!
  • Or keep it super simple and buy a store bought refrigerated pie crust.

What is A Galette?

A galette is basically a really rustic pie. The filling is usually some sort of berry, fruit, or vegetable, with a crust folded just over the edges so you can still see the filling.

A galette can be sweet, like this Blueberry Galette, or it can be savory, like this Tomato Galette.

The nice thing about a galette is that you do not need to be able to crimp a crust or make a lattice like with fancy pie. Just roll out the dough, dump the filling the middle, and fold the edges over. Easy!

Ingredients

These are the things you will need to make the blueberry filling and the crust. If you are going to use a store bought refrigerated pie crust you will only need the berries, sugar, cornstarch and lemon!

ingredients for blueberry galette with text labels

Step by Step Picture Instructions

If you are making your own pie crust start by following the instructions over at this Vodka Pie Crust Recipe post. It is a really flaky and delicious crust!!

vodka pie crust dough in a ball
Vodka pie crust dough rolled out into a rustic circle

Once your dough is ready preheat your oven to 375 degrees. Also prep a rimmed baking sheet by lining it with parchment paper or a reusable silpat.

Roll your dough into a rough circle, about 10-12 inches wide (it does not need to look pretty!!!). Then transfer it to your prepared baking sheet.

Pro Tip: An easy way to transfer dough after it is rolled out is to lightly roll it up onto your rolling pin. Then unroll it on the parchment lined baking sheet.

Now in a medium sized bowl stir together the sugar and cornstarch, making sure there are no clumps. Add the blueberries and lemon juice. Stir everything together so the sugar coats the berries.

Pro Tip: Do not mix your berries ahead of time. The sugar will “melt” off the berries and then stick to the bottom of the bowl. It is best to mix and then immediately pour the berry mixture into the crust.

blueberries mixed with sugar, lemon juice and cornstarch

Pour the berry mixture into the middle of the pie crust. This will be about a 7-8 inch circle of berries.

Gently fold the edges of the crust over the berries by about an inch. It is ok to overlap the crust a little. Just make sure there are no holes in the dough around the edges.

It is totally ok if it looks rustic and kind of messy!! See the picture for reference:

how to fold a galette crust over the berries

Now whisk together your egg with 1 tablespoon of water. This is called an egg wash and will help make your crust nice and golden!

Lightly brush a thin layer of the egg wash over the top of the crust. You will not use all the egg wash!!

brushing egg wash on the crust

Sprinkle some extra sugar (or raw/turbinado sugar if you have it) over the crust.

sprinkling sugar on the crust

Bake for about 25 minutes at 375 degrees until it is golden brown and the berries and bubbling and juicy. (times may vary depending on the crust you use)

a blueberry galette on a baking sheet with parchment paper

Let it sit at room temp for about 20 minutes. This will thicken and set the blueberries before you cut into the galette.

Serving

This is a great dessert but it also makes a great breakfast with a cup of hot coffee!

Serve the galette warm or at room temp with a scoop of ice cream or a dollop of sweetened whipped cream… or both!

A blueberry galette on parchment paper with 2 scoops of ice cream

Storing

If you have leftovers simply store at room temp, covered, for up to 3 days.

Other Delicious Blueberry Recipes

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rustic blueberry pie (blueberry galette) on parchment paper with two scoops of ice cream

Blueberry Galette Recipe + Video

A delicious dessert made with a rustic pie crust filled with sweet blueberries. Top with ice cream or sweetened whipped cream.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Dough: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 76kcal
Author: Susie Weinrich

Equipment

Ingredients

Crust

  • To make your own crust – - Pie Crust with Vodka
  • Alternately, you can purchase a refrigerated pie crust at the store.

Blueberry Filling

  • 2 cups fresh blueberries
  • ยผ cup sugar - + extra sugar for sprinkling on the crust
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • pinch of kosher salt
  • 1 large egg - whisked with 1 tablespoon water (called an egg wash)

Serving

  • ice cream and/or whipped cream (recipe below in notes)

