A Little Spring Time Fun

So, while I've been giving you all fun, healthy but delicious recipes, I thought this week shouldn't be any different! We're going to add a little butter to the mix and a drink that is so delicious and simple to make! Let's get to it!

Brown Butter Citrus Salmon

Ingredients

1.5 pounds fresh salmon fillets, pat dry (I used skin on)
¼ cup honey
salt & pepper
7 tablespoons unsalted butter, chopped
Juice of 1 lime (1 tablespoon)
Juice of 1 lemon (1 tablespoon)
1 tablespoon fresh orange juice
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon honey (optional)
Zest of lemon, lime and orange (optional)
8 flour tortillas, heated in oven until crisp on outside and chewy on the inside (optional)

TOPPINGS

lettuce, shredded
tomatoes, chopped
avocados, diced
sweet corn kernels
red onions, diced
Make an Easy Lemony Blueberry Pie

Instructions

Preheat oven to 400 degrees F.
Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
Place in a foil-lined pan (skin side down). Set aside.
In a light-colored pot, over medium heat, add butter.
Allow butter to melt, stirring often.
When butter has melted continue to stir as the butter begins to foam and bubble slightly.
Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.
*Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)
Let cool.
Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.
Pour over salmon fillets.
Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.
Remove from oven and shred salmon. (add citrus zest if desired)
Place salmon in prepared tortilla shells and top with toppings.
Drizzle on citrus brown butter sauce.
Enjoy!

Let's wash this down with a tasty drink! Feel free to leave the alcohol out if you choose!

Sparkling Strawberry Margarita Punch

Ingredients

16 oz. fresh strawberries, hulls removed (can also use frozen)
1 can frozen limeade concentrate
4 cups water, divided. May need more (can also use sparkling water for a fizzier punch)
2 cups orange juice (without pulp)
4 cups strawberry soda
1½ cups tequila, can use more
½ cup cointreu or triple sec, can use more

Instructions

Process 1 cup of water and strawberries in a food processor until smooth.
Add to a large pitcher.
Stir in frozen limeade.
Add in orange juice, strawberry soda, tequila and cointreau.
Stir in 3 cups of water. (Can use more water if you think it’s too sweet, but remember punch is suppose to be sweet so don’t water it down too much.)

PARTY Time!

So, since we're embarking upon Summer time, I think it's only appropriate that I give you guys some ideas and recipes! Enjoy!

Let's start with Love Potion-great for a girl's night!

Pink Lemonade, Raspberry Sherbet, Sprite, and Vodka. (measurements depend on your crowd)

The BEST Party Punch

The Party Punch

1 can frozen piña colada concentrate, thawed (Bacardi makes a good one)

1 can frozen orange pineapple juice concentrate, thawed

4 liters of diet lemon-lime soda (That’s two 2-liters for the mathematically challenged.)

1 bag of pebble ice (You can buy it at Sonic Drive-In or at most grocery stores in the deli or meat departments.)

1 bag of frozen raspberries

Directions:

Pour the thawed concentrates into your punchbowl and stir.

Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.

Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet and you will also feel guilty when you fill your glass for the sixteenth time. Which you WILL.)

Next, add about half your bag of pebble ice.

(NOTE: Please do not insult The Punch by using crappy ice cubes from your freezer. The Punch will hate you forever.)

(ANOTHER NOTE: Please do not screw up the order and add the ice before the soda. You will get an ugly foam at the top of your punch bowl.)

(ONE MORE NOTE: I’m sorry if it seems like I’m micro-managing this recipe. It’s just that I have already suffered bad punch experiences so that you won’t have to. I micro-manage because I care.)

Let’s see….where were we? Oh, yes. We’re ready for the crowning ingredient…

Add your frozen raspberries to the top.

Congratulations! You have just created the Mona Lisa of Punch!

Your punch should be a lovely dark yellow at the bottom of your punch bowl, light lemony yellow in middle, almost white on the top, and then bright magenta on the very, very top! So pretty!

The Best Burger Recipe

Ingredients

Burger

2 lbs ground beef 85/15

sesame seed buns

½ cup of grated Monterrey jack cheese

¼ cup BBQ sauce

season salt to taste

cracked black pepper

onion powder

Secret Sauce

¾ cup of mayo

¼ cup ketchup

¼ cup relish

2 tablespoons worcestershire

seasoned salt

Instructions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.

Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.

Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.

Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.

Assemble the burgers and serve with avocado, lettuce or your choice of toppings!