Instructions
 

  • If you are making your own pie crust go ahead and do that first. Then pop it in the fridge to chill.
    If you bought a store-bough crust skip to the next step.
  • Preheat the oven to 375ยฐ. Line a rimmed baking sheet with parchment paper or a reusable silpat.
  • On a lightly floured surface roll your dough out to be about 10-12 inches round. Then transfer it to your parchment lined baking sheet.
    Pro Tip: to transfer rolled out dough lightly roll it around the rolling pin and then unroll it onto your baking sheet.
  • In a bowl stir together the sugar, cornstarch, and pinch of salt.
    ยผ cup sugar, 1 tablespoon cornstarch, pinch of kosher salt
  • Add the blueberries and lemon juice to the sugar mixture. Stir to coat the berries. Then immediately pour into the center of your crust, making about a 7-8 inch circle of berries.
    Pro Tip: Do not mix your berries ahead of time. The sugar will "melt" off the berries and stick to the bottom of the bowl. Mix them and then immediately pour into your crust.
    2 cups fresh blueberries, 1 teaspoon lemon juice
  • Fold the edges of the crust over the berries by about 1-1.5 inches. This does not need to look pretty!
    Just make sure there are no holes in the crust around the sides.
    how to fold a galette crust over the berries
  • Lightly brush the crust with the egg wash (you will not use all the egg wash!!) then sprinkle some sugar on the crust edges, it will adhere to the egg wash.
    1 large egg
  • Bake for 25 minutes, until the blueberries are bubbling and the crust is golden.
    **cooking time may vary depending on the crust you use. A homemade crust may take closer to 30-35 minutes and a store-bought crust will be closer to 20-25 minutes.
  • Let cool for about 20 minutes before serving. This will allow the juices to set before cutting into the galette.

Serving

  • Serve the Blueberry Galette cut into wedges and serve with ice cream or whipped cream on top.

Storing

  • Store any leftovers at room temp in an air tight container for up to 3 days.

Recipe Tips and Notes:

Excellent Whipped Cream Recipe
**This recipe has not been tested with frozen blueberries.
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Serving: 1slice | Calories: 76kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 49mg | Fiber: 1g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

Perfect Orange Margarita

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This is a delicious, naturally sweet Orange Margarita that is perfectly crafted. The fresh orange and lime juices are a perfect citrus duo, mixed with the vanilla and caramel flavors of the Reposado Tequila and the complex flavors of Orange Bitters. It is so good you will be going back for a second for sure!

orange margarita in a glass with a little salt on the rim, ice piled high and a large orange wedge in the top

If you want to check out some other Tequila cocktail recipes that aren’t margaritas, we love a Tequila Sunrise or Tequila Hot Toddy, or pop over to our Tequila Category. It is FULL of tequila recipes (our fave)!!!

Related: When blood oranges are in season, check out this Blood Orange Margarita.

Ingredients

You need 5 ingredients to make this Orange Margarita – tequila, triple sec, oranges, limes, and orange bitters.

5 ingredients for an orange margarita

Orange Bitters

You can find orange bitters at the liquor store near the other mixers, or by the Angostura bitters.

It can be pricey, but it will last a long time because you only need a smidge. It adds a really lovely complex layer of orange flavor to this cocktail.

Tequila

A lot of margaritas are made with Sliver or Blanco Tequila and you can definitely use it in your cocktail. However, in this Orange Margarita recipe we really like the caramel and vanilla notes of a Reposado or Aรฑejo. They marry perfectly with the citrus flavor and the complex flavors of the orange bitters!

pouring an orange marg from a shaker

Some brands that we love here at Mom’s Dinner:

  1. Casamigos ($$$)
  2. Cazadores ($$$)
  3. Espolon ($$)
  4. Jose Cuervo Traditional ($)

Make it Spicy

If you like a cocktail with a little spice you can absolutely add some jalapeno, or make it with this Jalapeno Infused Tequila.

Here are some ways to add different levels of spice:

  • HOT – muddle a jalapeno slice in the bottom of the shaker before adding your liquids. Use a jalapeno slice that has all the white pith and seeds (that contains the most capsaicin = heat).
  • MEDIUM – Toss in a couple jalapeno slices before you shake your margarita.
  • LOW – Add the jalapeno slices to your cocktail once it is strained over ice. Also, use jalapeno slices from the tip of the pepper where there is no/little pith and seeds.

Other Great Margarita Recipes

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an orange margarita in a glass with an orange wedge

Perfect Orange Margarita Recipe + Video

A deliciously citrusy and naturally sweet Orange Margarita that is perfectly crafted with fresh juices, resposado tequila, and a couple dashes of orange bitters.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Glass Rim

Orange Margarita

Instructions
 

  • Prep a glass by running an orange on half the rim of your glass, dip in kosher salt.
    Fill with crushed ice. Set aside.
    orange or lime wedge, kosher salt
  • In a cocktail shaker (in a pinch use a mason jar with a lid) add a couple cubes of ice, the tequila, orange juice, lime juice, Cointreau, and bitters. Shake vigorously for 20-30 seconds.
    1.5 oz reposado tequila, 2 oz fresh squeezed orange juice, .5 oz fresh squeezed lime juice, 1 oz Cointreau (triple sec, orange liqueur), 3 dashes orange bitters
  • Strain into your prepared glass and garnish with an orange or lime wedge/wheel.

Recipe Tips and Notes:

You can absolutely make this a little spicy by popping in a couple jalapeno slices, or making it with Jalapeno Infused Tequila.
  • HOT – muddle a jalapeno slice in the bottom of the shaker before adding your liquids. Use a jalapeno slice that has all the white pith and seeds (that contains the most capsaicin = heat).
  • MEDIUM – Toss in a couple jalapeno slices before you shake your margarita.
  • LOW – Add the jalapeno slices to your cocktail once it is strained over ice. Also, use jalapeno slices from the tip of the pepper where there is no/little pith and seeds.
RELATED: Blood Orange Margarita
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Super Juicy Grilled Buttermilk Chicken

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Once you eat this Grilled Buttermilk Chicken you will never go back to just plain old grilled chicken again. Promise! The buttermilk marinade makes the chicken breast impossibly tender and juicy. You will NEVER suffer a dry grilled chicken breast again with this recipe at your side.

two grilled chicken breasts

This grilled chicken would be amazing with Fettuccine Alfredo, on top of a Caesar Salad, mixed into a tortellini pasta salad, or in this Creamy Chicken & Noodle recipe! But my absolute favorite is on top of this Basil Pesto Pasta!

Why Use A Buttermilk Marinade?

This is where the magic happens! Modern buttermilk is made by adding lactic acid to a low-fat milk. That lactic acid is what does it’s trick on your chicken.

Unlike lemon or vinegar, the lactic acid in buttermilk is a much milder form of acid that tenderizes your chicken perfectly. It keeps it juicy and tender while it grills.

Do You Rinse The Buttermilk Before Grilling?

Definitely do not rinse your chicken under running water. This is actually a kitchen practice that is never recommended because of cross-contamination risks.

Instead, I recommend that when you pull your chicken out of the marinade you lay it on some paper towels in a rimmed baking sheet, then lightly pat the top of the breasts with additional paper towels.

showing how to prep buttermilk marinated chicken for the grill

It does not need to be completely dry of buttermilk, but you also don’t want it still soaked in buttermilk. See photo for above visual reference.

Ingredients

You only need 4 ingredients to make Grilled Buttermilk Chicken.

Ingredients for buttermilk marinated chicken

Boneless Skinless Chicken Breast- Great grilled chicken starts by buying the best quality chicken you can. I recommend buying a chicken breast says on the packaging that has been air chilled, like Smart Chicken.

Buttermilk – Yes, there are hacks out there to make your own buttermilk. Which I think are great when you are in a baking pinch.

However, for Buttermilk Marinated Chicken I definitely recommend that you purchase true Buttermilk. Store bought buttermilk is made by adding lactic acid, which is a great tenderizer for your chicken. Most homemade buttermilk hacks are made with lemon or vinegar, which is not what you want in this recipe.

Kosher Salt- You want to use a kosher salt in this recipe, do not use iodized table salt. Kosher salt has a milder/softer saltiness than table salt.

Buttermilk Marinade Step by Step

  1. Salt the chicken.

    2. Grab a pan or dish that will fit all your chicken breast in one layer, some overlapping is ok, but don’t pile the chicken on top of each other.

    Generously salt the chicken on all sides.

    chicken salted in a glass baking dish
  2. Add the garlic.

    3. Crush your garlic cloves so that the insides are exposed. This will flavor the buttermilk and in turn your chicken. Do not chop or mince your garlic. Those pieces would stick to your chicken and then burn on the grill – that’s no good!

    crushed garlic over raw chicken
  3. Add the buttermilk.

    4. Now pour the buttermilk around the chicken. Do not pour it right over the chicken or all the salt will wash off.

    Shimmy the chicken around so the buttermilk surrounds all the pieces.

    chicken breasts in buttermilk with garlic
  4. Marinate.

    5. Now cover the pan and pop it in the fridge to marinate for 12-24 hours.

    Pro Tip: if you have lots of kids getting in and out of your fridge I recommend placing the buttermilk/chicken pan on a rimmed baking sheet to catch any spills.

Grilling Your Buttermilk Marinated Chicken

It’s time to grill!

  1. Prep chicken.

    2. Remove your chicken from the fridge. Line a rimmed baking sheet with paper towels.

    Lay your chicken on the paper towels and then take a few extra and dab the top of the chicken. It is not necessary to remove all the buttermilk, you just don’t want it soaking in the milk before it goes on the grill.

    Leave the chicken out at room temp while your grill heats.

  2. Prep the grill.

    3. Set your grill up for direct and indirect grilling. If you use a charcoal grill that means you will leave one side of the kettle empty and pile the hot coals on the other side.

  3. Grill the chicken.

    4. Start your chicken over the direct side. Grill for about 4 minutes.

    Flip the chicken (as long as it easily releases from the grill, if not, wait another minute). Cook for another 4 minutes over direct heat.

    chicken on the grill

    Now move to the indirect side of the grill. Check the internal temp. If the chicken is not at 160-165 degrees pop the lid on the grill and let it cook over indirect heat until it reaches 160-165 degrees. This could be anywhere from 1 minute to 5 minutes depending on how thick and big your chicken breasts are.

  4. Remove from the grill.

    5. Once they are cooked through remove your chicken breasts from the grill and let them rest for 5 minutes. I do not like to tent my chicken with foil because it can prolong the carry-over cooking and end up overcooking your chicken.

Dipping Sauce

Grilled Chicken is great with a dipping sauce! This Horseradish Cream Sauce is a great creamy sauce with a little kick of heat from the horseradish. This is also a great schmear for chicken sandwiches.

Some other great dips for grilled chicken are:

Side Dish Recipes

Here are some great side dishes to make this Buttermilk Grilled Chicken into a meal:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
two grilled chicken breasts

Buttermilk Marinated Grilled Chicken Recipe

Amazing Grilled Chicken that is impossibly juicy and tender from a buttermilk marinade.
4.67 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating: 1 day
Total Time: 1 day 25 minutes
Servings: 6 people
Calories: 178kcal
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

  • 6 fresh boneless skinless chicken breasts - ** see notes on chicken breasts below.
  • 2 cups buttermilk
  • 6 fresh whole garlic cloves - (more if you LOVE garlic)
  • kosher salt

Instructions
 

  • Lay all your boneless skinless chicken breasts in a rimmed pan/dish that will fit all your chicken, without layering.
    6 fresh boneless skinless chicken breasts
  • Salt both sides of the breasts, generously!!
    kosher salt
  • Smash your garlic cloves so they are cracked and the insides are exposed, but do not mince or chop the garlic.
    Nestle it around the chicken.
    6 fresh whole garlic cloves
  • Pour the buttermilk around the edges of the chicken, then shimmy the pan/chicken to make sure the buttermilk is surrounding the chicken.
    Tip: Don't pour the buttermilk directly over the chicken, you want to salt to stay somewhat adhered to the chicken.
    2 cups buttermilk
  • Cover the pan and pop in the fridge for 12-24 hours.
    Pro Tip: if you don't have tight fitting lid on your chicken dish and have lots of kids grabbing things out of your fridge, I recommend placing the pan with the chicken and buttermilk on a rimmed baking sheet to catch any spills or accidents.!

Grilling Buttermilk Chicken

  • Set your grill up for direct and indirect grilling. If you have a charcoal grill this means that you will pile all your hot coals on one side of the kettle.
  • Remove the chicken from the buttermilk and place on a paper towel lined baking sheet.
    Let some of the buttermilk drain from the chicken. Give it a pat with some extra paper towels to absorb any excess buttermilk. However, it is ok if there is still some milk left on the chicken.
    See photo for reference.
  • Leave your chicken at room temp while your grill heats up! This is called tempering and will help your chicken cook more evenly.
  • When your grill is hot and ready place the chicken breast over the coals/heat for direct heat grilling, about 4 minutes on the first side.
  • Once the chicken will easily release from the grill flip it to the second side. Grill for another 4 minutes.
  • Now move the chicken to the indirect grilling side.
    Check the temp, if it has not reached 160ยฐ internal temp then pop the lid on the grill and cook over indirect heat until the chicken reaches an internal temp of 160ยฐ-165ยฐ.
    This could be anywhere from 1 minute to 5 minutes depending how large your chicken breasts are.
  • Remove your fully cooked chicken from the grill and let it sit for 5 minutes before cutting or serving.
    I do not like to tent with foil, this will prolong the carryover cooking and possibly over cook your chicken.

Recipe Tips and Notes:

Boneless Skinless Chicken Breasts:ย I absolutely recommend buying the very best chicken breasts you can, whether that is from a butcher or a really good brand (like Smart Chicken). Finding one that is air chilled is a great indication that it will be quality poultry.
  • If you have really thick/large chicken breasts I recommend splitting them lengthwise into two thinner breasts! They will marinate better and cook more evenly.ย 
  • Don’t be shy with the salt. Give it a good bath in kosher salt before putting in the fridge. This will help the chicken be more flavorful and tender.
  • Do not rinse your chicken before you marinate it.ย 
Buttermilk:ย You can make your own buttermilk with milk and vinegar or lemon. However in this case I recommend that you use true buttermilk.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1breast | Calories: 178kcal | Carbohydrates: 4g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 215mg | Potassium: 526mg | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

Authentic Ranch Water

by 2 Comments

You may have heard people talk about "Ranch Water", as it is gaining popularity! Well let me tell you it is a surprisingly easy cocktail to make. Just grab someย silver tequila, a couple limes and someย Topo Chicoย Sparkling Mineral Water. And yes, it has to beย Topo Chico, or it's not a Ranch Water! If you use regular soda water, it becomes aย Tequila Soda.

ranch water cocktail in a mason jar with a bottle of topo chico to the side

You can also purchase this cocktail in cans, but it’s SO easy to make you might as well throw it together from scratch.

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What is Ranch Water

Ranch Water is a Texas born cocktail that is said to hail from Western Texas where it was the go-to drink of cattle Ranchers! It is made with just 3 ingredients; silver tequila, limes, and Topo Chico Sparkling Mineral Water

Since it is a refreshing drink that isn’t sweet or sugary, like a traditional Margarita, it was perfect for Ranchers to drink after a day in the hot Texas sun. Now you will find it being ordered and served in bars and homes across Texas (and the US).

Ingredients

Just 3 simple ingredients to mix up your own Ranch Water Cocktail:

  • 3 oz Silver Tequila
  • 1.5 oz Fresh Squeezed Lime Juice
  • 4 oz Topo Chico Sparkling Mineral Water

Like we said before it HAS to be Topo Chico to be considered true Ranch Water. Some will have you adding a pinch of kosherย salt, but I don’t find that to be necessary.

tequila, limes and Topo Chico

Topo Chico

You can find Topo Chico in just about any grocery store. It will be in or near the soda/pop section. You will also find Topo Chico with a hint of lime, which I love to buy for this drink too.

Tequila Blanco

We love tequila around here and there’s no shortage ofย tequila cocktailsย on Mom's Dinner!

Since you can definitelyย tasteย theย flavorย of the tequila in this cocktail, I would stick to a mid-range priced bottle. Make sure you get a silver/blanco/white tequila. Avoidย aรฑejoย orย reposadoย tequila for this drink.

Some of our recommended Silver Tequilas are:

  • Casamigos ($$$)
  • Cazadores ($$$)
  • Espolon ($$)
  • Jose Cuervo Tradicional ($)
tequila ranch water in a glass with crushed ice and a lime wheel

Ranch Waterย Variations

ANY of theseย variationsย will make the cocktail null and void of the name “Ranch Water”… BUT you know I can’t help but give some more options to spice up cocktail time!ย 

  • Add a freshย jalapeรฑo sliceย for a kick of heat.
  • Rim the glass with tartย Tajin.
  • Top the drink off with a splash or two of pineapple juice orย grapefruit juice.
  • Instead of lime try an orange slice, lemon wedge or a combo of the two!

Other Awesome Tequila Cocktails

ranch Water cocktail in a mason jar with a bottle of Topo Chico

Authentic Ranch Water Recipe + Video

A refreshing and sparkling tequila cocktail born in West Texas, made with just 3 simple ingredients.
5 from 2 votes
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 0 minutes
Total Time: 3 minutes
Servings: 1 drink
Calories: 207kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Fill a tall Collins glass (or we like to use a mason jar) with crushed ice.
  • Pour in 3 oz silver tequila, 1.5 oz fresh squeezed lime juice and then top with about 4 oz Topo Chico Sparkling Mineral Water.
  • Give it a little stir and garnish with a lime wheel.

Recipe Tips and Notes:

Some say for this cocktail to be considered “authentic” you must use Topo Chico Sparkling Mineral Water, otherwise it is just a Tequila Soda!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1drink | Calories: 207kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 26mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg

Grilled Pork Burgers with Garlic Cream Sauce

by 7 Comments

When you need a new kind of burger these Grilled Pork Burgers will be your go to! They are incredibly juicy and delicious, plus they are super easy to make and they grill up really fast. Serve your pork burgers topped with lettuce, tomato, onions and a generous spoonful or two of garlic cream sauce.

Grilled Pork burger on a bun with garlic cream sauce, tomato and lettuce

We love burgers here at Mom’s Dinner. Some other ones to check out when you want something different than a classic grilled burger:

Why These are Amazing

A couple reasons why this is such an amazing recipe for Grilled Pork Burgers:

  • Using a saltine cracker panade keeps your pork burgers so juicy.
  • The ground pork mixed with the flavor of the grill is SO good!
  • It’s a great alternative to beef hamburgers during prime grilling months.
  • The garlic cream sauce takes these burgers right over the top!!
  • Ground pork is extremely economical if you are trying to save some money at the grocery store!

Ingredient Details

You only need a handful of simple ingredients for these Grilled Pork Burgers.

ingredients to make pork burgers
Ingredients shown clockwise: saltine crackers, ground pork, Worcestershire sauce, onion and garlic powder, Lawry’s salt, and milk.

To make the Garlic Cream Sauce you just need a few sauces from the fridge, plus garlic and salt.

ingredients to make garlic cream sauce
Ingredients shown clockwise: sour cream, Dijon mustard, mayo, kosher salt, garlic.

Panade for Burgers – Keep ’em Juicy

A panade is a mixture of a starch (generally bread, bread crumbs or cracker crumbs) and a liquid (usually milk, buttermilk or stock), to help keep meat juicy and moist while cooking.

panade in a bowl

In this case we are using a mixture of crushed saltine crackers mixed with milk and Worcestershire sauce. It not only keeps the burgers juicy, the Worcestershire adds nice flavor.

Tips on Making Pork Burger Patties

A couple pro tips on making your pork patties:

  • Do not over process your ground pork mixture. You want to mix in the ingredients but don’t over “mash” the pork.
  • I find the best way to mix your ground pork and ingredients is using clean hands. That way you can really control how much you are mashing the pork.
  • Don’t skip the panade, it keeps the grilled pork burgers so juicy.
  • Here’s a great tip for evenly dividing your meat into patties- after you mix the ground pork and it is sitting in the bowl, lightly score the mixture with the side of your hand, into 6 or 8 equal parts. Then scoop each portion up and very lightly form into a patty.
  • After you make your patties, press your thumb into the center of each patty creating a large divot. This will prevent your burgers from shrinking up into little pucks while grilling!
pork mixture in a bowl for pork burgers
Lightly mix the pork and ingredients together with clean hands. Making sure not to over mix!
showing how to form a burger patty with a divot
Making a divot in the center of each patty helps prevent the patties from shrinking on the grill.

Grilling Tips for Pork Burgers

The pork burgers need to be grilled to 160 degrees internal temp to be considered cooked through. Here are some tips for grilling really good and juicy pork burgers:

  1. Set your grill up for direct AND indirect heat. If you use charcoal that means you will pile all the hot grills on one side of the kettle.
  2. Start your pork burgers over direct heat with the divot side down. You will grill on this side for about 4 minutes (up to 5 minutes if you made โ…“ pound burgers).
grilled pork burgers on a tray
  1. Flip the burgers over, divot side up, making sure they release from the grill easily. You will not flip them again. Juices will collect in the divot and will reabsorb when they are cooling.
  2. Cook for about 3 minutes over direct heat on the second side. If the burgers haven’t reached 160 degrees, then pop them over indirect heat to cook until they are ready.
  3. Let them cool for about 5 minutes before eating. The juices that collect in the divot will reabsorb. YUM!

You can watch Susie make these Pork Burgers and the garlic cream sauce on a 30 minute episode of Pin TV.

More Amazing Burger Recipes

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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grilled pork burger with lettuce, onion, tomato on a bun

Grilled Pork Burgers Recipe – with Garlic Cream Sauce

Amazing recipe for Grilled Pork Burgers made with ground pork mixed with a panade of saltine crackers and seasonings. Top with a delicious garlic cream sauce.
The recipe will make 6- โ…“ pound burgers or 8- ยผ pound burgers.
Watch Susie make these Pork Burgers and garlic cream sauce on a 30 minute episode of Pin TV!
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 518kcal
Author: Susie Weinrich

Equipment

  • Grill

Ingredients

  • 2 lbs ground pork
  • 12 saltine cracker - smashed into crumbs
  • ยผ cup milk
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Lawry's Season Salt
  • 1 teaspoon each: onion powder and garlic powder

Garlic Cream Sauce

Serving

  • buns, lettuce, onions, tomato

Instructions
 

  • Start the grill or get the charcoals ready for direct and indirect heat cooking.
    In a charcoal grill that means you will put all the hot grills on one side of the kettle.
  • In a small bowl mix the saltine cracker crumbs, milk, and Worcestershire sauce smash it together with a fork until no large pieces of cracker remain.
    This is called a "panade" and will make your pork burgers really juicy.
    12 saltine cracker, ยผ cup milk, 2 teaspoon Worcestershire sauce
    panade in a bowl
  • Add the ground pork, garlic powder, onion powder and Lawry's Season Salt to the saltine cracker panade.
    Pro Tip: I like to use clean hands or a fork to lightly mix my burger meat. Then to evenly divide the meat into patties, lightly score the meat with the side of your hand into 6 or 8 patties.
    2 lbs ground pork, 1 teaspoon Lawry's Season Salt, 1 teaspoon each: onion powder and garlic powder
  • Form the pork mixture into (6) โ…“ pound burgers or (8) ยผ pound burgers.
    Pro Tip: press your thumb into the center of each patty making a divot. This will prevent your burgers from shrinking into small pucks. It will also collect the juices so they can reabsorb into the pork burger!
    showing how to form a burger patty with a divot

Grilling Pork Burgers

  • Start your pork burgers over direct heat with the divot side down. You will grill on this side for about 4 minutes (up to 5 minutes if you made โ…“ pound burgers).
  • Flip the burgers over, divot side up, making sure they release from the grill easily.
    You will not flip them again. Juices will collect in the divot and will reabsorb when they are cooling.
    Cook for about 3 minutes over direct heat on the second side.
  • If the burgers haven't reached 160 degrees, then pop them over indirect heat to cook until they are ready.
  • Let the burgers cool for about 5 minutes before eating.

Garlic Cream Sauce

  • In a small bowl mix all the garlic cream sauce ingredients together. This can be made ahead and kept in the fridge.
    ยผ cup mayo, ยผ cup sour cream, 1 tablespoon Dijon mustard, 1 garlic clove minced, kosher salt to taste

Assembly

  • Place your pork burgers on a bun layered with lettuce and seasoned tomatoes, top with plenty of garlic cream sauce, and onions.
  • Would also be great topped with this Dill Slaw for Burgers.

Recipe Tips and Notes:

These pork burgers would also be amazing topped with Bacon Jam!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1pork burger with sauce | Calories: 518kcal | Carbohydrates: 7g | Protein: 27g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 301mg | Potassium: 523mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

Roasted Strawberry Margaritas

by 2 Comments

This is not your average Strawberry Margarita. In this recipe you roast the strawberries with a little sugar, making them completely juicy and jammy. Then you blend the roasted berries and make a puree to use in your cocktail. Mix it with some tequila, lime juice, Cointreau and agave and you have a killer Roasted Strawberry Margarita.

Roasted Strawberry margarita garnished with a strawberry

It tastes like it was made in a fancy restaurant by a bartender that wears suspenders and has a handlebar mustache.

If berries are not in season you can also pop over and make this Frozen Strawberry Margarita, since frozen berries are always available!

RELATED: Fresh Strawberry Basil Margarita Recipe

Why this Recipe Is Awesome

  • Roasting the strawberries brings out their natural sweetness and makes them really juicy!
  • Using a roasted strawberry puree makes these taste like really fancy craft cocktails.
  • It is a very strawberry forward drink, without being overly sweet.
  • You can LISTEN to the full recipe on the Let’s Make Dinner podcast. There is an audio player in the recipe card below!

Ingredients

A Roasted Strawberry Margarita has similar ingredients to a Traditional Margarita, with the addition of the Strawberry Puree. So it is a fruit forward tequila cocktail, like a Tequila Sunrise or Blackberry Smash.

tequila, lime, strawberry, sugar, and cointreau
**not pictured, agave syrup.

Tequila – I recommend using a silver or reposado tequila in this cocktail, although Anejo could be really good too!

Some brands of Tequila that we recommend are Casamigos (favorite, most expensive), Espolon (great mid range), and Jose Cuervo Traditional (great mixing tequila, inexpensive).

How to Roast Strawberries

You will need one package of strawberries (16 oz.). Clean and destem your strawberries. Cut them in half and toss them with 2 tablespoon sugar.

strawberries and sugar on a roasting pan
strawberries that have been roasted

Lay them out on a parchment lined, rimmed baking sheet. Roast at 400 degrees for 20 minutes.

Strawberry Puree

To make the Strawberry Puree you will need a blender or food processor. Grab the entire piece of parchment paper making a “funnel”, pour all the juice, jam and whole roasted strawberries into the blender. Add 1-2 tablespoon water and blend until it is pureed.

You will have around 1 cup of strawberry puree, enough for 4 cocktails.

strawberry puree in a blender cup

I have found that it isn’t really necessary to strain through a fine mesh sieve.

Storing

The puree can be used right away or stored in the fridge for up to 5 days.

It will thicken when it is stored in the fridge. To get back to a pourable consistency add a little water and stir.

Recipe Tips

Here are some pro tips to make sure you have THE BEST Strawberry Margarita:

  • Use kosher salt on the rim of your glass (not iodized table salt!!).
  • Only salt half the rim of your glass, just like with the Pineapple Margarita some times you want a sweet sip and sometimes you want it sweet and salty.
  • Pick really red strawberries that are juicy and ripe.
  • Make sure you get all the juice and jam that cooks out of the strawberries into your puree.
fresh strawberries with a strawberry margarita to the side

Other Fruity Tequila Recipes

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a glass of roasted strawberry margarita garnished with salt and berries

Roasted Strawberry Margarita Recipe

A delicious Strawberry Margarita that is made by roasting fresh strawberries and making a delicious puree.
Use the player below to listen to the audio recipe!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Roasted Strawberries

  • 1 lb. fresh strawberries - cleaned, stem removed, and halved
  • 2 tablespoon sugar

Roasted Strawberry Margaritas

Instructions
 

Roasted Strawberry Juice Puree

  • Preheat the oven to 400.
  • On a sheet pan toss the strawberries and sugar together. Roast for 15 minutes.
    1 lb. fresh strawberries, 2 tablespoon sugar
  • Remove from oven and let cool for about 5 minutes.
  • Pour all the juice, jam and roasted strawberries in a blender or food processor. You may also need to add 1-2 tablespoon water to get it going in a blender.
    Blend completely until it is a smooth puree.
  • Use right away in your Strawberry Margaritas or store in the fridge for up to 5 days.
    It will thicken in the fridge. To get back to a pourable consistency add a little water and stir.
  • You will have about 1 cup of strawberry puree, enough for 4 margs.

Roasted Strawberry Margarita

  • Prep a glass by running a lime on half of the glass rim and dipping in kosher salt. Fill the glass half way with crushed ice.
  • Add a couple cubes of ice to a cocktail shaker. Pour in the tequila, Cointreau, lime juice, strawberry puree, and agave.
    2 oz roasted strawberry puree, 1.5 oz tequila, ยฝ oz Cointreau, ยฝ oz fresh squeezed lime juice, ยผ oz light blue agave syrup
  • Shake vigorously for 20-30 seconds.
  • Stain into your prepared glass.
  • Garnish with a lime wheel or fresh strawberry.
    garnish – kosher salt, lime wheels, and/or strawberries

Recipe Tips and Notes:

Bartender Tips:
  • Use kosher salt on the rim of your glass (not iodized table salt!!).
  • Only salt half the rim of your glass, just like with the Pineapple Margarita some times you want a sweet sip and sometimes you want it sweet and salty.
  • Pick really red strawberries that are juicy and ripe.
  • Make sure you get all the juice and jam that cooks out of the strawberries into your puree.
RELATED: Try this Frozen Strawberry Margarita recipe when fresh berries are not in season!ย 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1drink